A really yummy and creamy carbonara.

Chicken and Bacon Carbonara

Ingredients

• 500 g chicken cubed
• 4 bacon rashers sliced
• 1 onion diced
• 1 egg whisked
• 4 mushrooms sliced large
• 500 mls cream
• 2 tbs sour cream
• 1 tsp garlic heaped
• 1 cup cheese grated
• 300 g pasta

• Method

  • STEP 1Cook pasta and put aside. In a frypan add oil and chicken and fry until cooked.
  • STEP 2Add bacon, onion, mushrooms and garlic and cook a further 3 minutes.
  • STEP 3Add cream and sour cream and simmer for 10 minutes. While stirring add whisked egg and grated cheese.
  • STEP 4Continue stirring until all cheese is melted through. Add cooked pasta and toss until mixed well.

  • Notes

    The flavour develops a lot more if allowed time to simmer slowly once all the ingredients have been added.

A great way to use leftover risotto and great for school and work lunches.

Chicken and Bacon Arancini

Ingredients

• 2 chicken breast fillet diced
• 2 bacon rashers diced
• 2 cup arborio rice
• 8 cup chicken stock (liquid)
• 1 onion chopped large
• 2 cloves garlic
• 1 yellow capsicum
• 1 cup frozen peas and corn
• 1/2 cup white wine optional
• 1 cup plain flour
• 1 cup parmesan cheese
• 2 tbs parsley
• 1/2 tsp salt and pepper

Coating

• 3 cup cornflakes ground
• 1 cup dried breadcrumbs
• 1 cup plain flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp parsley
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 egg whisked
• 1/2 tsp salt and pepper

• Method

  • STEP 1Seal chicken in batches and set aside.
  • STEP 2Fry onions, bacon and garlic until slightly caramelised.
  • STEP 3Add rice and capsicum and fry for 1 minute, then add white wine and cook off for 1 minute.
  • STEP 4Add stock one ladle at a time and stir gently until absorbed, repeat.
  • STEP 5When rice is almost cooked add chicken, peas and corn and heat through.
  • STEP 6Remove from heat and add cheese, parsley and flour.
  • STEP 7Season to taste.
  • STEP 8Allow to cool, then refrigerate.
  • STEP 9Combine breadcrumbs and cornflakes and season.
  • STEP 10Shape risotto into balls.
  • STEP 11Roll in flour, then egg and then crumbs.
  • STEP 12Spray with oil and bake at 180C until golden, or shallow fry or deep fry.
  • STEP 13Drain on paper towel before serving.

  • Notes

    Serve with your favourite vegetables or a salad. Vegetables may be used instead of chicken and bacon. Use yellow, red or orange capsicum and Parmesan cheese or cheddar.

This banana bread is delicious and is a great treat for the lunch box.

Rich Banana Bread

Ingredients

• 125 g butter melted
• 1 cup white sugar
• 2 egg
• 1 tsp vanilla extract
• 1 1/2 cup plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 1/2 cup sour cream
• 1/2 cup walnuts chopped optional
• 2 banana medium mashed

• Equipment

  • 1 loaf pan

  • Method

    • STEP 1Preheat oven to 175C and grease a 22 cm x 12 cm loaf pan.
    • STEP 2In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla. Mix well.
    • STEP 3Combine the flour, baking soda and salt and stir into the butter mixture until smooth.
    • STEP 4Fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
    • STEP 5Bake for 60 minutes, or until a toothpick inserted into the centre of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Baked Pasta with Feta and Pumpkin

Try this delicious meal of baked pasta with feta and pumpkin. It's a real crowd pleaser.

Ingredients

• 500 g pumpkin peeled chopped
• 3 bacon rashers rindless chopped
• 6 garlic cloves unpeeled
• 2 tbs oil
• 400 g rigatoni pasta
• 100 g feta crumbled
• 1/2 cup parsley chopped fresh
• 1/2 cup mozzarella grated

• Method

  • STEP 1Preheat oven to 190C or 170C fan forced.
  • STEP 2Place pumpkin, bacon, garlic and half of the oil in a baking pan. Toss to coat.
  • STEP 3Cook for 30-40 minutes, until pumpkin is tender. Squeeze garlic from skin.
  • STEP 4Meanwhile cook pasta in a large saucepan of boiling, salted water according to packet directions.
  • STEP 5Drain, reserving 1 cup of cooking liquid.
  • STEP 6Combine pasta, pumpkin, bacon, garlic flesh, feta, parsley and remaining oil in a 10 cup ovenproof dish.
  • STEP 7Pour over reserved liquid and top with mozzarella.
  • STEP 8Bake for 25 minutes or until golden.

Feta and Corn Fritters

Corn fritters with a twist. The feta melts slightly and gives them a bit of a gooey yummy texture on the inside, while crispy on the outside

Ingredients

• 3/4 cup plain flour
• 3 spring onions thinly sliced
• 1 tsp baking powder
• 150 g feta crumbled
• 440 g cream-style canned corn
• 1 egg lightly beaten
• 1 pinch seasoning *to taste

• Method

  • STEP 1Combine all ingredients and mix well.
  • STEP 2Shallow fry in oil.

Sausage rolls are always a hit with the kids

Spinach, Pumpkin and Feta Rolls

Sausage rolls are always a hit with the kids. This vegetarian version is sure to please even the fussiest eaters and makes for an easy lunch or weeknight meal. They're also great for parties and picnics.

Ingredients

• 500 g pumpkin
• 40 mls olive oil
• 1 brown onions
• 1 clove garlic
• 250 g frozen spinach
• 200 g Greek feta crumbled
• 3 sheets puff pastry thawed
• 1 egg beaten
• 1 tbs sesame seeds

• Method

  • STEP 1Preheat oven to 200°C (180°C fan-forced). Peel pumpkin and remove seeds, then cut into 1.5cm cubes. Toss in 20ml (1 tbsp) olive oil. Spread in a single layer in a baking dish and bake for 20 minutes.
  • STEP 2Heat remaining oil in a fry pan. Saute onion and garlic over low heat for five minutes. Add frozen spinach and cook for 10 minutes, stirring often, until completely thawed and well combined. Stir through the baked pumpkin and crumbled feta. Season well with salt and pepper.
  • STEP 3Increase oven to 220°C (200°C fan-forced).
  • STEP 4Cut each pastry sheet in half to create six strips. Place 1/6 of the pumpkin mixture along the length of each strip. Brush one long edge with beaten egg. Starting with the unbrushed side, roll and seal. Repeat with all the pastry. Transfer the rolls, seam-side down, to a tray lined with baking paper. Slash each into quarters. Brush with egg and sprinkle with sesame seeds.
  • STEP 5Bake for 25-30 minutes until puffed and golden.
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This rich and warming ‘hunter’s chicken’ is a variation on the traditional Italian stew.

Hearty Chicken Cacciatore

This rich and warming ‘hunter’s chicken’ is a variation on the traditional Italian stew. It’s simple to make, but packed full of flavour, all slowly cooked in the oven, perfect any time of year.

Ingredients

• 4 chicken marylands
• 1/4 cup plain flour
• 2 tbs olive oil
• 2 brown onions sliced
• 4 garlic cloves sliced
• 1 tbs capers rinsed
• 1 chargrilled capsicum sliced
• 1 cup olives
• 2 bay leaves
• 2 sprigs rosemary
• 1 bunch oregano small
• 1 cup white wine
• 800 g canned chopped tomatoes

• Method

  • STEP 1Preheat oven to 180C (160C fan-forced). Cut Marylands into two pieces - thigh and drumstick. Season liberally with salt and pepper, and coat in flour, shaking off excess. Heat olive oil in a large, heavy-based lidded casserole dish. In batches, brown chicken pieces well on all sides. Remove to a plate.
  • STEP 2Drain off all but 1 tbsp oil. Add onions and garlic and cook, stirring for 5 minutes until starting to caramelise.
  • STEP 3Add capers, sliced capsicum, olives and herbs and stir to release flavours. Pour in white wine and allow to bubble up and simmer for a minute. Add tomatoes and simmer for a further 5 minutes.
  • STEP 4Return chicken to the pan, spooning some of the sauce over, so that the pieces are almost submerged. Cover with a lid and bake in the oven for 1 1/4 hours.
  • STEP 5Serve with mashed potatoes and steamed green vegetables.

  Notes

  You can use any chicken pieces you like, but thigh and leg pieces tend to work better in a slow-cooked dish