4 skinless chicken fillets, sliced
1 small jar salsa mexican section of supermarket)
2 cups corn kernels (frozen, tinned or fresh)
1 cup tasty cheese, grated
1 packet tortillas, to serve
Multix Alfoil

Place a chicken fillet on each sheet of Multix Alfoil. Divide the salsa, cheese and corn evenly between each parcel. Make a foil parcel [see Multix Alfoil product page], place on a baking tray and cook for 20 minutes in a 200°C oven.
Serve with sour cream, warmed tortillas and a green salad.

1 cup fresh herbs, finely chopped
(mint, coriander and basil are delicious)
2 cloves garlic, minced
4 chicken breasts
2 lemons, sliced
4 tbs butter
salt & pepper
Multix Alfoil

Place one Chicken Breast on a sheet of Multix Alfoil and season well with salt & pepper. Mix herbs and garlic together and sprinkle over chicken. Make a foil parcel [see Multix Alfoil product page], place on a baking tray and cook for 30 minutes in a 180°C oven.

4 thick white fish fillets
1 carrot
1 small red capsicum
2 spring onions/green onions
dressing:
2 tbs lime juice
1 small red chilli, chopped finely
1 tsp honey
1 tbs light soy sauce
1 clove garlic, crushed
2 tsp sesame oil
1 tbs chopped fresh coriander
Multix Alfoil

Place each fillet on a sheet of Multix Alfoil and season with freshly ground salt and pepper. Make a foil parcel [see Multix Alfoil product page], place on a baking tray and cook for 15 minutes in a 180°C oven.
Cut carrot, capsicum and green onions into long thin strips. Carefully open the parcels and top fish with vegetables. Reseal and bake for another five minutes. Meanwhile, combine all ingredients for the dressing in a bowl and mix well.

Drizzle fish with dressing and serve with steamed jasmine rice.

2 tbs Sweet Chilli Sauce
2 tbs Butter
1 tbs Worcestershire Sauce
1/4 tsp Ground Cumin
1/2 tsp Celery Salt
1/2 tsp Garlic Powder
1/4 tsp Cayenne
1 tbs Salt
1 1/2 cup mixed nuts - include raw
(cashews, pecans, pepitas, almonds)
Multix Alfoil

Preheat oven to 160°C. Line a baking tray with Multix Alfoil. Melt butter. Add all ingredients except nuts and salt. Simmer for 3 minutes. Add nuts and stir to combine. Spread on baking tray and bake 15-20 minutes. Season with salt.

175g sesame seeds
15g coriander seeds
15g caraway seeds
15g pine nuts
salt & pepper
Multix Alfoil
Multix Freezer Bag

Preheat oven to 180°C
Place the nuts and seeds on a sheet
of Multix Alfoil and roast for 10 minutes. Allow to cool. Crush the mixture roughly in a Multix Freezer Bag using a rolling pin. Season and store in freezer bags until required. Sprinkle over salads after dressing.

1 kg mixed mushrooms
1/2 tbs olive oil
1 cup sour cream
4 tbs chopped chives & parsley
2 cloves garlic, minced
salt & pepper
Multix Roasting Tray

Preheat oven to 200°C
Clean and trim mushrooms and place skin down on a Multix Roasting Tray. Mix all other ingredients together and place a spoonful on top of each mushroom. (If you are using small mushrooms, simply mix in with the other ingredients.) Bake for 20 minutes.

1/4 cup olive oil
2 tsp chilli powder
1 tsp salt
1 tsp ground cumin
6 Potatoes
1 jar salsa
1/2 cup light sour cream
Multix Roasting Tray

Cut potatoes into even sized wedges. Combine oil, chilli powder, salt and cumin. Pour into a Multix Roasting Tray. Put the potato wedges into the tray rolling them over in the oil mixture to ensure that they are evenly coated.
Cook in a 200°C oven for 30-35 minutes turning once until well browned. Combine salsa with sour cream and serve as a dipping sauce for the potato wedges.

8 chicken thigh pieces
1/2 cup light soy sauce
2 tbs honey
4 cloves of garlic, peeled and chopped
2 tbs sesame seeds
Multix Roasting Tray
Multix Freezer Bag

Mix soy sauce, honey and garlic over low heat until combined. Allow to cool. Place chicken pieces in a large Multix Freezer Bag, pour in soy mixture and seal. Allow to marinate for 8 hours (or overnight). Lightly oil a Multix Roasting Tray and preheat oven to 200°C. Drain chicken pieces and place in the roasting tray skin side up. Sprinkle with sesame seeds and roast in the oven for 30-35 minutes. Serve with a garden salad.

2 cups Dates, stoned & chopped
1/2 cup Blanched almonds
1/2 cup Dark choc melts
Multix Bake

Blend all ingredients together in a food processor. Place mixture onto a sheet of Multix Bake paper and roll into a sausage shape. Refrigerate for 3-4 hours. Dust with icing sugar and store in clean baking paper.
Slice thinly, serve with coffee.

110g unsalted butter
1/2 cup caster sugar
1 egg
1 cup self raising flour
1 tbs custard powder
Jam
Multix Bake

Cream butter and sugar, add egg and mix well. Gradually stir in sifted flour and custard powder. Roll into balls and place on a sheet of Multix Bake on a tray. Using your thumb, make an indentation in the centre of each ball. Spoon in a helping of your favourite jam.
Bake in a preheated 180°C oven for 15 minutes or until golden.

1 x 800g Whole Snapper or Barramundi
1 bunch Coriander root and leaves
1 tsp salt
4 Garlic Cloves
4 Green Chillies
2 Limes - juice and rind
1 tbs Sugar
2 tbs Fish Sauce
Multix Bake

Preheat oven to 180°C
Place fish on Multix Bake. Score the flesh of the fish with 4 cuts on each side. In a food processor, blend all other ingredients until smooth. Spread over fish. Seal the parcel by bringing up sides and folding - allow some space for heat circulation - then twist the ends as in a bonbon. Place on a baking tray and bake for 15 minutes.

12 Roma Tomatoes, halved
Olive Oil
Salt & Pepper
Multix Bake

Preheat oven to 150°C
Place tomatoes skin side down onto a Multix Bake lined tray. Bake for 1 1/2 hours. Drizzle with Olive Oil and season.

2 packets 250g malt biscuits
185g butter
1 x 400g tin condensed milk
1 x 250g block peppermint chocolate
185g dark chocolate beans
Multix Cling
Multix Freezer Bag

Melt together the condensed milk, butter and peppermint chocolate over low heat until combined. To crush biscuits, place them in a Multix Freezer Bag and crush with a rolling pin. Add crushed biscuits to chocolate mixture. Line a large slice tin with Multix Cling and press mixture into tin. Melt chocolate beans in the microwave for 1 minute and spread over the top. Refrigerate for 30 minutes before slicing into small squares.