by Alexander

Ingredients:

1 onion

1 packet mince

3 tablespoons tomato paste

A tin of chopped tomatoes

2 dried oregano leaves

Salt

¾ packet pasta

2 tomatoes

½ cucumbers

9 olives

15 lettuce leaves

Spaghetti Bolognese with Garden Salad

James’ Pasta

Ingredients: • 5 bacon rashers • ½ a capsicum • 5 mushrooms • 2 tbsp garlic • Spring Onions • ½ cup cream • 1 cup chicken stock • 500g fettuccine • 1 jug of boiling water Method: • In large pan cook bacon and onions til bacon is lightly browned. Then add

capsicum and mushrooms and cook on low. Heat til browned. • Meanwhile boil some water in a large saucepan. When at the boil, put in the

fettuccine. When fettuccine is cooked, drain and add the bacon mixture. Stir through. Serve with parmesan cheese.

by James

This dish is very easy to make and it is very healthy. Ingredients: 1 onion chopped 1 tspn butter 1 can of condensed cream of chicken soup 5 cups of mixed vegetables (celery, peas, Carrot, potato, corn) 1½ cups of diced cooked chicken Method: Gently cook the onion in butter, add chicken soup, vegetables and chicken. Spoon into 8-cup oven proof dish and top with cheese scone topping. Cheese scone topping: Mix 1½ cups self-raising flour with 30g butter, 30g parmesan cheese and 1 tablespoon of chopped parsley with enough milk to make scone dough. Roll out to fit oven dish and slash the dough into diamond shapes. Brush with milk. Cook it in a moderate oven for 20 minutes or until cooked.

There you have it, a chicken pie. by Kate

Pork and Chives Dumplings accompanied by Fried Rice

Pork and Chive Dumplings: Ingredients: 1 teaspoon vegetable oil 2 garlic cloves, crushed 1 teaspoon finely grated fresh ginger 2 teaspoons snipped chives ½ carrot, finely diced 200g mince pork 2 tablespoons oyster sauce 3 teaspoons salt-reduced soy sauce, plus extra to serve ½ teaspoon sesame oil 1 teaspoon cornflour 24 round gow gee wrappers

Method: Heat wok over high heat, add vegetables oil and swirl to coat the sides of the wok. Add the garlic, ginger, chives and carrot, then stir-fry for 2 minutes. Remove the wok from the heat. Put the pork, oyster sauce, soy sauce, sesame oil and cornflour mixture once it has cooled, mixing it into the pork mixture. Put 2 teaspoons of the mixture in the centre of each gow gee wrapper. Moisten the edges with water, then fold in half to form a semicircle. Pinch the edges together to form a ruffled edge. Line a double bamboo steamer with baking paper. Put half the dumplings in a single layer in each steamer basket. Cover and steam over a wok of simmering water for 12 minutes, or until cooked through. Serve with soy sauce.

by Tom

Method: Heat a large heavy-based wok until very hot. Add about 2 teaspoons of the peanut oil and swirl to coat the wok. Pour in the eggs and swirl to coat a little up the sides of the wok. Cook until just set into an omelette. Remove from the wok, roll up and set aside. Add the remaining peanut oil to the work and stir-fry the bacon for 2 minutes. Add the ginger, garlic, spring onion and capsicum and stir-fry for 2 minutes. Add the sesame oil and the rice. Stir-fry, tossing regularly, until the rice is heated through. Cut the omelette into thin strips and add to the wok with the peas and the chicken. Cover and steam for 1 minute or until heated through. Stir in the soy sauce and serve.

Fried rice:

Ingredients: 2 tablespoons peanut oil 2 eggs, well beaten 4 bacon rashers, chopped 2 teaspoons finely grated fresh ginger 1 garlic clove, crushed 6 spring onions, finely chopped 50g red capsicum, seeded and diced 1 teaspoon sesame oil 750g cold, cooked long-grain white rice 100g frozen peas, thawed 100g cooked chicken, chopped 2 tablespoons soy sauce

by Tom

Dessert:

Razzle Dazzle Ingredients:

1 lime 150g raspberries

1 teaspoon natural vanilla extract 200 g strawberry frozen yoghurt

Method:

Juice the lime in a citrus press. Blend the raspberries, lime juice, vanilla and frozen yoghurt in a blender until smooth. Serve.

Strawberry Swirl Ingredients:

1 small ripe banana, chopped 90g chopped strawberries

250ml milk 3 scoops icecream

Method:

Put the banana, milk and icecream in a blender. Blend on high speed for 1 minute or until the mixture is smooth. Serve.

by Tom

Healthy recipe for Chicken and Potato

Chicken, Potato and Watercress Salad.

Ingredients: 500 g kipfler potatoes, scrubbed 6 slices pancetta Olive oil cooking spray 8 (600g) chicken tenderloins ¼ cup Praise Creamy Caesar Salad Dressing 1 bunch watercress, sprigs removed Serves 4. 3 hard-boiled eggs, quartered Method: Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook, uncovered for 10 to 15 minutes or until tender. Drain. Rinse under cold water. Thickly slice. Meantime, heat a non-stick frying pan over medium heat. Cook pancetta for 1 to 2 minutes each side or until golden and crisp. Remove to a plate lined with paper towel. Break into pieces. Lightly spray pan with oil. Cook Chicken, in batches, for 3 to 4 minutes each side or until golden and cooked through. Combine dressing and 1 tablespoon cold water in a bowl. Arrange watercress sprigs, eggs, potatoes, chicken and pancetta on plates. Season with pepper. Drizzle with dressing. Serve.

Method: Step 1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight. Step 2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground. Step 3. Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce the heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes. Step 4. Garnish with cashews, chopped coriander and serve with rice.

by Sean

Ingredients:

125 ml (1/2 cup) natural yoghurt

2 tsp grated fresh ginger

2 garlic cloves, crushed 1kg chicken breast

fillets, chopped 125g cashews, roasted 60g unsalted butter 1 onion, finely chopped 1 Indian bay leaf* or

normal bay leaf 2 tsp sweet paprika 425g can tomato

puree* 150 ml chicken stock 250ml (1 cup)

thickened cream Steamed basmati rice,

to serve

Ingredients: 1 cup of brown rice 2 large brown onions 1 1/3 cups of water 2 slices of a large capsicum 1 tablespoon of olive oil 1 medium carrot 1 clove of garlic – finely chopped 4 bits of broccoli 1 egg 1 medium zucchini Preparation and cooking time: 40 minutes Soy sauce to taste – preferably low in salt content Serves: 4

Place the rice and water into a saucepan, put on the lid and have it over a high heat. Cook until the water has

been absorbed. While the rice is cooking chop up all your vegetables. When the rice is cooked, turn off the

heat, give it a stir and put the lid back on the pan.

Next spread the oil around a large fry pan over medium heat. Add all the vegies into the pan and stir with a

spatula until they’re all cooked. When they’re cooked, in the same pan push the vegies onto on side leaving a

space. Crack an egg into the gap and let it cook. When it’s half cooked, flip it over so that it will be cooked on

both sides. Once it is cooked, cut it into pieces in the pan using the spatula you’ve been using to stir the vegies.

Mix the egg in with the vegies. Add the cooked rice and stir through thoroughly.

Mix in the garlic and the soy sauce to taste. Stir well. When everything is mixed together, serve up the meal in

bowls and enjoy!

This recipe is great to get rid of left-over vegies. Just add any vegies you like and you can even add any ham or other meats for extra flavour. Keep in mind that adding meat will make this recipe no longer for vegetarians. We actually don’t have a recipe for this but instead just make it with whatever foods we have at the time. It’s a make-it-up-as-you-go-along kind of recipe

Vegetarian Fried Rice

by Tessa

Recipe 1 – Healthy Chicken Curry

by Bidisha

Recipe 2 – Unhealthy Chicken Recipe

Ingredients: ¾ cup plain breadcrumbs ¾ cup grated Parmesan cheese 4 boneless, skinless chicken breasts, halved horizontally Salt and freshly ground pepper 1 large egg, lightly beaten 2 cups jarred tomato sauce ¼ cup olive oil 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4 inch thick slices Method: Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dip chicken into beaten egg, and then dredge in breadcrumb mixture, turning to coat both sides. Spread tomato sauce on to the bottom of a 10 by 15 inch baking dish. Heat 2 tablespoons oil in a large non-stick skillet over medium heat. Place 4 chicken cutlets in skillet, cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 t 8 minutes. Serve immediately.

by Bidisha

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