WHAT TO COOK AT HOME

Deciding what to have for dinner has to be one of the hardest decisions of the day. To make your life a little easier WB has curated a list of cosy recipes for you to enjoy with your friends and family as we move into the cooler months.

From succulent lamb shanks to Italian cream puffs, there is sure to be something for everyone whether for your next dinner party or simply just dinner tonight.

Method:

Cook the lamb and heat the mashed potato following packet directoins.

To make the gremolata, combine the parsley, pistachios, garlic and orange zest in a small bowl. Season.

Divide the mashed potato and lamb among serving plates. Sprinkle with the gremolata to serve.

Method:

Cook pasta in a large saucepan of salted boiling water according to packet instructions. Drain well and keep 1/2 cup of pasta water.

Meanwhile, heat a large frypan over high heat. Add oil, butter, onion, bacon and mushrooms. Cook stirring for 5 minutes or until bacon is crisp and mushroom is tender,

Add pasta, cream and cheese to pan. Stir through sauce and pasta water until heated through. Season with salt and pepper.

Method:

Preheat oven to 200°C. Place the apple, lemon juice and sugar in a large saucepan over medium heat and cook, stir for 20 minutes. Transfer to a bowl and refrigerate until cooled.

Add cinnamon and vanilla to cooled apple mixture and mix to combine. Set aside.

Lightly grease a 20cm metal pie tin and fill with a sheet of pastry. Sprinkle over the almond meal and add the apple mixture tightly into the pastry shell.

Top the remaining pastry and cut into criss cross strips. Brush with egg white and sprinkle with extra sugar. Cook for 30 minutes or until pastry is golden and crisp.

Serve with whipped cream.

Method:

Preheat the oven to 180°C. Line a greased tart dish with the pastry sheets, place in fridge for 15-20 minutes. Blind bake for 15 minutes, remove the weights and bake for another 5 minutes.

Cook the leek, chili flakes and thyme in a frying pan until soft. Place in the bottom of the cooked tart. Beat together eggs, egg yolk, milk and cheese and pour gently over the leek mixture.

Gently place the cherry tomatoes on top of the mixture. Bake in the oven for 30 minutes until golden.

Method:

Preheat oven to 150°C. Combine chicken and pesto in an oven proof bowl, cover with foil and cook in oven for 20-25 minutes until the chicken is cooked through.

Heat oil in frying pan and sauté onion and garlic until golden. Add Arborio rice and dry fry for 2 minutes. Add the stock and wine and stir to combine, reduce to medium heat and bring to the boil. Once boiling reduce heat and simmer on low for 10-15 minutes stirring occasionally.

Place cherry tomatoes on a baking tray, drizzle with olive oil and salt and pepper to taste, bake in oven for 5-10 minutes until roasted.

Once rice is cooked remove from heat, mix in chicken (including pesto sauce) and oven roasted cherry tomatoes. When ready to serve stir through baby spinach and garnish with parmesan cheese.

Method:

Chop Mars Bars into small chunks, about 2cm in size. Melt the butter and Mars Bars together in the microwave for 3-4 minutes. Check and stir every minute until the ingredients have all melted. Add Rice Bubbles to the melted Mars Bars and butter. Stir ingredients together until the Rice Bubbles are well coated with the mixture. Spread the mixture to a thickness of 3-4cm across a tray covered with baking paper.

To make the chocolate topping, break up the block of chocolate and melt in the microwave in a bowl. Check every minute until the chocolate has all melted. Pour the melted chocolate over the top of the Rice Bubbles mixture and spread out so the Rice Bubbles are evenly covered with the chocolate.

Place in the fridge and allow to set. This will take approximately 30 minutes. When set, remove from the fridge and cut into squares to serve.

Method:

Toss the prawns in a bowl with the coriander stalks, chilli, lime zest and olive oil. Cover and set aside in the fridge for at least an hour to marinate.

To make the salsa combine all of the ingredients in a bowl and mix gently to avoid mashing the avocado. Taste the salsa and adjust the lime juice, olive oil and seasoning to taste.

For presentation, spoon the avocado salsa into a ring or cookie cutter and use a spoon to press down. This creates a decorative platform for the prawns to sit on and looks great on the plate. Season the prawns with salt and pepper and grill them on a pan with a dash of olive oil until a nice golden colour is achieved on both sides.

Arrange the cooked prawns on top of the avocado salsa and simply garnish with a sprig of coriander and a drizzle of your favourite balsamic glaze.

Method:

In a large pot heat oil and fry onions until brown. Add ginger, garlic and masala mix with a cup of water. Cook for 2 minutes. Add lentils and cook for 5 minutes. Add hard vegetables and cook until half done, then add soft vegetables. Cook until tender.

Serve with rice or roti.

Method:

Puffs:

Bring the water, butter, sugar and salt to the boil. Add sifted flour and stir over heat until it forms a ball. Remove from heat. Add eggs one at a time, mixing well after each egg. On an oven tray lined with baking paper, place heaped tablespoons of mixture until all gone. Bake at 180°C for 10 minutes and then reduce heat to 160°C for 45 minutes. Once cooked allow to cool before filling with custard.

Italian Custard:

Beat egg yolks with sugar. Add the sifted flour and then the milk. Place lemon rind into the mixture. Cook over low heat stirring constantly until it boils (approx 10-15mins). Once mixture resembles custard texture and thickens, remove from heat and allow to cool slightly. Remove lemon rind. Gently cut the puffs across the middle and spoon in the custard. Dust lightly with icing sugar before serving.