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.