Recipe By:
Kelly
Perfect for feeding a crowd at a summer barbecue, this is a tasty twist on the classic American recipe for baked beans. The variety of beans used gives the dish great flavour, along with the streaky bacon. Try this for a break from the ordinary. If you don't have French's mustard to hand, substitute half a tablespoon of English mustard.
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Recipe By:
Patsy Jamieson, Diane Temple
This is a delicious, moist fruit loaf that is great on its own or spread with a little ricotta cream or margarine.
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Recipe By:
Patsy Jamieson, Diane Temple
Turn a traditional bread-and-butter pudding into a delicious healthy dish by adding dried apricots and fruit bread. This dessert is very easy to make and a wonderful pudding to enjoy on a cold winter night. For the best results, use a fruit loaf that is dense and heavy.
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Recipe By:
Elaine Russell
Baking fruit brings out its flavour wonderfully, and a stuffing is a simple way of making baked fruit special. Here peaches are filled with a mixture of dried apricots, almonds and amaretti biscuits. Many other fruits – nectarines, apples, pears or quinces – can be prepared in the same way.
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Recipe By:
Lynn Lewis and Joachim Wahnschaffe
Ripe bananas, nature's star sweetener, are the basis for this moist, tasty loaf.
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Recipe By:
Patsy Jamieson, Diane Temple
A creamy risotto is traditionally made with Arborio rice. We've created this version by substituting low-GI pearl barley for the rice. It takes longer to cook, but you don't have to stand and stir it the entire time. Parsley, lemon zest and broccolini add fresh flavours.
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Recipe By:
Patsy Jamieson, Diane Temple
As this delightful, colourful salad attests, pearl barley isn't just for soups. To turn this into a main-course salad, just add some diced cooked chicken, salmon or tofu.
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Recipe By:
Elaine Russell
This tasty main-dish salad is made extra delicious with a creamy mustard dressing. Serve with lots of crusty fresh bread for a satisfying and healthy meal.
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Recipe By:
Elaine Russell
Berries are the utterly fresh flavour of summer. Tart, sweet and juicy, they come in a wide array of types, ranging from bright and delicate raspberries to fleshy strawberries, plump little blueberries and rich blackberries. The passionfruit adds a fragrant tart edge to this salad.
Recipe By:
Elaine Russell
For this tasty dish, tender lamb fillet is quickly cooked under the grill, then cut up and mixed into a salad of burghul, red capsicum, green olives and fresh mint. No oil is used to dress the salad, just fresh lemon and orange juices, so the fat content is kept low.
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Recipe By:
Patsy Jamieson, Diane Temple
Instead of cooking a side of rice or potatoes (both high-GI foods) to go with your next chicken, beef or pork dinner, reach for the bag of low-GI burghul instead. Burghul cooks in about the same time as white rice but offers the blood glucose benefits of a whole grain rich in soluble fibre.
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Recipe By:
Elaine Russell
The tartness of lemon juice plus the refreshing fragrance of mint make this a dish that will brighten any meal. Burghul is a form of cracked wheat that cooks fast and easily.
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Recipe By:
Patsy Jamieson, Diane Temple
With an all-star line-up of burghul, green beans, vinegar, capsicum, corn and watercress, this salad is a winner. It's great for picnics and barbecues and is an excellent accompaniment for fish, pork or chicken. Burghul is easy to prepare, and is found in the health-foods aisle in the supermarket.
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Recipe By:
Leslie Glover
Barley provides a nutty, wholesome wholegrain base, full of fibre, vitamins B, C and E. Finished with green vegetables and a hint of spice, it's a meal that will keep you satisfied.
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Recipe By:
Elaine Russell
Thickening soup with potato gives a velvety smooth result without adding the fat used in other traditional methods. Served either hot or chilled, this soup is ideal as a dinner-party starter all through the year.
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Recipe By:
Elaine Russell
Celeriac makes a rich soup with lots of flavour and a creamy texture. Baby spinach leaves complement the celeriac beautifully, bringing bright colour and a light, fresh taste to the soup in the final few minutes of cooking.
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Recipe By:
Elaine Russell
There are many versions of Welsh rarebit (or rabbit). The one here is richly flavoured with cheese and thickened with breadcrumbs to add texture, and is spooned over thinly sliced red onions before being grilled until golden and bubbling. A spinach, apple and celery salad is the perfect partner.
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Recipe By:
Elaine Russell
These stuffed capsicums, filled with thin pasta in a savoury custard, make an ideal first course to serve four, or a light vegetarian lunch for two served with a salad and warm bread.
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I got this recipe from my mother in law for Christmas, my wife absolutely loves it and I hope its all welcomed for your family this year for Christmas too
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Recipe By:
Elaine Russell
Chicken thighs are excellent in a casserole, being very tender and full of flavour. Fresh apricots and a bulb of fennel make good partners, especially when spiced up with cumin.