Greek salad sandwich

• Ingredients
• Nutrition

• 1 (450g) loaf Turkish bread
• 1 medium yellow capsicum, thinly sliced
• 2 small tomatoes, thinly sliced
• 1 Lebanese cucumber, thinly sliced
• 1/4 cup sliced black olives, drained
• 100g feta cheese, crumbled
• 1/4 cup fresh mint leaves, torn

• Method

1. Step 1
   Cut bread into 4 pieces. Halve each piece crossways. Top bases with capsicum, tomato, cucumber, olives, feta and mint. Sandwich with bread tops. Serve.

Mini chewy Anzac biscuits

• Ingredients

• 1/2 cup quick oats
• 1/2 cup desiccated coconut
• 1/2 cup plain flour
• 1/3 cup brown sugar
• 60g butter
• 1 tablespoon golden syrup
• 1/2 teaspoon bicarbonate of soda

• Method

1. Step 1
   Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper.
2. Step 2
   Combine oats, coconut, flour and sugar in a large bowl. Make a well in the centre. Place butter, syrup and 1 tablespoon cold water in a saucepan over medium heat. Stir for 2 to 3 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Stir butter mixture into oat mixture.
3. Step 3
   Roll 2 level teaspoons of mixture into balls. Place on prepared trays, 4cm apart. Using a fork, flatten slightly. Bake for 10 to 12 minutes or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

Chocolate caramel cups

• Ingredients

• 60g butter, softened
• 2 tbs caster sugar
• 1/2 cup (75g) plain flour
• 2 tbs desiccated coconut
• 100g good-quality dark chocolate

Caramel filling

• 395g can sweetened condensed milk
• 2 tbs golden syrup
• 40g butter

• Method

1. Step 1
   Preheat oven to 180°C. Grease twenty 1 1/2 tbs (30ml) capacity mini-muffin pans.
2. Step 2
   Combine butter and sugar in a bowl, stirring with a wooden spoon, until pale and creamy. Add flour and coconut and stir until well combined. Spoon 1 1/2 teaspoonfuls of mixture into the base of each pan, pressing down evenly with your fingers. Bake in preheated oven for 8-10 minutes or until lightly golden. Remove from oven and reduce oven temperature to 160°C.
3. Step 3
   To make the caramel filling, combine the condensed milk, golden syrup and butter in a small saucepan over medium-low heat and cook, stirring, for 1-2 minutes or until mixture is smooth. Pour evenly among the muffin pans. Bake for 5-7 minutes or until golden brown and filling sets. Remove from oven and set aside to cool. Use a small, sharp knife to carefully run around the edge of each pan to remove caramel cups. Transfer to a wire rack.
4. Step 4
   Place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Stir until chocolate melts. Remove from heat. Pour into a plastic bag and cut off a corner. Pipe melted chocolate over each caramel cup. Allow 30 minutes to set. Store in an airtight container for up to 3 day

Chocolate mousse in minutes

       

• Ingredients

• 300g good-quality dark chocolate, roughly chopped
• 3 eggs
• 1/4 cup (55g) caster sugar
• 1 tbs good-quality cocoa powder, sifted
• 300ml thickened cream, plus extra whipped cream to serve
• Grated chocolate, to serve    
•  
•  METHOD
  
  
• Step 1
  Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
• Step 2
  Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
• Step 3
  In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

Latin Chicken and Rice Pot

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces
Salt and pepper
2 cups white rice
3 cups chicken stock, available in paper boxes on the soup aisle of market
1 teaspoon poultry seasoning
1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market
1 cup tomato sauce
1 (2-ounce) box golden raisins, 1/4 cup

Olive and Pepper Salsa:

1 cup Spanish olives with pimentos, drained and chopped
2 vine ripe tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white skinned onion, chopped
Several drops hot sauce
1/4 cup chopped fresh flat-leaf parsley, a handful
1/2 lemon or lime, juiced
Salt

Avocado and Garlic Sour Cream:

2 ripe avocados, pitted and spoon flesh from skins
1/2 lemon, juiced
1 clove garlic
Salt
1 cup sour cream

Directions

Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.

While the rice and chicken are working, prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.

Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.

Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.

Crispy Chicken Vegetable Sandwich Rolls

 

Ingredients

• Chicken Breasts (boneless cut into strips lengthwise) 2
• White vinegar 1 1/2 tbsp
• Salt 1/2 tsp
• Black Pepper (ground) 1/2 tsp
• White Flour 3/4 cup
• Egg (beaten lightly) 1
• Bread Crumbs 1-2 cups
• For Salad:
• Mayonnaise 3 tbsp
• Salt 1/4 tsp
• Pepper 1/4 tsp
• Capsicum (chopped) 1
• Radishes (grated) 2-3
• Carrot (grated) 1
• Green Onions (finely chopped) 2
• Cabbage (finely shredded) 1-2 cups

Cooking Directions

1. Marinate chicken strips in white vinegar, salt and pepper for 1/2 hour.
2. Add 1/2 tablespoons of beaten egg and mix well.
3. Put flour in a shopper and put marinated chicken strips and shake the bag so strips get coated with flour evenly.
4. First dip the floured strips into egg then place in a shopper full of bread crumbs and shake to coat strips.
5. Deep fry the strips until golden brown and crispy then set aside.
6. In a bowl put the ingredients for salad together and mix until uniform.
7. Place the strips onto a bun or bread with the salad.
8. Drizzle mayonnaise if you wish and serve.

Mint Chicken

 

Ingredients

• Chicken 1/2 kg
• Onion(chopped) 1 cup
• Tomatoes(cut into small pieces) 5
• Ginger Garlic Paste 1 1/2 tsp
• Red Chilli Powder 3 tsp
• Coriander Powder 1 tsp
• Turmeric Powder 1/4 tsp
• Salt 2 tsp
• Oil 3 tbsp
• Coconut(scraped) 1/2 cup
• Mint Leaves 5 tsp
• Sesame Seeds 5 tsp
• Cinnamon 1" piece
• Cloves 2
• Cardamom 1

Cooking Directions

1. Cut, clean and wash the chicken pieces.
2. Add salt, turmeric powder and keep aside.
3. Fry the coconut in a kadai (without oil) until light brown and grind with mint leaves, sesame seeds, cinnamon, cloves and cardamom.
4. Heat oil in kadai, add the onions and fry until brown, then add the ginger garlic paste.
5. Now add the chicken, chilli powder, coriander powder and saute for few minutes.
6. Add the tomatoes and ground mixture.
7. Add little water and cook till the chicken is completely cooked.
8. Allow this to be on medium flame for 10 minutes.
9. Garnish with fresh cut coriander leaves.