Saturday menu
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Saturday menu . Breakfast : caprese tOASTS. Ingredients : 4 Slices soy and linseed bread 80g of fresh low-fat ricotta cheese, crumbled 3 Roma Tomatoes, thinly sliced 1 Small Avocado, thinly sliced 1/3-cup small fresh basil leaves Method : 1. Toast Bread. Cut in half diagonally

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Breakfast caprese toasts
Breakfast : capresetOASTS

  • Ingredients :

  • 4 Slices soy and linseed bread

  • 80g of fresh low-fat ricotta cheese, crumbled

  • 3 Roma Tomatoes, thinly sliced

  • 1 Small Avocado, thinly sliced

  • 1/3-cup small fresh basil leaves

  • Method :

  • 1. Toast Bread. Cut in half diagonally

  • 2. Spread toast with half the ricotta. Top with Avocado and Tomato. Sprinkle with basil and remaining ricotta. Season with salt and pepper. Serve.


Lunch spinach and corn pasties
Lunch : SPINACH AND CORN PASTIES

  • Ingredients

  • 2 medium potatoes (400g) diced into 1cm pieces

  • 250g frozen spinach, thawed, drained

  • 2 x 310g creamed corn

  • 3 sheets ready-rolled shortcrust pastry

  • Method

  • 1. Cook potato in heated oiled large frying pan, stirring until browed lightly. Combine Potato, spinach and corn in large bowl.

  • 2. Preheat oven to 200 degrees (180 degrees fan-forced). Oil two oven trays.

  • 3. Cut pastry sheets in half diagonally. Place equal amounts of filling on one half of each pastry triangle; fold pastry in half to enclose filing, press edges with fork to seal.

  • 4. Place Pastries on trays; spray with cooking oil spray. Bake for about 30 minutes or until golden brown. Serve with sweet chilli sauce (Optional)


Dinner herb crumbed beef fillets
DINNER : HERB – CRUMBED BEEF FILLETS

  • Ingredients

  • 4 x 200g beef scotch fillet steak

  • 1-¼ cups of fresh breadcrumbs

  • 40g butter melted

  • 2 tablespoons finely chopped fresh mixed herbs

  • Method

  • 1. Cook steaks, uncovered, in heated oiled large frying pan until cooked as desired; place on oven tray.

  • 2. Meanwhile, combine breadcrumbs, butter and herbs in small bowl.

  • 3. Preheat grill. Sprinkle breadcrumb mixture over top of steaks; brown lightly under grill.


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