Stuffed Courgette Rolls Ingredients:

• 4 small courgettes , ends trimmed
• 3-4 tbsp olive oil , plus extra to drizzle
• 3-4 tbsp balsamic vinegar , to drizzle
• 250g tub ricotta
• squeeze lemon juice
• handful fresh basil leaves , chopped
• 50g pine nuts , toasted (see Know-how, below)

Stuffed Courgette Rolls Preparation:

1. Slice the courgettes lengthwise, using a swivel vegetable peeler – you’ll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 minutes. Can be prepared up to 6 hrs ahead.

2. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

To toast pine nuts, tip into a hot frying pan – no oil needed – for 2-3 mins, shaking the pan often until the kernels are golden all over. Tip onto a plate and leave to cool.

Brie & Basil Grilled Cheese on Chocolate Bread

This Brie & Basil Grilled Cheese on Chocolate Bread recipe makes 4 panini servings.

Brie & Basil Grilled Cheese on Chocolate Bread Ingredients:

8 slices Chocolate Bread
8 ounces Brie, thinly sliced
8 basil leaves

Brie & Basil Grilled Cheese on Chocolate Bread Preparation:

Preheat the grill to medium-high heat.

For each sandwich: Place 1/4 of the Brie on one slice of bread. Top with 2 slices of basil. Close the sandwich with another slice of bread. Grill for 3 to 4 minutes, until the cheese is melted and the bread is toasted. Serve immediately and enjoy!

Vegetable Korma

This Vegetable Korma recipe is for 4 servings.

Vegetable Korma Ingredients:

1 tablespoon vegetable oil
1 onion, peeled and finely chopped
3 tablespoons Korma curry paste
1 tin chopped tomatoes
2 large handfuls broccoli florets (not too large)
1 large handful frozen long green beans
1 tin chickpeas, drained and rinsed
1 tablespoon tomato puree
½ packet basmati rice
2 – 4 naan bread

Cooking Instructions:

1. Heat the oil in a large saucepan and fry the onion until soft. Stir in the curry paste and cook for a further 2 minutes.

2. Stir in the chopped tomatoes and broccoli and bring to the boil. Cover the pan and turn down the heat to simmer for 20 minutes, until the broccoli is cooked but not soft.

3. Add the green beans, chickpeas and tomato puree, bring back to the boil and simmer for a further 5 minutes. Serve with basmati rice and warm naan bread cooked according to packet instructions.

Suggestions:
Madras or balti curry paste for a spicier version.
Using cauliflower instead of broccoli.

Mexican Bean Salad

Malaysian Chicken Recipe
Ingredients:
2 tablespoons oil
1 large onion, finely chopped
2 cloves garlic
2 Thai chilies, finely chopped*
2 tablespoons brown sugar
1 pound boneless skinless chicken thighs, cubed
3 tablespoons soy sauce
3 tablespoons vinegar
2 tablespoons water
1/2 teaspoons salt
Method:
Heat oil in skillet over medium heat. Stir cook onions, garlic and chilies for about 5 minutes. Add 1 tablespoon brown sugar and continue stirring until onions are golden brown. Add chicken and brown on all sides. Mix 1 tablespoon brown sugar with soy sauce, vinegar, water and salt and stir into chicken mixture. Bring to a boil then reduce heat and simmer for 20 minutes or until chicken is no longer pink and sauce has thickened slightly. Serve over rice or rice noodles.

Olive Chicken Recipe
Ingredients:
2 1/2 to 3 pounds meaty chicken pieces
1 tablespoon olive oil or cooking oil
1 medium onion, finely chopped
1 small carrot, finely chopped
2 to 3 tablespoons snipped Italian or curly leaf parsley
2 cloves garlic, minced
1 teaspoon dried sage, crushed
1/4 teaspoon pepper
1/2 cup chicken broth
2 tablespoons tomato paste
1 teaspoon cornstarch
1 tablespoon cold water
1/3 cup sliced pitted ripe olives or Italian black olives in brine
1/3 cup sliced pitted green olives
Method:
In a large skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside. Add the onion, carrot, parsley, garlic, sage, and pepper to skillet; cook for 4 to 5 minutes or until vegetables are tender. Stir in chicken broth,  and tomato paste. Return chicken to skillet. Spoon sauce over chicken. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Uncover; cook for 5 to 10 minutes more or until chicken is tender and no longer pink. Remove chicken from the skillet; keep warm. For sauce, skim fat from the mixture in skillet. In small bowl stir together cornstarch and water; add to skillet. Cook and stir until thickened and bubbly. Stir in sliced olives; cook and stir for 2 minutes more. To serve, spoon sauce over chicken. Serves 6.

Mustard Chicken Wings Recipe
Ingredients:
2 tablespoons plain yogurt
2 tablespoons plus 1 1/2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 1/2 pounds chicken wings
2 tablespoons fine dry bread crumbs
1 teaspoon mustard seeds
4 teaspoons olive oil
Method:
Preheat broiler. In a large bowl stir together yogurt, 1 1/2 teaspoons mustard, and garlic paste. Cut off chicken wing tips. Add wings to yogurt mixture, stirring to coat well, and marinate 10 minutes. In a small ramekin stir together bread crumbs, mustard seeds, and salt and pepper to taste. Arrange wings, skin sides down, on oiled rack of broiler pan and season with salt and pepper. Broil wings 3 to 4 inches from heat until golden brown, about 10 minutes. Turn wings skin sides up and season with salt and pepper. Broil wings 5 minutes more. Spread skin sides with remaining 2 tablespoons mustard and sprinkle with bread crumb mixture. Drizzle oil over each wing and broil wings until crisp and golden, 3 to 5 minutes. Serve wings hot or at room temperature.

Pineapple Chicken Recipe
Ingredients:
1 1/2 whole chicken breasts
cornstarch
1/2 cup flour
1 egg
1/2 cup water
salt
oil for deep frying
1/2 cup brown sugar
1/4 cup cider vinegar
1 cup pineapple chunks + juice, enough to make 1 cup
1/4 cup red maraschino cherries
1 1/2 tablespoon cornstarch, dissolved in 1/4 cup water
Method:
Slice chicken into 1 x 2 x 1/4 inch pieces, dredge in cornstarch and lay aside to dry slightly on wax paper. Prepare a batter in a small bowl of 1 egg, 1/2 cup water, 1/2 cup flour, and salt. Mix batter very thoroughly until smooth. Assemble rest of ingredients. Pour oil halfway up in your wok. Turn on burner to high and allow oil to heat up. Place a piece of bread crust to test readiness of oil. If bread crust is medium browned, then oil is ready. If bread crust is dark brown or black, shut heat off of oil and allow to cool 5 minutes or more before turning heat back on. Retest oil before cooking anything in it. If bread crust is a very light brown, then oil is not quite ready yet. When oil is ready, place about 8 to 10 pieces of chicken into batter, take a pair of chop sticks or fork and lift pieces out of batter and slice into oil in wok. Chicken pieces will slide to bottom of oil at first and will then rise. After chicken is risen, deep fry 2 1/2 minutes on each side. Drain chicken on paper toweling to remove excess oil. Place chicken in serving plate. Repeat procedure until all chicken is cooked. In a separate small pot, place 1/2 cup brown sugar, 1/4 cup cider vinegar, cook until dissolved. Add pineapple chunks and juice. Stir up corn starch thoroughly in 1/2 cup water, add to pot and stir thoroughly. Cook under medium heat 3 to 5 minutes until gravy is clear. Add maraschino cherries. Pour over chicken.

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Ingredients:
3 pound chicken, cooked
1 cup chicken broth
1 can cream of chicken soup
1/2 stick Low fat butter
1 can cream of celery soup
1 8 ounce package Pepperidge Farm croutons
1 8 ounce tub sour cream
Method:
1.Cook chicken; remove skin and debone.
2.Line 9 x 13 inch casserole dish with pieces of chicken.
3.Mix soups and sour cream together.
3.Pour over top of chicken.
4.Mix broth and oleo in pan to boil; add croutons.
5.Spread on top of chicken and soups.
6.Bake at 350F for 1 hour.

Mushroom Spinach Lasagne Recipe

Ingredients:
8 ounces lasagna noodles
1 1/4 cups ricotta cheese
2 eggs
1 cup sliced mushrooms
1 large onion, chopped
10 ounces frozen chopped spinach, thawed and drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
14 ounces spaghetti sauce
3 tablespoons grated Parmesan cheese
Method:
1.Heat oven to 350F. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches.
2.Cook and drain noodles as directed on package.
3.Mix 1/2 cup ricotta cheese, 1 egg, the mushrooms and onion.
4.Mix remaining 3/4 cup ricotta cheese, 1 egg the spinach, salt and nutmeg.
5.Spread 1/2 cup spaghetti sauce in baking dish.
6.Top with 3 noodles, overlapping to fit.
7.Layer with mushroom mixture, 3 noodles, spinach mixture, 3 noodles and remaining spaghetti sauce.
8.Cover loosely with aluminum foil and bake 50 minutes.
9.Sprinkle with Parmesan cheese.
10.Bake uncovered about 10 minutes or until cheese is melted.
11.Let stand 10 minutes before cutting. 6 servings.

Superfine Strawberry Pie

Ingredients:
2 egg whites, at room temperature
1/8 teaspoon salt
1/2 cup superfine sugar
2 teaspoons lemon juice
2 tablespoon potato starch
1/2 cup plus 2 tablespoons water
4 cups fresh strawberries
1 tablespoons margarine
3/4 cup sugar
Method:
1.Preheat oven to 250F.
3.Beat egg whites and salt with an electric mixer until foamy.
4.Slowly add sugar one tablespoon at a time while beating on high speed.
5.Add 1 teaspoon lemon juice and beat until very stiff and glossy.
6.Spread meringue into a lightly greased 9 inch pie shell and bake 1 hour. Cool.
7.While pie shell is cooling, combine potato starch, 2 tablespoons water and 1 teaspoon lemon juice in a bowl.
8.Stir until potato starch is dissolved.
9.Place 1 cup strawberries and 1/2 cup water in a saucepan and bring to a boil.
10.Add potato starch mixture, margarine and 3/4 cup sugar.
11.Stir until mixture is thick and clear.
12.Place remaining berries into baked, cooled meringue shell and pour glaze over.
13.Refrigerate until set. 8 servings.
Per serving: calories 167, fat 1.4g, 7% calories from fat, cholesterol 0mg, protein 1.6g, carbohydrates 38.8g, fiber 2.0g, sodium 67mg.
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Chicken and Tomato Omelet
Ingredients:
1/2 cup vegetable stock
1/3 cup dehydrated sun dried tomatoes
5 1/2 ounces chicken breast fillet, chopped finely
1 clove garlic, crushed
2 eggs, beaten lightly
4 egg whites, beaten lightly
1 tablespoon finely chopped chives
Method:
1.Bring stock to boil in small pan; add tomatoes, simmer, uncovered, about 5 minutes or until tomatoes soften.
2.Drain tomatoes over small heat proof bowl to reserve 1 tablespoon stock; chop tomatoes.
3.Combine chicken, reserved stock, onion and garlic in oiled 7 inch pan, cook, stirring, until chicken is browned.
4.Combine tomato, eggs, egg whites and chives in medium bowl, pour over chicken mixture, cook over low heat about 5 minutes or until egg mixture is almost set, tilting pan ocassionally.
5.Place omelet under heated grill for about 3 minutes or until omelet is set and lightly browned on top.
Serves 2.
Per Serving: 8.2g fat; 1.7g fibre; 978 kJ

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Ingredients:
1 pizza crust
6 ounces boneless, skinless, chicken breasts
2 teaspoons olive oil
1/4 cup barbecue sauce
1/2 medium red onion, thinly sliced
1/2 green bell pepper, diced
1/2 cup shredded Monterey jack cheese
1/4 cup fresh cilantro leaves
Method:
1.Prepare Pizza Crust. Preheat oven to 500F.
2.Slice chicken into 1/4 inch thick strips.
3.Bring 4 cups water to a boil in large saucepan over high heat.
4.Stir in chicken; cover and remove from heat. Let stand 3 to 4 minutes or until chicken is no longer pink in center.
5.Drain; set aside.
6.Brush oil evenly over prepared crust.
7.Spread barbecue sauce over crust leaving 1 inch border.
8.Arrange onions over sauce.
9.Top with chicken, bell peppers and cheese.
10.Bake 10 minutes or until crust is dark golden brown.
11.Sprinkle with cilantro and cut into wedges.
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Ingredients:
1 pound boneless, skinless chicken breasts
1/2 cup flour
2 eggs, beaten
2 1/2 cups crushed corn flakes
2 tablespoons each margarine and canola oil
Method:
1.Cut chicken breasts lengthwise into strips.
2.Coat the strips with flour then dip each in the beaten egg.
3.Roll the strips in the cornflakes.
4.Set the strips on wax paper until ready to cook.
5.At this point the strips can be refrigerated for use the next day.
6.In a non stick skillet over medium heat, melt half of the margarine.
7.Stir in half of the canola oil.
8.Add half of the chicken and cook for 3 to 5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside.
9.Remove from the pan and keep the fingers warm.
10.Repeat with the remaining margarine, oil and chicken fingers. Serves 6.
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Ingredients:
1/4 pound chicken breast,chopped in to cubes
16 ounces can diced tomatoes, undrained
14 ounces spaghetti sauce
7 ounces uncooked whole wheat lasagna noodles
1 pound nonfat cottage cheese
3/4 cup shredded part skim mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Method:
1.Preheat oven to 375F.
2.In a nonstick skillet, cook chopped chicken cubes over medium heat for 3 minutes or until no longer pink.
3.Pour off fat.
4.Stir in tomatoes and spaghetti sauce.
5.Spread one third of the meat sauce on the bottom of an 11 x 7 inch baking dish.
6.Arrange half the noodles over sauce.
7.Spread half the cottage cheese over the noodles.
8.Top with another third of the meat sauce.
9.Repeat, using remaining noodles, cottage cheese and sauce.
10.Cover with aluminum foil and bake for 45 to 55 minutes.
11.Sprinkle mozzarella and Parmesan over top.
12.Return to oven, uncovered and bake for about 5 minutes or until cheese is melted.
13.Let stand for 10 minutes.
14.Sprinkle parsley over top and serve.

Ingredients:
6 5 ounce chicken breasts, boneless and skinless
1 cup crushed corn flakes
1/4 cup buttermilk
1 teaspoon Creole Seasoning
Method:
1.Combine Creole Seasoning and corn flake crumbs.
2.Brush chicken with buttermilk and roll chicken in crumb mixture.
3.Place chicken in baking dish and bake at 375F for 1 hour. 6 servings.
Calories: 228 Protein: 32.93g Total Fat: 2.65g Carbohydrate 16.80g Saturated Fat: 2.56g Cholesterol 40.44mg Sodium: 758mg Fiber 0.49g
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Ingredients:
Filling:
8 ounces smoked ham, not sliced but in one piece
3 1/2 ounces green or spring onions, sliced on the diagonal
2 teaspoons sugar
2 teaspoons sesame oil
Pastry:
1 pound plain flour
6 tablespoons cooking oil
2 teaspoons sesame oil
approximately 1 1/2 cups warm water
oil for deep frying
Method:
1.A fully cooked smoked ham does not need soaking.
2.Steam the ham for 30 minutes.
3.Allow to cool, and then mince, cutting the meat into tiny pieces.
4.In a large bowl, combine the minced ham with the green onions, sugar, and sesame oil.
5.To make the pastry, place the flour, cooking oil, and sesame oil in a large bowl.
6.Mix with an electric mix or by hand with a wooden spoon, slowly adding the warm water.
7.Knead the ingredients together until you have a pliable dough.
8.Separate into two equal portions.
9.On a floured work surface, roll out each half of dough until it is about 1/4 inch thick.
10.Cut the dough into 3 inch squares.
11.Place a tablespoon of filling in the center, and wrap in an envelope shape.
12.Press the edges to seal firmly.
13Heat wok and add oil for deep frying.
14.Carefully slide in a few of the pastries at a time.
15.Deep fry until they turn golden and crispy, turning once.
16.Drain on paper towels. Cool and serve.
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Ingredients:
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
2 tablespoon chopped onion
2 cup chicken stocking
2 cups diced potatoes
1/2 teaspoon black pepper
2 cups broccoli florets
1 teaspoon sugar
2 cups water
cornstarch and cold water for thickening
Method:
1.Cut chicken into one inch pieces.
2.Heat olive oil in a large iron skillet.
3.Add chicken and cook until almost done.
4.Remove chicken from pan and set aside.
5.Put onion in skillet and sauté until clear.
6.Add stocking, potatoes, black pepper, sugar, water and 1 cup of broccoli florets.
7.Cover and bring to a boil then reduce to low heat.
8.Cook until broccoli is tender, about 15 minutes.
9.Pour into blender and puree.
10.Pour into a clean pan and add chicken and remaining cup of broccoli.
11.Cover and cook about 5 minutes until broccoli is tender, stirring constantly.
12.Thicken with cornstarch mixture until smooth. Serve while still hot.