Herbed couscous

Ingredients (serves 6)
* 500g couscous
* 1/2 cup chopped herbs (mint, parsley)
* 1 tsp sumac*
* 1 tbs olive oil


Method
1. Place the couscous in a bowl and cover with boiling water. Cover with a tea towel and stand for 5 minutes, then fluff with a fork, stir in herbs, sumac and oil, and season to taste with salt and pepper.

Notes & tips
* A lemony spice from Middle Eastern food shops and supermarkets.

Source
delicious. - Page 96
Recipe by Valli Little

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Lamb shanks with creamy parmesan risoni

Preparation Time 10 minutes
Cooking Time 135 minutes

Ingredients (serves 4)
* 40g (1/4 cup) plain flour
* Salt & freshly ground black pepper
* 4 large (about 2kg) lamb shanks, French trimmed
* 2 tbs olive oil
* 2 brown onions, halved, coarsely chopped
* 2 garlic cloves, crushed
* 250ml (1 cup) dry white wine
* 2 x 400g cans diced tomatoes
* 2 fresh rosemary sprigs, leaves removed, stems discarded
* Steamed green beans, to serve
Creamy parmesan risoni
* 305g (1 1/2 cups) risoni
* 125ml (1/2 cup) thin cream
* 2 egg yolks
* 40g (1/2 cup) finely grated parmesan
* 1/2 cup finely chopped fresh continental parsley
* Salt & freshly ground black pepper


Method
1. Preheat oven to 150°C. Place flour in a bowl and season with salt and pepper. Coat lamb with flour and shake off any excess. Heat half the oil in a large flameproof, ovenproof casserole dish over medium-high heat. Add 2 lamb shanks and cook, turning occasionally, for 5 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining shanks.
2. Heat the remaining oil in the casserole dish over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until soft. Add the wine and bring to the boil. Add the tomato and stir to combine. Add the lamb and rosemary, and bring to the boil. Remove from heat.
3. Cover and bake in preheated oven, turning occasionally, for 2 hours or until lamb is tender and sauce thickens. Remove from oven. Taste and season with salt and pepper.
4. Meanwhile: to make the creamy parmesan risoni, cook risoni in a large saucepan of salted boiling water following packet directions or until al dente. Drain well and return to the pan. Whisk together cream and egg yolks in a bowl. Add to risoni along with the parmesan and stir to combine. Place over low heat and cook, stirring, for 2-3 minutes or until sauce thickens slightly. Remove from heat. Add parsley and stir to combine. Taste and season with salt and pepper.
5. Divide the risoni among serving bowls. Top with lamb shanks and serve with steamed green beans.

Notes & tips
* To French trim the shanks, cut the meat and fat away from the end of the shank so the bone is exposed.

Source
Australian Good Taste - Page 71
Recipe by Sarah Hobbs

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Summer iced tea

Ingredients (serves 12)
* 4 Lipton Lychee, Lime and Passionfruit Herbal Infusion tea bags
* 24 mint leaves, torn
* 4 cups boiling water
* 4 cups canned pineapple juice, chilled
* 4 passionfruit, halved
* 6 lychees, peeled, deseeded, chopped
* 3 cups ice cubes
* 2 cups ginger beer, chilled


Method
1. Place tea bags and half the mint in a large, heatproof jug. Add boiling water. Jiggle tea bags for 1 minute. Discard. Refrigerate tea until cold.
2. Divide chilled tea, pineapple juice, passionfruit pulp, lychee and remaining mint between 2 large carafes. Stir until passionfruit seeds separate and tea is well combined. Chill until ready to serve.
3. Half-fill each glass with tea. Add ice cubes and top with ginger beer. Serve iced tea immediately.

Source
Super Food Ideas - Page 59
Recipe by Annette Forrest

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Barbecued corn on the cob

Ingredients (serves 8)
* 8 cobs of fresh corn, husks removed
* 1 tbs olive oil


Method
1. Preheat a barbecue or chargrill to medium. Brush the corn with the olive oil and cook, turning frequently, for 10 minutes or until tender and golden brown. Season with salt and pepper and serve.

Source
delicious. - Page 94

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Red curry pork steaks with fresh herb salad

Ingredients (serves 4)
* 1 tbs fish sauce
* 1 tbs red curry paste
* 8 small pork schnitzels (about 80g each)
* 2 tsp sunflower or rice bran oil
Herb salad
* 2 tbs fish sauce
* 2 tsp sunflower or rice bran oil
* Juice of 1 lime
* 1 tsp caster sugar
* 1 cup coriander leaves
* 1/2 cup Vietnamese mint leaves*
* 1 small red capsicum, thinly sliced
* 1 cup pea tendrils*, or roughly chopped snow pea sprouts


Method
1. Combine the fish sauce and red curry paste in a large bowl, add pork and toss well to coat.
2. Heat the oil in a large frypan over medium-high heat. Cook the pork schnitzels, in batches, for 1-2 minutes each side. Cover to keep warm while you prepare the herb salad.
3. For the herb salad, whisk together the fish sauce, oil, lime juice and sugar in a large bowl. Add the remaining ingredients and toss well. Serve the pork with the herb salad.

Notes & tips
* Vietnamese mint (substitute regular mint) and pea tendrils are from Asian shops and selected greengrocers.

Source
delicious. - Page 140
Recipe by Kate Nichols

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Chicken and tomato bake with melted brie

This is one of our favourite chicken recipes - try it tonight and see if it's yours too!

Ingredients (serves 4)
* 1 tbs olive oil
* 1 medium onion, finely chopped
* 150g mild pancetta or bacon, chopped
* 2 (approx 300g) small single chicken breast fillets, diced
* 1 garlic clove, crushed
* 300g long-grain white rice
* 1 x 500g jar good-quality tomato passata or pasta sauce
* Salt and pepper
* 1 tbs chopped fresh basil leaves (plus a few extra to garnish)
* 200g brie cheese, sliced


Method
1. Preheat oven to 180°C.
2. Heat the oil in a medium ovenproof frying pan or casserole dish over medium heat. Add the onion and cook for 1-2 minutes or until just starting to soften. Add pancetta and cook for 2 minutes. Add the chicken and garlic, and cook, stirring, until chicken is lightly browned. Stir in the rice, tomato passata and 500ml water. Season with salt and pepper and bring to the boil. Cover the pan with a lid or some foil and place in preheated oven to bake for 30 minutes or until most of the liquid has been absorbed. Stand the pan, covered, on the bench for 5 minutes to absorb excess liquid. Stir in the basil.
3. Preheat grill to high. Place the brie, slightly overlapping, on top of the rice and place under the grill for 5 minutes until the cheese starts to melt and turn golden. Garnish with the basil leaves.

Source
delicious. - Page 72
Recipe by Valli Little

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Sausage and pasta salad

Monday night dinner is taken care of with this easy, budget-friendly salad the whole family will find satisfying.

Ingredients (serves 4)
* 375g tortiglioni or large spiral pasta
* 2 tablespoons olive oil
* 500g pork sausages
* 2 zucchini, sliced lengthways
* 250g yellow or red teardrop tomatoes
* 125g rocket
* 300g bocconcini cheese, sliced
* 1/4 cup Italian salad dressing


Method
1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a bowl. Stir in 1 tablespoon oil. Set aside to cool (see tip).
2. Preheat barbecue grill and plate on medium heat. Grill sausages, turning, for 15 minutes or until just cooked through. Transfer to a plate and set aside to cool slightly. Grill zucchini, turning, for 6 minutes or until chargrilled. Transfer to a plate. Toss tomatoes in remaining oil. Barbecue on plate for 1 minute.
3. Thickly slice sausages. Add sausages, zucchini, tomatoes, rocket and bocconcini to pasta. Pour over dressing. Season with salt and pepper. Toss to combine and serve immediately.

Notes & tips
* Tip: Pasta must be cooled before you add bocconcini, otherwise cheese will clump together.

Source
Super Food Ideas - Page 66
Recipe by Alison Adams

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Pork fillet with apple sauce

Ingredients (serves 2)
* 1/3 cup (80ml) white wine
* 1/3 cup (80ml) chicken stock
* 2 tbs Craisins* (sweetened dried cranberries)
* 1 tbs olive oil
* 350g pork fillet, cut into 1cm-thick slices
* 1 large Granny Smith apple, peeled, cored, thickly sliced
* 2 tsp finely shredded sage leaves
* 100g thin green beans, steamed


Method
1. Place wine, stock and Craisins in a small jug and set aside. Heat oil in a large frypan over high heat, add pork and cook for 1-2 minutes on one side. Turn meat, add apple and cook for a further 1-2 minutes until apple begins to caramelise. Pour in wine mixture and bubble for 1-2 minutes until slightly reduced. Add sage and season with salt and pepper. Place beans on plates, top with pork and apple and drizzle with sauce.

Notes & tips
* Craisins are available from selected supermarkets.

Source
delicious. - Page 135
Recipe by Chrissy Freer

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Creamed honey mustard

Preparation Time 5 minutes

Ingredients
* 1 x 125g jar wholegrain mustard
* 1 1/2 tbs honey
* 1 tbs good-quality whole-egg mayonnaise
* Roast beef fillet with garlic & rosemary (see related recipe), to serve


Method
1. Use a fork to whisk together the mustard, honey and mayonnaise in a small bowl until well combined and creamy. Serve with the roast beef fillet with garlic & rosemary.

Source
Australian Good Taste - Page 73
Recipe by Kim Meredith

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Garlic prawn baguettes

Feel like having a picnic? Crusty rolls filled with fresh basil, mustardy rocket and fresh plump, pink prawns are guaranteed to please.

Preparation Time 25 minutes

Ingredients (serves 6)
* 2 x 60cm sesame seed baguettes (French breadsticks)
* Butter, to spread
* 1 x 120g pkt baby rocket leaves
* 1/2 cup fresh basil leaves
* 600g large cooked prawns, peeled, deveined
* 1 lime, halved
* 125ml (1/2 cup) Cafe Dip aioli with lime


Method
1. Cut the baguettes into 3 even portions. Make a lengthways cut in the side of each baguette (do not cut all the way through). Spread the inside of each baguette with butter.
2. Divide the rocket, basil and prawns among the baguettes. Use kitchen string to tie at 3cm intervals to secure filling.
3. Squeeze the lime evenly over the baguettes. Drizzle over the aioli to serve.

Notes & tips
* Make this recipe to the end of step 2 up to 1 hour ahead. To transport, wrap baguettes in plastic wrap or non-stick baking paper and place in an airtight container. Store in an esky. Continue from step 3 at the picnic.

Source
Australian Good Taste - Page 83
Recipe by Louise Pickford

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Chipolatas with couscous

Ingredients (serves 6)
* 2 teaspoons olive oil
* 16 chipolata sausages (see note)
* 1 brown onion, finely chopped
* 800g can diced tomatoes
* 1/4 cup chicken stock
* 350g orange sweet potato, peeled, cut into 2cm pieces
* 350g desiree potatoes, peeled,cut into 2cm pieces
* 1/4 cup flat-leaf parsley leaves, chopped
* pinch caster sugar
* couscous, to serve


Method
1. Heat oil in a large, non-stick frying pan over medium heat. Add chipolatas and cook, turning occasionally, for 10 to 12 minutes or until cooked through. Transfer to a plate lined with paper towel.
2. Add onion to frying pan. Cook, stirring occasionally, for 6 to 7 minutes or until onion is soft. Stir in tomatoes and stock. Simmer, uncovered, for 5 minutes.
3. Meanwhile, place sweet potato and potato in a shallow, microwave-safe dish. Cover and microwave on HIGH (100%) for 6 to 7 minutes or until tender. Drain.
4. Halve chipolatas. Add chipolatas, parsley, sugar, sweet potato and potato to tomato mixture. Season with salt and pepper. Cook for 1 to 2 minutes or until heated through. Spoon couscous into shallow bowls. Top with chipolata mixture. Serve.

Notes & tips
* Note: Chipolatas are small, thin sausages made from ground meat and herbs.

Source
Super Food Ideas - Page 76
Recipe by Alison Roberts

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Steamed Chinese five-spice chicken buns

If you're a fan of yum cha, try making these Chinese five-spice buns at home. A great low-fat snack, they're also the perfect party food.

Preparation Time 20 minutes
Cooking Time 30 minutes
Makes 8

Equipment You will need eight 6cm-square pieces of non-stick baking paper and a large bamboo steamer for this recipe.

Ingredients
* 450g (3 cups) plain flour
* 250ml (1 cup) lukewarm water
* 2 tsp (7g/1 sachet) dried yeast
* 2 tbs caster sugar
* 1 1/2 tsp baking powder
* Pinch of salt
* 250g chicken mince
* 1 garlic clove, crushed
* 1 tbs brown sugar
* 1 tsp finely grated fresh ginger
* 1 tsp Chinese five spice
* 2 tbs oyster sauce
* 1 tbs soy sauce
* 2 tsp sesame oil
* Soy or chilli sauce, to serve


Method
1. Place the flour in a large bowl and make a well in the centre. Place the water, yeast, caster sugar, baking powder and salt in a small bowl and use a fork to whisk until foamy. Add the yeast mixture to the flour and use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl. Turn dough onto a lightly floured surface and knead for 8 minutes or until smooth.
2. Place the dough in a large clean bowl. Cover with plastic wrap, then a tea towel, and set aside in a warm, draught-free place to prove for 1 hour or until dough doubles in size.
3. Meanwhile, cook the chicken mince in a large non-stick frying pan over medium-high heat, stirring with a wooden spoon to break up any lumps, for 5 minutes or until chicken begins to brown. Add the garlic, brown sugar, ginger and Chinese five spice and cook, stirring, for 30 seconds or until aromatic. Add oyster sauce, soy sauce and sesame oil and cook, stirring, for 1 minute or until heated through. Set aside for 30 minutes to cool.
4. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 5 minutes or until dough is smooth. Divide the dough into 8 equal portions.
5. Use a rolling pin to roll out 1 dough portion into an 8cm-diameter disc, about 1cm-thick. Place 1 tablespoonful of the chicken mixture in the centre of the disc. Bring the dough together to enclose the filling, pinching the edges together to seal and form a bun. Place the bun, sealed side down, on a 6cm-square piece of non-stick baking paper. Use a sharp knife to gently score a cross in the top of the bun (do not cut all the way through the dough). Cover the bun with a tea towel (this will prevent it drying out). Repeat with the remaining dough and chicken mixture.
6. Place half the buns in a large bamboo steamer over a wok of simmering water. Steam, covered, for 10 minutes. Transfer to a serving platter and cover with plastic wrap. Repeat with the remaining buns. Serve warm with soy or chilli sauce.

Notes & tips
* These buns are best eaten on the day they are made.

Source
Australian Good Taste - Page 59
Recipe by Michelle Noerianto

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White chocolate and macadamia brownies

Preparation Time 10 minutes
Cooking Time 55 minutes
Makes 16

Ingredients
* Melted butter, to grease
* 150g white chocolate, chopped
* 150g unsalted butter
* 3 eggs, lightly whisked
* 150g (1 cup) plain flour
* 60g (1/2 cup) whole milk powder
* 60g (1/4 cup) caster sugar
* 1/4 tsp baking powder
* 180g white chocolate, extra, chopped
* 145g (1 cup) whole macadamia nuts


Method
1. Preheat oven to 180°C. Brush a 20cm (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing it to overhang the sides.
2. Place the chocolate and butter in a small saucepan over low heat. Cook, stirring often, for 5 minutes or until chocolate and butter melts and are well combined. Set aside to cool slightly. Add the eggs to the cooled butter mixture and stir with a wooden spoon until well combined.
3. Sift the flour, milk powder, sugar and baking powder into a medium bowl. Stir in the extra chopped chocolate and macadamia nuts. Add the butter mixture and stir until just combined.
4. Pour into the prepared pan and bake in preheated oven for 50 minutes or until moist crumbs cling to a skewer when inserted into the centre. Remove from oven and set aside to cool completely in the pan.
5. Cut into 16 squares.

Notes & tips
* To freeze (for up to 2 weeks): Place in single layers between sheets of non-stick baking paper in an airtight container. Label, date and freeze.
* To thaw: Place in the fridge for 8 hours. Remove from the fridge and set aside for 30 minutes to bring to room temperature.

Source
Australian Good Taste - Page 82
Recipe by Cherise Kosh

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Sticky date cake with caramel sauce

Ingredients (serves 8)
* 250g pitted dates, chopped
* 1 teaspoon bicarbonate of soda
* 1 1/2 cups boiling water
* 125g butter, softened
* 3/4 cup brown sugar
* 1 teaspoon vanilla extract
* 2 eggs, at room temperature
* 2 cups self-raising flour, sifted
Caramel sauce
* 1 cup brown sugar
* 300ml thickened cream
* 1/2 teaspoon vanilla extract
* 60g butter, chopped


Method
1. Preheat oven to 180°C. Grease a 7cm deep, 22cm (base) cake pan and line base with baking paper.
2. Place dates and bicarbonate of soda in a heatproof bowl. Pour over boiling water. Allow to stand, uncovered, for 20 minutes or until dates are tender.
3. 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, stir in date mixture and flour. Mix until well combined.
4. Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes before turning onto a wire rack.
5. Make caramel sauce: Combine sugar, cream, vanilla and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Pour warm sauce over warm cake. Cut into wedges. Serve.

Notes & tips
* Cake can be made up to 2 days in advance. Place in a foil-lined airtight container and store at room temperature. Sauce can be made up to 2 days in advance. Store in an airtight container in the fridge.

Source
Super Food Ideas - Page 84
Recipe by Dixie Elliott

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Chickpea and herb falafel

Ingredients (serves 10)
* 1 tbs cumin seeds
* 1 tbs coriander seeds
* 2 x 400g cans chickpeas, rinsed, drained
* 3 cloves garlic, chopped
* 3/4 cup finely chopped coriander
* 1/4 cup finely chopped mint
* 1/2 cup finely chopped flat-leaf parsley
* 1/2 Spanish onion, coarsely grated
* 1/3 cup (50g) plain flour
* 1/4 tsp bicarbonate of soda
* 1 egg, lightly beaten
* 1/2 cup (75g) sesame seeds
* Sunflower oil, for shallow-frying
* Tarator sauce (see related recipe) and lemon wedges, to serve


Method
1. Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool. Place cooled seeds in a mortar and crush with a pestle to form a coarse powder. Using a food processor, process chickpeas until finely chopped and almost a paste. Transfer to a bowl. Add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well. Stir in flour, bicarbonate of soda and egg until well combined. Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.
2. Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels. Serve with tarator sauce and lemon wedges.

Source
Notebook: - Page 120
Recipe by Jane Hann

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Banana and chocolate cupcakes

Baking is a great way to spend a Saturday afternoon and these tasty treats are well worth the effort.

Preparation Time 20 minutes
Cooking Time 25 minutes

Ingredients (serves 16)
* 150g butter, at room temperature
* 155g (3/4 cup, firmly packed) brown sugar
* 1 tsp vanilla extract
* 2 eggs
* 2 ripe bananas, peeled, mashed
* 1 x 200g pkt good-quality dark chocolate, coarsely chopped
* 300g (2 cups) self-raising flour
* 60ml (1/4 cup) milk
* White chocolate curls, to decorate
Chocolate frosting
* 1 x 200g pkt good-quality dark chocolate, coarsely chopped
* 125ml (1/2 cup) thickened cream



Method
1. Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana and chocolate and stir until well combined. Use a large metal spoon to fold in the flour and milk until well combined. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.
3. Meanwhile, to make the chocolate frosting, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.
4. Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.

Source
Australian Good Taste - Page 98
Recipe by Michelle Southan

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Smoked salmon on toasted Turkish bread

Preparation Time 5 minutes
Cooking Time 3 minutes

Ingredients (serves 8)
* 1 1/2 tablespoons whole egg mayonnaise
* 300g spreadable cream cheese
* 2 teaspoons lemon juice
* 1 tablespoon chopped dill
* 1 tablespoon chopped flat-leaf parsley
* salt and pepper
* 100g smoked salmon slices, chopped
* 1 loaf Turkish bread, to serve


Method
1. Mix together mayonnaise, cream cheese, lemon juice, dill, parsley, salt and pepper until combined. Fold through salmon and set aside.
2. Cut Turkish loaf in half through the middle. Cut each half into thick 3cm-wide fingers. Toast lightly until golden and crisp.
3. To serve, spread toasted fingers with salmon mixture or serve separately.

Notes & tips
* The smoked salmon spread can be made the night before and stored in the fridge in an air tight container.

Source
Simply Food - Page 4
Recipe by Kate Murdoch

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Sultana cake

Preparation Time 20 minutes
Cooking Time 90 minutes

Ingredients (serves 6)
* Melted butter, to grease
* 250g butter, softened
* 215g (1 cup) caster sugar
* 1 tsp vanilla essence
* 3 eggs
* 450g (3 cups) plain flour
* 1 tsp baking powder
* 125ml (1/2 cup) milk
* 385g (2 1/4 cups) sultanas
* Butter, to serve


Method
1. Preheat oven to 170°C. Brush a 9 x 19cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper.
2. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until the mixture is combined.
3. Sift together the flour and baking powder. Fold half the flour mixture into the butter mixture and stir in half the milk. Repeat with remaining flour mixture and milk until well combined. Use a metal spoon to fold in sultanas.
4. Spoon cake mixture into prepared pan and smooth the surface. Bake in preheated oven for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack to cool. Cut into slices and serve warm or at room temperature with butter, if desired.

Notes & tips
* To freeze: Wrap tightly in several layers of plastic wrap. Label, date and freeze for up to 1 month. Thaw sultana cake in the fridge overnight.

Source
Australian Good Taste - Page 70
Recipe by Kerrie Sun

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Red pesto penne with prosciutto

Ingredients (serves 4)
* 4 slices prosciutto
* 75g sun-dried tomatoes
* 1 tablespoon toasted pine nuts
* 1 garlic clove, crushed
* 1 small tomato, roughly chopped
* 3/4 teaspoon dried oregano
* 3 teaspoons red wine vinegar
* 1/3 cup flat-leaf parsley leaves, chopped
* 1 1/2 tablespoons olive oil
* 500g penne pasta


Method
1. Preheat grill on high heat. Place prosciutto, in a single layer, on a baking tray. Grill for 2 minutes each side or until crisp. Set aside to cool. Break into large pieces.
2. Place sun-dried tomatoes in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until soft. Drain, reserving 1 tablespoon liquid. Roughly chop tomatoes. Place in a food processor with pine nuts and garlic. Process until finely chopped. Add fresh tomato, oregano, vinegar, half the parsley and reserved liquid. Process until smooth. Add oil and process until combined. Season with pepper.
3. Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain, reserving 1/2 cup cooking water. Return pasta to pan over low heat. Stir in pesto and enough cooking water so that pesto coats the pasta. Add remaining parsley. Season with pepper. Top with prosciutto and serve.

Source
Super Food Ideas - Page 76
Recipe by Michelle Lucia

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Pork dumplings

Makes 24

Ingredients (serves 8)
* 175g lean pork mince
* 1/3 cup canned sliced water chestnuts, drained, rinsed, finely chopped
* 3 shiitake mushrooms, stalks removed, finely chopped
* 2 green onions, finely chopped pinch ground white pepper
* 2 teaspoons light soy sauce
* 1 eggwhite, lightly beaten
* 24 gow gee wrappers (see note)
* vegetable oil, for deep frying
* soy sauce, to serve


Method
1. Place mince, water chestnuts, mushrooms, onions, pepper, light soy sauce and eggwhite in a large bowl. Mix to combine.
2. Spoon 1 heaped teaspoon of mince mixture into the centre of 1 wrapper. Brush edge with water. Fold pastry over to enclose filling. Press edges to seal.
3. Pour oil into a wok or large saucepan until one-third full. Heat over medium-high heat until a small piece of bread sizzles when dropped in. Cook dumplings, in batches, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a wire rack. Serve with soy sauce.

Notes & tips
* Gow gee wrappers are available from the refrigerated section of supermarkets, and Asian grocery stores.

Source
Super Food Ideas - Page 51
Recipe by Alison Adams

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Chilli salt prawns

The Chinese word for prawns "har" has a laughter-like sound, and this seafood delicacy - a festive favourite in China - represents happiness.

Preparation Time 20 minutes
Cooking Time 5 minutes

Ingredients (serves 6)
* 2 tbs plain flour
* 2 tbs rice flour
* 1 tbs salt
* 2 tsp white pepper
* 2 tsp chilli powder
* 1 1/2 tsp Chinese five spice
* 2L (8 cups) peanut oil
* 18 (about 1kg) green large king prawns, peeled leaving tails intact, deveined
* 6 sprigs fresh coriander
* Lemon wedges, to serve


Method
1. Combine the plain flour, rice flour, salt, white pepper, chilli powder and Chinese five spice in a bowl.
2. Preheat oven to 160°C. Line a baking tray with 5 layers of paper towel. Place the oil in a large saucepan or wok. Heat to 190°C over medium heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds).
3. Place one-quarter of prawns in the flour mixture. Toss to coat. Shake off excess. Add to the oil and cook, stirring, for 1 minute or until golden. Use a slotted spoon to transfer to the lined tray. Place in oven to keep warm. Repeat, in 3 more batches, with flour mixture and remaining prawns, reheating oil between batches.
4. Add the coriander to the oil and cook for 10 seconds or until crisp. Transfer to a plate lined with paper towel. Place prawns on a serving platter. Top with coriander. Serve with lemon wedges.

Notes & tips
Time plan tip: Prepare to the end of step 1 up to 1 day ahead. Store in an airtight container at room temperature. Continue from step 2, 15 minutes before serving.

Source
Australian Good Taste - Page 80
Recipe by Anneka Manning

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Olive, artichoke and feta tart

Cooking Time 30 minutes
Ingredients (serves 8)
* 3 sheets (25 x 25cm) ready-rolled puff pastry, just thawed
* 120g (1/2 cup) bought black olive tapenade
* 200g marinated artichokes, drained, quartered
* 150g feta, crumbled
* 130g (1/2 cup) natural yoghurt
* 125ml (1/2 cup) thickened cream
* 4 eggs, lightly whisked
* 1 tbs coarsely chopped fresh basil
* Salt & freshly ground black pepper


Method
1. Preheat oven to 200°C. Line 2 shallow round 23cm (base measurement) fluted tart tins, with removable bases, with pastry and trim any excess. Bake in preheated oven for 10 minutes or until pastry puffs and is golden. Remove from oven. Cover pastry with a clean tea towel and push down base with hands to flatten.
2. Spread base with tapenade. Top with artichoke and feta.
3. Whisk the yoghurt, cream, egg and basil together in a bowl. Season with salt and pepper. Pour egg mixture evenly among pastry cases. Bake in preheated oven for 15 minutes or until just set. Remove from oven. Cut into wedges and serve immediately.

Notes & tips
* Black olive tapenade is a paste. It's available from supermarkets and specialty grocery stores.

Source
Australian Good Taste - Page 137
Recipe by L. Phelan, Woollamia, NSW (reader recipe).

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Wizard's cauldron cake

Ingredients (serves 10)
* 85g packet green jelly crystals
* jelly snakes, jelly frogs and cachous, to decorate
Cake
* 340g packet buttercake mix
* 2 eggs
* 3/4 cup milk
* 60g butter, softened
* 1 tube green Dollar Five sprinkles


Method
1. Make jelly, following packet directions. Pour into a 20cm (base) round dish. Refrigerate for at least 4 hours to set.
2. Preheat oven to 180°C. Grease and line base of a 20cm (base) round cake pan.
3. Make cake: Prepare cake, following packet directions. Before pouring mixture into cake pan, fold through sprinkles (this gives a magical coloured effect once cake is cut). Bake as directed. Stand in pan for 10 minutes. Turn onto a wire rack to cool.
4. Place cake, right side up, on a platter. Using a serrated knife, trim top off cake to create a flat surface. Spoon jelly on top of cake. Press cachous into frogs to form eyes. Decorate cake with snakes and frogs.

Source
Super Food Ideas - Page 29
Recipe by Tracy Rutherford

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Carrot and pineapple cake

Ingredients (serves 8)
* 2 cups (300g) plain flour
* 2 tsp baking powder
* 1 1/2 tsp bicarbonate of soda
* 1 tsp ground cinnamon
* 4 eggs
* 200ml safflower or sunflower oil
* 2 cups grated carrot
* 400g crushed canned pineapple, drained
* 1 1/2 cups golden caster sugar*
* 1/2 cup chopped walnuts
Icing:
* 250g unsalted butter, softened
* 250g cream cheese, softened
* 1 tsp vanilla extract
* 5 cups (750g) icing sugar, sifted
* Dried pineapple slices, to garnish*


Method
1. Preheat the oven (not fan-forced) to 170°C. Grease a 23cm springform cake pan and line the base.
2. Sift the flour, baking powder, baking soda, cinnamon and 1 teaspoon salt into a bowl. Add the eggs, oil, carrot, pineapple and sugar. Stir to combine, then add walnuts. Pour into the prepared pan and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.
3. Meanwhile, place the butter, cream cheese and vanilla in the bowl of an electric mixer and beat until light and soft. Add the sifted icing sugar and beat until you have a smooth, light icing. Cover the top and sides of the cake with the icing.
4. Place the pineapple slices in a microwave on high for 15 seconds, then remove. While still warm, gently bend slices into a flower shape. When they are cool, decorate the cake.

Notes & tips
*If unavailable, use plain caster sugar.

Source
delicious. - Page 91
Recipe by Valli Little

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Apple and blackberry crumble

Beat the winter weather blues with this delicious crumble. Perfect for a Sunday lunch dessert!
Preparation Time 20 minutes
Cooking Time 35 minutes

Ingredients (serves 6)
* Melted butter, to grease
* 6 (about 1kg) granny smith apples, peeled, cored, thickly sliced
* 220g (1 cup) caster sugar
* 60ml (1/4 cup) water
* 1 cinnamon stick
* 150g frozen blackberries, thawed according to packet directions, drained on paper towel
* Vanilla ice-cream (optional), to serve
crumble topping
* 55g (1/4 cup, firmly packed) brown sugar
* 50g unsalted butter, at room temperature
* 2 tbs plain flour
* 5 granita biscuits (Arnott's brand), crushed
* 2 tbs rolled oats
* 2 tbs cornflakes
* 1 1/2 tbs shredded coconut


Method
1. Preheat oven to 180°C. Brush a 1.25-litre (5-cup) ovenproof dish with melted butter to grease.
2. Place the apples, sugar, water and cinnamon stick in a large saucepan. Bring to the boil over a medium-high heat. Reduce heat to low, simmer uncovered, stirring occasionally with a wooden spoon, for 10 minutes or until apple slices are tender but retain their shape.
3. Meanwhile to make the crumble topping, place the sugar, butter and flour in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in the biscuits, oats, cornflakes and coconut.
4. Drain apple mixture and discard cinnamon stick. Spread half the apple mixture over the base of the greased dish. Scatter half the blackberries over the apple mixture. Repeat with another layer of apple mixture and blackberries.
5. Spoon crumble mixture evenly over top and bake in preheated oven for 25 minutes or until golden brown. Serve with vanilla ice-cream, if using.

Source
Australian Good Taste - Page 88
Recipe by Rekha Arnott

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Hawaiian pizza scrolls

Makes 12 scrolls

Ingredients
* 2 cups self-raising flour
* 30g butter, chilled, chopped
* 3/4 cup milk
* 1/4 cup tomato paste
* 1/2 cup grated tasty cheese
* 100g Primo shaved ham, chopped
* 225g can pineapple pieces, drained


Method
1. Preheat oven to 200°C. Line a baking tray with baking paper. Sift flour into a large bowl. Add butter. Using fingertips, rub flour into butter until mixture resembles fine breadcrumbs. Make a well in the centre.
2. Add milk to flour mixture. Using a knife, mix to form a soft dough.
3. Roll dough out between 2 sheets of baking paper to a 20cm x 30cm rectangle. Spread tomato paste over dough, leaving a 3cm border along one long end. Top with cheese, ham and pineapple.
4. Roll up dough from one long end to form a Swiss roll. Place on a board, seam side down. Cut into 12 rounds.
5. Place scrolls, just touching, cut side up, on prepared tray. Bake for 15 minutes, or until golden and cooked through. Cool for 5 minutes on trays.

Notes & tips
Tip: Freeze scrolls in a single layer from the end of step 4 for up to 3 months. Bake from frozen for 20 to 22 minutes at 200°C, or until golden and cooked through.
Variation: For cheese and Vegemite scrolls, spread dough evenly with 1/3 cup Vegemite. Sprinkle with 3/4 cup grated tasty cheese. Follow steps 4 and 5 above.

Source
Super Food Ideas - Page 26
Recipe by Tracey Rutherford

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Waffles and chocolate hazelnut yoghurt sauce

Cooking Time 10 minutes

Ingredients (serves 4)
* 75g (1/4 cup) chocolate hazelnut spread
* 70g (1/4 cup) natural yoghurt
* 4 small waffles
* 1 ripe banana, peeled, diagonally sliced
* 125g strawberries, hulled, washed, thinly sliced


Method
1. Combine the chocolate hazelnut spread and yoghurt in a small saucepan over medium heat and cook, stirring, for 3-4 minutes or until smooth. Remove from heat and whisk with a metal balloon whisk until glossy.
2. Cook the waffles in a toaster for 30-60 seconds or until toasted to your liking.
3. Divide the waffles among serving plates. Top with the banana and strawberry and drizzle with the chocolate hazelnut yoghurt sauce. Serve immediately.

Source
Australian Good Taste - Page 85
Recipe by Kim Meredith

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The night before Christmas cake

Tis the night before Christmas and you haven't made a cake? Just follow this recipe, for everyone's sake!

Ingredients (serves 8)
* 175g unsalted butter, softened
* 225g brown sugar
* 275g self-raising flour
* 1 tsp baking powder
* 175ml buttermilk
* 2 eggs
* Grated rind of 1 lemon
* Grated rind of 1 orange
* 225g fruit mince
* 2 tbs brandy
Florentine topping
* 50g hazelnuts
* 50g blanched almonds
* 85g brazil nuts
* 140g red glace cherries
* 100g golden syrup
Icing
* 2/3 cup (100g) icing sugar
* 2 tsp lemon juice


Method
1. Preheat oven to 160°C. Grease and line base of a 20cm springform cake pan. Beat butter and sugar in bowl of an electric mixer until light and fluffy, sift flour and baking powder and stir into butter mixture with buttermilk and eggs. Stir in rinds with fruit mince and brandy. Spoon into pan and bake for 1 hour.
2. Meanwhile, for florentine topping, place nuts, cherries and golden syrup in a saucepan and warm over a medium heat. When cake has cooked for 1 hour, remove from oven and spread topping over. Return for a further 15-30 minutes or until a skewer inserted into the centre comes out clean. Cool, then transfer to a rack to cool completely.
3. For the icing, mix together sugar and lemon juice, place in a piping bag with a small nozzle and drizzle over cake. Decorate with ribbon, if desired.

Source
delicious. - Page 108
Recipe by Valli Little

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Prosciutto wrapped beef with coriander salsa verde

After you've unwrapped your presents, turn your attention to this beef, wrapped in salty prosciutto, capers and anchovies.

Preparation Time 30 - 40 minutes
Cooking Time 80 minutes

Ingredients (serves 10)
* 12 (about 120g) slices prosciutto
* 1.5kg piece beef scotch fillet
Coriander salsa verde
* 1 cup chopped fresh coriander
* 1 cup chopped fresh mint
* 1 x 45g pkt anchovy fillets, drained, finely chopped
* 2 x 75g btls Sandhurst Baby Capers in Rock Salt, rinsed well
* 60ml (1/4 cup) extra virgin olive oil
* 60ml (1/4 cup) fresh lemon juice
* 2 tsp Dijon mustard


Method
1. Preheat oven to 200°C. To make the coriander salsa verde, place the coriander, mint and anchovy on a chopping board. Finely chop to combine. Transfer to a bowl. Add the capers, oil, lemon juice and mustard, and stir until well combined.
2. Arrange the prosciutto, slightly overlapping, on a clean work surface. Spread 3 tablespoons of the coriander salsa verde along the centre of the prosciutto. Top with the beef. Roll up the prosciutto to enclose the beef and coriander salsa verde.
3. Place beef, seam-side down, in a roasting pan. Cover with foil. Roast for 1 hour. Uncover and roast for 20 minutes for medium or until cooked to your liking. Transfer to a plate, reserving pan juices. Cover the beef with foil. Set aside for 10 minutes to rest.
4. Thinly slice the beef across the grain. Place the beef slices on a serving platter and drizzle over the reserved pan juices. Serve with the remaining coriander salsa verde.

Notes & tips
* Time plan tip: Prepare this recipe to the end of step 2 up to 4 hours ahead. Cover remaining salsa verde with plastic wrap and store in the fridge. Store beef, covered, on a plate in the fridge. Continue from step 3, 1 1/2 hours before serving.

Source
Australian Good Taste - Page 53
Recipe by Michelle Southan

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Salt and pepper prawns with lemon-grass mayonnaise

Infuse a low-fat bought mayo with the fresh flavours of Asian herbs, then see how quickly these seasoned prawn skewers disappear.

Preparation Time 20 minutes
Cooking Time 10 minutes

Ingredients (serves 8)
* 24 (about 615g) medium green king prawns, peeled leaving tails intact, deveined
* 2 tsp ground Sichuan pepper
* 1 tsp freshly ground black pepper
* 1 tsp sea salt flakes
* Lime wedges, to serve
Lemon-grass mayonnaise
* 125ml (1/2 cup) water
* 2 stems lemon grass, pale section only, coarsely chopped
* 1 tsp finely grated lime rind
* 235g (1 cup) reduced-fat mayonnaise
* 1/4 cup chopped fresh Thai basil


Method
1. To make the mayonnaise, combine the water, lemon grass and lime rind in a saucepan over high heat. Bring to the boil. Cook for 5 minutes or until liquid has reduced to 1 tablespoonful. Set aside for 15 minutes to cool.
2. Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the mayonnaise and basil and stir to combine.
3. Thread the prawns, tail-end first, onto the bamboo skewers.
4. Preheat a barbecue grill on high. Combine the Sichuan pepper, black pepper and salt in a bowl. Sprinkle the pepper mixture over the prawns and cook on grill for 1-2 minutes each side or until prawns change colour. Transfer to a serving platter. Serve with lemon-grass mayonnaise and lime wedges.

Notes & tips
* Prepare this to the end of step 3 up to 3 hours ahead. Store in fridge. Continue from step 4 up to 30 minutes before serving.
* You'll need to soak 24 bamboo skewers in water for 15 minutes for this recipe.

Source
Australian Good Taste - Page 100
Recipe by Sarah Hobbs

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Beef and mushroom family pie

Preparation Time 30 minutes
Cooking Time 180 minutes

Ingredients (serves 6)
* 40g (1/4 cup) plain flour
* Salt & freshly ground black pepper
* 2kg beef osso buco (shin slices)
* 2 tbs olive oil
* 2 large red capsicums, halved, deseeded, cut into 2cm pieces
* 600g cup mushrooms, quartered
* 2 garlic cloves, crushed
* 1 x 800g can diced tomatoes
* 2 tbs tomato paste
* 1 egg, lightly whisked
* 2 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed


Method
1. Preheat oven to 180°C. Place flour on a plate. Season with salt and pepper. Coat beef in flour. Shake off any excess.
2. Heat half the oil in a large frying pan over medium-high heat. Add beef and cook for 3-4 minutes each side or until golden brown. Transfer to a 4L (16-cup) capacity ovenproof baking dish.
3. Heat remaining oil in the frying pan over medium-high heat. Add capsicum, mushroom and garlic and cook, stirring, for 5 minutes or until soft. Transfer to the baking dish with the beef. Add the tomato and tomato paste and stir to combine. Bake, covered, in preheated oven for 2�0�5 hours or until beef falls off the bone. Set aside for 1 hour to cool. Remove the beef from the tomato mixture. Remove meat from bones and discard bones. Coarsely chop meat and return to tomato mixture. Cover and place in the fridge for 1 hour to cool.
4. Increase oven temperature to 210°C. Spoon beef mixture into a 3L (12-cup) capacity rectangular ovenproof baking dish. Brush the edges of the dish with half the egg. Top pie with pastry and trim any excess. Use a fork to press the edges of the pastry to seal. Cut a small cross in the centre of the pie. Brush the top of the pie with the remaining egg and decorate with any leftover pastry. Place pie on a baking tray and bake in oven for 20-25 minutes or until pastry is golden brown and puffed. Serve with, steamed green beans.

Notes & tips
* To freeze (for up to 2 months): Set pie aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge for 1 hour to cool completely. Label, date and freeze.
* To thaw: Place in fridge for 12 hours.
* To reheat: Preheat oven to 180°C. Remove plastic wrap. Bake in oven for 50 minutes or until heated through.

Source
Australian Good Taste - Page 56
Recipe by Michelle Southan

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Pork chops with pear and red onion chutney

Ingredients (serves 4)
* 1 red onion, halved, coarsely chopped
* 2 firm packham pears, halved, cores removed, coarsely chopped
* 80ml (1/3 cup) red wine vinegar
* 100g (1/2 cup, firmly packed) brown sugar
* 1/2 tsp dried chilli flakes
* 3 tsp olive oil
* 4 (about 185g each) pork chops
* Sweet potato mash & green beans (see related recipe), to serve
* Freshly ground black pepper


Method
1. Place the onion, pear, vinegar, sugar and chilli flakes in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until mixture thickens and pear is tender.
2. Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the pork chops and cook for 3-4 minutes each side or until just cooked through.
3. Divide sweet potato mash & green beans among plates (see related recipe). Top with pork chops and chutney. Season with pepper to serve.

Source
Australian Good Taste - Page 58
Recipe by Jane Charlton

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Drumettes in sticky soy marinade

Cooking Time 45 minutes
Equipment You will need a large oven bag for this recipe

Ingredients (serves 4)
* 1/4 cup light soy sauce
* 2 tablespoons sherry
* 2 tablespoons brown sugar
* 2 tablespoons tomato sauce
* 1 tablespoon oil
* 2 cloves garlic, crushed
* 1 teaspoon ground ginger
* 1kg chicken drumettes


Method
1. Prepare a large oven bag as per instructions on pack. Combine soy sauce, sherry, sugar, tomato sauce, oil, garlic and ginger in a jug. Stir until well-combined.
2. Place chicken into oven bag. Pour over sauce mixture. Tie end of bag and shake well until chicken is well-coated. Place in refrigerator for one hour.
3. Preheat oven to 180°C. Put oven bag into a roasting dish and flatten pieces of chicken so they lay flat in a single layer in the bag. Cook for 45 minutes. Serve drumettes hot or cold.

Source
Super Food Ideas - Page 21
Recipe by Dixie Elliott

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Kumara scones with beetroot jam

Makes 16

Ingredients
* 225g self-raising flour
* 1/2 tsp salt
* 1 tsp sugar
* 45g unsalted butter
* 1 cup cooked mashed sweet kumara
* 150ml buttermilk
* Beetroot jam, to serve (recipe follows)
* Creme fraiche, to serve
* Thyme leaves, to garnish
Beetroot jam*
* 15g unsalted butter
* 1 tbs extra virgin olive oil
* 110g thinly sliced onion
* 150g raw beetroot, grated
* 2 dried chillies
* 1 tsp thyme leaves
* 1 tbs caster sugar
* 2 tbs sherry vinegar


Method
1. To make the beetroot jam, melt the butter and oil in a medium saucepan. Add the onion, beetroot, chilli and thyme and sweat over very low heat, stirring occasionally, for about 45 minutes. Add the sugar and vinegar and continue to cook for 20 minutes until thick and jammy. Remove chillies and set aside to cool.
2. Preheat oven to 200°C.
3. Sift the flour, salt and sugar into a bowl. Rub in butter with your fingertips until you have fine breadcrumbs. Add the kumara and enough buttermilk to make a smooth and slightly sticky dough - don't overwork. Transfer onto a lightly floured workbench and roll out to 1.5cm thickness. Use a 5cm scone cutter to cut out about 16 scones.
4. Place on a lightly greased and floured baking tray, brush with any remaining buttermilk and bake for 8-10 minutes or until golden.
5. When ready to serve, break in half and top with beetroot jam and creme fraiche and garnish with a small thyme leaf. Leftover scones can be frozen.

Notes & tips
* You can make the beetroot jam ahead of time; it will keep for 1 month, refrigerated, in sterilised jars.

Source
delicious. - Page 146
Recipe by Valli Little

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Affogato

Ingredients (serves 6)
* 1 litre vanilla bean ice-cream
* 1 cup freshly brewed strong espresso coffee
* 1/2 cup (125ml) Frangelico liqueur


Method
1. Place generous scoops of ice-cream into individual serving glasses. Serve together with individual shot glasses of coffee and Frangelico. When ready to eat, guests pour coffee and liqueur over ice-cream. Serve with biscotti.

Notes & tips
* We used Nice Cream Vanilla Bean Ice-cream, which is widely available from good delicatessens.
* Frangelico is a hazelnut-flavoured liqueur. You can replace it with Kahlua.
* Kids' Tip: Serve scoops of ice-cream with chocolate sauce and biscotti.

Source
Notebook: - Page 143
Recipe by Jane Hann

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Pumpkin, tofu and pea curry

Ingredients (serves 4)
* 1 tbs Crisco sunflower oil
* 1 tbs red curry paste
* 500g Jarradale pumpkin, peeled, chopped
* 2 cups (500ml) vegetable stock
* 400g can coconut milk
* 6 kaffir lime leaves, bruised
* 200g frozen peas
* 300g firm tofu, chopped
* 2 tbs fish sauce
* 1 lime, juiced
* Shredded limes leaves and chopped fresh coriander, to serve


Method
1. Heat the oil in a wok or deep frying pan over a low heat. Add the curry paste and stir-fry for 30 seconds. Add the pumpkin and toss to coat. Stir in the stock, coconut milk and lime leaves. Bring to the boil, cover and simmer gently for 15 minutes or until the pumpkin is tender.
2. Stir in the peas, tofu, fish sauce and lime juice. Simmer for 5 minutes or until heated through. Spoon into bowls and serve topped with shredded lime leaves and coriander.

Source
Fresh Living - Page 35
Recipe by Louise Pickford

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Ratatouille with poached egg

Ingredients (serves 4)
* 1 tbs olive oil
* 1 onion, finely chopped
* 1 garlic clove, crushed
* 1 eggplant, chopped
* 2 zucchini, chopped
* 1 red capsicum, seeds removed, chopped
* 400g canned chopped tomatoes
* 4 poached eggs, to serve
* Parsley leaves, to garnish


Method
1. Heat oil in a large pan, add onion and cook for 2-3 minutes until softened. Add garlic and stir for 1 minute, then add eggplant and cook, stirring occasionally, for a further 2 minutes. Add zucchini, capsicum and tomatoes, and simmer for 10 minutes until all vegetables are just cooked. Season with salt and pepper, divide ratatouille between 4 plates. Top each with a poached egg and garnish with parsley.

Source
delicious. - Page 154
Recipe by Chrissy Freer

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Red curry chicken

Equipment You will need an oven bag for this recipe

Ingredients (serves 4)
* 1 tablespoon olive oil
* 12 chicken drumsticks
* 1 large brown onion, thinly sliced
* 1/2 cup red curry paste
* 600ml coconut milk
* 3/4 cup chicken stock
* 1 tablespoon fish sauce
* 1 1/2 tablespoons brown sugar
* 350g kumara (orange sweet potato), cut into large chunks
* 1 bunch broccolini, sliced
* jasmine rice, to serve


Method
1. Heat half the oil in a wok over medium-high heat. Cook half the chicken for 4 to 5 minutes, turning until golden. Transfer to a plate. Repeat with remaining chicken.
2. Heat remaining oil in wok. Cook onion for 5 minutes or until soft and golden. Add curry paste and cook, stirring, for 1 minute or until aromatic.
3. Add coconut milk and stock. Bring to a simmer. Return chicken to wok. Cook, partially covered, for 20 to 25 minutes or until chicken is just cooked. Simmer, uncovered, for a further 5 minutes.
4. Remove chicken from wok, setting 4 legs aside for Chicken Curry Pies (see related recipe). Stir fish sauce and sugar into curry sauce. Remove 1 1/2 cups of curry sauce and set aside for pies.
5. Cook kumara in a microwave-safe dish on HIGH (100%) power for 3 to 4 minutes or until tender. Place washed broccolini in a plastic bag. Twist bag to secure. Microwave on HIGH (100%) power for 2 to 3 minutes or just tender.
6. Return 8 chicken legs to wok with cooked kumara and broccolini. Stir to combine. Serve with jasmine rice.

Source
Super Food Ideas - Page 17
Recipe by Alison Roberts

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Scrambled egg croissants

Ingredients (serves 4)
* 4 vine-ripened tomatoes, stems intact, cut in half crossways
* 8 slices prosciutto
* olive oil cooking spray
* 4 croissants
* 8 eggs
* 1/2 cup pouring cream
* 2 tablespoons finely chopped chives
* 1 tablespoon thyme leaves
* 1 tablespoon butter


Method
1. Preheat oven to 180°C. Heat a chargrill or non-stick frying pan over medium-high heat. Season tomatoes with salt and pepper. Lightly spray prosciutto and cut-side of tomatoes with oil. Cook for 2 to 3 minutes or until tomatoes are charred and prosciutto is crisp.
2. Meanwhile, place croissants on a baking tray. Heat in oven for 5 to 7 minutes or until crisp. Whisk eggs, cream, chives and thyme in a large bowl. Season with pepper.
3. Melt butter in a large, non-stick frying pan over medium heat until it starts to sizzle. Pour well-beaten eggs into pan. Stir gently with a wooden spoon (see tip) until eggs form creamy curds. Remove pan from heat immediately.
4. Split croissants in half lengthways. Fill with scrambled egg. Serve with tomatoes and prosciutto.

Notes & tips
* Tip: Don't start stirring the eggs until the first signs of setting. Use a wooden spoon or spatula to push cooked egg to the centre, tilting the pan to allow uncooked egg to come in contact with the base.

Source
Super Food Ideas - Page 58
Recipe by Michelle Noerianto

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Peach gingerbread cobbler

Ingredients (serves 6)
* 815g can peach halves in natural juice
* 1/2 cup milk
* 1/4 cup golden syrup
* 40g butter, melted
* 1 egg
* 1/2 cup brown sugar
* 2 cups plain flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon bicarbonate of soda
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* whipped cream, to serve


Method
1. Preheat oven to 200°C. Drain peach halves, reserving 1/4 cup juice. Place peaches, cut side up, in a shallow, 5-cup capacity baking dish. Pour over reserved juice.
2. Whisk milk, syrup, butter, egg and sugar in a bowl until well combined. Sift flour, baking powder, bicarbonate of soda, ginger and nutmeg over milk mixture. Using a large metal spoon, fold in dry ingredients (take care not to overmix).
3. Spoon batter over peaches, leaving some of the peach uncovered. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Serve warm with cream.

Source
Super Food Ideas - Page 80
Recipe by Michelle Noerianto

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Spiced chickpea salad

A touch of Indian spice mix peps up the lemony dressing for this tasty combo of tomato, chickpeas, green vegies and fresh coriander.

Preparation Time 10 minutes
Cooking Time 5 minutes

Ingredients (serves 4)
* 1 tsp garam masala
* 1 tbs olive oil
* 1 tbs fresh lemon juice
* 1 x 400g can chickpeas, rinsed, drained
* 200g green beans, topped, halved
* 1 x 250g punnet grape tomatoes, halved
* 1 Lebanese cucumber, ends trimmed, halved, thinly sliced diagonally
* 4 shallots, white part only, ends trimmed, thinly sliced
* 1/2 cup fresh coriander leaves
* Natural yoghurt (optional), to serve


Method
1. Whisk together the garam masala, olive oil and lemon juice in a large bowl. Add the chickpeas and toss to coat.
2. Cook the beans in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
3. Add the beans, tomato, cucumber, shallot and coriander to the chickpea mixture and gently toss until just combined. Season with salt and pepper. Serve with yoghurt, if desired.

Notes & tips
* Variation: To give this Indian salad a Mexican twist, simply replace the garam masala with ground cumin and the chickpeas with canned three-bean mix. Instead of yoghurt, crumble some feta over the salad to serve.

Source
Australian Good Taste - Page 58
Recipe by Chrissy Freer

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Spinach and ricotta crepes

Preparation Time 15 minutes
Cooking Time 35 minutes

Ingredients (serves 6)
* 1 bunch of English spinach, ends trimmed, washed, with water clinging to leaves
* 45g (1/4 cup) pine nuts
* 1 tbs olive oil
* 1 brown onion, halved, finely chopped
* 1 garlic clove, crushed
* 480g (2 cups) fresh ricotta
* Pinch of ground nutmeg
* 12 crepes (see related recipe)
* 375ml (1 1/2 cups) passata (tomato pasta sauce)
* 80g (1 cup) coarsely grated cheddar
* Mixed salad leaves, to serve


Method
1. Preheat oven to 180°C. Place the spinach in a large saucepan over medium heat. Cook, covered, stirring occasionally, for 3-4 minutes or until wilted. Drain well. Set aside for 5 minutes to cool. Use your hands to squeeze any excess moisture from the spinach. Coarsely chop and place in a large bowl.
2. Heat a medium frying pan over high heat. Add the pine nuts and cook, stirring, for 1-2 minutes or until toasted. Add to the bowl with the spinach.
3. Add the oil to the same pan and heat over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until the onion softens. Transfer to the bowl with the spinach mixture. Add the ricotta and nutmeg and stir until well combined. Season with salt and pepper.
4. Place 1 crepe on a clean work surface. Divide the spinach mixture into 12 equal portions. Spoon 1 portion of spinach mixture down the centre of the crepe. Roll up firmly to enclose filling. Place in a large ovenproof baking dish. Repeat with remaining crepes and spinach mixture, placing the crepes side by side in the baking dish. Spoon the passata over the crepes and sprinkle with cheddar.
5. Bake in oven for 20 minutes or until the cheese melts and crepes are heated through. Serve with mixed salad leaves.

Source
Australian Good Taste - Page 78
Recipe by Sarah Hobbs

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