Chicken Meatballs with Yogurt Dipping Sauce

  2 tbs vegetable oil
  500g chicken mince
  1 egg, lightly beaten
  2 sachets (4 tsp) Real Stock Paste - Chicken
  1/2 cup breadcrumbs
  2 tsp ground cumin
  1 clove garlic, crushed
  1 tbs finely chopped parsley

Lemon and Dill Dipping Sauce 
  1 cup greek style yogurt
  1 tbs lemon juice
  1 small clove garlic, crushed
  1 tsp dill, finely chopped

1.In a medium bowl, combine, mince, egg, breadcrumbs, Real Stock Paste - Chicken, cumin, garlic and parsley. Mix well. 
2.Roll tablespoons of mixture into balls and set aside.
3.Meanwhile heat a large frypan, add the oil then cook the meatballs in batches for 10 minutes, turning occasionally until cooked through.
4.Serve with lemon and dill dipping sauce and crusty bread.

Makes 25

Smoked Chicken and Vegetable Frittata

  30g butter
  1 small peeled leek, washed well and thinly sliced
  500g pack - Peas, Corn and Capsicum
  125g smoked chicken breast fillet, thinly sliced
  6 eggs, lightly beaten
  1/4 cup chopped fresh herbs (fresh flat leafed parsley, basil leaves and chives)
  1/2 cup cream
  1/4 cup shredded parmesan cheese
  Crisp green salad, for serving

1. Melt butter in a non-stick frying pan and over a medium heat cook leek until softened, approximately 5 minutes, stirring occasionally. 
2. Add - Peas, Corn and Capsicum and cook for a further 2 minutes.  Gently stir in smoked chicken.
3. Combine beaten eggs, cream and herbs in a bowl and season to taste with salt and pepper. 
4. Pour egg mixture over vegetables and cook uncovered over low heat for 10 minutes or until egg mixture is almost set but the top is still runny.
5. Sprinkle frittata with parmesan cheese, transfer to a hot grill and cook for 4-5 minutes or until frittata is golden on top and just set. 
6. Stand for 5 minutes before slicing and serving with a crisp green salad.

If smoked chicken is unavailable, substitute with cooked BBQ chicken breast.

Homemade Frappuccino Recipe

  1/2 package of Instant Pudding, any flavor
  1/2 cup strong brewed coffee 
  Milk (any kind — almond, soy, whole, non-fat)

1. Fill tall cup with ice and add half a package (approximately 2 1/2 tablespoons) of your chosen pudding. 
2. Add coffee and top with milk (it should reach brim of cup).
3. Blend to desired consistency (until you don’t hear the ice crushing anymore).
4. Top with whipped cream if desired, and enjoy! If it looks too thick, there should be room for a little bit more milk. 
5. Stir and pack down what you have now, and add milk to the brim of cup. Blend for five seconds more.

Pomegranate Salad

  4 cups Pomegranate arils
  3 crispy apples, chopped
  2 crunchy pears, chopped
  1 cup walnuts, lightly crushed
  pinch of salt
  2 limes (1/2 cup juice)
  1½ tablespoons honey
  1 tablespoon brown sugar
  ¼ teaspoon cinnamon
  ½ teaspoon apple cider vinegar
  10 mint leaves, chopped

1. Place arils in a large bowl. 
2. Add the pears and apples and mix together. 
3. Sprinkle the walnuts and salt on top.
4. To make the dressing whisk together the lime juice, honey, brown sugar, apple cider vinegar, cinnamon, and mint until smooth. 
5. Pour the dressing over the salad and mix together.
6. Store in the fridge until ready to serve. If the apples begin to brown, squeeze more lime juice on them.

Pomegranate Salsa

  2 1/2 cups Pomegranate arils
  1 - 3 jalapeños, seeds removed and minced
  1 1/3 cup diced cucumber
  1/4 - 1/3 cup finely chopped cilantro
  1/3 cup diced red onion
  squeeze of half a lime

1. Combine all of the prepared ingredients in a bowl.
2. Starting with using only 1 jalapeño. Stir to combine. 
3. Test for heat preference and add additional jalapeño if desired.

Pomegranate Olive Oil Cake,

¾ cup Pomegranate arils
2 teaspoons baking powder, sifted
2 cups all-purpose flour, sifted
4 whole eggs, room temperature
1 cup + 3 tablespoons granulated sugar
½ teaspoon salt
6 tablespoons unsalted butter, melted
1 lemon, zested and juice strained
¾ cup extra-virgin olive oil
1–2 teaspoons all-purpose flour
2 tablespoons brown (or raw) sugar

1. Preheat oven to 160 °C. 
2. Butter and flour the bottom and inside of the cake pan. 
3. Sift together flour and baking powder. Whip the eggs at high speed until about tripled in volume.
4. Add the granulated sugar and continue to whip on high speed. Whip the eggs and sugar until they are pale and stiff — generally about three to five minutes. 
5. Incorporate the lemon zest, salt and strained lemon juice. Incorporate the melted butter, while slowly mixing.
6. Add one cup of the flour; mix until incorporated. On medium speed, add ½ cup of olive oil. 
7. Add the remaining dry ingredients just until incorporated; scrape if necessary. 
8. Whilst mixing, add the last of the olive oil in a steady stream; scrape the bowl.
9. Mix again on high speed for about 30 seconds to ensure a thorough and even mixture. 
10. In a separate bowl, add ¾ cup of arils and one teaspoon of flour to lightly coat them. Gently fold the coated arils into the prepared cake batter.
11. Pour the batter into your prepared cake pan. Generously sprinkle the brown sugar over the top of the cake and place the cake into the oven. 
12. After about 15 minutes, rotate the cake 180 degrees and bake for another 20–25 minutes. 
13. The cake should be golden brown on top and the center should spring back when pressed lightly.
14. Allow the cake to cool completely before removing from the pan. Add ¼ cup arils as garnish and a drizzle of fine olive oil.

Creamy Chicken on Linguine

  1 tlbs olive oil
  2 tlbs butter
  6 skinless, boneless chicken breast halves
  1 clove garlic, minced
  16 ounce package linguini pasta
  1 onion, chopped
  1 cube chicken bouillon, crumbled
  1/2 cup water
  1 1/4 cups heavy cream
  3/4 cup milk
  4 green onions, sliced diagonally into 1/2 inch pieces
  1 cup grated Parmesan cheese

1. In a large deep-fry pan, heat oil, butter and garlic over medium heat. 
2. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan. 
3. In the same time, cook pasta according to directions on package. Drain. 
4. Reheat oil in pan, add onion and sauté, stirring often, until onion is soft but still white. 
5. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese. 
6. Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. 
7. Garnish with parsley or any herbs you desire. 
8. Serve immediately. 


  3 large tomatoes, seeded and chopped
  2 tbls chopped fresh parsley
  2 tbls chopped fresh chives
  2 cloves garlic, minced
  4 tbls minced fresh basil
  1/3 cup extra virgin olive oil
  salt and pepper to taste

1. In a medium bowl combine tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper. 
2. Cover and refrigerate for at least 1 hour, allowing flavors to meld before serving. 

Chicken Pie

1 barbecue chicken
250g baby frozen peas
5 spring onions
1 leamon
4 thawed sheets frozen puff pastry
1 egg
1 tbs olive oil
2 cloves garlic
4 sprigs thyme
250ml (1 cup) double cream
Green salad, to serve

1. Preheat oven to 220C. Boil a kettle of water. Meanwhile, shred chicken meat, discarding skin and bones. 
2. Place peas in a bowl, pour over boiling water and stand for 1 minute. Drain. Squash peas with your hands. 
3. Roughly chop onions, including most of the green part, and place in a bowl with chicken and peas. Zest lemon over chicken mixture, season with salt and pepper, then toss to combine. 
4. Line an oven tray with baking paper. Stack 2 pastry sheets on top. 
5. Pack chicken mixture in centre of pastry. Stack remaining 2 pastry sheets over, stretching to cover filling. 
6. Lightly brush edges with water and press to join. Trim pie to a 25cm round. Lightly beat egg, then brush over pie. Using a knife, score top, if desired. Cut a 2cm hole in top of pie. 
7. Bake for 25 minutes or until pastry is dark golden (cover with baking paper if overbrowning). 
8. Meanwhile, heat oil in a pan over medium heat. Bruise garlic, discard skins, then add to pan. 
9. Strip leaves from thyme into pan, then cook, stirring, for 1 minute or until fragrant. 
10. Add cream and simmer for 2 minutes. Discard garlic. 
11. Spoon the cream mixture into pie through the hole. Stand for 5 minutes. Serve pie with green salad.

Serves: 6

Sour Cream Pastry

200g Chilled unsalted butter
250g Plain flour
125ml Sour Cream

1. Mix butter and flour in a food processor until it looks like breadcrumbs.
2. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball
3. Using your hands, shape pastry in a rectangle. Wrap in plastic film and refrigerate for 10 minutes. 
4. Roll out the sour cream pastry to 3mm thick.
5. Grease a flan tin (23cm x 2.5cm) and line with the pastry, cut off the excess pastry around the edge but allow the pastry to come above the fin tin by 5mm, this is due to the pastry shrinking during blind baking. Place in the fridge for 15 mins to chill.
6. Remove from the fridge and place in the oven for 5 minutes. 
7. Decrease oven temperature to 220°C and cook for a further 20-25 minutes or until pastry is golden and cooked through. 
8. For an even colouring of the lid, turn the pie half way through cooking, if necessary.     


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