Innholdsfortegnelse for #82 5-Ingredient Dinners i taste.com.au Cookbooks

Short on time? Low on energy? Want to keep the grocery list down? If one or all of these sound like you right now, our ultimate collection of five-ingredient dinners is here to help. The Easy and Family Faves chapters (p9 and p31) are your go-tos for kicking goals in the kitchen and at the dinner table with the whole gang. For nights when you’re pooped after a busy day, our 20-minute fivers (p51) are where you need to flip to. In this chapter you’ll also find some assembly-style, cheat-it meals to save you even more time and take the midweek pressure off. Healthier is doable too – yep, even with five ingredients. Check out our better-for-you plates (p75) that ingeniously transform five items into lighter, fresher food. If you’re…

EASY SERVES 6 ✷ PREP 15 MINS (+ 10 MINS COOLING) ✷ COOKING 30 MINS INGREDIENTS 2 × 325g pkt pumpkin and caramelised onion ravioli 400g btl tomato pasta sauce with basil and onion 425g tub creamy cheese sauce 155g (1½ cups) pregrated 4-cheese blend 60g pkt baby spinach, coarsely chopped METHOD 1 Preheat the oven to 200°C/180°C fan forced. Lightly grease a baking tray and 20cm (base size) baking dish. 2 Cook the ravioli in a large saucepan of salted boiling water for 3 minutes or until al dente. Drain. Rinse under cold running water. Transfer to prepared tray. 3 Spread 125ml (½ cup) pasta sauce over base of prepared dish. Top with a layer of the ravioli, arranged in rows (about 16). Dot with one-third of the cheese sauce. Smooth the surface.…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 40 MINS INGREDIENTS 2 x 400g cans cherry tomatoes in juice 60ml (¼ cup) extra virgin olive oil 8 portobello mushrooms, stems removed 3 Real Foods Corn Thins Original, crumbled 155g (1½ cups) pre-grated pizza cheese blend 60g baby rocket (optional) METHOD 1 Preheat the oven to 200°C/180°C fan forced. 2 Pour the tomatoes over the base of a 24 x 32cm (base size) roasting pan. Season well. Drizzle over 1 tablespoon oil. Stir until combined. Top with the mushrooms. Drizzle over the remaining oil and season. 3 Combine the corn thins and cheese in a bowl. Scatter the cheese mixture over the mushrooms. Bake for 30 minutes or until the sauce thickens slightly and the mushrooms are tender. Sprinkle with the rocket, if using. TIP Corn thins…

SERVES 4 ✷ PREP 10 MINS (+ COOLING) ✷ COOKING 2 HOURS 10 MINS INGREDIENTS 250ml (1 cup) gluten-free tomato sauce 250ml (1 cup) gluten-free sweet chilli sauce 2 (about 600g each) pork rib racks Dried chilli flakes, to taste Coarsely chopped fresh coriander leaves, to serve (optional) METHOD 1 Preheat the oven to 150°C/130°C fan forced. Line a large roasting pan with foil. 2 Combine the tomato and sweet chilli sauces in a bowl. Place the pork ribs in a single layer in the prepared pan. Spoon half of the sauce mixture over the ribs and turn to coat both sides. Place a sheet of foil over the ribs and fold the edges over the pan to tightly enclose. Roast for 2 hours or until tender. 3 Remove from the oven and…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 20 MINS INGREDIENTS 420g btl Saclà Whole Cherry Tomato Pasta Sauce Roasted Garlic 1 lemon, rind finely grated 1 long fresh red chilli (optional), deseeded, thinly sliced, plus extra, to serve 350g dried risoni pasta 500g peeled green prawns, tails intact ¼ cup shredded fresh basil leaves, plus extra leaves, to serve METHOD 1 Place the pasta sauce, lemon rind, chilli, if using, and 1L (4 cups) water in a large saucepan. Cover and bring to the boil over medium-high heat. Add the pasta, stirring constantly, until the water comes back to the boil. 2 Reduce heat to medium. Cook, stirring every 3 minutes, for 13 minutes or until the pasta is almost al dente. Add the prawns and cook, stirring, for 2-3 minutes or until the…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 25 MINS INGREDIENTS 2 eggs, lightly whisked 40g (½ cup) finely grated parmesan, plus extra shaved parmesan, to serve 300g spaghetti, broken in half, cooked, cooled 60ml (¼ cup) vegetable oil 4 rindless bacon rashers Baby French kale or baby spinach, to serve (optional) METHOD 1 Combine the egg and parmesan in a large bowl. Add the pasta and toss to coat. 2 Heat 1 tbs oil in a large non-stick frying pan over medium heat. Use tongs to transfer some of the pasta mixture to the pan, shaping into a fritter about 12cm in diameter. Repeat to make 4 fritters. Cook for 2-3 minutes or until crisp and golden underneath. Turn over and cook for a further 2-3 minutes or until golden and crisp. Transfer to…

FAMILY FAVES MAKES 4 ✷ PREP 20 MINS (+ 10 MINS COOLING) ✷ COOKING 50 MINS INGREDIENTS 500g kent pumpkin, peeled, deseeded, cut into 2cm pieces 400g can brown lentils, rinsed, drained 200g feta, crumbled 65g (1⁄4 cup) basil pesto 8 sheets filo pastry Mixed salad leaves, to serve (optional) METHOD 1 Preheat the oven to 200°C/180°C fan forced. Grease and line two baking trays with baking paper. 2 Spread the pumpkin over one prepared tray and spray with olive oil. Season. Bake for 20-25 minutes or until tender. Set aside for 10 minutes to cool slightly. 3 Combine the lentils, feta, pesto and pumpkin in a large bowl. Season with pepper. 4 Lay one filo sheet on a clean work surface, spray with oil then place another sheet on top, spraying the stack with…

FAMILY FAVES SERVES 4 ✷ PREP 5 MINS ✷ COOKING 15 MINS INGREDIENTS 350g broccoli, cut into small flflorets, stems cut into matchsticks 300g dried curly fettuccine pasta ½ barbecue chicken, skin and bones removed, meat coarsely shredded 160g garlic-flflavoured cream cheese (such as Mainland Spreadable Garlic & Herbs) 125g (¾ cup) sun-dried tomatoes, coarsely chopped METHOD 1 Bring a large saucepan of water to the boil. Add the broccoli and cook for 2 minutes or until bright green and tender crisp. Use a slotted spoon to transfer the broccoli to a bowl. Add the pasta to the boiling water and cook following packet directions or until al dente. 2 While the pasta cooks, heat a frying pan over medium-high heat. Add the chicken, broccoli, cream cheese and tomato. Use a ladle to transfer…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 35 MINS INGREDIENTS 800g pre-made slow cooked pork shoulder 2 x 240g tubs Old El Paso Mexi Rice with Chilli and Veggies 250g cherry tomatoes, halved 1 large avocado, sliced 100g pkt baby spinach Olive oil, to drizzle METHOD 1 Warm the pork in the oven following packet directions. Transfer to a large bowl. Use two forks to shred the meat. 2 Meanwhile, warm the rice following packet directions. 3 Divide the rice and pork among serving bowls. Top with the tomato, avocado and spinach. Season and drizzle over a little oil to serve. USE IT UP If you have cooked rice already in the fridge, use it to make Mexican rice. Toss with black or kidney beans and a little tomato salsa.…

SERVES 4 ✷ PREP 5 ✷ COOKING 5 MINS INGREDIENTS 2 bunches broccolini, trimmed, halved 2 x 250g pkt microwave  black rice 2 x 150g pkt hot smoked salmon with cracked pepper, skin removed, flesh flaked 2 small Lebanese cucumbers, peeled in ribbons 60ml (¼ cup) Kewpie Japanese Dressing Sesame Soy Sauce METHOD 1 Place the broccolini in a large heatproof bowl. Pour over boiling water and leave for 1-2 minutes or until tender crisp. Drain and refresh under cold water. 2 Heat the rice following the packet directions. Divide the broccolini, salmon, rice and cucumber among serving plates or arrange on a large platter. Drizzle the dressing over the salad and toss to combine. Season well. TIME SAVER Use a vegetable peeler to quickly make cucumber ribbons. Stop peeling when you get to…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 15 MINS INGREDIENTS 500g pkt potato gnocchi 1 bunch broccolini, trimmed 2 x 300g pkt Tassal Tassie Salmon Mustard & Dill fillets 1 tbs baby capers, drained Lemon wedges, to serve METHOD 1 Preheat the oven to 220°C/200°C fan forced. Line a 26 x 39cm (base size) baking tray with baking paper. 2 Cook the gnocchi in a large saucepan of boiling water until they float to the surface. Cook for a further minute. 3 Use a slotted spoon to transfer the gnocchi to the prepared tray. Add 60ml (¼ cupful) cooking liquid from the pan. Continue to boil the remaining liquid. Add the broccolini and cook for a further minute. Drain. 4 Add the salmon to the tray. Drizzle over the sauce from the packets.…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 10 MINS INGREDIENTS 500g pkt dried linguine pasta 500g pkt frozen peeled broad beans 2 tbs extra virgin olive oil 280g pkt garlic prawns 1 bunch asparagus, cut diagonally into thirds 1 lemon, rind cut into thin strips, juiced, plus extra cheeks, to serve METHOD 1 Cook the pasta in a large saucepan of salted boiling water following packet directions, adding the broad beans in the last 3 minutes of cooking. Drain. 2 Meanwhile, heat the oil in a large, deep frying pan over high heat. Add the prawns and asparagus. Cook, tossing occasionally, for 2-3 minutes or until the prawns curl and change colour. 3 Add the pasta mixture and lemon juice to the prawn mixture and toss until combined. Scatter over the lemon rind, season…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 10 MINS INGREDIENTS 2 lemons  550g skinless salmon fillets, roughly chopped 2 tbs gluten-free tandoori paste ½ cup fresh coriander leaves, plus extra, to serve 2 × 250g pkt Tilda Coconut, Chilli and Lemongrass Steamed Basmati Rice METHOD 1 From one lemon, grate the rind and juice (you’ll need about 2 tablespoons juice). Transfer to a food processor. Add the salmon, tandoori paste, coriander and one packet of rice. Season well. Process until almost finely chopped. 2 Heat a large non-stick frying pan over medium-high heat. Spray with oil. In batches, drop ¼ cupfuls of mixture into the pan and flatten slightly. Cook for 2-3 minutes each side or until golden. 3 Cut the remaining lemon into wedges. Heat the remaining rice following packet directions.…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 15 MINS INGREDIENTS 2 × 250g pkt Coles 7 Ancient Grains microwave rice mix (or microwave brown rice and quinoa mix) Extra virgin olive oil, to fry 300g mixed mushrooms, halved if large 350g superfood stir-fry vegetable mix 1½ tbs gluten-free tamari 4 eggs METHOD 1 Heat the rice mix in the microwave following the packet directions. 2 Heat a little olive oil in a wok over high heat. Stir-fry the mushrooms for 5 minutes or until softened and golden. Season. Transfer to a plate. Reduce heat to medium-high. Stir-fry the vegetable mix for 3 minutes. Add the tamari and heated rice. Return the mushrooms to the wok and stir-fry for 2-3 minutes or until combined and heated through. 3 Meanwhile, heat a little more olive oil…

HEALTHIER SERVES 4 ✷ PREP 5 MINS ✷ COOKING 15 MINS INGREDIENTS 1 tbs vegetable oil 500g frozen prawn gyoza 350g pkt Asian style salad kit 4 qukes (baby cucumbers) or 1 cucumber, peeled into ribbons 1 bunch radishes, thinly sliced 2 green shallots, shredded METHOD 1 Heat the oil in a large non-stick frying pan over high heat. Carefully arrange the gyoza in a single layer, flat-side down, in the pan. Cook for 4 minutes or until the bases are golden. Reduce heat to medium then add 60ml (¼ cup) water. Cook, covered, for 5 minutes or until just tender 2 Remove the lid and increase the heat to high. Cook for 4-5 minutes or until the water has evaporated and the gyoza bases are crispy. 3 Meanwhile, arrange the salad (including the noodles…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 40 MINS INGREDIENTS 500g small sweet potatoes, unpeeled, scrubbed, quartered lengthways 12 French‑trimmed lamb cutlets 400g can brown lentils, rinsed, drained 60ml (¼ cup) maple syrup 100g baby spinach METHOD 1 Preheat the oven to 200°C/180°C fan forced. Line a large shallow baking tray with baking paper. 2 Place the sweet potato on the prepared tray. Spray liberally with olive oil. Season. Roast for 20 minutes or until just tender. 3 Add the lamb and lentils to the tray. Spray with oil and drizzle over the maple syrup. Roast for a further 15-20 minutes or until the sweet potato is golden and lamb is cooked to your liking. Stir through the spinach and serve. SWITCH IT UP Replace the lentils with canned chickpeas, and sweet potato…

RECIPES Alison Adams, Charlotte Binns-McDonald, Amber de Florio, Ross Dobson, Chrissy Freer, Amira Georgy, Marion Grasby, Liz Macri, Lucy Nunes, Miranda Payne, Kerrie Ray, Tracy Rutherford, Michelle Southan, Katrina Woodman PHOTOGRAPHY Guy Bailey, Chris L Jones, Vanessa Levis, Nigel Lough, Jeremy Simons, Brett Stevens COVER (clockwise from top left) Creamy chicken & broccoli pasta, p44 Recipe Michelle Southan Photography Guy Bailey Speedy midweek fried rice, p79 Recipe Miranda Payne Photography Guy Bailey One-pot Calabrian prawn risoni, p28 Recipe Michelle Southan Photography Guy Bailey Pearl couscous & corn salad, p64 Recipe Kerri Ray Photography Guy Bailey BACK COVER (clockwise from top left) Pumpkin ravioli lasagne, p14 Recipe Tracy Rutherford Photography Vanessa Levis Low-cal vego bean pasta salad, p86 Recipe Chrissy Freer Photography Nigel Lough Dill salmon & gnocchi bake, p60 Recipe…

MAKES 4 ✷ PREP 5 MINS ✷ COOKING 35 MINS INGREDIENTS 1kg lamb mince 3 tbs Moroccan seasoning 180g haloumi, coarsely grated  1 bunch fresh coriander, chopped 16 sheets filo pastry 120g (½ cup) tzatziki (optional) METHOD 1 Preheat the oven to 200°C/180°C fan forced. Lightly grease a 20 × 30cm (base size) deep baking tray. 2 Spray a large frying pan with oil. Place over high heat then add the lamb, breaking up with a wooden spoon. Add the Moroccan seasoning. Season and cook, stirring occasionally, for 5 minutes or until browned. Add the haloumi and stir until well combined. Remove from heat. Stir through three-quarters of the coriander. 3 Stack four sheets of filo on a flat work surface (with the long side of pastry at the top and bottom), spraying each…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 20 MINS INGREDIENTS 1 tbs vegetable oil 600g chicken thigh fillets, trimmed, cut into 4cm pieces 450g jar Patak’s Simmer Sauce Cashew & Coconut 1kg pkt frozen mixed vegetables (such as broccoli, peas and green beans) 110g (⅔ cup) roasted salted cashews, chopped 1 long fresh red chilli, thinly sliced METHOD 1 Heat the oil in a large saucepan over medium-high heat. Cook half the chicken for 5 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken. 2 Return all the chicken to the pan. Pour in the simmer sauce. Add 60ml (¼ cup water) to the emptied jar, shake then pour into the pan. Bring to the boil over high heat then reduce heat to medium-low and cook, covered, for 12 minutes.…

SERVES 6 ✷ PREP 20 MINS ✷ COOKING 45 MINS INGREDIENTS 1 tbs extra virgin olive oil 6 chicken marylands 2 tbs English breakfast marmalade 60ml (¼ cup) fresh orange juice, plus 1½ oranges extra, sliced 125ml (½ cup) salt-reduced chicken stock Steamed broccolini, to serve Mashed potato, to serve (optional) METHOD 1 Preheat the oven to 200°C/180°C fan forced. 2 Heat the oil in a large flameproof roasting pan over high heat. Add the chicken. Cook for 2 minutes each side or until golden. Transfer to a plate. 3 Add the marmalade, orange juice and stock to the pan. Bring to the boil. Season. Return the chicken to the pan and turn to coat. Transfer the pan to the oven and roast for 15 minutes. 4 Increase the oven to 220°C/200°C fan forced. Add the…

MAKES 4 ✷ PREP 15 MINS ✷ COOKING 30 MINS INGREDIENTS 4 small chicken breast fillets 120g (⅓ cup) fruit chutney, plus extra, to serve 3 sheets frozen puff pastry, just thawed 2 bunches broccolini, trimmed 250g cocktail truss tomatoes METHOD 1 Preheat the oven to 230°C/210°C fan forced. Line a large baking tray with baking paper. 2 Use a small, sharp knife to cut a pocket into the side of each chicken breast. Fill the pockets with the chutney. 3 Slice the pastry into sixteen 4cm-wide strips, discarding any offcuts. Place 4 pastry strips, slightly overlapping, on a board. Top with a chicken breast, top-side down. Season. Fold the pastry strips over to enclose chicken. Trim and discard any excess pastry. Place, seam-side down, on the prepared tray. Repeat with the remaining pastry…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 25 MINS INGREDIENTS 1 tbs extra virgin olive oil 250g haloumi, cut into 1cm-thick slices 250g mild chorizo, sliced 3 × 400g cans cherry tomatoes 3 cups chopped kale leaves 4 eggs Dukkah and crusty bread, to serve (optional) METHOD 1 Heat the oil in a large frying pan over high heat. Add the haloumi and cook for 2-3 minutes each side or until golden. Set aside on a plate. 2 Add the chorizo to the pan and cook, stirring, for 3-4 minutes or until just starting to brown. Reduce heat to medium, add the tomatoes and season. Stir until well combined. Cook for a further 5 minutes. Add the kale and gently stir through until combined. 3 Use the back of a spoon to make four indents…

SERVES 4 ✷ PREP 20 MINS ✷ COOKING 10 MINS INGREDIENTS 600g beef rump steak, excess fat trimmed, meat cut into 2.5cm cubes 250ml (1 cup) satay sauce  1 tbs vegetable oil 450g pkt 2½-minute microwave jasmine rice 350g pkt Coles Kitchen Asian Style Salad Kit with Soy & Sesame Dressing METHOD 1 Place the beef in a bowl. Add 80ml (⅓ cup) satay sauce. Stir to coat then thread the beef onto eight metal or presoaked bamboo skewers. 2 Heat the oil in a large frying pan over high heat. Cook the skewers, turning, for 6 minutes for medium or until browned and cooked to your liking. 3 Meanwhile, heat the rice following packet directions. Pour the remaining sauce into a small saucepan over medium heat. Cook, stirring occasionally, for 3 minutes…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 15 MINS INGREDIENTS 400g dried spaghetti pasta 60g butter 2 garlic cloves, crushed 1½ tbs Vegemite 40g (½ cup) fifinely grated parmesan, plus extra, to serve Baby basil leaves, to serve (optional) METHOD 1 Cook pasta in a large saucepan of boiling water following packet directions or until al dente. 2 Meanwhile, place the butter and garlic in a large deep frying pan over medium-low heat. Cook until the butter is foamy and garlic is aromatic. Remove from heat. Add the Vegemite and stir (the Vegemite won’t be completely combined). 3 Reserve 125ml (½ cup) of the pasta water then drain the pasta. Add the pasta and parmesan to the frying pan. Use tongs to toss and coat, pouring in the reserved pasta water as needed to…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 15 MINS INGREDIENTS 305g (1½ cups) dried risoni pasta 200g green beans, trimmed, halved 300ml pouring cream 360g barbecue chicken or poached chicken, coarsely shredded 150g tub basil pesto dip METHOD 1 Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the beans in the last 2 minutes of cooking. Drain and return to the pan. 2 Add the cream and chicken. Cook, stirring, over low heat for 2-3 minutes or until the mixture is heated through. Season well. Divide among serving bowls and dollop with the pesto dip to serve. TIME SAVER A ready-made pesto dip is a clever way to add flavour fast. It’s available in the refrigerated dip section of major supermarkets. Replace…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 10 MINS INGREDIENTS 325g dried spaghetti 500g pork sausages 1 tbs extra virgin olive oil 300ml light thickened cream 60g (¾ cup) finely grated parmesan 180g baby spinach METHOD 1 Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 80ml (⅓ cup) of the pasta water. 2 Meanwhile, squeeze the sausage mince from their casings. Roll level tablespoons of the sausage mince into balls. Heat the oil in a large, deep frying pan over medium-high heat. In batches, cook the meatballs, turning, for 5 minutes or until browned and cooked through. 3 Add the cream and reserved pasta water to the frying pan. Bring to the boil. Reduce heat to low. Simmer for 2 minutes…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 10 MINS INGREDIENTS 500g Italian pork sausages 4 wholemeal rolls, split, toasted 120g pkt mixed salad leaves 200g mixed chargrilled vegetables (such as capsicum, zucchini and eggplant) 80g (⅓ cup) kalamata olive dip METHOD 1 Remove the sausage mince from the casings and place in a bowl. Discard the casings. Divide the sausage mince into 4 portions and use damp hands to shape into patties. 2 Spray a large non-stick frying pan with oil. Heat over medium heat. Add the patties and cook for 5 minutes each side or until cooked through. Transfer to a plate lined with paper towel. 3 Place the bread roll bases on serving plates. Top with the salad, patties, chargrilled vegetables and a dollop of olive dip. Cover with the roll…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 10 MINS INGREDIENTS 2 × 300g cans creamed corn 750ml (3 cups) chicken stock 400g chicken breast, thinly sliced 2 × 69g pkt chicken wholegrain instant noodles, broken 2-3 green shallots, thinly sliced, plus extra, thinly sliced, to serve METHOD 1 Combine the corn and stock in a large saucepan over medium-high heat. Bring to a simmer. Add the chicken and simmer, stirring, for 2 minutes. 2 Add the noodles, reserving the flavour sachet for another use. Simmer for a further 4 minutes or until the chicken is cooked through and the noodles are soft. Add the shallot and cook for a further minute. 3 Divide the soup among serving bowls and serve with extra shallot. SWITCH IT UP Use barbecue chicken or chicken mince instead…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 5 MINS INGREDIENTS 500g chicken breast fillets 250g butter chicken simmer sauce 400g can brown lentils, rinsed, drained 2 baby cos lettuce, leaves separated 250g grape tomatoes, halved METHOD 1 Preheat the barbecue grill or chargrill pan on medium-high. 2 Combine the chicken and 2 tbs butter chicken sauce in a bowl until well coated. Grill the chicken for 3-4 minutes each side or until cooked through. Set aside to rest for 2 minutes. 3 Meanwhile, pour the remaining butter chicken sauce into a microwave-safe bowl and microwave on High, stirring often, for 1 minute or until heated through. 4 Place the lentils, lettuce and tomato on a serving platter. Slice the chicken and arrange on top. Drizzle over the remaining warmed butter chicken sauce to…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 10 MINS INGREDIENTS 8 large field or portobello mushrooms, stalks trimmed 4 slices cheddar 4 beef or veal steaks (120-150g each) 80g salad leaves 95g (⅓ cup) tomato chutney METHOD 1 Preheat the oven grill on high. Place the mushroom, cup-side down, on the grill tray. Spray with oil and season. Cook for 2 minutes each side or until golden but still firm enough to hold their shape. Place the cheese on four of the mushrooms then grill for a further 30 seconds or until just melting. 2 Meanwhile, heat a non-stick frying pan or chargrill pan over medium-high heat. Season the steaks. Spray the pan with oil. Cook the steaks for 3 minutes each side or until cooked to your liking. 3 Transfer the cheese-topped…

SERVES 4 ✷ PREP 15 MINS (+ COOLING) ✷ COOKING 15 MINS INGREDIENTS 1½ tbs extra virgin olive oil 1 red capsicum, deseeded, finely chopped  300g sweet potato, peeled, coarsely grated 120g baby spinach, plus extra, to serve  400g turkey breast mince 1 tbs hoisin sauce, plus 2 tbs, extra METHOD 1 Heat 2 tsp oil in a large non-stick frying pan over medium heat. Add the capsicum and cook, stirring, for 1 minute or until it starts to soften. Add the sweet potato and cook, stirring, for 2-3 minutes or until softened. Transfer to a large bowl. Set aside to cool. 2 Meanwhile, place the spinach in a heatproof bowl and cover with boiling water. Set aside for 10 seconds to wilt. Drain. Refresh under cold running water. Drain. Use clean hands…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 35 MINS INGREDIENTS 2 × 500g pkt Coles Kitchen Roasting Vegetables Garlic and Rosemary 800g chicken breast fillets 120g Patak’s Tandoori Marinade 2 lemons, sliced 200g tzatziki dip METHOD 1 Preheat the oven to 220°C/200°C fan forced. Place the vegetables on a large baking tray and season. Roast for 10 minutes. 2 Meanwhile, place the chicken and marinade in a large bowl. Toss well to coat the chicken. 3 Place the chicken and lemon on top of the vegetables. Roast for 20 minutes or until the chicken is cooked through. Turn to the oven grill setting and grill for 3-4 minutes or until the chicken starts to brown slightly. Serve with the tzatziki. PREP IN 5 TIME SAVERS Marinate the chicken the night before to boost…

HEALTHIER SERVES 4 ✷ PREP 5 MINS (+ COOLING) ✷ COOKING 1 HOUR INGREDIENTS 300g jar marinated feta 400g mixed baby tomatoes 150g (1 cup) plain flour 4 eggs, lightly whisked 185ml (¾ cup) milk 1 tbs basil pesto (optional), plus extra, to serve METHOD 1 Preheat the oven to 200°C/180°C fan forced. 2 Drain the feta, reserving 60ml (¼ cup) oil and 100g feta (keep remaining feta for another use). Place the tomatoes on a baking tray. Drizzle over 1 tbs of the reserved oil. Season. Roast for 20 minutes or until collapsed and tender. Set aside to cool slightly. 3 Increase the oven to 220°C/200°C fan forced. Place the flour in a large bowl. Make a well in the centre. Add the eggs and whisk until smooth. Combine the milk and pesto, if…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 15 MINS INGREDIENTS 80g (⅓ cup) butter chicken curry paste 90g (⅓ cup) natural yoghurt, plus extra, to serve 700g chicken breast fillet, trimmed, cut into long thin strips 4 naan bread 2 Lebanese cucumbers, peeled into ribbons METHOD 1 Combine the curry paste and yoghurt in a large bowl. Add the chicken and toss to coat. Set aside for 5 minutes to marinate. 2 Preheat the barbecue grill or chargrill pan to medium-high. Thread the chicken onto 12 metal or pre-soaked bamboo skewers. Spray with olive oil. Cook the skewers, turning, for 8-10 minutes or until cooked through. Transfer to a plate and cover to keep warm. 3 Place the naan on the grill and cook for 1 minute each side or until lightly charred.…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 40 MINS INGREDIENTS 1 eggplant (about 450g), cut into 1.5cm pieces 400g btl tomato pasta sauce 2 zucchini (about 350g), sliced thickly 225g block haloumi, thickly sliced Basil pesto, to serve (optional) METHOD 1 Preheat the oven to 200°C/180°C fan forced. Place a 20cm (base size) cast iron frying pan in the oven for 5 minutes to heat up. 2 Remove the pan from the oven and spray with oil. Add the eggplant then spray the eggplant with oil and return to the oven. Roast, stirring once halfway through cooking, for 20 minutes or until the eggplant starts to brown. 3 Add the pasta sauce to the pan and top with the zucchini. Roast for a further 10 minutes or until the zucchini starts to brown.…

EASY SERVES 4 ✷ PREP 10 MINS ✷ COOKING 35 MINS INGREDIENTS 400g can black beans, rinsed, drained 400g btl arrabiata pasta sauce 200g (2 cups) pre-grated 3 cheese blend 500g chicken tenderloins, trimmed METHOD 1 Preheat the oven to 180°C/160°C fan forced. Lightly grease a 1.5L (6 cup) baking dish. 2 Combine the black beans and half the pasta sauce in a bowl. Season. Pour into the prepared dish. Scatter over 100g (1 cup) cheese then arrange the chicken on top. 3 Spoon over the remaining sauce. Scatter over the remaining cheese. Bake for 30-35 minutes or until cheese is golden and chicken is cooked through.…

SERVES 4 ✷ PREP 15 MINS ✷ COOKING 25 MINS INGREDIENTS 2 sheets frozen puff pastry, just thawed 100g (⅓ cup) basil or sun-dried tomato pesto, plus extra, to serve 750g thinly sliced mixed vegetables (such as zucchini, sweet potato, tomato or broccolini) 1½ tbs extra virgin olive oil, plus extra, to brush 100g soft cheese (such as feta, marinated feta, goat’s cheese or ricotta), crumbled METHOD 1 Preheat the oven to 200°C/180°C fan forced. Grease two large baking trays and line with baking paper. 2 Place 1 pastry sheet on each prepared tray. Use a sharp knife to score a 2cm-thick border around each sheet (be careful not to cut all the way through). Spread the pesto over each sheet, keeping within the border. 3 Place the vegetables in a large bowl. Drizzle…

FAMILY FAVES SERVES 4 ✷ PREP 10 MINS ✷ COOKING 40 MINS INGREDIENTS 2 × 350g pkt frozen Ingham’s Two Premium Chicken Breast Kyivs Garlic Butter 2 × 300g pkt Coles Kitchen Roast Chat Potatoes 150g green beans, trimmed 420g btl Saclà Whole Cherry Tomato Pasta Sauce Basil 100g (1 cup) pre-grated 3 cheese blend Fresh basil leaves, to serve (optional) METHOD 1 Preheat the oven to 220°C/200°C fan forced. 2 Place the chicken kyivs, top-side down, on a large baking tray. Roast for 15 minutes. 3 Remove the tray from the oven. Turn the chicken then add the potatoes and beans. Roast for a further 15 minutes or until the potatoes are golden and the beans are just tender. 4 Meanwhile, place the pasta sauce in a microwave-safe bowl or jug. Microwave on High…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 20 MINS INGREDIENTS 350g dried rigatoni pasta  600g butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces  1 barbecue chicken, skin and bones removed, meat coarsely shredded 220g tub bocconcini, drained, torn  130g (½ cup) basil pesto, plus extra, to serve METHOD 1 Pour 1.25L (5 cups) water into a large saucepan. Cover and bring to the boil over medium-high heat. Add the pasta, stirring constantly, until the water comes back to the boil. 2 Reduce the heat to medium. Cook, stirring every 2 minutes, for 5 minutes. Add the pumpkin. Cook, stirring every 2 minutes, for 10 minutes or until the pasta is al dente and the pumpkin is tender. Remove from heat. 3 Add the chicken, bocconcini and pesto. Stir until well…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 20 MINS INGREDIENTS 1 tbs extra virgin olive oil 400g chicken mince 90g (⅓ cup) basil pesto 70g (⅓ cup) drained semi-dried tomatoes, chopped 2 x 250g pkt fresh pizza dough 100g (1 cup) pre-grated pizza cheese blend Salad, to serve (optional, see tip) METHOD 1 Preheat the oven to 220°C/200°C fan forced. Line a large baking tray with baking paper. 2 Heat the oil in a large frying pan over medium-high heat. Add the chicken. Cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Add the pesto and tomato. Cook, stirring occasionally, for 2 minutes or until heated through. 3 Divide the dough into four equal portions. Roll one portion into a 20cm round. Place one-quarter of the cheese and one-quarter…

FAMILY FAVES SERVES 4 ✷ PREP 10 MINS ✷ COOKING 35 MINS INGREDIENTS 600g pkt frozen roast vegetables 2 tbs extra virgin olive oil 2 x 300g pork fifillets 120g (⅓ cup) mango chutney 200g Greek-style yoghurt ½ cup fresh coriander leaves (optional) METHOD 1 Preheat the oven to 220°C/200°C fan forced. Line a baking tray with baking paper. 2 Place the vegetables on the prepared tray. Roast for 20 minutes. 3 Meanwhile, heat the oil in a frying pan over medium-high heat. Add the pork. Cook, turning, for 5 minutes or until browned on all sides. Remove the pan from heat. Add 90g (¼ cup) chutney. Turn pork to coat in chutney. 4 Add the pork to the tray. Drizzle over the chutney from the pan. Roast for 15 minutes or until the veg…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 5 MINS INGREDIENTS 500g lamb mince 1½ tbs sweet chilli sauce, plus extra, to serve 1½ tbs kecap manis 2 tbs vegetable oil 450g pkt microwave jasmine rice 300g pkt stir-fry vegetable mix Lime wedges, to serve (optional) METHOD 1 Heat a large non-stick frying pan over medium-high heat. Place the lamb, sweet chilli sauce and 2 tsp kecap manis in a bowl. Use clean hands to mix until well combined. Divide the mixture into eight portions. Roll each portion into a ball then flatten until 1cm thick. 2 Once the pan is hot, pour in half the oil. Cook the patties for 2 minutes each side or until dark brown and cooked through. 3 While the patties cook, warm the rice following packet directions. 4 Meanwhile, heat…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 15 MINS INGREDIENTS 1 lemon  350g dried spaghetti pasta 250g ctn mascarpone 150g baby spinach 150g smoked salmon slices, torn into large pieces METHOD 1 Use a peeler to cut wide strips of rind off the lemon then thinly slice lengthways into long thin strips. Juice the lemon. 2 Pour the lemon juice and 1.25L (5 cups) water into a large saucepan. Cover and bring to the boil over medium-high heat. Add the pasta, stirring constantly, until the water comes back to the boil. 3 Reduce heat to medium. Cook, stirring every 2-3 minutes, for 12 minutes or until the pasta is almost al dente. Add the mascarpone and spinach. Cook, stirring, for 2 minutes or until the pasta is al dente and the mascarpone…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 15 MINS INGREDIENTS 250g pearl couscous 2 chorizo, sliced into rounds 2 corncobs, husks and silks removed 2 small capsicums, deseeded, cut into thick strips 2 tbs chipotle mayonnaise METHOD 1 Cook the couscous in a saucepan of boiling water following packet directions. Drain and rinse under cold running water. 2 Lightly grease the barbecue grill or chargrill pan then preheat on medium. Cook the chorizo for 1-2 minutes each side or until golden and lightly charred. Transfer to a plate. 3 Grill the corn and capsicum for 3-4 minutes each side or until smoky and lightly charred all over. Use a sharp knife to cut down the length of each corncob, close to the core, to remove the kernels. 4 Place the couscous on a…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 10 MINS INGREDIENTS 1 tbs vegetable oil 2 chicken breasts, thickly sliced on an angle ½ × 450g pkt Thai green curry sauce 2 x 250g pkt 90-second microwave coconut rice 450g pkt frozen mixed vegetables (such as beans, broccoli and sugar snap peas) ½ cup fresh coriander sprigs METHOD 1 Heat the oil in a large, deep frying pan over high heat. Add the chicken. Cook, turning, for 2-3 minutes or until browned. Add 125ml (½ cup) curry sauce. Cook for 3 minutes or until the sauce thickens and chicken is cooked through. Transfer to a plate. 2 Place the remaining sauce in a small microwave-safe bowl. Microwave on High for 20-30 seconds or until heated through. 3 Meanwhile, add the rice and vegetables to pan.…

HEALTHIER SERVES 4 ✷ PREP 15 MINS (+ 15 MINS COOLING) ✷ COOKING 45 MINS INGREDIENTS 800g zucchini 1 tbs extra virgin olive oil 1 large brown onion, finely chopped 6 eggs, lightly whisked 80g (½ cup) wholemeal self-raising flour 40g (½ cup) finely grated vintage cheddar METHOD 1 Preheat the oven to 190°C/170°C fan forced. Grease a 17 × 27cm (base size) slice pan. Line the base with baking paper, allowing the paper to overhang the 2 long sides. 2 Thinly slice 1 zucchini. Coarsely grate the remaining zucchini. Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion. Cook, stirring, for 3-4 minutes or until softened. Add the grated zucchini and cook, stirring, for 2 minutes or until softened slightly. Transfer to a plate and set aside for…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 35 MINS INGREDIENTS 450g pkt Coles Kitchen Chicken Flavoured Veg Soup Kit 450g tomato pasta sauce with herbs 400g can borlotti beans, rinsed, drained 2 tbs chopped fresh oregano leaves 2 sheets reduced-fat puff pastry, just thawed METHOD 1 Preheat the oven to 200°C/180°C fan forced. 2 Heat a medium ovenproof frying pan over medium heat. Spray with olive oil. Add the vegetable mix (reserve the stock sachet for another use). Cook, stirring, for 3-4 minutes or until just softened. 3 Add the pasta sauce and cook, stirring, for 1 minute or until heated through. Stir in the beans and oregano. Remove from heat. 4 Lay the pastry sheets over the pie filling at alternate angles. Press the edges to seal. Fold the points inwards to…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 10 MINS INGREDIENTS 200g wholemeal or spelt pasta 400g can red kidney beans, rinsed, drained  350g pkt kale slaw 75g feta, crumbled 1½ tbs balsamic vinegar 1 tbs extra virgin olive oil METHOD 1 Cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Drain and refresh under cold running water. 2 Combine the pasta, beans, kale slaw (reserve the dressing for another use) and feta in a large bowl. 3 Whisk together the vinegar and oil in a small bowl. Season. Pour over the salad and toss. TIME SAVER To make this dinner even speedier, swap the pasta for 450g heated microwave brown rice. “I enjoyed the clever twists – legumes, spelt pasta and extra veg…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 25 MINS INGREDIENTS 400g pkt mixed vegetables 500g lamb mince 500ml (2 cups) beef stock 700g sweet potato, peeled, chopped 120g soft goat’s cheese METHOD 1 Spray a large ovenproof frying pan with oil. Place over medium-high heat. Add the vegetables. Cook, stirring, for 5 minutes or until softened. Add the lamb and cook, stirring and breaking up any lumps with a wooden spoon, for 4 minutes or until browned. 2 Add the stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until the liquid reduces and thickens slightly. 3 Meanwhile, place sweet potato in a large microwave-safe bowl. Add 80ml (⅓ cup) water. Cover with two layers of plastic wrap. Microwave on High for 7-8 minutes or…