Apricot and Chicken Meatballs Recipe

Apricot and Chicken Meatballs Recipe

Ingredients:
1 Egg, beaten
1 Onion, peeled and sliced
500g Tegel Fresh Chicken Premium Breasts, minced
2 Spring Onions, finely sliced
3/4 c Fresh White Breadcrumbs
2 tbsp Freshly Chopped Parsley
2 tsp Finely Grated Lemon Rind
1 tbsp Shredded Ginger
3 Sticks Celery, sliced
550g can Wattie's Just Add Sweet Apricot Simmer Sauce
1/4 c Chicken Stock, Wine or Water

Directions:
In a bowl, mix together the Tegel Fresh Chicken Premium Breast Mince, spring onions, breadcrumbs, parsley, lemon rind and egg, season with salt and pepper. Use wet hands to roll the mixture into walnut sized balls.

Heat a dash of oil in a deep lidded frying-pan and brown the meatballs. This is best done in 2 batches. Set aside.

Add an extra dash of oil to the pan, gently fry onion, ginger and celery until tender, but not brown. Add Wattie's Just Add Sweet Apricot Simmer Sauce and chicken stock with chicken meatballs, mix together, cover and simmer gently 15-20 minutes

Serve hot with plain boiled rice and seasonal steamed vegetables

Rancheros Pizza

Rancheros Pizza

Ingredients:
1 Large Pizza Base (about 28cm)
400g can Chilli Beans (mild or hot depending on taste)
2 Thick Slices of Ham, coarsely chopped
1½ c Grated Mozzarella
6 Eggs

Directions:
Preheat the oven to 220C.

Line a baking tray with baking paper.

Place the pizza base on the tray and cover with the chilli beans
(do not use all the juice as the base may become soggy).

Scatter over the ham and a third of the cheese.

Make 6 small hollows evenly spaced around pizza and break an
egg into each one.

Sprinkle over the remaining cheese and bake for about
20 minutes or until the cheese is melted and golden.

Cut into 6 wedges and serve hot.

Makes 1 large pizza, serves 6.

Smoked Salmon Pinwheel Sandwiches

Smoked Salmon Pinwheel Sandwiches

Ingredients:
150g Spreadable Cream Cheese
Finely rated zest of 1 small lemon
1 tbsp Dill, finely chopped (optional)
10 Slices White Sandwich Bread, crusts removed
1 handful Rocket Leaves
100g Smoked Salmon Pieces
Salt
Freshly Ground Pepper

Directions:
Combine the cream cheese, lemon zest and dill. Season to taste.

Spread the mixture generously over the bread, going right to the edges.

Take 2 slices of bread (cream cheese side up) and join by overlapping 5mm.

Do the same to the remaining slices until you have 5 rectangles.

With the shortest end facing you, cover the bread with a layer of rocket leaves, leaving 1cm at the top free of filling (this is where it will join when rolled up).

Place a thin, even layer of smoked salmon on top.

Roll up reasonably firmly then place seam side down. Wrap in plastic wrap and refrigerate.

To serve, trim the ends off the rolls and slice each one into 6 pieces. Arrange on a platter.

Cheddar Quesadilla Wedges

Cheddar Quesadilla Wedges

Ingredients:
8 Soft Flour Tortillas (320g packet)
400g Champagne Ham, sliced
150g Red Chargrilled Capsicum
150g Yellow Chargrilled Capsicum
150g Mature Cheddar Cheese, grated
1/2 Packet Baby Spinach Leaves
150g Sour Cream
1 tbsp Olive Oil

Directions:
Lay 4 of the tortillas on the bench. Arrange an equal amount of the ham and capsicums on each of the tortillas. Sprinkle with grated cheddar and top with a layer of spinach.

Heat a frypan that has been coated with a little olive oil.

Lightly toast the remaining 4 tortillas on both sides. Stack and wrap the warm tortillas in foil to keep warm.

Place a tortilla with topping in the lightly greased pan over a low heat and place a toasted tortilla on top.

Heat until the cheese melts and the tortilla is lightly browned underneath. Remove and keep warm. Repeat until all 4 are done.


Cut each quesadilla into 8 wedges and place on a serving plate.

Serve with sour cream.
Makes 32 wedges

Teriyaki Beef

Teriyaki Beef

Ingredients:
1/4 c Mirin
1 Clove Garlic, crushed
1 tsp Fresh Ginger, grated
500g Beef Steak
Cooked Rice
2 Spring Onions, finely sliced
1/4 c Soy Sauce
1 tbsp Oil
Directions:
Combine the mirin, soy sauce, garlic and ginger in a shallow, non-metal dish. Add the steak, turn to coat then cover and refrigerate for at least 30 minutes.

Heat the oil in a frying pan. Remove as much marinade as possible from the steak then add it to the hot pan and cook over medium heat for 2 minutes each side or until cooked to your liking. Remove steaks to a warm plate.

Add the remaining marinade to the pan and allow it to bubble for
a minute or so or until it has thickened to a thin sauce consistency.

To serve, slice the beef thinly. Place on a bed of rice, drizzle
with the sauce and top with the spring onion slices.

Serve immediately with a salad or stir-fried green vegetables.

Prosciutto - Wrapped Chicken Breasts

Prosciutto - Wrapped Chicken Breasts Ingredients:
6 Chicken Breasts, about 200g each
12 Basil Leaves, large
6 Thin Slices Prosciutto
Black Pepper, freshly ground
1-2 tbsp Olive Oil

Directions:
Preheat the oven to 200°C.
Remove any skin from the chicken breasts.

Place 2 basil leaves on top of each breast and wrap a slice of prosciutto around, overlapping it underneath.
Season with pepper.

Heat 1 tablespoon of the olive oil in a frying pan. Brown the chicken breasts in batches over medium high heat, adding more oil if necessary.

Transfer to an ovenproof dish and bake for 15 minutes or until the juices run clear when pierced with a skewer.

Slice the chicken breasts and serve immediately with couscous, Roasted Red Capsicums & Cherry Tomatoes.

Melon Ice Blocks

Melon Ice Blocks

Ingredients:
Bamboo Skewers
Watermelon
Rockmelon
Honeydew melon

Directions:
Scoop out balls of melon using a melon baller, removing as many seeds as possible.

Thread 4-5 balls on to each skewer.

Arrange the skewers on a tray lined with baking paper and freeze until solid.

For this recipe you can use just one type of melon, a mixture of different types of melon such as rock melon, honeydew and watermelon, or alternating balls of melon with grapes.

Roasted Tomatoes, Basil & Feta

Roasted Tomatoes, Basil & Feta

Ingredients:
16 small Vine Ripened Tomatoes(on the vine)
100g Signature Range Feta Cheese
1/2 tsp Lemon Rind, finely grated
1/2 tsp Basil leaves, finely shredded
1 tbsp Signature Range Balsamic Vinegar
Black Pepper, freshly ground

Directions:
Preheat the oven to 180degrees

Carefully slice the tops off the tomatoes making sure the stems remain attached. Remove the pulp with a teaspoon and discard.

Combine the feta, lemon rind, basil and a little black pepper. Stuff equal amounts of the filling into the tomatoes.

Place the tops back onto the tomatoes, insert toothpicks through the tops of the tomatoes to hold them together. Place on a non-stick baking tray.

Bake for 15-20 minutes or until feta starts to melt and skins soften.

Drizzle with balsamic vinegar just before serving.

Barbecued Peppers and Pineapple Salad

Barbecued Peppers and Pineapple Salad

Ingredients:
1 Ripe Pineapple
1 Green Capsicum
1 Red Capsicum
1 Yellow Capsicum
1 small Red Onion
1/2 c Coriander, chopped
3 tbsp Lime Juice
1-2 Chillies
1 tbsp Sugar, optional

Directions:
Peel the pineapple, halve lengthwaysand remove hard core. Cut each half lengthwise into quarters.

Quarter the peppers and remove the seeds.

Halve and seed the chillies.

Grill the pineapple, peppers and chillies, until charred on all sides. Chop into 3-4cm pieces. Place in a bowl and toss with the onion, coriander, lime juice and sugar.

Great served with barbecued pork or chicken.

Grilled Lamb Salad with Herbs

Grilled Lamb Salad with Herbs Ingredients:
4 Lamb Steaks, about 600g
130g Krispkut Mesclun Salad with Herbs
8 Cherry Tomatoes
8 Kalamata Olives
1/4 Yellow Capsicum seeded and thinly sliced
Krispkut Balsamic & Olive Oil Vinegrette
Spray Oil
2 tsp Mixed Dried Herbs
1 tsp Salt
Freshly Ground Black Pepper to taste

Directions:
Trim the lamb and snip the edges if required. This will prevent the lamb from curling during cooking. Spray with Oil

Combine tthe mixed herbs, salt and pepper and rub onto the lamb. Cover and refridgerate for at least 30 minutes.

Return to room temperature before cooking. Barbecue, grill or pan fry for 4-6 minutes each side, depending on thickness.

Combine salad greens, tomatoes, olives and yellow pepper in a salad bowl.

Thinly slice the lamb and toss with the salad and dressing.

Warm Beef Salad with Blackberries, Avocado & Brie

Warm Beef Salad with Blackberries, Avocado & Brie Ingredients:
1 c Blackberries, fresh or frozen
1 c Strawberries, fresh or frozen
1/2 Iceberg Lettuce
100g Signature Range Brie Cheese
400g Beef or Lamb Strips
1/2 Ripe Avocado(a good way to use up soft avocados)
Herbs to Garnish
1/4 C Olive Oil
1 level tbsp Honey

Directions:
Thaw the frozen blackberries on a plate in a single layer. Hull the strawberries.

Core the lettuce. Wash and dry the leaves. Arrange them on two serving plates. Peel, stone and slice the avocado and arrange on top of the lettuce with the peeled and sliced kiwifruit, blackberries, halved strawberries and herbs.

Dressing: In a food processor or blender blend: 1/2 ripe avocado,, 3tbsp balsamic vinegar, 1 level tsp honey.

Heat fry pan to medium hot. Sear the beef 1-2 minutes each side - do not overcook. Arrange the beef strips on top of the salad and drizzle the dressing.

Chilli Mushrooms

Chilli Mushrooms

Ingredients:
500g Meadows Swiss Brown Mushrooms or small Portabellos
2 tbsp Julienned Root Ginger
1 1/2 c Rice Vinegar or White Vinegar
1 Bay Leaf
3-4 Dried Chillies
1/2 tsp Salt
1/4 c Sugar
1/4 c Canola Oil
Directions:
Brush the mushrooms clean and place in a deep bowl with the chillies and ginger.

Combine the vinegar, bay leaf, salt and sugar in a saucepan and slowly bring to boiling point.

Remove from the heat and cool. Whisk in the oil.

Pour over the mushrooms. Marinate for at least 8 hours.
Stir occasionally.

Serve with drinks or as a starter with noodles and salad greens.

Rigatoni with Broccolini & Walnut Pesto

Rigatoni with Broccolini & Walnut Pesto

Ingredients:
1 Bunch of Broccolini
400g Rigatoni
1 Garlic Clove, crushed
4 tbsp Walnut Pieces
2 Spring Onions, finely sliced
1 c Cream
1/4 c Parmesan Cheese, grated
2 tbsp Olive Oil, & Extra Olive Oil to blend

Directions:
Trim the broccolini, blanch then coarsely chop.

Blend the walnuts and Parmesan with enough olive oil to make a paste (pesto).

Bring a large saucepan of salted water to the boil and cook the rigatoni until it is al dente. Drain.

Heat the extra olive oil in a frying pan over a low heat.
Add the spring onion and garlic and soften.

Add the pesto and cook for 2 minutes.
Add the cream.
Stir the sauce until it thickens slightly.

Add the rigatoni and broccolini. Cook, until heated.

Can be spiced with Tabasco or finely sliced chilli.

Mushroom French Bread Pudding

Mushroom French Bread Pudding
Ingredients:
250g Assorted Mushrooms, sliced
3 Garlic Cloves, crushed
1 tbsp Basil, chopped
1 tbsp Parsley, chopped
3/4 C Cream
1/2 Loaf French Bread, cut into 1cm slices
1/4 C Parmesan Cheese, grated
2 tbsp Olive Oil
Salt to taste
Pepper to taste
3/4 c Milk
4 Eggs

Directions:
Preheat the oven to 180°C.
Heat the oil in a pan and sauté the mushrooms, garlic, basil and parsley until the mushrooms are tender and browned. Season with salt and pepper.

Whisk the eggs, cream, milk, 2 tablespoons Parmesan, salt and pepper.

Grease an 18cm x 28cm baking dish.
Cover the base with half the mushrooms. Dip half the bread in the egg mixture then place over the mushrooms. Repeat the layers.

Sprinkle with the remaining Parmesan.

Bake for 25-30 minutes or until set.
Serve warm.

Crispy Chicken Livers

Crispy Chicken Livers

Ingredients:
400g Chicken Livers
1 Cup Japanese Panko crumbs
3/4 Cup Orange Juice
1 tsp Oregano
Salt to taste
Pepper to taste
2 tbsp Olive Oil
1/2 tsp each: Ground Cumin, Ginger
1/2 tsp Coriander
1 Egg, lightly beaten

Directions:
Wash the chicken livers then halve. Pat dry.

Place the crumbs in a shallow dish.
Season with oregano, salt and pepper.

Dip the livers in the beaten egg then in the breadcrumbs to coat.

Heat the oil in a large frying pan.

Pan-fry the livers for about 2 minutes each side, until they are just cooked in the centre.

Bring the remaining ingredients to the boil in a saucepan. Simmer until slightly reduced.

Serve the chicken livers – on a garlic potato mash if preferred – with the orange sauce.
Serves 6 as a starter or 4 as a main.

Red Wine Tamarillos with Coconut Rice

Red Wine Tamarillos with Coconut Rice

Ingredients:
1/2 c Cabernet Merlot, and water
6 Whole Cloves
8 Tamarillos, peeled but leave the stalks on
4 c Short Grain Rice
1 c Coconut Cream & 1 Cup Water
1/2 c Sugar & 2 tablespoons sugar, extra

Directions:
Combine the sugar, wine, water and cloves and bring to the boil. Simmer for 4 minutes, stirring to dissolve the sugar.

Place the tamarillos into the syrup and poach for 10-15 minutes. Cool and refrigerate.

Wash the rice then soak in cold water for 1 hour.

Bring the cup of water, coconut cream and extra sugar to the boil.

Drain the rice and slowly stir into the coconut cream mixture.

Bring to the boil, reduce the heat, cover and cook, until the rice is tender and most of the liquid has been absorbed.

Stir occasionally. Cool, then refrigerate. Serve with the tamarillos.

Berry Meringue Tower

Berry Meringue Tower Ingredients:
2 x 150g Pots Thick Strawberry yoghurt
28 Meringues (2 packets)
1-2 C Mixed Berries eg blueberries, raspberries, blackberries
2 C Strawberries
300ml Cream
1 tbsp Icing Sugar

Directions:
Beat the cream and icing sugar, until firm. Fold in the yoghurt. Chill for at least 30 minutes.

To assemble, make a round base of the meringues on a flat serving plate – use 13 meringues to form and the fill circle.

Liberally spoon the cream mixture over the top. Build the tower up by topping the cream with another seven meringues and more cream. Top with another five meringues then more cream and finish with three meringues. Decorate the sides and top with sliced strawberries and the mixed berries.

Chopsticks Chicken with Lime & Avocado Dressing

Chopsticks Chicken with Lime & Avocado Dressing Ingredients:
500g Chicken Breast s/less & b/less
Avocado Oil
Lime Juice
1 Avocado
1/4 C - 1/2 C Cream
Soy Sauce Light

Directions:
Soak 12 disposable chopsticks in warm water for 1 hour.

Cut the chicken into thin strips.

Take a set of chopsticks and open the pointed ends slightly.

Secure one end of a strip of chicken between the points and wind the remainder of the piece around the chopsticks.
Repeat with the remaining chicken and chopsticks.

Place in a pan. Combine the oil, lime juice and soy sauce and pour over the prepared chicken.

Marinate for 1 hour.

Meanwhile, place the avocado and extra lime juice in a food processor.
Mix until smooth.
Add enough cream to make a pouring consistency.

Grill the chicken 2-3 minutes each side.
Serve topped with the dressing as a starter or light meal.
Bake for about 20 minutes.
Makes 10.

Pork Schnitzels with Mexican Spices

Pork Schnitzels with Mexican Spices Ingredients:
2 tbsp Lime Juice
2 tbsp Coriander, chopped
500g Pork Schnitzels
2 tbsp Olive Oil + 1 extra tbsp
2 Garlic Cloves, crushed

Directions:
Make Mexican Seasoning:
1 tbsp each: ground chillies, cumin, coriander, oregano.
2 tsp each: salt & paprika
Combine all of these ingredients to make the Mexican seasoning.

Combine the olive oil, lime juice, coriander, garlic and 2tsp Mexican seasoning in a shallow dish.

Add the pork schnitzels and stir to coat evenly with the marinade.

Cover and refrigerate for 30 minutes.

Heat the extra olive oil in a frying pan. Add the schnitzels and cook for 3-4 minutes on each side or until they are golden
brown and cooked through.

Serve immediately with Mexican Rice.

Basil & Garlic Chicken Breast

Basil & Garlic Chicken Breast Ingredients:
1 Tbsp Greggs Garlic & Basil Paste
1 Slice Proscuitto, Pancetta or Streaky Bacon
1 Tbsp Pinenuts - Roasted & Ground
Parmesan Shavings
1 Chicken Breast

Directions:
Slice through centre of chicken breast horizontally (but not the whole way through, opening out to a large flat piece of chicken).

Fill with Gregg's Basil & Garlic Paste, shaved Parmesan, ground pinenuts and slice of proscuitto.

Fold chicken over and hold down with toothpick.

Place in foil envelope and bake for 30-40 minutes at 180°C.

Summer Red Curry Pork Kebabs

Summer Red Curry Pork Kebabs Ingredients:
2 Pork Fillets
3 tsp Greggs Red Curry Paste
2 tbsp Honey
1 tsp Greggs Crushed Ginger
Coloured Peppers
Red Onion
Zucchini
Skewers for Kebabs
2 tbsp Olive Oil
Directions:
Cut 2 pork fillets into bite sized pieces and marinate in 3 teaspoons of Gregg's red curry paste, 1 tablespoon of honey, 2 tablespoons olive oil and 1 teaspoon of crushed ginger. Alternate pieces of summer vegetables -coloured peppers, red onion and zucchini on pre-soaked skewers. Bbq or grill until meat is cooked and vegetables tender. Serve with cucumber, mint and yoghurt salsa.
Makes 12-14 skewers

Seafood Laksa Chowder

Seafood Laksa Chowder Ingredients:
1 tsp Crushed Ginger
1 lt Fish Stock
125g Fresh Fish
125g Surimi
125g Shrimps & 125g Fresh Mussels
A squirt of Garlic & Coriander Paste
3 tsp Laksa Paste
1 Stick of Celery
1 Onion
1 Carrot
1 tsp Crushed Garlic
1 lt Milk
3 tbsp Flour

Directions:
Sauté diced onion, celery and carrot.

Add crushed garlic, ginger and laksa paste.

Stir in flour and cook for 2 minutes, add hot liquid – fish stock or milk and stir until smooth and thickened.

Add your favourite seafood – fish, crabmeat, shrimps, mussel's etc.

Heat until seafood is cooked through.

Garnish with fresh coriander and cracked pepper or a swirl of Gregg's

Extra Virgin Olive Oil with Sun-dried Tomato & Corn Bread

Extra Virgin Olive Oil with Sun-dried Tomato & Corn Bread Ingredients:
1 c Coarse Yellow Cornmeal or Instant Polenta
1 tbsp Fresh or 1tsp Dried Rosemary, finely chopped
1 c Buttermilk
1 c Corn Kernels, drained
½ c Home Brand Sundried Tomatoes
2 tbsp Home Brand Olive Oil
1 c Self Raising Flour
½ tsp Salt
1 egg
½ c Milk

Directions:
Heat the oven to 200C.

Coat the bottom and sides of a 28cm ovenproof non stick pan with the oil.

Place in the oven to heat for at least 5 minutes.

Combine the cornmeal or polenta, flour, rosemary and salt in a bowl.
Beat together the egg, buttermilk and milk then carefully fold into the flour mixture along with the corn and sun dried tomatoes.

Remove the baking dish from the oven and pour in the batter.
Bake for 30 minutes until set and golden.
Cool on a wire rack.

Slice into wedges and serve with
Home Brand extra virgin olive oil for dipping and olives.

Hot Cakes

Hot Cakes Ingredients:
1/4 c Natural Yoghurt
1 Banana, Mashed
1 c Kelloggs Special K
1 Egg
2/3 c Milk
1 c Plain Flour
Butter, for cooking

Directions:
In a medium bowl, whisk together all the hotcake ingredients until smooth, place to one side.

Make Glaze:
In a medium saucepan, combine 1/2 Cup water & 1/2 Cup sugar and allow to boil.
Reduce by 1/3 and allow to cool slightly before adding strawberries.

Place a heavy base frying pan on medium-high heat. Melt butter to coat the bottom of pan and pour in 2 tbsp of the hotcake batter and allow to cook 1-2 minutes or until the hotcake bubbles burst.

Flip over and cook 1 minute on the other side.

remove from the pan and keep warm. Continue cooking the rest of the hot cakes.

Serve 3 hot cakes per plate and top with strawberry glaze.
Serve immediately.

CRUNCHY NUT Corn Flake Muffins

CRUNCHY NUT Corn Flake Muffins Ingredients:
1 c Kelloggs Crunchy Nut Corn Flakes
1 Egg, lightly beaten
2 c Plain Flour
2 tbsp Chocolate Chips
1tsp Vanilla Essence
1tbsp Baking Powder
1/4 tbsp Salt
1 c Milk
1/4 c Sugar
60g Butter ,melted & cooled

Directions:
Preheat oven 200 degrees

Sift flour, baking powder, salt & sugar in a large bowl.

Whisk melted butter, egg, vanilla essence & milk together.

Pour over the flour mixture & combine until ingredients are just moistened.

Batter should be lumpy.

Fold in Kelloggs Crunchy Nut Corn Flakes and choc chips.

Spoon into well greased muffin tins filling to approximatley 2/3 full.

Press topping lightly onto the top of each muffin.

Bake in preheated oven for 20-25 mins.

TOPPING:
2tbsp Slivered Almonds
1/2 C Kelloggs Crunchy Nut Corn flakes
2 tbsp Chocolate Chips, roughly chopped

Mix all ingredients together.

Kiwigold Choc Muffins

Kiwigold Choc Muffins Ingredients:
2 Golden Kiwifruit
1/3 c Chocolate Chips
1/3 c White Sugar
75 g Butter or Margarine
1/2 c Milk
1 Egg, lightly beaten
2 c Self Raising Flour

Directions:
Preheat the oven to 190°C. Lightly grease 10 muffin cups.

Place the chocolate chips, sugar and sifted flour in a bowl.

Combine the butter or margarine with the egg and milk.

Peel the kiwifruit and cut into 1cm dice.
Reserve a little for the top of the muffins.

Add the liquid ingredients and diced fruit to the dry ingredients and combine quickly, until just moistened.

Spoon into the muffin cups and dot with the reserved fruit.
Bake for about 20 minutes.
Makes 10.

Toddler's Muesli Muffins

Toddler's Muesli Muffins Ingredients:
150g Crunchy Peanut Butter
300mls Cream
I Medium Apple, peeled, grated
3 tbsp Canola Oil
Junior Muesli
5 tbsp Karicare Toddler 3 Milk Powder
1 tsp Cinnamon
3 tsp Baking Powder
1 Egg
1/2 c Brown Sugar
1 c White Flour

Directions:
Preheat oven to 200°C. Grease or spray muffin pans.

Measure muesli and milk powder into a bowl.

Sift in flour, brown sugar, baking powder and cinnamon.
Mix well.

Beat egg until frothy. Add water and oil.

Using a metal spoon, stir liquids and grated apple into dry ingredients.

Mix well but do not beat.

Spoon into greased muffin pans, filling generously.

Bake at 200°C, 14-15 minutes for mini muffins, 20 minutes for medium muffins.

Cool in pans a few minutes, then turn on to a wire rack.

Use fresh, or when cold, put into a plastic bag, extract air, seal with a twist tie then freeze. They thaw quickly.

Makes 24-26 mini muffins or 14-15 medium muffins

Coconut, White Chocolate and Passionfruit Sponge

Coconut, White Chocolate and Passionfruit Sponge Ingredients:
220g Caster Sugar
500ml Cream, whipped
2 c Toasted Long Strand Coconut
170g can Select Passionfruit Pulp
200g Select White Chocolate, shaved into thin shards with a potato peeler
6 Eggs, separated
1 c Flour, sifted

Directions:
Preheat the oven to 180°C

Paper and butter a 22cm diameter springform cake tin.

Beat the egg yolks and sugar until very thick, pale and creamy.
Beat the egg whites and fold them into the yolks and sugar.
Fold in the flour.

Pour into the tin and bake 30 minutes until well cooked or until a skewer inserted into the middle of the cake comes out clean.

Remove from the oven, cool completely, remove from the tin and cut the sponge through its equator into 3 equal layers.

Put the bottom layer onto a serving plate and spread ¼ of the cream on top.
Sprinkle ½ cup of coconut and 1/3 of the shaved chocolate over the cream. Drizzle ½ the passionfruit pulp evenly on top.

Place the middle layer of the sponge on top and press down gently. Spread another 1/4 of the cream over this second layer of sponge. Sprinkle another ½ cup of coconut and another 1/3 of the shaved chocolate over the cream. Drizzle the remaining passionfruit pulp evenly on top.

Place the top layer of sponge on top.
Spread the remaining cream evenly all over the sponge. Sprinkle the remaining coconut and chocolate over the cream.
Serve in wedges. Serves 6-8.

Blueberry Cheesecake Cupcakes with Cream Cheese Swirl

Blueberry Cheesecake Cupcakes with Cream Cheese Swirl Ingredients:
150g Cream Cheese
½ c, plus 2 tbsp Caster Sugar
1 ½ tsp Lemon Zest, finely grated
¾ c Blueberries, fresh or frozen
150g Butter, softened
2 Large Eggs, at room temperature
1 c Self Raising Flour
2 tbsp Milk, warmed for 10 seconds
1 ½ c Icing Sugar, sifted

Directions:
Preheat the oven to 180°C. Line a 12-hole muffin pan (or 36 mini muffin pans) with paper cases.

Place 100g butter, 50g cream cheese, caster sugar, eggs, 1tsp zest and flour into a food processor.
Process for about 10-15 seconds. Scrape down the sides of the bowl and process again briefly.

Pour in the warmed milk and pulse until combined.

Spoon the mixture evenly into the prepared pans.

Scatter over the blueberries.

Bake for 17 minutes (10 minutes for the minis) or until a skewer inserted into the centre comes out clean.

To make the icing, cream 50g butter and 100g cream cheese with an electric mixer until light and fluffy, about 2-3 minutes.
Using a low speed, mix in 1 1/2 cups icing sugar and 1/2 tsp zest.

Pipe or swirl the icing onto the cooled cupcakes.

Chocolate Rocky Road Cake

Chocolate Rocky Road Cake Ingredients:
2 tsp Baking Soda
250 g Crème Fraiche
1/2 c NESTLÉ Cooking Chocolate, roughly chopped+ 200g for icing
1/4 c Red Glacé Cherries, chopped
1/4 c Brazil Nuts, chopped
1/2 c Cream
1/2 c Marshmallows, quartered
1 1/2 c Icing Sugar
2 tbsp Golden Syrup
1 tsp Vanilla
1/2 c NESTLÉ Baking Cocoa
2 tbsp Baking Powder
1 c Sugar
125 g Butter
2 Eggs
1 1/2 c Milk
1 3/4 c Plain Flour

Directions:
To Prepare cakes.
Preheat oven to 180°C. Line the bases of two 20 cm round tins with baking paper.

Sift flour, cocoa, and baking powder into a large bowl; add sugar.

Melt butter and golden syrup together.

Whisk eggs and stir in milk, baking soda and vanilla.

Add melted butter mixture and milk mixture to dry ingredients.

Beat at medium speed with an electric mixer for 1 minute, or stir together until well combined.

Divide mixture between the two tins. Bake in preheated oven for 25 - 30 minutes or until a skewer comes out clean. Leave in tins on a rack for 5 minutes then turn out and remove lining paper.

While the cake is cooking, prepare the filling and icing.

To make filling, combine creem fraishe, icing sugar, 1/2 c cooking chocolate, marshmallows, cherries and nuts in a bowl. Set aside. To make icing, combine cooking chocolate and cream in heatproof bowl, place over simmering water, stir until melted and smooth. Alternatively place cooking chocolate and cream in a microwave-safe bowl. Microwave on medium, stirring every minute until melted and smooth. Refrigerate 30 minutes until thick.

When cakes are cold, sandwich them together with the filling. Spread the cooking chocolate and cream icing over the top and sides of cake. If desired, decorate with toasted slivered almonds

Blueberry Chocolate Cake

Blueberry Chocolate Cake Ingredients:
375g Jar Craig's Blueberry Jam
1 tsp Vanilla Essence
1/2 c Cocoa & 3/4 c Hot Water
3 Eggs
2 1/2 c Self Raising Flour
1 c Brown Sugar
250g Butter, softened

Directions:
Stir the cocoa and hot water together until smooth. Cool thoroughly.

Beat the butter, sugar and vanilla essence together until light and fluffy.

Beat in the eggs one at a time, beating well after each addition. Beat in half a cup of Craig's Blueberry Jam.

Sift in the self raising flour and pour in the cooled chocolate mixture. Fold together carefully.

Spread into a well-greased and floured 22cm-23cm ring cake tin.

Bake at 180oC for 40 minutes or until a skewer inserted comes out clean and the cake has shrunk from the sides of the cake tin.

Cool in the cake tin for 5 minutes before turning out on to a cake rack to cool.

When cool, split the cake in half or three layers horizontally and spread the cut layers with the remaining Craig's Blueberry Jam.

Join together. Dust with icing sugar or spread with the thick chocolate glaze.

Apple & Walnut Coffee Rolls

Apple & Walnut Coffee Rolls Ingredients:
1/2 c Walnuts, roughly chopped
1/2 tsp Cinnamon, ground
1 c Vitasoy Calci-Plus
2 small Apples (about 350g), peeled, cored, diced
1/2 c Brown Sugar
2 1/4 c Self Raising Flour
40g Butter plus 30g Butter (extra), chilled, chopped

Directions:
Preheat oven to 200°C. Line a baking tray with non-stick baking paper.

Heat butter in a large frypan until foaming.

Add the apples and walnuts and cook for 5 minutes or until apple softens.

Add the cinnamon and sugar and stir until sugar dissolves. Cook over medium-low heat for 2 minutes or until sugar caramelises.

Remove from heat and set aside to cool.

Place flour and butter in a large mixing bowl and use your fingers to rub in butter until mixture resembles fine breadcrumbs.

Make a well in the centre and add the Vitasoy Calci-Plus.

Use a round-bladed knife in a cutting action to mix to form a stiff dough, then use your hands to press the dough into a ball.

If dough is sticky, dust with a little flour.

Place dough on a lightly floured surface and use your hands to press it into a 20 x 30cm rectangle.

Spread the apple mixture over the dough, then quickly roll the dough up to enclose the filling.

Place the roll seam-side down on a chopping board and cut into 8 even pieces.

Place cut-side up on the prepared tray and bake for 20 minutes or until golden brown.

Set aside to cool, then transfer to a wire rack.

To make the icing.
Icing
1 tsp instant coffee
1 tbs hot water
1/2 cup (80g) icing sugar mixture

Combine the coffee and water, then quickly stir through the icing sugar mixture until smooth.

Use a teaspoon to drizzle icing over the rolls. Allow to set, then serve.

Coconut and Apricot Cake with Vanilla Apricots

Coconut and Apricot Cake with Vanilla Apricots Ingredients:
1 1/2 c Long Strand Coconut
Icing Sugar for dusting
5 Apricots, halved & 12 apricots for vanilla apricots
225g Signature Range Butter
1 1/4 c Flour
1 1/2 tsp Baking Powder
4 Eggs
250g Caster Sugar

Directions:
Preheat the oven to 175°C
Butter a 20cm diameter springform cake tin and paper the bottom of it.
Cream the butter and sugar and add the eggs, one at a time, beating well after each.
Stir in the flour, coconut and baking powder. Make sure they are mixed in well but don't beat the mixture.
Pour into the caketin and arrange the apricot halves on top.
Place in the oven and bake for 1 hour or until a skewer inserted into the middle of the cake comes out clean.
Remove from the oven, cool, then remove from the tin.
Dust the top with icing sugar.

Vanilla Apricots ingredients
12 apricots, halved and stoned
3/4 cup caster sugar
1 cup water
1 vanilla pod, split down the middle lengthways

Vanilla Apricots method
Put everything into a saucepan, bring to the boil and simmer 5 minutes until the sugar is dissolved and the apricots are tender but not disintergrating. Remove from the heat and cool.
Serve the cake warm or cold, in wedges, with some of the apricots on the side and a dollop of mascarpone if desired.

Classic Strawberry Shortcakes

Classic Strawberry Shortcakes Ingredients:
200ml Cream
1 c Signature Range Strawberry Jam
Zest of 1Lemon, finely grated
Icing sugar for dusting
1/2 c Sugar
1 tsp Cinnamon, ground
2 tbsp Baking Powder
125G Cold Butter, finely diced
Pinch Salt
1 Egg, beaten
2 1/2 c Flour

Directions:
500g Strawberries is required for this recipe - this is a seasonal product

Preheat the oven to 220°C.

Put flour, salt, sugar, cinnamon, zest and baking powder into a bowl. Mix well.

Add butter, rub into the dry ingredients with your fingertips so mixture resembles breadcrumbs.

Mix egg and cream, add to flour and butter mixture. Mix quickly but only long enough so everything comes together in a ball. The dough will be soft and sticky but not collapsing.

Turn out on a floured surface and using fingertips, press dough out 3cm thick. Cut rounds with 6cm diameter cookie cutter and place on a lightly oiled baking tray. Push offcuts together, without kneading the dough, and repeat until all is used up.

Place in oven and bake 10-15 minutes until well cooked. Remove from the oven and cool completely.

Split each shortcake in half and sandwich together with strawberry jam, plenty of strawberry halves and a dollop of mascarpone. Place the tops back on and dust well with icing sugar. Serve immediately. Makes 10.

Christmas Cake Made Easy

Christmas Cake Made Easy Ingredients:
1 tsp Baking Powder
150g Mixed Peel
3 tbsp Treacle
70g Blanched Almonds, plus extra for decorating
425g Icing, and nuts and cherries to decorate.
1kg Fruit Cake Mix
150mls Orange Juice
750g Almond Paste
2 tsp Mixed Spice
Zest of 1 Lemon, finely grated
250g Raisins
250g Brown Sugar
250g Butter
5 Eggs
350g Standard Flour
Directions:
Place all fruit, port, brandy, orange juice and treacle into a large pan. Bring to the boil, then simmer uncovered for 10 minutes. Stir frequently. Set aside to soak for 4 hours. Pre-heat oven to 140c. Butter and line cake tin with double thickness baking paper, cover the sides and base with several thickness of newspaper, secure with string. Place butter, sugar, eggs, flour, baking powder and spice into a large bowl. Beat until smooth. Add the almonds and soaked fruit. Mix to combine, pour into cake tin. Smooth over, then bake for 3 1/2 - 4 hours. Cool and remove from tin. Wrap in baking paper. If desired, decorate with almond paste and royal icing 1 week prior to Christmas.

ALL BRAN Banana Bread

ALL BRAN Banana Bread Ingredients:
1 c Kelloggs All Bran
1/2 tsp Full Cream Powdered Milk
1 c Mashed Banana
1/2 c Caster Sugar
1/4 tsp Baking Soda
1Egg
2 tsp Coffee
3/4 c Wholemeal Self Raising Flour

Directions:
Combine dry ingredients and add egg, 2 tbsp water and banana.

Beat until well combined.

Spoon into a greased 20 X 10cm loaf tin.

bake in a moderate ove (180 degrees) for 45 minutes or until cooked when tested.

Campbells Beef & Mushroom Casserole

Campbells Beef & Mushroom Casserole Ingredients:
500g Rump Steak cut into 4 steaks
1 x 500ml Campbell’s Real Beef Stock
300g Mushrooms
1/2 c Parsley, chopped
2 Onions, peeled & sliced
1 tbsp Cornflour mixed with water

Directions:
Preheat the oven to 170oC.

Cover the base of a heavy base pan with Campbell's Real Stock and heat.

Add the steaks and brown on both sides, remove and place in a casserole.

Add the remaining Campbell's Stock, mushrooms & onion to the pan. Stir-fry 2-3 minutes and pour over the steaks.

Place in preheated oven, cover and cook. Stirring occasionally until the beef is tender and cooked.

Spiced Hot Chocolate

Spiced Hot Chocolate Ingredients:
1 Litre (4 cups) Vitasoy Lush Chocolate
10 Cloves
1/2 C (125mL) Mascarpone
1/4 C (60mL) Thickened Cream
3 tsp Honey
Pinch of Freshly Grated Nutmeg
1 tsp Cardamon Seeds
6 Cinnamon Sticks

Directions:
Place the Vitasoy Lush Chocolate, 2 of the cinnamon sticks, cardamom seeds, cloves and nutmeg in a large saucepan.

Bring to the boil over medium-low heat.

Remove from heat and set aside for 5 minutes to allow flavours to infuse.

Strain the liquid, discarding spices.

Whisk the mascarpone and cream together until soft peaks form.

Divide the spiced hot chocolate between serving glasses.

Top with a dollop of mascarpone cream, drizzle with a little honey and serve with a cinnamon stick.

Chicken and Mushroom Fajitas with Herbed Rice, Guacamole & Warm Tortillas

Chicken and Mushroom Fajitas with Herbed Rice, Guacamole & Warm Tortillas Ingredients:
2 Boneless, Skinless Chicken Breasts, thinly sliced
3 tbsp Home Brand Taco Seasoning Mix
220g can Home Brand Mushrooms
4 Spring Onions, finely sliced
½ c Fresh Coriander, chopped
2 tbsp Fresh Parsley, chopped
Juice and Finely Grated Zest of 1 Lime
¼ c Sour Cream
4 Home Brand Burrito Tortillas
1 Avocado, diced
3 Medium Tomatoes, finely diced
1 small Red Onion, finely chopped
1-2 Chillies, finely chopped
¼ c Home Brand Taco Sauce
1 tbsp Home Brand Olive Oil
1 c Long Grain Rice, cooked

Directions:
Sprinkle chicken breast with Home Brand taco seasoning mix.

Heat the oil in a frying pan and stir-fry the chicken with the mushrooms.

Combine the hot rice with the spring onions, half of the coriander, parsley, lime zest and sour cream.

Divide between 4 plates and top with the chicken.

Serve with guacamole and Home Brand burrito tortillas.

To make the guacamole, combine the avocado, tomatoes, red onions, chilli, coriander and lime juice in a bowl and stir through Home Brand Taco Sauce.

Lamb Shanks with Tomato, Capsicum & Mushrooms

Lamb Shanks with Tomato, Capsicum & Mushrooms Ingredients:
1 Stalk Celery, chopped
2 Garlic Cloves, crushed
2 Stalks Rosemary
½ c Red Wine
2 x 420g can Italian Tomatoes
1 Red Capsicum, sliced
1 Yellow Capsicum, sliced
1 c Mushrooms, quartered
4 tbsp Parsley, chopped
butchery lamb chops shoulder plain
1 tbsp Home Brand Olive Oil
1 Onion, sliced
1 Large Carrot, chopped
1 tbsp Home Brand Flour
1 tsp Home Brand Sugar

Directions:
Heat oil in a large heavy based saucepan or casserole dish.
Brown lamb shanks on all sides. Remove and set aside.

Add onion, celery, carrot, garlic, rosemary and cook for 5 minutes, stirring.

Stir in flour and cook for 2 minutes.

Return lamb to pan, add red wine and bring to the boil.
Add Home Brand tomatoes and 2 cups water, bring to the boil, then reduce to a very low simmer.

Cover and cook for 1 hour.

Add capsicums and mushrooms, season with salt and pepper.

Cover and cook for 30 minutes until lamb is tender.

Serve with mashed potato and sprinkle with parsley.

Cherry Tomato Spaghetti with Crisp Salami & Feta

Cherry Tomato Spaghetti with Crisp Salami & Feta Ingredients:
360g Home Brand Spaghetti
100g Sliced Salami
250g Cherry Tomatoes or Home Brand Sun-dried Tomatoes, halved
Juice and Zest of 1 Lemon
100g Spinach or Rocket Leaves
100g Crumbled Feta
3 tbsp Home Brand Olive Oil
Salt to Taste
Pepper to Taste

Directions:
Bring a large saucepan of water to the boil, add salt and cook the spaghetti until tender.
Drain.

While the spaghetti cooks, crisp the salami.
Place the salami in a hot, dry, large frying pan for 4-5 minutes turning once until crisp or place a single layer of salami between two pieces of kitchen paper and microwave on high for about 1½ minutes until crisp (you will need to do this in batches).

Heat the olive oil in a large saucepan and add the cherry tomatoes or sun-dried tomatoes and cook, stirring for 1 minute until heated through.

Add the cooked spaghetti, lemon juice and zest, spinach or rocket leaves, salt and pepper to taste and toss over the heat for 1 minute.

Divide between 4 bowls and crumble over the crisp salami and feta.

Tuna Salad Nicoise

Tuna Salad Nicoise

Ingredients:
200g Green Beans, trimmed
150g Lettuce
4 Tomatoes, cut in wedges
2 x 185g cans Home Brand Tuna, drained
¼ c Home Brand Olives
2 tbsp White Wine Vinegar
1 tsp Mustard
4 Home Brand Eggs
Salt to taste
Pepper to taste
4 tbsp Home Brand Extra Virgin Olive Oil

Directions:
Place the eggs in a saucepan and cover with tepid water.
Bring to the boil and boil for 4 minutes for medium and 6 minutes for hard boiled.
Cool under cold water, peel and quarter.

Bring a saucepan of water to the boil and cook the beans until tender.
Drain and refresh with cold water.

Arrange the lettuce, beans, tomatoes, tuna, olives and egg quarters on 4 plates or bowls.

In a bowl, whisk together the vinegar, mustard, salt and pepper.

Whisk in the olive oil until well blended.

Pour over each salad just before serving.

Extra Virgin Olive Oil with Sun-dried Tomato & Corn Bread

Extra Virgin Olive Oil with Sun-dried Tomato & Corn Bread Ingredients:
1 c Coarse Yellow Cornmeal or Instant Polenta
1 tbsp Fresh or 1tsp Dried Rosemary, finely chopped
1 c Buttermilk
1 c Corn Kernels, drained
½ c Home Brand Sundried Tomatoes
2 tbsp Home Brand Olive Oil
1 c Self Raising Flour
½ tsp Salt
1 egg
½ c Milk

Directions:
Heat the oven to 200C.

Coat the bottom and sides of a 28cm ovenproof non stick pan with the oil.

Place in the oven to heat for at least 5 minutes.

Combine the cornmeal or polenta, flour, rosemary and salt in a bowl.
Beat together the egg, buttermilk and milk then carefully fold into the flour mixture along with the corn and sun dried tomatoes.

Remove the baking dish from the oven and pour in the batter.
Bake for 30 minutes until set and golden.
Cool on a wire rack.

Slice into wedges and serve with
Home Brand extra virgin olive oil for dipping and olives.

Bacon, Egg, Potato and Spinach Pie

Bacon, Egg, Potato and Spinach Pie Ingredients:
400g Flaky Puff Pastry
400g Home Brand Bacon, rinds cut off
400g Potatoes, peeled, cut into 2cm chunks, boiled until tender and well drained
100g Frozen Spinach, thawed, squeezed dry
Chutney for serving
9 Home Brand Eggs & Beaten Egg for brushing
Salt
Black Pepper, freshly ground

Directions:
Heat oven to 200°C.

Divide the pastry into 2 equal pieces. Roll half the pastry out on a floured surface and line a 22 cm diameter by 5 cm deep, loose-bottomed flan tin.

Layer a third of the bacon on the pastry.
Add the potatoes, making sure they are evenly spaced.
Break 6 eggs and put each one in amongst the potatoes. Be careful not to break the yolks.
Layer another third of the bacon on top.
Tease out the spinach and place on top of the second layer of bacon.
Break the remaining 3 eggs on top of the spinach.
Finish with another layer of bacon.
Sprinkle with salt and pepper.

Roll out the remaining pastry and cover the pie, crimping the edges shut.
Brush with beaten egg, make a few slits in the top and place in the oven for 40 minutes or until well browned, puffed and well cooked.

Remove from the oven, cool a little then serve in wedges with
chutney and salad if desired.

Campbells Beef & Mushroom Casserole

Campbells Beef & Mushroom Casserole Ingredients:
500g Rump Steak cut into 4 steaks
1 x 500ml Campbell’s Real Beef Stock
300g Mushrooms
1/2 c Parsley, chopped
2 Onions, peeled & sliced
1 tbsp Cornflour mixed with water

Directions:
Preheat the oven to 170oC.

Cover the base of a heavy base pan with Campbell's Real Stock and heat.

Add the steaks and brown on both sides, remove and place in a casserole.

Add the remaining Campbell's Stock, mushrooms & onion to the pan. Stir-fry 2-3 minutes and pour over the steaks.

Place in preheated oven, cover and cook. Stirring occasionally until the beef is tender and cooked.

Add cornflour & stir until thickened.
Serve garnished with parsley.

Braised Noodles with Meat & Seafood

Braised Noodles with Meat & Seafood Recipes
Ingredients:
· 220g Dry Poh Chye Noodles or Ee Mee
· 150g Lean Pork Loin
· 150g White Fish Slices
· 150g Shrimps
· 200g Baby Kai Lan
· 2 tsp Minced Garlic
· 2 Tbsp Light Soy Sauce*
· 1 Tbsp Oyster Sauce*
· 1 tsp Sesame Oil*
· 1 tsp Sugar*
· Dash of Pepper*
· 400ml Chicken Stock
· 1 tsp Cornflour in 1 Tbsp Water

Method:
1. Cook noodles in boiling water according to package instructions. Drain.
2. Slice pork loin into thin slices, against the grain.
3. Remove shell from the shrimps, but leave the tail. Remove the black vein.
4. Clean the baby kai lan, discard the hard base, then slice leaves into smaller pieces.
5. Heat a little cooking oil in a non-stick wok.
6. Stir-fry garlic until fragrant and golden brown.
7. Add the pok slices and stir-fry until almost cooked.
8. Add fish and prawns. Then add seasoning ingredients*. Stir well.
9. Add kai lan and chicken stock. Mix well.
10. Thicken gravy with cornflour paste.
11. Pour mixed meat and gravy over the noodles. Serve immediately.

Stir-Fried French Beans and Carrots

Stir-Fried French Beans and Carrots Recipes Ingredients:
· 50g Carrot
· 150g French Beans
· 1 tsp Minced Garlic
· 1 Tbsp Light Soy Sauce
· Pinch of Salt
· 100ml Chicken Stock or 1/2 Chicken Stock Cube dissolved in 100ml Water
· 1 tsp Cornflour mixed with 1 Tbsp Water

Method:
1. Cut peeled carrot into think strips and slice the french beans diagonally.
2. Heat a little cooking oil in a wok.
3. Stir-fry garlic until fragrant.
4. Add carrots and stir-fry for a minute before adding the french beans.
5. When the french beans start looking a little translucent, add the remaining ingredients.
6. Simmer for 3 minutes until the vegetables are cooked through but remain crunchy. (You may have to add a little water if the sauce has reduced excessively.)
7. Serve.

Minced Beef with Peas

Minced Beef with Peas Recipes

This is a great recipe if you're in a hurry! It's tasty and very quick to prepare. The minced beef and peas is delicious combination with both rice or egg noodles.

Ingredients:
· 250g Lean Beef Mince
· 2 Tbsp finely chopped Brown Onion
· 100g Frozen Petit Pois (Peas)
· 2 Tbsp Light Soy Sauce*
· 1 Tbsp Oyster Sauce*
· 1 tsp Sugar*
· Dash of Pepper*
· 1/2 tsp Sesame Oil*
· 100ml Water mixed with 1 tsp Cornflour
Method:
1. Defrost and cook frozen peas in a microwave oven (HIGH heat for 2 minutes).
2. Heat a little oil in a frying pan or wok.
3. Stir-fry onion until soft.
4. Add in minced beef, seasoning ingredients* and stir to mix.
5. When the beef is cooked, add the peas and cornflour mixture.
6. Stir until the sauce is thick, then remove from heat.
7. Serve.

Steamed Tofu with Egg

Steamed Tofu with Egg Recipes Ingredients:
· 1 Box Silken Tofu (300g)
· 1 Fresh Egg, beaten
· 1 Salted Egg
· 1 Tbsp Light Soy Sauce*
· 1 tsp Sesame Oil*
· 1 tsp Cornflour*
· Dash of Pepper*
· 1 Red Chilli
· 1 stalk Spring Onion, chopped into small pieces

Method:
1. Roughly chop tofu into chunks. Place in heat-proof serving dish.
2. Add beaten egg and seasoning ingredients* to the tofu chunks. Mix well.
3. Clean mud off the salted egg. Discard the shell and egg white.
4. Chop the salted egg yolk into small pieces. Distribute over the surface of the tofu mixture.
5. Make a slit down the length of the red chilli. Remove the stalk and seeds, then slice tangentially. Arrange over the surface of the tofu mixture.
6. Steam for 10 minutes.
7. Scatter spring onion pieces over the steamed tofu and serve.