Archive for November, 2007

November 19th 2007
Tomato, Cheese & Avocado Omelette

Posted under Entrees and Nibbles & Salads and Sides & Lunch with the Girls

Preparation Time

10 minutes

Cooking Time

5 minutes

Ingredients (serves 1)

  • 2 eggs, separated
  • 1/4 cup Dairy Whip Whipped Cream
  • 10g butter
  • 1 small tomato, diced
  • 25g (1/4 cup) grated cheddar
  • 1/2 small avocado, sliced
  • Fresh coriander, finely chopped

Method

  1. Use an electric beater to beat egg whites until firm peaks form.
  2. Whisk egg yolks and Dairy Whip Whipped Cream in a medium bowl. Gently fold the egg white into the egg yolk mixture until well combined.
  3. Preheat a grill on high. Melt butter in a 17cm (base measurement) omelette pan or small non-stick frying pan over medium heat. Pour the egg mixture into pan and cook for 2-3 minutes or until the underside is golden. Place the pan under grill and cook for 2 minutes or until omelette is golden and the centre is slightly soft.
  4. Spoon tomato, cheddar, avocado and coriander over half of omelette and fold over remaining half to enclose filling. Season with salt and pepper to serve.

Notes & tips

  • Tip: Hold can completely vertical when dispensing cream.

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Source
Australian Good Taste - September 2006, Page 66

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November 19th 2007
Basil Pesto Chicken

Posted under Salads and Sides & Whats for Dinner

Throw this tasty dish together for dinner tonight and you’ll have the entire family asking for more!

Ingredients (serves 2)

  • 200g dried fettuccine
  • 2 tablespoons olive oil
  • 2 single chicken breast fillets, thinly sliced
  • 2 tablespoons basil pesto
  • 1 cup cream
  • shaved parmesan, to serve
  • basil leaves, to serve

Method

  1. Cook fettuccine according to the packet directions.
  2. Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook, stirring often, for 5 minutes or until brown.
  3. Add pesto, cream, salt and pepper to frying pan. Reduce heat to medium-low. Cook for 5 minutes, or until sauce has thickened slightly.
  4. Drain pasta. Add to pesto mixture. Toss over low heat until well combined. Transfer to serving bowls. Top with parmesan and basil. Serve warm.

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Source
Super Food Ideas - September 2003, Page 11

 

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