Chicken and Avocado Sandwich Recipe
Avocado Chicken Sandwich Special
Ingredients:
Makes 2 sandwiches
1/2 avocado
1 tbsp sour cream
1 tsp lemon juice
4 slices of your favorite bread
2 tbsp mayonnaise
1/2 cup chopped cooked chicken (leftover roast chicken or BBQ chicken)
Method:
Put the flesh of the avocado in a small bowl together with the lemon juice and sour cream and mash with a fork.
Spread one slice of bread on one side with mayonnaise and the other slice with the avocado mixture. Put the chopped chicken on top of the slice with the mayonnaise and top with the bread covered with the avocado. Cut into triangles and put into a lunch box.
The whole family will enjoy this colorful and delicious sandwich.
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Quick Bacon & Tomato Risotto
Ingredients:
8 oz smoked bacon, chopped into little pieces
1 onion, chopped
1 oz butter
10 oz risotto rice
6 oz cherry tomatoes, halved
3 cups hot chicken stock
2 oz parmesan, grated
Half a glass of white wine (optional)
Method:
Preheat the oven to 400°F.
In a casserole dish fry the bacon bits until they are crisp. Add the butter and the onion and cook both until soft, about 3 to 4 minutes. Add the risotto rice and toss until the rice is well coated. If you are using white wine, add white wine and cook until absorbed, about 2 minutes.
Pour stock over the rice mixture and add the halved cherry tomatoes. Stir, then cover with a tight fitting lid and bake for about 18 minutes. Check once and add extra stock if necessary. Add most of the parmesan cheese and stir through. Leftover parmesan can be used for extra sprinkling.
Enjoy this delicious and easy risotto with a nice crusty bread and salad or even just with a glass of wine!
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Lemon Poppyseed Cake
Ingredients:
½ cup butter
1 cup sugar
2 eggs, lightly beaten
1 ½ cups flour, sifted
½ cup milk
1 tsp baking powder
½ tsp salt
Peel of 1 unwaxed lemon, grated
1 tbsp poppy seeds
For the glaze you will need:
½ cup sugar
Juice of 1 lemon
Method:
Preheat oven to 350°F.
In a mixing bowl, beat butter until creamy, then add and beat sugar until mixture is fluffy. In a separate bowl, add dry ingredients and combine with the sugar and butter mixture. Then stir in the poppy seeds, lemon peel and milk. Pour into a 9×5x2inch loaf pan and bake for about 50 to 55 minutes.
Let the cake cool slightly before removing to wire rack to cool completely.
In a small saucepan, heat the juice of one lemon and the ½ cup of sugar on low heat until sugar has dissolved. Pour the mixture over the warm lemon poppyseed cake and leave to cool. Enjoy with a nice cup of coffee.
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