Salmon and Avocado Sushi Sandwiches Recipe

Ingredients
2 1/2 cups (540g) SunRice sushi rice
3 3/4 cups (935ml) cold water
1/4 cup (60ml) rice vinegar
1 tbs caster sugar
1/2 tsp salt
4 sheets nori
100g smoked salmon
1/2 just ripe avocado, thinly sliced
2 tbs pickled ginger
Soy sauce, to serve
Wasabi paste, to serve

Method
Step 1. Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place rice and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.
Step 2. Combine the vinegar, sugar and salt in a small bowl. Transfer rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or until rice is cool.
Step 3. Place nori sheets, shiny-side down, on a clean work surface. Using damp fingers, spread a quarter of the rice over each sheet. Arrange the smoked salmon, avocado and ginger evenly over 2 of the rice on 2 of the sheets.
Step 4. Place remaining nori sheets over the salmon, rice-side down. Press down to secure. Cut each sheet into quarters. Cut each quarter in half diagonally, to create 2 triangles. Repeat with remaining sushi sandwiches. Serve with soy sauce and wasabi.

Classic Caesar Salad Recipe

Ingredients

• 4 eggs
• 6 slices prosciutto
• 1/2 small French style baguette, thinly sliced
• 2 tbs extra virgin olive oil
• 2 cos lettuces, outer leaves removed, halved lengthways
• 1 garlic clove
• Shaved parmesan, to serve

Caesar dressing

• 1 egg yolk
• 1 garlic clove, crushed
• 2 tsp Dijon mustard
• 1 tbs lemon juice
• 2 tsp Worcestershire sauce
• 160ml (2/3 cup) light olive oil
• 1 tbs hot water

Method
Step 1. For the dressing, place egg yolk, garlic, mustard, lemon juice and Worcestershire sauce in a food processor and process until well combined. With the motor running, add the oil in a thin, steady stream until mixture is thick and pale. Beat in hot water. Season. Cover and place in the fridge until required.
Step 2. Place the eggs in a saucepan and cover with cold water. Bring to the boil, stirring constantly (to centre the egg yolk). Reduce the heat to medium. Simmer for 4 minutes. Refresh under cold water. Peel the eggs.
Step 3. Preheat oven to 180C/160C. Line a baking tray with baking paper. Place the prosciutto on the tray and bake for 8-10 minutes or until crisp. Set aside to cool completely. Break the prosciutto into large shards.
Step 4. Meanwhile, preheat a lightly greased chargrill pan on high. Brush baguette slices with the oil. Cook, in 2 batches, turning, for 2 minutes each side or until bread is golden and charred. Place the bread on a plate lined with paper towel to drain.
Step 5. Plunge the lettuce into a large bowl of iced water for 10 minutes to chill. Drain well.
Step 6. Arrange the lettuce on large serving plates. Rub one cut side of the bread slices with the garlic clove. Tuck the bread and prosciutto among the lettuce. Cut the eggs in half and place on top of the salad. Sprinkle with the parmesan and drizzle with the dressing.

Avocado, Red salmon, Rocket and Red Onion Recipe

Ingredients

• 1/4 firm ripe avocado, mashed
• 2 Arnott’s Vita-Weat Soy, Linseed & Sesame Lunch Slices
• 20g baby rocket leaves
• 95g can skinless and boneless red salmon, drained, flaked
• 1 tablespoon red onion, finely sliced

Method
Step 1. Spread the avocado evenly over the Arnott’s Vita-Weat Soy, Linseed & Sesame Lunch Slices.
Step 2. Top each with red salmon, chopped onion and some rocket leaves. Season with sea salt and freshly ground black pepper. Serve.

Indian-spiced Quinoa with Chicken Recipe

Ingredients

• 2 tablespoons peanut oil
• 1 tablespoon black mustard seeds
• 12 fresh curry leaves*, plus extra to garnish
• 2 teaspoons garam masala*
• 3 long green chillies, seeds removed, thinly sliced
• 1 large onion, coarsely grated
• 1 1/2 cups (200g) quinoa*
• 1/2 cup (110g) green split peas
• 3 cups (750ml) Campbell's Real Stock Chicken
• 1 1/2 cups shredded cooked chicken
• 80g baby spinach leaves, roughly shredded

Method

Step 1. Heat oil in a large pan over medium heat. Add mustard seeds and cook until they begin to pop. Add curry leaves, garam masala, chilli and onion, and cook until onion is golden and spices are aromatic. Add quinoa and peas, and stir to coat in spice mixture. Add stock and 1 cup (250ml) boiling water. Simmer over low heat for 25 minutes, then add chicken and spinach and heat through for 5 minutes. Season to taste and serve garnished with extra curry leaves.

Turkey Pasta Salad with Ricotta Pesto Recipe

Ingredients

• 300g dried wholemeal penne pasta
• 200g green beans, trimmed, cut into 3cm lengths
• 1/2 cup no-added-fat semi-dried tomatoes, thinly sliced (see note)
• 150g sliced smoked turkey, chopped
• Small fresh basil leaves, to serve
• Ricotta pesto
• 1/2 cup reduced-fat ricotta cheese
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons finely chopped fresh chives
• 1 teaspoon finely grated lemon rind
• 1 garlic clove, crushed
• 1 tablespoon lemon juice

Method
Step 1. Cook pasta in a large saucepan of boiling, lightly salted water, following packet directions, until tender, adding beans for last 2 minutes of cooking. Drain. Refresh under cold water. Transfer to a large bowl.

Step 2. Meanwhile, make pesto Combine ricotta, basil, chives, lemon rind, garlic and lemon juice in a bowl. Stir in 1 to 2 tablespoons hot water until mixture is slightly thinner, adding more water if necessary.

Step 3. Add ricotta pesto to pasta and beans. Add tomato and turkey. Toss to combine. Season with pepper. Serve with basil.

Banana and Caramel Ice-cream Tarts Recipe

Ingredients

• 8 small frozen sweet shortcrust tart cases
• 1/2 x 380g can Top 'n' Fill caramel
• 1 large banana, thinly sliced diagonally
• 1/2 cup caramel swirl ice-cream
• Peanut praline
• 1/3 cup caster sugar
• 1/4 cup roughly chopped roasted salted peanuts

Method
Step 1. Make praline Line a baking tray with baking paper. Place sugar and 1 1/2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don't boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 8 to 10 minutes or until deep golden. Remove from heat. Stir in peanuts. Pour mixture, in a thin stream, on prepared tray. Stand at room temperature until set. Break into small pieces.

Step 2. Meanwhile, preheat oven to 180°C/ 160°C fan-forced. Place tart cases (in foil) on a baking tray. Bake for 10 minutes or until golden. Place on a wire rack. Remove from foil cases. Cool.

Step 3. Spoon 3 level teaspoons caramel into each pastry case. Top each with 2 slices banana and a small scoop of ice-cream (see note). Sprinkle with praline. Serve.

Chocolate Pistachio Refrigerator Cake Recipe

Ingredients

• 150g butter, chopped
• 300g dark chocolate, roughly chopped
• 2 tablespoons golden syrup
• 1 tablespoon brandy (optional)
• 100g plain digestive biscuits
• 3/4 cup dry roasted hazelnuts, roughly chopped
• 3/4 cup pistachio kernels
• 5 dried figs, finely chopped
• 1/2 cup red glace cherries, halved
• Cocoa powder, to dust

Method
Step 1. Grease a 6cm-deep, 13cm x 23.5cm (base) loaf pan (see note). Line base and sides with baking paper, extending paper 5cm over edge at both long sides.

Step 2. Place butter, chocolate, syrup and brandy, if using, in a medium saucepan over low heat. Cook, stirring, for 10 minutes or until smooth and combined. Remove from heat.

Step 3. Break biscuits into small pieces. Place in a large bowl. Add hazelnuts, pistachios, figs and cherries. Stir to combine. Stir in chocolate mixture. Spoon mixture into prepared pan, pressing down slightly to compress. Cover surface with baking paper. Cover pan. Refrigerate overnight or until set. Stand at room temperature for 10 to 15 minutes before slicing. Serve dusted with cocoa.

Vegetable Frittata Recipe

Ingredients

• Olive oil spray
• 1 tablespoon olive oil
• 500g frozen stir-fry vegetable mix, thawed
• 6 eggs
• 125ml (1/2 cup) milk
• Mixed salad leaves, to serve

Method
Step 1. Preheat oven to 180°C. Spray a 20cm (base measurement) square cake pan with oil. Line base and sides with non-stick baking paper, allowing the 2 long sides to overhang.

Step 2. Heat oil in a large non-stick frying pan over medium-high heat. Stir-fry the vegetables for 3 minutes or until soft. Transfer to the prepared pan.

Step 3. Use a balloon whisk to whisk eggs and milk in a bowl until combined. Season with salt and pepper. Pour over the vegetables. Bake for 25-30 minutes or until set and light golden.

Step 4. Set aside for 10 minutes to cool slightly. Serve with salad leaves.

Gujerati Cabbage with Mustard Seeds Recipe

Ingredients

• 1 1/2 tablespoons sunflower oil
• 1 green chilli, sliced
• 2 tablespoons brown mustard seeds
• 1 tablespoon cumin seeds
• 1 onion, thinly sliced
• 500g shredded savoy cabbage
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 6 dried red chillies, crumbled
• 2 tomatoes, chopped
• 2 tablespoons chopped coriander
• 1 tablespoon shredded coconut
• Juice of 1 lime, plus wedges to serve
• 4 eggs, fried
• 1 teaspoon nigella seeds

Method
Step 1. Heat oil in a large frypan over medium-high heat. Add green chilli and mustard and cumin seeds. Cook, stirring, for 1 minute or until the mustard seeds start to pop. Add the onion and cook, stirring, for 5 minutes or until softened.

Step 2. Reduce heat to medium, add cabbage, turmeric, cumin, dried chilli and tomato, then cook, tossing, for 3 minutes.

Step 3. Reduce heat to low, add 150ml water, then cover and cook for 5 minutes or until the cabbage softens. Season. Stir in coriander, coconut and lime juice, then divide among serving plates. Top with fried eggs and nigella seeds, then serve with lime wedges.

Banana, Strawberry and Nutella Delight Recipe

Ingredients

• 1 tablespoon Nutella
• 4 Arnott’s Vita-Weat Original crisp breads
• 1 small banana, thinly sliced
• 4 strawberries, hulled, thinly sliced

Method
Step 1.
Spread nutella evenly over the Arnott’s Vita-Weat Original crisp breads. Top with banana and strawberry slices. Serve.

Salmon with White Bean Mash Recipe

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon finely grated lemon rind
• 2 x 400g cans cannellini beans, rinsed, drained
• 1 tablespoon fresh lemon juice
• 1 cup fresh continental parsley leaves
• 1 small red onion, halved, thinly sliced
• 1 tablespoon salted baby capers, rinsed, drained
• Olive oil spray
• 4 (about 125g each) skinless salmon fillets
• Steamed green round beans, to serve

Method

Step 1. Heat the oil in a medium saucepan over medium heat. Add the garlic, cumin and lemon rind and cook, stirring, for 30 seconds or until aromatic. Add the cannellini beans and lemon juice, and cook for 2 minutes. Use a fork to coarsely crush. Set aside and cover to keep warm.

Step 2. Combine the parsley, onion and capers in a small bowl.

Step 3. Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the salmon for 3-4 minutes each side for medium or until cooked to your liking.

Step 4. Divide the bean mixture among serving plates. Top with the salmon and the parsley mixture. Serve with green beans.

Banoffee Meringue Mess Recipe

Ingredients

• 1/2 cup toffee dessert sauce
• 2 large bananas, thinly sliced
• 8 pavlova nests, roughly broken
• 300ml tub thickened cream, whipped
• Grated dark chocolate, to serve

Method
Step 1. Microwave sauce on HIGH (100%) for 10 seconds or until just heated through, but not hot. Toss banana in sauce to coat. Fold meringue and cream together until just combined.

Step 2. Spoon half the banana mixture between 4 x 1 1/2 cup-capacity serving glasses. Top with half the cream mixture. Repeat layers. Sprinkle with chocolate. Serve.

Double-choc Mousse Tart Recipe

Ingredients

• 250g packet choc ripple biscuits
• 125g butter, melted chocolate curls, to serve
• Dark chocolate mousse
• 100g dark chocolate, chopped
• 1/3 cup thickened cream
• 1 egg, separated
• 1 tablespoon caster sugar
• White chocolate mousse
• 100g white chocolate, chopped
• 1/3 cup thickened cream
• 1 egg, separated
• 1 tablespoon caster sugar

Method 
Step 1. Place biscuits in a food processor. Process until finely chopped. Add butter. Process until just combined. Press into base and side of a 3cm-deep, 23cm (base) loose-based round fluted flan tin. Refrigerate for 30 minutes or until firm.

Step 2. Make Dark chocolate mousse: Place dark chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 5 minutes to cool. Using an electric mixer, beat cream for 2 to 3 minutes until soft peaks form. Add egg yolk and half the cream to melted chocolate. Stir to combine. Fold in remaining cream. Wash and dry beaters and bowl. Using electric mixer, beat egg whites for 3 to 4 minutes until soft peaks form. Add sugar. Beat until glossy. Fold half the egg white mixture into chocolate mixture until combined. Fold in remaining egg white mixture. Spoon mixture into prepared case. Smooth surface. Refrigerate for 2 hours or until just set.

Step 3. Make White chocolate mousse Place white chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 5 minutes to cool. Using an electric mixer, beat cream for 2 to 3 minutes until soft peaks form. Add egg yolk and half the cream to melted chocolate. Stir to combine. Fold in remaining cream. Wash and dry beaters and bowl. Beat egg white for 3 to 4 minutes until soft peaks form. Add sugar. Beat until glossy. Fold half the egg white mixture into chocolate mixture until combined. Fold in remaining egg white mixture. Spoon mixture onto dark chocolate mousse in prepared case. Smooth surface. Refrigerate for 4 hours or overnight, if time permits. Top with chocolate curls. Serve immediately.

Korean Barbecue Pork with Kimchi Fried Rice

Ingredients

• 1 1/2 cups (300g) SunRice medium grain rice
• 2 green onions, thinly sliced lengthways
• 500g pork belly, very thinly sliced
• 2 garlic cloves, crushed
• 1 tsp finely grated ginger
• 1 tsp Korean chilli powder
• 1 tbs chilli sauce
• 1 tbs caster sugar
• 1 tbs rice wine vinegar
• 1 tbs sesame oil
• 200g green beans, ends trimmed, cut into 5cm lengths
• 200g kimchi, coarsely chopped (see note)
• 1 cup bean sprouts
• 1 tbs toasted sesame seeds
• Butter lettuce leaves, to serve

Method
Step 1. Cook SunRice medium grain rice following packet directions. Spread rice evenly over a large baking tray. Place in the fridge for 2-3 hours or overnight until rice dries. {Or place in freezer for 25 minutes}
Step 2.

Meanwhile, combine the pork, garlic, ginger, chilli powder, chilli sauce, sugar, vinegar and half the oil in a large bowl. Season with ground white pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Step 3. Place the green onions in a bowl of iced water, set aside to curl.

Step 4. Heat a chargrill pan on high. Add half the pork; cook, turning occasionally, for 2-3 minutes or until cooked through. Transfer to a bowl. Repeat with remaining pork.

Step 5. Heat remaining oil in a wok over high heat. Add the beans; stir-fry for 2 minutes or until beans begin to blister. Add the rice and kimchi; stir-fry for 2-3 minutes or until heated through and well combine. Add the bean sprouts and toss to combine. Remove from heat.

Step 6. Place the rice in a large serving bowl. Sprinkle with green onions and sesame seeds. Place the pork in a separate serving bowl. Serve immediately with butter lettuce leaves. Place the rice and pork on lettuce leaves to serve.

Rocket Salsa Verde Linguine with Chicken Recipe

Ingredients

• 2 teaspoons olive oil
• 500g chicken thigh fillets, trimmed, thinly sliced
• 500g dried linguine pasta
• Rocket salsa verde
• 1 cup chopped rocket (see note)
• 1 cup chopped fresh flat-leaf parsley leaves
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh oregano leaves
• 2 tablespoons drained baby capers
• 1 garlic clove, crushed
• 1/4 cup finely grated lemon rind
• 1/4 cup lemon juice
• 1 bird’s eye chilli, deseeded, thinly sliced
• 1/2 cup extra-virgin olive oil

Method
Step 1. Make salsa verde Place rocket, parsley, chives, oregano, capers, garlic, lemon rind, lemon juice, chilli and oil in a bowl. Stir to combine. Season with salt and pepper.

Step 2. Heat oil in a large frying pan over medium-high heat. Cook chicken, stirring, for 5 minutes or until cooked through.

Step 3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. mains herbs Reserve 1/4 cup liquid. Drain. Return to pan. Add chicken, salsa verde and reserved liquid to pan. Toss to combine. Serve.

Turkey & Cashew Noodle Stir-fry Recipe

Ingredients

• 350g turkey breast steaks, thinly sliced
• 1 stem lemongrass, pale section only, finely chopped
• 1 tablespoon fish sauce
• 2 teaspoons finely grated fresh ginger
• 350g pkt shelf-fresh Singapore noodles
• 2 tablespoons rice bran oil
• 1 carrot, cut into matchsticks
• 1 bunch broccolini, cut into florets, stems sliced diagonally
• 4 shallots, trimmed, cut into 5cm lengths
• 100g snow peas, trimmed, halved diagonally
• 2 tablespoons kecap manis
• 80g (1/2 cup) unsalted roasted cashews

Method
Step 1. Combine the turkey, lemongrass, fish sauce and ginger in a bowl. Cover and place in the fridge for 10 minutes to marinate.

Step 2. Meanwhile, prepare the noodles following packet directions.

Step 3. Heat 2 teaspoons of oil in a wok over high heat. Stir-fry half the turkey for 2-3 minutes or until cooked through. Transfer to a bowl. Repeat with 2 teaspoons of oil and remaining turkey. Heat remaining oil in wok. Stir-fry carrot and broccolini stems for 1-2 minutes. Add broccolini florets and shallot. Stir-fry for 1 minute. Add turkey mixture, noodles, snow peas and kecap manis. Stir-fry for 1-2 minutes or until vegetables are tender crisp and the mixture is heated through. Divide among serving bowls. Top with cashews.

Paprika and Chilli Kale Chips

Ingredients

• 1 bunch (about 250g) curly kale
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dried red chilli flakes
• Sea salt, to serve

Method
Step 1. Preheat oven to 180°C or 160°C fan forced. Line 2 large baking trays with baking paper.

Step 2. Trim centre stems from kale, tear into small bite size pieces. Combine olive oil, paprika and chilli in a large bowl. Add kale leaves and toss to coat in oil mixture. Spread kale out in a single layer on prepared trays.

Step 3. Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp. Serve sprinkled with sea salt.

Apricot Muesli Balls Recipe

Ingredients

• 2 cups toasted muesli
• 1 cup dried apricots
• 1/4 cup honey
• 60g butter, melted
• 3/4 cup shredded coconut

Method
Step 1. Place muesli, apricots, honey and warm, melted butter in a food processor. Process for 2 to 3 minutes or until well combined.

Step 2. Place coconut in a shallow dish. Roll tablespoons of muesli mixture into balls. Coat balls in coconut. Set aside to cool for 15 minutes before serving.

Crying Lamb Recipe

Ingredients

• 4 medium sebago potatoes, cut into 4cm pieces
• 1 large red capsicum, thickly sliced
• 1 large green capsicum, thickly sliced
• 1 large eggplant, cut into 4cm pieces
• 2 tablespoons olive oil
• 1 bulb garlic, halved crossways
• 1/3 cup mint jelly, warmed
• 1 1/2 tablespoons lemon juice
• 1 tablespoon fresh thyme leaves
• 8 lamb loin chops, trimmed

Method
Step 1. Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.

Step 2. Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook for 2 minutes each side or until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.

Step 3. Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20 to 25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking. Serve.

Lamb and Snake Bean Rogan Josh with Mustard Seed Rice Recipe

Ingredients 
1 tbs peanut oil
800g lamb leg, cut into 3cm pieces
1 brown onion, cut into wedges
2 garlic cloves, crushed
1 tbs finely grated ginger
1/2 cup (125ml) rogan josh curry paste
400g can diced tomatoes
1/4 cup (70g) Greek-style yoghurt
1 bunch snake beans, cut into 6cm lengths
Coriander leaves, to serve
Mustard seed brown rice
1 tbs ghee
1 brown onion, finely chopped
1 tsp brown mustard seeds
1 tsp cumin seeds
12 curry leaves
1 1/2 cups (300g) SunRice brown rice
3 cups (750ml) water

Method
Step 1. Heat oil in a large heavy based saucepan over medium-high heat. Add one-quarter of the lamb; cook, turning, for 5 minutes or until lamb is brown all over. Transfer to a bowl. Repeat with remaining lamb in 3 more batches.

Step 2. Add the onion to the pan; cook, stirring, for 10 minutes or until onion is golden. Add the garlic and ginger; cook, stirring, for 1 minute or until fragrant. Return the lamb with the curry paste. Cook for 1 minute or until fragrant. Add the tomatoes and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 2 hour or until lamb is very tender.

Step 3. Remove 1/2 cup of cooking liquid and place in a bowl. Add yoghurt and stir to combine. Return yoghurt mixture to the lamb and stir to combine. Add the snake beans; cook for a further 10 minutes or until beans are tender and sauce thickens slightly. Taste and season with salt and pepper.

Step 4. Meanwhile, to make the mustard seed rice, heat the ghee in a large saucepan over medium heat. Add the onion; cook, stirring, for 5 minutes or until onion softens. Add the mustard seeds,
cumin and curry leaves; cook for 1 minute or until fragrant. Add the rice and water. Bring to the boil. Reduce heat to low; cook, covered, for 35 minutes or until rice is tender and liquid absorbed. Remove from heat and set aside, covered, for 10 minutes to rest.

Step 5. Divide rice among serving bowls. Top with lamb curry and sprinkle with coriander leaves. Serve immediately.

Coconut Poached Chicken and Jasmine Rice Salad Recipe

Ingredients

• 2 large (about 200g each) chicken breast fillets
• 400ml can coconut milk
• 1 cup (200g) Sunrice jasmine rice
• 2 tbs fish sauce
• 2 tbs lime juice
• 1 tbs brown sugar
• 1 red birdseye chilli, finely chopped
• 1 tsp sesame oil
• 1 small wombok, finely shredded
• 2 carrots, peeled, cut into matchsticks
• 2 green onions, cut into matchsticks
• 1 cup bean sprouts
• 1/2 cup Vietnamese mint leaves
• 1/2 cup coriander leaves
• 1 tbs toasted sesame seeds

Method
Step 1. Combine the chicken, coconut milk and ginger in a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat and set aside for 15 minutes to cool slightly. Transfer to a bowl. Cover with plastic wrap, place in the fridge for 1 hour or until cooled completely.

Step 2. Meanwhile, cook the Sunrice jasmine rice following packet directions. Set aside to cool completely.

Step 3. Combine the fish sauce, lime juice, brown sugar, chilli and sesame oil in a small bowl.

Step 4. Drain chicken for coconut milk and coarsely shred. Place in a large bowl. Add the rice, wombok, carrot, green onion, bean sprouts, mint and coriander leaves in a large bowl. Add the dressing and gently toss to combine. Divide among serving plates. Sprinkle with sesame seeds to serve.

Coconut Lentil Dhal with Saffron Pilaf Rice Recipe

Ingredients

• 1/2 cup (100g) yellow split peas
• 1 tbs ghee
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbs finely grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp brown mustard seeds
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 cup (100g) brown lentils
• 1/2 cup (100g) red lentils
• 500g butternut pumpkin, peeled, seeded, cut into 2cm pieces
• 1/2 small cauliflower, cut into small florets
• 400g can diced tomatoes
• 400ml can coconut milk
• 2 tsp garam masala
• Coriander leaves, to serve

Saffron rice

• 2 tbs ghee
• 1 brown onion, finely chopped
• 2 cups (400g) SunRice basmati rice
• 1 tsp saffron threads
• 3 cups (750ml) water
• Mint yoghurt, to serve
• Naan bread, to serve

Method
Step 1. Place the split peas in a bowl and cover with cold water. Set aside overnight to soak. Rinse under cold running water, drain well.

Step 2. Heat the ghee in a large saucepan. Add the onion; cook, stirring, for 10 minutes or until onion is golden. Add the garlic, ginger, cumin, coriander, mustard, turmeric and cinnamon; cook, stirring for 1 minute or until fragrant. Add the split peas, brown and red lentils, pumpkin, cauliflower, tomato and coconut milk. Bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, for 30 minutes or until lentils are tender. Add the garam masala and stir to combine. Season with salt and pepper.

Step 3. Meanwhile, to make the saffron rice, heat the ghee in a large saucepan over medium heat. Add the onion; cook, stirring for 10 minutes or until onion is golden. Add the rice and saffron; stir to combine. Add the water; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until rice is tender and water is absorbed. Remove from heat. Set aside, covered, for 5 minutes to rest. Use a fork to separate the grains.

Step 4. Divide the rice among serving plates. Top with dhal and sprinkle with coriander.

Turkey Burger with Grilled Pineapple Relish Recipe

Ingredients

• 100g fresh pineapple, cored, cut into 1cm thick slices
• 1/4 red onion, sliced into 1cm thick rings
• 1 small field tomato, halved
• 2 tablespoons Coles olive oil
• 1 teaspoon lime juice
• 500g Coles butcher turkey mince
• 1 tablespoon Fountain hoisin sauce
• 1 tablespoon fresh coriander, roughly chopped, plus extra sprigs to garnish
• 4 Coles round rolls
• 1 Hass avocado, peeled and cut into thin slices

Method
Step 1. Preheat BBQ on medium to high heat.
Step 2. To make relish: Brush pineapple, tomato and red onion with 1 tablespoon oil and season with salt and pepper.
Step 3. Cook all three on the BBQ until soft and the outside has charred, about 5 to 7 minutes in total. Remove from heat and let cool.
Step 4. Once cooled place grilled items in a food processor and pulse until a chunky relish forms. Season to taste with salt and pepper and lime juice and set aside.
Step 5. To make burger: Gently mix the turkey, hoisin sauce and coriander in a large mixing bowl until well blended.
Step 6. Form the turkey mixture into four equal size patties and place on a baking sheet lined with baking paper.
Step 7. Flatten the patties so they are slightly wider than the buns.
Step 8. Lightly brush the turkey patties with olive oil and season each with salt and pepper on both sides, then place the turkey patties on the BBQ.
Step 9. Cook the turkey burgers until fully cooked through and an instant-read thermometer registers 75°C when inserted into the centre of the patties, about 3 minutes per side.
Step 10. When the burgers are almost finished cooking, brush the cut sides of the buns lightly with olive oil and BBQ, oiled side down, until lightly toasted with grill marks, about 30 seconds to 1 minute.
Step 11. Remove buns and burgers from the BBQ and allow burgers to rest for 3 mins.
Step 12. Season avocado slices with salt and pepper and place on the bun bottoms.
Step 13. Next place the burgers onto the avocado.
Step 14. Spoon the salsa over each burger, followed by the coriander sprigs, and top with the bun tops and serve.

Blackened Salmon on Dirty Rice Recipe

Ingredients

• 1 tbs sweet paprika
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp ground fennel
• 1/2 tsp ground white pepper
• 4 (about 150g each) salmon fillets
• 1 tbs olive oil
• Lime wedges, to serve

Dirty rice

• 1 corn cob, husks and silks removed
• 1 tbs olive oil
• 1 white onion, finely chopped
• 1 green capsicum, seeded, finely chopped
• 1 celery stick, finely chopped
• 1 1/2 cups (300g) SunRice long grain rice
• 1 tsp smoked paprika
• 2 1/4 cups (560ml) water
• 2 green onions, thinly sliced
• 400g can black beans, rinsed, drained
• 2 roma tomatoes, de-seeded, finely chopped
• 2 tbs lime juice
• 1 cup coarsely chopped coriander

Method
Step 1. Combine the paprika, oregano, thyme, cumin, fennel and pepper in a shallow bowl. Season well with salt and pepper. Add salmon and turn to coat in spice mix. Set aside for the flavours to develop.

Step 2. To make the dirty rice salad, use a small sharp knife to release kernels. Heat oil in a large saucepan over medium heat. Add the onion, capsicum and celery; cook, stirring for 5 minutes or until onion softens. Add the corn, Sunrice long grain rice and paprika stir to combine. Pour over water and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until rice is tender and liquid absorbed. Set aside for 5 minutes to rest. Set aside to cool

Step 3. Add the green onion, black beans, tomato, lime and coriander to the rice; toss to combine.

Step 4. Heat the oil in a large frying pan over high heat. Add salmon; cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.

Step 5. Divide rice among serving plates, top with salmon. Serve immediately with lime wedges, if desired.

Quick Paella Recipe

Ingredients

• 1/2 red onion, cut into thin wedges
• 1/2 red capsicum, coarsely chopped
• 1 tablespoon olive oil
• 2 chorizo, thinly sliced
• 80g (1/2 cup) frozen peas, thawed
• 500g marinara mix
• 1 1 /2 teaspoons paprika
• 190g pkt Continental Chicken Rice

Method
Step 1. Heat the oil in a large frying pan over medium heat. Add chorizo and onion. Stir for 2-3 minutes or until light golden. Add capsicum and paprika. Stir for 1 minute or until aromatic.
Step 2. Stir in the rice and 410ml (1 2/3 cups) boiling water. Stir in the marinara mix. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until rice is tender and seafood is just cooked.
Step 3. Stir in the peas. Rest for 5 minutes.

Chorizo and Mexi-bean Nachos Recipe

Ingredients

• 1 chorizo sausage, coarsely chopped
• 250g minced beef
• 420g can Mexican chilli beans (Coles brand)
• 200g pkt corn chips
• 120g (1 1/2 cups) coarsely grated tasty cheese
• 125ml(1/2 cup) mild chunky salsa
• 125g (1/2 cup) sour cream
• 1 ripe avocado, peeled, stone removed, mashed
• Coriander leaves and lime wedges, to serve

Method
Step 1. Preheat grill on high. Heat a large frying pan over high heat. Add the chorizo and cook, stirring, for 3-4 minutes or until golden brown. Transfer to a plate. Add the mince to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Return chorizo with Mexican chilli beans and cook, stirring, for 2 minutes or until heated through. Remove from heat.
Step 2. Arrange corn chips over the base of a 22 x 30cm ovenproof dish. Spoon over beef mixture. Drizzle with half the salsa and sprinkle with cheese. Cook under grill for 3-5 minutes or until cheese melts and corn chips are lightly golden.
Step 3. Top the nachos with remaining salsa, avocado and sour cream. Sprinkle with coriander and serve with lime wedges, if desired.

Ginger and Soy Pork Stir-fry Recipe

Ingredients
1/4 cup dark soy sauce
2 tablespoons shao hsing (Chinese rice wine)
1 teaspoon caster sugar
2 teaspoons cornflour
500g pork leg steaks, thinly sliced
2 tablespoons vegetable oil
1 brown onion, cut into thin wedges
1 garlic clove, finely chopped
4cm piece fresh ginger, peeled, finely grated
1 large carrot, halved lengthways, sliced diagonally
2 celery stalks, trimmed, sliced diagonally
Steamed jasmine rice, to serve

Method
Step 1
Combine soy sauce, shao hsing, sugar and cornflour in a bowl. Place pork in a glass or ceramic dish. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
Step 2
Heat wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the pork for 2 to 3 minutes or until browned and just cooked through. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining pork in 2 batches. If necessary, carefully wipe wok clean with paper towel between batches.
Step 3
Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add carrot and celery. Stir-fry for 2 to 3 minutes or until just tender.
Step 4
Return pork to wok. Add remaining sauce mixture. Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice.

Lemon Delicious Recipe

Ingredients

• 150g unsalted butter, melted
• 2 tsp lemon rind, finely grated, plus extra zest, to serve
• 80ml (1/3 cup) lemon juice
• 315g (1 1/2 cups) caster sugar
• 115g (3/4 cup) self-raising flour, sifted
• 375ml (1 1/2 cups) milk
• 4 eggs, separated
• Icing sugar mixture, to serve
• Double cream, to serve

Method 
Step 1. Preheat oven to 180C/160C fan forced. Grease six 250ml (1 cup) ovenproof dishes or teacups.

Step 2. Place the butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.

Step 3. Use electric beaters to beat egg whites on high until soft peaks form. Use a metal spoon to fold one-quarter of the egg white into the lemon mixture. Gently fold in the remaining egg white.

Step 4. Spoon mixture into prepared dishes and place in a large baking dish. Pour enough boiling water into baking dish to come halfway up the sides of the smaller dishes. Bake for 25-30 minutes or until golden and just set. Dust with icing sugar, top with cream and sprinkle with extra zest.

Colourful Crunchy Iceberg and Almond Salad Recipe

Ingredients
4 slices sourdough bread
3 teaspoons extra virgin olive oil
1 garlic clove, halved
1/3 cup whole-egg mayonnaise
1 1/2 tablespoons white wine vinegar
1/2 teaspoon caster sugar
2 anchovies, finely chopped (optional)
1 iceberg lettuce, roughly chopped
1 red capsicum, roughly chopped
4 radishes, thinly sliced
1/2 red onion, thinly sliced
1/3 cup roughly chopped smoked almonds
1/3 cup chopped fresh flat-leaf parsley leaves

Method
Step 1. Preheat a barbecue chargrill on medium. Brush bread with oil. Chargrill bread for 2 minutes each side or until lightly charred. Rub with garlic. Cut into 2cm pieces.
Step 2. Combine mayonnaise, vinegar, sugar and anchovies (if using) in a medium bowl. Season with salt and pepper.
Step 3. Place the lettuce, capsicum, radish, onion and dressing in a large serving bowl with half the bread, almonds and parsley. Toss to coat. Scatter with remaining bread, almonds and parsley. Serve.

Dukkah-roasted Vegie and Quinoa Salad Recipe

Ingredients

• 750g butternut pumpkin, peeled, cut into 2.5cm pieces
• 1 small red onion, cut into 8 wedges
• 300g cauliflower, cut into small florets
• 1/2 head broccoli, cut into small florets
• Olive oil spray
• 1 tbsp pistachio dukkah
• 1/4 cup pepitas
• 1 cup white quinoa
• 1/4 cup chopped coriander, plus extra sprigs to serve

Dressing

• 1/2 cup reduced-fat Greek yoghurt
• 1 small garlic clove, crushed
• 1 tbsp lemon juice

Method

Step 1. Preheat oven to 190C or 170C fan. Line 2 baking trays with baking paper. Arrange pumpkin and onion on 1 tray and cauliflower and broccoli on other tray. Spray with oil and sprinkle with dukkah. Roast pumpkin and onion for 15 mins. Add cauliflower and broccoli and roast for a further 30 mins or until tender and lightly browned. Set aside to cool slightly.

Step 2. Meanwhile, combine yoghurt, garlic and lemon juice in a bowl. Season. Place pepitas on an oven tray and bake for 3 mins or until lightly toasted. Transfer to a plate. Set aside to cool.

Step 3. Place quinoa in a fine sieve and rinse under cold water. Bring a medium saucepan of water to the boil. Add quinoa and cook for 12 mins or until tender. Drain and cool slightly. Fluff with a fork to release steam.

Step 4. Combine the quinoa, vegetables, pepitas and chopped coriander in a large bowl. Top with coriander sprigs and serve with the dressing.

Honey Smoked Ham, Egg and Celery Salad Recipe

Ingredients

• 1 hard boiled egg, peeled, diced
• 1 small celery stick, trimmed, diced
• 2 teaspoons low-fat mayonnaise
• 2 teaspoons finely chopped fresh chives
• 40g shaved honey ham
• 4 Arnott’s Vita-Weat 9 Grains crisp breads

Method
Step 1. Place the egg, celery, mayonnaise and chives in a small bowl and stir to combine. Season with sea salt and freshly ground black pepper.
Step 2. Divide honey ham between Arnott’s Vita-Weat 9 Grains crisp breads. Top with the egg salad. Serve.

Apple Cobbler Recipe

Ingredients

• 4C peeled and sliced apples 
• 3/4C brown sugar 
• 1/2C flour 
• 1/2C oats 
• 3/4t cinnamon 
• 3/4t nutmeg 
• 1/3C butter 

For Apple

• 2 tbsp lemon juice, 
• 1 tsp cinnamon, 
• 1/4 tsp nutmeg, 
• 1 tsp vanilla extract and 2 tbsp flour

Method

Heat oven to 375F. Arrange apples in the bottom of and 8x8in pan then mix them with the ingredients for apple. Mix remaining ingredients and sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender.

Double Chocolate Stout Cake Recipe

Yield: Makes 12 servings

Ingredients:

Cake
1 1/2 cups stout (eg Guinness)
1 1/2 cups (2.5 sticks) unsalted butter
1 cup unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Preparation:

Icing
2 cups whipping cream
1/2 cup unsalted butter
1 cup peanut butter
1/4 cup milk
1 tsp vanilla extract
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:

Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and everything else and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Creamy Butter Chicken Recipe

Butter chicken is supposed to be made as two seperate dishes that you subsequently mix together. The chicken has to be cooked (almost tandoori styles) and then mixed in with the mugh makni masala (Butter chicken spices...in this case in the form of a thick gravy)

For the Tandoori Paste (make 2 days in advance)

• 1 tsp Garlic Powder 
• 1 tsp Ground ginger 
• 1tsp Clove (use powder if you're not using a magic bullet, use whole cloves if you are ) 
• 1/2 tsp nutmeg 
• 1tsp Mace powder 
• 1 1/2 tbsp Cumin (Jeera) 
• 2tbsp ground Corriander 
• 1tsp Fenugreek powder 
• 1tsp Cinnamon 
• 1tsp Fresh ground pepper 
• 2tsp brown cardamom (don't use the green one....just don't) 
• 3tbsp of Oil/ Ghee (Indian vegetable lard..yum!

Then toss that into your magic bullet/food processor and puree the crap together until it forms a paste. This will be sufficient for about 1kg of chicken. Let the paste sit overnight so the flavours meld together Remember people, feel free to toy with the ingredients. It's cooking, not rocket science!

For the Chicken: Cube 1kg of chicken breast. Trim off all fat (cause this is already unhealthy enough) and then coat with the Tandoori paste. Refrigerate over night.

For the Butter chicken sauce

• 1 tsp red chilli powder (remember, this is supposed to be savory, not spicy, so don't over do it with the spice) 
• 3 bay leaves 
• 1 cinnamon stick 
• 8 cardamom pods 
• 8 pepper corns 
• 3 Onions chopped (I like onions, like REALLY REALLY like onions, so feel free to use less) 
• 2 tsp coriander power 
• 2 tsp cumin 
• 1 tsp ginger (crushed) 
• 1 can tomato paste 
• 2 tbsp dried fenugreek (raw seeds will work as well) 
• 4 tbsp butter (Deal with it) salt to taste 
• 1 cup FULL FAT CREAM (yeah, you want butter chicken, this is what's in it kids, and it's fucking amazing....ok you can use low fat yogurt, but seriously, treat yourselves, it's not like you drink 1 cup of cream a day...or at least dear god I hope not) 

So mix ALL of this together and blend it. If you have a magic bullet, amazing, if not just mix it together by hand. Let this liquid mix sit in the fridge while you cook the chicken.
FOR THE CHICKEN that has been marinating over night: Bring a frying pan with about 2 tbsp of oil to a medium heat. Then fry the chicken. Fry to the point where it's past browning, so about 3/4 of the way to cooked.

Then remove and store in a bowl. Do this for all the chicken. FOR THE SAUCE Bring your cream/yogurt mix to a boil. If it's the Yogurt you chose, add water to aid the boiling process. If you used the cream, you needn't add anything.

And make sure you SLOWLY bring it to a boil so as to not just burn the cream onto the bottom of the pan. Make sure you keep stirring so that disgusting skin doens't form on top of the dish (ew). Once this has reached a low boil, add the chicken in.

Let the chicken cook in the sauce for about 20 - 30 minutes and BAM! Butter chicken. Serve on Basmati rice garnished with cilantro :) It looks like a lot, but it's totally worth it.

Thai Peanut Sauce Recipe

Ingredients:

• 1 1/2 cups creamy peanut butter
• 1/2 cup coconut milk
• 3 tablespoons water
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon hot sauce
• 1 tablespoon minced fresh ginger root
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro

Preparation:

In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Simple Cheese Cake Recipe

Yields 

6 inches, serves 5-6 pax

Ingredients

• 250g cream cheese
• 200ml plain yogurt
• 90g sugar
• 3 tsp flour (I'm using self-rising flour)
• 2 eggs
• 2 tsp lemon juice (if you do not like it too sour then 1 tsp)

Steps

Put all ingredients into the mixer. Play up to be cream.

Put into baking dish and bake for 40-45 minutes at 170 degree.

After baked can be stored in a refrigerator for a few days.

Chicken With Cranberries and Orange Sauce Recipe

This is an easy orange chicken recipe using boneless chicken breasts. Replace the Cointreau or Grand Marnier with chicken broth or more orange juice, if you like. Serve this chicken over rice or pasta for a fabulous meal.

Ingredients:

• 4 boneless chicken breast halves
• 1/2 cup flour
• 1 teaspoon salt
• dash pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3/4 cup orange juice
• 1/4 cup Cointreau or Grand Marnier
• 1/2 cup chopped dried cranberries
• 1/2 cup sliced green onion
• hot cooked rice or pasta

Preparation:

Wash chicken and pat dry. Put chicken breast halves between sheets of plastic wrap, pound to even thickeness. Combine flour, salt, and pepper in a large food storange bag. 

Add chicken pieces and coat well with the seasoned flour. In a skillet, melt butter and oil over medium-low heat; brown chicken lightly then remove and set aside. 

Combine orange juice, Cointreau, and chopped dried cranberries; pour over browned chicken. Cover and cook over low heat for about 15 to 20 minutes, until chicken is tender and cooked through. 

Stir in green onions; heat through. Serve chicken with the sauce and hot cooked rice or pasta. Serves 4.

Skillet Lemon Chicken With Mushrooms Recipe

This skillet lemon chicken is a snap to fix and cook, and it's delicious with hot buttered noodles or rice. Feel free to use a dry white wine to replace the Marsala wine.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients:

• 4 boneless chicken breast halves, skin removed
• 1/3 cup flour
• 1/8 tsp. freshly ground pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon butter
• salt
• 4 ounces fresh sliced mushrooms
• 4 green onions sliced
• 2 tablespoons dry Marsala wine or a dry Chardonnay
• 2 tablespoons fresh lemon juice
• freshly chopped parsley, for garnish

Preparation:

Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in a plastic food storage bag. Add chicken and coat well; shake excess flour mixture off.

In large skillet, heat olive oil and butter over medium heat. Sauté chicken breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on platter and cover with foil to keep warm.

Add mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken back in skillet; simmer for 1 minute longer.

Arrange chicken on platter; pour sauce and mushrooms over the chicken and garnish with a little chopped parsley.

Serves 4.

Bavarian Pot Roast Recipe

Ingredients:

• 1 beef pot roast, about 3 to 4 pounds
• 1 tsp. vegetable oil
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. ground ginger
• 3 whole cloves
• 4 med. apples, cored and quartered (leave skin on)
• 1 sm. onion, sliced
• 1/2 c. apple juice or cider
• 3 tbsp. flour
• 3 tbsp. water

Preparation:

Trim all excess fat from roast. Lightly rub top of meat with vegetable oil. Sprinkle meat with the salt, pepper and ginger. Insert the whole cloves in meat.

Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions. Pour in the apple juice. Cover and cook on a LOW for 9 to 12 hours, until tender. Remove the roast and apples to a warm platter when fully cooked.

Turn the slow cooker to HIGH. Make a smooth paste with the flour and water and stir the paste into the liquid. Cover and cook until thickened. Pour gravy over roast when serving.

Makes about 6 to 8 good sized servings.

Grilled, Stuffed Portabella Mushrooms Recipe

Ingredients

• 4 medium to large, portabello mushrooms, stems removed and washed
• 1 large bunched, swiss chard, stemmed and cut into large pieces
• 4 medium to large, scallions, chopped
• 8 oz, goat cheese
• 4 large cloves, garlic, chopped
• 3 tbsp, olive oil
• to taste, salt and pepper

Method

Boil water in a large pot or sauce pan. Keep a small pot or pan of ice water handy. Blanch all the leaves of swiss chard by dipping them in to the boiling water for a minute or two. When they are bright green and limp switch them over to the ice water bath, squeeze the water from them and set them aside.

Place the goat cheese into a medium to large size bowl. Chop the blanched chard into smaller pieces and then mix it into the goat cheese until it is evenly mixed.

Chop the scallions and the garlic. The ratio is 1 large garlic clove and 1 medium to large scallion per mushroom. Place the oil in a pan over high heat. When the oil is warm, add the scallions and garlic together. Cook until the garlic is just turning golden (about 2 minutes). Then add garlic, oil and scallions to the cheese and chard. Mix evenly.

Wash, dry and destem the mushrooms. Place about a 4th of the cheese and chard mixture on top of each mushroom and spread evenly over its top. Grind a little pepper and salt over the top of each mushroom.

When your grill is hot add the mushrooms and allow to cook. I checked them every 5 minutes or so and they took 15 minutes to cook for me. I was using a gas grill and kept it on high for the first 5 minutes and low thereafter. They are done when the tops are nice and browned. Cook them to taste. Enjoy!

Avocado & Bacon Grilled Cheese Sandwich Recipe

To make a grilled cheese sandwich you need a griddle pan ideally but a frying pan will work too.

Ingredients:

• 2 slices of bread
• 3/4 rashers of cooked dry cured
• smoked pancetta bacon
• 1/2 avocado sliced
• mature cheddar
• chilli sauce

Heat your pan on a high heat then either butter or brush oil onto the outsides (not the sides the fillings go in) Build up your sandwich and then place onto the pan. Cook for a few minutes on each side or until the cheese starts to ooze. Placing the butter or oil on your bread ensures you get that lovely golden & crispy outside.

Ratatouille Pasta Recipe

Ingredients

• 2 cups diced peeled eggplant
• 2 cups sliced zucchini
• 1/2 teaspoon salt
• 1 1/3 cups uncooked spiral pasta
• 1 cup sliced onion
• 1 tablespoon olive oil
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• Dash pepper
• 1 cup shredded part-skim mozzarella cheese
• 
  
• Directions

1. Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
2. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
3. Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.

Red Prawn Curry Recipe

Ingredients
1/3 cup (90g) honey
100ml light soy sauce
1 long red chilli, seeds removed, finely chopped
4 x 180g salmon fillets, pin-boned
1 tbs olive oil
2 tsp sesame oil
200g baby spinach leaves
2 tsp grated ginger
300g fresh Singapore (wok-ready) or thin hokkien noodles
Lime wedges, to serve

Method

Step 1. Combine honey, soy sauce and chilli in a small bowl, then set sauce aside.

Step 2. Season the fish with sea salt. Heat a frypan over medium heat. Add 2 tsp olive oil and 1 tsp sesame oil to the pan, then cook fish, skin-side down, for 5 minutes or until skin is crisp. Turn and cook the fish for a further 2 minutes or until just cooked but still pink in the centre.

Step 3. Meanwhile, heat remaining 2 tsp olive oil and 1 tsp sesame oil in a wok over high heat. Add the spinach and ginger, and stir-fry for 1 minute. Add the noodles, tossing to combine and heat through.

Step 4. Pour half the chilli soy sauce over the salmon, then pour remaining sauce over the noodles and toss to combine. Serve salmon with the noodles and lime wedges to squeeze over.

Orange Herb Roasted Chicken Recipe

Ingredients

• 1 cup chicken broth
• 1 (4 pound) whole chicken, rinsed and patted dry
• 1/2 cup butter, cut into 1 tablespoon sized pieces
• 2 navel oranges, halved
• salt and pepper to taste
• 2 cloves garlic, minced
• 1/2 cup butter, melted
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. 
3. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
4. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. 
5. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Beef in Black Bean Sauce Recipe

Ingredients
2 teaspoons cornflour
1 tablespoon soy sauce
1 tablespoon black bean sauce
1 tablespoon hot chilli sauce
1/4 cup chicken stock
1 1/2 tablespoons peanut oil
750g beef rump steak, trimmed, very thinly sliced
1 medium brown onion, cut into wedges
1 medium green capsicum, cut into 2cm pieces
1 garlic clove, crushed
2cm piece fresh ginger, peeled, grated
100g cup mushrooms, sliced
3 green onions, cut into 5cm lengths

Method

Step 1. Whisk cornflour and soy sauce in a jug until smooth. Stir in black bean sauce, chilli sauce and stock.

Step 2. Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Cook beef, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl.

Step 3. Heat remaining oil in wok. Add brown onion. Stir-fry for 2 minutes or until softened. Add capsicum, garlic and ginger. Stir-fry for 3 to 4 minutes or until capsicum is just tender. Add mushroom. Stir-fry for 2 minutes or until softened.

Step 4. Return beef and juices to wok. Add sauce mixture. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Add green onion. Toss to combine. Serve.

Chocolate 'Fridge' Cake Recipe

ingredients

• 200g digestive biscuits
• 110g whole pecans, roughly chopped
• 110g pistachio nuts, peeled
• 10 glace cherries
• 2 ready-made meringue nests, smashed up
• 150g unsalted butter
• 1 tablespoon golden syrup
• 200g dark chocolate

method

This chocolate cake is wicked! And even better, you don't need to do any baking. 

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together. Put the rest of the ingredients into a separate heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.

Combine the biscuit mix with the chocolate mixture. Line a 30 x 20 cm plastic container with cling film, leaving plenty of extra film at the edges to help turn the cake out later. Whack everything into the container, place in the fridge to firm up, then turn out and cut into chunky slices.

This cake can be kept in an airtight container for a few days, and it actually improves in flavour!

Bacon & Egg Sandwich Recipe

Ingredients

2 tablespoons Butter 1 Sweet Onion, halved and thinly sliced 4 ounces Canadian Bacon, cut into 1/8-inch cubes 1 Red Bell Pepper, roasted, peeled, seeded, and coarsely chopped 8 Large Eggs, lightly beaten 2 tablespoons Whole Milk Salt and Black Pepper, to taste 4 ounces Italian Fontina Cheese, cut into 1/8-inch cubes 4 English Muffins, split and toasted

Preparation

1. Melt butter in large skillet over medium heat. Sauté onion until onion is tender, about 5 minutes. 2. Add bacon, roasted bell pepper, and sauté 2 minutes. 3. Add eggs, milk, salt and pepper to medium bowl. 4. Pour egg mixture into skillet with bacon and vegetables. 5. Stir continuously until the bottom and sides have set but center has yet to firm 6. Sprinkle Fontina cheese over top. 7. Stir egg mixture until cheese melts. 8. Spoon egg mixture onto toasted English muffins.