nosh magazine (issue 3) - Page 11

Ingredients Ingredients • ½ avocado • 2 tablespoons smooth ricotta • 1 egg yolk • 1 slice bread (remove crusts) • 1 table milk Method Method Mix well and serve FRUIT COMPOTE (with yoghurt) Method Cut toast length ways into fingers or use a cookie cutter to make shapes. Soak bread in egg, milk mixture. Fry in medium pan until golden. Ingredients Ingredients • • • • • • • • • • • 1 apple peeled and chopped 1 pear peeled and chopped 3 dried apricots 2 prunes ½ cup water Plain yoghurt Place all ingredients in microwave proof container and cook on high for around eight minutes or until soft. Blend all ingredients and cool. Mix three spoonfuls of fruit mix with one tablespoon of plain yoghurt. Note: for storage place spoonfuls of fruit into an ice cube tray and freeze. Cubes can be thawed and mixed with yoghurt when needed. FRENCH TOAST STICKS nosh magazine CHEESY AVOCADO 2 large potatoes, peeled and chopped 150g pumpkin, peeled and chopped 1 zucchini, chopped 100 g lean beef mince Plain yoghurt BEEF AND VEGETABLES Method Place chopped vegetables in microwave safe container with ½ cup water and cook on high for 8 to 10 minutes until soft. In pan, cook mince in small amount spray oil until just cooked. In bowl, add mince and vegetables together and blend to desired consistency. Place tablespoonfuls into ice cube trays and freeze for later use. Thaw three cubes and add two tablespoons of natural yoghurt. Mix well. Kate DiPrima, APD Learn more about Kate: website | profile Kate is an Accredited Practicing Dietitian in private practice with over 17 years’ experience. As a mother of two, Kate has a passion for the health of families. Kate found that having children enriched her life, and enabled her to experience first-hand the difficulties and pressures of finding and providing healthy interesting meals for the younger members of the family. 11