Ginger Chicken Noodle Bowls

 

Ingredients

250g packet of rice noodles
6 cups chicken stock
2 teaspoons peeled and grated fresh ginger
350g thinly sliced skinless chicken breasts
4 cups mixed sliced vegetables
1/4 cup chopped fresh mint, coriander or basil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon fresh chilli

Method

1. Cook noodles according to package directions and drain.
2. Combine stock and ginger in a large pot, and bring to a boil over high heat. Add chicken, and cook for 3 minutes or until cooked through. Add vegetables, and cook 2 minutes or until just tender.
3. Remove pot from heat, and stir in cooked rice noodles, herbs, and remaining ingredients.
4. Serve in large pasta or noodle bowls and enjoy!

Tropical Breakfast Bruschetta

Ingredients:

1 can chopped pineapple, drained
1/2 cup chopped strawberries
1 medium mango, peeled, pitted and chopped
1 loaf prepared pound cake, cut into 16 slices, toasted
1/2 cup cream cheese spread

Method:

TOSS fruit in small bowl.

SPREAD cake slices evenly with cream cheese spread, using about 1-1/2 teaspoons of the cream cheese spread on each slice. Top each with about 2-1/2 tablespoons of the fruit mixture.

SERVE immediately.

Source: www.kraftrecipes.com

Summer Rolls

These delectible summer rolls are both very healthy and full of flavour...and they won't take you long to whip up in the kitchen either!

Ingredients (serves 4)
400g pork mince
1/3 cup gluten-free oyster sauce
8 x 22cm rice paper rounds
100g snow pea sprouts

Method
1. Heat a non-stick frying pan over medium-high heat. Cook mince, stirring, for 6 minutes or until browned. Season with pepper. Stir in oyster sauce. Cook for 1 minute or until heated through. Set aside to cool.
2. Fill a large bowl with warm water. Place 1 rice paper round in water for 20 seconds or until soft. Carefully transfer to a chopping board. Place one-eighth of mince mixture in middle of round. Top with one-eighth of sprouts. Roll up, tucking in ends, to enclose filling. Repeat with remaining rice paper rounds, mince mixture and sprouts. Cut rolls in half. Serve.

Tropical Pavlova

This melt in the mouth pavlova has a soft, marshmallowy centre and a thin, crisp and fragile outer shell...yum! yum! yum!

Ingredients (serves 10)
6 eggwhites
1 1/2 cups caster sugar
250g whipped cream
1 mango, thinly sliced
1 banana, thinly sliced
2 passionfruit, pulp removed

Method
Preheat oven to 120°C. Draw a 24cm circle on a sheet of baking paper. Place onto a baking tray, pencil-side down.

Using an electric mixer, beat eggwhites in a large bowl until soft peaks form.

Add sugar, 1 tablespoon at a time, beating well after each addition. Beat for 10 minutes, or until sugar has dissolved.

Spoon meringue onto baking paper in the shape of a circle. Bake for 1 to 1.5 hours, or until dry and crisp. Cool in oven.

Top pavlova with cream and fruit. Serve and enjoy!

Tropical Fizz Cocktail

Serve this fruity and fizzy cocktail at your next party or BBQ.

Ingredients:
1 large mango, peeled, chopped
1 cup pineapple juice
1/2 cup banana liqueur
750ml bottle sparkling white wine
1 cup ice cubes
Mint leaves, to decorate

Method:
1. Place mango flesh, juice and liqueur in a blender. Blend until pureed. Transfer to a large jug.

2. Just before serving, add ice cubes, mint and sparkling wine. Decorate with mint leaves.

Notes:
For a change, replace banana liqueur with apricot, peach or orange liqueur. For a non-alcoholic version, replace sparkling wine with lemonade, mineral water or soda water. Mango mixture can be made up to a day ahead. Store, covered, in the fridge.

Mussels with Shallots and White Wine

A beautiful recipe for mussels steamed in butter, shallots and white wine. Use only fresh mussels, which are tightly closed when you buy them. Serve with slices of fresh crusty bread to soak up the delicious sauce.

Ingredients:
30g butter
4 shallots, finely chopped
200ml (3/4 cup) dry white wine
1.5kg mussels, cleaned and debearded
good handful chopped fresh parsley
freshly ground black pepper to taste

Method:
1. In a medium stockpot, heat butter over medium heat. Add shallots and fry until transparent.

2. Pour in wine and mussels. Raise heat to medium high and steam mussels until shells open, about 5 minutes.

3. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

Tropical Summer Punch

It isn't easy to find a good tropical punch recipe but we have come across this one that is always a hit when entertaining friends....and I hear that it only leaves a mild hangover the next morning!

TROPICAL SUMMER PUNCH

Makes 16 cups

Ingredients
1.5 litres pineapple juice, chilled
1.5 litres lemonade, chilled
1 1/3 cups vodka
1 1/3 cups white rum
7 passionfruit, halved
200g frozen raspberries
2 cups ice cubes

Method
Combine pineapple juice, lemonade, vodka, rum, passionfruit pulp and raspberries in a large bowl or jug. Add ice just before serving.