Cook all you can.

HasH brown potato

500 g (about 2 large) potatoes
2 tablespoons vegetable or canola oil
2 tablespoons butter
salt and pepper, to taste
Method:
1. scrub the potatoes—they do not need to be
peeled—then coarsely grate. squeeze the grated potato
slightly to remove some of its water (this makes for a
crispier end result).
2. heat a 30-cm frying pan, preferably nonstick, over
medium–high heat. add the oil and butter.
3. When hot, add the potatoes and push down with a
spatula to spread evenly in the bottom of the pan.
sprinkle the top with salt and pepper. cook until the
bottom is browned and crispy, about 10 minutes. Do not
try to flip until it is browned, or the potatoes might
stick.
4. flip the hash brown, cut into sections if
necessary, and cook another 10 minutes, or until
browned and crispy on the other side.
5. serve immediately, or cool and simply reheat in the
microwave or preferably in a hot oven (210°c) for
5 minutes.

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Fruit salad

¼ rockmelon (cantaloupe), peeled and seeds removed
¼ pineapple, peeled and cored
1 apple, peeled and cored
2 bananas, peeled
1 cup green grapes, washed
2 passionfruit
natural yoghurt, to serve
Method:
1. cut the rockmelon, pineapple, apple and banana into
roughly 2-cm pieces.
2. Mix all the fruit in a bowl then serve with fresh,
natural yoghurt.
3. store the fruit salad (without the yoghurt) in an
airtight container for up to 2 days.

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Bircher muesli

1 cup rolled oats
½ cup fresh orange juice
½ cup natural yoghurt
¼ cup currants or sultanas
¼ cup chopped dried apricots
pinch of ground nutmeg
large pinch of ground cinnamon
1 Granny smith apple, grated, to serve
2 tablespoons natural yoghurt, extra
1 cup seasonal fresh berries, to serve
Method:
1. combine the oats, juice, yoghurt, currants or
sultanas, chopped apricots, nutmeg and cinnamon in a
large bowl and stir well. chill overnight.
2. To serve, stir in the grated apple, put into
serving bowls and garnish with the extra yoghurt and
the berries.

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Chinese Tea Art

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How to prepare chicken parmesan

Ingredients:

4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Preparation:

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

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