Tandoori chicken burger with mango chutney

Serves 4

• 500g chicken breast fillets
• 100g (1/3 cup) tandoori paste
• 2 tbs Greek-style natural yoghurt
• 1 tbs fresh lemon juice
• Olive oil spray
• 1 Lebanese cucumber
• 4 large Turkish bread rolls, split, toasted
• 80g baby spinach leaves
• 3 ripe tomatoes, thinly sliced
• Fresh mint leaves, to serve
• 120g (1/3 cup) mango chutney

Minted yoghurt

• 180g (2/3 cup) Greek-style natural yoghurt
• 1 1/2 tbs shredded fresh mint

1. Cut the chicken in half horizontally. Cut each piece in half lengthways.
2. Place the tandoori paste, yoghurt and lemon juice in a shallow glass or ceramic dish and stir until well combined. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 10 minutes to marinate.
3. Preheat a barbecue grill or chargrill on medium-high. Lightly spray both sides of the chicken with olive oil spray. Add the chicken to the barbecue and cook for 2 minutes each side or until cooked through.
4. Meanwhile, to make the minted yoghurt, combine the yoghurt and mint in a small bowl.
5. Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. Spread the minted yoghurt evenly over the base of each bread roll. Top with the spinach, tomato, cucumber, chicken and mint leaves. Top with the remaining bread and serve with the mango chutney.

Cheese Fatayer

Makes around 20 pieces

• 2 cups white flour
• 2 tablespoon powder milk
• 1 tablespoon sugar
• 1 tablespoon yeast
• 1/2 teaspoon baking powder
• a little oil
• a pinch of salt
• 1 egg
• Around 1 cup water

Stuffing

• 8 squares of Kiri Cheese
• A pinch of zataar

Topping

• Seasem Seeds
• One beaten egg

1. Mix flour, milk, sugar, yeast, baking powder,
2. oil, salt and egg together in one bowl while adding water gradually to make a combined dough.
3. Leave the dough to rest for about 20 mins until it rises.
4. Take a small amount of dough at a time and roll into a ball,
5. then flatten it and add the cheese in the middle.
6. Fold the flattened dough and close in the middle (As shown in the pic)
7. and place on the greased baking pan.
8. Brush on top of each piece with beaten egg and sprinkle with seasem seeds.
9. Repeat same process until the dough is finished.
10. Bake in oven (180 degrees) for about 20 mins or until golden brown.

Mozzarella Sticks

Serves 4

• 12 stick s of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks
• 1 1/2 cups panko-style breadcrumbs (or Progresso Italian-style Panko breadcrumbs)
• 4 teaspoons Italian seasoning
• 1/2 teaspoon table salt
• Freshly ground pepper to taste
• 4 eggs
• 1 cup of all-purpose flour
• Oil for frying

1. Spread the flour and breadcrumbs on separate plates (pie plates work well for this). Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well. Place the eggs in a small bowl and beat them lightly.
2. Drop a piece of cheese into the flour and roll it around until it is well covered. Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated. One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating. Set aside on a clean plate and repeat with the remaining cheese sticks. Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
3. Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches. Using an candy thermometer, heat oil until it reaches a temperature of 350°. Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes. Drain on paper towels.
4. Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches. You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry.

Cinnamon Sugar Churros and Chocolate Sauce

Makes 30 mini Churros
For the churros:

• 1 cup water
• ½ cup butter
• ¼ teaspoon salt
• 1 Tablespoon sugar
• 1 cup all-purpose flour
• 3 eggs, beaten
• Oil for frying
• ½ cup sugar
• 1 teaspoon ground cinnamon

For the chocolate sauce:

• ½ Tablespoons cornstarch
• 1 cup milk
• 2 ounces semi sweet chocolate
• 3 Tablespoons sugar

For the churros:

1. Combine water, butter, salt, and sugar in a medium sized saucepan and bring to a boil. Using a wooden spoon, stir in the flour then remove from heat. Continue to stir until the mixture begins to adhere to itself and form a ball.
2. Transfer the mixture to the bowl of an electric mixer then beat it for 1 or 2 minutes just to cool it down slightly.
3. With the mixer on slow speed, add the eggs, one at a time, beating until each addition is incorporated. Mixture should be smooth and shiny. Let the dough rest while you preheat the oil.
4. Pour enough oil into the pan to be a least 2 inches high. Heat to 350-375 degrees.
5. Meanwhile, make the chocolate sauce.

For the chocolate sauce:

1. Heat ½ cup of the milk and the chocolate in a small sauce pan until chocolate is melted. Whisk cornstarch into the remaining ½ cup of milk. Bring the melted chocolate mixture to a boil then whisk in cornstarch mixture and sugar. Reduce heat to low and simmer, stirring often, until mixture is thickened, about 5 minutes. Remove from heat.
2. For frying:
3. Transfer the churro dough to a pastry bag fitted with a large star tip. Grab a pair of scissors, a plate or baking pan lined with paper towels, and a bowl with the ½ cup of sugar and 1 teaspoon cinnamon whisked together.
4. Over the pot of hot oil, squeeze the churro dough to about 4 inches in length then use the scissors to cut them off into the hot oil. You should be able to cook 3-4 at a time, depending on the size of your pot. Cook churros until golden on both sides, or about 1-2 minutes per side.
5. Place finished churros on the paper towel to drain. When they’re just cool enough to handle, roll them in the cinnamon sugar mixture. Serve warm with chocolate sauce.

Chicken-Stuffed Spuds

Serves 4

• 4 baking potatoes (Russet)
• 1 tablespoon(s) olive oil
• 1 bunch(es) green onions, sliced (1/4 cup), dark-green tops reserved
• 1 teaspoon(s) fennel seeds
• 1 pound(s) ground chicken
• 1 large red pepper, chopped
• 2 teaspoon(s) Asian chili sauce (Sriracha)
• 1/4 cup(s) reduced-fat sour cream

1. Preheat toaster oven to 425 degrees F. Pierce potatoes with fork and place on microwave-safe plate; microwave on High 14 to 16 minutes or until tender, turning once. Transfer to toaster oven; cook 5 to 7 minutes or until skin is crisp.
2. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onions and fennel seeds; cook 2 minutes, stirring frequently. Add chicken, red pepper, chili sauce, and 1/2 teaspoon salt. Cook 8 minutes or until chicken loses its pink color throughout, stirring occasionally.
3. To serve, cut a slit in each potato and fill with chicken mixture. Top with sour cream and green onion tops.

Accordion Potatoes

Serves 8

• 8 large (8 ounces each) red potatoes
• 2 tablespoon(s) extra virgin olive oil
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground black pepper
• 1 tablespoon(s) chopped fresh parsley leaves
• 1 teaspoon(s) chopped fresh thyme leaves

1. Preheat oven to 450 degrees F. Carefully slice each potato thinly without cutting all the way through.
2. Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife.
3. Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 tea­spoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs.

Sweet Potato, Red Onion & Fontina Tart

Serves 12
CRUST

• 3/4 cup walnuts
• 1 1/4 cups whole-wheat pastry flour (see Note)
• 1 1/4 cups all-purpose flour, plus more for dusting
• 2 tablespoons chopped fresh thyme and/or rosemary
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground pepper
• 1/2 cup extra-virgin olive oil

7 tablespoons ice-cold water
FILLING

• 1 1/2 pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 cups thinly sliced red onion
• 1 cup shredded fontina or Cheddar cheese
• 1 large egg white mixed with 1 teaspoon water
• 1 teaspoon chopped fresh thyme and/or rosemary

1. Preheat oven to 425°F.
2. To prepare crust: Pulse walnuts in a food processor until finely ground. Combine in a large bowl with whole-wheat flour, all-purpose flour, 2 tablespoons thyme and/or rosemary, 3/4 teaspoon each salt and pepper. Make a well in the center and add 1/2 cup oil and water. Gradually stir the wet ingredients into the dry ingredients to form a soft dough (it will seem wetter than other types of pastry dough). Knead in the bowl just until the dough comes together. Pat it into a disk, wrap in plastic and refrigerate for at least 15 minutes or up to 3 days.
3. To prepare filling: Combine sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on three-fourths of a large rimmed baking sheet. Toss onion in the bowl with 1 teaspoon oil. Spread evenly on the remaining one-fourth of the baking sheet. Roast for 10 minutes. Remove from the oven. Reduce temperature to 375°.
4. Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place.
5. Leaving a 2-inch border, sprinkle cheese evenly over the crust. Make an overlapping ring of the larger sweet potato slices over the cheese, leaving the 2-inch border. Spread the onion slices in another ring closer to the center. Using the rest of the sweet potato slices, make an overlapping circle in the center of the crust (the pattern will look like a bull’s-eye). Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it’s okay if the dough cracks a little as you fold it); the filling will not be completely covered. Brush the crust with the egg-white wash. Drizzle the vegetables with the remaining 1 teaspoon oil and sprinkle with 1 teaspoon thyme and/or rosemary.
6. Bake the tart until lightly browned on the edges, about 50 minutes. Cool for 10 minutes before slicing.

TIPS & NOTES
Make Ahead Tip: Prepare the crust (Step 2), wrap tightly and refrigerate for up to 3 days or freeze for up to 6 months. Cool, cover and refrigerate the baked tart for up to 1 day. Reheat at 350°F for about 20 minutes.