#11 Garden Quinoa Salad with Avocado

Garden Quinoa Salad with Avocado

Ingredients

• 180g cooked Quinoa
• 1 tomato
• 60g avocado
• 30g baby spinach
• ½ or 1 apple
• ½ lemon
• salt and pepper

Method

1.   Cut tomato, avocado and apple in small pieces and wash baby spinach.
2. Mix quinoa and baby spinach together, add tomatoes and apple and mix good. Add avocado but be careful not to stir to fast and hard.
3. Add lemon juice, salt and pepper until it tastes good.
4. Serve immediately or store in the frigde for a couple of days.

#10 White Chocolate Cookies and Cream Slice

Ingredients

For base

• 350g Oreo Classic
• 80g butter melted

For filling

• 375g Philadelphia Cream Cheese, softened
• ½ cup caster sugar
• 1 teaspoon Vanilla
• 1 cup cream
• 3 teaspoons gelatine, dissolved in ¼ cup of boiling water
• 220 white baking chocolate, melted

For decoration

• strawberries
• extra Oreos broken

Method

1. Place 250g of the Oreo cookies in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into a greased and lined 18 x 8cm baking tray.
2. Beat the cream cheese, sugar and vanilla with an electric mixer until smooth, then beat in cream.
3. Melt white chocolate (tip: break chocolate into pieces) and dissolve gelatine in water.
4. Stir through gelatine and white chocolate.
5. Roughly break the remaining Oreo cookies and stir through the filling, the pour over the base.
6. Refrigerate for 3 hours or until set. Cut into triangle and decorate with strawberries and oreo cookies. Serve immediately.

#9 Peanut Butter Chicken with Rice

Ingredients

• 4 chicken breasts
• 1 onion, finely chopped
• 1 clove garlic crushed
• 30g butter
• ¼ cup crunchy peanut butter
• ½ cup chicken stock
• ¼ cup honey
• ¼ cup grainy mustard
• 1 teaspoon curry powder
• dash tabasco

Method (Pan)

1. Combine onion, garlic and butter in a pan and cook until onions turn brown and soft.
2. Stir in peanut butter, stock, honey, mustard, curry and tabasco.
3. Add chicken in single layer and cook for about 7 min until you can see it getting cooked on the upper side.
4. Turn chicken and turn for other 6 min until it is well cooked.
5. Serve with brown or basmati rice and a small garden salad.

Method (Oven)

6. Preheat oven to 180 degrees.
7. Combine onion, garlic and butter in a pan and cook until onions turn brown and soft.
8. Put onion, garlic and butter mixture, peanut butter, only a little bit stock, honey, mustard, curry and tabasco in an oven proof dish. Add chicken in single layer and bake for 20-30 min with a lit on.
9. Turn and check the chicken after 10-15 min until it is well cooked. Add more chicken stock if chicken is getting to dry.
10. Serve with brown or basmati rice and a small garden salad.

#8 Home made Cookies

Ingredients:

500g butter

1 can condensed milk

1 cup sugar

5 cups self raising flour

Method:

1. Preheat oven to 180 degrees
2. Cream butter and sugar, add milk and stir in flour one cup at the time.
3. Roll into small balls and flatten with a fork.
4. Top with Choc chips or M&Ms and put in the ovn for 10 min.
5. Take them out an let them cool down before putting htem in containers or eat them warm.

#7 Delicious and easy oven baked salmon with Chips or salad

Ingredients

• 4 salmon fillets, fresh
• olive oil
• half a lemon
• parsley (herbs or fresh)
• lemon pepper

Utensils

• 4 pieces of aluminium foil (20cm x 15cm)
• Baking tray

Method

1. Preheat oven to 180°C.
2. Place each salmon fillet in a piece of aluminium foil and drizzle with lemon juice.
3. Sprinkle some lemon pepper and parsley on each fillet, and drizzle with olive oil.
4. Wrap the aluminium foil around the salmon fillet to cover it completely.
5. Place in the oven for 10-12min.
6. To check if salmon is completely cooked take one fillet out and open foil to check it it is cooked. Serve with chips or fresh garden salad and quinoa.

#6 Delicious Chocolate Cake

Ingredients

• 60g butter (soft)
• 1 cup brown sugar
• 1 tbs vanilla
• 2 eggs
• 1 ¼ cup Greek style yoghurt
• 1 ½ cups self raising flour
• ½ cup cocoa (sifted)
• ½ tbs bicarbonate soda

Icing

• 2 cups pure icing sugar
• 2 tbs cocoa (sifted)
• 40g butter (soft)
• 1 tblsp milk

Method

1. Preheat oven to 180°C. Grease and flour a cake pan and set aside.
2. Ina bowl cream the butter, sugar and vanilla.
3. Add in eggs one at a time until well combined.
4. Beat in yoghurt until just combined.
5. Combine in a separate bowl the flour bicarbonate soda and cocoa powder.
6. Fold wet mixture into dry mixture gently.
7. Pour cake into cake pan and bake for 40-45 min.
8. Leave to cool in the pan for 10 min and then out onto cooling rack.

Icing

1. Sift icing sugar and cocoa together in a bowl.
2. Add butter and milk.
3. Using and electric mixer on low speed, mix until ingredients are combined and increase speed for 2 min.
4. Pour onto the top of the cake and smooth over with a palate knife.

#5 Best Chocolate Brownies ever

Ingredients

• 90g plain (dark) chocolate
• 150g butter
• 125g plain flour
• 15 cocoa powder
• ½ teaspoon of baking powder
• 2 eggs
• 300g brown sugar
• 100g chopped pecan nuts or chocolate chips
• 1 teaspoon of vanilla extract
• 1 pinch of salt

Utensils

• Baking tin (20cm x 15cm)
• baking paper
• 3 medium bowls (2 can be smaller, 1 larger)
• wooden spoon
• small saucepan
• sieve
• rubber spoon spatula
• knives
• oven gloves

Method

1. Preheat oven to 180°C. Grease and line the base of the baking tin with non stick baking paper.

2. Break the chocolate into a bowl and add the butter. Melt the butter and chocolate over a saucepan of barely simmering water, stirring occasionally.

Remove the bowl from the heat and allow the chocolate to cool slightly. Sieve the flour, cocoa powder, baking powder and salt into a separate bowl.

4. In a third bowl, beat the eggs and then add the sugar and vanilla extract. Stir the ingredients together until they are just combined.

5. Fold the melted chocolate into beaten egg mixture. Then fold in the flour mixture and nuts. There should be no visible flour.

6. Spoon the mixture into the tin, smooth the top with a palette knife and bake for 25min. Allow it to cool in the tin before cutting into squares. Sprinkle with some icing sugar if desidered.