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10 minutes

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40 minutes

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Rice noodles with chicken wings and braised shiitake mushrooms

1 hour

Stir-fried beef with winter pesto on gnocchi

Stir-fried beef with winter pesto on gnocchi

5 minutes

Braised lamb patties with celery, lemon and dill

Braised lamb patties with celery, lemon and dill

30 to 40 minutes

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Ramen with crispy eggs

15 minutes

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Bockwurst with potato and onion

50 minutes

Vegetable matzo ball soup

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Vegetable matzo ball soup

1¼ hours

Grilled lamb sausage and sweet pepper with hot pepper sauce

Grilled lamb sausage and sweet pepper with hot pepper sauce

30 minutes

Chicken and avocado quesadilla

Chicken and avocado quesadilla

15 minutes

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Chicken and avocado quesadilla

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

2 avocados
1 clove garlic, finely chopped
½ t finely chopped red chilli
sea salt and freshly ground black pepper
1 T sunflower oil
8 tortillas
4 chicken breasts, cooked and shredded
½ cup onion, thinly sliced
½ cup Rosa tomatoes, quartered
1 cup grated cheddar cheese, plus extra for serving

Method

Combine the avocado pulp, garlic, lemon juice and chilli to make a guacamole spread. Season to taste and set aside.
Heat a pan over medium heat. Add just enough oil to lightly coat the bottom of the pan.
Place one of the tortillas in the pan, spread some of the guacamole over it, add some shredded chicken, onion, tomato and cheese, and season to taste.
Place another tortilla on top.
Fry on both sides until golden.
Remove and repeat with the remaining tortillas.