Avocado and vegetable rice paper rolls
Prep: 30 mins | Difficulty: Medium | Serves 4
• 8 small rice paper wraps
• ½ cup shredded iceberg lettuce
• ¾ cup beansprouts, trimmed
• 1 small carrot, peeled and grated
• 1 medium Lebanese cucumber, peeled and thinly sliced
• 1 medium avocado, peeled, cut into strips
• Sweet chilli sauce to serve
Step 1: Pour warm water into a heatproof bowl until half full. Dip 1 rice paper wrapper in water. Place on a flat surface. Stand for 20-30 seconds or until soft enough to roll without splitting
Step 2: Place 1/8 of lettuce along 1 edge of the wrapper. Top with 1/8 of beansprouts, carrot, cucumber and avocado. Fold in the ends. Roll up firmly to enclose filling. Cover with a damp tea towel to prevent roll from drying out. Repeat with the remaining wrappers, lettuce, beansprouts, carrot, cucumber and avocado. Serve with chilli sauce.
Note: you can also add chicken to this recipe – using the same vegetables just add as much cooked chicken as you’d like.
Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves 12
• 200g butter [softened]
• 1 ½ cups caster sugar
• 2 eggs
• 1 tbs vanilla extract
• 3 cups self-raising flour [sifted]
• 1 ½ cups milk
• 12 patty pans
• 1 cupcake tray [12 cupcakes]
Step 1: Preheat the oven to 180 degrees and line 1 cupcake tin with patty pans and set aside.
Step 2: Using an electric mixer beat the butter until pale, add the sugar and beat again until the mixture is creamy.
Step 3: With the mixer still running, add the eggs one at a time beating well after each addition. Add the vanilla and mix well until combined.
Step 4: Add the flour and milk alternately, a little at each time. Mixing until combined.
Step 5: Spoon the mixture into the patty cases and bake for 18-20 minutes until cooked and golden brown.
3 ingredient banana pancake
Prep: 10 mins | Cook: 5 mins | Difficulty: Easy | Serves 1
• 1 small ripe banana
• 1 medium egg
• 2 tbs wholemeal self-raising flour
• Oil spray
Step 1: Mash banana in a medium bowl until smooth. Whisk in egg, then flour until smooth. Set aside for 5 minutes.
Step 2: Lightly spray a medium non-stick frying pan with oil and heat over medium heat. Spoon 2 tablespoons of batter into the pan and spread out with the back of a spoon until 1 cm thick. Repeat with remaining batter to make 2 more pancakes.
Step 3: Cook for 1-2 minutes or until golden, flipping the pancake to make sure it’s cooked through. Add your favourite toppings and serve.
Berry smoothie bowl
Prep: 5 mins | Cook: 5 mins | Difficulty: Easy | Serves 1
For smoothie bowl:
• 1 cup frozen mixed berries
• 1 small ripe banana [sliced and frozen]
• 2-3 tbs almond milk
• 1 tbs peanut butter
Topping for smoothie bowl:
• 1 tbs shredded coconut
• 1 tbs any fruit you like
• 1 tbs oats
Step 1: Add frozen berries and banana to a blender and blend on low until small bits remain.
Step 2: Add a bit of almond milk and blend on low again, scraping down the sides as needed. Until the mixture reaches a soft, smooth consistency with no lumps. Pour smoothie into a bowl and top with your desired toppings.