Sorbet recipes

Berry sorbet

Avocado recipes

Tortilla with spicy avocado and sweet-pepper filling

Ricotta, olive and basil filling for baked potatoes

Fish recipes

Fish steaks with Mexican corn salsa

5 minutes

Grilled chicken with raita

10 minutes

Pan-fried pork with fresh pineapple

20 minutes

Tofu recipes

Tofu with vegetable noodles

15 minutes

Roast beef with salad and vegetables

4 hours

Chocolate pudding

Sticky toffee pudding with vanilla custard

Roast leg of lamb with cheesy baked baby brinjals and roast vegetables

3 hours 30 minutes

Mushroom hotpot with greens

15 minutes

Mushroom hotpot with greens

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 cup vegetable stock
6 spring onions, thinly sliced
150 g shimeji mushrooms, cleaned and trimmed
150 g enoki mushrooms, cleaned, trimmed and sliced lengthways
150 g king oyster mushrooms, cleaned and trimmed
3 T soy sauce
2 cloves garlic, crushed
1 scraped chunk fresh ginger, grated
1 head bok choy or cos lettuce, split lengthways

For serving

Hot cooked egg noodles
Soy sauce
Sesame oil

Method

Bring the broth to a brisk simmer. Add the remaining ingredients.
Reduce the heat, cover and simmer for about 5 minutes.
Serve over hot noodles with soy sauce and sesame oil on the table.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Berry sorbet

Tortilla with spicy avocado and sweet-pepper filling

Ricotta, olive and basil filling for baked potatoes

Fish steaks with Mexican corn salsa

Grilled chicken with raita

Pan-fried pork with fresh pineapple

Tofu with vegetable noodles

Roast beef with salad and vegetables

Chocolate pudding

Sticky toffee pudding with vanilla custard

Roast leg of lamb with cheesy baked baby brinjals and roast vegetables

Mushroom hotpot with greens

Mushroom hotpot with greens

Ingredients

Method