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Try this yummy Chicken Wonton. It's a great starter or snack for an evening party or in a friend get together.Even children love this.

Ingredients:
• 2 tablespoons finely chopped shallot
• 1 clove garlic, finely chopped
• 2 green onions
• 8 ounces ground chicken meat
• 3 tablespoons peanut butter or sesame paste
• 3 tablespoon shredded carrot
• 1 teaspoon green curry paste
• 2 tablespoons soy sauce
• 1 1/2 teaspoon granulated sugar
• 2 teaspoons lime juice
• Oil for deep-frying and stir-frying, as needed

Preparation:

• Heat the wok over medium-high to high heat. Add 2 tablespoons oil, drizzling it down the sides of the wok. When the oil is hot, add the shallots, garlic and green onion.

• Stir-fry briefly, then add the chicken meat and stir-fry on high heat until the chicken changes colour and is nearly cooked through. Stir in the remaining ingredients. Remove the wok from the burner and allow the mixture to cool.

• Set out the wonton wrappers with a small bowl filled with water. Lay out 1 wonton wrapper, and place approximately 1 tablespoon of the chicken mixture in the middle.

• Dip your finger in the water and run it along the edges of the wonton wrapper to wet. Take another wonton wrapper and place it on top in a way that forms a star shape. Continue with the rest of the mixture.

• To deep-fry, heat 3 to 4 cups of oil between 360 and 375 degrees Fahrenheit. Deep-fry the wontons a few at a time, sliding them carefully into the wok so that the oil doesn't splatter.

• Deep-fry until they turn golden. Drain on paper towels. Serve with Sweet and Sour Sauce or the dipping sauce of your choice.

‘Cordon Bleu' is a French term, literally translated as 'blue ribbon' that originally referred to an award for culinary excellence given to women cooks! It's healthy too.Nutritional value: Amount Per Serving Calories: 584 | Total Fat: 40.9g | Cholesterol: 195mg. 

Ingredients
• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions
1. Strike chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Great recipe for a classic dinner to bring a variation in your menu and impress your guests. Try the recipe and post your comments.

Pasta is always your child's favourite. Right? Great for evening snacks or breakfast. Pasta is high in carbohydrates and not so fattening. Combination of pasta and salad tastes amazing.Check out this great recipe and surprise your family this evening.

Method:
• Take a large pot of salted boiling water and add pasta to it.
• Cook it properly then drain and cool it under running water.
• Take a large bowl and combine pasta, salami, asiago cheese, black olives, pepperoni, red bell pepper, green bell pepper and tomatoes in it, mix well.
• Stir in the envelope of dressing mix and cover it.
• Place it into the refrigerator for about one hour.
• Whisk together the olive oil, oregano, parsley, Parmesan cheese, vinegar, salt and pepper to prepare the dressing.
• Pour dressing over the salad, mix well and serve.

Serving Size: Makes 12-16

Ingredients:
• 2 cups plain flour
• 3 teaspoons baking powder
• 2 tablespoons caster sugar
• 2 eggs, lightly beaten
• 750mL buttermilk
• 75g unsalted butter, melted
• Extra unsalted butter for greasing pan

For a smiley touch up:
• Blueberries
• Strawberries, chopped

Method:
• Stir the flour, baking powder and sugar together in a bowl.
• Add the eggs, buttermilk and melted butter, whisk to combine.
• Heat a large non-stick fry pan over medium heat and melt ¼ teaspoon of the extra butter.
• Pour 1/3 cup of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface.
• Turn the pancake over gently and cook for another minute.
• Transfer cooked pancakes to a plate and keep warm (oven at 120°C) while cooking the rest of the pancakes.
• To make the smiley faces, fruit-loving children will have fun using blueberries for eyes and the chopped strawberries to make a mouth.

Source: Kidspot

Did you know seeds of the apricot grown in central Asia and around the Mediterranean? are so sweet that they are often substituted for almonds. The apricot belongs to the Rosaceae family, which includes other tree fruits like apple, pear and peach. They are approximately forty different varieties of apricots, differing in size from three eighths of an inch to many varieties that surpass two inches, and in colors ranging from yellow to orange red.

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