Chicken and Crispy Rice-Noodle Soup

Serves 2 1 tbsp peanut oil 500g rice noodles, cut into logs 2 cups reserved chicken, shredded 1 small white onion, thinly sliced 1 cups bean sprouts ? cup coriander leaves ? cup mint leaves ? cup Thai-basil leaves 2 cups hot leftover chicken stock 1 lemon, cut into wedges ¼ cup chilli sauce Heat oil in a large frying pan over high heat. Cook noodles for 5-6 minutes on each side, or until golden. Place noodles in 2 bowls and top with shredded chicken, onions, bean sprouts, and herbs. Add hot chicken stock and serve with lemon wedges and leftover chilli & ginger sauce.

Beer Damper

Ingredients 2 1/2 cup(s) white self-raising flour 2 tsp baking powder 2 tsp caster sugar 60 g Weight Watchers Canola Spread 200 ml draught beer Instructions Preheat oven to 200°C. Combine flour, baking powder, 1/2 tsp salt and sugar together in a bowl. Using fingertips, rub in spread until fine crumbs form. Add beer to make a soft dough. Knead lightly onto a floured board until smooth. (Don't over knead as this will make the damper heavy.) Shape into a 20cm x 12cm oblong shaped loaf. Brush with water and sprinkle with a little sea salt if desired. Bake in preheated oven for approximately 40 minutes, or until golden and hollow when tapped underneath. (5)

Low Fat Lamingtons

Ingredients 1 x 3 second spray(s) oil spray 3 small egg(s) 3/4 cup(s) caster sugar 1 tsp vanilla bean extract 3/4 cup(s) plain flour 1/4 cup(s) cornflour 4 1/2 g baking powder, (1 1/2 tsp) 80 g reduced fat and salt dairy blend spread with canola oil 3 tbs cocoa powder 2 cup(s) icing mixture 1/3 cup(s) desiccated coconut Instructions Preheat oven to 190°C. Grease and line base of a 20cm square cake tin with baking paper. Beat eggs with a pinch of salt. Add sugar and half of the vanilla. Beat until thick and creamy. In a separate bowl, sift together flour, cornflour and baking powder. Add to egg mixture, then carefully fold through 60g melted dairy blend. Pour cake mixture into prepared tin and bake for approximately 30 minutes, or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire cake rack to cool. Cut into 20 squares. Meanwhile to make icing, dissolve cocoa in 1/3 cup boiling water. Place icing sugar in a medium size bowl. Add cocoa mixture, remaining canola blend and remaining vanilla essence. Stir well to combine. Using a fork, skewer each cake square then spoon over warm icing to coat. Lightly sprinkle with coconut, then arrange on a lined baking tray and set aside. (4)