During the colder months, it can be tempting to indulge in comfort food rather than choose the healthy option, but Dairy Australia, promises these recipes incorporate both.
Carrot Cake
Porridge
Serves 2
Ingredients
1 cup quinoa flakes
2 cups milk
1/2 cup water
1 cup grated carrot
1/2 cup raisins
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 cup Greek-style natural yogurt
1/4 cup walnuts, toasted
2 tablespoons sunflower and pumpkin seed mix
pure maple syrup, extra, for serving
Method
Place the quinoa, milk, water, carrot, raisins, syrup and spices in a saucepan over medium heat and stir until combined. Bring to the boil, reduce heat and simmer for 10-15 minutes or until thick, stirring occasionally.
Spoon into serving bowls and top with a swirl of yogurt, walnuts and seed mix and drizzle with extra maple syrup.
Sweet Potato,
Red Lentil and Capsicum Soup
Makes approx. 2 litres
Ingredients
1 tablespoon oil
1 large onion, diced
2 red capsicums, roughly chopped
5cm piece fresh ginger, peeled and roughly chopped
2 cloves garlic, crushed
2 teaspoons whole cumin seeds
1 teaspoon turmeric
pinch dried chilli flakes, plus extra for serving
salt, to taste
500g sweet potato, peeled and chopped
400g can good quality chopped tomatoes
1 cup red lentils
6 cups chicken or vegetable stock
500ml Greek-style natural yogurt
half cup finely chopped coriander, plus extra for garnish
Method
Heat oil in a large pot, add onion and cook over medium heat until translucent. Add capsicums, ginger, garlic, spices and salt and cook for 1-2 minutes. Add sweet potato, tomatoes, lentils and stock to the pot and simmer, partly covered and stirring occasionally, for 45-50 minutes or until the vegetables and lentils are tender. Cool slightly before blending then return to the pot.
Warm gently without boiling and stir through half the yogurt and coriander. Serve with a swirl of remaining yogurt and garnish with coriander and chilli.
Turmeric and Yogurt Roasted Chicken, Cauliflower and Eggplant
Serves 4
Ingredients
1 tablespoon whole cumin seeds
1 tablespoon ground coriander
2 teaspoons turmeric
chilli flakes, optional
1.5 cup natural yogurt
4 x 150g chicken breast fillets
half cauliflower, cut into small florets
1 medium eggplant, cut into small cubes
half red onion, cut into thin wedges
2 tablespoons olive oil
quarter cup pistachio nuts, toasted
2 teaspoons sesame seeds, toasted
fresh coriander, to serve
Method
Combine spices and divide mix in half. Combine half of the mix with half cup yogurt and use to coat chicken breasts. Place chicken in a single layer on a large lined baking tray.
Combine the cauliflower, eggplant and onion in a bowl with oil, remaining spices and season with salt. Arrange on the baking tray around the chicken.
Bake at 200C for 20-25 minutes or until chicken is cooked through and vegetables are browned and tender. Transfer to a serving plate and serve drizzled with remaining yogurt, pistachio nuts, sesame seeds and fresh coriander.
The Dairy Kitchen’s Winter Recipe Collection, and thousands of other delicious dairy-based recipes, can be found online at legendairy.com.au/recipes.