Gooey goodness!

Cook Time: 35 Minutes |  Serves: 10

Ingredients

Method

1. Place cheese in an oven safe dish and drizzle honey on top
2. Bake at 180C for 15 minutes or until hot and bubbly
3. Remove from oven and serve with pear slices

Creamy and crispy, this will become a firm family favourite.

Cook Time: 1.5 Hours |  Serves: 6

Ingredients

Method

1. Preheat oven to 200C.
2. Add olive oil tomatoes, garlic, oregano, paprika, chilli and capsicum to a baking dish, season with salt and pepper and stir to combine. Cook for 10 minutes.
3. Slice Lemnos Haloumi Cyprus Style Cheese at half centimetre intervals, taking care to stop about two-thirds of the way through so that the block remains together. Repeat with remaining blocks of cheese.
4. Remove baking dish from oven and stir. Place haloumi into the sauce, season the top with salt and pepper and return to the oven for 45 minutes or until the haloumi has softened and is golden.
5. Serve scattered with lemon zest and parsley.

This is a great alternative to a roast chook. It’s hearty without being heavy; the lemon and herbs create a vibrant freshness that balances the creaminess beautifully.

A large Dutch oven or pot, at least 5 litres capacity is best for this recipe.

Cook Time: 2 Hours |  Serves: 4

Ingredients

Method

1. Pre-heat oven to 220C.
2. Prick the lemon with a knife in several places and insert the lemon into the chicken’s cavity. Place the chicken inside a large Dutch oven or baking dish.
3. Mix the melted butter, garlic powder, paprika, 1 teaspoon salt and ½ teaspoon of pepper and rub the mix all over the chicken. Add the rosemary, garlic and chicken stock to the pot, cover with a lid and roast for 1 hour.
4. Remove from the oven and add the potatoes, cream, oregano, tarragon, and white wine. Gently stir to combine, return to the oven and cook, uncovered, for 45 minutes or until the chicken is cooked.
5. Garnish with parsley and serve.

Full of flavour and fragrance, this Asian-inspired soup will become a firm family favourite

Cook Time: 45 Minutes |  Serves: 4

Ingredients

Method

1. Boil water in the kettle. Place noodles in a bowl and cover with boiling water. Leave to soften, then drain.

2. In a saucepan combine stock and 1 cup of water and bring to the boil. Add ginger, galangal, lemongrass and chicken and reduce heat to a simmer. Simmer until the chicken is cooked. Transfer chicken to chopping board. Using two forks shred chicken meat and set aside. Remove stock mixture from heat and strain through a sieve into a saucepan. Discard solids. Add spring onion, chilli and fish sauce and heat over low heat for 2-3 minutes. Add lime juice and then taste and season with salt if desired.

3. Divide noodles between four bowls, top with shredded chicken and then ladle soup over. Serve topped with fresh coriander.

Get the kids out of the rain and into this kitchen this school holidays.

Prep Time: 25 Minutes  | Cook Time: 20 Minutes |  Makes: 12

Ingredients

Method

1. Preheat oven to 180C/160C fan forced. Line twelve 80ml muffin holes with paper cases.

2. Sift the flour and brown sugar into a bowl. Stir in the Milo. Make a well in the centre. Whisk the milk and eggs together in a jug. Add to the flour mixture with the butter and banana. Fold until just combined.
3. Divide the batter evenly among the prepared muffin holes. Bake for 20 minutes or until the tops spring back when lightly touched. Set aside to cool slightly before transferring to a wire rack to cool completely.