Female Focus
Page 35
The BBQ is out and this lovely lunch will impress your friends and is great as it is all prepared in advance.
Chilli beef rissoles Ingredients (serves 4) 750g beef mince
1 cup fresh wholemeal breadcrumbs 1 red onion, grated
2 teaspoons Mexican chilli powder ¼ cup tomato paste & 1 egg, lightly beaten olive oil 8 burrito tortillas 2 avocados, roughly mashed 1 lime, juiced
4 tomatoes, cut into wedges 12 small lettuce leaves ½ cup light sour cream Method 1. Combine mince, breadcrumbs, onion, chilli powder, tomato paste and egg in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined. divide and roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes. 2. Preheat a BBQ plate, brush both sides of the rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Transfer to a plate. Cover to keep warm. 3. Spray tortillas lightly with oil. Barbecue for 1 minute each side or until toasted. Alternatively cover with a damp towel and microwave on a medium setting for 3 to 4 minutes or until warm. 4. Combine avocado and 2 tablespoons lime juice in a small bowl. Season with salt and pepper. Serve rissoles with toasted tortillas, avocado, tomato, lettuce and sour cream.
Berry yoghurt ice-cream Ingredients (serves 8)
150g blackberries, fresh or frozen 150g raspberries, fresh or frozen 300ml double cream 115g caster sugar 1 tsp vanilla essence
260g Greek-style natural yoghurt Method 1. Place the blackberries and raspberries in the bowl of a food processor or blender and process until smooth. Use the back of a spoon to press the puree through a strainer into a medium bowl. Discard the seeds. 2. Use electric beaters to whisk the cream, sugar and vanilla essence in a small bowl until soft peaks form. Add the cream mixture and yoghurt to the berry puree. Mix well. 3. Pour the mixture into a 2-litre airtight container and cover. Freeze for 2-3 hours or until the ice-cream begins to set around the edges. Use a wooden spoon to break up any frozen portions of the ice-cream (smaller crystals create a smoother texture). Cover and return to freezer for 6 hours or overnight to freeze. 4. Place in the fridge for 40 minutes before serving.
Over 1000 distribution points!
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60