Michelle B's Hearts of Palm Salad

Hearts of Palm
Avocado
Olive oil
Garbanzo
Italian bean - cannolini
Almondsfreanch beans
Scallions - spring onions

Dora's Pineapple Tarts

Ingredients:

Flour: 3 1/3  C + 2 C+ 1 C set aside

3 Egg Yolk

1 Tablespoon salt water (1 teaspoon salt)

250 Grams Butter

½ Cup Margarine

1 Cup Powdered Sugar

Method:

Mix butter, margarine, egg yolk, 3 1/3 cups flour, salt water, and powdered sugar.  Can use an electric beater at slow speed for this.

Add the cups of flour and use spoon to blend in until it becomes a dough.

Roll dough out and use as much of the set aside cup of flour as needed.  Use Pineapple Tart cutter (like a cookie cutter) to cut.

Fill center of each tart with pineapple paste (can buy from Phoon Huat)

Bake at 200 c for 20-25 mins

Makes 60-70 tarts

Emily's Chicken Salad

Ingredients

• 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup pecan halves
• 1/2 cup walnuts halves
• 1/2 cup good mayonnaise
• 1/2 cup sour cream
• 1 tablespoon chopped fresh tarragon leaves, divided
• 1 cup green grapes, cut in 1/2
• Lettuce leaves, for serving

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

Becky's Hummus

Ingredients:

2 cups chickpeas (garbanzo beans)  
1/2 tsp baking soda (you only need this if you use the dried beans)
2 tsp salt
6 garlic cloves
3/4 cup lemon juice - or more if you like it kinda sour
1/2 Cup tahini paste
1/2 Cup chopped parsley

Soak the chickpeas overnight in cold water with the baking soda.  Remove any beans that are floating and any stones.  Cover the beans in clean water and bring to boil over high heat until foam forms on surface of water.  Remove foam from the surface and simmer for 1 plus hours or until tender.  Drain the chickpeas and puree in blender.  (I never use the dried beans but use the canned ones instead...it's just faster!)  So, I start by blending the canned beans.  Crush the garlic with the salt, then beat in the tahini and lemon juice.  Stir in the chickpea puree and mix very well.  Garnish with pinch of cumin, chopped parsley and olive oil.  Serve with pita triangles or veggies.

Becky