Ingredients (serves 4)
1/2 cup plain flour
2 1/2 cups fresh white breadcrumbs
1 tablespoon lemon pepper (see note)
700g whiting fillets (see note), bones and skin removed
2 tablespoons olive oil
40g butter, chopped
4 hot dog buns, split, toasted
80g baby rocket
1/2 cup tartare sauce
oven-baked chips and lemon wedges, to serve
Preheat oven to 150°C. Place flour on a plate. Lightly beat eggs in a shallow bowl. Combine breadcrumbs and lemon pepper on a plate.
Coat fish, 1 fillet at a time, in flour. Dip into egg, followed by breadcrumb mixture, gently pressing crumbs on with your fingertips. Transfer to a large plate.
Heat oil and butter in a large, non-stick frying pan over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Transfer to a baking tray. Keep warm.
Top hot dog bun bases with rocket, fish fillets, tartare sauce and bun tops. Serve with chips and lemon wedges.
You can find lemon pepper in the spice aisle of your supermarket. You could replace the whiting with any firm white fish, such as ling.
Ingredients (serves 10)
12 small white par-baked bread rolls, halved
2 x 50g sachets tomato and herb pizza sauce
1 cup reduced-fat pizza cheese
225g can pineapple pieces in natural juice, drained, chopped
2 sticks cabanossi, sliced
1 small green capsicum, finely chopped
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Spread cut side of each roll with pizza sauce. Place on prepared trays.
Sprinkle rolls with 1/3 cup cheese. Top with pineapple, cabanossi and capsicum. Sprinkle with remaining cheese.
Bake for 10 minutes or until cheese is melted and golden. Serve.
Kids will go ‘flat out’ making these fantastic quick and easy chicken pancakes.
3/4 cup plain flour
1/4 teaspoon salt
1 cup milk
Olive oil cooking spray
1/2 cup tomato passata sauce
1/3 cup grated tasty cheese
170g button mushrooms, quartered
1 garlic clove, crushed
1 green onion, sliced
2 cups chopped cooked chicken
1 tablespoon chopped fresh flat-leaf parsley leaves
1 cup (200g) fresh ricotta cheese, crumbled
Process flour, salt, milk and eggs until smooth. Cover. Set aside for 20 minutes.
Spray an 18cm (base) non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 30 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 pancakes.
Make filling Melt butter in a frying pan over medium-high heat. Add mushrooms, garlic and onion. Cook, stirring, for 2 minutes or until mushrooms are tender. Transfer to a bowl. Cool for 10 minutes. Stir in chicken, parsley and ricotta.
Preheat oven to 200°C/ 180°C fan-forced. Place 1 pancake on a plate. Top with 1/4 cup filling. Roll up to enclose. Place in a greased 8cm-deep, 20cm x 30cm ovenproof dish. Repeat with remaining pancakes and filling. Top with passata and cheese. Cover dish with foil. Bake for 20 minutes or until heated through. Remove foil. Bake for 5 minutes or until cheese is golden. Serve.
To freeze: Cover dish (omit cheese) with plastic wrap then foil. Freeze for up to 2 months.
To thaw: Thaw in fridge.
To reheat: Preheat oven to 200C/180C fan-forced. Top with cheese. Bake for 15 minutes or until heated through.
2 packets butter cake mix
4 icecream cones
1 quantity Fluffy Frosting (3 egg white quantity)
1 empty matchbox
assorted sweets (as shown)
1 icecream wafer
Make cakes together according to directions on packet, spoon one quarter of combined mixture into greased 25cm x 8cm (10in x 3m) bar tin, spoon remaining mixture into greased deep 20cm (8in) square cake tin, bake in moderate oven 30 minutes for bar cake, 1 hour for square cake or until cooked when tested. Turn on to wire rack to cool. If necessary, trim tops of cakes to give flat surfaces.
Place square cake on prepared board; cut bar cake into four equal pieces, position one piece on each corner of square cake, place an upside-down icecream cone in each corner. Cover cake and cones completely with Fluffy Frosting. Remove striker sides from matchbox cover, press one end lightly into frosti ng to form brick pattern. Decorate cake with assorted sweets, icecream wafer represents door, squares of soft fondant sweets on toothpicks represent flags on turrets.
2 packets butter cake mix
1 quantity Vienna Cream
250g (8oz) coconut
pink food colouring
green food colouring
6 Flake chocolates
small wooden skewers
Make cakes according to directions on packet, pour into greased deep 23cm (9in) square cake tin, bake in moderate oven 75 min or until cooked when tested. Turn on to wire rack to cool.
Cut cake in half vertically, trim one half to form roof, cut out chimney and tree from trimmings, assemble cake on prepared board. Cover house with Vienna Cream. Tint 1.5 cups coconut with a few drops pink food colouring, tint remaining coconut green. Coat walls with pink coconut. Make windows. gutters and doors out of small sweets and licorice strips.Cut Flakes into various lengths, place on roof, leaving a small space for window, fill in window with small sweets. Ice chimney with Vienna Cream, coat in Flake crumbs, place on side of house. secure with small wooden skewers. Ice tree with Vienna Cream, coat in green coconut, position near front door. Small sweets and jubes represent flowers: spread remaining greentinted coconut around house, small round sweets represent garden path.
Prawn and Courgette Tagliatelli
Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 2
Here’s another simple and delicious pasta meal that takes almost no time to prepare, this time featuring the humble prawn as the star ingredient.
3 tablespoons of olive oil
40g butter, cubed
120g prawns (king prawns are best: big and chunky is good!)
200g courgettes, either chopped or grated
2 cloves of garlic, crushed or finely chopped
The finely grated rind of a small lemon (unwaxed)
I red chilli (fresh), deseeded and finely chopped
200g dried tagliatelli
Salt and pepper
Cook the pasta as normal, in some lightly salted boiling water, till al dente.
While the pasta cooks, heat the oil in a large heavy based frying pan on a medium to high heat, adding the prawns, garlic, chilli and lemon rind when it’s hot. Season lightly and cook for a couple of minutes, till the prawns lose their translucent quality and turn a nice opaque pink.
Add the butter and courgettes, season and stir, cooking for about a minute, or two at the most. By now your pasta should be done, so drain off the cooking liquid.
Toss the pasta into the frying pan, and stir it all up, combining all the beautiful ingredients. Sniff and savour the briny smell of the sea and the pungent aromas of chilli and garlic!
OLD WOMAN WHO LIVED
IN A SHOE
3 packets butter cake mix
1 wooden skewer
1 1/2 quantities chocolate
ice cream waters
licorice all sorts
assorted sweets (as shown)
1 board 38cm (15in) square
Make cakes according to directions on packet, spoon one third into greased 2 litre (8 cup) pudding basin, spoon remainder of mixture evenly into two greased 23cm x 12cm (9in x 5in) loaf tins, bake in moderate oven 55 to 60 minutes for pudding basin, 50 minutes for loaf tins or until cooked when tested. Turn cakes on to wire rack to cool.
Cut 5mm (1/4in) slice off one end of pudding basin cake (cut-off piece forms heel of shoe, the rest forms toe), stand loaf cakes upright behind toe, as shown; if necessary, trim sides and tops of loaf cakes to make them even. Place heel in position, stick a long wooden skewer through heel to toe to hold pieces in position. Cut a curve in top end of cake directly behind toe, as shown, to form shoe opening. Cut a curve out of base of same cake, as shown, to form arch of shoe.
Cover cake completely with Vienna Cream, place ice cream wafers on top of cake to form roof. Cut licorice all- sorts in half lengthwise, place narrow strips licorice across centres, press all sorts around cake to form windows. Cut shutters from ice cream wafers, place on either side of windows. Make door from small sweets, path from chocolate-coated sultanas. Life- savers represent eyelets; join with licorice strips to make laces, press licorice bow above laces. For flowers, press toothpicks into round jubes, then press coloured soft sweets on other ends. Back window is made with ice cream wafers and small sweets.