Step 1
Preheat oven to 200C/180C fan forced. Grease an 18 x 22cm (base measurement) baking dish. Cook the pasta in a large saucepan of salted boiling water until just al dente. Drain.
Step 2
Wipe saucepan dry. Heat the oil over medium heat. Add the onion, capsicum and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add the seasoning and cook, stirring, for 2 minutes or until aromatic. Add the chicken, tomato, beans and 125ml (1/2 cup) water. Bring to the boil. Reduce heat to low. Simmer, covered, for 5 minutes. Uncover and simmer for a further 5 minutes or until thickened. Add pasta and stir until well combined. Remove from heat.
Step 3
Combine the cheese blend and feta in a small bowl. Add 3/4 cup cheese mixture to the pasta mixture. Stir to combine. Spoon into the prepared dish. Sprinkle with remaining cheese and bake for 25-30 minutes or until melted and golden. Set aside for 10 minutes to cool slightly. Top with sour cream and jalapeños, if using, to serve.
Riya:
And that how you guys came make Mexican chicken pasta bake and this is how it look like.
Riya:
"Mother food is ready."
Mother:
"Thank you child I need you to clean the house first then come to my room ok."
Riya:
"Yes mother." I clean the whole house and it is almost 2 in the morning man I am so tired.
Knock knock
Mother:
"Come in child."
Riya:
"Mother you wanted me."
Mother:
"Yes child I did I have some friends coming over and I need you to make us some alcoholic drinks."
Riya:
"Like now."
Mother:
"Yes child now."
Riya:
"But."
Mother:
"Not buts go."
Riya:
"Yes mother." Great now I have to make drinks because her friends are coming over and I am so tired I don't think I can stay up so I went yo my room and put water on my face do help me stay up and it works I do not know how long that is going to take but we will find out. So now we are king drinks as you guys know and here is the first one Tomato cocktail.
10m prep
6 servings
Ingredients:
1 tsp sea salt
Pinch chilli powder
1 litre tomato juice
1 tbsp Worcestershire sauce
1 tbsp lemon juice
Pinch white sugar
6 sticks celery
Step 1
Place salt and chilli powder in a small bowl and using the end of a wooden spoon, crush until combined.
Step 2
Combine juice, Worcestershire and lemon juice. Pour into serving glasses. Stir a pinch of sugar into each glass using celery sticks. Serve with chilli salt on the side to add taste.
Riya:
And this is how they look like.
Riya:
Maybe I should ask my mother is I should make non alcoholic drinks in case if anyone doesn't drink alcohol.
Knock knock
Mother:
"Yes child."
Riya:
"Mother should I make non alcoholic drink in case if anyone does not want?"
Mother:
"Yes child do it that is a good idea."
Riya:
"Thanks mother." Now time for Summer party punch that the next drink that we are doing right now.
20m prep
05m cook
8 servings
Ingredients:
1 star anise
1/2 cup caster sugar
1/3 cup water
2 cups pineapple juice
1 cup chilled sparkling mineral water
125g raspberries
120g blueberries
100g seedless green grapes, halved
100g seedless red grapes, halved
1 mango, peeled, sliced
2 kiwifruits, peeled, cut into wedges
1 small red apple, sliced crossways
1/2 cup fresh mint sprigs
Ice cubes, to serve
Lemon slices, to serve
Step 1
Place star anise, 1/3 cup sugar and 1/3 cup water in a small saucepan. Stir over medium heat for 2 minutes or until sugar dissolves. Remove from heat. Place in a large bowl. Stir in pineapple juice and mineral water.
Step 2
Place fruit, half the mint and ice in a large jug. Top with juice mixture. Serve punch with lemon slices and top with remaining mint.
Riya:
That is how we made it and here is how it look like.
Riya:
Watermelon slushie martini let make it.
1h 10m prep
05m cook
makes 4
Ingredients:
70g (1 ⁄3 cup) caster sugar
1kg piece watermelon, plus extra slices, cut into stars, to serve (see tip)
160ml (2/3 cup) vodka
2 tbsp fresh lime juice
Lime wedges, to serve
Fresh mint leaves, to serve
Step 1
Combine the sugar and 80ml (1 ⁄3 cup) water in a small saucepan. Stir over low heat until sugar dissolves. Bring to a simmer. Pour into a heatproof jug. Place in fridge for 1 hour to chill.
Step 2
Cut rind from the watermelon and chop the flesh. Place flesh in a food processor and process until smooth. Pour through a sieve into a large jug. Combine the watermelon juice and sugar syrup in a shallow freezerproof 20-22cm square glass or plastic dish. Place in the freezer for 3-4 hours or until almost frozen but still a little soft. Break up with a fork and stir well. Freeze overnight.
Step 3
Thread extra watermelon stars onto 4 bamboo skewers. Use a fork to break up the frozen watermelon mixture and transfer to food processor. Pour in the vodka and lime juice. Process until just smooth. Divide among serving glasses. Decorate with lime wedges, mint, watermelon star skewers, plus other cocktail decorations, if you like.
Riya:
And this is how it look like.
Riya:
Yay finally last one of the early morning is peach Melba punch.
15m prep
12 servings
Ingredients:
4 yellow peaches
1 cup pineapple juice
250g raspberries
4 cups ice cubes
1.25 litres lemonade, chilled
Fresh mint sprigs, to serve
Step 1
Roughly chop 3 peaches. Place chopped peach and pineapple juice in a food processor. Process until smooth. Transfer to a sieve set over a bowl. Using the back of a spoon, press peach mixture through sieve. Discard solids
Step 2
Place 1/2 the raspberries in a bowl. Lightly crush with a fork. Thinly slice remaining peach.
Step 3
Place ice cubes in a 2-litre-capacity jug. Add peach slices and purée, and crushed and whole raspberries. Pour over lemonade. Using a large spoon, stir to combine. Top with mint. Serve.
Riya:
And this is how it look like.