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Quick and Easy Summer Ideas Stone fruit—such as peaches, nectarines, plums, apricots—are the perfect take anywhere snack whether you’re spending the day at the beach, having a picnic or heading off to work or school. Slice the fruit to decorate a pavlova or cheesecake, or add to a cheese platter for that extra touch.

2 teaspoons sesame oil 2 tablespoons vegetable oil 2 tablespoons ginger, peeled and cut into thin strips

2 tablespoons light soy 2 tablespoons oyster sauce 2 spring onions, sliced 2 avocados 1/2 sprig coriander leaves

4 garlic cloves, sliced


8 sheets of filo pastry

1 cup ricotta

Olive oil spray

1 teaspoon ground cinnamon

1 pineapple

1 egg, whisked with a fork

SERVES 4 1. Preheat the oven to 180°C. 2. Cut the skin from the pineapple and remove the core. Cut the pineapple flesh into small pieces.

3. Cut avocado in half, remove seed and skin, cut flesh into chunks.

3. Lay out a sheet of filo, spray with olive oil and lay a second sheet over the top. At one end spoon a quarter of the ricotta, leaving a few centimetres of pastry at either end. Spoon a quarter of the pineapple over the top of the ricotta and sprinkle with a little cinnamon. Spray the edges of the filo with olive oil and then fold the edges over. Spray again and then roll up to form an enclosed parcel.

4. Add onion, avocado, soy and oyster sauce to the noodles and stir fry for a further minute or until all ingredients are combined and hot.

4. Repeat three more times and lay the four parcels on a non-stick baking tray. Brush with the egg and bake for 15–20 minutes until browned and crispy.

5. Serve and garnish with coriander leaves.

5. Drizzle with honey, then cut diagonally in half and serve.

1. Heat sesame oil and vegetable oil in a wok or fry pan. 2. Add ginger and garlic, fry gently then add noodles and stir fry.



chicken Try with wn or pra

QUICK TIPS Serve e it cold w her hot or ith a sc oop of ice c ream.

Recipe courtesy of Australian Pineapples

560g Asian noodles, pre-soaked/cooked as per pack instructions

Delicious Summer Recipes and Quick Tips

Pineapple Filo Parcels Recipe courtesy of Avocados Australia

Asian Noodles with Ginger, Garlic & Avocado

Nothing could be simpler than a tomato salad. Layer sliced tomatoes, fresh bocconcini, black olives and basil leaves on a plate. Drizzle with balsamic vinegar, olive oil and a sprinkling of salt and cracked pepper, and you’re done.

Summer vegetables are fabulous grilled on the BBQ and help keep cooking to a minimum on those long lazy days. Try asparagus, capsicum, zucchini and onion, or pop onto a skewer to make vegetable kebabs.

Celebrate those warm sultry nights with a refreshing fruit punch. Simple add a mix of your favourite summer fruits such as blueberries, raspberries and peaches, mix with mint leaves, slices of citrus fruit, a sparkling wine or juice, and enjoy.


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1 long red chilli, seeds removed, finely chopped

100ml lime juice

2 x 30g radish, julienned

1 yellow nectarine, cut into 1cm pieces

1/2 ripe avocado, finely diced Toasted bread or butter lettuce leaves to serve

SERVES 4 1. Combine fish, onion and lime juice in a glass bowl, season and leave for 45 minutes to ‘cook’ and the fish becomes opaque. 2. Add remaining ingredients and stir gently to combine. Set aside in the fridge for 15 minutes to allow flavours to develop. 3. Serve ceviche with bread or lettuce as desired.

2 yellow capsicums, halved

2 lemons, juiced

400g mixed heirloom cherry tomatoes

2 tablespoons pomegranate molasses* 400g button mushrooms, trimmed 2 red capsicums, halved

1/2 cup flat-leaf parsley leaves 1 small bunch watercress, sprigs picked

SERVES 6 AS SIDE DISH 1. Combine olive oil, 1/4 cup lemon juice and pomegranate molasses in a screw-top jar. Put mushrooms in a large ceramic bowl, pour over three-quarters of the dressing and stir to coat. Cover and refrigerate 1 hour to allow mushrooms to absorb the dressing. 2. Preheat grill on high heat. Place capsicums skin side up on a tray, grill for 5-8 minutes until skin is charred. Place in a bowl and cover with plastic wrap. Cool 10 minutes, then peel and discard the skin. Slice capsicums into 2.5cm thick strips and add to the mushrooms. 3. Toss tomatoes, parsley and watercress through the mushrooms. Arrange on a platter, drizzle with remaining dressing. Season to taste and serve. * Pomegranate molasses is a sweet, thick syrup used in Middle Eastern cooking. It is available from delis and selected greengrocers.

2 fresh Australian mangoes


8 lamb cutlets

1 long red chilli, finely sliced

Vegetable oil

1 cup of coriander leaves

Salt and pepper for seasoning

1 lime, juiced Brown sugar

SERVES 4 1. Start by making a mango hedgehog but without turning the mango cheeks inside out. 2. Heat and lightly oil the BBQ hotplate, add the lamb (seasoned with salt and pepper) and mango cheeks making sure the mango is flesh side down. Cook lamb to your liking and the mango until it is caramelised. 3. For the dressing, combine chilli, coriander, lime juice and stir in sugar to taste. 4. To serve turn mango cheeks inside out and place on a large platter with cooked lamb, drizzle with dressing and serve.

1 avocado, slightly firm

Energy: 775kj Protein: 4.9g Total Fat: 10.5g Saturated Fat: 1.8g Carbohydrate: 14.4g Sodium: 123mg 

2 tomatoes, diced

2 small red chillies (optional) 1 red onion, diced 210g tinned corn kernels, no added salt, drained

30ml lime juice

1 Lebanese cucumber, diced

20g fresh herbs (e.g. parsley, coriander or chives), chopped

210g tinned red kidney beans, rinsed and drained

1 tablespoon olive oil

SERVES 4 1. Peel and dice the avocado, discarding stone and cover in lime juice. 2. Mix in diced tomatoes, red onion, cucumber, beans and corn. 3. Chop chilli finely (optional) and with herbs add to mixture. Drizzle with olive oil before serving. * May contain gluten

Provided by Diabetes Queensland



S Serve o n to chicken p of grilled fish , jacket vegetari potato or an n or cream a achos with ligh nd grate t d reduc sour fat chee ed se.

Recipe and image supplied by

1/4 small red onion, finely chopped

1/2 cup extra virgin olive oil

Mexican Salsa Recipe courtesy of the Australian Mango Industry Association

1 tablespoon each coriander and mint, finely chopped

BBQ Mango Cheeks with Lamb Recipe courtesy of Australian Mushroom Growers

100g skinless firm white fish, cut into 1cm pieces

Summer Mushroom Salad Recipe courtesy of Australian Summer Stonefruit Industry

Nectarine and White Fish Ceviche

BML Summer Recipes 2013  

Fresh Summer Recipes from the Brisbane Markets for 2013

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