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Cookbook !

cken Schnitzels
Schnitzels are crumbed meat slices cooked in a fry
pan. With this easy technique, they turn out perfectly
every time!
• 4 chicken breasts • ½ cup flat leaf parsley,
• ¼ cup flour chopped
• 2 beaten eggs • grated rind of one lemon
• salt and pepper • ½ cup grated parmesan
• 2 cups fresh cheese
bread crumbs • ¼ cup olive oil

1. Preheat oven to 225°C. Cut the chicken breasts
in half, so they are only half as thick. Gently beat
them with a meat mallet until they are of an even
2. Place the flour on a sheet of grease proof paper.
Lightly beat eggs with a pinch of salt and pepper in
a shallow bowl. Combine the bread crumbs, parsley,
lemon rind and parmesan and place on another
sheet of paper.
3. To crumb the chicken, lightly coat them with flour, Zac’s Tip:
shaking off any excess. Dip them into the egg and Spoon some pasta sauce over
then firmly press a good coating of crumbs on both the chicken and sprinkle with
sides. mozzarella cheese about five
4. Place the crumbed chicken onto a baking tray lined minutes before removing from
with baking paper. Drizzle some olive oil over each. the oven. Yummy!!
Bake in a 225°C oven. When the crumbs are brown
your chicken will be cooked.
5. Serve with a wedge of lemon & a salad of mixed
Serves 4 - 6 people
Sausage Rolls
Want to know the secret?
It’s using really good sausage meat and adding
vegies in the mix for extra flavour and texture.

• 500g good quality sausage meat
• ½ onion, finely chopped
• 1 small carrot, grated
• 1 tbsp chopped parsley
• juice half lemon (2 tbsp)
• salt and pepper
• 4 sheets puff pastry (or reduced fat puff pastry)
• 1 beaten egg

1. Combine all the ingredients except for the pastry
and the egg.
2. Cut each slice of pastry in half and brush all of the
edges with beaten egg. Divide the filling into eight Jenny’s Tip
and spread the filling down the long edge of each of
Sausage Rolls freeze
the strips of pastry.
really well, ready for when
3. Roll up the pastry around the sausage filling. Trim the munchies strike!!!
the edges, brush the roll with beaten egg and cut
each roll into two (or 6 for bite sized pieces!)
4. Place the sausage rolls onto a tray and bake in a
220°C oven for 20 minutes or until they are nice and
brown. Serve with tomato sauce.
Makes 48
Muesli Sundaes
Here is a really quick recipe for breakfast. When you layer
muesli, fruit and yoghurt in a glass it looks awesome and
tastes really great!
• 1 punnet strawberries, cores removed and sliced
• 1 punnet blueberries
• ½ small pineapple, peeled and diced
• 2 cups toasted muesli
• 2 cups vanilla yoghurt

1. Combine the fruit in a bowl. Using four glasses,
distribute half of the fruit between all of them.
2. Add a layer of yoghurt and then a layer of muesli.
3. Repeat layers and serve chilled.

Serves 4

Fruit Invader’s Tip

Use frozen berries or canned fruit
if fresh isn’t available.
Who says hamburgers and fries For cheese burgers, just top
the patty with a slice of cheese
can’t be healthy? after you turn it over so it has
time to melt while cooking.
• 4 big potatoes, peeled • extra olive oil
• 2 tbsp olive oil • 4 hamburger buns
• salt and pepper • 4 lettuce leaves or mixed
• 750g lean beef mince greens
• 1 onion, finely chopped • Tomato sauce or relish-
• 2 tbsp oregano (optional) your choice
• 2 tsp crushed garlic • 8 cherry tomatoes, halved
• 1 egg

1. Fries: Preheat oven to 225°C. Cut each potato into
eight wedges. Place in a large plastic bag with oil, salt
and pepper, then squish around to coat the wedges.
2. Lay the wedges out in a single layer on a tray lined
with baking paper. Place in oven and bake until they
are golden brown and crisp (about forty minutes.)

1. Combine the mince, onion, oregano, garlic and
egg. Shape into four large patties, making them just
slightly larger than the buns (they will shrink slightly
when cooked.) Brush lightly with oil.
2. Cook the burgers on the barbecue, under a grill

ur ge rs
or in a heavy frying pan. Split and toast the buns.
To assemble the burgers, place the lettuce on the

Ham ies
base of the buns, followed by the sauce, the pattie,

ve n
more sauce and then the tomatoes. Serve with a

with O
generous portion of fries.
Serves 4
French Toast
• 1 unsliced loaf of bread
• 4 slices ham
• 12 thin slices tomato
• 125g cheddar cheese, cut into 8 slices
• 12 basil leaves (optional)
• 3 eggs
• half cup milk
• salt and pepper
• 50g butter

1. Preheat oven to 180°C. Cut four x 4cm thick slices
from the loaf. Then with a small sharp knife, cut a deep
pocket in one side of the bread (into where you will slip
the filling). Try not to tear the rest of the bread (but if you
do - you can push it back together again).
2. Fold the ham slices and tuck them into the pocket along
with the cheese, tomato and basil leaves. Press firmly
back together.
3. Beat the eggs in a shallow ovenproof dish which will
be big enough to hold the four bread pockets. Add the
milk and season well. Soak the bread pockets in the egg
mixture, turn over after five minutes. Repeat until the
egg mixture is absorbed.
Sweet Filling
4. Heat half of the butter in a heavy pan and carefully slip
Spread a bit of jam
your pockets into this. Cook until golden brown on one
inside the pocket and
side and then turn over. Repeat. Place the toasts on a
tuck in a bit of grated
tray and bake 180°C oven for ten minutes, to make sure
and sliced apple
the fillings are heated through. Cut in half to serve.
Serves 4
Super Tasty
Kofta Wraps Koftas are basically Middle Eastern
flavoured meatballs which are
shaped like torpedoes. They’re fun
to make and everybody seems to
like them!

• 750g lamb or beef mince • 1 egg
• ½ onion, finely chopped • salt and pepper
• 2 tsp crushed garlic • 4 flat bread-choose the
• 1 tsp ground cumin large thin ones
• 1 tsp ground coriander • 4 lettuce leaves
• 1 tsp ground ginger • ½ cup natural yoghurt
• coriander leaves (optional)
• 1 tsp ground cinnamon
Joe’s Tip
You can add some
hot chilli sauce to the
1. Combine the mince with the onion, garlic, spices, egg
yoghurt for an extra kick!
and seasoning. Shape them into torpedo shapes about
8 cm long. Grill or barbecue the koftas until they are just
cooked through.
2. Lay out the flat breads and cover each with a lettuce
leaf. Place a line of koftas up the centre. Drizzle some of
the yoghurt on top and then a scatter of coriander leaves.
Roll up, cut in half and serve.
Serves 4
fru it ke ba bs w ith
ch o colat e s au ce
This is a great chocolate sauce recipe because it is so
quick and easy, yet absolutely wonderful. You could also
make it in the microwave - even easier!
• 200g dark chocolate
• ½ cup cream
• 1 tsp vanilla essence
• 1 punnet strawberries
• 1 green skinned apple
• 1 banana

1. Place the chocolate, cream and vanilla in a small pot and
very gently heat over a low flame. When the chocolate is
starting to soften remove it from the heat and stir until
melted and combined. Alternatively, microwave it on
medium heat for four minutes.
2. For the fruit kebabs, thread different fruits onto wooden
skewers. Dip the fruit into the chocolate sauce and
enjoy. Fruit Invader’s Tip:
Serves 4 Make a hot fudge sundae by
pouring this chocolate sauce

I wish I was
over ice cream and fresh fruit.
Scatter some nuts on top!!
in chocolate!
lian Pasta Bake
Baked pastas are convenient because they can be
prepared ahead of time and simply heated at the last
minute. This version is a vegetarian dish which also
makes a great side dish for BBQ’s.

• 500g pasta (eg, shells, ziti, spirals)
• 2 x 400g cans tomato soup
• 1 can milk
• 50g butter
• 1 onion, chopped
• 4 sticks celery, chopped
• 500g shredded cheese (mild cheddar or mozzarella)
• salt and pepper to taste

1. Preheat oven to 180°C. Cook pasta to al dente stage
(still slightly firm in the centre). Drain and set aside in a
large bowl.
2. Melt the butter in a pan and sauté the onion and celery
until softened but not brown. Add onion mixture to the
pasta along with all other ingredients except cheese.
3. Grease a large baking dish and place half of the pasta
mixture in it. Sprinkle with half of the cheese. Repeat
pasta layer and top with remaining cheese.
4. Cover with aluminium foil. Bake in a 180°C oven for Zap’s Tip
30 minutes, uncover and cook until golden brown - You can also add cooked chicken,
about another 15 minutes. Serve with a green salad bacon or ham for some extra
and garlic bread. delicious flavour!!

Serves 4 - 6
ara gu s & Sweet
Onion Frittata
Frittata’s are easy egg dishes that become special when
you add certain ingredients, like asparagus and sweet
onions. They make great simple meals and this one is sure
to impress people on special occasions.
• 1 new season white onion
• 1/4 cup olive oil
• 1 tbsp crushed garlic
• 8 fat asparagus spears (enough to give one
• generous cup of finely sliced spears)
• Salt and pepper
• 8 big eggs
• 1 cup finely grated parmesan cheese

1. Heat olive oil in pan. Chop the onion finely and add to
the pan with the olive oil. When the onion has started
Poppy’s Tip to soften, add the garlic and the sliced asparagus.
You can use fried diced potatoes Continue to cook until the asparagus is tender - about
instead of asparagus for a four minutes.
heartier frittata! - Leftovers are 2. Lightly beat the eggs and sprinkle with salt and
delicious served cold the next day. pepper. Add three quarters of the cheese to the eggs
and pour this mixture over the vegetables. Move the
mixture around allowing the liquid egg to replace the
set mixture. When you have lots of thick mixture, stop
stirring and allow it to set.
3. Scatter the rest of the cheese over the top of the frittata
and brown the top under a grill or cover with a lid and let
it set for a few minutes.
Serves 4
Make it Fruity!!
Did someone say
You can use a chocolate or
raspberry sauce and any other

fresh fruit - they’ll all taste great!

With Caramel Sauce!

This is a modern twist on an old favourite. Make sure the
bananas are ripe without being mushy and just use a
bottled caramel sauce.

• 4 ripe bananas
• 8 scoops low fat vanilla ice cream
• 1 cup caramel sauce

1. Peel the bananas and cut them in half lengthwise.
Arrange them attractively on the plates.
2. Place the scoops of ice cream between the slices or on
top and pour the sauce over just before serving.
Serves 4
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