Average User Rating:
Serves: 4
Prep Time: 15 minutes
Cook Time: 6 hours of freezing time
2 large avocados, skin and seed removed
¼ honey dew melon, skin and seeds removed, diced
Juice of 1 lemon
¾ cup sugar (optional)
1 bunch mint, leaves removed
½ cup natural yoghurt
2 egg whites, whipped until peaks are formed
- Using a blender or food processor, blend the avocados, honey dew melon, lemon juice, sugar, mint and yoghurt until velvety smooth.
- Fold in the whipped egg whites and pour into a terrine dish, loaf pan or plastic freezer storage container and freeze for 6 hours or overnight.
- Remove from the freezer 10 minutes before serving
- Turn out of the container and cut into desired shape (rectangular, wedges or triangles) and serve with fresh seasonal fruit.
Average User Rating:
Serves: 1
Prep Time: 2 minutes
Cook Time: 0 minutes
2 Eggs
2 Tablespoons of Milk
Avocado
Squeeze of lime
Corn chips
Yogurt optional
- Mix eggs and milk lightly.
- In a small pan cook slowly on low heat moving around the pan until just cooked through or however you like to do scrambled eggs.
- Plate: mashed avocado with a sqeeze of lime, corn chips, scrambled eggs and a spoon of yogurt.
- This can be finger food, the way most 6 year olds like their food.
Average User Rating:
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
1/2 avocado
2 tablespoons yoghurt greek style
125g can sweet corn, rinsed and drained
500g chicken breast
100g cornflakes
1 egg
½ cup flour
2-3 tablespoons oil
- Mash avocado with a fork.
- Combine with yoghurt and sweetcorn.
- Set aside in the fridge until needed.
- Warm oven to 100° C.
- Cut chicken halves lengthways, cut across grain, then halve again to have fingersize chicken pieces.
- Put cornflakes in a sandwich bag and close.
- Roll over with a rolling pin and crush cornflakes finely.
- Swirl egg slightly and put on a deep plate.
- Put flour in a second deep plate and cornflakes in a third deep plate.
- Dip each piece of chicken, one at a time, first in the flour (shake off any excess), then in the egg and at last in the cornflakes.
- Press on firmly then transfer them to a large tray.
- Heat oil in a non-stick frying pan and fry chickensticks in batches for about 6 minutes each side until cooked through.
- Keep warm in the oven until all done.
- Serve with avocado-sweetcorn dip.
Tip:
Put the flour in a big snap lock bag. Drop chicken pieces in the bag to coat evenly with flour and shake off any excess.
