5 cheeses creamy chicken stuffed avocados

5 Cheeses creamy chicken stuffed avocados

Ingredients: 

3 avocados

mozzarella cheese

Parmesan cheese

garlic, 2-3 gloves crushed

handful of shallots

chicken breast

paprika

chilli flakes

lime to garnish

Providore creamy sauce ( Made in Italy by leggos)

Create:

1. Season the chicken with the spices Paprika, chilli flakes and garlic. Pan fry until cooked through, than carefully break apart the chicken creating a shredding effect. 

2. Once the chicken has cooled down a bit, add it to a large bowl with 2-3 tbsp of the creamy cheesy sauce, shallots and a squeeze of lime.

3. Preheat the oven to 150degrees. Carefully cut each avocado in half and line in a baking dish. Scoop out some more avocado and leave about 1cm of avocado around the sides. Add 1-2 tbsp of mixture into each avocado and finish with Parmesan cheese and mozzarella cheese on top. 

4. Bake in oven for around 15mins or until golden brown, Enjoy!

Chilli Zucchini Frittata's with Egg Capsicum Rings

Chilli Zucchini Frittata's with Egg

 Capsicum Rings

Easy to create and a great way to sneak in some veges to kick start your day!

Ingredients:

1-2 large eggs1 zucchini, shredded
1 tsp of sweet paprika
50-80grams chopped sweet potato (make sure you boil or microwave them first)
1/2 cup of self raising flour
1 small red capsicum, diced finely
Handful of green shallots, diced finely
1 tsp salt
1 tsp crushed chilli
80grams of goats cheese 

 

Create:

1 Grate the zucchini and than using a  towel or cheese cloth, drain zucchini completely. 
2 Combine all zucchini, eggs, paprika, self raising flour, mint, corn, capsicum, shallots, salt and brown sugar into a bowl. Mix until well combined. 
3 Lightly oil a fry pan on medium heat. 
4 Make about 6 small balls and slightly flatten.
5 Add them to the fry pan, than cook on each side for around 2-3mins or until golden brown. Hot tip: Make sure the temperature isn't too hot otherwise they may burn.
6 While the frittata's are cooking, In a separate pan, add some coconut oil on medium. Add a couple of capsicum rings and carefully crack one in each ring. Cook to your liking. 
7 On a plate start with the frittata's as a base add 2-3, than on top add the Capsicum egg rings. Enjoy.

Healthy Stuffed Chicken

Healthy Stuffed Chicken 

Ingredients:

Chicken breast
Kitchen string

Green shallots, diced
2-3 gloves of garlic
Handful of fine pine nuts
1/2 tsp sweet paprika
1/2 tsp turmeric

Create:

1. Preheat oven to 180degrees
2.Combine in a small bowl all ingredients except the chicken and give a good mix and set aside in fridge.
3. Carefully insert pockets into each chicken breast, for smaller breasts thinly cut in half around 1cm in thickness and you will be able to assemble it with some kitchen string.
4. Lightly spray a baking tray with some olive oil. Begin to stuff the chicken for a couple of tbsp of mixture. (Do no overload them as they will overflow in oven)
5. Carefully tie them leaving around 2-3cm in between string. ( Try not to tie them too tight as you may leave imprints on the chicken)
6. Place in oven for 30mins on 180° or until the juices are flowing and golden brown.

Coco's Salsa Verde

Coco's Salsa Verde

 Ingredients

1tbsp dijon mustard 

1 whole lemon, juiced

2 tsp drained capers

1/2 bunch parsley

1/2 bunch of fresh basil

1/2 bunch of fresh mint

2 tbsp red wine vinegar

6 tbsp olive oil

3 gloves garlic

Pinch of salt

Combined all dry ingredients into a blender to blend until fine. Add all the liquids and blend until it resembles a smooth consistency. Easy, simple, delicious :)

Enjoy on all meats or warm crusty bread.

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

Ingredients:

large mushrooms

1 tomato, diced

1 full lemon juice

crab meat 200gms

garlic aioli

bunch of finely chopped shallots

1 tbsp of oregano

1/2 tsp of ginger

100gms danish feta

shaved Parmesan cheese

Create:

1 Preheat oven to 200 degrees

2 Combine all ingredients into a large bowl except the cheese than refrigerate to keep cold.

3 Give the mushrooms a rinse under water, than take the stalks out. Add a splash of extra virgin olive oil all over each mushroom so it doesnt dry out.

4 Carefully spoon some mixture into each mushroom cup than add some danish feta crumbled over the top with some shaved pamersan.

5 Bake in oven on 170 degrees for about 12-15mins or until golden brown. Enjoy.

Peri Peri Pepperoni Pizza

Peri Peri Pepperoni Pizza

Ingredients for Pizza Dough:


4 cups plain flour
1 sachet of dry yeast
1 & 1/2 cups luke warm tap water
Pinch caster sugar
tsp of rock salt
60 ml extra virgin olive oil 


Create Pizza Dough:

1 In one small bowl combine water, sugar and dry yeast. Allow to bubble 5-8mins. Stir to combine.

2 Separately mix 4 cups of plain flour with salt in large bowl, make a well in the centre.

3 Add 60ml of oil in the centre, followed by the small bowl of water sugar and dry yeast. Gradually mix with a wooden spoon. Knead for 10-15mins

4 Once it's all combined, form a ball and than place the ball into a bowl and cover with cling wrap. Place in warmest part of the house to allow the ball to double in size. Takes around 30mins or longer. 

Toppings:

pepperoni
red capsicum
mushrooms
lemons
rocket
fresh basil
diced bacon
Italian herbs
cherry tomatoes and 'GOLD' cherry tomatoes
red onion
red short chillies
ginger
pizza topping ( garlic, basil and tomato)
peri peri sauce
blend of 3 cheeses ' Mozzarella, Parmesan and Tasty '


1 Once the pizza dough is ready, take it out of the bowl and divide into two balls. Start to roll one into a round circle and about 1cm in thickness. Meanwhile, preheat the oven to 200degrees.

2 Now to make the pizza, start with the pizza sauce and add all the ingredients, make sure you add the cheeses on last. Do not use the peri peri sauce just yet.

3 Turn the oven to 175degrees and place pizza in the oven for 16mins or until golden brown. Finish with a nice topping of peri peri sauce, add fresh basil, rocket and a squeeze of lemon. Enjoy.

Coco's Chimichurri

Coco's Chimichurri 

South American 

Ingredients:

1 whole tomato, seeded and diced finely
1 brown onion, diced finely
Bunch of fresh coriander, chopped finely
2-3 bay leaves 
Bunch of fresh flat leaf parsley, chopped finely
1/2 red capsicum
1 tbsp coarse rock salt
1 tsp black pepper
4-5 gloves of garlic, crushed
1 tbsp of oregano
1/2 cup Extra Virgin Olive Oil
1/4 red wine vinegar
1/4 water
1/2 lemon, squeezed freshly
1/2 tsp of chilli powder (optional)
1 tsp of paprika (optional)

Create:

1 Add all dry ingredients into a large bowl, give a good mix and rest well on the kitchen bench for 30mins.

2 Add the red wine vinegar, lemon juice and water. Give a good mix than rest for a further 15mins.

3 Finally add the extra virgin olive oil, until well covered. Enjoy.

Hot Tips...

• Best served at room temperature.
• Keep refrigerated when not in use.
• Lasts up to 7 days, store in an airtight container.