With the new school year upon us, the mums at WelleCo were in need of some weeknight dinner ideas. Here’s a round up of our favourites.
Pea pesto pizza with smoked trout
RECIPE: THE BROWN PAPER BAG
“When we all get together we love homemade pizza” - Elle Macpherson, Co-Founder.
Pizza base
1 1/4 cup almond meal
1/2 cup wholemeal rice flour
Pinch of chili flakes (optional)
Pinch salt
1/2 tsp baking powder
2 tbs coconut oil (melted)
1 egg
1/4 cup almond milk
Pea Pesto:
200g frozen peas (thawed)
1 clove garlic (minced)
1/2 cup pine nuts (toasted)
1/2 cup parsley
100ml olive oil
Toppings:
1 bunch asparagus (trimmed and chopped into 3cm lengths and lightly steamed)
50g feta
60g smoked ocean trout
Handful fresh mint.
For the pizza base:
Set oven to 180C. Line a large round baking tray with baking paper. You could also use a large rectangle baking tray and make a rectangle pizza – whatever shape you prefer. In a large bowl mix the almond meal, rice flour, chili flakes (if using), salt and baking powder together. In a separate bowl whisk together the egg, milk and coconut oil. Add the wet mix to the dry and mix well. Using your hands, form a large ball with the mixture and flatten onto your baking tray. Using a spatula or knife work the mixture evenly into a pizza shape, patting with flat hands as you go. Keep patting it out to get the thickness and shape you want. Place the pizza base in the oven and cook for 15 minutes or until just golden. Take pizza base out of the oven.
Re-set the oven to 240C.
For the pea pesto: Put all ingredients in a blender and pulse until it’s a pesto consistency.
Spread the pea pesto on pizza base followed by feta, asparagus and smoked ocean trout. Bake for about 10 mins or until turning golden on top. To serve, scatter with mint leaves and a drizzle of olive oil
Grilled organic chicken tacos
SOURCE: LE CREME DE LA CRUMB
“My whole family love tacos, it’s always a winner.” Malika Calder, Art Director.
You'll need
4 boneless skinless organic free range chicken breasts, pounded to even thickness
8-10 taco-sized flour or corn tortillas
Marinade
⅓ cup oil
juice of 2 limes
zest of 1 lime
1 teaspoons coconut sugar
1 teaspoon cumin
1 teaspoon smoky paprika
1 garlic clove, crushed
1 pinch sea salt
toppings: corn salsa, avocados, cilantro
To make
Whisk together all marinade ingredients. Place chicken in a large resealable bag, add marinade, and seal bag. Chill for at least 30 minutes, or up to 3 hours.
Remove chicken from bag and discard excess marinade. Grill over medium heat 6-8 minutes on each side until cooked through.
Transfer chicken to a platter and cover with foil. Allow to rest for 3-5 minutes. Thinly slice and serve in tortillas with your favourite toppings.
Asparagus and ricotta souffle omelette
SOURCE: DONNA HAY
“An omelette is always a winner in our house when there’s not much else in the fridge.’’ Jenny Ringland, writer.
You'll need
6 eggs, separated
⅓ cup (80ml) single (pouring) cream
Sea salt and cracked black pepper
2 teaspoons extra virgin olive oil
1 bunch (150g) asparagus,
Shaved with a peeler
1 cup (240g) fresh ricotta
Finely grated parmesan, to serve
Baby sorrel leaves, to serve
To make
Place the egg yolks, cream, salt and pepper in a large bowl and whisk to combine.
Place the eggwhites in a separate large, clean bowl and whisk to stiff peaks. Carefully fold the eggwhites into the yolk mixture.
Divide the oil between 2 x 18cm non-stick frying pans and place over medium heat.
Divide the asparagus between the pans, top with the egg mixture and cook for 3 minutes or until puffed and golden on the bottom.
Top with the ricotta and fold over to enclose. Sprinkle with pepper and parmesan and serve immediately with sorrel leaves. Serves 4.
