Tuna filo pies

Try a healthier pie version with this variation using filo pastry - perfect for a lighter meal or picnic fare.

Ingredients

• 2 spring onions
• 185g can tuna in spring water
• 1 1/2 cups frozen broccoli florets
• 1 cup grated reduced-fat cheese
• olive oil spray
• 4 sheets filo pastry
• Instructions

Instructions

Step 1 Finely chop onions. Drain tuna and roughly flake. Mix onions, tuna, broccoli and cheese together. Preheat oven to 200°C.

Step 2 Lightly spray a tray with oil. Keep sheets of pastry together, and cut in half to form 2 rectangles.

Step 3 Place half the tuna mix in the middle of each rectangle. Fold in four edges, using a little water to roughly seal pies.

Step 4 Place pies on tray and spray with oil. Cook for 25 minutes until golden brown. Serve with a mixed salad.

Green eggs and ham

Here's a simple recipe for the kids to exercise their cooking muscle - the classic Dr Seuss favourite.

Ingredients

• 4 eggs
• 1/4 cup trim milk
• 3 teaspoons basil pesto
• 100g lean shaved ham
• 2 slices whole grain bread, toasted, cut in soldiers

Instructions

Step 1 Whisk eggs, milk and pesto in a large microwave-safe bowl with a fork until well combined. Place in microwave oven and cook on high/100% for 30 seconds. Remove bowl and stir. Return to microwave and cook for another 30 seconds, then stir. Repeat 1 or 2 more times until soft, moist scrambled eggs form.

Step 2 Spoon eggs onto 2 serving plates with slices of ham and toast soldiers.

All about eggs
White or brown? The colour of the eggshell doesn’t matter at all – the inside is equally nutritious. Cool fact: eggshell colour is determined by the breed of the hen. The Araucana hen from Chile, for example, lays blue-green eggs.
Is it fresh? How do you tell an egg is fresh before you even crack the shell? Easy! Put the uncooked, whole egg in a see-through container of cold water. The water should be about 2cm deep for small eggs, 3cm deep for large eggs. If the egg lies on its side or stands at an angle, it’s good enough to eat. If the egg stands on its end in the water, it’s still good enough to use in baking. But if you eat it on its own, it might not taste the way it should. If it floats on the surface, there is a gas build-up inside, which shows it’s past its use-by date. Carefully throw the egg away, being sure not to crack the shell.

Thai-style chicken cakes

These can be made as spicy as you like and only take 15 minutes in the oven. They are also great if you make small ones as party nibbles.

Ingredients

• 400g chicken mince
• 1 medium onion, finely diced
• 2 cloves garlic, chopped finely
• 1 red chilli, deseeded and finely chopped
• 1 thumb-size piece fresh ginger, grated
• 1 small bunch fresh coriander
• 2 tablespoons fish sauce

Instructions

Step 1 Preheat oven to 180°C. Put all ingredients in a bowl and combine well. Form mixture into 4 patties with wet hands and place on a baking tray .

Step 2 Cook until cakes are firm to touch – about 15 minutes. Serve in a wholemeal bun with tomatoes and sweet chilli sauce.