1. Polenta, cheese and Mushroom pizza


-8 (about 400g) field mushrooms, or flat mushrooms

-1 1/2 tablespoons small fresh thyme sprigs

-2 tablespoons lemon-infused extra virgin olive oil

-1 garlic clove, crushed

-260g (1 1/2 cups) instant polenta, plus 3 teaspoons, extra

-500ml (2 cups) reduced-fat milk

-500ml (2 cups) water

-20g butter, chopped

-150g (1 1/2 cups) fresh mozzarella, coarsely grated

-40g (1/2 cup) parmesan, finely grated

-60g soft blue cheese, crumbled

-Baby kale leaves, to serve

Step 1

Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place mushrooms on tray. Top with thyme. Mix oil and garlic in a bowl. Drizzle mushrooms with 1 1⁄2 tbs oil mixture. Season and bake for 10 minutes or until tender.

Step 2

Meanwhile, grease 2 baking trays with oil. Sprinkle with extra polenta. Bring milk and water to the boil in a saucepan over high heat. Reduce heat to low. Add polenta in a thin, steady stream, stirring until combined. Cook, stirring, for 3 minutes or until soft. Stir in butter. Season. Divide among prepared trays. Spread to make a 24cm round on each tray.

Step 3

Brush remaining oil mixture over polenta bases. Bake for 5 minutes. Combine cheeses. Reserve 1⁄4 cup and divide remaining cheese mixture among polenta bases. Bake for 7-8 minutes or until cheese melts.

Step 4

Top polenta bases with mushroom. Sprinkle with reserved cheese. Bake for 5 minutes or until golden. Stand for 5 minutes. Use an egg slice to transfer to a board. Sprinkle with kale.

2. Gluten-Free chicken salad sandwich


  • 2 slices Springg foods Gluten Free Bread
  • 2 tsp gluten-free whole-egg mayonnaise
  • 1/2 cup shredded cooked chicken breast fillet
  • 1/4 cup coarsely grated carrot
  • 15g baby spinach leaves



Step 1

Spread 1 slice of bread with mayonnaise. Top with chicken, carrot and spinach. Top with remaining bread. Cut in half.

3. Beef Burger


  • 1 medium onion, peeled and finely diced
  • 500g good quality beef mince
  • 2 cloves of garlic, peeled and finely chopped
  • 1 slice of spring foods bread, whizzed into breadcrumbs
  • 2 teaspoons of wholegrain mustard
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped thyme leaves
  • 2 tablespoons of beaten egg
  • 2 generous pinches of Salt and 6 grinds of black pepper
  • 1 heaped teaspoon of caster sugar


To garnish your burger:

8 baby gem lettuce leaves

2 tablespoons of good quality mayonnaise

1 red onion, peeled and sliced into thin rings

3 ripe vine tomatoes, thinly sliced

Tomato sauce or tomato relish to taste



In a medium-sized bowl, mix together all the burger ingredients. Fry a teaspoon of the mixture in a tablespoon of vegetable oil and check the seasoning. Add more salt and pepper as necessary.

Shape the mixture into eight burgers approximately 11/2cm thick and chill for 10 minutes. Tip: for uniform burgers, press 100g of burger mix into a large pastry cutter.

Fry, grill or BBQ the burgers for 3-5 minutes per side depending on how well done you like your burgers.

To assemble the burgers, generously spread the base of the rolls with mayonnaise, add a lettuce leaf then place on the burger and layer on slices of onion and tomato. Top with tomato sauce or relish and the top half of the bun. Serve immediately.

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