Idea Transcript
VOLUME 2
Cooking with
• Quick, simple great tasting recipes • Step-by-step instructions with realistic preparation times • All recipes tried and tested
GLAD® and GLAD® Bake & Cooking™ are trademarks of The Glad Products Company
www.glad.com.au
Quick and easy recipes using
New Ideas
Contents Section 1: Vegetarian
Section 2:
Poultry & Meat
Section 3: Seafood
Section 4: Desserts
Quick Tips
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Pumpkin Patties with Coriander Vegetable Bake with Potato, Leek & Pumpkin Vegetable Pasties Thai Vegetable Rolls
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Moroccan Stuffed Capsicums Spicy Chicken Breasts Greek Lemon Chicken Corn & Chicken Fritters Cocktail Turkey Bites Honey Mustard Drumsticks Italian Beef Patties Rustic Baked Veal Stuffed Mini Lamb Roast Pork & Veal Cocktail Meatballs Prime Rump Steak with Extra Virgin Olive Oil & Spices Red Wine Beef Filo
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using
GLAD® Bake & Cooking™ Paper is a non-stick baking and cooking paper that eliminates the need to grease trays and pans. GLAD® Bake & Cooking™ Paper is traditionally used to line cake tins and baking trays to prevent food from sticking. However, GLAD® Bake & Cooking™ Paper can be used in any situation where you do not want food to stick such as in the grill, microwave, on top of barbecue hotplates, in the sandwich press and in a multitude of other ways. GLAD® Bake & Cooking™ Paper can also be used for pan frying, eliminating the need for additional
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cooking oil and providing a more healthy way of cooking. Convenience • Non-stick cooking – no need to add oil. With GLAD® Bake & Cooking™ Paper, food glides right off. • No mess – GLAD® Bake & Cooking™ Paper eliminates the need to use elbow grease to clean pots, pans, grill trays and barbecue plates saving you time and energy. Health Benefits • Cuts down the intake of fats and cholesterol, as you do not have to add any additional fat or oil to your food when cooking.
Baby Octopus Salad Pan-grilled Salmon Steak Garlic Pepper Prawns Whole Chilli Snapper Soy & Ginger Fish Fragrant Scallops
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Jam Stacks Rhubarb & Passionfruit Crumble Tarts Date & Walnut Mini Muffins
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Cooking ‘ Cuts down the intake of fats and cholesterol. ’
Quick Tips To assist in eliminating or reducing fat, saving energy and making tasks easy
• No need to add oil to your barbecue. Just line the hotplate with GLAD® Bake & Cooking™ Paper. It saves time in cleaning mess and provides a healthier way of
• Healthier way of cooking fried eggs: Line a small frypan with GLAD® Bake & Cooking™
cooking. Place a sheet of GLAD® Bake & Cooking™ Paper over a flat hot grill,
Paper and heat the pan. Break in the egg or eggs, cover with a lid and cook until egg is set
making sure there is no exposed flame, and place the food on it. Sweet spicy
and yolk has whited over. Lift paper and egg with an egg slice and slide egg onto plate.
marinated foods will cook without charring, particularly ready-prepared thickly
• Flavoured butter rolls: (To have ready garlic butter or other flavoured butter to pop onto steaks, fish or vegetables). Prepare the flavoured butter and form a roll in a piece of GLAD® Bake & Cooking™ Paper. Place in the freezer. When needed, cut off the slices to be used through the paper and return the remainder to the freezer. • Rolling Sushi: If you do not have a bamboo sushi mat place the nori sheet on a piece of GLAD® Bake & Cooking™ Paper and prepare and roll the sushi. Sushi may also be made without nori. Form the sushi rice into a square on a sheet of GLAD® Bake & Cooking™ Paper, place on the fillings and roll. The rice will not stick to the
GLAD®
Bake & Cooking™ Paper.
• Rolling out short pastry: Roll out the pastry between 2 sheets of GLAD® Bake & Cooking™ Paper cut to the size of the base and sides of the pie dish or plate.
coated skewers of chicken, meat and seafood. This action will also keep the barbecue clean. • GLAD® Bake & Cooking™ Paper extends the use of toasted sandwich appliances to beyond just making sandwiches. Light healthy meals, snacks and party food can be prepared with the aid of GLAD® Bake & Cooking™ Paper. Items may be quickly prepared with little effort as well as minimum cleaning effort. • GLAD® Bake & Cooking™ Paper also prevents food sticking to the steamer and the removal of food is effortless. • Line a roasting dish with GLAD® Bake &
Remove the top sheet, lift with the bottom sheet and place into the pie dish. Cook
Cooking™ Paper and it will eliminate the
with the GLAD® Bake & Cooking™ Paper, it will also be easy to remove when cooked.
sticking of vegetables to the pan and stop
• Cutting biscuit shapes with a cutter: Transforming cut shaped biscuits to an oven tray sometimes distorts the shape and takes time.
sweet glazes from charring the base of the pan.
Roll out the biscuit dough on a sheet of GLAD® Bake & Cooking™ Paper cut to the size of the oven tray. Stamp out the biscuits with the cutter, remove the trimmings without moving the cut shapes, and then simply slide the GLAD® Bake & Cooking™ Paper with the biscuits onto the oven tray and bake. Re-roll the trimmings to make more biscuits.
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Healthier
‘ No need to add oil to your barbecue. Just line the hotplate with GLAD® Bake & Cooking™ Paper. It saves time in cleaning mess and provides a healthier way of cooking. ’
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Section 1: Vegetarian
Vegetables not only add great flavour, texture and colour to your meals, but they provide essential nutrients to the body. With speed and simplicity in mind, we’ve created a number of tasty vegetable recipes that will complement any dinner meal. Enjoy!
6 cups grated pumpkin 2 eggs 2 onions, finely chopped
Pumpkin Patties with Coriander Vegetable Bake with Potato, Leek and Pumpkin Vegetable Pasties
1 bunch coriander, finely chopped, leaves & roots ½ cup plain flour 1 tsp ground cumin seeds salt and pepper to taste
Thai Vegetable Rolls
fine dry multigrain breadcrumbs olive oil for frying
Pumpkin Patties with Coriander Preparation Time: 40 minutes Cooking Time: 15 minutes Serves: 4 Place the first 7 ingredients in a large bowl and mix to combine. Roll heaped tablespoons of mixture in dry breadcrumbs and form into large patties. Place patties on a plate or tray and refrigerate for 30 minutes. Heat electric frypan on high and line with GLAD® Bake & Cooking™ Paper. Add 2 tablespoons of olive oil and reduce heat to medium. Fry the patties for about 4 minutes each side until crisp and golden brown. Serve with a crisp salad and crusty bread.
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2 cups sliced & washed leeks 1 Tbsp butter 1 Tbsp olive oil 2 cloves crushed garlic 4 large Sebago potatoes, peeled and thinly sliced salt and pepper to taste 500g pumpkin, peeled & sliced ¾ cup low-fat milk ½ tsp ground nutmeg ¾ cup low-fat grated cheese
Vegetable Bake with Potato, Leek & Pumpkin
1 bunch spinach, finely chopped with most of the
Preparation Time: 10 minutes Cooking Time: 1 hour 10 minutes Serves: 6
white part removed
Preheat oven to 200°C. Line a large baking dish with GLAD® Bake & Cooking™ Paper. Sauté leeks in a saucepan with the butter, oil and garlic until soft but not brown. Place a layer of potato on the GLAD® Bake & Cooking™ Paper in the baking dish followed by half of the leeks. Season to taste and then follow with a layer of pumpkin. Repeat the process and pour over the milk that has been warmed with the nutmeg in the microwave for 40 seconds on high. Sprinkle the vegetable bake with the cheese. Bake for 1 hour.
peeled and diced
1 large onion, chopped 2 medium Sebago potatoes, 1 cup diced pumpkin 1 carrot, peeled and diced 1 parsnip, peeled and diced 1 Tbsp butter salt and pepper to taste ½ cup freshly chopped parsley 6 sheets ready-rolled puff pastry ½ cup milk
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Vegetable Pasties Preparation Time: 15 minutes Cooking Time: 30 minutes Makes: 24 Combine the first 6 ingredients and place in a large microwave-safe container. Add 1 cup of boiling water, cover and cook on high for 8–10 minutes. Drain well and mash vegetables. Add butter, salt and pepper to taste and finally add the parsley. Preheat oven to 200°C. Cut each sheet of thawed puff pastry into 4 equal squares. Place a heaped tablespoon of vegetable mixture onto one corner of each pastry square. Brush edges of pastie with milk. Fold pastry over to form a triangle. Press edges together to seal well. Brush pasties with a little milk and bake for 15–20 minutes on baking trays lined with GLAD® Bake & Cooking™ Paper. Note - These pasties are finger food size. The mixture is also ideal for larger meal-size traditional pasties.
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Section 2: Poultry & Meat
Our fabulous poultry and meat selections are packed with fresh ingredients that won’t take precious hours to prepare. So whether you’re cooking a meal for the family, a quick after-work meal, or entertaining close friends, you’ll no doubt enjoy making and sharing these convenient, tasty recipes. Bon appétit! 2 cups finely shredded cabbage 2 cloves crushed garlic 100g mushrooms, finely chopped 1 large carrot, grated
Thai Vegetable Rolls Preparation Time: 20 minutes Cooking Time: 30 minutes Makes: 24
spring roll wrappers
Preheat oven to 200°C and line baking trays with GLAD® Bake & Cooking™ Paper. Sauté cabbage, garlic, mushrooms and carrot in peanut and sesame oil until softened. Add Thai seasoning and stir to combine. Add the chives, tofu, sweet chilli and soy sauce to vegetable mixture and stir-fry to combine. Cool mixture for 5 minutes. Place heaped tablespoons of mixture in the corner of each spring roll wrapper and roll up to enclose filling. Brush with milk and bake on trays lined with GLAD® Bake & Cooking™ Paper for 15 minutes or until golden and crisp. Serve with extra Thai sweet chilli sauce.
milk for glazing
Note - Filo pastry can be used for this recipe.
1 Tbsp peanut oil ½ tsp sesame oil 1 tsp Thai seasoning 1 bunch chives, finely chopped 100g firm tofu, finely chopped 1 Tbsp Thai sweet chilli sauce 1 Tbsp light soy sauce
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Moroccan Stuffed Capsicums Spicy Chicken Breasts Greek Lemon Chicken Corn & Chicken Fritters Cocktail Turkey Bites Honey Mustard Drumsticks Italian Beef Patties Rustic Baked Veal Stuffed Mini Lamb Roast Pork & Veal Cocktail Meatballs Prime Rump Steak with Extra Virgin Olive Oil & Spices Red Wine Beef Filo
1 large onion, chopped 2 cloves garlic, crushed 1 Tbsp olive oil ½ cup long grain rice 500g chicken mince 1 Tbsp Moroccan seasoning ½ cup finely chopped celery 1 cup freshly chopped parsley salt and pepper to taste 2 cups chicken stock 4 red or green capsicums, tops removed and deseeded
Moroccan Stuffed Capsicums Preparation Time: 25 minutes Cooking Time: 1 hour 15 minutes Serves: 4 Preheat oven to 180ºC. Gently fry the onion and garlic in the oil until soft but not brown. Add the rice and stir to coat each grain with the onion, garlic and oil mixture. Add the chicken mince, Moroccan seasoning, celery, chopped parsley and salt and pepper. Break up the mince with a fork as you continue to cook the mixture. Add one cup of stock – cover and cook until almost all of the liquid has been absorbed. Fill pre-prepared capsicums with the mixture. Line a shallow baking dish with GLAD® Bake & Cooking™ Paper and place the stuffed capsicums into the dish leaving a little space in between each one. Pour a cup of stock over the capsicums. Bake stuffed capsicums covered with foil for one hour. Note - Extra stock may need to be added to the capsicums during cooking.
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4 x ½ chicken breast fillets 2 Tbsp extra virgin olive oil piri piri chicken seasoning
Spicy Chicken Breasts Preparation Time: 35 minutes Cooking Time: 10 minutes Serves: 4 Butterfly each piece of chicken and brush each side with the extra virgin olive oil. Sprinkle both sides of the chicken with the chicken seasoning. Place chicken on a plate and cover with GLAD® Wrap. Place in refrigerator for half an hour. Remove the chicken from the refrigerator, place a piece of GLAD® Bake & Cooking™ Paper on the barbecue hotplate and then cook the chicken for some 4 to 5 minutes each side. Hint - To create a fabulous warm salad, simply slice the cooked chicken breast fillets and toss through a fresh salad. Include rocket, iceberg lettuce, cherry tomatoes, spanish onion, juice of one lime and a little avocado oil.
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4 x ½ chicken breasts, with the skin on 2 Tbsp extra virgin olive oil 2 cloves garlic, crushed lemon pepper seasoning juice of one lemon
Greek Lemon Chicken Preparation Time: 10 minutes Cooking Time: 35 minutes Serves: 4 Preheat oven to 200°C. Line a baking tray with GLAD® Bake & Cooking™ Paper. Place chicken on tray skin side up. Brush each breast with olive oil and garlic. Sprinkle with seasoning and a small amount of lemon juice. Bake for 30–35 minutes or until the juices run clear when a skewer is inserted into the thickest part of the chicken.
2 cups cooked chicken 1 cup corn kernels 2 eggs ¾ cup self-raising flour
Corn & Chicken Fritters Preparation Time: 10 minutes Cooking Time: 12 minutes Serves: 4
½ cup freshly chopped parsley 1 bunch chives, freshly chopped salt and pepper to taste 2 Tbsp olive oil
Combine all of the ingredients except the oil. Mix well with a large spoon. Heat electric frypan on high and line with GLAD® Bake & Cooking™ Paper. Reduce heat and add a little oil. Cook heaped tablespoons of mixture for 3 minutes each side until golden brown. Serve with a crisp salad or as a side dish for your next barbecue.
Serve with some of the pan juices and steamed seasonal vegetables.
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500g turkey mince 1 onion, finely chopped ½ cup freshly chopped oregano 1 egg 1 Tbsp plain flour salt and pepper to taste ½ cup dry breadcrumbs 1 Tbsp olive oil
Cocktail Turkey Bites Preparation Time: 15 minutes Cooking Time: 10 minutes Serves: 4 Combine the turkey mince, onion, oregano, egg, flour and salt and pepper to taste. Form into walnut-size bites and roll in dry breadcrumbs. Heat an electric frypan on high. Line with GLAD® Bake & Cooking™ Paper and reduce heat to medium. Add oil and cook cocktail turkey bites for 8–10 minutes turning a few times during the cooking time. Note - After the turkey bites have been partially cooked add one cup of pasta sauce and simmer for 10 minutes. This is a great idea for spaghetti and meatballs!
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¾ cup clear honey ½ cup German mustard 1 Tbsp curry powder 12 chicken drumsticks
Honey Mustard Drumsticks Preparation Time: 10 minutes Cooking Time: 14 minutes Serves: 4 Combine honey, mustard and curry powder in a small microwavesafe container. Heat in microwave on high for 30 seconds. Line a microwave casserole dish with GLAD® Bake & Cooking™ Paper and place the chicken drumsticks in the dish. Pour the honey, mustard and curry powder mixture over the chicken making sure each drumstick is coated. Cover and cook in the microwave on high for 6 minutes. Turn each drumstick and cook on high for a further 6–8 minutes. Serve with steamed rice and vegetables.
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500g lean beef mince 1 cup finely chopped fresh oregano 1 egg 1 large onion, finely chopped 1 clove garlic, crushed 1 tsp rosemary leaves 1 Tbsp tomato paste a sprinkle of chilli flakes salt and pepper to taste
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Italian Beef Patties Preparation Time: 40 minutes Cooking Time: 10 minutes Serves: 4 Combine all of the ingredients and mix well to combine. To make handling easier, wet your hands before forming 2 tablespoons of mixture into large patties. Preheat a barbecue hotplate and place a piece of GLAD® Bake & Cooking™ Paper to cover the surface area. Place the patties onto the GLAD® Bake & Cooking™ Paper, flatten with a fork and cook each side for 4–5 minutes.
8 thick veal chops 2 large sliced onions ½ cup red wine 1 Tbsp tomato paste ½ tsp sugar 2 cloves garlic, crushed salt and pepper to taste finely chopped parsley to garnish
Rustic Baked Veal Preparation Time: 10 minutes Cooking Time: 1 hour Serves: 4 Preheat oven to 180°C and line a lasagne dish with GLAD® Bake & Cooking™ Paper. Place the chops in one layer onto the GLAD® Bake & Cooking™ Paper and cover with the sliced onions. Combine the red wine, tomato paste, sugar, garlic and salt and pepper and pour over the chops. Tightly cover with aluminium foil and bake for 1 hour. Serve with seasonal vegetables and garnish with chopped parsley.
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2 x mini lamb roast 1 cup pre-packaged stuffing mix 1 onion, finely chopped 1 tsp rosemary leaves 1 Tbsp extra virgin olive oil ½ cup cream salt and pepper to taste
Stuffed Mini Lamb Roast
500g lean pork & veal mince
Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 4
1 egg
Preheat oven to 180°C and line a small baking dish with GLAD® Bake & Cooking™ Paper. Make a small pocket in each mini lamb roast with a sharp knife. Make stuffing according to directions on packet and mix through the onion and rosemary. Place some of the stuffing in each of the mini lamb roasts and secure with a metal skewer or toothpicks. Brush olive oil over each roast and bake for 30 minutes. Wrap in foil to rest. Reserve the pan juices in baking dish. Place the baking dish on stovetop on low heat and add a little water and the cream. Stir until the sauce is thick.
1 Tbsp cornflour
1 tsp sesame oil 1 bunch chives, finely chopped 1 tsp garlic, crushed 1 Tbsp soy sauce
Pork & Veal Cocktail Meatballs Preparation Time: 10 minutes Cooking Time: 15 minutes Makes: 24 Combine all of the ingredients and form into walnut-size meatballs. Line a large bamboo steamer with a sheet of GLAD® Bake & Cooking™ Paper cut to size. Place meatballs on the GLAD® Bake & Cooking™ Paper in the steamer and cook for 12–15 minutes. Serve with a few different sauces; soy sauce, sweet-and-sour sauce and Thai sweet chilli sauce.
Note - Use a small metal baking dish and the sauce can be made on the stovetop on the GLAD® Bake & Cooking™ Paper.
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2 Tbsp extra virgin olive oil 2 cloves garlic, crushed ½ tsp paprika ½ tsp chilli flakes 1 tsp oregano
Prime Rump Steak with Extra Virgin Olive Oil & Spices Preparation Time: 35 minutes Cooking Time: 15 minutes Serves: 4
4 pieces lean rump steak, approximately 300g each
1 Tbsp butter 1 clove garlic, crushed 4 pieces thick cut scotch fillet steak ½ cup red wine 2 Tbsp fresh cream
Combine olive oil, garlic and spices – brush onto both sides of the steaks. Cover and refrigerate for half an hour. Preheat barbecue hotplate and cover with a sheet of GLAD® Bake & Cooking™ Paper. For medium cooked steaks, cook steaks 5–7 minutes each side.
salt to taste freshly ground black pepper ½ cup finely chopped parsley filo pastry oil spray milk for glazing
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Red Wine Beef Filo Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4 Preheat oven to 200°C and line a baking tray with GLAD® Bake & Cooking™ Paper. Preheat electric frypan on high and line with GLAD® Bake & Cooking™ Paper. Reduce heat and add butter and garlic to pan. Cook for 30 seconds. Add steak and cook for 2 minutes each side. Remove and keep covered. Add wine, cream, salt, pepper and parsley. Cook until reduced and thickened. Prepare filo pastry by spraying each of 4 sheets with olive oil spray (for each steak). Place one steak onto the pre-sprayed filo pastry sheet. Pour over a small amount of the red wine sauce. Wrap steak in pastry to make a secure parcel. Glaze with a little milk and repeat for remaining steaks. Bake for 30–35 minutes or until golden brown. Serve with steamed seasonal vegetables.
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Section 3: Seafood
Our fabulous seafood selections are packed with fresh ingredients that won’t take precious hours to prepare. So whether you’re cooking a meal for the family, a quick after-work meal, or entertaining close friends, you’ll no doubt enjoy making and sharing these convenient, tasty recipes. Bon appétit! 1 kg baby octopus, cleaned and trimmed
Baby Octopus Salad Pan-grilled Salmon Steak
fresh salad of your choice Marinade
2 Tbsp kecap manis 3 cloves fresh garlic, crushed
Serve the octopus tossed through a large mixed-leaf salad.
juice of 1 lime ½ cup peanut oil
Whole Chilli Snapper Soy & Ginger Fish
Preparation Time: 15 minutes Cooking Time: 1 hour 30 minutes Serves: 4 Combine the marinade ingredients and pour over the octopus in a large glass bowl. Cover and refrigerate for one hour or longer, overnight if preferred. Place a sheet of GLAD® Bake & Cooking™ Paper onto the hotplate of a preheated barbecue. Cook drained octopus on the GLAD® Bake & Cooking™ Paper until the tentacles are very curly and dark in colour. Turn octopus over frequently whilst adding a little extra marinade during cooking.
2 tsp grated ginger
Garlic Pepper Prawns
Baby Octopus Salad
1 tsp sesame oil
Fragrant Scallops
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4 salmon steaks 1 clove garlic, crushed 2 Tbsp olive oil 2 Tbsp lemon juice 1 tsp finely chopped dill salt
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Pan-grilled Salmon Steak Preparation Time: 5 minutes & 30 minutes standing Cooking Time: 8 minutes Serves: 4 Place the salmon steaks on a plate. Mix the garlic, oil, lemon juice and salt together. Pour half the mixture into a small bowl, add the chopped dill and set aside. Drizzle the remainder over both sides of the fish and let stand for 30 minutes. Heat a heavy-based frypan or electric frypan and line it with a piece of GLAD® Bake & Cooking™ Paper cut to fit. Place the salmon steaks in the pan and cook for 4 minutes on each side or until cooked through (time will depend on thickness of the steaks). Remove to heated plates, spoon over the dill dressing and serve immediately with a hot vegetable accompaniment.
24 large green prawns 6 cloves crushed garlic 1 tsp freshly ground black peppercorns ½ cup extra virgin olive oil freshly ground sea salt to taste
Garlic Pepper Prawns Preparation Time: 2 hours Cooking Time: 5 minutes Serves: 4 Peel and devein the prawns and place in a large glass bowl with the remaining ingredients. Cover and marinate for 1 hour in the refrigerator stirring a few times to develop the flavours. Preheat barbecue hotplate and place a sheet of GLAD® Bake & Cooking™ Paper to cover the surface area. Cook the prawns with some of the marinade for a few minutes each side – be careful not to overcook the prawns. Add a small amount of the marinade during the cooking if required.
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1 whole plate snapper per person extra virgin olive oil Thai sweet chilli sauce 1 bunch coriander, chopped salt and pepper to taste
Whole Chilli Snapper Preparation Time: 10 minutes Cooking Time: 15 minutes Serves: 1 Cut 3 small openings on each side of the fish and brush on a little olive oil and salt and pepper. Preheat barbecue hotplate and place a sheet of GLAD® Bake & Cooking™ Paper on top. Cook fish for 6–8 minutes each side. During the final cooking time spread a thin layer of the chilli sauce on each fish. Serve with the coriander, a crisp salad and fresh lime.
½ cup light soy sauce 1 tsp grated ginger 1 bunch chives, chopped chilli flakes to taste 4 boneless fish fillets
Soy & Ginger Fish Preparation Time: 10 minutes Cooking Time: 10-12 minutes Serves: 4 Preheat oven to 200°C. Combine soy sauce, ginger, chives and chilli flakes in a small bowl and stir to combine. Place each fish fillet in the centre of a piece of GLAD® Bake & Cooking™ Paper. Spoon over some of the sauce and fold the GLAD® Bake & Cooking™ Paper to seal the fish parcels. Place on a baking tray seam side down and steam in the oven for 10 minutes turning once during the cooking time. Alternatively, the fish parcels can be steamed in a large bamboo steamer on the stovetop. Cooking time is around 10–12 minutes. Serve with steamed jasmine rice and Asian vegetables of your choice.
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Section 4: Desserts
Ending a meal with a sweet treat is like icing on the cake. The good news is healthy eating doesn’t need to go out the window when you enjoy something sweet. We’ve created three easy and tasty desserts which the whole family will love. We invite you to indulge guilt-free!
1 kg white scallop meat 1 tsp sesame oil 1 Tbsp peanut oil 1 Tbsp finely chopped lemongrass 1 Tbsp grated ginger ½ cup finely sliced shallots
Fragrant Scallops Preparation Time: 10 minutes Cooking Time: 1 hour 10 minutes Serves: 6 - as an entrée Marinate the scallops in a blend of sesame and peanut oils, lemongrass and ginger for about an hour. Once marinated, drain the scallops then line a bamboo steamer with GLAD® Bake & Cooking™ Paper. Place the scallops on the GLAD® Bake & Cooking™ Paper and cook for 3–5 minutes in the covered steamer. Serve with the finely chopped shallots.
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Jam Stacks Rhubarb & Passionfruit Crumble Tarts Date & Walnut Mini Muffins
original flavoured pancake mix, made up according to directions on package jam of choice: blackberry/
Jam Stacks
2 sheets ready rolled short crust pastry
Preparation Time: 10 minutes Cooking Time: 10 minutes Serves: 6
1 bunch rhubarb cut into chunks ½ cup sugar
blueberry/strawberry
2 passionfruit GLAD®
Preheat electric frypan on high and line with Bake & Cooking™ Paper. Reduce heat and cook pancakes according to directions on package. Keep warm in a low heat oven. Cover with aluminium foil. Spread a layer of jam on one pancake and top with another pancake. Continue until the stack is 6–8 pancakes high. Cut into wedges and serve with cream or ice cream.
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2 Tbsp butter 1 cup toasted muesli ½ cup desiccated coconut
Rhubarb & Passionfruit Crumble Tarts Preparation Time: 25 minutes Cooking Time: 40 minutes Makes: 6 Preheat oven to 180°C. Place a small piece of GLAD® Bake & Cooking™ Paper into each section of a large muffin tray. Cut rounds of the thawed short-crust pastry and press 1 piece into each muffin cup. Blind bake for 10 minutes. Place rice or dried beans on the pastry to stop it from rising. Place rhubarb, sugar and a third of a cup water into a large microwave-safe container. Place in microwave and cook uncovered on high for 10 minutes stirring a few times during cooking time. Cool after cooking and stir through passionfruit pulp. To make the topping: melt the butter and stir through the muesli and coconut. Fill pastry cases with rhubarb and passionfruit mixture. Top with crumble and bake for 20 minutes.
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Baby Octopus Salad Cocktail Turkey Bites
Index 13
Date & Walnut Mini Muffins
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Fragrant Scallops
28
Garlic Pepper Prawns
25
Greek Lemon Chicken
12
Honey Mustard Drumsticks
15
Italian Beef Patties
16
Jam Stacks
30
Moroccan Stuffed Capsicums
10
Pan-grilled Salmon Steak
24
Pork & Veal Cocktail Meatballs
19
Prime Rump Steak with Extra Virgin Olive Oil & Spices
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Red Wine Beef Filo
1 cup water 1 tsp bicarbonate of soda 2 Tbsp butter or 1/3 cup grapeseed oil 2 cups sifted self-raising flour, white or wholemeal 2 Tbsp chopped walnuts 1 cup sugar or ½ cup honey 1 well-beaten egg
Date & Walnut Mini Muffins Preparation Time: 10 minutes Cooking Time: 25 minutes Makes: 24 Preheat the oven to 165°C. Place dates into water and bring to the boil. Add bicarbonate of soda and butter. Sift flour into bowl and add boiled dates, walnuts, sugar or honey and well-beaten egg. Place a small square of GLAD® Bake & Cooking™ Paper on the base only of each area of the baking tin in which the muffins will be cooked. Fill each muffin receptacle to approximately two thirds of its capacity and bake for 15–18 minutes. Note - The inclusion of wholemeal self-raising flour, grapeseed oil and honey give a nice texture to the muffins and a healthy alternative.
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Corn & Chicken Fritters
Pumpkin Patties with Coriander
250g chopped dates
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Rhubarb & Passionfruit Crumble Tarts
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Rustic Baked Veal
17
Soy & Ginger Fish
27
Spicy Chicken Breasts
11
Stuffed Mini Lamb Roast
18
Thai Vegetable Rolls
8
Vegetable Bake with Potato, Leek & Pumpkin
6
Vegetable Pasties
7
Whole Chilli Snapper
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Glad Bak 33