Chicken and white wine pie

Photography by Stronpol

Grab a few simple ingredients for this victorious chicken and white wine pie - ready in around half an hour!

Ingredients (serves 6)

• 1 barbecue chicken
• 250g baby frozen peas
• 5 spring onions
• 1 lemon
• 4 thawed sheets frozen puff pastry
• 1 egg
• 1 tbs olive oil
• 2 cloves garlic
• 4 sprigs thyme
• 60ml (1/4 cup) dry white wine
• 250ml (1 cup) double cream
• Green salad, to serve

Method

1. Preheat oven to 220C. Boil a kettle of water. Meanwhile, shred chicken meat, discarding skin and bones. Place peas in a bowl, pour over boiling water and stand for 1 minute. Drain. Squash peas with your hands.
2. Roughly chop onions, including most of the green part, and place in a bowl with chicken and peas. Zest lemon over chicken mixture, season with salt and pepper, then toss to combine.
3. Line an oven tray with baking paper. Stack 2 pastry sheets on top. Pack chicken mixture in centre of pastry. Stack remaining 2 pastry sheets over, stretching to cover filling. Lightly brush edges with water and press to join. Trim pie to a 25cm round. Lightly beat egg, then brush over pie. Using a knife, score top, if desired. Cut a 2cm hole in top of pie. Bake for 25 minutes or until pastry is dark golden (cover with baking paper if overbrowning).
4. Meanwhile, heat oil in a pan over medium heat. Bruise garlic, discard skins, then add to pan. Strip leaves from thyme into pan, then cook, stirring, for 1 minute or until fragrant. Add wine and simmer for 3 minutes or until reduced by half. Add cream and simmer for 2 minutes. Discard garlic.
5. Spoon the cream mixture into pie through the hole. Stand for 5 minutes. Serve pie with green salad.

Notes

This free-form pie made with puff pastry is known in France as a pithivier. Its top is traditionally decorated with lines spiralling from the centre.

Cheese, ham and cherry tomato tart

 

Go gourmet with the classic combo of ham, cheese and tomato. All you need to do is artfully add them to pastry, and dinner's done.

Cooking Time

30 minutes

Ingredients (serves 4)

• 2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
• 2 tbs sour cream
• 2 eggs
• 115g (1 1/3 cups) coarsely grated cheddar
• 85g (3/4 cup) coarsely grated swiss cheese
• 3 slices ham, cut into 1cm-thick strips
• 10 cherry tomatoes, halved
• 30g feta, crumbled
• Fresh lemon thyme, to serve

Method

1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Cut 1 pastry sheet into 8 strips. Place remaining pastry sheet on the tray. Place 2 pastry strips on top of each other along the edge of the pastry sheet to create a border. Repeat with remaining strips. Trim excess pastry at the corners. Pinch the edges of the pastry to decorate.
2. Whisk the sour cream and 1 egg in a bowl until well combined. Season with salt and pepper. Stir in the cheddar and Swiss cheese. Spread the cheese mixture over the pastry, leaving a 2cm border around the edge. 3 Arrange the ham in a diamond pattern over the cheese mixture. Place 1 tomato half, cut-side up, in the centre of each diamond. Top with the feta.
3. Whisk the remaining egg in a small bowl. Brush the edges of the pastry with the egg. Bake for 20 minutes or until golden. Top with lemon thyme.

Black bean beef with onions and banana chillies

 

Make weeknight cooking easy with this quick and tasty black bean beef stir-fry.

Ingredients (serves 4)

• 60ml (1/4 cup) peanut oil
• 2 cloves garlic, thinly sliced
• 4cm piece ginger, cut into thin strips
• 2 eschalots, thickly sliced
• 3 spring onions, trimmed, cut into 3cm lengths
• 5 x 100g beef minute steaks, thinly sliced
• 200g snow peas, trimmed
• 1 red banana chilli, (see note) seeded, thinly sliced
• 1 yellow banana chilli, (see note) seeded, thinly sliced
• 225g jar black bean sauce
• Roasted cashews and steamed white rice (optional), to serve

Method

1. Heat oil in a wok over high heat. Add garlic and ginger, and stir-fry for 1 minute or until garlic is light golden. Add eschalots, spring onions and beef, and stir-fry for 2 minutes or until eschalots have softened. Add snow peas, banana chillies and black bean sauce, then stir-fry for a further 3 minutes or until sauce is heated through and vegetables are tender but still crisp. Season with salt and pepper.
2. Divide among bowls. Scatter with cashews and serve with rice, if using.

Notes

Tips: We used Lee Kum Kee Black Bean Sauce, available from supermarkets.
Banana chillies, also known as banana peppers, bullhorn peppers and bell peppers, are not hot, but sweet and juicy like capsicums.
They are available from selected supermarkets and greengrocers. For a variation, substitute lamb backstraps or pork schnitzels for the beef.

Basil and lemon chicken salad on toasted ciabatta

 

With peppery rocket, zesty lemon and succulent chicken, this is bruschetta with a difference.

Cooking Time

15 minutes

Ingredients (serves 4)

• 8 slices ciabatta (crusty Italian bread)
• Olive oil spray
• 1 garlic clove, halved
• 3 cups shredded Woolworths Country Roast Chicken
• 2 tsp finely grated lemon rind
• 2 tbs fresh lemon juice
• 1 1/2 tbs olive oil
• 100g baby rocket leaves
• 2 tbs shredded fresh basil
• 1/2 small red onion, thinly sliced
• 1 celery stick, trimmed, thinly sliced

Method

1. Preheat a barbecue grill or chargrill on high. Spray both sides of bread with oil. Cook for 1-2 minutes each side or until charred. Rub 1 side of each bread slice with the cut side of the garlic.
2. Meanwhile, combine the chicken, lemon rind, lemon juice, oil, rocket, basil, onion and celery in a large bowl.
3. Divide the bread among serving plates and top with the salad.

Notes

Ciabatta (crusty Italian bread), is only available when baked in-store at Woolworths.

Recipes Advanced search Article search Search for: In: Search tips Popular searches meatloaf recipes banana cake recipes cheesecake recipes carbonara recipes Baked fish with tomatoes, beans and olives

 

Grab a few ingredients for this victorious baked fish dish - ready in around half an hour!

Ingredients (serves 4)

• 2 tsp fennel seeds
• 1 tsp sweet paprika
• 1/2 tsp dried chilli flakes
• 4 fish cutlets, such as blue-eye trevalla, salmon or ocean trout
• 2 1/2 tbs olive oil, plus extra, to drizzle
• 1 lemon
• 3 cloves garlic
• 400g can cherry or diced tomatoes
• 400g can butter beans
• 55g (1/3 cup) pitted kalamata olives
• 300g frozen broad beans
• Crusty bread, to serve

Method

1. Preheat oven to 220C. Finely chop fennel seeds and combine with paprika and chilli. Rub fish with 1 tbs oil, then dust in spice mixture. Halve lemon, then thinly slice. Peel, then thinly slice garlic.
2. Heat remaining 1 1/2 tbs oil in a large, ovenproof frying pan over medium heat. Add fish and cook for 1 1/2 minutes each side or until browned but not quite cooked through. Transfer to a plate. Add garlic to pan and cook, stirring, for 1 minute or until fragrant. Add lemon and cook, turning, for 1 minute or until it starts to caramelise. Add tomatoes. Drain and rinse butter beans, then add to pan with olives. Bring to a simmer, place fish on top, transfer pan to oven and bake for 5 minutes.
3. Meanwhile, pour boiling water over broad beans and stand for 1 minute. Drain, then squeeze beans from skins. Remove pan from oven, gently stir in beans, then bake for a further 5 minutes or until fish is just cooked.
4. Divide among plates and drizzle with a little extra oil. Serve with bread.

30-minute chicken parmigiana bake

 

Take a rich tomato sauce base and top with tasty chicken schnitzels and eggplant for a family meal that's ready when you are.

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 1/2 tablespoons olive oil
• 6 (700g) chicken breast schnitzels (uncrumbed), halved crossways
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 340g jar fire-roasted pepper strips, drained
• 230g tub diced antipasto chargrilled eggplant, drained (see note)
• 1 1/2 cups tomato pasta sauce
• 1/3 cup Fountain Spicy Red sauce
• 1/4 cup fresh basil leaves, torn
• 100g mozzarella cheese, thinly sliced
• 1/3 cup fresh breadcrumbs
• Basil leaves, to serve

Method

1. Preheat oven to 220°C/200°C fan-forced. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 2 to 3 minutes each side or until browned and cooked through. Transfer to a plate.
2. Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add peppers and eggplant. Cook, stirring, for 1 minute. Add pasta sauce and Spicy Red sauce. Bring to the boil. Stir in basil. Season with salt and pepper.
3. Place half the chicken in a 10 cup-capacity ovenproof dish. Pour over half the sauce mixture. Top with remaining chicken and sauce mixture. Top with cheese. Sprinkle with breadcrumbs.
4. Bake for 10 to 15 minutes or until top is golden. Serve topped with basil.

Notes

Serve with cooked short pasta such as spirals, penne or farfalle.
Chicken breast schnitzels (uncrumbed) can also be sold as chicken minute steaks.
We used a tub of Woolworths antipasto chargrilled eggplant that's already diced. You could use 200g chargrilled eggplant from the supermarket deli, diced, instead.

'Seaweed' salad

 

Make a splash with your next children's party by creating tempting dishes, like this asian salad side.

Preparation Time

20 minutes

Ingredients (serves 8)

• 1/4 red cabbage, shredded
• 1/2 small iceberg lettuce, shredded
• 4 green onions, thinly sliced
• 2 teaspoons sesame seeds, toasted
• 100g crunchy noodles
• 2 tablespoons Chang's oriental Asian noodle salad dressing

Method

1. Combine cabbage, lettuce, onion and sesame seeds in a large bowl.
2. Add noodles and dressing. Toss to combine. Serve immediately.

Notes

Serves 8 as part of a kids' party.

Popular searches meatloaf recipes banana cake recipes cheesecake recipes carbonara recipes Fruit kebabs with chocolate dipping sauce

 

Children's party fare can be both yummy and relatively healthy. When served with a delicious chocolate sauce, these fruit kebabs are guaranteed to please the fussiest eaters. Kids will find them even more appealing if they're allowed to choose the fruits.

Ingredients

• Small pieces of pear, banana, strawberry and orange
• 300ml pouring cream
• 1 tsp grated orange rind
• 1 tbs orange juice
• 250g block milk chocolate broken into squares

Method

1. Thread small pieces of pear, banana, strawberry and orange on to mini bamboo skewers.
2. In a small saucepan, combine 300ml pouring cream, 1 tsp grated orange rind and 1 tbs orange juice. Bring just to the boil, then add a 250g block milk chocolate broken into squares. Remove pan from heat, stand for a few minutes until chocolate is melted, then stir until smooth. Pour the warm sauce into a bowl. Serve immediately.

Notes

You will need mini bamboo skewers. Tip: For an adult version, replace milk chocolate with dark chocolate (70 per cent cocoa) and substitute an orange liqueur, such as Cointreau, for the juice.

Cheese shapes

 

Match these tasty cheese pastries to your child's party theme and impress all your little guests!

Makes

20

Ingredients

• 3 sheets frozen puff pastry
• 1/3 cup finely grated parmesan cheese

Method

1. Preheat oven to 180°C. Lightly grease 2 large baking sheets.
2. Place the sheets of pastry on a lightly floured work surface and sprinkle with the parmesan cheese.
3. Use alphabet cutters* or other shape cutter to out desired letters or shapes.
4. Place on the baking sheets and bake for 10-12 minutes or until golden brown.

Notes

* Available from kitchenware stores.

Sunflower chocolate cake

 

Equipment

You'll also need 28cm diameter round cake board.

Ingredients

• 340g packet chocolate butter cake mix
• 1 quantity chocolate ganache (see related recipe)
• 1 Wagon Wheel
• 1 teaspoon chocolate sprinkles
• pure icing sugar, sifted
• 350g packet ready-made white
• soft icing (see note)
• yellow food colouring (see note)

Method

1. Grease and line a 6cm deep, 20cm (base) round cake pan. Prepare and bake cake following packet directions.
2. Stand in pan for 10 minutes. Turn onto a wire rack to cool completely.
3. Position cake on cake board. Set aside 1 teaspoon of ganache. Spread remaining ganache over top and sides of cake.
4. Lightly spread top and sides of Wagon Wheel with reserved ganache. Scatter chocolate sprinkles over centre. Place onto cake. Stand at room temperature for 1 to 2 hours or until ganache is firm.
5. Dust a flat surface and your hands with icing sugar. Knead soft icing until smooth and pliable, adding more icing sugar if it feels sticky. Use your thumb to push a small depression into icing. Place a few drops of food colouring into depression. Knead until colour is evenly distributed. Add more colouring if necessary, but don't add too much or icing will become sticky. Wrap in plastic wrap. Keep your hands well dusted with icing sugar.
6. Make outer petals: Take 3 teaspoons yellow icing (about the size of a walnut). Roll into a 1cm-thick, 10cm-long sausage shape. Roll out between 2 sheets of baking paper to form a 13cm-long oval shape. Peel away top paper. Loosen icing by sliding a sharp knife under it. Gently pinch both ends to form a petal shape. Cut shape in half to form 2 outer petals (see notes for picture 1). Place onto cake (see notes for picture 2). Repeat to form 14 petals.
7. Make middle petals: Take 1 teaspoon yellow icing. Follow outer petal method, rolling out to form a 7cm-long oval shape. Pinch both ends. Trim 5mm from 1 end. Place onto cake. Repeat to form 12 petals.
8. Make inner petals: Take 3/4 teaspoon yellow icing (about the size of a hazelnut). Follow method for outer petals, rolling out to form a 5cm-long oval shape. Gently pinch both ends. Place onto cake. Repeat 11 times to form 12 petals.
9. Make edging: Shape remaining icing into pea-sized balls. Place around base of cake.

Notes

• Look for ready-made soft icing near the sugar in the baking aisle of your supermarket. You can make the petals up to 1 week ahead. Store between 2 sheets of baking paper in an airtight container.
• Food colouring paste will give you a deeper colour than regular food colourings. It's available from cake decorating and kitchenware stores.
• See the technique here: Sunflower chocolate cake petal technique

Whoopie pies

 

These whoopie pies are luscious, light and seriously chocolatey.

Makes

16

Ingredients

• 1 cup (150g) plain flour
• 1/2 cup (50g) Dutch cocoa
• 1/2 tsp baking powder
• 1 1/2 tsp bicarbonate soda
• 120g unsalted butter, softened
• 1/2 firmly packed cup (100g) brown sugar
• 1 egg, at room temperature
• 1 tsp vanilla extract
• 1/2 cup (125ml) buttermilk
• 100g white marshmallows

Method

1. Preheat the oven to 180°C. Line 2-3 baking trays with baking paper.
2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl.
3. Beat the butter and sugar in an electric mixer on high speed until light and fluffy. Beat in the egg, followed by the vanilla and buttermilk. Reduce speed to low, add dry ingredients and beat until combined. Place 32 tablespoonfuls of mixture 4cm apart on the prepared trays. Bake for 7-8 minutes until doubled in size and firm on top when gently pressed. Cool on trays.
4. Place marshmallows and 1 teaspoon warm water in a microwave-safe dish and microwave on high for 20 seconds, then stir until smooth. Spread the melted marshmallows over 16 of the rounds, then sandwich them together with the remaining rounds.

Butterfly cakes

 

Preparation Time

30 minutes

Cooking Time

25 minutes

Makes

18

Ingredients

• 250g butter, at room temperature
• 330g (1 1/2 cups) caster sugar
• 2 tsp vanilla essence
• 4 eggs, at room temperature
• 450g (3 cups) self-raising flour, sifted
• 250ml (1 cup) milk
• 100g (1/2 cup) raw caster sugar
• 80ml (1/3 cup) water
• 125g unsalted butter, at room temperature
• 315g (1 cup) raspberry jam

Method

1. Preheat oven to 180°C. Line 18 large (185ml/ 3/4-cup) muffin pans with paper cases.
2. Use an electric beater to beat the butter, caster sugar and vanilla essence in a large bowl until very pale and creamy. Add the eggs 1 at a time, beating well after each addition, until combined. Use a large metal spoon to gently fold in half the flour alternately with half the milk, until well combined. Repeat with remaining flour and milk.
3. Spoon the mixture evenly into the paper cases. Bake in preheated oven for 20 minutes or until a skewer inserted into the centres comes out clean. Place on a wire rack to cool.
4. Meanwhile, combine raw caster sugar and water in a saucepan, and stir over medium-low heat until the sugar dissolves. Remove from heat and set aside for 20 minutes to cool to room temperature. Use an electric beater to beat the butter in a small bowl until white and creamy. Add the sugar syrup in a thin, steady stream and beat until well combined.
5. Use a sharp knife to cut a shallow V-shaped piece out of the top of each cake, about 1.5cm deep, leaving a 2cm-wide edge. Cut the piece of cake in half crossways to form 2 semicircles. Fill centre of each cake with 21/2 tsp of raspberry jam. Arrange 2 semicircles of cake in jam. Place mock cream into a clean piping bag fitted with a 1.5cm diameter fluted nozzle and pipe down centre between the "wings" on each cake.

No. 8 cake

 

Preparation Time

30 minutes

Cooking Time

60 minutes

Ingredients (serves 16)

• Melted butter, to grease
• 375g butter, softened
• 645g (3 cups) caster sugar
• 9 eggs
• 155g (1 1/2 cups) almond meal
• 225g (1 1/2 cups) plain flour
• 115g (3/4 cup) self-raising flour
• 1 x 300g ctn sour cream
• 500g mixed jelly beans (Jelly Belly brand), to decorate

• Vienna cream

• 125g butter, softened
• 230g (1 1/2 cups) icing sugar mixture
• 1 tbs milk

Method

1. Preheat oven to 160°C. Brush a 24 x 36cm (base measurement) baking pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.
2. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in almond meal, flours and sour cream until combined. Spoon mixture evenly into prepared pan. Bake in preheated oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from oven and turn onto a wire rack to cool completely.
3. To decorate: Use a large serrated knife to trim the top of the cake. Cut a thick piece of paper into a 24 x 36cm rectangle. Draw a large 8 (or the number of your choice) on the paper. Cut out the number and attach to the top of the cake with pins. Using the paper as a guide, use a small sharp knife to cut out the number. Place cake on a large serving plate.
4. To make the Vienna cream, use an electric beater to beat the butter until very pale and creamy. Gradually add the icing sugar and milk, beating well after each addition, until all the icing sugar is incorporated and icing is pale and creamy.
5. Use a palate knife to spread the Vienna cream evenly over the top and sides of the cake.
6. Top the cake with jelly beans to decorate.

Mediterranean pizzas

 

Cooking Time

25 minutes

Makes

2 pizzas

Ingredients

• 2 x 13cm fresh pizza bases
• 2 tbs passata (tomato pasta sauce)
• 1 x 95g can tuna in brine, drained
• 1/2 small red capsicum, halved, deseeded, cut into thin strips
• 6 kalamata olives, pitted
• 30g (1/4 cup) coarsely grated mozzarella
• 25g (1/4 cup) coarsely grated cheddar
• 8 fresh basil leaves

Method

1. Preheat oven to 220°C. Place pizza bases on a baking tray.
2. Spoon passata among pizza bases. Use the back of a spoon to evenly spread passata over pizza bases.
3. Break tuna into chunks. Top the pizzas with tuna, capsicum and olives. Combine mozzarella and cheddar in a bowl. Sprinkle pizzas with cheese mixture.
4. Bake in oven for 10 minutes or until cheese is bubbling and melted. Remove from oven. Transfer to a plate and set aside for 5 minutes to cool. Sprinkle with basil to serve.

Notes

• Vegie delight pizzas: Replace tuna with 125g can corn kernals, drained, and 20g sliced mushrooms. Replace the basil with continental parsley leaves.
• Hawaiian pizzas: Replace the tuna, capsicum and olives with 100g (1/2 cup) canned pineapple pieces in natural juice, drained, and 80g shaved ham.
• Meat lovers' pizzas: Replace the tuna and olives with 25g mortadella and 25g mild salami, both coarsely chopped.

Basil and feta red-hots

 

Party food is given a colourful twist with this creative take on the traditional hot dog.

Makes

12

Ingredients

• 12 mini ready-to-bake bread rolls
• 12 mini frankfurts
• 1/4 cup (70g) pizza sauce
• 1/2 cup small basil leaves
• 1/4 cup drained marinated feta

Method

1. Place the bread rolls on baking trays and bake according to packet instructions or until light golden.
2. Leave the bread rolls to cool slightly.
3. Cook the frankfurts in a large saucepan of simmering water for about 5 minutes or until heated through, then remove from the pan and drain.
4. Cut slits into the top of each bread roll and brush the insides with pizza sauce. Place a frankfurt in each roll, top with basil leaves and crumble over feta.

Ice-cream cake

 

Ingredients (serves 10)

• 1L each of vanilla, chocolate and strawberry ice-cream
• 2 x 30g bars Flake, crushed
• 2 x 45g packets Maltesers, crushed
• 2 x 50g bars Violet Crumble, crushed
• 75g white marshmallows, chopped
• Hundreds & thousands, to decorate

Method

1. Place chocolate ice-cream and Flake in a large bowl and set aside to soften. Once soft, beat with a wooden spoon until the Flake is well combined. Spoon into a 23cm round spring-form pan and smooth with a spatula. Cover with foil and freeze until firm.
2. Clean the bowl. When chocolate ice-cream layer is firm, place vanilla ice-cream and Maltesers in the bowl. Set aside to soften, then beat until combined.
3. Remove pan from freezer, sprinkle with Violet Crumble, then spoon vanilla ice-cream over top and smooth. Freeze until firm.
4. Repeat with strawberry ice-cream and marshmallows.
5. When ready to serve, carefully remove collar and decorate with hundreds and thousands.

Treasure chest

 

Ingredients (serves 10)

• 370g packet moist chocolate cake mix
• 2 eggs
• 1 tablespoon spread
• 125g unsalted butter, softened
• 1 1/4 cups icing sugar mixture, sifted
• 1/4 cup cocoa powder, sifted
• 1 teaspoon milk
• 2 x 50g packets Rolo chocolate
• 1 x 25g Curly Wurly chocolate bar
• gold coins, lolly necklaces, Smarties, jubes and licorice allsorts, to decorate

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 9cm x 19cm loaf pan. Line base and sides with baking paper, allowing a 2cm overhang. Make cake according to packet directions. Spoon mixture into prepared pan.
2. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre comes out clean (cover cake with foil if over-browning). Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
3. Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar and cocoa. Add milk. Beat to combine. Cut rounded top from cake to form a lid. Spread half the icing over top and sides of cake bottom. Spread remaining icing over cake lid.
4. Place cake bottom on a board or plate. Position Rolos around base. Cut Curly Wurly diagonally into two 6cm lengths. Arrange lollies on cake bottom. Place Curly Wurly pieces upright on cake sides to support lid. Place cake top over Curly Wurly pieces. Serve.

Notes

• Nutritional information does not include lollies.

Sausage rolls

 

Please the crowd with these moreish sausage rolls that are a cinch to prepare!

Makes

28

Ingredients

• 1/2 cup fresh white breadcrumbs
• 80ml (1/3 cup) milk
• 500g pork and veal or chicken and herb sausages
• 1/2 small onion, chopped
• 1 egg, plus 1 egg extra, lightly beaten
• 2 sheets frozen puff pastry, just thawed
• Sesame seeds, to sprinkle
• Tomato sauce (ketchup), to serve

Method

1. Combine breadcrumbs and milk in a bowl and set aside until milk is absorbed. Remove casings from sausages and place in a food processor with crumbs, onion and egg. Process until well combined, cover and refrigerate for 30 minutes to chill.
2. Place a sheet of pastry on a lightly floured surface and cut horizontally into two. Spoon a quarter of the mixture along the centre of each piece of pastry. Fold over a long side of pastry, brush with egg, then fold other side over to enclose, slightly overlapping in the centre, and make a long sausage shape. Repeat with remaining pastry and filling to make 4 rolls.
3. Place rolls, seam side down, on a baking tray lined with baking paper. Cover and refrigerate for 1/2 hour until firm.
4. Preheat oven to 180°C. Line a large baking sheet with non-stick baking paper. Carefully diagonally cut each roll into seven. Brush with remaining egg and place on baking sheet. Use a sharp knife to make 2 small slits on top of each roll (to prevent rolls from splitting) and sprinkle with sesame seeds.
5. Bake for 25-30 minutes or until golden and puffed. Serve warm with the tomato sauce.

Little fairy cakes

 

Makes

12

Ingredients

• 1 1/2 cups (225g) self-raising flour, sifted
• 1 cup (150g) plain flour, sifted
• 1 cup (220g) caster sugar
• 150g unsalted butter, softened
• 2/3 cup (165ml) milk
• 3 eggs
• Finely grated zest of 1 lemon
• 1 tsp vanilla extract
• 100s and 1000s, to coat
• 60g strawberry or raspberry jam, plus extra to serve
• 2/3 cup (165ml) thickened cream, whipped

Method

1. Preheat the oven to 180°C. Line a 12-hole cupcake pan with paper cases. Place the flours, sugar, butter, milk, eggs, zest and vanilla in a large bowl.
2. Using electric beaters, beat on low speed for 30 seconds or until combined.
3. Increase speed to high, then beat for 2 minutes or until the mixture is thick and the butter has been incorporated.
4. Spoon the mixture into the paper cases.
5. Bake for 20-25 minutes until risen and golden. Leave to cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
6. Place the 100s and 1000s on a plate.
7. Warm the jam in the microwave until just melted. Cut a shallow round from the top of each cake, then halve the rounds.
8. Brush each piece with jam, then coat in the 100s and 1000s. Place a dollop of whipped cream on each cake and sit 2 coated pieces in the cream to form wings. Finish with a little extra jam on top.

Chewy Anzac biscuits

 

Give the kids a history lesson with this batch of celebratory bikkies.

Makes

about 24

Ingredients

• 1 cup (150g) plain flour
• 1 cup (90g) rolled oats
• 1 cup (85g) Ward McKenzie desiccated coconut
• 3/4 cup (155g) brown sugar
• 125g butter
• 2 tbs golden syrup
• 1 tsp bicarbonate of soda
• 2 tbs water

Method

1. Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
2. Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
3. Pour the butter mixture into the flour mixture and stir until combined.
4. Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
5. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
6. Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.

Notes

Note: Any cooking in the kitchen with children should be supervised by an adult.

Anzac biscuits

 

Anzac biscuits are an Aussie classic, so celebrate our National Day of Remembrance with these tasty homemade treats.

Ingredients

• 1 1/4 cups plain flour, sifted
• 1 cup rolled oats
• 1/2 cup caster sugar
• 3/4 cup desiccated coconut
• 2 tablespoons golden syrup or treacle
• 150g unsalted butter, chopped
• 1/2 teaspoon bicarb soda

Method

1. Preheat oven to 170°C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat. Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly. Bake for 12 minutes or until golden brown.

White chocolate mousse tart with coffee syrup

 

Decadent and delicious, this tart is a great finale to any dinner.

Preparation Time

20 minutes

Cooking Time

15 minutes

Ingredients (serves 8)

• 1 x 300g pkt McVitie's chocolate digestive biscuits
• 125g butter, melted
• 1 x 240g pkt Cadbury Dream white chocolate, coarsely chopped
• 200ml thickened cream
• 55g (1/4 cup) caster sugar
• 3 eggs, separated
• 3 x 250g punnets strawberries, washed, hulled, to serve

• Coffee syrup

• 60ml (1/4 cup) strong espresso coffee
• 100g (1/2 cup) caster sugar

Method

1. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process to combine. Press over the base of a 3cm-deep, 22cm (base measurement) fluted flan tin, with removable base. Place in the fridge to chill.
2. Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts. Transfer to a large bowl. Set aside to cool slightly.
3. Use an electric beater to beat the cream and sugar in a bowl until soft peaks form. Beat in the egg yolks.
4. Use dry clean electric beaters to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to gently fold the cream mixture and egg whites into the melted chocolate. Spoon the chocolate mixture over the biscuit base. Tap the tin on the benchtop to settle the mixture. Cover with foil and place in the freezer overnight to set.
5. Meanwhile, to make the coffee syrup, place the coffee and sugar in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, without stirring, for 5 minutes or until syrup thickens. Set aside to cool slightly. Transfer to a bowl. Cover with plastic wrap and place in the fridge to chill.
6. Place the tart on a cake stand or serving plate. Top with the strawberries. Drizzle over the coffee syrup to serve.

Rich chocolate and strawberry cake

 

It's Taste.com.au's 3rd birthday today, so to celebrate, we thought we'd feature this fabulous chocolate cake. Thanks to all our members for making Taste.com.au the site it is today!

Preparation Time

60 - 130 minutes

Cooking Time

140 minutes

Ingredients (serves 60)

• Melted butter, to grease
• 750g butter, chopped
• 3 x 200g pkts dark cooking chocolate, coarsely chopped
• 1 tbs vanilla essence
• 600g (3 cups, firmly packed) brown sugar
• 375g (2 1/2 cups) self-raising flour
• 300g (2 cups) plain flour
• 80g (3/4 cup) cocoa powder
• 10 eggs, lightly whisked
• 250ml (1 cup) buttermilk
• 2 x 375g pkts dark choc melts
• 3 x 250g punnets large strawberries, washed, dried
• 100g white choc melts
• 100g milk choc melts
• Ribbon, to decorate

• Chocolate ganache

• 2 x 200g pkts dark cooking chocolate, coarsely chopped
• 2 x 300g ctns sour cream

Method

1. Preheat oven to 160°C. Brush a 24cm (base measurement) square cake pan and a 20cm (base measurement) square cake pan with melted butter to grease. Line the base and sides with non-stick baking paper.
2. Place the butter, chopped dark chocolate and vanilla in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and the mixture is smooth. (See tip 1.)
3. Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a balloon whisk to whisk until well combined.
4. Pour the mixture into the prepared pans. Bake for 1 hour 20 minutes or until a skewer inserted into the centre of the small cake comes out clean. Remove the small cake from oven and set aside in the pan to cool completely. Bake the large cake for a further 30 minutes. Set aside in the pan to cool completely.
5. To make the chocolate panels, cut non-stick baking paper into four 7 x 60cm strips. Place the strips on a clean work surface. Place the dark choc melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon for 5 minutes or until the chocolate melts and is smooth. Spoon the chocolate along each of the baking paper strips. Use a palette knife to spread the chocolate over the baking paper strips. Set aside for 30 minutes or until set. Reserve the leftover chocolate. Use a small sharp knife to cut the chocolate crossways into 6.5cm-wide panels to make 28 panels.
6. To make the chocolate ganache, place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the mixture is smooth. Place in the fridge for 40 minutes to chill.
7. Meanwhile, line a baking tray with non-stick baking paper. Melt the reserved chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until smooth. Dip one-third of the strawberries halfway into the chocolate to coat. Place on the lined tray and set aside for 15 minutes to set. Repeat, in 2 separate batches, with remaining strawberries and the white choc melts, and milk choc melts.
8. Use a large serrated knife to trim the top from both cakes. (See Tip 2, below). Place the largest cake, cut-side down, on a serving platter. Use a palette knife to spread two-thirds of the chocolate ganache evenly over the top and sides of the cake. Place the small cake, cut-side down, on top. Spread the remaining ganache evenly over the top and sides of the small cake. Attach the chocolate panels to the sides of the cakes, overlapping slightly. Wrap ribbon around the large cake and tie or use double-sided tape to secure. Arrange strawberries on top to serve.

Notes

Freezing tip: At the end of step 4, cool completely. Wrap each cake in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 4 months. Thaw overnight at room temperature. Continue from step 5. Cook's tip: To melt chocolate in microwave, place in a microwave-safe bowl and cook on Medium/500watts/50%, stirring every 30 seconds, until melted and smooth. Tip 1: When melting the chocolate, ensure the bowl fits snugly in the pan and doesn't touch the water. Don't boil. If steam escapes and enters the bowl, the chocolate will "seize" and become hard and lumpy. Tip 2: To create a smooth surface for the chocolate ganache, trim the raised top from each cake (as above). Then turn each cake over so the base becomes the top. This also stops crumbs collecting in the ganache. Cutting the cake: Cut the cake following these handy tips: Remove the ribbon and transfer the strawberries to a plate. Use a large sharp knife to cut the cake into slices. Dip the knife in hot water and wipe dry with a clean tea towel between slices. This makes it easier to cut the cake.

No-bake chocolate and fig slice

 

Get the kids to lend a hand in assembling these delicious chocolate slices which are filled with dried fruit and nuts.

Preparation Time

15 minutes

Makes

about 20 squares

Ingredients

• 2 x 200g pkts Nestle Plaistowe Dark Cooking Chocolate, coarsely chopped
• 250ml (1 cup) thickened cream
• 200g Arnott's Marie biscuits, coarsely chopped
• 1 x 375g pkt dessert figs, coarsely chopped
• 1 x 170g pkt craisins (dried cranberries)
• 125g unsalted pistachio kernels

Method

1. Line a 16 x 26cm slab pan with non-stick baking paper, allowing sides to overhang.
2. Combine the chocolate and cream in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth.
3. Add the biscuit, fig, craisins and pistachios to the chocolate mixture and stir until well combined. Spoon into prepared tray and use the back of a spoon the press the mixture into the pan and smooth the surface. Place in the fridge for 4-5 hours to chill or until firm. Cut into squares to serve.

Notes

Chocolate tip: Always use a metal spoon to stir chocolate. Plastic and wooden spoons can absorb water and flavours, which can effect the end result. This recipe needs 4-5 hours chilling time.

Flourless chocolate cake with roasted plums

 

At their best in March, sweet plums are a super snack but they taste even better roasted and served with moist chocolate cake.

Preparation Time

30 minutes

Cooking Time

65 minutes

Ingredients (serves 8)

• Melted butter, to grease
• 200g 70% cocoa dark chocolate, coarsely chopped
• 150g butter, chopped
• 5 eggs, separated
• 155g (3/4 cup) caster sugar
• 155g (1 1/2 cups) hazelnut meal
• 12 ripe plums, halved, stone removed, quartered
• 2 tbs caster sugar, extra
• Double cream, to serve

Method

1. Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
2. Place the chocolate and butter in a small saucepan over low heat. Stir until the chocolate melts and the mixture is smooth. Set aside for 10 minutes to cool.
3. Use an electric beater to beat the egg yolks and sugar in a large bowl until pale and creamy. Fold in the chocolate mixture and hazelnut meal.
4. Beat the egg whites in a clean dry bowl until soft peaks form. Add half the egg white to the chocolate mixture and fold with a metal spoon to combine. Fold in the remaining egg white. Pour into the prepared pan. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
5. Increase oven temperature to 220°C. Place the plums, in a single layer, in a baking dish. Top with the extra sugar. Roast for 10-15 minutes or until tender and a syrup forms. Transfer to a heatproof bowl. Set aside to cool.
6. Cut cake into pieces. Divide cake and plums among serving plates. Top with cream. Drizzle over the syrup to serve.

Notes

Make it ahead: Prepare to end of step 4 up to 2 days ahead. Store in an airtight container. Cook's tip: If you're using firm plums, they may take more time to soften in step 5. With a twist: Chocolate cake & plum parfait: In step 6, coarsely chop the cake. Layer the cake, cream, plums and syrup among serving glasses.

Chocolate roulade with cointreau strawberries

 

Reveal a delicate chocolate sponge filled with fresh cream, just by popping open the fridge.

Preparation Time

30 - 220 minutes

Cooking Time

15 minutes

Ingredients (serves 6)

• Melted butter, to grease
• 6 eggs, separated
• 100g (1/2 cup) caster sugar
• 30g (1/4 cup) Home Brand Cocoa Powder
• 2 tbs plain flour
• 100g 70% cocoa dark chocolate, melted, cooled
• 2 tbs milk
• 300ml ctn thickened cream
• Cocoa powder, to dust

• Cointreau strawberries

• 500g strawberries, washed, hulled, halved
• 60ml (1/4 cup) Cointreau liqueur
• 2 tbs caster sugar

Method

1. To make the Cointreau strawberries, combine strawberry, Cointreau and sugar in a bowl. Set aside for 3 hours to macerate.
2. Meanwhile, preheat oven to 180°C. Brush a 30 x 24cm Swiss roll pan with melted butter. Line the base and 2 short sides with non-stick baking paper, allowing sides to overhang by about 5cm.
3. Use an electric beater to beat egg yolks and sugar in a large bowl until thick and pale. Sift over the cocoa powder and flour. Add chocolate and milk. Stir until combined.
4. Use a clean electric beater to beat the egg whites in a bowl until soft peaks form. Fold one-quarter of the egg white into the chocolate mixture. Fold in the remaining egg white until just combined.
5. Pour the mixture into the lined pan and smooth the surface. Bake for 10-12 minutes or until the cake is firm and springs back when lightly tapped. Carefully turn the cake onto a sheet of non-stick baking paper. Set aside for 3-5 minutes to cool. Trim 2cm from 1 short side. Starting from the short side closest to you, and using the paper as a guide, gently roll up the cake. Set aside for 5 minutes to cool. Gently unroll the cake.
6. Use an electric beater to beat the cream in a bowl until firm peaks form. Spread over the cake, leaving a 4cm border at the short side furthest from you. Using the paper as a guide, roll up the cake. Dust with cocoa powder. Serve with the Cointreau strawberries.

Notes

Cook's tips: To freeze the roulade, after rolling up the cake with the cream filling, wrap it in 2 layers of plastic wrap and 1 layer of foil. Freeze, then thaw overnight in the fridge.

Chocolate brulees

 

Whether you’re five or 55, chocolate is always high on the agenda, and with this decadent recipe, it’s easy to satisfy the cravings.

Preparation Time

20 minutes

Cooking Time

65 minutes

Makes

6

Equipment

You'll need six 125ml (1/2-cup) capacity ovenproof ramekins for this recipe.

Ingredients

• 600ml thickened cream
• 120g good-quality dark chocolate, finely chopped
• 6 egg yolks
• 100g (1/2 cup) caster sugar

Method

1. Preheat oven to 150°C. Position an oven rack on the lowest shelf of the oven. Place the cream and chocolate in a medium heavy-based saucepan and stir over medium heat for 10 minutes or until chocolate melts and mixture is combined. Remove from heat.
2. Use a wire balloon whisk to whisk together the egg yolks and 70g (1/3 cup) of the sugar in a large jug until pale and creamy. Gradually stir in the cream mixture until combined.
3. Place six 125ml (1/2-cup) capacity ovenproof ramekins in a baking dish. Pour chocolate mixture among ramekins. Pour enough boiling water into the baking dish to reach halfway up the sides of the ramekins. Bake on lowest shelf of preheated oven for 50 minutes or until brulees are firm around the edges.
4. Remove baking dish from oven. Remove ramekins from water bath and set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 8 hours to set.
5. Preheat grill on high. Sprinkle brulees with remaining sugar. Cook under grill, about 6cm from heat source, for 1 minute or until sugar bubbles and caramelises. Remove from grill and set aside for 5 minutes to cool slightly before serving.

Chocolate and almond brownies

  

These rich chocolate brownies are the ultimate in kindness from the kitchen.

Preparation Time

20 minutes

Cooking Time

35 minutes

Makes

12

Ingredients

• Melted butter, to grease
• 150g butter
• 150g dark cooking chocolate, coarsely chopped
• 130g (3/4 cup) blanched almonds, coarsely chopped
• 3 eggs, lightly whisked
• 270g (1 1/4 cups) caster sugar
• 60ml (1/4 cup) golden syrup
• 30g (1/4 cup) cocoa powder
• 75g (1/2 cup) plain flour
• 55g (1/2 cup) almond meal
• 125g (1/2 cup) sour cream
• Vanilla ice-cream or double cream, to serve

Method

1. Preheat oven to 160°C. Brush a 20 x 30cm (base measurement) slice pan with melted butter to grease. Line the base and sides with non-stick baking paper.
2. Melt the butter in a saucepan over medium heat. Remove from heat. Add the chocolate and use a metal spoon to stir until the chocolate melts and is smooth. Transfer to a large bowl.
3. Spread the almonds over a baking tray. Bake in oven for 6-8 minutes or until toasted. Set aside to cool.
4. Add the egg, sugar and golden syrup to the chocolate mixture. Stir until well combined. Sift the cocoa powder and flour over the egg mixture. Add the almond meal and sour cream, and fold until well combined.
5. Stir in half the toasted almonds. Spread the mixture over the base of the prepared pan. Top with remaining almonds. Bake in oven for 25 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside for 5 minutes to cool.
6. Cut into squares. Serve warm with ice-cream or cream.

Notes

Nutritional information is per brownie and does not include ice-cream or cream. Serving tip: Preheat oven to 160°C. Reheat in pan or on a baking tray in oven for 10 minutes. To reheat 1 brownie, place on a microwave-safe plate. Cover with plastic wrap. Heat on high/800watts/100% for 30 seconds.

Choc-raspberry puddings

 

Here's an elegant way to eat chocolate - in gooey puddings with a hint of hazelnut. Hot from the oven with berry sauce and a dollop of cream, these rich puds hit the spot on cooler nights.

Preparation Time

25 - 30 minutes

Cooking Time

35 minutes

Ingredients (serves 8)

• Melted butter, to grease
• 600g frozen raspberries
• 100g (1/2 cup) caster sugar
• 100g butter, at room temperature
• 4 eggs, separated
• 100g dark chocolate, melted
• 50g (1/3 cup) self-raising flour, sifted
• 2 tbs cocoa powder, sifted
• 80g (2/3 cup) hazelnut meal
• 50g (2/3 cup) fresh breadcrumbs (made from day-old bread)
• 100g dark chocolate, extra, coarsely chopped
• 2 tbs Frangelico liqueur
• 2 tbs icing sugar
• Double cream, to serve

Method

1. Preheat oven to 180°C. Brush eight 185ml (3/4-cup) capacity dariole moulds with melted butter to grease. Line the bases with non-stick baking paper. Place 8-10 whole frozen raspberries in each prepared mould. Place the remaining raspberries in a bowl. Set aside to thaw.
2. Reserve 1 tablespoon of caster sugar. Use an electric beater to beat the butter and remaining caster sugar in a bowl until pale and creamy. Add egg yolks, 1 at a time, beating well after each addition. Fold in the melted chocolate, flour, cocoa powder, hazelnut meal, breadcrumbs, chopped chocolate and Frangelico.
3. Use a clean electric beater to beat the egg whites in a clean dry bowl until soft peaks form. Gradually add the reserved sugar, beating until combined. Add half the egg white mixture to the chocolate mixture. Gently fold to combine. Repeat with remaining egg white mixture.
4. Divide mixture among the prepared moulds. Smooth the surfaces. Cut 8 discs from non-stick baking paper and place over the surface of the chocolate mixture. Cover the moulds tightly with foil.
5. Place the moulds in a large baking dish. Add enough boiling water to come halfway up the side of the moulds. Bake for 35 minutes or until crumbs cling to a skewer when inserted into the centres. Set aside for 5 minutes to cool slightly.
6. Meanwhile, place thawed raspberries and icing sugar in the bowl of a food processor. Process until smooth. Strain the sauce through a fine sieve into a bowl.
7. Turn the puddings onto serving plates. Pour over the sauce and top with cream.

Notes

Cook's tip: To melt chocolate, coarsely chop and place in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts and is smooth.

Chocolate Truffle Recipe

Whip up this decadent chocolate truffle recipe at home to give as gifts or to indulge your sweet tooth!

Chocolate Truffles

Preparation Time

45 minutes

Cooking Time

10 minutes

Makes

26

Ingredients

• 125ml (1/2 cup) thickened cream
• 40g unsalted butter, chopped
• 1 tsp light corn syrup
• 250g good-quality dark chocolate, finely chopped
• 180g good-quality dark chocolate, extra, finely chopped
• 50g (1/2 cup) cocoa powder, sifted

Method

1. Combine cream, butter and corn syrup in a saucepan. Place over medium-low heat and stir with a metal spoon until mixture boils. Remove from heat. Use a balloon whisk to whisk in the chocolate until chocolate melts and mixture is smooth. Set aside for 5 minutes to cool.
   
2. Transfer chocolate mixture to a bowl. Cover with plastic wrap and place in the fridge for 1 hour, stirring every 15 minutes, or until mixture begins to set. Line 2 baking trays with non-stick baking paper.
   
3. Use 2 teaspoons to scoop out a spoonful of the chocolate mixture and use your hands to roll into a ball. Place on prepared tray. (If the chocolate mixture becomes too sticky, return to the fridge for 15 minutes or until firm.) Repeat with the remaining chocolate mixture. Place baking trays in the freezer for 10 minutes to chill.
   
4. Place the extra chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until chocolate melts. Remove from heat. Set aside for 5 minutes to cool slightly.
   
5. Place the cocoa in a bowl. Remove truffles from freezer. Use 2 forks to dip a truffle in melted chocolate to evenly coat. Remove truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess. Place truffle in cocoa powder and roll to evenly coat. Transfer to the prepared tray. Repeat with the remaining truffles, melted chocolate and cocoa. Place truffles in the fridge for 5-10 minutes or until set.
   

Notes

• You can make these truffles up to 3 days ahead. Store, in a single layer between sheets of non-stick baking paper, in an airtight container in a cool, dark place. Truffles can be stored in the fridge but they may develop "bloom" (a white colour from the moisture in the fridge).
  

Seafood and nutrition

Fishing around for new ways to transform your family’s health? Look to the sea. In our April issue, Dr Rosemary Stanton offers her top health-boosting catch along with surprising facts that’ll have you hooked.

prawns

Prawns score for protein, calcium, iodine, vitamin E and selenium. Plus It’s a myth that eating prawns raises your blood cholesterol. This usually only happens if your diet contains saturated fat – prawns have virtually none.

oysters

One of the richest known sources of zinc, which aids healthy immune function, oysters are also a top source of iodine. A dozen provides more than a day’s requirements. Plus Oysters have more iron than beef.

white fish

White fish has at least as much protein as meat but much less fat. Good choices include King George whiting, flathead and snapper. Plus It’s official – all Australian fish species have now been analysed and every variety has enough omega-3s to be a “good source”.

pink fish

Close to the top of the seafood class for omega-3s, salmon and ocean trout also supply niacin (vitamin B3). Tip Don’t skip the soft bones in canned salmon – just 100g of canned salmon has as much calcium as a glass of milk.
For more from this story, turn to p 124 of our April 2012 issue.

Introducing cake pops

We're swooning over the new star on the sweet scene: cake pops. With their crisp chocolate coating and fluffy cake interior, it's hard to stop at just one of these delicious cake truffles on sticks. Make our Flower Cupcake Pops then buy the April issue for our Freckle Cake Pops recipe. And try our flavour twist suggestions, too.

To start, make and roll your cake balls.

basic cake balls
1 Crumble 480g bought butter cake into a large bowl. Add 120g (1/2 cup) light spreadable cream cheese or vanilla frosting and 2 tsp orange rind. Stir until well combined.
2 Line a baking tray with non-stick baking paper. Roll tablespoons of cake mixture into balls and place on tray. Freeze for 15-20 minutes or until just firm.
3 Dip lollipop sticks (available at craft or variety stores), 1cm deep, into 500g white chocolate melts, melted. Insert halfway into a cake ball. Repeat with the remaining sticks, chocolate and cake balls. Freeze for 5-10 minutes or until firm.

Now, make flower cupcake pops (pictured above).

• Prepare the cake balls to the end of step 1.
• Roll 2 teaspoons of cake mixture into a ball and flatten slightly. Repeat with remaining cake mixture.
• Use a 2.5cm fluted cutter to cut fluted discs from half the flattened balls. Insert sticks into the centres. Place, upside down, on the lined tray. Freeze for 15-20 minutes or until firm.
• Place half the melted chocolate in a bowl and add food colouring. Coat the fluted discs, 1 at a time, in chocolate, gently tapping the stick on the edge of the bowl to shake off excess. 
• While the chocolate is still wet, top the fluted discs with the remaining flattened balls. Freeze for 10-15 minutes to set.
• Coat the flattened balls in the remaining melted chocolate and shake off the excess.
• Top with icing flowers (available at Woolworths) and insert cake pops into the foam block to set.
• To make the leaves, prepare a 330g pkt Queen Royal Icing following packet directions. Add food colouring. Spoon mixture into a piping bag fitted with a leaf nozzle. Pipe leaves around each flower and place in the foam block. Set aside until set.

Flavour Twists

Our Flower Cupcake Pops were made with a vanilla orange cake filling. For a flavor twist, try these ideas:
Chocolate
Replace the butter cake with 480g double chocolate butter cake.
Banana
Replace the butter cake with 500g Woolworths Select Banana Bread Loaf and swap the orange rind for lemon rind.

Freckle Cake Pops

See p 109 of our April issue for instructions to make Freckle Cake Pops.

What's in season in April

Every Month 

Load up on this season's best and get cooking! We have ideas for condiments and canapés, sides and sweets, all ready for you to create, serve and devour. This month's fresh produce includes pineapple, almonds, cauliflower, mandarins, English spinach and strawberries. You'll find great recipes for these ingredients in our April 2012 issue.
Here are more seasonal ideas to sink your teeth into.

Pineapple

Banana, Lime & Pineapple Cheesecake

Almonds

Honeyed Almonds

Strawberries

Meringues with Rosewater Cream & Strawberries

A healthy dinner in 10 minutes

 

A healthy dinner in 10 minutes? You bet!
Brush both sides of 4 skinless salmon fillets with olive oil. Season with salt and pepper. Heat a non-stick frying pan over medium-high heat. Cook salmon for 3 minutes each side for medium or until cooked to your liking.
Whisk 1/4 cup extra virgin olive oil and 2 tbs fresh lemon juice in a jug. Combine 100g pkt baby salad leaves with herbs, 4 thinly sliced radishes and 1 lemon, zested, in a bowl. Drizzle the dressing over the salad.
Serve the salad with the salmon.

Chilli chicken with pasta and basil pesto

 

In this pasta twist, the chicken cacciatore base is given a delicious kick with hints of chilli.

Preparation Time

25 minutes

Cooking Time

70 minutes

Ingredients (serves 4)

• 500g dried penne pasta
• 1 bunch broccolini, cut into 5cm lengths
• 1/2 tsp dried chilli flakes
• Bought basil pesto, to serve

• Chicken cacciatore base

• 60ml (1/4 cup) olive oil
• 1.7kg chicken thigh fillets, cut into 4cm pieces
• 3 red onions, halved, thinly sliced
• 6 garlic cloves, finely chopped
• 2 x 700g btls Home Brand Chunky Pasta Sauce
• 500ml (2 cups) white wine
• 2 tbs capers, coarsely chopped
• 1 tbs dried oregano leaves
• 200g button mushrooms, thinly sliced

Method

1. To make chicken cacciatore: Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the chicken, onion and garlic, stirring occasionally, for 10 minutes or until browned. Season with salt and pepper. Add the pasta sauce, wine, caper and oregano. Reduce heat to medium-low and cook, stirring occasionally, for 40 minutes or until the sauce thickens. Add the mushroom and simmer, stirring occasionally, for 5 minutes or until the mushroom is tender. Transfer half the chicken cacciatore to a bowl and freeze the rest (see note).
2. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
3. Meanwhile, cook the broccolini in a saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
4. Place the chicken cacciatore and chilli flakes in a large saucepan over medium heat. Cook, stirring occasionally, for 5-8 minutes or until heated through. Stir in the broccolini.
5. Divide the pasta among serving bowls. Top with chicken mixture and a dollop of basil pesto.

Chicken cacciatore

 

This chicken cacciatore is packed with garlic, capers and red onion for maximum flavour.

Preparation Time

15 minutes

Cooking Time

55 minutes

Ingredients (serves 8)

• 60ml (1/4 cup) olive oil
• 1.7kg chicken thigh fillets, cut into 4cm pieces
• 3 red onions, halved, thinly sliced
• 6 garlic cloves, finely chopped
• 2 x 700g btls Home Brand Chunky Pasta Sauce
• 500ml (2 cups) white wine
• 2 tbs capers, coarsely chopped
• 1 tbs dried oregano leaves
• 200g button mushrooms, thinly sliced
• 270g pkt garlic bread, warmed
• Steamed green round beans, to serve

Method

1. Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the chicken, onion and garlic, stirring occasionally, for 10 minutes or until browned. Season with salt and pepper. Add the pasta sauce, wine, caper and oregano. Reduce heat to medium-low and cook, stirring occasionally, for 40 minutes or until the sauce thickens.
2. Add the mushroom and simmer, stirring occasionally, for 5 minutes or until the mushroom is tender.
3. Divide the chicken cacciatore among serving dishes. Serve with the garlic bread and beans.

Chicken cottage pie

 

With its light-as-air cheesy potato top, this chicken cacciatore pie with peas and parsley is very comforting.

Ingredients (serves 4)

• 4 (about 1.4kg) large Red Delight (see note) potatoes, peeled, coarsely chopped
• 20g butter
• 100ml thickened cream
• 230g (1 1/2 cups) frozen peas
• 1 tbs chopped fresh continental parsley
• 2 tbs grated parmesan
• Mixed salad leaves, to serve

• Chicken cacciatore base

• 60ml (1/4 cup) olive oil
• 1.7kg chicken thigh fillets, cut into 4cm pieces
• 3 red onions, halved, thinly sliced
• 6 garlic cloves, finely chopped
• 2 x 700g btls Home Brand Chunky Pasta Sauce
• 500ml (2 cups) white wine
• 2 tbs capers, coarsely chopped
• 1 tbs dried oregano leaves
• 200g button mushrooms, thinly sliced

Method

1. To make chicken cacciatore: Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the chicken, onion and garlic, stirring occasionally, for 10 minutes or until browned. Season with salt and pepper. Add the pasta sauce, wine, caper and oregano. Reduce heat to medium-low and cook, stirring occasionally, for 40 minutes or until the sauce thickens. Add the mushroom and simmer, stirring occasionally, for 5 minutes or until the mushroom is tender. Transfer half the chicken cacciatore to a bowl and freeze the rest (see note).
2. Preheat oven to 220°C. Place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 15 minutes or until potato is tender. Drain and return to the pan. Add butter and mash until smooth. Add cream and mash until smooth. Season with salt and pepper.
3. Combine chicken cacciatore, peas and parsley in a bowl. Transfer to a 6cm-deep, 20cm (base measurement) pie dish. Spread mashed potato over the chicken mixture. Use a fork to create small peaks in mashed potato. Top with parmesan. Bake for 30 minutes or until golden. Serve with salad leaves.

Notes

• If Red Delight potatoes are unavailable, use Ruby Lou potatoes.
  Chicken cacciatore leftovers can be used in the related recipes.
• Make the most of summer produce with our zucchini recipes, strawberry recipes and mango recipes.
  
  Recipe by : Stelino