Quick and Easy July 31, 2010 Chilli corn and avocado salsa Makes 12 Cup Cook 10M Women's Weekly Food Previous Next Print Ingredients 1 ripe avocado, halved, seed removed, diced into 1.5cm cubes 1 lebanese cucumber, diced into 1.5cm cubes 130 gram can corn kernels, drained 1 teaspoon finely chopped chilli 2 tablespoon chopped fresh parsley 1 tablespoon lime juice Method 1.Place avocado, cucumber, corn kernels, chilli, parsley and juice in a bowl and toss gently to combine.
Dinner Fennel, lemon, pea & prawn risotto Indulge in the vibrant flavours of this prawn risotto creating an elegant but easy dinner for the family
Dinner Chicken & broccoli pie with pangrattato topping Create this mouth-watering dish with comforting flavours that's easy to prep and perfect for any occasion.
Baking Classic Anzac biscuits Try this rendition of the classic Anzac biscuit. These chewy delights are perfect for those craving a nostalgic treat
Breakfast Honey & poppy seed pancakes with lemon curd & mascarpone Make a lie-in extra-special with these light-as-air pancakes! Accompany with a favourite brew or bubbles on the side Sponsored by Otaika Valley Free Range Eggs