Recipes

Roast Pork:
Cut the rind through to the fat underneath (not just scored as your butcher will do).
Rub with olive oil and sprinkle generously with salt.
Preheat your oven to 250 degrees Celsius.
Cook the pork for approximately 10 minutes or until the crackling starts to bubble (you need to monitor this). Turn oven down to 180 degrees and continue cooking the roast as normal.
(Thanks to John Peters, pork crackling expert!}
Pork Chops:
Cut off the rind , leaving a layer of fat.
Rub with oil and sprinkle with salt.
Place under a hot grill until crisp and golden.
You can buy your tasty, succulent pork from Merri Bee Organics and your olive oil from Maclyn Grove or Third Pillar at the market.

Broccoli Spaghetti
450g of broccoli, broken into florets, stem peeled and sliced (1cm thick)
8 Anchovies (chopped – use more, rather than less of these)
2 -4 tblspns extra virgin olive oil
3 cloves garlic, chopped
3 plum tomatoes, cut in halves
Salt, freshly ground black pepper
Freshly grated parmesan cheese
Method
Bring large pan of boiling salted water to boil. Add Spaghetti and broccoli stems. Bring to boil and after about 4 minutes, add florets for another 3 -4 minutes.
Heat olive oil in a saucepan over low heat, add garlic and anchovies, cook, mashing with a fork until garlic starts to brown. Add tomatoes, give them a quick stir, then pour sizzling over spaghetti. Toss and serve with freshly grated parmesan.

Creamy Veggie Soup
A lower fat version of a cream-based soups
15 serves of vegies in this recipe.
250g pumpkin, peeled and cut into small chunks
Half head of cauliflower, cut into florets
1 zucchini, chopped
1 large onion, diced
2 large potatoes, peeled and diced
6 cups chicken stock
½ cup low-fat evaporated milk
Combine pumpkin, cauliflower, zucchini, onion, potato and stock in a large pot. Cover and cook over gentle heat for 15 minutes or until vegetables are tender. Remove from heat and puree in a blender until smooth. Stir through milk.
Serves 6.
(Source: www.gofor2and5.com.au – a great source for healthy eating tips and recipes)

Macadamia and Pear Salad
100 g mixed green salad leaves
1/3 cup Macadamia nuts (chopped roughly and roasted)
2 pears – sliced with skin left on
100g crumbled feta cheese
Red onion or spring onion chopped
Dressing:
In a screw top jar, place olive oil (virgin or light), 1/3 cup vinegar or lemon juice, 2 tablespoons wholegrain mustard, salt and pepper to taste. Shake and set aside.
Plate salad by putting salad leaves layered with pear, cheese and macadamia nuts.
Before serving, drizzle with dressing, salt and black pepper to taste.
Serve immediately