Ingredients
10 mushroom caps, stems removed
1 tablespoon grated parmesan cheese
1 tablespoon dried breadcrumbs
Ricotta and herb filling
½ cup/125g reduced-fat fresh ricotta cheese
3 sun-dried tomatoes, soaked in warm water until soft, chopped
1 tablespoon finely diced red onion
1 tablespoon chopped fresh basil
1 tablespoon snipped fresh chives
1 teaspoon lemon juice
Freshly ground black pepper
Instructions
Recipe makes 10 mushrooms
Ingredients
1 cup/190g wild rice
2 teaspoons olive oil
½ cup chopped celery
½ cup diced red pepper
½ cup diced green or yellow pepper
1 onion, chopped
1 rasher lean bacon, trimmed of visible fat
2 cloves garlic, crushed
2 tablespoons tomato paste (with no added salt)
1 tablespoon fresh thyme or ½ teaspoon dried thyme
1 cup long grain white rice
1 small Mexican chilli, seeded and finely chopped
1 tablespoon chopped jalapeno chilli (optional)
400g chicken stock (with no added salt)
1 cup/250mL dry white wine
700g peeled, uncooked medium prawns, deveined
3 tablespoons chopped fresh coriander or parsley
Instructions
Serves 8
Ingredients
2 cups/500g reduced-fat fresh ricotta cheese
2 teaspoons vanilla essence
6 thick lasagne sheets
2 cups/310g fresh or thawed frozen mixed berries
2 tablespoons chopped unsalted walnuts, optional
icing sugar
Cook’s tip: Fresh ricotta cheese is available from delicatessens and should be used for this recipe. It has a smoother texture than supermarket varieties.
Serves 4
Instructions