1 cup white long-grain rice
1 tablespoon olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 celery stalks, finely chopped
1 medium red capsicum, finely chopped
425g can tuna in springwater, drained, flaked
8 eggs, lightly beaten
1/3 cup thickened cream
1/2 cup finely grated parmesan cheese
Preheat oven to 180°C. Grease a square cake pan. Line base and side with baking paper. Cook rice following packet directions.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add celery and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender. Remove from heat.
Stir in tuna and rice. Spoon mixture into prepared pan.
Whisk eggs, cream and Parmesan in a bowl. Season with salt and pepper. Pour over rice mixture. Bake for 50 minutes to 1 hour or until browned and cooked through. Stand in pan for 5 minutes. Serve hot or cold.
2 cups self-raising flour
1 Tbls caster sugar
60g butter, chopped
2/3 cup milk
1/2 cup tomato pizza sauce
1 tsp oregano
1 tsp Italian herbs
1 cup grated pizza cheese
100g ham sliced
225g can pineapple pieces, drained
Preheat oven to 180C. Grease an 18cm x 28cm slice pan. Place flour and sugar in a large bowl. Use your fingertips to rub in butter until it resembles fine crumbs. Add milk and use a table knife to mix in a cutting motion until dough comes together.
Knead the dough on a lightly floured surface until smooth. Roll out to a 30cm x 40cm rectangle. Spread with pizza sauce. Top with ham, pineapple and cheese.
Starting at 1 long edge, roll up firmly into a log, then cut into 12 even rounds. Place scrolls, cut-side up and side by side, in slice pan. Bake for 30 mins or until golden and cooked. Cool. Keep in an airtight container in the fridge for 2 days, or freeze for up to 3 months.
8 slices sourdough bread
250g Haloumi, cut into bite size pieces
¼ cup pesto
8 cherry tomatoes, quartered
1/2 cup baby spinach, torn
3 Tsp minced garlic
4 slices prosciutto, roughly torn
1/4 cup Olive oil
Heat a chargrill pan over medium-high heat. Brush both sides of bread with 2 tablespoons of olive oil and minced garlic. Cook for 1 to 2 minutes each side or until golden and charred.
Heat remaining oil in a large frying pan over medium-high heat. Cook Haloumi, for 3 minutes or until golden. Transfer to a plate.
In a large bowl combine tomatoes, onion, baby spinach, olive oil and a dash of lemon juice.
Spread pesto over toast. Top each with prosciutto, tomato mixture and Haloumi.
5 rashers bacon, diced
1 onion, finely diced
1/2 sweet potato, grated
1 large zucchini, grated and drained
1 carrot, grated
1 cup self raising flour
1/2 cup grated parmesan cheese
2 cups grated cheese
1 cup cream
Pre heat oven to 180C. Line a square tin with baking paper.
Add all ingredients into a bowl and mix well. Season to taste.
Add to prepared tin and bake for 35-45 minutes or until a skewer inserted comes out clean. Serve hot or cold.
1kg sweet potatoes, peeled, cut into 5mm-slice
300ml thickened cream
1 onion, finley sliced
1 barbecue chicken, shredded
1 1/2 cups grated cheddar cheese
Preheat oven to 200C. Place the sweet potato in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and cook in the microwave on high for 6 minutes or until tender. Drain and set aside.
Meanwhile, lightly grease a 30 x 20cm baking dish. Layer the sweet potato, chicken, onion and 1 cup of the cheese in the prepared dish, pouring a little of the cream between each layer. Season with salt and pepper. Pour the remaining cream mixture over the top. Scatter over the remaining cheese and bake for 30-35 minutes or until golden and the cheese is melted.
1 Tbls white wine vinegar
3 Eggs Yolks
60g butter, melted & cooled
1 Tbls lemon juice
100g shaved ham
2 English muffins, cut in half
Salt & Pepper to taste
For Hollandaise sauce, whisk the egg yolks, vinegar and lemon juice in a heat proof bowl. Bring a small pot of water to the boil and reduce heat to low. Place the bowl over the saucepan of simmering water making sure the water does not touch the bottom of the bowl, or the eggs will split.
Whisk for 3 minutes or until mixture becomes thick and pale. Add 1 cube of butter and whisk until melted. Repeat with remaining butter then remove from the heat. Season to taste, cover and leave to sit.
To poach the eggs, fill a medium frying pan approximately ¼ full with water. Bring to a gentle simmer. Place 4 egg rings in water and carefully break eggs into each egg ring. Cook, for 5-6 minutes, depending on desired consistency. Remove rings and transfer to a plate with a slotted spoon.
Toast English muffins until golden brown. Top with ham and eggs. Drizzle with Hollandaise sauce.
2 apples, peeled, cored and chopped into 1cm pieces
1 tbls caster sugar
1 tbls lemon juice
1/4 cup cold water
Place apple pieces, sugar, lemon juice and water in a medium saucepan. Bring to a gentle boil over a med-high heat.
Reduce heat to low. Cover and simmer for 5-8 mins or until apples are tender.
Remove from heat and allow to cool slightly. Place mixture in blender and blend for 30 secs or until mixture is a smooth consistency.
1 tin corn kernels
1/2 red onion, finely diced
1 garlic clove, crushed
12 basil leaves, chopped
60ml olive oil
Pinch salt & pepper
Balsamic vinegar (slightly reduced)
2 Green tea bags for smoking
Bring a medium saucepan of water to the boil. Place tomatoes in and cook for 20 seconds, then place immediately into iced water to stop the cooking process.
In a large wok or frying pan place the contents of the tea bags (you can also add others herbs such as oregano) with a wire rack over the top.
Cut the tomatoes in half and place on wire rack, cut side up. Cover wok with foil and place on a high heat and smoke for approx. 5 mins or until smoke starts to come out of the sides. Once cooked put the tomatoes to the side to cool.
Once cooled remove the seeds and dice tomatoes. Add remaining ingredients and mix well. Refrigerate before serving.