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1- Simmer stock on the stove, in a saucepan

2- In another saucepan, heat the oil, add the rice. Stir, coating the rice with oil, for 2 mins until you hear a cracking sound and rice becomes translucent.

3- add 1/2 cup stock to the rice, and stir until absorbed. continue adding stock this way until the rice is cooked.

4- After 15-20 mins, taste- the rice should be firm, but not crunchy.

5- Remove from heat, add whatever flavourings you want. Serve.

Serves 4

Recipe sourced from book: 4 ingedients by Kim McCosker & Rachael Bermingham

1- Cook rice. (see Basic Cooking Skills) 2- Combine flour with 1/2 cup milk in large saucepan, stir until smooth, then add remaining milk. Cook, stirring continuously over medium heat on stove, until mixture thickens and boils. 3- When boiling, take off heat, and add grated cheese and nutmeg. Stir through. 4- Add tuna and cooked rice to saucepan, and stir through. 5- Pour mixture into a large baking dish, sprinkle with extra grated cheese and breadcrumbs, and bake in oven (at 180 degrees C) for around 30 minutes or until top is crispy. Serves 4

1. Heat oil in a frying pan, add chicken and cook for 2 minutes.
2. Add Tandoori paste and tomato paste and stir until chicken is coated.
3. Combine the evaporated milk, sugar and cornflour and pour over chicken, mixing well.
4. Bring to the boil and simmer for 5 minutes, stirring occasionally.
5. Add butter and stir until melted.
6. Garnish with flaked almonds

Serves 4

Sourced with permission from www.bestrecipes.com.au and written by Melissa.

1. Mix all ingredients together and marinate overnight.
2. Roll chicken pieces in flour and deep fry until golden (about 5 minutes).

Recipe notes: Serve on a bed of shredded lettuce, with sweet and sour sauce drizzed over the top
Can also serve with rice or noodles.

Sourced with permission from www.bestrecipes.com.au and written by Donna

Grilled chicken makes an easy mid-week dinner. Marinading the meat in lemon juice tenderises the chicken, and gives it masses of extra flavour. Serve with veges or salad. Put the chicken in a dish. Squeeze the lemons, mix juice with the garlic and oil to make a marinade. Toss chicken in the marinade, cover and refrigerate until needed. Preheat the grill to medium. Put the chicken onto the grill pan (on top of foil) and spoon over some marinade. Grill the chicken, and turning once until the skin is crisp.

1. Cook noodles according to packet directions, drain and place in a large bowl.
2. Add all other ingredients and mix well.
3. Place in a greased baking dish and bake in oven at 180 C for 40-60 minutes or until brown and firm on top

Serves 6-8

Sourced with permission from www.bestrecipes.com.au and written by Fee Fee.

1. Combine first 4 ingredients, then mix and add remaining ingredients.
2. Pour into a greased flan dish.
3. Bake for 1 hour in moderate oven.

Serves 5

Sourced with permission from www.bestrecipes.com.au and written by Missy.

This is a simple baked chicken recipes that couldn’t be easier for a satisfying one-dish mid-week meal. You can use any vegetables that are suitable for baking, such as onions, potatoes, carrots, pumpkin, eggplant or zucchini. If you use potatoes, you won’t need an accompaniment, but if not try serving the dish with rice. Serves 4: Preheat the oven to 200C. Trim any excess fat off 4 chicken breats and put into a roasting tin with vegetables cut into chunks. Sprinkle over 1 tbsp fresh chopped rosemary (or 2 tsp dried) and brush with oil.

Serves 4

Grate the vegetables. The quickest way to do this is by using the grating disc in a food processor, but if you've plenty of time you can shred the vegetables using a handheld grater.

Heat a large pan, add the vegetables- add a little bit of water or stock so they don't stick.
Add the lentils. Pour on the hot stock, stir well, bring to the boil and simmer until the vegetables are tender, about 8 minutes. You can serve the soup at this stage or blend it if you prefer.

Variations
Try adding a few leaves of shredded cabbage or a handful of finely chopped spinach.

1. Cook the 2 minute noodles using the seasoning packet supplied with the noodles.
2. Chop and fry the bacon and onion
3. If any of the vegetables need defrosting, stir in now.
4. Beat the eggs, mustard, salt and pepper together.
5. Add the cheese, vegetables, egg mixture and drained noodles to the pan and stir gently until cooked

Sourced with permission from www.bestrecipes.com.au and written by Kayleedestiny