Australian

1. In a large mixing bowl, combine egg, garlic, chili, coriander, salt and pepper.
2. Add chicken and mix well.
3. Gradually add breadcrumbs and mix thoroughly.
4. In a separate bowl, combine the breadcrumbs for coating with parmesan and fresh chopped coriander.
5. Form approximately one handful of the chicken mixture into balls.
6. Coat in the breadcrumb mixture.
7. Heat a few tablespoons of oil in a frypan and add the rissoles, flattening with a spatula.
8. Turn a couple of times until golden brown, before draining on paper towels.

Recipe notes:

1. Preheat oven to 180°C. 2. Lightly brown chicken in 2 tablespoons of the oil. Set aside. 3. Heat remaining oil and add onion and garlic. Fry for 5 minutes. 4. Add tomatoes, stock, chilli, salt and pepper and heat through. 5. Add chicken and chickpeas to the tomato mixture, combining well. Transfer to oven proof dish, cover and bake for 30 minutes or until chicken is cooked. 6. Remove lid and sprinkle with fetta cheese. Return to oven until cheese starts to melt. 7. Add fresh parsley to serve*add olives if desired

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. Boil eggs and potatoes until potatoes are soft to mash.
2. Mash eggs and potatoes together and add onion.
3. Add cream and milk and mash further.
4. Season with salt and pepper

Serves 4

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

Serves 4:

Place the vegetables and stock in a large saucepan, bring to the boil and simmer for 15-20 mins until the vegetables are tender. Blend or process until smooth.

Leftover soup can be frozen and re-heated.

www.healthy-eating-made-easy.com

1. Grease and flour two 21x10x5 cm (8x4x2-inch) baking pans. Set aside. In a medium bowl combine flour, soda, salt, cinnamon, and baking powder; set aside.
2. In a large bowl combine eggs, apples, sugar, oil, and vanilla. Stir in flour mixture just until moistened. Pour batter into prepared pans.
3. Bake in a 175 degree C (325 degrees F) oven for 45 to 55 minutes or until toothpick inserted in center comes out clean.
4. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks. Wrap and store overnight before slicing.

Makes about 30 serves. Can be frozen.

This cake is a healthy alternative to other cakes- a great idea for a snack.

1. Grease and lightly flour a fluted cake tin.
2. Combine all ingredients in a mixing bowl and beat with an electric mixer on low to medium speed for about 60 seconds. Pour batter into cake tin.
3. Bake in a 180 degree C oven for 50-55 minutes or until knife inserted near centre of cake comes out clean (this cake can also be freezed for up to 1 month).
4. Leave in tin for 10 minutes before turning out on to a wire rack to cool.

Makes 12 pieces.

Sourced from: www.healthyeatingclub.org

1. Mix all ingredients together in a bowl.
2. Spoon mixture over lamb chops, cover and refrigerate for at least 2 hours.
3. Fry chops in a non-stick frypan until cooked through.

Recipe notes: We prefer to dry fry these as they come out with a crispy coating. You can however bake in the oven or cook in the microwave.

Serves 4

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

1. Preheat a barbeque grill or frying pan to hot.
2. Place a fish fillet on each piece of foil and drizzle with olive oil
3. Sprinkle the fillet with lemon juice and herbs (and salt optional)
4. Fold the foil to seal completely
5. Place the foil package on the barbeque or frying pan and cook for approximately 8 minutes, turning after 4 minutes.
6. Test the fish by flaking the thickest part of the fillet with a fork. If the flesh is white (or light pink in the case of salmon) the fish is cooked.
7. Serve the fish with steamed vegetables or salad on a bed of your favourite rice.