Woman’s Weekly New Zealand – July 29, 2019

COLD COMFORT

Chocolate craving

Kitchen

CALENDAR

O

ld El Paso has launched

a new campaign to get

Kiwis back around the

dinner table and to ‘Make Some

Noise’! It’s based on a scientific

study about the bonds and

feelings of wellbeing that are

created when we sit and eat

with our families without the

distraction of TV or digital

devices. Mexican food is a

great way to encourage this

because it’s perfect for sharing.

Old El Paso’s range contains

some must-have pantry staples,

especially for a busy family, and

we can say from experience that

the Enchilada Dinner Kits are a

winner! Available at all leading

food retailers, RRP from $2.

CHICKEN TACOS

Old El Paso Stand ’N Stuff

Taco Kit

1 tbsp sesame seeds

600g chicken thigh fillets

2 tbsps olive oil

1 ripe avocado, halved

Sea salt

Juice of ½ a lime

¹⁄³ cup roasted red capsicum,

cut into strips (available in jars)

Lettuce, torn

1 Preheat oven to 180°C

(160°C fan forced).

2 Mix the taco seasoning and

sesame seeds together in a

bowl. Spray the chicken with

olive oil and press into the

taco sesame mix to coat.

3 Heat the oil in a frying pan

and cook the chicken for 4

minutes each side or until

golden. Place on a paper-lined

tray to cook through in the oven

• about 10 minutes. Rest, then
  slice the chicken into bite-sized
  strips before serving.
  4 Mash the avocado with
  a pinch of sea salt and the
  lime juice.
  5 Stir the red capsicum strips
  through the mild taco sauce.
  6 For crunchy taco shells, follow
  the packet instructions.
  7 Serve with your sesame taco
  chicken strips, lettuce, avocado,
  and the roasted capsicum.

P

remium chocolate brand Green & Blacks

has released a new range of smooth 70%

cocoa blocks. Made with ethically sourced

cocoa beans, the chocolate is kind on your taste

buds and conscience. There are four delectable

flavours to choose from – salted caramel, orange

and almond, mint and 70% cocoa – or you could

try them all! To win one of 14 packs, email

[email protected] with Green&Blacks

in the subject line by August 2. One entry per

person. Available from retail outlets, RRP $3.79.

I

t’s definitely flu season at the

Weekly office. So to help any

of the team who comes down

with the sniffles, Egmont honey

has come up with this gorgeous

hot toddy recipe. Made with

Taranaki’s finest honey, it will

soothe those winter ills and

boost your immunity.

50ml whisky

3 tsp Egmont Honey’s Lemon

‘N Honey

1 cinnamon stick, snapped

in half

200ml boiling water

1 lemon, one half sliced,

one half juiced

2 cloves

1 Whisk together the

whisky and honey, then

split the mixture between

two mugs. Add half of the

Handy

hints and

gourmet

goodies

cinnamon stick to each mug,

then top with 200ml of boiling

water. Add splashes of lemon

juice to each mug to taste.

2 Finish with a slice of lemon,

studded with a clove. Enjoy!

WIN!

TO BANISH

CHILLS, A HOT

TODDY ISN’T TO

BE SNEEZED AT!

40 New Zealand Woman’s Weekly

S

ow your wild oats with a

delicious new snacking

option from Nairn’s.

Not too dissimilar in taste to an

Anzac biscuit, Coconut & Chia

Oat Biscuits have 55% less sugar

than your average sweet cookie.

At only 45 calories each, they

are a perfect treat without the

guilt. Available from New World

and Pak’nSave supermarkets,

RRP $4.89.

Less sugar? That

takes the biscuit!

SHOW ME THE HONEY!