Healthy Recipes - Recipes
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Zucchini frittata recipeNEWEggs, a stellar source of protein, will start your day off on the right foot. This recipe uses fewer egg yolks than whites to help keep the cholesterol and fat at a minimum. |
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White bean soupNEWThe white bean soup makes a welcome regular appearance on our table in winter. |
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Warm Tuna Pasta and Parsley SaladNEWFor a lovely and healthy lunch, try this recipe for a warm pasta salad dish |
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Warm teriyaki salmon saladNEWThe technique of cooking salmon in foil captures all the succulent juices of the fish that, together... |
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Vietnamese spring rolls recipeNEWIf you don’t like prawns, vary the filling to your taste. Try cooked, minced chicken or make... |
Featured Content
Featured Content
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 | Noodle and omelette saladTasty Asian flavours mingle in this layered salad. Colourful, crisp vegetables and refreshing water chestnuts are topped with Chinese egg noodles, broccoli and bean sprouts, and thin strips of savoury omelette are the finishing touch. |  | Grilled goat's cheese saladCrisp toasted baguette is spread with a rich red onion marmalade flavoured with balsamic vinegar and rosemary, then topped with creamy goat's cheese and finished under the grill. Served with a beetroot, capsicum and lamb's lettuce (mache) salad, this makes an impressive starter. |  | Mushrooms and quail's eggsMany "wild" mushrooms are now cultivated, so they are readily available. Here, full-flavoured shiitake mushrooms are gently poached with more delicate chanterelles and oyster mushrooms, then tossed with herbs and topped with softly poached quail's eggs. |  | Figs with prosciuttoLuscious ripe figs go so well with lean prosciutto, and make an elegant little starter salad. In this delectable version, the vitamin content is boosted with the addition of green beans and bulb fennel, plus some fresh pineapple for an unexpected touch of tangy sweetness. |  | Asian broccoli saladIn this delicious vegetarian salad, tiny florets of broccoli, baby corn and sugar snap peas are blanched briefly and then tossed with crunchy raw vegetables in a soy and peanut butter dressing. Nutty-flavoured roasted kasha (buckwheat grain) adds texture. Serve as a starter. |  | Fresh artichoke and crab saladThis salad is a real treat when globe artichokes are in season. The large outer leaves are removed and the succulent, meaty bottom part, or heart, is cooked, then served with fresh crabmeat in a lemony herb vinaigrette. |  | Sweet and sour duck saladWith ripe, juicy nectarines, red grapes, peppery green and red leaves, and slices of tender chargrilled duck, this is a particularly pretty salad. The unusual dressing complements and brings together all the ingredients. |  | Summer chicken and pasta saladFull of flavour and contrasting textures, the ingredients for this refreshing salad are mixed together in a smooth, creamy anchovy dressing. It's a good way to make the most of fresh broad beans. At other times of the year, you can use frozen broad beans. |  | Tossed leaf and herb saladA leafy salad with plenty of fresh herbs makes an excellent accompaniment to a whole range of dishes, from a simple roasted chicken with potatoes, to pizza and pasta. For a crisp texture, make the salad just before you want to serve it and then toss with the dressing at the very last moment. |  | Garlicky tomato saladWhen tomatoes are at their peak of sweetness, this salad is particularly delicious. It's eye-catching too if you make it with a mixture of different-coloured tomatoes. New varieties are coming on the market all the time - look for yellow cherry tomatoes as well as small grape tomatoes. |
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