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All recipes serve 4

 

CLASSIC GREEK SALAD

Ingredients

1 cucumber (peeled)

2 green peppers (in strips)

4 tomatoes (diced)

2 red onions (sliced)

1 iceberg lettuce (into bite size pieces)

2 tbsp black olives (pitted)

300g feta cheese (diced)

Dressing (mix together) – 6 tbsp olive oil, 3 tbsp vinegar, 2 tsp capers, salt and pepper

 

Method

Combine and toss the salad ingredients and drizzle with dressing. Garnish with fresh basil.

 

AWESOME POTATO SALAD

Ingredients

600g potatoes (unpeeled)

2 bacon rashers (chopped)

1 brown onion (chopped)

2 hard-boiled eggs (chopped)

½ cup mayonnaise

1 tablespoon cider vinegar

2 pickles (chopped)

3 spring onions (thinly sliced)

 

Method

Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender (drain, cool, chop). Meanwhile, over high heat cook bacon and brown onion until soft. Transfer to a large bowl. Add potato and egg. Combine mayonnaise and vinegar in a bowl then add to the potato mixture. Season with salt and pepper. Toss to combine. Garnish with chopped pickles and spring onions.

 

ASPARAGUS & CHICKPEA SALAD

Ingredients

500g asparagus

2 x 425g tins of chickpeas (drained)

2 red onions (thinly sliced)

½ cup olive oil

2 tbsp balsamic vinegar

2 tsp mild English mustard

 

Method

Snap off tough ends of asparagus. Boil, steam or microwave until tender, drain (don’t overcook). Gently toss asparagus in large bowl with chickpeas, onion and the remaining ingredients. Alternative: add cooked chicken.

 

AMAZING MASH

Ingredients

3½ cups chicken stock

5 large potatoes (cut into 2cm blocks)

2 garlic cloves (peeled)

½ cup cream (or skim milk)

3 tbsp butter (or margarine)

1 tsp black pepper

 

Method

Heat stock, garlic and potatoes in saucepan over med-high heat to a boil. Reduce to medium once boiling. Cover and cook for 10 mins or until tender. Then drain and reserve the broth. Mash potatoes with ¼ cup broth, cream, butter & pepper. Add additional broth if needed.

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