Ingredients

12 cocktail frankfurts
12 mini rolls
butter
grated cheese

Method

Preheat oven to 180c. Cook frankfurts and put into sliced and buttered hotdog buns.

Sprinkle cheese over hotdogs and place on oven tray and bake for 10-15 minutes until buns are brown and crispy.

Remove from oven and serve hot with tomato sauce.

Ingredients

2 cups cornflakes
2 tbspns plain flour
2 egg whites
500g chicken breasts
olive oil
Tomato or BBQ sauce for dipping

Method

Preheat oven to 200c. Process cornflakes in a food processor until mixture resembles breadcrumbs.

Place in bowl. In another bowl place flour and season with a little salt and pepper. In another bowl whisk the eggwhites with a fork until just a little foamy.

Remove any fat from chicken and cut into bite size pieces. Toss pieces in flour then dip in eggwhite and roll in the cornflakes until completely coated.

Grease a baking tray with the olive oil and place nuggets on the tray. Bake in the oven for 10 - 15 minutes until crisp and cooked through.

Serve with tomato or BBQ sauce. Makes approx. 12.

This recipe is courtesy of Party Kids

Ingredients

2 cups flour
4 teaspoons baking powder
1 ½ cups grated cheese
1 cup crushed pineapple
1/2 teaspoon salt
4 rashers lean rindless bacon, chopped
2 tablespoons chopped parsley
1/4 cup oil
1 egg
1 1/4 cups milk

Method

Preheat oven to 180°C. Spray a tray of 12 muffin tins with a non stick spray.

Place all ingredients in a large bowl and gently mix to just combine. Don’t over mix or the muffins will be rather heavy and solid – light muffins need a light mixing.

Spoon into the sprayed muffin tins and bake for 25 – 30 minutes until puffed up and golden brown.

Cool for 5 minutes in the tins then tip out to cool properly on a wire cake rack.

Makes: 12

This recipe is courtesy of CSR Sugar

Ingredients

1 3/4 cup mashed potato, warm
1 cup maize cornflour
2 teaspoons gluten free baking powder
1 egg, lightly beaten
2 tablespoons canola or olive oil
1/2 cup potato flour
1 teaspoon salt

Filling:

750 g lean minced veal or chicken
2 tablespoons gluten free cornflour
1/2 teaspoon salt
1 egg
1 tablespoon parsley, finely chopped
egg for glazing

Method:

Pastry:

Mix oil into warm mashed potato in large mixing bowl, then add sifted dry ingredients. Knead to smooth ball, adding enough egg to combine.

Place on lightly corn-floured board and knead lightly. Roll out into 30cm square.

Filling:

Combine veal or chicken with egg, cornflour, parsley and salt. Form meat into neat rolls, using wet hands. Place along edge of pastry.

Glaze edges and turn edge of pastry over filling. Turn again so that filling is completely enclosed. Cut along edge of pastry with sharp knife. Repeat with remaining filling and pastry.

Brush with beaten egg. Cut rolls into 5cm pieces. Place on lightly oiled scone tray. Bake at 200°C for 20 to 25 minutes, or until golden brown.

Makes 24 sausage rolls

This recipe is courtesy of Go For Your Life

Ingredients

500g lean mince
1 cup fresh breadcrumbs
3 tbspns tomato chutney
2 tbspns flat leaf parsley chopped finely
black pepper for seasoning
1 egg
2 tbspns olive oil

Method

Preheat oven to 180c. Place all the ingredients except the olive oil into a bowl and mix with your hands to combine well. With damp hands take a small amount of mixture (about the size of a walnut) and shape into balls.

Heat oil in a non stick frypan and cook meatballs over medium heat for about 3 minutes or until browned all over.

Place meatballs onto a baking tray lined with baking paper and bake in oven for approx. 20 minutes or until cooked through. Serve with tomato or BBQ sauce for dipping.

Makes 20.

This recipe is courtesy of Party Kids