by Michael Hatcher | May 17, 2021 | Dietitian Recipes, Guest Recipes, Recipes, Season 6, Sweet Recipes, Vegetarian Recipes
Orange Cake Simone Austin Ingredients: 6 scoops Ensure powder ¼ cup milk 125g unsalted butter 1/2 cup orange juice 2 tablespoons chia seeds 2 eggs ½ cup caster sugar 1 ½ cups wholemeal self raising flour 1 tablespoon orange zest, finely grated Icing sugar for dusting...
by Michael Hatcher | May 17, 2021 | Dietitian Recipes, Guest Recipes, Recipes, Savoury Recipes, Season 6
Satay Tofu Stirfry Joel Feren Ingredients: Serves 4 4x scoops Glucerna powder 2/3 cup smooth peanut butter 1 tbsp. peanut oil 1 garlic clove, crushed 1 long red chilli, deseeded, chopped, optional ¼ tsp. cumin, ground 1/2 cup coconut milk 1/3 cup water 1/2 tbsp. soy...
by Michael Hatcher | May 17, 2021 | Dietitian Recipes, Guest Recipes, Recipes, Season 6, Sweet Recipes, Vegetarian Recipes
Blueberry Blondie Pudding Simone Austin Ingredients: 6 scoops Glucerna powder 2 tablespoons milk 1 x 400g can chickpeas, drained 125 g unsalted butter, softened ¾ cup blueberries 100g dark chocolate chips 1/3 cup honey 1 cup almond meal 1 egg, lightly beaten ½...
by Michael Hatcher | May 17, 2021 | Dietitian Recipes, Guest Recipes, Recipes, Season 6, Sweet Recipes, Vegetarian Recipes
Mug Cake Joel Feren Ingredients: Serves 1 2x scoops Ensure vanilla powder ¼ cup plain flour 1 tsp sugar ¼ tsp baking powder 1 tbsp melted butter 1 tbsp peanut butter ½ tsp vanilla extract 3 tbsp milk Method: Place Ensure, flour, sugar and baking powder in a mug and...
by Michael Hatcher | May 13, 2021 | Guest Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 6
Japanese Pancake (Okonomiyaki) Chef Mark Watch the full recipe below Ingredients: This recipe is brought to you by our friends at Asian Inspirations Serves 2 240g cabbage (finely chopped) 80g spring onion (finely chopped) 160g squid tube (finely chopped) 3 tbsp...
by Michael Hatcher | May 12, 2021 | Guest Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 6
Sardines with Black Bean and Ginger Karen Chan Ingredients: 110g Safcol Sardines in Springwater, drained 2 tbsp oil 1 clove garlic, sliced 2 slices ginger, julienned 2 spring onions, cut to 2cm lengths 1 tbsp brandy (you may substitute this with Chinese cooking wine)...
