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LEEK, TOMATO & CHICKEN CASSEROLE
ASPARAGUS & ZUCCHINI QUICHE
QUICK STRAWBERRY CHEESECAKE SUNDAES
Prep 20 mins | Cook 1hr 10 mins | Serves 4
2 tbs olive oil
Step 1 Heat oil in a large deep 1.5kg chicken, cut into 8 frying pan over medium-high pieces heat. Cook chicken, in 2 batches, 2 leeks, trimmed, halved turning often, until evenly browned. lengthways and thinly sliced Transfer to a plate. 2 garlic cloves, crushed Step 2 Add leeks to pan and cook, 1 ⁄ 2 cup dry white wine stirring often, over medium heat 400g can diced tomatoes for 4-5 minutes until tender. Add 250g large ripe cherry garlic and cook for 1 minute. Add tomatoes, halved wine and cook for 2 minutes.
1 ⁄ 3 cup black olives
Add chicken, canned tomatoes, 1 ⁄ 3 cup flat-leaf parsley, cherry tomatoes and olives. Stir chopped to combine. Cover and bring to
1 tbs lemon juice the boil. Reduce heat and simmer, Mashed potatoes or crusty stirring occasionally, for 30 minutes. bread, to serve
Remove lid and simmer, stirring occasionally, for 15-20 minutes until
2 sheets frozen readyrolled shortcrust pastry 1 tbs olive oil 3 green onions( shallots), trimmed and thinly sliced 250g small zucchini, thinly sliced 1 bunch asparagus, trimmed and roughly chopped 4 free-range eggs( at room temperature) 1 cup cream Leafy green salad, to serve
Prep 15 mins | Serves 4
Prep 30 mins | Cook 50 mins | Serves 6
Step 1 Preheat oven to 200 ° C / 180 ° C fanforced. Defrost pastry on a bench. Cut a 23cm circle from one sheet of pastry, place pastry in base of a 22cm springform pan. Cut 3 x 5cm wide strips from remaining pastry sheet and use to line the
This dessert can be made up to the end of step 2 up to 6 hours ahead of serving and chilled.
250g tub light( 80 % less fat) cream cheese 2 tbs icing sugar 8 butternut snap biscuits( or similar sweet biscuits) 500g strawberries, hulled and sliced Maple syrup, to serve
chicken is cooked through. Step 3 Stir in parsley and lemon juice. Season with salt and pepper to taste. Serve with mashed potatoes or crusty bread.
sides of the pan, pressing pastry to seal. Bake pastry for 20 minutes or until golden and just crisp. Step 2 Meanwhile, heat oil in a medium frying pan over medium heat. Add green onions, zucchini and asparagus and cook, stirring often, for 4-5 minutes until beginning to soften. Set aside to cool. Step 3 Whisk eggs and cream in a medium bowl until well combined. Stir in parmesan and season with salt and pepper. Step 4 Spoon cooled asparagus mixture into pastry case. Pour egg over asparagus mixture. Bake at 160 ° C for 40-45 minutes until set. Set aside for 10 minutes. Remove quiche from pan. Slice and serve with a leafy green salad.
Step 1 Place cream cheese and icing sugar in a bowl. Using electric hand beaters, beat until light and fluffy. Set aside. Step 2 Place biscuits into a plastic bag and roughly crush using a rolling pin. Reserve 1 tbs of crushed biscuits to sprinkle on top. Place remaining biscuits into the base of 4 serving glasses. Top with cream cheese mixture and strawberries. Step 3 Drizzle with maple syrup. Sprinkle over reserved crushed biscuits and serve.
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20 ISSUE 180 // MAY 2025 theindependentmagazine. com. au THE HAWKESBURY INDEPENDENT