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Chicken burger with polenta chips

Ingredients (serves 4)

• 500g pack ready-cooked polenta
• 2 tbsp olive oil
• 2 chicken breasts
• 125g dried breadcrumbs
• 1 egg beaten
• 100gr plain flour
• 25g Parmesan
• 125g ball mozzarella
• 4 ciabatta buns , lightly toasted
• salad leaves , to serve
• SunBlush tomatoes , to serve
• fresh basil pesto , to serve

How to:

1. Heat oven to 200C. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden.
2. Cut each chicken breast in half, lightly flatten using a rolling pin.
3. In a separate shallow dish, mix together the breadcrumbs and parmezan. Put the beaten egg in another dish, dust the chicken with the flour, dip it into the egg and then into the breadcrumbs, until coated all over.
4. Place the chicken on a slightly oiled baking tray and place it in the oven. Cook the chicken in the oven for 12-15 min until golden. Place a mozzarella slice on top and return to the oven until starting to melt.
5. Pile the burgers onto the buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.

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Simple Knitting (tags: Knitting, Easy, Ill)

Cos I'm feeling rubbish, I'm only capable of simple Pompon knitting.  Ah the elegance, the lack of challenge, the comforting squidginess.  It's sublimely easy.

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Chicken wrapped in parma ham stuffed with garlic

Ingredients (serves 1)

• 15gr low fat spread
• 1 clove garlic, crushed
• 1 tbsp fresh parsley chopped
• Grated zest of 1/2 lemon
• Juice of 1/2 lemon
• salt & peper to taste
• 1 small chilli
• 1 chicken breast
• 2 slices of Parma ham
• 60gr whole wheat spaghetti
• 85gr spinach
• 2 tbsp olive oil

How to:

1. Place the spread in a bowl with the garlic, parsley and the grated zest. Season with salt and pepper and beat to combine.
2. Slice a pocket in the chicken breast and spoon in the mix. Place 2 slices of parma ham on a work surface, slightly overlapping and roll around the chicken to wrap it in the ham. Place on a baking tray and cook for 20-25 min.
3. Meanwhile add 60gr whole wheat spaghetti to a pan of boiling water and cook for 8 min adding 85gr of spinach for the final 20 seconds. Drain and top with a mix of 2 tbsp olive oil, lemon juice and finely chopped chilli.

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ReFurl

Click here to download:

bnyce20.qtz (163 KB)

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Bnyce Lines

Click here to download:

bnyceLines.qtz (12 KB)

This is a slightly modified version of Quartz Composer Test / Lines / www.zugakousaku.com

It demonstrates:

• Interpolation (changing a value from A to B over time)
• Image with String (creating an image from text, duh)
• Billboard (stationary display frame, as opposed to Sprites, which are frames that move around)
• Audio Input (responding to the Mic)
• Math patch (in this case, tweaking the audio volume)
• Range (in this case, limits the results of tweaked volume)
• Color Transformation (in this case, uses tweaked audio volume to control opacity)
• Image filtering (in this case, I'm sending the Image with String through the ASCII Art patch)

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Chocolate tart

Ingredients (Makes 4)

• 200g plain chocolate , melted
• 50g plain flour
• 500g shortcrust pastry pack , rolled out to the thickness of a 20p piece and used to line 4 x 10cm tart tins
• 4 eggs
• cocoa , for dusting
• 75g butter , melted
• 100g golden caster sugar

 How to:

1. Heat the oven to 180C/fan 160C/gas 4. Bake the pastry blind for 12 minutes. Mix 3/4 of the melted chocolate with the eggs, butter, sugar and flour. Pour into the pastry cases. Bake for 6-8 minutes until just set.
2. Decorate with the remaining chocolate and dust with cocoa.

Recipe via: BBC Good Food

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Baby octopus salad

Ingredients (serves 4)

• 16baby octopus, 4-5cm long
• 2 cloves Garlic, crushed 
• a few sprig Thyme
• 1 red chilli, roughly sliced
• extra virgin Olive oil
• 4 good handfuls mixed salad leaves

For the lime dressing:

•  juice of 3 limes
• 100ml groundnut oil
• 100ml extra virgin Olive oil

How to:

1. Put the octopus in a bowl with the garlic, thyme and chilli. Add enough olive oil to barely cover the octopus, and toss to mix. Cover and leave in the fridge to marinate for 4-6 hours if possible.
2. To make the lime dressing, pour the lime juice into a bowl. Add the oils and whisk vigorously until thickened. 
3. Heat a cast-iron stove-top grill until smoking hot. Remove the octopus from the marinade and place on the hot grill. Cook quickly for a few minutes on each side until slightly charred. Cook in batches if necessary.
4. To serve, arrange the salad leaves attractively on a large platter. Top with the cooked octopus and drizzle with the lime dressing.

*Recipe via Good Food Channel

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Pork chow mein

Ingredients (serves 4)

• 400gr lean pork tenderloin
• 1 tbs tandoori spice mix
• low fat cooking spray
• 4 tbs dark soy sauce
• 2 tbs rice wine vinegar
• 2 tsp tomato puree
• 1 garlic clove, crushed
• 1 red chilli, sliced finely
• 1 x 120 gr pack shiitake mushrooms, wiped and sliced
• 1 carrot, peeled and cut into thin matchsticks
• 2 small pak choi, leaves separated from the stalks and stalks sliced finely, then both reserved
• 1 x 400 gr pack fresh egg noodles
• 60 gr beansprouts

How to:

1. Preaheat the oven to Gas Mark 6/200°C / fan oven 180°C and put a baking tray in to heat. Coat the pork in the tandoori spice mix and spray with the cooking spray. Heat a non stick frying pan until hot and cook the pork for 5 minutes, turning so that each side is brown. Remove the baking tray from the oven, transfer the pork to the tray and cook in the oven for 10-15 minutes until cooked.
2. After 10 minutes, mix together the soy sauce, vinegar and tomato puree in a small jug. Set aside. Heat a wok or non stick frying pan until hot and spray with the cooking spray. Stir fry the garlic and chilli for 1 minute, then add the mushrooms, carrots and pak choi stalks and cook for 5 minutes. Take off the heat.
3. Remove the pork from the oven and cover loosely with foil to keep warm. Set aside. Put the pan or wok back on the heat and add the noodles, beansprouts and pak choi leaves. Stir fry for 3 minutes. Pour in the soy sauce mixture and cook gently for 1 minute, stirring until coated and combined. Divide the noodles between warm bowls, thinly slice the pork and place on top of the noodles. Serve immediately.

*Recipe from Weight Watchers book "delicious"

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Make it easy for your customers.

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Almost undesigned...

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