4 sheets of puff pastry
Spread the frozen puff pastry with tomato paste. Then spread cream cheese over it. Sprinkle diced bacon over the pastry. From the bottom edge roll pastry up into a roll. Cut into slices about an inch thick. Place on greased oven tray and bake until the pastry is puffed and golden.
3tbs white wine
2 tbs soy sauce
1/3 cup pineapple juice
2 tbs oil
2 tsp minced ginger
1 tsp minced garlic
SAUCE: 2 x 500g cans crushed pineapple in natural sauce
1/2 cup honey
1 tbs cornflour
1 kg chicken wings
In a big bowl, marinate the chicken wings in the pineapple juice, oil, ginger, garlic and wine for 1 hour. Place on trays with the marinade drizzled on top, and bake at 220°C until cooked. Baste the wings occasionally with the marinade during coooking.
In saucepan combine all sauce ingredients and cook over medium heat until slightly thickened. Serve chicken wings on a large place with a bowl of the salsa in the middle.
1 pack of frozen potato wedges
250g grated cheese
250g diced bacon, cooked
1/3 cup of spring onions, sliced
sour cream to serve
Cook wedges according to package instructions. When cooked, immediately sprinkle with cheese, bacon and shallots. Place back in the oven and let it cook until the cheese melts. Serve with sour cream.
300ml Lite Sour cream
4 spring onions, finely sliced
100g spinach, sliced finely, steamed and cooled.
150g diced bacon, cooked until crispy
1/4 cup sweet chille sauce
1 cob loaf (I prefer the ones from Baker’s Delight)
Cut the top off the cob and pull out the soft bread on the inside, creating a “bowl”. Break the soft bread up into bite sized pieces. Arrange on a baking tray so the bite sized pieces are in a single layer around the cob. Bake in a moderate oven until the bread is warm and crispy and the bite size pieces look toasted. In a separate bowl combine remaining ingredients. Pour into the cob and serve immediately with the toasted pieces (which you dip into the sauce) As the sauce goes down, you start eating the “bowl”.