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