country carrot banana walnut scones with currants

country carrot banana walnut scones with currants
Makes: 12 scones | Preparation time: 15 minutes | Baking time: 17 minutes
What You Need
2 over-ripe medium (2/3 cup) bananas, mashed
2 1/2 cups self-raising flour, plus more for kneading
1/2 teaspoon ground cardamom
8 tablespoons cold butter, cut into pieces
1/3 cup brown sugar, firmly packed
1/2 cup milk, plus more for brushing tops
1/3 cup carrot, finely grated
1/4 cup walnuts, finely chopped
1/4 cup dried currants, finely chopped

What You Do
1. Preheat oven to 400ºF/200ºC. Lightly grease a flat baking tray.
2. Sift flours and cardamom in a large bowl.
3. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
4. Add sugar, bananas, carrots, nuts and currants. Add in milk.
Mix lightly with a fork until mixture forms a soft, sticky dough. Add in more milk or flour (about a tablespoon at a time) if required.
5. Turn dough onto a lightly floured surface. Knead gently until smooth (avoid kneading dough too much or scones will be tough).
6. Pat dough into 2cm thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds.
7. Place scones onto prepared baking tray, 1 cm apart. Brush tops with milk.
8. Bake for about 17-20 minutes or until golden brown.
9. Allow to cool. Serve warm with jam and cream, or butter.

rich buttery banana cookies

rich buttery banana cookies
Makes: 3 dozen | Preparation time: 10 minutes | Baking time: 14 minutes
What You Need
2 over-ripe medium (2/3 cup) bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup caster sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt

What You Do
1. Preheat oven to 350ºF/180ºC.
2. Using electric mixer, beat butter and sugar until light and creamy.
3. Add in eggs and vanilla, and beat until well combined. Remove beaters.
4. Add in bananas, flour, baking soda and salt. Stir until just combined.
5. Drop a tablespoon of dough per cookie 2 inches apart onto cookie sheet.
6. Bake for about 12-14 minutes or until golden brown.
7. Allow to cool.
Variations
You can add in 1 cup of chocolate chips or salted nuts into the mixture. Or arrange the chocolate chips or nuts on top of the cookies just before

peanut butter banana cookies

peanut butter banana cookies
Makes: 4 dozen | Preparation time: 10 minutes | Baking time: 14 minutes
What You Need
2 medium (2/3 cups) over-ripe bananas, mashed
3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter, softened
1 cup caster sugar
1 cup creamy peanut butter
2 eggs
1/3 cup milk
1 teaspoon vanilla
1/2 teaspoon salt
1 cup chopped peanuts, if desired

What You Do
1. Preheat oven to 350ºF/180ºC.
2. Using electric mixer, beat butter and sugar until light and creamy.
3. Add in peanut butter, eggs, milk, vanilla, and beat until well combined. Remove beaters.
4. Add in bananas, flour, baking soda and salt. Stir until just combined.
5. Lastly, stir in chopped peanuts.
6. Drop a tablespoon of dough per cookie 2 inches apart onto cookie sheet.
7. Bake for about 12-14 minutes or until golden brown.

traditional banana ginger parkin

traditional banana ginger parkin
Makes: 20 squares | Preparation time: 20 minutes | Baking time: 1 hour
What You Need
4 over-ripe medium (1 1/3) bananas, mashed
1 3/4 cups all-purpose flour
1 3/4 cups oatmeal
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 cup margarine, chopped
4 tablespoons dark muscovado sugar or dark brown sugar
2/3 cup golden syrup
1 egg, beaten

What You Do
1. Preheat oven to 325ºF/160ºC. Lightly grease a square/rectangle pan.
2. In a large mixing bowl, sift together flour, baking soda and ginger. Stir in oatmeal.
3. In a saucepan, melt sugar, margarine and syrup over low heat, to make a caramel.
4. Slowly stir in caramel into the flour mixture.
5. Add in eggs and bananas, and mix until just combined.
6. Pour mixture into prepared pan.
7. Bake for 1 hour. Allow to cool in pan, then turn out and cut into squares.
Comments
Parkin keeps well and actually improves with keeping. Store well in a covered container for up to 3 weeks.

nut and chocolate chip banana brownies

nut and chocolate chip banana brownies
Makes: 20 squares | Preparation time: 20 minutes | Baking time: 30 minutes
What You Need
1 over-ripe medium (1/3 cup) banana, mashed
3/4 cup self-raising flour
1/2 cup butter, plus more for pan
2/3 cup caster sugar
1 1/2 cups chocolate chips, divided
1/2 cup walnuts or pecans, chopped
2 eggs
1 teaspoon vanilla essence
1/4 teaspoon salt
Icing sugar and cocoa powder, optional, for dusting

What You Do
1. Preheat oven to 325ºF/160ºC. Lightly grease a 23cm/9inch square shallow cake pan.
Line with strip of baking paper to cover base and extend over 2 opposite sides of pan for easy lifting when they are done.
2. In a saucepan, melt butter and sugar over low heat, stirring constantly. Remove from heat. Stir in 1 cup of chocolate chip until melted and smooth.
Set aside briefly until mixture is warm, not hot.
3. In a large mixing bowl, lightly beat eggs. Stir in vanilla, salt, and bananas. Add flour slowly, stirring until just combined.
4. Stir in walnuts and remaining chocolate chips.
5. Pour mixture into prepared pan.
6. Bake for 30 minutes, or until tester inserted into the center comes out slightly moist with mixture.
7. Allow to cool. Lift up ends of baking paper, and transfer brownies to a cutting board.
8. Lightly sift with combined equal quantities of icing sugar and cocoa powder, if desired, before cutting into squares.

classic banana cheesecake

classic banana cheesecake
Makes: 20cm round cake | Preparation time: 10 minutes | Baking time: 14 minutes
What You Need
Biscuit Base
1 1/2 cup biscuits, graham crackers or digestive biscuits, crushed finely
1/4 cup butter, melted
2 tablespoons granulated sugar
1 teaspoon cinnamon powder
Filling
3 over-ripe medium (1 cup) bananas, mashed
1lb (454g) cream cheese, softened
4 eggs
3/4 cups caster sugar
1 cup sour cream
2 teaspoons lemon juice

What You Do
1. Preheat oven to 350ºF/180ºC.
2. In a small bowl, combine crushed biscuits with melted butter, sugar and cinnamon. Firmly press biscuit base into bottom of a greased springform
pan. Bake for 10 minutes and allow to cool.
3. Using an electric mixer (on low speed), beat cream cheese and sugar until creamy and smooth.
4. Add in eggs, one at a time, beating well after each addition.
5. Add in lemon juice, sour cream and mashed bananas. Beat well.
6. Pour mixture onto the biscuit base and bake for 1 hour, or until a wooden pick comes out clean.
7. Allow to cool completely before refrigerating for at least 5 hours.

oriental steamed banana cake

oriental steamed banana cake
Makes: 15 cm round cake | Preparation time: 10 minutes | Steaming time: 15 minutes
What You Need
2 over-ripe medium (2/3 cup) bananas, mashed
1 1/2 cups all-purpose flour, sifted
1/2 cup caster sugar
2 eggs, beaten
2 teaspoons corn oil
1 tablespoon baking powder
1 tablespoon plus 1 teaspoon milk

What You Do
1. Preheat steamer over high heat.
2. Whisk eggs and sugar until thick and pale.
3. Add in oil, milk, bananas, mixing well until well combined.
4. Add in flour and baking powder, stirring lightly until well combined.
5. Pour batter into a greased cake pan or bowl, and steam for approximately 15 minutes or
until a wooden pick comes out clean.
6. Remove cake immediately from steamer and allow to cool before serving.
Comments
Do not open lid of the steamer halfway through steaming to prevent cake from sinking.

layered almond flakes caramel banana cake

layered almond flakes caramel banana cake
Makes: 20 cm round cake | Preparation time: 20 minutes | Baking time: 50 minutes
What You Need
3 over-ripe medium (1 cup) bananas, mashed
2 cups self-raising flour
1/2 cup unsalted butter, softened
1/2 cup caster sugar
1 egg
1/3 cup golden syrup
1/2 teaspoon ground cinnamon
2/3 cups flaked almonds

What You Do
1. Preheat oven to 350ºF/180ºC.
2. Using electric mixer, beat butter and sugar until light and creamy.
3. Add in eggs, beat until combined.
4. Transfer mixture to a larger mixing bowl and add bananas. Fold in flour. Stir until just combined and mixture is almost smooth.
5. Reserve 2/3 cup of the mixture.
6. Pour the remaining mixture into a greased and floured tin and bake for 25 minutes.
7. In a separate bowl, combine syrup, cinnamon, almonds and the reserved cake mixture.
8. Pour mixture onto the partly baked cake, and smoothen surface.
9. Bake for a further 25 minutes or until a wooden pick comes out clean.
10. Allow to cool before removing from pan. Finish cooled cake with caramel topping, if desired.

light banana sponge cake

light banana sponge cake
Makes: 20 cm round cake | Preparation time: 15 minutes | Baking time: 20 minutes
What You Need
2 medium over-ripe (2/3 cup) bananas, mashed
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup plus 1 tablespoon corn oil
2/3 cups caster sugar
3 eggs
1 teaspoon vanilla essence

What You Do
1. Preheat oven to 350ºF/180ºC.
2. Using an electric mixer, whisk eggs and sugar until mixture is thick and pale.
3. Fold in sieved flour, soda bicarbonate and baking powder gently but thoroughly to get a batter consistency without any lumps.
4. Add in oil, vanilla, bananas, and mix well.
5. Pour mixture into a greased and floured pan and bake for approximately 20 minutes, or until a wooden pick comes out clean.
6. Allow to cool before removing from pan

quick and easy chocolate banana cake

quick and easy chocolate banana cake
Makes: 20 cm round cake | Preparation time: 15 minutes | Bake time: 40 minutes
What You Need
3 medium over-ripe bananas, mashed
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups caster sugar
3/4 cup unsweetened cocoa powder
2 eggs, beaten
1/2 cup milk
1 cup water
1/2 cup vegetable oil
1 teaspoon vanilla
1/4 teaspoon salt

What You Do
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt.
3. In a separate bowl, whisk bananas, eggs, oil, milk, water and vanilla.
4. Add wet to dry and stir until just combined.
5. Pour batter into a greased and floured cake pan.
6. Bake for 35-40 minutes or until a wooden pick comes out clean.
7. Allow to cool before removing from pan. Finish cooled cake with chocolate glaze topping, if desired.

chocolate chip banana muffins

chocolate chip banana muffins
Makes: 15 muffins | Preparation time: 10 minutes | Baking time: 20 minutes

What You Need
3 medium over-ripe (1 cup) bananas, mashed
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 cup butter, melted
1/2 cup caster sugar
2 eggs, beaten
1 cup sour cream
1 teaspoon milk
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1/4 teaspoon salt

What You Do
1. Preheat oven to 400ºF/200ºC.
2. In a bowl, combine flour, baking powder, baking soda, sugar, salt, and mix.
3. In a separate bowl, combine bananas, eggs, butter, sour cream, milk, vanilla, and mix.
4. Add dry ingredients to wet ingredients, and stir until just combined. Be careful not to over mix.
5. Stir in chocolate chips.
6. Spoon mixture into paper muffin cups about 2/3 cups full.
7. Bake for about 20 minutes, or until a wooden pick comes out with some melted chocolate but no crumbs.
8. Allow to cool before removing from muffin pan.
Variations
You can opt to fold in half of the chocolate chips into the mixture, and sprinkle the remaining chips on top of the muffins just before baking.
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butter-free applesauce banana macadamia muffins

Makes: 15 muffins | Preparation time: 15 minutes | Baking time: 30 minutes
What You Need
3 medium over-ripe (1 cup) bananas, mashed
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup honey
1/2 cup milk
1/2 cup macadamia nuts, chopped
1/3 cup applesauce (or you can use the baby food version)
1/2 teaspoon salt

What You Do
1. Preheat oven to 350ºF/180ºC.
2. In a large bowl, combine flour, baking powder and salt.
3. In a separate bowl, combine applesauce, honey, milk, bananas, and mix.
4. Add dry ingredients to wet ingredients, and stir until just combined.
Be careful not to over mix.
5. Stir in nuts.
6. Spoon mixture into paper muffin cups about 2/3 cups full.
7. Bake for about 30 minutes, or until a wooden pick comes out clean.
8. Allow to cool before removing from muffin pan.
Variations
You can replace macadamia nuts with other nuts, and you can opt to fold in half of the chopped nuts into the mixture, and sprinkle the remaining nuts
on top of the muffins just before baking.

prune and pecan banana bread

prune & pecan banana bread
Makes: 1 loaf | Preparation time: 15 minutes | Baking time: 1 hour

What You Need
3 over-ripe medium (1 cup) bananas, mashed
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter, melted
3/4 cup caster sugar
2 eggs, beaten
1/2 cup prunes, chopped plus more for topping
1/2 cup pecans, chopped
1 teaspoon vanilla essence
Pinch of salt

What You Do
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in eggs and vanilla, and mix.
4. Add in sugar, baking soda, salt and flour, and mix until just combined.
5. Lastly, stir in prunes and pecans.
6. Pour mixture into a greased and floured baking pan.
7. Arrange prunes on top.
8. Bake for 1 hour or until a wooden pick comes out clean.
9. Allow to cool before removing from pan.
Variations
You can also decorate whole pecans on top of the mixture just before baking for a beautiful finish.

egg-free banana bread

egg-free banana bread
Makes: 1 loaf | Preparation time: 15 minutes | Baking time: 1 hour

What You Need
4 over-ripe medium (1 1/3 cups) bananas, mashed
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter, melted
3/4 cup brown sugar, firmly packed
1/2 cup buttermilk
1 teaspoon vanilla essence
Pinch of salt

What You Do
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in milk, vanilla, and mix.
4. Add in sugar, baking soda, salt, and mix.
5. Add flour last and mix until just combined.
6. Pour mixture into a greased and floured bread loaf pan.
7. Bake for 1 hour or until a wooden pick comes out clean.
8. Allow to cool before removing from pan.
Variations
This recipe is so versatile, you can add almost anything to it. Try adding 1/2 a cup of dried fruits, chocolate chips, nuts or anything else you like to the
mixture. Remember to stir them in last, just before pouring the mixture into the pan.

Chicken Parmesan

Chicken Parmesan

Ingredients:
 4 slices 100% whole-wheat bread
 1 teaspoon dried oregano
 1/2 teaspoon garlic powder
 4 teaspoons paprika
 1/2 teaspoon salt
 1/2 teaspoon black pepper
 2 eggs
 1/2 cup skim milk
 1/2 cup whole wheat pastry flour
 4 boneless skinless chicken breasts (butterflied)
 Extra Virgin Olive oil
 1 jar marinara sauce (about 3 1/2 cups)
 3/4 cup shredded part-skim mozzarella cheese
 2 tablespoons shredded parmesan


Preparation:
Preheat the oven to 350 degrees F.
Place the bread in the bowl of a food processor and process until fine crumbs are formed. Put the
crumbs on a baking sheet and bake for 12 minutes, until golden.
In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4
teaspoon pepper. In another bowl, whisk the eggs and milk together. In a third bowl stir together the
flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1
piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.
Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish coated with oil.
Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce,
mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Crispy Chicken Fingers

Crispy Chicken Fingers
Ingredients
 1 1/4 pound boneless, skinless chicken breasts (or chicken tenderloins) cut across into 1/2-inch
pieces
 1/2 cup lowfat buttermilk
 Extra Virgin Olive Oil
 4 cups whole-grain flake cereal (recommend: Nature's Path Organic Flax Plus Multibran Cereal)
 1/4 teaspoon salt
 Freshly ground pepper
 ½ tbsp ground red pepper
 Honey-Mustard Sauce, recipe follows
 ¼ cup parmesan cheese (optional)

Preparation
Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill
for 15 minutes.
Coat a baking sheet with the oil. Put the cereal in a sealed plastic bag and crush with a rolling pin.
Transfer the crumbs to a shallow dish. Mix in salt, peppers, and parmesan (optional). Dip each piece of
chicken in the cereal mixture and fully coat and arrange on the baking sheet. Bake until cooked
through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become
crispier. Serve with the mustard sauce.

Honey-Mustard Sauce:
 1/2 cup Dijon mustard
 1 tablespoon real mayonnaise
 3 tablespoons RAW honey
Stir together and enjoy!

Spinach and Mushroom Stuffed Chicken Breasts

Spinach and Mushroom Stuffed Chicken Breasts 


Ingredients
 4 boneless, skinless chicken breasts,
 Large plastic food storage bags or waxed paper
 1 package, 10 ounces, frozen chopped spinach
 2 tablespoons pasture butter
 12 small mushroom caps
 2 cloves garlic, cracked
 1 small shallot, quartered
 Salt and freshly ground black pepper
 1 cup lowfat ricotta cheese
 1/2 cup grated parmesan cheese
 1/2 teaspoon fresh grated or ground nutmeg
 Toothpicks
 2 tablespoons extra-virgin olive oil

Sauce:
 2 tablespoons pasture butter
 2 tablespoons whole wheat pastry flour
 1/2 cup white wine
 1 cup low-sodium chicken broth

Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the
chicken from the center of the bag outward using a heavy-bottomed skillet or mallet.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and
wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and
shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the
food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed
mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine
the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with
toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all
sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove
breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce
another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to
serve. Remove toothpicks. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls
of the sauce.
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Saucy Salsa Chicken

Saucy Salsa Chicken

Ingredients:
 6 boneless, skinless chicken breasts
2 cups salsa
1/3 cup Organic Sucanat
2 Tbsp. honey dijon mustard
1 tbsp RAW honey

Preparation:
Preheat oven to 350 degrees F. Combine all ingredients and place in baking dish. Marinate for a couple
of hours. Bake at 350 degrees F. for 40-45 minutes until chicken is thoroughly cooked. 6 servings
Serve with brown rice
Parmesan-Crusted Chicken Breasts

Ingredients: 
 3/4 cup finely chopped fresh Italian parsley (or 1/4 cup dried parsley flakes)
 2/3 cup whole wheat breadcrumbs (pulsate 100% whole wheat bread slices)
 1/2 cup shredded Parmesan cheese
 1/2 teaspoon ground pepper
 1 tablespoon lemon zest
 4 skinless and boneless chicken breasts
 Extra-virgin olive oil

Preparation:
Preheat oven to 450 degrees.
Cover a 9 x 13-inch baking pan with foil; coat the foil with the oil. Add parsley, breadcrumbs,
parmesan, pepper, and lemon zest to medium bowl and blend well. Press both sides of each chicken
breast in breadcrumb mixture, and place in prepared pan. Coat the top of each crusted breast lightly
with oil. Bake until the chicken is completely cooked through, and the tops and bottoms are lightly
browned (about 25 minutes)

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Pulled BBQ Chicken

Pulled BBQ Chicken

Ingredients
 1 tablespoon extra-virgin olive oil
 1 large onion, chopped
 3 cloves garlic, minced
 1 (14-ounce) can low-sodium tomato sauce
 1/4 cup tomato paste
 1/2 cup water
 1/3 cup organic apple cider vinegar w/ “the mother”
 5 tablespoons pure molasses
1/4 teaspoon ground black pepper
 1/2 teaspoon liquid smoke
 6 boneless, skinless chicken breasts (cooked and shredded)
 6 whole-wheat hamburger rolls or 12 whole wheat bread slices
 6 large green lettuce leaves (optional)

Preparation:
Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and
for about 5 minutes. Add the garlic and cook for another minute. Add tomato sauce, tomato paste,
water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and
simmer for 15 minutes. Add shredded chicken, return to a simmer, and cook an additional 10 minutes.
Split buns/slices. Place a leaf of lettuce on each roll (optional), then pile on 3/4 cup of the chicken
mixture onto the roll.
Saucy Salsa Chicken

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Chicken Parmesan Meatball Subs

 Chicken Parmesan Meatball Subs
Ingredients:
 1 1/2 pounds ground lean chicken
 1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
 1 large egg
 1 cup grated Parmesan Cheese
 1/2 cup whole wheat bread crumbs (pulsate 2 slices of 100% whole wheat bread) with Italian

seasoning 
 Handful of chopped parsley leaves
 3 tablespoons extra-virgin olive oil,
 Canned or homemade tomato basil spaghetti sauce
 4 (6 to 8-inch) crusty whole wheat sub rolls
 1 1/2 cups shredded provolone

Preparation:
Preheat oven to 425 degrees F.
Place ground chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese,
bread crumbs, parsley, and extra-virgin olive oil to the bowl. Mix the chicken and form 12 large
meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Bake the meatballs 15
minutes until golden and firm. Once the meatballs come out switch the broiler on. Remove the meat
from oven and loosen with a thin spatula. Turn meat balls in tomato sauce. Cut sub rolls making the
bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler.
Fill the bottoms of the breads with flattened balls and extra sauce. Combine the provolone and
remaining Parmesan. Cover the subs with cheese and return to broiler to melt the cheese until golden.
Garlic Pesto Stuffed Chicken

Ingredients:
 4 boneless, skinless chicken breasts
 4 cubes of light laughing cow cheese (garlic and herb flavor)
 Garlic Pesto
 Salt and freshly ground black pepper
 Olive Oil cooking spray
Preparation:
Heat a cast iron griddle or skillet over high heat. Preheat the oven to 350 degrees F. Meanwhile, using a sharp paring knife or boning knife, make a crosswise slit at the end of each chicken
breast, cutting through the middle to form a pocket and being careful not to cut through the outside of

the chicken breast. Fill each of the pockets with 2  tablespoons of the Garlic Pesto and cube of the
laughing cow cheese. Press the cut ends together, and season the chicken breasts with salt and pepper.
Drizzle some extra-virgin olive oil on the hot griddle and add the chicken breasts. Let the meat cook
undisturbed for a few minutes. Sear to a golden brown and turn the breasts over and cook on the other
side until golden brown. Place the pan in the oven and allow the chicken to sizzle for another 5 to 7
minutes, or until the breasts are cooked through. Remove from the pan and top with drizzle of pesto.

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pastel Cheese

Source: Kraft
Category Cuisines: European
Presented To: 6 People

Ingredients:
500 grams of potatoes, steamed and mashed
2 tablespoons margarine
1 teaspoon salt
1 egg
2 tablespoons of milk powder
125 grams of Kraft Cheddar cheese, grated

contents:
2 tablespoons margarine
1 onion, chopped
1 piece of chicken breast, hard boiled, diced
100 grams of green beans, cut into 1 cm
2 carrots, diced, boiled half-baked
150 grams of broccoli
4 pieces of beef sausage, sliced
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon nutmeg
100 ml of liquid milk
8 quail eggs, hard boiled, peeled
1 egg, beaten

topping:
25 grams of Kraft Cheddar cheese, grated

How to Treat:

How to make content:
A. Heat margarine
2. Saute onion until fragrant.
3. Add chicken, green beans, carrots, broccoli, salt, pepper, nutmeg and fresh milk.
4. Cook briefly, remove from heat.
5. Add beef sausage and stir well.

How to make a pastel:
A. Mix the mashed potatoes that have been with margarine, salt, eggs, milk powder andgrated Cheddar cheese Kraft.
2. Mix well, Set aside.
3. Prepare a heat resistant dish Kuran 22 cm, spread margarine.
4. Enter the content and layout of boiled quail eggs evenly.
5. Close contents and quail eggs that have been set up with potatoes, smooth.
6. Give the beaten eggs.
7. Sprinkle with grated Cheddar cheese Kraft.
8. Preheat oven to 180 degrees Celsius temperature, bake for 45 minutes until golden brown. Lift.
9. Serve warm

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Neapolitan Pizza

Category Cuisines: European

Presented To: 6 People

Ingredients:
bread:
500 grams of cake flour
1/2 teaspoon salt
1 tablespoon instant yeast
250 grams of warm water
2 tablespoons olive oil
sauce:
1 onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
200 grams of tomatoes, shredded
400 grams of canned tomatoes (can be replaced with 5 plum tomatoes, boiled and shredded
50 grams of tomato paste
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon basil
2 teaspoons oregano
topping:
2 tomatoes, cut into small squares
1 green bell pepper, cut into thin half-circle
50 grams of button mushrooms, thinly sliced
10 black olives, slivered 2
1 can of anchovies, ready to use (can be replaced tuna pickles)
50 grams of mozzarella cheese, shredded
1 teaspoon oregano
2 tablespoons olive oil

How to Treat:

Bread making:
A. Sift the flour, then mix with salt, instant yeast
2. Enter the warm water and olive oil while diuleni for 10 minutes, round dough
3. Allow the dough for 15 minutes. Milled and enter the 24 cm diameter pizza pan that has been smeared with olive husband
4. The dough is ready closed topping

Creating concase:
A. Heat the olive oil. Saute onion and garlic until softened, about 5 minutes
2. Enter the grated tomatoes, canned tomatoes and tomato paste. Cook until thick, stirring frequently, until bubbling
3. Add salt, sugar, oregano, and basil. Stir briefly then remove and let cool.

How to Make:
A. Trimmed dough, put a pizza pan that has been smeared with olive oil
2. Rub surface with concase pizza, sprinkle tomatoes, peppers, mushrooms and black olives
3. Add anchovies and mozzarella cheese. Sprinkle oregano and sprinkle with olive oil to the surface of the pizza.
4. Bake for 20 minutes with a temperature of 200 degrees Celsius.

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Tuna Onion Omelet

Category Cuisines: European
Estimated Preparation Time: 30 minutes
Presented For: 4 People

Ingredients:
5 tablespoons cooking oil mas key
2 pcs onions, thinly sliced
150 g tuna cooked, shredded, shredded
1 pc red pepper, seeded and roughly chopped
1 stalk celery, finely chopped
1 teaspoon salt
1 teaspoon pepper
5 eggs, loose fit
125 ml milk-white liquid

How to Treat:

1.Tumis onions and red chilies until fragrant and tender.
2.Masukkan tuna, stir - stir until it changes color.
3.Tambahkan celery, salt, pepper, and fresh milk. Stir - stir over high heat. Lift.
4.Campur tuna sauteed with scrambled eggs.
5.Panaskan oil, pour the egg mixture into pan.
6.Masak half matang.Pindahkan omelet pan into a hot oven. Bake until cooked.
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Pasta Salad with Yogurt Dressing

Category Cuisines: European
Estimated Preparation Time: 10 Minutes
Presented For: 3 People
Ingredients:
50 grams onions (cut into long thin)
75 grams of carrots (cut into long thin)
75 grams of boiled beans
100 grams of lettuce
75 grams of Cheddar Cheese (grated with Tupperware Greater Hand Maxi)

pasta:
200 grams of pasta color

dressing:
250 cc of plain yogurt
150 cc mayonaisse
Pepper and salt to taste.
How to Treat:
A. Prepare Tchef Pan Sauce and heat water in it.
2. Add salt to taste and oil to prevent sticking.
3. Enter the pasta and cook about 5-7 minutes.
4. Remove and let cool, then place it in a Tupperware Modular Bowl and coat with cooking oil to prevent sticking to taste.
5. Make Yogurt Dressing: Combine plain yogurt, mayonaisse, pepper & salt into aTupperware Quick Shake. Whisk until blended
How to eat Salad:
- Combine the pasta and all ingredients that have been cut into serving container.
- Stir well and pour the yogurt dressing and grated cheese on top.

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Pancake Cokelat Oatmeal

Category Cuisines: European
Estimated Preparation Time: 45 Minutes
Ingredients:
100 grams of wheat flour
50 grams of oatmeal
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda½ teaspoon salt
1 tablespoon vegetable oil
1 egg
5 tablespoons Nestlé Chocolate Dancow Actigo dissolved in 150 ml of water
10 grams of Nestlé KOKO KRUNCH, rather finely crushed
complement:
Chocolate sauce
How to Treat:
A. Stir dry ingredients together in a bowl until blended.
2. Make a hole in the middle.
3. Combine oil, eggs and Dancow Chocolate and stir well.
4. Pour the flour into the hole while stirring until smooth.
5. Heat a griddle over medium heat, rub a little butter.
6. Pour the batter into a ladle of each pan.
7. Cook until the surface is frozen. Give Koko Krunch.
8. Remove and serve warm with Complement.




Calories: 182 cal
Fat: 5 g
Protein: 5.1 g
Carbohydrates: 17.5 grams
Fiber: 0.6 g
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Goat Kebab Yoghurt Sauce

Category Cuisines: European

Presented To: 6 People

Ingredients:
500 grams of goat meat, chopped (kebab ingredients)
1 teaspoon parsley, chopped (kebab ingredients)
1 tablespoon cilantro, chopped (kebab ingredients)
1 egg yolk (kebab ingredients)
1/4 teaspoon cinnamon powder (material kebab)
1/4 teaspoon fennel powder (material kebab)
1/4 teaspoon black pepper powder (material kebab)
1 teaspoon salt (kebab ingredients)
200 cc of fresh yoghurt (yoghurt ingredient)
1 clove garlic, grated (yoghurt ingredient)
2 teaspoons dill pickle, finely chopped (yoghurt ingredient)
1 teaspoon lemon juice (yoghurt ingredient)
1/2 teaspoon sugar (yoghurt ingredient)

How to Treat:

Creating Kebab:
A. Mix all ingredients, mix well, then shape the dough into long bubbles (about 10 cm), cutwith a skewer.
2. Place in a container, cover with plastic sheet, then store in refrigerator for 2 hours to allow flavors to infuse.
3. Bake on hot coals or frying steak while inverted until cooked, remove from heat.


Make the sauce:
A. mix all ingredients, stirring until blended.
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Goat Roast Moroccan-style ribs

Category Cuisines: European

Presented For: 4 People

Ingredients:
800 grams of rack of lamb
25 grams of coriander leaves
50 grams of butter
150 grams onions, thinly sliced
4 cloves garlic, finely chopped
1.5 teaspoons of salt
250 ml of boiled water

How to Treat:

A. Clean the rack of lamb fat from the fat attached, cut according to ruasnya, set aside.
2. Rinse cilantro roots following. Finely chopped coriander leaves, stems and roots left whole coriander leaves and set aside.
3. Heat butter, saute onion and garlic until fragrant. Put salt, grated ginger and turmericpowder and stir well.
4. Put rack of lamb, add water, stalks, and coriander root. Cook the ribs hinga tender andwater absorbed.
5. Add cilantro, stir, remove from heat.
6. Roast the ribs over hot coals until lightly browned, remove from heat. Serve warm.
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Bourgeoisie's Paprika (Paprika Seasoning Goat)

Category Cuisines: European

Presented To: 6 People

Ingredients:
500 grams of goat meat, cut into 3x3 cm
1 onion, finely chopped
2 tablespoons cooking oil
1/2 teaspoon paprika powder
50 ml of water
1/2 teaspoon salt
1000 ml of water
2 green bell pepper, cut into small squares
1 can tomatoes, finely chopped
200 ml sour cream
1 1/2 tablespoons flour
100 ml sour cream for spray

How to Treat:

A. Saute onion until softened, about 5 minutes.
2. Enter the paprika powder and 50 ml of water and cook until boiling.
3. Insert the meat and salt, then cover the pan for 10 minutes.
4. Pour water, paprika, and tomato cans.
5. Stir as he entered the flour and sour cream and stir well.
6. Cook until thick sauce, remove from heat.
7. Serve with sour cream doused.
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Berry Apple Sauce Roast Chicken

Category Cuisines: European
Estimated Preparation Time: 75 Minutes

Ingredients:
6 pieces chicken thighs bottom, slice-slice

Marinade, stir together:
3 tablespoons of BBQ sauce
1 tablespoon soy sauce Japan
1 tablespoon soy sauce
2 cloves garlic, grated
50 grams onions, grated
1 tablespoon margarine, melted
1 tablespoon of full cream Nestlé Dancow
1 tablespoon lemon juice
½ teaspoon ground pepper
1 teaspoon salt

Berry Apple Sauce:
1 tablespoon butter
30 grams onions, finely chopped
200 grams of apple flesh, cut into small dice
50 grams of raisins / dried cherry
1 tablespoon lime juice
1 teaspoon granulated sugar
½ teaspoon ground pepper
1 teaspoon salt
100 ml of water

topping:
20 grams of cornflakes Nestlé

How to Treat:

A. Marinate chicken thighs with marinade. Let stand for 1-2 hours.
2. Place in a heat resistant container.
3. Bake in hot oven 180 C for 45 minutes until cooked.
4. Remove and serve with apple sauce and sprinkle Berry Cornflakes.
5. Make Apple Berry Sauce:
- Saute onion until wilted.
- Enter the other ingredients, stir until boiling and the water runs out. Lift.


tips:
- Selian the upper thigh, could use a whole chicken cut into pieces or other chicken partsto taste.
- Choose the type of fresh sour apple like Fuji apple types, apples Anna, or Granny Smithsauce to taste more refreshing.


Nutrition information:
Calories: 162 calories
Fat: 4.4 grams
Protein: 12.8 grams
Carbohydrates: 18.7 grams
Fiber: 1.5 grams
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