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Special Crispy Chicken
Roseneath Kitchen “Snickers” Slice
CHILLI, SPRING ONION & FETA CORNBREAD
Gluten free – * just check the baking powder you use is gluten free if you are intolerant.
Fish and Kumara Taramind Curry
175g finely ground polenta
90g rice flour
50g “Healtheries” baking mix (gluten free flour)
2 tsp baking powder *
1 tsp salt
½ tsp baking soda
2 eggs and 1 eggwhite
160g tinned cream corn
125g reduced fat feta (crumbled into small pieces)
20g grated parmesan
3 spring onions finely chopped
1 red chilli, deseeded and finely chopped
Chilli, Spring Onion & Feta Cornbread
Preheat the oven to 200 deg celcius fan bake. Line a loaf tin with baking paper and spray with oil or grease with butter.
Mix the flours, polenta, baking powder, baking soda and salt together in a bowl.
In another bowl mix the buttermilk, eggs and egg white, then mix in the dry ingredients.
Mix in the corn, cheeses, onion and chilli until just mixed.
Put the mixture in the loaf tin and bake for 40mins or until golden brown on top.
Slice into thick slices and serve with soup, eggs or a delicious ratatouille.
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Kumara Crispy Chunks
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BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1
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