The low-carb cauliflower pizza you need tonight
Never let anyone tell you that you can't have pizza on a Monday thanks to this healthy, low-carb version that utilises the power of cauliflower to create the perfect pizza base.
INGREDIENTS
¼ cup (60ml) each tomato pasta sauce and pesto
100g mozzarella, thinly sliced
250g mixed cherry tomatoes, halved (smaller ones left whole)
Baby basil leaves, to serve
CAULIFLOWER DOUGH
1 (about 700g) cauliflower
¾ cup (75g) almond meal
1 tbs olive oil
30g grated parmesan, plus extra to serve
2 eggs
METHOD
1. Preheat oven to 140°C (fan-forced). Line 2 baking trays with baking paper. For cauli-flour dough, roughly chop cauliflower and place in a food processor. Pulse until very finely chopped, then tip into the centre of a clean Chux cloth. Place over a bowl and squeeze to remove any excess liquid. Spread cauliflower over prepared trays and bake for 15 minutes to dry out. Remove and stand to cool slightly.
2. Return cauliflower to food processor with almond meal, oil, parmesan, a pinch each of salt flakes and freshly ground black pepper, and eggs. Whiz until a smooth dough, scraping sides if neccesary.
3. Increase oven to 180°C. Spread cauliflower mixture over 1 baking-paper-lined tray to form a circle and use a piece of plastic wrap to press mixture down until about 1cm thick. Roast for 25 minutes or until cooked through and golden, then remove from oven.
4. Increase oven to 250°C. Spread tomato sauce and half the pesto over cauliflower pizza base, then top with mozzarella and roast for 5-10 minutes or until cheese is melted and bubbling.
5. Meanwhile, toss tomatoes and remaining pesto in a bowl. Season with pepper. Remove pizza from oven and top with pesto tomato and basil. Scatter over extra parmesan to serve.
We went and created the ultimate keto cheeseburger
We're fairly certain that this is so good, it may even break the internet.
INGREDIENTS
250g lean beef mince
1 tsp ground chipotle or smoked paprika (pimenton)
2 tbs tomato paste
1 garlic clove, crushed
1 small beetroot, thinly sliced (we used a mandoline)
2 heirloom tomatoes, sliced on an angle
2 large dill pickles, sliced lengthways
2 baby cos lettuce, cut into wedges
50g very sharp cheddar cheese
DRESSING
1 white onion, very finely chopped
2 tbs mild mustard
2 tbs white wine vinegar
2 tbs Greek yoghurt
METHOD
1. For the dressing, combine half the onion (reserve remaining onion to serve) and the remaining ingredients in a bowl and season. Set aside.
2. Place mince in a frypan over medium-high heat and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned all over.
3. Add chipotle, tomato paste, garlic, 1 tsp salt and ½ tsp freshly ground black pepper, and cook for a further 5-6 minutes or until mince is starting to catch. Remove from the heat.
4. Arrange lettuce, pickles, tomatoes and beetroot on a serving plate and scatter over the crispy mince. Crumble over cheese and sprinkle reserved onion. Serve with dressing.
The healthy, low-carb butter chicken salad
There's nothing quite like butter chicken - fragrant, spicy, warming and downright comforting. That's why we put it to our food team to come up with a healthy, low-carb version that tastes just as good without blowing your healthy eating streak.
INGREDIENTS
¾ cup (200g) Greek yoghurt
2½ tbs tandoori paste
1 tbs vegetable oil
2½ tsp garam masala
8 chicken thighs
1 red onion, thinly sliced
Juice of 1 lemon
¼ tsp caster sugar
1 Lebanese cucumber, sliced into rounds
250g small truss tomatoes, halved
2 green chillies, thinly sliced
2 tbs chopped curry leaves (optional)
1 large bunch coriander, leaves picked
⅓ cup (50g) chopped roasted cashews
METHOD
1. Combine ¼ cup (70g) yoghurt, 1½ tbs tandoori paste, 1 tbs olive oil and 2 tsp garam masala in a baking dish and set aside.
2. Place 2 chicken thighs on a chopping board. Insert 3 skewers through the thighs, then cut parallel to middle skewer to create 3 separate skewers. Repeat to create 12 skewers. Transfer skewers to marinade and, using your hands, toss until completely covered. Set aside for at least 30 minutes (chill if marinading for longer).
3. Preheat oven grill to high and place a shelf in a lower position in oven. Line a second baking dish, narrower than the length of the skewers, with foil. Place skewers across prepared dish so chicken sits above base of dish. Place under grill and grill for 10 minutes or until slightly charred, then turn and grill for a further 5-10 minutes or until just cooked through and slightly charred.
4. Meanwhile, combine onion, lemon juice, 1 tsp salt, sugar and remaining ½ tsp garam masala in a bowl and toss to combine. Set aside until needed. Place cucumber, chilli, curry leaves, if using, and coriander in a bowl and set aside until needed.
5. Combine the remaining ½ cup (140g) yoghurt and 1 tbs tandoori paste in a bowl, mixing with a spoon to create a swirl effect. Spread across serving plates. Add drained pickled onion to cucumber salad and toss until well combined. Arrange on serving plates. Add skewers to plates and drizzle over a little of the cooking juices. Scatter with cashews and remaining chilli to serve.
The low carb spaghetti you need to try this spring
Turn your pumpkin into pasta in minutes with this quick and easy Paleo recipe of butternut 'spaghetti' with prosciutto and brown butter
NGREDIENTS
1 butternut pumpkin, peeled, halved, seeds removed
1 bunch sage, leaves picked
2 garlic cloves, thinly sliced
4 slices prosciutto, torn into pieces
1/3 cup (55g) almonds, roughly chopped, plus extra to serve
60g grass-fed butter, roughly chopped
METHOD
1. Preheat oven to 250°C. Using a spiraliser, mandoline or vegetable peeler, turn the pumpkin into ‘spaghetti’.
2. Spread over a roasting pan and top with sage leaves, garlic, prosciutto and almonds. Scatter butter over the tray.
3. Bake for 10-12 minutes until the butter is melted and a nut-brown colour and prosciutto is crisp.
4. Toss pumpkin to coat in butter and serve with extra chopped almonds.
Ras el hanout, yoghurt and lime grilled chicken
Tom Walton's Middle Eastern grilled chicken is perfect for any ultimate weekend feast.
Tom Walton's Middle Eastern grilled chicken is perfect for any ultimate weekend feast.
INGREDIENTS
1.6kg whole chicken, butterflied
1/4 cup (30g) ras el hanout (Moroccan spice blend from Middle Eastern food stores and selected grocers)
1 cup (280g) thick Greek-style yoghurt
Juice of 1 lemon
2 tbs extra virgin olive oil
Lime wedges, to serve
METHOD
1. Cut 2 shallow slits in each breast and leg, then rub salt flakes all over chicken.
2. Combine ras el hanout, yoghurt, lemon juice and 1 tsp salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.
3. Preheat a chargrill pan to medium-high and oven to 180°C. (Alternatively, preheat a barbecue with hood to medium-high.) Remove chicken from fridge 30 minutes before cooking. Remove chicken from marinade, allowing excess to drip off. Drizzle with oil and cook, breast-side down, for 5 minutes or until golden. Turn and cook for a further 5 minutes or until golden. Transfer, breast-side up, to a baking tray and roast in oven for 30-40 minutes until juices run clear when thickest part of the thigh is pierced with a skewer. (Alternatively, close barbecue hood and reduce heat to medium. Cook for 30-40 minutes.) Rest, loosely covered with foil, for 10 minutes.
4. Season grilled chicken with salt and serve with lime.
Japanese kingfish lettuce cups
"Kingfish doesn't dry out when minced," says Shannon Bennett. Make it the star ingredient in these healthy, bite-sized lettuce cups.
INGREDIENTS
800g king fish fillet, (or white fish, such as barramundi), skin off, cut into 3cm pieces
2 tbs peanut or sunflower oil
6 spring onions, thinly sliced
1 garlic clove, crushed
2 tbs each light soy sauce, mirin and oyster sauce
1 tbs fish sauce
2 little gem lettuces, leaves separated 1⁄4 red cabbage (or regular cabbage), grated or shredded finely
4 watermelon radishes (or red radishes), thinly sliced
Tonkatsu barbecue sauce (or other barbecue sauce), to serve
This goats cheese and vegetable frittata is the answer to your dinner dilemmas
“Smuggle vegetables into the lunchbox with this frittata packed with broccolini, peas and zucchini, and rounded off with goat’s cheese” - Silvia Colloca.
INGREDIENTS
16 eggs
2 bunches broccolini, trimmed and chopped into 2cm pieces
1 cup (120g) baby peas
¼ cup finely chopped chives, plus 1 tbs extra
300g soft goat’s cheese, crumbled
2 zucchini, cut into matchsticks (we used a julienne peeler)
¼ cup (60ml) extra virgin olive oil
200g mixed cherry tomatoes, halved
¼ cup (loosely packed) dill sprigs
1 tbs white wine vinegar
METHOD
1. Preheat oven to 200°C. Whisk together eggs and ¾ cup (180ml) water in a large bowl. Stir in the broccolini, peas, chives, three-quarters of the goat’s cheese and half the zucchini and season. Heat 2 tbs of the oil in a 24cm non-stick frying pan over medium heat. Pour in the egg mixture and cook for 2 minutes or until the edges start to set. Transfer to the oven and bake for 30-35 minutes until set and golden. Set aside to rest for 5 minutes.
2. Make a tomato salad by combining the tomatoes, half the dill, the extra chives, vinegar and remaining oil in a bowl and season.
3. Top the frittata with remaining goat’s cheese, zucchini and dill and serve with the tomato salad.
T-bone steaks with Asian-style mushrooms
“This dressing is so easy and tasty. Make extra for another use; it will keep in the fridge for up to two weeks” - Hayden Quinn.
INGREDIENTS
4 t-bone beef steaks (about 300g each), at room temperature
¼ cup (60ml) rice bran oil
600g Asian mushrooms, trimmed, cut into bite-size pieces (we used oyster, shiitake, Swiss brown and king brown)
1 cup coriander
1 cup mint leaves
½ bunch of garlic chives, plus extra to serve
4 sticks of celery, thinly sliced diagonally
2 carrots, cut into matchsticks (we used a julienne peeler)
200g sugar snaps, thinly sliced diagonally
½ small red onion, thinly sliced
SOY AND MIRIN DRESSING
¼ cup (60ml) soy sauce
¼ cup (60ml) mirin
2 tbs rice vinegar
1 long red chilli, seeded, finely chopped
2 tsp finely grated ginger
1 garlic clove, crushed
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