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Quick & Easy

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These quick & easy recipes guarantee a great feed with minimal fuss, perfect if you don’t have the luxury of an empty day to cook up a storm.

harissa & tomato prawns with fetta

Harissa & tomato prawns with fetta

Harissa is a spicy North African condiment of chilli and spices. Recent research has shown countries with a high chilli consumption, such as Mexico and India, tend to have decreased rates of cancer. Chillies also boost our metabolism, helping to burn fat and reduce feelings of hunger. If you don’t like things too spicy, replace […]
fried rice omelette

Fried rice omelette

Microwave fried rice is a commercially prepared mixture of egg, ham, vegetables and rice. It is available from supermarkets. You can make your own fried rice if you prefer. Serve with chilli sauce and lime wedges. Note
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quick brekkie

Quick brekkie

You can use any flavoured jam or honey. If you don’t have toasted muesli, chop up a muesli bar instead. Note
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herb and mustard lamb leg

Herb and mustard lamb leg

QUICK RELEASE METHOD Each time the lid is removed from the cooker, the pressure must be released quickly first. Use tongs (steam can burn your fingers) to turn the pressure valve on top of the cooker to open the valve and release the steam. We use this method when adding ingredients and when checking the […]
jerk salmon with black bean salad

Jerk salmon with black bean salad

Pan-fried in a fragrant spice mix, this jerk salmon tender, flaky and utterly delicious. Serve with a fresh homemade corn and black bean salad for a real flavour kick!
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chicken tabbouleh

Chicken tabbouleh

You can buy prepared tabbouleh, if you like. Burghul is also known as bulghur wheat; you can use couscous instead of the burghul in this recipe. Note
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angel cakes

Angel cakes

Filled with raspberry jam and whipped cream, these lamington-style cakes make the perfect morning or afternoon treat.
olives with saffron and cheese

Olives with saffron and cheese

A tasty tapas dish, delicately spiced with fragrant saffron, this platter of olives and cheese makes an elegant addition to a selection of nibblies.
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cranberry and chive

Cranberry and chive

Makes enough for four 200g servings of pan fried chicken breast. If sauce is too tart, add a little more honey. Also goes well with whole roast turkey, duck or chicken. Note
grilled stone fruit with amaretti

Grilled stone fruit with amaretti

You can use the stone fruit of your choice to make this delicious dessert. As a rule, it's best to go with whatever is best in season, but personal taste always plays a role!
fallen angel

Fallen angel

One version of the Fallen Angel cocktail is made with crème de menthe, but this version, using blue curaçao, is more popular with us. Glass 350ml piña colada. Note
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NASHI AND WALNUT SALAD

Nashi and walnut salad

Recipe is best prepared as required. Nashi are also known as Asian pears but are now widely cultivated in Australia. They are round in shape with a very juicy, crisp, sweet, white flesh. You can substitute any other variety of pear, if preferred. Note
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QUICK BEEF PHO

Beef pho

Fresh, spicy and deeply savoury, beef pho makes a great lunch, especially on those days when you need a bit of a pick-me-up.
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lemon, pea and ricotta pasta

Lemon, pea and ricotta pasta

Fetta cheese can be used in place of the ricotta cheese. If you have some, stir ¹/³ cup loosely packed fresh mint leaves into this recipe. If you don’t have angel hair pasta, you can use thin or regular spaghetti, instead. Note
spiced coconut prawn stir-fry

Spiced coconut prawn stir-fry

This dish is as simple as gathering all the ingredients together and throwing them in the wok for a few minutes to cook. Add more or less chilli to this dish according to taste.
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chicken and risoni with herbed meatballs

Chicken and risoni soup with herbed meatballs

Also known as risi, risoni is a very small, rice-shaped pasta similar to orzo that is often used by Italian cooks when making soup. It can also be baked in a casserole or served as a side dish to a rich meaty main course.
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tommy tortoise   cake

Tommy tortoise cakes

The birthday child and friends will be thrilled with these individual tortoise cakes covered in chocolate freckles.
spiced mango chicken baguette

Spiced mango chicken baguette

For these delicious sandwiches, use barbecued chicken breast with the skin removed, leftover roast chicken, or pan-fried or poached chicken breast. This would also be great in a sandwich made with multigrain bread.
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Gingered Junket

Gingered junket

The word 'junket' normally conjures up images of politicians on 'work' trips in exotic places, or unappetising, lumpy bowls of custard. This dish is, thankfully, neither. It is a smooth, sweet, gingery bowl of goodness.
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fish pot pies

Fish pot pies

These creamy individual fish pies will be gobbled up by the whole family.
bug catcher

Bug catcher

EQUIPMENT 20cm x 30cm (8-inch x 12-inch) rectangular cake board We used Tic Tacs to make the ladybird `trail’. Use as many ladybirds as you like to decorate the cake board. Use any critter lollies you can find, sour worms work well, or even use plastic spiders, if you like. If using non-edible decorations, make […]
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glazed meatloaf

Glazed meatloaf

The beauty of this meat loaf is that you can use regular sausage mince, or buy your favourite sausages and simply squeeze the mince from the skins. We love it with creamy mash and greens.
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hoisin-braised short ribs

Hoisin-braised short ribs

Hoisin sauce is a thick, sweet Chinese barbecue sauce made from salted fermented soy beans, onions and garlic. It can be used as a marinade or a baste, or as a flavouring for stir-fried, braised or roasted foods. It’s found in all Asian food shops and most supermarkets. Note
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ice-cream sundaes

Ice-cream sundaes

None of are too grown-up for an ice-cream sundae. Especially ones that look as good as these.
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tempura udon

Tempura udon

Always use clean oil for deep-frying; keep it at a constant temperature during cooking. The optimum temperature for vegetables is about 170°C (150°C fan-forced), and is slightly higher for seafood. Japanese seven-spice mix has a hot kick; its ingredients vary according to region. It is available from Asian supermarkets. Note
stuffed portobello mushrooms

Stuffed portobello mushrooms

The portobello mushroom is virtually a larger version of the swiss brown or cremini mushroom. Dense and hearty, it is a great variety to choose when making stuffed mushrooms. You can use swiss browns here but purchase the largest ones you can find.
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combination noodle toss

Combination noodle toss

Fore quicker version, replace fresh Asian vegetables with a 500g packet of frozen vegetables, used as directed. Note
seafood mornay

Seafood mornay

Take a trip to the fish markets for the freshest produce you can find for these individual seafood mornay pots topped with crispy gratin. They're absolutely delicious.
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Cheese-crumbed fish fillets with stir-fried vegetables

Cheese-crumbed fish fillets with stir-fried vegetables

You could use any firm-fleshed white fish fillets for this recipe ­ we used blue-eye. Make the breadcrumbs from bread that is at least a day old, grate or process stale bread to make crumbs. Fish can be crumbed several hours ahead, store, covered, in the refrigerator. Note
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choc-peppermint slice

Choc-peppermint slice

Creamy chocolate and refreshing peppermint - a match made in heaven. We've added some crispy ingredients to this delicious slice recipe to create a wonderfully indulgent dessert.
tarragon chicken with carrot mash and leek

Tarragon chicken with carrot mash and leek

low GI You need 12 bamboo skewers for this recipe; soak them in water for at least an hour before using to avoid them splintering or scorching. Do not puree the carrot mixture too far in advance because it could separate if left to stand too long. serving suggestion Steamed green beans and a fresh […]
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tomato and basil

Tomato and basil

Delicious and fresh Italian-style crostino of tomato and basil from Australian Women's Weekly.
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harissa braised vegetables with orange and mint couscous

Harissa braised vegetables with orange and mint couscous

Harissa is a Moroccan sauce or paste made from dried chillies, cumin, garlic, oil and caraway seeds. Harissa paste, available in a tube. It is very hot and should not be used in large amounts. Bottled harissa sauce, while still hot, is milder. It is available from supermarkets and Middle-Eastern grocery stores. Note