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.