Ingredients (serves 
- 95g can tuna with chilli in olive oil
- 400g can butter beans, rinsed, drained
- 1 tbs capers, rinsed
- 1 egg yolk
- Juice of 1 lemon
- 1 large clove garlic, halved
- 1/2 cup (125ml) extra virgin olive oil
- 1 tbs tomato paste
- 8 slices ciabatta or other Italian bread
Method
- Process tuna and its oil, beans, capers, egg yolk, lemon juice, half the garlic and half the oil in a food processor until a smooth puree forms. Transfer to a bowl and season with salt. Drizzle with a little extra oil.
- Whisk remaining oil and tomato paste in a bowl (mixture will stay slightly separated) and brush over bread slices. Heat a char-grill pan over medium heat and toast bread for 1 minute each side or until golden. Rub toast with remaining garlic. Serve with puree.
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Ingredients (serves 4)
- 2 tbs olive oil
- 1 red onion, cut into thin wedges
- 2 cloves garlic, thinly sliced
- 8 chicken thigh fillets, trimmed and cut into 4cm pieces
- Salt & freshly ground pepper
- 2 tsp ground fennel
- 250g large marinated mixed olives
- 700g bottle Italian cooking sauce
- Couscous, to serve
Method
- Heat the oil in a large heavy-based saucepan over a moderately high heat. Add the onion, garlic and chicken and stir over the heat for 5 mins or until just beginning to colour. Season with salt and pepper.
- Add the ground fennel, olives and Italian cooking sauce. Cover and simmer over a moderate heat for 8-10 mins. Serve with steamed couscous.
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Ingredients (serves 4)
- 2 x 335g fresh pizza bases (see note)
- 1/2 cup Italian tomato sauce
- 1 cup reduced-fat grated mozzarella cheese
- 100g prosciutto, roughly chopped
- 2 Roma tomatoes, sliced lengthways
- 6 marinated artichokes, quartered (see notes)
- 100g button mushrooms, sliced
- 1/4 cup basil leaves, finely shredded
- 2 tablespoons small oregano leaves
Method
- Preheat oven to 200°C. Line 2 baking trays with baking paper. Place pizza bases onto prepared trays. Spread each base with 1/4 cup of tomato sauce. Use a knife to score top of each pizza into quarters.
- Sprinkle half the cheese over 2 opposite quarters of 1 pizza. Place half the prosciutto onto 1 cheese quarter. Arrange half the tomatoes on the other cheese quarter.
- Place half the artichoke quarters onto 1 of remaining quarters. Place half the mushrooms onto final quarter. Repeat with remaining ingredients to prepare second pizza. Bake for 25 minutes, swapping pizzas after 12 minutes, or until cheese has melted and pizza bases are crisp. Sprinkle basil over tomatoes. Sprinkle oregano over mushrooms. Serve.
Notes & tips
- Look for fresh pizza bases in the deli section of your supermarket. Look for marinated artichokes in the deli section of your supermarket. Alternatively, make your own. Place a 400g can artichoke hearts, drained, into a glass bowl. Add rind and juice of 1 lemon, 1 tablespoon mint leaves, chopped, 2 tablespoons olive oil, and salt and pepper. Refrigerate for 5 days.
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Ingredients (serves 4)
- 20g butter
- 2 tbs brown sugar
- 8 fresh figs, quartered
- 1/2 tsp ground ginger
- 8 Mountain Mist frozen French-style crepes
- 100g mascarpone
- Icing sugar mixture, to serve
Method
- Melt the butter and brown sugar in a frying pan over medium-low heat. Add the fig and ginger and cook, stirring, for 3-4 minutes or until the fig is caramelised.
- Meanwhile, warm the crepes following packet directions or until heated through.
- Divide the crepes among serving plates. Top with the fig mixture and mascarpone. Dust with icing sugar to serve.
Notes & tips
- Storing Figs: Place fresh figs, in a single layer, on a plate lined with paper towel. Store in the fridge for up to three days.
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Ingredients (serves 4)
- 8 thick slices Italian-style crusty bread
- 1 garlic clove, peeled
- 2 ripe tomatoes, chopped
- 1 small red onion, finely chopped
- 1 ripe avocado, halved, stone removed, peeled, chopped
- 1/4 cup chopped fresh coriander
- 1 1/2 tbs red wine vinegar
- Salt & ground black pepper, to taste
Method
- Preheat grill on medium. Place the bread on a baking tray and cook under preheated grill for 2-3 minutes each side or until golden. Rub both sides of the toasted bread with the garlic clove.
- Place the tomatoes, onion, avocado, coriander and vinegar in a medium bowl, and toss gently to combine. Season with salt and pepper.
- Spoon the tomato and avocado mixture over the toasted bread and serve immediately
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Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 1 red capsicum, deseeded, finely diced
- 1 green capsicum, deseeded, finely diced
- 1kg lean beef mince
- 400g can chopped Italian tomatoes
Method
- Heat oil in a frying pan over medium-high heat. Add onion, celery, and red and green capsicum. Cook for 3 minutes or until soft.
- Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned. Add tomatoes. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until thick.
- Use immediately or allow to cool completely then freeze for up to 3 months in a container just large enough to hold mince.
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Ingredients (serves 4)
- 2 tsp olive oil
- 450g pkt Woolworths fresh soup mix
- 1 garlic clove, crushed
- 800g can diced Italian tomatoes
- 3 cups (750ml) vegetable stock
- 1/2 cup (115g) red split lentils
- Salt & freshly ground pepper
- Coriander sprigs, to serve
- Crusty bread, to serve
Method
- Heat the oil in a large saucepan over a medium heat. Add the soup mix and cook until softens slightly. Add the garlic and cook for 30 seconds.
- Add the tomatoes, stock and lentils, and bring to the boil. Reduce the heat to medium-low and simmer uncovered for 15-20 minutes or until the lentils are tender. Season well with salt and pepper.
- Ladle into serving bowls. Top with coriander sprigs and serve with crusty bread.
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