recipes_Australia_September_2017

BUDGET

WINNER

65¢

EACH

6

7

8

68 recipes+ SEPTEMBER 2017

8 Tuna Pickle Boats

MAKES 10 PREP 10 minutes

COST 80¢ each

5 large dill pickles + 90g can tuna in chilli

oil, drained, flaked + 1 celery stalk, finely

chopped + ¼ cup reduced-fat mayonnaise

+ 2 tablespoons finely chopped flat-leaf

parsley, plus extra, to serve + 2 teaspoons

lemon juice

1 Cut pickles in half lengthwise. Using

a teaspoon, scoop out flesh, leaving

a 0.5cm-thick border. Reserve half

of the flesh.

2 Chop flesh; transfer to a bowl. Add the

tuna, celery, mayonnaise, parsley and juice;

mix well. Spoon mixture evenly into pickle

boats. Top with extra parsley.

6 Strawberry Frozen

Yoghurt

SERVES 6 PREP 10 minutes

• 4 hours to freeze COST $1 a serve

500g frozen strawberries + ⅓ cup honey

• 1 tablespoon lemon juice + ½ cup low-fat
  Greek-style natural yoghurt

1 Place a 21cm x 11cm (base measurement)
loaf pan in the freezer to chill.

2 Meanwhile, process strawberries, honey,
juice and yoghurt until smooth. Transfer to
prepared pan; level surface. Cover with foil;
freeze for 4 hours or until firm.

7 Peanut Butter

Fudge Cups

MAKES 18 PREP 10 minutes + 20 minutes

to freeze COOK 5 minutes

½ cup smooth peanut butter + ⅓ cup

melted coconut oil + ¼ cup maple-flavoured

syrup + Sea salt flakes, to serve

1 Line 18 holes of 2 x 12-hole (1½-tablespoon)

mini muffin trays with paper cases.

2 Place the peanut butter, oil and the

maple-flavoured syrup in a saucepan; cook

and stir over low heat for 5 minutes or until

combined. Spoon into prepared holes; level

surfaces. Freeze for 20 minutes or until firm.

3 Serve sprinkled with sea salt flakes.