8 SOUP

MEXICAN TOMATO AND BEAN SOUP WITH CHEESE TOASTS

Ingredients

1 tablespoon olive oil

1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 long red chilli, half finely chopped, half thinly sliced
2 x 400g cans Coles Brand Australian Diced Tomatoes
1 cup Campbell's Real Stock Vegetable
400g can red kidney beans, rinsed, drained
4 slices Coles Bakery Stone Baked White Sourdough Vienna
140g Coles Brand Vintage Cheddar, grated
1 avocado, diced
1 ripe tomato, seeded, diced
1/3 cup coriander leaves

Method

Step 1 - Heat oil in a large saucepan over medium heat. Cook

onion, garlic and chopped chilli, stirring, for 5 mins or until
softened. Add tomatoes and stock. Increase heat to high and
bring to the boil. Reduce heat and simmer, covered, for 10
mins. Carefully use a stick blender to blend until smooth. Add
beans and cook for 1-2 mins until heated through. Season.
Step 2- Meanwhile, preheat grill on high. Line a baking tray
with foil. Arrange bread on tray and cook under grill, about
8cm from the heat source, for 1-2 mins or until toasted. Turn
and top with 80g cheddar. Grill for 1-2 mins or until cheddar
melts and is golden.

Step 3- Divide soup among bowls. Top with avocado, tomato,

remaining cheddar, coriander and sliced chilli. Season with
pepper and serve with cheese toasts.

MOROCCAN CHICKEN , CARROT AND CHICKPEA SOUP

Ingredients

1 tablespoon olive oil

1 medium brown onion, finely chopped
1 medium red capsicum, finely chopped
2 celery stalks, trimmed, finely chopped
2 medium carrots, peeled, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 dried bay leaf
1.6kg whole chicken
1/2 cup pearl barley
2 x 400g cans chickpeas, drained, rinsed
Fresh coriander leaves and harissa (see note), to serve

Method

Step 1-Heat oil in a large, heavy-based saucepan or

stockpot over medium-high heat. Add onion, capsicum,
celery and carrot. Cook, stirring, for 5 minutes or until
onion has softened. Add coriander, cumin and bay leaf.
Cook, stirring, for 1 minute or until fragrant.
Step 2-Rinse chicken under cold water. Pat dry with paper
towel. Trim excess fat. Add barley, chicken (breast-side
down) and 8 cups cold water to pan. Cover. Bring to the
boil. Reduce heat to low. Simmer, covered, for 1 hour or
until chicken is cooked through. Remove pan from heat.
Stand, covered, for 30 minutes. Transfer chicken to a bowl.
Cool for 20 minutes. Remove and discard skin and bones.
Shred chicken.

Step 3-Return pan to heat. Skim surface. Cover. Bring to

the boil. Reduce heat to medium-low. Add shredded
chicken and chickpeas. Simmer for 5 minutes or until
heated through. Season with salt and pepper. Serve with
coriander leaves and harissa.

CREAMY PUMPKIN SOUP

Ingredients

2 tablespoons olive oil, plus extra to serve

1 onion, roughly chopped
2 garlic cloves, roughly chopped
600g pumpkin, peeled, chopped
1 potato, chopped
2 carrots, chopped
1 leek (white part only), chopped
1/2 teaspoon ground nutmeg
3 cups (750ml) chicken stock
1/2 cup (125ml) pure (thin) cream
1 tablespoon pumpkin seeds (pepitas), toasted
Dried cranberries and finely chopped flat-leaf parsley leaves, to
serve

Method

Step 1-Heat oil in a large saucepan over medium heat. Add

onion and cook for 2-3 minutes until soft. Add garlic,
vegetables and nutmeg, then toss to coat. Add stock and 2
cups (500ml) water, then bring to the boil. Reduce heat to
low, cover and cook for 25 minutes or until the vegetables
are tender. Cool slightly.
Step 2-In batches, transfer to a blender and whiz until
smooth. Return soup to the saucepan and place over low
heat. Stir in cream, then season. To serve, ladle into bowls

and top with seeds, cranberries and parsley, then drizzle

with extra oil.

SPEEDY TUSCAN WHITE BEAN SOUP

Ingredients

1 1/2 tablespoons olive oil

1 large leek, trimmed, halved, washed, chopped
3 garlic cloves, crushed
1 large sebago potato, peeled, chopped
2 x 425g cans cannellini beans, drained, rinsed
1 litre salt-reduced chicken stock
1 teaspoon fresh thyme leaves
3 teaspoons lemon juice
4 slices pancetta
lemon wedges, to serve

Method

Step -Heat 1 tablespoon oil in a saucepan over medium-low

heat. Add leek and garlic. Cook, stirring, for 5 minutes or
until leek is soft. Add potato and beans. Cook, stirring, for 1
minute. Add stock. Increase heat to high. Cover and bring
to the boil. Boil for 7 to 10 minutes or until potato is tender.
Remove from heat. Stand for 10 minutes.
Step 2-Blend or process half the soup until smooth. Return
soup to pan. Add thyme and lemon juice. Return to heat.
Simmer for 5 minutes or until heated through.
Step 3-Meanwhile, heat remaining oil in a frying pan over
high heat. Cook pancetta for 2 minutes each side or until
browned and crisp. Transfer to a plate lined with paper
towel. Break pancetta into large pieces.
Step 4-Ladle soup into bowls. Top with pancetta. Season
with pepper. Serve with lemon wedges.

PEA AND HAM SOUP

Ingredients

290g (1 1/3 cups) green split peas

2 tablespoons olive oil
2 carrots, peeled, chopped
2 sticks celery, trimmed, chopped
1 brown onion, halved, chopped
3 garlic cloves, crushed
700g ham or bacon hocks
2L (8 cups) cold water
Salt & freshly ground black pepper
4 herb & garlic crusty bread rolls (Bake at Home brand), to serve

Method

Step -Rinse split peas under cold running water until water runs
clear. Drain.
Step 2-Heat oil in a saucepan over medium heat. Add carrot,
celery, onion and garlic, and cook, stirring, for 5 minutes or until
the onion softens.
Step 3-Add split peas, ham hocks and water. Bring to the boil
over high heat. Reduce heat to medium-low and simmer,
covered, for 2 - 2 1/2 hours or until ham hocks are tender and
the meat is falling away from the bones. Set aside for 5 minutes
to cool slightly. Remove ham hocks from pan. Remove the meat
from bones. Coarsely chop meat and set aside.
Step 4-Preheat oven to 220C. Place one-quarter of the pea
mixture in the bowl of a food processor and process until smooth.
Return to pan with ham. Repeat with remaining pea mixture.
Taste and season with salt and pepper. Stir over medium-high
heat for 5 minutes or until hot.

Step 5-Meanwhile, place the bread rolls on a baking tray. Bake in

preheated oven for 5 minutes or until golden brown and heated
through.
Step 6-Ladle soup into bowls and serve immediately with crusty
bread rolls.

SPICY ROASTED PUMPKIN SOUP

Ingredients

1.5kg butternut pumpkin, peeled, cut into 3cm pieces

1 large red onion, chopped
4 garlic cloves, halved
2 celery stalks, trimmed, chopped
500g lady christl potatoes, peeled, cut into 3cm pieces
1 teaspoon dried chilli flakes
1 1/2 tablespoons olive oil
5 cups chicken stock
1/3 cup pure cream
TO SERVE
Pure cream
Chopped fresh chives
Garlic bread

Method

Step 1-Preheat oven to 200C (180C fan-forced.)

Step 2-Place the pumpkin, onion, garlic, celery, potato and chilli
flakes in a large roasting pan. Drizzle with oil and toss to
combine. Season with salt and pepper.
Step 3-Roast in pre-heated oven for about 50 to 55 minutes or
until the vegetables are golden and tender.
Step 4-Transfer to a large saucepan over high heat.
Step 5-Add the stock. Bring to the boil. Reduce heat to low.

Step 6-Simmer for about 5 minutes. Remove the pan from heat.
Using a stick blender, blend soup until just smooth. Stir in the
pure cream.
Step 7-Sprinkle chives over soup. Serve with garlic bread.

CARROT AND GINGER SOUP WITH YOGHURT

Ingredients

Olive oil spray

1 large brown onion, coarsely chopped
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
2 teaspoons ground cumin
500g sweet potato (kumara), peeled, coarsely chopped
4 large (about 600g) carrots, peeled, coarsely chopped
1L (4 cups) water
1 teaspoon Massel Salt Reduced Chicken Style stock powder
130g (1/2 cup) low-fat natural yoghurt
Chopped fresh chives, to serve

Method

Step 1-Heat a large saucepan over medium heat. Spray with

olive oil spray. Add the onion and cook, stirring occasionally, for 5
minutes or until soft. Add the garlic, ginger and cumin. Cook,
stirring, for 1-2 minutes or until aromatic.
Step 2-Add the sweet potato, carrot, water and stock powder.
Increase heat to high. Bring to the boil. Cover and reduce heat to
low. Cook for 15-20 minutes or until the vegetables are soft. Set
aside to cool slightly.
Step 3-Place half the sweet potato mixture in the jug of a
blender. Blend until smooth. Transfer the soup to a clean
saucepan. Repeat with the remaining sweet potato mixture.

Place the soup over low heat and stir until heated through.
Season with pepper.
Step 4-Ladle the soup among serving bowls. Top with yoghurt
and chives to serve.

FRENCH ONION SOUP

Ingredients

1/2 cup unsalted butter

4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the
onions, garlic, bay leaves, thyme, and salt and pepper and cook
until the onions are very soft and caramelized, about 25 minutes.
Add the wine, bring to a boil, reduce the heat and simmer until
the wine has evaporated and the onions are dry, about 5
minutes. Discard the bay leaves and thyme sprigs. Dust the
onions with the flour and give them a stir. Turn the heat down to
medium low so the flour doesn't burn, and cook for 10 minutes to
cook out the raw flour taste. Now add the beef broth, bring the
soup back to a simmer, and cook for 10 minutes. Season, to
taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the
baguette slices on a baking sheet in a single layer. Sprinkle the

Directions

slices with the Gruyere and broil until bubbly and golden brown,
3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons
on top.
Alternative method: Ladle the soup into bowls, top each with 2
slices of bread and top with cheese. Put the bowls into the oven
to toast the bread and melt the cheese.

8 APPETIZERS
FRIED CALAMARI

Ingredients

vegetable oil
1lb squid, with tentacles cleaned, bodies cut into half inch thick
rings
2cups all-purpose flour
12teaspoon cayenne pepper
2tablespoons dried parsley
sea salt
fresh ground black pepper
2fresh lemons, cut into wedges
1cup marinara sauce, warm

DIRECTIONS

In a bowl, combine the flour, cayenne pepper, parsley, salt and

pepper. Mix well and set aside. In a dutch oven, over medium heat,
add 3 inches oil and when hot, 350F Working in small batches,
dredge the squid into the flour mixture to coat. Carefully add the
squid to the oil and fry until crisp and golden, about 1 min, per
batch. Remove to a paper towel lined plate to drain.

Transfer the fried calamari to a clean plate and lightly season with
salt. Serve with the lemon wedges and marinara sauce on the side.

CREPES RECIPE STUFFING

Ingredients

of

5 tablespoons butter, divided

3 whole eggs
1 cup milk
3/4 cup flour
5 tablespoons sugar, divided
1/4 teaspoon salt
2 cups sliced fresh mushrooms
16 egg whites, lightly beaten
1 (8 ounce) package KRAFT Shredded Three Cheese with a Touch
PHILADELPHIA
3 green onions, thinly sliced

Directions

Heat oven to 350 degrees F.

Melt 3 Tbsp. butter. Add to whole eggs and milk in large bowl;
whisk until blended. Add flour, 2 Tbsp. sugar and salt; mix well.

Heat 8-inch heavy skillet sprayed with cooking spray on mediumhigh heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover
bottom with batter. Cook 1 to 2 min. or until bottom is lightly browned;
turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining
batter to make a total of 8 crepes.

Cook and stir mushrooms in 1 Tbsp. of the remaining butter in

large skillet 3 to 5 min. or until tender. Add remaining butter and egg
whites; cook 3 to 5 min. or until eggs are set, stirring occasionally.


Top crepes with cheese, mushrooms, scrambled eggs and onions;
fold in half. Place in 13x9-inch baking dish.

Bake 5 min. or until cheese is melted.

SALMON SALAD

Ingredients

2 cups cooked, flaked salmon

2 hard-boiled eggs, crushed
1 red or green bell pepper, diced
1 cucumber, peeled, seeded, and diced
1/2 cup chopped onions
4 to 5 tablespoons mayonnaise, or enough to moisten
1/4 teaspoon cayenne pepper, optional
Salt and pepper
1/2 lemon, juiced

Directions

In a large bowl, gently toss together the salmon and crushed

hard-boiled eggs. In another bowl, combine bell pepper,
cucumber, onion, and mayonnaise. Add seasonings and stir to
combine. Pour mixture over salmon, add lemon juice, and toss
lightly to combine. Serve over lettuce or as a sandwich.

SCAMPI PROVENALE

Ingredients

1 tbsp extra virgin olive oil

1 large onion, chopped
1 bulb of fennel, chopped
1 large garlic clove, crushed
1 can chopped tomatoes, about 400 g
120 ml (4 fl oz) fish stock, preferably home-made
tbsp fennel seeds
finely grated zest and juice of orange
pinch of saffron threads
250 g (8 oz) long-grain rice
400 g (14 oz) peeled raw scampi (langoustines)
salt and pepper
fresh basil leaves to garnish

Directions

Heat the oil in a large non-stick frying pan with a tight-fitting lid.
Add the onion, fennel and garlic and cook over a moderate heat,
stirring occasionally, for 5 minutes or until softened but not browned.
Add the tomatoes with their juice, the stock, fennel seeds, and orange
zest and juice, and season with salt and pepper to taste. Bring to the
boil, stirring, then reduce the heat to low and half cover the pan.
Simmer for 12 minutes.

Meanwhile, crumble the saffron threads into a saucepan of boiling

water. Add the rice and boil for 1012 minutes, or according to the
packet instructions.

Bring the tomato sauce back to the boil. Place the scampi on top
of the sauce, cover the pan tightly and cook over a low heat for 34
minutes or until the scampi are cooked through and opaque. Do not
boil the mixture or the scampi may toughen.


Drain the rice and divide among serving bowls. Spoon in the
scampi and tomato sauce. Sprinkle with basil and serve at once.

SHRIMP SCAMPI

Ingredients

1 1/2 pound jumbo shrimp, shelled and deveined

Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest

Directions

Put the shrimp on a large pie pan or plate and pat them
completely dry with a paper towel. Arrange the shrimp so they lay flat
and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt
and pepper. Add the butter to the skillet. When the foaming subsides,
raise the heat to high, and invert the plate of shrimp over the pan so
the shrimp fall into the pan all at once. Cook the shrimp, without
moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn
the shrimp over and cook for 2 minutes more. Transfer the shrimp to a
bowl.

Return the skillet to the heat and pour in the vermouth and lemon
juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape
up any browned bits from the bottom of the pan with a wooden spoon.
Stir the zest and parsley into the sauce. Pour the sauce over the
shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and

serve.

STUFFED TOMATO

Ingredients

2 vine-ripened tomatoes
Salt
1/2 cup bread crumbs
1 clove garlic, minced
1/4 cup finely chopped fresh basil leaves
Freshly ground black pepper
1/2 cup grated Parmesan
1/4 cup olive oil

Preheat oven to 400 degrees F.

Slice tomatoes in half horizontally and scoop out pulp and seeds.
Salt insides and rest upside down on a sheet pan lined with a
wire rack to extract juices, about 15 minutes. Meanwhile, in a
medium bowl, mix together bread crumbs, garlic, basil, pepper,
1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the
filling, sprinkle with remaining Parmesan, and bake until
tomatoes are cooked through and tops are golden brown, about
30 minutes.

Directions

GRILLED LANGOUSTINE

Ingredients

1/2 cup softened butter

3 garlic cloves, minced
2 tablespoons minced parsley
Juice of 1/2 lemon
Salt and pepper
8 langoustines, split, deveined

Preheat a stovetop grill pan over medium-high heat for at least 5

minutes until very hot. In a small bowl combine butter, garlic,
parsley, lemon juice, salt and pepper and beat until well mixed.
Brush langoustines with garlic butter and grill, basting several
times and turning once, until cooked through

Directions

SMOKE SALMON CROSTINI

Ingredients

2 x 200g packs smoked salmon

4 spring onions, chopped
2-3 tbsp of capers, drained
200g pot cream cheese
3 lemons, cut into thin wedges, to serve

4 thin baguettes
splash of olive oil

For the crostini bases

Directions

Cut salmon into thin strips. Mix cheese with the spring onions
and capers. Store in the fridge for up to 2 days. Spread each
crostini with the cheese mix, top with a strip of salmon. Serve
with lemon wedges.
For the crostini bases, cut each of the 4 baguettes into 20 slices,
cm thick, discarding ends. Drizzle with olive oil and place under
the grill. Cook for 2-3 mins until lightly golden, then turn over and
cook for another 1-2 mins until golden and crisp all over. Do this in
batches and store in a large, airtight container at room
temperature for up to 3 days.

5 SALADS
BARBECUED PUMPKIN , RED ONION AND SPINACH SALAD

Ingredients

1 (about 1.5kg) butternut pumpkin, quartered lengthways,

peeled, seeded, thinly sliced
1/4 cup (60ml) extra virgin olive oil
3 red onions, cut into wedges
300g baby spinach leaves
200g feta, crumbled
1 tablespoon wholegrain mustard
2 tablespoons red wine vinegar

Directions
1. Barbecue pumpkin & onion
Preheat a barbecue on medium. Brush the pumpkin slices
with a little of the oil and season with salt and pepper. Cook
on barbecue for 1 minute each side or until tender. Transfer
to a plate. Add onion to the barbecue and cook, turning, for
2 minutes or until it softens. Remove from heat.
2. Combine & dress
Place the spinach, feta, pumpkin and onion in a large
serving bowl. Combine the mustard, vinegar and remaining

oil in a screw-top jar and shake until well combined. Drizzle

over the salad and serve immediately.

AVOCADO PANZANELLA SALAD

Ingredients

1/2 x 450g ciabatta loaf, cut into 2.5cm cubes

1/4 cup extra virgin olive oil
400g punnet tomato medley, halved
1/2 red onion, thinly sliced
1 Lebanese cucumber, halved, thickly sliced
180g fetta, cut into 2cm pieces
1 cup fresh basil leaves, torn
1 cup mixed pitted olives, sliced
2 avocados, halved, cut into 3cm pieces
1/4 cup red wine vinegar
1/2 cup fresh flat-leaf parsley leaves

Directions

Preheat grill on high. Place bread on a baking tray. Drizzle with 1

tablespoon oil. Season with salt and pepper. Turn to coat. Cook
under grill for 2 to 3 minutes, turning, or until golden. Set aside
to cool.
Place tomato, onion, cucumber, fetta, basil, olives, avocado and
bread in a large bowl. Gently toss to combine. Place vinegar and
remaining oil in a screw-top jar. Season with salt and pepper.
Secure lid. Shake well to combine.
Transfer salad to a large shallow serving bowl. Sprinkle with
parsley. Drizzle with dressing. Serve.

CELERY AND APPLE SLAW

Ingredients Nutrition

4 celery sticks, cut into matchsticks

1 large green apple, cut into matchsticks
100g goat's cheese, crumbled
35g (1/3 cup) walnut halves, toasted, coarsely chopped
2 tablespoons creme fraiche
2 tablespoons lemon juice
Pinch of caster sugar
1 1/2 tablespoons chopped fresh chives

Method

Combine the celery, apple, goat's cheese and half the walnut in
a large bowl.
Whisk the creme fraiche, lemon juice, sugar and 1 tablespoon
chives in a small bowl. Season. Pour over the celery mixture and
toss to combine. Sprinkle with remaining walnut and chives.

COS AND TOMATO SALAD

Ingredients

1 baby cos lettuce, leaves separated, torn in half

250g cherry tomatoes, halved
2 Lebanese cucumbers, halved lengthways, thickly sliced
diagonally
1 small red onion, cut into thin wedges
1/4 cup small fresh basil leaves
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar

Method

Place lettuce, tomato, cucumber, onion, basil and parsley in a

large bowl. Combine the oil and vinegar in a small bowl. Season
with salt and pepper. Drizzle dressing over salad. Toss to
combine. Serve.

CLASSIC CAESAR SALAD

Ingredients

3 to 5 anchovies packed in oil, drained

3 tablespoons unsalted butter
2 cloves garlic, grated
1/3 baguette, cut into 3/4-inch cubes
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
1 large egg, at room temperature
2 tablespoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon mustard powder
1/2 cup extra-virgin olive oil
2 heads romaine lettuce, chopped
1/2 cup shredded parmesan cheese (about 2 ounces)

Directions

Preheat the oven to 400 degrees F. Soak the anchovies in a bowl

of water, 5 minutes. Drain and pat dry, then finely chop and
mash to form a paste; set aside.
Make the croutons: Combine the butter with the garlic in a small
saucepan over medium-low heat; cook, swirling the pan
occasionally, 5 minutes. Remove from the heat and pour into a
medium bowl. Add the bread cubes and parsley and toss;
season with salt and pepper. Arrange the bread on a baking
sheet in a single layer and bake until golden brown and crisp,
about 10 minutes; let cool.
Meanwhile, make the dressing: Bring a small saucepan of water
to a boil. Gently lower the egg into the water, then immediately
remove the pan from the heat and let stand 5 minutes. Drain
and rinse the egg under cold water; crack into a large bowl.
Whisk in the anchovy paste, the vinegar, Worcestershire sauce,
lemon juice and mustard powder until smooth. Whisk in the olive
oil in a slow, steady stream until emulsified; season with salt
and pepper.
Add the lettuce, croutons and about one-third of the parmesan
to the bowl with the dressing and gently toss. Divide among
plates and top with the remaining parmesan.

5 MAIN ENTRE (BEEF)

GRILLED BEEF WRAPS

Ingredients

1 tbs Balsamic Vinegar

1 tbs Olive Oil

2 cloves Garlic, crushed

2 tsp Fresh Thyme Leaves
1 tsp Paprika
750 g Coles Beef Rump Steak, trimmed
8 White Wraps
2 cups Iceberg Lettuce, shredded
4 Tomatoes, cut into thin wedges
1 small Red Onion, finely sliced
200 g Tzatziki

Directions

Preheat barbecue grill or chargrill on medium-high. Combine the

vinegar, oil, garlic, thyme and paprika in a shallow glass or
ceramic dish. Rub all over the beef. Stand for 5 minutes, turning
once, to marinate.
Drain beef from marinade. Cook on grill for 2 minutes each side
for medium, or until cooked to your liking. Transfer to a board to
rest.
Meanwhile, heat the wraps on grill for about 1 minute each side.
Transfer to a clean tea towel and wrap loosely to keep warm
while you heat the remaining wraps.
Thickly slice the beef across the grain. Serve with wraps, lettuce,
tomato, onion and tzatziki.

STEAK WITH GRILLED MUSHROOMS AND ASPARAGUS

Ingredients

8 beef minute steaks

350g Swiss brown mushrooms, cleaned, trimmed, halved
1 bunch asparagus, trimmed
2 tablespoons chopped flat-leaf parsley
1 clove garlic, crushed

1 tablespoon toasted pine nuts

2 tablespoons balsamic vinegar
2 tablespoons olive oil

Whisk together olive oil, garlic, vinegar, salt and pepper in a

small bowl. Place mushrooms and asparagus on a large plate and
drizzle with oil mixture.
Set aside for 10 minutes. Heat a stovetop grill or barbecue over
high heat. Brush steak with a little extra olive oil and sprinkle
with salt and pepper. Cook for 1 minute on each side or until
cooked to your liking. Remove, cover with foil and keep warm.
Add mushrooms and asparagus to the grill and cook, turning
occasionally, for 3-4 minutes or until tender. To serve, place
vegetables on serving plates, top with steak and sprinkle with
parsley and pine nuts.

Method

MEXICAN BEEF LASAGNE

Ingredients

1 tablespoon olive oil

1 medium brown onion, finely chopped
600g lean beef mince
480g quesadilla meal kit (see note)
400g can red kidney beans, drained, rinsed
2 medium tomatoes, finely chopped
1/4 cup pickled jalapeno chillies, drained, finely chopped
1 1/3 cups reduced-fat grated tasty cheese

Method

Preheat oven to 200C/180C fan forced. Lightly grease a 6cmdeep, 20cm (base) square ovenproof dish.
Heat oil in a large frying pan over medium-high heat. Add onion.
Cook, stirring, for 3 minutes or until soft. Add mince. Cook,
stirring with a wooden spoon to break up mince, for 4 minutes or
until browned. Add seasoning, beans and 1/3 cup cold water.
Cook, stirring, for 2 to 3 minutes or until mixture has thickened.
Place 2 tortillas, trimming to fit, in prepared dish. Spread onethird of mince mixture over tortillas. Sprinkle with one-third of
the tomato and chillies. Sprinkle with 1/3 cup cheese. Repeat
layers, ending with tortillas. Spread salsa over tortillas. Sprinkle
with remaining cheese. Bake for 20 to 25 minutes or until golden.
Set aside for 10 minutes. Cut into pieces. Serve with guacamole,
chilli and lime wedges.

JAPANESE BEEF ROLLS

Ingredients

1 tablespoon vegetable oil

12 shiitake mushrooms, sliced
24 spears fresh asparagus, trimmed
8 thin-cut top round steaks
1/4 cup soy sauce
1 bunch green onions, green parts only

Heat the oil in a skillet over medium heat. Add the mushrooms,
cover and allow them to sweat over low heat until soft. Do not let
them brown. Meanwhile, bring a large pot or skillet of water to a

Directions

boil. Dunk the asparagus into the boiling water, then place into
ice water to stop the cooking. Set aside.
Preheat the oven broiler. Grease a broiling pan.
To construct the rolls, lay the steaks out flat. If your steaks are
thick, pound them to about 1/4 inch thickness. Brush soy sauce
onto the surface, then place a few mushrooms, a couple of green
onions and 3 asparagus spears at one end of each steak. Roll up
towards the other end to enclose, and secure each bundle with a
toothpick. Place the rolls seam side down on the broiling pan.
Roast under the preheated broiler until browned on top, about 3
minutes. Turn the rolls over and brown on the other side, 2 to 3
more minutes. Be careful not to over cook, this could burn the
steaks or make them tough to eat.

CHILLI BEEF QUESADILLAS

Ingredients

400g beef mince

1 tablespoon smoked paprika or
35g pkt taco seasoning
400g can chopped tomatoes
1 tablespoon olive oil
8 x 15cm-diameter flour tortillas
1/2 cup (40g) grated cheddar cheese
2 ripe avocados, halved, stoned, peeled, coarsely chopped
1/4 cup coriander leaves
Sour cream, to serve

Method

Heat a non-stick frying pan over high heat. Add beef and cook,
stirring with a wooden spoon to break up any lumps, for 5
minutes or until the mince changes colour. Add paprika and cook,
stirring, for 1 minute or until combined. Add tomatoes and cook,
stirring occasionally, for 5 minutes or until combined and
thickened slightly. Set aside for 5 minutes to cool.
Preheat oven to 120C. Heat 1 teaspoon of oil in a frying pan
over medium heat. Add a tortilla and spoon over one-quarter of
the mince mixture. Sprinkle with one-quarter of the cheese and
top with a tortilla. Use a spatula to press tortilla down. Cook for 1
minute or until golden. Turn quesadilla over and cook for a
further 1 minute or until golden. Transfer to an oven tray and
place in oven to keep warm. Repeat with remaining oil, tortillas,
mince and cheese.
Meanwhile, combine the avocado and coriander leaves in a small
bowl. Cut each quesadilla into wedges. Place on serving plates,
dollop with sour cream and top with avocado mixture. Serve
immediately.

5 MAIN DISH (PORK)

HERB AND SPICE CRUMBLE PORK

Ingredients

500g sweet potato (kumara), peeled, thinly sliced

2 tablespoons olive oil
4 pork cutlets
40g (1/4 cup) plain flour
90g (1 cup) dried breadcrumbs
2 teaspoons ground fennel
2 tablespoons chopped fresh continental parsley
2 eggs, lightly whisked
125ml (1/2 cup) vegetable oil

250g green round beans, trimmed, blanched

2 teaspoons red wine vinegar

Preheat oven to 190C. Place the sweet potato on a lined baking

tray. Drizzle with half the olive oil. Bake for 25 minutes or until
tender.
Meanwhile, use the flat side of a meat mallet to pound pork until
2cm thick. Place flour on a plate. Combine the breadcrumbs,
fennel and parsley on a plate. Dip the cutlets in flour and shake
off excess. Dip in egg, then in crumb mixture, pressing firmly to
coat. Heat vegetable oil in a frying pan over medium-high heat.
Cook the pork, in 2 batches, for 2-3 minutes each side or until
cooked through.
Place beans and sweet potato in a bowl. Combine vinegar and
remaining olive oil and pour over bean mixture. Toss to combine.
Serve with the pork.

Method

STICKY CHILLI PORK RIBS

Ingredients

800g American pork ribs

1/2 cup tomato sauce
1/3 cup hoisin sauce
1/3 cup hot chilli sauce
2 garlic cloves, crushed
salad leaves and sweet potato wedges, to serve
(To make sweet potato wedges, peel and cut 500g orange sweet
potato into wedges. Place in a microwave-safe bowl. Cover and
microwave on high (100%) for 3 minutes. Transfer to a baking
tray lined with baking paper. Bake at 210°C for 20 minutes
or until tender (or add to oven in step 3, above).

Method

Preheat oven to 160C. Line a large baking tray with baking

paper.
Cut each rack of ribs in half. Combine tomato sauce, hoisin
sauce, chilli sauce and garlic in a large bowl. Add ribs. Toss to
coat.
Arrange ribs in a single layer on baking tray, reserving any
remaining marinade. Cover with foil. Bake for 45 minutes.
Remove foil and increase temperature to 210C. Bake for 20
minutes, basting with reserved marinade halfway through
cooking, or until glazed and tender.
Remove ribs from oven. Cut into individual pieces. Serve with
salad and sweet potato wedges.

MEXICAN PULLED PORK

Ingredients

2 tablespoons olive oil

500g piece pork scotch fillet
2 medium brown onions, thinly sliced
3 garlic cloves, crushed
1 tablespoon ground cumin
2 teaspoons ground coriander
2 dried bay leaves
400g can diced tomatoes
8 flour tortillas
1 large avocado, sliced
1/2 cup fresh coriander leaves

2 long green chillies, thinly sliced

Lime wedges, to serve

Method

Heat half the oil in a heavy-based saucepan over medium-high

heat. Add pork. Cook, turning, for 3 to 4 minutes or until
browned. Transfer to a plate.
Heat remaining oil in pan. Add onion. Cook, stirring, for 7 minutes
or until softened. Add garlic, cumin, coriander and bay leaves.
Cook, stirring, for 1 minute or until fragrant. Stir in tomato and
1/2 cup cold water. Season with salt and pepper. Return pork and
juices to pan. Cover. Bring to the boil. Reduce heat to low.
Simmer, covered, for 1 hour 30 minutes or until pork is tender.
Remove pork from pan. Using 2 forks, shred pork. Bring sauce
mixture to a gentle boil. Boil for 6 to 8 minutes or until thickened.
Return pork to pan. Stir to combine.
Heat tortillas following packet directions. Top tortillas with pork
mixture, avocado, coriander and chilli. Serve with lime wedges.

PORK SAUSAGE WITH MUSHROOMS AND HERB BUTTER

Ingredients

400g parsnips, peeled

250g desiree potatoes, peeled
80ml (1/3 cup) pouring cream
1 tablespoon olive oil
4 pork and fennel sausages (see note)
1/2 bunch rocket, leaves torn in half
Dijon mustard, to serve
Mushrooms and herb butter

125g butter, softened

1 tablespoon finely chopped flat-leaf parsley

1
1
1
4
1

Preheat oven to 180C. To make mash, cut parsnips in half

lengthwise, then cut out the woody core. Cut potatoes and
parsnips into 2cm pieces, then place in a saucepan of cold water.
Bring to the boil, then simmer for 12 minutes or until vegetables
are tender. Drain, return the parsnips and potatoes to the pan
over medium heat and, using a potato masher, mash until
smooth. Add cream and stir to combine. Season with salt and
pepper. Cover until needed.
To make mushrooms, combine butter, herbs and garlic in a small
bowl and season. Place mushrooms, cap-side down, in a roasting
pan and place 1 heaped teaspoon of butter mixture on each
mushroom. Add onion to the pan and dot with remaining butter.
Roast for 25 minutes or until the mushrooms are tender.
Meanwhile, to cook sausages, heat oil in a large frying pan over
mediumhigh heat. Add sausages and cook, turning, for 5
minutes or until browned. Remove from pan and cut in half
lengthwise. Return to pan, cut-side down, and cook for a further
minute or until cooked through.
Divide mushroom mixture and rocket among plates and drizzle
with pan juices. Add mash and sausages, and serve immediately
with mustard.

tablespoon finely chopped chives

teaspoon finely chopped thyme leaves
clove garlic, crushed
x 10cm flat mushrooms, peeled, stalks trimmed
red onion, cut into wedges

Method

SIMPLE PORK PIES

Ingredients

500g good-quality pork sausages

1 apple, grated

1 tablespoon chopped flat-leaf parsley

Pinch grated nutmeg
2 1/4 cups (340g) plain flour
80g unsalted butter
1 egg, beaten, plus 1 egg yolk to glaze
Tomato chutney or sauce, to serve

Preheat the oven to 200C. Grease a 6-hole muffin pan.

Squeeze the sausage meat out of the casings into a bowl. Add
the apple, parsley and nutmeg, then season with salt and
pepper. Mix well to combine.
Sift flour into a bowl, add 1 teaspoon salt, and make a well in
centre.
Melt the butter with 100ml water in a pan over low heat, then
add to the flour and stir to combine.
Add the beaten egg and use your hands to bring the mixture
together to form a smooth ball.
Roll out the dough on a lightly floured board, then use a 10cm
pastry cutter to cut 6 rounds from the dough. Use rounds to line
the prepared muffin pan, leaving a slight overhang.
Divide the sausage mixture among the muffin holes. Bring the
remaining pastry together into a ball and re-roll. Use a 7cm
cutter to cut 6 lids from the dough. Brush the overhanging pastry
in the muffin holes with a little water, sit the lids on the filling,
then fold the overhang up around the edges and press in. Roll
any excess pastry into long thin strips and use to run around the
edge of each pie to form a decorative seal.
Brush the pies with beaten egg yolk and bake for 35 minutes or
until golden.
Cool slightly before removing from the pan. Cool completely
before packing. Serve with tomato chutney or sauce.

Method

6 MAIN DISH (CHICKEN)

CHILLI CHICKEN SKEWERS

Equipment

You'll need 8 skewers for this recipe.

Ingredients

2 tablespoons olive oil

2 long red chillies, roughly chopped
3 garlic cloves, roughly chopped
600g chicken tenderloins, halved lengthways
250g punnet cherry tomatoes, quartered
240g can cannellini beans, drained, rinsed
3/4 cup flat-leaf parsley leaves, chopped
1/2 red onion, thinly sliced
1 tablespoon red wine vinegar
2 bunches asparagus, trimmed
Olive oil cooking spray

Method

Soak skewers in a shallow dish of cold water for 30 minutes.

Drain.
Process 1 1/2 tablespoons oil, chillies and garlic in a food
processor. Pour into a glass bowl. Add chicken. Cover. Refrigerate
for 1 hour, if time permits. Thread onto skewers.
Combine tomatoes, beans, parsley and onion. Whisk together
remaining 2 teaspoons of oil, vinegar, and salt and pepper. Pour
over bean mixture. Toss.
Preheat a barbecue grill on high heat. Reduce heat to medium.
Spray asparagus with oil. Cook for 1 to 2 minutes, turning, or
until tender. Transfer to a plate. Cover. Cook skewers for 5
minutes, turning.
Arrange bean salad on serving plates. Top with asparagus and
skewers. Serve

SWEET CHILLIE WINGETTES

Ingredients

80ml (1/3 cup) sweet chilli sauce

2 tablespoons salt-reduced soy sauce
2 tablespoons warm water
750g chicken wing nibbles
Iceberg lettuce leaves, to serve

Method

Stir the sweet chilli sauce, soy sauce and water in a large bowl.
Add the chicken and toss to coat. Cover and place in the fridge
for 2 hours or overnight to marinate.
Preheat oven to 200C. Line a large baking dish with baking
paper. Place the chicken in a single layer in the dish. Pour over
the marinade. Bake, turning every 15 minutes, for 45 minutes or
until golden. Serve with lettuce leaves.
Top tip: To keep foods such as our Sweet Chilli Wingettes safely
chilled, add a frozen brickette or frozen fruit juice to the lunch
box.

LEMONGRASS CHICKEN ROLLS

Ingredients Nutrition

2 tablespoons lime juice

1 tablespoon lemongrass paste
1 1/2 teaspoons fish sauce

2 garlic cloves, crushed

650g chicken thigh fillets, trimmed
2 tablespoons white wine vinegar
1 1/2 teaspoons caster sugar
2 French shallots, peeled, halved, thinly sliced
2 small carrots, peeled, grated
1 Lebanese cucumber, seeded, cut into matchsticks
4 x 15cm-pieces French breadstick (baguette), split
65g (1/4 cup) whole-egg mayonnaise
1/4 teaspoon finely grated lime rind
1 teaspoon lime juice

Method

Combine lime juice, lemongrass, fish sauce and garlic in a dish.

Season with pepper. Add the chicken and turn to coat. Cover
and place in fridge for 10 minutes to marinate.
Meanwhile, whisk the vinegar and sugar in a bowl. Season. Stir
in shallot. Set aside for 5 minutes to develop the flavours. Stir in
carrot and cucumber.
Preheat a barbecue grill or chargrill on medium-high. Cook the
chicken, turning, for 10-12 minutes or until cooked. Transfer to a
plate. Cover. Rest for 5 minutes. Cut into 1cm-thick slices.
Cook bread on grill, turning, for 2 minutes or until warmed
through.
Combine mayonnaise, lime rind and juice in a bowl. Season.
Spread over bread. Fill with chicken and salad.

POLENTA CHICKEN WITH CORN SALSA

Ingredients Nutrition

2 tablespoons instant polenta

4 x 180g chicken breast fillets

2 tablespoons olive oil, plus extra to brush

1 roasted capsicum, chopped
1 small red chilli, seeds removed, finely chopped
400g can corn kernels, drained
3 spring onions, thinly sliced
1 1/2 tablespoons lime juice, plus wedges to serve
1/4 cup chopped coriander leaves
1 bunch watercress

Method

Preheat oven to 200C. Line a baking tray with baking paper.

Spread the polenta out on a plate. Brush the top of the chicken
with a little oil and season, then press the oiled side into the
polenta to coat well.
Heat 1 1/2 tablespoons oil in a large non-stick frypan over
medium- high heat. Cook chicken, polenta-side down, for 3-4
minutes until golden and crisp. Transfer a baking tray, polentaside up, and bake for 15-20 minutes until cooked through.
Meanwhile, combine capsicum, chilli, corn, spring onion, lime
juice, coriander and remaining 2 teaspoons oil in a bowl.
Season.
Serve chicken with corn salsa, lime and watercress sprigs.

ORANGE AND SOY CHICKEN

Ingredients

5 lbs boneless skinless chicken breasts

34 cup soy sauce
1 large orange, juice and zest of
4 cloves garlic, chopped
1 cup canola oil

2 tablespoons sesame oil

10 dashes fresh black pepper

Directions

Mix everything but the chicken in a 1 quart container with a lid,

shake vigorously to mix If the breasts are very large cut into
even sized pieces, I end-up with around 4 oz portions.
Place in a couple plastic bags and pour marinade over them.
Marinate 4-48 hours.
Broil on a rack, 2" under the element, about 7 minutes per side.
Do not crowd the broiler, there should be 1-2 inches of space
around each breast.
It takes 3 batches for me to do 5 lbs.
Allow to cool for 5-10 minutes before cutting Try not to eat it all
in one sitting, save some for the next couple meals.

BUFFALO CHICKEN WITH GREEN SALAD

Ingredients

1 whole Boneless Skinless Chicken Breast

Salt And Pepper, to taste
2 Tablespoons Olive Oil
2 Tablespoons Butter
1/2 cup Louisiana Hot Sauce (Frank's, Etc.)
Salad Greens: Iceberg, Romaine, Mixed Greens
1/2 cup Blue Cheese Dressing
Extra Blue Cheese Crumbles
Celery Hearts, Leaves Intact

With a sharp knife, carefully slice the chicken breast in half from
top to bottom---meaning you'll have two similarly-sized chicken
breasts that are much thinner. Heat olive oil and butter in a
small skillet over medium-high heat. Salt and pepper both sides
of the chicken breast pieces and pan fry them on both sides
until they're done. Get as much golden brown color on the

Directions

chicken as you can. When it's done, remove the chicken from
the skillet and pour off any excess fat/oil (but don't clean the
pan.)
Return the chicken to the skillet and pour over the hot sauce.
Turn the chicken to coat it on both sides and let it sit in the
sauce while you prepare the other ingredients. (Heat should not
be on under the skillet.)
Toss the lettuce in a large bowl with just enough salad dressing
to lightly coat it (thin the dressing with a little milk if it's too
gloopy.) Heap tossed salad into two individual bowls. Sprinkle
blue cheese crumbles over the top. Slice the chicken into thin
slices (on the bias) and arrange them over the top of each salad.
(Dip the slices back into the sauce if necessary to really coat
them.)
Top the whole thing with more blue cheese crumbles and serve
with celery hearts.

10 DESSERT
BAKED LEMON MERINGUE PIE

Ingredients Nutrition

1 3/4 cups plain flour

1/2 cup almond meal (ground almonds)
1/3 cup icing sugar mixture
175g butter, chilled, chopped
2 egg yolks
2 tablespoons iced water, approximately

5 eggs, lightly beaten

1/2 cup caster sugar
1 cup pure cream
2 teaspoons finely grated lemon rind

Lemon filling

1/2 cup lemon juice

Meringue

4 egg whites
1 cup caster sugar

Method

Process flour, almond meal, icing sugar and butter until mixture
resembles fine breadcrumbs. Add yolks and water. Process until
dough just comes together. Turn out onto a lightly floured
surface. Knead until just smooth. Shape into a disc. Wrap in
plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 200C/180C fan-forced. Grease a 4cm-deep,
23.5cm (base) round, loose-based fluted flan tin. Roll out pastry
between 2 sheets of baking paper until 3mm thick. Line base
and side of prepared pan with pastry. Trim edge. Refrigerate for
15 minutes.
Place prepared tin on a baking tray. Line pastry case with
baking paper. Fill with ceramic pie weights or uncooked rice.
Bake for 10 minutes. Remove weights or rice and baking paper.
Bake for 10 minutes or until light golden. Cool pastry case.
Reduce oven temperature to 180C/160C fan-forced.
Make lemon filling Whisk eggs, sugar, cream, lemon rind and
lemon juice in a bowl. Stand for 5 minutes. Pour mixture into
pastry case. Bake for 25 to 30 minutes or until filling is just set.
Cool for 15 minutes.
Make Meringue Using an electric mixer, beat egg whites until
stiff peaks form. Gradually add sugar, 1 tablespoon at a time,
beating constantly until sugar dissolves and mixture is thick
and glossy. Spoon meringue over filling. Bake for 5 minutes or
until meringue is golden ( Cool lemon meringue pie. Place in an
airtight container. Freeze for up to 2 months. Thaw in the fridge
overnight.). Serve.

CHOCOLATE BANOFFE PIE

Ingredients

250g McVitie's Digestive biscuits

125g butter, melted
300ml ctn thickened cream
30g bar Cadbury Flake, crumbled
46g bar Cadbury Picnic, chopped
53g bar Snickers, chopped
380g can Nestle Caramel Top 'n' Fill
3 bananas, sliced

Method

Process the biscuits in a food processor until fine crumbs form.

Add the butter and process until well combined. Press the
biscuit mixture evenly over the base and side of a 3cm-deep,
23cm (base measurement) fluted tart tin, with removable base.
Place in the fridge for 1 hour to chill.
Transfer the biscuit base to a serving plate. Use an electric
beater to beat the cream in a bowl until soft peaks form.
Combine the Flake, Picnic and Snickers in a bowl.
Spread caramel over biscuit base. Arrange banana, in a single
layer, over caramel. Top with the cream and chocolate mixture.

CHOCOLATE AND MINT CHEESECAKE

Ingredients

185g unsalted butter, melted

1/4 cup (25g) good-quality cocoa, sifted

1 cup (220g) caster sugar
2 eggs
1 cup (150g) plain flour, sifted
50g dark chocolate, melted, cooled

Mint topping

1/3 cup (75g) caster sugar

1 bunch mint, leaves picked
250g cream cheese
3 eggs
1/2 teaspoon peppermint extract (see note)
100ml thickened cream
2-3 drops green food colouring

Method

Preheat the oven to 160C and grease and line a 20cm square
loose-bottomed cake pan with baking paper.
Place butter, cocoa, sugar, eggs and flour in a bowl and mix
well to combine. Press firmly into the prepared pan and bake
for 15 minutes or until set. Allow to cool completely.
Meanwhile, for the mint topping, place sugar, mint and 1/2 cup
(125ml) water in a saucepan over low heat and stir until the
sugar dissolves. Increase heat to medium and simmer for 3
minutes, then set aside to cool completely. Strain the sugar
syrup into a jug, discarding the solids. Place the cream cheese
in a food processor and whiz for a few seconds to soften. Add
cooled sugar syrup, eggs, peppermint extract, cream and food
colouring and process until smooth.
Pour the cheesecake mixture into cake pan then tightly wrap
the base of the pan with foil to make it watertight. Place the
cheesecake in a deep baking dish and fill with enough boiling
water to come halfway up the sides of the cake pan. Bake for
25 minutes or until topping is just set the cake may have a
slight wobble but it will firm on cooling. Remove from the oven
and cool completely, then chill for 2 hours or until firm.
Cut cheesecake into slices, drizzle over the cooled melted
chocolate and serve.

CHOCOLATE MOUSSE IN MINUTES

Ingredients

300g good-quality dark chocolate, roughly chopped

3 eggs
1/4 cup (55g) caster sugar
1 tablespoon good-quality cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve
Grated chocolate, to serve

Place the chocolate in a heatproof bowl over a pan of gently

simmering water (don't let the bowl touch the water). Stir until
melted. Remove bowl from heat and set aside to cool slightly.
Place eggs and sugar in a large bowl and beat with electric
beaters for 5 minutes, or until mixture is pale, thick and doubled
in volume. Fold in cooled chocolate and cocoa powder until
combined.
In a separate bowl, whip cream until thickened (be careful not to
over-beat). Use a large metal spoon to carefully fold the cream
into the chocolate mixture, trying to keep the mixture as light as
possible. Spoon into 6 serving glasses and chill in fridge for at
least 1 hour. Remove from fridge 15 minutes before serving, then
top with extra whipped cream and grated chocolate to serve.

Method

STICKY DATE PUDDING

Ingredients

250g pitted dates, chopped

1 teaspoon bicarbonate of soda

1 1/2 cups boiling water
125g butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups White Wings Self-Raising Flour, sifted

Caramel sauce

1 cup brown sugar

300ml thickened cream
1/2 teaspoon vanilla extract
60g butter

Method

Preheat oven to 180C. Grease and line the base of a 7cm deep,
22cm (base) cake pan.
Place dates and bicarbonate of soda into a bowl. Pour over
boiling water. Allow to stand for 20 minutes.
Using an electric mixer, beat butter, sugar and vanilla until pale
and creamy. Add eggs, 1 at a time, beating well after each
addition. Using a large metal spoon, fold through date mixture
and flour until well combined.
Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes
or until a skewer inserted into the centre comes out clean. Turn
onto a plate.
Make sauce Combine all ingredients in a saucepan over medium
heat. Cook, stirring often, until sauce comes to the boil. Reduce
heat to medium-low. Simmer for 2 minutes.
Pierce pudding all over with a skewer. Pour 1/2 cup of warm
sauce over warm pudding. Stand for 10 minutes. Cut into
wedges. Serve with remaining sauce.

NAPOLEON

Ingredients

1 1/2 (17.5 ounce) packages frozen puff pastry sheets, thawed

1/4 cup cornstarch
4 cups milk, divided
1/3 cup cake flour
7/8 cup white sugar, divided
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1 (12 ounce) jar apricot jam
3 cups sifted confectioners' sugar
1 tablespoon lemon juice

Directions

Preheat oven to 350 degrees F (175 degrees C).

Roll out three sheets of puff pastry, each to the same size and a
thickness of 1/8 inch. Prick with a fork, and place on baking
sheets.
Bake in preheated oven until golden, about 10 minutes.
In a medium bowl, combine cornstarch and 1/2 cup milk with
fingers until smooth. Stir in cake flour and half the sugar. Beat in
egg yolks. Set aside.
In a saucepan over medium heat, bring remaining milk and
remaining sugar to a rolling boil. Stir in egg yolk mixture;
continue stirring and bring to a boil again. Remove from heat and
stir in butter and vanilla. Let cool.
In a small saucepan or in the microwave, heat the jam until
runny.
Place one sheet of pastry on a board. Spread with cooled pastry
cream to a thickness of 1/2 inch. Place a second pastry sheet
over the cream. Brush with fruit glaze. Spread remaining pastry

cream over glaze. Top with final pastry sheet and gently
compress layers, using a baking sheet to press.
To make icing, beat together confectioners' sugar and lemon
juice with enough of the egg whites to make a creamy
consistency like that of a cream soup. Working quickly, color a
small portion of the frosting with red food coloring. Frost the top
and sides of the assembled pastry with white icing. Pipe parallel
lines of red icing on top of dessert, then draw a pick or knife
crosswise through icing to make the traditional design. Let icing
set before cutting into bars.

CHOCOLATE MOUSSE BOX

Ingredients

Canola oil spray

5 eggs
155g (3/4 cup) caster sugar
2 teaspoons vanilla bean paste
50g (1/3 cup) self-raising flour
21/2 tablespoons Cocoa Powder
1/2 teaspoon baking powder
150g 70% cocoa dark chocolate, chopped
50g butter

Mousse

2 eggs, separated

60g (1/3 cup) icing sugar mixture, sifted

100g 70% cocoa dark chocolate, melted, cooled
2 tablespoons Frangelico liqueur
300ml ctn double cream

Method

Preheat oven to 180C. Spray two 2cm-deep, 22.5 x 33cm

Swiss roll pans with oil. Line with non-stick baking paper.
Use an electric beater to beat the eggs, sugar and vanilla in a
bowl until thick and pale. Combine flour, cocoa powder and
baking powder in a bowl. Sift one-third of the flour mixture over
the egg mixture. Use a large metal spoon to fold until just
combined. Repeat, in 2 more batches, with the remaining flour
mixture. Divide evenly between prepared pans and smooth the
surfaces. Bake for 15 minutes or until the cakes spring back
when lightly touched. Set aside in the pans on a wire rack to
cool completely.
Meanwhile, to make the mousse, use an electric beater to beat
the egg yolks and icing sugar in a bowl until thick and pale.
Beat in the chocolate and Frangelico. Whisk the cream in a bowl
until soft peaks form. Use a large metal spoon to gently fold the
cream into the chocolate mixture. Use an electric beater to
beat the egg whites in a clean, dry bowl until soft peaks form.
Fold one-third of the egg white into the chocolate mixture.
Repeat, in 2 more batches, with remaining egg white. Cover
surface with plastic wrap.
Spray a 7.5cm-deep, 8.5 x 17cm loaf pan with oil and line with
plastic wrap. Turn the cakes onto a sheet of non-stick baking
paper. Remove the top sheets of paper. Line the base and sides
of the prepared loaf pan with cake, cutting to fit. Reserve
excess cake. Cut two 8.5 x 17cm rectangles from the reserved
cake.
Spoon half the mousse over the cake base and smooth the
surface. Top with 1 cake rectangle, pressing down gently. Spoon
over the remaining mousse and smooth the surface. Top with
the remaining cake rectangle and press down gently. Wrap in
plastic wrap and place in the fridge for 4-6 hours or overnight to
set.
Stir the chocolate and butter in a saucepan over low heat until
chocolate melts and the mixture is smooth. Turn the cake onto
a serving platter and pour over the chocolate sauce.

TIRAMISU

Ingredients

*6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment,

beat egg yolks and sugar until thick and pale, about 5 minutes.
Add mascarpone cheese and beat until smooth. Add 1
tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and rum. Dip
each ladyfinger into espresso for only 5 seconds. Letting the
ladyfingers soak too long will cause them to fall apart. Place the
soaked ladyfinger on the bottom of a 13 by 9 inch baking dish,
breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the
ladyfingers. Arrange another layer of soaked ladyfingers and top
with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2
hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings.

Directions

BANOFFEE PIES

Ingredients

225g digestive biscuits

120g butter, melted
1 x 397g tin Nestl Carnation caramel
1 x 300ml pot double cream
3 ripe bananas, finely sliced

banana chips (optional)

chocolate shavings

Crumble the biscuits into a blender and blitz until you have fine
crumbs. Add the melted butter and pulse again to combine.
Spoon the mixture evenly between 8 individual fluted, loosebottomed tart tins (9cm). Alternatively, make one big Banoffee
pie, using a 20cm fluted, loose-bottomed tart tin. Press the
mixture in firmly you can use a teaspoon for this - and
refrigerate for at least half an hour.
Spread the caramel over the base of the tarts not quite to the
edges. Arrange a layer of bananas on top of the caramel.
Whip the cream until is has just reached soft peaks. Dollop onto
the tarts to give a pillowy effect.
Remove the tarts from the tins Poke one banana chip into the
centre of each tart and scatter with chocolate shavings.
Chocolate shavings
Make chocolate shavings using a block of chocolate and a potato
peeler.
Getting the tart out
The easiest way to remove a tart from a loose-bottomed tin is to
find a glass that is narrower than the hole in the base of the tin,
place the tin on top of the downturned glass and allow the sides
to drop down so the tart is simply resting on the base. Take it off

To serve
Method

the glass and use a thin metal fish slice to ease the base of the
tart off and slide onto a plate.

ROASTED STRAWBERRY CRUMBLE

Ingredients

375g strawberries, hulled, halved

2 tablespoons caster sugar
1/2 cup plain flour
35g butter
2 tablespoons flaked almonds
Vanilla custard, to serve

Preheat oven to 220C/200C fan-forced. Lightly grease a 16cm x

26cm shallow roasting pan. Add strawberries and half the sugar.
Toss to coat.
Combine flour and remaining sugar in a medium bowl. Add
butter. Using fingertips, rub butter into flour mixture until mixture
resembles breadcrumbs. Add almonds. Stir to combine. Sprinkle
over strawberry mixture, pressing dough together with fingers to
make small lumps.
Bake for 15 minutes or until top is golden and crisp. Serve with
vanilla custard.

Method

10 COCKTAILS
STRAWBERRY VODKA CUP

Ingredients

1kg strawberries, hulled, plus sliced berries to serve

1/2 cup (125ml) white balsamic condiment (from supermarkets)
1 cup (220g) caster sugar
200ml vodka (or more if you like)
1L (4 cups) soda water
Ice cubes and mint leaves, to serve

Roughly chop berries in a food processor, then transfer to a bowl

with vinegar. Cover and chill for at least 4 hours or overnight.
Strain through a fine seive over a bowl, stirring to allow the liquid
to drip through until you have about 1 cup (250ml) liquid.
Simmer liquid and sugar in a pan over medium heat for 5
minutes until reduced slightly. Cool syrup in fridge. To serve, pour
syrup into a tall jug, add vodka, ice and soda, then garnish with
mint and berries.

Method

CHILLED MULLED WINE

Ingredients

1L (4 cups) light red wine (such as pinot noir or tarrango)

55g (1/4 cup) caster sugar
1 orange, quartered, each quarter thinly sliced crossways
10 whole dried cloves
2 x 7cm cinnamon sticks

1 vanilla pod, split

2 tablespoons Cointreau liqueur
8 strawberries, hulled, washed, quartered Ice, to serve

Combine wine, sugar, orange, cloves, cinnamon and vanilla in a

medium saucepan over medium heat. Cook, stirring, for 2
minutes or until sugar dissolves. Bring to the boil. Remove from
heat. Set aside for 30 minutes to infuse.
Add Cointreau to the wine mixture and stir to combine. Transfer
to a jug and place in the fridge for 2 hours to chill.
Add strawberries to the wine mixture. Divide ice among serving
glasses. Pour over mulled wine and serve immediately.

Method

YULE MULE COCKTAILS

Ingredients

9 limes
750ml vodka
crushed ice
3 x 750ml bottles ginger beer, chilled

Juice 6 limes. Cut remaining 3 limes into small wedges. Pour

vodka and 1 cup lime juice into a carafe or jug. Stir to combine.
Half-fill twelve 300ml-capacity highball glasses with crushed ice.
Pour over 1/3 cup vodka mixture. Top with ginger beer and lime
wedges. Serve.

Method

GUAVA AND LIME COCKTAIL

Ingredients

2 limes, coarsely chopped

1 x 1L btl guava nectar
250ml (1 cup) ginger beer, chilled
125ml (1/2 cup) white rum
Crushed ice, to serve

Place the lime in a mortar and use a pestle to gently pound until
crushed.
Place the guava nectar, ginger beer, rum, lime and any juice
from the mortar in a large jug. Stir until combined.
Fill serving glasses with ice. Pour the guava mixture evenly
among the glasses. Serve immediately.

Method

CHAMPAGNE PASSION COCKTAIL

Ingredients

60ml (1/4 cup) fresh passionfruit pulp

2 teaspoons caster sugar
375ml (1 1/2 cups) chilled sparkling wine

Combine the passionfruit and sugar in a jug and stir until the
sugar dissolves.
Pour the sparkling wine among the serving glasses. Spoon over
the passionfruit mixture and serve.

Method

PIMMS COCKTAIL

Ingredients

4 cups ice cubes

1 lemon, cut into thin slices
160ml Pimm's No. 1
125ml lemonade, chilled
125ml ginger ale, chilled
1/2 Lebanese cucumber, cut into thin strips

Place 1/2 the ice into a 1-litre capacity jug. Add lemon slices.
Pour in Pimm's, followed by lemonade and ginger ale. Stir with a
swizzle stick to combine.
Divide remaining ice among four tall glasses. Place a piece of
cucumber in each glass then fill with cocktail. Serve.

Method

FROZEN MANGO MARGARITA

Ingredients

2 x 300g pkts frozen mango cheeks

250ml (1 cup) silver tequila
160ml (2/3 cup) fresh lime juice
160ml (2/3 cup) Cointreau liqueur
100g (1/2 cup) caster sugar
2 cups ice cubes

Method

Place half the mango, tequila, lime juice, Cointreau, sugar and
ice in the jug of a blender and blend until smooth. Pour evenly
among half the serving glasses. Repeat with the remaining
mango, tequila, lime juice, Cointreau, sugar and ice. Serve
immediately.

ALEGRIA

Ingredients

2 oranges, cut into 8 wedges

1 ruby red grapefruit, coarsely chopped
2 tablespoons caster sugar
1 cup crushed ice
125ml (1/2 cup) white rum
125ml (1/2 cup) limoncello
125ml (1/2 cup) chilled tonic water

Place the orange, grapefruit and sugar in a plastic bowl. Use the
end of a rolling pin to pound until lightly crushed.
Divide orange mixture among serving glasses. Top with ice. Pour
over the rum, limoncello and tonic water to serve.

Method

CRANBERRY COOLER

Ingredients

Ice cubes, to serve

200ml vodka
100ml lime juice, plus the pared rind of 1 lime, cut into strips, to
serve
1L (4 cups) cranberry juice

Method

Place the ice cubes in a tall serving jug. Pour in the vodka, lime
juice and cranberry juice, then stir until combined.
Pour the cranberry cooler into tall glasses, top with a twist of lime
rind, then serve immediately.

LYCHEE AND MINT SPARKLING COCKTAIL

Ingredients

560g can lychees in syrup, drained

1/4 cup fresh mint leaves
750ml sparkling white wine, chilled

Method

Divide lychees and mint between 8 champagne glasses.

Top with wine. Serve.

18WINES AND BEVERAGES

GIMLET

Ingredients

2.5 oz Gin
.5 oz Lime juice
.5 oz Simple syrup (one part sugar, one part water)
Garnish: Lime wheel
Glass: Cocktail or Old Fashioned

Add all the ingredients to a shaker and fill with ice. Shake, and
strain into a chilled cocktail glass or an Old Fashioned glass filled
with fresh ice. Garnish with a lime wheel.
(You can substitute 1 oz lime cordial, such as Roses Lime Juice,
for both the lime juice and simple syrup.)

Method

JASWANT SHERBET

Ingredients

1
3
2
2
3

Dissolve the sugar in the water, not letting it come to a boil.

When sugar is dissolved, increase the heat and bring to a boil.

kg sugar
litres water
Tbsp milk
Tbsp lemon juice
cups hibiscus-broken petal

Method

Add the milk and continue to cook till scum forms on the sides,
which you should skim off.
Add the lemon juice and continue to cook till one thread
consistency is reached.
Turn off the heat and add the flowers, and cover immediately.
Leave it overnight.
Strain and store in bottles.
Key Ingredients: lemon juice, sugar, milk

ORANGE LIQUEUR

INGREDIENTS

3 large oranges
3 cups vodka
1 13 cups superfine sugar

Wash the oranges well with soap and water.

Pare very thinly the bright-colored rind from the oranges (no
white).
Blot the peel on paper towels to remove any excess oil.
Put the peel in a 4 cup screw-top jar.
Add 2 cups vodka.
Close jar.
Store in a cool, dark place for 2 days or until the vodka has
absorbed the flavor.
Remove the peel and add the remaining vodka, along with the
superfine sugar.
Close the jar and store in a cool dark place at least 1 month to
age.

DIRECTIONS

HOT FRUIT PUNCH

Ingredients

6 cups water, divided

2 individual tea bags
1 cup sugar
1 cup orange juice
1/2 cup lemon juice
1/2 cup white grape juice

Bring 1 cup water to a boil. Add tea bags; steep for 5 minutes.
Discard tea bags. Stir in sugar until dissolved.
In a Dutch oven, combine the remaining water, juices and tea;
heat through. Serve warm. Yield: 2 quarts.

Directions

GINGER FIZZ

Ingredients

1 3"-piece ginger, peeled, thinly sliced

cup raw or granulated sugar

Cocktails

2 750-ml bottles Prosecco, chilled

8 thin clementine or orange slices

Directions
Ginger Syrup

Bring ginger, sugar, and cup water to a boil in a small

saucepan; reduce heat and simmer 5 minutes. Let cool. Strain
syrup through a fine-mesh sieve into a small jar or bowl; discard
ginger.
Do Ahead: Syrup can be made 1 week ahead. Cover and chill.

Cocktails

Pour oz. ginger syrup in each coupe glass. Dividing evenly, top
off with Prosecco (about 5 oz. per glass) and garnish each with a
clementine slice.

GIN FIZZ

Ingredients

2 ounces gin

3/4 ounce fresh lemon juice

1 teaspoon superfine sugar or simple syrup
Cold club soda
Sprig of mint

Shake the gin, lemon juice, and sugar with ice; then strain into a
10-ounce highball glass filled with ice. Add club soda to fill, and
garnish with a mint sprig.

Directions

RUM PUNCH

INGREDIENTS

1 cup fresh lime juice

1 cup grenadine syrup
2 cups white rum
1 cup dark rum
2 cups pineapple juice
2 cups orange juice
1 pinch nutmeg
orange slice (to garnish)

DIRECTIONS

Mix all ingredients together in a pitcher or punch bowl.

Chill in the refrigerator for at least 1 hour before serving.
Add ice if desired.
Garnish with nutmeg and orange slices.

CHOCOLATE HAZELNUT MILKSHAKE

Ingredients

3 scoops vanilla ice cream, plus one to float on top

3tbsp Nutella spread
100ml (3fl oz) cold milk
Flake chocolate bar, crumbled
hazelnuts, toasted and finely chopped

In a large, tall glass combine the ice cream, Nutella and milk with
a stick blender until smooth and thick. Float of scoop of ice
cream on top and scatter with the crumbled chocolate and
chopped nuts.

DIRECTIONS

GINGER LITCHI LEMONAT

Ingredients

1/2 cup ginger (minced)

1/2 cup fresh lemon juice
Some ice cubes
1 glass lychee juice
1 cup grapes

1/2 cup chia seeds

Mint leaves
Pinch of salt

Method

In a jar, put minced ginger, lemon juice and lychee juice.

Add some ice, salt to taste and blend it well.
Pour it in a jar. Add sliced grapes and chia seeds to it. Mix it well
with spoon.
Finally garnish it with some mint leaves and serve chilled.
Key Ingredients: ginger, lemon juice, salt, grapes, mint leaves,
lychee, chia seeds