Chicken and sweet corn soup 

 

Ingredients (serves 4)

• 1L (4 cups) chicken consomme
• 2 (about 200g each) single chicken breast fillets
• 1 tbs light soy sauce
• 2 tsp finely grated fresh ginger
• 1 tbs cornflour
• 60ml (1/4 cup) water
• 1 x 420g can creamed corn
• 1 x 300g can corn kernels, rinsed, drained
• 100g shaved ham, thinly sliced
• 2 egg whites
• 1 tsp sesame oil
• 6 green shallots, ends trimmed, thinly sliced diagonally
• Salt & freshly ground black pepper

Method

1. Place the consomme and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.
2. Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.
3. Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
4. Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.
5. Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.

Falafel and hommus wrap 

Ingredients (serves 4)

• 4 multigrain wraps
• 1/2 cup hommus dip
• 1/2 baby cos lettuce, leaves separated, torn
• 150g tabouli
• 1 Lebanese cucumber, cut into ribbons
• 6 (225g) falafel with sesame seeds, halved

Method

1. Place wraps on a flat surface. Spread hommus along centre of each wrap. Top with lettuce, tabouli, cucumber and 3 falafel halves. Roll up firmly to enclose filling. Serve.

Notes

You can use any type of bread or rolls. For kids, use wholemeal, wholegrain or light rye. Wrap sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes. Pack sandwiches with ice bricks or frozen drinks to keep the fillings cool.

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Classic Italian risotto 

Ingredients (serves 4)

• 4 cups chicken stock
• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 1 garlic clove, crushed
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/3 cup finely grated parmesan cheese
• 4 green onions, thinly sliced
• shaved parmesan cheese, to serve

Method

1. Place stock and 1 1/2 cups cold water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
2. Meanwhile, heat oil in a large, heavy-based saucepan over medium-high heat. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add garlic and rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 3 minutes or until liquid has almost evaporated. Reduce heat to low. Add 1 ladle stock mixture to rice. Cook, stirring, until liquid has absorbed. Repeat with remaining stock mixture, 1 ladle at a time.
3. Stir in grated parmesan and green onion. Stand for 2 minutes. Serve with shaved parmesan.

Notes

Variation: For chicken risotto, add 500g diced chicken breast with the onion in step 2.

 

Fish cakes 

Makes

18

Ingredients

• 300g roughly chopped fish fillets, such as snapper or barracuda
• 1 egg white
• 1 1/2 teaspoons red curry paste
• 1 teaspoon fish sauce
• 2 small finely shredded kaffir lime leaves
• 3 green beans (about 20g), chopped into 5mm lengths

Method

1. Place fish in the bowl of a food processor or blender with egg white and process until coarsely chopped and roughly combined. Transfer to a large bowl.
2. Add curry paste, fish sauce, affirm lime leaves and green beans and mix together until well combined.
3. Using damp hands, shape heaped tablespoonfuls of mixture into small flat cakes.
4. Add enough vegetable oil to a wok to reach a depth of 5cm. Heat over medium-high heat until a small piece of bread sizzles when dropped in. Add 5-6 fish cakes and cook for 3 minutes or until golden and just cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.
5. Repeat in batches with remaining fish cakes. Serve with lime wedges and cucumber salad, if desired.

Turtle cake pops 

Cooking Time

40 minutes

Makes

8

Equipment

You'll need 8 paddle pop or confectionery sticks for this recipe.

Ingredients

• 175g packet double choc-chip mini muffins
• 1/3 cup green sprinkles
• 200g dark chocolate melts, melted
• 16 dark chocolate melts, halved
• 8 green oval boiled lollies

Method

1. Line a baking tray with baking paper. Place muffins, bottom-side up, on prepared tray.
2. Place sprinkles in a shallow dish. Dip top of 1 muffin in melted chocolate. Coat in sprinkles to form turtle shell. Place, sprinkle-side up, on tray. Repeat with remaining muffins, melted chocolate and sprinkles. Refrigerate 5 minutes or until set.
3. Dip 4 chocolate melt halves in a little melted chocolate. Push into 1 muffin just under chocolate shell to form flippers. Repeat with melted chocolate and remaining chocolate melt halves. Using a little melted chocolate, attach 1 boiled lolly to top of 1 muffin to form head, holding in place for 1 to 2 minutes or until set. Repeat with melted chocolate, lollies and muffins.
4. Dip 1 paddle pop stick into melted chocolate until 1cm-deep. Press paddle pop stick into the center of the base of 1 muffin. Repeat with remaining melted chocolate and remaining paddle pop sticks and muffins. Refrigerate 5 minutes or until chocolate has set. Serve.

Notes

Shortcut: We used store-bought muffins to save time.

 

Black forest cake 

 

Preparation Time

30 minutes

Cooking Time

60 minutes

Ingredients (serves 8)

• 1 x 470g pkt chocolate cake mix
• 1 x 670g jar morello cherries
• 2 tbs caster sugar
• 1 tbs cornflour
• 600ml thickened cream
• 60ml (1/4 cup) kirsch
• 2 tbs boiling water
• 2 tbs caster sugar, extra
• 100g dark cooking chocolate, coarsely grated

  Method

  1. Prepare and bake the chocolate cake mix following packet directions. Turn onto a wire rack to cool completely. Use a large serrated knife to cut the cake horizontally into 3 even layers.
  2. Drain the cherries, reserving 160ml (2/3 cup) of the juice. Reserve 10 cherries to decorate. Place the remaining cherries and the reserved juice in a saucepan with the sugar and cornflour. Stir over medium-low heat until the mixture boils and thickens. Transfer to a large bowl. Cover with plastic wrap and place in the fridge to chill.
  3. Use an electric beater to beat cream in a medium bowl until firm peaks form.
  4. Place kirsch, water and extra sugar in a jug and stir until the sugar dissolves.
  5. Place 1 cake layer on a serving plate and drizzle over half of the kirsch mixture. Spread with half of the cherry mixture and a thin layer of the cream. Repeat with the remaining cake, kirsch mixture, cherry mixture and cream, finishing with a layer of cake.
  6. Spread some of the remaining cream over the top and side of the cake. Sprinkle the chocolate over the top and gently press onto the side of the cake.
  7. Place the remaining cream in a piping bag fitted with a 1cm fluted nozzle and pipe rosettes around the edge of the cake.
  8. Arrange the reserved cherries around the cake between the cream rosettes. Cut the cake into wedges to serve.

Mud cake

Ingredients (serves 8)

• 250g butter, chopped
• 250g Nestle dark cooking chocolate, chopped
• 1/4 cup (60ml) Crisco vegetable oil
• 1 cup (160g) brown sugar
• 2 tsp vanilla essence
• 1 1/2 cups (225g) self raising flour
• 1/2 cup (75g) plain flour
• 1/2 cup (60g) cocoa powder
• 2 eggs, lightly beaten
• 1/2 cup (125ml) cream
• 150g dark chocolate, chopped, extra

  Method

  1. Preheat oven to 160°C. Grease a 20cm round cake pan and line the base with non-stick baking paper. Combine the butter, chocolate, oil, sugar and 1 cup (250ml) water in a saucepan. Stir over a medium-low heat until melted. Stir in the vanilla essence and set aside to cool.
  2. Sift the dry ingredients into a large bowl. Add the cooled chocolate mixture and eggs. Stir gently until just combined. Pour into the pan.
  3. Bake for 1 hour 15 minutes to 1 1/2 hours or until a skewer comes out clean when inserted. Set aside in the pan for 10 minutes, before turning out onto a wire rack to cool completely.
  4. Place the cream and extra chocolate in a saucepan. Stir over a low heat until melted. Transfer to a bowl and set aside until it thickens slightly. Pour over the cake and serve.

Vegetarian nachos with guacamole

Cooking Time

30 minutes

Ingredients (serves 4)

• 175g packet original corn chips
• 435g can refried beans
• 1 cup grated Perfect Italiano
• 4 cheese blend
• 1/2 cup thick and chunky salsa
• Light sour cream and fresh coriander leaves, to serve

• Guacamole

• 2 medium avocados, chopped
• 1 medium tomato, seeded, finely chopped
• 2 teaspoons lime juice
• 1 tablespoon finely chopped fresh coriander leaves

  Method

  1. Preheat oven to 200°C/180°C fan-forced.
  2. Spread corn chips over base of a 6 cup-capacity baking dish. Dollop beans over chips. Sprinkle with cheese. Bake for 15 minutes, or until cheese has melted.
  3. Meanwhile, make Guacamole Place avocado in a bowl. Mash with a fork until smooth. Stir in tomato, lime juice and coriander. Season with salt and pepper.
  4. Serve nachos topped with salsa, guacamole, sour cream and coriander leaves.

Mexican beef tacos

Makes

12

Ingredients

• 12 (135g packet) taco shells
• 2 teaspoons olive oil
• 500g lean beef mince
• 1 1/2 cups (375g jar) thick 'n' chunky tomato salsa
• 1 OXO beef stock cube
• 4 iceberg lettuce leaves, shredded
• 1/2 cup grated tasty cheese

Method

1. Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the centre of the shells (see note). Heat for 5 minutes or until hot, but not browned.
2. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
3. Add salsa and stir to combine. Crumble stock over mince mixture. Add 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until sauce reduces and thickens slightly.
4. Spoon 2 1/2 tablespoons of mince mixture into each taco shell. Top with lettuce and cheese. Serve.

Notes

• For a spicy 'adult' version, add 1 teaspoon Mexican chilli powder with the stock in step 3.
• Heating taco shells: Leaving the provided 'wedge' in the centre of taco shells when placing them on a baking tray helps maintain the taco shells' shape during heating. Once shells are hot, carefully remove the 'wedge' before filling and serving.

Donut cake

 

 

Equipment

You'll need a 35cm round cake board.

Ingredients (serves 20)

• Plain flour, for dusting
• 2 x 340g packets golden buttercake
• 4 eggs
• 120g butter, softened
• 1 1/2 cups milk
• 1/2 cup raspberry jam
• 1/2 cup thickened cream, whipped
• 1/3 cup 100s and 1000s

• Chocolate icing

• 200g dark chocolate, chopped
• 1/3 cup thickened cream

 Method

1. Preheat oven to 180°C/160°C fan-forced. Liberally grease two 6cm deep, 23cm (top) round fluted cake pans. Dust with flour.
2. Make packet cakes following packet directions. Pour half the batter into 1 prepared pan. Pour remaining batter into remaining pan. Bake for 30 to 40 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Turn cakes onto 2 wire racks lined with baking paper, without removing cake pans. Stand for 10 minutes. Carefully lift pans from cakes. Cool. Turn cakes over. Trim tops of each cake to level.
3. Make chocolate icing. Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes or until smooth, stirring halfway during cooking with metal spoon.
4. Place 1 cake, cut-side up, onto cake board. Spread top with jam. Top with cream. Place remaining cake, cut-side down, on top of cream layer. Drizzle with chocolate icing. Sprinkle with 100s and 1000s. Set aside for 10 minutes to set. Serve.

Little Louise cupcakes 

Makes 12

Preparation and cooking times

Prep 30 mins
Cook 1 hr

1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl beat together the butter, 175g of the sugar and the vanilla extract until light and fluffy. Beat in the whole egg, followed by the 4 yolks, before briefly beating in the flour, baking powder and milk until smooth. Divide two-thirds of the mix evenly between the cases, then top the centre of each with 1 tsp jam. Divide remaining cake mix over the top, using a wet finger to smooth it in place so no jam is visible. Bake for 18-22 mins until a skewer poked into the centre comes out clean. Wait until cool enough to handle, then transfer the cakes to a flat baking sheet.
2. Lower oven to 110C/90C fan/gas ¼. Using a large, clean bowl, beat the 4 egg whites until stiff, then continue whisking while you gradually add the remaining 175g sugar. Beat until thick and shiny, then fold in the coconut and use spoonfuls of the mixture to top each cake. Bake for 30-35 mins until the outside of the meringue is crisp, then cool before serving.

                                         Fresh tomato cannelloni

Cooking Time

30 minutes

Ingredients (serves 4)

• 400g grape tomatoes
• 2 tbs extra virgin olive oil
• 500g fresh ricotta
• 40g grated parmesan
• 150g tub rocket, cashew and parmesan dip (see note)
• 200g bocconcini
• 8 fresh cannelloni sheets (see note)
• 1/4 bunch flat-leaf parsley
• 40g (1/4 cup) natural almond

Method

1. Preheat oven to 220C fan-forced. Place tomatoes in a food processor and process until roughly chopped. Transfer to a bowl, stir in oil, then season with salt and pepper.
2. Place ricotta, 20g parmesan and rocket dip in a bowl. Tear over half the bocconcini, season, then stir to combine.
3. Dip each cannelloni sheet in a bowl of cold water to moisten, then place flat on a work surface. Divide ricotta mixture among sheets, placing in a line in centre following long edge. Roll sheets up to enclose filling. Makes 8 tubes.
4. Spread half the tomato mixture over base of a 20cm x 30cm shallow ovenproof dish. Top with cannelloni. Pour over remaining tomato mixture. Cover dish tightly with foil and bake for 15 minutes.
5. Meanwhile, tear leaves from parsley into the bowl of a food processor. Add almonds and remaining 20g parmesan, and process until roughly chopped.
6. Uncover dish, tear over remaining bocconcini, then sprinkle over parsley mixture. Bake, uncovered, for a further 5 minutes or until top is golden and pasta is cooked. Serve immediately.

Notes

• 
  Top tips: We used Wattle Valley Chunky Dips Rocket with Cashew and Parmesan and Latina Fresh Cannelloni Sheets. Available from supermarkets.
• Use a metal rather than ceramic dish, as it will help to cook cannelloni more quickly.
  

Pumpkin soup with a twist

Ingredients

• 3/4 medium sized butternut pumpkin, skin and seeds removed, chopped
• 2 medium potatoes, chopped
• 1 onion, chopped
• 1-1 1/2 teaspoons mild curry powder
• salt and cracked black pepper
• 2 1/2 cups vegetable stock
• 1 cup full cream
• chilli powder to taste, if desired

Method

1. Place pumpkin, potatoes, onion, curry powder and stock in a large slow cooker. Season with salt and pepper. Cook for several hours until vegetables are tender.
2. Turn off the heat and allow to cool. Using a food processor or stick blender, process until smooth.
3. Stir through the cream and chilli powder (if desired). Warm the soup through again, season to taste and serve.

Notes

• 
  Evaporated milk can be used rather than cream for lower fat. This soup was cooked in a 6-litre slow cooker. You may need to adjust recipe slightly to suit your cooker.
  

 

Orange meringue pie

Preparation Time

25 - 175 minutes

Cooking Time

85 minutes

Ingredients (serves 8)

• 
• 125ml (1/2 cup) fresh orange juice
• 1 tbs finely grated orange rind
• 155g (3/4 cup) caster sugar
• 200ml pouring cream
• 5 eggs, lightly whisked
• 225g (1 1/2 cups) plain flour
• 125g chilled butter, chopped
• 60g (1/3 cup) icing sugar mixture
• 1 egg yolk
• 1-2 tbs chilled water
• 5 egg whites, at room temperature
• 155g (3/4 cup) caster sugar, extra

Method

1. Whisk orange juice, orange rind, sugar, cream and egg in a bowl. Cover. Place in the fridge for 1 hour to develop the flavours.
2. Meanwhile, process flour, butter and icing sugar mixture in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk. Process with enough water to just bring the mixture together. Wrap in plastic wrap. Place in fridge for 30 minutes to rest.
3. Preheat oven to 200ºC. Roll out pastry on a lightly floured surface to a 4mm-thick disc. Line a round 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with pastry. Trim, allowing 2cm to overhang. Press pastry into the flutes. Cover with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and pastry weights or rice. Bake for 8 minutes or until base is light golden. Set aside to cool slightly. Use a serrated knife to trim excess pastry. Use a pastry brush to remove any crumbs. Place the tin on a baking tray.
4. Reduce oven temperature to 160ºC. Pour orange mixture into the pastry case. Bake for 40 minutes or until just set. Set aside to cool. Place in the fridge for 2 hours to chill.
5. Increase oven temperature to 180ºC. Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form. Add the extra sugar, 1 tablespoon at a time, beating constantly until thick and glossy.
6. Spoon meringue over pie. Use the back of a spoon to create peaks. Bake for 8 minutes or until light golden. Set aside to cool completely.

SUSHI (california rolls)

SUSHI (california rolls)

Makes

10 small rolls

Ingredients (serves 2)

• 1 cup (250ml) cold water
• 1 cup (215g) sushi rice
• 1/3 cup (80ml) low-fat mayonnaise
• 2 hard-boiled eggs, peeled
• 1 lebanese cucumber, finely chopped
• 1 carrot, peeled, finely chopped
• 1 tablespoon hoisin sauce
• 4 nori sheets
• 1/2 ripe avocado, stone removed, peeled, sliced
• Salt reduced soy sauce, to serve

Method

1. Place the rice in a large sieve.
2.  Rinse under cold running water, stirring occasionally to remove any excess starch, until the water runs clear. Drain.
3. Combine the rice and water in a medium saucepan over high heat.
4.  Cover and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until water has absorbed. Set aside, covered, to cool slightly.
5. Meanwhile, combine the mayonnaise and eggs in a bowl.
6. Use a fork to mash until smooth.
7. Combine the cucumber, carrot and hoisin sauce in a bowl.
8. Place 1 nori sheet, shiny-side down, on a sushi mat.
9. Use wet hands to spread one-quarter of the rice over the nori sheet, leaving a 2cm border at 1 short end.
10. Spread one-quarter of the egg mixture over the rice.
11. Top with one-quarter of the cucumber mixture. Top with avocado slices. Roll sushi mat up firmly to enclose the filling.
12. Repeat to make 3 more rolls.
13. Cut the sushi rolls into 1.5cm slices.
14. Serve with soy sauce

Basic Pancakes

BASIC PANCAKES

Ingredients

• 1 1/2 cups milk
• 1 egg
• 2 teaspoons vanilla extract
• 2 cups White Wings self-raising flour
• 1/4 teaspoon bicarbonate of soda
• 1/3 cup caster sugar
• 25g butter, melted

Method

1. Whisk milk, egg and vanilla together in a jug.
2. Sift flour and bicarbonate of soda into a bowl. Stir in sugar.
3. Make a well in centre. Add milk mixture. Whisk until just combined.
4. Heat a large non-stick frying pan over medium heat. Brush pan with butter.
5. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface.
6.  Turn using spatula and cook for 3 minutes or until cooked through.
7.  Transfer to a plate.
8. Cover loosely with foil to keep warm.
9. Repeat with remaining mixture, brushing pan with butter between batches.
10. Serve.

Lasagne

 Lasagne

Ingredients (serves 4)

• 2 teaspoons olive oil
• 1 medium red onion, finely chopped
• 2 garlic cloves, crushed
• 1 medium red capsicum, finely chopped
• 2 teaspoons dried oregano
• 410g can crushed tomatoes
• 3 fresh lasagne sheets, cut into thirds
• 1/2 x 250g tub Weight Watchers cream cheese
• 100g Weight Watchers shaved leg ham
• 3/4 cup Weight Watchers grated tasty cheese
• Chopped fresh flat-leaf parsley leaves, to serve

Method

1. Heat half the oil in an 18cm (base), heavy-based frying pan over medium-high heat.
2. Add onion, garlic and capsicum. Cook, stirring, for 5 minutes or until vegetables are tender.
3. Add oregano and tomato. Season with salt.
4. Cook for 2 minutes or until heated through. Transfer to a bowl. Wipe pan clean.
5. Spread 1 side of each piece of lasagne with cream cheese.
6. Drizzle remaining oil over base of pan.
7. Arrange 2 pieces of lasagne, cream cheese side-up, over base of pan.
8. Top with one-third of the ham, then one-quarter tomato mixture.
9. Repeat layers, finishing with 3 pieces of lasagne then 1 layer tomato mixture
10. Sprinkle with tasty cheese. Preheat grill on high.
11. Return pan to medium-low heat.
12. Cook, covered, for 8 to 10 minutes or until lasagne sheets are tender.Remove lid.
13. Grill for 5 to 6 minutes or until cheese is melted and golden. Season with pepper.
14. Sprinkle with parsley.
15. Serve

chocolate Banana cupcake 

serves 14 pieces 

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 cup mashed bananas
• 1/3 cup vegetable oil
• 3 eggs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.

1. Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.

1. Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired