Parmigiana Meatloaf

750g pork and veal mince
1 zucchini, grated
1 egg, lightly beaten
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried Italian herbs
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 cup panko breadcrumbs
2 cups tomato pasta sauce
1/4 cup shredded fresh basil leaves, plus extra small basil leaves to serve
3/4 cup grated pizza cheese
300g green beans, steamed to serve

Preheat oven to 180C (160C fan-forced).
Grease a 2-litre metal oval baking dish.
Place mince, zucchini, egg, tomato paste, Worcestershire sauce, dried herbs, 1/2 the onion and garlic, and 2/3 of the breadcrumbs in a large bowl.
Season with salt and pepper & mix well.
Press mince mixture into prepared dish.
Bake for 20 minutes or until top is lightly browned.
Meanwhile, combine pasta sauce, basil and remaining onion and garlic in a bowl.
Season with salt and pepper.
Remove meatloaf from oven.
Carefully drain any excess fat from dish.
Spoon tomato mixture over meatloaf.
Sprinkle with cheese and remaining breadcrumbs.
Bake for 25 to 30 minutes or until lightly browned and cooked through.
Sprinkle meatloaf with extra basil leaves & serve with beans.

Lemon Slice

1/2 cup Sweetened Condensed Milk
100g butter
200g granita biscuits
1 cup desiccated coconut
2 teaspoons finely grated lemon rind

LEMON ICING
2 cups pure icing sugar
20g butter, softened
2 1/2 tablespoons lemon juice

Grease a 3cm deep, 15.5cm x 25cm (base) slab pan.
Line base and sides with baking paper, extending paper 2cm above edges of pan.
Place condensed milk and butter in a small saucepan over medium heat.
Cook, stirring, for 5 minutes or until smooth and combined.
Remove from heat.
Using a food processor, process biscuits until fine crumbs.
Transfer to a bowl.
Add coconut and lemon rind.
Stir to combine.
Add hot butter mixture.
Mix well to combine.
Press mixture over the base of prepared pan.
Cover & refrigerate for 1 1/2 hours or until firm.
Make lemon icing: Sift icing sugar into a bowl.
Add butter and lemon juice.
Beat with a wooden spoon until smooth and combined.
Spread icing over slice.
Stand at room temperature for 30 minutes or until icing has set.
Cut into pieces & serve.

Crispy Chicken & Vegetable Soup

Serves 4

1L chicken stock
2 tbsp olive oil
4 skinless chicken breasts
2 tbsp breadcrumbs
1 tbsp chopped parsley, plus extra to garnish
1 tsp chicken stock powder
4 chat potatoes, washed & cut in half
2 carrots, coarsely grated
16 small white button mushrooms, wiped clean
4 tbsp shallots, washed & chopped

Preheat oven to 180C.
In a cup, mix breadcrumbs, stock powder, chopped parsley & 1 tbsp olive oil.
Line oven tray with baking paper.
Place chicken breasts on paper & brush each with olive oil.
Firmly press onto each piece of chicken 1/4 of breadcrumb mixture.
Place tray on low shelf of even & bake for 30-35 min until chicken is cooked & bread mixture is golden & crispy.
Place liquid stock in soup pot.
Add potatoes, carrots & mushrooms.
Simmer until potatoes are soft.
To serve, ladle soup & vegetables into bowls, add chicken (sliced if desired), & garnish with chopped shallots & extra parsley.

Cream of Chicken Soup

Serves 4

40g butter
3tbsp rice flour (or plain flour)
1L chicken stock
2 eggs
1 hot red chilli, sliced thinly (optional)
1/2 cup cream
1 cup cooked chicken, diced
1 tbsp chopped parsley
4 tbsp grated Parmesan cheese

Melt butter in saucepan, add flour & blend well.
Cool whilst stirring until it turns golden.
Gradually add stock, constantly stirring.
bring soup to boil, add diced chicken and simmer for 2-3 minutes.
Mix eggs with cream & chilli.
Gently add egg mixture to simmering soup while stirring.
Remove from heat & add parsley.
Serve with a generous sprinkling of Parmesan cheese.

Variation:
Add fresh or tinned corn with chicken.

Spiced Beef Mince Pilaf

1 tablespoon olive oil
1 onion, finely sliced
4 cups water or salt reduced chicken stock
2 cinnamon sticks
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
5 strands of saffron (optional)
2 cups basmati rice, washed
1/4 cup diced dried apricots
250g Coles butcher 3 star beef mince
2 teaspoons salt
1/4 cup mint
1/4 cup parsley
1/2 cup pine nuts, toasted
1/4 cup pistachios, roughly diced

1. Place a medium sized frypan over high heat, add oil, when hot add onions. Cook onions for 5 minutes to achieve a golden caramelised colour.
2. Meanwhile, place medium sized saucepan over high heat, add stock or water, cinnamon, turmeric, cumin, coriander and saffron, bring to the boil and then simmer for 5 minutes.
3. When onion is cooked, dice up finely then add to the stock.
4. Add washed rice and apricots stir then simmer until stock is almost evaporated into the rice, lower the heat to low, place a lid on the saucepan and steam rice for 15 minutes.
5. Meanwhile, add a little more olive oil to your frypan, when hot add mince meat and salt and cook for 5 minutes or until mince is cooked through. Set aside.
6. Once rice is cooked, remove cinnamon sticks and place rice on a serving platter or bowl, add mince and stir through to gently combine. Add mint, parsley, pine nuts and pistachios to serve.

Maple-glazed Ham

350g fine-cut orange marmalade
1/2 cup (125ml) maple syrup
1/2 firmly packed cup (125g) brown sugar
1 cup (250ml) orange juice or apple juice 6kg whole leg ham on the bone
Whole Cloves, to stud

 1. Place marmalade, syrup, sugar and juice in a saucepan over low heat. Cook, stirring, for 3-4 minutes until marmalade dissolves. Increase heat to medium-low and cook for 10 minutes or until reduced by half.

2. Preheat oven to 170°C. Use a small sharp knife to cut around ham shank in a zigzag pattern. Carefully run knife under the skin, around the edge of the ham. Gently lift off skin in 1 piece by running your fingers between the rind and the fat, and discard. Using a small sharp knife, score the fat in a diamond pattern, then press 1 clove into each diamond.

3. The Pour enough water in a large roasting pan to come 2cm up the side (this will prevent the glaze burning as it drips). Place a wire rack in the pan and place ham on rack. Cover shank with foil.

4. Brush ham with a little glaze and bake for 1 hour, basting every 15 minutes with remaining glaze and adding more water, if necessary, until golden.

5. Serve warm or at room temperature.

Almond and Raspberry Friands

Makes 12

185g butter, melted
1 cup (125g) almond meal
6 egg whites, lightly beaten
1 1/2 cups (240g) icing sugar mixture
1/2 cup (75g) plain flour (or gluten-free flour like quinoa flour)
24 fresh or frozen raspberries (or sliced strawberries, blueberries, etc.)

Preheat oven to 200°C.
Grease 12 (80ml) rectangular or oval friand pans*, stand on oven tray.
Combine butter, almond meal, egg whites, sugar and flour in medium bowl; stir until just combined.
Divide mixture among prepared pans; scatter with berries.
Bake in oven about 25 minutes; stand in pans 5 min, turn onto wire rack to cool.
Serve dusted with sifted icing sugar.

* Muffin pans can be used. Baking time may need to be adjusted depending on size of pans.

Salmon Patties

Serves 4 (generously)

4 (about 800g) sebago potatoes, peeled, coarsely chopped
2 (about 500g) large salmon fillets, cut into 1cm pieces
1 teaspoon finely grated lemon rind
2 tablespoons coarsely chopped dill
6 green onions, trimmed, thinly sliced
1/2 cup (75g) plain flour
3 eggs, lightly whisked
1 1/2 cups (135g) packaged breadcrumbs
Vegetable oil, to shallow-fry
1/2 cup (125g) mayonnaise
1 tablespoon lemon juice
2 tablespoons coarsely chopped capers
4 small gherkins, finely chopped
Mixed salad leaves, to serve

1. Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and bring to a simmer. Cook for 10 minutes or until tender. Drain well. Use a fork to coarsely mash. Set aside for 10 minutes to cool slightly.

2. Add the salmon, lemon rind, half the dill, half the green onions and 1 egg and stir to combine. Season with salt and pepper. Divide mixture into 8 even portions and shape into 6cm discs.

3. Place the flour, remaining eggs and breadcrumbs in separate bowls. Dip a salmon cake into the flour to lightly dust. Dip in the egg then roll in breadcrumbs to coat. Place on a plate. Repeat with remaining salmon cakes.

4. Heat the oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.

5. Meanwhile, combine the mayonnaise, lemon juice, capers, gherkins, remaining dill and green onions in a small bowl.

6. Divide salmon cakes among serving plates. Top with mayonnaise mixture. Serve immediately with mixed salad leaves.

Chocolate, Raspberry and Marshmallow Brownies

Serves 12

130g butter

2 eggs

1 cup castor sugar

1 cup plain flour

½ cup cocoa

1/3 cup fresh raspberries 

1/3 cup mini marshmallows 

Preheat oven to 180°C.

Grease 20cm square cake pan & line with baking paper.

Place butter, sugar & cocoa in saucepan over low heat & stir until butter has melted.

Transfer to mixing bowl.

Add eggs to mixture & whisk to combine.

Sift in flour & combine with wooden spoon.

Add in marshmallows & berries & combine.

Pour mixture into pan & bake for 30 min or until centre is just set.

Take pan out of oven & let it stand to cool for 5 min.

Once cool, cut brownies into squares & serve with a scoop of vanilla ice cream or whipped cream.

Tip: Generally speaking, there are two types of brownies: cake-like brownies and fudge brownies. If you can't resist a gooey fudge brownie, try replacing cocoa with chocolate pieces. For somewhere in between the two, why not add chocolate chips to your brownies, along with cocoa? You'll have pockets of oozing, melting deliciousness! And remember to always store leftovers in an airtight container.

Peanut Butter Cookies

Easiest cookies ever, and gluten free for those who need it, but also burn easily so take care!

Makes 24

1 cup peanut butter, smooth or crunchy, your choice
1 cup caster sugar
1 egg, lightly beaten

Preheat oven to 180°C.
Mix all ingredients in a bowl.
Place teaspoonfuls of mixture on lined baking trays.
Flatten slightly with a fork.
Bake for 8 minutes or until lightly browned at the edges.
Cool on a rack.
Enjoy!