CAULIFLOWER PIZZA BITES
GREEN QUINOA WITH SESAME EGGS
PREP + COOK TIME 45 mins MAKES 24
PREP + COOK TIME 25 mins SERVES 4
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LS
300g cauliflower, chopped ½ cup ground almonds ¼ cup finely grated cheddar cheese 1 teaspoon finely chopped rosemary 1 teaspoon finely chopped oregano, plus extra, to serve 1 egg, lightly beaten salt and black pepper 1 eggplant 2 courgettes 1 cup canned crushed tomatoes 1 clove garlic, crushed 20g feta cheese, crumbled ¼ cup pine nuts, toasted
DF GF base and sides to form a tart shell. Bake for 10 minutes or until golden and crisp. 3 Meanwhile, thinly slice eggplants and courgette lengthways; cook in an oiled frying pan for 2 minutes. Remove; season. 4 Combine tomatoes and garlic; spoon 1 teaspoon of mixture into each tart shell; top with vegetables and feta. 5 Return to oven; bake for 5 minutes or until feta is golden. Serve topped with pine nuts and extra oregano.
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PER PIZZA BITE Energy 48kcal,
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203kj • Protein 2g • Total Fat 4g •
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2 cups vegetable stock 1 cup white quinoa, rinsed 8 eggs, at room temperature 1 tablespoon coconut oil 1 clove garlic, crushed 1 red chilli, thinly sliced 4 cups thinly sliced kale 2 cups thinly sliced silverbeet 2 tablespoons lemon juice salt and black pepper ½ cup finely chopped flat-leaf parsley 4 tablespoon sesame seeds (we used white and black) 2 teaspoons sea salt flakes
saucepan. Add garlic and chilli; cook stirring, for 2 minutes until fragrant. Add kale and silverbeet; stir until wilted. Add the cooked quinoa and lemon juice; season with salt and pepper. 4 Combine parsley, sesame seeds and salt in a bowl. Peel eggs and roll them in parsley mixture. 5 Serve the quinoa mixture topped with the eggs. PER SERVE Energy 439kcal, 1837kj • Protein 25g • Total Fat 21g • Saturated Fat 7g • Carbohydrate 34g • Sugars 5g • Fibre 9g • Sodium 1528mg
Saturated Fat 1g • Carbohydrate 1g •
1 Preheat oven to 210°C. Grease 2 flat-based 12-hole patty pan trays; line with rounds of baking paper. 2 Pulse cauliflower in a food processor until it resembles fine crumbs. Place in a bowl with ground almonds, cheese, herbs and egg; season; mix. Spoon mixture into holes; press firmly on
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FOOD JANUARY / FEBRUARY 2018
Sugars 1g • Fibre 1g • Sodium 34mg
TIPS You can use any cheese in place of the cheddar. Make a double batch of bases and freeze half for another meal.
1 Bring stock and quinoa to the boil in a saucepan. Reduce heat; simmer for 15 minutes. Take off heat; cover, stand for 5 minutes. 2 Meanwhile, cook eggs in boiling water for 5 minutes. Remove immediately; cool under running cold water for 30 seconds. 3 Heat coconut oil in a
TIPS You will need around 2 bunches of kale and 2 bunches of silverbeet for this recipe. Leftover greens can be wilted in a little olive oil or chopped and added to soups.