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    20 Recipes

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    This is a firm favourite in our household - warming on a cold night but not so heavy we can't have it in warmer weather either. We serve with plain couscous. We always have this with chicken but you can also easily substitute 500 g of cubed lamb shoulder or chuck steak or a second 400g can of chickpeas. It helps to have everything chopped and ready to go as this comes together fairly quickly before simmering. It look like a lot of ingredients but most if not all items should be in your pantry or fridge or not hard to get. From The Don't Go Hungry Diet.

    Recipe #479667

    This recipe has been passed around most of my town; everyone who tries it LOVES it and asks for the recipe. If you don't have fresh lemons, only juice (eg in a bottle), you can leave the rind out. Delicious side dish to barbecued or grilled meat. Tastes even better the next day. Cook time is chill time.

    Recipe #352364

    A real winter warmer. Serve with fresh bread rolls, hot buttered toast, fresh buttered scones or even toasted sandwiches for a filling meal on a cold, wet day. I use a mix of half yellow and half green split peas in mine, and prefer stock as I find it lacks flavour with just water. From Better Homes & Gardens. NB Australian cup measurements, 1 cup = 250ml

    Recipe #310381

    Easy, nutritious, and tasty! What more can you ask for? I have successfully subbed in frozen chopped spinach (about half a packet) - just add about 5 minutes before taking off the heat. Make ahead and refrigerate or freeze to allow the flavours to develop further. If freezing, you may wish to omit the spinach and mint and add when reheating/serving. From "The Don't Go Hungry Diet" by Dr Amanda Sainsbury-Salis

    Recipe #286326

    Want something more than just a glaze on your baked Christmas ham? Here 'tis! You can remove the rind from the ham and score the fat up to 1 week before, just recover with the rind or store in a ham bag (soaked in water & vinegar) in the coolest part of the fridge. You can also cook the ham 1-2 days early if you want to serve it cold, or even on Christmas morning if you can't fit your other meat and veggies in the oven at the same time. From Woolworths fresh mag, Dec '07 NB Aust measurements, 1 tlb = 20ml, 1 cup = 250ml

    Recipe #273243

    A great make-ahead side dish for Christmas dinner. Served at room temp, with a sweet mustard and maple syrup dressing. As yet untested, from Super Food Ideas Christmas Special, Dec 2006. NB Australian measurements: 1 cup = 250ml

    Recipe #270552

    Chocolate freckles are a very popular candy of small chocolate discs covered in hundreds and thousands (round sprinkles). This cake looks like a giant freckle, with layers of chocolate ice cream, sponge finger biscuits and vanilla ice cream in the middle. Would make a great kid's birthday cake, and you can make it up to 4 weeks ahead of needing it. Cooking time is freezing time, prep time is approx. From Super Food Ideas Dec 2005. NB 1 cup = 250ml

    Recipe #269493

    Even though Christmas Day in Australia can be scorching, in my family we still have to have Christmas pudding or it's just not the same! This one has the bonus of choc chips scattered throughout :-) Untested by me as yet. From Woolworths Fresh Magazine Dec '07. NB 1 cup = 250ml

    Recipe #269476

    You can make this stuffing up to 2 days ahead and store in the fridge in an airtight container. Then reheat in the oven for 15 minutes before serving. As yet untested by me. From Super Food Ideas Christmas Special Dec 2006. NB Australian measurements: 1 cup = 250ml

    Recipe #269466

    A little more work than plain roasted spuds, but worth the effort for a special meal. From Super Food Ideas December 2006.

    Recipe #269437

    To serve with turkey or pork. You can substitute canned cranberries in natural juice, you'll need six 130g packets. Drain and reserve 2/3 cup of juice, and add the reserved juice with the cranberries in step 1. Untested by me - from Super Food Ideas Christmas Special Dec 2006. NB Australian measurements: 1 cup = 250ml

    Recipe #269354

    A lovely special-occasion dessert. This cheesecake doesn't have a crust, so you might want to serve it with some tuiles or other biscuits for a bit of crunch. Overnight chilling of the cheesecake and chilling of the strawberries not included in prep time. Untested by me so times are estimated only. By chef Paul Wilson, printed in the Herald-Sun newspaper.

    Recipe #262693

    Pumpkin scones were made famous by Lady Flo - the wife of a former Queensland premier. This recipe makes a loaf rather than individual scones, and would be lovely as an accompaniment to soup or for afternoon tea. Serve warm or at room temperature. Leftover slices can be toasted under the grill. NB Aust measurements: 1 tbl = 20ml, 1 tsp = 5ml, 1 cup = 250ml From Super Food Ideas magazine.

    Recipe #230206

    These use puff pastry instead of traditional pastie shortcrust pastry. You could make the filling the day before. They'd probably be quite nice eaten cold, too. Preparation time doesn't include time for filling to cool. From Super Food Ideas magazine

    Recipe #230202

    A nice change from a beef pattie on a bun. From Super Food Ideas magazine. NB Australian measurements. 1tbl = 20ml Cooking time doesn't include 30mins chilling.

    Recipe #230155

    A variation on Australia's "traditional" chocolate ripple cake, only using Milo and gingernuts. Make up to 3 days ahead. Prep time does not include overnight chilling. Recipe from Nestle.

    Recipe #229966

    A sweet variation on traditional Aussie campfire damper - from Super Food Ideas magazine. The original recipe states to use Pink Lady apples but you could use Royal Gala's, Grannies, or any other that took your fancy. I'm sure you could try other fruit, too.

    Recipe #229965

    A firm favourite in our house - creamy and full of flavour. I really like the curly fettuccine but any pasta shape will do. The original recipe in Super Food Ideas magazine called for 97% fat-free bacon, which is hard to get here and quite expensive, so I use shortcut bacon or middle rashers as a second choice with the visible fat removed.

    Recipe #229960

    Yummy variation on a basic BLT or club sandwich. Just as nice on untoasted bread if it's nice and fresh. I prefer poached chicken as it stays beautifully moist & tender but you can also use grilled chicken, or leftover BBQ or roast chicken. I usually poach the chicken ahead of time when I'm making breakfast - boil water in the kettle, put it in a saucepan with the chicken and a little chicken stock powder, cover and let it sit in the hot water until lunchtime - it's perfectly cooked, but in no danger of being over-cooked and rubbery. I do hard-boiled eggs the same way (often at the same time in the same pan).

    Recipe #205779

    Lovely soft biscuits (cookies) ideal for morning or afternoon tea. I find berry jam (jelly in US) gives the best flavour, eg raspberry, blackberry, fruits of the forest, etc, although you could use other flavours or probably even marmalade, etc. It's up to you whether you use smooth jam or a chunky conserve - I just use whatever I've got (these are a great way to use up all the almost-empty jars at the back of your pantry!) I usually make a mixed batch, half 1 flavour jam & half another, for variety. NB Aussie recipe - 1 cup = 250ml

    Recipe #195506

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