Blog Archives - 2 Your Health

Roast Peach, Pistachio & Gingerbread Roulade

29/12/2019

Ingredients

5 eggs
100g (1/2 cup) caster sugar
75g (1/2 cup) plain flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon mixed spice
50g Lurpak unsalted butter, melted, cooled
150g (1 cup) pure icing sugar
3 yellow peaches, each cut into 8 wedges
2 teaspoons honey
2 x 200ml tubs crème fraîche
180g white chocolate, melted, cooled slightly
75g (1/2 cup) pistachio kernels, finely chopped, plus extra, finely chopped, to decorate

Directions

Preheat oven to 180C/ 160C fan forced. Grease a 24 x 29cm shallow baking pan or Swiss roll pan and line with baking paper, allowing the paper to overhang 2cm above the long sides.
Use electric beaters to beat the eggs and caster sugar in a bowl for 7 minutes or until thick, pale and a ribbon trail forms when the beaters are lifted.
Meanwhile, sift flour, baking powder, ginger and mixed spice 3 times. Fold flour mixture and butter through egg mixture. Spread over prepared pan. Bake for 12 minutes or until centre of the cake springs back slightly when lightly touched. Remove cake from oven. Increase oven to 200C/180C fan forced.
Place a clean tea towel on a work surface with the long edge facing you. Use a fine sieve to dust tea towel evenly with the icing sugar. Working quickly, turn hot cake onto the prepared tea towel and remove baking paper. Use tea towel to roll the cake to form a log. Set aside, seam-side down, to cool completely.

Beet, Carrot & Feta with Orange & Hazelnuts

29/12/2019

Ingredients

1 bunch baby beetroot, trimmed, scrubbed
2 bunches baby carrots, trimmed, scrubbed
1 bunch baby radish, trimmed, scrubbed
2 (about 300g) medium beetroot, trimmed, scrubbed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 oranges
100g salad leaves (such as radicchio and rocket)
3 fresh thyme sprigs
100g feta, crumbled
50g skinless hazelnuts, roasted, chopped
Thinly sliced green shallot, to serve
Micro herbs, to serve
Nasturtium leaves, to serve

Directions

Preheat oven to 200C/180C fan forced. Grease and line a baking tray with baking paper. Arrange baby vegetables on prepared tray, spray with oil and season well. Roast for 30 minutes or until tender.
Meanwhile, cook medium beetroot in a saucepan of boiling water for 30 minutes or until tender. Drain. Set aside. Wearing rubber gloves to avoid staining your hands, peel beetroot using your fingers. Set aside.
To make the dressing, whisk together olive oil, balsamic and mustard in a bowl. Season.
Peel and segment orange. Place salad leaves on a serving plate. Slice medium beetroot. Arrange on top of leaves. Add baby veg, orange segments, thyme, feta, hazelnuts, green shallot, micro herbs and nasturtium leaves. Drizzle with dressing and season to serve.

Peach, basil and burrata salad

29/12/2019

Ingredients

4 x 38g slices wholegrain sourdough bread
1 large garlic clove, halved
1 butter lettuce, leaves separated
2 Lebanese cucumbers, cut into thin ribbons
3 peaches, sliced
1/2 cup fresh basil leaves
1 tablespoon extra virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
1 small French shallot, finely chopped
150g burrata, drained

Directions

Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Rub bread with cut side of garlic. Tear into bite-sized pieces, place on prepared tray and lightly spray with oil. Season with salt. Bake for 8-10 minutes or until golden and crisp. Set aside to cool.
Arrange lettuce, cucumber, peach and basil in a large serving bowl. Whisk together the oil, balsamic, lemon juice and shallot in a small bowl. Scatter over the garlic croutons and top with the burrata. Drizzle over the dressing and serve immediately.

Tandoori Paneer with salad

29/12/2019

Ingredients

2 tablespoons tandoori paste
130g (1/2 cup) Greek-style yoghurt
200g pkt paneer, cut into 2cm pieces
1 1/2 tablespoons coconut oil
1 large red onion, halved, thinly sliced
1 large red capsicum, deseeded, thinly sliced
1/3 cup fresh mint leaves, finely chopped
250g pkt microwave brown, red and wild rice, cooked
120g baby spinach
1 Lebanese cucumber, halved, sliced diagonally
8 mini pappadums, microwaved
Lemon wedges, to serve

Directions

Combine the tandoori paste and 1 tbs yoghurt in a bowl. Add the paneer. Stir to coat.
Heat 1 tbs coconut oil in a non-stick frying pan over medium-high heat. Cook onion and capsicum, stirring occasionally, for 5 minutes or until softened. Add paneer mixture and remaining oil. Cook, stirring, for 2 minutes. Add 2 tbs water and cook for a further minute or until golden and heated through.
Meanwhile, combine the mint and the remaining yoghurt in a bowl. Season.
Divide the rice, spinach, cucumber and paneer among serving plates. Serve with raita, pappadums and lemon wedges.

Mexican Sweet Potato Salad

29/12/2019

Ingredients

300g small sweet potatoes, cut into 3cm pieces
500g baby desiree potatoes, unpeeled, cut into 3cm pieces
60ml (1/4 cup) olive oil
2 corncobs
250g cherry tomatoes, quartered
400g can black beans, rinsed, drained
2 avocados, sliced
60g baby spinach
125ml (1/2 cup) chipotle ranch dressing
65g (3/4 cup) coarsely grated vintage cheddar
1 green shallot, thinly sliced
30g plain corn chips, crushed
Fresh coriander sprigs, to serve
Sour cream, to serve (optional)

Directions

Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper.
Place the sweet potato and desiree potato on prepared tray. Drizzle over 2 tablespoons oil and season. Bake for 40 minutes or until golden and tender.
Meanwhile, heat a chargrill pan over medium-high heat. Drizzle 1 tablespoon of remaining oil over the corncobs. Cook, turning, for 7-8 minutes or until charred and tender. Set aside to cool slightly then use a sharp knife to cut down the length of the corncob, close to the core, to remove the kernels. Repeat with remaining corncob.
Place the potato mixture in the base of a 2.5L (10 cup) glass serving dish. Layer with the tomato, beans, corn, avocado and spinach. Drizzle over dressing. Serve topped with cheddar, shallot, corn chip, coriander and a dollop of sour cream, if using.