CORNETTS Magazine March 2024 Issue

AmazingAutumn

Driscoll’s Sweetest Batch Strawberries

They are something you must taste to believe. Bright Crimson berries with superior sweet flavour.

Sweet Batch are a-premium specialty fruit that delivers an irresistible burst of strawberry flavour. They may look the same as the other strawberries, but one bite will tell you these strawberries are something special. And just like the sweetest moments in life, they don’t stick around forever.

New Nanna's Apricot Snack Pies are a delightful treat bursting with the sweet and tangy flavour of ripe apricots. Encased in golden buttery pastry, they’re the perfect after dinner treat. Exclusive to independent supermarkets nationally.

Can’t beat a Nanna’s Snack Pie

Nutella Biscuits

Love Nutella? now there’s a new way to enjoy the great taste with the Nutella biscuit. A creamy heart of Nutella® encased in a delicious crunchy biscuit.

For these and other delicious recipes go to: copha.com.au and follow us at: copha

Classic Chocolate Crackles

Caramilk Cheesecake Crackle Slice

Classic Hedgehog

Choc Mint Crackle Cheesecake Lasagne

World’s Heaviest ever Blueberry

Costa Group, a global leader in the development of premium blueberry varieties, has hit the record books for developing and growing the world’s heaviest blueberry, according to theofficial Guinness World Records.

The blueberry was picked on November 13, 2023, at Costa’s berry farm in Corindi, New South Wales,.Weighing in at a whopping 20.40g (0.71oz) and measuring 39.31 millimetres, it was grown by Brad Hocking, Jessica Scalzo and Marie-France Courtois. The previous world record was for a 16.20g berry grown in Western Australia in 2020.

20.40g

PERFECT WEATHER FOR A PICNIC,

Try our Picnic Fun Enhancement Guide, ensures a hassle free picnic

There is no better way to enjoy your Favorite park with family and friends than with a picnic. Autumn is also a great time of year as its often warm but not too hot, or too cold.

I know a picnic can be a great spontaneous idea, and the thought of having a checklist sounds like hard work, planning, what a momentum killer, but a 10 minute check list helps avoid many picnic “Fun Busters” so rather than a checklist being a drag, lets call it a FUN ENHANCEMENT LIST.

FUN ENHANCEMENT LIST.

1. Large blanket as well as chairs as picnics are made for relaxation and lying around is fantastic. Maybe even a pillow for an afternoon nap.

2. Flies love picnics too, so make sure you have a food cover. Good idea to use straws for open cans as flies and bees can sneak in for a sip- or give open cans a flick or two on the side before drinking.

3. Table cloth if you are planning to use a park table.

4. Paper plates, forget the plastic, a picnic should need no washing up at the end.

5. BYO garbage bag’s, and take home your rubbish if no bin is available.

6. Wet Wipes, or sanitary wipes just in case there are no taps and bring more than you need.

7. BYO Water for washing hands.

8. Fun stuff, before you leave plan some games to play, you may need to make some props before you go. Take binoculars, pens and paper.

9. Charge all phones and devices.

10. Check pet regulations and take the dog lead and food, food and water bowl.

11. Have a basic first aid kit, band aides, a bandage, and pain relief.

12. Bring sturdy tape, it’s a great fit all product.

13. Towel if there is water or unexpected down pour.

14. Repellent, hats, sunscreen, medication.

15. Bucket, yes a bucket. a great versatile tool, fill it with water so the kids can was their hand, go back and forth, another wash, off again, another wash. Wash sandy feet before getting into the car, dog bowl, used for games, carry stuff, its my favourite picnic item.

Location, Location, Location.

The ideal location for your picnic all depends on if you wish to be alone and peaceful or in the hussle and bussle of a well know picnic hotspot where you will be sharing the location with others.

If it’s a bit of privacy, being surrounded by nature you like, a quick bush walk after lunch then a quick Google search can help you find a great local Natioalal Park or place with space, so even if there are others picnicers you have plenty of your own space.

If it a party vibe or you want to go to a well know place where there may be things to do and see then check out these top rated picnic locations, all with great natural ambiance, walks and plenty to see.

Vic

» Grants Picnic Ground

» Royal Botanic Gardens

» Emerald Lake Park

» Seawinds Garden (Arthurs Seat, VIC)

QLD

» Lake Alford (Monkland)

» Hervey Bay Botanic Gardens

» Cormorant Bay Reserve (Lake Wivenhoe,)

» New Farm Park

SA

» Mount Lofty Botanic Garden (Crafers)

» Himiji Garden (City)

» Thorndon Park Reserve (Paradise)

» Wittunga Botanic Garden (Blackwood)

Key Bodies join forces to Halve Australia’s food waste by 2030.

The new plan has identified nine key actions that can drastically reduce food waste from farm to plate

$36.6 Billion

Australian Food waste cost to economy per year.

7.6 Million tonnes of food is wasted every year in Australia, enough to fill the Melbourne Cricket Ground ten times over, 70% of which is edible.

25.73 Million hectares, A landmass bigger than the state of Victoria is used to grow food that is then wasted.

2500 $

Costs of Food wasted at home per year or $50 a week.

Source www.endoffoodwaste.com.au

These nine essential steps have been released by End Food Waste Australia in partnership with Melons Australia, the Australian Banana Growers’ Council, and the horticulture sector.

“Tackling fresh produce waste would provide billions of dollars of economic benefits, reduce the growing environmental impact of our food system, and will directly help feed millions more food insecure Australians every year.”Dr Steven Lapidge chief executive officer of End Food Waste Australia.

Get involved

Food industry businesses can begin enacting or supporting the priority actions listed in the plan and we invite other produce groups to sign up for a Food Waste Action Plan.

For producers wanting to take the next step we recommend joining the Australian Food Pact.” says Dr Lapidge.

Waste Action Plan are available at www.endfoodwaste.com.au/horticulture

Over half a million Aussies have a diagnosed food allergy and research shows this number is growing with one in 10 babies developing a food allergy before their first birthday.

Did you know 90% of food allergic reactions are caused by 10 foods, there are more than 170 foods known to be triggers. Bananas, kiwi fruit, mustard and celery just to name a few!

Do you know the signs and symptoms of an allergic reaction? 26 MAY - 1 JUNE 2024

Allergic symptoms may initially appear mild or moderate and usually appear within 20 minutes to 2 hours after eating, in many cases allergic reations appear immediately after eating. The most dangerous allergic reactions (anaphylaxis) involve the respiratory system.

Do you have a family or friend with a food allergy? Make sure you know when and how to administer their adrenaline (epinephrine) injector. Be careful, not fearful. Let’s make it easy for youLearn how to use an epipen.

Anyone who knows somebody with an allergy knows how it can restrict a lifestyle, research is needed and awareness campaigns need to be run to keep the public aware of the issues allergies can cause. You can get involved in fund raisers to during Allergy Awareness week, you can do it yourself, your business or your school. Click to learn how to support allergy awareness week.

AUSSIE PETS BROUGHT TO YOU BY BOW WOW ALL NATURAL PRODUCTS.

AUSSIE PETS

OH NOOOOOO BATH TIME!

If you have a puppy, you should have no problem getting them used to taking baths, it is generally rescue dogs or dogs transitioning from one home to another that put up a fight as regular bathing for them may be new and scary. »

How often?

The good news is that dogs do not need as much bathing as you may think. If your weekly bath is a very quick squirt before they are thrashing around like a washing machine, do not stress, a quick weekly squirt may be getting the job done.

Different needs for different breeds

The exception to the above is if your dog suffers from skin allergies or rolls around in the dirt that embeds or stick to the fur, then more frequent bathing may be required.

Is your dog’s hair long and a nightmare to manage during and after bathing? This is a common problem and can cause stress to the dog and the owner. The best advice is for long haired dogs is to use a professional groomer at least every quarter, this way your pet will get any deep knots brushed out or removed, and fur can be trimmed. The more frequently you use a groomer the more comfortable your dog will be with the process. They also will not panic and hide every time you go near the bath.

OTHER TIPS

Rinse Twice

Do not squirt water in your dog’s face.

Careful to keep water out of ears.

what products should I use?

“Captain Obvious” do not use human made products on your pets, including soaps. Pet shampoos are generally pretty mild, the milder the better. Shampoo and conditioners are not as important and water and washing, so if you need to use practically no product to keep your dog happy that is not a big deal.

Make bathtime enjoyable.

When we notice any fearful behaviour, tucked tail, constant movement, even growling or aggressive behaviours a tendency may be to go over the top and rub hard and fast, talk in crazy voices, and do things that are not usual. When washing, do it in a patting motion, slow and calm, very slow water flow, speak calmly, have rubber bath protectors ready so the dog is not sliding all over the slippery bath, give them rubs like belly rubs if that is what they generally enjoy.

MILO SPONSORS MINI ROOS

FOOTBALL AUSTRALIA IS DELIGHTED TO JOIN FORCES WITH MILO TO BECOME AN OFFICIAL PARTNER OF MINIROOS.

In 2023, almost 240,000* children participated in MiniRoos, which is Australian football’s official junior football program; a highly popular offering which is fun, inclusive, and family-focused specifically designed for boys and girls of all abilities aged 4 – 12, covering preschool through to primary school years, currently Australia’s no.1 junior sporting program.

The partnership comes at a time where overall participation in football for 2023 grew by 12% to 1,715,441 participants, with a notable 8% increase.

The popularity has no doubt been driven the success of our Matilda’s who recently captured the hearts of all Australian’s at the recent World Cup.

FA CEO James Johnson said ‘Together with Milo, we will provide a greater opportunity for more girls and boys to participate in football by delivering a positive playing environment for children aged 4 – 12 nationwide. This increased participation in MiniRoos willsupport Aussie kids to become more active, underpin growth in youth and senior football, and lay the platform for the future success of Australia’s national teams.

Nestlé Dairy Business Manager Rebecca Dobbins said, “Milo promotes the idea that the values learned through sports can be applied to life, so we are thrilled to provide access to sports activities through our partnership with Football Australia and MiniRoos.”

ANZAC DAY FACTS & FICTION

ANZAC - MORE THAN A WORD

ANZAC, what a great word, or Anagram to be precise. Meaning, Australian and New Zealand Army Corps. Before our soldiers were known as the ANZAC’s they were simply the Australian & NZ Army Corps, bit of a mouthful for command so their name was changed to ANZAC’s to make telegraph communications easier.

ANZAC COVE

Shortly after the Australian and New Zealand Army Corp soldiers arrived in Turkey, Gallipoli, at Ari Burna Bay the name ANZAC’s was established, the next step was to name the landing beach, General William Birdwood decided Anzac Cove was fitting. Each year many ANZAC veterans, their families, and regular people who wanted to pay tribute to the ANZAC soldiers would make the long trip and visit what we called ANZAC COVE for an ANZAC Day service. Over the years this grew and became a significant event on the Turkish calendar. In 1985 the Turkish Government officially named the Cove, ANZAC COVE or Anzak Koyu in Turkish.

ANZAC BISCUIT’S

It is often thoughts that the term ANZAC Biscuits were used to describe biscuits that were made at home and shipped to our brave soldiers battling overseas. Although a great thought the reality is that ANZAC Biscuits were made to fund raise for Aussie troops and help support organisations like the RSL. This tradition lives on today and the ANZAC Day biscuit fundraisers and still an important part of raising funds for veteran support.

This ANZAC Day get out and support a local ANZAC cause or activity that supports our veterans, you can simply cheer on a march or buy some biscuits, bake some biscuits for volunteer and veterans.

LEST WE FORGET

ANZAC CARAMEL SLICE

INGREDIENTS

Anzac biscuit base and crumble

150g Fairy margarine, diced

1/3 cup (80ml) golden syrup

1 cup (90g) rolled oats

1 cup (150g) plain flour

1/4 cup (55g) brown sugar

3/4 cup (60g) desiccated coconut

1/4 teaspoon bi-carb soda

METHOD

ANZAC biscuit base and crumble

Caramel filling

100g Fairy margarine, diced

1/2 cup (110g) brown sugar

1 teaspoon vanilla extract

1 x 395g can sweetened condensed milk

Chocolate topping

200g dark chocolate, chopped

1 1/2 tablespoons melted Copha

1. Preheat oven 180°C/160°C (fan-forced) and line a 28cm x 18cm rectangular slice pan with baking paper, making sure to leave a 3cm overhang on each of the longest edges. Line a second baking tray with baking paper.

2. Melt Fairy margarine and golden syrup together in a saucepan over low heat.

3. Combine oats, flour, brown sugar and coconut in a large bowl and mix well.

4. Add bi-carb soda to golden syrup mixture and mix well. Pour immediately into dry ingredients and mix well.

5. Remove ½ cup of the Anzac base mixture and crumble onto a prepared baking tray. Press remaining mixture evenly into the base of the slice pan.

6. Transfer both slice pan and baking tray to oven and bake for 12-15 minutes. Check crumb after 10 minutes and remove if browning too fast. Set aside to cool.

Caramel filling

1. Reduce oven 160°C/140°C (fan-forced)

2. Place Fairy margarine, sugar and vanilla into a saucepan and stir over medium-low heat until melted and well combined. Simmer for 1-2 minutes or until bubbles just appear on the surface.

3. Add condensed milk and stir constantly until mixture thickens and begins to boil. Pour immediately over biscuit base. Tilt pan to spread evenly.

4. Bake for 10-12 minutes. Stand for 20 minutes to cool.

Chocolate topping

1. Place chocolate and Copha into a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir over low heat until melted. Pour over slice and spread with a spatula.

2. Break up Anzac crumb and scatter over chocolate. Refrigerate for 1 hour or until set.

TIPS

• Substitute Copha with vegetable oil.

• Make sure chocolate does not come in contact steam or water while melting.

• Melt chocolate and Copha in a microwave safe bowl on HIGH for 30 second bursts. Mix well between heating until melted and smooth.

AutumnRecipes

Arnott's Butternut Snap Easter Tartlets

Prawns Wrapped in Prosciutto, skewered and served with Lemon & Aioli

Crispy Bacon Potato Salad

Creamy Passionfruit Curd

Asian Chicken Salad with Red Onion

Slaw and Crispy Onions

Australian Prawn & Zucchini Pad Thai

Creamy Ham and Cauliflower Pasta Bake

Perfect Pumpkin Scones

Crumbed Devilled Eggs

Strawberry Butterfly Cakes

Tomato & Goats Cheese Tart

ARNOTT’S BUTTERNUT SNAP EASTER TARTLETS

Ingredients

• 250g packet Arnott’s Butternut Snap biscuit

• 1/3 cup cream

• 180g milk or dark chocolate, chopped

• 65g unsalted butter, chopped

• Easter eggs to decorate

Method

1. Pre-heat oven to 180°C. Place 12 biscuits over each hole of a twelve-hole, 1 1/2 tbsp capacity roundbased tartlet tin. Bake for 2-3 minutes or until soft.

2. Remove from oven then carefully press softened biscuits into tin, moulding into a cup shape.

3. If you have another tartlet tin, you can use this to shape the tartlets by placing it over the warmed tartlets and pushing tray down. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.

4. Place cream, chocolate and butter in a saucepan over very low heat. Stir constantly until melted and smooth. Pour into clean, dry bowl to cool slightly.

5. Fill biscuit cases with one heaped teaspoon of chocolate mixture. Top with easter eggs.

6. Refrigerate until set.

Notes

• You can also make the ganache in a microwave.

PRAWNS WRAPPED IN PROSCIUTTO, SKEWERED AND GRILLED, SERVED WITH LEMON & AIOLI

Ingredients

• 24 peeled green prawns, cleaned and tails intact

• Finely grated rind of ½ lemon

• 8 thin slices of prosciutto

• W Wild rocket, lemon wedges and aioli to serve

Method

1. Preheat a barbecue to medium-high.

2. Season prawns to taste and scatter with a little lemon rind, then wrap each prawn in a piece of prosciutto (you’ll need about a third of a slice depending on the size of your prosciutto).

3. Thread one prawn onto each skewer, drizzle with a little oil then grill, turning occasionally, until cooked through (2-3 minutes).

4. Serve hot, with rocket, lemon wedges and aioli.

CRISPY BACON POTATO SALAD

Ingredients

• 200g Australian rindless streaky bacon rashers

• 2 x 500g bags microwave/simply steam baby white potatoes

• 1 ½ tablespoons maple syrup

• ½ teaspoon chipotle seasoning

• ¼ cup mayonnaise

• ¼ cup sour cream

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 3 green onions (shallots), trimmed and thinly sliced

• 3 hard-boiled eggs, peeled and roughly chopped

Method

1. Cook potatoes in the microwave following packet directions. Stand for 1 minute then transfer to a colander, rinse with cold water and set aside to cool.

2. While potatoes are cooling, preheat a grill on medium-high. Place bacon in a single layer on a rack on a grill tray or large baking tray lined with foil. Combine maple syrup and chipotle seasoning in a small bowl. Brush bacon on both sides with mixture. Grill bacon for 2-3 minutes on each side until crisp and golden. Set aside to cool.

3. Cut cooled potatoes into 3cm pieces and place into a large bowl. Add two thirds of the green onions.

4. Place mayonnaise, sour cream, lemon juice and mustard in a bowl. Season with salt and pepper to taste. Mix until well combined. Add mayonnaise mixture to potatoes. Toss to evenly coat.

5. Rough chop half of the bacon and add to potato mixture. Add eggs and gently stir to combine.

6. Spoon potato salad into a serving bowl. Top with shards of remaining bacon. Sprinkle with remaining green onions and serve.

CREAMY PASSIONFRUIT CURD

Prep Time: 25 mins Makes: 250ml

INGREDIENTS

4 egg yolks

½ cup (110g) caster sugar

50 ml lemon juice

3 passionfruit, pulp removed

80g unsalted butter, chopped

METHOD

1. Whisk together yolks and sugar until combined.

2. Place the mixture in a saucepan with the remaining ingredients.

3. Cook, stirring constantly, over a very low heat until mixture is thick.

4. Pour into a 250ml sterilised jar, seal and set aside to cool.

5. Keeps in fridge for up to two weeks.

ASIAN CHICKEN SALAD WITH RED ONION SLAW

& CRISPY ONIONS

INGREDIENTS

• 3 medium brown onions

• 1 cup vegetable oil

• Flakey salt

• ½ wombok, Chinese cabbage, finely shredded

• 1 medium red onion, finely sliced into rings

• 2 large carrots, peeled, finely julienned, or shredded

• 1 large red chilli, finely sliced

• ½ bunch coriander leaves

• 2 cups roast chicken, shredded

• Extra lime wedges, to serve

DRESSING

• 2 tbsp soy sauce

• 3 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 tbsp olive oil

• 1 tbsp grated ginger

• Juice 1 lime

METHOD

1. Peel the onions, cut in half lengthways and thinly slice them with the grain - from root end to tip. This is important for achieving silky caramelised onions.

2. Place the sliced onions in a medium saucepan and add the oil. Turn the heat on to a medium/high heat and cook for approx. 15 minutes, stirring often to make sure they are cooking evenly and not burning on the bottom.

3. As they get a light brown colour, turn off the heat and using a slotted spoon, quickly transfer the cooked onions to a paper towel lined tray to drain and cool where they will become crispy as they cool. Season them lightly with a little salt.

4. Whisk together the dressing ingredients to combine and set aside.

5. In a mixing bowl, combine the cabbage, carrots, red onions and coriander. Season lightly with a little salt and toss to combine.

6. Spoon over the dressing, toss to just combine then scatter over half the crispy onions. Serve the salad with the remaining caramelised onions and lime wedges on the side.

INTRODUCING

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Australian Prawn & Zucchini Pad Thai

Ingredients

• 1 tbsp fish sauce

• 2 tbsp soy sauce or tamari

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• 2 cloves garlic, crushed

• 1 tbsp grated palm sugar

• 500 g peeled medium green Australian prawns, tails intact

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• 1 tbsp vegetable oil

• 3 green onions, thinly sliced

• 100 g flat rice noodles, soaked in cold water and drained

• 2 eggs, lightly beaten

• 2 carrots, peeled and shredded

• 2 zucchini, shredded

• 160 g bean sprouts, trimmed

• ¼ cup roasted peanuts, roughly chopped

• Fresh Thai basil, chilli flakes and lime wedges, to serve

CREAMY HAM AND CAULIFLOWER PASTA BAKE

Ingredients

• 300g Australian leg ham, roughly sliced

• 400g large spiral pasta, cooked & drained

• ½ cup cauliflower, cut into flowerettes

• 3 spring onions, finely chopped

• 1 red capsicum, thinly sliced

• 50g butter

• 2 ½ tablespoons plain flour

• 1 cup milk

• 1 cup chicken stock

• ¼ cup parsley, finely chopped

• ½ cup grated cheese

Method

1. Preheat oven to 180⁰C.

2. Chop the slices of Australian leg ham roughly into small pieces and set aside.

3. Cook the cauliflower in a large pot of boiling salted water until tender for 8-10 minutes.

4. Melt the butter in a small saucepan over medium heat and add flour and cook, stirring for 1 minute. Remove the saucepan from the heat and gradually whisk in the milk and chicken stock.

5. Return to heat and stir constantly over medium heat until the liquid boils and thickens. Stir in the parsley.

6. Place the pasta into a deep baking dish and top with the cauliflower, ham, capsicum & spring onion.

7. Pour the sauce evenly over the pasta, ham and cauliflower then sprinkle the surface with the grated cheese.

8. Bake in the preheated oven for 15 minutes until the cheese is golden and bubbling.

PERFECT PUMPKIN SCONES

Ingredients

• 2 cups self-raising flour

• 1 tablespoon caster sugar

• Pinch of salt

• 60g butter, chilled, chopped

• 1/2 cup buttermilk

• 1/2 teaspoon ground nutmeg

• 2/3 cup mashed cooked butternut pumpkin (see note)

• Extra buttermilk, for brushing

Method

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.

2. Sift flour, nutmeg,sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.

3. Step Make a well in centre of mixture. Add buttermilk and pumpkin. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.

4. Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm fluted-edge cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.

5. Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Serve with butter, ricotta or cream cheese.

CRUMBED DEVILLED EGGS

Just one delicious bite will leave a devilish grin of enjoyment on your face...because you just stumbled upon one of the best devilled eggs recipes out there! These bite-sized delights are crumbled in panko, giving a unique texture to the family favourite. See the full recipe below!

ients

METHOD

ain flour beaten

anko bread crumbs

p kewpie mayo

riracha

1. Place a medium pot of water on high heat to boil. Using a spoon gently lower in six eggs. Set a timer and cook for 10-12 minutes (longer for larger eggs). Remove and run under cool water to cool completely.

2. Cut the eggs in half and remove the yolks, place them in a small bowl and set aside.

g onion, finely sliced

d pepper, to taste

3. Then, dredge the egg whites in flour, then egg, then bread crumbs. Place in an airfryer and cook for 10 minutes at 160°C.

INGREDIENTS

• 6 eggs

• 1 cup plain flour

• 1 egg, beaten

• 1 cup panko bread crumbs

• 1-2 tbsp kewpie mayo

• 1 tbsp sriracha

• 1 spring onion, finely sliced

• Salt and pepper, to taste

d

4. Meanwhile, mash the egg yolks with mayo, sriracha, spring onion, salt and pepper until smooth but still holds its shape. Add extra mayo if needed.

medium pot of water on high heat to boil

5. Once egg whites are cooked, pipe or spoon the egg yolk filling into the half shells. Top with a slice of spring onion to garnish. Serve hot

Using a spoon gently lower in six eggs Set a timer and cook for 10-12 minutes

Click here to watch video

STRAWBERRY BUTTERFLY CUPCAKES

Strawberries are one of nature’s perfect foods. Superb just as they are ideal for all ages from babies up, they are sweet, soft, light and easy to eat. The perfect finish or topping to many desserts.

INGREDIENTS

1 x 250g punnet Victorian

Strawberries, washed and hulled 125g butter, softened

3/4 cup caster sugar

1 tsp vanilla extract

2 eggs

1/2 cup natural yoghurt

11/2 cups self raising flour

Frosting

250g white chocolate, chopped

1/2 cup thickened cream

METHOD

1. Preheat oven to 170°C. Line a 12-hole muffin pan with paper cases.

2. Dice half the strawberries, set aside. Reserve the rest for later.

3. Using an electric mixer, beat butter, sugar and vanilla until creamy. Addeggs, one at a time, beating between each addition. Add yoghurt and flour and beat on a low speed until combined. Stir in diced strawberries.

4. Divide batter between paper cases, filling each about 3/4 full. Bake 20 minutes or until firm. Transfer cupcakes to a wire rack to cool.

5. To make frosting, place chocolate and cream in a heatproof bowl. Place bowl over a saucepan of barely simmering water (make sure the water does not touch the bowl). Stir continuously until smooth. Remove from heat, cover and refrigerate, stirring occasionally until very thick but still spreadable (the frosting should drop off a spoon, rather than pour).

6. Spread frosting over cupcakes. Before serving, decorate cupcakes with slices of reserved strawberries. To form butterflies cut 2 slices lengthways down the middle of a strawberry. Cut each slice in half lengthways (this forms the wings for 2 butterflies). Cut 2 slivers from the strawberry offcuts to form 2 butterfly bodies. Place on top of two iced cupcakes to form butterflies. Continue with remaining strawberries. Enjoy nibbling on the remaining strawberry offcuts!

LESSOR

CHICKEN, TOMATO AND BASIL RISONI

METHOD

Step 1 Heat oil in large skillet on medium heat. Add chicken and cook on each side for approx. 4 min or until cooked through.

INGREDIENTS

• 400g Chicken breast cubed

• 2 tbsp olive oil

• 2 cloves of garlic, crushed

• 1 punnet cherry tomatoes (approx. 250g)

• 1 ½ cups risoni

• ½ cup tomato paste

• 3 cups Campbell’s Real Stock Chicken Salt Reduced

• 1 tsp dried oregano

• 1 cup basil leaves

• 120g smooth ricotta

OPTIONAL GARNISHES

• extra basil leaves

Step 2 Add garlic and cherry tomatoes. Cook on medium-high heat until garlic is translucent and fragrant and tomatoes are slightly blistered.

Step 3 Add risoni, tomato paste, Campbell’s Real Stock Chicken Salt Reduced, herbs and chicken. Mix and bring to a simmer. Simmer on medium to low heat for 9-10 min.

Step 4 When risoni is al dente remove from heat and stir through basil leaves.

Step 5 Serve and garnish with extra basil and dollops of ricotta

SCAN FOR MORE EASY RECIPES

Tip Works with Campbell’s Real Stock Chicken Salt Reduced and Vegetable

TOMATO AND GOATS CHEESE TART

Prep Time: 1 hour Cook Time: 30 minutes Serves: 6

INGREDIENTS

Pastry

185g plain flour

1/4 teaspoon baking powder

85g chilled Fairy margarine, cut into small pieces

1 egg yolk

1 tablespoon lemon juice

2-3 tablespoons cold water

Filling

2 eggs

250ml cream

salt and peper

250g cherry tomatoes cut in half

150g goat cheese

basil leaves to garnish

METHOD

Pastry

1. Combine flour, baking powder and Fairy margarine in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk, lemon juice and sufficient water until pastry comes together.

2. Knead lightly and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest.

3. Preheat oven to 2000c.

4. Roll dough out on a floured bench and line a rectangular fluted flan tin with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes.

5. Blind bake pastry for 10 minutes, remove the paper and beans or rice turn the temp down to 1800c and bake for another 10 minutes or until golden.

Filling

1. Lightly beat eggs and cream together, season with salt and pepper.

Assembly

1. Spread the cut tomatoes over the base and place chunks of goat cheese over top.

2. Pour over the egg mix and bake in the oven for 10 minutes, reduce heat to 1800c and cook for a further 20 minutes or until filing is puffed and golden.

3. Top with fresh basil leaves to serve. May be served hot or cold.

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S ME LIKE IT H T

Did I say Hot, I meant Darn Hot

The hottest day in the World for 2024 was recorded in parts of WA with 49.9 degrees recorded at Carnarvon Airport, 49.8 degrees in Gascoyne and 49.3 in Geraldton.WA is no stranger to hot weather, but this was the hottest February day since records began in 1883.

But not the Hottest

Australia’s highest official temperature on record is 50.7 degrees which occurred in Onslow on January 13, 2022, and Oodnadatta on January 2, 1960.