We adore these chicken rice paper rolls, they’re so full of flavour and simple to make. they’re great as a starter at a dinner party or a finger food option at a larger celebration. However you don’t want to make them too far in advance or the rice paper will go a little hard.
Rice paper wrappers
3 x Chicken breast
Handfuls of spinach leaves
Handfuls of grated carrot
Handfuls of cucumber sticks
Handfuls of capsicum sticks
* We use the squeeze herb products found in the fresh section of the supermarket. They’re quick, cheaper and effective
Chop chicken into small pieces and cook over stove top. Squeeze a little of the herbs over the chicken and cook for a further minute or so.
Fill a bowl with tap hot water. One at a time dip rice paper roll into water for approx. 30 seconds, lay on a clean tea towel and place a little of ingredients in the middle.
Fold top and bottom over. Fold one side across also and then continue to roll until sealed.
Continue this process until all ingredients are used up.
Amount will vary depending on how much you put in each roll, but 3 chicken breast will usually make 18-20.
Tim Tam Tart is a firm favourite in our home and as such we just had to share.
I always like to impress a dinner guest with a great dessert. But I also don’t like to fill them up to the point that they’re rolling out of my home sick to the stomach from eating so much.
This Tim Tam Tart is fabulous, it’s quite decadent so less is more. Enjoy!
- 50 g unsalted butter, chopped into cubes
- 200 g Tim Tams
- 1 cup milk
- 150 g mini marshmallows
- 150 g dark chocolate
- 300 ml thickened cream
Lightly grease a loose-based 22 cm spring form tin with butter and line the base with baking paper.
Place the Tim Tams and butter in a food processor and process until they are well combined
Tip the crumb mixture into the cake tin, press with your fingers to form an even shell on the base and up the side. Place in the fridge to chill while you make the filling.
For the tart, heat the milk, marshmallows and chocolate in a medium saucepan over low heat until it starts to come to a boil. Remove from heat and stir until combined. Set aside to cool for 10 minutes.
In a large bowl whip the cream, once it forms small peaks slowly drizzle in the chocolate marshmallow filling. Whisk until smooth and combined.
Pour the filling into the tart shell and spread it evenly. Chill in the fridge for a minimum of 3 hours before serving.