Room 227
38 Gawler Place, Adelaide, SA, 5000
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Member Recipes



1 Tbspn olive oil

1 medium onion, chopped

1 cup low salt chicken or vegetable stock

1 medium sweet  potato, peeled and diced

5 large carrots, peeled and sliced

1 Tbspn ginger, chopped or jar crushed

Plain Greek style yoghurt for serving.


Heat oil, add onion and cook until soft. Add stock and 2 cups water add sweet potato, carrot and ginger.

Bring to the boil and simmer for about 15 minutes until vegetables tender. Strain the vegetables,  saving the stock. Puree the vegetables until smooth.

Pour pureed vegetables back into saucepan with stock and stir until belnded.

Add salt to taste and a little pepper.

When serving, add a small dollop of yoghurt if desired.


NUTRITIONAL VALUE- per serve  198 Kjs/Fat 43 gms- protein 4 gms- carbs 18 gms



VEGIE BAKE  (Serves 6)


4 sheets filo pastry

50 gms butter, melted

100 gms baby spinach

250 gms sweet potato, grated

400 gms ricotta, low fat

2 Tbspns dill (optional)

Salt and freshly ground pepper

4 eggs, lightly beaten

1 clove garlic, crushed


Pre heat oven to 200°C (180°C fan forced) Keep pastry covered with a damp cloth to prevent drying out. Brush each sheet with melted butter and place on top of one another.  Grease a 20 x 24 cm pie dish or pan and line with pastry.

Fill with spinach, sweet potato, ricotta and dill.

Season to taste.

Mix cream, eggs and garlic. Pour over filling.

Tuck in the sides of the pastry and brush with a little extra butter.

Place in the oven for 40-45 minutes until set.


NUTRITIONAL VALUES – per serve 2386 kjs/fat 47gms- protein 16 gms Carbs 22 gms