Chicken Laksa Soup (Serves 4)

Olive or canola spray oil ½ small red onion, finely chopped 2 tsp finely chopped lemongrass 1 tsp finely chopped fresh red chilli 1 tsp minced ginger ½ tsp ground turmeric 1 L water 1 tblsp chicken stock powder 1 bunch broccolini, cut diagonally into thirds

1 red capsicum, cut into thin strips 125g dried rice vermicelli noodles, soaked until soft, drained 375mL Light & Creamy coconut flavoured evaporated milk 2 tsp fish sauce 500g skinless chicken breast, halved lengthways & thinly sliced 1/3 cup fresh coriander leaves

Spray large saucepan with oil and heat. Add onion and cook for 3 minutes, until soft. Add lemongrass, chilli, ginger and turmeric, and cook, stirring for 30 seconds. Add combined water and stock powder, bring to boil. Add vegetables and chicken, simmer uncovered for 2 minutes or until chicken is cooked. Stir in Light & Creamy, fish sauce and noodles, heat through. Serve immediately topped with coriander leaves.

Strawberry Coconut Cake (Serves 8)

270mL Light & Creamy coconut flavoured evaporated milk 1.5 cups coconut 200g margarine ¾ cup caster sugar 4 eggs

1 2/3 cups self-raising flour ¼ cup strawberry jam 200g low fat vanilla yoghurt 1 punnet strawberries icing sugar to decorate

Preheat oven to 180^oC. Line two 20cm diameter tins with baking paper.
Simmer Light & Creamy over medium heat. Add coconut and simmer for 3 minutes. Set aside and allow to cool.
Cream butter and sugar in a mixer. Add eggs one at a time, beating well. Fold in flour. Add coconut mixture and mix until combined.
Divide evenly between both tins. Bake for 25-30 minutes or until a skewer inserted into the middle comes out clean. Allow to cool.
Once cool, cake can be assembled. Spread the bottom sponge with strawberry jam. Top with yoghurt. Add top sponge. Decorate the top of the cake with strawberries and sprinkle with icing sugar to serve. This cake is best assembled close to the time of serving.

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