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Recipes (taken from taste.com.au)
Chicken, Corn and Noodle Soup Ingredients (serves 6)
2 tablespoons olive oil 1 large white onion, finely chopped 2 garlic cloves, crushed 3 stalks silverbeet, stems finely chopped, leaves shredded 6 cups chicken stock 3 small chicken breast fillets, trimmed, diced 80g egg vermicelli noodles 3 fresh corn cobs, kernels removed (see note)
Method
Heat oil in a large saucepan over medium heat. Add onion, garlic and silverbeet stems. Cook, stirring, for 2 minutes or until soft. Add stock and increase heat to medium-high. Bring to the boil. Add chicken and noodles. Stir until noodles have separated. Simmer, uncovered, for 8 minutes. Add corn and silverbeet leaves. Cook for 3 to 4 minutes or until corn is cooked through. Season with salt and pepper. Ladle soup into warmed bowls. Serve.
Very Berry Dessert Ingredients (serves 4)
600g mixed fresh or frozen berries 2 cups natural yoghurt 1/4 cup caster sugar 2 tablespoons self-raising flour 2 eggs, lightly beaten 1 teaspoon vanilla extract 100g packet flaked almonds 1 teaspoon ground cinnamon
Method
Preheat oven to 180째C. Place berries into a 23cm (base) pie dish. Combine yoghurt, 2 tablespoons of sugar, flour, eggs and vanilla. Spread over berries. Bake for 20 minutes. Remove from oven. Sprinkle with almonds and combined cinnamon and remaining 1 tablespoon sugar. Bake for a further 10 minutes, or until golden.
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