3/4 cup raw cashews
3 ounces thin brown rice noodles (such as Annie Chun's Maifun)
4 teaspoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon fresh lime juice
1 1/2 teaspoons Sriracha chili sauce
1 medium yellow zucchini
1 medium green zucchini
2 large carrots
1 cup thinly sliced red cabbage
1 cup sugar snap peas, trimmed and thinly sliced crosswise
1/2 cup torn fresh basil

1. Soak cashews in a bowl of water for 1 hour. Drain.

2. Soak noodles in a bowl of very warm water for at least 1 hour. Drain.

3. Combine cashews, soy sauce, oil, fish sauce, honey, lime juice, and Sriracha in a mini food processor, and process until very smooth.

4. Run zucchini through a spiralizer to create noodles, or cut long noodles with a julienne peeler or ribbons with a vegetable peeler to measure 3 cups. Run carrots through a spiralizer to create noodles, or cut into long noodles with a julienne peeler or ribbons with a vegetable peeler to measure 1 cup. Combine rice noodles, zucchini, carrot, cabbage, and peas; toss well to combine. Spoon cashew mixture over noodles; toss to combine. Sprinkle with basil.

For the Filling
2 packs pork mince
250g smoked bacon, cubed
2 large pinches ground nutmeg
1 tbsp fresh chopped sage
1 tsp fresh chopped thyme
1/2 tsp salt
1 tsp ground white pepper
For the Pastry
575g plain flour
200g lard
220ml water
To finish - 1 egg beaten.

1. Heat the oven to 180°C/160°C fan/gas 4. In a large bowl mix together all the ingredients for the filling.

2. To make the pastry, put the flour in a large bowl, put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.

3. Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm spring form cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.

4. Cook in the oven for 30 mins then reduce the heat to 160°C/140°C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.

3 lbs (1.5 kg) potatoes, peeled and halved (the short way)
1 lb (500 gr) bacon, diced
2.5 cups (500 gr) shredded cheddar cheese, divided
1 medium brown onion, sliced
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
2-3 garlic cloves, minced
1/2 cup green onion, chopped

1. Parboil potatoes: Boil the potatoes partially (about 10 minutes) so the time they have to cook in the oven will be reduced. Drain water and let cool.

2. While the potatoes are boiling, sautè the diced bacon, onion and garlic until the bacon is browned and the onions soft. Remove bacon and onion into a bowl, but do not get rid of the grease in the pan.

3. When the potatoes have sufficiently cooled, carefully slice them into disks.

4. In the same pan used for cooking bacon and onion, melt butter. Mix in flour and salt, stirring constantly to avoid burning the flour. As soon as the flour is mixed in, begin pouring in the milk, still stirring. Continue to cook until slightly thick, then add 2 cups of cheese and pepper, stirring until melted. Remove from heat.

5. Spoon and spread some sauce in the bottom of a 9 x 13 casserole dish. Make a single layer of potato. Sprinkle 1/2 of the bacon and onion mixture, then pour over half of the sauce. Then make a second layer of potato followed by the remaining bacon and onion mixture followed by more sauce. Sprinkle remaining 1/2 cup of shredded cheese.

6. Place the dish into an oven preheated to 350°F (175°C) and bake for 45 minutes or until the top is bubbling and golden. Let cool for 15 minutes before serving.

Top with chopped green onion. Salt and pepper to taste.

3 cups cooked chicken, roughly chopped
2 10.75-ounce cans cream of mushroom soup
2 cups shredded cheddar cheese
3 cups finely crushed Ritz crackers

1. Preheat oven to 350°F.

2. Arrange the chicken in the bottom of a greased 9-by-13-inch casserole dish. Spoon soup evenly over the chicken and top with shredded cheddar cheese. Sprinkle the crushed Ritz crackers on top of the cheese.

3. Place in the oven and bake for 35 to 40 minutes, until the casserole is hot and bubbling.

2/3 cup curly pasta
6 cherry tomatoes
1 heaped tbs Traditional French Onion Dip
Pinch of salt
3 tbs extra virgin olive oil
1/4 cup breadcrumbs
2-3 tbs grated Parmesan
Parsley to garnish

1. Place water in a pot and bring to the boil, cook pasta according to packet instructions

2. Drain and set aside

3. Place olive oil, and tomatoes into the same pan and sautè until tender

4. Add dip, and salt to season

5. Combine well then add the pasta back in to heat through

6. Sprinkle breadcrumbs and Parmesan over the top and combine to eat as is, or leave on top and grill in an ovenproof pan for 2 minutes until browned

1 Brown Onion
Zest of 2 lemons
1 Red Capsicum
1 cup medium grain rice
Olive Oil
1 cup dry sherry
400 g tin diced tomatoes
2 cups chicken stock
Thyme
6 Moreton bay bugs
Sea salt & Pepper
300g of fish
2 chorizo sausages
300g of calamari
6 anchovies
12 large green prawns
Garlic
Coriander
Paprika (1tbsp)
Mint
1 tsp cumin
Lemon Wedges

1. Put onion, capsicum and oil in a large pan on high for 5 mins. Add tomatoes and thyme, season and cook for 20 mins for a dry mix. Set aside

2. Use same pan, add chorizo, cook 5 mins - add anchovies then stir garlic & spices and zest.

3. Stir in rice and cook 1 minute

4. Pour in sherry & cook stirring, then onion mixture and 1/2 stock. Stir occasionally. Add remaining stock and bugs. Cook without stirring for 5 minutes, then add fish and prawns and calamari. Cook without stirring until liquid is absorbed and seafood just cooked.

2 tablespoons canola oil
2 boneless, skinless chicken breasts, diced
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, chopped
2 cups broccoli florets
2 cups milk
1 cup parmesan, shredded
1/4 cup parsley, chopped
4 strips cooked bacon, crumbled
1 pkt cooked spaghetti (cook to instructions on pack)

1. Heat oil in a pot over medium-high heat.

2. Cook the chicken with the salt and pepper.

3. Add the garlic and broccoli, cooking for 1-2 minutes.

4. Add the milk, Parmesan, parsley, and bacon, bringing to a boil.

5. Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.

6. Serve!

3 tablespoons butter
3 cloves garlic, chopped
1 pound shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
Juice of 1/2 lemon
1 teaspoon red chili flakes
1/4 cup parsley, chopped
1 pkt cooked spaghetti (cook to instructions on pack)

1. Melt the butter in a pot over medium heat.

2. Cook the garlic until it starts to brown.

3. Add the shrimp, salt, and pepper, cooking until shrimp is pink all the way through.

4. Add the lemon juice, chili flakes, and parsley.

5. Add the spaghetti, and toss until evenly coated.

6. Serve!

Butter or Margarine
Kraft Parmesan Cheese
Thick White bread

1. In a bowl mix equal parts butter/margarine with parmesan to create a paste.

2. Spread paste on one side of the bread.

3. Fry the bread, paste side down until golden brown.

1 Italian or French bread Stick
60g (about 3 tablespoons) garlic butter
1 small jar basil pesto
30g (approx) grated parmesan cheese
- with -
Garlic Prawns Grilled
1kg medium prawns, peeled and deveined

130g butter, melted

2 cloves garlic, minced

1/4 cup dry white wine

3 spring onions, diced

400g macaroni
50g Lurpak unsalted butter
2 tablespoons plain flour
2 cups (500ml) milk
2 cups (250g) grated cheese (gruyere, tasty, vintage)
Chopped parsley, to serve

1. Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) until al dente.

2. Meanwhile, melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat.

3. Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted and smooth.

4. Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley.

SCONE DOUGH:

1 Cups Self-Raising Flour
1/4 tsp Cayenne Pepper
3 tbsp Butter
60 g Grated Cheese
1 Egg
200 ml Milk

FILLING:

250 g Corned Beef
2 Gherkins
1 Onion
2 tsp Melted Butter
2 tsp Chopped Parsley
30 g Grated Cheese
1 tbsp Tomato Sauce

1. Preheat oven 190 degrees celsius.

FILLING:

2. Dice beef and gherkins finely. Peel and grate the onion.

3. Combine all ingredients in a bowl and mix well.

SCONE DOUGH:

4. Sift flour and cayenne pepper into a bowl.

5. Rub in butter with fingertips until micutre resembles fine breadcrumbs.

6. Stir in grated cheese.

7. Beat egg and milk together and add to dry ingredients. Mix well to a moist dough.

8. Turn onto a lightly floured surface and kneed lightly.

9. Rool out to a rectangle approximately 30 cm x 20 cm.

10. Spread with filling, rool up and form into a ring.

11. Place on alightly greased oven tray. Cut two-thirds of the way throught the ring at 2 cm intervals. Turn each section on its side.

12. Brush over with egg and milk.

13. Bake in a moderate oven for 30 to 35 minutes or until golden brown.

14. Server hot with butter

CRUST:

7 g Sachet Dried Yeast
1 tsp Sugar
3/4 cups Hot Water
2 cup Plain Flour
1/2 tsp Salt

TOPPING:

Tomato Paste
Greated Cheese
Prawns
Pineapple
Ham
or Other Toppings you would like.

1. Preheat oven 190 °C.

To make crust:

2. Combine yeast and sugar in a small bowl and stir in water. Add to sifted flour and salt, mix to a firm dough.

3. Turn onto lightly floured surface, knead for 10 minutes or until smooth and elastic. Divide mixture into balls about 4 cm in diameter. Place onto greased baking tray, press out into circles about 7 cm in diameter.

To make topping:

4. Spread each pizza base with tomato paste, top with topping of your choice, sprinkle with cheese. Bake in a moderately hot oven for 10 minutes or until crisp and golden brown, serve immediately.

NOTE:

Half pizza dough makes about 40 mini pizzas. Remaining dough can be frozen for a later use, if desired.