COOKBOOK: Woman’s Day Recipe, Aug 22 2005 A Tarte Tatin is simply an upside-down tart. It’s named after the Tatin sisters who invented it and served it in their hotel as its signature dish.. It originated in France but has spread to other countries over the years. The original Tatin is made of apple but has extended to dishes which can be served for a lunch rather than just a dessert. This vegetable Tatin makes the perfect light lunch and it was absolutely delicious. Finished off with some grated goat’s cheese, just perfect on a Summer’s day. Not difficult to make at all and even those who are not so keen about their veggies will love this dish Enjoy RECIPE Makes 4 1 sheet of puff pastry, thawed 2 tablespoons olive oil Handful of parsley , chopped 1 large spoonful tomato paste 1 tablespoon balsamic vinegar 1 tablespoon brown sugar 1 large spoonful of minced garlic 200g cherry tomatoes, halved 1 eggplant, peeled and diced Salt 1 red capsicum, cut into quarters, remove seeds and membrane, diced 20g butter, melted 50g goat cheese, grated Pre heat oven to 200C Grease a small to medium pie pan Place the eggplant in a shallow dish and sprinkle with a generous amount of salt. Allow it to stand for 10mins. In the meantime, add the tomato paste, brown sugar, minced garlic , balsamic vinegar, olive oil and parsley in a bowl and mix well. ` Take a kitchen paper towel and press over the eggplant to absorb as much of the bitter juices released by the salt. Some salt will remain on the eggplant and that is perfectly fine. That will be sufficient salt in the dish. In another deep large bowl, add the zucchini, capsicums, cherry tomatoes and eggplant. Add the above tomato paste mixture and combine well. Place the mixture in the prepared oven dish and spread evenly. Place the thawed puff pastry sheet over the vegetable mixture. It it does not cover the full dish entirely, carefully stretch it on all four sides. With a sharp knife, remove the excess pastry. Tuck the pastry into the mixture with a fork. Brush the pastry with melted butter and bake for approx 20-25mins or until golden in colour. Carefully remove dish from the oven and with a spatula push the sides of the Tatin in towards the centre making sure it is no longer attached the the side of the dish. Take a flat dish which covers the Tatin dish and with oven gloves carefully flip it over. This needs to be done very quickly to ensure that the mixture does not slide away from the Tatin. Carefully remove the Tatin dish off the flat dish and there you have your vegetable Tatin. Grate some goat’s cheese over the top and its now ready to be served. `

COOKBOOK: Woman’s Day Recipe, Aug 22 2005 Fennel is a vegetable which tastes alot like liquorice. I’m not a fan of liquorice so in order for me to love it, I need to fry it. When you fry fennel it sweetens the flavour. Fennel plant are highly nutritious and may offer an abundance of impressive health benefits. Adding them to your diet may improve heart health, reduce inflammation, suppress appetite, and even provide anticancer effects. Fennel contains vitamin C, potassium & calcium. The also have an agent which reduces cramping in the stomach. I loved it in these empanadas and I know you will too Enjoy RECIPE Makes 4 2 tablespoons of olive oil + 1 more tblsp 1 large white onion, peeled and sliced 2 medium fennel bulbs, remove end & sliced 1 tablespoon lemon rind, grated 2 tablespoon baby capers 400g chicken thigh fillets, cut into bite size Salt & pepper 2 sheets of puff pastry, thawed 1 egg, lightly beaten Pre heat 200C Line a flat baking tray with baking paper. Heat oil in a frying pan, fry the onion until soft, then add the sliced fennel. Add lemon rind & capers and set mixture aside. Add extra oil in the same frying pan and fry the chicken for approx 4mins, turning frequently. In a deep bowl combine chicken and fennel mixture and mix well. Add seasoning, salt & pepper. Take one of the thawed sheets of pastry and cut into 4 squares. Brush with lightly beaten egg. Divide the mixture into 4. Place each in the centre of the pastry square. Cut the 2nd sheet of puff pastry into 4 squares. Brush pastry sheet with egg and place it carefully over the chicken mixture Press each square carefully over the mixture. With a fork press down to seal each of the sides. Cut off any excess pastry. Place each pie onto the tray, brush again with some egg and bake for approximately 25mins or until golden and puffy.

COOKBOOK: The Quick Cook Book - Women’s Weekly I just loved this recipe! A salad with the lot makes the perfect lunch for all. It’s filling and delicious, just perfect to serve to the family or a dinner party. The homemade dressing was absolutely yummy! I give this recipe my full thumbs up! Enjoy RECIPE Serves 4 2 tablespoon olive oil 1 red onion, sliced 6 chicken thigh fillets, sliced 4 shallots, sliced 1/4 cup slivered almonds A handful of chopped parsley 1 red pepper/ capsicum, chopped 2 celery sticks, sliced Salt & pepper 12 cherry tomatoes, sliced in half 2 avocado, chopped 4 handfuls of lettuce DRESSING 1/2 cup mayonnaise 1/3 cup sour cream 2 tablespoons lemon juice DRESSING: Add all ingredients in a bowl and mix well. Refrigerate. SALAD: Place the almonds in a bowl or dish and microwave for approx 2mins to brown them. Heat 1 tablespoon of olive oil in a frying pan, add the red onion and fry until just soft. Add the peppers/capsicums, celery and stir fry for approx 4-5mins until vegetables are just soft. Add salt and pepper, and parsley. Combine well. Turn off the heat but leave it on the hotplate, add the tomatoes and almonds and combine. Remove from pan and set aside. Add extra tablespoon of olive oil and fry the chicken for approx 4mins on each side. Season with salt and pepper. Set aside. Place the lettuce into a deep bowl and add the dressing in batches. Combine well. Combine the chicken (no juices) and the vegetable mix and now add it in the lettuce. Fold carefully and serve on plates.

COOKBOOK: Charmaine Solomon’s Asian CollectionCookbook Shrimp, aka prawns here in Australia, is very nutritious and has many health benefits. It is low in calories and it provides a high amount of protein and healthy fats including zinc, magnesium, calcium, manganese and iron. They also offer plenty of selenium. Some studies show that this mineral prevents certain types of cancers but further tests are currently being conducted This is a simple recipe of prawns/shrimp marinated in a tangy spicy paste and fried, served on a bed of rice and yes, I could eat it every day! Enjoy RECIPE Serves 4 1 kilo of whole shrimp / prawns 1 large onion, roughly chopped 2 red chilli, remove seeds 1 tablespoon shrimp paste 1 teaspoon of turmeric 1 large tablespoon ginger paste 2 tablespoon peanut oil for paste 1 tablespoon peanut oil for frying 1 handful of parsley, chopped Salt & pepper 250g rice 1/2 a lemon Remove the heads of the shrimp and shell and leave the tail attached. Clean out the vein, rinse and set aside. In a processor, add the onion, red chilli, shrimp paste, ginger paste and peanut oil and process until it has a paste-like texture. Add the paste to the shrimps/prawns and mix well. Set aside. Cook the rice as per the package instructions, drain & set aside. A trick for extra flavour is to add a tablespoon of butter in the drained cooked rice, rice must still be hot, allow the butter to melt in the rice, add salt and pepper. Set aside. Heat a frying pan, add a tablespoon of peanut oil, add the shrimp/ prawns and ensure they are cooking evenly onto the base of the pan. You may need to turn them a number of times. Cook for approx 2-3mins only. Distribute the rice between plates and add the shrimp /prawns over the top, add a splash of lemon. Sprinkle with parsley. It is now ready to serve.

COOKBOOK: Coles Mag - May 2019 Did you know barramundi is native to Australia? It’s a fish packed with nutrients. Barramundi has selenium, zinc, magnesium, vitamin A and calcium, you will also benefit from lowering the risk of heart disease, inflammation and anxiety. This fish is full of goodness! Served on a bed of silverbeet, beetroot, feta and walnuts, this is for the very sophisticated diner. Great for a dinner party, very easy to make Enjoy RECIPE Serves 4 4 x barramundi fillets with skin on 2 tablespoons of chopped dill 2 tablespoons olive oil and for frying 2 lemons, zest and juice Salt & pepper 1 large bunch of silverbeet, remove the white stalk, rinse well 250g baby beetroot, cut into bite sizes 400g can of brown lentils , rinsed well 1 large red onion, peeled, and sliced 1oog feta, crumbed 35g of walnuts, roasted and chopped Place the barramundi in a dish, add the oil, dill and lemon zest. Combine well and refrigerate for 1 hour. In a deep frying pan add the extra oil for frying. Fry the red onions until just soft. Season with salt and pepper and add the lentils. Fry for half a minute. Add the silverbeet and turn over into the mixture. The silverbeet will Strat to shrink very quickly. Season with a little extra salt and pepper, add walnuts & a little extra lemon juice. Remove from heat and place it on serving plate. Add the beetroot over the top. Allow it to rest. In the meantime, heat a frying pan, add the barramundi fillets skin down to begin with. Allow the skin to scorch. Cook barramundi for approx 2-3mins on each side (depending on the thickness) Press down on the thickest part with a spatula. Once cooked, remove it carefully from the pan and place it over the silverbeet salad. Sprinkle feta over it and it is now ready to be served. NOTE: I roast the walnuts in the microwave for a minute or so. You can roast in the oven for a little longer, 5-7mins in a pre heated oven

COOKBOOK: Mariela’s Blue Folder Stir fries are fun to make! The preparation of ingredients can be a little time consuming but all worth it in the end. Another great stir fry with the introduction of lots of vegetables with a delicious flavour. Some fun facts about beef mince vs pork mince Beef mince tends to have more calories and saturated fats than pork mince Beef mince has almost twice the iron & zinc that pork has Pork mince has almost 30 times more vitamin B1 than beef mince Your choice! I used pork in this recipe Enjoy RECIPE Serves 4 250g Thai style noodles (cooked as per package) 2 tablespoon of peanut oil 1 large red capsicum, cut into strips 2 celery sticks, sliced 4 shallots, sliced 120g snow peas, ends removed Salt & pepper 800g pork mince 1/4 cup lemon juice 2 tablespoons of honey 1/4 cup teriyaki sauce 1 tablespoon fish sauce Mix honey, lemon juice, fish sauce, teriyaki sauce in a bowl. Heat 1 tablespoon of oil in wok, add capsicums, celery, spring onions & snow peas. Stir fry for a minute. Add a little salt and pepper (optional). Remove from wok. Add a further tablespoon of oil in the wok and fry the minced pork. Stir-fry until well cooked through. Add the vegetables in with the pork in the wok. Add the lemon-honey mixture, combine well then add the cooked drained noodles. Ready to serve. •••••••••••

COOKBOOK: Mariela’s Blue Folder Ginger is considered one of the healthiest spices on the planet. In a syrup over a dessert, OMG! Im not going to lie, this is the first time I bake with it and it will not be the last. The flavour was absolutely delicious. You can buy the syrup on its own but I think the healthier alternative is the ginger in the syrup which can be purchased from some the top grade health shops. Loved it! This one sits at the top of my list for now! Hope you enjoy RECIPE Makes 8 2 x puff pastry sheets60g butter, softened 1/4 cup of sugar 1 large egg, lightly beaten 1/2 almond meal 2 tablespoons of ginger syrup, chopped (approx 2-3 ginger pieces) 500g pears in syrup 2 tablespoons of the pear syrup Vanilla custard to decorate Preheat oven to 200C Grease 8x tart cases with a loose base. Cut each sheet into 4 squares. Roll out on each side to expand and cover the base and sides of the tart case. With a knife, remove extra pastry along the sides. In a mixer, add butter and mix until light in colour, add egg and keep mixing. Gradually add sugar and almond meal and pear syrup & ginger syrup (chopped up), keep mixing until well combined. Evenly distribute between each tart case. Spread evenly. If too sticky, dip the spoon into some hot water to make it easier to spread the mixture. Place slices of pear over the top. Bake for 30mins. When removed from oven, allow them to cool . Take a small glad wrap kitchen bag. Add some custard and seal. Turn it to the side and snip a small corner. Carefully decorate the tarts with custard. They’re now ready to be served. Hope you enjoy

COOKBOOK: Mariela’s Blue Folder This dish originated in Louisiana USA. The origins of the word jambalaya are uncertain to say the least although there are many theories none have proved verifiable. One common theory is that the French word ‘Jambon’, meaning ham, was mixed with the African word ‘Aya’ meaning rice, there were many slaves in Louisiana at the time the dish is thought to originate from. It’s delicious, its easy to make, and it will be loved by everyone Hope you enjoy RECIPE Serves 4 2 tablespoons of olive oil 1 large red capsicum, seeded and diced 2 celery stalk, sliced and diced 3 shallots, sliced 2-3 cloves of garlic, chopped 1 1/2 cups basmati rice 4 cups of chicken stock 425g canned diced tomato 1/2 cup white wine 2 tablespoons sun dried tomato pesto Salt & pepper 800g chicken thigh fillets, cubed 2 tablespoons cajun seasoning A handful of fresh parsley, chopped Heat the oil in a deep frying pan. Add the garlic and the onion, fry until onion is soft. Add capsicums, celery, and shallots. Allow it to fry for a good 2-3mins. Add salt & pepper. Add the chicken cubed pieces and mix well. Add the sun dried tomato pesto, canned diced tomatoes and fry for a min. Add the white wine and the basmati rice. Mix well, until all the rice is well coated with the oil. Add parsley and cajun seasoning. Add chicken stock to the mix and allow the rice to cook fully (approx 15mins) taste test it and if too dry , add a little extra wine or stock or even water. Dont forget rice absorbs liquid very quickly so it should have some liquid in the mixture after cooking time. It will take approx 10mins and the juices/liquid will be absorbed by the rice.

COOKBOOK: Mariela’s Blue Folder The name of this recipe just doesn’t sound correct to me but rest assure that I was told by each of the family members that these were the best sausage rolls they have ever had! Who would have thought, adding mild curry paste and mango chutney to sausage and beef mince along with some herbs, would takes so damn good! I recommend these sausage rolls for a lunch or a picnic. They hold well, they can be made as big or as small as you would like them to be. I would also make a little extra as they will not last long on the serving plate Hope you enjoy RECIPE Makes 3-4 logs 1 tablespoon olive oil 1 large onion, chopped 2 cloves of garlic, chopped 2 tablespoons, mild curry paste 2 tablespoons of mango chutney 600g minced beef 450g sausages, minced 1/2 cup breadcrumbs 2 tablespoons parsley, chopped 1 tablespoon coriander (optional) Salt & pepper 3-4 sheets of puff pastry, thawed 1 egg, lightly beaten 2 tablespoons sesame seeds Heat oil in a deep pan, add garlic and onion and fry until onion is just soft. Add mince beef and minced sausage, mix well. Add the curry paste, parsley, coriander (optional) salt and pepper, and fruit chutney. Mix well and cook until beef is cooked through. Remove mixture from the hotplate and drain in a colander. Place the dry mixture in a deep bowl. Add breadcrumbs and combine well. Pre heat the oven at 200C Take a sheet of pastry and lay it flat. Brush some egg on all edges of pastry. Place a large 2 tablespoons of beef mince mixture and place it in the top of the pastry sheet. Spread it evenly. Begin rolling up the end of the pastry to form a sausage like shape. Place seam side to the bottom. Place on a lined flat oven tray. Brush each log with the remainder of the egg. Sprinkle with sesame seeds and cut into individual portions. Bake in hot oven for 25-30mins or until golden.

COOKBOOK: Woman’s Day Mag - Blue Folder Anything with fried potatoes tastes great, right!? Here is another example of a fish dish which can win hearts if served with fries. I do like my flathead fish and it’s delicious when pan fried. It’s a very mild fish with a sweet taste. A good fish & chips shop will only serve fathead as their fav fish in their fish-n-chips parcel. A very healthy choice probably spoilt slightly with the fried potato (but it is fried in olive oil) and that sauce was just perfect as a side dish. Hope you enjoy RECIPE Serves 4 Olive oil for shallow frying 800g potatoes, peeled and cut into 1cm slices Salt & pepper 4 x large flathead fillets 80g rocket or baby spinach TOMATO SAUCE 1 tablespoon olive oil 1 red onion, sliced and diced 3 cloves of garlic, chopped 425g diced tomatoes Salt & pepper Prepare the olive oil or your very own oil for shallow frying in a frying pan. Heat the oil and add the potatoes. Turn them a number of times until they reach a golden colour. Add salt and pepper. Drain the potatoes on a kitchen napkin and set aside. Keep only 1 tablespoon of the oil in the frying pan. Fry the flathead for approx 2-4mins on either side, remove from pan and set aside & keep warm. TOMATO SAUCE Heat oil in a pan, add the garlic and onion. Fry until onion is just soft. Add the tomatoes and salt and pepper. Simmer for approx 3mins or until sauce is slightly thicker in texture. On serving plate, add a large tablespoon of tomato sauce, place a flathead piece over the sauce, add some rocket and potato. It’s now ready to be served.

COOKBOOK: New Idea Magazine - Blue folder Serve these delicious mince beef filled potatoes with a green salad and you have one filling lunch! Super easy to make, you just need to ensure that when you scoop out the potato flesh you dont scoop to low and rapture the bottom of the potato. Potatoes eaten in moderation, they can be an excellent addition to your diet. They contain good amounts of fibre and nutrients. However, the way you prepare potatoes can make a big difference in terms of nutrition. This recipe is one of the healthy options. In general potatoes are not a great food for anyone suffering from diabetics. Potatoes have high glycemic index which shows negative impact on your blood sugar levels. Eating lots of potato will raise the levels of blood sugar and insulin in your body. Hope you enjoy RECIPE Serves 4 4 large potatoes Olive oil 1 medium onion, chopped 2 cloves garlic, chopped 600g minced beef 2 cups tomato pasta sauce 1 tablespoons tomato paste 125g can four bean mix, drained 1 cup of mozzarella cheese, grated Salt & pepper Pre heat oven 200C Wash potatoes and pierce each once or twice with a skewer. Place in the oven dish and bake for 30mins. Remove and carefully cut each in half longways. Hold with a tissue if too hot. If the centre remains uncooked, return in the oven for a few mins only. Set them aside. Add a tablespoon of olive oil in a frying pan and add the garlic and onion and stir until onion is softened. Add the mince beef and stir until cooked through. Add the tomato sauce and paste, salt and pepper. Mix well and set aside. Place each of the potato halves on a paper lined oven tray. There are two methods to use to remove the potato flesh. You can use a knife to outline the area you are going to scoop out or you can use a small spoon and begin removing the flesh. Ensure you leave a 1cm boarder all around, do not rapture through the skin. Fill each potato half with 1 large spoonful of beef mince mixture, sprinkle mozzarella cheese. Return to the oven and allow the cheese to melt, remove immediately. Ready to be served.

COOKBOOK: Women’s Weekly- The Quick Cook Book This recipe is loved by all! Who doesn’t like a schnitzel! With all the herbs introduced in the crumb and the parmesan cheese, this schnitzel has the taste of Italy all over it. Great for dinner, lunch or to be added in sandwiches for a picnic. Enjoy RECIPE Serves 4 4 chicken breasts (or two large ones) 1 cup parmesan cheese 1 cup of breadcrumbs Handful of chopped parsley 2 tablespoons if Italian dried herbs 1 tablespoons garlic salt Salt & pepper 1 cup plain flour 3 eggs, beaten 1/3 cup of milk Oil for shallow frying (I use olive oil) Slice the chicken breast in half, place a greaseproof paper over the top and pound until flattened. You may need to cut off one side and re-slice the remainder and repeat. Set the pieces of chicken to the side. Combine breadcrumbs, cheese, herbs and garlic salt, salt and pepper in a dish. Toss chicken pieces in the flour, then dip in the egg and straight in the crumbed mixture. Press firmly. Shallow fry chicken in hot olive oil for approx 2-3mins on each side or until golden and cooked through. Serve with a sprinkle of parskey , green salad and a slice of avocado