Foodiz Recipes

Italian meatball soup Ingredients 400g lean beef mince 2 teaspoons dried oregano ½ teaspoon dried rosemary 2 tablespoons breadcrumbs 1 egg 2 tablespoons olive oil 1 onion, finely diced 2 large carrots, finely diced 3 stalks celery, finely diced 2 potatoes, finely diced ½ cup risoni pasta 2 cups salt reduced beef stock (*see tip) 4 cups water 4 ripe tomatoes, roughly chopped 1 tablespoon no-added-salt tomato paste 3 tablespoons parsley, roughly chopped 2 tablespoons parmesan cheese, shaved, to serve Method Combine beef mince, dried oregano, dried rosemary, breadcrumbs and egg in a bowl and mix well to combine. Roll level tablespoon of mixture into balls. Heat oil in a large saucepan over medium-high heat. Cook meatballs, in batches, turning, for 4-5 minutes or until browned. Transfer to a plate. Using the same saucepan, add onion, carrot, celery and potatoes, cook stirring regularly, for 6-8 minutes or until onion has softened. Stir in risoni pasta, stock, water, tomatoes and tomato pas...

Ingredients 2 x 95g can tuna in springwater, drained 1 ripe avocado, diced 1 tablespoon coriander, finely chopped 1 tablespoon Vietnamese mint, finely chopped ½ tablespoon sweet chilli sauce 1 cup iceberg lettuce, shredded 1 carrot, peeled, grated 1 Lebanese cucumber, cut into ribbons 8 sheets rice paper Method In a bowl, combine tuna, avocado, coriander, Vietnamese mint and sweet chilli sauce. Fill a bowl with warm water. Place one sheet of rice paper into the bowl at a time, soaking for 20-30 seconds. Carefully place sheets on a damp tea towel. Place iceberg lettuce, carrot, and cucumber in the centre of each piece of rice paper. Top with some of the tuna mixture. Fold in ends, then roll up tightly to form a sealed cylinder. Repeat with remaining mixture to make 8 rice paper rolls. Tip:  Tuna can be substituted for egg, chicken or tofu. Sticky tofu skewers with Japanese slaw Ingredients 8 Bamboo Skewers, soaked in water for 30 minutes prior to use 1 tablespoon honey 2 tablespoons...

Ingredients ​Salsa: 1 avocado, peeled, seeded and chopped 2 tomatoes, finely chopped 1 small red onion, peeled and sliced 420g can no-added salt corn kernels, drained ½ cup chopped fresh coriander 2 teaspoons finely grated lemon rind 2 tablespoons lemon juice Quesadillas: 2/3 cup reduced fat grated tasty cheese ½ red capsicum, finely chopped 4 spring onions, thinly sliced Black pepper, to season 4 regular flour tortillas Olive oil cooking spray Method To make salsa, combine all ingredients in a bowl. Cover and refrigerate while making quesadillas. For the quesadillas, combine the cheese, capsicum and spring onions in a bowl. Season with pepper. Place two of the tortillas on a board and divide the cheese mixture evenly between them, spreading almost to the edges. Place another tortilla over the filling and gently press down. Heat a large non-stick frying pan over a medium heat. Spray lightly with cooking oil. Add one quesadilla. Spray top tortilla lightly with cooking oil. Cook for 2-3 ...

Spiced carrot tart Ingredients 1 quantity of Heart Foundation wholemeal savoury pastry (see tips) Tart filling 4 large carrots, grated 2 cloves garlic, crushed 4 eggs, lightly beaten 2 teaspoons ground coriander 2 teaspoons ground cumin ½ teaspoon ground black pepper ½ cup labne (also known as Yoghurt Cheese) 1 tablespoon reduced fat milk 2 tablespoons coriander, to serve 2 tablespoons walnuts, to serve Method Preheat oven to 180°C. Line a large rectangle baking tray with baking paper. Set aside. Once the pastry is chilled, roll out the pastry until 1cm thick on a lightly floured surface. Place the rolled pastry onto the prepared baking tray. To make tart filling, combine carrots, egg, coriander, cumin and pepper in a large bowl and stir to combine. Spread over the tart base. Spoon over the labne. Fold pastry edges inwards and brush with milk before baking for 25 minutes in the oven, or until pastry is golden brown. Top with coriander and walnuts before serving. Tips: Use our  whol...