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Chicken And Sweet corn With Avo, Beef Kebabs In Sticky Pomegrante Glaze With Beetroot Tzatziki

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Chicken And Sweet corn With Avo

Cook 2 cobs sweet corn in salted, boiling water until tender. Slice off the kernels and set aside. Heat 1T olive oil, 1 crushed garlic clove, 11 smoked paprika, the juice of 1 lemon and 1T chili paste in a large pan. Cut 400 g skinless chicken breast into large cubes and add to the spice mixture. Fry over a high heat until golden, about 5 to 7 minutes. Add the corn kernels. Serve with sliced avocado, chili and fresh coriander.

Serves 4

Carb-Conscious, Fat-conscious, Dairy-Free, Meat- And Gluten-Free

Description: Chicken And Sweet corn With Avo

Chicken And Sweet corn With Avo

Amanda Kruger S Cheese-And-Walnut Dip

Combine 150 g coarsely crumbled feta cheese with 250 g smooth cottage cheese in a mixing bowl. Heat 1T olive oil in a pan and fry 100 g coarsely chopped walnuts until lightly browned. Fold the nuts into the cheese mixture, sprinkle with pink peppercorns and serve with deep-fried flour tortillas.

Serves 4 to 6

Meat-Free

Beef Kebabs In Sticky Pomegrante Glaze With Beetroot Tzatziki

Cut 800 g rump steak into large cubes. Heat 2T oil in a large frying pan and sear the steak, then transfer to a chopping board to rest. Divide the cubes into 8 portions and thread onto 8 skewers. Heat ½ cup pomegranate molasses and 21 dried chilli flakes in a large frying pan. Fry the kebabs in the syrup until sticky. Mix 400g Woolworths cooked beetroot with 1½ cup plain yoghurt and season. Serve the kebabs and tzatziki with fresh mint leaves and a sprinkling of pomegranate rubies.

Serves 4

Wheat-And Gluten-Free

Description: Beef Kebabs In Sticky Pomegrante Glaze With Beetroot Tzatziki

Beef Kebabs In Sticky Pomegrante Glaze With Beetroot Tzatziki

Tagliatelle With Creamy Bacon Sauce And Poached Egg

Cook 400 g fresh tagliatelle in boiling salted water until al dente. Heat a large frying pan over a high heat, cut 250 g streaky bacon in large strips and fry until crispy. Add 1 cup cream and bring to the boil. Reduce the heat, add 1T butter and 70 g grated Parmesan and simmer for a few minutes, stirring constantly. When the sauce starts to thicken and the cheese has melted, remove from the heat and stir in 2T chopped Italian parsley. Season to taste and serve with the cooked tagliatelle and a soft-poached free-ranger egg.

Serves 4

Easy Berry Crumble

Preheat the oven to 180*C. Combine 50 g sugar, 80 g flour and 50 g rolled oats in a mixing bowl. Rub in 40 g cold butter to create crumbs. Mix 400 g frozen mixed berries with 100 g treacle sugar and place in an ovenproof dish. Sprinkle the crumble over the berries and bake for 20 minutes until berries are bubbling and the top is browned.

Serves 4

Fat-Conscious

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