Hi
Long time no hear.....
well as promised I have a recipe for you it's my absolute favourite. I have put it at the bottom of the page as I have more to tell and, all in good time my pretty all in good time.
Firstly we have a show coming up for Euro Kids to show case our beautiful Winter 2009 range. This will be held in Late March date to be confirmed.
Also for you Sydney siders if you are interested in hosting a party now is the time.
You can bag some summer bargains and also grab some new seasons stock and dependant on the sales you can earn yourself some fantastic rewards. Such as a $50 voucher and percentage off future purchases as well as gifts which vary from time to time.
Below is the recipe as promised let me know what you think?
Chicken and mushroom bags of delicious
It really doesn't take long to prepare, can be prepared ahead AND last but not least is light on the calories.
You will need
1 leek small
Filo Pastry
500g of Chicken Tenderloin
1 Tbsp of Dijon mustard
200ml of Low fat sour cream
1 cup of Low Fat Tasty Cheese
200gm of Mushroom
1/2 Tsp of Tarragon fresh or dried if that's all you have (Tarragon is quite strong so if you prefer you can omit this ingredient)
Salt and Pepper to taste
Method
Brown the Chicken
Remove from heat and add the mushroom and cook for 3 minutes
Next add leek and cook until softened
put the chicken back in with the leek and cook for further 1 minute
mix all other ingredients through and cook until combined add salt and pepper to taste and let it cool. Once cool wrap mixture in pastry and fold into a parcel or what ever shape you like and spray with olive oil spray. Place in pre-heated oven to 180 degrees Celsius in Fan forced oven for about 10 minutes or until golden brown and vuala you have chicken and mushroom parcels.
Hope you enjoyed this short but sweet note
Bye for now xxx
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