CHILLI-RUBBED SALMON WITH AVOCADO SALSA

CHILLI-RUBBED SALMON WITH AVOCADO SALA

SUPER SPEEDY SUPPERS
Pushed for time? Put that takeaway menu down and get busy in the kitchen to whip up
these healthy meals courtesy of fresh food delivery service, Dinnertime.me, which will have a
nutritious home-cooked dish on the table in just half an hour!

SERVES
INGREDIENTS

4 servings of rice, cooked
600g salmon fillets
4 tbsp olive oil
4 tbsp brown sugar
1 tsp chilli powder, or to taste
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp black pepper Salt, to taste

FOR THE AVOCADO SALSA
2 avocados,4 tbsp fresh coriander, chopped
3 tomatoes, chopped
Juice of two limes

METHOD

1 Preheat the oven to 200C.

2 Wash the salmon and pat dry.

3 Brush the salmon fillets with 1 to 2 tablespoons of olive oil.

4 On a flat plate, combine the brown sugar, chilli powder, ground cumin, cinnamon,
   pepper and salt.

5 Rub the salmon generously with the spices, sprinkling extra on top.

6 Heat the 2 remaining tablespoons of olive oil in a frying pan and place the fillets skin side up.

7 Fry for about 2 to 3 minutes until slightly blackened.

9 Remove from the frying pan, place into a baking dish skin side down and place in
 the oven for 8 to10 minutes. Be mindful not to overcook. 9 Meanwhile, prepare the salsa by combining all the ingredients    together in a bowl.

10 Plate the rice, top with a salmon fillet and spoon over the salsa. Serve immediately.

SPICY EGG BAKE

SPICY EGG BAKE

SERVES 
Savoury brekkie lovers will adore the chilli kick of this that boosts the metabolism and gets you geared up for the day ahead

INGREDIENTS

340g sausages, cooked andsliced
5 cups frozen hash browns
100g green chillies, chopped
3 cups Monterey Jack cheese
6 eggs
1½ cups milk
¼ tsp salt

TO SERVE

1 cup salsa

METHOD
1 Grease a 22cm x 23cm glass baking dish with cooking spray.
2 Spread the frozen hash browns in the bottom of the dish.
3 Sprinkle with the cooked sausages, green chillies and half the cheese.
4 In a medium bowl, beat the eggs, milk and salt with fork or balloon whisk until well blended. Pour over the
 potato mixture.
5 Sprinkle with remaining cheese. Cover and refrigerate for at least 8 hours but no longer than 12 hours.
6 Heat the oven to 180C.
7 Bake uncovered for 50 to 60 minutes or until knife inserted into the centre comes out clean.
8 Allow to stand for 10 minutes before cutting into squares. Serve with salsa.

CHERRY AND ALMOND BAKED PORRIDGE

CHERRY AND ALMOND BAKED PORRIDGE

SERVES
Imagine all the taste of a bakewell tart without the calories… that’s what you have in this delicious
way to start your day – and what’s more, it’s completely vegan!

INGREDIENTS

2½ cups whole rolled oats (not quick or instant)
1¾ cups almond milk
½ cup melted coconut oil or butter
4 whole eggs
½ cup honey
1 tsp baking powder
½ tsp salt
3 tsp cinnamon
2 tsp almond extract
1 cup dried cherries
1 cup chopped almonds

METHOD

1 Mix the oats and almond milk together in a 23cm x 33cm glass dish that has a lid at breakfast time, the day    before you need it. Cover and allow to rest at room temperature for 24 hours.

2 The night before, beat the oil, sweetener and eggs until glossy in a food processor.
    Add the baking    powder, salt, cinnamon and vanilla.

3 Transfer the mixture to the glass dish of soaked oats. Add the cherries and almonds. Stir to combine.    Cover the dish again and leave in the refrigerator overnight.

4 In the morning, place the glass dish, uncovered, straight from the fridge into a cold oven. Then heat the  oven to 180C.

5 Bake for 30 to 40 minutes until a knife inserted into the centre comes out clean.

6 Serve with warmed almond milk and honey.