Ingredients 200g dried rice stick noodles 400g chicken breast fillets, trimmed and thinly sliced 3 garlic cloves, crushed 2 eggs, lightly whisked 1/3 cup Asia@Home pad Thai paste 2 tablespoons fresh lime juice 1 bunch chives, chopped 1 ½ cups (85g) bean sprouts 1 bunch coriander leaves picked Lemon wedge, to serve Method Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain well. Heat 1 tablespoon oil in large wok over medium-high heat. Add the chicken and garlic, and stir fry until cooked. Push the chicken to the side of the wok. Add the egg and cook without stirring, for 1 minute. Toss through noodles, the pad Thai paste and lime juice. Remove the wok from the heat and toss in the chives, bean sprouts and coriander. Serve with lemon wedges.
Ingredients
1 packet of old el paso soft mini tortillas
Masterfoods lemon, herb and garlic seasoning
white boneless fish
sliced tomatoes
shredded lettuce
shredded cheese
cucumber sicks
vegetable oil
Method:
Fry fish in vegetable oil, sprinkle one side only with masterfood seasoning
flip the fish over, cut the fillet in half, lengthways
serve with side garnishes in the mini tortilla
Ingredients
frozen puff pastry, thawed
40grams of butter
3 rashers of bacon
1 large onion, sliced
1/4 cup self-raising flour
300g carton sour cream
3 eggs
1 block halloumi cheese-shredded
Method:
Preheat oven to 180c
lightly grease muffin tins and then line with puff pastry
Melt butter in frying pan on medium heat. Saute bacon and onion for 3-5minutes, until bacon is cooked and onion is tender
Add flour to pan and cook, stirring for 1 minute. Remove pan from heat. In a jug whisk together sour cream, shredded halloumi cheese and eggs. Stir into bacon mixture.
Pour mixture into muffin tins lined with puff pastry, add pastry lid to the top and bake for 15 minutes or until cooked (depending on oven)