Chicken, cherry tomato & feta tarts

Ready in 45 min­utes | Makes 8

Nadia - - FAST & FRESH -

2 sheets ready-rolled flaky puff pas­try 100g feta 150g cream cheese 2 cups sliced or shred­ded deli roast chicken 1 hand­ful baby spinach leaves 1 pun­net cherry toma­toes, halved or sliced 1 pun­net pit­ted coloured olives, sliced 1 egg beaten with 1 Tbsp milk, for egg wash Ex­tra vir­gin olive oil, to serve

1 Pre­heat the oven to 180°C and line two trays with bak­ing pa­per.

2 Cut each pas­try sheet into four squares. Mark a 1cm bor­der around the in­side of

each square with a knife (just mark the pas­try – you don’t need to cut all the way through). Ar­range squares on lined trays and chill in the fridge for 10 min­utes.

3 Whizz or mash feta and cream cheese to­gether un­til smooth and creamy. Place a spoon­ful of feta mix­ture in cen­tre of each tart and roughly spread out to fill the in­ner square. Top with chicken and spinach leaves, then dot with tomato halves and olive slices. Brush edges with egg wash and bake for 12-15 min­utes un­til golden and puffed up.

4 Driz­zle with a lit­tle ex­tra vir­gin olive oil and grind over some cracked black pep­per to serve.

Loaded wedges with smoked cheese sauce & crispy ba­con

Ready in 35 min­utes | Serves 4 | GF

1 cup milk 2 tsp corn­flour ½ tsp smoked pa­prika 1 cup grated smoked cheese 750g-1kg plain frozen potato wedges 3 rash­ers mid­dle ba­con, finely sliced 1 spring onion, finely sliced Sweet chilli sauce, to serve*

1 Pre­heat the oven to 180°C. Heat the milk in a medium saucepan and bring to a sim­mer. Thicken with the corn­flour and sim­mer for 1 minute, then add smoked pa­prika and half the grated cheese and stir un­til smooth and creamy.

2 Ar­range the wedges in close rows on a bak­ing pa­per-lined tray and bake for 15 min­utes or un­til just start­ing to crisp up. Pour over the cheese sauce, sprin­kle with ba­con and re­main­ing cheese then bake for a fur­ther 10 min­utes un­til the ba­con and wedges are golden and crispy.

3 Sprin­kle over spring onion and serve with sweet chilli sauce to driz­zle on top.

Frozen berry yo­ghurt bars

Ready in about 4½ hours | Serves 8-10 | GF

¾ cup roasted al­monds ½ cup des­ic­cated co­conut 6 fresh dates 1 Tbsp ca­cao pow­der or co­coa ½ tsp ground cin­na­mon 1 Tbsp rice malt syrup or golden syrup 1kg berry-flavoured yo­ghurt ¼ cup freeze-dried ber­ries, for dec­o­ra­tion

1 Whizz al­monds in the food pro­ces­sor un­til finely chopped, then add the co­conut, dates, ca­cao and cin­na­mon and blend well. Add the rice malt syrup and pulse un­til sticky and well mixed.

2 Press the mix­ture into a lined 23cm cake tin or sim­i­lar and smooth down with the back of a spoon.

3 Chill for 15 min­utes in fridge. Evenly pour over the yo­ghurt and sprin­kle the dried ber­ries on top. Freeze for at least 4 hours or un­til solid. Cut into bars or squares and serve semi-thawed.

*Check la­bel if eat­ing gluten free.

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