Healthy

Pumpkin felafel with chopped tomato salad

Prosciutto and sage chicken with apple salad

Open burger with sweet potato chips

Lamb, wild rice and quinoa salad

Roast chickpea and broccoli Buddha bowl with tahini dressing

Louise's super green Caesar salad

Sichuan beef noodle salad

Pumpkin roulade with quinoa stuffing

Sugar-free fig and apple tart

Bitter chocolate and orange custard tart

Ricotta and pear torta

Lemon panna cotta with vodka blueberry syrup

Better-for-you carrot cake

Frozen choc bliss bar

Blueberry crepes

Cacao and raspberry ganache tart

Peanut butter and honey balls

Garlic flatbreads

Healthy seed crackers

Coconut, sesame and sultana bars

Kale loaf

Green smoothies

Cacao kapow bars

Quick kale chips

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Barbecued corn

Corn on the cob remains a favourite especially when smothered with a generous coating of herb butter.

• 4 corn cobs, husks and silk removed, halved
• 50g butter, softened
• 1 tablespoon chopped fresh chives

Energy 734kJ	Fat saturated 6.80g
Fat Total 11.00g	Carbohydrate sugars g
Carbohydrate Total 15.70g	Dietary Fibre 2.40g
Protein 2.50g	Cholesterol 32.00mg
Sodium 96.00mg

All nutrition values are per serve.

1. Step 1

   Place corn on a microwave-safe plate. Cover with plastic wrap. Microwave on high (100%) for 4 minutes. Cook on barbecue over medium heat, turning, for 5 minutes or until browned. Transfer to a plate. Combine butter and chives in a bowl. Dollop onto corn. Serve.

Jerk chicken marylands

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Six-layer rainbow cake

This delicious cake has been given an amazing technicolour makeover.

• 3 x 250g pkts unsalted butter, at room temperature
• 465g (2 1/4 cups) caster sugar
• 9 eggs
• 3 teaspoons vanilla extract
• 675g (4 1/2 cups) plain flour
• 450g (3 cups) self-raising flour
• 750ml (3 cups) milk
• 6 different food colourings (see note)
• 2 x 250g pkts unsalted butter, at room temperature
• 750g (5 cups) icing sugar mixture
• 125ml (1 ⁄2 cup) milk

1. Step 1

   Preheat oven to 180°C/160°C fan forced. Grease and line two 20cm (base measurement) round cake pans with baking paper.

2. Step 2

   To make 2 of the cake layers, use electric beaters to beat 250g butter and 155g (3 ⁄4 cup) caster sugar in a bowl until pale and creamy. Beat in 3 eggs, one at a time, until well combined. Beat in 1 teaspoon vanilla extract. Fold in 225g (1 1/2 cups) plain flour, 150g (1 cup) self-raising flour and 250ml (1 cup) milk, in alternating batches, until well combined.

3. Step 3

   Divide the mixture evenly between 2 bowls. Add a different food colouring to each bowl, adding a few drops at a time and stirring until the mixture is vibrant in colour. Spoon the coloured mixture from each bowl into separate lined pans. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

4. Step 4

   Repeat steps 2 and 3 twice with the remaining butter, caster sugar, eggs, vanilla, plain flour, self-raising flour, milk and 4 different food colourings, to make 4 more cakes.

5. Step 5

   For the rainbow icing, use electric beaters to beat the butter and icing sugar in a bowl until pale and creamy. Beat in the milk. Divide the mixture evenly between 2 bowls.

6. Step 6

   Use a large serrated knife to trim the domed tops off the cakes. Place 1 cake, cut-side down, on a platter. Using 1 portion of the icing, spread a thin layer of the icing over the top the cake. Top with another cake and spread a thin layer of icing over the top. Continue layering with the cakes and icing, finishing with a layer of cake.

7. Step 7

   Divide remaining portion of icing among 6 bowls. Add a different food colouring to each bowl to match colours of the cakes. Starting from the bottom cake layer, and matching the colours of the cake with icing, spread coloured icing over the side of each cake layer to cover. Cover the top cake layer with the icing colour to match.

We used Wilton Icing Colours concentrated pastes in Red Red, Violet, Sky Blue, Golden Yellow, Rose and Leaf green. You can purchase these pastes online at cakedecoratingsolutions.com.au

For perfectly even layers, cut the tops off each cake.

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Nicoise salad

Master the classic Nicoise salad complete with buttermilk dressing.

• 400g Baby Coliban (Chat) potatoes (see note)
• 200g green round beans, topped
• 80ml (1/3 cup) buttermilk
• 1 tablespoon wholegrain mustard
• 1 tablespoon chopped fresh chives
• 1 x 425g can tuna in springwater, drained, flaked
• 250g baby roma tomatoes, quartered
• 1 bunch rocket, ends trimmed

Energy 835kJ	Fat saturated 0.50g
Fat Total 1.50g	Carbohydrate sugars g
Carbohydrate Total 21.00g	Dietary Fibre 5.50g
Protein 26.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Place the potatoes in a large saucepan. Cover with cold water. Bring to the boil. Reduce heat to medium and simmer for 12 minutes or until tender. Drain. Set aside to cool. Cut each potato in half crossways.

2. Step 2

   Cook the beans in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

3. Step 3

   Place the buttermilk, mustard and chives in a bowl. Whisk to combine.

4. Step 4

   Combine the potato, beans, tuna, tomato and rocket in a large bowl.

5. Step 5

   Divide the salad among serving bowls and drizzle over the dressing. Serve immediately.

Cook's tip: Use any leftover buttermilk as a substitute for milk when baking cakes. If Baby Coliban (Chat) potatoes are unavailable, use small Lady Christl potatoes.

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Open lamb burgers with beetroot hummus

With lamb patties, Turkish bread and beetroot hummus, these open burgers are such an easy Mediterranean-inspired dinner.

• 500g Coles Australian Lamb Mince
• 1/2 cup (35g) fresh breadcrumbs
• 1 Coles Brand Australian Free Range Egg
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• Olive oil spray
• 125g drained canned beetroot, liquid reserved
• 100g canned chickpeas, rinsed, drained
• 1 garlic clove, crushed
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1/2 loaf Coles Bakery Turkish Bread
• 30g baby spinach leaves
• 2 Lebanese cucumbers, cut into thin ribbons
• 1/4 cup (70g) Greek-style yoghurt

Energy 1980kJ	Fat saturated 4.00g
Fat Total 16.00g	Carbohydrate sugars 9.00g
Carbohydrate Total 41.00g	Dietary Fibre 7.00g
Protein 37.00g	Cholesterol mg
Sodium 750.00mg

All nutrition values are per serve.

1. Step 1

   Combine the mince, breadcrumbs, egg, cumin and allspice in a medium bowl. Season. Shape mixture into four 2cm-thick patties.

2. Step 2

   Spray a large frying pan with oil. Heat over medium heat. Cook patties for 4-5 mins each side or until cooked through.

3. Step 3

   Meanwhile, process the beetroot, 2 tbs reserved beetroot liquid, chickpeas, garlic, lemon juice and tahini in a food processor until almost smooth. Season.

4. Step 4

   Preheat grill on medium-high. Split bread in half. Cut each piece in half crossways. Place bread, cut-side up, under grill until lightly toasted.

5. Step 5

   Divide bread among serving plates. Spread with half the beetroot hummus. Top with spinach, patties, cucumber, a dollop of yoghurt and a dollop of remaining beetroot hummus.

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