Ingredients:

• 1 lemon, juiced and zested
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, finely minced, or 1 tsp dried garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp + a pinch of sea salt
• 1/4 tsp coarse black pepper
• 1 pound of thin-sliced chicken breast

Garnish:

• 1/4 cup feta cheese
• 1/4 cup fresh chopped parsley
• Additional wedges of lemon

Directions:

Make Marinade and Marinate:

1. In a large mixing bowl, add the lemon zest and juice, olive oil, garlic, and all of the spices.
2. Mix until well combined and emulsified. Set aside ¼ cup of the marinade for later.
3. Add the chicken to the remaining marinade.
4. Toss with tongs to ensure each cutlet is fully coated.
5. Cover with saran wrap and place into the fridge for thirty minutes.

Cook Chicken:

1. When ready, heat a nonstick skillet over medium-high heat.
2. Once heated, drizzle in olive oil and place the chicken into the pan.
3. Sear until the bottom is nicely golden brown.
4. Once achieved, flip the chicken and cook for an additional 3-4 minutes or until white in the middle and juices run clear once cut into it.

To Finish:

1. Transfer the chicken to a serving plate.
2. Drizzle the remaining marinade over the chicken.
3. Sprinkle the top with fresh chopped parsley and feta cheese.
4. Serve and enjoy.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes
Kcal: 300 kcal | Servings: 4 servings

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish (optional)

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss butternut squash cubes with olive oil, honey, ground cinnamon, ground nutmeg, salt, and black pepper until evenly coated.
3. Spread the squash cubes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through the cooking time.
5. Remove the baking sheet from the oven and sprinkle dried cranberries and crumbled feta cheese over the roasted butternut squash.
6. Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cranberries are softened and the feta is slightly melted.
7. Remove from the oven and let it cool for a few minutes.
8. Garnish with chopped fresh parsley, if desired.
9. Serve warm and enjoy!

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 220 kcal | Servings: 4 servings

Ingredients

• Zest and juice of 1 lemon: Adds a bright, tangy flavor.
• ¼ cup extra virgin olive oil: Provides a buttery texture and enhances taste.
• 3 garlic cloves: Offers a subtle, aromatic depth.
• 1 teaspoon dried oregano: Infuses the dish with classic Greek herbs.
• ½ teaspoon smoked paprika: Gives a mild, smoky essence.
• ¼ teaspoon coarse black pepper: Adds a slight spicy kick.
• ½ teaspoon + pinch of sea salt: Balances and enhances overall flavors.
• 1 pound of thin-sliced chicken breast: The main protein, tender and lean.
• ¼ cup feta cheese: Brings a creamy, tangy Greek flair.
• ¼ cup fresh parsley: Adds freshness and color.

Instructions

1. Prepare the Marinade: Combine lemon zest and juice, olive oil, minced garlic, and spices in a bowl.
   Reserve ¼ cup of this marinade for later use.
2. Marinate the Chicken: Add the chicken to the remaining marinade.
   Ensure each piece is well-coated, cover, and refrigerate for 30 minutes.
3. Cook the Chicken: Heat a skillet and sear the marinated chicken until golden brown on each side, ensuring it’s cooked through.
4. Final Touches: Place the cooked chicken on a serving plate.
   Drizzle with the reserved marinade and garnish with chopped parsley and feta cheese.

How do you like your eggs? One of the tastiest ways to enjoy them is beaten into this creamy, cheesy quiche. What makes it even better, however, is a crumbly, savoury crust made using Bakers Salticrax®.

Level MEDIUM
Time 60 MIN
Serves 8

INGREDIENTS
200 g Bakers Salticrax® biscuits
200 g white mature cheddar, grated
170 g melted butter
200 g cherry tomatoes, roasted
200 g baby spinach, cooked
200 g feta cheese, crumbled
4 sprigs fresh thyme
250 ml cream
2 eggs beaten
salt and pepper for seasoning

INSTRUCTIONS

1. Preheat the oven to 180°c.
2. Place the Salticrax® biscuits into a food processor and blitz to a fine crumb. Add the melted butter and mix well.
3. Tip the crumb into a quiche tin and using your fingers, press the crumb into the sides and base of the tin.
4. Top with the roasted tomatoes, cooked spinach, feta cheese and thyme. Whisk together the cream and eggs. and season with salt and pepper.
5. Pour the custard over the filling and sprinkle over the remaining cheese.
6. Bake for 30 minutes, until golden and cooked through.
7. Remove from the oven and serve with a side salad.

45ml flour
45ml butter
250ml cream
4 garlic cloves, chopped
1 small tin Escargot Snails in Brine, drained
Salt and pepper
100g Parmesan, grated
1 round Feta, crumbed
4 slices brown bread, crusts cut off

Heat the flour and butter together in a pan and fry for 1 minute.
Whisk in the cream and garlic.
Simmer until the sauce thickens.
Stir in the snails and heat through.
Season to taste with salt and pepper and scoop into serving bowls.
Preheat the grill.
Sprinkle over the grated Parmesan and Feta before grilling until golden and bubbly.
Serve with brown bread slices.
Serves 4