PASTA DINNER

Mushroom and pancetta spaghetti

Ingredients    

400g Barilla dried spaghetti pasta                           

1/4 cup olive oil

400g cup mushrooms, chopped

8 slices (75g) pancetta, chopped

3 eggs

1/4 cup flat-leaf parsley leaves, chopped

50g parmesan cheese, finely grated

Method                          

Step 1

Cook spaghetti in a large saucepan of boiling, salted water, following packet directions, until tender.

Step 2

Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms and pancetta. Cook, stirring occasionally, for 6 minutes or until pancetta is crisp.

Step 3

Drain spaghetti and return to saucepan. Whisk eggs in a jug with a fork until well combined. Add eggs, mushroom mixture and parsley to spaghetti. Toss until well combined.

Step 4

Return pan to medium heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parmesan. Season with salt and pepper. Serve.

Fettuccine with mixed mushroom sauce

Ingredients                           

1 x 375g pkt fresh egg fettuccine pasta

1 tablespoon olive oil

20g butter

1 leek, trimmed, washed, thinly sliced

2 garlic cloves, crushed

1/3 cup chopped fresh continental parsley

200g Swiss brown mushrooms, thinly sliced

150g Asian mushrooms (such as oyster or shimeji), torn into thirds

80ml (1/3 cup) white wine

125ml (1/2 cup) thickened cream

40g (1/2 cup) finely grated parmesan

Lemon wedges, to serve

Method

Step 1

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

Step 2

Meanwhile, heat the oil and butter in a large frying pan over high heat until the butter melts. Add the leek, garlic and half the parsley and cook, stirring, for 1 minute. Add the combined mushroom and cook, stirring, for 5 minutes or until mushroom softens. Add wine and cook for 1 minute or until almost all of the liquid has evaporated. Add the cream and season with salt and pepper. Cook for 2 minutes or until the sauce thickens.

Step 3

Add the mushroom mixture, remaining parsley and half the parmesan to the pasta and toss until well combined.

Step 4

Divide the pasta mixture among serving bowls. Top with the remaining parmesan. Serve with lemon wedges.

Fettuccine with lemon tuna and capers

Ingredients                           

   

400g dried fettuccine pasta                           

1 lemon                           

60ml (1/4 cup) olive oil                          

1 x 400g can diced tomatoes                           

3 shallots, ends trimmed, thinly sliced

1 garlic clove, crushed

1 x 425g can Italian-style tuna in oil, undrained, flaked

2 tablespoons capers, rinsed, coarsely chopped

1/3 cup chopped fresh continental parsley

Method                          

Step 1

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Step 2

Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut rind into very thin strips.) Juice the lemon. Heat the oil in a large frying pan over medium heat. Add tomato, shallot and garlic. Cook for 2-3 minutes. Add the lemon juice, tuna, capers and half the parsley. Cook for 5 minutes or until the sauce thickens. Season with pepper.

Step 3

Add the pasta to the tuna mixture and toss to combine. Divide the pasta mixture among serving bowls. Top with the lemon rind and remaining parsley to serve.

Chilli prawn and tomato spaghetti

Ingredients                        

375g dried spaghetti pasta

1 tablespoon extra-virgin

Olive oil

4 garlic cloves, thinly sliced

1/4 teaspoon dried chilli flakes

20 (650g) medium green prawns, peeled (tails intact), deveined

6 medium tomatoes, deseeded, finely chopped

2 tablespoons chopped fresh flat-leaf parsley leaves

Method                          

1. Step 1
   Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain, reserving 1/2 cup cooking liquid. Return pasta to pan.
2. Step 2
   Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic and chilli. Cook for 1 minute or until fragrant. Add prawns. Cook, stirring, for 2 to 3 minutes or until pink and cooked through. Add tomato and cooking liquid. Cook for 2 minutes or until heated through. Season with salt and pepper. Stir through parsley. Serve.

Zucchini, pea and mint spaghetti

Ingredients

1 large lemon

4 slices ciabatta bread

250g dried spaghetti pasta

2 tablespoons olive oil

2 large zucchini, grated                           

2 garlic cloves, crushed                           

3/4 cup frozen baby peas

1/4 cup extra-virgin olive oil

1/4 cup chopped fresh mint leaves

Shaved parmesan cheese, to serve

Method                          

Step 1

Finely grate and juice lemon. Roughly tear ciabatta.

Step 2

Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.

Step 3

Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add bread. Cook, stirring, for 3 to 4 minutes or until golden brown. Transfer to a bowl.

Step 4

Add zucchini and garlic to pan. Cook, stirring, for 3 minutes or until zucchini starts to soften. Add peas. Cook, stirring occasionally, for 3 to 5 minutes or until peas are tender. Add pasta, lemon rind, lemon juice, extra-virgin olive oil and mint. Cook, tossing, for 2 minutes or until combined and heated through. Season with salt and pepper. Sprinkle with bread and parmesan. Serve.

Creamy bacon spaghetti with poached eggs

Ingredients                           

400g dried thin spaghetti pasta

2 tablespoons white vinegar

4 fresh eggs

4 bacon rashers, rind removed, cut into thin strips

3 garlic cloves, crushed

250ml (1 cup) thickened cream

3 shallots, ends trimmed, thinly sliced

2 tablespoons chopped fresh continental parsley

Method

Step 1

Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to the pan.

Step 2

Meanwhile, bring a medium saucepan of water to the boil. Add vinegar. Crack 1 egg into a small bowl. Use a large spoon to stir water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with the remaining eggs.

Step 3

Heat a frying pan over medium-high heat. Add the bacon and cook, stirring, for 4-5 minutes or until golden and crisp. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add cream. Bring to the boil. Simmer for 2-3 minutes or until the sauce thickens. Remove from heat and stir in the shallot and parsley.

Step 4

Add the cream mixture to the pasta and toss until well combined. Divide the pasta among serving bowls. Top with the poached eggs to serve.

Spaghetti with garlic butter, bacon and prawns

Ingredients          

60g unsalted butter, softened

2 garlic cloves, crushed

2 teaspoons lemon juice

1/4 cup chopped basil, plus extra to serve

400g spaghetti

1 tablespoon olive oil

4 bacon rashers, chopped

500g green prawn meat, roughly chopped

Method

              

              

Step 1

Pound butter, garlic, lemon and basil in a mortar and pestle (or mash with a fork in a bowl) to combine well. Set aside.

Step 2

Cook pasta in a large pan of boiling salted water to packet instructions.

Step 3

Meanwhile, heat oil in a large, deep fry pan over medium heat. Cook bacon, stirring, for 4-5 minutes until starting to crisp. Remove and drain on paper towel.

Step 4

Return pan to heat and melt half the butter. Add prawns and stir for 2-3 minutes until just cooked. Drain pasta, then add to fry pan with bacon and remaining butter. Toss, season and serve with extra basil.

Pappardelle with pumpkin, bacon and torn bread

Ingredients

              

400g butternut pumpkin, peeled, seeded

200g piece sourdough bread                           

4 slices rindless short-cut bacon                           

80ml (1/3 cup) extra virgin olive oil

2 tablespoons baby capers

2 cloves garlic

1/2 bunch flat-leaf parsley

375g fresh pappardelle

1 lemon

150g fresh ricotta

Method                          

Step 1

Preheat oven to 220C fan-forced. Bring a large saucepan of salted water to the boil. Meanwhile, coarsely grate pumpkin. Cut crusts from bread, then tear into small pieces. Thinly slice bacon.

Step 2

Line a large oven tray with baking paper. Place pumpkin on tray, drizzle with 1 tablespoon oil and scatter over capers. Season with salt and pepper, then toss to combine. Spread mixture to cover half the tray. Place bread and bacon on other half of tray. Drizzle with 1 tablespoon oil and toss bread mixture to combine. Bake, stirring each mixture halfway through, for 12 minutes or until bread is golden and pumpkin is tender.

Step 3

Meanwhile, thinly slice garlic and roughly chop parsley, reserving a few leaves to serve. Add pasta to boiling water, return to the boil, then cook for 2 minutes or until al dente. Drain, reserving 180ml (3/4 cup) cooking water.

Step 4

Heat remaining 2 tablespoons oil in a saucepan over medium heat. Add garlic and cook, stirring, for 1 1/2 minutes or until golden. Add pasta, reserved cooking water, pumpkin and bread mixtures. Squeeze over juice from lemon, tear over half the parsley, then toss to combine.

Step 5

Divide pasta among bowls, then top with small spoonful's of ricotta. Tear over reserved parsley to serve.

Creamy chicken Carbonara

Ingredients 

              

500g Coles Brand Penne

1 tablespoon Red Island Australian Extra Virgin Olive Oil                           

500g Coles RSPCA Approved Chicken Breast Fillets, cut into 2cm pieces                           

250g short-cut bacon rashers, sliced                           

2 garlic cloves, crushed                           

1 cup (250ml) Campbell's Real Stock Chicken                           

2 Coles Brand Australian Free Range Egg yolks                           

3/4 cup (185ml) thickened cream                           

1 tablespoon corn flour                           

1/2 cup (40g) parmesan, finely grated                           

2 tablespoons flat-leaf parsley, chopped

Method

Step 1

Cook the Coles Brand Penne in a saucepan of boiling water following packet directions. Drain.

Step 2

Meanwhile, heat the Red Island Australian Extra Virgin Olive Oil in a frying pan over medium heat. Add chicken and cook for 4 mins, turning, until golden and cooked through. Transfer to a plate. Add bacon to the pan and cook, stirring, for 2 mins or until golden and starting to crisp.

Step 3

Whisk garlic, Campbell's Real Stock Chicken, egg yolks, cream, corn flour and half the parmesan in a bowl. Season. Return the chicken to the pan over low heat. Add the egg mixture and pasta. Cook, tossing, for 1-2 mins or until pasta is coated and the sauce thickens. Top with parsley and remaining parmesan.

Fettuccine boscaiola

Ingredients

               

400g dried curly fettuccine pasta                           

250g rindless bacon rashers, thinly sliced

40g butter

400g cup mushrooms, thinly sliced

5 shallots, ends trimmed, thinly sliced

425ml pouring cream

30g (1/3 cup) shredded parmesan

30g (1/3 cup) shredded romano        

Parmesan (optional), extra, to serve

Method                          

Step 1

Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.

Step 2

Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 4 minutes or until golden. Use a slotted spoon to transfer to a plate.

Step 3

Heat the butter in the frying pan. Add the mushroom and cook, stirring often, for 5 minutes or until tender and the liquid has reduced.

Step 4

Add the pale section of the shallot and stir to combine. Stir in the bacon and cream. Simmer for 6-7 minutes or until the mixture thickens slightly. Add the parmesan and romano, and stir until well combined.

Step 5

Add the pasta and green section of the shallot to the sauce. Season with salt and pepper and toss until well combined. Divide the pasta among serving dishes. Top with extra parmesan.

Creamy miso pasta w/ brussels sprouts

Sauce ingredients

½ cup raw cashews, soaked 3-4 hours, preferably overnight, drained, and rinsed
1 tablespoon white/mellow miso paste
1 small garlic clove, peeled
¼ teaspoon Dijon mustard
½ cup filtered water
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Sea salt, to taste

For the Pasta

1 teaspoon olive oil
2 cups brussels sprouts, sliced in half
1 teaspoon fresh lemon juice
8 ounces long pasta (I used brown rice spaghetti)
Sea salt and freshly ground black pepper
Chili flakes (optional)

Method

Make the sauce: in a high-speed blender, puree the cashews, miso paste, garlic, Dijon mustard, water, lemon juice, olive oil, and a pinch of salt until smooth. Taste and adjust the seasonings.

Heat the oil in a large skillet over medium-high heat. Add the brussels sprouts, cut side down, along with a pinch of salt. Let them sear until the cut side becomes golden brown, 2-3 minutes. Toss and continue cooking for an additional 7-10 minutes, or until tender.

Add a squeeze of lemon juice to the pan, toss once more, then remove from the heat and transfer to a plate.

Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve 1 cup of the pasta water. Drain and return the pasta to the pot. Stir in the sauce, adding pasta water as needed to thin the sauce and make it creamy. Add the brussels sprouts and toss until heated through.

Serve pasta hot with freshly ground black pepper and chili flakes, if using.

Skinny Cajun Shrimp Pasta

Ingredients

8 ounces (225g) pasta (I used linguine, use whatever you like)

1 pound shrimp (shelled)

2 teaspoons olive oil

3 teaspoons Cajun seasoning

2 tablespoons unsalted butter

2 cloves garlic, minced

2 tablespoons all-purpose flour

1¾ cup milk (I used 2%)

½ teaspoon dried thyme

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon pepper

¼ cup shredded parmesan cheese

Method

Cook the pasta according to the package directions in a large pot of boiling water. Drain.

Meanwhile, heat a non-stick skillet over medium heat. Toss the shrimp with the olive oil and the cajun seasoning. Add the shrimp to the skillet and cook for about 4 minutes, flipping once, until they are completely pink. Set aside and keep warm.

In a medium saucepan, over medium heat, melt the butter. Add the garlic and cook, stirring for about 30 seconds, until fragrant. Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute. Slowly whisk in the milk, stirring until it is incorporated and smooth. Add the thyme, oregano, salt, pepper and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly. Reduce the heat to a low simmer until the pasta is ready.

Toss together the pasta and  sauce and serve with the Cajun shrimp on top. Garnish with parsley and additional parmesan if desired.

Pasta with Sausage, Roasted Butternut Squash, and Kale

Ingredients

1 butternut squash, peeled and ½" diced

3 tablespoons olive oil, divided

1 (19 ounce) package Johnsonville Italian Sausage, casings removed

3 cloves garlic, minced

2 bunches kale, stems discarded and leaves torn

1 box (1 lb) rigatoni

1 cup finely shredded Parmigiano Reggiano

Kosher salt

Freshly ground black pepper

Sage, for garnish

Method

Preheat oven to 400°F. Spread diced butternut squash in an even single layer on a baking sheet covered in aluminum foil. Drizzle with 1 tablespoon olive oil, season generously with Kosher salt and freshly ground black pepper, and toss to coat. Roast in oven until fork tender, about 20-30 minutes.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, using a wooden spoon to break up sausage into bite-sized pieces, until meat is fully browned, abut 5 minutes.

Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni according to package directions for "al dente" pasta and drain, reserving 1 cup of the pasta water.

In the emptied pot in which you cooked the pasta, add the remaining 1 tbl. of olive oil over medium heat. Add garlic and cook, stirring constantly, for 30 seconds. Add kale (in batches if necessary since it'll wilt down as it heats) and cook, stirring occasionally, until all kale is soft and wilted, about 5-7 minutes. Season with Kosher salt and freshly ground black pepper. Add roasted butternut squash and cooked sausage.. Cook, stirring constantly and being carefully not to mush the squash, for 1 minute. Add pasta, reserved pasta water, and Parmigiano Reggiano. Season with Kosher salt and freshly ground black pepper. Cook briefly until flavors are combined, about 1 minute. Serve with extra Parmigiano Reggiano, if desired (it will be). Garnish with fresh sage.

PICNIC TIME

Vietnamese chicken rolls

Ingredients                           

1 Lebanese cucumber

1 cup (250ml) rice vinegar

1/2 cup (110g) caster sugar

1 carrot

2 tablespoons light soy sauce

1 tablespoon peanut oil                           

1 tablespoon honey                           

2 garlic cloves, finely chopped

500g chicken thigh fillets, trimmed

1 baguette, cut into 4, or 4 soft long rolls

1 tablespoon reduced-fat whole-egg mayonnaise

4 soft butter lettuce leaves, torn

1 tablespoon pickled jalapeno peppers (optional)

1 tablespoon hot chilli sauce (see notes)

Few sprigs of fresh coriander

Method                   

Step 1

Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 teaspoon salt and stand for 1 hour.

Step 2

Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool.

Step 3

Shave carrot lengthways into ribbons with a vegetable peeler, then cut into fine matchsticks. Add carrot, cucumber and their juices to the vinegar mixture and chill for at least 2 hours or overnight.

Step 4

Mix the soy sauce, peanut oil, honey and garlic together, then coat the chicken in the soy marinade and refrigerate for 2 hours or overnight.

Step 5

Heat a lightly oiled chargrill pan or barbecue to medium heat and cook the chicken for 5 minutes each side or until caramel brown and cooked through. Thickly slice.

Step 6

Split rolls, then lightly grill the cut side for 20 seconds to warm them.

Step 7

Drain the pickled carrot and cucumber.

Step 8

To serve, lightly spread rolls with mayonnaise, then fill with lettuce, chicken, cucumber, jalapenos (if using), carrot, chilli sauce and coriander.

Baked mini spring rolls

Ingredients            

70g dried rice vermicelli noodles

2 teaspoons peanut oil

55g (1/2 cup) finely chopped green cabbage

2 carrots, peeled, coarsely grated

1 celery stick, ends trimmed, finely chopped

2 shallots, ends trimmed, thinly sliced

2 garlic cloves, crushed

1 teaspoon finely grated fresh ginger

2 teaspoons soy sauce

100g shaved ham, finely chopped

1 x 300g pkt frozen spring roll wrappers, thawed

Olive oil spray

Tomato or barbecue sauce, to serve

Method

Step 1

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place noodles in a bowl and cover with boiling water. Set aside for 5 minutes. Rinse under cold running water. Drain. Squeeze out excess liquid. Cut into short lengths.

Step 2

Meanwhile, heat the oil in a frying pan over medium heat. Add cabbage, carrot, celery and shallot. Cook for 3 minutes. Add garlic and ginger and cook, stirring, for 30 seconds. Stir in the soy sauce.

Step 3

Transfer vegetable mixture to a large heatproof bowl. Stir in the noodles and ham. Set aside for 10 minutes to cool.

Step 4

Place 1 spring roll wrapper on a clean work surface. Place 1 tablespoon of the mixture diagonally along the centre. Brush edges with water. Fold in the ends. Roll up firmly to enclose filling. Repeat with remaining wrappers and filling.

Step 5

Place on the lined trays. Spray with olive oil spray. Bake for 20-25 minutes or until golden. Set aside to cool slightly. Serve with tomato or barbecue sauce.

Bacon and cheese rolls

Ingredients         

450g (3 cups) plain bread flour

1 tablespoon (14g/2 sachets) dried yeast

2 teaspoons caster sugar

1/2 teaspoon salt

250ml (1 cup) warm milk

2 tablespoons melted butter                           

175g short-cut bacon rashers, finely chopped                           

120g (1 1/2 cups) coarsely grated cheddar

Method                          

Step 1

Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.

Step 2

Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.

Step 3

Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.

Step 4

Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.

Step 5

Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.

Step 6

Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.

Step 7

Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.

Avocado and four bean pasta salad

Ingredients                          

100g dried wholemeal spiral pasta

300g can four bean mix, drained, rinsed

1 medium tomato, chopped

1 medium avocado, chopped

20g baby spinach

1 tablespoon balsamic dressing 

Ingredients

              

100g dried wholemeal spiral pasta

300g can four bean mix, drained, rinsed

1 medium tomato, chopped

1 medium avocado, chopped

20g baby spinach                           

1 tablespoon balsamic dressing (see note)

Apple salad with raspberry dressing

Ingredients            

1/2 cup (70g) whole hazelnuts

100g fresh raspberries or frozen raspberries

2 tablespoons red wine vinegar

2 teaspoons Coles Brand Dijon Mustard

2 teaspoons honey

1/4 cup (60ml) olive oil

3 Granny Smith apples, thinly sliced

120g packet baby rocket leaves

100g goat's cheese, crumbled

Antipasto baguette

Ingredients

              

1 cup basil leaves

1 tablespoon toasted pine nuts

2 garlic cloves, chopped

1/4 cup grated parmesan cheese

1/4 cup extra-virgin olive oil

1 x 65cm baguette

200g piece feta cheese, sliced

80g semi-dried tomatoes

80g chargrilled capsicum, roughly chopped

80g chargrilled eggplant, roughly chopped

Method                          

Step 1

Place basil, pine nuts, garlic and parmesan in a food processor. Process until finely chopped. With the motor running, gradually add oil until a thick pesto forms. Season with salt and pepper. Transfer to a bowl. Cover surface with plastic wrap and refrigerate until required.

Step 2

Cut baguette in half lengthways (do not cut all the way through). Open baguette to sit flat on bench. Spread both sides generously with pesto. Top base with feta, semi-dried tomatoes, capsicum and eggplant. Cover with baguette top.

Step 3

Cut baguette crossways into 4. Wrap securely in greaseproof paper. Serve.

Almond and summer fruit picnic cake

Ingredients           

 

125g unsalted butter, softened, chopped

125ml (1/2 cup) extra virgin olive oil

220g (1 cup) caster sugar

1 teaspoon vanilla extract

6 eggs                           

1 lemon, zested                           

225g ground almonds                            

60g panko (Japanese) breadcrumbs (see note)                           

100g milk chocolate, (see note) chilled, broken into small pieces

125g raspberries, plus extra (optional), to serve

2 large purple figs, roughly chopped

150g cherries, halved, pitted

1 1/2 teaspoons plain flour

1 tablespoon demerara sugar

Farmers Union Greek Style Yogurt and mascarpone, to serve

Method                          

Step 1

Preheat oven to 180C. Grease a 24cm spring form pan and line the base and side with baking paper. Using an electric mixer, beat butter, oil, caster sugar, vanilla and 1/4 teaspoon salt until smooth and pale. Add eggs, one at a time, beating after each addition until just combined. Stir in lemon zest, ground almonds and breadcrumbs until well combined. Add chocolate and half the raspberries, and stir gently to combine. Spoon mixture into pan, then, using a spoon, level top.

Step 2

Place figs, cherries and remaining raspberries in a bowl. Scatter with flour and demerara sugar, toss to combine, then scatter over top of cake.

Step 3

Bake cake for 1 hour or until a skewer inserted into centre comes out clean. Cool cake in pan for 20 minutes.

Step 4

Scatter with extra raspberries, if using. Serve with yoghurt and mascarpone

Avocado and vegetable rice-paper rolls

Ingredients            

8 small rice-paper wrappers

1/2 cup shredded iceberg lettuce

3/4 cup (50g) beansprouts, trimmed

1 small carrot, peeled, grated

1 medium Lebanese cucumber, peeled, cut into ribbons (see note)

1 medium avocado, peeled, cut into strips

Sweet chilli sauce, to serve

Method                           

Step 1

Pour warm water into a heatproof bowl until half full. Dip 1 rice paper wrapper in water. Place on a flat surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.

Step 2

Place one-eighth of lettuce along 1 edge of 1 wrapper. Top with one-eighth each of beansprouts, carrot, cucumber and avocado. Fold in ends. Roll up firmly to enclose filling. Cover with a damp tea towel to prevent roll drying out. Repeat with remaining wrappers, lettuce, beansprouts, carrot, cucumber and avocado. Serve with sweet chilli sauce.

Prosciutto & zucchini pies with feta

Ingredients            

Olive oil spray

24 thin slices prosciutto

12 eggs

2 tablespoons chopped fresh chives                          

2 small zucchini, trimmed, thinly sliced diagonally                           

24 cherry tomatoes, halved

200g Lemnos Full Cream Feta, crumbled

Fresh basil leaves, to serve

Method

Step 1

Preheat oven to 180°C. Spray twelve 150ml-capacity muffin pans with oil. Line each pan with 2 slices of prosciutto, slightly overlapping.

Step 2

Whisk the eggs in a large jug. Stir in the chives and season with pepper. Divide the egg mixture among the prepared pans. Top with zucchini and tomato. Bake for 25-30 minutes or until the egg is just set. Set aside for 10 minutes to cool slightly.

Step 3

Run a sharp knife around the inside edge of each pan to remove the pies. Top with feta and basil leaves.

Barbecued sausage rolls with caramelised onions

Ingredients 

          

2 tablespoons olive oil

2 red onions, halved, thinly sliced                           

2 tablespoons balsamic vinegar                           

12 chipolata sausages                           

12 small dinner rolls, split                           

3 tablespoons Dijon mustard                           

12 flat-leaf parsley sprigs

Method

Step 1

Heat oil in a fry pan over medium heat. Add onion and cook, stirring, for 10-12 minutes until softened and browned. Increase heat to high, add balsamic and stir over high heat for 2-3 minutes to caramelise. Transfer to a bowl, season well, then cool. The caramelised onion will keep, covered in the fridge, for up to 5 days.

Step 2

Cook sausages on a barbecue preheated to medium for 8-10 minutes, turning until browned and cooked through. (Or preheat oven to 180C and cook for 15-20 minutes on an oiled baking tray). Allow to cool.

Step 3

To serve, lightly pack each dinner roll with caramelised onion. Add sausage, top with mustard and tuck in a sprig of parsley.

Argentinian steak sandwiches

Ingredients 

          

3 x 200g beef sirloin steaks, at room temperature

1 tablespoon olive oil                           

3 half baguettes or                           

6 large bread rolls                           

150g (1/2 cup) whole-egg mayonnaise                           

1 butter lettuce, washed, leaves separated                           
1 avocado, halved, thinly sliced                           

Chimichurri sauce

125ml (1/2 cup) olive oil                           

80ml (1/3 cup) red wine vinegar                           

1 eschalot, finely chopped                           

1 ripe tomato, peeled, seeded, finely chopped                           

2 cloves garlic, finely chopped                           

1 cup chopped flat-leaf parsley                           

1 teaspoon dried oregano                           

1 red bird’s-eye chilli, seeded, finely chopped

Method 

Step 1

To make chimichurri sauce, combine all ingredients and 1/4 teaspoon salt in a bowl.

Step 2

Preheat a chargrill pan or barbecue over medium–high heat. Brush steaks with oil, then season with salt and pepper. Cook steaks for 2 minutes each side for medium-rare or until cooked to your liking. Cover loosely with foil and rest for 5 minutes.

Step 3

Cut a slit lengthwise along top of baguettes, cutting almost to base, then prise open without splitting. Brush inside with mayonnaise, then fill with lettuce and avocado. Thinly slice steaks across the grain, then divide among sandwiches. Spoon over sauce to serve.

Pork and apple sausage rolls

Ingredients 

          

2 teaspoons olive oil                           
1 small red onion, finely chopped                           

1 garlic clove, crushed                           

300g Italian pork sausages                           

200g pork mince                           

1 teaspoon caraway seeds                           

2 granny smith apples, grated                           

2 sheets frozen ready-rolled puff pastry, partially thawed                           

1 egg, lightly beaten                           

tomato sauce, to serve

Method   

                       
Step 1                           

Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until tender. Set aside to cool.

Step 2                           

Cut 1 end from sausage casings. Squeeze meat into a bowl (discard casing). Add mince, caraway seeds and onion mixture. Using hands, squeeze excess moisture from apple. Add apple to mince mixture. Season with salt and pepper. Mix well.

Step 3

Place 1 pastry sheet on workbench and cut in half horizontally. Spoon one quarter of the mince mixture along 1 long edge of each pastry piece. Brush pastry edges with egg and roll up tightly to enclose filling. Cut each roll in half. Brush tops with egg. Place rolls, seam side down, on a baking tray lined with baking paper. Repeat with remaining pastry, mince mixture and egg.

Step 4

Bake sausage rolls for 20 minutes or until golden and puffed. Serve with sauce.

Cannellini bean and lemon salad

Ingredients     

2 x 400g cans cannellini beans, drained, rinsed                           
400g can chickpeas, drained, rinsed                           
400g can lentils, drained, rinsed                           
1/2 cup chopped fresh flat-leaf parsley leaves                           
1 tablespoon finely chopped fresh chives                           

Dressing

2 teaspoons finely grated lemon rind

1 tablespoon lemon juice

2 tablespoons olive oil                           

1 small garlic clove, crushed

Method             

Step 1

Combine beans, chickpeas, lentils, parsley and chives in a bowl.

Step 2

Make dressing Place lemon rind, lemon juice, oil and garlic in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.

Step 3

Toss dressing through salad. Serve.

Chicken Caesar baguettes

Ingredients                           

8 slices prosciutto                           

1 tablespoon olive oil                           

4 single chicken breast fillets, halved horizontally

1 x 45g can anchovy fillets, drained

250g (1 cup) good-quality whole egg mayonnaise

2 tablespoons fresh lemon juice

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 (about 340cm each) large baguettes (French breadsticks)

3 baby cos lettuces, leaves separated, washed, dried

80g shaved parmesan

Method                          

Step 1

Place the prosciutto in a non-stick frying pan over medium-high heat. Cook for 1-2 minutes each side or until golden and crisp. Drain on paper towel. Set aside to cool. Break into medium-sized pieces.

Step 2

Heat the oil in the frying pan over medium-high heat. Add the chicken and cook for 4 minutes each side or until golden and cooked through. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.

Step 3

Coarsely mash the anchovies. Combine the mayonnaise, lemon juice, Worcestershire sauce, mustard and anchovies in a bowl.

Step 4

Cut the baguettes lengthways (do not cut all the way through) and spread with the mayonnaise mixture. Divide the lettuce, chicken, prosciutto and parmesan among the baguettes. Press to close. Cut each baguette crossways into 4 portions. Use kitchen string to tie at regular intervals to secure filling. Serve.

Broccolini & bacon tart

Ingredients            

265g (1 3/4 cups) plain flour

125g butter, chilled, chopped

2-3 tablespoons chilled water

4 short-cut bacon rashers, thinly sliced

65g (3/4 cup) coarsely grated cheddar

1 bunch broccoli, trimmed

4 eggs

125ml (1/2 cup) pouring cream

Method                          

Step 1

Process flour and butter in a food processor until the mixture resembles fine breadcrumbs. Gradually add water until mixture just comes together. Roll out on a lightly floured surface until 5mm thick. Line an 11.5 x 34cm fluted tart tin, with removable base, with pastry. Trim the excess. Place in fridge for 30 minutes to rest.

Step 2

Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 3-4 minutes or until light golden. Transfer to a plate lined with paper towel.

Step 3

Preheat oven to 200°C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until light golden. Reduce oven temperature to 160°C.

Step 4

Place the tin on a baking tray. Sprinkle half the bacon and half the cheddar over the pastry case. Arrange the broccoli on top, trimming to fit if necessary. Whisk the eggs and cream in a bowl until well combined. Pour over the broccoli. Sprinkle with remaining bacon and cheddar. Bake for 35 minutes or until just set.

Banana muffins with peanut butter icing

Ingredients

                        

375g (2 1/2 cups) self-raising flour

1/2 teaspoon baking powder                           

200g (1 cup, firmly packed) dark brown sugar                           

2 eggs                           

400g mashed banana                           

2 teaspoons finely grated lemon rind                           

2 tablespoons fresh lemon juice                           

200ml canola oil                           

125ml (1/2 cup) milk                           

250g ctn Spreadable Cream Cheese                           

2 tablespoons smooth peanut butter                           

45g (1/4 cup) pure icing sugar                           

Dried banana chips, to decorate

Method           

              

Step 1

Preheat oven to 180°C. Line ten 250ml (1-cup) capacity muffin pans with paper cases. Sift the flour and baking powder into a large bowl. Stir in the sugar. Make a well in the centre. Add the egg, banana, lemon rind, lemon juice, oil and milk. Stir until just combined

Step 2

Divide the mixture among the prepared pans. Bake for 20 minutes or until golden. Set aside in the pans for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

Step 3                           

Use an electric beater to beat the cream cheese, peanut butter and icing sugar in a bowl for 4 minutes or until pale and creamy.

Step 4

Spread icing over muffins and top with banana chips.

Lemongrass chicken rolls

Ingredients

              

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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Cook bread on grill, turning, for 2 minutes or until warmed through.

Step 5

Combine mayonnaise, lime rind and juice in a bowl. Season. Spread over bread. Fill with chicken and salad.

Picnic cob

Ingredients
                       

1 avocado, coarsely chopped

2 teaspoons lemon juice

1 round loaf crusty bread

80g (2 cups) baby spinach leaves, shredded

120g Lemnos Full Cream Feta, thinly sliced

180g roasted capsicum, sliced

 80g thinly sliced mild salami or prosciutto

1 ripe tomato, seeded, coarsely chopped

Method                           

Step 1

Use a fork to mash the avocado and the lemon juice in a bowl until smooth. Trim the top from the bread. Scoop out the centre, leaving a 3-4cm thick shell. Spread the avocado mixture over the base.

Step 2

Place a layer of spinach over the avocado and top with the feta. Continue layering with the capsicum, salami and tomato. Replace the top and press down firmly. Wrap the cob in plastic wrap and place in the fridge for 4 hours to develop the flavours.

Salmon rillettes

Ingredients  
               

 170g-piece skinless salmon fillet

 40g butter, at room temperature

 100g smoked salmon, coarsely chopped

 1 tablespoon crème fraiche or sour cream

 2 teaspoons chopped fresh chives

 2 teaspoons chopped fresh dill

 White pepper

 French bread stick (baguette), toasted, to serve

 Picked watercress sprigs, to serve

Method

Step 1

Place the salmon in a frying pan and cover with cold water. Bring to a simmer over medium heat. Simmer for 2 minutes. Turn the salmon and set aside in the poaching liquid to cool. Use a slotted spoon to transfer to a plate. Flake into small pieces.

Step 2

Process butter in a food processor until smooth. Add the flaked salmon, smoked salmon and creme fraiche or sour cream. Process until coarsely chopped. Add chives and dill. Process to combine. Season with salt and white pepper. Transfer to a 500ml (2-cup) jar. Spread on bread. Top with watercress.

Beetroot and goat's cheese focaccia

Ingredients 

              

2 teaspoons (7g/1 sachet) dried yeast

1 teaspoon caster sugar

375ml (1 1/2 cups) warm water

450g (3 cups) bread & pizza plain flour

2 teaspoons table salt

2 tablespoons olive oil

2 bunches baby beetroot, trimmed leaving 2cm of stem attached, scrubbed

80ml (1/3 cup) Nudie with Veggies Beetroot, Apple, Carrot, Pineapple & Mint juice

55g (1/4 cup) caster sugar, extra

1/2 teaspoon lemon juice

Sea salt flakes, to sprinkle                           

120g pkt goat's cheese, crumbled                           

Beetroot micro herbs, to serve

Method                      
    

Step 1

Combine yeast, sugar and 60ml (1/4 cup) of the water in a small bowl. Set aside in a warm place for 10 minutes or until foamy.

Step 2

Combine the flour and salt in a large bowl. Make a well in the centre. Add the yeast mixture and remaining water. Use your hands to bring the dough together. Turn onto a clean work surface. Knead for 10 minutes or until dough is smooth and elastic. Brush a large bowl with a little of the oil. Add the dough. Cover with a tea towel. Set aside in a warm draught-free place to prove for 1 hour or until doubled in size.

Step 3

Lightly grease a large baking tray with some more of the olive oil. Gently place the dough onto the tray and push into an oval about 18 x 29cm. Cover and set aside to prove for 45 minutes or until risen slightly.

Step 4

Meanwhile, cook beetroot in a large saucepan of boiling water for 25 minutes or until tender. Drain and peel under cold running water. Halve or quarter the beetroot.

Step 5

Gently fold the dough into thirds and turn upside down, pressing into a slightly larger oval. Firmly press the beetroot pieces into the bread. Cover and set aside to prove for 30 minutes.

Step 6

Preheat oven to 250°C/230°C fan forced. Place a deep tray of water in the base of the oven (this creates steam which helps the bread develop a crisp and shiny crust). Drizzle remaining oil over the bread and sprinkle with sea salt flakes. Bake on the highest shelf for 20 minutes or until bread is golden and sounds hollow when tapped on the base. Set aside to cool.

Step 7

Meanwhile, stir the juice and extra caster sugar in a small saucepan over low heat for 5 minutes or until the sugar dissolves. Bring to the boil and simmer rapidly for 5-6 minutes or until thick and syrupy. Stir in the lemon juice.

Step 8

Sprinkle the goat's cheese and small beetroot leaves over the focaccia. Drizzle the beetroot syrup over the focaccia.

Black Olive Tapenade with Figs and Mint     

Ingredients

3/4 cup pitted oil-cured black olives

3/4 cup pitted Kalamata olives

6 small dried figs, coarsely chopped

2 tablespoons capers, rinsed

2 small garlic cloves, crushed

1/4 cup packed mint leaves

4 anchovy fillets

1/4 cup extra-virgin olive oil

Kosher salt

Freshly ground pepper

Bagel chips, for serving

Method

In a food processor, pulse the olives, figs, capers, garlic, mint, anchovies and olive oil until the tapenade is thick and somewhat chunky. Season with salt and pepper. Transfer the tapenade to a bowl, cover and refrigerate until chilled. Serve with bagel chips.

Curried Chicken Salad with Garam Masala Biscuits     

Ingredients

1 carrot, coarsely chopped

1 onion, coarsely chopped

1 teaspoon black peppercorns

1 bay leaf

4 pounds chicken breast halves, on the bone, with skin

1 cup mayonnaise, plus more for spreading

1 tablespoon curry powder

1 tablespoon fresh lime juice

3 cups red grapes (about 14 ounces), halved

2 celery ribs, preferably from the heart, finely diced

2 tablespoons chopped cilantro

1/4 cup shelled pistachios, toasted (see Note)

Salt and freshly ground pepper

Garam Masala Biscuits

Method

1. Fill a large pot with 3 quarts of water. Add the carrot, onion, peppercorns and bay leaf and bring to a simmer. Add the chicken and simmer over moderate heat until cooked through, about 30 minutes. Transfer the chicken to a plate and refrigerate until cool enough to handle. Reserve the broth for another use.
2. Discard all of the chicken skin. Remove the meat from the bones and cut it into 1/2-inch pieces.
3. In a medium bowl, mix the 1 cup of mayonnaise with the curry powder and lime juice. Stir in the chicken pieces, grapes, celery, cilantro and pistachios and season with salt and pepper. Serve the chicken salad with the Garam Masala Biscuits on the side. Alternatively, split the biscuits in half and spread them lightly with mayonnaise. Mound the chicken salad on the bottom halves and close the sandwiches. Serve right away

Make Ahead

The chicken salad can be refrigerated overnight. Add the grapes and pistachios shortly before serving.

To toast the pistachios, spread them in a pie plate and bake at 350? for 5 minutes.
For a deeper curry flavor, add a tablespoon or two of curry powder or garam masala to the chicken poaching liquid in Step 1. For a shortcut, skip step 1 altogether and start with a plain rotisserie chicken from the market.

Apricot-Prosciutto Focaccia

Ingredients

1/4 c. extra-virgin olive oil + more for bowl

2 (1-pound) balls pizza dough

3 apricots, pitted and cut in 8 pieces each

1 (3-ounce) log goat cheese, crumbled

Kosher salt

Freshly ground black pepper

4 slices prosciutto, torn

1 c. arugula leaves

Method

1. Lightly grease a bowl. Knead dough together just until combined and smooth. Place in prepared bowl; cover and let rest in a warm place, 1 1/2 to 2 hours.
2. Roll and stretch dough to fit a 10"-x-15" jellyroll pan. Cover and let rest in a warm place, 25 to 30 minutes.
3. Preheat oven to 425 degrees F. Press fingertips into dough making small indentations. Drizzle oil over dough (allowing some to seep under dough). Top with apricots and goat cheese, pressing lightly into dough. Season with salt and pepper.
4. Bake until golden brown, 25 to 30 minutes. Cool, in pan, on a wire rack for 15 minutes.
5. Transfer to a cutting board. Top with prosciutto and arugula, and cut into 12 pieces.