2 teaspoons olive oil
250g packet rindless streaky bacon rashers
2 large sheets frozen ready-rolled shortcrust pastry (Pampas brand), thawed
12 eggs
Salt and ground black pepper, to taste
1 egg, extra, lightly whisked
Mixed leaf salad, to serve

1. Preheat the oven to 200°C. Place a baking tray in the oven to preheat. Lightly grease a 21 cm (base measurement) pie dish.

2. Heat the oil in a large frying pan over a medium heat. Add half the bacon and cook for 2-3 minutes each side, or until slightly crisp. Transfer to a plate lined with paper towel. Repeat with the remaining bacon. Set aside for 10 minutes to cool.

3. Line the pie dish with 1 sheet of pastry and trim the edges. Lay half the bacon over the base of the pie. Crack an egg into a small cup and carefully pour over the bacon. Repeat with the remaining eggs. Sprinkle with salt and pepper. Carefully lay the remaining bacon over the eggs. Sprinkle with pepper.

4. Brush the edges of the pastry in the dish with the whisked egg. Place the second sheet of pastry over the pie to cover the filling and trim the excess pastry. Pinch the edges together to seal. Lightly brush the top of the pie with a little more whisked egg. Place the pie on the preheated tray and bake for 15 minutes. Reduce the oven temperature to 180°C and bake for a further 20-25 minutes, or until the pastry is golden brown. Serve warm or at room temperature with a mixed leaf salad.

Serves 6

500g dried fettuccine or pappadelle
30g (1 1/2 tablespoons) butter
300m1 carton pouring cream
3 eggs, lightly whisked
70g (1 cup) finely shredded parmesan
1/3 cup finely shredded basil
Salt and ground black pepper, to taste
Extra shredded parmesan and basil, to serve

1. Cook the pasta in a large saucepan of salted boiling water, following the packet directions, until al dente. Drain and reserve 60m1 (1/4 cup) of the cooking liquid.

2. Meanwhile, melt the butter in a large frying pan over a medium heat. Add the cream and bring to a gentle boil. Boil, uncovered, for 2-3 minutes, or until it thickens slightly. Remove from the heat.

3. Return the pasta and the reserved cooking liquid to the saucepan. Add the whisked egg, cream mixture and parmesan. Cook, tossing, over a low heat for 1 minute, or until well combined and the sauce coats the pasta. Remove from the heat and toss through the basil. Season with salt and pepper.

4. Divide the pasta among serving bowls. Top with the extra parmesan and basil, then serve immediately.

Serves 1

2 eggs
1 tablespoon milk
Salt and ground black pepper, to taste
10g (2 teaspoons) butter 50g leg ham, chopped
1/2 small ripe tomato, chopped
25g (1/4 cup) grated Swiss or colby cheese

1. Use a fork to whisk the eggs, milk, salt and pepper in a small bowl. Melt the butter in a small
(20cm top measurement) non-stick frying pan over a medium-high heat until the butter foams.

2. Add the egg mixture to the pan and reduce the heat to medium. As the outside of the omelette starts to cook, use a fork to draw the egg mixture to the centre, allowing the uncooked egg to slip to the outer edge of the pan. Continue to cook for a further 30 seconds, or until golden brown underneath and still a little soft on top.

3. Sprinkle the omelette with the ham, tomato and cheese. Remove from the heat and carefully use an egglifter to fold one side of the omelette over the other to enclose the filling, Carefully slide onto a plate and serve immediately.

Variations:
• Salmon and Spinach Omelete
Omit the ham, tomato and cheese. Top with 1/3 cup baby spinach leaves, a 105g can red salmon, drained, skin removed, and flaked, and 3 teaspoons chopped fresh dill

• Herb and Cheese Omelete
Omit the ham, tomato and cheese. Sprinkle with 1 1/2 tablespoons chopped parsley and 25g(1/4 cup) cheddar.

1. Place peas, green onion, thyme, sugar and broth in medium saucepan.

2. Bring to a boil, reduce heat, cover and simmer 10 minutes.

3. Let mixture cool slightly. Puree, in batches, in food processor or blender.

4. Stir in milk, season with salt and pepper.

5. Cover and refrigerate 4 hours or overnight.

6. Garnish servings with freshly grated nutmeg and shredded carrot.

Serves 8 (1/2 cup) servings; 70 calories, 1 g. fat, 4 g. protein, 10 g. carbohydrates, 270 mg. sodium, 5 mg. cholesterol per serving.

1. In large saucepan, bring broth, potatoes, cumin and chili peppers to boil over high heat.

2. Reduce heat to medium-low; simmer 5 to 10 minutes or until potatoes are tender.

3. Stir in chicken, corn, peppers and green chiles; heat through.

4. Serve with lime wedges, if desired.

Makes 4 servings; 299 calories, 6 g. fat, 15 g. protein, 47 g. carbohydrates, 1,677 mg. sodium, 38 mg. cholesterol per serving.

1. In large heavy saucepan, brown and crumble pork over medium-high heat.

2. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes.

3. Stir in all remaining ingredients; bring to a boil, tower heat, cover and simmer for 10-12 minutes, until pasta is tender.

Makes 6 (1-cup) servings; 200 calories, 5 g. fat, 15 g. protein, 25 g. carbohydrates, 510 mg. sodium, 15 mg. cholesterol per serving.

1. In large saucepan, combine broth and water.

2. Cover; bring to a boil.

3. Add potatoes; reduce heat to medium-low and cook, covered, 5 minutes.

4. Add chicken, carrot and celery; continue cooking 10 minutes.

5. Add remaining ingredients, except salt and pepper.

6. Reduce heat; cover and simmer 5 minutes or until vegetables are tender.

7. Season with salt and pepper, if desired.

Makes 8 servings; 147 calories, 2 g. fat, 16 g. protein, 19 g. carbohydrates, 144 mg sodium, 28 mg cholesterol per serving.

1. Heat the oil in a nonstick Dutch ovenover medium-high heat. Add the onion and garlic and cook, stirring frequently, until softened, about 3 minutes. Transfer half of the onion mixture to a medium bowl; set aside.

2. Add the broth, tomatoes, and rice to the remaining onion mixture in the Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 20 minutes.

3. Meanwhile, add the beef, breadcrumbs, cheese, egg, jalapeno pepper and cumin to the onion mixture in the bowl; mix well. Shape into 24 meatballs.

4. Stir the corn and salsa into the simmering mixture in the Dutch oven; return to a simmer. Carefully drop the meatballs into the mixture. Cover and simmer, stirring gently once or twice, until the meatballs are cooked through, about 20 minutes. Stir in the cilantro and serve with the lime wedges.

Makes 6 servings, 1-1/2 cups per serving: 284 calories, 9 g. fat, 3 g. saturated fat, 70 mg cholesterol, 330 mg sodium, 31 g. carbohydrates, 3 g. fiber, 21 g. protein, 107 mg calcium.

1. Combine the marinara sauce and vermouth in a large pot and bring to a boil.

2. Add the mixed vegetables, shrimp, and cod.

3. Reduce the heat and simmer, covered, until the cod and shrimp are opaque in the center, about 10 minutes. Stir in pepper.

Makes 6 servings; 1-1/2 cups per serving: 166 calories, 2 g. fat, 0 g. saturated fat, 74 mg cholesterol, 487 mg sodium, 21 g. carbohydrates, 5 g. fiber, 18 g. protein, 114 mg calcium.

1.Heat oil in Dutch oven and brown pork, stirring occasionally.

2. Add remaining ingredients and bring to a boil; reduce heat to simmer and cover and cook gently for 30-45 minutes.

Makes 6 servings; 159 calories, 3 g. fat, 11 g. protein, 25 g. carbohydrates, 713 mg. sodium, 19 mg. cholesterol per serving.