IGATAS Magazine March 2024 Issue

Hoppy Easter

ARNOTTS BUTTERNUT SNAP EASTER TARTLETS

- pg 34

CRISPY BACON POTATO SALAD

EASTER GOODIES

- pg 12

Driscoll’s Sweetest Batch Strawberries

WHAT’S NEW ON YOUR SUPERMARKET SHELF?

Nutella Biscuits

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

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.

Can’t beat a Nanna’s Snack Pie

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.

Just in time for Easter

Cadbury’s new Easter range includes the Cadbury Dairy Milk Bubbly Mint Bunny. Smooth and creamy Cadbury Dairy Milk with a light, airy and Bubbly mint flavoured centre. Available as single Bunny, multi pack for sharing (or not sharing) or Gift Box.

Uncle Toby’s Quick Sachets Big Bowl Protein Vanilla and Berry

Proudly Aussie made and owned for over 60 years by:

Start your morning with the great creamy taste of vanilla or Berry, with the goodness of protein in your oats to help you feel fuller and support muscle development as part of a healthy balanced diet.

Our Quick Sachets are made with 100% Australian oats sourced from local farmers, specially cut and rolled to make a creamy bowl of porridge in just 2 minutes!

Making savoury and sweet Aussie classics for over 60 years

Proudly Aussie made and owned for over 60 years.

no artificial colours and flavours, they are perfect for school lunchboxes or for on-thego. Roll into a world of deliciousness today!

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 pre-school 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.”

WE HAVE DONE THE EASTER HUNT FOR YOU

Pink Lady elegant Mini egg Easter range

Experience the timeless elegance of Pink Lady Chocolate this Easter! Delight in the richness of Australian-made quality with our exclusive Easter Mini Egg Packs, available at selected specialty retailers.

Have an egg and support Wildlife Rescue

Pink Lady Chocolates proudly extends its partnership with Currumbin Wildlife Hospital, reinforcing our commitment to positive impact. With every purchase from our Australian Bush Friends range, customers enjoy exquisite taste while supporting wildlife rescue. Join us in making a difference, one chocolate at a time, for Australia's unique fauna

Big Boss

There is a new flavour in town with Big Boss Banana! The iconic Big Boss candy stick now comes in a delicious banana flavour that will make you go BOOM!

Available in a 125g pack

Is Liquorice your thing

Roll down memory lane and enjoy Fyna Superior Liquorice Co. range the way liquorice used to be. Inspired by the 1930s when milk bars first opened in Australia, the packaging is nostalgic and traditional.

CADBURY CLASSICS

Cadbury Easter Assortment

800g Easter Assorted Gift Box

Cadbury Pascall Clinker Easter Bunny

Discover colourful Pascall Clinker pieces when you bite into the Cadbury Dairy Milk Bunny. Available in a 125g pack.

Cadbury Dairy Milk & The Natural Confectionery Co

Gift Box is a gift of fun and excitment that the family are sure to love this Easter.

Cherry Ripe Egg

For the lovers of Cadbury Cherry Ripe.

EASTER BUNNY CAKE

INGREDIENTS

Vanilla Cakes

1 x 250g block Fairy margarine, room temperature and diced

1 ½ cups (330g) caster sugar

3 tsp vanilla extract

4 eggs, room temperature

1 cup (250ml) milk

2 3/4 cups (400g) self-raising flour, sifted

Fairy Cream Icing (Makes approx. 4 cups)

1 x 250g block Fairy margarine, room temperature and diced

2 ½ cups (400g) soft icing sugar mixture, sifted

3 tsp vanilla extract

100ml chilled pure cream

Pink Coconut Coating

1¼ cups (100g) desiccated coconut, plus extra for bunny tail

Few drops pink food colouring

Decorations

Pink and white marshmallows

Black writing icing

Licorice strap

White and pink paper or cardboard

Long bamboo skewers

Sticky tape

METHOD

Vanilla Cakes

1. Preheat oven 180°C/160°C (fan forced). Grease and line 2 x 20cm round cake tins.

2. Beat Fairy margarine, sugar and vanilla in a stand mixer fitted with a paddle attachment until light and fluffy. Add eggs one at a time, beat until combined.

3. Add milk and flour in two batches. Beat on low speed until just combined. Divide into prepared pans and smooth.

4. Bake 30-35 minutes, or until a skewer comes out clean. Stand for 10 minutes. Turn out cakes onto a wire rack and cool completely.

Fairy Cream Icing

1. Place Fairy margarine into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until smooth.

2. Reduce speed to low. Add icing sugar gradually, until well mixed. Increase speed to high and beat for 6 minutes.

3. Reduce speed to low. Add cream in a steady stream until just incorporated.

4. Beat on medium-high speed for 2 minutes. Set aside.

EASTER BUNNY CAKE continued

Coconut Coating

1. Place coconut inside large zip-lock bag.

2. Add a few drops of pink food colouring and massage until evenly coloured. Set aside.

Creating the bunny body

1. Trim the crust from the top of each cake. Reserve cake scraps.

2. Spread 1¼ cups of the Fairy Cream Icing on the top of one cake. Place second cake on top, cut side down. Refrigerate for 15 minutes.

3. To cut the cake, print out the supplied cake stencil. Otherwise, slice the cake approximately 2/3 of the way across. The larger portion will form the ‘body’.

4. Take the smaller portion and cut across lengthways 2/3 of the way down. The smaller portion will be the ‘head’, and the larger portion will be the ‘legs’.

Building the bunny

1. Smear a layer of icing on your cake board, where the bunny will be placed.

2. Place the body in the centre of the board, cut edge down.

3. Press the longest edge of the head against one end of the body.

4. Divide the leg portion into two, by cutting through the icing with a knife. Position each half on either side of the body, curved side facing towards the head.

5. If desired, trim the top and side edges of the head and legs, to create a nice curved edge.

6. Spread ½ cup of icing over the cake in a very thin layer to make a crumb coat. Refrigerate cake for 10 minutes.

7. Reserve 2 tablespoons of icing for the tail and decorations, then spread remaining icing evenly over the whole bunny.

Bunny tail

1. Crumble reserved cake scraps and measure ½ cup into a bowl. Mix together with 1 tablespoon of icing. Roll enough mixture to form a 5cm ball.

2. Cover with a thin layer of icing and coat in plain desiccated coconut. Refrigerate until needed.

Decorate Bunny

1. Press the pink coconut over the entire body, excluding the face.

2. To make the face, paws and ears:

• Eyes: cut both ends off a white marshmallow and draw pupils with black writing icing.

• Cheeks: cut a pink marshmallow in half. Draw 3 dots on each half with black writing icing.

• Nose: cut a pink marshmallow in half. Cut one half into quarters. Use one piece as the nose.

• Teeth: cut the ends off a white marshmallow, then trim to make two 2cm rectangles.

• Whiskers & Eyebrows: Cut 5cm of licorice strap. Slice into five thin strips. Use four strips for the whiskers. Cut remaining strips into two 2cm pieces for the eyebrows.

• Bunny ears: cut 2 large ear shapes from white cardboard and 2 smaller ear shapes from pink cardboard. Tape one white and one pink ear shape together and tape a skewer to the back. Repeat for second ear.

• Back paws: Place 3 white marshmallows around the front of each leg.

• Front paws: cut 2 vertical slits into 2 white marshmallows. Place one front paw on either side of the head.

3. Dab a small amount of icing on the bunny tail and position on the back of the bunny.

TIPS

• For best results, make the vanilla cake the day before. Wrap well in cling film and refrigerate for up to 2 days.

• Un-iced cakes may be frozen. Double wrap in cling film and freeze for up to one month.

• Always work with a cold cake.

• Chill cake between stages for at least 10 mins.

• A ‘crumb’ coat is a thin layer of icing applied to seal the crumbs into the cake layers before adding the final layer of icing.

• Use UHT cream instead of fresh cream to extend the life of the Fairy cream icing.

• For best results, Fairy cream icing should be applied at room temperature.

• Use remaining icing to attach your decorations.

• Store decorated cake uncovered in the refrigerator for up to 2 days.

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?

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.

CONTAINS POTASSIUM & MAGNESIUM.

JUST ADD WATER FOR EFFECTIVE REHYDRATION.

HYDRATION FACTS

The daily recommended liquid replacement is 2L per day. If you sweat then you need even more. Drinking plain water does not replace the minerals you’ve lost. Find out more at www.staminade.com.au

BEAT THE HEAT WITH YOUR MIND

IS YOUR ONLY LIMIT

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

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.

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.

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

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

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

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

15. Repellent, hats, sunscreen, medication.

16. 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.

NSW

» The Australian Botanic Garden

» Tench Reserve (Jamison town)

» Centennial Park

» Bradfield Park

» Blacktown Showground (Sydney,)

WA

» Kent Street Weir Park (Wilson,)

» May Drive Parkland (Kings Park)

» John Forest National Park (with Eagle View Walking Trail)

» Karijini National Park

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)

TAS

» Launceston – Cataract Gorge Reserve

» Devonport – Bluff Playgrounds

» Penguin – Lions Park

» Swansea – Nine Mile Beach

» Hobart – Nutgrove Beach (Sandy Bay)

Recipes

Arnott's Butternut Snap Easter Tartlets

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

Crispy Bacon Potato Salad

Asian Chicken Salad with Red Onion Slaw and Crispy Onions

Australian Prawn & Zucchini Pad Thai

Creamy Ham and Cauliflower Pasta Bake

Perfect Pumpkin Scones

Hummus with Caramelised Onions, Crispy Chickpeas & Pinenuts

ARNOTT’S BUTTERNUT SNAP EASTER

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 round-based 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

SERVED WITH LEMON & AIOLI

AND GRILLED,

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.

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.

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.

Serves: 4

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

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.

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

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