Tipsy Tarts Deli

  Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad! Ingredients Marinade: 4 tablespoons of the balsamic marinade. Reserve the remaining dressing to use later in the refrigerator. Salad: Seared chicken - crispy on the edges and golden. For this salad I used boneless, skinless thighs but you can use breasts if you wish. cherry tomatoes or chopped Roma tomatoes. Mozzarella balls Romaine, butter, ice berg or spinach are all fine to use as the base Sliced avo Shredded basil to garnish

Mediterranean tuna salad 1 baby cos lettuce, leaves torn 200g red grape tomatoes, halved 1 small red onion, halved, thinly sliced 1 Lebanese cucumber, cut into 2cm cubes 1 green capsicum, cut into 2cm cubes 2/3 cup feta 2/3 cup pitted kalamata olives 2 tablespoons chopped fresh oregano 2 x 185g cans tuna in oil 1/4 cup red wine vinegar crusty bread, to serve METHOD Place lettuce, tomatoes, onion, cucumber, capsicum, feta, olives and oregano in a large bowl. Add tuna (undrained). Drizzle with vinegar. Season with pepper. Toss gently to combine. Serve. Classic Nicoise Salad Ingredients 1 pound red-skinned potatoes, sliced 1/3 inch thick salt 2 tablespoons dry white wine 10 ounces haricots verts or thin green beans, trimmed 4 large eggs 1/4 cup white wine vinegar 1/2 shallot, minced (about 2 tablespoons) 2 tablespoons dijon mustard 1 tablespoon chopped fresh thyme Freshly ground pepper 3/4 cup extra-virgin olive oil 8 cherry tomatoes or small cocktail tomatoes, halved or quartered 1 h

Most of the menu ideas below are vegetarian, however you can always substitute the soy mince with the real thing. These are just simple ideas. If you REALLY don't like working with food, hire someone like me - a personal chef - to fill your freezer and fridge with pre-packed, pre-cooked meals. Tasty, Spicy Vegetarian Mince Who says Vegetarian food is boring? I'm by no means a Vegetarian but often have to cook for Vegetarians and Vegans. I got home this evening and was too lazy to go shopping or go to any great lengths to cook, for that matter. My best is foraging through the fridge and cupboards and making something out of nothing. This took me just 10 minutes. Boil the kettle and soad 1 cup Soy Mince in 1 cup boiled water. Put the pot on the stove and heat to medium heat. While that is warming up, crush 4 garlic cloves; chop 2 Jalepeno chillis Place in pot (no oil) with 2 heaped teaspoons Basil Pesto. Then add the Soy Mince and mix well. Spices - 1 tspn Paprika,

  SALADS Sweet pepper and chickpea salad with roasted garlic dressing Ingredients DRESSING: 1 garlic — head 60 ml lemon juice 5 ml Dijon mustard 125 ml olive oil 30 ml fresh parsley — chopped 15 ml fresh chives — chopped Salad: 2 pepper — yellow and red, deseeded and halved 1 chickpeas — tinned and drained 100 g feta cheese — crumbled pea shoots Method: Preheat oven to 200°C. Slice the top off the head of garlic. Drizzle with a little olive oil, then wrap in aluminium foil and put on a baking tray. Place the halved peppers on the roasting tray and drizzle with olive oil. Roast in a preheated oven for 30-40 minutes, or until the garlic is completely soft. Remove and set aside to cool. Remove the peppers earlier, once they are slightly charred. Place the peppers in a bowl and cover with cling wrap. Leave them to steam in the covered bowl for approximately 10 minutes. Squeeze the soft flesh out of the head of garlic and into a food processor. Add the lemon juice, mustard and olive oil an

KIDS' FAVOURITES Gratinated Macaroni Cheese Ingredients   This creamy dish is a favourite with children and can be served as a main meal or as a side dish by adjusting the portions. Bèchamel Sauce 40g butter 40g plain flour 600ml full cream milk salt, pepper and nutmeg to taste 1 egg yolk 160g grated Cheddar 280g macaroni Method Bèchamel Sauce Heat milk in microwave (easiest) or on stove. Melt butter over low heat in a saucepan. Add flour and stir with a wooden spatula. Cook, stirring for about 5 mins or until the mixture becomes bubbly and turns whitish. Pour in hot milk and stir until thick. Add seasoning. Remove from heat and set aside for 10 mins to cool. Stir in egg yolk and half the cheese. Granite Cook the macaroni in salted water according to package instructions. Drain well. In a mixing bowl, combine macaroni and ¾ of the Bèchamel Sauce. Mix well and pour into a buttered, ovenproof dish. Top with remaining Bèchamel Sauce and sprinkle over the remaining cheese. Place o

TACO SALAD Ingredients 1 1/2 pounds ground beef, browned and drained 1 16 ounce can red kidney beans, rinsed and drained 1 head lettuce, shredded 1 pound cheddar cheese, grated 4 tomatoes, diced 1 10 ounce bag GF corn chips, crushed Directions Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve. OLIVE-STUFFED CHICKEN with CREAMED MUSHROOMS Ingredients: 4 boneless, skinless chicken breasts 1 pound button mushrooms, sliced 1 cup olives, chopped 1 small onion, chopped 1 cup heavy cream 2 cloves garlic, minced ½ teaspoon dried thyme ¼ cup olive oil, divided 2 tablespoons butter 4 toothpicks, optional 1 ½ teaspoons each salt and pepper, plus more to taste Directions: Preheat oven to 350° F. Rinse and pat dry chicken. Cut a pocket in the thickest part of the breast and stuff with ¼ cup of chopped olives. If olives spill out, pierce with a