Cream Cheese, Turkey and Shredded Carrot Recipe

Ingredients

• 4 Arnott’s Vita-Weat 9 Grains crisp breads
• 1 tablespoon cream cheese
• 40g deli sliced shaved roasted turkey breast
• 1/2 carrot, peeled, grated

Method
Step 1. Spread the Arnott’s Vita-Weat 9 Grains crisp breads evenly with the cream cheese.
Step 2. Top with some shaved turkey and grated carrot. Serve.

Greek Chicken Skewers with Garlic Yoghurt Recipe

Ingredients

• 200g plain Greek-style yoghurt
• 1 garlic clove, crushed
• 8 (600g) chicken tenderloins, trimmed
• 1 tablespoon olive oil
• 1 teaspoon finely grated lemon rind
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh oregano leaves
• Olive oil cooking spray
• 4 Greek bread rounds
• Lemon wedges, to serve

Method
Step 1. Combine yoghurt and garlic in a bowl. Cover. Refrigerate.
Step 2. Thread chicken onto skewers. Place skewers in a shallow glass or ceramic dish. Combine oil, lemon rind, lemon juice and oregano in a bowl. Pour over skewers. Turn to coat.
Step 3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers for 4 minutes each side or until browned and cooked through. Serve with yoghurt mixture, bread rounds and lemon wedges.

Roasted Pumpkin and Quinoa Salad Recipe

Ingredients

• 500g butternut pumpkin, peeled, cut into 2.5cm cubes
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Moroccan seasoning
• 3/4 cup quinoa, rinsed, drained
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped preserved lemon (see note)
• 1/2 cup fresh coriander leaves

Method
Step 1. Preheat oven to 220C/200C fan-forced. Place pumpkin, oil and seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender.
Step 2. Meanwhile, place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
Step 3. Place quinoa in a heatproof bowl. Add pumpkin, lemon juice, preserved lemon and coriander. Season with salt and pepper. Toss gently to combine. Serve.

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.