Crunchy Vietnamese Chicken Salad

So full of flavour, super crunchy, healthy and delicious...what more could you want?

Ingredients:
4 single chicken breast fillets
1/2 (about 730g) wombok (Chinese cabbage), hard core removed, finely shredded
1 bunch fresh mint, leaves picked
1 bunch fresh coriander, leaves picked
2 small carrots, peeled, cut into matchsticks
2 Lebanese cucumbers, cut into matchsticks
1 Red capsicum, cut into matchsticks
4 green shallots, ends trimmed, thinly sliced diagonally
2 cups trimmed bean sprouts
2 fresh red birdseye chillies, deseeded, finely chopped
1/3 cup fresh lime juice
2 tbs fish sauce
1 tbs caster sugar
1/3 cup roasted salted peanuts, coarsely chopped
1/2 cup Changs original fried noodles

Method Place the chicken in a saucepan and cover with cold water. Place over medium heat and bring to a simmer. Cook, turning once, for 10 minutes or until cooked through. Drain and set aside for 15 minutes to cool. Coarsely shred.Combine the wombok, mint, coriander, carrot, cucumber, shallot and bean sprouts in a bowl. Whisk the chilli, lime juice, fish sauce and sugar in a small jug. Add the chicken to the salad and toss to combine. Drizzle over dressing. Divide among serving bowls and sprinkle with peanuts and noodles to serve.
 Enjoy!

Pumpkin Soup!

Who can resist a nice big bowl of pumpkin soup with a side of garlic bread?

Ingredients:
1/2 butternut pumpkin cubed (skin removed)
1/2 brown onion diced
1 carrot diced
1 potato diced
2 cups vegetable stock Salt and pepper to taste
Dash of cream
Pinch of parsley

Method:
In a large pot place all ingredients except cream and parsley. Cook on medium heat until all vegetables are tender. Cool then blend with a stick blender until smooth. Reheat until hot then serve into bowls, add a little cream to the centre of each bowl and garnish with parsley.
Enjoy!

Picture to come soon!

Vegetable Quiche!

Who can resist a yummy Quiche with a side of garden salad for lunch or a light dinner?

Ingredients:
1 sheet of puff pastry
3 eggs
1/2 cup milk
1/2 cup grated tasty cheese
1 Tbsp vegeta seasoning powder
2 cups of your fave vegies chopped into similar sized pieces (I use carrot (parboiled or canned), canned tiny taters, capsicum, corn kernels, zucchini)
1 Tbsp chopped fresh parsley
thin slices of tomato for decoration (optional)
1/4 cup extra tasty cheese
1 tsp  extra chopped parsley

Method:
Preheat fan forced oven to 180 degrees celcius. Spray a quiche dish with oil and line it with your puff pastry. Cut excess around the top of the dish off and blind bake in oven at approx 180 degrees for 10-15 minutes. While blind baking the pastry mix the vegeta, 1/2 cup cheese and  1 Tbsp parsley  into your chopped vegies then crack the eggs into a measuring jug and whisk the milk in until thoroughly mixed. Remove quiche dish from oven and pop your chopped vegie mix into the dish evenly and pour over egg mix until just covers the vegie mix. Top with the sliced tomato, extra parsley and cheese then bake in the oven at 180 degrees for approx 30-40 mins or until centre of the quiche is set and raised.
Slice and serve with a garden salad and your favourite dressing...enjoy!!