Banana, Honey And Sultana Wraps

1

Banana, Honey And Sultana Wraps :

Ingredients

  • 2 mini tortillas
  • 1 tablespoon fresh ricotta
  • 1 small banana, thinly sliced diagonally
  • 1 tablespoon sultanas
  • 1 teaspoon honey

Method

  1. Step 1 – Place tortillas on a clean work surface. Spread ricotta over each tortilla. Top each tortilla with banana. Sprinkle with sultanas. Drizzle over honey. Roll up firmly to enclose the filling. Serve.

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Chicken pasta bakes

10

Chicken pasta bakes :

Ingredients

  • 2 large (about 500g) chicken breast fillets
  • 1 ½ cups (175g) small dried penne pasta
  • 260g butternut pumpkin, seeded, peeled, cut into 2cm cubes
  • 1 cup (150g) frozen peas
  • 1 cup (70g) broccoli florets
  • 1 ¼ cups (310ml) tomato pasta sauce
  • ½ cup (40g) coarsely grated light cheddar

Method

  1. Step 1 – Preheat grill on high. Cook the chicken under grill for 6-7 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly. Coarsely chop and place in a large bowl.
  2. Step 2 – Meanwhile, cook the pasta following packet directions until al dente.
  3. Step 3 – Cook the pumpkin in a large saucepan of boiling water for 10 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender.
  4. Step 4 – Preheat oven to 180ºC. Combine the chicken, pasta, pumpkin mixture and pasta sauce in a large bowl. Divide among four 2-cup (500ml) capacity ovenproof dishes. Sprinkle the cheddar over each dish. Bake for 15 minutes or until heated through.

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Fruit Wands

4

Fruit wands :

Ingredients

  • ½ seedless watermelon, peeled, cut into 1cm-thick slices
  • ½ honeydew melon, seeded, peeled, cut into 1cm-thick slices
  • ½ rockmelon, seeded, peeled, cut into 1cm-thick slices
  • Bamboo skewers

Method

  1. Step 1 – Use 3cm and 4cm-diameter flower, heart and star-shaped pastry cutters to cut shapes from watermelon. Repeat with honeydew melon and rockmelon.
  2. Step 2 – Thread shapes on to skewers, using one of each melon type per skewer.

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Monkey Tail Sandwiches (Cream Cheese Carrot And Sultana)

3

Monkey Tail Sandwiches (Cream Cheese Carrot And Sultana) :

Ingredients

  • 2 slices from 1 loaf of white bread, cut lengthways
  • 2 tablespoons spreadable cream cheese
  • 1 medium carrot, peeled, grated
  • 2 tablespoons sultanas

Method

  1. Step 1 – Using a serrated knife, remove crust from bread. Using a rolling pin, flatten each slice.
  2. Step 2 – Spread 2 slices of bread with cream cheese. Top with carrot. Sprinkle with sultanas. Starting from 1 short end, roll up bread tightly to enclose filling. Cut each roll into 4 slices.
  3. Step 3 – Place sandwiches, cut-side up, on a large plate. Serve.

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Banana And Hazelnut Yoghurt Fruit Dip

1

Banana And Hazelnut Yoghurt Fruit Dip :

Ingredients

  • 2 tablespoons chocolate hazelnut spread
  • 200g low-fat banana honey yoghurt
  • 1 red delicious apple, cored, cut into thin wedges
  • 1 banana, peeled, sliced
  • 1 small bunch (100g) red grapes
  • 1 small bunch (100g) green grapes

Method

  1. Step 1 – Place spread in a bowl. Add yoghurt, 1 tablespoon at a time, stirring to combine. Spoon into bowl. Serve with fruit.

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Mini Spinach,Feta And Mushroom Gozleme

1

Mini Spinach,Feta And Mushroom Gozleme :

Ingredients

  • 2/3 cup warm water
  • 2 teaspoons (7g sachet) instant dry yeast
  • ½ teaspoon caster sugar
  • 1 ½ cups plain flour
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 1 green onion, thinly sliced
  • 200g button mushrooms, thinly sliced
  • 2 tablespoons currants
  • 100g baby spinach
  • 50g feta, crumbled
  • 50g tasty cheese, grated
  • Lemon wedges, to serve

Method

  1. Step 1 – Combine warm water, yeast, and sugar in a jug. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
  2. Step 2 – Sift flour and salt into a large bowl. Add yeast mixture and 2 teaspoons olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 20 minutes or until dough doubles in size.
  3. Step 3 – Meanwhile, heat 2 teaspoons olive oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 1 minute or until softened. Add mushroom. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add currants and spinach. Cook for 1 minute or until spinach has just wilted. Season with salt and pepper. Remove from heat. Transfer mixture to a sieve placed over a bowl to drain excess liquid. Cool for 10 minutes.
  4. Step 4 – Divide dough into 8 equal portions. Roll 1 piece dough into a 10cm x 15cm rectangle. Combine feta and cheese in a small bowl. Place one-eighth spinach mixture over one half of rectangle. Top with cheese mixture. Fold dough over to enclose filling. Press edges together to seal. Repeat with remaining dough, spinach mixture and cheese mixture.
  5. Step 5 – Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with half the remaining oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over. Cook for 2 to 3 minutes or until golden and crisp. Transfer gozleme to plates. Cut in half. Serve with lemon wedges.

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Apple, Sultana And Cinnamon Scones

2

Apple, Sultana And Cinnamon Scones :

Ingredients

 

  • 3 cups self-raising flour
  • 1 teaspoon ground cinnamon
  • 90g butter, chilled, chopped
  • 1 cup milk
  • 1 small granny smith apple, peeled, grated
  • ½ cup sultanas
  • Reduced-fat margarine spread, to serve

Method

  1. Step 1 – Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
  2. Step 2 – Process flour and cinnamon for 30 seconds or until just combined. Add butter. Process until mixture resembles fine breadcrumbs (see note 1). Transfer to a large bowl.
  3. Step 3 – Make a well in centre of mixture. Add milk, apple and sultanas. Stir mixture with a butter knife until just combined. Turn onto a lightly floured surface. Knead gently, until mixture comes together and forms a dough. Set aside for 5 minutes to rest.
  4. Step 4 – Shape dough into a 4cm thick disc. Using a 6cm cutter, cut rounds from dough (see note 2). Place rounds, touching, on prepared tray. Bake for 25 minutes or until golden and scones sound hollow when tapped. Cover with a clean tea towel (see tip). Set aside for 5 minutes. Serve scones warm with margarine spread.

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