Pancake Piggies

Ingredients 
Serves: 3 

• 3/4 cup (190g) milk
• 2 tablespoons white vinegar
• 1 cup (125g) plain flour
• 2 tablespoons caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon bicarb soda

• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons melted butter
• cooking oil spray or butter for frying
• 12 blueberries
• 3 half orange slices

• Directions
  Preparation:15min  ›  Cook:15min  ›  Extra time:5min resting  ›  Ready in 35min 

  1. Mix milk and vinegar in a bowl and let stand for 5 minutes so that the milk goes sour.
  2. Mix flour, sugar, baking powder, bicarb soda and salt in a bowl.
  3. Mix together egg, butter, and soured milk, then beat in flour mixture until lump-free.
  4. Heat a large frying pan over medium heat and spray with cooking oil spray (or butter). Pour portions of the batter into the pan and make 4 large pancakes (about 15cm diameter) and 4 small pancakes (about 8cm in diameter). When bubbles form on the top of the pancakes, flip them over and cook on the other side.
  5. Set 3 of the large pancakes on 3 large plates. Cut the small pancakes in half and place them as pig's ears next to the large pancakes. Cut around a small glass to make three snouts from the remaining large pancakes. Place 2 blueberries on each as eyes and two more for nostrils. Place half a slice of orange on the tongue.

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Spicy chicken pasta salad

Spicy chicken pasta salad

Ingredients 
Serves: 8 

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• 500g fusilli pasta
• 275ml tomato juice
• 1½ tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1½ teaspoons chili powder
• 3/4 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

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• 60g freshly grated Parmesan cheese
• 90g corn kernels, cooked
• handful chopped fresh coriander
• ½ bunch spring onions, chopped
• ½ red capsicum, diced
• ½ green capsicum, diced
• 1 skinless, boneless chicken breast fillet, poached and diced

• Directions
  Preparation:30min  ›  Cook:10min  ›  Extra time:10hours chilling  ›  Ready in:10hours40min 

  1. Cook pasta according to packet instructions; drain.
  2. Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.
  3. Combine the Parmesan, corn, coriander, spring onions, red capsicum, green capsicum and diced chicken breast. Toss with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.

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Eggplant & Bean Casserole

                                      

Eggplant & Bean Casserole

Ingredients :

• 1 1/2 cups roasted red capsicums
• 4 medium eggplants (1.2 kg total)
• Salt
• 1/3 cup olive oil
• 2 large onions, finely sliced
• 4 cloves garlic, crushed

• 3 400g cans Italian plum tomatoes
• 1 bunch fresh sage, chopped
• 1 teaspoon fresh thyme leaves
• 2 cups cooked kidney beans
• 2 cups cooked chickpeas
• 8 sprigs fresh flat-leaf parsley

• Directions :
  Preparation:45min  ›  Cook:1hour25min  ›  Ready in:2hours10min 

  1. Roast 2-3 large red capsicums, or use bought roasted capsicums.
  2. Dice two of the eggplants and slice the other two. Salt lightly, if you wish, and put aside for 30 minutes.
  3. Warm half the olive oil in a large saucepan over medium heat and add the onion. Cook slowly for 5 to 10 minutes or until golden. Add the diced eggplant and crushed garlic to the onions and cook for 20 minutes until softened.
  4. Add the tomatoes and their juice to the pan, cover and cook for 20 minutes, then stir in the sage and thyme. Combine the kidney beans and chickpeas and add them to the tomato mixture. (Add a spoonful or two of vegetable stock or water if the mixture seems a little dry.)
  5. Rinse the sliced salted eggplant and pat dry. Lightly fry the slices in the remaining oil for 5 minutes or until golden.
  6. Preheat the oven to 180°C. Place a layer of the bean and tomato mixture in a large shallow casserole dish. Cover with a layer of the eggplant slices and a few strips of capsicum. Add another layer of beans then cover with alternate slices of eggplant and capsicum. Bake for 30 minutes, then stand the casserole for 5 minutes before serving garnished with the flat-leaf parsley.

  Cook's Tip

  Roasted Red Capsicums are easy to prepare at home with this recipe. You may omit the oil and garlic, if desired.

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Black-Eyed Bean Casserole

                                      

Black-Eyed Bean Casserole

Ingredients:

• 3/4 cup (135 g) dried black-eyed beans
• 2 tablespoons olive oil
• 2 large onions, coarsely chopped
• 2 large carrots, coarsely chopped
• 4 celery stalks, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 litre water

• 725 ml salt-reduced vegetable stock
• 250 g potatoes, peeled and cubed
• 250 g turnips, peeled and cubed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• good pinch of freshly ground black pepper

• Directions:
  Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 

  1. Place the beans in a large bowl and cover generously with cold water. Cover the bowl with a plate and leave to soak for at least 8 hours or overnight. Drain the beans.
  2. Heat the oil in a flameproof casserole dish or heavy-based saucepan and sauté the onions, carrots, celery and garlic for 5–8 minutes.
  3. Add the water and stock together with the beans, potatoes, turnips and herbs. Bring to the boil and boil for 10 minutes.
  4. Partly cover the casserole dish and simmer for 45 minutes or until the beans are tender. Uncover, season with the pepper and simmer for a further 10 minutes. Serve hot.

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Warm Capsicum, Mushroom and Pasta Salad

                                     

Warm Capsicum, Mushroom and Pasta Salad

Ingredients 

• 250g angle hair spaghetti
• 150g shiitake mushrooms
• 1 red capsicum, thinly sliced
• 1/4 cup (60ml) rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon grated fresh ginger
• 1 tablespoon diced fresh parsley

• Directions
  Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Cook pasta in a large saucepan of boiling water.
  2. Meanwhile, clean, stem and slice mushrooms. Add mushrooms and red capsicum to the pasta during last 2 minutes of cooking. Drain.
  3. In a small bowl mix together vinegar, soy sauce, oil and ginger.
  4. Transfer pasta, mushrooms and capsicum to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.

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Capsicum and Olive Pasta Salad

                                      

Capsicum and Olive Pasta Salad

Ingredients 
Serves: 10 

• 500g spiral pasta
• 6 tablespoons onion flakes
• 2 cups (500ml) Italian salad dressing
• 2 cups cherry tomatoes, diced
• 1 green capsicum, chopped
• 1 red capsicum, diced
• 1/2 yellow capsicum, chopped
• 75g black olives, chopped

• Directions
  Preparation:20min  ›  Cook:15min  ›  Extra time:8hours chilling  ›  Ready in:8hours35min 

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. Whisk together the onion flakes and Italian dressing.
  3. In a salad bowl combine the pasta, cherry tomatoes, capsicums and olives. Pour dressing over salad; toss and refrigerate overnight.

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Thai Prawn and Capsicum Salad

                                        

Thai Prawn and Capsicum Salad

Ingredients 
Serves: 20 

• 300g angel hair pasta
• 3 cups grated Chinese cabbage
• 4 large carrots, grated
• 1 small green capsicum, chopped
• 1 small red capsicum, chopped
• 1 small yellow capsicum, chopped
• 1 bunch fresh coriander, chopped
• 1 bunch fresh spring onions, chopped
• 1/2 cup chopped peanuts
• 2 tablespoons toasted black sesame seeds
• 250g cooked prawns

• 1/4 cup peanut butter
• 2 tablespoons tahini
• 1/4 cup rice wine vinegar
• 1/4 cup sweet chilli sauce
• 5 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper

• Directions
  Preparation:1hour  ›  Cook:15min  ›  Ready in:1hour15min 

  1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow capsicums, 1/2 of the coriander, 1/2 of the onions and prawns.
  2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chilli sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining coriander, spring onions, peanuts and black sesame seeds.

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