Cook Book

QIMRBERGHOFER

COOKBOOK

HEALTH AND WELLBEING WEEK 2023

BROWNIE

LUMBERJACK CAKE

BANANA CAKE

CUSTARD BISCUITS

CHOCOLATE SOUR CREAM CAKE

BANANA BREAD

LEMON AND LIME TART

ANYTIME CHOCOLATE CAKE

BANANA OAT PANCAKES

PEAR AND SWEET PEA SMOOTHIES

QUICHE

FLAMENCO EGGS

BRIE AND SALMON TARTS

SPINACH AND FETA PIE

CHICKPEA FRITTERS WITH SPINACH AND PEA SALAD

SWEET CORN

MEDITERRANEAN PASTA SALAD WITH PARSLEY

AQUAFABA DRESSING

LEGUME AND ROASTED KALE SALAD

MARINATED TOFU

CRUSTED CHICKEN AND WARM POTATO SALAD

CHEESY CAULIFLOWER PATTIES

TERIYAKI CHICKEN MEATBALLS WITH GREENS AND SOBA

NOODLES

BOMBAY CHICKEN, LENTILS & POTATO

SPICY-SWEET SAMBAL PORK NOODLES

FILIPINO PORK RASHERS/AMERICAN SPARE RIBS

CHICKPEA CURRY

SPINACH MOUSSAKA

CHINESE 5 SPICE BEEF STIR-FRY

CHEESY BOLEGNESE PASTA BAKE

CREAMY LEMON DRESSING

"You don't have to cook fancy or complicated masterpieces just good food from fresh ingredients."

Julia Child

Vegan and Gluten Free

Brownie

INGREDIENTS

Pitted Dates

Warm Water

Almond Butter

Coconut Oil

Cacao Powder

Almonds/any nuts

Chocolate chips

2 cups

1/4 cup

1/2 cup

2 tablespoons, melted and cooled 1/4 cup

1/2 cup, chopped

DIRECTION

Preheat the oven to 180 degree Celsius

Add pitted dates to a food processor and process until coarse

Pour in warm water and process until a thick paste is formed

Transfer the date paste into a mixing bowl and fold in the almond butter and cacao powder

Finally, fold in chopped almonds/ nuts and transfer the mixture into a 9-inch loaf pan, lined with baking paper

Sprinkle the chocolate chips on top Bake the brownies for 20 minutes Cool the brownie for about 15 minutes before removing from the baking pan

Continue to cool the brownies on the kitchen counter for another 20 minutes for the brownie to firm up

LumberjackCake

INGREDIENTS

Fresh Dates

Unsalted Butter

Egg Apples

SR Flour

Bicarb Soda

Caster Sugar

Vanilla Plain Flour

Topping:

Unsalted Butter

Milk

Brown Soft Sugar

Shredded

DIRECTION

Place dates in saucepan with cup of water and bring to boil

Put in bicarb - cool

Cream butter and sugar

Add egg and vanilla

Fold in dates, apple, flour and bake for 40min at 180 degrees Celsius

On stove top mix topping ingredients. Cook further 20 minutes in over

BananaCake

INGREDIENTS

Olive Oil

Egg

SR Flour Sugar

Bananas

Baking soda

2 tablespoons

1 1 1/2 cups

1 small cup

3, mashed

1 teaspoon dissolved in 1/4 cup milk

DIRECTION

Cream butter and sugar

Add egg

Add bananas alternately with milk and flour

Bake at 180 degrees Celsius for 30 minutes

CustardBiscuits

INGREDIENTS DIRECTION

grams 1/2 cup 1 teaspoon 1 3/4 cups 1/2 cup

Preheat oven to 180°C Line 2 baking trays with baking paper. Place butter, sugar and vanilla into a food processor Process for 2 minutes or until well combined Add flour and custard powder Pulse until just combined (don't over-process or biscuits will not have a fine texture) Roll heaped teaspoonful of mixture into small balls Place onto prepared baking trays Press with a floured fork to flatten slightly Bake for 12 minutes or until light golden Allow to stand on trays for 2 minutes before transferring to a wire rack to cool Repeat with remaining biscuit mixture Butter

ChocolateSourCream Cake

INGREDIENTS DIRECTION

Water Salt

Caster Sugar

Baking Powder

Cocoa

Unsalted Butter

Plain Flour

Eggs

Bicarbonate of Soda

Sour Cream

1 cup 1/2 teaspoon

2 cups 1/2 teaspoon

3 tablespoons 80g, at room temp 2 cups 2 1 1/4 teaspoon 3/4 cup

Preheat oven to 160°C

Grease a 24cm springform tin and line the base with non-stick baking paper

Place all ingredients in an electric mixer and combine on slow speed for 2 minutes

Scrape down sides and mix at full speed for a further 2 minutes

Pour mixture into the springform tin Bake 50-60 minutes or until a fine skewer inserted into the centre of the cake comes out clean

Cool cake in pan for 10 minutes before turning out onto a cake rack to cool completely

NOTE: This cake is delicious served in a variety of ways: with pouring cream and fresh berries; icing the top with chocolate ganache or your favourite chocolate icing; or simply dust with icing sugar

BananaBread

INGREDIENTS DIRECTION

Preheat the oven to 150 C

Add the bananas to a large mixing bowl and smash with a fork, alternatively, mash 3/4 of the bananas and slice the remaining ¼ for textural contrast

In a separate bowl, combine the softened butter and the sugar(s) mix with a stand mixer, hand mixer or a whisk until the mixture is light and fluffy – this process is called creaming the butter and sugar and will not only mix the ingredients together but will increase the volume of the bread by incorporating air into the batter

Add the butter and sugar to the bananas followed by the baking soda, the egg and the vanilla extract, mix together

Cut the cooking chocolate up however you like it, add to the bowl and mix it about

Add a cup of flour and mix about, the mixture should be pourable, but not too runny – different types of flours absorb moisture differently, this recipe is not exact, try it and see what works for you

NOTE: FOR A LESS SWEET BANANA BREAD USE ONLY 1/2 CUP SUGAR

Spray a loaf tin with a neutral oil spray or rub softened butter across the inside surface

Pour the mixture into the tin, hit the tin a few times on the counter to flatten out the mixture

Place the loaf tin in the oven for at least 50 minutes, use a skewer to assess doneness – I pull mine out when there’s a touch of wet dough still on the skewer, the residual heat of the loaf continues to cook the inside for a few minutes once it has been removed from the oven

Let the loaf rest for at least 15 minutes, serve sliced as is or with butter

LemonandLimeTart

INGREDIENTS DIRECTION

Pastry Plain Flour

Butter Egg Yolks

Salt

grams

1/3 cup

Filling

Eggs 1 1/4 cups

3, lightly beaten

Pastry

Sift flour, add other ingredients

Knead

If necessary add water

Place in cling wrap in fridge for 30 minutes

Line 24cm spring form pan

Bake 15 minutes at 160 degrees Celcius

Filling

Place juice and lemon in heatproof bowl over simmering water and stir until sugar is dissolved

Add cream and eggs and stir for 5minutes

Strain into tart shell

Bake for 20-25 minutes 140 degrees Celcius or until filling is set

Soft and rich

AnytimeChocolateCake

INGREDIENTS

Butter

Castor Sugar

Eggs

Self-Raising Flour

Cacoa

Milk 125 grams, melted

cup

eggs

cup 1/4 cup 1/2 cup

DIRECTION

Grease 20cm ring pan, cover base with baking paper

Combine all ingredients in a small bowl of electric mixer, beat on low speed until ingredients are combined

Beat on medium speed until mixture is smooth and changed in color

Pour mixture into prepared pan

Bake in moderate oven about 40minutes

Stand few minutes before turning onto wire rack to cook

Top cold cake with 1 quantity chocolate Vienna cream frosting and decorate with walnuts if desired.

Healthy and Light

BananaOatPancakes

INGREDIENTS DIRECTION

Grease 20cm ring pan, cover base with baking paper

Vienna cream frosting and decorate with walnuts if desired Bananas

Combine all ingredients in a small bowl of electric mixer, beat on low speed until ingredients are combined

Beat on medium speed until mixture is smooth and changed in color

Pour mixture into prepared pan

Bake in moderate oven about 40minutes

Stand few minutes before turning onto wire rack to cook

Top cold cake with 1 quantity chocolate

Cooking Demonstration Recipe

PearandSweetPeaSmoothies

INGREDIENTS

Milk

Pear (in juice) diced

Pear Juice

Oats

Snow Pea Sprouts

Cinnamon

Nutmeg

Maple Syrup

Plain Yoghurt

Ice

250 ml 1 can 1/2 cup 2 tablespoons 1 cup 1/2 teaspoon 1/2 teaspoon 1 tablespoon 1/2 cup Optional

DIRECTION

Blend all ingredients until smooth

Quiche

INGREDIENTS DIRECTION

Plain Four

Soft Butter

Lemon Juice

Salt

Cold Water

Small Zucchini

Onion

Garlic

Eggs

Cream

Parmesan

Cheese

S.R Flour

1 1/2 cup.

80-90 g.

2 teaspoons

1 pinch

1/2 cup

5, grated

1, grated

1 clove, crushed

4

200 ml

3 tablespoon, grated

1 cup, grated

1 tablespoons

Pastry for Quiche:

Rub flour, salt and butter together

Add in lemon juice and water

Roll out and fill a quiche dish

Set aside and make filling

Filing:

Mix all ingredients together except cream, eggs and flour

Beat cream, eggs and flour

Combine ingredients

Add into pastry and bake in a moderate oven for about 45 minutes

To make spinach quiche:

Cut up the spinach very finely and cook it with 1-2 teaspoons curry powder, strain and add to other ingredients.

Dairy Free, Gluten Free, Nut Free

FlamencoEggs

INGREDIENTS DIRECTION

Chorizo

Brown Shallot

Smoked Paprika

Red Wine Vinegar

Chickpeas

Crushed Tomatoes

Frozen Peas

Baby Spinach

Eggs

Parsley

40 g, diced

1, finely diced

1 teaspoon

1 tablespoon

200 grams

400 grams

35 grams

100 grams

4, large

1 sprig, roughly chopped

Preheat oven to 190°C

Heat a medium sized oven-proof frypan over medium heat and sauté chorizo, shallot and paprika for a few minutes.

Add vinegar and continue to cook for another minute Stir through chickpeas and tomato and simmer for 5–8 minutes, adding a little water if necessary.

Add peas for last minute of cooking Remove from heat and stir through spinach leaves

Adjust seasonings

Make 2 indentations in the top of the tomato mix and gently crack in eggs

Bake for 10-12 minutes, longer for a firmer egg Season and scatter over parsley to serve

BrieandSalmon Tarts

INGREDIENTS DIRECTION

Puff Pastry

Thickened Cream

Eggs

Dijon Mustard

Parsley

Brie

Salami

Patty Tray

4 sheets

400 mL

4

2 tablespoons

2 teaspoons

120 grams, diced 100g, roughly chopped 12-hold mini or concave patty pan trays

NOTE:Doublerecipeforaparty

Preheat oven to 200 degrees and grease trays

Whisk cream, eggs, mustard, parsley, and other seasoning of choice together in a large jug

Cut as many 6cm rounds of puff pastry from the sheets as possible

Press into the pan recesses, prick with a fork

Bake for 5 mins

Push bases back down if too puffy and place a piece of brie and some salami into each tart

Fill up each tart with egg mixture

Bake for 15-20 minutes until golden brown

SpinachandFetta

Pie

INGREDIENTS DIRECTION

Filling

English Spinach

Shallots

Leek

Sea Salt

Feta Cheese

Olive Oil

Eggs

Silverbeet

Dill

Pepper

Parmesan Cheese

Breadcrumbs

Pastry

Plain Flour

Sea Salt

Warm Water

Egg

SR Flour

Olive Oil

Sesame Seeds

3 bunches

1 bunch 1 1 tablespoon

1 1/2 cups, chopped

1/2 cup

3, lightly beaten

1 large bunch, stems removed

1/4 cup, chopped

1 teaspoon

1/2 cup, grated

2 tablespoons

Wash, dry and finely slice all greens

Toss with salt in non-metallic bowl

Leave for 30min and squeeze out excess water

Return to dry bowl and mix with other filling ingredients

For pastry, sift all dry ingredients, make a well in center and add wet ingredients, starting with 1/4 cup water and adding enough to make a soft, supple dough

Knead lightly for one minute

Leave for 30min, then roll thinly into two rounds, using one to line 20cm pie tin brushed with olive oil

Add filling and top with other pastry round

Brush top with extra beaten egg, sprinkle with sesame seeds and prick top with fork Bake at 160 degrees Celsius for one hour or until lightly browned

1 1/2 cups

pinch

1/2 cup

1 extra beaten egg

1/2 cup

3 tablespoons

SERVES 6 easy LEVEL

ChickpeaFritterswith SpinachandPeaSalad

INGREDIENTS

Chickpeas

Large Eggs

Spring Onions

Coriander

Garlic Clove

Cornflour (maize)

Ground Cumin

Salt and Pepper

Olive Oil

Spinach Leaves

Peas

Lemon

Greek Yoghurt

1 x 400g, drained and rinsed

2 2, finely chopped

3 sprigs, chopped

1, roughly chopped

1 2/3 tablespoons

1/2 teaspoon to taste 1 tablespoon

DIRECTION

Combine half of the chickpeas, eggs, onion, coriander, garlic, flour, cumin, salt and pepper in a food processor and blend to form a paste. Stir through remaining chickpeas Make fritters with 2 tbs of batter each, and flatten into patties

Heat oil in a non-stick frypan and cook fritters a few minutes on each side, until golden

Toss spinach with peas, lemon juice, salt and pepper Serve with fritters and yoghurt

Indian Style

SweetCorn

INGREDIENTS

Sweet Corn

Large Onion

Ginger

Garlic

Cooking Oil

Mustard Seeds

Paprika Powder

Tumeric Powder

Chaat Masala

Lemon

Coriander

4 husked 1 finely chopped 1 tablespoon 1 tablespoon 1 teaspoon

DIRECTION

Remove the corn kernels from the husk and cook them in salted boiling water for about 15-20 minutes

While the corn is cooking, chop the onion, garlic and ginger Don’t worry about garlic or ginger if using store bought paste

Heat some oil in a pan, splutter some mustard seeds

Sauté the chopped onion, ginger and garlic for about 3 minutes or until the onions look soft

Now add the paprika powder, turmeric powder and chaat masala Sauté for another minute

Add the cooked and strained corn kernels into the pan and mix well Keep the flame low at this point

Mix for another minute and turn off the flame

Add lemon juice and adjust the salt as required

I like to garnish with a generous amount of chopped coriander leaves

Cooking Demonstration Recipe

MediterraneanPastaSaladwith ParsleyAquafabaDressing

INGREDIENTS DIRECTION

Zucchini

Eggplant

Red Capsicum

Red Onion

Sweet Potato

Silverbeet Leaves

Green Beans

Pasta Spirals

Artichokes

Chickpeas

Pine Nuts

Vinegarette

Aquafaba

Oil

Lemon Juice

Dijon Mustard

Honey

Parsley 1/2 medium

1 sml (thin and long) 1/2 1/2

1/2 a small one

2, stalks removed

1 cup 2 cups

1/2 small jar

1 can (salt reduced) 1/3 cup 1/3 cup oil 1/3 cup 1 tablespoon 1 tablespoon 1/2 cup

Cut all vegetables into bite-sized pieces

For the zucchini & eggplant, toss in 1 tsp salt (each) and set aside for about 15-20 mins The salt will bring the excess water to the surface, allowing the vegetables to maintain firmness when you cook them. Once the moisture has come up, place zucchini & eggplant into a clean tea towel and absorbent chux/paper towel and gently dry the excess moisture.

Toss all raw vegetables (except onions & silverbeet) in a little oil and salt until just coated

Place vegetables in sandwich press in batches – e g sweet potato together, capsicum together, eggplant together, as different vegetables have different cooking times The veggies should be slightly charred on the outside but still firm

Cook pasta as per instructions, drain and set aside

Blend vinegarette til parsley is smooth. Store in a screw cap jar It will last 2 weeks in the fridge

Add grilled vegetables to pasta along with raw silverbeet and diced onion, drained and rinsed chickpeas & pinenuts Toss through the dressing

Note: vegetables could be cooked in the oven as well If so, parboil sweet potato til just firm Bake all vegetables for 30mins in a 180 deg C preheated oven

Cooking Demonstration Recipe

LegumeandRoastedKaleSalad

INGREDIENTS DIRECTION

Legumes

Kale Leaves

Shallot Pumpkin

Sunflower Seeds

Pumpkin Seeds

Unsweetened Cranberries

Oil

Salt and Pepper

Hard Feta

Vinegarette

Olive Oil/Walnut Oil

Pesto

Lemons

Thyme

Brown Sugar Water

1 can, drained

8, stalks removed

1/2 large bunch, finely chopped

200 grams

3 tablespoons

3 tablespoons

4 tablespoons

200 grams

1/2 cup

3.5 tablespoons

roughly 1/2 cup

1 teaspoon

1 heaped teaspoon

1/4 cup

SERVING 4 20 easy TIME mins LEVEL

Preheat oven to 220 degrees C

Strip the thick stems from the kale leaves by folding the leaf in half & cutting the thick stem away

Tear the kale leaves into pieces of equal size, no larger than about 4cm Rub the torn kale with 1 tablespoon of olive oil and a pinch of salt and pepper Spread evenly on a lined baking tray, ensuring that no leaves are stacked on top of one another. Bake in preheated oven for 5 minutes: the leaves should just be starting to brown slightly at the edges

Remove from oven and let cool completely

Cut pumpkin into bite-sized pieces, approximately 1cm thick Coat in oil and salt and place in a sandwich press Cook until slightly charred but still firm

Combine in a large bowl with the chickpeas, shallot, pumpkin, pinenuts, cranberries and fetta Shake vinegarette in a spillproof jar Toss through vinegarette & serve immediately.

Cooking Demonstration Recipe

MarinatedTofu

INGREDIENTS

Tofu (any brand except for Coles brand)

300 grams

DIRECTION

Remove firm tofu and drain Wrap tofu in a chux or a clean tea towel & place in a colander Place a heavy weight (heavy books, 2-litre milk, canned beans) on top of the wrapped tofu This will help to push excess moisture out of the tofu Allow to sit for 1 hour.

4 tablespoons 4 tablespoons 1 tablespoon

1x5cm piece grated

1/2 tablespoon 2 cloves grated

Slice compressed tofu into 1 5cm thick slices

Place in a deep container and pour dressing over tofu.

Marinade for at least 20 mins but preferably a few hours or overnight Place on a cold sandwich press Turn on and cook for about 5 mins, watching that it does not burn

Allow to cool slightly Pour extra marinade over the top for more flavour It can be consumed immediately or stored in the fridge for use in sandwiches, burritos, salad bowls, and snacks

Notes:

Thekeythingwithanydressingisequalpartsoiltoacid: i.e.½cupoilto½cupacid(lemonjuice,vinegar,applecidervinegar) 1tbspemulsifier–ie mustard(anytype)oregg(mayonnaise),oraquafaba (waterdrainedfromcannedchickpeas–thesamevolumeasoilandacid) Sweetener–tobalancetheacid(eg sugar,honey,maplesyrup,ricebran syrup)–notmuchisneeded

Andthenflavourwithfresh/driedherbs,garlic,chilli,ginger,pepperand saltasneeded

CrustedChicken&WarmPotatoSalad

INGREDIENTS

Almond Meal

Parmesan

Smoked Paprika

Large Egg

Milk

Chicken Tenderloins

Baby Potatoes

Green Beans

Fresh Chives

2 tablespoons

30 grams, finely grated

1 teaspoon

1, lightly beaten

2 tablespoons

200 grams

200 grams

150 grams

1 tablespoon, finely sliced

DIRECTION

Preheat oven to 190°C and line a baking tray with baking paper

Combine almond meal, parmesan, paprika and salt and pepper in a small bowl Whisk egg and milk together in another bowl

Dip chicken in egg then coat with crumb. Transfer to tray and bake 12-15 mins

At the same time, place potatoes in a saucepan of cold salted water Bring to the boil and simmer for 8 minutes, add beans and continue to cook for another 2 minutes

Bring dressing ingredients to a simmer in a small saucepan over medium heat

Toss with drained vegetables

Divide warm salad and chicken between two plates and scatter over chives to serve

Dressing:

Brown Shallot

Capers

Raisins

Red Wine Vinegar

Wholegrain Mustard

Olive Oil

1, finely chopped

10 g, finely chopped

15 g, finely chopped

2 tablespoons

5 grams

2 teaspoons

Healthy

and Fresh

CheesyCauliflowerPatties

INGREDIENTS DIRECTION

Cauliflower

Large Eggs

Cheddar Cheese

Panko

Cayenne Pepper

Salt

Olive Oil

1 head

2 large 1/2 cup, grated 1/2 cup

Cut cauliflower into florets and cook in boiling water until tender about 10 minutes

Drain

Mash the cauliflower while still warm Stir cheese, eggs, panko, cayenne and salt to taste

Coat the bottom of a griddle or skillet with olive oil over medium-high heat

Form the cauliflower mixture into patties about 3 inches across Cook until golden brown and set, about 3 minutes per side

Keep each batch warm in the oven while you cook the rest

(found in bread crumb aisle, healthier option) 1/2 teaspoon SERVING 2 30 easy TIME mins LEVEL

Dairy Free, Gluten Free, Nut Free

TeriyakiChickenMeatballswith Greens&SobaNoodles

INGREDIENTS DIRECTION

Chicken Mince

Large Egg

Garlic

GF Plain Flour

Salt

Olive Oil

Soy Sauce

Honey

Buckwheat or soba

noodles

Broccolini

Snow Peas

Edamame

Combine mince, egg, garlic, flour and salt until well combined. Sprinkle extra flour onto a plate and roll tablespoons of mixture into even-sized balls and refrigerate for 15 minutes

Heat oil in a large non-stick frypan over medium heat and cook meatballs for 5 minutes or until browned, rotating to cook evenly

At the same time, combine soy sauce/tamari and honey in a small bowl Once meatballs are cooked, add sauce to pan and toss to coat in the glaze

Meanwhile, bring a saucepan of salted water to the boil, add noodles and cook according to packet directions Add vegetables for the last 2 minutes of cooking, then drain Stir drained vegetables and noodles through meatballs and sauce. Adjust seasoning. Divide between two bowls and serve topped with spring onions

Dairy Free, Egg Free, Gluten Free, Nut Free

BombayChicken,Lentils&Potato

INGREDIENTS

Olive Oil

Brown Onion

Garlic Clove

Curry Powder

Wholegrain Mustard

Lemon

Chicken Breast

Potatoes

Dried Red Lentils

Chicken Stock

Greek Yoghurt

Coriander

2 teaspoon

1, finely chopped

2, crushed

2 teaspoons

20 grams

1/2 lemon, zest & juice

200 grams

100 grams 1/2 cup

300 ml

2 tablespoons 1/4 bunch, chopped

DIRECTION

Heat oil over low heat in a large saucepan and saute onion, garlic, curry powder, mustard, lemon zest and chopped stems of coriander for a few minutes

Turn heat to high and stir through chicken, potatoes and lentils for a few minutes Add stock, lemon juice, bring to a simmer and cook covered for 20 minutes, or until cooked (You may need to cook uncovered for a few minutes to reduce liquid)

Adjust seasoning sprinkle with coriander leaves and serve with yoghurt

Spicy-SweetSambalPorkNoodles

INGREDIENTS DIRECTION

Olive Oil

Ground Pork

Cloves

Sugar

Tomato Paste

Sambal Oelek

Soy Sauce

Unseasoned Rice Vinegar

Unsalted Butter

Ramen Noodles (fresh or instant)

2 tablespoons around 900 grams

1 x 2 inch piece, peeled and cut into fine matchsticks

5 cloves, thinly sliced

2 tablespoons

2 tablespoons

2 sprigs, plus extra for serving

1/3 cup

1/4 cup

1/4 cup

2 tablespoons

around 700g noodles, or 450g dried spaghetti

Heat oil in a large wide heavy pot over medium-high Add half of pork to pot, breaking apart into 6–8 large chunks with a wooden spoon Cook, undisturbed, until well browned underneath, about 5 minutes Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about 5 minutes longer

Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer

Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about 2 minutes

Add sambal oelek, soy sauce, vinegar, and 2 cups water Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30–45 minutes Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente Add to pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute Pluck out basil sprigs Divide noodles among plates. Top with torn basil

SERVING 6-8 45 TIME mins

Better than Hogsbreath!

FilipinoPorkRashers/American SpareRibs

INGREDIENTS

Pork Rashers or American Spare Ribs

Oyster Sauce

Soy Sauce

Magic Sarap (can source from Filipino store like Best Friends or an Asian Mart)

Quantity of sauce is depending on amount of meat used Use enough to ensure each piece of meat has been slathered in sauce

1kg meat = feeds 4 people

NOTE: Youcanmarinatethenightbefore orafewhoursbeforeandleaveinthe fridge.Thismayhelpthemeatabsorbthe saucesmore,butitalreadytastesgood enoughifyoujustmarinateitbefore cooking.

DIRECTION

Ensure that the meat is thawed before marinating

Generally that just means, if you've frozen it, leave it in the fridge at 7am or so (in a bowl) and then when you start cooking at 5pm or 6pm, it should be ready Or more conveniently, buy the meat just before you cook it You can get it at Woolies or Coles

Wash Just put water over it to get rid of some blood that may be there This is where you should cut the ribs into smaller pieces if you are using American Spare Ribs

Dry with paper towel. The meat will probably be dripping wet By using the paper towel, you will be getting rid of the excess water

Place the meat in a large bowl Get oyster sauce and soy sauce. Put a food glove on your left hand. While moving around the meat with your left hand, use your right hand to start shaking in oyster sauce Put enough oyster sauce so that each piece is covered in oyster sauce

Do the same thing with the soy sauce But for soy sauce, just do 2-3 circles of pouring around the meat and then use the gloved hand to make sure each piece of meat has soy sauce on it

Put aluminum foil on an oven tray To prevent the sauce from leaking to the bottom of the tray, get one of those large aluminum foil dispensers Then put the non-stick aluminum foil over the top

Place the meat on the oven tray with aluminum foil Sprinkle magic sarap on the meat

Place in the oven on fan forced or fan forced with grilled at 190-200 degrees Celsius

Come back to flip maybe at 25 or so minutes, when the one side is golden brown

After another 15-20 minutes, flip back and then keep checking the meat Wait until the sauce looks like it is boiling and the meat is almost overcooked

You will need to keep checking There is this fine line between it being burnt and slightly overcooked and you want to end to the cooking just before it reaches burnt It is imperative that you do not leave and keep checking because a few minutes could mean the difference of the meat being burnt Serve when you think it looks good

ChickpeaCurry

Vegetarian INGREDIENTS DIRECTION

Chickpea

Oil

Cumin Seeds

Medium Onion

Garlic Cloves

Ginger

Green chillies

Tomato

Tumeric Powder

Red Chilli Powder

Dry Coriander Powder

Cinnamon Stick

Salt

Water

Fresh coriander

250 grams (boiled)

4-5 tablespoons

1 teaspoon

2, finely chopped

7-87 crushed, minced

2 inches, grated

2-3, finely chopped

3 medium, finely chopped

1/2 teaspoon

1/2 teaspoon

1 teaspoon

1 small piece

As per taste

2/3 cups

Boil chickpeas in water with cinnamon stick + 1 teaspoon salt. OR you can simply use canned boiled chick pea

In another pan/stock pot – Heat the oil, add some cumin seeds When seeds start sizzling (within few seconds) put in Garlic Sauté garlic for 3- 4 mins and add Onion to it Let it sauté for 15-18 mins until it becomes translucent and begins to brown

Now add tomatoes and green chilies Add turmeric powder, salt and red chili powder

Again sauté the mix for another 15 mins until the mix leaves the oil side

Now add chick pea, stir the mix for some seconds and add the water to it Stir to incorporate, using the spoon to scrape up any browned bits from the bottom and sides of the pot.

Let everything to a simmer, then cover with the lid and cook, stirring occasionally, for 15 minutes

Remove the lid, sprinkle some Coriander and stir with gentle hand

Serve over basmati rice or with a side of naan

SpinachMoussaka

INGREDIENTS DIRECTION

Eggplants

Olive Oil

Pine Nuts

Olive Oil, extra

Minced Beef

Egg Whites

Tomato Paste

Romano Cheese

Plain Flour

Silverbeet/Spinach

Onion

Dry White Wine

Tinned Tomatoes

Mint

White Sauce

Butter

Milk

Egg Yolks

Plain Flour

Ground Nutmeg

3 large, sliced

1/2 cup

1 cup

1/4 cup, extra

1 kg

3, lightly beaten

1/3 cup

1 1/2 cups, grated

9 large leaves, chopped 1 1/2 cup

1 x 400g tin drained

2 tablespoons 125g

4 1/2 cups

3 1 cup pinch

8 medium SERVES mins LEVEL

Toss eggplant in flour and fry in pan until lightly browned on both sides; drain on absorbent paper (I just spray them with olive oil spray and grill them until they are browned because they soak up heaps of oil in a pan) Microwave spinach until just tender and drain well Combine spinach and pine nuts in bowl

Heat extra oil in pan, add onion and cook until soft Add mince, cook until well browned Add wine, chopped tomatoes, paste and mint, bring to boil simmer uncovered about 15 minutes or until most of the liquid is evaporated; remove from heat, cool

Stir egg whites into mince mixture Cover base of oven proof dish with a third of the eggplant, top with a third of the white sauce

Spread over half the mince mixture then half the spinach mixture

Repeat with half the remaining eggplant, half the remaining white sauce, the remaining mince mixture and the remaining spinach mixture Finish with remaining eggplant and remaining white sauce mixture Sprinkle with cheese, bake in moderate oven about 40 minutes or until heated through and evenly browned

White Sauce

Melt butter in pan, stir in flour, stir over heat until bubbling

Remove from heat, gradually stir in milk, stir over heat until sauce boils and thicken. Remove from heat, cool slightly, stir in nutmeg and egg yolks

Chinese5SpiceBeefStir-Fry

INGREDIENTS

Ginger

Chinese 5 spice

Rice Wine Vinegar

Soy Sauce

Maple Sauce

Olive Oil

Beef Strips

Onion

Mushrooms

Beef Stock

Celery Stalks

Rice Vermicelli

Salt and Pepper

Fresh Chives

15g, peeled and finely sliced

1 teaspoon

1 tablespoon

1 tablespoon

1 tablespoon 1 teaspoon

300 grams

1, sliced

200g, sliced 1/2 cup

2, sliced on an angle 55 grams to taste

DIRECTION

Combine ginger, spice, vinegar, soy and maple syrup in a small bowl to make sauce Set aside

Heat oil in a large frypan over high heat and cook beef until browned Remove and set aside

Reduce heat to medium, add onions and mushrooms to pan and cook for 45minutes until softened

Add sauce and stock and simmer till liquid is reduced by half Add beef and celery in last few minutes

Meanwhile, pour boiling water over noodles and set aside for 2 minutes, drain then stir through beef.

Divide between bowls and top with chives to serve

1 teaspoon, cut into 4cm strips

CheesyBolognesePastaBake

INGREDIENTS

DIRECTION

Onion

Garlic Clove

Beef Mince

Salt and Pepper

Tomato Paste

Crushed Tomatoes

Fresh Basil

Dried Rigatoni Pasta

Mozzarella

1, finely chopped

1, minced

400 grams to taste

40 grams

1 x 400 g tin

1/2 bunch, plus extra to serve

200 grams

50 grams, grated

Heat a large non-stick saucepan over medium heat Cook onion, stirring, for 45minutes until soft Add garlic and cook for a further minute

Add mince, season with salt and pepper and cook, breaking up with a spoon, for 5minutes until browned Stir through tomato paste, diced tomatoes, basil and ½ cup water Simmer, stirring occasionally, for 20 minutes until tomatoes have broken down and sauce reduces slightly Adjust seasoning

Preheat oven to 200°C

Meanwhile, cook pasta in a pot of boiling salted water for 2 minutes less than packet instructions Drain and stir through sauce

Transfer to a 3 litre capacity oven-proof baking dish and sprinkle with mozzarella Cover with foil and bake for 15 minutes until cheese is melted and pasta is cooked Scatter over extra basil leaves to serve

Cheat's

Tartare

CreamyLemonDressing

INGREDIENTS

Sour Cream

Crushed Garlic Lemon Juice 1 cup

1 clove, crushed 1/2 cup

DIRECTION

Mix Sour Cream, Crushed Garlic and Lemon Juice together Can also add in: Chopped Capers, Chopped Gherkins, Chives, Mint

HEALTH AND WELLBEING WEEK 2023