recursal/Fanatic-Fandom huggingface dataset:
Cheesy Bacon & Veggie Fritters

Serves: 4

Prep: 15 mins

Cooking: 25 mins

Ingredients

* 150g Colby Cheese, coarsely grated
* 2 Zucchini, coarsely grated
* 1 Carrot, peeled, coarsely grated
* 2 tbsp Sesame Seeds
* 3 Spring Onions, thinly sliced
* 150g Short-Cut Bacon, thinly sliced
* 1 Egg, lightly whipped
* 1/4 cup (35g) Plain Flour
* 1/3 cup (80ml) Olive Oil
* 100g Baby Spinach Leaves
* 6 Baby Cucumbers, cut into wedges
* 125g Cherry Tomatoes, quartered
* 1/4 Pineapple, peeled, chopped
* 2 tsp White Wine Vinegar
* Flat-leaf Parsley leaves, to serve

Method

1. Combine the cheese, zucchini, carrot, sesame seeds, spring onion, bacon, egg and flour in a large bowl. Season.
2. Heat 1 tbsp of the oil in a frying pan over medium-heat. Add four 1/3 cup portions of cheese mixture to pan. Flatten slightly. Cook for 3 mins. Turn and cook for 3-4 mins or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat in 2 batches with 2 tbsp of remaining oil and remaining cheese mixture.
3. Combine spinach, cucumber, tomato, pineapple, vinegar and remaining oil in a large bowl. Season. Serve the fritters with the salad and parsley leaves.

Source: Coles Magazine
Red Wine Jus

Ingredients

* 1 crushed Garlic clove
* 1/4 cup finely chopped Brown Onion or Shallot
* 1 cup Red Wine
* 1 tbsp Balsamic Vinegar
* Sprig of Rosemary or Thyme
* 1 cup Beef Stock
* 20g cold Butter

Method

1. Heat pan over medium0high heat. Add garlic, onion and stir frequently for 1 minute or until softened. Add red wine, vinegar and her and bring to the boil over high heat.
2. Cook for 5 minutes or until reduced to 1/4 cup. Stir in beef stock and simmer over high heat for 5 minutes or until reduced. Discard herb sprig.
3. Remove pan from heat and whisk in cold butter.

Source: Woolworths Magazine
Classic Gravy

Ingredients

* 2 tbsp finely chopped Onion
* 2 tbsp finely chopped Celery
* 2 tbsp finely chopped Carrot
* 1 tbsp Plain Flour
* 1.5 cup Beef or Chicken Stock
* 1 Bay Leaf

Method

1. Reheat pan over medium-high heat. Add onion, celery and carrot and cook for 4-5 minutes.
2. Sprinkle in flour, stirring to mix with pan juices. Reduce heat to low and stir constantly until flour paste is a nut brown colour.
3. Gradually whisk in stock until smooth. Increase heat until sauce comes to the boil. Add bay leaf and juices from cooked meat. Reduce heat to medium and simmer for 5 minutes or until thickened. Season and strain if desired.

Source: Woolworths Magazine
Mango & Passionfruit Cheesecake

Serves: 16

Prep: 20 mins (plus 5 ins cooling & 5 hours chilling time)

Ingredients

* 200g Gingernut biscuits or Buttersnap cookie biscuits
* 80g Butter, melted
* 1 Mango, stoned, peeled, chopped
* 1/4 cup (60ml) Boiling Water
* 3 tsp Gelatine Powder
* 750g Cream Cheese, softened
* 1.25 cup (300g) Sour Cream
* 3/4 cup (165g) Caster Sugar
* 1 Lime, rind finely grated, juiced
* 1/3 cup (80ml) Passionfruit Pulp, strained
* Sliced Mango to serve
* Meringue kisses to serve

Method

1. Crease a 20cm (base measurement) springform pan and line the base and sidewith baking paper, allowing the paper to extend 5cm above the side of the pan.
2. Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Spoon into the prepared pan. Use a flat-bottomed glass to press biscuit mixture over the base. Place in the fridge for 30 mins to chill.
3. Place the chopped mango in a blender and blend until smooth.
4. Place the boiling water in a small heatproof bowl. Sprinkle over the gelatine. Stir until the gelatine dissolves. Set aside for 5 mins to cool.
5. Process cream cheese, sour cream and sugar in a clean food processor until smooth. Add the lime rind and lime juice. Beat until combined. Add the gelatine mixture. Beat until combined. Divide the cream cheese mixtrue evenly between 2 bowls. Add the mango puree to 1 portion, Stir to combine. Pour over the biscuit base in the pan. Chill for 30 mins.
6. Add 1.4 cup (60ml) of the passionfruit to the remianing cream cheese mixture. Stir to combine. Pour over the mango layer and smooth the surface. Place in the fridge for 4 hours or until set.
7. Transfer the cheesecake to a serving plate. op with the mango slices and meringues. Drizzle with remaining passionfruit to serve.
Xavier Grundlesnitch

## Character:

### Xavier Grundlesnitch:

Started as: Player Character (Michael)

Class: Ranger Lv. 2

Personality: A real big asshole

Looks: 6'4" / Brown Eyes, White Hair

Age: 31

Race: Human

Alignment: CN

Religion/Patron Deity: N/A

D&D Edition: 3.5

## Relation:

Descendent of: Zadornov Gundleman & Zadornov Gundleman Jr. ("ZJ")

Former Party Member of: Some Dude who was also an asshole

 Special Item(s) & Skill(s):
Peach and Maple Chia Jam

Makes: 2 cups (500ml)

Prep: 5 mins (plus 10 mins cooling & 1 hour chilling time)

Cook: 10 mins

Ingredients

* 1 Ripe White Peach, stoned, chopped
* 2 Ripe Yellow Peaches, stoned, chopped
* 2 tbs Maple Syrup
* 2 tbs White Chia Seeds

Method

1. Place the combined peaches and maple syrup in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally for 10 mins or until peach is tender. Remove from heat. Use a fork to coarsely mash until almost smooth. Transfer to a heatproof bowl. Set aside for 10 mins to cool.
2. Add chia seeds and stir to combine. Spoon into a 2 cup (500ml) jar and seal. place in the fridge for 1 hour or until mixture thickens. Store in the fridge for up to 1 week.
Cheesy Onion Pull-Apart

* **0:15** Prep
* **0:30** Cook
* **12** Servings
* Easy

### Method

* Step 1Prepare one-quarter of the bread mix following packet directions. Set aside to prove.
* Step 2Meanwhile, heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until the onion softens.
* Step 3Grease an 11cm x 24cm loaf pan. Punch down the dough. Roll out on a lightly floured surface to a 38cm x 40cm rectangle. Brush with melted butter. Top with the onion mixture and cheese. Cut into 20 rectangles. Layer sideways in the prepared pan. Cover with plastic wrap. Set aside in a warm draught-free place for 40 mins or until doubled in size.
* Step 4. Preheat oven to 220°C. Bake pull-apart for 25 mins or until it sounds hollow when tapped. Transfer to a wire rack. Serve warm or at room temperature.
Cucumber Salad with Garlic Dressing

Serves: 6 as a side

Prep: 10 mins (plus 10 mins cooling time)

Cooking: 5 mins

Ingredients

* 2 tsp Sesame Oil
* 2 tsp Peanut Oil
* 5cm piece Ginger, peeled, cut into matchsticks
* 1 Garlic clove, finely chopped
* 2 tbsp Salt-reduced Soy Sauce
* 1 tbsp Lemon Juice
* 1 tbsp Caster Sugar
* 3 Lebanese Cucumbers, peeled into ribbons
* 2 Spring Onions, thinly sliced diagonally
* 1 cup Coriander leaves
* 1 Long Red Chilli, thinly sliced
* 1 tbsp Sesame Seeds, toasted

Method

1. Heat the peanut oil and sesame oil in a small saucepan over low heat. Add the ginger and garlic and cook, stirring, for 30 secs or until aromatic. Remove from heat. Add the soy sauce, lemon juice and sugar and stir until the sugar dissolves. Set aside to cool.
2. Arrange the cucumber, spring onion, coriander and chilli on a serving platter. Drizzle with the dressing. Sprinkle with Sesame Seeds.

Source: Coles Magazine
The Birth of a Hero

**This article is a disambiguation page for The Birth of a Hero**

The following is a list of links to pages that might share the same title.

Please follow one of the disambiguation links below or search to find the page you were looking for if it is not listed. If an internal link led you here, you may wish to change the link to point directly to the intended article.

* The Birth of a Hero (episode), the season 14 episode
* The Birth of a Hero (VR Game), an VR Game
No-Churn Vanilla Ice Cream

Makes: 1.5L

Prep: 20 mins (plus cooling & 9 hours freezing time)

Cooking: 15 mins

Ingredients

* 3 cups (750ml) Thickened Cream
* 1 cup (250ml) Milk
* 1 Vanilla Bean, split, seeds scraped
* 8 Egg yolks
* 2/3 cup (150g) Caster Sugar

Method

1. Combine cream and milk in a large saucepan. Add vanilla seeds and bean and place over medium heat. Bring to a simmer. Remove from heat. Carefully remove the vanilla bean and discard.
2. Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.
3. Whisking constantly, gradually add cream mixture to the egg mixture in a slow, steady stream. Pour into a clean saucepan. Place over medium-low heat.
4. Cook, stirring with a wooden spoon, for 10 mins or until the custard thickens and coats the back of the spoon. (Alternatively, stir until the custard reaches 80C on a sugar thermometer). Set aside to cool.
5. Strain custard mixture through a fine sieve into a shallow metal container. Discard the solids. Cover with foil. Place in the freezer for 6 hours or until firm.
6. Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the container and cover with foil. Place in the freezer for 3 hours or until firm.

Source: Coles Magazine
Tandoori Lamb Cutlets

Serves: 4

Prep: 10 mins

Cook: 15 mins

Ingredients

* 1/4 cup Tandoori Curry Paste
* 8 Lamb Cutlets
* 1/4 cup Lime Juice
* 1 tbsp Extra Virgin Olive Oil
* 2 tsp Sugar
* 300g Sugar Snap Peas, trimmed, blanched
* 250g Green Beans, sliced on an angle, blanched
* 1 bunch Broccolini, trimmed, blanched
* 1 bunch Baby Spinach leaves
* Lime wedges and Coriander sprigs, to serve

Method

1. Spread curry paste over both sides of lamb cutlets.
2. Combine lime juice, oil and sugar in a large bowl. Add peas, beans, broccolini and spinach, tossing gently to coat. Set aside.
3. Preheat a chargrill pan over medium heat. Cook cutlets, in batches, for 4 minutes on each side or until charred and just cooked through.
4. Serve with salad, lime wedges and coriander.

Source: Woolworths Magazine
BBQ Haloumi & Fennel Panzanella Salad

Serves: 4

Prep: 20 mins

Cooking: 10 ins

Ingredients

* 1 cup (150g) frozen Broad Beans
* 1/2 Ciabatta loaf, thinly sliced
* 2 small Fennel, cut into thin wedges, fronds reserved
* 2 tbsp Extra Virgin Olive Oil
* 140g Kale, chopped
* 180g Haloumi, cut into 1cm thick slices
* 1/4 cup finely chopped Dill
* 2 tbsp Extra Virgin Olive Oil, extra
* 1 tbsp Honey
* 1/4 tsp Dried Chilli Flakes
* 1 Lemon, zested, juiced

Method

1. Cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel. Place in a bowl.
2. Heat a barbecue grill or chargrill on medium-high. Brush the bread and fennel with a little of the oil. Cook fro 3 mins each side or until the bread and fennel are lightly charred. Carefully tear the bread into bite-sized pieces. Place in a large bowl with the fennel. Add the kale and toss to combine.
3. Brush haloumi with remaining oil. Cook on the grill for 1 min each side or until golden brown. Transfer to a plate.
4. Combine the dill, extra oil, honey, chilli, lemon juice and half the lemon zest in a screw-top jar. Seal and shake to combine. Season.
5. Add the haloumi and broad beans to the kale mixture in the bowl. Drizzle with dressing. Gently toss to combine.
6. Arrange the haloumi mixture on a large serving platter. Top with the reserved fennel fronds and remaining lemon zest to serve.

Source: Coles Magazine
Chocolate Ripple Pavlovas with Mulled Berries

Makes: 4

Prep: 20 mins (plus 2 hours cooling & 2 hours chilling time)

Cooking: 1 hour

Ingredients

Pavlovas

* 4 Egg whites
* 1 cup (220g) Caster Sugar
* 100g Dark Chocolate, melted
* 200ml Double Cream

Mulled Berries

* 1 cup (250ml) Dry Red Wine or Apple Juice
* 1/4 cup (55g) Caster Sugar
* 1 Cinnamon Stick
* 2 whole Cloves
* 2 whole Star Anise
* 1 Orange, zested, juiced
* 150g Strawberries
* 125g fresh or frozen Blackberries
* 125g Raspberries
* 150g pitted Cherries

Method

1. Preheat oven to 100C. Line a baking tray with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1tbsp at a time, whisking well after each addition until the sugar dissolves and the mixture is thick and glossy. Drizzle the chocolate over the meringue. Use a large metal spoon to gently fold the mixture twice to just marble. Spoon 4 even portions of the mixture onto the lined tray and shape each portion into an 8cm disc.
2. Bake for 1 hour or until pavlovas are dry to the touch. Turn oven off. Leave pavlovas in oven, with door ajar, for 2 hours to cool completely.
3. Meanwhile, to make the mulled berries, combine wine or apple juice, sugar cinnamon, cloves, star anise, orange zest and orange juice in a medium saucepan over medium heat. Cook for 5-7 minutes or until the syrup reduces by one quarter. Transfer syrup to a heatproof bowl. Add the strawberries, blackberries, raspberries, and cherries. Cover with plastic wrap and place in the fridge for 2 hours to chill.
4. Place the pavlovas on serving plates. Top with cream and mulled berries. Drizzle with the syrup to serve.

Source: Coles Magazine
Steamed Snapper with Sesame Snow Peas

Serves: 4

Prep: 15 mins

Cooking: 10 mins

Ingredients

* 2 Snapper Fillets (about 300g each), halved crossways
* 2 Spring Onions, thinly sliced, divided
* 5cm piece of Ginger, peeled, cut into matchsticks, divided
* 1/4 cup (60ml) Reduced-salt Soy Sauce
* 1 tbsp Sugar
* 3 tsp Sesame Oil
* 1 tbsp Vegetable Oil
* 250g Snow Peas, trimmed, halved length ways
* 1 tsp Sesame Seeds, toasted
* 1 Long Red Chilli, thinly sliced
* 1/2 cup Coriander Leaves

Method

1. Preheat oven to 230C (210C Fan forced). Line a 23cm x 33xm baking dish with baking paper. Season snapper with salt. Place in the lined dish.Sprinkle half the spring onions and half the ginger around the snapper in the dish. In a small bowl, whisk the soy sauce, sugar, sesame oil, and 1 tbsp of water until the sugar dissolves. Pour the soy sauce mixture around the snapper and cover the dish tightly with foil. Bake for 8-10 mins or until the snapper is cooked through.
2. Meanwhile, heat the vegetable oil in a medium frying pan over high heat. Add the snow peas and stir-fry for 2 mins or until lightly charred and just tender. Remove from heat. Stir in the sesame seeds. Transfer to a bowl.
3. Arrange the snapper in a large deep serving platter. Drizzle pan juices from the baking dish around the snapper. Sprinkle with the remaining spring onion and ginger. top with chilli and coriander. Serve with the snow pea mixture.

Source: Coles Magazine
Diane Sauce

Ingredients

* 20g Butter
* 2 crushed Garlic cloves
* 1/4 cup finely chopped Brown Onions
* 1 tbsp Worcestershire Sauce
* 2 tbsp Tomato Sauce
* 1 cup Beef Stock
* 2/3 cup Pure Cream

Method

1. Heat pan over medium-high heat. Add 20g Butter and, when foamy, add 2 garlic cloves and onion. Cook for 5 minutes or until soft
2. Stir in Worcestershire sauce, tomato sauce, stock and cream, stirring well. Simmer for 3-5 minutes or until reduced to a sauce consistency.
Creamy Pork Bolognese with Garlic Cheese Crumbs

Serves: 4

Prep: 15 minutes plus cooling

Cooking: 25 mins

Ingredients

* 400g Spaghetti
* 1 tbsp Olive Oil
* 1/2 cup fresh Breadcrumbs
* 3 Garlic cloves, crushed
* 1 Brown Onion, finely chopped
* 200g Swiss Brown Mushrooms, sliced
* 3 tsp Thyme Leaves
* 500g Pork Mince
* 300ml Light Thickened Cream
* 1/2 cup Semi-Dried Tomatoes, sliced
* 1/4 cup finely grated Parmesan
* Small Basil Leaves, to serve

Method

1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, until tender. Drain and return to pan. Cover to keep warm.
2. Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add breadcrumbs and cook fro 2 minutes, stirring or until golden and crisp. Add most of the garlic and cook for 30 seconds, stirring, or until fragrant. Transfer to a bowl and set aside to cool.
3. Heat remaining oil in same frying pan over medium-high heat. Add onion and mushroom and cook for 4 minutes, stirring, or until golden and tender. Add thyme and remaining garlic and cook for 1 minute, stirring, or until fragrant.
4. Add mince and cook for 6-8 minutes, breaking up with a wooden spoon, or until browned. Add 1/4 cup water and cream and bring to the boil. Reduce heat to medium and simmer for 10 minutes, stirring occasionally, or until mixture thickens. Add pasta and tomato, tossing to coat. Add parmesan to crumbs and scatter over pasta with basil. Serve.

Source: Woolworths Magazine
Japanese Chicken Meatballs

Serves: 6

Prep: 15 mins

Cook: 10 mins

Ingredients

* 500g Chicken Mince
* 2 Spring Onions, finely chopped, plus extra to serve
* 2/3 cup Panko Breadcrumbs
* 1 tbsp finely grated Ginger
* 1/3 cup Yakitori Sauce
* 1 tbsp Vegetable Oil
* 1 tsp Sesame Seeds
* 1 Long Red Chilli, deseeded, chopped

Method

1. In a large bowl, combine mince, onion, breadcrumbs, ginger and 1 tbsp yakitori sauce. Season and mix well. Using clean, damp hands, roll tablespoons of mixture into balls.
2. Heat oil in a large frying pan over medium-high heat. Cook meatballs for 8-10 mins, turning, or until golden brown and cooked through.
3. Pile meatballs onto a serving platter over extra onion and sesame seeds. Combine remaining yakitori and chili. Serve with meatballs for dipping.

Source: Woolworths Magazine
Orange & Chilli Marmalade

Makes: 4 Cups

Prep: 20 mins

Cooking: 35 mins

Ingredients

* 5 Oranges
* 5 Long Red Chillies, deseeded
* 2 Red Capsicums, deseded, roughly chopped
* 900g Caster Sugar
* 1 cup White Wine Vinegar

Method

1. Peel oranges, setting peel aside. Remove all the white pith from the flesh. Roughly chop flesh, and remove and discard seeds
2. Place flesh in a food processor with chilli and capsicum. Process until smooth, then transfer mixture to a large saucepan with sugar and vinegar. Use a small knife to remove and discard white pith from reserved peel. Finely shred peel and add to pan.
3. Bring mixture to the boil over medium heat. Cook fro 30 minutes, stirring often, or until mixture thickens.
4. Once the marmalade reaches its setting point, pour into sterilised jars.

Source: Woolworths Magazine
Brown Onion

Cauliflower & Almond Curry

Classic Gravy

Creamy Pork Bolognese with Garlic Cheese Crumbs

Diane Sauce

Feta, Zucchini & Spinach Cakes

Lentil, Mushroom & Egg Curry

Mini Mushroom & Goat's Cheese Tart

Pork & Fennel Pie Filling with Cider

Pumpkin & Quinoa Risotto

Red Wine Jus

Slow Cooker Beef Ragu

Slow Cooker Beef Stroganoff

Slow Cooker Beef with Cheesy Dumplings
Lentil, Mushroom & Egg Curry

Serves: 4

Prep & Cooking: 15 mins

Ingredients

* 4 Eggs
* 1 tsp Olive Oil
* 1 Brown Onion
* 200g Brown Cup Mushrooms, quartered
* 1/3 cup (100g) Korma Curry Paste
* 400g can Diced Tomatoes
* 165ml Coconut Milk
* 2 tsp Vegetable Stock Powder
* 2 x 400g cans Lentils, rinsed, drained
* 60g Baby Spinach
* 450g Basmati Rice

Method

1. Bring a saucepan of water to the boil. Add the eggs and cook for 7 mins for semi-soft yolks or until cooked to your liking. Refresh under cold water.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion for 2 mins or until onion softens. Add mushroom. Cook for 3 mins or until tender. Add the curry paste and cook, stirring, for 1 min or until aromatic.
3. Add the tomato, coconut milk and stock powder to the mushroom mixture in the pan. Stir to combine. Stir in the lentils. Bring to a simmer. Add spinach and stir to combine. Remove from heat.
4. While the mushroom mixture is cooking, prepare rice following packet directions.
5. Peel each egg and cut in half. Divide the rice and lentil mixture evenly among serving bowls. Top with egg.
Gluten-Free Spinach & Mushroom Tart

Serves: 6

Prep: 15 mins (plus 10 mins cooling time)

Cook: 50 mins

Ingredients

* 2 sheets frozen Gluten-Free Puff Pastry, just thawed
* 1 Leek, white part only, thinly sliced
* 1 Garlic clove, crushed
* 200g sliced Cup Mushrooms
* 280g pkt Baby Spinach
* 2 Eggs
* 1/2 cup (125ml) Milk
* 100g Feta, crumbed

Method

1. Preheat oven to 180C. Cut 1 pastry sheet in half. Place the 2 halves, slightly overlapping, over 2 adjacent sides of the remaining pastry sheet. Press the edges firmly to seal. Carefully line a 3.5cm deep, 23cm fluted tart tin with removable base with the pastry. Trim the excess pastry.
2. Line the pastry case with baking paper. Fill the pastry weights or rice. Place tart tin on a baking tray. bake for 10 mins or until pastry is light golden.
3. Meanwhile, spray a non-stick frying pan with olive oil spray. Heat over medium heat. Add the leek, garlic and mushroom. Cook, stirring, for 5 mins or until vegetables soften. Add spinach and cook, stirring, for 2 mins or until spinach wilts. Set aside to cool slightly.
4. Whisk the eggs and milk in a jug. Arrange spinach mixture in the pastry case with fetta. Pour over egg mixture. Bake for 25-30 mins or until the filling is just set. Set aside for 10 mins to cool slightly. Cut into wedges to serve.
Slow Cooker Beef with Cheesy Dumplings

Serves: 8

Prep: 20 mins

Cooking: 4 hours 45 mins

Ingredients

* 1 tbsp Olive Oil
* 800g Gravy Beef, cut into 3cm pieces
* 1 Brown Onion, cut into wedges
* 2 Celery sticks, thickly sliced diagonally
* 1 large Carrot, peeled, thickly sliced
* 200g Brown Mushrooms, halved
* 2 Garlic cloves, crushed
* 4 Bacon rashers, coarsely chopped
* 1/4 cup (35g) Plain Flour
* 1 cup (250ml) Dry Red Wine
* 400g can Diced Tomatoes
* 1 cup (250ml) Beef Stock
* 2 dried Bay Leaves
* 2 Thyme sprigs
* 2 Rosemary sprigs

Cheesy Dumplings

* 1.25 cups (185g) Self-raising Flour
* 1/2 cups (85g) Cornmeal (Polenta)
* 2 tbsp finely chopped Chives
* 2 tsp finely chopped Rosemary
* 1 tsp finely chopped Thyme
* 1.5 cups (180g) coarsely grated Cheddar
* 100g Butter, melted
* 1 cup (250g) Buttermilk

Method

1. Heat half the oil in a large frying pan over high heat. Cook the beef, in 4 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
2. Heat remaining oil in the pan over medium heat. Cook the onion, celery, carrot, mushroom, garlic and bacon, stirring occasionally, or until vegetables begin to brown. Sprinkle over the flour. Cook, stirring, for 2 mins or until well combined. Add to the beef in the slow cooker. Pour over the wine, tomato and stock. Add the bay leaves, thyme and rosemary. Cook for 4 hours on high (or 6 hours on low) or until meat is very tender.
3. Preheat oven to 200C. To make the cheesy dumplings, combine the flour, cornmeal, chives, rosemary, thyme and 1/2 cup (60g) of the cheddar in a bowl. Season. Make a well in the centre. Add the butter and buttermilk and stir until just combined.
4. Transfer beef mixture to a casserole pan. Spoon over the dumpling mixture. Bake, covered, for 10 mins or until dumplings are just cooked through. Sprinkle with the remaining cheddar. Bake, uncovered, for 5-7 mins or until cheddar melts and is golden brown.

Source: Coles Magazine
Salmon Linguine

Serves: 4

Prep: 10 mins

Cooking: 15 mins

Ingredients

* 300g Linguine
* 2 tsp Horseradish Cream
* 80g Olive Oil Spread
* 300g Skinless Salmon Fillets
* 1 tbs drained Baby Capers
* 1 bunch Asparagus, trimmed, chopped
* 1 cup (120g) frozen Baby Peas
* 1 Lemon, zested, juiced
* 1/2 cup (60g) drained pitted Green Olives, halved
* 60g Baby Rocket leaves
* 2 tbsp Dill sprigs
* Lemon wedges, to serve
* Crusty Bread, to serve

Method

1. Cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
2. Meanwhile, combine horseradish and 1 tbsp of the spread in a large frying pan over medium-high heat. Add salmon. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Flake.
3. Add 1 tbsp of spread to the pan with the capers. Cook for 1 min or until capers are crisp. Transfer to a bowl. Add the asparagus and peas to pan. Cook for 2 mins or until tender. Add the pasta, lemon zest, lemon juice, olive and rocket to the pan. Cook, tossing, for 1 minute or until heated through,
4. Combine everything together. toss to combine. Season. Sprinkle with dill. Serve with lemon wedges and bread.
Passionfruit Ripple Ice Cream

Makes: About 1.5L

Prep: 20 mins (plus cooling & 9 hours freezing time)

Cooking: 20 mins

Ingredients

* 2 cups (500ml) Thickened Cream
* 270ml can Coconut Cream
* 1 cup (250ml) Milk
* 8 Egg yolks
* 1/2 cup (110g) Caster Sugar
* 2 Passionfruit, halved

Passionfruit Curd

* 2 Passionfruit, halved
* 1 Egg, lightly whisked
* 1/4 cup (55g) Caster Sugar
* 1 tbsp Lemon Juice

Method

1. Combine the cream, coconut cream and milk in a large saucepan. Place over medium heat. Bring to a simmer. Remove from heat.
2. Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.
3. Whisking constantly, gradually add cream mixture to egg mixture in a slow, steady stream.
4. Cook, stirring with a wooden spoon, for 10 mins or until the custard thickens and coats the back of a spoon. (Alternatively, stir until custard reaches 80C on a sugar thermometer). Stir in the passionfruit pulp. Set aside to cool.
5. Strain custard mixture through a fine sieve into a shallow metal container. Discard solids. Cover with foil. Place in the freezer for 6 hours or until firm.
6. Meanwhile, to make the passionfruit curd, combine the passionfruit pulp, butter, egg, sugar and lemon juice in a small saucepan over medium heat. Cook, stirring constantly, for 5 mins or until mixture boils and thickens. Set aside to cool completely.
7. Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the container. Add the passionfruit curd and gently swirl to marble. Cover with foil and place in the freezer for hours or until firm.

Source: Coles Magazine
Japanese Crackers with Edamame Dip

Serves: 6

Prep: 20 mins

Cook: 5 mins

Ingredients

Crackers

* 12 frozen Spring Roll Pastry Sheets, thawed
* Olive Oil Spray
* Seaweed Snack

Edamame Dip

* 1 Avocado, deseeded
* 200g pkt frozen shelled Edamame, thawed, plus extra to serve
* 1/4 cup Japanese Mayonnaise
* 1/4 cup Wasabi Peas
* 1 Lime, zested, juiced

Method

1. Preheat oven to 180C. Line 2 large baking trays with baking paper.
2. Spray 3 pastry sheets with oil and layer on top of each other, smoothing to remove any air bubbles. Cut into 6 wedges and arrange on tray. Repeat with remaining sheets to make 24 pieces. Spray again with oil. Arrange on trays and bake for 5 mins or until golden brown and crisp. Cool on trays.
3. To make the dip, scoop avocado flesh into a blender or food processor. Add edamame, mayonnaise, half the wasabi peas, zest and lime juice. Season and process until smooth.
4. Transfer dip to a serving bowl and top with seaweed snack. Serve with pastry crackers and extra edamame and remaining wasabi peas. .

Source: Woolworths Magazine
3 Ingredient Strawberry Jam

Makes: about 3x 1.5 cups (375ml)

Prep: 10 mins (plus cooling & 30 mins standing time)

Cooking: 30 mins

Ingredients

* 1 Lemon
* 1kg Strawberries, halved
* 1kg White Sugar

Method

1. Juice lemon, reserving seeds (you'll nee 1/3 cup/80ml lemon juice). Place seeds in a small square of muslin. Bring the corners together to enclose seeds and tie with kitchen string to secure.
2. Place strawberries in a heavy-based saucepan. Add the sugar, lemon juice and lemon seeds in muslin. Stir to combine. Set aside for 30 mins or until strawberries begin to release juices.
3. Place the saucepan over low heat. Cook, stirring occasionally, for 10 mins or until the sugar dissolves. Increase heat to high and bring to the boil. reduce heat to medium and simmer stirring occasionally, for 15-20 mins or until jam reaches setting point.
4. Meanwhile sterilize 3 x 1.5 cup/375ml preserving jars.
5. Use tongs to remove lemon seeds from ham. Discard. Use a large metal spoon to skim any scum from the surface. Carefully divide hot jam among warm sterilized jars and seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely. Store in a cool dark place for up to 6 months. Refrigerate once open.
Pork, Fennel & Apple Sausage Rolls

4 Serves 25 Mins Prep 40 Mins Cook

## Ingredients

* 1 large fennel bulb
* 2 large carrots, peeled
* 2 green apples
* olive oil spray
* 500g heart smart extra lean pork mince
* 3/4 cup fresh wholegrain breadcrumbs
* 2 eggs
* 1 tbs Dijon mustard
* 2 sheets frozen puff pastry, thawed
* 1 tsp fennel seeds, crushed
* 1 cup continental parsley, leaves picked
* 2 tsp olive oil

## Method

1. Preheat oven to 200°c. Line a large baking tray with baking paper.

2. Trim and reserve fennel fronds. Halve bulb and grate one half, reserving the other half. Finely grate half a carrot and 1 apple.

3. Heat a large non-stick pan over medium-high heat. Spray with oil, add grated vegetables and apple, and cook for 8 minutes or until liquid has evaporated. Transfer to a large bowl and cool.

4. Add mince, breadcrumbs, 1 egg and mustard to vegetable mixture. Season and mix together well.

5. Cut pastry sheets in half. Shape one-quarter of mince mixture into a log the same length as the pastry. Place onto pastry and roll over to enclose filling. Repeat with remaining mixture. Cut each roll into 4 pieces.

6. Transfer sausage rolls to tray. Beat remaining egg in a small bowl. Brush rolls with egg and sprinkle with fennel seeds. Bake for 30 minutes or until puffed and golden.

7. Meanwhile, finely slice reserved fennel bulb and apple, and shred remaining carrot. Toss together with fennel fronds, parsley and oil in a bowl.

8. Serve sausage rolls with salad.

tip:

Any leftover sausage rolls can be frozen for 1 month.
Pineapple Coconut Margarita

Serves: 4

Prep: 10 mins (plus cooling time)

Cooking: 2 hours

Ingredients

Cocktail

* 250g frozen Pineapple pieces
* 200ml light Coconut Cream, chilled
* 1/2 cup (125ml) Tequila
* 1/4 cup (60ml) Triple-Sec or Orange-flavoured Liqueur
* 2 Limes, zested, juiced
* 2 tbsp Caster Sugar
* Shaved Fresh Coconut or Flaked Coconut, to serve

Dried Pineapple Flowers

* 1 small Pineapple, peeled, very thinly sliced
* 1/2 tsp Caster Sugar

Methods

1. To make the dried pineapple flowers, preheat oven to 100C. Line a large baking tray with baking tray with baking paper. Place the pineapple on a clean work surface. Pat dry with paper towel. Transfer to lined tray. Sprinkle with the sugar. Bake for 1 hour. Turn and bake for a further 1 hour or until dry to the touch. set aside to cool completely.
2. Place pineapple pieces, coconut cream, tequila, triple-sec or liqueur, lime juice and sugar in a food processor. Process until smooth.
3. Pour the coconut mixture evenly among serving glasses. Sprinkle with the lime zest and coconut. Decorate with the dried pineapple flowers.

Source: Coles Magazine
Sweet Potato Gnocci with Pesto

* **0:20** Prep
* **1:20** Cook
* **6** Servings
* Easy

### Method

* Step 1Preheat oven to 200°C. Place 2 sweet potatoes on a baking tray. Use a fork to prick the sweet potatoes all over.
* Step 2Bake, turning occasionally, for 1 hour or until tender. Set aside on the tray for 30 mins to cool.
* Step 3Meanwhile, line a baking tray with baking paper. Peel the remaining sweet potato and cut into 2cm pieces. Place on the lined tray and spray with olive oil spray. Season. Bake at 200°C, turning occasionally, for 25-30 mins or until golden brown and tender.
* Step 4Line another baking tray with baking paper. Peel whole sweet potatoes and place the flesh in a large bowl. Use a potato masher or fork to mash until smooth. Add the flour. Season well with salt. Use your hands to mix until combined. Turn onto a lightly floured surface and knead until a smooth and slightly sticky dough forms. Divide into 4 even portions. Roll each portion into a 2cm-thick log. Use a small sharp knife to cut each log into 3cm lengths. Place on the lined tray.
* Step 5Bring a large saucepan of water to the boil over high heat. Season well with salt. Add one-quarter of the gnocchi and cook for 3-4 mins or until the gnocchi rise to the surface of the pan. Use a slotted spoon to transfer to a heatproof bowl. Repeat in 3 batches with the remaining gnocchi.
* Step 6Meanwhile, place basil and pine nuts in a small food processor. Process until finely chopped. With the motor running, add oil in a thin, steady stream. Season.
* Step 7Add half the pesto to the gnocchi in the bowl with roasted sweet potato. Toss to combine. Divide among serving bowls. Drizzle with remaining pesto.

### Nutrition

* 2585 kj

Energy

* 35g

Fat Total

* 4g

Saturated Fat

* 9g

Fibre

* 11g

Protein

* 46mg

Sodium

* 10g

Carbs (sugar)

* 62g

Carbs (total)
Caster Sugar

Chocolate Pancakes with Nutella Sauce

Chocolate Ripple Pavlovas with Mulled Berries

Gin & Tonic Tiramisu Terrine

Mango & Passionfruit Cheesecake

Mango & Vanilla Ice Cream

No-Churn Vanilla Ice Cream

No-Cook Watermelon Freezer Pie

Orange & Chilli Marmalade

Passionfruit Ripple Ice Cream

Pineapple Coconut Margarita

Pomegranate Gin Fizz

Tropical Fruit Mille-Feuille
Nori Miso Butter Prawns

Makes: 12

Prep: 15 mins

Cook: 5 mins

Ingredients

* 1 Nori Sheet
* 12 large Green Banana Prawns, peeled, de-veined, tails intact
* 40g unsalted Butter, melted
* 1.5 tbsp White Miso Paste
* 2 tsp Sesame Seeds
* 2 tsp Sriracha Chilli Sauce
* 1/4 cup Japanese Mayonnaise
* 2 tsp Vegetable Oil

Method

1. Cut nori sheet in half, then into 12 equal strips. Wrap 1 nori strip around centre of each prawn, wetting ends to seal.
2. In a small bowl, combine butter, miso and sesame seeds. Brush both sides of prawns with half the butter mixture.
3. Mix chilli sauce and mayonnaise together in a bowl.
4. Heat oil in a large frying pan over medium heat. Cook prawns for 2 minutes on each side or until they change colour and are crisp and golden.
5. Drizzle remaining miso butter into pan and remove from heat. pile prawns onto a serving platter and serve with chilli mayonnaise.

Source: Woolworths Magazine
Tandoori Fish Bites

Serves: 6

Prep: 10 mins

Cook: 10 mins

Ingredients

* 3/4 cup Greek-style Yoghurt
* 1 tbsp Tandoori Paste
* 1 tbsp Chickpea Flour
* 500g white Fish Fillets, cut into 4cm x 2cm pieces
* 1 tbsp Vegetable Oil
* 1 tbsp finely chopped Mint leaves, plus extra to serve
* 6 Qukes Baby Cucumbers, sliced

Method

1. Mix 2 tbsp yoghurt, tandoori paste and flour in a bowl. Add fish, turning to coat well. Lay fish pieces on a plate.
2. Heat oil in a large frying pan over high heat. Cook fish for 3 minutes on each side or until golden and just cooked through.
3. In a small dish, mix remaining yoghurt with chopped mint. Season
4. Top fish bites with mint and quke slices and serve with mint yoghurt.

Source: Woolworths Magazine
Creamy Leek & Mushroom Pasta

Serves: 4

Prep: 5 mins

Cooking: 15 mins

Ingredients

* 250g Farfalle
* 1 bunch Asparagus, ends trimmed, cut into 2cm pieces
* 1 tbs Olive Oil
* 2 Leeks, pale section only, thinly sliced
* 1 Garlic clove, crushed
* 200g Brown Cup Mushrooms, sliced
* 3/4 cup (185ml) Light Thickened Cream
* 100g Blue Cheese, crumbled
* 1/2 cup (50g) Walnuts, toasted, coarsely chopped
* 60g Baby Rocket

Method

1. Cook pasta in a large saucepan of boiling water following packet directions or until al dente, adding the asparagus for the last minute of cooking. Drain well reserving 1/2 cup (125ml) of the cooking liquid
2. Meanwhile, heat half the oil in a large frying pan over medium heat. Add the leek and garlic and cook, stirring, for 3 mins or until leek just softens. Transfer to a bowl.
3. Add the remaining oil to the pan. Increase heat to medium-high. Add the mushroom and cook, stirring, for 5 mins or until tender. Return leek to the pan. Add the cream, half the blue cheese and the reserved cooking water. Cook for 1-2 mins or until mixture comes to a simmer. Add the past, walnut and rocket. toss to combine.
4. Divide the pasta mixture among serving bowls. Season. Sprinkle with remaining blue cheese.

Source: Woolworths Magazine
Honey Mustard Potato Salad

Serves: 6 as a side

Prep: 25 mins (plus cooling time)

Cooking: 20 mins

Ingredients

Potato Salad

* 1/2 cup (80g) natural Almonds, chopped
* 1/4 cup (60 ml) Honey
* 1/2 tsp Sea Salt Flakes
* 1.25kg Brushed Potatoes, peeled, coarsely chopped
* 6 Cornichons, thinly sliced
* 3/4 cup finely chopped Chives
* 1 Shallot, finely chopped

Honey Mustard Dressing

* 2 tbsp Dijon Mustard
* 1 tbsp Honey
* 2 tbsp Extra Virgin Olive Oil
* 3 tsp Apple Cider Vinegar

Method

1. Preheat oven to 200C. Line a baking tray with baking paper. Spread the almond over prepared tray. Drizzle with honey. Sprinkle with salt. Bake for 6 mins or until golden. Set aside to cool completely.
2. Place potato in a large saucepan. Cover with water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 14 mins or until potato is tender. Drain.
3. To make the honey mustard dressing, place the mustard, honey, oil and vinegar in a large bowl. Whisk until well combined. Season.
4. Add the potato to the dressing in the bowl with the cornichon, chive and shallot. Gently toss to combine.
5. Transfer potato mixture to a large serving platter. Coarsely chop the almond mixture. Sprinkle over the potato mixture to serve.

Source: Coles Magazine
Mini Mushroom & Goat's Cheese Tart

Serves: 6

Prep: 15 mins (plus 45 minutes resting time)

Cooking: 45 mins

Ingredients

Filling

* 20g Dried Mushrooms
* 1/2 cup (125ml) Boiling Water
* 20g Butter
* 1 Brown Onion, Thinly Sliced
* 2 Garlic cloves, crushed
* 200g Brown Mushrooms, thickly sliced
* 200g Button or Cup Mushrooms, halved
* 1 tbsp Dijon Mustard
* 1/3 cup (80ml) Thickened Cream
* 1 tsp finely chopped Thyme
* 50g Goat's Cheese, crumbled
* Coarsely chopped Thyme sprigs, to serve
* Baby Rocket Leaves, to serve

Parmesan Polenta Pastry

* 1.5 cups (225g) Plain Flour
* 1/2 cup (85g) Cornmeal (Polenta)
* 1/2 cup (40g) finely grated Parmesan
* 125g chilled Butter, chopped
* 1 Egg yolk
* 2 tsp chilled Water

Method

1. To make the parmesan polenta pastry, process flour, cornmeal, parmesan and butter in food processor until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until mixture just comes together.
2. Turn onto a lightly floured surface. Gently knead until just smooth. Cover with plastic wrap. Place in the fridge for 30 mins to rest
3. Meanwhile, place the dried mushrooms in a heatproof bowl. Pour over the boiling water. Set aside for 15 mins to soak.
4. Melt the butter in a frying pan over medium heat. Cook onion, stirring, for 5 mins or until onion softens. Stir in garlic. Add combined fresh mushroom. Cook, stirring, for 5 mins or until browned and tender. Stir in mustard. Add cream and dried mushrooms with soaking liquid. Cook, stirring occasionally, for 5 mins or until sauce boils and thickens slightly. Remove from heat. Season. Stir in chopped thyme.
5. Preheat oven to 200C. Divide pastry into 6 portions. Roll out each portion on a lightly floured surface to a 3mm thick disc. Line six 2cm deep, 10cm diameter tart tins, with removable bases, with the pastry. Use a small sharp knive to trim the edge. Place in the fridge for 15 mins to rest.
6. Place pastry cases on a baking tray. Line each case with baking paper and fill with baking weights or rice. Bake for 8 mins or until golden. Divide mushroom mixture evenly among the pastry cases. Sprinkle with goats cheese, Bake for 8 mins or until heated through. Divide among serving plates. Sprinkle with thyme sprigs and rocket leaves

Source: Coles Magazine
BBQ Corn with Smoky Paprika Butter

Serves: 6

Prep: 15 mins

Cooking: 10 mins

Ingredients

* 100g Butter, softened
* 1 tbsp Smoked Paprika
* 1 tbsp Lemon Juice
* 1/4 cup coarsely chopped Flat-leaf Parsley
* 1/4 cup coarsely chopped Coriander
* 6 Corn Cobs, husks on
* 1/3 cup (25g) grated Parmesan

Method

1. Combine the butter, paprika, lemon juice, parsley and coriander in a small bowl. Season.
2. Heat a barbecue grill or chargrill on medium-high. Fold the corn husks back to expose the kernals and tie with kitchen string. Remove the silk. Cook, turning occasionally, for 10 mins or until corn is tender and slightly charred.
3. Place the corn cobs on a serving platter. top with the butter mixture and parmesan. Serve immediately.

Source: Coles Magazine
Honey & Garlic Salmon with Nori Seasoned Sweet Potato Chips

Serves: 4

Prep: 10 mins

Cooking: 40 mins

Ingredients

* Olive Oil Spray
* 2 x 260g Salmon Fillets, skin on, halved
* 2 Sweet Potatoes, cut into wedges
* 2 tbsp Olive Oil
* 3 Nori Sheets
* 1.5 tbsp Sesame Seeds
* 1/3 cup Honey
* 3 Garlic cloves, finely grated
* 2 tbsp Rice Wine Vinegar
* 1.5 tsp Ground Paprika
* 3 Spring Onions, thinly sliced
* 2 Baby Gem Lettuce, halved
* Lemon, cut into wedges, to serve

Method

1. Preheat oven to 200C. Lightly spray a baking tray with oil and line with baking paper.
2. Place salmon, flesh-side up, on a plate lined with paper towel. Refrigerate until required.
3. Toss potato in a bowl with oil and season. Place onto tray. Bake for 20-25 minutes or until golden. Process nori in a small food processor until finely chopped. Add sesame seeds and process to combine. Scatter nori mixture, reserving some, over wedges and bake for a further 10 minutes.
4. Meanwhile, spray salmon flesh with oil. Place, flesh-side down, into a cold, large non-stick frying pan. Place over high heat for 3 minutes or until it starts to sizzle. turn salmon over and cook for a further 3-4 minutes or until just cooked through and skin is crisp. Transfer to a plate.
5. Return pan to heat. Add honey, garlic, vinegar and paprika. Bring to the boil then remove from heat and set aside to cool slightly. Return salmon, flesh-side down, to pan, swirly pan to coat salmon in sauce.
6. Serve salmon with potato wedges, spring onion, lettuce and lemon, and scatter over reserved nori mixture.

Source: Woolworths Magazine
Pie Guide

## Coles - Bake the Perfect Pie

* Go Traditional
	+ For a pie with a firm base, start by blind-baking a pastry case. Line a pie tin or tart tins with bought or homemade shortcrust pastry. Line with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove baking paper and weights or rice. Bake for 8-10 mins or until light golden. Add the cooled pie filling to the pastry case before topping with bought puff pastry (alternatively top with more shortcrust pastry, either intact or cut for a lattice effect). Brush with lightly whisked egg. Bake at 200C for 30 mins or until heated through and pastry is golden and puffed.
* Make it a Pot Pie
	+ For a fast and easy pie, place cooled pie filling in a baking dish or individual ovenproof dishes. Top with bought puff pastry and brush lightly whisked egg. Bake at 200C for 30 mins or until heated through and pastry is golden.
Garmoo Smashmouth

## Backstory:

Taylor forgot the salami box.

Lance named Dinah, is his animal companion.

Salami box is his mother.

Horse (Stacey, is his father)

## Character:

Started as: Player Character (Michael)

Class: Barbarian Lv. 3 Bard Lv. 4

Personality: Really crazy but a nice person nonetheless

Looks: 6'7" / Brown Eyes, Red Hair

Age: 26

Race: Human

Alignment: CN

Religion/Patron Deity: N/A

D&D Edition: 5e

## Relation:

Descendent of: Jax

Son of: ---

Husband of: ---

Father of: ---

Ancestor of: ---

Part of the World Combat Circuit Party with following Members: Marvin Dichwash (P), Pog "Po" Poggerstin (P),

 Special Item(s) & Skill(s):

### **Skill(s):**

* Can here the "Gods" in his mind. He can here the players of the D&D game in his head thinking they are gods and whatever the player playing him says Garmoo says out loud too.
Pork & Fennel Pie Filling with Cider

Makes: About 6 cups

Prep: 15 mins (plus cooling time)

Cooking: i hour 50 mins

Ingredients

* 750g Boneless Pork Belly Roast, rind removed, cut into 3cm pieces
* 1 tbsp Olive Oil
* 1 Leek, pale section only, thinly sliced
* 1 Brown Onion, cut into wedges
* 1 large Fennel, trimmed reserving fronds, cut into wedges
* 2 Garlic cloves, crushed
* 1 tsp Ground Fennel or Fennel Seeds
* 1/4 cup (35g) Plain Flour
* 1 tbsp Dijon Mustard
* 375ml can Dry Apple Cider
* 1 cup (250ml) Chicken Stock
* 1 Lemon, zested, juiced
* 1/4 cup chopped Flat-leaf Parsley

Method

1. Preheat oven to 140C. Heat a large flameproof casserole pan over medium heat. Cook the pork, in 2 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a bowl.
2. Add oil to the pan. Cook leek, onion, fennel and garlic, stirring, for 5 mins or until onion softens. Add ground fennel or fennel seeds. Cook, stirring for 1 min or until aromatic. Add flour. Cook, stirring, for 1 min. Return pork to pan. Stir in mustard, cider and stock. Bring to the boil. Add lemon zest and lemon juice. Cover and bake, stirring occasionally, for 1.5 hours or until pork is very tender.
3. Chop reserved fennel Fronds. Add to pan with the parsley. Season. Set aside to cool. Freeze the pie filling in airtight containers for up to 3 months, if desired.
4. Alternatively, using a slow cooker, add browned pork with remaining ingredients except fennel fronds and parsley. Cook for 4 hours on high or 6 hours on low.

Source: Coles Magazine
Lemon Curd & Coconut Milk Cake

Serves: 12

Prep: 15 mins

Ingredients

* 270ml Coconut Milk
* 1 cup (250ml) Evaporated Milk
* 1/3 cup (80ml) Sweetened Condensed Milk
* 450g pkt Coles Double Sponge Unfilled Cake
* 600ml Thickened Cream
* 250g Sour Cream
* 2 tbs Icing Sugar Mixture
* 1/3 cup (115g) Lemon Curd
* Flaked Coconut, toasted, to serve

### Method

1. Line a large deep-sided baking tray with baking paper. Whisk coconut milk, evaporated milk and condensed milk in a large bowl until combined. Place the cakes side by side in a lined tray. Prick all over with a skewer. Pour half the milk mixture evenly over the cakes. Carefully turn the cakes. Prick all over. Pour over the remaining milk mixture. Set aside for 10 mins to soak.
2. Meanwhile, use an electric mixer to whisk the cream, sour cream and icing sugar in a medium bowl until soft peaks form. Add the lemon curd and use a round bladed knife to marble.
3. Transfer 1 cake to a serving plate. spoon over half the cream mixture. top with remaining cake, reserving any milk mixture in tray. Spoon over remaining cream mixture. Top with flaked coconut. Drizzle with reserved milk mixture.
Olive Oil

Braised Lamb Shoulder with Lemony Mash

Cheesy Bacon & Veggie Fritters

Cheesy Polenta with Garlic Mushrooms

Creamy Leek & Mushroom Pasta

Creamy Pork Bolognese with Garlic Cheese Crumbs

Dukkah Crusted Roast Lamb

Honey & Garlic Salmon with Nori Seasoned Sweet Potato Chips

Feta, Zucchini & Spinach Cakes

Lentil, Mushroom & Egg Curry

Mozzarella Croquettes

Pork & Fennel Pie Filling with Cider

Pumpkin & Quinoa Risotto

Pumpkin, Fetta & Spinach Fritters with Dill Yoghurt

Risoni Primavera

Roast Pork with Pesto & Pine Nut Stuffing

Slow Cooker 3-Cheese Pasta Bake

Slow Cooker Beef Ragu

Slow Cooker Beef Stroganoff

Slow Cooker Beef with Cheesy Dumplings
Chicken & Broccoli Orecchiette

Serve: 4

Prep & Cooking: 15 mins

Ingredients

* 400g Dried Orecchiette
* 2 tbs Extra Virgin Olive Oil
* 500g Chicken Tenderloins, thinly sliced diagonally
* 1 head Broccoli, cut into small florets
* 2 Garlic cloves, crushed
* 1 tsp Dried Chilli Flakes
* 1/3 cup (25g) finely grated Parmesan Cheese
* 1/4 cup (40g) dry-roasted Almonds, coarsely chopped

Method

1. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) of cooking liquid.
2. Meanwhile, heat 2 tsp of the oil in a large deep non-stick frying pan over medium-high heat. Cook half the chicken, stirring, for 3 mins or until golden brown and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining chicken and 2 tsp of the oil.
3. Heat remaining oil in pan. Add the broccoli and cook. tossing, for 3 mins or until bright green. Add garlic and chilli. Cook for 2 mins or until aromatic
4. Return the chicken to the pan with the pasta, reserved cooking liquid and 1/4 cup (25g) of the parmeasn. Toss to combine. Season. Divide pasta mixture among serving bowls. Sprinkle with the almond and remaining parmesan.