Some holidays and special occasions can invoke really strong food memories, and many of us have our own family food traditions. For me, hot cross buns are synonymous with Easter. I love these not too sweet, spiced buns made with dried fruit and peel. And I know I am not the only one. These delicious treats have stood the test … Read More
White chocolate hot cross buns (makes 12)
This recipe requires a bread maker. Bread maker ingredients: 2 tsp yeast 475 g bread flour 260 ml milk 45 g butter 2 tbsp sugar 1 egg Additions: 200 g white chocolate chips 1 cup icing sugar 1 tsp butter 1 tbsp water Place the first 6 ingredients into your bread maker pan. Select the “dough cycle” or … Read More
Coeliac Disease – More than just a dietary fad
Coeliac disease is a serious medical condition where the body’s immune system does not respond normally to a protein in food called gluten. This damages the lining of the small intestine which affects the absorption of important nutrients and can lead to malabsorption and a variety of gastrointestinal problems. If coeliac disease is not treated, long term complications can include … Read More
Let’s talk about lunches – by Tania Logan, Dietitian and Diabetes Educator
The children are all back at school, everyone else is back to work, and life is starting to resemble some sort of routine again. I must confess though, one of my least favourite everyday routines, is making lunches. I struggle with keeping things quick, healthy, and interesting, and I know I am not the only one. Making lunches is a … Read More
Zucchini slice – by Tania Logan, Dietitian and Diabetes Educator
5 eggs 1 cup self-raising flour, sifted 2 zucchini, peeled and grated 2 carrots, peeled and grated 6 shallots, washed, trimmed and finely sliced 1 cup grated cheddar cheese ¼ cup olive oil Preheat oven to 180°C. Grease and line a 30 x 20cm lamington pan. Beat the eggs in a large bowl until combined. Add the flour and beat … Read More
Roasted sweet potato and asparagus frittata – – by Tania Logan, Dietitian and Diabetes Educator
2 sweet potato 1 bunch of asparagus 2 leek 1 tbsp canola oil 6 eggs 1/3 cup milk Preheat oven to 200°C. Lightly grease an 8 cup capacity ovenproof dish, and line with baking paper. Peel the sweet potato and cut into 2 – 3 cm cubes. Wash and trim the ends from the asparagus. Cut each spear into … Read More
Hasselback potatoes – by Tania Logan, Dietitian and Diabetes Educator
8 large, white skinned potatoes 2 tbsp canola oil 2 tbsp butter, melted 1/3 cup chives, snipped Salt for seasoning Pre heat the oven to 200 oC . Peel the potatoes and halve length ways. Place one half of a potato, cut side down, on a chopping board. Without cutting all the way through the potato, make thin … Read More
5 ways to help improve your health in 2017 by Dietitian, Diabetes Educator Tania Logan
Are you one of the 50% of Australians that made a new year’s resolution this year? Was it related to losing weight or improving your health? Did you know that only around 10% of new year’s resolutions actually succeed? So why do we persevere every year? For many people, the new year brings with it the opportunity to start again, … Read More
Carrot and Zucchini Muffins
These delicious vegetable muffins are perfect for a picnic lunch or the weekday lunch box. Carrot and zucchini muffins (makes 12) 2 cups self raising flour 1 carrot, peeled and grated 1 zucchini, grated 1 tbsp chopped fresh chives ¾ cup milk ½ cup olive oil 2 eggs Cracked pepper for seasoning 1. Preheat the oven to 200oC. Lightly grease … Read More
Tzatziki
This super simple dip is quick and easy to prepare with only 3 ingredients. It makes crackers and crudités more interesting, and is delicious served in a wrap with leftover roast lamb, hummus and salad. Tzatziki 1 Lebanese cucumber, finely diced 1 cup Greek yoghurt 1 tbsp finely chopped chives 1. Place the cucumber, yoghurt and chives in a bowl. … Read More