SCS butter crunchy almond cookies

Ingredients:
(A):
250g SCS pure creamery butter
110g icing sugar

(B):
240g self-raising flour
80g ground almonds
90g toasted almond nibs
20g milk powder
1/2 tsp sodium bicarbonate

For decoration:
150g almond flakes

Method:
1. Combine ingredients (A) and beat until light and fluffy.
2. Stir in ingredients (B) and mix well.
3. Shape 1 level tbsp of dough mixture into ball and place on baking tray 5cm apart from each other.
4. Flatten dough balls with flour-coated fork to about 1cm thick. Glaze with beaten egg yolk and sprinkle the top with almond flakes.
5. Bake in the oven for 10-12 minutes at 180 deg C or until golden brown.
6. Remove from oven and leave to cook before serving or storing.

Recipe source: Simply Her magazine (Jan 2009)

Teriyaki chicken salad with avocado tofu dressing

Eat right - Part 5.

Ingredients (serves 2):
1/4 cup light soya sauce
1 tbsp mirin
1 tsp sugar
2 chicken thighs, deboned
2 cups rocket or watercress

For the dressing:
2 ripe avocados, peeled and stoned
Juice from half a lemon
150g silken tofu
3 tbsp cottage or fresh ricotta cheese
2 tbsp mayonnaise
1/2 tsp salt
1/2 tsp ground black pepper

Method:
1. Mix the soya sauce, mirin and sugar in a deep plate to make the teriyaki marinade. Leave the chicken to marinate for 15 minutes.
2. Pre-heat the oven to 190 deg C. Line the sides and base of a roasting tin with foil and place the chicken and the marinade in.
3. Bake for 20 minutes or until the juice of the chicken runs clear. Remove to cool.
4. To make the dressing, mash the avocado with the lemon juice in a medium bowl. Add the tofu and cheese, and whisk until well combined.
5. Add the mayonnaise, salt and pepper, and mix well.
6. Slice the chicken and serve with rocket or watercress, with the dressing on the side.

Tips:
Make the dressing only after the chicken is done so the avocados can retain their colour for longer.

Recipe source: Simply Her magazine (Jan 2009)