Tomato, Mozzarella and Prosciutto Salad Recipe

Ingredients

• 2 large ripe tomatoes
• 10 ounces fresh burrata or mozzarella cheese, sliced
• salt and pepper to taste
• 1 small red onion, chopped fine
• 1 small garlic clove, peeled and diced small
• 3 tablespoons capers, rinsed
• 1/4 pound prosciutto ham, sliced thin
• fresh basil leaves for garnish
• DRESSING:
• 2/3 cup extra virgin olive oil
• 1 tablespoon balsamic or red wine vinegar
• 1 teaspoon Dijon mustard (or spicy brown mustard)

Directions

• Cut tomatoes into medium width slices, approximately 8 slices.
• Cut cheese into slices of similar sized widths as the tomato slices. A round buffalo mozzarella (di buffala) or a burratta cheese allows the slices to closely match the round slices of the tomatoes.
• On each salad plate, or on a large serving plate, arrange the tomato and cheese slices so they alternate, laying first a slice of tomato and then a slice of cheese. As each slice of tomato is placed on the plate, add a little salt and pepper over each slice.
• Sprinkle the onion, garlic and capers over the slices of cheese and tomatoes and then top with the sliced prosciutto ham.
• Whisk together olive oil, vinegar and mustard. Season to taste.
• Drizzle dressing over all the ingredients, and when ready to serve, garnish with basil.
• Serves 2 as an entrée or it can be divided to serve 4 as a side salad. When serving 4, use 2 slices of tomato and 1 slice of cheese or vary amounts as desired.

Apple Strudel

Ingredients

• 1 pound sweet apples -- peeled, cored and thinly sliced
• 1/4 cup golden raisins
• 1/4 cup dried currants
• 1/2 teaspoon ground cinnamon
• 2 tablespoons white sugar
• 2 slices brown bread, crumbled
• 1/2 (16 ounce) package phyllo dough
• 1/4 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
3. Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
4. Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.

Apple "Pizza"

What You Need

• 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
• 2 tablespoons fine dry bread crumbs
• 1 1/2 tablespoons unsalted butter
• 1 1/2 lb Golden Delicious apples (3 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1 cup grated sharp or extra-sharp white Cheddar (3 oz)

• Special equipment: parchment paper

What to Do 

Put oven rack in middle position and preheat oven to 400°F.

Roll out pastry sheet into a 15- by 12-inch rectangle on a lightly floured surface with a floured rolling pin. Transfer to a baking sheet lined with parchment paper, then prick pastry all over with a fork. Sprinkle bread crumbs over pastry.

Heat butter in a small saucepan over moderate heat, swirling pan, until golden brown, about 1 minute. Pour butter over apples in a bowl, then add sugar and salt and toss to coat. Spread apples evenly over pastry, leaving a 1-inch border on all sides. Fold in edges over apples, pressing down firmly on corners and sides. Bake until apples are tender, 35 to 40 minutes. Sprinkle cheese over apples and bake until cheese is golden and bubbling, 5 to 9 minutes more. Serve warm.

Hearty Potato Soup

Ingredients

• 6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds) $
• 2 medium onions, diced $
• 2 carrots, thinly sliced $
• 2 celery ribs, thinly sliced $
• 2 (14 1/2-ounce) cans low-sodium fat-free chicken broth $
• 1 teaspoon dried basil $
• 1 teaspoon salt $
• 1/2 teaspoon pepper
• 1/4 cup all-purpose flour $
• 1 1/2 cups fat-free half-and-half
• Italian Bread Bowls
• Garnish: fresh celery leaves $

Preparation

1. Combine first 8 ingredients in a 4 1/2-quart slow cooker.
2. Cook, covered, at HIGH 3 hours or until vegetables are tender.
3. Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish, if desired.

Potato Soup

Ingredients

• 6 slice(s) bacon, cut into 1-inch pieces
• 3 pound(s) (about 5 large) russet potatoes
• 3 1/2 teaspoon(s) salt
• 1 cup(s) sour cream
• 1/4 pound(s) (1 stick) butter
• 2 2/3 cup(s) whole milk
• 1/2 teaspoon(s) black pepper
• 4  scallions, thinly sliced
• 3/4 cup(s) shredded sharp Cheddar cheese

---

Directions

1. Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Potato Pancakes

Ingredients

• 1 pound(s) russet potatoes, peeled and grated
• 1 medium yellow onion, peeled and grated
• 1  egg, lightly beaten
• 2 tablespoon(s) flour
• 1 teaspoon(s) salt
• 1/8 teaspoon(s) freshly ground pepper
• 1 1/2 tablespoon(s) canola oil

---

Directions

Combine all ingredients except oil in a bowl. Heat 3/4 tablespoon oil in a nonstick skillet over medium-high heat. Drop 3 tablespoons batter (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until golden brown — 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and the remaining oil as needed. Serve warm.

Turkey Barley Soup Recipe

Ingredients

• 2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
• 4 cups cubed cooked turkey
• 2 medium carrots, halved and thinly sliced
• 1 large potato, peeled and cubed
• 2 cups frozen cut green beans
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 1/2 cup uncooked medium pearl barley
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt

Directions

• In a Dutch oven, combine all the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until barley and vegetables are tender. Discard bay leaves.
• May be frozen for up to 3 months. Yield: 10 servings (3 quarts).

Sausage and Spinach Tortellini Soup Recipe

Ingredients

• 1/2 pound bulk Italian sausage
• 1 small onion, thinly sliced
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 cup water
• 1-1/2 cups torn fresh spinach
• 3/4 cup refrigerated cheese tortellini
• 2 tablespoons shredded Parmesan cheese

Directions

• In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Return to a boil. Reduce heat, add spinach and tortellini; cook for 7-9 minutes or until tortellini is tender. Sprinkle with cheese. Yield: 2 servings.

Sausage Tortellini Soup Recipe

Ingredients

• 1 pound bulk Italian sausage
• 2 cups water
• 2 cups chopped cabbage
• 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained and cut up
• 1 can (14-1/2 ounces) beef broth
• 1 can (10-1/2 ounces) condensed French onion soup
• 1 package (9 ounces) refrigerated cheese tortellini
• 1/2 cup grated Parmesan cheese

Directions

• In a large saucepan, cook sausage over medium heat until no longer pink; drain. Stir in the water, cabbage, tomatoes, broth and soup. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Stir in tortellini; cook 7-9 minutes longer or until pasta is tender. Sprinkle with cheese. Yield: 10 servings (2-1/2 quarts).

Tortellini Soup Recipe

Ingredients

• 2 garlic cloves, minced
• 1 tablespoon butter
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
• 1 package (10 ounces) frozen chopped spinach, thawed

Directions

• In a large saucepan, saute garlic in butter for 1 minute. Stir in the broth. Bring to a boil. Add tortellini; cook for 7-9 minutes or until tender. Stir in the tomatoes and spinach; heat through. Yield: 5 servings.

Tortellini Soup Recipe

Ingredients

• 1 pound ground beef
• 3-1/2 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (10-1/2 ounces) condensed French onion soup, undiluted
• 1 package (9 ounces) frozen cut green beans
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 medium zucchini, chopped
• 1 teaspoon dried basil

Directions

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Cook, uncovered, for 7-9 minutes or until tortellini is tender. Yield: 6-8 servings.
  
  Alongside Tortellini Soup, serve refrigerated crescent rolls. Before baking, sprinkle the dough with Parmesan cheese.

French Onion Burgers Recipe

• Prep: 5 min. Cook: 20 min.
• Yield: 4 Servings

5 20 25

Ingredients

• 1 pound ground beef
• 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
• 4 slice cheese
• 4 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split

Directions

• Shape the beef into 4 (1/2-inch-thick) burgers.
• Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.
• Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping. Yield: 4 servings.
  
  Tip: You can also serve these burgers in a bowl atop a mound of hot mashed potatoes, with some of the onion gravy poured over.
  
  Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices.

Rustic Italian Tortellini Soup Recipe

• Prep: 20 min. Cook: 20 min.
• Yield: 6 Servings

20 20 40

Ingredients

• 3 Italian turkey sausage links (4 ounces each), casings removed
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1-3/4 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• Dash crushed red pepper flakes
• Shredded Parmesan cheese, optional

Directions

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
• Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired. Yield: 6 servings (2 quarts).

Nutritional Facts 1-1/3 cups (calculated without cheese) equals 203 calories, 8 g fat (2 g saturated fat), 40 mg cholesterol, 878 mg sodium, 18 g carbohydrate, 3 g fiber, 16 g protein.

Penne Bolognese-Style Recipe

Ingredients

• 1 pound lean ground beef
• 1 large onion, minced (about 1 cup)
• 3 large carrots, shredded (about 2 cups)
• 1 jar (24 ounces) Prego® Veggie Smart Smooth & Simple Italian Sauce
• 1/2 cup water
• 3 tablespoons fresh basil leaves cut into very thin strips
• 3 cups penne pasta, cooked and drained (about 4 1/2 cups)
• 2 tablespoons grated Parmesan cheese

Directions

• Cook the beef, onion and carrots in a 12-inch skillet over medium-high heat until the beef is well-browned, stirring often to separate meat. Pour off any fat.
• Stir the sauce and water in the skillet and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender, stirring occasionally. Stir in additional water, if needed, until desired consistency.
• Place the basil and penne into a large bowl. Add the beef mixture and toss to coat. Sprinkle with the cheese. Yield: 4 servings (about 2 1/3 cups each).

Hearty Penne Beef Recipe

Ingredients

• 1-3/4 cups uncooked penne pasta
• 1 pound ground beef
• 1 teaspoon minced garlic
• 1 can (15 ounces) tomato puree
• 1 can (14-1/2 ounces) beef broth
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chopped fresh spinach
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
• Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted.
• Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 482 calories, 20 g fat (10 g saturated fat), 88 mg cholesterol, 1,001 mg sodium, 33 g carbohydrate, 2 g fiber, 41 g protein.

Italian Lemon Frozen Dessert Recipe

Ingredients

• 5 eggs
• 1 cup sugar
• 1 cup ricotta cheese
• 1/2 cup plus 3 tablespoons butter, melted, divided
• 1 cup lemon juice
• 1 tablespoon grated lemon peel
• 1-1/2 cups heavy whipping cream
• 1 cup amaretti cookie crumbs

Directions

• In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add 1/2 cup butter. Stir in lemon juice and peel. Transfer to a large saucepan. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Transfer to a large bowl; cool completely.
• Line a 9-in. x 5-in. loaf pan with plastic wrap. In a small bowl, whip the cream until soft peaks form. Fold into cooled lemon mixture. Pour into prepared pan. Combine cookie crumbs and remaining butter; sprinkle over lemon mixture. Cover and freeze for several hours or overnight.
• Remove from the freezer 10 minutes before serving. Using plastic wrap, lift dessert out of pan. Invert onto a serving platter; discard plastic wrap. Cut into slices. Yield: 8 servings.

Nutritional Facts 1 slice equals 567 calories, 40 g fat (23 g saturated fat), 247 mg cholesterol, 215 mg sodium, 45 g carbohydrate, 1 g fiber, 10 g protein.

Raspberry Swirl Frozen Dessert Recipe

 

Ingredients

• 2/3 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 5 teaspoons sugar
• FILLING:
• 3 eggs, separated
• 1/4 cup plus 1 tablespoon water, divided
• 1 cup sugar, divided
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1 package (8 ounces) reduced-fat cream cheese
• 1-1/2 cups reduced-fat whipped topping
• 1 package (10 ounces) frozen sweetened raspberries, thawed

Directions

• In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
• Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
• In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form.
• In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.
• Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.
• Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting. Yield: 12 servings.

Raspberry Swirl Frozen Dessert Recipe

Chicken Cacciatore

Ingredients

• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Roman-style Chicken

Ingredients

• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
SERVES 6; Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

Chiken Fajita Recipe

Ingredients

• PAM® Original No-Stick Cooking Spray
• 3 cups frozen bell pepper strips (from 16-oz pkg)
• 2 cups vertically sliced onion
• 1 pound boneless skinless chicken breasts, cut into thin slices
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 8 flour tortillas (6 inch), warmed

Nutrition Information*

Serving Size	4 servings (2 fajitas each)
Calories	402

Directions

1. Spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
2. Add chicken to skillet. Sprinkle with chili powder and cumin. Cook 4 minutes or until no longer pink, stirring occasionally.
3. Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas.

Beef, bacon and mushroom kebabs

Makes

12 kebabs

Equipment

You will need 12 bamboo or metal skewers

Ingredients

• 6 (about 690g) beef fillet steaks, cut into 2.5cm pieces
• 24 (about 700g) shortcut bacon rashers, halved lengthways
• 48 dried bay leaves
• 12 button mushrooms, halved

Method

1. Preheat your barbecue or char grill on medium-high.
2. Thread bacon, beef, bay leaves and mushroom onto 1 skewer, wrapping the bacon around the beef.
3. Repeat to make 12 kebabs.
4. Cook the kebabs for about 2-3 minutes each side for medium or cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.

Sesame coleslaw

Ingredients (serves 4)

• 1/2 small (300g) wombok (Chinese cabbage), shredded
• 1/2 small (500g) red cabbage, shredded
• 1 carrot, peeled, cut into matchsticks
• 2 green onions, thinly sliced diagonally
• 1 cup beansprouts, trimmed
• 1 tablespoon sesame seeds, toasted
• 1/3 cup fresh coriander leaves
• 1/4 cup natural yoghurt
• 2 tablespoons whole-egg mayonnaise
• 1 tablespoon Trident sweet chilli sauce
• 1 teaspoon lime juice

Method

1. Place wombok, cabbage, carrot, onion, beansprouts, sesame seeds and coriander in a bowl.
2. Whisk together yoghurt, mayonnaise, sweet chilli sauce and lime juice in a bowl. Pour over cabbage mixture. Season with salt and pepper. Toss to combine. Serve.

Notes

Serves 4 as a side dish.
You can prepare Sesame coleslaw up to 3 hours ahead. Add yoghurt mixture just before serving.

Pea & pea shoot soup with coriander and sweet chilli cream

Ingredients (serves 4)

• 2 tbs olive oil
• 20g unsalted butter
• 1/2 tsp ground cumin
• 2 tsp grated ginger
• 1 onion, finely chopped
• 1 potato, peeled, chopped
• 1/2 bunch coriander, stems cleaned and chopped, leaves picked
• 500g frozen peas
• 50g pea shoots (see note), plus extra to garnish
• 3 cups (750ml) chicken stock
• 2 tbs sweet chilli sauce
• 200ml creme fraiche or sour cream
• Juice of 1 lemon

  Method

  1. Heat oil and butter in a large pan over low heat. Add cumin and ginger and stir for a few seconds until fragrant. Add onion, potato and coriander stems and cook, adding a little water occasionally to keep vegetables from catching, for 5 minutes. Add peas, shoots, stock and coriander leaves. Bring to the boil, then simmer over low heat for 3 minutes.
  2. Meanwhile, swirl sweet chilli sauce through the creme fraiche or sour cream.
  3. Remove soup from heat, then use a stick blender to puree soup until smooth (or cool slightly, then puree in batches in a blender and return to pan). Warm over low heat, then season and stir in lemon juice.
  4. Ladle soup into bowls. Top with a swirl of sweet chilli cream and extra pea shoots.

Crepes with citrus sauce

Ingredients (serves 4)

• Crepes

• 1 cup plain flour
• 1 1/2 cups milk
• 2 eggs
• 80g butter, melted

• Citrus sauce

• 60g butter, chopped
• 1/4 cup caster sugar
• 5 large oranges, rind shredded, juiced
• 1 large lemon, rind shredded, juiced
• 2 tablespoons Cointreau, optional
• cream or ice-cream, to serve

  Method

  1. Make crepes Sift flour into a large bowl. Using a fork, whisk milk, eggs and 3 tablespoons butter in a jug. Add to flour and whisk until a smooth batter forms. Cover and set aside for 30 minutes.
  2. Heat an 18cm (base) crepe pan over medium heat. Brush with butter. Pour 2 tablespoonfuls batter into center of pan and swirl quickly to coat base. Cook for 2 minutes or until golden and lacy. Turn and cook for a further 30 seconds. Transfer to a plate. Top with a sheet of baking paper.
  3. Repeat with remaining batter, greasing pan between crepes if necessary. Continue to layer crepes between baking paper.Cool completely. Cover with plastic wrap and refrigerate until required.
  4. Preheat oven to 180°C. Place crepes in a stack on a large sheet of foil. Wrap securely. Place on a baking tray and bake for 15 to 20 minutes or until heated through.
  5. Make citrus sauce: Melt butter in a large, non-stick frying pan over medium-low heat. Add sugar, rinds, 1 1/4 cups orange juice, 1/4 cup lemon juice and liqueur, if using. Stir until sauce is hot and sugar dissolves.
  6. Fold heated crepes into quarters. Place crepes on plates. Pour over 1/3 cup hot sauce. Serve with cream or ice-cream.

  Notes

• Crepes can be made up to 3 days in advance. Wrap tightly in greaseproof paper and foil and refrigerate. Sauce can be made up to 1 day in advance. Place plastic wrap on surface and store in the fridge.

Peach and coconut cup cakes

Makes

8

Equipment

You will need 8 muffin cases.

Ingredients

• 125g unsalted butter, chopped
• 3/4 cup dessicated coconut
• 1 1/2 cups icing sugar, sifted, extra for dusting
• 1 1/4 cup self raising flour, sifted
• 1 egg, lightly beaten
• 4 egg whites
• 2 peaches, stone removed and flesh chopped

• Method

  1. Preheat oven to 170°C. Place butter in a saucepan over medium heat. Heat until fully melted. Remove and set aside.
  2. Place coconut, icing sugar and flour in a large bowl and make a well in the center. Fold egg, egg whites and melted butter into the mix until fully combined then fold through peaches.
  3. Line a 3/4 cup capacity 12-hole muffin pan with 8 muffin cases. Spoon the mixture into each lined hole and bake for 25-30 minutes or until golden and cooked through. Remove from oven and cool completely. Dust with icing sugar before serving if desired.
   

Mexican chicken and guacamole wraps

Preparation Time

10 minutes

Ingredients (serves 6)

• 1 large Woolworth country-style roast chicken
• 2 ripe avocados, halved, stone removed, peeled
• 2 tsp fresh lemon juice
• 1/2 tsp Tabasco sauce
• 6 Mountain Bread white wheat wraps
• 100g baby spinach leaves
• 6 small ripe tomatoes, thinly sliced

Method

1. Remove the chicken meat from the bones. Discard the bones, skin and seasoning. Coarsely shred the chicken and place in a large bowl.
2. Place the avocado, lemon juice and Tabasco sauce in a large bowl. Use a fork to mash until almost smooth. Season with salt and pepper.
3. Place wraps on a clean work surface. Divide the avocado mixture among the wraps. Top with chicken, spinach and tomato. Roll up firmly to enclose filling. Wrap in non-stick baking paper to serve.

Indian lamb rissoles

Ingredients (serves 4)

• 750g lamb mince
• 1 cup fresh white breadcrumbs
• 1 brown onion, grated
• 1 lemon, rind finely grated, juiced
• 1/4 cup mild curry paste
• 1 egg, lightly beaten
• 2/3 cup mint leaves, finely chopped
• 2/3 cup thick, natural yoghurt
• 1 Lebanese cucumber, finely diced
• olive oil cooking spray
• 4 naan breads, halved
• 100g baby spinach leaves, to serve

Method

1. Combine mince, breadcrumbs, onion, lemon rind, curry paste, egg and half the mint in a large bowl. Season with pepper. Using clean hands, mix until well combined. Using 1/4 cup mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
2. Combine yoghurt, cucumber, remaining mint and 1 tablespoon lemon juice in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
3. Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Transfer to a plate and cover to keep warm.
4. Spray both sides naan with oil. Barbecue for 1 to 2 minutes each side or until toasted. Serve rissoles with toasted naan, minted yoghurt and spinach.

Tandoori chicken salad

Preparation Time

15 minutes

Cooking Time

6 minutes

Ingredients (serves 4)

• 2 tbs tandoori curry paste
• 3/4 cup (210g) fat-free natural yoghurt
• 400g chicken tenderloins
• 1/4 cup chopped fresh mint
• 1 tbs fresh lime juice
• Salt & freshly ground pepper
• Olive oil spray
• 200g Woolworths fresh sweet iceberg
• 200g grape tomatoes, halved lengthways
• 1 Lebanese cucumber, peeled into ribbons
• 80g snow pea sprouts
• Pappadums, to serve (optional)

Method

1. Combine the curry paste and 1/4 cup of yoghurt in a glass bowl. Add the chicken and toss to coat well. Cover and refrigerate for 1 hour or overnight.
2. Combine the mint, lime juice and rest of yoghurt. Season with salt and pepper.
3. Spray a large non-stick frying pan with oil. Heat over a medium heat. Remove the chicken from the marinade. Cook for about 3-4 minutes each side or until cooked through. Slice the chicken.
4. Divide the lettuce, tomatoes, cucumber, snow pea sprouts and chicken among serving bowls. Serve with the yoghurt dressing and pappadums if desired.

Pad Thai

Ingredients (serves 4)

• 250g packet rice stick noodles
• 2 lemons, juiced
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut oil
• 2 chicken breast fillets, thinly sliced
• 500g green prawns, peeled, deveined
• 3 green onions, thinly sliced diagonally
• 2 small red chillies, deseeded, finely chopped
• 2 eggs, lightly beaten
• 1 cup bean sprouts, tails removed
• 1/4 cup roasted peanuts, finely chopped, optional
• 1/2 cup coriander leaves
• lime wedges, to serve

Method

1. Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
2. Combine lemon juice, fish sauce and sugar in a jug. Whisk with a fork to combine.
3. Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.
4. Add lemon juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.
5. Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime or lemon wedges.

Thai Ginger Chicken

 
What u Need

• 1 bunch fresh cilantro, stems removed
• 3 jalapeños, seeded and chopped
• 1 2-inch piece fresh ginger, peeled and thinly sliced
• 3 tablespoons olive oil $
• 1 medium yellow onion, sliced $
• 1 small eggplant, quartered lengthwise and sliced 1/2 inch thick crosswise $
• 2 13.5-ounce cans unsweetened coconut milk
• 2 tablespoons soy sauce $
• 1 1/2 teaspoons kosher salt
• 1 pound boneless, skinless chicken breasts, 1/2 inch thick $
• 2 cups cooked white rice $

Preparation

1. Place the cilantro, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.
   
   Heat the remaining oil in a large saucepan over medium heat. Add the onion and eggplant and cook until softened, about 5 minutes. Add the coconut milk, soy sauce, and 1/2 teaspoon of the salt. Bring to a simmer. Add the reserved cilantro mixture, the remaining salt, and the chicken. Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes. Serve over the rice.
   
   Tip: If you're in the mood for something other than chicken, you can use shrimp or sirloin instead.

Thai rissoles

Ingredients (serves 4)

• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce
• 2 teaspoons grated palm sugar
• 2cm piece fresh ginger, peeled, grated
• 2 garlic cloves, crushed
• 350g firm tofu, drained, cut into 4 slices
• bread rolls, baby rocket, cucumber ribbons and sweet chilli sauce, to serve

Method

1. Combine sauces, sugar, ginger and garlic in a shallow glass or ceramic dish. Add tofu. Turn to coat. Cover and refrigerate for 1 hour (if time permits), turning occasionally.
2. Cook tofu, in a large frying pan sprayed with oil, over medium-high heat, for 2 to 3 minutes each side or until golden.
3. Serve in rolls with rocket, cucumber and sweet chilli sauce.

• 
  
• Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.
  

PECAN LOVE TARTS

This is a cookie that you will love. End the evening with a cup of coffee and cookies.

Preheat oven to 350F.
1/2 cup butter or margarine
2 tablespoons confectioners' sugar
1 tablespoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup pecans, chopped fine

Mix butter, sugar, and vanilla and set aside. Sift together flour, baking powder, and salt. Gradually add flour mixture to creamed butter, then mix in nuts. Roll into 1-inch balls and drop onto greased cookie sheet. Lightly mash each ball slightly flat. Bake at 350F for 15 to 20 minutes. If desired, roll in powdered sugar when cooled.

Yield: 8 Tarts