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recipes

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contents entrees salads & sides mains desserts

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entrees


Creamy Chorizo & Chicken Soup Packed with heaps of flavour and so simple to make, this dish is just the thing to warm you up during the colder months.

Ingredients

Method

2 tablespoons olive oil 2 tablespoons butter 4 skinless boneless chicken breasts, cut into 2-inch cubes 2 tablespoons Worcestershire sauce 1 teaspoon garlic salt black pepper to taste 2 cloves garlic, minced 250g chorizo sausage 4 cups chicken stock 400g Mexican-style stewed tomatoes 1 cup cream salt to taste 1/4 cup grated Parmesan cheese 2 tbsp parsley, chopped 1/4 cup sour cream, for topping 1 cup croutons

Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside. Cook the chorizo until brown, remove from pan, slice thinly and fry for a further 2 mins. Using the same pot over medium-high heat, stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with, parmesan, chopped parsley, croutons and a dollop of sour cream.

Serves 8

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Roasted Pumpkin Soup

This classic Australian winter dish, spiced up with cumin and nutmeg is so simple and delicious.

Ingredients

Method

4 medium cloves garlic, unpeeled 1kg pumpkin, peeled, deseeded and cut into 3cm pieces 1 tablespoon (20ml) oil 1 large (about 160g) onion, finely chopped 1/2 teaspoon ground nutmeg 1 teaspoon ground cumin Salt and pepper, to taste 1 litre (4 cups) vegetable or chicken stock Cream, for serving

Roast pumpkin with garlic in a baking tray/dish, drizzle with 3 teaspoons of oil in a preheated 190 degree oven for 40 minutes or until tender and cooked through. Remove garlic and set aside. Heat remaining teaspoon of oil in large saucepan over low heat. Add onion and cook, stirring until softened. Add nutmeg, cumin, salt and pepper and cook, stirring, for one minute. Serves 6

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Add pumpkin and stock and bring to the boil. Reduce heat and simmer, uncovered, until stock has reduced, about 20 minutes. The more the stock reduces, the thicker your soup will be. Peel roasted garlic and add to saucepan. Allow the soup to cool for half an hour before pureeing in batches until smooth. Serve hot soup topped crunchy croutons and a drizzle of cream.


Marinated Buffalo Mozzarella Bruschetta

The perfect inclusion for any picnic or outdoor event, fresh herbs and smooth buffalo mozzarella create a classically tasty dish.

Ingredients

Method

2 cloves garlic, finely chopped 500g vine-ripened cherry tomatoes, halved 1 tsp sugar Splash red wine vinegar 1 large baguette 4 balls buffalo mozzarella Small handful basil leaves, torn ½ a bunch of thyme Few sprigs rosemary 4 cloves garlic, halved Zest and juice of 1 lemon 200ml extra virgin olive oil

Marinated buffalo mozzarella in a shallow dish, season with salt and pepper, then scatter over the herbs, garlic and lemon zest. Mix together olive oil and lemon juice and pour over cheese. Mix cover with cling film and leave to marinate for 1 hour. To serve, heat 2-3 tablespoons of the marinating oil in a pan. Gently sautĂŠ the garlic until it is soft and lightly golden. Add the cherry tomatoes, sugar, red wine vinegar and some seasoning. Cook over a moderate heat for about 5 minutes until the cherry tomatoes start to break down and release their juices into the pan. Check for seasoning, remove from the heat and set aside. For the bruschetta, cut the baguette into 2cm thick slices. Drizzle with extra virgin olive oil and sprinkle with a pinch of salt. Grill on both sides until lightly golden. Spoon over the tomato sauce. Drain the mozzarella from the marinade, tear the cheese and pile on top of the tomatoes. Drizzle over some of the marinade and tomato juices and season with salt and pepper to serve.

Serves 6

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Strawberry Bruschetta

A delectable deviation from traditional bruschetta, with the sweetness of berries and mascarpone.

Ingredients

Method

1 cup strawberries, sliced

Preheat oven to 200 degrees. Toss strawberries, castor sugar and balsamic vinegar together and set aside for 30 minutes.

2 tbsp caster sugar 1 tbsp balsamic vinegar 1 baguette 40g butter, melted Salt & sugar, sprinkling 1/2 cup mascarpone cheese 1/4 cup icing sugar

Thinly slice baguette and arrange in a single layer on a baking tray. Brush with melted butter and sprinkle with salt and sugar. Bake in oven until lightly golden, about 7 minutes. Let cool slightly. Combine mascarpone cheese, icing sugar and vanilla extract. Spread the mascarpone mixture on the toasted baguette slices and top with the berries and juices and finish with fresh basil.

1/2 tsp vanilla extract Fresh basil, to garnish

Serves 8

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Grilled Satay Chicken Skewers A favourite across asian restaurants the world over, the combination of flavoursome spices and peanut sauce is always a winner.

Ingredients

Method

1 lemongrass stem, trimmed, outer layers removed, chopped 2 tsp ground cumin 1 tbs ground coriander 1 tsp ground turmeric 1 tbs finely grated palm sugar 2 tbs peanut oil, plus extra for basting 600g chicken breast, cut into 2cm cubes Peanut Satay Sauce

Pound lemongrass to a paste with a mortar and pestle. Mix well with spices sugar and oil. Place chicken in a glass or ceramic dish, rub with paste, cover and refrigerate for 3 hours or overnight. Meanwhile, soak about 18 wooden skewers in boiling water for 10 minutes. Thread 5 chicken pieces onto each one.

Serves 8

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Heat a barbecue or large chargrill on medium-high heat and cook skewers, in batches, turning and constantly basting with extra oil, for 8-10 minutes until the chicken is cooked and slightly charred. Serve skewers with sauce and cucumber.


BBQ Grilled Garlic Prawns This simple, flavoursome marinade recipe is perfect for a tasty summer BBQ

Ingredients

Method

1/2 cup olive oil 1 tablespoon Dijon mustard 3 cloves garlic, minced 1 lemon, juiced 1 orange, juiced 1 teaspoon dried basil, or to taste 2 tablespoons white wine (optional) 30 tiger prawns, peeled and deveined

In a bowl, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and marinate for 1 hour.

Makes 30 Prawns

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Heat the BBQ grill to a high heat. Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.


Salt & Pepper Squid

For amazing melt-in-your-mouth squid, the key is to make sure you cook it quickly in hot oil and serve immediately.

Ingredients

Method

4 squid tubes, cleaned 1/2 cup cornflour 1 teaspoon salt 1/2 teaspoon ground white pepper 1/2 teaspoon cracked black pepper 1/2 teaspoon garlic powder 1/2 teaspoon ground dried chillies 1/2 teaspoon Chinese five spice Vegetable oil, for deep frying

Cut the squid tubes open and lay flat. Roughen up the surface of the squid by gently scraping with a knife. Score the squid in a crisscross pattern and cut into strips about 3 cm wide. Combine the flour and spices in a bowl and toss the squid through to coat thoroughly.

Serves 4

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Heat the oil in a large pot or a deep fryer to a high temperature (200°C) and fry the squid in small batches for 1 to 1½ minutes until lightly golden brown. Serve with a leafy Asian salad and lemon wedge.


Greek Meatballs Traditionally served as an appetiser, this baked meatball dish is both tasty and healthy.

Ingredients

Method

1kg ground beef 2 onions, finely chopped or grated 2 cloves garlic, finely minced 1/4 cup chopped fresh parsley 1 tbsp dried mint 1 cup breadcrumbs 2 tbsp grated cheese 1/2 cup milk 1 egg, lightly beaten Salt and freshly ground black pepper to taste

Preheat the oven to 190 degrees. Line a baking tray with aluminium foil and lightly brush with olive oil. In a large mixing bowl, combine all the ingredients and mix well. Cover with cling film and allow mixture to sit in the refrigerator for at least an hour.

Makes 40 meatballs

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Roll the meat mixture into small, bite-sized balls. Place on greased baking sheet about 2 cm apart. Bake in 190 degree oven for about 40 minutes, turning the meatballs midway through the cooking time. Serve with a good Greek yoghurt.


Smoked Salmon Lavash Sandwiches

Fresh watercress turns these special occasion smoked salmon sandwiches into something really memorable. Ingredients

Mix together sour cream, cream cheese, capers, horseradish and salt and pepper.

1 cucumber, thinly sliced ½ large red onion, thinly sliced ½ cup sour cream ½ cup cream cheese 2 tablespoons capers, drained and chopped 1½ tablespoons horseradish 2 round lavash breads 300g smoked salmon, thin sliced 1 bunch fresh chives, chopped 2 cups watercress leaves, washed and dried salt & freshly ground black pepper

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Arrange all ingredients so that you have two equal amounts for the two rolls. On each lavash, spread the sour cream mixture. Then add salmon, cucumber, onion, chives and watercress. Tightly roll up each lavash and wrap in cling film. Chill for 2 – 4 hours. Just before serving, unwrap and slice into 3cm thick rounds.

Serves 6

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Spicy Moroccan Hommus

Add a hint of the middle-east to your next feast with this foolproof, easy-to-make recipe that’s sure to impress.

Ingredients

Method

2 x 400g cans chickpeas, drained, rinsed 2 lemons, juiced 2 1/2 tablespoons extra virgin olive oil 2 garlic cloves, crushed 1 1/2 teaspoons Moroccan seasoning mix 1 teaspoon cracked black pepper 1 tablespoon paprika Lebanese bread to serve

Place chickpeas, 1/2 cup lemon juice, 2 tablespoons oil, garlic, Moroccan seasoning and pepper in a food processor. Process until smooth. Transfer to an airtight container. Cover and refrigerate until ready to serve. Spoon dip into a serving bowl. Sprinkle with a handful of extra

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chickpeas, ground paprika and pepper. Drizzle with remaining oil. Garnish with a sprig of rosemary and serve with fresh or toasted Lebanese bread.


salads & sides


Classic Caesar Salad Delicious on its own or as an accompaniment, this classic salad always hits the spot.

Ingredients

Method

Salad 1/2 (12cm) ciabatta bread loaf, cut into 2cm pieces 2 tbsp olive oil 4 rashers 97% fat-free bacon, thinly sliced 1 large cos lettuce, leaves separated, torn 2 hard-boiled eggs, quartered 40g parmesan cheese, shaved Caesar dressing 1/2 cup light whole-egg mayonnaise 2 anchovy fillets, drained, chopped 1 garlic clove, crushed 2 tablespoons lemon juice

Heat olive oil in pan and toss bread until coated. Fry until golden and crisp, set aside For the Caesar dressing, process mayonnaise, anchovy, garlic and lemon juice until smooth. Season with pepper. Heat a non-stick frying pan over high heat. Add bacon. Cook, stirring, for 3 to 4 minutes or until crisp. Transfer to a plate lined with paper towel. Place lettuce in a large serving bowl. Add fried bread, bacon, eggs and shaved parmesan. Toss to combine. Drizzle with dressing and serve. Serves 4

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Fresh Couscous Salad Bursting with colour and flavour, this Middle Eastern inspired dish works well as a side dish or as a delicious lunch.

Ingredients

Method

3/4 cup broth (a garlic and herb stock cube is perfect but chicken broth also works nicely) 1 cup couscous 10 cherry tomatoes 1/2 cucumber 1 yellow capsicum 3 spring onions 1 tbsp olive oil 1 tbsp red wine vinegar salt & pepper

Heat the broth to boiling, or crumble a stock cube into 3/4 cup boiling water and stir until dissolved. Add the couscous to the hot broth, cover and leave to “cook�- about 5 minutes. Then allow to cool while chopping the salad veggies. Quarter the cherry tomatoes and finely dice the cucumber, capsicum and spring onions.

Serves 4

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For the dressing, combine the olive oil and red wine vinegar. Season to taste with salt and pepper and whisk until the two liquids are completely blended together. Fluff the couscous with a fork and add the salad vegetables and stir. Drizzle with the dressing and stir to mix. Cover and place in the fridge for 30 minutes to chill and for the flavours to blend.


Beetroot & Orange Salad This seasonal salad is perfect now that spring has arrived and tastes sensational.

Ingredients

Method

4 large beetroots 3/4 cup(s) soft brown sugar 375 ml white vinegar 160 gram packet of rocket leaves, washed 2 oranges Sesame seeds, balsamic vinegar and extra virgin olive oil to serve

Combine the beetroot, sugar and vinegar in a large saucepan and cover with water. Bring to the boil and simmer for 1 hour or until tender. Allow to cool, then peel and cut each beetroot into eighths. Peel and slice oranges into rounds, then cut each round into quarters. Toss beetroot, orange and rocket leaves together, then sprinkle with sesame seeds. Season and dress with a drizzle of balsamic vinegar and extra virgin olive oil. Serves 4

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Spring Pasta Salad Made with fresh vegetables, this simple yet tasty pasta salad is great served warm or cold.

Ingredients

Method

500g dried farfalle pasta 2 bunches asparagus 4 large mushrooms 1 cup chopped fresh continental parsley 125ml (1/2 cup) extra virgin olive oil 2 tbs white balsamic vinegar 2 tbs chopped fresh chives 2 garlic cloves 40g (1/2 cup) shaved parmesan

Cook the pasta in a large saucepan of salted boiling water until al dente. Refresh under cold water. Drain. Transfer to a large bowl. Meanwhile, preheat a barbecue or chargrill on high. Spray asparagus and mushrooms with olive oil. Cook, turning, for 4-5 minutes until tender and lightly charred.

Serves 4

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Transfer to a chopping board and cut asparagus diagonally into 5cm lengths and thinly slice mushrooms. Add the asparagus and mushroom to the pasta. Toss to combine. Transfer to a platter. Blend the parsley, oil, vinegar, chives and garlic in a blender until smooth. Season. Drizzle over the pasta mixture. Top with the parmesan.


Ratatouille This classic french vegetable dish is so easy to make and can be used as a base for a wide range of other meals.

Ingredients

Method

1/4 cup olive oil 1 brown onion, coarsely chopped 3 garlic cloves, finely chopped 1 large eggplant, cut into 2cm pieces 1 red capsicum, halved and deseeded, cut into 2cm pieces 5 sprigs of thyme 1 tablespoon chopped oregano 2 medium zucchini, halved lengthways, cut into 2cm pieces 250g punnet cherry tomatoes 1/2 cup tomato passata

Heat the oil in a heavy-based stockpot or large flame-proof casserole dish over medium heat. Add the onion and garlic and cook, for 3 minutes or until the onion is soft. Add the eggplant, capsicum, thyme and oregano. Season with salt and pepper. Stir until well combined. Serves 4

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Reduce heat to medium-low. Cover and cook for 5 minutes. Add the zucchini, tomatoes and passata. Cover and cook for 20-25 minutes or until the mixture thickens.


Oven Baked Cherry Tomatoes Take a humble cherry tomato and roast with herbs for a simple dish with loads of avour

Ingredients

Method

2 tablespoons olive oil 6 cloves garlic 8-10 sprigs of fresh thyme a few springs of fresh rosemary salt and freshly cracked pepper 450g cherry tomatoes

Preheat oven to 165ÂşC. Pour the olive oil into a shallow baking dish and add one clove of sliced garlic, thyme, rosemary, salt and pepper. Cut the remaining cloves of garlic in half and add to dish. Toss the whole tomatoes with the oil and seasonings and bake for 1 hour, or until the tomatoes are completely softened and start to wrinkle.

100g soft fetta cheese

Sprinkle with additional herbs and crumbled fetta. Serves 4

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mains


Baked Eggs with Potato

This dish is perfect for a late Sunday morning breakfast, or when you simply want some comfort food.

Ingredients

Method

3 tablespoons unsalted butter 700g red-skinned potatoes, diced 1/4 cup chopped flat-leaf parsley 2 large cloves garlic, crushed 1 tsp salt Freshly ground black pepper to taste 8 large eggs Handful of cherry tomatoes, halved Handful of black olives, pitted and halved 1 cup grated cheddar cheese

Preheat the oven to 200 degrees C. Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown. Stir in the parsley, garlic, salt, and pepper, and remove from the heat.

Serves 8

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Fill 8 ramekins evenly with the potato mixture and add cherry tomatoes and olives on top. Break 1 egg into each ramekin and bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.


Apple & Almond Bircher Muesli This delicious breakfast or brunch recipe is quick and easy to make, but remember you will need to start preparing it the day before.

Ingredients

Method

2 cups of rolled oats 1 1/4 cups of apple juice 1 cup of natural yogurt 1 medium apple 1/4 cup of slivered almonds 1/4 cup currents 1/4 cup of shredded coconut 1 teaspoon of ground cinnamon 1/2 cup of natural yogurt plus extra fruit to serve

Combine oats, apple juice and natural yogurt in a medium sized bowl or container. Cover and refrigerate overnight. Peel and grate one apple, and stir into the oat mixture along with the almond, currants, coconut and cinnamon. Serves 6

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Serve muesli topped with extra yogurt and slices of banana, kiwi fruit or mixed berries. Enjoy!


Spanish Tortilla

This Spanish version of an omelette combines potato with bacon, onion and sweet paprika and is perfect for a mid morning brunch.

Ingredients

Method

1 tablespoon olive oil 1 medium red onion, halved, thinly sliced 2 garlic cloves, crushed 4 rashers middle bacon, trimmed, chopped 2 medium sebago potatoes, peeled and diced 1 medium red capsicum, cut into 2cm pieces 2 tablespoons chopped fresh flat-leaf parsley leaves 1 teaspoon sweet paprika 6 eggs 1/3 cup milk 1/4 cup finely grated parmesan cheese

Heat oil in a 22cm. heavy-based pan over medium heat. Fry onion, garlic and bacon for 5 to 6 minutes. Add potato, capsicum, parsley and paprika. Cook, stirring occasionally, for 3 to 4 minutes or until potato is just tender and starts to brown. Preheat grill on medium. Whisk eggs, milk and parmesan in a bowl. Season with salt and pepper. Pour egg mixture evenly over potato mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Cook for 6 to 8 minutes or until tortilla is almost set (eggs should be set underneath but surface still runny). Place under grill. Cook for 4 to 5 minutes or until just set and lightly golden. Set aside for 2 minutes. Turn onto a plate or chopping board and cut into wedges to serve. Serves 8

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Banh Mi Vietnamese Rolls

Spice up your lunch time with these delicious and fragrant Vietnamese pork rolls.

Ingredients

Method

2 teaspoons finely grated ginger 1/4 cup rice wine vinegar 2 teaspoons caster sugar 1 carrot, finely shredded 1/2 cucumber, finely shredded 1/4 cup soy sauce 1/4 cup sweet chilli sauce 1 garlic clove, finely chopped 500g pork fillet 1 tablespoon olive oil 1 baguette, cut into 4 1/3 cup whole-egg mayonnaise 1/4 cup coriander sprigs, leaves picked 1 long red chilli, seeds removed, thinly sliced

Combine ginger, vinegar, sugar and 1 teaspoon salt in a bowl. Toss the cucumber and carrot through the dressing and set aside for 30 minutes.

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Combine soy sauce, sweet chilli sauce and garlic in a bowl and add the pork, turning to coat. Cover and marinate in the fridge for 30 minutes. Heat oil in a frypan over medium heat. Drain the pork and cook for 4-5 minutes each side until cooked through. Cool slightly, then thinly slice. Drain the pickled vegetables. Split the baguette pieces and spread with mayonnaise. Fill with the pickled vegetables, sliced pork, coriander leaves and chilli. Serves 4

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BLT Salad Wrap This delicious and super-quick recipe reinvents the classic BLT and serves it up street-food style.

Ingredients

Method

6 rashers of bacon 1 large cos lettuce 250 grams Cherry tomatoes, halved 1 red onion, sliced 1 garlic clove, crushed 3 tablespoons mayonnaise 1 1/2 tablespoons white-wine vinegar 6 round at-bread

Cook bacon in large skillet over medium heat until crisp, transfer to paper towel. Crumble bacon coarsely. Pour off all but 1 tablespoon of oil from skillet; reserve skillet. Place lettuce, tomatoes and onion in large serving bowl. Heat bacon oil in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds. Season dressing to taste with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Pile onto at-bread and sprinkle bacon over. Serve immediately. Serves 6

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Seafood Paella An icon of Spanish cooking, paella is a truly spectacular dish both in taste and sight.

Ingredients

Method

4 cups fish stock 1 teaspoon saffron threads 2 tablespoons olive oil 250g firm fish fillets (such as blue eye), cut into 2cm pieces 1 brown onion, finely chopped 2 garlic cloves, crushed 2 cups arborio rice 2 tomatoes, peeled, deseeded, diced 2 teaspoons smoked paprika 500g medium green king prawns, peeled, deveined 150g baby squid, cleaned, cut into 1cm-thick rings 12 mussels, scrubbed, debearded 2/3 cup frozen peas

Combine stock, 1 cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer. Meanwhile, heat 1 tablespoon oil in a 24cm non-stick frying pan over medium-high heat. Add fish and cook for 1 minute each side or until just golden. Transfer to a plate. Add remaining oil to pan. Add onion and garlic. Cook for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over base of pan. Add half the stock mixture to frying pan and bring to the boil over high heat. Shake pan to spread mixture across pan (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed. Add prawns, squid and mussels, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove from heat. Stand, covered, for 5 minutes. Season with pepper. Serve. Serves 4

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Barbecued Salmon with Rocket Give your salmon a bit of a kick with this recipe using cumin and coriander seeds perfect for a smokey BBQ grill.

Ingredients

Method

2 tsp cumin seeds 2 tsp coriander seeds 4 (about 200g each) salmon fillets 2 tbs extra virgin olive oil 2 lemons, cut into wedges 100g baby rocket leaves 1 bunch flat-leaf parsley, leaves picked

Place the cumin and coriander seeds in a mortar and gently pound with a pestle until lightly crushed. Season with sea salt flakes and ground black pepper. Sprinkle the spice mixture over the salmon. Combine the olives and capers in a small bowl. Add 2 teaspoonfuls of the oil and stir to combine.

Serves 4

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Preheat a barbecue or char-grill pan on high. Drizzle with a little of the remaining oil. Place the salmon on the grill and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Combine the rocket and parsley in a large bowl. Drizzle with remaining oil and gently toss to combine. Place on serving plates. Top with salmon and lemon wedges. Serve immediately.


Salmon & Avocado Sushi

Making your own delicious home made sushi is easier than you might think.

Ingredients

Method

430g (2 cups) sushi rice, rinsed & drained 7 50ml (3 cups) cold water 125ml (1/2 cup) rice vinegar 2 tbs caster sugar 1/2 tsp salt 6 nori sheets 1 1/2 tbs good-quality whole-egg mayonnaise 1/2 tsp wasabi paste 200g fresh salmon 1 avocado, halved, stone removed, peeled, thinly sliced

Combine the rice and water in a saucepan. Cover and bring to the boil over high heat. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly. Combine vinegar, sugar and salt in a small jug. Place rice in a bowl and use a wooden spoon to break up any lumps. Gradually add the vinegar mixture and gently fold through the rice. Continue folding the rice until it is cool (about 15 minutes). Place a sushi mat on a clean work surface. Place a nori sheet, shiny-side down, on the mat, 2cm from the edge closest to you. Use wet hands to spread 3/4 cup of rice over the nori sheet, leaving a 3cm-wide border along the edge furthest from you. Combine the mayonnaise and wasabi in a bowl. Spread a little wasabi mixture along the centre of the rice. Slice salmon into 1cm thick batons and place on rice with some avocado. Pick up the edge of the mat and roll firmly to form the nori. Repeat with the remaining nori, rice and filling to make 5 more rolls. Serve with soy sauce. Makes 6 rolls

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Lemon Crumbed Fish Bites

Mouth-watering morsels of golden crumbed fish you can make and enjoy at home.

Ingredients

Method

4 pieces skinned and boned white fish (like Hoki, Ling or Flathead)

Cut fish into 4cm strips. Place flour, salt and pepper in one bowl, then the beaten egg into another, followed by the breadcrumbs and zest in a third bowl.

3 cups breadcrumbs Zest of one lemon 2 eggs, lightly beaten ½ cup plain flour 25g butter 1– 2 tablespoons oil

Coat fish with flour, then place into egg mixture, drain off any excess egg then roll in breadcrumbs. Press the breadcrumbs onto the fish to make sure they are secure. Serves 4

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Melt butter and oil in a pan over medium heat. When bubbles appear, place fish in the pan and cook until golden. Remove from pan and drain on paper towel. Serve with chips and a good quality tatare sauce.


Zesty Asparagus & Chargrilled Salmon

Make your tastebuds zing with this quick and healthy mid-week meal.

Ingredients

Method

4 x 175g salmon fillets Olive oil spray 250g asparagus, woody ends trimmed, halved lengthways, cut into 3cm lengths 250g snow peas Grated zest and juice of 1/2 a lemon 1 small garlic clove, crushed 2 tablespoons extra virgin olive oil 1 tablespoon finely chopped flat-leaf parsley

Heat a chargrill pan or barbecue to medium-high. Spray salmon with oil and season with salt and pepper. Cook salmon for 3-4 minutes until crisp. Turn and cook for 2-3 minutes until a little rare in centre. Meanwhile, cook asparagus in boiling salted water for 1-2 minutes until just tender. Drain and rinse in cold water, set aside. Serves 4

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Mix the remaining ingredients together and toss with the drained asparagus. Season. To serve, place the asparagus mix onto plates with the salmon on top. Garnish with slices of remaining lemon.


Zesty Italian Vegetable Risotto Putting a citrus twist on a classic Italian dish is this creamy vegie-packed risotto with a squeeze of lemon.

Ingredients

Method

3 cups vegetable stock 2 tablespoons olive oil 3 medium zucchini, roughly chopped 250g cherry tomatoes 1 small brown onion, finely chopped 1 garlic clove, crushed 2 cups arborio rice 1/3 cup lemon juice 1/3 cup shredded basil leaves 1/4 cup finely grated parmesan cheese

Place vegetable stock and 2 cups of cold water in a saucepan over high heat and bring to the boil. Reduce heat and simmer. Meanwhile, heat half the oil in a large saucepan over mediumhigh heat. Add zucchini and tomatoes, cook for 2–3 minutes or until lightly browned then transfer to a bowl. Next, heat remaining oil in pan and cook the onion and garlic until softened. Add rice and cook Makes 4

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for 1 minute. Pour in the lemon juice and bring to the boil. Reduce heat to low. Add 1 ladle of stock mixture to rice. Stir with a wooden spoon, until liquid is absorbed. Repeat with remaining stock, 1 ladle at a time. Add zucchini and tomatoes to rice mixture with the last ladle of stock. Cook for a further 3–4 minutes or until rice is tender. Remove from heat. Stir in basil and cheese. Serve.


Baked Vegetarian Pasta With lots of fresh vegetables and hearty pasta, this dish makes an ideal midweek meal.

Ingredients

Method

1 tablespoon olive oil 5 cloves garlic, minced 1 onion, chopped 1 large eggplant diced 2 medium sized zucchini, chopped 1 green capsicum, chopped 1 tin (400g) diced tomatoes 1 tablespoon dried basil 1 tablespoon dried parsley 1/2 teaspoon salt 1/8 teaspoon black pepper 250g penne pasta 3/4 cup (90g) grated mozzarella cheese Handful fresh basil leaves

Preheat oven to 175 degrees C, spray a 2½ litre baking dish with cooking spray. Heat the olive oil in a large frypan over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, capsicum, tomatoes, basil, parsley, salt and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Cook the pasta and drain. Spread the cooked pasta in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the top and sprinkle with the cheese. Bake in oven for 20 mins, remove and garnish with fresh basil leaves. Serves 6

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Vegetarian Pizza with Pesto This traditional Italian pizza with a tasty pesto twist will simply melt in your mouth.

Ingredients

Method

30cm round pizza base 2 tbsp pizza sauce 2 tomatoes, sliced 1 cup pitted olives 4 balls buffalo mozzarella Handful of fresh basil, torn basil and parmesan pesto Salt and pepper to taste

Preheat oven to 220째C/200째C fan-forced. Spread pizza base with pizza sauce, top with sliced tomatoes and olives. Tear mozzarella and spread over pizza, along with torn basil leaves.

Serves 4

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Drizzle with pesto and season with salt and pepper. Bake for 12-15 minutes or until cheese has melted and base is crisp.


Roast Pumpkin & Ricotta Ravioli

This beautiful roast pumpkin and ricotta ravioli is ideal for lunch or dinner.

Ingredients

Method

750g butternut pumpkin, peeled, seeded, cut into 3cm pieces 1/2 cup pine nuts 100g ricotta, crumbled 1 egg, separated Pinch of ground nutmeg 4 fresh lasagne sheets 60g butter 1/3 cup sage leaves 1/4 cup grated parmesan Extra virgin olive oil spray

Preheat oven to 200째C. Spread cut pumpkin on a lined tray and spray with oil. Roast for approx. 30 minutes or until tender and golden. Allow to cool. Once pumpkin has cooled mash in a medium-sized bowl. Stir in the ricotta, egg yolk and nutmeg and season with salt and pepper. Next, cut each lasagne sheet into thirds crossways, then halve each piece crossways to make 24 pieces. Lay out 12 pieces on a clean work surface. Divide filling between the pieces, making a flat 4cm-wide pile in Serves 4

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the centre of each. Brush the edges with whisked egg white. Place remaining pieces on top and press to seal. Bring a large deep frying pan of water to the boil over high heat. Cook ravioli, in batches, for 5-6 minutes or until tender. Transfer to a tray and cover loosely with foil. Meanwhile, cook butter in a frying pan over medium heat until it just starts to brown. Add the sage and cook for a further 30 seconds. Divide the ravioli among dishes and drizzle with the butter mixture. Sprinkle with pine nuts and grated parmesan to serve.


Fetta, Garlic & Basil Stuffed Chicken Make week nights special with this delicious stuffed chicken which is surprisingly easy to prepare.

Ingredients

Method

80g fetta, crumbled 1 garlic clove, crushed 2 tablespoons finely shredded fresh basil 4 (about 200g each) chicken breast fillets 25g (1/4 cup) dried breadcrumbs 1 tablespoon olive oil

Preheat oven to 180°C. Place fetta, garlic and basil in a small bowl, stir to combine. Using a small sharp knife cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Divide the mixture into four equal portions and tuck mixture into each pocket. Place the breadcrumbs on a plate. Dip the chicken into the breadcrumbs, pressing firmly Serves 4

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to coat. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 2–3 minutes each side or until golden. Transfer to a baking tray. Bake in preheated oven for 10 minutes or until cooked through. Divide the chicken among serving plates and drizzle with any pan juices. Serve with mixed vegetables or garden salad.


Quick Indian Chicken Curry Full of heart-warming flavour, this aromatic and delicious Indian curry is simple and quick to prepare.

Ingredients

Method

1 tablespoon vegetable oil 500g chicken breast, diced 1 onion, chopped 1 garlic clove, crushed 1 teaspoon grated fresh ginger 2 tablespoons korma curry paste 1 ½ cup (375ml) chicken stock 1 large potato, peeled & cubed 1 large carrot, peeled, chopped 200ml coconut milk Coriander leaves, to garnish Steamed Medium Grain Rice

Heat oil in a large saucepan over high heat, add the chicken and brown. Remove and set aside. Reduce heat to medium, add onion, garlic and ginger to pan and cook, stirring, for 5-6 minutes. Add paste and cook, stirring, for 2-3 minutes.

Serves 4

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Return chicken to pan, add stock and bring to the boil. Reduce heat and simmer for 30 minutes. Add the potato, carrot and coconut milk and cook for a further 25 minutes. Garnish with coriander and serve with rice.


San Choy Bow Served as an entrée or light lunch, this asian classic is incredibly easy to make and fun to eat.

Ingredients

Method

1 large iceberg lettuce olive oil spray 500g chicken mince 4 shallots, finely sliced 2 medium carrots, diced 4 celery stalks, diced 1 large capsicum, diced 6 teaspoons hoisin sauce 2 teaspoons soy sauce 2 handfuls bean sprouts

Select the best lettuce leaves. If necessary trim them with scissors to make at least 8 large ‘cups’. Place in a large bowl filled with iced water to crisp. Lightly spray a frying pan with olive oil and stir-fry chicken and half the shallots for 2 minutes or until chicken is cooked through. Add the carrot, celery, capsicum and sauces to the pan and continue to stir-fry for another Serves 4

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4 minutes. Transfer to a serving bowl and scatter with remaining shallots. To serve arrange the lettuce cups on a platter. Divide the chicken mixture amoungst the leaves and top with several bean sprouts. Eat with your hands.


Bolognese-Stuffed Eggplants These moreish Italian stuffed eggplants are so simple to make, and oh-so tasty!

Ingredients

Method

2 (500g each) eggplants Olive oil cooking spray 1/2 quantity Bolognese 1/3 cup shredded fresh basil leaves 1/2 cup grated parmesan Salt & Pepper to taste Small fresh basil leaves, to serve

Preheat oven to 200째C/180째C fan-forced. Line a baking tray with baking paper. Pierce eggplant several times with a fork. Spray all over with oil. Place on prepared tray. Bake for 40 minutes or until tender. Cool slightly. Cut eggplants in half lengthways. Using a spoon, scoop flesh from the eggplant halves, leaving a 1cm border. Finely chop.

Serves 4

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Combine bolognese, shredded basil and chopped eggplant in a medium bowl. Place eggplant halves on baking tray. Spoon bolognese mixture into eggplant. Sprinkle with parmesan. Bake for 20 minutes or until heated through. Serve sprinkled with basil leaves. Accompany with a crusty herb or garlic bread with Italian salad.


Teriyaki Beef with Asian Mushrooms A quick and easy recipe to deliver mouth-watering Asian stir-fry to your table.

Ingredients

Method

2 tbs soy sauce 2 tbs dry sherry 2 tsp honey 1 garlic clove, crushed 3cm-piece ginger, peeled, shredded 400g beef rump steak, excess fat trimmed, thinly sliced 1 tbs peanut oil 150g oyster mushrooms, halved 100g shiitake mushrooms, thickly sliced 100g enoki mushrooms, trimmed 270g pkt hokkien noodles 3 spring onions, sliced 1 tbsp sesame seeds

Combine soy sauce, sherry, honey, garlic and ginger in a bowl. Add beef. Place in the fridge for 30 minutes to marinade.

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Heat half a teaspoon of oil in a frying pan on medium-high and fry the beef for 3-4 minutes. Add oyster mushrooms and fry for 1 minute, then add remaining mushrooms and spring onion and stir-fry for a further minute. Sprinkle with sesame seeds and serve with cooked hokkien noodles.

Serves 4

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World’s Best Beef Burger This recipe is full of flavour and so easy to prepare, nothing beats a fresh burger!

Ingredients

Method

1kg beef mince 1 onion, finely chopped 1/2 tsp dried chilli flakes 1 egg 1/2 cup fresh white breadcrumbs 1 tsp Dijon mustard 3 tbs grated parmesan cheese 2 tbs olive oil 6 hamburger buns, toasted 3 tomatoes, sliced 1 avocado, mashed Lettuce leaves, washed

Place mince, onion, chilli, egg, breadcrumbs, mustard and parmesan in a bowl and season. Using your hands, shape into 6 patties. Refrigerate for 15 minutes to firm up. Heat oil in a non-stick frypan over medium-high heat and cook patties for 4-5 minutes each side or until cooked to taste. Spread bun bases with avocado, add lettuce, tomato and grilled burger. Serve with salad and your favourite cut of chips.

Serves 6

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Beef & Guinness Irish Stew

This Irish take on a traditional beef stew will warm your belly on a cold winter’s evening, to be sure.

Ingredients

Method

18 small shallots 2 tablespoons olive oil 1.5kg gravy beef, excess fat trimmed, cut into 3cm pieces 500g cup mushrooms, halved 2 carrots, peeled, sliced 4 bacon rashers, coarsely chopped 1 1/2 cups beef stock 1 cup Guinness 2 tablespoons tomato paste 3 dried bay leaves 2 sprigs fresh thyme

Use a small sharp knife to make a small cut in the base of each shallot and place in a heat-proof bowl. Cover with boiling water and set aside for 5 minutes. Drain and peel. Heat half the oil in a large saucepan over medium-high heat. Add one-third of the beef and cook, turning, for 4–5 minutes or until the outer meat has browned then transfer to a plate. Repeat with remaining beef, reheating dish between batches. Serves 6

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Heat remaining oil in the pan and add the shallots, mushrooms and bacon. Cook, stirring, until golden. Return the beef to the dish. Add the carrots, stock, Guinness, tomato paste, bay leaves and thyme then cover and bring to the boil. Reduce the heat to low and simmer for 1 1/2 hours. Uncover and simmer for 30 minutes or until the sauce thickens slightly. Season with salt and pepper. Serve with mash potato and parsley if desired.


Slow-cooked Shredded Beef Tacos

Made with succulent, slow-cooked beef, this signature Mexican dish is full of flavour and sure to please.

Ingredients

Method

2 tbsp extra virgin olive oil 1 kg beef (such as chuck steak) 2 tsp chili powder 1 tsp cumin 1/2 tsp smoked paprika 1 cup beef stock 2 tbsp tomato paste 1 chipotle pepper in adobo sauce, minced 1/2 large sweet onion, diced 4 cloves garlic, minced Flour tortillas

Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.

Suggested Toppings: Mexican salsa, grated cheese, fresh lettuce, tomato, onion or fresh lime juice

Heat olive oil in a large pan over medium-high heat. Place the beef in the pan and sear on each side until browned. Remove beef and place in a slow cooker with diced onion and minced garlic. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Serves 6

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Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce over the onions, garlic, and beef in the slow cooker. Cover and cook on low for 6-8 hours. Shred the beef and onions with two forks. Serve the beef in the flour tortillas, topped with your favourite taco toppings.


Osso Buco

This Italian classic is a breeze to make and perfect for those winter nights.

Ingredients

Method

2 tablespoons plain flour 8 (about 1.5kg) veal osso buco 1 tablespoon olive oil 2 brown onions, finely chopped 1 carrot, peeled, finely chopped 1 celery stick, finely chopped 2 garlic cloves, crushed 1 cup (250ml) dry red wine 2 cups (500ml) tomato passata 1 cup (250ml) beef stock 2 sprigs thyme 1/4 cup chopped flat-leaf parsley 2 teaspoons shredded lemon rind 1 garlic clove, finely chopped

Preheat oven to 150째C. Place flour on a plate. Dip each piece of veal into the flour, coating both sides. Shake off any excess. Heat oil in a flameproof casserole pan over medium-high heat. Add veal and cook for 2 minutes each side or until golden brown. Transfer to a plate. Add onions, carrot, celery and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Return veal to the pan with wine; bring to the boil. Reduce heat to Serves 4

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low. Add passata, beef stock and thyme. Remove from heat. Cover and cook in preheated oven, turning occasionally, for 2 hours or until meat is falling off the bone. To make gremolata, combine parsley lemon rind and garlic in a small bowl. Spoon osso buco among serving plates. Sprinkle with gremolata and serve with mashed potato or polenta, if desired.


Rosemary & Mustard Rack of Lamb

Indulge the family with this delicious yet guilt-free dish. A perfect meal for an Easter feast.

Ingredients

Method

4 lamb racks (3 cutlets on each rack), French trimmed Olive oil 2 tablespoons wholegrain mustard 1 tablespoon chopped rosemary Plus your choice of vegetables to serve

Preheat oven to 200째C. Line a large roasting pan with non-stick baking paper and add vegetables. Drizzle with olive oil, season with pepper and roast for 15 minutes. Heat a large frying pan over high heat and drizzle with olive oil. Cook lamb racks for 1-2 minutes each side or until browned. Combine the mustard and rosemary in a small bowl. Spread one-quarter of mustard mixture over the top of each lamb rack. Serves 4

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Arrange lamb on top of vegetables. Roast for 15 minutes for mediumrare or until lamb is cooked to your liking and vegetables are tender. Transfer lamb to a plate. Cover with foil and set aside to rest for 5 minutes. Serve with roasted vegetables and leftover mustard mixture.


Marinated Lamb Kebabs With a deliciously spicy marinade, these kebabs are a breeze to prepare and ideal for grilling on the barbeque.

Ingredients

Method

500g lamb, cut into 2.5cm cubes 6 skewers 1 tablespoon smoked paprika 2 cloves ½ teaspoon cumin seeds 2 teaspoons coriander seeds sea salt freshly ground black pepper olive oil

Grind up the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Leave for half an hour to an hour. Thread onto skewers and grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes – then serve with a side of your liking. Serves 4 – 6

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desserts


Mixed Berry Tart One for the sweet tooth, this dessert combines delicious berries with creamy marscapone and a marmalade glaze.

Ingredients

Method

1 cup (8 oz) mascarpone cheese 1/3 cup cold thickened cream 1/4 cup sugar 1 cup cherries, pitted 1 cup blueberries 1 cup strawberries - stems removed and quartered 1 cup cranberries 2 Tbsp orange marmalade 2 Tbsp berry liqueur such as creme de cassis 1 large pre-made tart case

In a medium bowl, using an electric mixer, beat together the mascarpone, cream, and sugar at high speed until stiff peaks form, about 1 minute. Scoop mixture into tart case, and spread so that it is level. Combine marmalade and liqueur in a small saucepan on medium heat until well mixed. If you are using a liqueur that is not sweet, you might want to add a teaspoon of sugar. Cook down to 3 tablespoons in quantity. Put berries into a bowl and pour the marmalade mixture over the berries. Gently mix the berries so they are all well coated with the marmalade mixture. Using a slotted spoon, lift up the berries from their bowl and place on top of the mascarpone cream. Serves 8

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Classic Pavlova

This quintessential summer dessert is a hit amongst households across Australia and can be topped with just about any fruit you fancy.

Ingredients

Method

6 (59g) eggs, separated 1 1/4 cups (270g) caster sugar 2 tsp cornflour 1 tsp white vinegar 1/2 tsp vanilla extract 300ml thickened cream 2 tbs icing sugar mixture, sifted 3 kiwifruit, peeled, thinly sliced Small punnet of strawberries

Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil. Beat egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Serves 4

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Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Bake in oven for 1½ hours or until pavlova is dry to the touch. Turn off oven and leave pavlova in oven with the door ajar to cool completely. Beat cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova and top with fruit.


Crepes Suzette

Whip up these luscious French-style crepes for a yummy weekend breakfast.

Ingredients

Method

1 cup plain flour 2 cups milk 3 eggs Olive oil cooking spray 50g butter 3/4 cup caster sugar 1/4 cup orange juice 3 oranges, peeled, thinly sliced

Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour and whisk until well combined. Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 2 1/2 tablespoons of batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter. Makes 6

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Place butter and sugar in a saucepan over medium-high heat. Cook, stirring for 3–5 minutes or until sugar dissolves and mixture is golden. Remove from heat. Add orange juice. Return pan to heat. Cook, stirring, for 2 to 3 minutes or until sauce is smooth. Fold crepes in half. Top with orange slices. Fold in half again to enclose filling. Serve with sauce.


Blueberry Buttermilk Pancakes So quick and easy to prepare, you’ll love these light and fluffy pancakes with a deliciously fresh twist.

Ingredients

Method

150g (1 cup) self-raising flour 1 egg, lightly whisked 500ml (2 cups) buttermilk Melted butter, to grease 125g punnet fresh blueberries Pure maple syrup, to serve Butter (optional), to serve

Sift the flour into a large mixing bowl and make a well in the centre. Add the egg and buttermilk. Using a fork mix until just combined then stir in blueberries. Grease a large non-stick frying pan with melted butter and pour three 2-tablespoon portions of the batter into the pan. Cook Serves 4

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for 2 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until golden then transfer to a plate. Cover with foil to keep warm. Repeat, in 3 more batches, with remaining batter. Serve with blueberries, maple syrup and butter, if desired.


Peppermint & Choc Chip Ice Cream

Making your own home-made ice cream is fun, satisfying and oh-so-delicious! Give this creamy peppermint and choc chip version a try.

Ingredients

Method

2 cups (500ml) low fat or skim milk 2 cups (500ml) thickened cream 1 cup (220g) sugar 1/2 tsp salt 1 tsp vanilla essence 1 tsp peppermint essence 1 cup (125g) dark chocolate chips

In a large bowl, stir together the milk, cream, sugar, salt, vanilla essence and peppermint essence until the sugar has dissolved. Pour the mixture into an ice cream maker and freeze according to the appliance instructions. At 10 minutes into the freezing process, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container and freeze for 2 hours.

Serves 8

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Mango Sorbet Tart, sweet, and oh-so-very rich, this refreshing mango sorbet has a creamy texture much like ice cream.

Ingredients

Method

1kg ripe mangoes, peeled and diced, (4 1/2 to 5 cups)

Place mangoes in blender with water and blend on high speed until very smooth (about 30 seconds). Pass through a fine strainer into a large measuring cup, until you have 3 cups of purée.

1/4 cup water 3/4 cup sugar 1 teaspoon lime juice 1/2 teaspoon salt

Transfer strained purée into a large bowl and whisk in sugar until well dissolved. Whisk in lime juice and salt in small increments. Chill purée in refrigerator until very cold, 2 to 3 hours. Churn in ice cream maker according to manufacturer’s instructions, then transfer to airtight container and chill in freezer at least 4 hours before serving.

Makes about 850mls

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Warm Chocolate Fudge Pudding Turn your tastebuds upside down with this mouth-watering warm chocolate pudding.

Ingredients

Method

1 1/2 cups self-raising flour 1/4 cup cocoa powder 1 cup caster sugar 1 1/2 cups milk 1 1/2 cups boiling water 2 teaspoons butter, softened pure icing sugar and double cream or ice-cream, to serve

Preheat oven to 180째C. Lightly grease an 8-cup capacity ovenproof bowl or pudding bowl. Sift flour and 2 tablespoons of cocoa into prepared bowl. Stir in 1/2 cup of sugar then add the milk. Stir until well combined. In a separate bowl combine the remaining 1/2 cup sugar and 1 tablespoon cocoa. Sprinkle over surface of pudding. Serves 4

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Next, gently pour boiling water over the back of a large metal spoon to cover surface of pudding. Dot with butter. Bake for 35 to 45 minutes or until a skewer inserted into the centre comes out clean. Dust with icing sugar and serve with double cream or ice-cream.


Cinnamon & Apple Crumble A warm apple crumble dessert layered with rich smooth ice-cream is the ultimate cold night dessert.

Ingredients

Method

6 medium (750g) granny smith apples, peeled, cored and cut into wedges 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/2 cup firmly packed brown sugar 50g butter, chilled, chopped 1/4 cup plain flour 1 cup rolled oats

Preheat oven to 180°C. Combine apples, lemon juice, cinnamon and 1/4 of a cup of sugar in a saucepan over medium-low heat, stirring until sugar has dissolved. Cover and continue to cook for 8–10 minutes or until apples are just tender. Transfer to a 6cm-deep, 6 cup-capacity ovenproof dish. Serves 4

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Place butter, flour, oats and remaining sugar into a mixing bowl. Rub together using your fingertips, until mixture resembles coarse breadcrumbs. Sprinkle over apple and bake for 20–25 minutes. Set aside to cool for 5 minutes then serve with cream, custard or ice-cream.


Vanilla & Cinnamon Rice Pudding

Infused with vanilla and cinnamon, this dessert takes the humble grain of rice to a whole new sweet level.

Ingredients

Method

4 cups milk 3/4 cup medium-grain rice 1/4 teaspoon salt 1/2 cup caster sugar 1 teaspoon vanilla essence Ground cinnamon, to serve Sliced strawberries, to serve

Place the milk, rice and salt in a large saucepan over mediumhigh heat and bring to the boil. Reduce heat to medium-low and cook, stirring, for 20 minutes or until the rice is tender. Add the sugar and vanilla. Increase heat to medium-high and bring to the boil. Boil for a Serves 4

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further 2 minutes or until the rice is soft and the mixture thickens. Spoon the rice evenly among serving bowls. Sprinkle with cinnamon and serve with sliced strawberries.


Baked Blueberry Cheesecake

Sweet and smooth, this cheesecake is the perfect end to any meal, or enjoy as an in-between-meal treat.

Ingredients

Method

1 Lemon, juiced

Preheat oven to 160°C. Grease and line a 22cm springform tin. Mix together biscuits, cinnamon and butter. Press evenly over base and sides of prepared tin. Refrigerate for 30 minutes or until firm.

1 punnet Blueberries 250g plain sweet biscuits, crushed 125g butter 1 tsp ground cinnamon 3 x 250g packets cream cheese, softened 1 tsp vanilla extract ½ cup castor sugar 3 eggs

Beat cream cheese and sugar in a bowl until smooth. Add vanilla extract and eggs one at a time, beating well after each addition. Add juice and beat until well combined. Gently stir through blueberries. Pour mixture into base and bake for 50 minutes or until firm. Cool in oven with door slightly ajar. Leave to cool then refrigerate several hours before serving. Serve with extra berries and cream.

Serves 8

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Coconut Panna Cotta

Surprisingly easy to make and just a bit fancy, try this sensational gourmet dessert with coconut and sweet berries.

Ingredients

Method

400ml can coconut milk 300ml thickened cream 1 cup caster sugar 1/2 cup hot water 1 tablespoon gelatine 250g fresh strawberries, hulled, quartered 150g fresh blueberries 200g fresh raspberries

Place coconut milk, cream and 3/4 cup of sugar into a saucepan over low heat. Cook, stirring, for 3–5 minutes or till sugar dissolves (do not boil). Remove from heat. Place hot water into a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Add to coconut milk mixture. Whisk well to combine. Rinse 8 x 1/2-cup capacity dishes or moulds. Shake out excess Serves 8

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water. Pour in coconut mixture. Cover. Refrigerate for 5 hours until set. Place all berries into a bowl and sprinkle with remaining sugar. Cover and refrigerate for 30 minutes. Turn panna cotta onto plates. Serve with berries and any juice.


Prosciutto Wrapped Caramelised Pears The perfect balance of salty and sweet, this irresistible and impressive-looking appetiser is super-healthy and easy to make.

Ingredients

Method

3 firm ripe pears 2 tablespoons balsamic vinegar 1 tablespoon extra virgin olive oil 1 tablespoon caster sugar 6 slices prosciutto Mixed lettuce leaves Handful of pine nuts

Preheat oven to 180째C. Cut the pears in half lengthways. Use a teaspoon or small sharp knife to remove the cores. Cut each pear half lengthways into 3 wedges. Place the pear wedges in a baking dish, in a single layer. Drizzle over the vinegar and olive oil. Sprinkle with caster sugar. Place in the oven and roast, turning occasionally, for 45 minutes or until they are soft and golden and the liquid Serves 6

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is thick and syrupy. Set aside to cool completely. Cut each prosciutto slice lengthways into 3 pieces. Wrap each pear wedge in a piece of prosciutto. On a serving tray, arrange wedges on a bed of mixed lettuce leaves, drizzle over pan juices and top with pine nuts to serve.


Tiramisu

The word Tiramisu translates as ‘pick-me-up’ in Italian and this delicious coffee and cream filled dessert will do just that.

Ingredients

Method

2 cups strong black coffee 1/2 cup marsala or coffee flavoured liqueur (such as Kahlua or Tia Maria) 3 eggs, separated 1/3 cup caster sugar 250g mascarpone 300ml thickened cream, lightly whipped 1 large packet of sponge fingers (savoiardi) cocoa, for dusting

Pour coffee and marsala into a shallow dish and set aside. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold into the mascarpone mixture. Serves 8

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Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.


Banana Muffins Ideal for school lunch boxes, or that mid afternoon craving! Your family will go bananas for these sweet treats.

Ingredients

Method

2 cups self-raising flour 2 teaspoons ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon bicarbonate of soda 1/2 cup caster sugar 1 cup mashed banana 1 egg, beaten 3/4 cup buttermilk 140g can diced apple Additional Banana for topping

Preheat oven to 200째C. Lightly grease a 12 x 1/3-cup capacity muffin pan or line with paper cases. Sift flour, cinnamon, baking powder and bicarbonate of soda into a large bowl. Add sugar and stir until well combined. Place banana, egg and buttermilk into a jug. Whisk with a fork to combine.

Makes 12

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Add banana mixture and apple to dry ingredients. Gently fold all ingredients together until just combined. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes. Allow to stand for 5 minutes before turning onto a wire rack. Serve warm with a slice of banana on top.


Peanut Butter & Chocolate Chip Cookies

Try this spin on an old favourite, gooey chocolate chips with delicious crunchy peanut butter goodness!

Ingredients

Method

1 cup crunchy peanut butter 1 cup brown sugar 1 teaspoon bicarbonate of soda 1 egg, lightly beaten

Preheat oven to 200째C. Lightly grease two baking trays or line with non-stick baking paper.

Press lightly with a fork and bake for 8-10 minutes or until golden brown.

Combine peanut butter, sugar, bicarbonate of soda and egg in a medium bowl. Once combined stir in the choc bits.

Leave to cool on the trays then simply sit back and enjoy.

1 cup dark choc bits

Roll mixture into balls (about a teaspoonful) and place on prepared trays.

Makes 25

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Almond & Orange Biscotti Crisp and crunchy, these Italian biscuits are lovely with a freshly brewed coffee.

Ingredients

Method

250g plain flour, plus extra for dusting 1 teaspoon of baking powder A pinch of salt 150g of caster sugar 2 eggs, beaten Finely grated rind of 1 orange 100g of whole blanched almonds, lightly toasted

Preheat oven to 180ยบC. Sift flour, baking powder and salt into a mixing bowl. Add the sugar, eggs and orange rind and mix to a dough. Knead in the almonds. Using your hands, roll the dough into a ball, cut in half and roll each portion into a log about 4 centimetre in diametre. Place on Makes 24

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a baking sheet lightly dusted with flour and bake for 10 minutes. Remove and cool for 5 minutes. Using a serrated knife, cut the logs into 1 centimetre thick diagonal slices. Arrange slices on a baking tray and return to the oven for 15 minutes or until slightly golden. Then transfer to a wire rack to cool and crisp up.


Buttermilk Scones Treat yourself to an afternoon tea of freshly made warm scones with lashings of jam and whipped cream.

Ingredients

Method

2 cups self-raising flour 1 tablespoon caster sugar Pinch of salt 60g butter, chilled, chopped 3/4 cup buttermilk Extra buttermilk, for brushing Jam and whipped cream, to serve

Preheat oven to 220°C. Line a baking tray with baking paper.

lightly floured surface. Knead gently until just smooth.

Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.

Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm round cutter, cut out scones.

Make a well in centre of mixture and add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a Makes 12

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Place scones, just touching, on prepared tray. Brush with buttermilk and bake for 12–15 minutes or until golden. Serve with jam and cream.


Homemade Donuts There’s nothing quite like a freshly made, golden donut when you’re feeling indulgent!

Ingredients

Method

490g (3 1/4 cups) plain flour 55g (1/4 cup) caster sugar 3 teaspoons dried yeast Pinch of salt 250ml (1 cup) milk, warmed 100g butter, melted 3 egg yolks Canola oil, to deep-fry Icing sugar, to dust

Combine flour, sugar, yeast and salt in a bowl. Make a well and mix in milk, butter and egg until dough starts to come together. Knead on a well-floured surface until smooth. Place in a greased bowl, cover and prove for 1½ hours or until dough has doubled in size. Punch down the dough. Knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until 1cm thick. Rest dough for 2 minutes. Use an 8cm round cutter to cut out discs and a 3.5cm round cutter to cut out holes. Place on a lined tray and set aside for 15 minutes. Heat oil to 180°C. Deep-fry 4-5 doughnuts for 40 seconds each side or until puffed and golden. Remove and drain on cake rack. Dust with icing sugar and enjoy! Makes 18

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Chocolate Muffins

For the ultimate mid-morning or afternoon chocolate fix, you simply can’t beat these muffins!

Ingredients

Method

1 3/4 cups plain flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons cocoa powder 3/4 cup caster sugar 1 cup chocolate chips 1 cup milk 1/3 cup plus 2 teaspoons vegetable oil 1 egg 1 teaspoon pure vanilla extract

Preheat the oven to 200ºC. Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the wet ingredients into a measuring jug. Mix the dry and wet ingredients together, until just combined. Be careful to not over-beat. Spoon into muffin cases sitting in a muffin pan. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Makes 12

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Cake Pops How cute are these! Deliciously sweet balls of cake and icing, that kids young and old will go crazy for.

Ingredients

Method

1 basic chocolate cake, prepared (packet mix is ideal for these) 1 container ready made frosting, chocolate 375g chocolate melts (milk or white) sprinkles of your choice lollypop sticks

Cut the cake in half and crumble by rubbing the two halves together. Add frosting and mix using a spoon. Line a tray with baking paper and form balls by rolling a tablespoon of the cake mix in your hands. Put the tray in the freezer for 20 minutes.

Remove the cake balls from the freezer 12 at a time and push the lollypop stick about 1cm into the ball. Dip in melted chocolate and cover with sprinkles. Remove the next 12 cake balls and repeat until completed.

Makes 24

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Melt chocolate in a heatproof bowl over a saucepan of boiling water, stirring continuously. Turn off the heat but leave the bowl sitting over the hot water.

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Raspberry Jam Making your own jam at home is so easy you’ll wonder why you ever bought it from a store. Here’s a simple raspberry jam to get you started.

Ingredients

Method

1kg raspberries

Place half the raspberries into a large heavy based pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins.

juice of 1 lemon 1kg sugar Sterilised jars

Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds. Makes approx. 1.6kg

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Tip the juice and pulp back into the pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Test the consistency by dipping the back of a spoon in the jam. If it coats the spoon and slowly drips off in dollops, then it's done. Pour into the jars and seal. Your jam will keep unopened for a year. Once opened, store in the fridge.


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