Beef Rissoles with Beetroot Tzatziki

30 Min
600g mince beef
1 red onion
1 egg
Salt and pepper to taste
1 Tbsp. margarine
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
  1. 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.
  2. 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.
  3. Zucchini Salad: Toast the sunflower seeds in a dry frying pan for 4 minutes. Stir well and consistently.
  4. Grate zucchinis and finely chop the basil, add the sunflower seeds and mix well.
  5. Serve rissoles with beetroot tzatziki and zucchini salad.

Mexican Tortilla Tower

30 Min
Filling 1:
1 clove garlic
1 onion
1 Tbsp. oil
500g mince
1 sachet taco seasoning
1/2 cup of water
400g kidney beans
8 Tortillas (G)
1 head of lettuce
Filling 2:
2 avocados
1/3 tub light sourcream (L)
1 lemon
Pinch of black pepper
1/2 Tsp. salt
1 punnet cherry tomatoes
1 tin of baby corn
  1. Peel and crush garlic. Peel and dice onion. Cook both in
    oil in a pan for a few minutes. Add mince and cook for a further 10 minutes.
  2. Add the taco seasoning and water and let simmer for a couple of minutes.
  3. Rinse the beans and add to the mince beef.
  4. Peel and core avocados. Juice lemon. Place avocados in a bowl and mash, adding sourcream, lemon juice, salt and pepper. Mix well.
  5. Heat the tortilla bread.
  6. Shred lettuce and place on a plate. Place one tortilla on top and spread with mince. Add another tortilla and spread avocado mash, alternating until tortillas are used up.
  7. Top the tortilla cake with some avocado mash and mince, cherry tomatoes and baby corn.


30 Min
1 red onion
1 green/red capsicum
2 cloves garlic
1-2 Tbsp. olive oil
2 cups rice/calrose rice
5 cups water
1 vegetable stock
1 packet saffron
1 Tsp. ground paprika
400g chicken breast fillets
Salt and white pepper to taste
1 jar black olives
1 jar mussels
1/2 packet frozen peas
1 tin whole tomatoes
100-150g cooked prawns
1 lemon
  1. Peel and dice onion. Deseed and slice capsicum and peel and crush garlic.
  2. Put half of the oil in a large frying pan and add the onion, garlic and rice to pan. Cook for a couple of minutes.
  3. Ground the saffron and add to the pan with stock, water and paprika. Stir and simmer for 20 minutes.
  4. Whilst rice cooks, cut chicken into small pieces and fry in a separate pan with remaining oil for 10 minutes or until cooked. Season with salt and white pepper.
  5. Drain the black olives and mussels. Add peas, tinned tomatoes, mussels, olives, chicken and prawns to the rice mixture. Cook for 5 more minutes.
  6. Cut lemon into quarters for decoration and serve with the paella.

Warm Chicken and Bacon Salad

35 Min
400g diced/stirfry chicken
1 Tbsp. olive oil
150g diced bacon
2 sticks celery
4 shallots
1 green capsicum
Optional: 50g pecans/walnuts (N)
1 Tbsp. olive oil
150g mixed salad leaves
1 avocado
1 punnet cocktail tomatoes
1/3 bunch chives
1 clove garlic
2 Tbsp. olive oil
Pinch sugar
1 lemon
1 Tbsp. mustard (french or seeded)
1/2 Tbsp. milk (L)
  1. Add chicken strips to a wok and cook with olive oil over a high heat, until crisp. (2 batches)
  2. Fry bacon until crisp and put to the side.
  3. Slice celery and shallots. Deseed and dice capsicum.Cook celery, shallots, capsicum and nuts in olive oil.
  4. Rinse salad leaves and place in a bowl. Peel, core and slice avocado.
  5. Dressing: Peel and crush garlic. Mix with olive oil and pinch of sugar in a cup.
  6. Juice lemon and add the juice, mustard and milk to cup and mix well.
  7. Place chicken and bacon in wok and heat up with the celery mix. Chop chives.
  8. Add chicken mix to the salad leaves. Halve cocktail tomatoes and add wtih sliced avocado. Finish by drizzling with dressing and toss well. Sprinkle chives on top.

Colourful Corn Couscous

30 Min
200g sweet potato
1 small red capsicum
1 small green capsicum
2 cups of water
1 vegetable stock cube
2 cups of corn couscous
Drizzle of olive oil
1 onion
1 Tbsp. olive oil
Salt and pepper to taste
120g rocket leaves
70g grated parmesan cheese (L)
  1. Peel and dice the sweet potato. Deseed and dice capsicums and cook in boiling water for 7 minutes or until soft.
  2. Fill a saucepan with 2 cups of water and bring to the boil. Add the stock cube and stir. Take off the heat. Add the couscous, a drizzle of oil, cover and put to one side for at least 5 minutes.
  3. Peel and dice the onion, and sauté in oil in a pan for 5 minutes. Drain the potato and capsicum and add to the pan. Season with salt and pepper, and sauté briefly.
  4. Rinse the rocket leaves. Fluff the couscous with a fork and put into a bowl. Add the vegetables and toss well.
  5. Serve with rocket leaves on the side and parmesan cheese to sprinkle over the top.

Lamb Burgers with Mint Sauce

600g mince lamb
1 small bunch of parsley
1 clove of garlic
1 egg
1/2 Tsp. salt
1/4 Tsp. pepper
1 Tbsp. olive oil
Mint Sauce:
1 tub of greek yoghurt (L)
1 small bunch of mint
1/2 red onion
120g rocket leaves
2 tomatoes
1 jar of kalamata olives
  1. Place the mince in a bowl. Coarsley chop the parsley. Peel and crush the garlic. Add the parsley, garlic and egg to the mince and season with salt and pepper. Mix well.
  2. Shape into 8 patties. Heat a frying pan on the stove and add the olive oil. Cook the patties for 7 minutes each side.
  3. Sauce: Place the yoghurt into a bowl. Finely chop the mint leaves. Peel and dice the onion. Add the onion and mint to the yoghurt and mix well.
  4. Salad: Rinse the salad leaves and slice the tomatoes. Add the tomatoes and olives to the salad and gently toss.
  5. Serve the lamb burgers with salad and sauce.

Tuna Salad with Lime Dressing

20 Mins
1 kilo chat potatoes
3 eggs
1 punnet cherry tomatoes
400g tin of tuna
1 jar black olives
120g rocket leaves
1 small bunch chives
1 lime
1 Tsp. vinegar
1 Tbsp. olive oil
1/2 1 Tsp. salt
1 Tsp. cracked pepper
  1. Halve and cook chat potatoes for 15-20 minutes.
  2. Boil eggs for 10 minutes.
  3. While the potatoes and eggs are cooking, cut the cherry tomatoes in half.
  4. Drain the tuna and olives.
  5. Rinse rocket and cut chives coarsely.
  6. Peel and cut cooked eggs into quarters. Place potatoes, eggs, tomatoes, and rocket leaves into a bowl. Add olives, tuna and chives.
  7. Toss gently.
  8. Dressing: Juice the lime into a cup. Add vinegar, olive oil, salt and cracked pepper. Drizzle over salad and serve.