Avocado Chicken Salad

Ingredients:

- 2 Avocados
- 10g Cherry tomatoes, cut to half or quarter
- 50ml Extra virgin olive oil
- 2-3 Limes or add to taste
- Mayonnaise
- a dash of black pepper
- 100g Mixed salad, roughly shredded
- 150-200g boneless skinless Chicken breast
How to Make It:
Season chicken breast with a little salt and pepper then place in a pot of boiling water until cooked. 
Leave to cool and cut into cubes, set aside.
Cut avocados into cubes.
Place mixed salad in a large bowl and add olive oil and lime juice, toss well and divide mixed salad into two serving bowls.
Place avocados, chicken meat and cherry tomatoes evenly on top of salad.
Drizzle mayonnaise and a dash of black pepper over salad and serve.

Source: Foodista

Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette.

Ingredients:

- 8 cups of Mixed Greens (ie. Arugula, Baby Spinach, etc.)
- 2 Small Asian Pears, sliced paper thin
- cup Fresh Pomegranate Seeds
- 1/2 cup Gorgonzola, crumbled
- cup Pistachio Nuts, roughly chopped
- 2 tablespoons Fresh Pomegranate Seeds
- 3 tablespoons of Red Wine Vinegar
- 1/2 teaspoon of Sugar
- 2 Shallots, thinly sliced
- 1/2 cup Extra Virgin Olive Oil
- Kosher Salt and Fresh Cracked Pepper to taste
How to Make It:
Prepare Vinaigrette. In a small saucepan or skillet, heat olive oil on low.
Add shallots and cook until softened about 2-3 minutes.
Remove from heat and cool.
Place pomegranate seeds in a small bowl. 
Using a fork, crush the seeds to allow the juices to come out.
Add shallots, sugar, and red wine vinegar. 
Slowly whisk in the olive oil from the shallots until fully incorporated. 
Season with salt and pepper to taste.
Arrange the greens onto a large platter.
Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top.
Drizzle the vinaigrette over the salad and serve immediately.

Source: Foodista

Strawberries and Cream Cake.

Ingredients:

- 2 1/4 teaspoon baking powder
- 1/4 cup cold butter, preferably cut into cubes and chilled before use
- 2 eggs plus 2 egg yolks
- 2 cup flour
- 1/2 cup heavy cream
- ¾ tsp salt
- 1 quart Fresh strawberries, washed and dried
- ¼ cup sugar
- 1 t pure vanilla extract
- 1 cup whole milk
How to Make It:
For Cake:
Preheat oven to 350 F (176 C). Grease a 9x2 cake pan (8-inch round is just fine) with cooking spray or butter.
Add a little bit of flour (about cup) to the pan, move it all around, and tap off all the excess.
In a large bowl, add butter and cup sugar and beat with mixer until soft and creamy.
Add eggs, milk, and vanilla. 
Beat well.
Add flour, baking powder, and salt; and give this powder mixture a little mix with a spoon and then beat with mixer on low until just combined.
Don't overbeat in this step.
Bake until a fork poked inside comes out clean (~25 min).

Source: Foodista

Sticky Date Pudding with Toffee Sauce.

Ingredients:

- 1 ¾ cups packed pitted dates, coarsely chopped
- 2 cups water
- 1 ½ tsp baking soda
- 2 cups all-purpose flour
- 1 tsp fresh ginger, pureed
- ½ tsp salt
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 1/3 cups packed light brown sugar
- 1 cup heavy cream
- 2 tsp single malt scotch (I used Redbreast)
How to Make It:
Pudding Preheat oven to 37
Butter and flour an 8-inch square pan.
Place dates, water, and ginger in a small saucepan and simmer over medium heat uncovered for 5 minutes.
Remove heat from pan and stir in baking soda.
Mixture will foam.
Let mixture stand for 20 minutes.
While you're waiting, sift together flour, baking powder and salt and set aside.
In a large bowl cream butter and sugar together until light and fluffy.
Beat in eggs one at a time.
Mix in the flour mixture in three batches, beating after each addition until just combined.
Add date mixture and stir until combined.
Pour batter into baking pan and set inside a larger baking pan.
Add enough hot water to the large baking pan to reach half way up the sides of the smaller baking pan.
Bake in the middle of the oven for 35-40 minutes.
When done, remove pudding from water bath to cool.
Serve with toffee sauce and vanilla ice cream.
Toffee Sauce In a 2 quart saucepan, melt butter over moderate heat.
Add brown sugar and bring mixture to a boil stirring occasionally.
Add cream and scotch and reduce heat.
Simmer sauce, stirring occasionally until slightly thickened. About five minutes.
Cool sauce slightly and pour over squares of pudding.
Source: Foodista

Fruity Yogurt Parfait.

Ingredients:

- 1 cup Plain yogurt
- 2 teaspoons Lemon or orange juice
- 1 Kiwi, chopped into nice cubes
- 1/2 Mango, chopped into nice cubes
- 4 Strawberries, chopped into nice cubes
How to Make It:
Simply layer fresh fruits and yogurt in a pretty glass

Add more mixed fruits on top and serve.

Source: Foodista
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