Artisan Pizza Crust

Ingredients

  • 1 (13.8 ounce)  refrigerated artisan pizza crust with whole grain
  • 2 cups coarsely chopped cooked chicken breast
  • 3/4 cup barbecue sauce
  • 2 cups shredded reduced-fat mozzarella cheese
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon chopped fresh parsley .

Directions

  1. Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
  2. Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
  3. Meanwhile, in medium bowl, place chicken and barbecue sauce. Using 2 forks, toss until chicken is coated with sauce.
  4. Sprinkle 1 cup of the cheese over crust. Spoon and spread chicken mixture evenly over cheese. Top with red onion and remaining 1 cup of cheese. Bake about 5 minutes longer or until cheese is melted. To serve, cut into 6 rows by 3 rows. Sprinkle with parsley.

Bannana with Chocolate

 

Ingredients (serves 8)

  • 1 1/2 cups flour (zero)
  • 3/4 cup self-raising flour
  • 2/3 cup cocoa powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup caster sugar
  • 2 eggs, lightly beaten
  • 2 large, over-ripe bananas, mashed  
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • Icing
  • 1 1/2 cups icing sugar mixture
  • 1 tablespoon cocoa powder
  • 2 to 3 tablespoons milk, warmed

Method

  1. Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin. Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
  2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
  3. Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
  4. Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides. Stand for 20 minutes or until icing sets.

 

Garlic chicken

Cook Time:

35 Min

Ingredients

  • 2 teaspoons crushed garlic
  • 1/4 cup olive oil
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 skinless, boneless chicken breast halves

 

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
  3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

                                                  

Butheina Alnounou                                                        

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Chicken and tarragon burgers with mustard yoghurt

Ingredients (serves 4)

  • 4 x 170g chicken breast fillets, chopped
  • 1/3 cup (80g) ricotta
  • 1 tbs milk
  • 4 spring onions, trimmed, finely chopped
  • 1 tbs chopped fresh tarragon (see note)
  • 1/3 cup (95g) low-fat yoghurt
  • 2 tsp wholegrain mustard
  • Olive oil spray
  • 4 crusty bread rolls, split
  • 2 cups mixed salad leaves
  • 2 tomatoes, sliced

Method

  1. Place the chicken, ricotta, milk, spring onion and tarragon in a food processor and season with salt and pepper. Pulse briefly until the chicken is evenly minced - don't overmix. Using damp hands, form the mixture into 8 small patties (about 2cm thick), then chill for 10 minutes.
  2. Meanwhile, combine the yoghurt with the mustard in a bowl and season.
  3. Heat a large non-stick fry pan over high heat. Spray with oil, reduce heat to medium, then cook the patties, in batches if necessary, for 4-5 minutes each side until browned and cooked through.
  4. To assemble the burgers, fill each roll with salad leaves, tomato, 2 burger patties and yoghurt. Serve immediately.

                                                                                              Butheina Alnounou

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Banana cake with cream cheese icing

 

Ingredients (serves 8)

  • 125g butter, softened
  • 1 1/2 cups chocolate Granular
  • 1 1/2 cups mashed banana
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 cup coarsely chopped walnut
  • 2 tablespoons flaked coconut
  • Cream cheese frosting
  • 250g cream cheese, softened
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate Granular

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round (base) cake pan. Line base and side with baking paper.
  2. Place butter, SPLENDA®, banana, eggs, milk and vanilla in the bowl of a food processor. Process for 2 minutes or until combined.
  3. Add flour and bicarbonate of soda and process until just combined. Pour mixture into prepared pan. Smooth top. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes before transferring to a wire rack to cool completely.
  4. Meanwhile, using an electric mixer, beat cream cheese, juice extract and chocolate until well combined. Place cake on a serving plate. Spread top with cream cheese frosting. Sprinkle with walnut and coconut.

                                                                              Butheina Alnounou

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