Piri-piri chicken

Ingredients

• 1 whole chicken (about 1kg/2lb 3oz), spatchcocked
• salt and freshly ground black pepper

For the piri-piri sauce

• 6-12 fresh red chillies, depending on how hot you want it
• 1 tbsp garlic, blanched and chopped
• 1 tsp salt flakes
• ½ tsp oregano
• ½ tbsp paprika
• 100ml/3½fl oz olive oil
• 50ml/1¾fl oz red wine vinegar

To serve

• chips
• salad

Preparation method

1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
   
2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
   
3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
   
4. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.
   
   1. Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
      
   2. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
      
   3. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
      
   4. Serve with chips and salad.
      

Swiss cheese fondue

A classic Swiss recipe. Use flavoured breads like focaccia, olive breads or breadsticks and, for a different flavoured fondue, use other cheeses or a mix of mozzarella, dolcelatte and parmesan.

Ingredients

• 1 clove garlic, halved
• 1 tsp lemon juice
• 225g/8oz emmental cheese grated
• 225g/8oz gruyère cheese grated
• 1 tsp cornflour
• 1 tbsp kirsch (optional)
• cubed bread pieces, for dipping

Preparation method

1. Rub the inside of the fondue pot with the halves of garlic.
   
2. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time.
   
3. If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.
   
4. Using the fondue prongs, dip the bread cubes into the cheese and serve.
   

Salmon and watercress tart

Buttery pastry, rich salmon and peppery watercress make this creamy quiche by Nigel Slater a real treat to come home to.
For this recipe you will also need a round, loose-bottomed 24cm/10in tart case at least 3.5cm/1½in deep, plus baking beans for baking blind.

Ingredients

For the pastry case

• 200g/7oz plain flour, plus extra for dusting
• 100g/3½oz butter, cut into small pieces, plus extra for greasing
• 1 free-range egg yolk
• a little water

For the filling

• 400g/14oz salmon fillet
• a little butter or groundnut oil
• salt and black pepper
• 2 large handfuls watercress
• 4 free-range eggs
• 400ml/14fl oz double cream

Preparation method

1. For the pastry case, put the flour and butter into the bowl of a food processor. Add a pinch of salt and blitz until the mixture resembles fine breadcrumbs. If you prefer, rub the butter into the flour in a bowl with your fingertips.
   
2. Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven.
   
3. Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour, shake out any surplus then lower in the circle of pastry. Push the pastry right into the corner where the rim joins the base without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes.
   
4. Set the oven at 200C/400F/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out.
   
5. Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/350F/Gas 4.
   
6. For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case.
   
7. Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes, or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds, then remove from the heat, cool under cold running water and squeeze dry.
   
8. Tuck the watercress into the tart case in between the salmon pieces. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm.
   

Mango & passion fruit fool

Ingredients

• 2 large ripe mangoes
• 4 passion fruits, halved
• 2 x 150g/5oz tubs Greek yogurt (use low-fat if you prefer)
• juice 1 lime

Method

1. Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
2. Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
3. Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.

Mango & banana smoothie

Ingredients

• 1 medium mango
• 1 banana
• 500ml orange juice
• 4 ice cubes

Method

1. Cut the mango down either side of the flat stone, then peel and cut the flesh into chunks.
2. Peel and chop the banana.
3. Put all the ingredients into a food processor or blender, then process until smooth and thick. Keep in the fridge and use the day you make it.

Chinese chicken balls

Ingredients

Serves: 4 

• For the batter
• 100g plain flour
• 1 dessertspoon baking powder
• 1 pinch salt
• 1 teaspoon sesame oil
• 125ml water, more if needed
• oil, for frying

  Method

  Prep:15min  ›  Cook:5min  ›  Extra time:10min resting  ›  Ready in:30min 

• Mix together plain flour, baking powder and salt. Drizzle in sesame oil and gradually add water, whisking constantly until you get a smooth batter. The consistency should be similar to cream. Let sit for at least 30 minutes.
• Fill a deep pan or wok with oil and slowly heat to 190 C.
• In a large shallow dish, mix together cornflour and white pepper. Dust the chicken in the seasoned cornflour then dip into the batter evenly coating each piece. Transfer to the hot oil and fry until golden and the chicken is no longer pink in the centre, about 4 to 5 minutes.
• Scoop out with a slotted spoon, drain on kitchen towels and enjoy with sweet and sour sauce.

Skewered melon & prosciutto

Ingredients

• 1 cantaloupe melon, cut into 40 bite-size pieces
• 12-14 slices prosciutto
• 40 cocktail sticks

  Method

  1. Quarter and deseed the cantaloupe.
  2. Peel, then cut the flesh into about 40 bite-size chunks.
  3. Cut 12-14 slices prosciutto into 3 long strips each, then wrap a strip around each melon chunk.
  4. Secure with a cocktail stick.

Chinese-style wintery rolls

Ingredients

• 1 medium carrot, trimmed
• 1 medium leek, trimmed, outer leaves removed
• ½ celeriac or small kohlrabi, peeled
• 2 sticks celery, trimmed
• 1 small red onion
• ½ each red and yellow pepper, cored, deseeded
• 1 large fresh red chilli, deseeded
• 2 cm knob fresh root ginger
• 2 fat garlic cloves
• 25g bunch coriander, leaves picked
• 25g bunch flatleaf parsley, leaves picked
• 2-3 tbsp olive oil
• 1-2 tbsp soy sauce
• 1 tbsp sesame oil
• 100g mung beansprouts or mixed bean sprouts
• 1 tbsp sesame seed, lightly toasted
• 6 large spring roll wrappers (about 25cm square)
• 1 egg white, lightly beaten
• groundnut or vegetable oil, for deep frying

For the dipping sauce

• draining juices from vegetables (see step 3)
• 1 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 2 tsp sesame oil
• 1 tbsp rice wine vinegar
•  Method
  1. Make the filling. Slice the carrot into long, thin lengths. Then cut into long, thin ‘julienne’ sticks. Cut the leek into three, halve, then cut into sticks. Slice the celeriac and celery, then cut into julienne sticks as before.
  2. Halve the onion lengthways, then slice thinly. Slice the peppers into sticks. Cut the chilli into thin shreds. Cut the ginger into small julienne sticks and chop the garlic. Mix everything together in a bowl with half the picked herb leaves.
  3. Heat olive oil in a wok until very hot and add half the veg. Toss for 30 secs to wilt, then remove from the heat, season and toss in soy and sesame oil. Drain in a colander set over a bowl. Repeat with remaining veg. Mix in bean sprouts, sesame seeds, remaining herbs and extra soy, if liked.
  4. When the filling has cooled, peel off a spring roll wrapper – it will feel slightly sticky. Cover the remainder with a tea towel. Lay the wrapper on a board and brush the edges with egg white. Spoon a sixth of the vegetables in a line on the top third of the wrapper.
  5. Fold over the top of the wrapper and press well down all round. Fold in the sides, then roll up firmly, pressing the end in well. The roll should be about 18cm long. Repeat process with the remaining filling and wrappers. The rolls can be chilled at this point for up to 3 hrs, uncovered, in the fridge, until ready to cook. (You should only cook the rolls just before you’re ready to serve, so that they remain crisp.)
  6. Heat a deep fat fryer or large pan a third full of oil to 180C (or until a cube of bread crisps and turns brown). Deep-fry two rolls at a time for 5 mins until golden and crisp. Drain on paper towel. Mix ingredients for the sauce and pour into 1 larger or six very small bowls. Trim the ends off the rolls, then cut in half diagonally. Serve on one large or six small plates with sauce. Garnish with herb leaves or salad.

Chinese Kung Pao Chicken

Ingredients:

1 lb boneless skinless chicken breast
1 egg white
1 tablespoon cornstarch
1 dash white pepper
1 teaspoon soy sauce

Vegetables

8 medium Thai peppers (as many as you like, I use about 8)
1 large green pepper, cut into bite size squares (leave them out if you don't like them)
1 medium onion, cut into bite size pieces (if you leave out the peppers, perhaps increase the onions)
2 stalks celery, cut into bite size pieces on the diagonal
1 (8 ounce) can sliced water chestnuts, drained

Sauce

4 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons sesame oil
2 -3 tablespoons hoisin sauce
2 -3 tablespoons oyster sauce
1 tablespoon peanut oil
1/2 cup roasted unsalted peanuts (such as Planter's Mix)

Directions:

1
Cut chicken into bite size pieces.
2
Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
3
Add chicken pieces mixing to coat well.
4
Cover and refrigerate 30 minutes.
5
Vegetables: Set aside prepared vegetables.
6
Sauce: Mix all sauce ingredients in a glass bowl and set aside. ) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown.
7
Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
8
Add the sauce mixture and heat for a minute or so.
9
Serve over rice and sprinkle peanuts over each serving.

Szechuan Chicken

Ingredients:

lb skinless chicken breast half
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
2 teaspoons grated peeled fresh ginger
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
6 green onions, cut into 2-inch pieces
1 green pepper, cut into 1/2-inch pieces
1 red pepper, cut into 1/2-inch pieces
1/4 cup dry-roasted unsalted peanuts

Directions:

1
With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
2
In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
3
In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
4
Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
5
With slotted spoon transfer vegetables to bowl.
6
Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
7
Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
8
Return vegetables to pan; heat through.
9
To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

Kung Pao Chicken

Ingredients:

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or 2 teaspoons vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot

Directions:

1
Combine chicken and cornstarch in small bowl.
2
Toss to coat.
3
Heat oil in large non-stick skillet or wok on medium heat.
4
Add chicken.
5
Stir fry 5- 7 minutes or until no longer pink in center.
6
Remove from heat.
7
Add onions, garlic, red pepper and ginger to skillet.
8
Stir fry 15 seconds.
9
Remove from heat.
10
Combine vinegar, soy sauce and sugar in small bowl.
11
Stir well.
12
Add to skillet.
13
Return chicken to skillet.
14
Stir until chicken is well coated.
15
Stir in nuts.
16
Heat thoroughly, stirring occasionally.
17
Serve over hot rice.

Chicken & Corn Chowder

Ingredients

• 2 slices reduced sodium bacon, chopped
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 2 Homestyle Stock - Reduced Sodium Chicken
• 5 cups water
• 1 lb. Russet potatoes, peeled and finely chopped
• 1 can (15 oz.) cream-style corn
• 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 1/4 cup flat-leaf parsley

Directions

• Cook bacon with onion in 4 quart saucepot over medium heat, stirring occasionally, until tender is soft and bacon is almost done, about 4 minutes. Stir in carrot and cook, stirring occasionally, until carrots are tender, about 6 minutes.
• Stir in water Homestyle Stock - Reduced Sodium Chicken until Stock is melted. Bring to a boil over high heat. Add potatoes and corn and return to a boil. Reduce heat to medium and simmer until potatoes are tender, about 5 minutes.
• Stir in chicken and cook, stirring occasionally, until vegetables are tender and chicken is thoroughly cooked, about 10 minutes. Garnish with chopped parsley.

Summer Vegetable Pasta Salad

Ingredients

• 2 ears corn-on-the-cob, husked
• 1 medium red onion, sliced 1/2-inch thick
• Butter & Herb, prepared according to package directions
• 1 large ripe tomato, finely chopped
• 1/3 cup chopped fresh basil leaves
• 1/3 cup crumbled feta cheese

Directions

• Grill corn and onion on oiled grill rack, turning as needed, until lightly charred and tender, about 10 minutes. Cut corn from cob and chop onion; arrange in medium serving bowl. Stir in Butter & Herb, tomato and basil. Sprinkle with cheese.

Asiago Crusted Chicken with Tomato & Basil

Ingredients

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 cup shredded Asiago cheese (about 4 oz.)
• 1 Tbsp. olive oil
• 1 cup finely chopped onion
• 2 tomatoes, chopped
• 1/2 cup dry white wine
• 1 1/2 cups water
• 1/Homestyle Stock - Chicken
• 2 Tbsp. fresh basil leaves

Directions

• Lightly moisten chicken with water. Firmly press cheese onto both sides of chicken.
• Heat oil in 12-inch nonstick skillet over medium-high heat and cook chicken 4 minutes, without disturbing or turning to allowing cheese to melt. Turn and cook until chicken is thoroughly cooked, about 2 minutes. Remove chicken from skillet; keep warm.
• Cook onion and tomato in same skillet, stirring occasionally, until onion is tender, about 3 minutes. Stir in wine, then reduce heat to medium-low and simmer 2 minutes. Stir in water Homestyle Stock - Chicken until Stock is dissolved. Return to a simmer and cook 2 minutes. Stir in basil and serve, if desired, with hot angel hair pasta.

Creamy Shrimp

Ingredients

• 1 cup cherry tomatoes, halved
• 2 cups baby spinach leaves
• 1 Tbsp. vegetable oil
• 1 lb. uncooked medium shrimp, peeled and deveined
• 2 Tbsp. grated Parmesan cheese

Directions

•  Stirring in tomatoes and spinach during the last 5 minutes of cook time.
• Meanwhile, heat oil in large nonstick skillet and cook shrimp, stirring occasionally, until shrimp turn pink, about 5 minutes.
• Stir cooked shrimp into hot Pasta. Sprinkle with cheese.

• TIP: Also delicious with chicken! Substitute 1 lb boneless chicken, cut into strips, for the shrimp. No fresh spinach on hand? Feel free to use 1 package (10 oz.) thawed frozen spinach instead of baby spinach.

Smokey Mac & Cheese Pasta

Ingredients

• 2 slices thick cut bacon, cut into thin strips
• 1 cup chopped red bell pepper
• 1 cup finely chopped yellow onion
• 2 cups cut-up cooked rotisserie chicken
• 1/2 cup shredded pepper Jack cheese 

Directions

• Cook bacon in medium saucepan over medium high heat, stirring occasionally, until crisp, about 4 minutes. Stir red pepper and onion into saucepan and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from saucepan and set aside.
•  Chicken flavor in same saucepan according to package directions. Stir in chicken, cheese, peppers and onion during the last 2 minutes of cook time.
• Garnish, if desired, with chopped parsley.

Roast Chicken with Pistachio & Cranberry Stuffing Recipe

INGREDIENTS :

• 2 (about 1.5kg each) whole fresh Chickens
• 2 tsp olive Oil
• Sea Salt & freshly ground black pepper
• 1 bunch fresh continental Parsley
• Pistachio & cranberry stuffing
• 1 1/2 tbs olive Oil
• 2 small brown Onions, halved, finely chopped
• 75g (1/2 cup) CRaisins (dried Cranberries), finely chopped
• 55g (1/3 cup) unSalted pistachio kernels, finely chopped
• 2 Garlic Cloves, crushed
• 245g (3 1/2 cups) fresh Breadcrumbs (made from day-old Bread)
• 2 eggs, lightly whisked
• 1/3 cup finely chopped fresh continental Parsley

METHOD :

1. To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.

2. Preheat oven to 190°C. Rinse chicken cavities under cold running water. Pat dry with paper towel inside and out.

3. Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string.

4. Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper.

5. Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 10 minutes to rest. Place chickens on serving platters and serve with pistachio stuffing and parsley.  

Chinese Chicken Spicy Rice Recipe

INGREDIENTS :

1) Chicken 1/2 Kg
2) RIce 1/2 Kg
3) Cabbage 1 Small
4) Carrot 1
5) Peas 1/2 cup
6) Spring onion 1
7) Green chillies 3-4
8) Eggs 2
9) Salt 1 Tbsp
10) Chinese Salt 1 Tbsp
11) Black Pepper 1 Tbsp
12) Whole SpIce Ground 1 Tbsp
13) Soya Sauce 3 Tbsp
14) Yellow food colour 1 pinch
15) Oil 1/2 cup

METHOD :

1-Boil chicken with pinch of salt and remove from bones.
2-In a non sticking pan take 2 Tbsp of oil and fry cabbage and carrot untill cooked. dont overcook. now put boiled peas and spring onion. Stir for few minutes and set a side.
3- Now heat 1/2 cup oil in(preferably) non sticking pan. Add 2 baten eggs and mix vigorously. Now add food color.
4-Put chicken in it and stir for some time then put cooked vegetables.
5- Add green chillies and all spices from salt to soya sauce. Mix well.
6-Now put boiled rice stir and shake well by covering and holding the pan from sides so that all things mix well.
7- Serve hot.

Butter Pecan Ice Cream

Ice Cream

• 2 cup(s) whole milk
• 1 1/2 cup(s) brown sugar
• 4 egg yolks
• Pinch of salt
• 2 tablespoon(s) unsalted butter
• 2 cup(s) half-and-half
• 2 cup(s) whipping cream
• 2 teaspoon(s) vanilla extract

Candied Butter Pecans

• 1 cup(s) pecans, chopped
• 1/3 cup(s) sugar
• 2 tablespoon(s) unsalted butter

---

Directions

1. Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
2. Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bite-size pieces and reserve.
3. Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans.

Peanut Butter Cup Ice Cream

Change Servings

• 1/4 cup suger
• 3 eggs
• 1 cup whole milk
• 3/4 cup peanut butter

• 3/4 cup sweetened condensed milk
• 1/2 cup half-and-half cream
• 2 teaspoons vanilla extract
• 12 miniature peanut butter cups, chopped

Directions

1. In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
2. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.

Chilli prawn linguine

Method

1. Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.
2. Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.
3. Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
4. Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir, and season with salt and pepper.
5. Serve with salad leaves drizzled with the lime dressing, and warm crusty bread.

Iced coffee sundae

Method

Pour the espresso or strong coffee and milk into a blender. Add 2 scoops of ice cream and the ice cubes, then blitz until it is the consistency of a smoothie. Pour straight into a tall glass, top with the last scoop of ice cream and crumble over the brownie or cookie to finish.

Skinny Thai burgers with sweet potato chips & pineapple salsa

Method

1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chips with the oil and some seasoning on a baking sheet. Roast for 40-45 mins until golden and crisp.
2. Mix the mince with the curry paste, half the spring onions, half the coriander and some seasoning. Shape into 4 burgers.
3. Mix remaining spring onions and coriander with the pineapple, lime juice, red chilli and sweet chilli sauce.
4. When the chips have 10 mins to go, heat a non-stick frying pan or griddle and cook the burgers for 3-5 mins on each side until golden and cooked through. Serve the burgers in the buns with lettuce leaves and salsa piled on top, the sweet potato chips and extra chilli sauce for dipping.

Sunshine burgers

Method

1. Heat oven to 200C/180C fan/gas 6. First, crush the cornflakes by placing them in a freezer bag, then breaking with the rolling pin. This is fun (but mind your fingers) and try not to bash them to dust, just to rough flakes. Put in a bowl.
2. Tip the mince into another bowl, add the basil and a little ground pepper. For lean mince you may need to add 1 tbsp beaten egg to help it bind (stick together), then mix it well. Put some flour on a plate and some beaten egg on another plate.
3. Take about a sixth of the mince mix and shape it into a small burger. Do this by squashing it quite firmly in the palm of your hand. (Burger-shaping will transfer a skill your child may have from playing with modelling clay to the kitchen as they create a ball in their palm, then squash it into a flatter patty.)
4. Next roll the burger in the flour. Then roll it all over in a little egg. Then roll it quite liberally in the crushed cornflakes. Now place it on the oiled baking sheet and start the process again until you have used up all the mix. Try to keep the sizes even so that the burgers cook in the same time.
5. Lightly drip oil onto the top of each burger using a pastry brush and bake in the centre of the oven for 15-20 mins until cooked through. Serve the burgers in the split buns with lettuce, tomato slices and some ketchup.

Crisp chicken burgers with lemon mayo

Method

1. Heat grill to high. Put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until they’re about half their original thickness. Whizz the toast in a food processor to rough breadcrumbs, then tip out onto a plate.
2. Beat the egg and mustard together in a bowl and season. Dip the chicken into the egg, let the excess drip back into the bowl, then press into the toasty breadcrumbs. Put under the grill on a flat baking sheet and grill for about 10 mins, turning once, until golden and crisp on both sides and the chicken is cooked through.
3. Beat the lemon zest, juice and lots of black pepper into the mayonnaise. Spread some of the mayo onto the bottom halves of the buns, top with a chicken breast and salad of your choice and serve.

Turkey burgers with sweet potato chips

Method

1. Heat oven to 200C/180C fan/gas 6. Put the turkey mince in a large bowl, with the spring onions, cheddar and some seasoning. Mix well, then shape into 4 even-sized burgers. Chill for 15 mins.
2. Put the sweet potato chips on a large non-stick baking tray, and toss in 2 tbsp of the oil and some salt. Cook in the oven for 30 mins, turning halfway through.
3. Heat the remaining oil in a large frying pan over a medium heat and cook the burgers for 10 mins until golden. Turn over and repeat for the other side until they are cooked through. Split the rolls, place a burger into each with some sliced cucumber and a dollop of ketchup, and serve alongside the sweet potato chips and salad, if you like.

Banana ice sundaes with fudge sauce

Method

1. Slice two bananas into a blender or food processor and blitz with the Yofu and sugar for 30 seconds or until smooth.
2. Churn in an ice cream maker until it begins to thicken - 10-15 minutes. Or freeze in a shallow container, whisking every 1-2 hours to break up ice crystals.
3. To make the sauce, melt the spread, add the sugar and syrup and cook gently until the sugar dissolves. Stir in the Soya Dream and boil for 2-3 minutes to make a sticky sauce. Remove from the heat and allow to cool.
4. To serve, layer the banana ice in four glasses with slices of the remaining bananas and sauce, then top with drizzles of sauce and a few pecans.

Aussie burgers with the lot

Method

1. To make the burgers, mix together all the ingredients and knead well so everything is thoroughly mixed. Separate the mix into 6, roll each into a large ball, then shape into burgers (see photos, right). Put them in the fridge and, if possible, leave to chill for at least 1 hr. They can be made up to 2 days ahead.
2. To cook the burgers, get the barbecue good and hot with the coals glowing. You don’t need to add any oil to the burgers. Put them on the barbecue and leave for a few mins until the edges start to colour, then slide a fish slice under the burgers and turn over. Repeat the process, then turn again. Remove to the cooler side of the barbecue and leave to cook for a good 15 mins if you like them well cooked.
3. While the burgers are cooking, BBQ the bacon and pineapple. Top the burgers with the bacon, then add the cheese and put back on the barbecue to melt. Warm the baps over the barbecue, too, if you like.
4. Divide the mayo between the bap bases and top with the burgers. Add the pineapple, beetroot, tomato and lettuce, then put the lids on top.

Homemade burgers with sweet potato

Method

1. Heat the oil in a frying pan and fry the onion for about 5 mins or until soft. Leave to cool slightly. When cool, put the onion in a large bowl with the mince, egg, bashed crackers, chilli, garlic, ketchup and brown sauce, and mix well to combine. Divide the mince into 6, roll into balls and flatten each into a nice fat burger.
2. Put the flour on a plate, dab each burger to the flour on both sides, then transfer to a baking tray. Wrap with cling film and pop in the fridge for a couple of hours.
3. Heat oven to 200C/180C fan/gas 6. To make the wedges, put the sweet potato on a baking tray and drizzle with olive oil. Sprinkle with paprika, season, then give them a good shake or shuffle around with your hands to make sure they’re well coated. Roast for 30-40 mins depending on how crisp you like them. Make sure you give them a good shake a couple of times to ensure they cook evenly.
4. When the wedges have been cooking for 10 mins, drizzle the burgers with a little olive oil and put them in the oven to cook with the wedges for the remaining 20-30 mins, flipping them halfway. 5 Serve the burgers in the rolls with your choice of toppings, and a good helping of wedges on the side.

Chicken & Roasted Vegetable Tortilla Soup

Ingredients

• 7 cups water
• 2 large dried ancho chili peppers [or or guajillo chilies], stems removed and seeded
• 0 vegetable oil for frying
• 6 corn tortillas, cut into thin strips
• 1 Tbsp. olive oil
• 6 cloves garlic
• 1 1/2 lbs. plum tomatoes, roasted and coarsely chopped
• 1 large onion
• 2 tsp. dried oregano leaves
• 2 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
• 2 cups shredded cooked chicken
• 1 cup whole kernel corn, roasted
• 1 medium zucchini
• 0 Juice from 1 lime(about 2 Tbsp.)

Directions

• Bring 1 cup water to a boil over high heat in 1-quart saucepan. Remove saucepan from heat and add chilies. Cover and let stand 5 minutes or until softened. Drain, cool and coarsely chop chilies; set aside.
• Heat 1 inch vegetable oil over medium-high heat in another 1-quart saucepan and cook tortillas, in batches, until golden and crisp. Drain on paper towels; set aside.
• Heat olive oil over medium heat in 5-quart saucepot and cook garlic, stirring frequently, 1 minute. Add tomatoes, onion, chilies and oregano and cook, stirring occasionally, 5 minutes. Stir in remaining 6 cups water and Knorr® Tomato Bouillon with Chicken flavor. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 20 minutes.
• Process mixture in food processor or blender, in batches, until smooth. Return soup to saucepot. Stir in chicken, corn and zucchini. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, then add tortilla strips. Simmer, stirring occasionally, 3 minutes. Stir in lime juice.
• Garnish, if desired, with chopped fresh cilantro, diced avocado, sour cream, lime wedges and additional fried tortilla strips.

Chicken & Corn Chowder

Ingredients

• 2 slices reduced sodium bacon, chopped
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 2 tubs Knorr® Homestyle Stock - Reduced Sodium Chicken
• 5 cups water
• 1 lb. Russet potatoes, peeled and finely chopped
• 1 can (15 oz.) cream-style corn
• 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 1/4 cup flat-leaf parsley

Directions

• Cook bacon with onion in 4 quart saucepot over medium heat, stirring occasionally, until tender is soft and bacon is almost done, about 4 minutes. Stir in carrot and cook, stirring occasionally, until carrots are tender, about 6 minutes.
• Stir in water and Knorr® Homestyle Stock - Reduced Sodium Chicken until Stock is melted. Bring to a boil over high heat. Add potatoes and corn and return to a boil. Reduce heat to medium and simmer until potatoes are tender, about 5 minutes.
• Stir in chicken and cook, stirring occasionally, until vegetables are tender and chicken is thoroughly cooked, about 10 minutes. Garnish with chopped parsley.

Summer Vegetable Pasta Salad

We livened up this pasta salad with corn, tomato, onion and basil, then added feta cheese for a slightly tangy twist.

Ingredients

• 2 ears corn-on-the-cob, husked
• 1 medium red onion, sliced 1/2-inch thick
• 1 package Knorr® Pasta Sides™ - Butter & Herb, prepared according to package directions
• 1 large ripe tomato, finely chopped
• 1/3 cup chopped fresh basil leaves
• 1/3 cup crumbled feta cheese

Directions

• Grill corn and onion on oiled grill rack, turning as needed, until lightly charred and tender, about 10 minutes. Cut corn from cob and chop onion; arrange in medium serving bowl. Stir in hot Knorr® Pasta Sides™ - Butter & Herb, tomato and basil. Sprinkle with cheese.

Italian Chicken with Peppers & Onions

Italian Chicken with Peppers & Onions

Ingredients

• 1 1/2 lbs. boneless, skinless chicken breasts
• 1 cup sliced yellow onion
• 1 cup sliced green bell pepper
• 1 pack Knorr® Roasters™ Roasting Bag & Seasoning Blend for Chicken - Garlic Parmesan & Italian Herb

Directions

• Preheat oven to 350°.
• Place chicken and vegetables inside bag, then sprinkle seasoning blend over chicken and vegetables. Twist bag to close tightly, then secure with blue tie about 2-inches below the opening. Turn bag gently to spread seasoning blend over chicken and vegetables. Lay bag flat in 13 x 9-inch baking dish, arrange chicken in single layer.
• Bake 35 minutes. Let stand 5 minutes before opening. Carefully cut open bag and serve.

Lemon-Basil Chicken and Pine Nut Couscous

• 
  1 tablespoon(s) basil pesto
• 1 teaspoon(s) fresh lemon juice
• 1 teaspoon(s) grated lemon zest
• 8 (2 pounds total) boneless, skinless chicken thighs, well trimmed
• Kosher salt
• Freshly ground black pepper
• 1 box(es) (5.6-ounce) toasted pine nut couscous
• 1 cup(s) mixed cherry tomatoes, halved or quartered
• 1/4 cup(s) shredded fresh basil

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Directions

1. In a small bowl, combine pesto, lemon juice, and 1/2 teaspoon of the lemon zest. Brush chicken with pesto mixture, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
2. Prepare an outdoor grill or heat a lightly oiled grill pan over medium heat. Add chicken and grill 5 to 6 minutes per side, until browned and cooked through.
3. Meanwhile, cook couscous according to package directions. Put couscous in a medium bowl and stir in tomatoes and basil.
4. Sprinkle remaining 1/2 teaspoon lemon zest over chicken and serve with couscous.

Southern baked chicken with coleslaw, mashed potato and gravy

• 1 1/2 cups buttermilk
• 1 tablespoon cajun seasoning
• 4 chicken drumsticks
• 3/4 cup cornflake crumbs
• Olive oil cooking spray
• 1kg desiree potatoes, peeled, chopped
• 1/4 cup fat-free plain yoghurt
• 2 teaspoons brown sugar
• 1 teaspoon dijon mustard
• 1/2 green cabbage, white core removed, finely chopped
• 1 large carrot, coarsely grated
• 1/4 cup instant gravy powder
• 3/4 cup boiling water
• Combine 1 cup buttermilk and cajun seasoning in a medium bowl. Add chicken. Toss to coat (see note). Cover with plastic wrap. Refrigerate for 6 hours to marinate.
• Step 2
  Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place cornflake crumbs in a shallow dish. Remove 1 drumstick from marinade. Add to cornflake crumbs and press to coat. Place on prepared tray. Repeat with remaining chicken and cornflake crumbs. Spray with oil. Bake for 45 to 50 minutes or until chicken is cooked through.
• Step 3
  Meanwhile, place potato in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 12 minutes or until tender. Drain. Return to pan. Shake pan over medium heat for 1 minute or until excess moisture evaporates. Remove from heat. Add half the remaining buttermilk and mash well. Using a wooden spoon, beat in remaining buttermilk. Season.
• Step 4
  Combine yoghurt, sugar and mustard in a large bowl. Add cabbage and carrot. Mix until combined. Season with salt and pepper. Whisk gravy powder and boiling water together in a heatproof jug. Serve chicken with coleslaw, mashed potato and gravy.