Vegetable fritters

INGREDIENTS:

• 500g packet mixed frozen vegetables
• 1/3 cup self-raising flour
• 3 eggs, lightly beaten
• 1/3 cup grated reduced-fat tasty cheese
• 1 1/2 tablespoons olive oil

SPINACH SALAD

• 250g cherry tomatoes, halved
• 2 Lebanese cucumbers, halved lengthways, sliced
• 1 medium red capsicum, thinly sliced
• 1 medium green capsicum, thinly sliced
• 100g snow peas, trimmed, thinly sliced
• 80g baby spinach

INSTRUCTIONS:

• Step 1
  Place mixed vegetables in a large, shallow, microwave-safe dish. Cover with plastic wrap. Microwave on high (100%) for 2 minutes. Drain. Transfer to a plate lined with paper towel.
• Step 2
  Combine vegetables, flour and egg in a large bowl. Stir in cheese.
• Step 3
  Heat half the oil in a large frying pan over medium heat. Add 1/3 cup vegetable mixture to pan. Repeat to make 4 more fritters. Cook for 4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining oil and vegetable mixture.
• Step 4
  Make spinach salad: Combine tomato, cucumber, capsicum, snow peas and spinach in a bowl. Serve with fritters.

Chicken enchiladas

INGREDIENTS:

• 2 chicken breast fillets, poached and shredded
• 2 shallots, finely chopped
• 2 cups (160g) grated cheddar cheese
• Salt & freshly ground pepper
• 1/4 cup peanut oil
• 8 (13-14cm) corn tortillas
• 1 x 400g can whole peeled tomatoes
• 1/4 cup coriander leaves
• 1 large green chilli
• 1 garlic clove, crushed
• 1 tablespoon pouring cream

INSTRUCTIONS:

• Step 1
  Preheat oven to 190°C. Combine chicken with shallots, half the cheese and season with salt and pepper.
• Step 2
  Heat oil in a small frying pan over a medium heat. Cook tortillas for 5 seconds on each side or until golden. Drain on paper towel. Divide chicken mixture between the tortillas and roll up tightly. Place seam side down in a 19cm x 27cm ovenproof dish.
• Step 3
  Place tomatoes, coriander leaves, chilli, garlic, cream into a food processor and process until smooth. Pour over enchiladas and sprinkle with remaining cheese. Bake for 20-25 minutes or until cheese is golden and sauce is bubbling. Place 2 enchiladas on each plate and serve with dishes of sour cream, avocado and Mexican salsa.

Honey chicken with pak choy

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 red onion, halved, thinly sliced lengthways
• 1 garlic clove, crushed
• 3 large single chicken breast fillets, coarsely chopped
• 2 teaspoons finely grated fresh ginger
• 60ml (1/4 cup) tamari (wheat-free soy sauce)
• 2 tablespoons oyster sauce
• 1 1/2 tablespoons honey
• 1 tablespoon sesame oil
• 2 x 250g pkts jasmine rice in 90 Seconds
• 3 bunches baby pak choy, quartered lengthways

INSTRUCTIONS:

• Step 1
  Heat the vegetable oil in a wok over high heat. Add the onion and garlic, and stir-fry for 1 minute. Add the chicken and ginger, and stir-fry for 1 minute.
• Step 2
  Add the tamari, oyster sauce, honey and sesame oil. Season with pepper. Stir-fry for 8 minutes or until chicken is cooked through.
• Step 3
  Meanwhile, heat the rice following packet directions.
• Step 4
  Place the pak choy in a heatproof bowl. Cover with boiling water. Drain.
• Step 5
  Divide the rice, pak choy and chicken among serving dishes. Serve.

Baked raisin and marsala cheesecake

INGREDIENTS:

• 95g (1/2 cup) raisins
• 60ml (1/4 cup) marsala
• 31/2 teaspoons low-fat dairy spread
• 100g 50% less fat butternut cookies (Paradise brand)
• 200g light spreadable cream cheese, at room temperature
• 200g sour extra light cream (Pauls brand)
• 80g (1/3 cup) caster sugar
• 1 teaspoon cornflour
• 1 egg, at room temperature
• 1 teaspoon ground nutmeg, to dust

INSTRUCTIONS:

• Step 1
  Combine raisins and 1 tablespoon of the marsala in a bowl. Cover with plastic wrap and set aside, stirring occasionally, for 1 hour to macerate. Drain.
• Step 2
  Preheat oven to 150°C. Grease a 20cm springform pan with 1/2 teaspoon margarine. Place cookies in bowl of food processor, process until finely crushed. Add remaining margarine and process to combine. Transfer to pan and use back of a spoon to press over base. Place in fridge until required.
• Step 3
  Use electric beater to beat cream cheese, sour cream, sugar and cornflour in medium bowl until creamy. Add egg and beat until combined. Pour into prepared pan and sprinkle with raisins. Bake in preheated oven for 1 hour or until just set in centre. Turn oven off, leave door slightly ajar and leave cheesecake in oven for 4 hours or overnight to cool completely.
• Step 4
  To serve, use a warm knife to cut the cheesecake into 8 wedges. Dust with the nutmeg. Serve remaining marsala separately to drizzle.

Fish with oven-baked chips

INGREDIENTS:

• 650g sebago potatoes, scrubbed, cut into 1cm chips
• Olive oil cooking spray
• vegetable oil, for shallow-frying
• 8 (750g) flathead fillets
• 1 egg, lightly beaten
• 3/4 cup panko breadcrumbs
• 1/2 cup aioli
• 100g mixed salad leaves, to serve

INSTRUCTIONS:

• Step 1
  Preheat oven to 220°C/200°C fan-forced. Cook potatoes in a medium saucepan of boiling, salted water for 8 to 10 minutes or until tender. Drain well. Place on a tray lined with paper towel. Set aside to cool completely.
• Step 2
  Place chips, in a single layer, on a large greased baking tray, spray with oil. Bake for 45 minutes or until golden and crisp. Season with salt.
• Step 3
  Meanwhile, heat oil in a large, deep frying pan over high heat. Dip fish into egg, then coat in breadcrumbs. Shallow-fry fish for 3 minutes or until crisp and golden. Drain on paper towel. Serve fish and chips with aioli and salad.

Pesto pasta with vegetable salsa

INGREDIENTS:

• 300g Barilla Penne Rigate
• Shaved parmesan, to serve

PESTO

• 1 cup (80g) basil leaves, loosely packed, roughly torn
• 5 tablespoons pine nuts, toasted
• 2 garlic cloves
• 1/4 cup grated parmesan
• 1/3 cup (80ml) olive oil

SALSA

• 1 carrot, peeled
• 1 yellow capsicum
• 1 red capsicum
• 1 red onion
• 1 zucchini
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 tablespoon balsamic vinegar
• 1 teaspoon caster sugar

INSTRUCTIONS:

• Step 1
  To make the pesto, place the basil leaves, pine nuts, garlic and parmesan in a food processor. Process until just combined, then slowly add olive oil and continue to pulse for a further minute. Keep refrigerated until required.
• Step 2
  To make the salsa, finely dice all the vegetables. Heat oil in a frypan over medium heat and cook vegetables and garlic, stirring continuously, for 1-2 minutes or until the vegetables are just softened, but not coloured. Add vinegar and sugar, and season with salt and pepper.
• Step 3
  Cook pasta according to packet instructions until al dente, drain, then toss through pesto. Serve topped with salsa and shaved parmesan.

Blackberry breeze

INGREDIENTS:

• 2 x 150g punnets blackberries
• 500ml (2 cups) chilled lemonade
• 250ml (1 cup) chilled vodka
• 250ml (1 cup) chilled raspberry cranberry juice drink (Ocean Spray brand)
• Crushed ice, to serve
• Bought large feta-filled marinated green olives, to serve

INSTRUCTIONS:

• Step 1
  Place the blackberries in the bowl of a food processor or the jug of a blender and process until pureed. Strain through a fine sieve into a glass serving jug.
• Step 2
  Stir in lemonade, vodka, raspberry cranberry juice and ice until combined.
• Step 3
  Place olives in a serving bowl and serve with the blackberry breeze.

Mango smoothie

INGREDIENTS:

• 400g Creative Gourmet Mango Cheeks, thawed
• 100ml fresh lime juice
• 270ml canned coconut milk
• 1/4 cup (70g) thick Greek-style yoghurt
• 1 cup ice cubes

INSTRUCTIONS:

• Step 1
  Combine all ingredients in a blender and process until smooth. Pour into 2 tall glasses and serve immediately.

Tequila sunrise

INGREDIENTS:

• 1 cup crushed ice
• 125ml (1/2 cup) gold tequila
• 500ml (2 cups) chilled orange juice
• 1 1/2 tablespoons grenadine

INSTRUCTIONS:

• Step 1
  Divide the ice among serving glasses. Pour over the tequila and top with orange juice. Pour grenadine into the centre of each glass so it sinks to the bottom. Serve immediately.

Strawberry liqueur sorbet with strawberry salad

INGREDIENTS:

• 1 3/4 cups (370g) caster sugar
• 1 1/3 cups (330ml) water
• 3 punnets (750g) fresh strawberries, hulled, halved
• 300g pkt frozen strawberries, thawed
• 2 tablespoons icing sugar mixture
• 1/4 cup (60ml) strawberry liqueur

STRAWBERRY SALAD

• 2 punnets (500g) strawberries, hulled, thinly sliced
• 1 punnet (200g) blueberries
• 2 tablespoons icing sugar mixture
• 1/4 cup strawberry liqueur
• 1/4 cup mint leaves, finely shredded

INSTRUCTIONS:

• Step 1
  To make the strawberry liqueur sorbet: combine the sugar and water in a medium saucepan over medium heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Cook for a further 1 minute. Set aside to cool.
• Step 2
  Combine fresh and thawed strawberries in a large bowl. Stir in icing sugar and liqueur and set aside for 10 minutes to macerate. Transfer strawberry mixture to the bowl of a food processor and processor until smooth. Strain through a fine sieve and use the back of a spoon to push excess pulp. You should have about 900ml puree. Stir in cooled sugar syrup.
• Step 3
  Place mixture in a shallow metal tray. Cover with foil and place in the freezer for 6-8 hours or until firm. Use a metal spoon to break up sorbet and transfer to a food processor. Quickly process frozen mixture in 2 batches until smooth. Place in an airtight container and place in the freezer for 2-3 hours or until firm. Makes about 1.2 litres sorbet
• Step 4
  To make the strawberry salad: combine the strawberries, blueberries, icing sugar mixture, strawberry liqueur and mint in a medium bowl. Cover with plastic wrap and place in the fridge. Serve strawberry salad with scoops of sorbet.

Coconut fruit salad

INGREDIENTS:

• 1 pineapple, cored, cut into thick rings
• 2 mangoes, peeled, cut into wedges
• 2 bananas, sliced
• 2 large passionfruit
• 1/4 cup Malibu liqueur (see note)
• 300ml thickened cream
• 1/4 cup grated palm sugar or brown sugar
• 2 tablespoons shredded coconut, toasted

INSTRUCTIONS:

• Step 1
  Cut pineapple rings into wedges. Place in a bowl. Add mango, banana, 1/3 cup passionfruit pulp and Malibu. Stir gently until combined. Cover and refrigerate for 1 hour.
• Step 2
  Using an electric mixer, beat cream until thick. Add sugar. Beat until thick again.
• Step 3
  Sprinkle coconut over fruit salad. Drizzle over remaining passionfruit. Serve with sugared cream.