Mushroom & Tomato Frittata

It's quick, it's easy and it tastes great, so why not make this delicious frittata tonight?

Ingredients
30g unsalted butter
200g Swiss brown mushrooms, thickly sliced
2 vine-ripened tomatoes, cut into wedges
4 eggs
75g mature cheddar, coarsely grated
1/2 cup flat-leaf parsley leaves

Method
Preheat the grill to high.
Melt 20g of the butter in a non-stick frypan over medium heat. Add the sliced mushrooms and tomato wedges, and cook, stirring, for 3-4 minutes until tomato is just softened.
Lightly beat eggs with 1 tablespoon water in a large bowl. Stir in cheese, parsley, and the mushroom and tomato mixture. Season with salt and pepper.
Melt remaining butter in the frypan over medium-low heat. Add the egg mixture, stir briefly, then cook for 5-6 minutes until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Slide onto a board, cut in half.
Notes
serve with a dressed green salad

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Soy Chicken with Pickled Ginger Soba Noodles

Get out the chopsticks and dive into a bowl of slippery noodles and sweet, sticky chicken!

Ingredients (serves 4)
1/3 cup (80ml) soy sauce
1/4 cup brown sugar
2 tbs mirin (sweet Japanese rice wine - see note)
2 tbs rice vinegar
4 x 150g skinless chicken thigh fillets
250g soba noodles (see note)
1/3 cup sliced pickled ginger (see note)
2 tsp sesame oil
3 spring onions, thinly sliced

Method
Heat an oiled chargrill or barbecue to medium-high. Whisk soy, sugar, mirin and vinegar in a bowl. Add chicken and toss to coat. Reserve marinade and cook chicken on barbecue or grill for about 4 minutes each side until cooked through.
Meanwhile, cook noodles according to packet instructions, then drain. Toss with the pickled ginger, sesame oil and all but 2 tablespoons of the spring onion.
Bring marinade to boil in a small pan.
Simmer on medium heat for 2-3 minutes until thickened. Place noodles in bowls with thickly sliced chicken and sauce.
Garnish with reserved spring onion.
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Low-fat Pasta Boscaiola

Fancy a creamy pasta but worried about your waistline? Then this low-fat pasta boscaiola is definitely for you!

Ingredients
400g fettuccine pasta
3 teaspoons cornflour
1 cup Carnation Light & Creamy Evaporated Milk
1/2 cup salt-reduced chicken stock
125g 97% fat-free bacon, chopped
2 garlic cloves, crushed
1 brown onion, finely chopped
olive oil cooking spray
150g button mushrooms, sliced
1/4 cup flat-leaf parsley, chopped

Method
Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.
Blend cornflour and 1 tablespoon of milk to a smooth paste. Add remaining milk, stock, and salt and pepper.
Heat a non-stick frying pan over medium-high heat. Add bacon, garlic and onion. Spray with oil. Cook, stirring, for 6 minutes or until golden. Add mushrooms. Cover. Cook, stirring every minute, for 4 minutes or until mushrooms are tender.
Drain pasta. Set aside. Return saucepan to stovetop over medium heat. Add milk mixture. Cook, stirring, for 2 minutes or until sauce just comes to the boil. Add pasta, bacon mixture and parsley. Reduce heat to low. Toss until heated through. Season with pepper. Serve.
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Blue Eye with Garlic Spinach and White Bean Mash

 

Garlic spinach and white bean mash make tasty accompaniments to the perfectly cooked fish.

Preparation Time
10 minutes

Cooking Time
20 minutes

Ingredients
4 blue eye fillet portions, middle cut oil spray
salt and cracked black pepper
2 x 400g cans white beans (cannellini), rinsed and drained
1/2 cup (125ml) chicken or vegetable stock
1/2 teaspoon thyme leaves
2 teaspoons finely grated lemon rind
50g unsalted butter, softened, roughly chopped
2 small cloves garlic, crushed
150g baby spinach leaves

Method
Preheat oven to 200°C. Place the fish in a large baking dish lined with non-stick baking paper. Lightly spray with oil spray and sprinkle with salt and pepper. Bake for 15 minutes or until cooked through.
Meanwhile, place the white beans in a medium saucepan. Add the stock and cook, stirring regularly over medium heat, for 8 minutes or until most of the liquid has evaporated. Mash with a fork or potato masher. Stir through thyme, lemon rind, salt and pepper. Add half the butter and stir to combine. Cover with foil and set aside until needed.
To serve, heat the remaining butter in a deep non-stick frying pan over medium heat. Add the garlic and cook for 2-3 minutes. Add the spinach and cook for another 3-4 minutes or until the spinach has wilted. Season with salt and cracked black pepper.
To serve, divide the garlic spinach among serving plates and top with a portion of baked fish and white bean mash.
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30 minute Lamb Roast

Thought a full roast dinner with all the trimmings meant hours in the kitchen? Think again.

Preparation Time
5 minutes

Cooking Time
25 minutes

Ingredients
750g trim lamb mini topside roasts
1 tbs olive oil
1 bunch baby (Dutch) carrots, ends trimmed, washed
1 x 400g pkt Woolworths Fresh Baby Potatoes With Butter and Herbs
5 sprigs fresh rosemary
200g sugar snap peas
60ml (1/4 cup) Woolworths Select Thick Mint Sauce
375ml (1 1/2 cups) water
40g (1/4 cup) Woolworths Select Traditional-Flavoured Instant Gravy
80ml (1/3 cup) red wine

Method
Preheat oven to 220°C. Season the lamb with salt and pepper. Heat the oil in a roasting pan over high heat. Add the lamb and cook for 1 minute each side or until browned.
Arrange carrots, potatoes (including butter from the packet) and rosemary around the lamb. Roast for 20 minutes for medium or until cooked to your liking.
Meanwhile, cook the sugar snap peas in a small saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain and return to the pan. Add the mint sauce and stir until well combined. Whisk together the water and gravy in a jug.
Transfer the lamb and vegetables to a plate and cover with foil. Place the pan over high heat. Add the wine and cook, stirring, for 1 minute. Add the gravy mixture and cook, stirring constantly, for 1 minute until the gravy thickens.
Divide the roast vegetables and sugar snap peas among serving plates. Thickly slice the lamb across the grain. Divide lamb among the plates and drizzle over the gravy to serve.

Notes
Variations
Roast chicken with fennel potatoes: Omit the sugar snap peas and mint sauce. Replace the lamb with 4 single chicken breast fillets. Replace the carrots with 3 baby fennel bulbs, ends trimmed, thickly sliced. Replace the rosemary with 5 fresh tarragon sprigs. Replace the red wine with white wine. Replace the traditional-flavoured instant gravy with Woolworths Select Chicken-Flavoured Instant Gravy. Roast the chicken and vegetables in oven for 15 minutes. Transfer the chicken to a plate and cover with foil. Roast the vegetables for a further 10 minutes or until tender. Divide chicken and vegetables among serving plates. Serve. Roast pork with apple sauce: Omit the mint sauce. Replace the lamb with 4 pork chops. Roast the pork and vegetables in oven for 15 minutes. Transfer pork to a plate and cover with foil. Roast the vegetables for a further 15 minutes or until tender. Divide pork and vegetables among serving plates. Serve with bought apple sauce. Beef with asparagus & bearnaise sauce: Omit the carrots, mint sauce and gravy. Replace the sugar snap peas with 2 bunches asparagus, woody ends trimmed. Replace the lamb with 4 x 2cm-thick beef eye fillet steaks. Roast beef and potatoes for 10 minutes. Transfer beef to a plate and cover with foil. Roast the potatoes for a further 15 minutes or until tender. Divide beef and vegetables among serving plates. Serve with bought bearnaise sauce.
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Fish with Chilli Lime Noodle Salad

Ingredients
450g packet fresh hokkien noodles
3 green onions, thinly sliced
1 long red chilli, thinly sliced
1/2 cup fresh coriander leaves
1/4 cup sweet chilli sauce
1/4 cup lime juice
2 teaspoons fish sauce
Olive oil cooking spray
450g frozen dory fillets, thawed
Toasted unsalted cashew nuts, to serve

Method
Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until tender. Separate with a fork. Drain. Return to bowl. Add onion, chilli and coriander. Toss to combine.
Combine chilli sauce, lime juice and fish sauce in a jug. Reserve 2 tablespoons sauce mixture. Add remaining mixture to noodles. Toss to combine.
Spray a frying pan with oil. Heat over medium-high heat. Cook fish for 2 to 3 minutes each side or until cooked through.
Divide noodle mixture and fish between bowls. Top with reserved sauce mixture and nuts. Serve.
Notes
Super saver: By using frozen dory fillets instead of fresh, we’ve saved you around $12.30 in total.

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Salmon with White Bean Mash

Make a habit of eating more fresh fish - your heart and brain will thank you.

Preparation Time
10 minutes

Cooking Time
15 minutes

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

Method
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.
Combine the parsley, onion and capers in a small bowl.
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.
Divide the bean mixture among serving plates. Top with the salmon and the parsley mixture. Serve with green beans.
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