If your weather is anything like what I’m living through right now then it’s a brilliantly blazing summer. It is likely you have no desire to spend hours cooking, and call me un-Australian if you must but it is way too hot to be cooking a BBQ.
Ingham are an Aussie brand that are here to help this scorching summer so you can whip up some delicious dishes to share with your family and friends while you’re entertaining.
There is a range of Ingham ready-to-cook Chicken Breast Strips and Premium Ribbons that form the basis of some refreshing recipes that are a cinch this summer. One that has certainly tickled my tastebuds in the Coconut ribbons with Apple and Fennel Coleslaw. I will definitely be giving this one a go.
1 box Ingham Coconut Ribbons
1 med size Fennel bulb, finely sliced
1 Green apple, grated or cut into thin strips
½ Lemon, zest and juice
¼ bunch Mint, chopped
½ Red onion, finely sliced
2 tbsp Olive oil
Sugar, salt and pepper to taste
Combine the fennel, apple, lemon zest and juice, chopped mint, red onion in a bowl. Drizzle with olive oil and season with sugar, salt and a generous amount of ground pepper. Cook the Ingham Coconut Ribbons as per pack instructions and serve on top of coleslaw.
My blurb went missing… so now I have to bring you a new one. One that is a little broader too.
I devour books, vampires and supernatural creatures are my genre of choice but over the past couple of years I have broadened my horizons considerably.
I inhale music, hair metal that satisfies my inner bogan is where my musical passion lies, but again I’ve been exposed to lots of different music I wouldn’t normally listen to and have broadened those horizons also.
In a nutshell – I love to write! I love interacting with a diverse range of artists to bring you interviews.
Perhaps we were perfect before – I LOVE WORDS! Reading, writing, speaking, listening – if it’s got words I’m there!