Chicken, gnocchi and pesto bake

Ingredients

• 500g potato gnocchi
• 100g (1 cup) 4 cheese melt blend

• 250g cooked chicken, shredded
• 2 green shallots, chopped (or substitute spinach)
• 2 zucchini, grated
• 100g basil pesto
• 200ml Bulla Cooking Cream

Method

• tep 1
  Preheat oven to 200C/180 fan forced. Lightly grease a 4cm-high, 26cm (base measurement) round baking dish. Cook the gnocchi in a large saucepan of boiling water following packet directions or until the gnocchi rise to the surface. Drain. (or steam for 4-5 minutes)
• Step 2
  Place the gnocchi in the prepared dish. Mix through half the cheese. Season well. Scatter over the chicken, shallot and zucchini, roughly mix into the gnocchi. Dollop over the pesto and pour over the Bulla Cooking Cream. Scatter over the remaining cheese. Bake for 25-30 minutes or until cheese is melted and golden.

Spiced Chickpeas

Ingredients:

• 2 x 400g cans chickpeas
• 1 ½ tablespoons olive oil
• 2 teaspoons sugar
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons paprika
• ½ teaspoon ground allspice
• ½ teaspoon salt
• 1 teaspoon cayenne pepper
• ½ garlic powder

Method:

1. Preheat your oven to 220˚C and line a large baking tray with baking paper.
2. Drain and wash the chickpeas. Gently dry between layers of paper towel.
3. Mix all of the spices in a bowl until well combined.
4. Pour the dried chickpeas into a large bowl and toss with the olive oil.
5. Add two to three teaspoons of the spice mix and toss to coat.
6. Spread the chickpeas over your lined tray and bake for around 40 minutes, or until brown and crunchy. This could take up to an hour, depending on your oven – so watch them as they burn quickly.

Oven Baked Tandoori Chicken

1kg chicken pieces

For the marinade

1 tbsp finely grated ginger

1 tbsp finely chopped garlic

1 tbsp tandoori paste

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1/2 tsp chilli powder

1/2 tsp ground turmeric

pinch of sea salt

200g natural yoghurt

Method

Make a few incisions in the chicken, but not too deep. This will help the marinade to get into the meat.

In a large bowl, combine marinade ingredients and mix well. Add chicken, rubbing mixture in to coat well. Cover and marinate for at least 4-6 hours.

Take the chicken out of the refrigerator and preheat oven to 220°C.

Line a large roasting pan with foil and lay a rack on top. Place the chicken pieces on the rack so they are not touching each other.

Once oven is at correct temperature, place chicken in. Turn the chicken pieces once after 20-25 minutes; they should have slightly charred edges. Roast for another 10-15 minutes, until slightly charred on the second side. Turn oven off and let the chicken rest in the oven for 20-30 minutes, propping the door open slightly with a wooden spoon.

Croissant Bread and Butter Pudding

180g caster sugar 
6 large eggs 
300ml cream 
900ml milk 
1 vanilla bean, diagonally cutinto thin pieces 
1 Tbsp vanilla essence 
6-8 croissants (2-3 days old), halved lengthways
4 Tbsp chocolate hazelnut spread (optional)
sultanas
50g brown sugar 

1. Preheat oven to 180°C.

2. Put caster sugar, eggs, cream, milk, vanilla bean and essence in a large bowl and whisk together.

3. Generously spread chocolate hazelnut spread on cut side of each croissant half. or sprinkle sultanas

4. Put croissant halves, spread-side up, in a large ovenproof baking dish. Pour over custard mixture. Set aside for 15 minutes to absorb.

5. Sprinkle with brown sugar, then bake for 35 minutes or until lightly browned and set.

Roasted Ranch Potatoes

(American measures -- convert)
2 pounds potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping
1/4 cup crumbled, cooked bacon or real bacon pieces from jar
1 tablespoon dried dill weed
3 scallions, washed and chopped
Salt
Pepper
Sour Cream (optional)
Non-stick cooking spray

Directions:
Preheat oven to 350 degrees.

Add (in a large bowl) the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes.

Spoon into a greased 9 x 13 baking dish. Cover with foil.

Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don't become burnt and to ensure that the middle and top potatoes get a chance to brown.

Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary.

Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.

Serve with scallions sprinkled on top for garnish.

Zucchini chips

Ingredients

• ¼ cup dry whole wheat breadcrumbs
• ¼ cup grated fresh Parmesan cheese
• ¼ teaspoon seasoned salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon freshly ground black pepper
• ¼ cup unsweetened almond milk (you could also use skim milk)
• 2½ cups (1/4-inch-thick) slices zucchini
• Cooking spray

Instructions

1. Preheat oven to 425 degrees.
2. Combine first 5 ingredients in a medium bowl stirring with a whisk.
3. Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture.
4. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
5. Bake for 30 minutes or until browned and crisped.
6. Enjoy!