MEXICAN BEEF MINCE BAKE

10m prep 20m cook

Ingredients

• 1 tbsp olive oil

• 500g beef mince

• 1 brown onion, fnely chopped

• 450g sweet potato, peeled, cut into 2.5cm pieces

• 30g packet taco seasoning

• 1 tsp dried oregano leaves

• 800g can diced tomatoes

• 400g can black beans, rinsed, drained

• 100g (1 cup) grated cheese

• 1/3 cup chopped fresh coriander sprigs

• 2 green shallots, thinly sliced

Method

1. Heat the oil in a large fameproof baking dish

4 servings

661 calories over medium-high heat. Add the beef and onion. Cook, using a wooden spoon to break up any lumps, for 8 minutes or until the beef is browned and onion softens. Meanwhile, place the sweet potato in a microwave-safe bowl. Microwave, covered, on High for 5 minutes or until just tender. Drain.

2. Scatter the taco seasoning and oregano over the beef mixture. Cook, stirring, for 1 minute or until aromatic. Add the tomatoes, black beans and sweet potato. Bring to the boil. Reduce heat to medium and simmer for 5 minutes or until the beans are heated through and the liquid reduces slightly.

3. Preheat grill on high. Scatter the cheese over the beef mixture and grill for 5 minutes or until the cheese is melted and golden. Season and sprinkle with the coriander and shallot to serve.

Blueberry And Banana Muffins

Sweet Potato And Corn Salad

15m prep 20m cook

4 servings

Ingredients

208 calories

• 2 sweet corn cobs, husks removed

• 1 small red onion, thinly sliced into rings

• 3 limes, rind fnely grated, juiced

• 600g small sweet potatoes, scrubbed, quartered lengthways

• 125ml (1/2 cup) coconut cream

• 1/3 cup fresh coriander leaves

• 2 fresh red birdseye chillies, deseeded, thinly sliced (optional)

Method

1. Preheat a chargrill pan or barbecue grill on medium-high. Cook the corn, turning occasionally, for 15 minutes or until tender and lightly charred. Set aside to cool slightly. Remove kernels from cobs.

2. Meanwhile, combine the onion and 2 tbs lime juice in a bowl. Set aside to pickle slightly. Place half the sweet potato on a microwave-safe plate. Microwave on High for 5 minutes or until just tender. Repeat with remaining sweet potato.

3. Spray sweet potato with olive oil. Add to the grill and cook, turning occasionally, for 5 minutes or until charred.

4. Place the coconut cream, lime rind and 2 tbs lime juice in a bowl. Season with salt and stir to combine.

4. Place potato, corn and drained onion on plates. Drizzle with coconut mixture. Sprinkle with coriander and chilli, if using.

Great Choice For A School Holiday Baking Session

Ingredients

• 2 cups (300g) self-raising four

• 2/3 cup (150g) brown sugar

• 1 tsp ground cinnamon

• 1 Egg

• 3/4 cup (185ml) milk

• 1/3 cup (80ml) vegetable oil

• 2 bananas, mashed

• 1 cup (150g) frozen blueberries

• Icing sugar, to dust

Method

1. Preheat oven to 180°C. Line a 12-hole, 1/3 cup (80ml) muffn pan with paper cases.

2. Combine the four, sugar and ci nnamon in a large bowl. Whisk egg , milk, oil and banana in a medium bowl. Add to the four mixture with the blueberries and stir until just combined (don’t overmix).

3. Divide the blueberry mixture among the paper cases. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer muffns to a wire rack to cool slightly. Dust with icing sugar. Serve the muffns warm or at room temperature.

15m prep 15m cook 4 servings

Grape Expectations by Max Crus

Max Crus is a Clarence Valley-based wine writer and Grape Expectations is now in its 27th year of publication. Find out more about Max or sign up for his weekly reviews and musings by visiting maxcrus.com.au