AP­PLE AND MINT RE­FRESHER

Better Homes and Gardens (Australia) - - Food In A Flash -

16 mint leaves

1 lime, quar­tered

1 Tbsp caster sugar

4 mini cu­cum­bers, halved 1L ap­ple juice, chilled

STEP 1 Pre­heat oven to 180°C fan­forced (200°C con­ven­tional). Line an oven tray with bak­ing pa­per.

STEP 2 Put crois­sants on pre­pared tray. Bake for 12 min­utes. Set aside to cool.

STEP 3 Cut each crois­sant in half hor­i­zon­tally. Put crois­sant bases on same lined tray.

STEP 4 Spread rel­ish over bases. Top each with basil, ham and cheese. Sand­wich to­gether with lids.

STEP 5 Mix white sauce and grated parme­san to­gether in a small bowl. Spoon over the top of each crois­sant.

STEP 6 Bake for 5 more min­utes, un­til the cheese is just melted.

STEP 7 To make Ap­ple and mint re­fresher, place 2 of the mint leaves, 1 lime quar­ter and 1 tsp of the caster sugar into each of 4 tall, chilled glasses. Mash with a spoon. Di­vide cu­cum­ber, re­main­ing mint leaves and ap­ple juice evenly be­tween the glasses. Serve im­me­di­ately with the crois­sants.

STEP 5 Add re­main­ing oil to same wok with gin­ger, gar­lic, car­damom and five spice. Stir-fry for 2 min­utes.

STEP 6 Re­turn mince to wok with cab­bage and com­bined sauces. Stir-fry for 5 min­utes un­til sauce thick­ens.

STEP 7 Put buk choy in a steamer bas­ket over a wok or saucepan of gen­tly sim­mer­ing wa­ter. Cover tightly and steam for 1 minute un­til just wilted.

STEP 8 Spoon rice into serv­ing bowls, top with mince mix­ture and buk choy. Scat­ter with fried shal­lots and serve with lemon wedges.

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