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Saturday menu

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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Saturday menu

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  1. Saturday menu

  2. 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.

  3. 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)

  4. 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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