Mobile Food Food Recipes On Your Mobile Device

• 125 g extra lean ground beef
• 125 g lean ground turkey
• 125 g extra lean ground pork
• 1 egg
• 8 tablespoons breadcrumbs
• 3/4 cup water
• 2 teaspoons pepper
• 2 teaspoons salt
• 398 ml asparagus spears, canned
• 30 g butter
• 3 tablespoons flour
• 3 cups chicken broth
• 2/3 cup light cream, 5%
• 1/2 teaspoon salt
• 1 pinch pepper

Directions:

1. Combine the first 8 ingredients to make the meat ball mix.
2. Roll the meat balls into small 1/2 inch balls.
3. Cook the meat balls in a large pot of slightly boiling water for 5 minutes (longer if the meatballs are bigger).
4. Remove with strainer and set aside.
5. Cut the asparagus spears into bit sized pieces, keep the asparagus liquid.
6. In a large pot melt the butter and stir in the flour with a whisk.
7. Add the liquikd from the asparagus and whisk well.
8. Add the chicken broth and whisk well; let the soup simmer for 5 minute.
9. Add the cream.
10. Add the asparagus and meatballs and warm through.

• 1/2 small tart apple, finely chopped
• 1 tablespoon finely chopped toasted pecans or 1 tablespoon walnuts
• 2 tablespoons maple syrup (other syrup or honey works well)
• 4 sheets phyllo dough, thawed
• 2 tablespoons butter, melted
• 1 (4 inch) brie round

Directions:

1. Preheat oven to 400°F.
2. Mix apple and pecans in bowl.
3. Stir in maple syrup.
4. Set aside.
5. Brush 1 phyllo sheet lightly with melted butter.
6. Top with remaining 3 phyllo sheets, brushing each layer with butter.
7. Cut 10 inch circle from stack.
8. Cut cheese wheel in half horizontally.
9. Place 1 cheese half in centre of phyllo stack; top with half of the apple mixture. Top with second cheese half and remaining apple-nut mixture.
10. Wrap phyllo around cheese, folding phyllo as needed to completely enclose cheese.
11. Brush with remaining butter.
12. Place on baking sheet or pie plate.
13. Bake 15 min or until golden brown.
14. Serve immediately with crackers or apple slices.