Light meals

1. Pre-heat oven to 180.
2. Cut each sheet into four sections (you’ll have 2 squares left over).
3. Place pastry squares into non-stick muffin tins.
4. Press into the shape of the muffin tin.
5. Pinch edges around top and trim.
6. Pre-bake pastry cups by placing small square of baking paper in each cup, weighted down with a teaspoon of rice in each of the cups.
7. Bake for 12 minutes in pre-heated oven. Remove from oven when golden.
8. Meanwhile heat butter in frypan, crack eggs into melted butter and gently stir with a fork to combine. Cook for two minutes on medium heat.
9. Add salt and pepper to taste.
10. Spoon mixture into each pastry cup.
11. Garnish with crisp prosciutto pieces that have been oven or pan fried and a sprig of chives.

Serves 6

 

1. Grill or pan fry chorizo sausages
2. Place sliced chorizo sausage, sliced olives, tasty cheese on tortilla bread.
3. Drizzle with olive oil.
4. Toast in toast press or under griller.

Serves 4

 

1. Make skewers from rosemary stalks – remove the leaves, leaving a few on the top of the stalk.
2. Thread with meat and vegetables of your choice of pieces of grilled chicken, curled slices of zucchini using a vegetable slicer and slices of red capsicum
3. Brush with oil and a squeeze of lemon.
4. Season with salt and pepper.
5. Barbecue for 5 to 10 minutes.

Serves 3-4

 

1. Pre-heat oven to 180.
2. Beat together eggs and milk, season with salt & pepper.
3. Butter individual ramekins or flan tins or use a large shallow oven dish.
4. Layer zucchini slices, on base.
5. Scatter across thinly sliced spinach leaves.
6. Place sliced mushrooms on top.
7. Pour over egg & milk mixture.
8. Sprinkle with grated cheese and bake in oven for 20 minutes.
9. Garnish with sprigs of fresh thyme.

Serves 3-4

 

1. Blanch asparagus and plunge in ice cold water.
2. Plate up with sliced avocado.
3. Top with shaved parmesan.
4. Drizzle with olive oil and lemon or lime juice.
5. Season with salt and pepper.

Serves 4