How to trick your family into thinking you're a five-star chefWant the secret to rustling up amazing-tasting midweek meals without the stress? We asked leading chef and restaurateur Luke Mangan to tell us how.
The best pop-up dining in AustraliaTaking place in city laneways and beachside locations across Australia, the cool crowd can't get enough of the food and drink pop-up phenomenon. Now you can stay one step ahead of the culinary curve...
Quail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then...
Pasta, corn and capsicum bake
3 stars - based on 10 reviews
- Olive oil spray
- 1 cup macaroni (elbows, spirals or bow ties)
- 6-8 green onions, cut into short lengths
- 1 cup frozen corn kernels (or use canned)
- 1 red capsicum, quartered lengthwise, cut crosswise into slivers
- 2 large eggs
- 1 cup fat-reduced evaporated milk
- 1 tablespoon chopped dill or parsley
- ½ cup packed shredded 25 per cent fat reduced tasty cheese
- 2 tablespoons grated parmesan
1. Preheat oven to 190°C/170°C fanforced. Lightly spray a 5-6 cup baking dish with oil.
2. Cook pasta in plenty of boiling, salted water for 7 minutes. Add onion, corn and capsicum; return to the boil and cook 2 minutes more. Drain; transfer to prepared dish.
3. Whisk together eggs, milk and dill. Add tasty cheese; season with salt and black pepper. Stir mixture through pasta. Spr½inkle with parmesan. Bake for 35-40 minutes until set and golden.
TIPS: Serve warm or cold.