Chicken, cherry tomato & feta tarts
Ready in 45 minutes | Makes 8
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.