Ingredients

4 potatoes
olive oil
350g boneless white fish fillets
½ C plain flour
2 C breadcrumbs
1 egg

Directions

Preheat oven to 200°c.

Line a baking tray with baking paper.

Clean potatoes, leaving the skin on and cut into wedges. Place into a saucepan of cold water, bring to the boil, reduce heat and simmer for 5 minutes or until potatoes are just tender. Drain, pat-dry with paper towel and arrange in a single layer on a baking tray. Drizzle with olive oil and sprinkle with sea salt flakes.

Place chips on top shelf of oven and bake for 25-30 minutes, turning once until golden.

Cut fish into ‘fingers’. Place flour and breadcrumbs onto separate plates. Break egg into a shallow dish and whisk. Dip each fish finger into flour, egg, then breadcrumbs. Arrange on a baking tray.

Place tray with fish fingers in oven under chips and cook for 10 to 15 minutes or until fish is golden and cooked through.

Serve with a garden salad, wedge of lemon and tartare sauce.

Ingredients

4 potatoes
olive oil
500g chicken tenderloins
½ C plain flour
2 C breadcrumbs
1 egg

Directions

Preheat oven to 200°c.

Line a baking tray with baking paper.

Clean potatoes, leaving the skin on and cut into wedges. Place into a saucepan of cold water, bring to the boil, reduce heat and simmer for 5 minutes or until potatoes are just tender. Drain, pat-dry with paper towel and arrange in a single layer on a baking tray. Drizzle with olive oil and sprinkle with sea salt flakes.

Cut chicken tenderloins into ‘fingers’. Place flour and breadcrumbs onto separate plates. Break egg into a shallow dish and whisk. Dip each chicken finger into flour, egg, and then breadcrumbs.

Place chips on top shelf of oven and bake for 25-30 minutes, turning once until golden.

Heat a little olive oil in a shallow frying pan on medium and cook the chicken fingers for 2-3 minutes a side, until golden and cooked through.

Serve with a garden salad.

Ingredients

2 large skinless chicken breasts
½ C ricotta
2 spring onions, finely sliced
¼ C finely chopped flat-leaf parsley
8 soft flour tortillas, halved
Flesh of 2 avocados, sliced
2 large vine ripened tomatoes, sliced
1 Lebanese cucumber, cut into batons
A handful of baby spinach

Directions

Heat a heavy based frypan on medium and cook the chicken breasts for 6 minutes on each side or until cooked through.

Combine the ricotta, spring onions and parsley, then season with salt and pepper. Spread each tortilla half with ricotta mixture. Slice the grilled chicken and divide among tortilla halves with some avocado, tomato, cucumber and spinach leaves.

Roll each tortilla into a cone shape, tie with cotton and serve.

Ingredients

125g softened butter
1C soft brown sugar
1 ½ C flour
1 egg
1C dark chocolate drops

Directions

Pre-heat the oven to 180º

Cream butter and sugar together in a bowl until pale in colour.  Add the egg and mix well.  Stir in sifted flour and chocolate.

Place teaspoon sized balls onto a greased baking tray and cook for approximately 10-12 minutes.

Variations

Try milk or white chocolate instead of dark, or add sultanas for a healthy option.

Ingredients

1 tbsp pine nuts
1 small onion – finely chopped
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp allspice
½ tsp dried mint 1 tsp salt
½ tsp ground pepper
750g lamb shoulder, minced
Olive oil for grilling
4 rounds pita bread
200ml thick yoghurt
½ tsp sumac fresh coriander leaves for serving
1 lemon, quartered

Directions

Toast the pine nuts in a hot, dry pan until golden, then cool. Whiz the pine nuts, onion, cumin, cinnamon, allspice, mint, salt and pepper in a food processor until smooth.
Add the lamb and whiz until it forms a paste.

Form the paste into sausages and press metal skewers along their length, tamping the meat around the skewer. Alternatively, form the meat into small meatballs.
Brush with a little oil and grill for 6-8 minutes, turning once or twice.

To serve

Lightly grill the pita bread, add a dollop of yoghurt and top with the kofta. Scatter with sumac and coriander leaves and serve with lemon quarters.

4 cups rice bubbles (or 3 cups rice bubbles & 1 cup cornflakes)
½ C desiccated coconut
125 g butter
3 tablespoons honey
½ C brown sugar

Directions

In a medium heavy based saucepan, boil the sugar, honey & butter for 3 minutes. In a large bowl, mix together with all the other ingredients, combining well. Press mixture evenly into a slice tin and cut in to squares while warm.

Variations

Try adding ½ cup of diced marshmallows to the mixing bowl.

Directions
Preheat oven to 180ºc

Peel, core and slice apples thinly. Place in a bowl and cove with sugar. Melt butter, then add the egg and mix well. Add to the apples and sugar. Stir in the sultanas and sifted dry ingredients until just mixed. Line cake tin and bake for 35-45 minutes.

Dust with icing sugar.

Directions
Preheat oven to 180ºc

Mash bananas in a bowl. Warm the milk, add the baking soda and mix in with the bananas. Set aside. Cream butter and sugar, add golden syrup and egg, mix. Add banana mixture. Fold in sifted flour and baking powder. Pour into greased muffin tins. Bake for 15 minutes.