Snacks

Fresh Avacado Salad

1 avacado
mixed garden lettuce
1/4 cucumber
1/4 spring onion, chopped
1 lemon
1/2 grated carrot
grated beetroot
seseme seed oil
apple cider vinegar
seseme seeds

1. Wash, prepare and add lettuce, spring onion, carrot, beetroot and cucumber to salad bowl.
2. Slice avacado and add to salad
3. Dress with a dash of seseme seed oil, apple cider vinegar, the juice of 1/2 a lemon and seseme seeds to taste.
4. Toss and garnish with lemon wedge

Roast Chicken, Zucchini & Ricotta Focaccia

2 zucchini
2 teaspoons salt
1 tablespoon olive oil
1 container ricotta cheese
1/4 cup parmesan cheese
1 teaspoon grated lemon peel
4 pieces of focaccia, halved horizontally
2 tomatoes, thinly sliced
4 roasted chicken breasts

1. Mix zucchini and salt in a bowl. Drain liquid from zucchini, rinse and drain to remove liquid.
2. Heat oil in a pan, medium heat. Saute zucchini for 2 minutes. Cool. Add ricotta, parmesan and lemon peel to zucchini. Stir, season with salt and pepper.
3. Preheat grill. Put focaccia pieces under the grill until browned slightly. Spread ricotta mixture over one side of all the pieces. Grill again until the ricotta mixture is beginning to brown in some spots and is heated through.
4. Top half of the pieces with tomato, chicken breast. Season with salt and pepper. Cover with remaining focaccia pieces.

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Baked Potatoes in their Jackets

4 large Kennebec potatoes washed and brushed
Small can Leggos spaghetti sauce with beef
1-2 cups grated cheese
3 rashers bacon
1 egg
1/3 cup milk

1. Bake the potatoes on a tray on 200c until crisp and golden brown
2. Let cool
3. Cut them in half
4. Only when cooled completely, scoop out the middle of the potatos leaving the skins in tact
5. Mix milk and egg with potato and mash well
6. Put spoonfuls of spaghetti sauce in the base of potato skins
7. Pack mashed potato into the skins on top of the sauce, sprinkle with cheese and bacon
8. Return to oven until cheese has melted

Gingerbread Men

Melted butter, to grease
125g butter at room temperature
1/2 cup firmly packed brown sugar
1/2 cup golden syrup
1 egg, separated
2 1/2 cups plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda

1. Preheat oven to 180°C. Lightly grease baking trays with butter.
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
4. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a gingerbread man cutter to cut out the men. Place on trays and repeat with excess dough.
5. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool. Once cooled, decorate! You can use the egg white from the separated egg to make some icing if desired (beat with icing sugar and colouring).