See these three recipes below:
VIETNAMESE STYLE FRESH SPRING ROLLS
10 MINS PREP + 15 MINS COOKING TIME
These spring rolls are fresh and flavoursome, with very little cooking involved.
- 50g rice vermicelli noodles
- 1 tsp peanut oil
- 250g pork mince
- 1 clove garlic, crushed
- ½ red chilli, chopped (optional)
- 1 tbsp kecap manis (sweet soy sauce) or dark soy sauce
- 1 small carrot, grated
- 8 iceberg lettuce leaves, washed and dried
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
- 1 packet dried rounds of rice paper sheets
- Salted peanuts, to serve
- Hoisin sauce, as a dipping sauce
- Place noodles in a bowl and cover with boiling water. Allow the noodles to stand for five minutes and drain well.
- Heat oil in a large frying pan or wok over medium-to-high heat.
- Add pork mince, garlic and chilli (if using) and fry until brown.
- Add the kecap manis and noodles and stir to combine.
- To eat, take a sheet of rice paper and dip into a flat dish of hot water until softened.
- Place on your plate and top with lettuce leaf, mince and then your choice of ingredients.
- Roll up into a spring roll shape and enjoy dipped in hoisin sauce.
RED PESTO CHORIZO PENNE
10 MINS PREP + 10 MINS COOKING TIME
You can use a jar of ready-made pesto to add to this simple and delicious pasta dish.
- 1 tbsp extra virgin olive oil
- 1 clove garlic, finely chopped
- 1 punnet of cherry tomatoes, halved
- 1 chorizo sausage, finely chopped
- 1/2 cup red pesto (make your own, or from the jar)
- 2 cups baby spinach leaves
- Grated parmesan cheese, to serve
- Cook the penne pasta in boiling water for 10 minutes and then drain.
- While pasta is cooking, heat olive oil in a frying pan, add the garlic and gently fry until soft.
- Add the halved cherry tomatoes and chorizo to the pan and cook until golden brown and tomatoes are soft.
- Drain the cooked pasta, then return the pasta to the saucepan.
- Add the red pesto, spinach, tomatoes and chorizo to the cooked pasta and stir until heated through.
- Serve with parmesan cheese and a crisp salad.
5 MINS PREP + 2 HOURS CHILLING TIME
This couldn’t be simpler to make. Sinfully rich and creamy, it is actually good for you too!
- ¼ cup cocoa powder
- ¼ cup maple syrup
- ¼ cup coconut cream
- 1 ripe avocado, skin and stone removed, chopped
- 1 tbsp coconut oil or olive oil
- 1 tsp vanilla essence
- Pinch of salt
- Combine all ingredients in the bowl of a stick mixer and blend until smooth and creamy.
- Divide into two jars or bowls and chill in refrigerator for two hours.
- Serve with fresh berries.
You can find more of these recipes in The Caravan & Campervan Cookbook, by Cathy Proctor, RRP $39.99, Woodslane Press. On sale 19 July.