Dinner

1) Marinate the beef in the marinade overnight, or for at least 2 hours, in fridge

2) Heat 2 tablespoons vegetable oil in a hot wok, add half the marinated beef and stir-fry for one minute. Remove from wok with a slotted spoon and set aside.

3) Stir-fry remaining beef and set aside also.

4) Add another 2 tablespoon vegetable oil to the wok and start stir-frying the vegies

5) Once the vegies are coated with oil, add the vegetable sauce

6) When vegetables are nearly cooked, add the cooked beef strips together with their liquid. Stir until combined

1. Preheat the oven to 200°C.
2. Place tomato, capsicum and garlic on a baking tray. Drizzle with oil and season. Roast for 20-25 minutes or until soft. When cool enough to handle, remove garlic skin. Place garlic, tomato, capsicum and juices in a food processor. Process until smooth and season to taste.
3. Cook gnocchi according to packet instructions, drain and return to pan. Add sauce, olives and parsley, and stir to combine. Serve with crumbled feta and a rocket salad, if desired.

Serves 6.

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. Heat oil in a large frying pan on medium. Saute onion, capsicum, garlic and chilli for 2-3 minutes.
2. Add curry powder and cook, stirring for 1 minute. Blend in coconut milk and bring to the boil. 3. Reduce heat to low and simmer for 5-10 minutes, until reduced and slightly thickened.
4. Add fish, salt and green onion to curry. Simmer for 8-10 minutes or until fish flakes easily when tested with a fork.
5. Season to taste and served with steamed rice and roti bread

Serves 4

Sourced with permission from www.bestrecipes.com and written by Jupiter63.

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- 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 oven fries according to packet directions. 2. Toast pita breads in a sandwich press for approximately one minute. 3. Divide chicken, lettuce, cheese, tomato and chips over each pita bread. 4. Roll tightly and wrap in foil Serves 4 Sourced with permission from www.bestrecipes.com.au and written by Marie.

1. Heat olive oil in frying pan over medium heat. Add onion, garlic, chilli, oregano and taco seasoning. Cook, stirring for 2-3 minutes or until soft.
2. Increase heat to high. Add chicken and cook for 3 minutes or until browned.
3. Reduce heat to medium-low. Add capsicum, beans, tomato paste and tomatoes.
4. Stir, cover and cook for about 15 minutes or until sauce has thickened slightly and chicken is cooked through.
5. Spoon steamed rice and chicken mixture into serving bowls.

Serves 4

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

1. Mix together honey, sweet chilli sauce, chilli paste and lime and chilli powder.
2. Add chicken to marinade and let sit for at least 30 minutes, covered.
3. Soak noodles in a large bowl of boiling water, stir to separate, then drain.
4. Top & tail beans and julienne carrot, set aside.
5. Heat sesame oil in wok, toss in noodles and stir rapidly on medium heat to get sesame flavour through. Remove from heat and set aside.
6. Add an extra dash of oil and toss in almonds, stirring rapidly for about a minute. Remove and add to the noodles.

1. Mix together the chicken and yoghurt.
2. Heat the oil and sauté potatoes for about 10 minutes.
3. Add onion and cook for a further 5 minutes until onion is soft.
4. Mix a few tablespoons of water into the curry paste and stir into the vegetables.
5. Stir in the chicken, cover and simmer gently for about 30 minutes, stirring regularly.
6. Add the extra yoghurt and simmer for another 20 minutes or until the vegetables are tender. 7. Serve with boiled or steamed rice

Serves 4

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