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    Recipes — Lunches

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    Stir-fried Pork with Ginger & Honey

    This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •   2 nests medium egg noodles
        •   2 tsp cornflour
        •   2 tbsp soy sauce
        •   1 tbsp honey
        •   1 tbsp sunflower oil
        •   250g/9oz pork tenderloin, cut into bite-sized pieces
        •   thumb-sized piece ginger, finely chopped
        •   2 garlic cloves, finely chopped
        •   1 green pepper, deseeded and sliced
        •   100g mange tout
        •   1 tsp sesame seed


    1. Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
    2. Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1897693/stirfried-pork-with-ginger-and-honey

    Crispy Skin Huon Salmon with Green Herb Dressing

    This is an easy mid-week staple dish.
    A simple technique, starting off with a cold fry pan to create the most delicious crispy salmon skin, which let’s face it, is the best bit! Serve with a fresh herb dressing!

    Prep Time

        •    Prep time: 5 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4


        •   4 Fresh Huon Salmon portions (Skin on)
        •   1 Small clove of garlic (Roughly chopped)
        •   1 Cup Fresh green herbs such as parsley, basil, coriander or dill
        •   1 tsp Chopped chilli (or capers if you don't like it spicy!)
        •   2 tbsp Fresh lemon juice
        •   1/4 Cup Olive oil + 1 tbsp extra


    1. Place the garlic on a clean chopping board, and using the edge of a sharp knife, mash the garlic with a pinch of salt into a course paste.
    2. In a medium bowl, stir the chopped herbs, lemon juice and ¼ cup of the olive oil. Add the garlic and chili and season to taste with salt and pepper.
    3. Splash remaining tablespoon of olive oil in a large heavy based, nonstick, frypan and swirl around to coat. Season Huon Salmon portions with salt all over then place the salmon, skin side down in the cold fry pan.
    4. Place the frypan over medium heat, don’t move the salmon around, but after 4 minutes, gently press the portion flat so the skin has good contact with the frying pan.
    5. Continue to cook the salmon until the skin is super crisp and the flesh is almost opaque. About 10 minutes depending on the thickness of your portion. Turn the salmon over and cook for a further minute.
    6. Spoon herb sauce onto a plate and carefully place salmon, skin side up, on top and serve with your favourite sides.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skin-huon-salmon-green-herb-dressing/

    Healthy Chicken Pot Pie

    Healthy Chicken Pot Pie. Just 335 calories for a huge, creamy serving! Packed with juicy chicken, fresh veggies, and topped with a golden, flaky crust.

    Prep Time

        •    Prep time: 10 minutes
    •    Cook time: 45 minutes
    •    Yield: Serves 4


        •  1 tablespoon extra-virgin olive oil
    10 ounces cremini baby bella mushrooms
    1 cup diced carrots about 3 medium
    1/2 cup diced celery about 1 large stalk
    1 1/2 teaspoons garlic powder
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper
    1/4 cup all-purpose flour
    2 cups Almond Breeze Almondmilk Original Unsweetened
        •  2 cups cooked and shredded boneless skinless chicken breasts (about 8 ounces or 2 small breasts)
    1/2 cup frozen peas
    1/2 cup frozen pearl onions
    1 tablespoon chopped fresh thyme
    1 prepared pie crust dairy free if needed (I used my favorite whole wheat pie crust)
    1 egg lightly beaten with 1 tablespoon water to create an egg wash


    1. Preheat then oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
    2. Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, garlic powder,  salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
    3. Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almondmilk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, onions, and thyme. Spoon the chicken mixture into the prepared pie dish.
    4. Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
    5. Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.


        •  The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator). Add the crust just before baking.

        •  This recipe tastes best the day it is made because the crust is the most crisp, but you can store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.

        •  To make the recipe vegetarian, substitute an additional 2 cups of chopped vegetables for the chicken. The pot pie will still be delicious and hearty.

    This great family recipe is thanks to Well Plated Recipes at https://www.wellplated.com/healthy-chicken-pot-pie/

    Huon Salmon with crispy smashed potatoes

    Our take on a roast dinner without the fuss using Huon Salmon, a meal on the table in 30 minutes.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   4 x 180g Huon Salmon portions
        •   500g baby potatoes, scrubbed
        •   500g Green beans, stalks removed
        •   1/2 bunch chives, finely chopped
        •   4 tbsp crème fraiche, to serve


    1. Preheat oven to 220C
    2. Place the potatoes in a large saucepan, cover with cold water and bring to a boil. Boil for 10 minutes or until just tender. Drain potatoes well and tumble onto a baking tray. Using the back of a wooden spoon, gently press on each potato until they skin bursts but they still hold their shape. Season with salt and pepper, sprinkle some olive oil over the spuds and roast in the oven for 10 minutes.
    3. Carefully remove the tray from the oven and push the potatoes to one side, place the salmon portions skin side up, seasoned well with salt and pepper, on the tray, then scatter the green beans over the top. Return the salmon to the oven and roast for a further 8 minutes or until salmon is cooked to your liking and the potatoes are golden.
    4. To serve, place a portion of Huon Salmon on four plates, add the vegetables and top with a spoon of crème fraiche sprinkled with chopped chives.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-crispy-smashed-potatoes/

    Cheesy Chicken Mexican Doritos Casserole

    Prep Time

        •    Cook time: 35 minutes
        •    Yield: Serves 4-6


        •   3 c shredded cooked chicken
        •   2 c shredded cheese (or more if you are a cheese hound)
        •   1 can(s) cream of chicken soup
        •   1/2 c milk
        •   1/2 c sour cream
        •   2 can(s) ro-tel tomatoes (canned tomatoes with jalepenos-mild)
        •   1/2 pkg taco seasoning (or more- to taste)
        •   1 bag(s) doritos
        •   fell free to top it off with lettuce ,tomatoes and onions


    1. Pre-heat oven to 350-f degrees.
    2. In a mixing bowl, combine all ingredients except doritos.
    3. In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
    4. Then if you like, you can top it off with lettuce ,tomatoes and onions

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Cheesy-Chicken-Mexican-Doritos-Casserole_-1617663?prm-v1&utm_medium=email&utm_campaign=popular-searches-email#9e789af4-939a-4294-860e-b03a33e8cc28