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Almond & sesame chicken nuggets

• Preheat oven to 190*C (375*F/Gas 5).
• Line a baking tray with baking paper.
• You will need 3 separate bowls.
• In one bowl place milk; in a second place flour, sea salt and herbs; in a third place corn flakes, sesame seeds and almonds.
• Coat each chicken piece in flour, coat in milk, then roll in almond and sesame mix until well coated.
• Place nuggets on baking tray and cook for 15 minutes, until chicken well cooked.
• Make sure chicken nuggets are not pink in the center.

Oven baked crumbed fish

• Preheat oven to 200*C (400*F/Gas 6).
• Line a baking tray with baking paper.
• You will need 3 dishes. Place flour in the first dish.
• Combine milk and egg in a second and combine breadcrumbs, sesame seeds and parmesan in a third.
• Pat fish pieces dry with a paper towel.
• Coat fish with flour, dip into milk mixture, then dip into sesame and bread crumb mixture, making sure fish is well coated.
• Place crumbed fish on a plate, cover with cling wrap and place in the fridge for 20 minutes.
• Place on baking tray and cook for 25 minutes, until golden brown and fish cooked through.
• Turn after 15 minutes.

Rosemary chicken, kumera & zucchini baked risotto

• Preheat oven to 190*C (375*F/Gas5).
• Lightly spray a casserole dish with olive oil.
• Heat olive oil in a frying pan over a medium heat.
• Add onion, garlic, rosemary and chicken pieces, cook for 4 minutes.
• Add sweet potato and zucchini, cook until tender and chicken cooked through.
• Add rice and stir until well combined.
• Transfer mixture to casserole dish and add vegetable stock, stir well.
• Bake covered for 30 minutes, stir after 15 minutes.
• Add more liquid if needed.
• Remove from oven when rice is tender and all liquid absorbed.
• Stir through cheese and leave covered for 5 minutes before serving.
• Garnish with parmesan cheese.

Vegetable Crumble

• Preheat oven to 200*C.
• Cook potatoes with min in a large saucepan with a pinch of sea salt for 8-10 min, and then add carrots and beans. Cook for further 2 min, drain thoroughly and put in a large ovenproof dish.
• Add capsicum and chopped chives to dish.
• Put yoghurt and milk in mixing bowl and beat in eggs and grated cheese.
• Spoon over vegetables.
• Mix topping ingredients together and sprinkle evenly over vegetables.
• Bake for 35 min and serve hot.

Pumpkin, Spinach & Ricotta Quiche

• Preheat oven to 180*C.
• Mix base ingredients together.
• Lightly grease quiche dish and press mix into dish.
• Bake for 10 min, allow to cool.
• Or place pre-made pastry sheet into dish.
• Beat eggs with milk.
• Heat some oil in fry pan, add onion and pumpkin.
• Cook till tender, add capsicum and cook for a further couple of minutes.
• Mix pumpkin mixture into egg mix, with spinach and seasoning.
• Lightly fold through ricotta pieces.
• Pour mixture into dish.
• Sprinkle with pepitas.
• Bake for 30-40 min, until set and golden brown.
• Serve hot or cold with green salad.
• Great cold for lunch the next day.

Salmon & Vegetable Quiche

• Preheat oven to 180*C (350*F/Gas 4).
• Lightly spray quiche dish with olive oil and line each base with baking paper.
• Lightly fry onions in a little olive oil, until tender.
• Combine all base ingredients in a bowl and mix until well combined.
• In a bowl whisk egg, natural yoghurt and cheese together.
• Stir through onion, capsicum and parsley.
• Remove larger salmon bones then mash salmon with smaller soft bones with a fork.
• Add to egg mixture and combine well.
• Pour into quiche base and sprinkle with sesame seeds and bake for 35-40 minutes until firm and golden brown.
• Cover with foil if becoming too brown.

Bean & Zucchini Slice

• Add zucchini, onion, beans, cheese and flour in a bowl.
• Stir in egg, oil and salt.
• Pour mixture into a lamington tin.
• Sprinkle with pepitas.
• Bake on moderate oven (180*C) for 30min. Till golden brown.
• Serve hot or cold with salad.
• Great on its own as a snack.

Chickpea Patties

• Sauté onion and garlic in fry pan.
• Mix all ingredients together in bowl, add onion and garlic.
• Make patties and cool in fridge.
• Shallow fry patties in a little olive oil for 5min each side OR cook in a 180*C oven for 20 min.

Tofu & Vegetable Protein Slice

• Mix egg, tofu, oil, lemon and salmon in bowl.
• Add remainder ingredients.
• Pour into quiche dish (greased).
• Sprinkle with seeds.
• Bake in 180*C for 40 min, until firm.

Corn & spinach rice timbales

• Preheat oven to 200*C (400*F/Gas 6).
• Lightly spray a 6-hole muffin tray with olive oil.
• Lightly spray a frying pan with olive oil and place over a medium heat.
• Cook onion and garlic until tender.
• In a large bowl grate zucchini then add vegetables from frying pan, spinach, corn, cooked rice, feta and sea salt.
• In another smaller bowl whisk eggs together then add to larger bowl, combining well.
• Scoop mixture into muffin holes, and then pour remaining egg mixture over the top of each.
• Sprinkle with pepitas and cook for 35-40 minutes, until golden brown and cooked through.
• Cover with foil if timbales are becoming too brown.

Chicken & roast vegetable wraps

• Lightly spray a frying pan with olive oil and place over a medium heat.
• Cook capsicum and zucchini until tender.
• Lay all ingredients down the middle of both flat breads and wrap.
• Toast if desired.