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.