Delicious scrolls can be served at any time - Perfect for lunch boxes!

Ingredients

2 sheets puff pastry
3 tbs cheesybite
3/4 cup grated Cheddar Cheese

Method

Step 1

Preheat oven to 220C/200C fan-forced.

Step 2

Spread cheesybite over puff pastry.  Sprinkle over grated cheddar cheese.

Step 3

Roll up firmly. Cut into 10 slices.  Place onto baking paper lined tray.

Step 4

Bake for 20 minutes or until golden.

Enjoy immediately of let them cool down before placing in lunchbox or store in an airtight container.

Ingredients

500g Butternut Pumpkin peeled and diced into large pieces
500g Potatoes
1 Spanish Red Onion
2 tbls Balsamic Glaze
2 tbls Oil
1 tsp salt
100g Baby Spinach Leaves
1 tbls Pinenuts

Method

Step 1

Peel and dice Pumpkin and Potatoes into 1.5cm cubes.  Slice onion.

Step 2

Heat oil in a large, non-stick frying pan over medium heat.  Add onion and fry for 3 minutes.  Add Potato and pumpkin and stir to coat. Stir in balsamic glaze and season with salt.

Step 3

Cover with lid and cook on low to medium heat, stirring occasionally for 30 minutes, or until potatoes and pumpkin are cooked. 

To crisp potatoes and pumpkin, remove lid for last 5 minutes of cooking.

Step 4

In the meantime, place spinach leaves in a serving dish, making a well in centre. 

Once mixture is ready place into serving dish and garnish with pinenuts.

Can be served warm, at room temperature or even cold straight from the fridge!

Ingredients

6 Bake at Home Dinner Rolls
6 Cocktail Frankfurts
1/4 cup grated Cheddar Cheese
Tomato Sauce

Method

Step 1

Preheat oven to 180C and line baking tray with baking paper.

Step 2

Slit the rolls from the top, being careful not to cut all the way through.

Step 3

Layer each roll with a squeeze tomato sauce, sprinkle of cheese and then top with a cocktail frankfurt.

Repeat with another layer of tomato sauce over the Cocktail Frankfurt and finish of with another sprinkle of cheese.

Step 4

Bake 7 to 10 minutes or until cheese is melted and Frankfurt is heated through.

Enjoy immediately of let them cool down before placing in lunchbox.

Ingredients

500g Minced Beef
1 Egg
3/4 cup Breadcrumbs
 2 tbs Fresh Chopped Italian Parsley
1/2 cup Grated Parmesan
1 tsp Garlic Minced
1/2 tsp Salt
1/2 tsp Ground Pepper
2 tbs Oil for frying

Method

Step 1

Mix all ingredients together in a large bowl by hand.

Step 2

Shape meatballs into balls.  Use between 1 to 2 tablespoons of mixture per ball depending upon how big you like them.

Step 3

Heat the oil in a large non-stick frying pan over medium heat.  Add the meatballs and cook, turning occasionally for about 10 minutes or until cooked.

Step 4

Eat as is! Or put into pasta sauce to make Meatballs and Spaghetti.

Meatballs can be frozen.

Ingredients

Chicken Baste

2 tbs Dijon Mustard
3 tbs Olive Oil
2 tbs Rosemary Leaves - roughly chopped
2 tbs Parsley Leaves - roughly chopped
1 garlic clove, peeled, minced
1 kg chicken pieces

Remaining Ingredients

4 to 5 Large Potatos
1 tbs Olive Oil 
1/2 cup pitted Kalamata Olives
1 tsp Roast Chicken Seasoning

Method

Step 1

Combine mustard, oil, rosemary, parsley & garlic in a small bowl. Season with salt and pepper to taste.

Step 2

Cover chicken with baste ensuring all pieces are covered.  Use hands to rub baste over the chicken pieces to ensure complete coverage.

Step 3

Peel and slice potatoes into wedges. Toss potato wedges, olive oil and roast chicken seasoning in a large bowl, season with salt and pepper. 

Step 4

Preheat oven to 180C. Arrange chicken pieces, potatos & olives into a large oven dish and roast for 40 - 50 minutes or until golden and cooked through.