Fresh & Light with Donna Hay

Get your fix of wellness and things that inspire us.

Fresh & Light with Donna Hay

   
Our favourite masterchef shares recipes for a life in balance.
    

mushroom and quinoa burger 

You'll need
- 150g button mushrooms

- 150g firm tofu, drained

- 227g can water chestnuts, drained

- 1 tablespoon tahini

- 1 egg

- 2 cloves garlic, crushed

- sea salt and cracked

- black pepper

- 1½ cups (130g)quinoa flakes

- 2 tablespoons extra virgin olive oil

- 4 wholemeal rolls, halved

- snow pea sprouts, sliced cucumber, thinly sliced daikon radish, pickled ginger and black sesame seeds, to serve

 
wasabi tofu mayonnaise 

- 300g silken tofu

- 2 teaspoons mirin

- 2 teaspoons rice wine vinegar

- ½ teaspoon wasabi paste

- 1 teaspoon sea salt flakes 

To make 

Place the mushrooms in a food processor and pulse until coarsely chopped. Place in a large bowl. Place the tofu and water chestnuts in the food processor and pulse until finely chopped.

Add the tofu mixture, tahini, egg, garlic, salt, pepper and ½ cup of the quinoa flakes to the mushroom, and mix to combine. Shape into 4 patties. Place the remaining quinoa flakes on a plate and gently press each patty in the flakes to coat. Heat the oil in a large frying pan over medium heat. Cook the patties for 3 minutes each side or until golden.

To make the wasabi tofu mayonnaise, place silken tofu, mirin, rice wine vinegar, wasabi paste and sea salt flakes in a small food processor and process until smooth. Set aside.

To serve, spread 2 tablespoons of the tofu mayonnaise on the base of each roll, top with a patty, sprouts, cucumber, daikon, ginger and sesame. Top with the remaining roll halves to serve.

Serves 4.

RICOTTA, CHILLI AND AVOCADO TOAST

You'll need
- 2 avocados slices
- 8 slices soy and linseed bread, toasted
- 2 cups (480g) ricotta 
- 2 red bird’s-eye chillies, thinly sliced 
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- sea salt and cracked pepper
- mung bean sprouts and micro (baby) basil leaves, to serve 

To make

Place the avocado on top of each piece of the toast. Top with the ricotta, chilli and lemon rind. Drizzle with the lemon juice, sprinkle with salt and pepper and top with mung beans and basil to serve. Serves 4.

broccoli, olive and pine nut whole-wheat pizza


You'll need 

- 600g broccoli florets
- 2 tablespoon extra virgin olive oil
- 2 tablespoon finely grated lemon rind
- 2 cloves garlic, crushed
- 12 white anchovy fillets
- 2 cups (50g) baby spinach leaves
- 1 cup (130g) mixed pitted olives
- ¼ cup (40g) pine nuts, toasted
- lemon wedges (optional), to serve
- whole-wheat pizza base
- ½ teaspoon dried yeast
- 1 teaspoon caster (superfine) sugar
- ½ cup (125ml) lukewarm water
- 1¼ cups (185g) whole-wheat flour+, plus extra for dusting
- 1 teaspoon sea salt flakes
- 2 teaspoons extra virgin olive oil 

To make
To make the pizza base, place the yeast, sugar and water in a small bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. 

Place the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil and, using well-floured hands, mix together to form a dough. 
Knead the dough on a lightly floured surface for 4–5 minutes or until smooth and elastic. Place the dough in a large, lightly greased bowl and cover with a clean, damp cloth. Set aside in a warm place for 30 minutes to rest. 

Preheat oven to 200°C (400°F). Divide the dough in half. Roll out each half on a lightly floured surface to form a 35cm x 25cm oval. Place each base on a lightly greased large oven tray lined with non-stick baking paper. 

Place the broccoli, oil, lemon rind and garlic in a bowl and toss to combine. Divide the broccoli mixture between the pizzas and cook for 15 minutes or until the bases are cooked through. Top with the anchovy, spinach, olives and pine nuts. Serve with lemon wedges, if using. 

Makes 2.

cauliflower and rainbow chard frittata with lemon and goat’s curd

You'll need 500g cauliflower, cut into wedges
- ¼ cup (60ml) extra virgin olive oil
- sea salt and cracked black pepper
- 100g rainbow chard
- 8 eggs
- 2 cups (500ml) milk
- 2 tablespoons lemon thyme leaves
- 1 tablespoon finely grated lemon rind
- ½ cup (40g) grated parmesan
- 200g goat’s curd 

To make

Preheat oven 200°C (400°F). Place the cauliflower in a 2-litre-capacity baking dish, drizzle with the oil, sprinkle with salt and pepper and toss to combine. Bake for 20 minutes or until golden. 

Cook the chard in a large saucepan of boiling salted water for 1–2 minutes. Drain and refresh under cold running water. Place on paper towel and squeeze out any excess moisture. Remove the cauliflower from the oven and reduce temperature to 160°C (325°F). 

Place the eggs, milk, thyme, lemon, parmesan and half of the goat’s curd in a bowl, add salt and pepper and whisk until combined. Pour over the roasted cauliflower, top with the chard and remaining goat’s curd and bake for 30–40 minutes or until just set and golden. 

Serves 4. 

 
​