Coriander Chicken Burgers with Lime Aioli

Ingredients

2 chicken breasts
1 bunch coriander
1 small onion
handful of pine nuts
salt and pepper
1 egg
handful of breadcrumbs or piece of old bread

Aioli and 1 lime

Method
Whiz all ingredients (except lime and aioli) in food processor to a paste.
Fry in olive oil on both sides till just done.
Meanwhile, mix lime zest and 1 tsp of lime juice with 4 tbsp aioli, set aside.


These are so moist!!
Add salad ingredients and lime aioli to a wrap or bread roll and enjoy.

Woodfired Pizza

at Geoff and Jess's Place

Geoff had some nice olive oil dough ready to go

Laura's Gluten Free Pizzas were also great

Shawn made a supreme

Anthony made an avocado and cheese - Bellissimo!

Two Fish with a plethora

Blake, Tara and I made a really nice Dinner with Two nice Fish.

It all started when we went to Broadway. Blake caught the fish himself.

We added a plethora of other ingredients which was very colourful with exciting flavours.

Baby tomatoes

Chilli

Sweet potato and carrot pieces went in the oven first

We then added the spring onions, tomatoes, chilli, parsley, lemon and dill.

Blake was very hungry and very patient waiting for us to be seated before we devoured the entire two trays!

Zesty Citrus, Almond & Hazelnut Cake

Zesty Citrus, Almond and Hazelnut Cake

This is a lovely cake with no butter or milk so its lactose free. Its also really really easy to make, you cant really go wrong with it. I made this with my Mum, Pam, for her birthday and we served it with yoghurt because it just lended itself to that sourish flavour. It is actually now my Mum's and my favourite cake! We might add some cinnamon or cardamom next time though because we love warm spices.

Ingredients:

2 oranges

6 eggs

250g caster sugar

250g almond meal

100g hazelnut meal

1tsp baking powder

Extra caster sugar for dusting before baking

Icing sugar for dusting after baking

Margarine or oil spray (for greasing the pan)

Method:

Wash oranges and place unpeeled, in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool completely. This can be done ahead of time.

Preheat oven to 190°C.

Break 6 eggs into a mixing bowl or blender. Add caster sugar and beat till light and airy.

Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Blend in the baking powder, lemon zest, almond and hazelnut meal.

Grease a 20 cm silicone baking pan with margarine (or vegetable oil spray) and dust with caster sugar.

Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour to an hour and a half or until the top is golden brown.

Dust with icing sugar and slivered almonds to serve.