Balsamic Chicken

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1/2 tsp garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper, pinch
• boneless, skinless chicken breasts

Mix the glaze first, and let the chicken sit in the glaze in a plastic bag for 30 minutes to over night.

Cook the chicken in a lightly oiled pan at 200C for 20-30 minutes.

Egg Salad Sandwich

6 eggs (boil them, use 1 tbsp of vinegar to help prevent eggs cracking)

4-6 tbsp of mayo

pinch of salt

pinch of pepper

1 tsp lemon juice (optional)

Chop the eggs, then mix with the mayo and salt/pepper until satisfied with taste.

Can add lemon juice for extra flavor.

Then put it on bread and can add cheese. 

Mini Quiche

• Ingredients:
• 175g (6oz) unsmoked streaky bacon rashers, rinds removed, cut into strips
• 1 onion, peeled and chopped
• 125g (4½ oz) Gruyère cheese, grated
• 2 eggs
• 250ml (9fl oz) single cream
• Salt and freshly ground black pepper

Preheat the oven to 220˚C. Prick the pie crust all over with a fork, to prevent air bubbles forming during baking. Put in the muffin tin and bake for 7-10 minutes until slightly brown.

Cook bacon, and then put on top of the crusts.

Carmelize onions (use olive oil and butter), and then add on top of bacon.

Add grated cheese on top of bacon and onions. 

In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche.

Lightly sprinkle more cheese on top.

Cook on 180C for 20-25 minutes until fully cooked, don't overcook or it will become tough will holes.