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VOLUME 2

• Quick, simple great tasting recipes

• Step-by-step instructions with realistic preparation times

• All recipes tried and tested

www.glad.com.au

GLAD® and GLAD® Bake & Cooking™ are trademarks of The Glad Products Company

Quick and easy recipes using

CookingCooking

GLAD® Bake & Cooking™ Paper is a non-stick baking and cooking paper that

eliminates the need to grease trays and pans. GLAD® Bake & Cooking™ Paper

is traditionally used to line cake tins and baking trays to prevent food from sticking.

However, GLAD® Bake & Cooking™ Paper can be used in any situation where

you do not want food to stick such as in the grill, microwave, on top of barbecue

hotplates, in the sandwich press and in a multitude of other ways. GLAD® Bake &

Cooking™ Paper can also be used for pan frying, eliminating the need for additional

cooking oil and providing a more healthy way of cooking.

Convenience

• Non-stick cooking – no need to add oil. With GLAD® Bake & Cooking™ Paper,

food glides right off.

• No mess – GLAD® Bake & Cooking™ Paper eliminates the need to use elbow

grease to clean pots, pans, grill trays and barbecue plates saving you time and

energy.

Health Benefi ts

• Cuts down the intake of fats and cholesterol, as you do not have to add any

additional fat or oil to your food when cooking.

‘ Cuts down the intake of fats

and cholesterol. ’

New Ideas usingContentsQuick Tips 2-3

Pumpkin Patties with Coriander 5 Vegetable Bake with Potato, Leek & Pumpkin 6Vegetable Pasties 7Thai Vegetable Rolls 8

Moroccan Stuffed Capsicums 10 Spicy Chicken Breasts 11Greek Lemon Chicken 12Corn & Chicken Fritters 13Cocktail Turkey Bites 14 Honey Mustard Drumsticks 15Italian Beef Patties 16Rustic Baked Veal 17Stuffed Mini Lamb Roast 18Pork & Veal Cocktail Meatballs 19Prime Rump Steak with Extra Virgin 20Olive Oil & SpicesRed Wine Beef Filo 21

Baby Octopus Salad 23Pan-grilled Salmon Steak 24Garlic Pepper Prawns 25 Whole Chilli Snapper 26Soy & Ginger Fish 27Fragrant Scallops 28

Jam Stacks 30 Rhubarb & Passionfruit Crumble Tarts 31 Date & Walnut Mini Muffi ns 32

Section 2: Poultry & MeatPoultry & Meat

Section 1: VegetarianVegetarian

Section 3: SeafoodSeafood

Section 4: DessertsDesserts

HealthierHealthier3

To assist in eliminating or reducing fat, saving energy and making tasks easy

• Healthier way of cooking fried eggs: Line a small frypan with GLAD® Bake & Cooking™

Paper and heat the pan. Break in the egg or eggs, cover with a lid and cook until egg is set

and yolk has whited over. Lift paper and egg with an egg slice and slide egg onto plate.

• Flavoured butter rolls: (To have ready garlic butter or other fl avoured butter to pop

onto steaks, fi sh or vegetables). Prepare the fl avoured butter and form a roll in a piece

of GLAD® Bake & Cooking™ Paper. Place in the freezer. When needed, cut off the

slices to be used through the paper and return the remainder to the freezer.

• Rolling Sushi: If you do not have a bamboo sushi mat place the nori sheet on a

piece of GLAD® Bake & Cooking™ Paper and prepare and roll the sushi. Sushi

may also be made without nori. Form the sushi rice into a square on a sheet of

GLAD® Bake & Cooking™ Paper, place on the fi llings and roll. The rice will not

stick to the GLAD® Bake & Cooking™ Paper.

• Rolling out short pastry: Roll out the pastry between 2 sheets of GLAD® Bake &

Cooking™ Paper cut to the size of the base and sides of the pie dish or plate.

Remove the top sheet, lift with the bottom sheet and place into the pie dish. Cook

with the GLAD® Bake & Cooking™ Paper, it will also be easy to remove when cooked.

• Cutting biscuit shapes with a cutter: Transforming cut shaped

biscuits to an oven tray sometimes distorts the shape and takes time.

Roll out the biscuit dough on a sheet of GLAD® Bake & Cooking™

Paper cut to the size of the oven tray. Stamp out the biscuits with

the cutter, remove the trimmings without moving the cut shapes,

and then simply slide the GLAD® Bake & Cooking™ Paper with

the biscuits onto the oven tray and bake. Re-roll the trimmings to

make more biscuits.

Quick Tips

2

• No need to add oil to your barbecue. Just line the hotplate with GLAD® Bake &

Cooking™ Paper. It saves time in cleaning mess and provides a healthier way of

cooking. Place a sheet of GLAD® Bake & Cooking™ Paper over a fl at hot grill,

making sure there is no exposed fl ame, and place the food on it. Sweet spicy

marinated foods will cook without charring, particularly ready-prepared thickly

coated skewers of chicken, meat and seafood. This action will also keep the

barbecue clean.

• GLAD® Bake & Cooking™ Paper extends the use of toasted sandwich appliances to

beyond just making sandwiches. Light healthy meals, snacks and party food can be

prepared with the aid of GLAD® Bake & Cooking™ Paper. Items may be quickly

prepared with little effort as well as minimum

cleaning effort.

• GLAD® Bake & Cooking™ Paper also prevents

food sticking to the steamer and the removal of

food is effortless.

• Line a roasting dish with GLAD® Bake &

Cooking™ Paper and it will eliminate the

sticking of vegetables to the pan and stop

sweet glazes from charring the base of

the pan.

‘ No need to add oil to your barbecue. Just line the hotplate with GLAD® Bake & Cooking™ Paper. It saves time in cleaning mess

and provides a healthier way of cooking. ’

Pumpkin Patties with CorianderPreparation Time: 40 minutesCooking Time: 15 minutesServes: 4

Place the fi rst 7 ingredients in a large bowl and mix to combine. Roll heaped tablespoons of mixture in dry breadcrumbs and form into large patties. Place patties on a plate or tray and refrigerate for 30 minutes. Heat electric frypan on high and line with GLAD® Bake & Cooking™ Paper. Add 2 tablespoons of olive oil and reduce heat to medium. Fry the patties for about 4 minutes each side until crisp and golden brown.

Serve with a crisp salad and crusty bread.

6 cups grated pumpkin

2 eggs

2 onions, fi nely chopped

1 bunch coriander,

fi nely chopped, leaves & roots

½ cup plain fl our

1 tsp ground cumin seeds

salt and pepper to taste

fi ne dry multigrain breadcrumbs

olive oil for frying

Section 1:Vegetarian

Pumpkin Patties with Coriander

Vegetable Bake with Potato, Leek and Pumpkin

Vegetable Pasties

Thai Vegetable Rolls

Vegetables not only add great fl avour, texture and colour to your meals, but they provide essential nutrients to the body. With speed and simplicity in mind, we’ve created a number of tasty vegetable recipes that will complement any dinner meal. Enjoy!

5

Vegetable Bake with Potato, Leek & PumpkinPreparation Time: 10 minutesCooking Time: 1 hour 10 minutesServes: 6

Preheat oven to 200°C. Line a large baking dish with GLAD® Bake & Cooking™ Paper. Sauté leeks in a saucepan with the butter, oil and garlic until soft but not brown. Place a layer of potato on the GLAD® Bake & Cooking™ Paper in the baking dish followed by half of the leeks. Season to taste and then follow with a layer of pumpkin. Repeat the process and pour over the milk that has been warmed with the nutmeg in the microwave for 40 seconds on high. Sprinkle the vegetable bake with the cheese. Bake for 1 hour.

2 cups sliced & washed leeks

1 Tbsp butter

1 Tbsp olive oil

2 cloves crushed garlic

4 large Sebago potatoes,

peeled and thinly sliced


500g pumpkin, peeled & sliced

¾ cup low-fat milk

½ tsp ground nutmeg

¾ cup low-fat grated cheese

76

Vegetable PastiesPreparation Time: 15 minutesCooking Time: 30 minutesMakes: 24 Combine the fi rst 6 ingredients and place in a large microwave-safe container. Add 1 cup of boiling water, cover and cook on high for 8–10 minutes. Drain well and mash vegetables. Add butter, salt and pepper to taste and fi nally add the parsley. Preheat oven to 200°C. Cut each sheet of thawed puff pastry into 4 equal squares. Place a heaped tablespoon of vegetable mixture onto one corner of each pastry square. Brush edges of pastie with milk. Fold pastry over to form a triangle. Press edges together to seal well. Brush pasties with a little milk and bake for 15–20 minutes on baking trays lined with GLAD® Bake & Cooking™ Paper.

Note - These pasties are fi nger food size. The mixture is also ideal for larger meal-size traditional pasties.

1 bunch spinach, fi nely

chopped with most of the

white part removed

1 large onion, chopped

2 medium Sebago potatoes,

peeled and diced

1 cup diced pumpkin

1 carrot, peeled and diced

1 parsnip, peeled and diced

1 Tbsp butter


½ cup freshly chopped parsley

6 sheets ready-rolled puff pastry

½ cup milk

Thai Vegetable RollsPreparation Time: 20 minutesCooking Time: 30 minutesMakes: 24

Preheat oven to 200°C and line baking trays with GLAD® Bake & Cooking™ Paper. Sauté cabbage, garlic, mushrooms and carrot in peanut and sesame oil until softened. Add Thai seasoning and stir to combine. Add the chives, tofu, sweet chilli and soy sauce to vegetable mixture and stir-fry to combine. Cool mixture for 5 minutes. Place heaped tablespoons of mixture in the corner of each spring roll wrapper and roll up to enclose fi lling. Brush with milk and bake on trays lined with GLAD® Bake & Cooking™ Paper for 15 minutes or until golden and crisp. Serve with extra Thai sweet chilli sauce.

Note - Filo pastry can be used for this recipe.

2 cups fi nely shredded cabbage


100g mushrooms, fi nely chopped

1 large carrot, grated

1 Tbsp peanut oil

½ tsp sesame oil

1 tsp Thai seasoning

1 bunch chives, fi nely chopped

100g fi rm tofu, fi nely chopped

1 Tbsp Thai sweet chilli sauce

1 Tbsp light soy sauce

spring roll wrappers

milk for glazing

Section 2:Poultry & Meat

Our fabulous poultry and meat selections are packed with fresh ingredients that won’t take precious hours to prepare. So whether you’re cooking a meal for the family, a quick after-work meal, or entertaining close friends, you’ll no doubt enjoy making and sharing these convenient, tasty recipes. Bon appétit!

Moroccan Stuffed Capsicums

Spicy Chicken Breasts

Greek Lemon Chicken

Corn & Chicken Fritters

Cocktail Turkey Bites

Honey Mustard Drumsticks

Italian Beef Patties

Rustic Baked Veal

Stuffed Mini Lamb Roast

Pork & Veal Cocktail Meatballs

Prime Rump Steak with Extra Virgin

Olive Oil & Spices

Red Wine Beef Filo

8

Butterfl y each piece of chicken and brush each side with the extra virgin olive oil. Sprinkle both sides of the chicken with the chicken seasoning. Place chicken on a plate and cover with GLAD® Wrap. Place in refrigerator for half an hour. Remove the chicken from the refrigerator, place a piece of GLAD® Bake & Cooking™ Paper on the barbecue hotplate and then cook the chicken for some 4 to 5 minutes each side.

Hint - To create a fabulous warm salad, simply slice the cooked chicken breast fi llets and toss through a fresh salad. Include rocket, iceberg lettuce, cherry tomatoes, spanish onion, juice of one lime and a little avocado oil.

Spicy Chicken BreastsPreparation Time: 35 minutesCooking Time: 10 minutesServes: 4

4 x ½ chicken breast fi llets

2 Tbsp extra virgin olive oil

piri piri chicken seasoning

Moroccan Stuffed CapsicumsPreparation Time: 25 minutesCooking Time: 1 hour 15 minutesServes: 4Preheat oven to 180ºC. Gently fry the onion and garlic in the oil until soft but not brown. Add the rice and stir to coat each grain with the onion, garlic and oil mixture. Add the chicken mince, Moroccan seasoning, celery, chopped parsley and salt and pepper. Break up the mince with a fork as you continue to cook the mixture. Add one cup of stock – cover and cook until almost all of the liquid has been absorbed. Fill pre-prepared capsicums with the mixture. Line a shallow baking dish with GLAD® Bake & Cooking™ Paper and place the stuffed capsicums into the dish leaving a little space in between each one. Pour a cup of stock over the capsicums. Bake stuffed capsicums covered with foil for one hour.

Note - Extra stock may need to be added to the capsicums during cooking.

1 large onion, chopped

2 cloves garlic, crushed

1 Tbsp olive oil

½ cup long grain rice

500g chicken mince

1 Tbsp Moroccan seasoning

½ cup fi nely chopped celery

1 cup freshly chopped parsley


2 cups chicken stock

4 red or green capsicums,

tops removed and deseeded

1110

Corn & Chicken FrittersPreparation Time: 10 minutesCooking Time: 12 minutesServes: 4

2 cups cooked chicken

1 cup corn kernels

2 eggs

¾ cup self-raising fl our

½ cup freshly chopped parsley

1 bunch chives, freshly chopped


2 Tbsp olive oil

Greek Lemon Chicken Preparation Time: 10 minutesCooking Time: 35 minutesServes: 4

4 x ½ chicken breasts,

with the skin on



lemon pepper seasoning

juice of one lemon

1312

Preheat oven to 200°C. Line a baking tray with GLAD® Bake & Cooking™ Paper. Place chicken on tray skin side up. Brush each breast with olive oil and garlic. Sprinkle with seasoning and a small amount of lemon juice. Bake for 30–35 minutes or until the juices run clear when a skewer is inserted into the thickest part of the chicken.

Serve with some of the pan juices and steamed seasonal vegetables.

Combine all of the ingredients except the oil. Mix well with a large spoon. Heat electric frypan on high and line with GLAD® Bake & Cooking™ Paper. Reduce heat and add a little oil. Cook heaped tablespoons of mixture for 3 minutes each side until golden brown.

Serve with a crisp salad or as a side dish for your next barbecue.

Honey Mustard DrumsticksPreparation Time: 10 minutesCooking Time: 14 minutesServes: 4

Combine honey, mustard and curry powder in a small microwave-safe container. Heat in microwave on high for 30 seconds. Line a microwave casserole dish with GLAD® Bake & Cooking™ Paper and place the chicken drumsticks in the dish. Pour the honey, mustard and curry powder mixture over the chicken making sure each drumstick is coated. Cover and cook in the microwave on high for 6 minutes. Turn each drumstick and cook on high for a further 6–8 minutes.

Serve with steamed rice and vegetables.

¾ cup clear honey

½ cup German mustard

1 Tbsp curry powder

12 chicken drumsticks

Cocktail Turkey BitesPreparation Time: 15 minutesCooking Time: 10 minutesServes: 4

Combine the turkey mince, onion, oregano, egg, fl our and salt and pepper to taste. Form into walnut-size bites and roll in dry breadcrumbs. Heat an electric frypan on high. Line with GLAD® Bake & Cooking™ Paper and reduce heat to medium. Add oil and cook cocktail turkey bites for 8–10 minutes turning a few times during the cooking time.

Note - After the turkey bites have been partially cooked add one cup of pasta sauce and simmer for 10 minutes. This is a great idea for spaghetti and meatballs!

500g turkey mince

1 onion, fi nely chopped

½ cup freshly chopped oregano

1 egg

1 Tbsp plain fl our


½ cup dry breadcrumbs

1 Tbsp olive oil

1514

Italian Beef PattiesPreparation Time: 40 minutesCooking Time: 10 minutesServes: 4

Combine all of the ingredients and mix well to combine. To make handling easier, wet your hands before forming 2 tablespoons of mixture into large patties. Preheat a barbecue hotplate and place a piece of GLAD® Bake & Cooking™ Paper to cover the surface area. Place the patties onto the GLAD® Bake & Cooking™ Paper, fl atten with a fork and cook each side for 4–5 minutes.

500g lean beef mince

1 cup fi nely chopped

fresh oregano

1 egg

1 large onion, fi nely chopped

1 clove garlic, crushed

1 tsp rosemary leaves

1 Tbsp tomato paste

a sprinkle of chilli fl akes


1716

Rustic Baked VealPreparation Time: 10 minutesCooking Time: 1 hourServes: 4

Preheat oven to 180°C and line a lasagne dish with GLAD® Bake & Cooking™ Paper. Place the chops in one layer onto the GLAD® Bake & Cooking™ Paper and cover with the sliced onions. Combine the red wine, tomato paste, sugar, garlic and salt and pepper and pour over the chops. Tightly cover with aluminium foil and bake for 1 hour.

Serve with seasonal vegetables and garnish with chopped parsley.

8 thick veal chops

2 large sliced onions

½ cup red wine

1 Tbsp tomato paste

½ tsp sugar



fi nely chopped parsley

to garnish

Stuffed Mini Lamb RoastPreparation Time: 20 minutesCooking Time: 30 minutesServes: 4

Preheat oven to 180°C and line a small baking dish with GLAD® Bake & Cooking™ Paper. Make a small pocket in each mini lamb roast with a sharp knife. Make stuffi ng according to directions on packet and mix through the onion and rosemary. Place some of the stuffi ng in each of the mini lamb roasts and secure with a metal skewer or toothpicks. Brush olive oil over each roast and bake for 30 minutes. Wrap in foil to rest. Reserve the pan juices in baking dish. Place the baking dish on stovetop on low heat and add a little water and the cream. Stir until the sauce is thick.

Note - Use a small metal baking dish and the sauce can be made on the stovetop on the GLAD® Bake & Cooking™ Paper.

2 x mini lamb roast

1 cup pre-packaged stuffi ng mix

1 onion, fi nely chopped

1 tsp rosemary leaves


½ cup cream


1918

Pork & Veal Cocktail MeatballsPreparation Time: 10 minutesCooking Time: 15 minutesMakes: 24

Combine all of the ingredients and form into walnut-size meatballs.Line a large bamboo steamer with a sheet of GLAD® Bake &Cooking™ Paper cut to size. Place meatballs on the GLAD® Bake & Cooking™ Paper in the steamer and cook for 12–15 minutes.

Serve with a few different sauces; soy sauce, sweet-and-sour sauce and Thai sweet chilli sauce.

500g lean pork & veal mince

1 egg

1 tsp sesame oil

1 bunch chives, fi nely chopped

1 Tbsp cornfl our

1 tsp garlic, crushed

1 Tbsp soy sauce

Prime Rump Steak with Extra VirginOlive Oil & SpicesPreparation Time: 35 minutesCooking Time: 15 minutesServes: 4

Combine olive oil, garlic and spices – brush onto both sides of the steaks. Cover and refrigerate for half an hour. Preheat barbecue hotplate and cover with a sheet of GLAD® Bake & Cooking™ Paper. For medium cooked steaks, cook steaks 5–7 minutes each side.



½ tsp paprika

½ tsp chilli fl akes

1 tsp oregano

4 pieces lean rump steak,

approximately 300g each

2120

Red Wine Beef FiloPreparation Time: 10 minutesCooking Time: 50 minutesServes: 4

Preheat oven to 200°C and line a baking tray with GLAD® Bake & Cooking™ Paper. Preheat electric frypan on high and line with GLAD® Bake & Cooking™ Paper. Reduce heat and add butter and garlic to pan. Cook for 30 seconds. Add steak and cook for 2 minutes each side. Remove and keep covered. Add wine, cream, salt, pepper and parsley. Cook until reduced and thickened. Prepare fi lo pastry by spraying each of 4 sheets with olive oil spray (for each steak). Place one steak onto the pre-sprayed fi lo pastry sheet. Pour over a small amount of the red wine sauce. Wrap steak in pastry to make a secure parcel. Glaze with a little milk and repeat for remaining steaks. Bake for 30–35 minutes or until golden brown. Serve with steamed seasonal vegetables.

1 Tbsp butter


4 pieces thick cut scotch

fi llet steak

½ cup red wine

2 Tbsp fresh cream

salt to taste

freshly ground black pepper

½ cup fi nely chopped parsley

fi lo pastry

oil spray

milk for glazing

Section 3:Baby Octopus SaladPreparation Time: 15 minutesCooking Time: 1 hour 30 minutesServes: 4

Combine the marinade ingredients and pour over the octopus in a large glass bowl. Cover and refrigerate for one hour or longer, overnight if preferred. Place a sheet of GLAD® Bake & Cooking™ Paper onto the hotplate of a preheated barbecue. Cook drained octopus on the GLAD® Bake & Cooking™ Paper until the tentacles are very curly and dark in colour. Turn octopus over frequently whilst adding a little extra marinade during cooking.

Serve the octopus tossed through a large mixed-leaf salad.

1 kg baby octopus,

cleaned and trimmed

fresh salad of your choice

Marinade

2 tsp grated ginger

juice of 1 lime

½ cup peanut oil

1 tsp sesame oil

2 Tbsp kecap manis

3 cloves fresh garlic, crushed

Our fabulous seafood selections are packed with fresh ingredients that won’t take precious hours to prepare. So whether you’re cooking a meal for the family, a quick after-work meal, or entertaining close friends, you’ll no doubt enjoy making and sharing these convenient, tasty recipes. Bon appétit!

Baby Octopus Salad

Pan-grilled Salmon Steak

Garlic Pepper Prawns

Whole Chilli Snapper

Soy & Ginger Fish

Fragrant Scallops

Seafood

23

Pan-grilled Salmon SteakPreparation Time: 5 minutes & 30 minutes standingCooking Time: 8 minutesServes: 4

Place the salmon steaks on a plate. Mix the garlic, oil, lemon juice and salt together. Pour half the mixture into a small bowl, add the chopped dill and set aside. Drizzle the remainder over both sides of the fi sh and let stand for 30 minutes. Heat a heavy-based frypan or electric frypan and line it with a piece of GLAD® Bake & Cooking™ Paper cut to fi t. Place the salmon steaks in the pan and cook for 4 minutes on each side or until cooked through (time will depend on thickness of the steaks). Remove to heated plates, spoon over the dill dressing and serve immediately with a hot vegetable accompaniment.

4 salmon steaks


2 Tbsp olive oil

2 Tbsp lemon juice

1 tsp fi nely chopped dill

salt

24

Garlic Pepper PrawnsPreparation Time: 2 hoursCooking Time: 5 minutesServes: 4

Peel and devein the prawns and place in a large glass bowl with the remaining ingredients. Cover and marinate for 1 hour in the refrigerator stirring a few times to develop the fl avours. Preheat barbecue hotplate and place a sheet of GLAD® Bake & Cooking™ Paper to cover the surface area. Cook the prawns with some of the marinade for a few minutes each side – be careful not to overcook the prawns. Add a small amount of the marinade during the cooking if required.

24 large green prawns


1 tsp freshly ground black

peppercorns

½ cup extra virgin olive oil

freshly ground sea salt to taste

25

Preheat oven to 200°C. Combine soy sauce, ginger, chives and chilli fl akes in a small bowl and stir to combine. Place each fi sh fi llet in the centre of a piece of GLAD® Bake & Cooking™ Paper. Spoon over some of the sauce and fold the GLAD® Bake & Cooking™ Paper to seal the fi sh parcels. Place on a baking tray seam side down and steam in the oven for 10 minutes turning once during the cooking time. Alternatively, the fi sh parcels can be steamed in a large bamboo steamer on the stovetop. Cooking time is around 10–12 minutes.

Serve with steamed jasmine rice and Asian vegetables of your choice.

Soy & Ginger FishPreparation Time: 10 minutesCooking Time: 10-12 minutesServes: 4

½ cup light soy sauce

1 tsp grated ginger

1 bunch chives, chopped

chilli fl akes to taste

4 boneless fi sh fi llets

Whole Chilli SnapperPreparation Time: 10 minutesCooking Time: 15 minutesServes: 1

Cut 3 small openings on each side of the fi sh and brush on a little olive oil and salt and pepper. Preheat barbecue hotplate and place a sheet of GLAD® Bake & Cooking™ Paper on top. Cook fi sh for 6–8 minutes each side. During the fi nal cooking time spread a thin layer of the chilli sauce on each fi sh.

Serve with the coriander, a crisp salad and fresh lime.

1 whole plate snapper

per person

extra virgin olive oil

Thai sweet chilli sauce

1 bunch coriander, chopped


2726

Section 4:Desserts

Ending a meal with a sweet treat is like icing on the cake. The good news is healthy eating doesn’t need to go out the window when you enjoy something sweet. We’ve created three easy and tasty desserts which the whole family will love. We invite you to indulge guilt-free!

Jam Stacks

Rhubarb & Passionfruit Crumble Tarts

Date & Walnut Mini Muffi ns

28

Fragrant ScallopsPreparation Time: 10 minutesCooking Time: 1 hour 10 minutesServes: 6 - as an entrée

Marinate the scallops in a blend of sesame and peanut oils, lemongrass and ginger for about an hour. Once marinated, drain the scallops then line a bamboo steamer with GLAD® Bake & Cooking™ Paper. Place the scallops on the GLAD® Bake & Cooking™ Paper and cook for 3–5 minutes in the covered steamer.

Serve with the fi nely chopped shallots.

1 kg white scallop meat

1 tsp sesame oil

1 Tbsp peanut oil

1 Tbsp fi nely chopped

lemongrass

1 Tbsp grated ginger

½ cup fi nely sliced shallots

Rhubarb & Passionfruit Crumble TartsPreparation Time: 25 minutesCooking Time: 40 minutesMakes: 6

Preheat oven to 180°C. Place a small piece of GLAD® Bake & Cooking™ Paper into each section of a large muffi n tray. Cut rounds of the thawed short-crust pastry and press 1 piece into each muffi n cup. Blind bake for 10 minutes. Place rice or dried beans on the pastry to stop it from rising. Place rhubarb, sugar and a third of a cup water into a large microwave-safe container. Place in microwave and cook uncovered on high for 10 minutes stirring a few times during cooking time. Cool after cooking and stir through passion-fruit pulp. To make the topping: melt the butter and stir through the muesli and coconut. Fill pastry cases with rhubarb and passionfruit mixture. Top with crumble and bake for 20 minutes.

2 sheets ready rolled

short crust pastry

1 bunch rhubarb cut into chunks

½ cup sugar

2 passionfruit

2 Tbsp butter

1 cup toasted muesli

½ cup desiccated coconut

31

Jam StacksPreparation Time: 10 minutesCooking Time: 10 minutesServes: 6

Preheat electric frypan on high and line with GLAD® Bake & Cooking™ Paper. Reduce heat and cook pancakes according to directions on package. Keep warm in a low heat oven. Cover with aluminium foil. Spread a layer of jam on one pancake and top with another pancake. Continue until the stack is 6–8 pancakes high.

Cut into wedges and serve with cream or ice cream.

original fl avoured pancake

mix, made up according to

directions on package

jam of choice: blackberry/

blueberry/strawberry

30

IndexBaby Octopus Salad 23

Cocktail Turkey Bites 14

Corn & Chicken Fritters 13

Date & Walnut Mini Muffi ns 32

Fragrant Scallops 28

Garlic Pepper Prawns 25

Greek Lemon Chicken 12

Honey Mustard Drumsticks 15

Italian Beef Patties 16

Jam Stacks 30

Moroccan Stuffed Capsicums 10

Pan-grilled Salmon Steak 24

Pork & Veal Cocktail Meatballs 19

Prime Rump Steak with 20Extra Virgin Olive Oil & Spices

Pumpkin Patties with Coriander 5

Red Wine Beef Filo 21

Rhubarb & Passionfruit Crumble Tarts 31

Rustic Baked Veal 17

Soy & Ginger Fish 27

Spicy Chicken Breasts 11

Stuffed Mini Lamb Roast 18

Thai Vegetable Rolls 8

Vegetable Bake with Potato, Leek & Pumpkin 6

Vegetable Pasties 7

Whole Chilli Snapper 26

Glad BakGlad Bak33

Date & Walnut Mini Muffi nsPreparation Time: 10 minutesCooking Time: 25 minutesMakes: 24

Preheat the oven to 165°C. Place dates into water and bring to the boil. Add bicarbonate of soda and butter. Sift fl our into bowl and add boiled dates, walnuts, sugar or honey and well-beaten egg. Place a small square of GLAD® Bake & Cooking™ Paper on the base only of each area of the baking tin in which the muffi ns will be cooked.Fill each muffi n receptacle to approximately two thirds of its capacity and bake for 15–18 minutes.

Note - The inclusion of wholemeal self-raising fl our, grapeseed oil and honey give a nice texture to the muffi ns and a healthy alternative.

250g chopped dates

1 cup water

1 tsp bicarbonate of soda

2 Tbsp butter or 1/3 cup

grapeseed oil

2 cups sifted self-raising

fl our, white or wholemeal

2 Tbsp chopped walnuts

1 cup sugar or ½ cup honey

1 well-beaten egg

32

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