Proscuitto, spinach, bocconcini roast chicken with roasted tomatoes

My kids request this dish on a regular basis and is one of the few meals that they all eat. 

Ingredients

4 Chicken Breasts

8 Baby Bocconcini cheese

1 cup fresh spinach leaves

4 slices of proscuitto

Fresh Pesto Sauce

1 punnet of cherry tomatoes

Line a baking dish with baking paper.  

Butterfly the chicken breasts and open out flat.  Lay on one half 1 slice of proscuitto, spinach leaves, bocconcini and a little pesto sauce (about 1 tsp).  Fold the half which has not got topping on back over the half with the topping.  Place in prepared baking dish.  Scatter the cherry tomatoes over the chicken.

Bake in the oven for 30 minutes at 150 - 180oC.

Sticky Sesame Honey Lamb Cutlets

What kid wouldn't love this dish! Slightly sweet and sticky.

 I have taken this recipe from the Women's Weekly After -Work Cook book.

Ingredients:
12 Lamb Cutlets
1/2 cup honey
1 tbls light soy sauce
1 clove garlic
1 tbls toasted sesame seeds
1 green onion thinly sliced.

Cook the lamb cutlets in a non-stick fry pan until just pink in the middle.  Remove.

Add the remaining ingredients excluding the onion into the pan and cook until sauce thickens.

Return the lamb chops to the pan and cook until the lamb is cooked through and well coated in sticky sauce.  Serve with the green onion sprinkled on top.

Abbey's Pesto and Chicken Pizza

Ingredients
BBQ chicken Shredded
Fresh pesto sauce
Baby Bocconcini cheese sliced
Pizza base (or pizza dough)

Either roll out pizza dough and spread with the pesto or spread straight onto a ready made pizza base.  Top with sliced bocconcini cheese and then with the shredded chicken.

Bake in a hot oven for about 20 mins.

Teriyaki Style Salmon Steaks

I cook this salmon the other day and it was amazing and so easy.  I have taken this recipe from Feb 2012 Delicious magazine.

2 tbls brown sugar
1 tbls sunflower oil
2 tbls soy sauce (Use a wheat-free soy if you want to be gluten free)
2 tbls finely grated ginger
1 clove garlic crushed
Salmon steaks with skin on.

Mix together the sugar, oil, soy sauce, ginger and garlic.  Pour over the salmon steaks in a non reactive bowl.  Leave for 30 mins.  Cook skin side down in a ridged fry pan for 4 mins basting with the left over marinade as the salmon is cooking. Turn and carefully peel off the skin and disregard. Cook for a further 2 mins while once again basting with the marinade.  Turn briefly to brown up the skin protected side.  Serve with steamed rice and Chinese vegetables.

Computer Glitch

I apologise for not updating my blog lately.  I have changed my computer over and have had a little trouble uploading the photos.  The problem is sorted now.  I plan to have Sundays as my blog day, so expect a new recipe each week.  Thanks for being patient with me.

Watermelon, Feta, Black Olive and Lime Salad

When I first saw this salad I thought it was the weirdest combination of ingredients and I would never work.  It was such an odd combination I just had to try it to see what it was like.  It worked so well with the combination of the sweet watermelon and salty feta and olives and the sour lime juice and it has been a regular salad at our bbq's ever since.

Ingredients
1 red onion sliced thinly
juice of two limes
Watermelon chopped into cubes
150g crumbed feta (I like the creamy danish feta)
1/4 cup pitted kalamatta olives

Place the onion and lime juice in a non reactive bowl and set aside for 5 mins.

Place the other ingredients into a salad bowl, and pour over the onion and juice.  Gently mix the salad.

My Mum's Famous Hamburgers

As a child, this was undoubtedly my favourite meal and today it is one of the meals that my children request on a weekly basis.  My Mum served them as a rissole but my children like them served as a proper hamburger.  They are also pretty good cold the next day and the are so easy. 

Ingredients
500g minced beef
1 - 1 1/2 cups fresh bread crumbs
1/4 cup tomato ketchup
1 egg

salad
bread rolls
bacon (optional)
egg (optional)

Mix the first four ingredients together.  Using a small handful shape into patties.  Refrigerate for half an hour.  Cook until firm and nicely brown.  Serve with your favourite salad ingredients in a bun.  My kids like them served with my homemade mayonnaise and ketchup.  My husband likes them served with mayonnaise and my homemade tomato relish.