This Baked Potato recipe is easy to cook and can be prepared beforehand. It’s a really fun dish, as everyone can tailor make their own potato!
4 baked potatoes
1 large avocado
1/2 cup grated cheese
1 tin 400g corn
1 tin 400g baked beans
1 tin 400g asparagus
Optional. 1 tub 200g light sourcream or dip
1. Preheat oven to 220°C. Place the potatoes in the oven. They will take about an hour to cook.
2. Dice tomatoes and place in a serving tray or dish. Peel, core and mash avocados and do likewise. Place of the remaining toppings – grated cheese, corn, baked beans and asparagus – into their own serving dishes.
3. Once potatoes are cooked, take them out of the oven. Score a cross into the potato and squeeze sides.
4. Add all your favorite vegetables on top and enjoy.
Fancy a quick burst of berries with your breakfast? Try this delicious yoghurt with berries, chia seeds, banana and roasted almonds. For a dairy free alternative, I like to use coconut kefir, coconut yoghurt or another other lactose-free yoghurt.
One small tub yoghurt 200-250g
1/2 sliced banana
3 tsp Chia seeds
40g handfull of blueberries
40g handfull of strawberries
40g handfull of roasted almonds
All you need to do is spoon your yoghurt into a bowl, and top with the rest of the ingredients!
This is a nice dip for when you’re waiting for the BBQ to be ready, or for afternoon tea after school (my children love it). If needed, you can use sour-supreme, a dairy-free alternative to sourcream.
1 cob bread
250g frozen spinach
2 x 230g tins water chestnuts
1/2 cup light mayonnaise
1/2 cup sour cream light (L)
2 cloves garlic
1 red capsicum
1. Cut the top off the bread and put to the side. Scoop out the insides.
2. Defrost the spinach. Drain well, and squeeze out excess water. Place in a blender with chestnuts and blend for 10-15 sec.
3. Peel and crush garlic. Add to the blender with mayo and sour cream and blend until
all mixed well.
4. Pour the mixture into the bread.
5. Slice shallots, de-seed capsicum and slice as well. Decorate the dish.
6. Grab the top of the bread that you sliced off earlier. Tear it apart, or chop it into bite sized pieces, and enjoy eating it with the dip. Once you’ve finished the top, you can begin to nip bread from the bread-bowl itself.
600g mince beef 1 red onion 1 egg Salt and pepper to taste 1 Tbsp. margarine Tzatziki 1 tub greek yoghurt (L) 300-400g beetroot 1 telegraph cucumber 1 clove of garlic Black pepper to taste Zucchini salad 70g sunflower seeds 2 zucchinis 1 Tbsp. fresh basil
Place the mince in a bowl. Peel and dice the onion. Add to mince with the egg. Season with salt and pepper and mix well. Shape into 8 patties and cook in pan with margarine for 5 minutes each side or until cooked.
Tzatziki: Pour yoghurt into a bowl. Peel and grate the beetroot and cucumber. Pour off any excess water. Peel and crush the garlic. Add the beetroot, cucumber and garlic to the yoghurt and mix well. Season with black pepper.
Zucchini Salad: Toast the sunflower seeds in a dry frying pan for 4 minutes. Stir well and consistently.
Grate zucchinis and finely chop the basil, add the sunflower seeds and mix well.
Serve rissoles with beetroot tzatziki and zucchini salad.