CRANBERRY-CARROT LAYER CAKE

1. 4 eggs
2. 1-1/2 cups packed brown sugar
3. 1-1/4 cups vegetable oil
4. 1 teaspoon grated orange peel
5. 2 cups all-purpose flour
6. 1 teaspoon baking soda
7. 1 teaspoon ground cinnamon
8. 3/4 teaspoon baking powder
9. 1/2 teaspoon salt
10. 1/4 teaspoon ground cloves
11. 2 cups shredded carrots
12. 1 cup dried cranberries

CREAM CHEESE FROSTING:

1. 2 packages (8 ounces each)
2. cream cheese, softened
3. 3/4 cup butter, softened
4. 4 cups confectioners’ sugar
5. 1 tablespoon milk
6. 1/2 teaspoon ground ginger
7. 1/2 teaspoon grated orange peel

1. In a large mixing bowl, combine the eggs, brown sugar, oil and orange peel; mix well. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; beat into egg mixture. Stir in carrots and cranberries.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners’ sugar, milk, ginger and orange peel. Split each cake into two horizontal layers. Spread frosting between layers and over top and sides.

CHOCOLATE MINT LAYER CAKE

1. 1/2 cup butter, softened
2. 1-3/4 cups sugar
3. 3 eggs
4. 4 squares (1 ounce each) unsweetened chocolate, melted and cooled
5. 1 teaspoon vanilla extract
6. 3/4 cup milk
7. 1/2 cup water
8. 1-3/4 cups all-purpose flour
9. 3/4 teaspoon baking soda
10. 1/2 teaspoon salt

FILLING:

1. 1 cup heavy whipping cream
2. 3 tablespoons confectioners’ sugar
3. 1/8 teaspoon peppermint extract
4. 3 to 4 drops green food coloring, optional

ICING:

1. 1 cup (6 ounces) semisweet chocolate chips
2. 1/4 cup butter
3. 1/3 cup evaporated milk
4. 1 teaspoon vanilla extract
5. 1-1/2 cups confectioners’ sugar

1. Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. In a large mixing bowl,fluffy. Add the eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the milk and water. Combine flour, baking soda and salt; add to creamed mixture alternately with milk mixture.
2. Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For filling, in a small mixing bowl, beat the cream until it begins to thicken. Add confectioners’ sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second cake.
4. For icing, in a microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly.
5. Beat in evaporated milk and vanilla. Gradually beat in confectioners’ sugar. Frost and decorate cake. Chill 2 hours before slicing.

GINGERBREAD TORTE

1. 3/4 cup butter, softened
2. 3/4 cup sugar
3. 2 eggs
4. 1 cup molasses
5. 3 cups all-purpose flour
6. 3 teaspoons ground ginger
7. 2 teaspoons baking soda
8. 1-1/2 teaspoons ground cinnamon
9. 3/4 teaspoon salt
10. 1 cup milk

CREAM CHEESE FROSTING:

1. 1 package (8 ounces) cream cheese, softened
2. 1/4 cup butter, softened
3. 2 teaspoons grated lemon peel
4. 3-3/4 cups confectioners’ sugar

1. Grease three 9-in. round baking pans. Line with waxed paper; grease and flour thepaper. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with milk. Spoon into prepared pans.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comesout clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small mixing bowl, beat cream cheese and butter. Add lemon peel. Gradually beat in confectioners’ sugar until blended. Place one cake on a serving platter. Spread with about 2/3 cup frosting; repeat layers twice. Refrigerate until serving.

DELECTABLE RASPBERRY CREAM CAKE

1 package (18-1/4 ounces) yellow cake mix

FILLING:

• 2 tablespoons all-purpose flour
• 2/3 cup milk
• 6 tablespoons butter, softened
• 1/3 cup shortening
• 2/3 cup sugar
• 3/4 teaspoon vanilla extract
• 2 cups fresh raspberries, divided

GLAZE:

• 1 cup (6 ounces) semisweet chocolatechips
• 3 tablespoons half-and-half cream
• 2 tablespoons butter
• 2 tablespoons light corn syrup
• White chocolate garnish and pearl dragees, optional

1. Prepare and bake cake according to the package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. For filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil thickened. Cool to room temperature. In a small mixing bowl, cream butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes.
3. Place one cake layer on a serving plate. Spread with 1 cup filling. Place remaining filling in a pastry bag with star tip #195; pipe filling around outside edge of cake. Sprinkle 1-3/4 cups raspberries over filling. Top with second cake layer. Chill.
4. For glaze, combine chocolate chips, cream, butter and corn syrup in a small saucepan. Cook over low heat until chocolate is melted, stirring occasionally. Remove from the heat; stir until smooth. Spread enough glaze over the top of cake to cover. Chill for 10 minutes. Repeat with remaining glaze, allowing glaze to drape over sides. Chill for 1 hour.
5. Arrange remaining raspberries on top; add white chocolate garnish and pearl dragees if desired. Refrigerate leftovers.

Keralan Chicken Curry

• 1 tbsp Vegetable oil
• 500g Skinless chicken thigh meat (with or without bone)
• 100g Onion, finely diced
• 1/2 tsp Fresh ginger, finely chopped
• 2 Green chillies, finely chopped
• I Jar (425g) Patak’s Keralan Cashew & Chilli Masala Cooking Sauce
• 120ml Water
• 1 tsp Fresh coriander leaves, chopped

Method:

1. Heat the oil in the pan and sauté the onions for 3 - 4 minutes until light golden brown.
2. Add the green chillies, ginger and Patak’s Keralan Cashew & Chilli Masala Cooking Sauce along with 120 ml of water. Mix well and add the chicken.
3. Stir for about 1 minute and transfer to your Kenwood Curry Cooker. Cook on High for 21/2 - 3 hours.
4. Garnish with fresh chopped coriander leaves.

Serve hot with basmati rice, chapattis or naan bread.

cajun burgers

• 1 lb raw ground chicken 500 g
• 1 onion, finely chopped 1
• 2 cloves garlic, minced 2
• 1/4 cup green pepper, chopped 50 mL
• 3 green onions. chopped 3
• 1 tsp strong mustard 5 mL
• 1 tsp dried oregano 5 mL
• 1 tsp paprika 5 mL
• 1 tsp Worcestershire sauce 5 mL
• 1/2 tsp dried thyme 2 mL
• 1/2 tsp Tabasco sauce 2 mL
• 1/2 tsp (each) ground fennel seed and coriander seed 2 mL
• to taste salt and pepper to taste

method:

1. In a large bowl, mix all the ingredients. Make 4 patties about 1 inch (2.5 cm) thick.
2. Preheat the barbecue on medium- high heat. Grill the patties, with the lid closed, for about 8 minutes per side or until a meat thermometer inserted in each patty reads 175° F (80°C).
3. Serve with salsa on toasted buns.

PEANUT LOVER’S BROWNIES

Ingredients:

1. 1/2 cup butter, softened
2. 3/4 cup all-purpose flour
3. 1/2 cup graham cracker crumbs
4. 1/4 cup sugar
5. 1/2 cup salted peanuts, chopped

BROWNIE LAYER:

1. 3/4 cup butter, cubed
2. 4 squares (1 ounce each) unsweetened
3. chocolate, chopped
4. 4 eggs
5. 2 cups sugar
6. 2 teaspoons vanilla extract
7. 1 cup all-purpose flour

PEANUT CREAM TOPPING:

1. 1 cup creamy peanut butter
2. 1 carton (12 ounces) frozen whipped topping, thawed
3. 12 miniature peanut butter cups, coarsely chopped

Method:

1. Line a 13-in. x 9-in. x 2-in. baking pan with foil; grease the foil. In a small mixing bowl, combine the butter, flour, cracker crumbs and sugar; press into prepared pan. Bake at 350° for 10-12 minutes or until set. Cool on a wire rack. Sprinkle peanuts over crust.
2. In a microwave, melt butter and chocolate; stir until smooth. In a mixing bowl, combine eggs, sugar, vanilla and chocolate mixture. Gradually add flour. Spread over crust. Bake for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For topping, warm peanut butter for 30 seconds in a microwave. Gradually fold in whipped topping; spread over brownies. Refrigerate for 1 hour. Sprinkle with chopped peanut butter cups. Using foil, lift brownies out of pan; remove foil. Cut into bars. Store in the refrigerator.

Muesli Scrolls

Ingredients:
• 2 1/4 cups self-raising flour
• 2 tablespoons caster sugar
• Pinch of salt
• 30g butter
• 1 cup milk
• 250g PHILADELPHIA* Spreadable Cream Cheese
• 2 tablespoons honey
• 1/2 cup mixed dried fruits (apricots, peach, pears)
• 1/2 cup mixed dried nuts and seeds (sunflower seeds, hazelnuts, pecans)
• 1/4 cup honey, extra
• 1 tablespoon water

Method:

1. SIFT flour, sugar and salt into a bowl. Rub in butter until mixture resembles coarse breadcrumbs. Stir in enough milk to form a sticky dough. Knead on a lightly floured board until smooth.
2. ROLL dough into a 30 x 45cm rectangle, spread with combined Philly* and honey and sprinkle with dried fruits, nuts and seeds. Roll up on the longest side, like a Swiss roll, to form a sausage.
3. SLICE roll into 3cm slices and place cut side up on lined baking trays. Bake at 200°C for 10-15 minutes or until golden brown. Brush with glaze.
4. Glaze: Combine extra honey and water in a small saucepan until heated through.

Handy Hint:

The best way to soften Philadelphia* block is to allow it to stand for 1 hour at room temperature or remove Philly* from foil, cut into chunks and microwave on high for 30 seconds per 250g.

Beef and Crispy Noodle Salad

Ingredients:

• 500g porterhouse steaks
• 2/3 cup KRAFT FREE* Honey and Soy Salad Dressing
• 100g salad mix, washed
• 1 red onion, finely sliced
• 100g snow or sugar snap peas, blanched
• 1 red pepper, sliced
• 3/4 cup fried noodles
• 1/2 cup roasted cashews

Method:

1. MARINATE the steaks in 1/3 cup of the dressing for 1-2 hours. Char grill or barbecue the beef to your liking.
2. COMBINE the lettuce mix with the other vegetables and noodles. Slice the beef and toss through. Drizzle over the remaining KRAFT FREE* Honey and Soy Salad Dressing and sprinkle with the cashews. Serve immediately.

Asparagus Stir Fry Salad

Ingredients:

• 1 tablespoon oil
• 1 red capsicum, cut into strips
• 1 yellow capsicum, cut into strips
• 4 spring onions, diagonally sliced
• 1 teaspoon crushed garlic
• 1 teaspoon grated ginger
• 2 bunches asparagus, blanched and halved
• 1 large carrot, cut into strips, blanched
• 150g punnet baby corn, blanched
• 1/3 cup KRAFT Sensations* FREE* Thai Lime & Coriander Dressing
• 1 tablespoon sweet chilli sauce
• ½ cup chopped coriander
• ½ cup chopped roasted cashews

Method:

1. HEAT the oil in a wok or large frypan and sauté the capsicum, spring onions, garlic and ginger, for 2-3 minutes.
2. ADD the asparagus, carrot and baby corn and cook a further 3 minutes. Stir through the dressing, sweet chilli sauce and coriander and serve immediately sprinkled with the cashews.

Spicy Sausage and Chickpea Salad

Ingredients:
• 2 x 310g can chickpeas, rinsed and drained
• 1 green capsicum, finely chopped
• 2 tomatoes, roughly chopped
• 1 red onion, finely chopped
• 10 slices spicy (or mild) salami, cut into strips
• 1/3 cup KRAFT* Italian Salad Dressing

Method:

1. COMBINE chickpeas, capsicum, tomatoes, onion, and salami in a bowl.
2. DRIZZLE with KRAFT* Italian Salad Dressing.
3. CHILL for 1 hour and toss well before serving

Easy Couscous Tabouleh

Ingredients:
• 3/4 cup (260g) instant couscous
• 2 cups fresh parsley, finely chopped
• 4 ripe tomatoes, finely chopped
• 6 spring onions, finely chopped
• 1/2 cup finely chopped fresh mint
• 1/3 cup KRAFT* French Salad Dressing
• juice of 1/2 lemon


Method:

1. PREPARE couscous, according to directions on packet.
2. COMBINE with remaining ingredients.
3. CHILL for 1 hour before serving.

Prawn, Coriander and Sweet Chilli Dip

Ingredients:

• 250g block PHILADELPHIA* Cream Cheese, softened to room temperature
• ¾ cup light sour cream
• 12 cooked king prawns, heads, shells and tails removed and roughly chopped
• 2 tablespoons finely chopped coriander
• 2 tablespoons sweet chilli sauce
• juice of 1 lime Bagel chips or corn chips, to serve

Method:

1. BEAT Philly* with an electric mixer until smooth; add sour cream and mix well.
2. STIR through chopped prawns, coriander, sweet chilli sauce and lime juice. Serve dip over bagel or corn chips.

Handy Hint:

The best way to soften Philadelphia* block is to allow it to stand for 1 hour at room temperature or remove Philly* from foil, cut into chunks and microwave on high for 30 seconds per 250g.

Satay Seafood Risotto

Ingredients:
• 1 tablespoon oil
• 1 medium leek, thinly sliced
• 2 cloves garlic, crushed or 2 teaspoons minced garlic
• 2 cups aborio rice
• 1 cup dry white wine
• 1 litre (4 cups) fish or vegetable stock
• 1 bunch asparagus, cut into 3cm lengths
• ¼ cup KRAFT Smooth Peanut Butter
• 8 scallops
• 8 green king prawns, shells and heads removed
• 250g calamari hoods, thinly sliced
• 500g black mussels

Method:

1. HEAT oil in a heavy based saucepan. Add leek and garlic and cook over medium heat until soft. Add rice and stir until ‘toasted’ about 1-2 minutes. Add wine and cook until evaporated.
2. ADD stock, reduce heat to low, cover and simmer for 20 minutes or until rice is just cooked. Stir infrequently.
3. STIR through asparagus, peanut butter and seafood, cook for a further 5 minutes. Serve.

Thai Calamari, Prawn and Cucumber Salad

Ingredients:
• 300g calamari hoods, in rings or scored and cut into pieces
• 300g green prawns, heads and veins removed
• ¾ cup KRAFT Sensations* FREE Thai Lime & Coriander Dressing
• 2 teaspoons vegetable oil
• 1 cucumber, thinly sliced or peeled in ribbons
• 100g mixed lettuce leaves
• 1 tablespoon sweet chilli sauce
• 1 tablespoon toasted sesame seeds

Method:

1. MARINATE the calamari and prawns for 1 hour in ½ cup of the dressing.
2. HEAT oil in a wok over high heat. Stirfry prawns and calamari until cooked.
3. ARRANGE lettuce and cucumber onto the serving plate, add seafood. Combine remaining dressing and sweet chilli sauce and drizzle over salad and sprinkle with sesame seeds. Serve.

Salmon with Herbed Sauce

Ingredients:
• 4 x 150g salmon fillets
• 1 lemon, sliced
• 150mL can light evaporated milk
• 1/4 cup KRAFT Light Cream Cheese Spread
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped dill
• mashed potatoes, to serve
• baby vegetables, to serve

Method:

1. HEAT a large frying pan of water over high heat. Bring just the boil and reduce heat to low, so the water is barely moving.
2. ADD the salmon fillets and sliced lemon, and simmer over heat for approximately 6-8 minutes or until just cooked through. Remove from the pan and keep warm.
3. BRING the evaporated milk, KRAFT Light Cream Cheese Spread, ¼ cup of poaching liquid and herbs to the boil in a medium saucepan. Simmer until sauce thickens, stirring often. Serve
4. over salmon with mashed potatoes and baby vegetables.

Parmesan Crusted Fish

Ingredients:
• 1½ cups fresh ciabatta or regular breadcrumbs
• 1/3 cup KRAFT Grated Parmesan Cheese
• 2 tablespoons finely chopped freshparsley
• ½ teaspoon paprika
• 4 x 150g firm, white fish fillets
• plain flour
• egg wash
• oil for shallow frying
• salad greens or thick chips to serve

Method:

1. COMBINE the breadcrumbs, KRAFT Grated Parmesan Cheese, parsley and paprika.
2. ROLL the fish fillets in plain flour and then dip in egg wash. Drain slightly and then coat fish into the cheesy breadcrumbs. Re-dip fish in remaining egg, then breadcrumb mix. Chill for 10 minutes or until firm.
3. HEAT the oil in a large frypan and cook over medium heat for 10 minutes or until fish is cooked through and golden brown.

Handy Hint:
An egg wash is made by combining a lightly beaten egg with 1 tablespoon milk.

Stuffed Squid Salad

Ingredients:

• 150g pork mince
• 150g chicken mince
• 125g tub KRAFT PHILADELPHIA* Spreadable Cream Cheese
• 5 spring onions, finely sliced
• ¼ cup fresh breadcrumbs
• salt and pepper, to taste
• 2 large calamari hoods, cleaned
• 1 tablespoon oil Salad
• 4 large tomatoes, diced
• 1 red onion, diced
• 1 green capsicum, diced
• 2 tablespoons finely chopped parsley
• 2 tablespoons red wine vinegar
• 1 clove garlic, crushed
• ¼ cup olive oil
• 1 tablespoon seeded mustard
• salt and pepper, to taste

Method:

1. COMBINE the pork, chicken, Philly*, spring onions, breadcrumbs, salt, and pepper in a medium sized bowl. Stuff filling inside the cavity of the hoods and seal the edges with a toothpick.
2. DRIZZLE with the oil and roast at 180C for one hour or until the mince has cooked through. Slice into even sized pieces.
3. COMBINE all salad ingredients in a medium sized bowl. Arrange onto a serving plate and top with sizes of calamari. Serve.

Handy Hint:
The best way to soften Philadelphia* block is to allow it to stand for 1 hour at room temperature

or remove Philly* from foil, cut into chunks and microwave on high for 30 seconds per 250g.

Oreo Coneheads

Ingredients:
• 8 scoops flavoured icecream
• 8 waffle cones
• 24 OREO* original cookies
• Lollies to decorate

Method:

1. SCOOP the ice cream into balls using a medium ice cream scoop. Place on a lined baking tray. Top each with waffle cone to form a hat. Freeze until firm.
2. PLACE 3 cookies in a circle on each serving plate; centre the frozen ice cream scoops over cookies. Decorate faces using lollies and nuts.
3. SERVE at children’s parties.

Giant Oreo Cake

Ingredients:
• 150g Oreo original cookies, crushed
• ¾ cup sugar
• ½ cup self raising flour
• ½ teaspoon salt
• 3 eggs, separated
• 100g (1/2 cup) dark chocolate, melted
• ½ cup water
• 1 teaspoon vanilla extract
• 2 cups cream, whipped
• 2 tablespoons icing sugar
• drinking chocolate, to serve

Method:

1. MIX the crushed Oreo Cookies, sugar, flour, and salt; set aside. Beat the egg yolks with an electric mixer on high until light and fluffy. Combine the melted chocolate, water and vanilla. Fold in flour and chocolate mixes into the beaten yolks.
2. BEAT the egg whites until stiff, gently fold into batter. Spoon the batter into 2 x 20cm greased and lined cake tins and bake at 180C for 25 minutes or until a skewer inserted in the centre comes out clean.
3. COMBINE the whipped cream and icing sugar. Spread the cream over one layer, top with the second cake and spread cream over top. Sprinkle with drinking chocolate to serve.

Oreo Cheesecake

Ingredients:
Base
• 1 cup crushed OREO* Original Cookies
• 50g butter, melted Filling
• 500g block PHILADELPHIA* Cream Cheese, softened ¾ cup caster sugar
• 3 teaspoons gelatine, dissolved in ¼ cup boiling water
• 2 tablespoons lemon juice
• 1 cup cream lightly whipped
• 100g OREO* Chocolate Creme Cookies, crushed
• 50g OREO* Chocolate Creme Cookies, extra, roughly chopped

Method:

1. COMBINE the crumbs and butter and press into a lined 20cm springform pan. Chill
2. BEAT the Philly* and sugar with an electric mixer until smooth. Fold in the gelatine mixture, lemon juice, cream and Oreo* Chocolate Creme Cookie crumbs.
3. POUR the filling into the prepared crust, refrigerate for 30 minutes. Sprinkle with extra OREOs* and refrigerate for another for 2 hours or until set.

Handy Hint:
The best way to soften Philadelphia* block is to allow it to stand for 1 hour at room temperature or remove Philly* from foil, cut into chunks and microwave on high for 30 seconds per 250g.

Oreo Muffins

Ingredients:
• 1½ cups self-raising flour
• ¼ cup caster sugar
• 1/3 cup margarine
• 1 cup milk
• 1 egg
• 150g Oreo original cookies, roughly crushed

Method:

1. COMBINE the flour and sugar rub in the margarine to assemble course crumbs.
2. BLEND the milk and egg separately; stir in the flour mixture and Oreo crumbs until just combined. Spoon the batter into 12 x ½ cup greased muffin pans.
3. BAKE at 200C for 15-20 minutes. Remove from pan and cool on a wire rack.

Satay Vegetable Kebabs

Ingredients:
• 300g firm tofu, cut into chunks
• 16 button mushrooms
• 4 pickling onions, peeled and cut in half
• 1 red capsicum, cut into chucks
• 1 green capsicum, cut into chunks
• Canola spray
• Satay Sauce
• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 1 garlic, crushed
• ½ teaspoon curry powder
• ¼ -1/2 teaspoon chilli powder
• ¼ cup KRAFT* Light Peanut Spread
• 1 teaspoon salt reduced soy sauce
• 1 teaspoon water
• 1 teaspoon lemon juice

Method:

1. THREAD vegetables and tofu evenly onto bamboo skewers to make 8, spray each lightly with canola and place under a grill for approximately 7 – 10 minutes.
2. HEAT the oil in a saucepan, Saute the onion, garlic, curry powder, chilli powder for 2 minutes. Stir in the remaining ingredients stir over a low heat until smooth. If sauce becomes a little thick, add a little extra water and stir well.
3. REMOVE kebabs from under the grill once cooked. Serve drizzled with Satay Sauce.

Mango and Raspberry Philly* Melba

Ingredients:
• 125g PHILADELPHIA* Light Spreadable Cream Cheese
• 125g No Fat Vanilla Yoghurt (no sugar added)
• Splenda, to taste
• 1 teaspoon grated lemon rind
• 425g can mango slices, drained or 1-2 fresh mango sliced
• 100g fresh or frozen raspberries
• Mint for garnish

Method:

1. COMBINE Philly*, yoghurt, Splenda and lemon rind. Chill.
2. ARRANGE mango slices and raspberries in serving glasses. Top with a dollop of Philly* and yoghurt mixture.
3. TOP with remaining fruit until mixture finishes. Garnish with mint if desired

Chicken and Cheese Burritos

Ingredients:
• 1 tablespoon oil
• 1 onion, chopped
• 500g lean chicken mince
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 300g can red kidney beans, rinsed and drained
• 1 cup tomato salsa
• 2 tablespoons tomato paste
• 4 KRAFT* Extra Light Singles, halved
• 8 burritos, warmed
• ½ lettuce washed and coarsely shredded
• 2 large ripe tomatoes, chopped
• 1 avocado, sliced

Method:

1. HEAT the oil in a pan, fry the onion and chicken mince until browned, stir through the spices, beans, salsa and tomato paste, simmer 10 minutes or until cooked through.
2. PLACE 1 half of the cheese onto each burrito top with the hot chicken then lettuce, tomato and avocado. Roll to enclose the filling and serve immediately.

Chicken and Mushroom Risotto

Ingredients:
• 1-2 tablespoons olive oil
• 375g chicken strips, trimmed of all visible fat
• 1 leek, sliced
• 1 clove garlic, finely chopped
• 300g basmati rice
• 150ml white wine
• 3-4 cups boiling salt reduced vegetable stock
• 250g button mushrooms, chopped
• 60g baby spinach
• 1 teaspoon grated lemon rind
• 125g PHILADELPHIA* Light Spreadable Cream Cheese

Method:

1. HEAT half the oil in a saucepan and brown the chicken strips well, remove. Add the leek and garlic and saute 2-3 minutes, stir in the rice and mix until translucent in appearance.
2. POUR in the white wine and stir until liquid is absorbed. Gradually pour in the boiling stock, in small quantities; make sure that the rice grains are absorbing the liquid.
3. COOK the rice over a medium heat until almost tender, add the mushrooms, spinach, lemon rind and chicken, and cook until tender. Stir through the Philly* until well combined.
4. Serve immediately.

Philly Tomato Toasts

Ingredients:

• 6 slices light rye ciabatta
• 125g KRAFT PHILADELPHIA* Light Spreadable Cream Cheese
• 2 large ripe tomatoes, chopped
• ¼ cup chopped basil
• 1 tablespoon chopped parsley
• 2 teaspoons olive oil
• Black pepper to taste

Method:

1. TOAST bread on both sides until golden. Spread bread with the Philly*.
2. COMBINE the tomato, herbs, oil and seasonings, spoon onto the toast and garnish with extra basil.

Handy Hint:
The best way to soften PHILADELPHIA* block is to allow it to stand for 1 hour at room temperature or remove Philly* from foil, cut into chunks and microwave.

Mini Mediterranean Pies

Ingredients:
• 1-2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 small red chilli, finely chopped
• 1 zucchini, finely sliced
• 1 small eggplant, cut into chunks
• 1 carrot, cut into chunks
• 1 red capsicum, roughly chopped
• 300g can butter beans, rinsed and drained
• 220g jar salsa
• 100ml vegetable stock
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• pepper, to taste
• 3 eggs, lightly beaten
• 8 sheets filo pastry
• 6 slices KRAFT* Extra Light Singles, quartered

Method:

1. HEAT the oil and saute the onion, garlic and chilli for 2-3 minutes. Add the vegetables, beans, salsa, stock, tomato paste, cumin and pepper. Simmer for 6-8 minutes. Cool. Stir beaten egg through the vegetable mixture.
2. SPLIT filo pastry into two stacks of 4 sheets. Spray every second layer with olive oil. Cut each stack into six squares of pastry.
3. PRESS each square into a one-cup capacity muffin pan, spoon in the vegetable filling. On top, place two quarters of the cheese slices. Bake in a moderate oven at 180ºC for 15 - 20 minutes or until golden brown. Serve hot or cold, with a green salad.