Just three ingredients

2016-03-30 06:00

Serves: 2


• ½ cup soy sauce

• fresh ginger, peeled and minced

• 2 boneless, skinless chicken breasts

• sesame seeds, optional, for garnish


• In a small bowl, add soy sauce and ginger and whisk to combine. Set aside ½ the marinade in a small bowl (cover until ready to use).

• Marinate chicken in ½ the marinade for 30 minutes to one hour in a large ziplock bag and roll the sides down. Put the bag in a large bowl ,add the chicken, and pour the marinade over the chicken breasts. Then seal the bag and make sure the chicken is covered all round by the marinadethe chicken.

• Pre-heat grill. Grill chicken, brushing with reserved marinade occasionally, until cooked through, about 6-8 minutes per side, depending on grill type and heat level.

• Serve with rice and vegetable of choice and sprinkle with sesame seeds, if using.


4 servings


2 kg boneless skinless chicken breasts

1 1/3 cups honey mustard pretzels

1/2 cup honey mustard dressing

(1/2 tsp sea salt and coarse black peppercorns

Cooking spray to grease


• On cutting board lay out chicken tenders and lightly season with salt and pepper. Transfer to large bowl, then pour over with honey mustard dressing. Cover and allow to marinate in refrigerator for at least 1 hour.

• When ready to cook, fit wire rack to a baking sheet and grease with cooking spray. Next, pulse pretzels in food processor until they resemble breadcrumbs, scraping the sides with a spatula as needed. Spread out pretzel crumbs onto large plate, then set aside.

• One chicken tender at a time, shake off excess dressing, then coat in pretzel crumbs before placing on greased wire rack. Bake at 350°C for 20 minutes, then broil for 2-3 minutes more until crispy. Immediately plate and serve, pairing with extra honey mustard dressing if desired.

If you don't have a wire rack and/or one that fits into a baking sheet, make sure you turn the tenders half-way through cooking.


This is a moist cake that lasts forever and is one of those magical fail-proof recipes. You can also swop the iced coffee with orange juice if you prefer.


750 ml iced coffee

1 kilo mixed fruit

2 cups self-raising flour:

The secret to this recipe is to soak the mixed fruit in iced coffee (you can substitute with fruit juice or black tea if you prefer) for 24 hours prior to baking.

Add self-raising flour, mix.

Bake in a lined 20cm square tin at 150°C for 1 hour.


• 4 eggs

• 1 cup steamed broccoli (or frozen broccoli that’s been defrosted)

• 1/2 cup grated cheddar cheese

• sea salt and pepper to taste (about 1/2 tsp each)


• Preheat oven to 375°C. Coat a six-hole muffin tin with oil.

• Chop broccoli and place it in a bowl with the eggs and sea salt and pepper if you desire those. Whisk together.

• Pour egg mixture into muffin tins and divide cheese evenly among them.

• Bake for 12-15 minutes, or until eggs are set.

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