This wonderful festive cheesecake has Christmas colours and tastes sensational!
200g packet digestive biscuits
85g unsalted butter, melted
500g cream cheese
100ml Dairy Farmers Thickened Cream
200g caster sugar
1 1/2 tsp vanilla bean paste*
300g Dairy Farmers Sour Cream
150g Dairy Farmers Traditional Natural Yogurt
300g frozen cranberries
2 tbs port
1 tsp arrowroot
8 small rosemary sprigs dusted with icing sugar, to garnish
Preheat oven to 180°C.
Process biscuits to fine crumbs in a food processor. Add butter and whiz to combine. Press evenly into the base of a 20cm springform cake pan and chill while you make the filling.
Place cheese, thickened cream, eggs, 100g caster sugar and 1 teaspoon of vanilla bean paste in the (cleaned) food processor, and process until smooth. Spread filling over biscuit base.
Bake for 30 minutes or until filling has set. Remove cake from oven and set aside to cool for 15 minutes.
Meanwhile, combine sour cream, yoghurt, another 50g caster sugar and remaining vanilla paste. Spread over cake, then return to oven for a further 10 minutes. Set aside to cool, then refrigerate for at least 4 hours or overnight.
Place remaining 50g sugar, cranberries and port in a saucepan over low heat. Cover and cook for 5 minutes. Remove lid and stir.Continue to cook until the cranberries give off their juice. Stir arrowroot into a dash of the juice, then add to pan with berry mixture and continue to cook until the mixture thickens. Remove from the heat and cool.
To serve, top cake with cranberry sauce and garnish with the dusted rosemary sprigs.
Christmas florentine bars
Share the love at Christmas with beautiful hand-made baked goodies as gifts.
3 cups cornflakes
1/4 cup currants
1/4 cup sultanas
1/4 cup plain flour
80g packet pistachio kernels, chopped
100g packet mixed glacé cherries, chopped
395g can sweetened condensed milk
70g dark chocolate, melted
Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3cm-deep, 16cm x 26cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.
Place cornflakes in a snap-lock bag. Seal. Using hands, lightly crush. Transfer to a bowl.
Add currants, sultanas, flour, pistachios, cherries and condensed milk. Stir to combine. Spoon into prepared pan. Using the back of a spoon, press mixture into pan. Bake for 25 minutes or until dark golden and firm. Cool completely in pan.
Cut into squares. Transfer to a wire rack over a baking tray. Spoon chocolate into a small snap-lock bag. Snip off 1 corner. Pipe chocolate in a zigzag pattern across squares. Set aside to set.
Gingerbread snowflakes and stars
Christmas traditions are delightful, especially for those with a sweet tooth. Here is a classic from around the world to make the season bright.
125g butter, softened
1/2 cup (100g) brown sugar
1/2 cup (125ml) golden syrup
1 egg yolk
2 1/2 cups (375g) plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 1/2 cups (230g) pure icing sugar
1 tsp lemon juice
1 eggwhite, lightly whisked
Preheat oven to 180°C. Line 2 oven trays with baking paper.
Use an electric mixer to beat the butter, sugar and golden syrup in a bowl until pale and creamy. Add egg yolk and beat until just combined. Sift over the flour, bicarbonate of soda, ginger, cinnamon and cloves; use a wooden spoon to stir to combine. Turn onto a lightly floured surface and gently knead until smooth.
Roll dough out on a lightly floured surface to 3mm thick. Use 5cm snowflake and star pastry cutters to cut out shapes from dough. Place on the prepared trays.
Bake in preheated oven, swapping trays halfway through cooking, for 10-12 minutes or until lightly golden. Remove from the oven and set aside on the trays to cool.
To make the royal icing, sift the icing sugar into a small bowl. Add the lemon juice and enough of the eggwhite to form a firm paste. Place in a piping bag fitted with a 1mm nozzle. Pipe royal icing onto the gingerbread biscuits. Set aside for 1 hour to set. Store in an airtight container for up to 2 weeks.
Christmas plum pudding with crème anglaise
Guests will rave about this Christmas plum pudding and it’s sure to become a family favorite.
250g butter, chopped
1 cup CSR Brown Sugar
750g Sunbeam Mixed Fruit
1/2 cup chopped Sunbeam Pitted Prunes
3/4 cup pitted, chopped dates
1 cup brandy
1 cup White Wings Plain Flour
1 tsp. Master Foods Ground Mixed Spice
1/2 tsp. Master Foods Ground Cinnamon
1/2 tsp. Master Foods Ground Nutmeg
1/2 tsp. bicarbonate of soda
1/2 cup Lucky Slivered Almonds
1 cup fresh white breadcrumbs
Crème anglaise (see related recipe), to serve
Fresh raspberries, to serve
Icing sugar, to serve
1. Beat butter and sugar together until light and creamy. Add eggs, one at a time, beating well after each addition. Add all fruit, brandy, sifted dry ingredients, almonds and breadcrumbs, and combine well.
2. Grease a 2-litre-capacity pudding basin. Spoon in mixture, cover with baking paper and secure with string. Cover with foil and basin lid.
3. Place pudding in a large pot with enough boiling water to reach halfway up the side of basin. Cover pot and simmer for 6 hours, ensuring water level remains constant by adding more boiling water as necessary.
4. Carefully remove pudding basin from water and set aside to cool. Cover basin with foil and place in the fridge until ready to serve.
5. On day of serving, re-boil pudding as above for 2 1/2 hours. Pour over crème anglaise, top with raspberries and dust with icing sugar, to serve.
Low-fat penne boscaiola with asparagus
Concerned about the fat content of your family meals? Worry no more with this quick pasta recipe.
350g dried whole meal penne pasta 1 tablespoon corn flour 1/2 cup salt-reduced chicken stock 250ml tub Philadelphia 60% less fat cream for cooking 2 teaspoons olive oil 125g 98% fat-free rind less shortcut bacon, chopped 250g button mushrooms, sliced 2 garlic cloves, crushed 2 green onions, sliced 1 bunch asparagus, trimmed, cut into 1cm-thick slices 3/4 cup fresh green peas 1/2 cup fresh flat-leaf parsley leaves, chopped 1 teaspoon finely grated lemon rind
· Cook pasta in a saucepan of boiling water, following packet directions, until tender. Drain
· Meanwhile, place corn flour in a bowl. Add half the stock. Stir until smooth. Add cream and remaining stock. Whisk until smooth. Heat oil in a large, deep frying pan over medium heat and add bacon. Cook and stirring for 4 minutes or until golden Add mushrooms and garlic. Cook and stirring for 5 minutes or until mushrooms are tender Add onion and asparagus. Cook, stirring for 2 minutes or until onion is tender
· Add cream mixture and peas to pan. Bring to boil. Reduce heat to medium-low. Cook, stirring for 2 to 3 minutes or until thickened and asparagus is tender. Add pasta, parsley and lemon rind. Toss to combine. Season with salt and pepper to Serve.
Pasta with roast pumpkin and rocket pesto
Pasta with roast pumpkin and rocket pesto is a hearty dinner perfect for a cozy Friday night in. Cook this dish for a chance to win in The Great Aussie Dinner Debate!
600g butternut pumpkin, peeled, seeded cut into 2cm pieces
100g Persian feta, crumbled
80g baby rocket leaves
1 bunch rocket, coarsely chopped
1/2 cup basil leaves
2 garlic cloves, chopped
50g pine nuts
1/2 cup (40g) finely grated parmesan
1/2 cup (125ml) olive oil
1. Preheat oven to 200°C. Line an oven tray with baking paper. Place the pumpkin on the tray and drizzle with oil. Season to taste with salt and pepper. Bake in oven for 20 minutes or until golden and tender.
2. Meanwhile, to make the rocket pesto, place the rocket, basil, garlic, pine nuts and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream and process until well combined Season to taste.
3. Cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. Drain well and transfer to a large bowl.
4. Add half the pesto to the pasta with the pumpkin, feta and rocket leaves. Gently toss until just combined. Divide among bowls. Drizzle with remaining pesto.
Salami, broccoli & cabbage pasta
For a vegetarian alternative, omit the salami and add the flavorsome broccoli stems; just peel them first.
1 (400g) head broccoli
350g white cabbage
200g sliced sopressa salami (see top tip)
1 long red chili
4 anchovy fillets (optional)
2 cloves garlic
2 tbsp. extra virgin olive oil, plus extra, to serve
1 bunch parsley
40g grated parmesan
80g toasted pine nuts
1. Bring a saucepan of salted water to the boil over high heat. Meanwhile, cut broccoli into florets and finely shred cabbage. Cut salami into 1cm-wide strips. Cut chili in half lengthwise, remove seeds, and then thinly slice widthwise. Finely chop anchovies, if using, then peel and finely chop garlic with tps. salt.
2. Cook pasta in boiling salted water for 8 minutes or until al dente. Meanwhile, heat the oil in a large frying pan over medium high heat. Add salami, chili, anchovies and garlic. Cook, stirring, for 3 minutes or until fat from salami is rendered. Add cabbage and toss for 2 minutes or until slightly wilted. Remove pan from heat.
3. Using a Chinese wire spoon or small sieve, scoop up pasta and add to frying pan. Add broccoli to pasta cooking water and cook for 2 minutes or until just tender. Meanwhile, roughly chop parsley leaves and stems.
4. Using a Chinese wire spoon or small sieve, scoop up broccoli and add to frying pan with parsley, parmesan and pine nuts. Place pan over medium heat and toss for 2 minutes or until well combined and warmed through.
5. Squeeze over lemon juice and drizzle with a little extra oil to serve.
Top tip: Sopressa is an Italian aged salami, from supermarkets.
Parmesan ups the flavor factor for these chicken tenderloins, while panko breadcrumbs give them extra crunch.
•1/3 cup dried panko breadcrumbs
•1 cup finely grated parmesan
•1/4 cup plain flour
•2 eggs, lightly beaten
•8 (750g total) chicken tenderloins
•Alfa One rice bran oil, for shallow-frying
•1/3 quantity Roasted pumpkin and garlic (see related recipe)
•2 tablespoons balsamic vinegar
•1 tablespoon olive oil
•100g baby spinach
•1 small red onion, halved, thinly sliced
•2 tablespoons pine nuts, toasted
1. Combine breadcrumbs and parmesan on a large plate season with salt and pepper. Place flour in a large bowl. Place egg in a shallow bowl.
2. Toss 1 chicken piece in flour, shaking off excess. Dip in egg coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, and egg and breadcrumb mixture. Cover, refrigerate for 10 minutes.
3. Remove chicken from the fridge. Pour enough oil into a deep frying pan to come 5mm up side of pan heat at over medium-high heat. Cook chicken, in 2 batches, for 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Slice.
4. Meanwhile, make Pumpkin salad: Squeeze 1 garlic clove from skin. Discard skin. Place garlic into a small bowl. Add vinegar and oil. Whisk to combine. Combine spinach, onion, pumpkin and pine nuts in a large bowl. Drizzle vinegar mixture over spinach mixture. Toss to combine. Serve chicken tossed through salad.
Freezer tip: Make steps 1 to 2 of Parmesan crusted chicken. Refrigerate for up to 2 days or freeze.
For classic Mexican, fill tortillas with chicken, salsa, cheese and vegies, top with extra salsa and cheese, then bake until irresistible.
•1 Woolworths Country Roast Chicken, skin and bones removed, meat shredded
•1 small red capsicum, halved, seeded, thinly sliced
•1 red onion, halved, cut into thin wedges
•3 shallots, ends trimmed, thinly sliced
•145g (1 3/4 cups) coarsely grated cheddar
•6 flour tortillas
•375g btl Old El Paso Thick & Chunky Medium Salsa
•Sour cream, to serve
•Fresh coriander sprigs, to serve
•3 ripe tomatoes, coarsely chopped
•1/4 red onion, finely chopped
•1 tbs fresh lime juice
· Preheat oven to 200°C. Combine the chicken, capsicum, onion, shallot and 80g (1 cup) of the cheddar in a large bowl
· Place 1 tortilla on a clean work surface. Top with one-eighth of the chicken mixture. Place 1 tablespoon of the salsa on top. Roll up to enclose filling. Place in an ovenproof dish. Repeat with salsa and the remaining tortillas and chicken mixture. Spoon over remaining salsa and sprinkle with remaining cheddar. Bake for 20 minutes or until the cheddar melts and filling is heated through.
· Meanwhile, to make the tomato salsa, combine the tomato, onion and lime juice in a bowl. Season with salt
· Top the enchiladas with the tomato salsa, sour cream and coriander.
Chilli and cumin pork plus a warm corn salad make a fiesta of flavours on the plate.
1 tsp ground cumin 1/2 tsp dried chilli flakes 4 (125g each) pork loin steaks Olive oil spray 280g (about 2 corncobs) fresh corn kernels 250g punnet cherry tomatoes, halved 4 shallots, trimmed, thinly sliced 400g can red kidney beans, rinsed, drained 1 tbs fresh lime juice 1/4 cup chopped fresh coriander 1/2 avocado, peeled, coarsely chopped Fresh coriander sprigs, to serve
Step 1 Combine the cumin and chilli in a bowl. Sprinkle over each side of the pork. Preheat a chargrill on medium-high. Spray with oil. Cook the pork for 3-4 minutes each side for medium-well or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 3 minutes to rest.
Step 2 Meanwhile, heat a non-stick frying pan over high heat. Spray with oil. Cook corn, stirring, for 3-4 minutes or until golden. Add the tomato, shallot and beans and cook, stirring occasionally, for 2-3 minutes or until tomato just starts to soften. Stir in the lime juice and chopped coriander.
Step 3 Slice the pork. Divide corn mixture among serving dishes. Top with pork and avocado. Season with pepper. Top with fresh coriander.
Finish your low-fat feast with these simple delicious puddings.
•125g (1/2 cup) fresh dates, pitted, chopped
•1/2 teaspoon bicarbonate of soda
•30g low-fat dairy spread
•2 tablespoons brown sugar
•1 teaspoon vanilla essence
•1/2 small carrot, grated (see note)
•1/2 cup self-raising flour
•1 teaspoon pure icing sugar and 150g tub light French vanilla Fruche, to serve
Fat Total 5.30g
Carbohydrate Total 31.20g
Fat saturated 1.50g
Carbohydrate sugars -
Dietary Fiber 1.90g
1. Preheat oven to 190°C. Grease four 200ml-capacity ramekins or pudding moulds. Line each base with baking paper.
2. Combine dates and 1/2 cup cold water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove from heat. Stir in bicarbonate of soda. Set aside to cool.
3. Using an electric mixer, beat spread and sugar until well combined. Add egg and vanilla essence and beat well. Stir in carrot and date mixture.
4. Sift flour over date mixture and stir gently to combine. Spoon into prepared ramekins and place on a baking tray. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes. Turn out onto serving plates. Dust with icing sugar and serve warm with Fruche.
Note: 1/2 small carrot will give you 1/4 cup grated carrot.
Treat the family to these easy chicken noodle meatballs – the kids, in particular, will love them!
•220g packet thin hokkien noodles
•350g chicken breast mince
•2 green onions, thinly sliced
•1 medium carrot, grated
•5 (100g) button mushrooms, finely chopped
•2 tablespoons sweet chilli sauce
•2/3 cup dried multigrain breadcrumbs
•2 tablespoons canola oil
•Sweet chilli sauce, to serve
· Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until just tender. Drain. Refresh under cold water. Using kitchen scissors, cut noodles into 5cm lengths. Return to bowl.
· Add mince, onion, carrot, mushroom, sauce and breadcrumbs to noodles. Stir to combine. Roll tablespoons of mixture into balls. Place on a plate.
· Heat oil in a frying pan over medium-high heat. Cook balls in batches, turning, for 6 to 7 minutes or until browned and cooked through. Serve with sweet chili sauce.
Full of fresh herbs and spices, beef kofta has always been delicious. Now we’ve made it even better with this low-fat version.
•1/2 cup loosely packed fresh continental parsley leaves
•1/2 cup loosely packed fresh coriander leaves
•1 brown onion, quartered
•500g lean beef mince
•1 tsp. ground coriander
•1 tsp. ground cumin
•1 tsp. ground mild paprika
•1/2 tsp. ground allspice
•Salt & freshly ground black pepper
•10 saffron threads
•1 tsp. hot milk
•200ml container skim-milk natural yoghurt
•2 tsp. chopped fresh coriander, extra
•2 tsp. olive oil
1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.
2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.
3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.
4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.
5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.
You will need 16 bamboo skewers for this recipe.
Quick, easy and delicious – try this carbonara and see if you think it’s the best!
- 400g spaghetti
- 1 tbs olive oil
- 200g sliced flat pancetta (see note), cut into 1cm-wide strips
- 2 garlic cloves, finely chopped
- 3 eggs, plus 1 extra yolk
- 100ml thickened cream
- 2/3 cup (50g) freshly grated parmesan, plus extra to serve
- 2 tbs chopped flat-leaf parsley leaves
Step 1 Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frypan over medium heat. Cook pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside.
Step 2 Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg and pancetta mixtures and parsley. Toss to combine – the heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately with extra parmesan.
Rub aromatic spices into lamb for meat with exotic flair. Marinated in cumin and paprika, these lamb chops are beautiful with a colourful salad.
Cooking Time 30 minutes
Ingredients (serves 6)
12 (about 900g) lamb loin chops
60ml (1/4 cup) fresh lemon juice
3 tsp ground cumin
1 1/2 tsp sweet paprika
2 x 420g cans chickpeas,
rinsed, drained 1/2 cup drained coarsely chopped Sandhurst Char-Grilled Capsicum
60ml (1/4 cup) extra virgin olive oil
1 red onion, halved, thinly sliced 2 garlic cloves,crushed
2 tbs red wine vinegar
1 1/2 cups fresh continental parsley leaves
Method: 1. Combine lemon juice, cumin and paprika in a glass or ceramic bowl. Add the lamb and set aside for 5 minutes to marinate. 2. Preheat a chargrill on medium-high. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. 3. Combine the chickpeas and capsicum in a bowl. Heat the oil in a large frying pan over medium heat. Cook the onion, stirring often, for 3 minutes or until soft. Add the garlic and red wine vinegar. Cook for 1 minute or until aromatic. Pour over the chickpea mixture. Add the parsley and gently toss to combine. Divide the chickpea salad among serving plates. Top with the lamb chops.
The key to a delicious matzoh ball soup is in the broth: lots of vegetables and aromatics, including slices of ginger root for a bit of heat, make a perfect vehicle for these matzoh balls. Matzoh balls can be a very personal thing: some like them light and fluffy, while others fall into the “hard as golf balls” camp. Filled with lots of fresh parsley and dill, these dumplings fall somewhere in between: not feather light, not too hard, but with just enough bite and presence to stand up to its flavorful broth.
Yield: Makes 8 to 10 servings
Active time: 1 hour
Total time: 5 hours
- 3 medium leeks (about 1 1/2 pounds), top 2 inches of dark green parts discarded, then halved lengthwise and cut crosswise into thirds
- 5 large carrots (about 1 pound), cut into thirds
- 2 celery ribs, cut into thirds
- 1 (4- to 4-1/2 pound) chicken (giblets and liver removed)
- 1 small head garlic, halved crosswise
- 1/3 cup sliced fresh ginger (unpeeled but skin scrubbed); from one 1/2-ounce piece
- 15 long fresh flat leaf parsley stems
- 15 long fresh dill stems
- 12 black peppercorns
- 1 tablespoon kosher salt
- 4 quarts cold water
- 1 cup matzoh meal, plus 1 tablespoon
- 1/3 cup finely chopped flat leaf parsley
- 3 tablespoons finely chopped fresh dill
- 3 tablespoons rendered chicken fat
- 1/2 cup chicken broth (reserved from recipe below)
- 4 large eggs, separated
- Dill sprigs for garnish
- Wash leeks in a bowl of cold water, agitating them to remove all sand and grit, then lift out and transfer to an 8-quart stockpot.
- Add all remaining broth ingredients to pot and bring to a boil over medium heat.
- Reduce heat and simmer, uncovered, skimming foam occasionally, 3 hours.
Make matzoh balls:
- Stir together matzoh meal, parsley, dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl.
- Work rendered chicken fat into mixture with your fingers until incorporated, then stir in 1/2 cup broth from chicken and yolks. Mixture will be stiff.
- Beat egg whites with a pinch of salt in another bowl until they just form soft peaks.
- Stir one-third of egg whites into matzoh mixture to lighten, and then fold in remaining whites gently but thoroughly. Chill, covered, 30 minutes. If after chilled, matzoh is still not firm, add 1 tablespoon additional matzoh meal.
- Transfer chicken from broth to a cutting board to cool. When cool enough to handle, tear chicken into shreds, discarding skin and bones.
- Remove carrots from broth and once cool, cut into 1/2-inch pieces.
- Line a large sieve with a double layer of dampened paper towels. Pour broth through sieve into a 5-to 6-quart pot, pressing hard on and discarding solids. Return broth to a simmer.
- With dampened hands, gently form chilled matzoh mixture into roughly 1-inch balls, gently dropping them into simmering soup as formed (this should yield about 20 matzoh balls; moisten hands as necessary to prevent sticking).
- Simmer matzoh balls, covered, until just cooked through, about 45 minutes (To test: Halve one matzoh ball. It should have a uniformly moist interior; if uncooked, it will be dry in the center).
- Stir carrots and chicken into hot soup to warm through before serving.
Use a store-bought crust in this tart for ease.Enjoy Savory Spring Vegetable and Goat Cheese Tart recipe!
Yield: Makes 8 servings
Active time: 40 minutes
Total time: 2 hours (includes baking and cooling time)
•1 store-bought pie crust
•All-purpose flour (for surface)
•2 bunches asparagus (about 1 1/4 pounds total), trimmed, peeled if thick
•5 spring onions or 12 scallions
•3 tablespoons olive oil, divided
•Kosher salt and freshly ground black pepper
•1 tablespoons unsalted butter
•8 ounces soft fresh goat cheese
•1/4 cup crème fraîche
•1/4 cup heavy cream
•1 tablespoon minced flat-leaf parsley
•1 tablespoon minced fresh chives
•2 teaspoons minced fresh tarragon
•3 large eggs
•Roll out pie crust on a lightly floured surface to a 12″ round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.
•Preheat oven to 425°F. Line a baking sheet with foil. Cut off top 1 1/2″ of asparagus tips; reserve. Slice stalks into 1/4″ rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions). Slice pale-green parts into 1/4″ pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12-15 minutes. Transfer to a small bowl. Reduce oven temperature to 375°F.
•Meanwhile, heat remaining 1 tablespoon oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6-8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.
•Whisk cheese and next 5 ingredients in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Scatter asparagus tips and spring onion bulbs over.
•Bake tart until edges of crust are golden brown and filling is set, 20-22 minutes. Let cool in pan for 20 minutes or up to 4 hours.
•Remove sides of pan. Serve tart warm or at room temperature.
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Yield: Makes 4 servings
Active time: 15 minutes
Total time: 45 minutes
•1 habanero, Scotch bonnet, or Thai chile, with seeds, stemmed
•2 garlic cloves
•2 scallions, thinly sliced, white and green parts divided
•1 tablespoon soy sauce
•1/4 cup olive oil
•6 large skin-on, bone-in chicken thighs
•1 1/2 cups 1/4″ cubes rhubarb
•1 cup 1/4″ cubes unpeeled seeded English hothouse cucumber
•1/2 cup coarsely chopped fresh cilantro
•1 tablespoon honey
•1 tablespoon vegetable oil
•1 teaspoon fresh lime juice
•Freshly ground black pepper
•Preheat oven to 500°F. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
•Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4″ intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce.
•Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.
•Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat.
•Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
•Serve chicken with rhubarb salsa alongside.
Burghul with cauliflower and herbs is the perfect accompaniment to both lamb or chicken skewers.
Ingredients (serves 4)
•600g lamb backstraps or 4 chicken breast fillets, cut into 2.5cm pieces
•8 bamboo skewers, soaked in water for 20 minutes
•1/2 cup (110g) coarse burghul
•600g (about 1/2) cauliflower, broken into 1cm florets
•1 bunch flat-leaf parsley, leaves picked, coarsely chopped
•1/2 bunch mint, leaves picked, coarsely chopped
•4 green onions, thinly sliced
•70g flaked almonds, lightly toasted
•Seeds from 1/2 pomegranate
•3 cloves garlic, finely chopped
•3/4 tsp ground cumin
•3/4 tsp ground cinnamon
•2 tbs sherry or red wine vinegar
•3/4 cup (180ml) olive oil
•For dressing, whisk all ingredients and a large pinch of sugar together then season to taste with salt and pepper. Toss lamb or chicken with 1/4 dressing in a bowl, then thread on to soaked skewers and refrigerate until ready to cook.
•Place burghul in a bowl. Cover with boiling water and stand for 20 minutes, then drain well. Combine drained burghul with cauliflower, herbs and onions in a large bowl. Add remaining dressing and toss well to combine.
•Heat a heavy-based frying pan over medium-high heat then cook skewers, in batches, for 8 minutes, turning on all sides, until just cooked through. Add almonds and pomegranate seeds to salad and toss gently. Serve salad with skewers.
Notes: Coarse burghul is available from health food stores. If you can’t find it, use fine burghul and instead of soaking, rinse in a fine strainer then set aside to drain fully.
Brighten up a winter’s day with a vibrant vegetable tagine. The slow, gentle cooking brings out the sweetness of golden root vegetables such as carrots and kumara, accentuated by the natural sweetness of apricots, dates and honey, with the nuttiness of chickpeas for protein. Add a spoonful of aromatic spices, such as saffron, ginger and turmeric and it’s like basking in warm rays of sunshine.
Ingredients (serves 4)
•1 tbs olive oil
•2 onions, thinly sliced
•2 large carrots, peeled, cut into 8cm lengths
•1 large parsnip, peeled, cut into 8cm lengths
•300g kumara, peeled, cut into 2cm pieces
•300g butternut pumpkin, peeled, cut into 2cm pieces
•2 tbs tomato paste
•1/2 tsp cayenne pepper
•1/2 tsp ground saffron (see Notes)
•1 tsp each ground ginger and turmeric
•2 cinnamon quills
•Vegetable stock or water, to cover
•400g canned chickpeas, drained, rinsed
•2/3 cup (100g) dried apricots
•8 soft, pitted dates
•2 tbs honey
•2 tbs chopped flat-leaf parsley or coriander
•1/2 cup (40g) flaked almonds, toasted
•Harissa and couscous, to serve (optional: see Notes)
•Heat oil in a large flameproof casserole over medium heat. Add onion and cook, stirring, for 5 minutes or until softened.
•Add carrot, parsnip, kumara, pumpkin, tomato paste, cayenne, saffron, ginger, turmeric and cinnamon quills. Pour in enough vegetable stock or water to just cover and bring to a gentle simmer. Cover and cook gently for 45 minutes.
•Add the chickpeas, apricots, dates, and honey. Season, then simmer for a further 20 minutes or until vegetables are tender and the mixture is thick and soupy.
•Scatter with herbs and almonds. Serve with harissa and couscous, if desired.
Ground saffron is from selected supermarkets. Harissa is a Tunisian chilli paste from gourmet shops and delis.
Fast winter soup
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients (serves 2)
- 1 tbs olive oil
- 1 onion, chopped
- 1 long red chilli, seeds removed, finely chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup red lentils, rinsed, drained
- 1L (4 cups) chicken or vegetable stock
- Low-fat natural yoghurt, to serve
- Heat the olive oil in a large saucepan over medium heat, add the onion, chilli, celery and carrot and cook for 2-3 minutes.
- Add cumin and coriander and cook, stirring, for a further minute.
- Add the red lentils and chicken or vegetable stock, bring to boil and simmer for 8-10 minutes or until lentils are tender.
- Season with salt and pepper. Serve in bowls with a dollop of yoghurt.
Try our tasty take on a classic pub favourite.
Cooking Time: 30 minutes
Ingredients (serves 4)
•40g (1/4 cup) plain flour
•210g (3 cups) fresh breadcrumbs (made from day-old bread)
•1 tbs milk
•1 garlic clove, crushed
•2 (about 500g) chicken breast fillets, halved horizontally
•1/2 small eggplant, cut into 4 slices lengthways
•60ml (1/4 cup) olive oil
•2 ripe tomatoes, thinly sliced
•1/2 cup fresh basil leaves
•40g (1/2 cup) coarsely grated cheddar
•Mixed salad leaves, to serve
•Place the flour and breadcrumbs on separate plates. Season flour with salt and pepper. Whisk egg, milk and garlic in a shallow bowl. Dip chicken in flour and shake off excess. Dip in egg mixture, then in breadcrumbs to coat. Transfer to a plate.
•Brush the eggplant with 2 tablespoons of oil. Season with salt and pepper. Heat a frying pan over a medium heat. Cook eggplant for 2 minutes each side or until golden. Transfer to a plate. Heat remaining oil in the pan. Cook the chicken for 3 minutes each side or until golden and cooked through. Transfer to a baking tray.
•Preheat grill on high. Top chicken with eggplant, tomato, basil and cheddar. Cook under grill for 5 minutes or until cheddar melts. Serve with salad leaves.
•With a twist: Veal parmigiana: Replace the chicken with 4 uncrumbed veal schnitzels. Cook for 1-2 minutes each side or until golden.
•Chicken & ham parmigiana: Omit eggplant. Reduce oil to 1 tbs. In step 3, top chicken with ham, tomato, basil & cheddar.
Chicken pasta bakes
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Ingredients (serves 4)
- 2 large (about 500g) chicken breast fillets
- 1 1/2 cups (175g) small dried penne pasta
- 260g butternut pumpkin, seeded, peeled, cut into 2cm cubes
- 1 cup (150g) frozen peas
- 1 cup (70g) broccoli florets
- 1 1/4 cups (310ml) tomato pasta sauce
- 1/2 cup (40g) coarsely grated light cheddar
- Preheat grill on high. Cook the chicken under grill for 6-7 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly. Coarsely chop and place in a large bowl.
- Meanwhile, cook the pasta following packet directions until al dente.
- Cook the pumpkin in a large saucepan of boiling water for 10 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender
- Preheat oven to 180ºC. Combine the chicken, pasta, pumpkin mixture and pasta sauce in a large bowl. Divide among four 2-cup (500ml) capacity ovenproof dishes. Sprinkle the cheddar over each dish.
- Bake for 15 minutes or until heated through.
If you have the same lunch every day, or the kids’ sandwiches keep coming back, take heart. With this new idea, lunch will never be the same again!
Ingredients (serves 1)
- 80g shredded cooked chicken
- 1 tbs mayonnaise
- 2 slices Helga’s White Sourdough Seed Sensation
- 1/4 small pear, sliced
- Alfalfa sprouts
Combine 80g shredded cooked chicken and 1 tbs mayonnaise. Spread over 1 slice Helga’s White Sourdough Seed Sensation. Top with 1/4 small pear, sliced; alfalfa sprouts; and another slice of bread. Cut in half.
Get your veg-fix with this hearty stew packed with the best of the season’s vegetables.
Ingredients (serves 6)
· 2 tbs olive oil
· 1 onion, chopped
· 2 celery stalks, sliced
· 2 garlic cloves, thinly sliced
· 2 bacon rashers, cut into thin matchsticks
· 2 tbs tomato paste
· 2 King Edward potatoes, peeled, chopped
· 400g can chopped tomatoes
· 2 cups (500ml) vegetable stock
· 1 tsp caster sugar
· 400g can mixed beans, rinsed, drained
· 400g can kidney beans, rinsed, drained
· Flat-leaf parsley leaves, to serve
· Heat oil in a large saucepan over medium heat. Cook onion, celery, garlic and bacon, stirring, for 6-8 minutes until onion is soft and bacon is crisp. Stir in paste and cook for 1 minute. Add potato, chopped tomato, stock and sugar, season, then simmer for 10 minutes or until potatoes are tender and the sauce is slightly thickened. Add beans and simmer for 3-5 minutes or until heated through.
· Divide stew among bowls, top with parsley leaves and serve.
Transform fresh juicy prawns into a spectacular starter with garlic chilli and saffron mayonnaise.
Ingredients (serves 8)
- 16 (about 650g) large green king prawns, peeled leaving tails intact, deveined
- 2 garlic cloves, crushed
- 1 small red chilli, finely chopped
- 2 tbs olive oil
- 2 pinches of saffron threads
- 1 tbs hot water
- 2 egg yolks
- 1 cup (250ml) olive oil
- 1 1/2 tbs lemon juice
- Combine prawns, garlic, chilli and olive oil in a medium bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate.
- To make the saffron mayonnaise, place saffron and 1 tbs of hot water in a small cup and set aside for 10 minutes to soak. Place the egg yolks in the bowl of a food processor and process until frothy. With motor running, gradually add oil in a thin, steady stream and process until thick. Add lemon juice and saffron water and process until smooth. Taste and season with salt and pepper. Transfer to a container, or cover with plastic wrap and place in the fridge to chill.
- Preheat a lightly greased barbecue or char-grill plate to high. Drizzle prawns with a little more oil. Cook, turning occasionally, for 2 minutes or until prawns change colour and curl. Serve immediately with the saffron mayonnaise.
A vegetable soup is a simple way to liven up the week. This one’s hearty and full of healthy chickpeas.
Ingredients (serves 4)
- 2 teaspoons olive oil
- 1 leek, chopped
- 500g packet frozen Birds Eye Carrot Rings
- 1/2 cup orange juice
- 4 cups chicken stock
- 300g can Edgell Chick Peas, undrained
- 1/2 teaspoon mixed spice
- 1/3 cup natural yoghurt, to serve
- 2 teaspoons chopped fresh tarragon, to serve
- grissini bread sticks, to serve (optional)
- Heat oil in a large saucepan over medium heat. Add leek and carrot rings. Cook, stirring, for 10 minutes or until soft.
- Add juice, stock, chickpeas and mixed spice. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes. Combine yoghurt and tarragon.
- Blend soup until smooth, return to pan. Season with salt and pepper. Stir over heat until heated through.
- Ladle into bowls, top with tarragon yoghurt and serve with grissini sticks.
This elegant vegetarian dish is sure to convert the most committed carnivore.
Ingredients (serves 4)
100ml extra virgin olive oil
2 leeks, white part only, thinly sliced
250g (about 1/4) savoy cabbage, finely shredded
1 tsp fennel seeds
2 tsp cumin seeds
120g soft goat’s cheese,(see note) crumbled
2 tbs roughly chopped dill
14 sheets filo pastry (see note)
125g butter, melted
200g Greek feta, crumbled
1/4 cup each dill sprigs and mint leaves
- To make filling for pie, heat 60ml (1/4 cup) oil in a frying pan over medium heat. Cook leeks, stirring, for 5 minutes or until softened. Add cabbage and 1 tsp each salt, fennel and cumin, and cook, stirring, for a further 5 minutes or until cabbage is soft. Cool for 5 minutes, then stir in goat’s cheese and dill.
- Preheat oven to 180C. Divide filling into 7. Stack 2 filo sheets, brushing in between with butter. Cover remaining filo sheets with a clean, damp tea towel. Place a portion of filling in a thin line lengthwise along the pastry edge. Roll up lengthwise. Starting at the centre of a 24cm round shallow cake pan, carefully coil roll, seam-side down. Repeat with remaining pastry, butter and filling, joining each roll to the end of the last and coiling it around the previous roll until the pan is filled.
- Brush pie with butter. Scatter with feta and remaining 1 tsp cumin seeds. Bake for 25 minutes or until golden.
- Meanwhile, segment lemons, reserving the membranes. Cut each segment into 3. Place in a bowl with herbs, squeeze over juice from the reserved membranes, drizzle with remaining 2 tbs oil and season with salt and pepper.
- Scatter herb mixture over pie to serve.
Children will love this healthy, veggie filled meatloaf.
Ingredients (serves 6)
2 garlic cloves, crushed
500g beef mince
135g jar red pepper tapenade
1 medium zucchini, grated
400g can lentils, drained, rinsed
1 cup fresh breadcrumbs
1 egg, lightly beaten
4 rashers rindless shortcut bacon, finely chopped
1 medium brown onion, halved, thinly sliced
500g cherry truss tomatoes
Rocket leaves, to serve
- Preheat oven to 200°C/180°C fan-forced. Grease a 7cm deep, 10cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
- Place garlic, mince, tapenade, zucchini, lentils, breadcrumbs, egg and bacon in a bowl. Season with salt and pepper. Using hands, mix to combine. Press mixture into pan. Lightly press onion into top. Bake for 50 to 55 minutes or until cooked through.
- Place tomatoes on a baking tray lined with baking paper. Season with salt and pepper. Add to oven for last 15 minutes of meatloaf cooking time. Cool meatloaf for 10 minutes. Lift from pan. Serve with tomatoes and rocket.
Impress with Mexican chilli con carne that is huge on flavour and light on the budget!
2 tablespoons olive oil
1kg gravy beef
2 medium red onions, finely chopped
2 garlic cloves, crushed
2 medium red capsicums, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon Mexican chilli powder
1 cinnamon stick
800g can diced tomatoes
1 1/2 cups beef stock
1/2 cup chopped fresh coriander leaves
1/4 cup chopped fresh mint leaves
1 continental cucumber, deseeded, diced
- Heat half the oil in a large, heavy-based saucepan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes each side or until browned. Transfer to plate.
- Heat remaining oil in saucepan over medium-high heat. Add onion, garlic and capsicum. Cook, stirring, for 7 minutes or until capsicum has softened. Add cumin, coriander, chilli and cinnamon. Cook, stirring, for 1 minute or until fragrant. Return beef to pan with tomato and stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour.
- Remove lid. Simmer, uncovered, for 45 minutes or until beef is very tender. Using tongs, transfer beef to a bowl. Using 2 forks, shred meat, discarding excess fat.
- Bring mixture to the boil over medium-high heat. Add beef. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until sauce has thickened. Remove and discard cinnamon stick. Stir in half the coriander.
- Combine mint, cucumber and remaining coriander in a bowl. Serve chilli con carne topped with mint mixture.
Skip the trip to your local Italian restaurant and enjoy tender beef and pasta with minimal time and effort, thanks to your pressure cooker.
Ingredients (serves 4)
1 tbs olive oil
900g gravy beef, cut into 5cm pieces
2 celery sticks, trimmed, finely chopped
2 carrots, peeled, finely chopped
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 x 700g btl passata (tomato pasta sauce)
80ml (1/3 cup) red wine
1 chicken stock cube
80ml (1/3 cup) boiling water
2 dried bay leaves
1 tsp dried oregano leaves
Pinch of white or raw sugar
Cooked pasta, to serve
Finely grated parmesan, to serve
- Heat half the oil in the pressure cooker over medium-high heat. Add 2-3 beef pieces. Cook for 2-3 minutes or until browned. Transfer to a large plate. Repeat, in 3-4 batches, with remaining beef.
- Heat the remaining oil in the pressure cooker over medium heat. Add celery, carrot, onion and garlic. Cook, stirring often, for 3-4 minutes or until soft.
- Add the beef, passata and wine, and stir to combine. Dissolve the stock cube in the water. Add the stock, bay leaves, oregano and sugar. Season with salt and pepper. Stir to combine.
- Seal the pressure cooker. Heat over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 40 minutes. Release steam following manufacturer’s instructions.
- Use tongs to remove beef from the pressure cooker. Shred beef. Return beef to pressure cooker. Stir to combine. Add pasta and stir to combine. Divide among serving bowls. Top with parmesan to serve.
Serve Japanese char-grilled chicken breast fillets with soba noodles and bok choy and everyone will be asking for more!
Ingredients (serves 4) 2 tablespoons peanut oil 1/4 cup mirin (see note) 1/4 cup salt-reduced soy sauce 2cm piece ginger, finely grated 2 garlic cloves, crushed 4 (180g each) chicken breast fillets, trimmed 200g soba noodles steamed baby bok choy, to serve
- Combine oil, mirin, soy sauce, ginger and garlic in a bowl. Place chicken in a shallow dish. Pour over 1/4 cup of the oil mixture. Set aside for 2 to 3 hours, if time permits.
- Cook noodles in a saucepan of boiling water for 4 minutes or until tender. Drain. Rinse under cold water. Set aside.
- Preheat a barbecue plate or chargrill over medium heat. Cook chicken for 5 to 6 minutes each side or until cooked through. Remove to a plate. Cover and rest for 5 minutes. Thinly slice.
- Place noodles and bok choy on plates. Top with chicken. Drizzle with remaining oil mixture. Serve.
Serve these tasty Thai fish burgers with a healthy side salad for a complete mid-week meal.
Preparation Time 20 minutes
Cooking Time 8 minutes
Ingredients (serves 4) 500g white fish fillets (such as flathead) 2 teaspoons finely grated lime rind 2 green onions, chopped 2 tablespoons chopped coriander 1/2 cup sour cream 3 teaspoons store-bought red curry paste 2 tablespoons sweet chilli sauce 1 teaspoon fish sauce
- Place fish, curry paste, lime rind, fish sauce, salt and pepper in a food processor, and process until combined but still coarse. Mix through green onion and coriander. Shape into four large patties. Place on a baking tray lined with baking paper and chill for 10 minutes.
- Combine sour cream and sweet chilli sauce in a small bowl, cover and chill until needed.
- Heat a little oil in a non-stick frying pan. Cook fish patties over medium heat for 4 minutes on each side or until golden. Remove and drain on paper towel.
- To serve, spread both sides of four bread rolls with sweet chilli mixture, and top with a fish patty, cucumber, tomato and snow pea sprouts.
This tasty and simple frittata is a winner any time of day.
Ingredients (serves 4)
- 1 bunch broccolini, cut in half crossways
- 12 eggs
- Freshly ground pepper
- 100g South Cape goat’s cheese, crumbled into large pieces
- Rocket salad, to serve
- Preheat oven to 180°C. Line a 20cm square cake tin with non-stick baking paper. Cut the broccolini stems and florets in half lengthways.
- Cook the broccolini in a large saucepan of boiling water for about 1 minute or until just tender. Drain well and set aside.
- Whisk the eggs in a large jug and season with pepper.
- Arrange half of the broccolini in straight lines across the base of the cake tin. Sprinkle over half the goat’s cheese. Pour in the egg mixture. Arrange the remaining broccolini and goat’s cheese on top. Gently submerge the broccolini and cheese into the egg mixture. Bake for 40 minutes or until set. Cut into squares and serve with the rocket salad.
No wonder skewers are a barbie favourite – you can nibble on these with an icy drink in your other hand.
Preparation Time 25 – 45 minutes
Cooking Time 10 minutes
Ingredients (serves 6)
- 2 limes
- 2 long fresh green chillies, halved, deseeded, finely chopped
- 2 garlic cloves, crushed
- 60ml (1/4 cup) light olive oil
- 1/2 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 800g chicken thigh fillets, fat trimmed, cut into 2cm pieces
- 1-2 tbs water
- 130g (1/2 cup) bought tzatziki
- Fresh mint leaves, to serve
- Lime wedges, to serve
Finely grate the rind of the limes. Juice the limes. Place the lime rind, lime juice, chilli, garlic, oil, coriander and chopped mint in the bowl of a food processor and process until smooth. Transfer to a glass or ceramic bowl. Add the chicken and stir to coat. Cover and place in the fridge for 20 minutes to marinate.
Thread the chicken onto skewers. Brush with marinade.
Preheat a barbecue grill or chargrill on high. Cook the skewers for 5 minutes each side or until cooked through.
Gradually add the water to the tzatziki until it reaches the consistency of thickened cream. Place the skewers on a serving plate. Top with mint leaves. Serve with lime wedges and tzatziki.
Restore coleslaw and order the dinner table with this trusty accomplice.
- 4 cups shredded baby wombok (Chinese cabbage – see note)
- 4 green onions, thinly sliced
- 1 medium carrot, peeled, grated
- 1 cup beansprouts, trimmed
- 100g snow peas, thinly sliced
- 1/4 cup fresh coriander leaves
- 1/4 cup peanut oil
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 100g packet crunchy noodles
Place wombok, onion, carrot, beansprouts, snow peas and coriander in a large bowl.
Whisk oil, lime juice, sugar and sesame oil together in a bowl. Pour over cabbage mixture. Season with salt and pepper. Toss to combine. Sprinkle with noodles. Serve.
By Aly Mohd
Celebrate Easter with this delicious cake, and have a very safe and happy holiday break!
Ingredients (serves 8)
350g unsalted butter, softened
350g caster sugar
350g self-raising flour, sifted
1/4 tsp pink food colouring
1 tsp ground cinnamon
2 tbs cocoa powder
500g cream cheese
180g unsalted butter
300g (2 cups) pure icing sugar, sifted
1 tsp vanilla extract
8-10 small chocolate eggs, to decorate
- Preheat oven to 180°C. Grease and line the base of two 22cm round cake pans with baking paper.
- Place butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Add the eggs, one at a time, beating after each addition until just combined. Fold in the flour with a large metal spoon and divide the mixture evenly between 2 bowls. Add the pink food colouring to one bowl, and the cinnamon and cocoa to the other. Stir each to combine. Place the pink mixture in one pan and the chocolate mixture in the other, spreading each mixture evenly.
- Bake on same shelf in the oven for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly, then turn out onto a wire rack to cool.
- Meanwhile, to make the icing, place the cream cheese, butter, icing sugar and vanilla in a medium bowl and use an electric hand beater to beat until smooth.
- Halve the cakes horizontally by using a sharp knife to slice through centre of each cake. Spread 3 tablespoons of icing on one cake half and place a different coloured half on top. Spread with another 3 tablespoons of icing, then repeat the process. Use the remaining icing to completely cover the cake. Use a fork to make zigzag lines over the surface of the icing. Decorate perimeter of cake with eggs.
This spicy, super healthy warm beef salad is packed with protein and bursting with flavours. The perfect way to kick off the working week!
600g beef scotch fillet steaks
2 tsp olive oil
1 x 100g pkt baby Asian greens
1 x 250g punnet cherry tomatoes, halved
1 Lebanese cucumber, halved, thinly sliced diagonally
55g (1 cup) trimmed bean sprouts
1/2 cup fresh coriander leaves
4 slices wholegrain bread, to serve
- Preheat a chargrill on high. Rub both sides of beef evenly with oil and season with salt and pepper. Add the beef to the grill and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.
- Meanwhile, to make the dressing, place the chilli, coriander root, vinegar, lime juice and sugar in a small bowl and stir until the sugar dissolves.
- Combine the Asian greens, tomato, cucumber, bean sprouts and coriander leaves in a large serving bowl. Top with beef and drizzle over the dressing.
Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.
Ingredients (serves 8)
- 1/3 cup burghul (cracked wheat)
- 2 large tomatoes, finely chopped
- 1/4 cup lemon juice
- 4 cups chopped fresh flat-leaf parsley leaves (see note)
- 1 cup chopped fresh mint leaves (see note)
- 4 green onions, thinly sliced
- 1/4 cup olive oil
- Place burghul, tomato and lemon juice in a bowl. Stand, covered, for 30 minutes or until burghul has softened.
- Add parsley, mint, onion and oil to burghul mixture. Stir to combine. Serve.
Crushed biscuits dress up this festive sundae treat – share it with your loved ones!
Ingredients (serves 8)
- 1.5 litres vanilla ice-cream
- 250g packet Arnott’s Malt ‘O’ Milk biscuits, halved
- 1/2 cup mini pink and white marshmallows, halved
- 1/2 cup raspberry lollies, halved
- 200g milk chocolate, chopped
- 1/2 cup thickened cream
Hundreds and thousands, to serve
Transfer ice-cream to a large bowl. Set aside for 10 minutes or until softened, but not melted.
Place biscuits in a food processor (see note). Process until roughly chopped. Add biscuits, marshmallows, and raspberry lollies to ice-cream. Stir until well combined. Spoon mixture into a 7cm-deep, 10cm x 20cm (base) loaf pan. Smooth surface. Cover surface with plastic wrap. Freeze overnight or until firm.
Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 20 minutes to cool.
Remove ice-cream from freezer. Stand for 5 minutes. Place scoops of ice-cream into bowls. Drizzle with chocolate sauce and sprinkle with hundreds and thousands. Serve. You could reserve 4 Malt ‘O’ Milk biscuits to crush and sprinkle over sundaes before serving.
Impress your friends and family with this show-stopper Pavlova.
Ingredients (serves 6)
- 6 (59g) eggs, separated
- 1 1/4 cups (270g) caster sugar
- 2 tsp cornflour
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- 300ml thickened cream
- 2 tbs icing sugar mixture, sifted
- Finely shredded rind and juice of 2 limes
- 2 Lady finger bananas, thinly sliced diagonally
- 3 golden kiwifruit, peeled, thinly sliced
- 2 starfruit, thinly sliced
- Pulp of 2-3 passionfruit
- Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
- Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
- Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime rind.