Turkey & Cashew Noodle Stir-fry Recipe

Ingredients

• 350g turkey breast steaks, thinly sliced
• 1 stem lemongrass, pale section only, finely chopped
• 1 tablespoon fish sauce
• 2 teaspoons finely grated fresh ginger
• 350g pkt shelf-fresh Singapore noodles
• 2 tablespoons rice bran oil
• 1 carrot, cut into matchsticks
• 1 bunch broccolini, cut into florets, stems sliced diagonally
• 4 shallots, trimmed, cut into 5cm lengths
• 100g snow peas, trimmed, halved diagonally
• 2 tablespoons kecap manis
• 80g (1/2 cup) unsalted roasted cashews

Method
Step 1. Combine the turkey, lemongrass, fish sauce and ginger in a bowl. Cover and place in the fridge for 10 minutes to marinate.

Step 2. Meanwhile, prepare the noodles following packet directions.

Step 3. Heat 2 teaspoons of oil in a wok over high heat. Stir-fry half the turkey for 2-3 minutes or until cooked through. Transfer to a bowl. Repeat with 2 teaspoons of oil and remaining turkey. Heat remaining oil in wok. Stir-fry carrot and broccolini stems for 1-2 minutes. Add broccolini florets and shallot. Stir-fry for 1 minute. Add turkey mixture, noodles, snow peas and kecap manis. Stir-fry for 1-2 minutes or until vegetables are tender crisp and the mixture is heated through. Divide among serving bowls. Top with cashews.

Apricot Muesli Balls Recipe

Ingredients

• 2 cups toasted muesli
• 1 cup dried apricots
• 1/4 cup honey
• 60g butter, melted
• 3/4 cup shredded coconut

Method
Step 1. Place muesli, apricots, honey and warm, melted butter in a food processor. Process for 2 to 3 minutes or until well combined.

Step 2. Place coconut in a shallow dish. Roll tablespoons of muesli mixture into balls. Coat balls in coconut. Set aside to cool for 15 minutes before serving.

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.