Raspberry Slice Recipe

My boyfriend has been asking me for ages to make him raspberry slice like the one he buys and I finally found a recipe that seems to match!
Recipe is completely stolen for this link:
http://www.haroldthecat.net.nz/ben.run/2005/05/raspberry-slice-recipe/
Ingredients
200g butter
1 cup sugar
1 tsp vanilla essence
2 eggs
2 cup flour
2 tsp baking powder
Raspberry jam
Icing sugar
Raspberry essence (flavour)
Red food colouring.

Making the base

Cream butter and sugar.
Add eggs and vanilla and mix
Add flour baking powder and mix
Smooth into a lined pan (30 cm x 20 cm)
Bake 180 C for 25 minutes

Assembly

After base has cooled slice into two layers
Spread raspberry jam thickly on the bottom layer
Put top layer back on top
Ice with pink raspberry icing - Mix 2 C Icing Sugar, Drops of raspberry essence to taste, Red Food Colouring and 1-2Tbsp Water to desired consistency.

Easy Tasy Chicken Nachos

These were a last minute meal based of the recent foodtown magazine recipe for nachos.

Ingredients
1 Pack of CC's (My fav cos they are always cheesy)
500g Chicken (I used seasoned breasts)
1 Tsp Chilli
2 Cloves of crushed garlic
1/2 Can of mexican tomato puree (not needed but I used to make more sauce, could use normal puree and season with mexican spices)
1 Jar Salsa
2-3 Spring Onions
1 Avocado
Mozzarella Cheese Mmmmm

1. Cut chicken into thin slices and place in a frying pan with heated olive oil
2. Add Garlic and Chilli
3. Fry until Cooked
4. Place Corn Chips on a serving dish
5. Mix Salsa and Puree together and then add cooked Chicken to the puree and mix.
6. Spoon Chicken mix over the Chips (be quite generous)
7. Sprinkly Spring Onions and arrange the Avocado on top.
8. Sprinkle with lots of mozzerella and either microwave or grill until cheese is melted and sauce is warm.

YUMMY!

Moroccan Chicken Pasta Salad

This recipe I have been wanting to try for ages but only gave it a go today and it is damn impressive. I have put it in containers and will have for lunches!
The recipe is out of Foodtown magazine December 06 - originally came from a cafe 'cafe cuba' in Palmerston North!

Ingredients
250g Pasta (I used penne but recipe says spiral)
1 Red Capsicum finely diced
1 Red Onion finely Diced
1 Bunch of coriander and parsley finely chopped (makes about 1Tbsp chopped)
500gms cubed Chicken- I used tenderloins
2 tsp Olive oil - used to fry chicken
Morrocan Seasoning - Recipe calls for 1Tbsp - I used a bit more maybe 2.
1/4 C each of mayonaise, aioli, basil pesto (see recipe below or use store bought).
1/4 C Pine Nuts

1. Cook pasta until tender and then refresh in cold water
2. Mix chopped Capsicum, Onion and herbs with the pasta
3. fry chicken in oil and add moroccan seasoning - cook until browned
4. Add mayo, pesto and aioli to pasta mix
5. Toss in the cooled chicken.
6. YUM!

Basil Pesto

This is quite a traditional Pesto Recipe that I have used for quite some time. Its a spread like pseto which is great on toasted ciabatta!

Ingredients:
1 C Basil Leaves (I use a whole living herbs plant)
4 Cloves Garlic- Chopped or crushed
2 Tbsp Lemon juice
60gms Pine Nuts
1/2 C Olive oil
60gms Parmesan Cheese - grated

1. Place first 4 ingredients in food processor or blender and blend until finely chopped
2. Add olive oil and blend until combined
3. Add parmesan cheese until you have reached the desired consistency, I prefer it quite smooth.