Italian

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- Place vegetables, stock, tomato paste, pasta sauce, most of the tuscan seasoning and garlic in a large saucepan. Stir until combined and place on stove over medium heat. Put the lid on the saucepan and let it cook, for about 15-20 or until vegetables are soft.
2- Slice pumpkin thinly, then steam in microwave (put pumpkin in microwave safe bowl, add a few spoons of water, cover with gladwrap and cook for 5 mins, or until soft)

1. Cook pasta until al dente.
2. Cut chicken into bite-sized pieces and fry until browned.
3. Add stock and bring to a simmer.
4. Stir through pesto until combined (about ½-¾ of the jar).
5. Add cream and return to simmer.
6. Stir through parmesan, and continue to simmer until chicken is cooked through.
7. Combine pasta and sauce to serve

Serves 4

Sourced with permission from www.bestrecipes.com.au and written by Jules2

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 10 minutes, then drain well.
3. While pasta is cooking melt cream cheese and butter in a pan over low heat. Stir until smooth. 4. Stir in milk and season with garlic powder, salt and pepper.
5. Simmer for 3 minutes stirring constantly.
6. Mix in chicken, broccoli, zucchini and red pepper.
7. Cook for 3 minutes over medium heat then reduce heat and simmer for a further 5 minutes.
8. Serve over fettuccine

Serves 4

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

1. Heat oil in a pan and add garlic, onion, chili and a pinch each of salt & pepper. Turn until onion is translucent.
2. Add beans, capsicum & mushrooms and stir through.
3. Add beef and brown, turning regularly.
4. Add tomato, stir through and simmer 15 minutes.
5. In the meantime, cook pasta and pre-heat oven to 200°C.
6. Drain pasta and add to pan, mix through.
7. Transfer to a large Pyrex dish and top with cheese.
8. Sprinkle with paprika and cayenne, bake for 15 minutes until golden.

Serves 4+

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

1. Cook pasta in salted boiling water until 'al dente' 2. Meanwhile fry onion and chorizo for 2 minutes. 3. Add tomatoes with juice, wine and pepper. 4. Stir over medium heat for about 10 minutes. 5. Toss through drained penne and garnish with parsley Serves 4 Sourced with permission from www.bestrecipes.com.au and written by Janetw.

1. Cook pasta to packet directions.
2. Fry garlic, onion and butter in a frying pan until onion is soft. Stir in lemon juice, stock, mustard and flaked tuna. Stir and cook for 5 minutes.
3. Blend cornflour with cream and whisk into tuna sauce. Cook a further 5 minutes. Stir in cheese just before serving.
4. Serve tuna over cooked pasta

Serves 4

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

1. Cook gnocchi in a large saucepand of boiling water, following the packet directions, until tender. Drain. Preheat grill on medium-high.
2. While gnocchi is cooking, heat another saucepan over medium-high heat. Add cream and pesto, simmer, stirring occasionally, for 3 to 4 minutes or until slightly thickened.
3. Add capsicum and spinach, cook for 1 minute or until the spinach has just wilted.
4. Add gnocchi to cream mixture, toss to combine and then transfer to a greased 6 cm-deep baking dish.

1. In a large saucepan saute chicken and bacon in oil until chicken is cooked through.
2. Add the wine and rice and stir over medium heat until the liquid starts to absorb into the rice. 3. Add 1 cup of the stock and the peas and allow liquid to be absorbed.
4. Add the rest of the stock one cup at a time until all liquid has been absorbed.
5. Stir cream through and serve

Serves 4-6

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

1. In an electric frypan, gently saute garlic, onion and bacon in a little olive oil for 2 minutes.
2. Add remaining ingredients and stir until cheese has melted into the sauce.
3. Cover and simmer on low for 20 minutes, stirring occasionally.
4. Serve in a bowl with a spoonful of grated parmesan cheese sprinkled on top.

Serves 4

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