Breaded Chicken Wings

Breaded Chicken Wings

Ingredients :
- 8 chicken wings -
- 1/2 cups breadcrumbs -
- 1/4 cup grated parmesan cheese -
- 2 spring onions, finely chopped -
- 1/2 tsp paprika -
- 2 tbsp chopped parsley -
- 1 egg, lightly beaten -
- 60g butter, melted -
- 1/4 cup milk -
- 1/2 cup flour -

How to Prepare :
1. Combine breadcrums with cheese, onions, paprika, parsley.
2. Combine egg and milk.
3. Toss chicken in flour shaking off excess. Dip in egg mixture. Coat with breadcrumbs.
4. Place in a baking dish in a single layer. Drizzle with butter and bake in a moderate oven for 30 min or until chicken is tender and golden brown.
5. Do not turn chicken during cooking as it will not become crisp then.
6. Serve with tomato ketchup


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Lemony Angel Hair with Crème Fraîche, Parmesan and Artichoke Hearts

Lemony Angel Hair with Crème Fraîche, Parmesan and Artichoke Hearts

Simple to prepare, yet simply divine. Delicate angel hair pasta is tossed with watercress. artichoke hearts, Parmesan, crème fraîche and lemon juice. This lovely dish proves that combining the best quality ingredients makes incredible meals a snap. A chilled buttery Chardonnay provides a fabulous contrast to the pasta's underlying tart lemon flavor.
Serves 4

Ingredients :
- 1 tablespoon sea salt -
- 10 ounces (dry) angel hair pasta -
- 1 bunch watercress (or other tender green like spinach or arugula) -
- 3/4 cup Parmesan cheese, grated -
- 1 1/2 cups artichoke hearts, cut into 1-inch pieces -
- 2 tablespoons lemon juice -
- 1/2 cup crème fraîche -
- sea salt, to taste -

How to Prepare :
1. Fill large pot with water and bring to boil. Add one tablespoon salt, then add pasta and cook according to package directions.
2. Separate the watercress leaves from their stems and combine leaves with the Parmesan and artichokes hearts and set aside.
3. Drain pasta after it cooks, reserving 2 tablespoons of pasta water. Quickly return drained pasta to warm pot and stir in lemon juice and the reserved pasta water.
4. Mix pasta with crème fraîche then add watercress mixture. Salt to taste and serve warm.
Nutrition Info

Per serving (7.15 oz-wt.): 380 calories (110 from fat), 12g total fat, 6g saturated fat, 18g protein, 54g total carbohydrate (8g dietary fiber, 3g sugar), 30mg cholesterol, 640mg sodium


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Warm Chicken Salad

Warm Chicken Salad

Ingredients :
- 6 cups / 1.5 l Maple Lodge Farms Premium Chicken Breast Roast -
- 1/2 red pepper, cut into strips -
- 1/2 small red onion, sliced -
- 1/2 lb / 250 g mixed salad greens -
- 1 tbsp / 15 ml olive oil -
- 1 cup / 250 ml bean sprouts -

Dressing :
- 1/2 tsp / 2 ml juice of one orange
- 2 tbsp / 30 ml sesame oil
- 1 tsp / 5 ml Dijon mustard
- 1 tsp / 5 ml freshly ground pepper, to taste

How to Prepare :
Combine dressing ingredients; set aside. Divide greens among 4 individual servings plates. Top with red pepper and onion slices. In a skillet, stir fry chicken breast roast strips in olive oil until lightly browned. Whisk dressing and add to pan; heat for 30 seconds. Pour equally over salad plates and top with bean sprouts. Serve immediately.

Nutritional Information
CALORIES : 196.7
PROTEIN : 13.8g
FAT : 12g
CARBOHYDRATES : 10.7g
DIETARY FIBRE : 2.8g


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Tropical Fruit Salad

Tropical Fruit Salad

Ingredients :
4 cups (1/2 inch) cubed, fresh pineapple 2 cups diced and peeled ripe mango (about 2 medium) 1-1/2 cups (1/2 inch) sliced banana (2 medium) 2 T brown sugar 2 T fresh lime juice 1 cup unsweeted coconut

How to Prepare :
Combine the first six ingredients in a medium sized bowel and toss gently to combine well. Then cover and chill for at least one hour. Then sprinkle with the fresh, unsweetened coconut and serve.

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Tofu Salad with Chutney and Raisins

Tofu Salad with Chutney and Raisins

Ingredients :
- 2 tablespoons vegan mayonnaise -
- 1 tablespoon mango chutney -
- 1 (7-ounce) package baked tofu, crumbled into small pieces -
- 2 tablespoons seedless raisins -
- 1 tablespoon sliced green onions, plus more for garnish -

How to Prepare :
1. Put mayonnaise and chutney into a medium bowl and stir to combine. Add tofu, raisins and green onions and fold gently just until combined. Garnish with green onions and serve immediately, or cover and chill until ready to serve.
Nutrition
2. Per serving (about 3oz/89g-wt.): 200 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 400mg sodium, 11g total carbohydrate (2g dietary fiber, 4g sugar), 16g protein
3. This is a delicious vegan alternative to tuna or chicken salad. Use it as a sandwich filling or dip for crackers or pieces of warm naan.

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Sonoma Chicken Salad

Sonoma Chicken Salad

Ingredients :

Dressing
- 1 cup mayonnaise -
- 4 teaspoons apple cider vinegar -
- 5 teaspoons honey -
- 2 teaspoons poppy seeds -
- Salt and freshly ground pepper to taste -

Salad
- 2 pounds boneless, skinless chicken breasts -
- 3/4 cup pecan pieces, toasted -
- 2 cups red seedless grapes -
- 3 stalks celery, thinly sliced -

How to Prepare :
1.In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
2.Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
3.When the chicken is cold, dice into bite-size pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.


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Sesame Rice Salad

Sesame Rice Salad

For an Asian-inspired side dish, look no further. This rice salad is packed with bright flavors like pickled ginger and snow peas. Drizzles of sesame oil and balsamic vinegar make it a fragrant choice for picnics or light suppers.

Ingredients :
- 1 teaspoon toasted sesame oil -
- 1 teaspoon balsamic vinegar -
- 1/4 teaspoon garlic powder -
- 1 1/2 teaspoons tamari -
- 1 teaspoon pickled ginger, finely chopped -
- 2 cups cooked brown rice -
- 1/2 cup snow peas, cut into thirds -
- 2 tablespoons chopped filberts -
- 1 broccoli stem, peeled and thinly sliced -

How to Prepare :
Put oil, vinegar, garlic powder, tamari and ginger into a large bowl and whisk together to make a dressing. Add rice, snow peas, filberts and broccoli, toss gently to combine and serve.


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Potato Salad

Potato Salad

Ingredients :
- 12 large potatoes
- 2 large onions
- 6 hard-boiled eggs
- 1 1/2 cups of celery
- 1 cup mayo
- 1 cup sweet pickle relish
- 2 tbsp vinegar
- 1/2 tsp salt
- 1/2 tsp pepper

How to Prepare :
Peel potatoes, dice into small pieces. Boil until tender. Chop eggs and add to potatoes. Let cool. Peel and chop fine the celery and onion. Add remaining ingredients, mix well. May need more mayo. Chill and serve.


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Mango and Avocado Salad with Black Beans and Lime Vinaigrette

Mango and Avocado Salad with Black Beans and Lime Vinaigrette

Tropical flavors of mango and citrus complement black beans in this colorful salad.

Ingredients :
- 2 firm-ripe avocados, halved, peeled, and cut into 1/2-inch cubes
- 3 tablespoons lime juice, divided
- 1 firm-ripe mango, peeled and cut into 1/2-inch cubes
- 1 jalapeño, seeded and minced
- Sea salt and freshly ground black pepper
- 1 teaspoon grated lime zest
- 1/4 teaspoon sugar
- 2 tablespoons chopped cilantro, more for garnish
- 4 tablespoons olive oil
- 1 (15-ounce) can black beans, drained and rinsed

How to Prepare :
1. Gently toss avocado with a tablespoon of lime juice in a medium bowl; add mango, jalapeño and salt and toss to combine.
2. To make the lime vinaigrette, whisk together the remaining lime juice, zest, sugar and cilantro in a small bowl. Whisk in the oil until thoroughly combined. Season to taste with salt and pepper. Toss the black beans with the vinaigrette.
3. To assemble the salad, spoon the black bean mixture onto the middle of a small platter. Arrange the chopped mango and avocado around the black beans. Garnish with chopped cilantro and serve immediately.

Nutrition
Per serving (about 10oz/282g-wt.): 460 calories (310 from fat), 35g total fat, 5g saturated fat, 0mg cholesterol, 230mg sodium, 36g total carbohydrate (11g dietary fiber, 9g sugar), 9g protein


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North African-Style Grilled Vegetable Salad

North African-Style Grilled Vegetable Salad

Ingredients :

Vinaigrette
- 1 shallot -
- 1/2 clove garlic -
- 1/4 teaspoon prepared harissa chile paste, more to taste -
- 1 tablespoon tomato purée -
- Juice and finely grated zest of 1 lemon -
- 2 tablespoons water -
- 1/2 teaspoon ground cumin -
- 1/2 teaspoon ground coriander -
- Salt and pepper -
- 1 cup loosely packed parsley leaves -
- 1 teaspoon honey -
- 1/2 cup extra virgin olive oil -

Salad
- 1 eggplant, sliced in 1/4-inch-thick rounds -
- 4 tablespoons extra virgin olive oil, divided -
- 1 green bell pepper, seeded and quartered -
- 1 red bell pepper, seeded and quartered -
- 1 red onion, cut into 1/2-inch-thick rings -
- 8 cups mixed greens -
- 2 cups parsley leaves -
- 1 cup chickpeas -
- 1 cup cooked whole wheat couscous -
- 1/2 cup pitted black olives -
- Pinch each of ground cayenne, coriander and cumin -

How to Prepare :
1. To prepare the vinaigrette, add all ingredients except olive oil to a blender. Blend on medium speed for 2 minutes, then slowly drizzle in olive oil with machine running. Taste and adjust seasoning as desired. Transfer to a bowl, cover and chill for at least 1 hour.
2. To prepare the salad, preheat a grill to high heat. Toss eggplant slices with 2 tablespoons of the olive oil and season with salt and pepper. Grill each slice for about 3 minutes on each side, turning once. Transfer to a bowl large enough to hold all the vegetables. Toss peppers in another tablespoon of olive oil and season with salt and pepper. Grill peppers for about 3 minutes on each side and add to bowl with eggplant. Toss onion slices in remaining tablespoon of olive oil, season with salt and pepper and grill for about 3 minutes per side. Add to bowl with peppers and eggplant. Cover and let vegetables sit for about 20 minutes, This will allow them to finish cooking through. Uncover and let cool to room temperature.
3. To assemble salad, toss greens with parsley leaves and arrange in a large salad bowl or on a platter. Arrange the grilled vegetables and chickpeas in sections over the greens. Arrange couscous in the middle and top with black olives. Stir dressing to recombine and serve alongside salad.

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Crab Salad with Lemon Dressing

Crab Salad with Lemon Dressing

Lump crabmeat, tender haricots verts, spicy radishes and watercress, and creamy baby Yukon gold potatoes are drizzled with a lemon-chive vinaigrette in this sophisticated salad.

Ingredients :

Crab
- 1/2 shallot, finely chopped -
- 2 dashes hot sauce -
- 2 tablespoons mayonnaise -
- 1 teaspoon Dijon mustard -
- 2 teaspoons lemon juice -
- 1 tablespoon finely chopped chives -
- Salt and pepper -
- 8 ounces lump crabmeat -

Salad
- 1 teaspoon Dijon mustard -
- 1/2 shallot, finely chopped -
- 2 teaspoons champagne or white wine vinegar -
- 1 tablespoon chopped chives, more for garnish -
- 1 tablespoon freshly squeezed lemon juice -
- 1/4 cup extra virgin olive oil -
- 1/2 pound baby Yukon gold potatoes, scrubbed -
- 1/3 pound haricots verts or thin green beans, trimmed -
- 1 bunch watercress, chopped coarsely -
- 1 bunch endive, chopped in 1/2-inch-thick slices -
- 3 radishes, thinly sliced -
- 1 small celeriac, peeled and cut into thin matchsticks, or 1 fennel bulb, trimmed, halved and cut into thin wedges -
- 2 hard-cooked eggs, peeled and finely chopped -

How to Prepare :
1. For the crab, stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl. Add crabmeat and lightly toss. Season with salt and pepper. Cover and chill.
2. For the rest of the salad, whisk together mustard, shallot, vinegar, chives and lemon juice. Slowly whisk in olive oil until dressing slightly thickens. Taste and adjust seasoning with salt and pepper. Set aside.
3. Steam Yukon gold potatoes until tender when pierced with a fork. While potatoes are still warm, pour a tablespoon or two of dressing over them.
4. Steam haricots verts until tender. Transfer to a boil of ice water to stop the cooking. Drain thoroughly. Combine haricots verts with watercress, endive and radish. Toss with a tablespoon of dressing.
5. Toss celeriac with remaining dressing in a small bowl.
6. To serve, arrange greens on a platter or individual plates. Top with crab, celeriac and eggs. Garnish with chives and serve immediately.


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Chicken Salad Nicoise

Chicken Salad Nicoise

Ingredients :
- 4 Maple Lodge Farms IQF Chicken Breasts -
- 1/2 lb / 250 g green beans -
- 3 medium potatoes, cooked and cut into chunks -
- 2 tomatoes , cut into wedges -
- 2 hard cooked eggs, cut into wedges -
- 12-16 black olives -
- lettuce leaves -

Dressing :
- 3 tbsp / 45 ml lemon juice -
- 1 1/2 tsp / 7 ml dijon mustard -
- 1/2 tsp / 2 ml dried basil -
- 1/2 cup / 125 ml olive oil -
- salt and pepper, to taste -

How to Prepare :
Combine all dressing ingredients; mix well. Brush chicken breasts with a little dressing and broil or grill about 8 to 10 minutes, turning once, or until tender. Cool slightly, then slice into strips. In saucepan of boiling water, cook green beans until just tender, about 3 to 5 minutes. Drain and plunge into cold water; drain well. Toss beans and potatoes with small amount of remaining dressing. Just before serving, arrange beans, potatoes, chicken, tomatoes, eggs and olives on lettuce leaves. Drizzle with remaining dressing. Serve at room temperature.

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Caribbean Saucy Summer Fruit Salad

Caribbean Saucy Summer Fruit Salad

Ingredients :
- Peaches, peeled and cut into chunks -
- 1 1/2 cups of blueberries -
- 1 1/2 cups of sliced strawberries -
- 2 sliced bananas -
- 3 teaspoons lemon juice -

Orange-Yogurt Sauce:
- 1 cup vanilla nonfat or low-fat yogurt -
- 2 tablespoons of frozen orange juice concentrate -

How to Prepare :
1. Combine fruit and lemon juice -
2. Mix yogurt and leave to concentrate -
3. Serve fruit in a large glass bowl or small bowls -
4. Drizzle sauce over fruit and top with mint -

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Butternut Squash Panzanella Salad

Butternut Squash Panzanella Salad

Ingredients :
- 4 cups (1-inch) cubes peeled and seeded butternut squash -
- 5 tablespoons olive oil, divided -
- 3 tablespoons capers, drained -
- 1 tablespoon chopped garlic -
- Pepper to taste -
- 4 cups (1-inch) cubes baguette or other crusty bread -
- 1 1/2 teaspoons chopped sage -
- Salt to taste -
- 2 tablespoons lemon juice -
- 1/2 teaspoon grated lemon zest -
- 1 tablespoon red wine vinegar -
- 4 to 6 cups chopped romaine lettuce -
- 1/4 cup thinly sliced red onion -
- Queso fresco or feta cheese, crumbled (optional) -

How to Prepare :
1. Preheat oven to 375°F. Arrange racks in the upper and lower thirds of the oven.
2. In a large bowl, toss together squash, 1 tablespoon of the oil, capers, garlic and pepper. Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 30 minutes. Meanwhile, in a large bowl, toss together bread, 1 tablespoon of the remaining oil, sage and salt. Transfer to a second large baking sheet and bake, tossing halfway through, until toasted and golden brown, about 10 minutes. Set both squash and bread aside as done to let cool to room temperature.
3. In a large bowl, whisk together lemon juice, zest, vinegar, remaining 3 tablespoons oil, salt and pepper to make a dressing. Add lettuce, onions, squash and bread and toss gently to coat. Transfer to plates, top with cheese (if using) and serve immediately.


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Ginger Beer

Ginger Beer

Ingredients :
- 2 quarts water -
- 1/2 lb fresh ginger, thinly sliced -
- 1/2 c fresh lemon juice -
- 1 c honey -
- Ice cubes -

How to Prepare :
In a medium saucepan, combine 2 cups of the water with the ginger, and simmer over medium heat for 20 minutes. Stir in the lemon juice and honey, and let cool completely. Strain the ginger mixture into a large pitcher and add the remaining 1-1/2 c water. Add the ice cubes and let stand until well chilled before serving.

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Yogurt Salad

Yogurt Salad

This yogurt salad goes well with byriani and any other rice or meat dish.

Ingredients:
- 2 cups low fat yogurt -
- 1 cucumber, chopped small -
- 1 large tomato, chopped small -
- 2 green onion sprigs, chopped fine (or 1 small onion chopped fine) -
- 1/2 bunch cilantro, chopped -
- salt and pepper to taste -

How to Prepare :
Combine all ingredients in large bowl. Mix thoroughly. If too thick add a small amount at a time of milk or water until desired consistency is reached.

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Irish Lace Biscuits

Irish Lace Biscuits

Preparation time : 10 minutes
Cooking time : 10 minutes
Oven temperature : 180C, 350F, Gas 4
Makes 24
Calories : 90 per biscuit

You will need
- 100 g / 4 oz butter, softened -
- 100 g / 4 oz soft brown sugar -
- 25 g / 1 oz self-raising flour, sifted -
- 2 tablespoons milk -
- 100 g/ 4 oz rolled oats -
- 1 teaspoon vanilla essence -

How to Prepare :
Cream together the butter and sugar until light and fluffy. Stir in the flour, milk, rolled oats and vanilla essence.
Drop teaspoons of the mixture onto well-greased baking sheets, leaving room for the biscuits to spread. Place in a preheated oven 10 minutes, then cool on a wire tray. Store in an airtight container until ready to serve.

Cook's tip
Serve these delicate biscuits with creamy desserts such as mousses and ice cream or on yheir own. They can also be flavoured with almond essence or grated orange or lemon rind.

Quick & Easy Cookbook

Fruits Bars

Fruits Bars

Preparation time : 15 minutes, lus chilling
Makes about : 450 g / 1 lb
Calories : 1200 per 450 g / 1 lb

You will need
- 175 g / 6 oz ready-to-eat dried apricots, finely chopped -
- 50 g / 2 oz seedless raisins, finely chopped -
- 50 g / 2 oz pecan nuts, finely chopped -
- 50 g / 2 oz hazelnuts without skins, ground -
- grated rind of 1 orange -
- 2 dessertspoons clear honey -
- 2-3 dessertspoons lemon juice -
- icing sugar for dusting -

How to Prepare :
Combine the apricots, raisins, pecans, hazelnut and orange rind in a small bowl. Add all the honey and 1 dessertspoon of the lemon juice. Stir in the remaining juice gradually until the mixture forms a firm paste.
Turn the mixture onto a piece of baking foil and pat into an oblong shape 2 cm / 3/4 inch thick. Wrap the foil round to make a flat packet and refrigerate for 3 hours, until firm.
Remove the foil and cut the bar into small 1 cm / 1/2 inch wide and 4 cm / 1 1/2 inches long. Dust ligaty with icing sugar before serving.

Cook's tip
To remove the skins from hazelnuts, put the nuts under a preheated hot grill until the skins begin to split. Place the nuts in a folded tea towel and rub together until the skins come off.

Quick & Easy Cookbook

Pear and Ginger Crumble

Pear and Ginger Crumble

Preparation time : 8 minutes
Cooking time : 10 minutes
Oven temperature : 200C, 400F, Gas 6
Calories : 414 per portion

You will need :
- 1 kg / 2 lb cooking pears, peeled, cored and halved
- 1/2 teaspoon ground ginger
- soft light brown sugar
- singel cream to serve (optional)

For the topping :
- 50 g / 2 oz margarine
- 25 g / 1 oz butter
- 175 g / 6 oz plain wholemeal flour
- 1 tablespoon wheat bran
- 2 tablespoon soft brown sugar

How to Prepare :
Gently poach the pears in a little water, with the ginger and sugar to taste, for 10-15 minutes or until tender. Remove from the heat and cool in the syrup.
Meanwhile, to make the topping, rub the margarine and butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the bran and sugar.
Using a slotted spoon, arrange the pears in a greased pie dish. Pour over 2 tablespoons of the cooking syrup and cover with the topping,Making a hole in the centre.
Bake above the centre of a preheated oven for 15 minutes until browned. Serve hot, with single cream if desired.
Cook's tip
For a crunchier crumble, stir 2 tablespoons chopped walnut halves or blanched almonds into the topping mixture.

Quick & Easy Cookbook