1.5 tbs peanut oil
1 med brown onion, finely chopped
2 garlic cloves, crushed
1 tbs Madras Curry Paste
450g pre-cooked whole brown lentils
1 bunch coriander, leaves chopped
2 cups fresh breadcrumbs
1 egg, lightly whisked
salt & ground black pepper, to taste
Heat 2 tsp of the oil in large non-stick frypan over med heat.
Add onion, garlic & curry paste and cook, stirring, for 5 mins or
until onion has softened slightly.
Place lentils in a large bowl, use a potato masher to mash them
until almost smooth. Add the cooked onion mixture, coriander, breadcrumbs,
egg and salt & pepper and mix until well combined. Divide mixture
into 8 equal portions and shape each into a patty.
Heat the remaining oil in the frying pan over medium heat. Add
the patties and cook for 3 minutes on each side or until heated through.
Serve with salad with lemon juice sprinkled over, natural yoghurt and bread.
Supplied by Fiona (aka oze_girl)
Use your scone cutter to cut rounds, place them in your patty cake pans, and fill them with a mixture of egg, milk, grated cheese, and ham and shallots. Cook 180deg celcius till pastry has risen and egg mixture is set. Mini quiches.
Cut each sheet into twelve. Place on greased tray, cook till risen. When cool, split one end, fill with whipped cream (with vanilla and icing sugar added). Top with drizzled melted chocolate. Mini eclairs.
Cut each sheet into four. In one diagonal half of the sheet place mango, tinned apple, or tinned peaches. Fold each quarter into half, seal edges with fork. Brush tops with egg mixture, sprinkle with sugar and bake in oven. Delicious both hot and cold.
Cut each sheet into four. Into the middle of the piece place a small amount of grated cheese. Top with tablespoon of savoury mince mixture. Fold corners in and brush with egg mixture so all is sealed. Bake on tray in oven till pastry is cooked. Serve with vegetables.
Cut each sheet into four
Supplied by Lorena (aka tuten2000)
2 pkts gingernut biscuits
2 tins crushed pineapple, drained
600mls thickened cream -whipped
In a deep, pretty glass bowl, line the base and edges with some biscuits. Add a layer of pineapple, then a layer of cream, then a layer of biscuits until the bowl is full. Finish with a layer of cream. Dust the top with some ground ginger or cinnamon.
Best left to refridgerate over night. If you need to make it in a hurry, leave some of the juice in the pineapple to soak in the biscuits and soften them.
Supplied by Cathy (aka cb1234)
1 pound boneless skinless chicken breast.
1 pkg cream cheese (unflavored, lite is ok)
1 pound bacon (turkey bacon can be used)
Wash the chicken
pound and tenderize the chicken breast, cut into small strips (about 1 inch wide)
Put a bit of cream cheese onto the chicken breast and roll up, take the bacon and wrap it around the chicken to cover the opened sides. Put into a pan that has sides (at least 2 inches high). Cover and bake at 375 for about 40 mins or til chicken is done.
Serves about 4 adults. Great with veggies, garlic bread and a salad. Even if you dont like cream cheese you will like this...
(I dont like bacon but take it off and eat the chicken)
Supplied by Angii (aka greenjeep)
2tbs Olive Oil
2 cloves garlic
1 large onion, diced
2c mushrooms, sliced
1 600ml carton cream
1 420g can salmon
2tbs lemon juice
Heat oil in pan, add garlic and onion. Cook till soft.
Add mushrooms (and some more butter if needed)
Stir fry till cooked.
Add cream and simmer till cream is reduced (thickened)
Stir in salmon, lemon juice and any seasonings.
*Serve over cooked shell pasta.
"Delicious!"
Supplied by Lorena(aka tuen2000)
