Fragrant spiced beef

500grams lean beef stirfry strips
1 tbsn olive oil
1 tspn crushed garlic
1 onion sliced
1/4 cup pine nuts
1 tspn ground coriander
1 tspn ground cumin
1/2 tspn cinnamon
440gram tin tomatoes chopped with their juice
1 tbsn tomato paste

Mix the beef strips with half the oil and all the garlic. Heat a wok or frypan to a high heat and stirfry the beef strips in 2 batches for a couple of minutes til browned. Remove the meat and set aside.

Heat the remaining oil and stirfry the onion and pine nuts for a couple of minutes til browned, then add spices and stirfry for another half minute or so to warm them and release their aromas.

Return the beef strips to the pan along with the chopped tomatoes and juice and the tomato paste. Mix well and allow to heat through for a few minutes till hot, and serve with rice.

(Cous cous would be yummy as well!!)

Mushroom and rosemary pizza

INGREDIENTS
olive oil
2 teaspoons polenta
1 quantity pizza dough
½ cup (130g) basic tomato sauce
1 cup (100g) grated mozzarella cheese
250g button mushrooms, sliced
¼ cup rosemary leaves
1 clove garlic, chopped finely
2 tablespoons olive oil
salt and freshly ground black pepper
80g fetta cheese, crumbled

METHOD
Preheat the oven to very hot (240°C). Brush two large rectangular oven trays with a little olive oil, sprinkle with the polenta.

Divide dough in half. Roll each half to 20cm x 35cm rectangle, place on prepared trays.

Spread basic tomato sauce evenly over dough; top with the mozzarella and mushrooms. Combine the rosemary, garlic, oil and salt and pepper in a small bowl. Brush over mushrooms.

Bake in a very hot oven for 10 minutes, reduce temperature to moderately hot (200°). Slide pizzas off the trays and directly onto the racks. Top with fetta, bake for a further 5 minutes or until crisp and browned.

Chocolate cherry coconut slice

Makes 24 pieces

Ingredients
Base:
150g butter, melted
1/2 cup brown sugar
1 1/2 cups plain flour, sifted
1 teaspoon baking powder

Filling:
3 cups desiccated coconut
395g can NESTLE Sweetened Condensed Milk
2 eggs, lightly beaten
200g red glace cherries, chopped
Icing
60g butter, chopped
200g PLAISTOWE Dark Cooking Chocolate

Method
Preheat oven to 180°C. Grease and line an 18cm x 28cm base measurement slice pan.

To make base: Combine butter and sugar in a bowl. Add flour and baking powder. Mix well. Use a metal spoon to press base into pan. Bake for 15 minutes or until light golden.

To make filling: Combine coconut, milk and eggs. Stir in cherries. Spoon over base. Bake 18 to 20 minutes or until light golden. Cool.

To make icing: Melt butter over medium heat. Reduce heat to low. Add chocolate, stirring constantly until smooth. Pour over coconut filling. Refrigerate for 15 minutes to set. Cut into squares to serve.

Chicken, ham and mushroom squares

Ingredients (serves 4)
* 1 tablespoon olive oil
* 20g butter
* 750g chicken thigh fillets, cut into 2cm cubes
* 200g button mushrooms, sliced
* 3 green onions, thinly sliced
* 100g shaved ham, roughly chopped
* 2 tablespoons plain flour
* 3/4 cup milk or light cream
* 4 sheets ready-rolled puff pastry, thawed
* 1 egg, lightly beaten

Method
1. Heat a large frying pan over medium-high heat. Add oil and butter. When sizzling, add chicken. Reduce heat to medium. Cook for 8 to 10 minutes, stirring often, or until lightly browned.

2. Add mushrooms, onions and ham. Stir until well combined. Cook for a further 3 to 4 minutes or until mushrooms are just softened. Sprinkle over flour, stirring constantly until well combined. Remove from heat. Slowly pour in milk, stirring until smooth. Return to heat. Cook, stirring, for 6 minutes or until sauce comes to the boil. Remove from heat. Season with salt and pepper. Set aside to cool completely.

3. Preheat oven to 200°C. Line 2 baking trays with baking paper. Cut each sheet of pastry into 4 even squares. Place 8 squares onto prepared baking trays. Spoon chicken mixture over squares, leaving a 1.5cm border around edges.

4. Place remaining pastry squares over chicken mixture. Using a fork, gently press edges of pastry together to seal. Brush tops with egg. Bake for 25 to 30 minutes or until golden. Serve.

Fish leek and potato pie

Ingredients (serves 4)
* 300g chat potatoes, chopped
* 2 large leeks, washed, sliced into rings
* 2 tablespoons fish or vegetable stock
* 250g fish fillets (such as Atlantic salmon, ocean trout or deep sea perch), skin and bones removed
* 2 tablespoons chopped chives
* 2 tablespoons flat-leaf parsley, chopped
* steamed vegetables, to serve
*
Topping
* 200g low-fat ricotta cheese
* 1 tablespoon light sour cream
* 1 omega-enriched egg

Method
1. Preheat oven to 200°C. Place potatoes in a saucepan. Cover with water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 minutes or until just tender. Drain. Place in a bowl. Season with pepper.
2. Combine leeks and stock in the same frying pan. Cook over low heat for 3 to 4 minutes or until soft. Cut fish into small chunks. Add leeks, fish, chives and parsley to potatoes. Mix well. Spoon into a greased 8-cup capacity oven dish.
3. Make topping: Using a balloon whisk, whisk cheese, cream and egg in a bowl until well combined.
4. Spread topping over fish mixture. Bake for 25 minutes or until topping is browned and fish is cooked through. Serve with steamed vegetables.

Chicken leek and mushroom pot pies

Ingredients (serves 4)
4 sheets frozen ready-rolled butter-puff pastry, partially thawed
2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
150g button mushrooms, sliced
125g feta cheese, crumbled
2 cups shredded cooked chicken
1/4 cup flat-leaf parsley leaves, chopped
1 quantity warm bechamel sauce (see recipe below)

Method
Preheat oven to 200°C. Lightly grease four 1 1/4-cup capacity ovenproof dishes. Place 1 dish upside down onto 1 sheet pastry. Using dish as a guide, cut a circle 1.5cm larger than dish. Repeat with remaining pastry.

Heat oil in a non-stick frying pan over medium heat. Add leek and cook, stirring, for 3 minutes or until soft. Increase heat to high. Add mushroom. Cook, stirring, for 4 minutes or until mushroom is tender.

Add mushroom mixture, feta, chicken, parsley and salt and pepper to bechamel sauce. Mix well. Spoon filling into dishes. Drape pastry over dishes to cover filling, pressing edges to seal.

Brush pie tops with water. Cut a small cross in tops. Sprinkle with salt and pepper. Place onto an oven tray. Bake for 20 to 30 minutes or until pastry is golden and puffed. Serve.

Cheesy meatloaf

Serves: 4-6

Ingredients:
1 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, crushed
750 gm lean minced beef
1 egg
freshly ground salt & pepper
1 tbsp Worcestershire sauce
¾ cup BBQ sauce or ketchup
1-2 tbsp tomato chutney
½ cup packet breadcrumbs
2 tbsp freshly chopped parsley
2 large sheets kitchen foil
grated tasty cheese
cooking oil spray

Method:
Preheat oven to 200°C.

Heat oil in a non-stick pan and gently saute onion and garlic until softish. Then combine with minced beef, egg, seasonings, Worcestershire, BBQ sauce, chutney, breadcrumbs and parsley (adding more breadcrumbs or chutney if needed).

Place foil on a workbench, shiny side up, and form meat into a log shape. Then sprinkle cheese on top to taste, pat down and spray foil with oil. Fold up, place in a lightly oiled baking tray and cook in oven, cheese side up, for 50 mins.

Serve with a simple green salad on the side.

Chicken prosciutto and bocconcini parcels

Preparation Time - 5 minutes
Cooking Time - 20 minutes

Ingredients (serves 8)
•8 large (about 200g each) chicken thigh fillets
•Salt & freshly ground black pepper
•4 bocconcini, quartered
•8 large fresh basil leaves
•8 slices prosciutto
•2 tbs extra virgin olive oil

Method
1. Preheat oven to 200°C. Place the chicken, boned-side up, on a clean work surface. Season with salt and pepper. Top each fillet with 2 pieces of the bocconcini and a basil leaf. Roll up firmly to enclose filling. Wrap a slice of prosciutto around each chicken parcel and secure with a toothpick.
2. Heat the oil in a large frying pan over high heat. Add the chicken parcels and cook, turning occasionally, for 5 minutes or until golden brown. Remove from heat and transfer to a roasting pan. Bake in preheated oven for 15 minutes or until cooked through. Remove from oven. Cover with foil and set aside for 5 minutes to rest.
3. Cut the chicken parcels in half crossways and serve with whatever you want!

Haloumi kebabs

Serves: 4

Ingredients:
2 packets haloumi cheese
1½ red onions
1 red capsicum
10 small button mushrooms
metal skewers
juice of ½ lemon
olive oil
freshly ground salt & pepper
1 heaped tspn thyme leaves
1 red chilli, seeded & chopped
1 punnet cherry tomatoes, halved or quartered
juice of 1-2 limes
2 tbsp chopped coriander
olive oil spray


Method:
Cut cheese into cubes and then cut 1 red onion, capsicum and mushrooms into similar sized pieces. Carefully thread on to skewers.

To make the marinade, whisk up lemon juice, ¼ cup oil, seasonings and thyme. Pour over the top of the skewers and set aside for about 30 mins, turning every now and gain.

To make the salsa, mix together ½ chopped red onion, chilli, tomatoes, lime juice, seasonings, a splash of oil and coriander. Taste for seasoning.

Then grill skewers on a lightly oiled, preheated ridged grill (or BBQ), brushing with marinade as you do so.

To serve, mound salsa on individual plates and top with skewers and a garnish of coriander sprigs.

Mars Bars Slice

200g melted chocolate

3 cups rice bubbles

90g butter

3 Mars Bars

1. Grease and line slice tin with baking paper. Melt Mars Bars with butter and mix with rice bubbles.

2. Pour mixture into tin. Melt chocolate and pour over slice.

3. Let slice cool in fridge, then slice.

Salmon skewers

500g salmon fillet, cut into 2 1/2 cm squares
255g snow peas
1 tbsp wholegrain mustard
2 tsp fresh lemon thyme or thyme
1/2 tsp ground cumin
2 tbsp lemon juice
2 tsbp honey
1/2 bunch chives, chopped

1. Preheat the BBQ to a medium heat. Thread salmon and snow peas alternatively onto lightly oiled skewers.

2. Place mustard, thyme, cumin, lemon juice and honey in a bowl and mix to combine. Brush mustard mixture over salmon and cooked on BBQ grill for 2-3 mins on each side or until salmon is cooked.

Lemongrass beef, noodle and peanut salad

200g bean thread noodle
2 tbsp lime juice
1 tbsp salt reduced soy sauce
1 tbsp fish sauce
1 tsp brown sugar
500g lean rump steak, thinly sliced
1 stick lemon grass, white part only, finely chopped
1 long red chilling, seeded, finely chopped
1 bunch choy sum, trimmed, stalks halved and leaves shredded
2 tbsp water
2 tbsp chopped, unsalted peanuts
lime wedges to serve

1. Place noodles in a large heatproof bowl. Pour over boiling water to cover. Set aside to soak for 5 mins. Rinse under cold water and drain.

2. In a jug, combine lime juice, fish sauce and sugar. Set aside.

3. Heat a wok on high. Spray lightly with canola oil. Add beef in two batches. Stirfry 2-3 mins until golden. Transfer to a plate.

4. Return wok to a high heat. Spray with more oil and add lemongrass and chilli. Stirfry for 1 min and toss through choy sum stalks and water. Stirfry for 1-2 mins.

5. Add noodles, beef, lime juice mixture and choy sum leaves. Toss together for 2 mins until heated and topp with peanuts.

Spaghettini with lemon, peas and garlic prawns

350g spaghettini
1 cup fresh or frozen peas
150g sugar snap peas
2 tsp olive oil
20 large green prawns, peeled
3 crushed garlic clobes
finely grated zest and juice 1/2 lemon
1/4 cup white wine
2 tbsp chopped parsley

1. Cook spaghettini, adding peas and sugar snap peas for the last 2 mins of cooking. Reserve 1/3 pasta cooking liquid before draining. Return pasta and peas to saucepan.

2. Heat the oil in a large frying pan on high. Add prawns and stirfry until cooked.

3. Reduce the heat to medium. Add garlic and lemon zest and cook for 1 min. Add white wine and simmer until reduced by half.

4. Toss prawn mixture through pasta and peas with lemon juice, parsley and reserved liquid.

Fish with Thai Style Dressing

100g snow pea sprouts
1 cup loosely packed mint leaves
1/2 cup loosely packed coriander
3 shallots, thinly sliced
2 long red chillies, thinly sliced
4 x 200g firm white fish fillets

Thai dressing
1/3 cup lime juice
2 tbsp grated palm sugar
1 tbsp fish sauce

1. Place snow peas, mint, coriander, shallots and chilli in a bowl. Toss and combine.

2. Cook fish on heated, oiled grill plate.

3. Place lime juice, palm sugar and fish sauce into a screw top jar and hsake well.

4. Serve fish topped with salad and dressing.

Hollandaise Sauce

1/4 cup white wine vinegar
2 tbs water
1/2 tsp black peppercorns
4 egg yolks
250g butter, melted, cooled and clarified

1. In a saucepan, combine vinegar, water and peppercorns. Simmer 5-6 mins until liquid reduces by half. Strain into a jug, reserving liquid. Cool slightly.

2. Whisk yolks in a heatproof bowl. Place bowl over a saucepan of gently simmering water (do not allow bowl to touch water). Add reserved liquid and whisk constantly until yolks are pale, creamy and thickened.

3. Remove from heat. Continue whisking for 4-5 mins, adding butter in a thin steam until sauce is thick and glossy.

Eggs Benedict

30g butter
80g packet baby spinach leaves
4 slices ham
1 tbsp white vinegar
8 eggs
4 English muffins, halved
1/2 cup prepared hollandaise sauce

1. Melt half the butter in a frying pan on medium. Add spinach and cooked until wilted.

2. Melt remaining butter in same pain on medium. Add ham and cook 1-2 mins on each side until golden. Keep warm in pan.

3. Heat a frying pain half full of water with vinegar on high until boiling. Reduce the heat to low and simmer very gently. Slide eggs one by one into the water and cooking for 2-3 mins splashing with hot water until the whites are set and yolks are still running.

4. Arrange toasted muffins on plates. Top with ham and spinach. Remove eggs from water with a slotted spoon. Allow to drain and place on spinach. Drizzle with hollandaise and finish with cracked pepper.

Ravioli with pesto, spinach and ham

500g fresh ricotta ravioli
1 cup baby spinach leaves
1/2 cup basil pesto
100g ham, thinly sliced
1 garlic clove, crushed
finely grated parmesan

1. Cook pasta in a large saucepan of boiling ater.

2. Drain pasta well, reserving 1/4 cup of cooking liquid. Return pasta to pan.

3. Toss spinach, pesto, ham, garlic and liquid through hot pasta.

4. Serve pasta topped with finely grated parmesan and accompany with salad.

Prawn Pad Thai

2 tbsp peanut oil
1kg medium green prawns, peeled and deveined
4 garlic cloves, crushed
375g packet dried rice stick noodles
500g chicken mince
3 eggs, lightly beaten
185g jar pad thai sauce
8 green onions, sliced
2 cups bean sprouts
3/4 cup coriander leaves
1/2 cup crushed peanutrs
2 long red chillies, thinly sliced
lime wedges to serve

1. In a wok or large frying pain, heat half the oil on high. Stir fry prawns and half the garlicc for 2-3 mins until prawns change colour, then remove from wok and cover to keep warm

2. Place noodles in a large bowl. Cover with boiling water. Stand for 5 minutes until tender and drain.

3. Heat remaining oil and garlic in wok on high. Cook mince 4-6 mins, breaking up lumps as it cooks.

4. Add eggs. Cook, stirring for 1-2 mins until almost set. Toss through noodles, pad thai sauce, onion and prawns. Top with bean sprouts, coriander, peanuts and chilli. Serve with lime.

Chorizo, Mushroom and Ricotta Cannelloni

30g butter
2 onions, thinly sliced
1 chorizo sausage, finely chopped
150g button mushrooms, thinly sliced
1 tbsp chopped rosemary leaves
1 tsp brown sugar
350g fresh ricotta
1/2 cup grated parmesan
1/4 cup drained, chopped, chargrilled capsicum
1 1/2 cups tomato sauce (canned tomatoes)
1 cup grated tasty cheese
12 cannelloni tubes
salad and crusty bread to serve


1. Melt butter in a medium frying pan on high. Saute onion, chorizo and garlic for 2-3 mins. Add mushroom, rosemary and sugar. Cooking, stirring for 4-5 mins until onion caramelises and mushrooms are tender.

2. In a medium bowl, combine onion mix with ricotta, half parmesan and capsicum.

3. Preheat oven to 180. Lightly grease a shallow ovenproof dish and pour 1/2 cup tomato mix over based of dish. Combine remaining parmesan with half tasty cheese and sprinkly over.

4. Using a teaspoon, fll the tube with mixture. Place in a single layer in baking dish and top with remaining tomato sauce and tasty cheese. Bake 30-35 mins until tender and lightly browned.

To reduce cooking time and stop them going crispy, dip tubes in hot water, drain, cool and fill.

Warm BBQ Octopus and Potato Salad

500g baby octopus, cleaned
500g washed desiree potatoes
rocket or mixed salad
2 lebanese cucumbers, chopped
2 green onions, finely chopped

Lime and Chilli marinade
2 tbsp olive oil
juice of 1 lime
1 fresh red chilli
1 clove crushed garlic

1. To make marinade, place oil, lime juice, chilli and garlic in a bowl and mix to combine. Cut octopus in half lengthwise. Add to marinade and leave for two hours.
2. Boil or microwave potatoes until tender. Drain and cool before cutting into bite size chunks
3. Preheat BBQ hotplate to very hot. Line a serving platter with rocket and top with potato, cucumber and onions. Drain octopus and cook on BBQ for 3-5 mins or until tentacles curl
4. To serve, spoon octopus over prepared salad.

Teriyaki Prawns

1kg fresh green prawns in their shells
bamboo skewers, soaked in water for 30 mins
1/2 cup soy sauce
2 tbsp brown sugar
1/2 tsp ground ginger
2 tbsp wine vinegar
1 clove garlic, crushed
2 tbsp tomato sauce

1. Make marinade by mixing all ingredients bar prawns and leaving for 1 hour
2. Shell prawns, leaving tails intact. Place in a non metal dish and smother with marinade. Cover and refrigerate 1 hour. Thread onto skewers.
3. Heat the BBQ and place a square of baking paper on the grill bars. Place prawns on the grill, brushing with marinade on both sides as they cook

Scallops with Lemon Grass

5 shallots, chopped
4 stalks fresh lemon grass, bruised and cut into 3cm pieces
3 cloves garlic, chopped
5cm fresh ginger, shredded
3 fresh red chillies, seeded and chopped
8 kaffir lime leaves, torn into shreds
12 scallops on shells, cleaned
1 tbsp lime juice
1 tbsp fish sauce
3 tbsp fresh basil leaves

1. Place shallots, lemon grass, garlic, ginger, chillies and lime leaves in a small bowl and mix.
2. Add scallops, shallot mixture, lime juice, fish sauce and basil and combine. Cover and cook for 4 mins or until cooked.
3. Serve immediately with scallops in shells

Butterflied Prawns with Garlic, Chilli and Parsley

1kg green prawns, shelled and tails intacts
2 tbsp olive oil
1 tbp lemon juice
2 cloves crushed garlic
2 red chillies, seeded and finely chopped
2 tbsp parsley, chopped
oil
1/2 cup flour
chopped parsley and lemon wedges

1. Butterfly prawns to ensure even cooking and set aside
2. Combine oil, lemon juice, garlic, chilli and parsley. Add prawns and mix well. Leave to marinate for 2 hrs+
3. Heat oil in a large frypan, coat prawns with flour and cook quickly in oil, 2-3 mins. Drain on paper towel.
4. Serve with lemon and parsley

Indian Shepherd's Pie

INDIAN SHEPHERD’S PIE

Serves: 4-6

Ingredients:
1 tbsp vegetable oil
1 large onion, finely chopped
2-3 celery stalks, diced
2 medium-large carrots, diced
3 garlic cloves, crushed
a good knob of ginger, grated
2 heaped tbsp medium curry paste
1 kg minced lamb
2 cups tomato puree
1 cup+ beef stock
freshly ground salt & pepper
a good handful of baby spinach leaves, stalks removed
½ cup chopped fresh coriander
hot mashed potato
cream
butter


Method:
Preheat oven to 210°C.

Heat oil in a large pot and gently saute onion, celery, carrots, garlic and ginger until reasonably tender.

Add curry paste and mix well to toast and release aromas.

Then add lamb mince and cook, continually stirring until it changes colour.

Add tomato puree, stock and seasonings. Mix well and gently cook for about 35-40 mins until thick and fragrant, adding more stock if needed. Taste for seasoning.

Then add spinach and coriander. Mix well and briefly cook until wilted, stirring now and again.

Mix together mash with cream and butter to taste (if you like).

Spoon mixture into a large oven dish and spread with a good layer of mash. Mark with a fork and cook in the oven for about 15-20 mins until golden brown.

Lamb and haloumi kebabs

750g diced lamb
200g semi dried tomatoes
400g haloumi, coarsely chopped
1/3 cup red wine vinegar
2 cloves garlic, crushed
1/3 cup olive oil

1. Thread lamb, tomato and cheese onto eight skewers
2. Place kebabs in shallow dish, pour over combined remaining ingredients and refrigerate for 3 hours+
3. Drain kebabs; discard and marinade. Cook kebabs on heated, oiled BBQ until ready.

Kebabs with mint and pistachio pesto

1kg diced lamb

Pesto:
1 cup firmly packed fresh mint leaves
1/3 cup pistachios, toasted
1/3 cup coarsely grated parmesan
2 cloves garlic, crushed
1 tbsp lemon juice
1/4 cup olive oil
2 tbsp water (approx)

1. Thread lamb onto 12 skewers (after soaking them in water)
2. Cook lamb on heated oiled BBQ until ready
3. Serve lamb with mint and pistachio pesto

Mint and pistachio pesto: blend or process mint, nuts, cheese, garlic and juice until well combined. Pour in oil and just enough water to give desired consistency.

Tandoori lamb naan

Prep Time: 15 mins
Cooking Time: 10 mins

3/4 cup plan yogurt
1 tbsp tandoori paste
4 lamb fillets (320g)
2 tbsp coarsely chopped fresh mint
1 tbsp lime juice
100g curly endive
1 lebanese cucumber, seeded and sliced finely

1. Combine a third of the yogurt and paste in a medium bowl; add lamb and cover. Refrigerate for 3 hours.
2. Blend or process remaining yogurt, mint and juice until smooth. Cover and refrigerate.
3. Cook lamb on heated, oiled BBQ, uncovered until browned and cooked. Stand 5 mins before slicing.
4. Meanwhile heat naan according to packet's directions.
5. Place lamb, endive, cucumber and yogurt mixture in centre of naan. Rolls to enclose filling.

Lime and coriander octopus

Prep Time: 20 mins
Cooking Time: 10 mins

1.25kg baby octopus
2 tbsp sweet chilli sauce
1 tbsp kecap manis
1/4 cup lime juice
2 cloves garlic
2 tbsp coarsely chopped coriander
2 limes, sliced thickly

1. Remove and discard heads and beaks from octopus, cut tentacles in half.
2. Combine chilli sauce, kecap manis, juice, garlic and coriander in a large bowl and add octopus. Refrigerate for 3 hours+
3. Drain octopus and discard marinade
4. Cook octopus and lime slices in batches on heated, oiled bbq
5. Serve with lime slices

Spinach and cob dip

1 cup mayo
1 cup sour cream
1 pack spring veg soup (dried/powder)
shallots
1 pack (thawed) frozen spinach
1 cob

Method:

Mix together and empty into hollowed out cob.

Greek meatballs with pasta & tzatziki

Preparation Time 30 minutes
Cooking Time 30 minutes

Ingredients (serves 4)
500g premium mince beef
100g creamy fetta cheese, crumbled
1 x 72g pkt Gourmet Garden Greece
2 tsp finely grated lemon rind
Salt & freshly ground pepper
700g bottle Italian tomato pasta sauce
2 cups (500ml) water
250g pasta
1 Lebanese cucumber, halved, seeds removed and coarsely grated
1 clove garlic, crushed
1/2 cup thick Greek yoghurt
1/2 cup fresh mint leaves

Method
1. Preheat oven to 200°C. In a large mixing bowl combine mince, feta, 1 sachet each of the garlic, parsley and rosemary from the Gourmet Garden packet and lemon rind. Season well with salt and pepper.

2. Roll tablespoons of mixture into balls and place onto a large baking tray. Bake meatballs for 30 minutes.

3. Meanwhile, combine the tomato pasta sauce and water in large saucepan. Bring to the boil. Add remaining packet of garlic, parsley and rosemary. Add pasta and cook, stirring occasionally, for 7 minutes or until almost tender.

4. Remove pan from heat, cover and set aside for 10 minutes.

5. In a small bowl, combine cucumber, garlic and yoghurt. Season with salt and pepper. Serve meatballs with the penne, tzatziki and fresh mint leaves.

Notes & tips
Tip: Whenever you're making meatballs, use wet hands to roll the mince into balls to prevent it from sticking to you.

Pasta with panchetta, bocconcini and mushrooms

Serves: 4-6

Ingredients:
400 gm large pasta shells
freshly ground salt
olive oil
1 leek, cut in half lengthways & sliced
4 slices pancetta, chopped
½ cup cream
½ cup chicken stock
¼ cup freshly grated parmesan
10 tiny button mushrooms, quartered
4 bocconcini, cut into 6
1 tbsp freshly chopped chives


Method:
1. Cook pasta in plenty of lightly salted boiling water until al dente. Then drain well.

2. While pasta is cooking, heat 1 tbsp oil in a non-stick pan and gently saute leek and pancetta.

3. Add cream, stock and pepper, and cook down. Then add parmesan, stir and cook until reduced.

4. At the same time, heat a little oil in another non-stick pan and gently saute mushrooms.

5. Add pasta to sauce, together with bocconcini and mushrooms. Toss well and add chives at the last minute.

6. Serve with a little extra parmesan and chives sprinkled on top.

Kel's sausage rolls

* Especially for Jackie and Laura! These arent nearly as hard as you think, its embarrassing!

12 sausages
2 packets puff pastry

1. Spread puff pastry out across the bench.
2. Put 1 sausage onto each sheet of pastry. Cut off any excess and use to decorate top of sausage roll before baking.
3. Roll up and flatten a little
4. Decorate.
5. Bake in 180 degree oven 20-25 mins or when sausage is cooked/pastry golden brown.

Thats it!!

Mushroom Pie

Serves: 4-6 (*hasnt been tried yet)

Ingredients:
olive oil
2 medium-large onions, chopped
2 garlic cloves, crushed (optional)
7 field mushrooms, sliced
2 punnets Swiss brown mushrooms, cut in 4
1 punnet button mushrooms, cut in half
1 tspn port
1 tspn red wine vinegar
freshly ground salt & pepper
1 heaped tbsp plain flour
¼ cup vegetable stock
a good splash of balsamic vinegar
a good splash of Worcestershire
1 heaped tspn mustard
1 tbsp freshly chopped parsley
1 sheet bought puff pastry
1 egg
1 tbsp milk

Method:
Preheat oven to 200-210°C.

Heat a little oil in a pan and gently saute onion and garlic. Add mushrooms (saving 1 field for garnish) and gently cook for 3-4 mins.

Add port, vinegar, salt, pepper and flour. Mix in well and cook for 1-2 mins. Then add stock, balsamic, Worcestershire, mustard and parsley. Gently cook for about 5 mins until thick and allow to cool a little.

Pour mushroom mixture into a baking dish. Lay pastry on top and cut away overlapping bits. Then lay extra mushroom on top.

Make egg wash by combining egg and milk, and brush top of pie.

Bake in oven for about 12 mins, until crisp and golden.

Vanilla Cupcakes

(makes 12 or so)

120g soft butter
180g caster sugar
2 eggs
240g self raising flour
1/2 tsp vanilla extract
1/2 cup milk

Icing:
1 1/2 cups butter
4 cups icing sugar mixture
2 tbsp hot water
1 tsp vanilla extract
Food colouring and decorations, to your liking
^ This makes enough icing for two batches!

1. Preheat oven to 180 degrees C. Place cupcake patties inside muffin baking trays.
2. Beat butter with sugar until light and creamy.
3. Beat in eggs, one at a time.
4. Fold in half the flour, the half the milk.
5. Repeat with remaining milk and flour (be careful not to over mix).
6. Spoon mixture into cupcake patties. Do not fill the cases more than half full if you want to ice them.
7. Bake for 15-20 mins until they are risen, golden and firm to touch. Allow to cool in muffin tray for a few minutes before taking them out to cool on a wire rack. Wait until they are completely cool before icing.
8. To make the icing: Beat butter until creamy, then add the remainder of the ingredients and mix evenly. Add food colouring and mix. Spread icing on the cupcakes and decorate as you like.

Rock Cakes

Preparation time: 20 mins
Cooking time: 10 mins

2 cups SR flour
100g cold unsalted butter, cut into cubes
1/2 cup castor sugar
1/2 cup currants (I used craisins)
2 tbs glace ginger, finely chopped (can do without this)
1 egg
1/4 cup milk
2 tsp vanilla extract
1/3 cup demerera sugar to sprinkle (try castor)


1. Preheat oven to 200 degrees.
2. Sift flour and rub butter in with fingers until resembling bread crumbs.
3. Add sugar, currants and ginger and mix.
4. Add egg, milk and vanilla into another bowl and combine.
5. Add milk mixture to flour mixture and mix until a stiff dough.
6. Drop dessert spoonfuls of dough onto baking sheet, sprinkle sugar and bake for 10 mins

Ling and Snow Pea Green Curry

1 1/4 cups jasmine rice
2 tsp peanut oil
1 medium brown onion, chopped finely
3 small green chillies, sliced thinly
1/4 cup green curry paste
1 2/3 cups lite coconut milk
4 ling fillets, chopped coarsely
200g snow peas, halved
4 green onions, sliced thinly

1. Cook rice in large saucepan of boiling water, uncovered, until tender; drain, cover to keep warm
2. Meanwhile, heat oil in a large saucepan, cook brown onion, chilli and curry paste, stirring until onion softens. Stir in coconut milk, and bring to boil. Add fish and reduce heat.
3. Simmer uncovered for 5 mins before adding snow peas and green onion. Stir gently until veges are tender
3. Sprinkle with coriander and serve with rice.

Anzac Biscuits

1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup coconut
125g butter
2 tbsp golden syrup
1/2 tsp bicarb soda
2 tbsp boiling water

Combine oats, sifted flour, sugar and coconut. Combine butter and golden syrup and stir over gentle heat until melted. Mix soda with boiling water and add to melted butter mixture. Stir butter mix into dry ingredients. Take teaspoonfuls of mix and place on a lightly greased tray and allow room for spreading. Cook in a slow oven (150 degrees) for about 20 mins. Loosen while warm and then cool on tray.

Maisie's Chicken Curry

4 cups cooked chicken squares
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 chopped red capsicum
1/4 cup plain flour
3-4 tsp curry powder
1 tsp turmeric
1 tsp paprika
6 tsp chicken stock powder
2 1/2 cups waer
1 tbsp fruit chutney
1 jar light cream

Saute celery and onion in butter till cooked then add flour, curry powder, turmeric and paprika. cook for a minute or two, add chicken stock and water. Stir till sauce thickens, then add capsicum, cream and chutney.

Toblerone Cheesecake

1-cup plain chocolate biscuit crumbs
1/3 cup (8ozs) butter, melted
¼ cup ground almonds
250 block Regular Philadelphia Cream Cheese
½ cup castor sugar
200g Toblerone Milk or Dark Chocolate, melted
½ cup thickened cream

To serve/ Garnish
35g Toblerone, for shaving

Method:

Combine biscuit crumbs, butter & almonds, press into the base of a lightly greased 22cm springform pan. Chill.
Beat Philly Cream Cheese with an electric mixer for 2 minutes or until smooth. Add sugar, melted Toblerone and cream, continue beating until well combined.
Pour onto prepared crumb base & refrigerate 2 – 3 hours until set or overnight.
Top with shaved Toblerone.

Spinach, ricotta and mushroom lasagne

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g can diced tomatoes
250g button mushrooms, sliced
2 bunches english spinach, trimmed, chopped coarsely
500g fresh ricotta
¾ cup milk
2 eggs, lightly beaten
4 fresh lasagne sheets
½ cup grated parmesan cheese
salad to serve


1. Preheat oven to hot, 200°C. Lightly grease an 8-cup ovenproof baking dish.

2. In a large saucepan, heat half the oil on high. Sauté onion and garlic for 2-3 minutes until tender. Stir in tomato. Remove from pan. Set aside.

3. Wipe out pan. Heat remaining oil in pan on high. Sauté mushrooms for 2-3 minutes, until tender. Add spinach. Cook, stirring, for 1-2 minutes until spinach just wilts. Season to taste.

4. In a large bowl, combine ricotta, milk and eggs. Season.

5. Spoon 1/3 tomato mixture into prepared dish. Cover with 2 lasagne sheets, cutting to fit. Spoon over 1/3 tomato mixture, ½ mushroom mixture and ½ ricotta mixture.

6. Repeat layers, finishing with ricotta mixture. Sprinkle with parmesan. Bake 35-40 minutes, until tender and golden. Serve with salad.

Fetta, Cheddar & Chive Muffins

Serves: Makes 12 muffins

2½ cups self-raising flour
½ tspn bicarb of soda
a good pinch of sea salt
50 gm freshly grated Parmesan
140 gm+ grated tasty cheese
75 gm fetta, crumbled or cubed
freshly ground pepper
2 tbsp chopped fresh chives
100 gm+ unsalted butter
300 ml buttermilk
2 eggs
olive oil spray


Method:
Preheat oven to 190°C.

Sift flour, bicarb and salt into a large bowl.

Add the cheeses, ground pepper and chives. Gently mix with a wooden spoon and make a well in the centre.

Melt 100 gm butter and whisk together with buttermilk and eggs in another bowl. Then pour into the well and stir until just incorporated. (Batter should not be smooth, DON’T OVER MIX.)

Lightly oil a 12-hole muffin tin and evenly spoon in the batter. Sprinkle with a little extra tasty cheese and cook in the oven for 20-25 mins until golden and a skewer comes out clean. Rest for 5 mins before turning out.

Serve muffins warm with unsalted butter on the side.

Banana bread

• Melted low-fat dairy spread, to grease
• 265g (1 3/4 cups) self-raising flour
• 40g (1/4 cup) plain flour
• 1 tsp ground cinnamon
• 140g (2/3 cup, firmly packed) brown sugar
• 125ml (1/2 cup) skim milk
• 2 eggs, lightly whisked
• 50g butter, melted, cooled
• 2 overripe medium bananas, mashed

1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
   
   
2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
   
   
3. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.

Baklava fingers

• 3/4 cup sesame seeds
• 4 cups (400g) walnuts, finely chopped
• 1/4 cup ground cinnamon
• 8 sheets filo pastry
• 100g butter, melted
• 1 small lemon
• 2 cups white sugar
• 1/2 cup honey
• 1 cinnamon stick
• 6 whole cloves

1. Preheat oven to 200°C. Lightly grease a shallow baking tray.
   
   
2. Place sesame seeds in a small, non-stick frying pan over medium heat. Cook, shaking pan gently, for 3 to 5 minutes or until golden and toasted. Transfer to a bowl. Add walnuts and cinnamon. Mix well.
   
   
3. Brush 1 pastry sheet with butter. Fold in half crossways to form a rectangle.
   
   
4. Sprinkle 1/4 cup walnut mixture evenly over pastry. Starting from one long end, roll up into a log. Brush with butter. Place on baking tray. Repeat with remaining pastry, butter and walnut mixture. Bake baklava for 10 to 12 minutes or until golden. Allow to cool on baking tray.
   
   
5. Make honey syrup: Peel 1 large strip rind from lemon. Remove the pith. Juice half the lemon. Place lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups water in a small saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer gently for 10 minutes or until honey syrup thickens slightly.
   
   
6. Pour hot honey syrup over cold baklava. Stand for 30 minutes or until baklava has absorbed syrup. Cut each baklava diagonally into 3 pieces. Serve.

Apple Sorbet

• 10 (about 1.5kg) granny smith apples
• 175g (3/4 cup) caster sugar
• 330ml (1 1/3 cups) water
• 80ml (1/3 cup) fresh lemon juice
• 1 egg white

1. Place a shallow metal container in the freezer to chill while preparing the sorbet.
   
   
2. Cut the apples into quarters and process in a juice extractor. You should get about 1L (4 cups) of apple juice.
   
   
3. Place the sugar and water in a medium saucepan and stir over low heat until the sugar dissolves. Set aside for 5 minutes. Stir in the apple and lemon juices.
   
   
4. Strain into the chilled container. Cover with foil and place in the freezer for 2 hours or until almost set.
   
   
5. Roughly break up the frozen sorbet with a metal spoon and quickly transfer it to the bowl of a food processor, add the egg white. Process very briefly until the sorbet reaches a smooth, soft icy texture. The texture of the finished sorbet will depend on how finely the ice crystals are broken up at this stage. It is important you do not overprocess the sorbet or it will turn into a liquid.
   
   
6. Quickly return the sorbet to the metal container. Cover with foil and return to the freezer for 4-6 hours or overnight until firm. Remove from freezer 5 minutes before serving to soften slightly. Use an ice-cream scoop to scoop sorbet into serving glasses. Serve immediately.

** NB I havent tried this one yet!

Hasselback Potatoes

• 2kg sebago potatoes, peeled
• 2 tablespoons butter, softened
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 tablespoon rosemary leaves, finely chopped

1. Preheat oven to 220°C. Place potatoes, 1 at a time, on a large metal spoon. Using a sharp knife, thinly slice potato without going all the way through (the spoon will help to keep the depth even). To prevent browning, keep sliced potatoes in a bowl of cold water while preparing remaining potatoes.
   
   
2. Pat potatoes dry with paper towel. Place, cut side up, in a shallow roasting pan. Combine butter, oil, garlic, rosemary and salt and pepper in a bowl. Brush three-quarters of the butter mixture over potatoes. Roast potatoes for 20 minutes. Remove from oven.
   
   
3. Brush potatoes with remaining butter mixture. Roast for 30 to 35 minutes or until golden and tender.

Vege Spring Rolls

• 375g fresh, thin, egg noodles
• 1/4 Chinese cabbage, finely shredded
• 2 small carrots, coarsely grated
• 4 green onions, thinly sliced
• 12 snow peas, strings removed, thinly sliced
• 12 button mushrooms, roughly chopped
• 275g packet spring roll pastry, thawed
• peanut oil or light olive oil, for frying
• reduced-salt soy sauce, to serve

1. Place noodles into a heat-proof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Rinse under cold water.
   
   
2. Combine noodles and vegetables in a bowl. Mix well. Place 1 pastry sheet onto a flat surface, with 1 corner facing you.
   
   
3. Place a heaped tablespoonful of mixture onto corner of pastry. Fold corner over filling. Brush opposite corner with cold water. Roll up. Press to seal. Repeat with remaining filling and pastry.
   
   
4. Pour oil into a saucepan or wok so it is one-third full. Heat over medium-high heat until a piece of bread dropped into oil sizzles. Deep-fry spring rolls, 3 at a time, for 3 to 4 minutes or until golden. Drain on paper towel. Serve with soy sauce.

Fish and Chips with Tartare Sauce

• 2 cups plain flour
• 1 1/4 cups chilled water
• 2 eggwhites
• 4 large desiree potatoes, peeled, cut into thick chips
• vegetable oil, for deep-frying
• 1kg flathead fillets, skin on
• lime wedges, to serve
• 2 egg yolks
• 1 lemon, juiced
• 3/4 cup olive oil
• 4 IGA Homestead Gherkins, chopped
• 1/4 cup flat-leaf parsley leaves, chopped

1. Make tartare sauce Combine egg yolks and 1 tablespoon lemon juice in a food processor. Process for 30 seconds. With the motor running, slowly add oil in a thin, steady stream. Process until thickened. Transfer to a bowl. Stir in gherkin, parsley and salt and pepper. Cover and refrigerate until ready to serve.
   
   
2. Sift 1 1/2 cups flour into a bowl. Make a well in the centre. Add chilled water. Using a balloon whisk, slowly stir until the consistency of pouring cream, adding more water if necessary. Beat eggwhites until soft peaks form. Fold into batter.
   
   
3. Preheat oven to 150°C. Place a large wire rack over a baking tray. Place potato, no more than 2 layers deep, in a shallow, microwave-safe dish. Add 1/4 cup water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until just tender. Drain. Half-fill a large saucepan or wok with oil. Heat over medium-high heat until hot. Cook potato, in batches, for 4 to 5 minutes or until golden and crisp. Transfer to wire rack. Keep warm in oven.
   
   
4. Place remaining flour on a plate. Coat both sides of fish fillets in flour, shaking off excess. Dip into batter to coat, allowing excess batter to drain. Cook fish, in batches, for 2 to 3 minutes or until batter is golden and crisp. Transfer to rack. Keep warm in oven until ready to serve.
   
   
5. Place fish and chips on plates. Season with salt. Serve with tartare sauce and lime.

Lamb and Potato Pie

This pie has a crisp bread case, a filling of chopped roast lamb in a tomato sauce, and a creamy mashed potato and golden, melted cheese topping. Vegetables could be added to the filling, if you want. Its a lovely comfort food ;) I used lamb mince instead of the roast lamb - either would be lovely.

The pie can be made in advance and stored in the refrigerator until ready to cook. If cooked straight from the fridge, you will probably need to increase the cooking time.

Serves 4-6.

540g peeled potatoes, halved or quartered
35g butter
70ml (3 1/2 tablespoons) milk
Salt
60g (1/2 cup, firmly packed) grated tasty cheese

Boil potato in a large saucepan until tender, drain. Mash potato with butter and milk until smooth and creamy. Season to taste with salt and set aside until required.

20g butter
100g finely chopped onion (one small onion)
1 tablespoon plain flour
1 tablespoon tomato paste
250ml (1 cup) chicken stock, or one chicken stock cube in 250ml water
40ml (2 tablespoons) tomato sauce
30ml (1 1/2 tablespoons) Worcestershire sauce
Salt and pepper
400g chopped roast lamb
6-7 slices white bread (toast/thick slice)
Extra butter, to butter bread

Preheat oven to 200 degrees Celsius (180 degrees fan forced).

Melt butter in a medium saucepan over medium heat. Add onion and cook for a few minutes, stirring occasionally, until onion has softened. Add flour and stir over heat for about one minute. Stir in tomato paste. Add half the stock and stir until mixture is smooth. Repeat with remaining stock. Add tomato sauce, Worcestershire sauce and salt and pepper and stir until mixture starts to boil. Reduce heat and simmer for two minutes, stirring occasionally.



Remove from heat and stir in chopped lamb. Set aside until required.

Generously butter bread on one side. Line the base and sides of a 2.6 litre ovenproof dish with bread (buttered side down).



You will probably need to cut the bread so that it fits into the dish snugly and completely covers the base and sides of the dish.



Pour meat filling over bread and spread evenly.



Top with mashed potato.



Sprinkle with grated cheese.

Bake for about 40 minutes, until the bread case and the top of the pie are golden.

Salmon with mustard and lime dressing

• 2 tablespoons olive oil
• 4 x 200g salmon fillets, deboned, skin on
• Fettucine
  
• 2 tablespoons chopped chives
• 125g baby spinach

• Mustard and lime dressing

• 1 tablespoon Dijon mustard
• 1/2 teaspoon caster sugar
• 1 lime, juiced
• 1/2 cup thick, plain yoghurt

Method

1. Make mustard and lime dressing. Whisk mustard, caster sugar, 2 tablespoons lime juice and yoghurt in a bowl. Cover. Refrigerate until ready to serve.
   
   
2. Preheat oven to 220°C. Using 2 teaspoons oil, brush both sides of salmon fillets. Season with salt and pepper.
   
   
3. Heat a non-stick frying pan over high heat. Add 2 teaspoons oil. Cook 2 fillets, skin side up, for 1 minute or until light golden. Turn and cook for 2 to 3 minutes or until skin is crisp. Transfer to a baking tray. Repeat with oil and remaining fillets. Bake salmon for 4 minutes for medium or until cooked to your liking.
   
   
4. Meanwhile, add remaining 2 teaspoons oil to hot pan and cook fettucine. Add chives and spinach and stir until wilted.
   
   
5. Spoon fettucine onto plates. Top with salmon. Drizzle over dressing and serve.

Meatloaf cups

Serves 4

6 slices multigrain bread
2 tsp olive oil
1/2 brown onion, grated
100g shortcut bacon, finely chopped
250g beef mince
1 egg, lightly beaten
1/4 cup flat leaf parsley leaves, chopped
2 tbsp BBQ relish
2 cherry tomatoes, halved

1. Preheat oven to 180 degrees. Grease four 3/4 capacity texas muffin pan holes. Using a rolling pin, roll 4 slices of bread flat. Use bread slices to line base and side of greased muffin holes (sides will not be completely covered). Bake for 5-10 mins or until firm to touch.

2. Place remaining bread in food processor. Process to fine crumbs. Heat oil in a small frying pan over medium heat. Add onion and bacon. Cook 4-5 mins, stirring occasionally.

3. Combine mince, egg, parsley, relish, breadcrumbs and onion in a large bowl. Season with salt and pepper. Using 1/3 cup of mixture per meatloaf, spoon into bread cases. Press 1 tomato half, cut side up into each mince top. Bake 20-25 mins or until cooked through. Leave to cool in pan.

NB This can be frozen for up to 2 months.

(Recipe courtesy of Super Food Ideas, February, 2007).

Tuna, pea and corn bake

Serves 4

250g fusilli pasta
185g can tuna in extra virgin olive oil, drained and flaked
1/2 cup frozen peas and corn
410g can cream of celery soup
1/2 cup grated tasty cheese

1. Preheat oven to 180 degree. Grease an 8 cup capacity Corningware dish. Cook pasta in a lge saucepan of boiling water. Drain.

2. Combine tuna, peas and corn, soup and pasta in a large bowl. Season with salt and pepper. Stir to combine.

3. Spoon pasta into prepared dish and sprinkle with cheese. Bake for 25-30 mins or until set. Allow to cook completely.

NB this freezes for up to one month.

(Recipe courtesy of Super Food Ideas, February, 2007)

Pumpkin and spinach pasta bake

Serves 4

1/2 tsp coriander seeds
600g butternut pumpkin, cut into 2cm pieces
olive oil cooking spray
200g tortiglioni or penne pasta
1 cup fresh ricotta cheese
1 egg, lightly beaten
50g parmesan cheese
250g packet frozen chopped spinach, thawed.
(I top with mozzarella!)

1. Preheat oven to 200 degree. Line a large baking tray with baking paper.

2. Using a mortar and pestle, pound coriander seeds till crushed (can go without these). Place pumpkin on prepared tray. Lightly spray with oil and sprinkle with coriander. Season with salt and pepper. Roast uncovered 20 mins or until tender. Reduce oven to 180 degrees.

3. Cook pasta in a large saucepan of boiling water. Drain. Combine ricotta, egg, parmesan and drained spinach in a bowl. Add to pasta and sitr through.

4. Spoon into a Corningware dish and bake for 20-25 mins or until set in centre.

NB this can be frozen and taken for lunches

(Recipe courtesy of Super Food Ideas, February 2007)

Chipolata, spinach and red onion salad

Serves 4

Olive oil cooking spray
650g chipolata sausages
2 medium red onions cut into skinny slices
2 tbsp olive oil
100g baby spinach leaves
tomato chutney and crusty bread to serve

1. Preheat a pan or BBQ plate on medium high. Spray sausages with oil. Combine onions and 1 tbsp oil in a bowl. Season with salt and pepper. Stir to coat.

2. BBQ sausages and onions, turning often for 8-10 mins or until cooked. Transfer to a plate lined with paper towel to cool slightly.

3. Halve sausages diagonally. Arrange spinach on serving plates. Top with sausages, onions and a dollop of chutney. Drizzle with remaining oil and serve with crusty bread.

Layered Potato Cake

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Equipment

You will need a round 18cm (base measurement) cake pan for this recipe.

Melted butter, to grease
6 (about 1kg) coliban potatoes, peeled, thinly sliced
70g butter, melted
30g (1/3 cup) shredded parmesan
1 tsp fresh thyme leaves
Salt & freshly ground black pepper
Mixed salad leaves, to serve

1. Preheat oven to 220°C. Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.

2. Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.

3. Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.

(Recipe courtesy of Australian Good Taste - June 2005 , Page 72)

Chicken and Vegetable Pies

Makes 4

1 tbs olive oil
30g butter
500g chicken breast fillet, cut into 2cm chunks
1 leek, white part only, finely sliced
1 garlic clove, crushed
1 tbs flour
1/3 cup (80ml) white wine or water
1 cup (250ml) chicken stock
1/2 cup (125ml) thick cream
1 large carrot, peeled, cooked, diced
1 large potato, peeled, boiled, diced
1 cup frozen peas, cooked
1 tbs chopped fresh or 1/2 tsp dried tarragon
4 sheets puff pastry, thawed
1 egg, lightly beaten

1. Heat the olive oil and butter in a frypan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.

2. Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.

3. Preheat the oven to 200°C.

4. Cut four 18cm squares from the pastry, reserving off cuts. Place some chicken mixture in the centre of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Cut out leaf shapes from the pastry offcuts and place over the joins. Make a small pastry rose for the centre of each parcel.

5. Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.

Caramel Slice

Makes about 24

250g butter
395g can condensed milk
4 tablespoons honey
4 tablespoons brown sugar
250g packet Marie biscuits, finely crushed

1. Melt butter in a medium saucepan. Stir in condensed milk, honey and sugar. Simmer gently until mixture is well combined and golden.

2. Place biscuit crumbs into a large bowl. Pour butter mixture over biscuits. Mix thoroughly. Firmly press mixture into a baking paper-lined 18 x 28cm slab tin.

3. Refrigerate for 2 to 3 hours or until firm. Cut into squares before serving. Store in an airtight container in the fridge.

(Recipe courtesy of Super Food Ideas - March 2003)

Cajun Chicken Pizza

Cooking Time: 25 minutes
Serves 4

6 (about 180g each) chicken thigh fillets, cut into 2cm pieces
2 tbs Cajun or Creole seasoning
2 tsp olive oil
2 x 350g pkts Boboli original pizza crust
300g (3 cups) coarsely grated mozzarella
2 just-ripe mangoes, peeled, finely chopped
2 ripe avocados, halved, stones removed, peeled, finely chopped
1 red onion, halved, finely chopped
1/4 cup finely chopped fresh coriander
1 tbs fresh lime juice
1 fresh long red chilli, deseeded, finely chopped
Baby rocket leaves, to serve

1. Preheat oven to 240°C. Combine the chicken and Cajun seasoning in a large bowl. Heat the oil in a large non-stick frying pan over high heat. Add one-third of the chicken and cook, stirring occasionally, for 3 minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining chicken, reheating pan between batches.

2. Place pizza bases on 2 baking trays. Sprinkle pizza bases evenly with mozzarella and chicken. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until golden brown.

3. Meanwhile, combine the mango, avocado, onion, coriander, lime juice and chilli in a medium bowl.

4. Sprinkle the pizzas with mango salsa and rocket leaves and cut into slices to serve.

(Recipe courtesy of Australian Good Taste - March 2006)

Barramundi with Sweet Chilli Noodles

Preparation Time: 10 minutes
Cooking Time: 10 minutes

serves 4

4 (about 180g each) barramundi fillets
2 tbs light soy sauce
1 tbs fresh lime juice
1 x 450g pkt Trident Hokkien or Udon Noodles
2 tsp sesame oil
1 tbs peanut oil
100g shiitake mushrooms, sliced
3 green shallots, ends trimmed, cut into 1cm lengths
2 tsp finely grated fresh ginger
1 garlic clove, crushed
100g green beans, sliced
80g baby corn
2 tbs Trident Sweet Chilli Sauce
Lime wedges, to serve

1. Preheat oven to 200°C. Cut four 40cm-square pieces of foil. Top each piece with 1 barramundi fillet. Combine soy sauce and lime juice in a jug and drizzle over barramundi. Fold foil in half to enclose filling. Loosely fold over ends to seal the parcels. Place parcels on a baking tray. Bake in preheated oven for 6-8 minutes or until just cooked through. Remove from oven.

2. Meanwhile cook noodles in a saucepan of salted boiling water following packet directions. Refresh under cold running water. Drain well. Place in a bowl with the sesame oil and toss to combine.

3. Heat the peanut oil in a large frypan over high heat. Add the mushroom, green shallot, ginger and garlic. Cook, stirring, for 2 minutes or until mushrooms are tender. Add the beans and corn, and cook, stirring, for 2 minutes or until beans are bright green and tender crisp. Remove from heat. Set aside for 5 minutes to cool slightly.

4. Add bean mixture, sweet chilli sauce and coriander to noodles. Toss combine. Divide among serving plates. Top with barramundi. Serve with lime wedges.

(Recipe courtesy of Australian Good Taste - February 2005)

BBQed Mushroom Burgers

Serves 4

1 brown onion, thinly sliced
olive oil cooking spray
8 flat mushrooms
8 slices sourdough bread
50g baby spinach
2 ripe tomatoes, sliced
1/2 cup tzatziki

1. Preheat a barbecue or chargrill pan on medium heat. Spray onion with oil. Season with salt and pepper. Cook for 10 minutes, turning frequently, or until soft and golden. Remove to a plate. Cover to keep warm.

2. Spray mushrooms with oil. Season with salt and pepper. Increase heat to high. Cook for 2 minutes each side or until just tender.

3. Cook bread for 1 to 2 minutes each side or until golden and toasted.

4. Top 4 slices of bread with spinach, tomato, mushrooms, onions and a dollop of tzatziki. Top with remaining slices of bread. Serve.

(Recipe courtesy of Super Food Ideas - August 2004)

Banana Bread

Preparation Time: 15 mins
Cooking Time: 50 mins

Makes: 1 loaf, serves 10

Melted low-fat dairy spread, to grease
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 tsp ground cinnamon
140g (2/3 cup, firmly packed) brown sugar
125ml (1/2 cup) skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed

1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.

3. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.

(Recipe courtesy of Australian Good Taste - September 2004)

Bacon and Pumpkin Pesto Pasta

Serves 4
1kg kent pumpkin, deseeded, peeled, cut into 2.5cm pieces
Olive oil spray
Salt & freshly ground black pepper
400g dried penne pasta
300g short-cut bacon, thinly sliced
125g (1/2 cup) basil pesto
Shaved parmesan, to serve

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake in oven for 25 minutes or until tender.

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

3. Cook the bacon in a large non-stick frying pan over medium-high heat, stirring, for 5 minutes or until crisp and golden.

4. Add the pesto to the pasta and toss until coated. Add the pumpkin and bacon and toss until well combined. Divide among serving bowls and sprinkle with parmesan. Serve immediately.

(Recipe courtesy of Australian Good Taste - March 2006)

Avocado and Potato Salad

Serves 6

150g small green beans, trimmed
150g small butter beans, trimmed
800g kipfler potatoes, scrubbed
100g sliced pancetta
2 avocados, halved, stones removed, peeled, sliced
1/3 cup whole-egg mayonnaise
1 large lime, rind finely grated, juiced
1/3 cup dill sprigs

1. Bring a large saucepan of salted water to the boil over high heat. Add green beans and butter beans. Cook for 3 minutes or until bright green and tender. Using a slotted spoon, transfer to a colander and refresh under cold water. Pat dry with paper towel. Return water to the boil.
Add potatoes to saucepan and cook for 12 minutes or until just tender. Drain and set aside to cool slightly. Cut in half lengthways.

2. Preheat grill on high heat. Place pancetta on a baking tray and grill for 5 minutes or until crisp. Drain on paper towel. Tear into small pieces.

3. Arrange beans, potatoes, pancetta and avocado on a platter. Combine mayonnaise, lime rind and 1 1/2 tablespoons lime juice in a bowl. Pour dressing over salad. Season with salt and pepper and sprinkle over dill. Serve with pan-fried, grilled or barbecued fish.

(Recipe courtesy of Super Food Ideas - September 2006)

Avocado and Prawn Risotto

Serves 4

1.25L (5 cups) gluten-free vegetable stock
25g unsalted butter
1 tbs olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 cups (440g) arborio rice
2/3 cup (165ml) dry white wine
500g green prawn meat, roughly chopped
1 cup (80g) grated parmesan, plus extra to serve
2 avocados
Juice of 1 lemon1/4 cup roughly chopped chives
1. Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.

2. Meanwhile, heat the butter and olive oil in a deep frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes until softened, but not coloured. Stir in the garlic, then add the rice and cook, stirring, for 1 minute to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20 minutes. Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat.

3. Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra parmesan and chopped chives.

(Recipe courtesy of delicious. - October 2005)

Avocado Dip with Turkish Chips

450g loaf Turkish bread
olive oil cooking spray

Avocado dip

2 avocados, peeled, stones removed
1 small lime, juiced
1 tomato, finely chopped
1 garlic clove, crushed
3 green onions, thinly sliced

1. Preheat oven to 180°C. Cut bread into 4 pieces. Cut each piece in half through the centre. Roll out each piece of bread with a rolling pin to flatten slightly. Cut into short fingers. Arrange bread on 2 baking trays. Spray lightly with oil. Bake for 15 minutes, or until toasted.

2. Make dip: Use a fork to mash avocados until almost smooth. Stir in lime juice, tomato, garlic and green onions. Season with salt and pepper.

3. Serve with turkish chips

(Recipe courtesy of Super Food Ideas - May 2004)

Butterflied Prawns with Lime Mayo

Serves 4

750g green prawns, peeled, with tails intact
1/4 cup olive oil
3 slices white bread
1 cup flat leaf parsley
1/2 cup dill sprigs
1/2 cup oregano leaves
olive oil cooking spray
rocket salad
lime wedges to serve

Lime mayo
3/4 cup whole-egg mayo
1 lime, rind finely grated, juiced
1 garlic clove, crushed
3 teaspoons Worcestershire sauce

1. Using a sharp knife, cut prawns along back from top to tail (not all the way through). Remove vein and open flat. Place prawns and oil in a bowl. Season with salt and pepper. Turn to coat.

2. Place bread, parsle, dill and oregano into a food processor. Process until fine. Transfer to a large plate and coat prawns, pressing on with your fingers. Place on a tray lined with baking paper.

3. Place mayo, lime rind, 1 tbsp lime juice, garlic and worcestershire sauce in a bowl. Season with salt and pepper.

4. Preheat a BBQ plate on medium heat. Spray prawns with oil. BBQ prawns for 2-3 mins ea side until crisp and golden. Serve with lime mayo, rocket salad and lime wedges.

Pea and Sausage Risotto

Serves 4

4 Italian sausages
olive oil cooking spray
1 brown onion, finely chopped
2 cups arborio rice
1/2 cup white wine
1/2 cup tomato sauce
4 1/2 cups vegetable stock
1 1/2 cups frozen peas
1/3 cup flat-leaf parsley leaves, roughly chopped
1/4 cup grated parmesan cheese

1. Preheat oven to 180°C. Heat a saucepan over medium heat. Spray sausages with oil and cook, turning occasionally, for 6 to 7 minutes or until cooked through. Transfer to a plate. Cover to keep warm.

2. Add onion to saucepan. Cook, stirring, for 2 minutes or until onion is soft. Add rice. Stir to coat. Whisk wine, tomato sauce and stock in a jug. Add to pan. Cover. Bring to the boil. Transfer to an ovenproof dish. Bake, covered, for 25 minutes.

3. Remove cover. Stir in peas. Cover and bake for 5 minutes or until peas are tender. Remove from oven. Stir in parsley and salt and pepper. Slice sausages. Stir through risotto. Spoon onto plates. Sprinkle with parmesan. Serve.

(Recipe courtesy of Super Food Ideas - July 2005)

Cheesecake Brownie

Preparation Time: 10 mins
Cooking Time: 35 mins
Makes: 16

Melted butter, to grease

150g butter, chopped
300g good-quality dark cooking chocolate, chopped
3 eggs
215g (1 cup) caster sugar
225g (1 1/2 cups) plain flour
65g (1/4 cup) sour cream
1 x 250g pkt cream cheese, at room temperature

1. Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.Whisk 2 of the eggs in a small bowl.

3. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.

4. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.

5.Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

(Recipe courtesy of Australian Good Taste - July 2005 )

Barbecued Snapper

Serves 4

1.8-2.2kg whole Snapper, scaled and gutted (Bream also suitable in this recipe)
1 lime thinly sliced
1 tbsp extra virgin olive oil
mint leaves
shredded green onions
lime wedges to serve

Dressing:
4 chopped garlic cloves
5cm piece of ginger, peeled and chopped
2 small red chillies, deseeded and chopped
3 long red chillies, deseeded and chopped
1/4 caster sugar
1/2 cup fish sauce
2 limes, juiced

1. Heat BBQ grill on medium heat. Rinse belly cavity of fish and clean any blood from the backbone (this can make the fish bitter). Pat dry with paper towl. Score fish at 2.5cm intervals on both sides to help fish cook evenly.

2. Place 3 layers of foil on the workbench. Place fish in the centre. Arrange lime slices in the cavity.

3. Drizzle both sides of the fish with oil and season well with pepper. Fold foil over fish to cover and fold in sides to enclose.

4. Place fish parcel on BBQ grill. Cook fish for 10 mins. Turn and cook for 6-8 minutes. Carefully unwrap fish and test with a fork (it will flake easily when cooked through). Transfer to a plate and stand for 5 minutes.

5. Make spiced dressing. Put garlic, chillies and ginger in a food processor. Process to a paste. Transfer to a saucepan and add sugar, fish sauce, 100ml lime juice and 2 tbsp cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer for 10 mins or until thick. Set aside to cool.

6. Place fish on a serving platter. Pour over dressing. Top with mint and green onions. Serve with lime wedges.

(Recipe courtesy of Super Food Ideas, December 2006)

Sausage and Pine Nut Pizzas

Serves 4

2 teaspoons olive oil
6 thick chicken/beef/lamb sausages
2 x 26cm frozen pizza bases
2/3 cup hommus
300g roasted red capsicum, cut into thin strips
150g feta cheese, crumbled
1/4 cup pine nuts
60g baby spinach

1. Place pizza bases on 2 pizza trays. Spread 1/3 cup hommus over each base. Top with sausage slices and capsicum strips. Sprinkle over feta and pine nuts.

2. Bake for 10 minutes. Swap trays over in oven and bake for a further 5 minutes or until bases are crisp. Top with spinach and return to oven. Cook for 2 minutes or until leaves are just wilted. Season with pepper and serve.

3. Preheat oven to 230°C. Heat oil in a large, non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 15 minutes or until almost cooked. Transfer to a plate lined with paper towel and set aside to cool slightly. Thinly slice.

(Recipe courtesy of Super Food Ideas, August 2006)

Passionfruit Coconut Gelato

Serves 8

2 cups milk
2 x 270ml cans Ayam coconut cream
6 eggs
1 cup caster sugar
1 cup passionfruit pulp* (1o passionfruits!)

1. Combine milk and coconut cream in a saucepan over medium-high heat. Cook, stirring often, for 5 minutes or until warm. Remove from heat.

2. Using an electric mixer, beat eggs and sugar on high speed until pale and thick. Pour in warm milk mixture, whisking constantly. Return mixture to pan. Stir over medium heat for 6-8 mins or until mixture is hot (do not boil or it will curdle). Remove from heat and allow to cool.

3. Pour mixture into an airtight containere. Set aside to cool completely. Cover and freeze for 5-6 hours or until almost set.

4. Transfer mixture to a food processor. Process until smooth. Stir in passionfruit pulp. Spoon into a 5 cup capacity container. Cover surface with plastic wrap and foil. Freeze overnight or until set.


(Recipe courtesy of Super Food Ideas, December 2006)

Rocket, Tomato and Haloumi Salad

Serves 4 as a light meal or side dish
Preparation: 15 mins
Cooking: 1 min

1tbs balsamic vinegar
2 tbs extra virgin olive oil
ground black pepper
250g haloumi cheese, drained and cut into 8 slices
olive oil cooking spray
1 large bunch rocket
500g cherry tomatoes, halved
lemon wedges, to serve

1. To make balsamic dressing, combine balsamic vinegar, oil and pepper to taste in a small bowl. Whisk 1 min until combined. Set aside.

2. Heat a char-grill or non-stick frying pan over medium heat. Spray haloumi cheese on both sides with oil. Cook haloumi for 30 seconds each side or until golden and hot. Transfer to a plate.

3. Arrange rocket, olives, tomatoes and warm haloumi on a serving platter or serving plates. Drizzle with balsamic dressing, season with pepper to taste and serve with lemon wedges.

(Recipe courtesy of Sydney Markets)

Macaroni with Creamy Mushroom Mince Sauce

Serves 4

500g dried macaroni
2 tbsp olive oil
200g button mushrooms (I prefer to use more)
5 green onions, thinly sliced (I prefer to use less)
350g lean mince
1 tbsp plain flour
3/4 light thickened cream
1 lemon, rind finely grated
1/4 cup tarragon leaves, finely chopped
green salad, to serve
(I also add garlic chives or shallots)

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

2. Heat oil in a non-stick frying pan over medium heat. Add mushrooms. Cook for 4 minutes or until liquid has evaporated. Stir in 3/4 of onions. Cook for 1 minute or until tender.

3. Increase heat to high. Add mince. Cook, stirring, for 5 minutes or until browned. Sprinkle flour over mince mixture. Stir.

4. Add cream, lemon rind and tarragon. Bring to boil. Reduce heat to low. Simmer for 3 minutes.

5. Drain pasta, reserving 2 tbsp cooking water. Return pasta and reserved water to saucepan. Add mince sauce. Season. Stir over low heat until hot. Top with remaining onions and serve with salad.

Approx $3.80 per serve

(Recipe courtesy of Super Food Ideas, April 2005)

Bacon and Spinach Spaghetti

Cooking time: 12 minutes
Serves 4

400g spaghetti
olive oil cooking spray
1 brown onion, finely hopped
2 garlic cloves, crushed
100g shortcut rindless bacon, chopped
1 bunch English spinach, leaves picked, washed, dried and shredded
3 ripe tomatoes
1 tbsp olive oil
1 tbsp balsamic vinegar

1. Cook pasta in a saucepan of boiling salted water, following packet direction.

2. Heat a non-stick frying pan over medium heat until hot. Spray with oil. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add bacon. Cook for 4 minutes

3. Drain pasta, reserving 1/4 cup water. Return pasta and water to saucepan. Add bacon mixture, spinach, tomatoes and salt and pepper. Toss over low heat until spinach wilts. Add oil and vinegar and toss well.

(Recipe courtesy of Super Food Ideas, April 2005)

Curried Mince and Vegies

Serves 4

2 tbsp peanut oil
1 onion, finely chopped
500g heart smart mince
1/4 cup mild curry paste*
2 tsp Worstershire sauce
3 celery sticks, leaves removed, finely sliced
any vegies you feel like
rice to serve

1. Heat oil in a large non-stick saucepan over a medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.

2. Add curry paste, Worcestershire sauce, salt and pepper. Stir well. Reduce heat to medium-low. Cook uncovered, stirring occasionally, for 15 minutes or until liquid has evaporated.

3. Stir in celery and other veg. Cook uncovered, stirring, for 5-7 minutes or vegies are ready. Serve with rice.

* Both balti and korma curry paste are mild and suitable for this recipe

(Recipe courtesy of Super Food Ideas, April 2005)