Our recipe for wellbeing
Homemade Spring Rolls
Shawn Hassan
Ingredients Method
20 sheets of spring roll pastry 200g cooked prawns 1 cup shredded carrot 1 cup bean sprouts 1 cup baby corn cut up ½ cup spring onion 1 tbsp. freshly diced ginger 1 tbsp. freshly diced garlic Small bunch coriander diced 2 tbsp. soy sauce
2 tbsp. sweet chilli sauce as dipping sauce
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Place all ingredients into bowl except for pastry and chilli sauce. Mix all ingredients together until well mixed. Layout 1 sheet of spring roll pastry in a diamond shape with corner facing you and place 2 tablespoons of ingredients just up from the corner. Then roll pastry sheet up with ingredients inside, place a little water on top corner of pastry so that pastry sticks together. Do this with rest of pastry and ingredients. Place completed spring rolls on oven tray with baking paper. Spray each spring roll with cooking spray and cook in preheated oven at 200 degrees for 20 minutes. Remove from oven and serve with sweet chilli sauce on plate.
Crispy Skin Salmon with Potato and Dill Salad
Yolla Nassour
Ingredients Method
800g potatoes 1 cup light sour cream
2 tbsp. lemon juice, plus wedges to serve
1 onion, thinly sliced
1 tbsp. finely chopped fresh dill leaves
150g salmon fillets with skin on 2 tsp. olive oil
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Cook potatoes in a large saucepan of boiling salted water for 15 minutes, drain, cool, peel and chop. Combine sour cream, lemon juice, onion and dill in a bowl. Add potato, season with salt and pepper. Toss and mix. Place salmon with skin side up on a large plate. Drizzle with oil, sprinkle with salt and rub into skin. Heat non-stick frying pan over medium heat. Add salmon with skin side down and cook for 3 to 4 minutes or until skin is crisp. Turn and cook covered to your liking. Serve salmon with lemon wedges and potato salad sprinkled with extra dill.
Mussels with Tomatoes
Danielle Scanlon
Ingredients Method
1kg fresh mussels 1 punnet cherry tomatoes 1 cucumber ½ jar pickled onions Tabasco sauce( to taste) Apple cider vinegar( to taste)
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Clean mussels. Steam mussels and place the cooked mussel in half its shell. Allow to cool in fridge. Finely chop cherry tomatoes, cucumber and pickled onion and place in a bowl. Add apple cider and tabasco sauce, just enough to cover ingredients. Place in the fridge for an hour. Spoon a generous amount of tomato, cucumber and onion mix over the mussels and serve.
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