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Chicken Rissoles w. Sweet Potato Mash

Posted by Angie Poole on March 12, 2019

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Chicken Rissoles w. Sweet Potato Mash

Ingredients: 500g Chicken Mince 1 small Red Onion, finely diced 1 carrot, grated 1 zucchini, grated juice squeezed out 1/2 cup grated cheese 1.5 tbs massaman curry paste 1/2 cup panko crumbs Bunch of coriander 0.5kg sweet potato, peeled & roughly chopped 1/4 cup milk, heated 400g frozen Peas Combine chicken, onion, carrot, cheese, curry, panko & coriander in a bowl and season Shape into 5cm balls into plate Bring sweet potato to boil and cook for 10-15mins until soft Drain & Mash, add milk and cover to keep warm Heat oil in large non-stick pan over medium heat. Add balls and flatten to Rissoles and cook until golden on each side. Serve with mash & cooked peas

How to publish a Chrome Extension that only users on your Google Apps Domain can see and use

So recently I've developed a Chrome Extension that was required to be used only within a specific domain (i.e. not available / visible in the Chrome Web Store to the public). After building out the extension, which interacted with a Google App Script, shared documents on Google Drive, a Google Site, the users Gmail account, a Google App Engine app and an external API, I came to the realisation that there was a lot going on and its likely that regular updates to the extension would be required. Rather than sharing the Chrome Extension via Google Drive and getting users to manually add the extension using 'Developer mode' as I had been doing during testing, I hoped there was a better way to distribute the extension automatically. Luckily I found it, and Google call it:

Banana Bread

INGREDIENTS ⅓ cup melted coconut oil 1/4 cup honey 1/4 cup maple syrup 2 eggs 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas) ¼ cup milk of choice 1 tsp bi carb soda 1 tsp vanilla extract ½ tsp salt ½ tsp cinnamon 1 ¾ cups wholemeal sf raising flour Optional Mix-ins - 1 diced up pear and 50g choc bits INSTRUCTIONS Preheat oven to 165C and line loaf tin. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.* Add the bicarb, vanilla, salt and cinnamon, and whisk to blend. Fold in the flour with wooden spoon till combined. If you’re adding any additional mix-ins, gently fold them in now. Pour the batter into tin. Bake for 60 minutes, or until a toothpick inserted into the centre comes out clean Let the bread cool in tin for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing. *Note: If your coconut oil solidifies on c

Chicken & Vege Pies

Filling INGREDIENTS 2 chicken breast, diced 1 leek peeled and sliced thinly 1 large carrot diced 3/4 cup peas 3 sheets puff pastry 5 sheets shortcrust pastry 2 tbsp butter 2 cups liquid chicken stock 2 tbsp plain flour 1 tbsp oregano 1tsp salt Olive oil spray INSTRUCTIONS Fry chicken, remove once cooked through Melt the butter in a saucepan, saute carrot, peas & leek in olive oil. Add the flour. Cook for 1 minute. Gradually add the chicken stock, stirring until smooth after each addition, add oregano and pepper to taste then bring to the boil and cook for 2 minutes. Once gravy is done, mix the chicken through the gravy mix and coat well. Cut short crust pastry circles for the bottom of your pies. Fill your pie case with filling. Cut puff pastry circles for the tops of your pies. Lightly spray pies with oil. Cook in oven for 20 minutes on 200C, or until pastry is golden. Makes 4 large individual pies & 12 muffin size (use large glass rim to cut

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