8 SOUP

MEXICAN TOMATO AND BEAN SOUP WITH CHEESE TOASTS

Ingredients

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

Method

Step 1 - Heat oil in a large saucepan over medium heat. Cook onion, garlic and chopped chilli, stirring, for 5 mins or until softened. Add tomatoes and stock. Increase heat to high and bring to the boil. Reduce heat and simmer, covered, for 10 mins. Carefully use a stick blender to blend until smooth. Add beans and cook for 1-2 mins until heated through. Season.

Step 2- Meanwhile, preheat grill on high. Line a baking tray with foil. Arrange bread on tray and cook under grill, about 8cm from the heat source, for 1-2 mins or until toasted. Turn and top with 80g cheddar. Grill for 1-2 mins or until cheddar melts and is golden.

Step 3- Divide soup among bowls. Top with avocado, tomato, remaining cheddar, coriander and sliced chilli. Season with pepper and serve with cheese toasts.

MOROCCAN CHICKEN , CARROT AND CHICKPEA SOUP

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

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

stockpot over medium-high heat. Add onion, capsicum, celery and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add coriander, cumin and bay leaf. Cook, stirring, for 1 minute or until fragrant.

Step 2-Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Add barley, chicken (breast-side down) and 8 cups cold water to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is cooked through. Remove pan from heat. Stand, covered, for 30 minutes. Transfer chicken to a bowl.

Cool for 20 minutes. Remove and discard skin and bones. Shred chicken.

Step 3-Return pan to heat. Skim surface. Cover. Bring to the boil. Reduce heat to medium-low. Add shredded chicken and chickpeas. Simmer for 5 minutes or until heated through. Season with salt and pepper. Serve with coriander leaves and harissa.

CREAMY PUMPKIN SOUP

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

serve

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

onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.

Step 2-In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.

SPEEDY TUSCAN WHITE BEAN SOUP

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

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

heat. Add leek and garlic. Cook, stirring, for 5 minutes or until leek is soft. Add potato and beans. Cook, stirring, for 1 minute. Add stock. Increase heat to high. Cover and bring to the boil. Boil for 7 to 10 minutes or until potato is tender. Remove from heat. Stand for 10 minutes.

Step 2-Blend or process half the soup until smooth. Return soup to pan. Add thyme and lemon juice. Return to heat. Simmer for 5 minutes or until heated through.

Step 3-Meanwhile, heat remaining oil in a frying pan over high heat. Cook pancetta for 2 minutes each side or until

browned and crisp. Transfer to a plate lined with paper towel. Break pancetta into large pieces.

Step 4-Ladle soup into bowls. Top with pancetta. Season with pepper. Serve with lemon wedges.

PEA AND HAM SOUP

Ingredients 290g (1 1/3 cups) green split peas 2 tablespoons olive oil 2 carrots, peeled, chopped 2 sticks celery, trimmed, chopped 1 brown onion, halved, chopped 3 garlic cloves, crushed 700g ham or bacon hocks 2L (8 cups) cold water Salt & freshly ground black pepper 4 herb & garlic crusty bread rolls (Bake at Home brand), to serve

Method

Step -Rinse split peas under cold running water until water runs clear. Drain.

Step 2-Heat oil in a saucepan over medium heat. Add carrot, celery, onion and garlic, and cook, stirring, for 5 minutes or until the onion softens.

Step 3-Add split peas, ham hocks and water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 2 - 2 1/2 hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham hocks from pan. Remove the meat from bones. Coarsely chop meat and set aside.

Step 4-Preheat oven to 220°C. Place one-quarter of the pea mixture in the bowl of a food processor and process until smooth. Return to pan with ham. Repeat with remaining pea mixture. Taste and season with salt and pepper. Stir over medium-high heat for 5 minutes or until hot.

Step 5-Meanwhile, place the bread rolls on a baking tray. Bake in preheated oven for 5 minutes or until golden brown and heated through.

Step 6-Ladle soup into bowls and serve immediately with crusty bread rolls.

SPICY ROASTED PUMPKIN SOUP

Ingredients 1.5kg butternut pumpkin, peeled, cut into 3cm pieces 1 large red onion, chopped 4 garlic cloves, halved 2 celery stalks, trimmed, chopped 500g lady christl potatoes, peeled, cut into 3cm pieces 1 teaspoon dried chilli flakes 1 1/2 tablespoons olive oil 5 cups chicken stock 1/3 cup pure cream

TO SERVE Pure cream Chopped fresh chives Garlic bread

Method

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

Step 2-Place the pumpkin, onion, garlic, celery, potato and chilli flakes in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper.

Step 3-Roast in pre-heated oven for about 50 to 55 minutes or until the vegetables are golden and tender.

Step 4-Transfer to a large saucepan over high heat. Step 5-Add the stock. Bring to the boil. Reduce heat to low. Step 6-Simmer for about 5 minutes. Remove the pan from heat.

Using a stick blender, blend soup until just smooth. Stir in the pure cream.

Step 7-Sprinkle chives over soup. Serve with garlic bread.

CARROT AND GINGER SOUP WITH YOGHURT

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

Method

Step 1-Heat a large saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger and cumin. Cook, stirring, for 1-2 minutes or until aromatic.

Step 2-Add the sweet potato, carrot, water and stock powder. Increase heat to high. Bring to the boil. Cover and reduce heat to low. Cook for 15-20 minutes or until the vegetables are soft. Set aside to cool slightly.

Step 3-Place half the sweet potato mixture in the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with the remaining sweet potato mixture. Place the soup over low heat and stir until heated through. Season with pepper.

Step 4-Ladle the soup among serving bowls. Top with yoghurt and chives to serve.

FRENCH ONION SOUP

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

Directions Melt the stick of butter in a large pot over medium heat. Add the

onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the

onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

8 APPETIZERS

FRIED CALAMARI

Ingredients vegetable oil 1lb squid, with tentacles cleaned, bodies cut into half inch thick

rings 2cups all-purpose flour 1⁄2teaspoon cayenne pepper 2tablespoons dried parsley sea salt fresh ground black pepper 2fresh lemons, cut into wedges 1cup marinara sauce, warm

DIRECTIONS In a bowl, combine the flour, cayenne pepper, parsley, salt and pepper. Mix well and set aside. In a dutch oven, over medium heat, add 3 inches oil and when hot, 350°F Working in small batches, dredge the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and golden, about 1 min, per batch. Remove to a paper towel lined plate to drain. Transfer the fried calamari to a clean plate and lightly season with salt. Serve with the lemon wedges and marinara sauce on the side.

CREPES RECIPE STUFFING

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

Directions Heat oven to 350 degrees F.

Melt 3 Tbsp. butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 Tbsp. sugar and salt; mix well. Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom is lightly browned; turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes. Cook and stir mushrooms in 1 Tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender. Add remaining butter and egg whites; cook 3 to 5 min. or until eggs are set, stirring occasionally. Top crepes with cheese, mushrooms, scrambled eggs and onions; fold in half. Place in 13x9-inch baking dish. Bake 5 min. or until cheese is melted.

SALMON SALAD

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

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

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

SCAMPI PROVENÇALE

Ingredients 1 tbsp extra virgin olive oil 1 large onion, chopped 1 bulb of fennel, chopped 1 large garlic clove, crushed 1 can chopped tomatoes, about 400 g 120 ml (4 fl oz) fish stock, preferably home-made ½ tbsp fennel seeds finely grated zest and juice of ½ orange pinch of saffron threads 250 g (8½ oz) long-grain rice 400 g (14 oz) peeled raw scampi (langoustines) salt and pepper fresh basil leaves to garnish

Directions Heat the oil in a large non-stick frying pan with a tight-fitting lid. Add the onion, fennel and garlic and cook over a moderate heat, stirring occasionally, for 5 minutes or until softened but not browned. Add the tomatoes with their juice, the stock, fennel seeds, and orange zest and juice, and season with salt and pepper to taste. Bring to the boil, stirring, then reduce the heat to low and half cover the pan. Simmer for 12 minutes. Meanwhile, crumble the saffron threads into a saucepan of boiling water. Add the rice and boil for 10–12 minutes, or according to the packet instructions. Bring the tomato sauce back to the boil. Place the scampi on top of the sauce, cover the pan tightly and cook over a low heat for 3–4

minutes or until the scampi are cooked through and opaque. Do not boil the mixture or the scampi may toughen. Drain the rice and divide among serving bowls. Spoon in the scampi and tomato sauce. Sprinkle with basil and serve at once.

SHRIMP SCAMPI

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

Directions Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

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

STUFFED TOMATO

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

Directions Preheat oven to 400 degrees F.

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

GRILLED LANGOUSTINE

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

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

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

SMOKE SALMON CROSTINI

Ingredients

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

For the crostini bases

4 thin baguettes splash of olive oil

Directions Cut salmon into thin strips. Mix cheese with the spring onions

and capers. Store in the fridge for up to 2 days. Spread each crostini with the cheese mix, top with a strip of salmon. Serve with lemon wedges.

For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

5 SALADS

BARBECUED PUMPKIN , RED ONION AND SPINACH SALAD

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

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

Directions1. Barbecue pumpkin & onion

Preheat a barbecue on medium. Brush the pumpkin slices with a little of the oil and season with salt and pepper. Cook on barbecue for 1 minute each side or until tender. Transfer

to a plate. Add onion to the barbecue and cook, turning, for 2 minutes or until it softens. Remove from heat.

2. Combine & dress Place the spinach, feta, pumpkin and onion in a large serving bowl. Combine the mustard, vinegar and remaining oil in a screw-top jar and shake until well combined. Drizzle over the salad and serve immediately.

AVOCADO PANZANELLA SALAD

Ingredients 1/2 x 450g ciabatta loaf, cut into 2.5cm cubes 1/4 cup extra virgin olive oil 400g punnet tomato medley, halved 1/2 red onion, thinly sliced 1 Lebanese cucumber, halved, thickly sliced 180g fetta, cut into 2cm pieces 1 cup fresh basil leaves, torn 1 cup mixed pitted olives, sliced 2 avocados, halved, cut into 3cm pieces 1/4 cup red wine vinegar 1/2 cup fresh flat-leaf parsley leaves

Directions

Preheat grill on high. Place bread on a baking tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Turn to coat. Cook under grill for 2 to 3 minutes, turning, or until golden. Set aside to cool.

Place tomato, onion, cucumber, fetta, basil, olives, avocado and bread in a large bowl. Gently toss to combine. Place vinegar and

remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.

Transfer salad to a large shallow serving bowl. Sprinkle with parsley. Drizzle with dressing. Serve.

CELERY AND APPLE SLAW

Ingredients Nutrition 4 celery sticks, cut into matchsticks 1 large green apple, cut into matchsticks 100g goat's cheese, crumbled 35g (1/3 cup) walnut halves, toasted, coarsely chopped 2 tablespoons creme fraiche 2 tablespoons lemon juice Pinch of caster sugar 1 1/2 tablespoons chopped fresh chives

Method Combine the celery, apple, goat's cheese and half the walnut in

a large bowl. Whisk the creme fraiche, lemon juice, sugar and 1 tablespoon

chives in a small bowl. Season. Pour over the celery mixture and toss to combine. Sprinkle with remaining walnut and chives.

COS AND TOMATO SALAD

Ingredients 1 baby cos lettuce, leaves separated, torn in half 250g cherry tomatoes, halved 2 Lebanese cucumbers, halved lengthways, thickly sliced

diagonally 1 small red onion, cut into thin wedges 1/4 cup small fresh basil leaves 1/4 cup fresh flat-leaf parsley leaves 2 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar

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

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

CLASSIC CAESAR SALAD

Ingredients 3 to 5 anchovies packed in oil, drained 3 tablespoons unsalted butter 2 cloves garlic, grated 1/3 baguette, cut into 3/4-inch cubes 2 tablespoons chopped fresh parsley

Kosher salt and freshly ground pepper 1 large egg, at room temperature 2 tablespoons red wine vinegar 1 1/2 teaspoons Worcestershire sauce 1 teaspoon fresh lemon juice 1 teaspoon mustard powder 1/2 cup extra-virgin olive oil 2 heads romaine lettuce, chopped 1/2 cup shredded parmesan cheese (about 2 ounces)

Directions

Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.

Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.

Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.

Add the lettuce, croutons and about one-third of the parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining parmesan.

5 MAIN ENTRÉE (BEEF)

GRILLED BEEF WRAPS

Ingredients 1 tbs Balsamic Vinegar 1 tbs Olive Oil 2 cloves Garlic, crushed 2 tsp Fresh Thyme Leaves 1 tsp Paprika 750 g Coles Beef Rump Steak, trimmed 8 White Wraps 2 cups Iceberg Lettuce, shredded 4 Tomatoes, cut into thin wedges 1 small Red Onion, finely sliced 200 g Tzatziki

Directions

Preheat barbecue grill or chargrill on medium-high. Combine the vinegar, oil, garlic, thyme and paprika in a shallow glass or ceramic dish. Rub all over the beef. Stand for 5 minutes, turning once, to marinate.

Drain beef from marinade. Cook on grill for 2 minutes each side for medium, or until cooked to your liking. Transfer to a board to rest.

Meanwhile, heat the wraps on grill for about 1 minute each side. Transfer to a clean tea towel and wrap loosely to keep warm while you heat the remaining wraps.

Thickly slice the beef across the grain. Serve with wraps, lettuce, tomato, onion and tzatziki.

STEAK WITH GRILLED MUSHROOMS AND ASPARAGUS

Ingredients 8 beef minute steaks 350g Swiss brown mushrooms, cleaned, trimmed, halved 1 bunch asparagus, trimmed 2 tablespoons chopped flat-leaf parsley 1 clove garlic, crushed 1 tablespoon toasted pine nuts 2 tablespoons balsamic vinegar 2 tablespoons olive oil

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

small bowl. Place mushrooms and asparagus on a large plate and drizzle with oil mixture.

Set aside for 10 minutes. Heat a stovetop grill or barbecue over high heat. Brush steak with a little extra olive oil and sprinkle with salt and pepper. Cook for 1 minute on each side or until cooked to your liking. Remove, cover with foil and keep warm.

Add mushrooms and asparagus to the grill and cook, turning occasionally, for 3-4 minutes or until tender. To serve, place vegetables on serving plates, top with steak and sprinkle with parsley and pine nuts.

MEXICAN BEEF LASAGNE

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

Method Preheat oven to 200°C/180°C fan forced. Lightly grease a 6cm-

deep, 20cm (base) square ovenproof dish. Heat oil in a large frying pan over medium-high heat. Add onion.

Cook, stirring, for 3 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 4 minutes or until browned. Add seasoning, beans and 1/3 cup cold water. Cook, stirring, for 2 to 3 minutes or until mixture has thickened.

Place 2 tortillas, trimming to fit, in prepared dish. Spread one-third of mince mixture over tortillas. Sprinkle with one-third of the tomato and chillies. Sprinkle with 1/3 cup cheese. Repeat layers, ending with tortillas. Spread salsa over tortillas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden. Set aside for 10 minutes. Cut into pieces. Serve with guacamole, chilli and lime wedges.

JAPANESE BEEF ROLLS

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

Directions Heat the oil in a skillet over medium heat. Add the mushrooms,

cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Dunk the asparagus into the boiling water, then place into ice water to stop the cooking. Set aside.

Preheat the oven broiler. Grease a broiling pan. To construct the rolls, lay the steaks out flat. If your steaks are

thick, pound them to about 1/4 inch thickness. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan.

Roast under the preheated broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to over cook, this could burn the steaks or make them tough to eat.

CHILLI BEEF QUESADILLAS

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

Method Heat a non-stick frying pan over high heat. Add beef and cook,

stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Add paprika and cook, stirring, for 1 minute or until combined. Add tomatoes and cook, stirring occasionally, for 5 minutes or until combined and thickened slightly. Set aside for 5 minutes to cool.

Preheat oven to 120°C. Heat 1 teaspoon of oil in a frying pan over medium heat. Add a tortilla and spoon over one-quarter of the mince mixture. Sprinkle with one-quarter of the cheese and top with a tortilla. Use a spatula to press tortilla down. Cook for 1 minute or until golden. Turn quesadilla over and cook for a further 1 minute or until golden. Transfer to an oven tray and place in oven to keep warm. Repeat with remaining oil, tortillas, mince and cheese.

Meanwhile, combine the avocado and coriander leaves in a small bowl. Cut each quesadilla into wedges. Place on serving plates, dollop with sour cream and top with avocado mixture. Serve immediately.

5 MAIN DISH (PORK)

HERB AND SPICE CRUMBLE PORK

Ingredients 500g sweet potato (kumara), peeled, thinly sliced 2 tablespoons olive oil 4 pork cutlets 40g (1/4 cup) plain flour 90g (1 cup) dried breadcrumbs 2 teaspoons ground fennel 2 tablespoons chopped fresh continental parsley 2 eggs, lightly whisked 125ml (1/2 cup) vegetable oil 250g green round beans, trimmed, blanched 2 teaspoons red wine vinegar

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

tray. Drizzle with half the olive oil. Bake for 25 minutes or until tender.

Meanwhile, use the flat side of a meat mallet to pound pork until 2cm thick. Place flour on a plate. Combine the breadcrumbs, fennel and parsley on a plate. Dip the cutlets in flour and shake off excess. Dip in egg, then in crumb mixture, pressing firmly to coat. Heat vegetable oil in a frying pan over medium-high heat. Cook the pork, in 2 batches, for 2-3 minutes each side or until cooked through.

Place beans and sweet potato in a bowl. Combine vinegar and remaining olive oil and pour over bean mixture. Toss to combine. Serve with the pork.

STICKY CHILLI PORK RIBS

Ingredients 800g American pork ribs 1/2 cup tomato sauce 1/3 cup hoisin sauce 1/3 cup hot chilli sauce 2 garlic cloves, crushed salad leaves and sweet potato wedges, to serve

(To make sweet potato wedges, peel and cut 500g orange sweet potato into wedges. Place in a microwave-safe bowl. Cover and microwave on high (100%) for 3 minutes. Transfer to a baking tray lined with baking paper. Bake at 210°C for 20 minutes or until tender (or add to oven in step 3, above).

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

paper. Cut each rack of ribs in half. Combine tomato sauce, hoisin

sauce, chilli sauce and garlic in a large bowl. Add ribs. Toss to coat.

Arrange ribs in a single layer on baking tray, reserving any remaining marinade. Cover with foil. Bake for 45 minutes. Remove foil and increase temperature to 210°C. Bake for 20 minutes, basting with reserved marinade halfway through cooking, or until glazed and tender.

Remove ribs from oven. Cut into individual pieces. Serve with salad and sweet potato wedges.

MEXICAN PULLED PORK

Ingredients 2 tablespoons olive oil 500g piece pork scotch fillet 2 medium brown onions, thinly sliced 3 garlic cloves, crushed 1 tablespoon ground cumin 2 teaspoons ground coriander 2 dried bay leaves 400g can diced tomatoes 8 flour tortillas 1 large avocado, sliced 1/2 cup fresh coriander leaves 2 long green chillies, thinly sliced Lime wedges, to serve

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

heat. Add pork. Cook, turning, for 3 to 4 minutes or until browned. Transfer to a plate.

Heat remaining oil in pan. Add onion. Cook, stirring, for 7 minutes or until softened. Add garlic, cumin, coriander and bay leaves. Cook, stirring, for 1 minute or until fragrant. Stir in tomato and 1/2 cup cold water. Season with salt and pepper. Return pork and juices to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour 30 minutes or until pork is tender.

Remove pork from pan. Using 2 forks, shred pork. Bring sauce mixture to a gentle boil. Boil for 6 to 8 minutes or until thickened. Return pork to pan. Stir to combine.Heat tortillas following packet directions. Top tortillas with pork mixture, avocado, coriander and chilli. Serve with lime wedges.

PORK SAUSAGE WITH MUSHROOMS AND HERB BUTTER

Ingredients 400g parsnips, peeled 250g desiree potatoes, peeled 80ml (1/3 cup) pouring cream 1 tablespoon olive oil 4 pork and fennel sausages (see note) 1/2 bunch rocket, leaves torn in half Dijon mustard, to serve

Mushrooms and herb butter

125g butter, softened 1 tablespoon finely chopped flat-leaf parsley 1 tablespoon finely chopped chives 1 teaspoon finely chopped thyme leaves 1 clove garlic, crushed 4 x 10cm flat mushrooms, peeled, stalks trimmed 1 red onion, cut into wedges

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

lengthwise, then cut out the woody core. Cut potatoes and parsnips into 2cm pieces, then place in a saucepan of cold water. Bring to the boil, then simmer for 12 minutes or until vegetables are tender. Drain, return the parsnips and potatoes to the pan over medium heat and, using a potato masher, mash until smooth. Add cream and stir to combine. Season with salt and pepper. Cover until needed.

To make mushrooms, combine butter, herbs and garlic in a small bowl and season. Place mushrooms, cap-side down, in a roasting

pan and place 1 heaped teaspoon of butter mixture on each mushroom. Add onion to the pan and dot with remaining butter. Roast for 25 minutes or until the mushrooms are tender.

Meanwhile, to cook sausages, heat oil in a large frying pan over medium–high heat. Add sausages and cook, turning, for 5 minutes or until browned. Remove from pan and cut in half lengthwise. Return to pan, cut-side down, and cook for a further minute or until cooked through.

Divide mushroom mixture and rocket among plates and drizzle with pan juices. Add mash and sausages, and serve immediately with mustard.

SIMPLE PORK PIES

Ingredients 500g good-quality pork sausages 1 apple, grated 1 tablespoon chopped flat-leaf parsley Pinch grated nutmeg 2 1/4 cups (340g) plain flour 80g unsalted butter 1 egg, beaten, plus 1 egg yolk to glaze Tomato chutney or sauce, to serve

Method Preheat the oven to 200°C. Grease a 6-hole muffin pan. Squeeze the sausage meat out of the casings into a bowl. Add

the apple, parsley and nutmeg, then season with salt and pepper. Mix well to combine.

Sift flour into a bowl, add 1 teaspoon salt, and make a well in centre.

Melt the butter with 100ml water in a pan over low heat, then add to the flour and stir to combine.

Add the beaten egg and use your hands to bring the mixture together to form a smooth ball.

Roll out the dough on a lightly floured board, then use a 10cm pastry cutter to cut 6 rounds from the dough. Use rounds to line the prepared muffin pan, leaving a slight overhang.

Divide the sausage mixture among the muffin holes. Bring the remaining pastry together into a ball and re-roll. Use a 7cm cutter to cut 6 lids from the dough. Brush the overhanging pastry in the muffin holes with a little water, sit the lids on the filling, then fold the overhang up around the edges and press in. Roll any excess pastry into long thin strips and use to run around the edge of each pie to form a decorative seal.

Brush the pies with beaten egg yolk and bake for 35 minutes or until golden.

Cool slightly before removing from the pan. Cool completely before packing. Serve with tomato chutney or sauce.

6 MAIN DISH (CHICKEN)

CHILLI CHICKEN SKEWERS

Equipment You'll need 8 skewers for this recipe.

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

2 bunches asparagus, trimmed Olive oil cooking spray

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

Drain. Process 1 1/2 tablespoons oil, chillies and garlic in a food

processor. Pour into a glass bowl. Add chicken. Cover. Refrigerate for 1 hour, if time permits. Thread onto skewers.

Combine tomatoes, beans, parsley and onion. Whisk together remaining 2 teaspoons of oil, vinegar, and salt and pepper. Pour over bean mixture. Toss.

Preheat a barbecue grill on high heat. Reduce heat to medium. Spray asparagus with oil. Cook for 1 to 2 minutes, turning, or until tender. Transfer to a plate. Cover. Cook skewers for 5 minutes, turning.

Arrange bean salad on serving plates. Top with asparagus and skewers. Serve

SWEET CHILLIE WINGETTES

Ingredients 80ml (1/3 cup) sweet chilli sauce 2 tablespoons salt-reduced soy sauce 2 tablespoons warm water 750g chicken wing nibbles Iceberg lettuce leaves, to serve

Method Stir the sweet chilli sauce, soy sauce and water in a large bowl.

Add the chicken and toss to coat. Cover and place in the fridge for 2 hours or overnight to marinate.

Preheat oven to 200°C. Line a large baking dish with baking paper. Place the chicken in a single layer in the dish. Pour over the marinade. Bake, turning every 15 minutes, for 45 minutes or until golden. Serve with lettuce leaves. Top tip: To keep foods such as our Sweet Chilli Wingettes safely chilled, add a frozen brickette or frozen fruit juice to the lunch box.

LEMONGRASS CHICKEN ROLLS

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

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

Season with pepper. Add the chicken and turn to coat. Cover and place in fridge for 10 minutes to marinate.

Meanwhile, whisk the vinegar and sugar in a bowl. Season. Stir in shallot. Set aside for 5 minutes to develop the flavours. Stir in carrot and cucumber.

Preheat a barbecue grill or chargrill on medium-high. Cook the chicken, turning, for 10-12 minutes or until cooked. Transfer to a plate. Cover. Rest for 5 minutes. Cut into 1cm-thick slices.

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

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

POLENTA CHICKEN WITH CORN SALSA

Ingredients Nutrition 2 tablespoons instant polenta 4 x 180g chicken breast fillets 2 tablespoons olive oil, plus extra to brush 1 roasted capsicum, chopped 1 small red chilli, seeds removed, finely chopped 400g can corn kernels, drained 3 spring onions, thinly sliced 1 1/2 tablespoons lime juice, plus wedges to serve 1/4 cup chopped coriander leaves 1 bunch watercress

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

Spread the polenta out on a plate. Brush the top of the chicken with a little oil and season, then press the oiled side into the polenta to coat well.

Heat 1 1/2 tablespoons oil in a large non-stick frypan over medium- high heat. Cook chicken, polenta-side down, for 3-4 minutes until golden and crisp. Transfer a baking tray, polenta-side up, and bake for 15-20 minutes until cooked through.

Meanwhile, combine capsicum, chilli, corn, spring onion, lime juice, coriander and remaining 2 teaspoons oil in a bowl. Season.

Serve chicken with corn salsa, lime and watercress sprigs.

ORANGE AND SOY CHICKEN

Ingredients 5 lbs boneless skinless chicken breasts 3⁄4 cup soy sauce 1 large orange, juice and zest of 4 cloves garlic, chopped 1 cup canola oil 2 tablespoons sesame oil 10 dashes fresh black pepper

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

shake vigorously to mix If the breasts are very large cut into even sized pieces, I end-up with around 4 oz portions.

Place in a couple plastic bags and pour marinade over them. Marinate 4-48 hours. Broil on a rack, 2" under the element, about 7 minutes per side. Do not crowd the broiler, there should be 1-2 inches of space

around each breast. It takes 3 batches for me to do 5 lbs. Allow to cool for 5-10 minutes before cutting Try not to eat it all

in one sitting, save some for the next couple meals.

BUFFALO CHICKEN WITH GREEN SALAD

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

Directions With a sharp knife, carefully slice the chicken breast in half from

top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner. Heat olive oil and butter in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When it's done, remove the chicken from the skillet and pour off any excess fat/oil (but don't clean the pan.)

Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (Heat should not be on under the skillet.)

Toss the lettuce in a large bowl with just enough salad dressing to lightly coat it (thin the dressing with a little milk if it's too gloopy.) Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)

Top the whole thing with more blue cheese crumbles and serve with celery hearts.

10 DESSERT

BAKED LEMON MERINGUE PIE

Ingredients Nutrition 1 3/4 cups plain flour 1/2 cup almond meal (ground almonds) 1/3 cup icing sugar mixture 175g butter, chilled, chopped 2 egg yolks 2 tablespoons iced water, approximately

Lemon filling 5 eggs, lightly beaten 1/2 cup caster sugar 1 cup pure cream 2 teaspoons finely grated lemon rind 1/2 cup lemon juice

Meringue 4 egg whites 1 cup caster sugar

Method Process flour, almond meal, icing sugar and butter until mixture

resembles fine breadcrumbs. Add yolks and water. Process until dough just comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line base

and side of prepared pan with pastry. Trim edge. Refrigerate for 15 minutes.

Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 180°C/160°C fan-forced.

Make lemon filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand for 5 minutes. Pour mixture into pastry case. Bake for 25 to 30 minutes or until filling is just set. Cool for 15 minutes.

Make Meringue Using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy. Spoon meringue over filling. Bake for 5 minutes or until meringue is golden ( Cool lemon meringue pie. Place in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight.). Serve.

CHOCOLATE BANOFFE PIE

Ingredients 250g McVitie's Digestive biscuits 125g butter, melted 300ml ctn thickened cream 30g bar Cadbury Flake, crumbled 46g bar Cadbury Picnic, chopped 53g bar Snickers, chopped 380g can Nestle Caramel Top 'n' Fill 3 bananas, sliced

Method

Process the biscuits in a food processor until fine crumbs form. Add the butter and process until well combined. Press the biscuit mixture evenly over the base and side of a 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base. Place in the fridge for 1 hour to chill.

Transfer the biscuit base to a serving plate. Use an electric beater to beat the cream in a bowl until soft peaks form. Combine the Flake, Picnic and Snickers in a bowl.

Spread caramel over biscuit base. Arrange banana, in a single layer, over caramel. Top with the cream and chocolate mixture.

CHOCOLATE AND MINT CHEESECAKE

Ingredients 185g unsalted butter, melted 1/4 cup (25g) good-quality cocoa, sifted 1 cup (220g) caster sugar 2 eggs 1 cup (150g) plain flour, sifted 50g dark chocolate, melted, cooled

Mint topping 1/3 cup (75g) caster sugar 1 bunch mint, leaves picked 250g cream cheese 3 eggs 1/2 teaspoon peppermint extract (see note) 100ml thickened cream 2-3 drops green food colouring

Method Preheat the oven to 160°C and grease and line a 20cm square

loose-bottomed cake pan with baking paper.

Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine. Press firmly into the prepared pan and bake for 15 minutes or until set. Allow to cool completely.

Meanwhile, for the mint topping, place sugar, mint and 1/2 cup (125ml) water in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium and simmer for 3 minutes, then set aside to cool completely. Strain the sugar syrup into a jug, discarding the solids. Place the cream cheese in a food processor and whiz for a few seconds to soften. Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.

Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight. Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set – the cake may have a slight wobble but it will firm on cooling. Remove from the oven and cool completely, then chill for 2 hours or until firm.

Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve.

CHOCOLATE MOUSSE IN MINUTES

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

Method

Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.

Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

STICKY DATE PUDDING

Ingredients 250g pitted dates, chopped 1 teaspoon bicarbonate of soda 1 1/2 cups boiling water 125g butter, softened 1 cup brown sugar 1 teaspoon vanilla extract 2 eggs 1 3/4 cups White Wings Self-Raising Flour, sifted

Caramel sauce 1 cup brown sugar 300ml thickened cream 1/2 teaspoon vanilla extract 60g butter

Method

Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.

Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.

Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.

Make sauce Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.

Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.

NAPOLEON

Ingredients 1 1/2 (17.5 ounce) packages frozen puff pastry sheets, thawed 1/4 cup cornstarch 4 cups milk, divided 1/3 cup cake flour 7/8 cup white sugar, divided 3 eggs, separated 1 tablespoon butter 1 teaspoon vanilla extract 1 (12 ounce) jar apricot jam 3 cups sifted confectioners' sugar

1 tablespoon lemon juice

Directions Preheat oven to 350 degrees F (175 degrees C). Roll out three sheets of puff pastry, each to the same size and a

thickness of 1/8 inch. Prick with a fork, and place on baking sheets.

Bake in preheated oven until golden, about 10 minutes. In a medium bowl, combine cornstarch and 1/2 cup milk with

fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.

In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.

In a small saucepan or in the microwave, heat the jam until runny.

Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.

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

CHOCOLATE MOUSSE BOX

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

Mousse 2 eggs, separated 60g (1/3 cup) icing sugar mixture, sifted 100g 70% cocoa dark chocolate, melted, cooled 2 tablespoons Frangelico liqueur 300ml ctn double cream

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

Swiss roll pans with oil. Line with non-stick baking paper. Use an electric beater to beat the eggs, sugar and vanilla in a

bowl until thick and pale. Combine flour, cocoa powder and baking powder in a bowl. Sift one-third of the flour mixture over the egg mixture. Use a large metal spoon to fold until just combined. Repeat, in 2 more batches, with the remaining flour mixture. Divide evenly between prepared pans and smooth the surfaces. Bake for 15 minutes or until the cakes spring back when lightly touched. Set aside in the pans on a wire rack to cool completely.

Meanwhile, to make the mousse, use an electric beater to beat the egg yolks and icing sugar in a bowl until thick and pale. Beat in the chocolate and Frangelico. Whisk the cream in a

bowl until soft peaks form. Use a large metal spoon to gently fold the cream into the chocolate mixture. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Fold one-third of the egg white into the chocolate mixture. Repeat, in 2 more batches, with remaining egg white. Cover surface with plastic wrap.

Spray a 7.5cm-deep, 8.5 x 17cm loaf pan with oil and line with plastic wrap. Turn the cakes onto a sheet of non-stick baking paper. Remove the top sheets of paper. Line the base and sides of the prepared loaf pan with cake, cutting to fit. Reserve excess cake. Cut two 8.5 x 17cm rectangles from the reserved cake.

Spoon half the mousse over the cake base and smooth the surface. Top with 1 cake rectangle, pressing down gently. Spoon over the remaining mousse and smooth the surface. Top with the remaining cake rectangle and press down gently. Wrap in plastic wrap and place in the fridge for 4-6 hours or overnight to set.

Stir the chocolate and butter in a saucepan over low heat until chocolate melts and the mixture is smooth. Turn the cake onto a serving platter and pour over the chocolate sauce.

TIRAMISU

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

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

beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings.

BANOFFEE PIES

Ingredients

225g digestive biscuits 120g butter, melted 1 x 397g tin Nestlé Carnation caramel 1 x 300ml pot double cream 3 ripe bananas, finely sliced

To serve banana chips (optional) chocolate shavings

Method

Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.

Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly – you can use a teaspoon for this - and refrigerate for at least half an hour.

Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.

Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.

Remove the tarts from the tins Poke one banana chip into the centre of each tart and scatter with chocolate shavings.Chocolate shavingsMake chocolate shavings using a block of chocolate and a potato peeler.Getting the tart outThe easiest way to remove a tart from a loose-bottomed tin is to find a glass that is narrower than the hole in the base of the tin, place the tin on top of the downturned glass and allow the sides to drop down so the tart is simply resting on the base. Take it off the glass and use a thin metal fish slice to ease the base of the tart off and slide onto a plate.

ROASTED STRAWBERRY CRUMBLE

Ingredients 375g strawberries, hulled, halved 2 tablespoons caster sugar 1/2 cup plain flour 35g butter 2 tablespoons flaked almonds Vanilla custard, to serve

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

26cm shallow roasting pan. Add strawberries and half the sugar. Toss to coat.

Combine flour and remaining sugar in a medium bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Add almonds. Stir to combine. Sprinkle over strawberry mixture, pressing dough together with fingers to make small lumps.

Bake for 15 minutes or until top is golden and crisp. Serve with vanilla custard.

10 COCKTAILS

STRAWBERRY VODKA CUP

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

Method

Roughly chop berries in a food processor, then transfer to a bowl with vinegar. Cover and chill for at least 4 hours or overnight.

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

CHILLED MULLED WINE

Ingredients 1L (4 cups) light red wine (such as pinot noir or tarrango) 55g (1/4 cup) caster sugar 1 orange, quartered, each quarter thinly sliced crossways 10 whole dried cloves 2 x 7cm cinnamon sticks 1 vanilla pod, split 2 tablespoons Cointreau liqueur 8 strawberries, hulled, washed, quartered Ice, to serve

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

medium saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil. Remove from heat. Set aside for 30 minutes to infuse.

Add Cointreau to the wine mixture and stir to combine. Transfer to a jug and place in the fridge for 2 hours to chill.

Add strawberries to the wine mixture. Divide ice among serving glasses. Pour over mulled wine and serve immediately.

YULE MULE COCKTAILS

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

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

vodka and 1 cup lime juice into a carafe or jug. Stir to combine. Half-fill twelve 300ml-capacity highball glasses with crushed ice.

Pour over 1/3 cup vodka mixture. Top with ginger beer and lime wedges. Serve.

GUAVA AND LIME COCKTAIL

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

Method Place the lime in a mortar and use a pestle to gently pound until

crushed. Place the guava nectar, ginger beer, rum, lime and any juice

from the mortar in a large jug. Stir until combined.

Fill serving glasses with ice. Pour the guava mixture evenly among the glasses. Serve immediately.

CHAMPAGNE PASSION COCKTAIL

Ingredients 60ml (1/4 cup) fresh passionfruit pulp 2 teaspoons caster sugar 375ml (1 1/2 cups) chilled sparkling wine

Method Combine the passionfruit and sugar in a jug and stir until the

sugar dissolves. Pour the sparkling wine among the serving glasses. Spoon over

the passionfruit mixture and serve.

PIMM’S COCKTAIL

Ingredients 4 cups ice cubes 1 lemon, cut into thin slices 160ml Pimm's No. 1 125ml lemonade, chilled 125ml ginger ale, chilled 1/2 Lebanese cucumber, cut into thin strips

Method

Place 1/2 the ice into a 1-litre capacity jug. Add lemon slices. Pour in Pimm's, followed by lemonade and ginger ale. Stir with a swizzle stick to combine.

Divide remaining ice among four tall glasses. Place a piece of cucumber in each glass then fill with cocktail. Serve.

FROZEN MANGO MARGARITA

Ingredients 2 x 300g pkts frozen mango cheeks 250ml (1 cup) silver tequila 160ml (2/3 cup) fresh lime juice 160ml (2/3 cup) Cointreau liqueur 100g (1/2 cup) caster sugar 2 cups ice cubes

Method Place half the mango, tequila, lime juice, Cointreau, sugar and

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

ALEGRIA

Ingredients 2 oranges, cut into 8 wedges 1 ruby red grapefruit, coarsely chopped 2 tablespoons caster sugar 1 cup crushed ice 125ml (1/2 cup) white rum 125ml (1/2 cup) limoncello 125ml (1/2 cup) chilled tonic water

Method Place the orange, grapefruit and sugar in a plastic bowl. Use the

end of a rolling pin to pound until lightly crushed. Divide orange mixture among serving glasses. Top with ice. Pour

over the rum, limoncello and tonic water to serve.

CRANBERRY COOLER

Ingredients Ice cubes, to serve 200ml vodka 100ml lime juice, plus the pared rind of 1 lime, cut into strips, to

serve 1L (4 cups) cranberry juice

Method

Place the ice cubes in a tall serving jug. Pour in the vodka, lime juice and cranberry juice, then stir until combined.

Pour the cranberry cooler into tall glasses, top with a twist of lime rind, then serve immediately.

LYCHEE AND MINT SPARKLING COCKTAIL

Ingredients 560g can lychees in syrup, drained 1/4 cup fresh mint leaves 750ml sparkling white wine, chilled

Method Divide lychees and mint between 8 champagne glasses. Top with wine. Serve.

18WINES AND BEVERAGES

GIMLET

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

Method Add all the ingredients to a shaker and fill with ice. Shake, and

strain into a chilled cocktail glass or an Old Fashioned glass filled with fresh ice. Garnish with a lime wheel.

(You can substitute 1 oz lime cordial, such as Rose’s Lime Juice, for both the lime juice and simple syrup.)

JASWANT SHERBET

Ingredients 1 kg sugar 3 litres water 2 Tbsp milk 2 Tbsp lemon juice 3 cups hibiscus-broken petal

Method Dissolve the sugar in the water, not letting it come to a boil. When sugar is dissolved, increase the heat and bring to a boil. Add the milk and continue to cook till scum forms on the sides,

which you should skim off. Add the lemon juice and continue to cook till one thread

consistency is reached. Turn off the heat and add the flowers, and cover immediately. Leave it overnight. Strain and store in bottles. Key Ingredients: lemon juice, sugar, milk

ORANGE LIQUEUR

INGREDIENTS 3 large oranges 3 cups vodka 1 1⁄3 cups superfine sugar

DIRECTIONS Wash the oranges well with soap and water. Pare very thinly the bright-colored rind from the oranges (no

white). Blot the peel on paper towels to remove any excess oil. Put the peel in a 4 cup screw-top jar. Add 2 cups vodka. Close jar. Store in a cool, dark place for 2 days or until the vodka has

absorbed the flavor. Remove the peel and add the remaining vodka, along with the

superfine sugar. Close the jar and store in a cool dark place at least 1 month to

age.

HOT FRUIT PUNCH

Ingredients 6 cups water, divided 2 individual tea bags 1 cup sugar 1 cup orange juice 1/2 cup lemon juice 1/2 cup white grape juice

Directions Bring 1 cup water to a boil. Add tea bags; steep for 5 minutes.

Discard tea bags. Stir in sugar until dissolved. In a Dutch oven, combine the remaining water, juices and tea;

heat through. Serve warm. Yield: 2 quarts.

GINGER FIZZ

Ingredients 1 3"-piece ginger, peeled, thinly sliced ½ cup raw or granulated sugar

Cocktails 2 750-ml bottles Prosecco, chilled

8 thin clementine or orange slices

DirectionsGinger Syrup

Bring ginger, sugar, and ½ cup water to a boil in a small saucepan; reduce heat and simmer 5 minutes. Let cool. Strain syrup through a fine-mesh sieve into a small jar or bowl; discard ginger.

Do Ahead: Syrup can be made 1 week ahead. Cover and chill.

Cocktails Pour ¼ oz. ginger syrup in each coupe glass. Dividing evenly, top

off with Prosecco (about 5 oz. per glass) and garnish each with a clementine slice.

GIN FIZZ

Ingredients 2 ounces gin 3/4 ounce fresh lemon juice 1 teaspoon superfine sugar or simple syrup Cold club soda Sprig of mint

Directions Shake the gin, lemon juice, and sugar with ice; then strain into a

10-ounce highball glass filled with ice. Add club soda to fill, and garnish with a mint sprig.

RUM PUNCH

INGREDIENTS

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

DIRECTIONS Mix all ingredients together in a pitcher or punch bowl. Chill in the refrigerator for at least 1 hour before serving. Add ice if desired. Garnish with nutmeg and orange slices.

CHOCOLATE HAZELNUT MILKSHAKE

Ingredients

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

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

DIRECTIONS In a large, tall glass combine the ice cream, Nutella and milk with

a stick blender until smooth and thick. Float of scoop of ice cream on top and scatter with the crumbled chocolate and chopped nuts.

GINGER LITCHI LEMONAT

Ingredients 1/2 cup ginger (minced) 1/2 cup fresh lemon juice Some ice cubes 1 glass lychee juice 1 cup grapes 1/2 cup chia seeds Mint leaves Pinch of salt

Method

In a jar, put minced ginger, lemon juice and lychee juice. Add some ice, salt to taste and blend it well. Pour it in a jar. Add sliced grapes and chia seeds to it. Mix it well

with spoon. Finally garnish it with some mint leaves and serve chilled. Key Ingredients: ginger, lemon juice, salt, grapes, mint leaves,

lychee, chia seeds