The best chicken sandwich you will ever taste.

Chicken Sandwiches

Ingredients

• 600 g chicken breast fillet
• 1/2 cup fresh flat-leaf parsley coarsely chopped
• 8 slices white bread
• 40 g soft butter
• 1/2 cup mayonnaise

• Method

  • STEP 1Place chicken in medium saucepan. Add enough cold water to cover. Bring to the boil, reduce heat and simmer for 10 minutes.
  • STEP 2Remove from heat. Stand for 30 minutes. Drain.
  • STEP 3Cut chicken into 2 cm pieces. Combine in a medium bowl with mayonnaise and parsley.
  • STEP 4Spread bread with butter. Sandwich chicken mixture between bread slices.
  • STEP 5Cut sandwiches into triangles.

  • Notes

    The chicken can be made a day ahead, keep refrigerated. Use a whole-egg mayonnaise for the creamiest filling.

These are an old fashioned mouth-watering biscuit filled with raspberry jam and a vanilla cream.

Monte Carlos

Ingredients

• 185 g unsalted butter softened
• 1/2 cup caster sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cup self-raising flour sifted
• 3/4 cup plain flour sifted
• 1/2 cup coconut

Vanilla filling

• 60 g unsalted butter
• 3/4 cup pure icing sugar sifted
• 1/2 tsp vanilla extract
• 2 tsp milk
• 1 cup raspberry jam

• Method

  • STEP 1Cream butter and caster sugar until light and fluffy.
  • STEP 2Add vanilla and egg, mix well.
  • STEP 3Add sifted flours and coconut. Mix well.
  • STEP 4Roll teaspoonfuls of mixture into balls and place on greased oven trays.
  • STEP 5Press gently down with a fork.
  • STEP 6Bake at 180C for 10-15 minutes until light golden brown.
  • STEP 7Cool on wire rack.
  • STEP 8Vanilla filling: Cream butter and icing sugar until light and fluffy.
  • STEP 9Add vanilla extract and milk. Beat well.
  • STEP 10Place a teaspoon of filling on half the biscuits.
  • STEP 11Top with a teaspoon of raspberry jam.
  • STEP 12Top with remaining halves and press gently.
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This is a favorite curry of my kids

Butter Chicken

This is a favorite curry of my kids. I like to serve it with a wedge of lime and Basmati rice.

Ingredients

• 4 chicken breast fillets thickly sliced
• 1/3 cup korma Indian curry paste
• 200 g Greek yoghurt
• 80 g butter
• 1 brown onion large sliced
• 2 tbs tomato paste
• 1/2 cup chicken stock (liquid)
• 1/2 cup thickened cream

• Method

  • STEP 1Combine chicken, paste and yoghurt in a large bowl and marinate, covered in fridge for at least three hours or overnight.
  • STEP 2Melt butter in a large pan and cook onion, stirring until lightly browned.
  • STEP 3Add chicken mixture and stir for 5 minutes.
  • STEP 4Add tomato paste and stock. Simmer uncovered for 10 minutes, stirring occasionally.
  • STEP 5Stir in cream and simmer for 10 minutes or until chicken is tender.
  • 
    

Caramel and Chocolate Shortbread Cookies

The perfect bikkie for morning and afternoon tea.

Ingredients

• 250 g butter softened
• 10 g butter *extra
• 1/3 cup caster sugar
• 2 1/4 cups plain flour
• 1/4 cup rice flour
• 2/3 cup salted caramel dessert sauce
• 125 g dark chocolate chopped

• Equipment

  • baking paper
  • 2 baking tray
  • 1 microwave
  • 1 electric mixer
  • 1 5cm cutter
  • 1 microwave safe bowl

  • Method

    • STEP 1Using an electric mixer with a paddle attachment, beat butter and sugar until light and fluffy. Add flours and beat until dough comes together.
    • STEP 2Turn onto a lightly floured surface. Knead until smooth. Divide into 2 batches.
    • STEP 3Roll each batch between 2 sheets baking paper until 5mm thick. Chill for 30 minutes.
    • STEP 4Preheat oven to 150C or 130C fan-force. Line 2 large baking tray with baking paper.
    • STEP 5Using a 5cm cutter, cut out rounds. Place on prepared trays. Reroll scraps to make about 40 biscuits. Bake for 30-35 minutes or until light golden. Cool on trays.
    • STEP 6Spread with caramel.
    • STEP 7Place chocolate in a microwave safe bowl. Microwave on high (100%) for 1 minute. Stir and microwave for 30 second bursts, stirring each time, until smooth. Add extra butter and stir to combine.
    • STEP 8Spread chocolate mixture over caramel. Stand for 1 hour to set.
    • 
      

These biscuits taste like doughnuts

Cinnamon Biscuits

These biscuits taste like doughnuts!

Ingredients

• 2 cups plain flour
• 1 cup caster sugar
• 1/2 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 1 pinch salt
• 125 g butter
• 1 egg small
• 1 tsp golden syrup

• Method

  • STEP 1Sift flour into a bowl. Add sugar, soda, cinnamon and salt.
  • STEP 2Rub in butter until mixture has a fine breadcrumb texture.
  • STEP 3Beat egg with golden syrup, add to dry ingredients. Mix into a firm dough by hand.
  • STEP 4Roll teaspoonfuls of mixture into balls, place on oven trays about 5 cm apart.
  • STEP 5Bake at 150C for approximately 15 minutes.
  • STEP 6Cool biscuits on the tray.
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Mini Apple Tarts

Everything seems to taste better when it's miniature and baked into a muffin tin, and these Mini Apple Tarts are no exception. Easy to make and even easier to enjoy, this dessert will instantly become a household favorite. Beautifully spiralized apples flavored with warm pumpkin spices and nestled into a sweet and nutty oat crust – what’s not to love?

Ingredients

• 3 Medium Apples, cored
• 12 Dates, pitted
• ¼ Cup Rolled Oats
• 1 ½ Cups Almonds, unsalted and toasted
• 1 Teaspoon Lemon Zest
• ¼ Cup All-Purpose Flour
• ⅓ Cup Brown Sugar
• 2 Teaspoons Pumpkin Pie Spice
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Coconut Oil
• Preheat oven to 350 degrees.
• Chop the dates and, using the Shredding Blade, shred the toasted almonds. Combine the dates and almonds with coconut oil.
• Add flour and rolled oats to the almond mixture and thoroughly combine.
• Using the Spiralizer Blade, spiralize the apples. Combine the apples with lemon juice, lemon zest, pumpkin spice, and sugar.
• Press the almond mixture into a lightly greased muffin tin and bake for 10 minutes.
• Spoon apples into muffin tin crust and bake for 25 minutes. Allow to cool before serving.
• Enjoy!

• Notes

  1. Don't have a Veggie Bullet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.

SOUR CREAM BANANA CAKE

Adding sour cream to the classic banana cake recipe makes it denser and moister

INGREDIENTS

• 5 large ripe bananas, 3 mashed, 2 whole
• 1 firmly packed cup (250g) brown sugar
• 4 eggs
• 2 tsp vanilla bean paste or vanilla extract
• 250g sour cream
• 2 1/2 cups (350g) self-raising flour
• 3 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 1/3 cup (45g) pecans, chopped
• 1/2 cup (125ml) maple syrup
• 1/2 cup (125ml) dark rum

• METHOD

  • 1
    Preheat oven to 180°C. Grease and line a square 22cm baking pan with baking paper, leaving 2cm above sides.
  • 2
    Combine mashed banana, sugar, eggs, vanilla, sour cream, flour, spices and 1/2 tsp salt in a bowl. Pour batter into pan. Thinly slice remaining 2 bananas lengthways into three, then arrange, cut-side up, over top of cake. Scatter with pecans and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes in pan, then transfer to a wire rack to cool completely.
  • 3
    Meanwhile, combine maple and rum in a small pan over medium-high heat. Cook for 5 minutes or until reduced. Set aside to cool. Drizzle over cake and serve.