super

Two Raw Sisters: Easter chocolate bowls

dark chocolate

water balloons

Scoop ice cream of

Add your chocolate into a heatproof bowl and melt over a double boiler. Once it is melted, leave too cool until it is at room temperature.

While the chocolate is cooling, blow up the water balloons to the size you want your bowls to be and tie them off.

Line a flat baking tray with baking paper.

Once your chocolate has reached room temperature, hold a balloon at the top and begin to dip the bottom in chocolate. Swirling it around so it has a good layer of chocolate and the chocolate comes a third to halfway up the balloon (depending on how big you blew them up).

Gently move the balloon to the lined baking paper, holding it there until the chocolate slightly drips to create a base for the bowl.

Repeat until you have used all of your balloons.

You should have a little leftover chocolate and scattered space on your baking tray. With this, make little bunny faces and ears placing puffed quinoa as the eyes of the face.

Place the baking tray into the freezer for 20-30mins.

Once set, remove balloons from freezer. Press around the sides gently, breaking the seal between the balloon and the chocolate. Then lightly pierce the balloon with a knife and slowly release the air from the balloon, removing any excess balloon.

Fill balloons with ice cream and top with the little bunny faces. Serve immediately. (Leftover bowls will store in your freezer in an airtight container for up to 5 months.)

<p>This classic salad is the perfect side to a steak fajita or a barbecued rib-eye</p>

Pico de gallo

tomatoes

red onion

jalapeño peppers

garlic

coriander

lime

<p>Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.</p>

Healthy Asian-style salmon with noodles and super greens. A one-dish gluten free winter warmer.

Asian salmon and super greens oven-steamed bake

Brussels sprouts, trimmed, thinly sliced lengthways

baby bok choy, trimmed, leaves separated

broccolini, broccoli florets

spring onions, trimmed, cut into 5cm lengths

chicken stock

soy sauce

peanut oil

sesame oil

garlic, crushed

ginger

brown sugar

x 100 grams boneless, skinless salmon fillets

dried soba noodles

lime wedges,

sriracha

1 Preheat oven to 180°C. Into a large, deep roasting dish, layer Brussels sprouts, bok choy, broccolini and spring onions. Drizzle vegetables with stock. Cover dish tightly with foil and bake for 15 minutes.

2 In a screw-top jar, shake soy sauce, peanut oil, sesame oil, garlic, ginger and sugar until well combined. Set aside.

3 Carefully uncover veges and place salmon on top. Drizzle salmon with soy dressing. Cover tightly with foil and cook for 15 minutes, or until salmon is just cooked through.

4 Meanwhile, in a pot of boiling water, cook soba noodles following packet instructions. Drain and keep warm.

5 Scatter bake with coriander and serve with noodles, lime wedges and a drizzle of sriracha, if using.

Light, refreshing and quick to make, this superfood superbowl is guaranteed to have you feeling happy.

Almond kofta balls with heirloom tomato salad

(200 grams) tricolour quinoa (we used Woolworths Macro)

lamb mince

garlic clove, crushed

tsp garam masala, toasted

(120 grams) roasted almonds, roughly chopped

olive oil

mixed olives

heirloom tomatoes, chopped

mint leaves, picked

firm feta, to serve

orange

garam masala, toasted

tbs extra virgin olive oil

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Masterchef winner, Elena Duggan knows the new year is about getting on track, and what better way than with her favourite fish served up in a salad built for optimum health.

Quinoa and salmon super salad

tbs sunflower seeds, chopped

pumpkin seeds (pepitas), chopped

tbs black chia seeds

tbs white sesame seeds

tbs almonds, chopped

green curly kale, leaves

lemon

red onion, thinly sliced

zucchini,

beetroot,

(600 grams) cooked red quinoa

salmon

Coriander and mint leaves, to serve

3cm (40 grams) piece turmeric, chopped

lemongrass (inner core), chopped

garlic clove, chopped

cayenne pepper

tbs honey

Make an effort with your side dishes and you can make the main course simple but still deliver a stunning meal

Green beans with shallots, garlic & toasted almonds

green beans

shallots

almonds

Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.

Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite

Tofu & spinach cannelloni

onion

pine nuts

bag spinach

grated nutmeg

pack silken tofu

pack fresh lasagne sheets

breadcrumbs

Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.

Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.

Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.

Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.

High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level

Chickpea & coriander burgers

can chickpeas, drained

juice ½

tsp cumin

coriander,

red onion, ½ diced, ½ sliced

wholemeal buns

In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.

Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

Prawn and tomato pasta

Olive oil,

Long red chilli, chopped finely

Garlic cloves, sliced thinly

Baby fennels, sliced lengthways

400 g Tiger prawns, raw,

Lemon, zest and juice

g Feta, crumbled

Black olive

Basil leaves,

Linguine pasta

Heat the oil in a frying pan. Add the chilli, garlic and fennel, tossing until it has a bit of colour. Push to the side and add the tiger prawns cooking for 3 minutes each side.

Add the lemon and stir all together. Crumble in the feta, add the olives, tomatoes and basil leaves.

Cook the linguine as per packet instructions, then stir through prawns. Drizzle with extra olive oil and serve with extra basil leaves

Turn a barbecue favourite into a nutritious meal without compromising on taste with our easy healthy burgers

Healthy burgers

lean beef mince (10% fat), preferably organic

spring onions

finely grated carrot

Dijon mustard

tarragon

wholemeal bread rolls,

1½ tsp rapeseed oil

watercress

red peppers

cherry or baby plum tomatoes

lime juice

tsp snipped chives

¼ very small red onion

chillies

Tip the mince into a bowl with the spring onions, grated carrot, garlic, mustard, tarragon and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4. Flatten each piece with your hands into a 10cm round (A), about 2cm thick – a similar width to the buns. Chill for about 30 mins. Or can be made a day ahead: stack the burgers between pieces of greaseproof paper to stop them sticking, wrap in cling film then chill until ready to cook.

Meanwhile, heat oven to 200C/fan 180C/ gas 6. Lay the peppers, cut sides down, on a non-stick baking sheet. Roast for 35 mins until the skins are charred, laying the tomatoes next to them, cut-side up, for the final 3 mins just to soften slightly. Remove and immediately transfer the peppers to a small bowl and cover with cling film. Leave for 5-10 mins until cool enough to handle. Peel off the pepper skins (B), chop the peppers and tip them back into the bowl to join any juices there. Chop the tomatoes and stir into the peppers with the lime juice, chives, onion and chillies. Taste and add a grind of pepper if needed. Set aside. Can be made 1-2 days ahead and chilled.

Heat a griddle pan, or cook the burgers on the barbecue. Lay the cut sides of the buns on the griddle and cook until marked with the griddle bars. Brush each burger on one side with some of the rapeseed oil. Place on the hot griddle, oiled side down. Cook – don’t move them or they may stick – for 5 mins for medium, brush the unoiled side with the rest of the oil (C), then turn and cook for another 5 mins. (For well done, add an extra 1-2 mins to each side.)

Remove and let the burgers rest for 2-3 mins. Drizzle a little of the pepper juices over the bottom of each bun to moisten, lay on some watercress sprigs, top with a burger, then a spoonful of the salsa (D), spooning over some more of the juices. Sandwich together with the tops of the buns.

A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later

Mushroom, spinach & potato pie

baby spinach

mushroom

vegetable stock (made from stock

cooked new potatoes, cut into bite-sized pieces

tbsp grain mustard

tsp nutmeg

filo pastry

Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.

Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.

Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.

Ward off those winter blues with this power soup, packed with sweet potato, barley and kale.

Vegan super soup

milliliters (1/4 cup) extra virgin olive oil

red onion, finely chopped

leek, trimmed, halved lengthways, thinly sliced

celery stick, trimmed, coarsely chopped

carrot, peeled, coarsely chopped

garlic cloves, finely chopped

sweet potato, peeled,

1.5L (6 cups) Liquid Stock Vegetable

(1 cup) pearl barley, rinsed

bay leaves

rosemary sprigs

500.00 ml loosely packed purple kale leaves, torn

(1/3 cup) blanched almonds, toasted

garlic clove, finely chopped

basil leaves

extra virgin olive oil

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Miso glazed salmon and pak choy

Sesame seeds

Sesame oil

Tbsp Soy sauce

Pak choy, chopped (Main)

Tbsp Miso paste (Main)

Tbsp Honey

Tbsp Sesame seeds

Pre heat oven to 180C. Mix the miso paste, honey and soy sauce. Loosen the mix with 1 tbsp of boiling water.

Remove any pin bones from the salmon fillet. Place the salmon on a baking tray, spoon over glaze and bake in the oven for 5-8 minutes or until just cooked through.

Toast the sesame seeds and sprinkle over the salmon.

Heat a wok or large fry pan on high heat and add the sesame oil, pak choy, a splash of water and the soy sauce. Cook until just wilted, add sesame seeds and toss. Serve with the salmon.

Top 19 super recipes from across the web

The most viewed super recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Two Raw Sisters: Easter chocolate b...

Pico de gallo

Asian salmon and super greens oven-...

Almond kofta balls with heirloom to...

Quinoa and salmon super salad

Green beans with shallots, garlic &...

Tofu & spinach cannelloni

Chickpea & coriander burgers

Prawn and tomato pasta

Healthy burgers

Mushroom, spinach & potato pie

Vegan super soup

Miso glazed salmon and pak choy

Summer chicken one-pot

Zingy salmon & brown rice salad

Beef schnitzel

Roasted fennel with tomatoes, olive...

Mini pork pies

Easy spring rolls

Top 19 super recipes from across the web

The most viewed super recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Two Raw Sisters: Easter chocolate b...

Pico de gallo

Asian salmon and super greens oven-...

Almond kofta balls with heirloom to...

Quinoa and salmon super salad

Green beans with shallots, garlic &...

Tofu & spinach cannelloni

Chickpea & coriander burgers

Prawn and tomato pasta

Healthy burgers

Mushroom, spinach & potato pie

Vegan super soup

Miso glazed salmon and pak choy

Summer chicken one-pot

Zingy salmon & brown rice salad

Beef schnitzel

Roasted fennel with tomatoes, olive...

Mini pork pies

Easy spring rolls

The most viewed super recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine