Yesterday was a work day for me and being school holidays my girls go to my parents and get a good feed. So I was quite happy to have an eggs on toast night but after some Facebook inspiration and a long drive home to contemplate this recipe I quickly changed my plans. This took little effort to put together and the flavours were fantastic. I hope you guys al enjoy it as much my family did. Eb x
- Handful Basil
- 1 clove garlic
- 500g chicken breast diced
- 100g cheddar cheese
- Bambino Bocconcini
- 30g Parmesan cheese grated
- 2 tbsp Dried oregano
Add breadcrumbs, parmesan and oregano to a separate bowl.
If you have a mini muffin pan, spray with oil, otherwise line a tray with baking paper. Preheat oven to 180deg.
Add basil and garlic to bowl and chop on Speed 7 for 3 seconds. Add cheddar cheese and grate on Speed 8 for 5 seconds. Add chicken and mix on Speed 7 for 15 seconds.
Using a teaspoon, roll portions of chicken around 1 bocconcini then roll in breadcrumb mix. Place in muffin hole or on tray. (my mix made 15 balls) Spray top of ball with oil.
Place in oven and bake for 15-20 minutes.
- 1 onion
- 4 diced bacon rashers
- 400g tin tomatoes
- 40g tmx stock
- 50g tomato paste
- Tbsp. dried oregano
- 1 bay leaf
- 700g water
- 300g spaghetti
- Salt and pepper to taste
In a clean bowl add onion and chop on Speed 6 for 1 second. Scrape down sides and add bacon. Cook for 7 minutes on Varoma Reverse Speed 1.
Add remaining ingredients EXCEPT spaghetti and cook for 5 minutes at Varoma Reverse Speed 1.
Add spaghetti through MC hole and cook for further 17 minutes at 100deg Reverse Soft Speed.