Avocado, Red salmon, Rocket and Red Onion Recipe

Ingredients

• 1/4 firm ripe avocado, mashed
• 2 Arnott’s Vita-Weat Soy, Linseed & Sesame Lunch Slices
• 20g baby rocket leaves
• 95g can skinless and boneless red salmon, drained, flaked
• 1 tablespoon red onion, finely sliced

Method
Step 1. Spread the avocado evenly over the Arnott’s Vita-Weat Soy, Linseed & Sesame Lunch Slices.
Step 2. Top each with red salmon, chopped onion and some rocket leaves. Season with sea salt and freshly ground black pepper. Serve.

Honey Smoked Ham, Egg and Celery Salad Recipe

Ingredients

• 1 hard boiled egg, peeled, diced
• 1 small celery stick, trimmed, diced
• 2 teaspoons low-fat mayonnaise
• 2 teaspoons finely chopped fresh chives
• 40g shaved honey ham
• 4 Arnott’s Vita-Weat 9 Grains crisp breads

Method
Step 1. Place the egg, celery, mayonnaise and chives in a small bowl and stir to combine. Season with sea salt and freshly ground black pepper.
Step 2. Divide honey ham between Arnott’s Vita-Weat 9 Grains crisp breads. Top with the egg salad. Serve.

Banana and Caramel Ice-cream Tarts Recipe

Ingredients

• 8 small frozen sweet shortcrust tart cases
• 1/2 x 380g can Top 'n' Fill caramel
• 1 large banana, thinly sliced diagonally
• 1/2 cup caramel swirl ice-cream
• Peanut praline
• 1/3 cup caster sugar
• 1/4 cup roughly chopped roasted salted peanuts

Method
Step 1. Make praline Line a baking tray with baking paper. Place sugar and 1 1/2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don't boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 8 to 10 minutes or until deep golden. Remove from heat. Stir in peanuts. Pour mixture, in a thin stream, on prepared tray. Stand at room temperature until set. Break into small pieces.

Step 2. Meanwhile, preheat oven to 180°C/ 160°C fan-forced. Place tart cases (in foil) on a baking tray. Bake for 10 minutes or until golden. Place on a wire rack. Remove from foil cases. Cool.

Step 3. Spoon 3 level teaspoons caramel into each pastry case. Top each with 2 slices banana and a small scoop of ice-cream (see note). Sprinkle with praline. Serve.

Banoffee Meringue Mess Recipe

Ingredients

• 1/2 cup toffee dessert sauce
• 2 large bananas, thinly sliced
• 8 pavlova nests, roughly broken
• 300ml tub thickened cream, whipped
• Grated dark chocolate, to serve

Method
Step 1. Microwave sauce on HIGH (100%) for 10 seconds or until just heated through, but not hot. Toss banana in sauce to coat. Fold meringue and cream together until just combined.

Step 2. Spoon half the banana mixture between 4 x 1 1/2 cup-capacity serving glasses. Top with half the cream mixture. Repeat layers. Sprinkle with chocolate. Serve.

Lemon Delicious Recipe

Ingredients

• 150g unsalted butter, melted
• 2 tsp lemon rind, finely grated, plus extra zest, to serve
• 80ml (1/3 cup) lemon juice
• 315g (1 1/2 cups) caster sugar
• 115g (3/4 cup) self-raising flour, sifted
• 375ml (1 1/2 cups) milk
• 4 eggs, separated
• Icing sugar mixture, to serve
• Double cream, to serve

Method 
Step 1. Preheat oven to 180C/160C fan forced. Grease six 250ml (1 cup) ovenproof dishes or teacups.

Step 2. Place the butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.

Step 3. Use electric beaters to beat egg whites on high until soft peaks form. Use a metal spoon to fold one-quarter of the egg white into the lemon mixture. Gently fold in the remaining egg white.

Step 4. Spoon mixture into prepared dishes and place in a large baking dish. Pour enough boiling water into baking dish to come halfway up the sides of the smaller dishes. Bake for 25-30 minutes or until golden and just set. Dust with icing sugar, top with cream and sprinkle with extra zest.

Chilli Steaks with Chargrilled Potato Salad

Ingredients
2 medium desiree potatoes, thinly sliced
1 medium orange sweet potato, peeled, thinly sliced
1 tablespoon olive oil
4 (150g each) beef rump steaks
Olive oil cooking spray
100g baby rocket
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
Pinch caster sugar

Chilli salt spice rub
1/2 teaspoon hot chilli powder
1 tablespoon sea salt
1/2 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon cracked black pepper
1 green jalapeno chilli, seeded, finely chopped (see note)

Method

Step 1. Place desiree potato in a microwave-safe bowl. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on high (100%) for 2 to 3 minutes or until just tender. Drain.

Step 2. Drizzle potato and sweet potato with olive oil. Heat a barbecue chargrill or chargrill pan on medium-high heat. Cook potato, in batches, for 3 to 4 minutes each side or until charred and tender. Transfer to a large bowl.

Step 3. Meanwhile, make Chilli salt spice rub: Combine chilli powder, salt, garlic powder, thyme, pepper and jalapeno chilli in a bowl.

Step 4. Coat steaks evenly with rub, pressing to secure. Spray with oil. Cook on barbecue chargrill for 4 to 5 minutes each side, for medium, or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.

Step 5. Place potatoes and rocket in a bowl. Using a fork, whisk vinegar, oil and sugar together until combined. Pour over salad. Toss gently to combine. Serve steaks with salad.

Turkey Pasta Salad with Ricotta Pesto Recipe

Ingredients

• 300g dried wholemeal penne pasta
• 200g green beans, trimmed, cut into 3cm lengths
• 1/2 cup no-added-fat semi-dried tomatoes, thinly sliced (see note)
• 150g sliced smoked turkey, chopped
• Small fresh basil leaves, to serve
• Ricotta pesto
• 1/2 cup reduced-fat ricotta cheese
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons finely chopped fresh chives
• 1 teaspoon finely grated lemon rind
• 1 garlic clove, crushed
• 1 tablespoon lemon juice

Method
Step 1. Cook pasta in a large saucepan of boiling, lightly salted water, following packet directions, until tender, adding beans for last 2 minutes of cooking. Drain. Refresh under cold water. Transfer to a large bowl.

Step 2. Meanwhile, make pesto Combine ricotta, basil, chives, lemon rind, garlic and lemon juice in a bowl. Stir in 1 to 2 tablespoons hot water until mixture is slightly thinner, adding more water if necessary.

Step 3. Add ricotta pesto to pasta and beans. Add tomato and turkey. Toss to combine. Season with pepper. Serve with basil.

Salmon with White Bean Mash Recipe

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon finely grated lemon rind
• 2 x 400g cans cannellini beans, rinsed, drained
• 1 tablespoon fresh lemon juice
• 1 cup fresh continental parsley leaves
• 1 small red onion, halved, thinly sliced
• 1 tablespoon salted baby capers, rinsed, drained
• Olive oil spray
• 4 (about 125g each) skinless salmon fillets
• Steamed green round beans, to serve

Method

Step 1. Heat the oil in a medium saucepan over medium heat. Add the garlic, cumin and lemon rind and cook, stirring, for 30 seconds or until aromatic. Add the cannellini beans and lemon juice, and cook for 2 minutes. Use a fork to coarsely crush. Set aside and cover to keep warm.

Step 2. Combine the parsley, onion and capers in a small bowl.

Step 3. Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the salmon for 3-4 minutes each side for medium or until cooked to your liking.

Step 4. Divide the bean mixture among serving plates. Top with the salmon and the parsley mixture. Serve with green beans.

Indian-spiced Quinoa with Chicken Recipe

Ingredients

• 2 tablespoons peanut oil
• 1 tablespoon black mustard seeds
• 12 fresh curry leaves*, plus extra to garnish
• 2 teaspoons garam masala*
• 3 long green chillies, seeds removed, thinly sliced
• 1 large onion, coarsely grated
• 1 1/2 cups (200g) quinoa*
• 1/2 cup (110g) green split peas
• 3 cups (750ml) Campbell's Real Stock Chicken
• 1 1/2 cups shredded cooked chicken
• 80g baby spinach leaves, roughly shredded

Method

Step 1. Heat oil in a large pan over medium heat. Add mustard seeds and cook until they begin to pop. Add curry leaves, garam masala, chilli and onion, and cook until onion is golden and spices are aromatic. Add quinoa and peas, and stir to coat in spice mixture. Add stock and 1 cup (250ml) boiling water. Simmer over low heat for 25 minutes, then add chicken and spinach and heat through for 5 minutes. Season to taste and serve garnished with extra curry leaves.