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Recipes
ICE COLD SMOOTHIES
Blend your choice of frozen fruit to create
delicious ice cold smoothies.
Use stick blender in short bursts to avoid
over heating.
Add a little water or juice if the fruit is
hard/solid.
CHICKEN WITH CHEESE STUFFING
Serves 6-8
Ingredients
1.8kg whole chicken
100g ricotta cheese
50g mozzaralla cheese
70g stilton cheese
1 slice bread
1 clove garlic of 1 tsp crushed garlic
1 spring onion, including green tops
Thinly sliced streaky bacon
1 bunch parsley
Pepper and sale
Method
Insert ‘S’ blade into food processing bowl.
Put all 3 cheese into bowl along with
parsley, spring onion, bread and
seasoning. Attach motor unit to lid and lock
lid into place. Process in short bursts until
mixture is blended together in a smooth
consistency.
Place chicken on a board. Insert fingers
into neck cavity and easy skin away from
breast of chicken. Gently insert stuffing
under skin and pat to a smooth finish.
Secure neck opening with a toothpick.
Place chicken in oven bag and bake at
180°C for 1
– 1 ¼ hours.
Remove from oven and, while chicken is
resting, make a gravy from chicken juices
in bag.
Gravy
Carefully cut hole in bottom of oven bag
and let juices flow into a saucepan. Heat
on stove to a gentle simmer and thicken
with cornflour mixed with water.
Serve chicken with simple, fresh veges
such as corn, peas, carrots, with gravy on
the side.
SIMPLE SALAD IN MINUTES
Ingredients
2 slices bread
2-3 eggs
Shaved parmesan cheese
½ - 1 cos lettuce
4 strips bacon
Dressing
2 eggs
½ lemon, juiced
1 tsp wholegrain mustard
½ tsp sale
Grind of fresh pepper
34 cup neutral tasting oil eg Rice Bran
Method
Spray slices of bread with oil and cut into
cubes. Place in oven to toast.
While this is happening:
Fry bacon in pan and boil eggs.
Chop lettuce into chunks and place in
bowl. Shave parmesan cheese over
lettuce.
Dressing:
Put all ingredients in a bowl with high sides
and use blending rod attachment and unit
on low/medium to mix dressing. It will
immediately emulsify and turn creamy.
Leftover dressing can be kept in fridge for
up to 10 days.
Place cooked croutons and quartered eggs
over salad. Drizzle with dressing.