Ingredients
275g jar mixed chargrilled vegetables, drained and chopped.
2 tablespoons black olives, chopped.
750g low-fat ricotta.
1/3 cup parmesan, grated.
Salt and pepper.
4-6 fresh lasagne sheets.
700ml tomato passata.
1/2 cup basil leaves.
2 cups low-fat mozarella, grated.

Method
Preheat oven to 170°C.
Lightly spray a rectangular (8 cup capacity) baking dish with oil.
In a large bowl, combine the chargrilled vegetables, olives, ricotta and parmesan and season with salt and pepper.
Place a lasagne sheet on a board.
Cut in half length ways, and trim to fit the baking dish if necessary.
Place 1/2 cup of the ricotta mixture on the long side of the lasagne sheet, then roll up to envelope the mixture in a tube.
Repeat the process with remaining lasagne sheets and ricotta mixture to make 6-8 tubes.
Pour half the tomato passata over the base of the dish.
Top with the cannelloni tubes, arranging them tightly in a single layer.
Spoon the remaining tomato passata over the cannelloni.
Sprinkle the mozarella and basil leaves over the top and bake for 25 minutes.

Serving
Serve with a simple salad.

Ingredients
125 grams fresh baby corn, sliced thinly length ways.
150 grams snow peas, trimmed, sliced thinly length ways.
1/2 small cabbage, shredded.
1 red onion, halved, sliced thinly.
2 teaspoons lemon rind, grated finely.
1/2 cup lemon juice.
1/4 cup olive oil.
1/2 cup fresh coriander leaves, chopped.
1 teaspoon dijon mustard.

Method
In a bowl, place snow peas and corn and cover with boiling water. Allow to stand for 5 minutes.
Drain and rinse under cold water.
Transfer to a salad bowl and add cabbage and onion.
Add lemon rind, lemon juice, oil, coriander and mustard to a small jug and whisk to combine.

Serving
Pour dressing over salad and toss to combine. Serve.

Ingredients
2 oranges, peeled and pith removed, sliced into rounds.
3 oranges, juiced.
1 lettuce, leaves roughly torn (iceberg or cos).
1 avocado, diced.
1/2 cup kalamata olives.
200 grams feta cheese, crumbled.
1/2 cup olive oil.
1/3 cup white wine vinegar.
1 tablespoon caster sugar.
1 red onion, diced finely.

Method
Place lettuce into a large salad bowl and add orange slices.
Randomly scatter feta, olives and avocado over the top.
To a small jug, add 2/3 cup orange juice, oil, vinegar and sugar. Whisk to combine, until sugar has dissolved.
Add onion and season with salt and pepper, then whisk again until thoroughly combined.
Pour dressing over salad and serve.

Serving
This salad is delicious with chicken, pork or lamb.

Ingredients
1 iceberg lettuce, halved crossways, and each half into 8 wedges.
1 cup whole-egg mayonnaise. Why not try our tangy mayonnaise recipe?
2 large lemons, juiced.
2 teaspoons sweet chili sauce.
1/2 green capsicum, diced finely.
1/4 cup green olives, chopped.
4 gherkins, diced finely.
2 tablespoons chives, chopped finely.
1 hard-boiled egg, grated.

Method
Place lettuce wedges onto a serving plate. Cover and refrigerate until ready to serve.
Combine mayonnaise, 1/2 cup lemon juice, sweet chili sauce, capsicum, olives, gherkins and chives in a bowl.
Season with salt and pepper and stir until well mixed.

Serving
Spoon dressing over lettuce wedges and sprinkle with egg. Serve.

Ingredients
300 gram packet mini panini, cut in half horizontally.
1 garlic clove, peeled.
Olive oil spray.
2 x 250 gram punnet cherry tomatoes, quartered.
few drops of white balsamic vinegar.
1/3 cup fresh basil finely chopped.

Method
Spray the crust sides of the panini with oil.
Toast the panini under a grill until golden.
Lightly rub with garlic clove.
In a bowl combine the tomatoes with the vinegar and basil.
Season to taste.
Spoon the mixture onto the toasted panini.

Serving
Best served within 15 minutes.

Ingredients
2 tablespoons olive oil.
1 red onion, chopped finely.
2 cloves garlic, crushed.
1 red capsicum, chopped finely.
1 corn cob, kernels removed.
1 teaspoon ground coriander.
1 teaspoon ground cumin.
1/4 teaspoon hot chili powder.
400 gram can red kidney beans, drained and rinsed.
230 gram packet corn chips.
2 cups tasty cheese.
1/4 lettuce, shredded (iceberg or cos).
2 medium tomatoes, diced.
1 small cucumber, diced.

Method
Place a frying pan over medium heat and add oil.
Once to temperature, add onion, capsicum, and garlic.
cook for 5 minutes, until capsicum is just tender.
Add corn, coriander, cumin, chili and red kidney beans.
Reduce heat to low, and cook for a further 5 minutes. Corn should be tender.
Remove from heat, cover and put to one side.
Preheat grill to a high heat.
On two baking trays lined with baking paper, arrange corn chips in for stacks.
Sprinkle each stack with cheese and place under grill until cheese has melted.
Remove to plates.

Serving
Top each stack with bean mixture, lettuce, cucumber and tomato.

Ingredients
2 tablespoons balsamic vinegar.
1/4 cup extra-virgin olive oil.
1 cup plain flour.
1/2 teaspoon freshly grated nutmeg.
1 teaspoon smoked paprika.
1 cup sparkling mineral water.
1 egg, lightly beaten.
3 cobs corn, kernels removed.
4 green onions, chopped finely.
2 tablespoons dill leaves, chopped finely.
2 tablespoons mint leaves, chopped.
1 small red capsicum, finely diced.
1 long red chili, deseeded, chopped finely.
20 grams butter.
Vegetable oil.
Rocket leaves, and toasted sourdough bread, to serve.

Method
Preheat over to 150 C.
Line a baking tray with paper towel. Place a wire rack on top.
Combine vinegar and olive oil in a small jug. Season with salt and pepper.
Into a bowl, sift flour, nutmeg and paprika. Season with salt and pepper.
Make a well in the centre.
Add mineral water and egg.
Whisk until a smooth batter forms.
Add corn, onions, dill, mint, capsicum and chili.
Mix through gently to combine.
In a large non-stick pan, add butter and enough vegetable oil to cover the base.
Place over medium heat.
When to temperature, spoon mixture into pan. Fritters should be 1/4 cup of mixture each, so 3 fritters can be cooked at a time.
Cook for 4 to 5 minutes on each side, or until golden and cooked through.
Transfer to wire rack prepared earlier.
Keep cooked fritters warm in oven while cooking remaining fritters.

Serving
Place fritters on plates, topped with rocket leaves.
Drizzle with dressing and bread.

Ingredients
1 bunch baby bok choy, base trimmed, washed & leaves and stems separated (chop stem & keep separate).
1 bunch choy sum, base trimmed, washed & leaves and stems separated (chop stem & keep separate).
1 bunch gai lum, base trimmed, washed & leaves and stems separated (chop stem & keep separate).
1 bunch broccolini, base trimmed & cut into thirds.
2 tablespoons sesame seeds.
1 tablespoon peanut oil.
4 cloves garlic, crushed.
3cm piece ginger, peeled & grated.
1 tablespoon soy sauce.
1 tablespoon honey.

Method
Dry-fry sesame seeds in wok over high heat, stirring consistently, until showing co lour.
Remove to a plate.
Re-heat wok until hot and add the oil.
Add only the stems of the asian greens and all of the broccolini.
Add the garlic and cook for 1 minute.
Add the ginger, soy, honey and the remaining leaves.
This will require only 1-2 minutes of cooking – just until the leaves start to wilt.
Stir through the sesame seeds and serve immediately.

Serving
This dish is a good accompaniment to Steamed Rice and a Green Chicken Curry.

Ingredients
400 grams tinned brown lentils, drained.
2 cups grated tasty cheese.
1 large brown onion, finely diced.
1 clove garlic, crushed.
60 grams mushrooms, sliced.
1 cup dried bread crumbs.
1 egg, beaten.
1/4 cup pouring cream.
1/2 teaspoon ground cloves.
1/2 cup fresh chopped flat leaf parsley.
40 grams chopped butter.

Method
Preheat oven to 180C.
Grease and line a loaf tin.
Combine all ingredients (using only half the parsley) in a bowl and mix well to combine.
Press into the loaf tin.
Dot with the butter and bake for 45-50 minutes, or until top is browned and firm to the touch.
Sprinkle with remaining parsley and allow to stand in the pan for 10 minutes.

Serving
Slice while hot, use as you would meatloaf with your favourite vegetables or salad.

Ingredients
Pastry
1 cup of plain flour.
1 cup whole meal flour.
200 grams chopped butter, chilled.
Filling
30 grams butter.
1 large brown onion, finely diced.
1 bunch english spinach, washed, dried and stalks removed. Shred leaves.
100 grams crumbled feta.
250 grams cottage cheese.
250 grams pre cooked quick brown rice.
30 eggs, beaten.
2 tablespoons fresh chopped chives.
Salt and pepper to season.

Method
Pastry
Combine flours and chilled butter in a food processor. Process until mixture resembles bread crumbs.
Add 2 tablespoons of cold water and process until dough comes together.
Turn out onto a floured surface and knead until smooth, 4-5 minutes.
Set aside 1/3 of the dough, wrapping it in cling wrap and refrigerating until needed.
Roll out remaining dough between 2 sheets of waxed paper until you have about a 30cm round.
Grease a 4-5 cup capacity baking dish.
Cut dough and use to line this dish.
Refrigerate until firm, about 30 minutes.
Filling
Preheat oven to 200C.
Melt the butter in a non stick pan over medium heat.
Add the onion and cook for 4-5 minutes, or until soft.
Add spinach and stir until wilted.
Remove from pan and allow to cool.
In a mixing bowl, combine the feta, cottage cheese and eggs, stirring to combine.
Add the rice and onion and spinach mix.
Season generously with salt and pepper.
Spoon mix into pie shell.
Roll out reserved third of pastry to form the pie lid.
Place over filled pie and pinch or crimp edge to form a seal.
Cut 2 vent holes into pie lid.
Bake for 10 minutes at 200C, then reduce oven to 180C and bake for a further 60 minutes.
Pie is ready when pastry is golden and crisp.