Get sweet taste of summer

Story appeared in: Review | September 29th, 2017

GET the taste of summer with chargrilled peaches topped with crunchy toffeed nuts and seeds and served with a cool and creamy lime cream cheese dollop.
Chargrilled peaches with lime cream cheese and maple-caramelised macadamias and seeds
Preparation: 15 minutes l Cooking 5 minutes
Ingredients (serves 4)
Maple-caramelised macadamias and seeds
2 tablespoons macadamia nuts, roughly chopped
1 tablespoon sesame seeds
1 tablespoon sunflower seed kernels 1/4 cup pure maple syrup
Everything Else
2/3 cup thickened cream
1 teaspoon caster sugar
125g cream cheese, softened
1 teaspoon finely grated lime zest
1/4 cup brown sugar
1/2 teaspoon ground ginger
4 ripe but firm peaches, cut in half and stone removed
20g butter, melted
1 For the maple-caramelised macadamias and seeds, stir the macadamias and seeds in a small frypan over medium-high heat until lightly browned and toasted. Add the syrup. Cook, shaking the pan constantly until nuts and seeds are coated and the mixture is thickened slightly, about 1-2 minutes. Spoon onto a baking paper lined tray and cool. Break into pieces.
2 Use an electric mixer to beat cream and sugar until firm peaks just form. In a separate bowl, beat cream cheese and lime zest until soft and creamy. Whisk in the cream in two batches. Refrigerate until required.
3 Combine the sugar and ginger in a small bowl. Brush the peach halves with melted butter and cook on a char--grill plate or barbecue over medium high heat for 3-5 minutes or until lightly charred. Place cooked peaches to a dish and sprinkle with sugar mixture. Set aside, covered loosely in foil, for 5 minutes for the sugar to melt.
4 Serve peaches warm or cool, dolloped with lime cream cheese and sprinkle with caramelised macadamias and seeds.

Tuna noodle patties with lime and cucumber yoghurt
Containing noodles instead of the traditional potato in tuna patties, the kids will love the almost worm like texture.
Preparation: 20 minutes l Cooking: 20 minutes
Ingredients (Serves 4)
70g rice vermicelli noodles
185g tuna in spring water, drained and mashed
125g can corn kernels
2 spring onions, sliced
2 tablespoons finely chopped coriander 3/4 cup grated cheddar cheese
3 eggs
3/4 cup dried multigrain breadcrumbs flour
olive oil spray
Dipping Sauce
1 cup reduced fat Greek style yoghurt
1 teaspoon finely grated lime rind
1/2 Lebanese cucumber, grated
2 teaspoons sweet chilli sauce
1 Soak noodles in boiling water for 1 minute, until only slightly softened. Drain and cut into 3cm lengths with kitchen scissors.
2 Combine noodles and remaining pattie ingredients in a bowl and mix until well combined. Form into 16 patties. Lightly coat in flour.
3 Lightly spray a frypan with oil and cook patties on each side until browned. Transfer to a baking paper lined oven tray and bake at 180C for 10 minutes until cooked through.
4 Mix sauce ingredients together in a bowl and serve with patties.
Serve these patties with salad veggies for a balanced dinner or lunch. Patties can be pan fried a few hours ahead, placed on an oven tray and covered with foil before finishing off in the oven.

Homemade baked beans with grilled cheese
Home made baked beans make a splendid breakfast, lunch or dinner when served with grilled cheese toast.
Preparation 20 minutes l Cooking 40 minutes
Ingredients (serves 4)
2 teaspoons extra virgin olive oil
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 clove garlic, crushed
400g can cherry tomatoes in juice
400g can salt reduced cannellini beans, drained and well rinsed
1 bay leaf
1 small sprig rosemary
freshly ground black pepper, to taste
4 thick slices wholegrain toast
120g reduced fat vintage cheddar, sliced
1 Heat 1 teaspoon oil in a saucepan over medium heat. Add onion, celery, carrot and garlic and cook for 5 minutes, stirring occasionally until the vegetables have softened. Add tomatoes, then fill the empty can with water and pour into the pan with beans, bay leaf and rosemary. Cook covered for 30 minutes or until the mixture has thickened and vegetables are tender. Stir through remaining oil and season with pepper.
2 Top each slice of toast with cheese and grill for 2-3 minutes, until the cheese is bubbling and golden. Arrange a slice of grilled cheese toast on each serving plate and spoon over baked beans.
Try adding the beans to a toasted sandwich with cheese, or even stir through a vegetable soup for added dietary fibre.
For more amazing healthy meals, visit

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Publication: Review | Section: news | Author: Mark Kirkland | Story ID: 131637 | Viewcount: 16167