Potato stacks with smoked salmon

Preparation 10 minutes + 20 minutes salting
Cooking 10 minutes
Serves 4

2 large (500g) potatoes
1 tsp salt
1 Bunch chives, chopped
60g Melted butter
3 tbsp Plain flour
Pepper
Vegetable oil, to shallow fry
4 Eggs
40g Baby spinach leaves
4 Slices smoked salmon

1 Peel and grate the potatoes, then transfer to a colander. Sprinkle with a teaspoon of salt and leave for 20 minutes.
2 Squeeze out as much water as possible and place the potato into a bowl with the chives, butter, flour and a pinch of pepper.
3 Mix thoroughly, then shape into four 8cm-diameter patties.
4 Heat some vegetable oil in a frypan over medium heat, add the potato cakes and cook for four to five minutes each side or until golden brown.
5 Poach the eggs in gently simmering water for three minutes.
6 To serve, top the potato cakes with evenly distributed spinach leaves, a slice of salmon and a soft-poached egg. 

Spicy prawn, tomato and fetta stew

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Low Carb, Low fat
Course: Lunch, Main
Favourite flavours: Seafood, Spicy

Try this delicious meal of Spicy prawn, tomato and fetta stew

INGREDIENTS

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, sliced
1 birdseye chilli, finely chopped
400g can diced tomatoes
20 green prawns, peeled, deveined, tails intact
100g fetta, cubed
2 tablespoons chopped parsley
2 tablespoons chopped coriander
crusty bread, to serve

METHOD

1. Heat oil in a large frying pan on medium. Cook onion for 3 minutes, stirring, until soft. Add garlic and chilli and cook for 1 minute, until fragrant. Add tomato and 1 cup water and bring to boil. Season well, cover, reduce heat to low and simmer for 10 minutes.

2. Add prawns and simmer for 5 minutes, covered, until prawns are opaque. Remove from heat and stir through fetta and herbs. Stand covered for 5 minutes.

3. Serve in bowls with crusty bread.

You can serve this stew with mashed potato, rice or pasta.

Chocolate bread and butter pudding

Serving size: Serves 6

Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

Chocolate bread and butter pudding

INGREDIENTS

1½ cups (375ml) milk
2 cups (500ml) cream
1/3 cup (75g) caster sugar
1 vanilla bean or 1 teaspoon
vanilla bean paste
4 eggs
2 small (200g) brioche, sliced thickly
100g dark eating chocolate,
chopped coarsely
1/3 cup (40g) coarsely chopped
toasted pecans

METHOD

Preheat the oven to moderate (180°C/160°C fan-forced).

Combine milk, cream and sugar in a small saucepan. Split vanilla bean in half lengthways; scrape seeds into pan, then place pod in pan, or if using, add vanilla bean paste. Stir over heat until hot; strain into a large heatproof jug (not necessary to strain if using the paste). Discard pod.

Whisk eggs in large bowl; whisking constantly, pour hot milk mixture into eggs.

Grease a shallow 2-litre (8-cup) ovenproof dish; layer brioche, chocolate and nuts, overlapping brioche slightly, in the dish. Pour hot milk mixture over brioche.

Place the dish in a large baking dish; add enough boiling water to come halfway up the sides of the ovenproof dish. Bake, uncovered, in a moderate oven for about 45 minutes or until pudding sets.

Remove the pudding from the baking dish; stand for 5 minutes before serving.

Not suitable to freeze or microwave.