Best Ever Egg Salad
12 eggs, boiled | 1/2 c celery, diced | 2/3 c tomatoes. diced | 1/4 c spring onion, chopped | 1 t Greggs curry | 1 c Best Foods Mayonnaise | salt & pepper
- Chop eggs into quarters and add into a large bowl with the celery, tomatoes, spring onion and curry. Toss until everything is roughly evenly disputed
- Stir in mayonnaise and mash.
- Season to taste and refrigerate for several hours before serving.
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Cheese & Chicken Rissoles
400g chicken mince | 1 small red onion, grated | 1 egg | 20g packaged dry breadcrumbs | 80g Tasty cheese
- Combine mince, onion, egg and breadcrumbs in a large bowl. Shape 8 equal portions of the mixture into rissoles
- Cut the cheese into 8 small cubes. Press a piece into the centre of each rissole and smooth the meat over to cover. Lightly flatten each rissole
- Cook the rissoles in a non-stick frypan over medium for about 3-4 minutes on each side until they're cooked through and golden
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Ham & Rocket Baguette
2 T Best Foods Mayonnaise | 1/2 small garlic clove, crushed | t chives, finely chopped | x2 10cm pieces of baguette, halved lengthways | 70g ham | 1 vine tomato, sliced | 1/2 avocado, thinly sliced | 20g lettuce
- Combine the mayonnaise, garlic and chives in a small bowl. Spread evenly over the bottom slices of each of the baguettes
- Top with ham, tomato, avocado and lettuce. Season to taste and serve.
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Pink Dolly's Pasta
300g egg fettucine | 150g smoked salmon | 4 T thick cream | 50mL water | 1 t fresh chives
- Snip salmon into small strips (leave trimmings) & put in a small saucepan
- Add the cream with the salmon
- Set pan over the lowest heat and warm until the salmon turns slightly pink in colour
- Cook the pasta and drain. Place in a large bowl
- Add 50mL water to the salmon sauce and cook for a little longer. Remove from heat
- Add sauce to the pasta and toss until it is all well mixed together.
- Serve with a sprinkling of chives and/or dill spriggs
