Choc-oat biscuits

Eat these golden biscuits which contains delicious pieces of chocolate, cherries and oats in every bite.

• 250g unsalted butter
• 50g caster sugar
• 115g light muscovado sugar*
• 200g (11/3 cups) self-raising flour, sifted
• 175g oats
• 115g dark chocolate, cut into chunks
• 85g white chocolate, cut into chunks
• 50g glace cherries, roughly chopped
• 50g raisins, chopped

1. Step 1

   Preheat oven to 180°C.

2. Step 2

   Beat butter and sugars in an electric mixer until light and fluffy, then stir in flour, oats, chocolates, cherries and raisins. Shape into 12 rounds. Line 2 large baking trays with baking paper.

3. Step 3

   Place rounds on tray well apart from each other to allow for spreading.

4. Step 4

   Bake for 15-20 minutes or until light golden.

* Available from gourmet food stores.

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Lumpia (Spring rolls)

This Balinese appetiser is small in size but big on flavour, thanks to the liberal use of spices.

• 1 tablespoon peanut oil
• 2 garlic cloves, finely chopped
• 2 teaspoons finely grated fresh ginger
• 250g chicken mince
• 200g green prawn meat, finely chopped
• 90g (1 1/2 cups) finely shredded savoy cabbage
• 50g (2/3 cup) bean sprouts, trimmed
• 2 tablespoons soy sauce
• White pepper
• 16 (215 x 215mm) frozen spring roll wrappers, just thawed
• Peanut oil, extra, to deep-fry
• Sweet and sour sauce or chilli sauce, to serve

Energy 1210kJ	Fat saturated 4.00g
Fat Total 17.00g	Carbohydrate sugars g
Carbohydrate Total 23.00g	Dietary Fibre 1.00g
Protein 13.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Heat the oil in a wok over medium-high heat until smoking. Stir-fry the garlic and ginger for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until mince changes colour. Add prawn and cabbage, and stir-fry for 2 minutes or until prawn changes colour. Add bean sprouts and soy sauce. Stir-fry until the liquid evaporates. Season with white pepper. Set aside to cool.

2. Step 2

   Place 1 spring roll wrapper on a clean work surface. Place 2 tablespoonfuls of the chicken mixture diagonally across 1 corner. Brush the opposite corner with water. Fold in the sides and roll up to enclose filling. Repeat with remaining spring roll wrappers and chicken mixture.

3. Step 3

   Add enough extra oil to a large heavy-based saucepan to reach a depth of 10cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread turns golden-brown in 15 seconds). Add one-third of the spring rolls and cook, turning occasionally, for 2 minutes or until crisp and golden. Transfer to a plate lined with paper towel. Repeat with remaining spring rolls, reheating oil between batches. Serve with sweet and sour sauce or chilli sauce.

Serves 8 as part of a banquet.

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Coles

Grilled chicken and turmeric pilaf

Spicy grilled pumpkin and tofu salad

Rigatoni puttanesca

Zucchini slice fritters with avocado chilli salsa

Pork and black bean tacos with pineapple salsa

Spaghettini with prawns and chorizo pangrattato

Chicken sausage and baby broccoli penne

Mongolian lamb stir-fry

Grilled salmon with salsa verde

Roast chickpea and broccoli Buddha bowl with tahini dressing

Corn and fetta frittata with tomato salad

Fattoush salad with grilled haloumi

Chermoula chicken with quinoa and lentil salad

Sesame-crusted tofu with spring vegie salad

Thai beef salad

LSA chicken with beetroot and silverbeet

Super grain and seed damper

Coconut, buckwheat and date bars

Smashed pea, avocado, feta and egg crispbreads

Raw chocolate peanut brownies

Walnut-date muffins

Sesame chia balls

Green smoothies

Hummus and pomegranate dip

Ham and egg wrap

Chia, date and cashew muesli bars

Spiced red lentil patties in pita pockets

Inside-out vegie rolls

Apple oat biscuits

Tuna & salad pinwheels

Oaty apple muffins

Snack mix

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