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Recipes
BREAKFAST
Breakfast Eggs
Serves: 4
Preparation: 10 mins
Cooking: 25 mins
8 cherry tomatoes, quartered
4 rashers bacon, fat trimmed, finely chopped
4 eggs
1. Scatter tomatoes equally among four 1 cup
capacity ramekins. Top with bacon.
2. Crack an egg over tomato mixture. Cover
with plastic wrap.
3. Place ramekins in steaming trays. Place lid
on and set timer (10 mins).
4. Rotate trays and place lid on. Set timer for
a further 15 mins.
5. Serve with rye toast.
Nutritional per serve: 10g fat; 713kJ;
3.5g sat fat; 0.3g fibre; 0.8g carbohydrate.
LIGHT MEALS AND SIDE DISHES
Chicken & Cashew Wontons
Makes: 26
Preparation: 15 minutes
Cooking: 12 minutes
cup unsalted raw cashew nuts
200g lean chicken mince
1 garlic clove, crushed
cup soy sauce
1 tablespoon oyster sauce
26 fresh flour wonton wrappers
3 teaspoons sesame oil
1 fresh red birds-eye chilli, thinly sliced
1. Place cashew nuts in a small frying
pan over medium heat. Cook, stirring
occasionally, for 1-2 minutes or until
toasted. Remove from heat. Finely chop.
2. Combine nuts, chicken, garlic, 1
tablespoon soy sauce and oyster sauce in a
large glass bowl.
3. Place half the wrappers on a clean work
surface. Place 1 teaspoon of chicken
mixture in the centre of each wrapper.
Bring sides of wrapper up and pinch to
form a pouch and enclose filling. Repeat
with remaining wrappers and chicken
mixture.
4. Arrange dumplings in steaming trays.
Place lid on and set timer (10 mins).
5. Combine remaining soy sauce and oil
in a small glass bowl. Add chilli. Serve
dumplings with dipping sauce.
Nutritional per wonton: 1.6g fat; 216kJ;
0.3g sat fat; 0.2g fibre; 5g carbohydrate.