Fresh, flexible and full of flavour, these recipes from Two Raw Sisters take the stress out of healthy home cooking.

HALLOUMI, PUMPKIN AND CHILLI FRITTATA

For some reason, there’s usually a quarter of a pumpkin and a bit of cheese hanging around in the fridge on a Sunday, so this often becomes a quick Sunday night dinner or an easy work lunch for the week ahead. Use any vegetable if you don’t have pumpkin, and any cheese will do – feta, edam, parmesan. If there isn’t any silverbeet in your fridge or garden, kale, spinach or rocket will be perfect. Serve with a generous amount of chilli oil.

60 MINUTES, SERVES 3

INGREDIENTS

2 cups pumpkin (small chunks)

4 tbsp cooking oil

½ brown onion, thinly sliced

2 cloves garlic, crushed and chopped ½ tsp chilli flakes

2 sprigs rosemary, leaves only, finely chopped

1 stalk silverbeet, thinly sliced

6 eggs

1 tsp sea salt

½ tsp cracked black pepper

Cheesy seed topping

100g halloumi, grated

¼ cup pumpkin seeds

METHOD

Preheat the oven to 180°C (350°F) fan bake.

On a baking tray, toss the pumpkin chunks in 1 tablespoon of the oil, then roast in the oven for 25 minutes.

In an ovenproof pan, such as a skillet, heat the remaining oil over a medium heat. Add the onion, garlic, chilli and rosemary, and cook gently until the onion softens.

Add the cooked pumpkin. Stir in the silverbeet and cook until just wilted.

Whisk the eggs in a bowl with the salt and pepper, then pour evenly over the prepared vegetables. Sprinkle the halloumi and pumpkin seeds evenly on top.

Cook the frittata on the stovetop for 5–8 minutes, until the edges are golden. Add small knobs of butter or drizzle extra oil around the sides as it cooks, to prevent sticking.

Transfer the pan to the oven and bake for 12 minutes, until the frittata is just set in the middle.

This will keep in an airtight container in the fridge for up to three days.

TOFU CHILLI LIME NOODLES

Coating tofu pieces in cornflour makes it super crispy. Alternatively, you could use 500g of chicken or salmon, cut into small chunks.

55 MINUTES, SERVES 6

INGREDIENTS

270g soba noodles

1 cucumber, cut into sticks

3 spring onions, thinly sliced

1 cup podded edamame beans, blanched in boiling water for 5 minutes, then drained

2 heads bok choy, thinly sliced

1 cup chopped coriander

¼ cup sesame seeds

¼ cup chopped, toasted cashew nuts Crispy tofu

600g firm tofu

3 tbsp tamari

2 tsp sesame oil

2 tbsp cornflour

Chilli lime oil

1½ tbsp sesame oil

1½ tbsp chilli oil

1½ tbsp ginger, freshly grated

3 tbsp tamari

2 limes, zest and juice

2 tsp miso paste

METHOD

Preheat the oven to 200°C (400°F) fan bake.

Cook the soba noodles according to the packet instructions, then rinse under cold water and drain well.

In a large bowl, gently toss together the cucumber, spring onions, edamame, bok choy, coriander, sesame seeds and cashew nuts, then set aside.

Pat the block of tofu dry and press it to remove excess moisture. This will help it to crisp up in the oven. Cut the tofu into cubes and carefully place them in a bowl with the tamari, sesame oil and cornflour.

Gently toss the mixture to cover the tofu cubes in the sauce before spreading them in an even layer on a lined baking tray. Bake for 25–30 minutes until golden and crispy.

While the tofu is cooking, make the chilli lime oil by mixing all the ingredients together in a small bowl. Add the cooked soba noodles to the large bowl of vegetables.

Drizzle the chilli lime oil over the noodles and veges, and toss again to coat everything evenly. Top with the crispy tofu and serve immediately. Any leftovers will keep in an airtight container in the fridge for up to two days.

PRUNE, WALNUT AND GINGER SLICE

This is a totally yum, yum, yum combo. Make a big batch and store it in the freezer to pull out when friends come over for coffee, or enjoy a little moment to yourself with an extra-large chunk. It also makes a brilliant after-dinner treat.

15 MINUTES PLUS SETTING TIME, SERVES 10

INGREDIENTS

250g dark chocolate

2 tbsp coconut oil

1¼ cups walnuts, chopped

1 cup prunes, chopped

¾ cup crystallised ginger, chopped

½ tsp sea salt

METHOD

Line a square or rectangular baking tin (about 20x20 cm or 8x8 inches) with baking paper.

Gently melt the chocolate and coconut oil in the microwave or over a double boiler, then set aside to cool slightly.

In a large bowl, combine the walnuts, prunes, ginger and salt. Gently fold the melted chocolate mixture into the dry ingredients until everything is evenly coated. Transfer the mixture into the prepared tin and press down lightly to compact it, using the back of a spoon.

Place in the freezer to set for 30–45 minutes, until completely firm. Remove from the freezer and cut into squares or chunks. This will keep in an airtight container in the freezer for up to three months.

MISO, WHITE CHOCOLATE AND RASPBERRY SQUARE

Miso is a secret weapon in the kitchen. Its umami, salty flavour goes incredibly well with both sweet and savoury recipes. If you’re not a fan of white chocolate, swap it for milk chocolate or dark chocolate instead. Feel free to experiment with different berries, like boysenberries or blueberries, and if you don’t have almond meal, just swap it for more flour.

40 MINUTES, SERVES 8

INGREDIENTS

120g white chocolate

1 egg

¼ cup coconut sugar

¼ cup butter, melted

½ cup almond meal

½ cup oat flour

½ tsp baking powder

¼ tsp sea salt

1½ tbsp miso paste

¾ cup frozen raspberries

METHOD

Preheat the oven to 180°C (350°F) fan bake and line a loaf tin with baking paper. Melt the chocolate in the microwave or over a double boiler and set aside to cool slightly.

In a large bowl, whisk together the egg, coconut sugar and butter until smooth. Add the almond meal, oat flour, baking powder, salt and melted chocolate, stirring until just combined.

Fold in the miso paste and berries until they’re evenly distributed throughout the mixture. Spoon the batter into the prepared tin and smooth the top with the back of a spoon.

Bake for 30 minutes or until the edges are set and a skewer inserted into the centre comes out with just a few moist crumbs.

Remove from the oven and cool for 10 minutes or so before placing in the fridge. Allow to cool completely before cutting into bars or squares.

This will keep in the fridge for up to six days or can be frozen for up to two months.

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