Ingredients
1.5 cup nut milk (almond or macadamia)
1 frozen banana
1 tablespoon cocoa
Splash of vanilla extract
Blend until super smooth.
Add 2-4 dates and some nuts if desired and pulse until roughly blended.
Source - little bird organics.
Wednesday, 9 January 2013
Eggplant and almond chicken
Ingredients
2 tablespoons olive oil
1 large eggplant cubed
1 onion finely chopped
2 cloves garlic crushed
1 tablespoon tomato paste
1 teaspoon each of ground cumin, fennel, coriander
2 x 400gms can of diced tomatoes
4 skinless chicken breasts
1/4 cup slivered almonds
Rocket leaves to serve
Method
1. Heat oil in frying pan on high, saute eggplant, onion and garlic for 5 minutes until golden.
2. Stir in tomato paste and spices and cook for 1 minute until fragrant.
3. Add tomatoes and bring to the boil. Reduce heat to medium, simmer for 5-10 mins, stirring occasionally until sauce thickens.
4. Heat extra olive oil in large frying pan on high, cook chicken for 5-6 minuts each side until completely cooked through.
5. Serve chicken with sauce and sprinkle with almonds. Accompany with a rocket salad.
2 tablespoons olive oil
1 large eggplant cubed
1 onion finely chopped
2 cloves garlic crushed
1 tablespoon tomato paste
1 teaspoon each of ground cumin, fennel, coriander
2 x 400gms can of diced tomatoes
4 skinless chicken breasts
1/4 cup slivered almonds
Rocket leaves to serve
Method
1. Heat oil in frying pan on high, saute eggplant, onion and garlic for 5 minutes until golden.
2. Stir in tomato paste and spices and cook for 1 minute until fragrant.
3. Add tomatoes and bring to the boil. Reduce heat to medium, simmer for 5-10 mins, stirring occasionally until sauce thickens.
4. Heat extra olive oil in large frying pan on high, cook chicken for 5-6 minuts each side until completely cooked through.
5. Serve chicken with sauce and sprinkle with almonds. Accompany with a rocket salad.
Penne Arrabiata
Ingredients
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Directions
Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Directions
Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.
Sunday, 21 October 2012
Brownies (also gluten free)
Ingredients
1 1/4 cups castor sugar
1/2 cup cocoa powder
125gms dairy free margarine (use high fat)
4 eggs, room temperature
100gm almond meal
Method
1. Preheat oven to 200 Celsius. Line a 26 x16 cm slice plan with baking paper.
2. Combine sugar and sifted cocoa in a bowl. Add melted dairy free margarine, stir to combine. Add eggs, one by one beating lightly after each addition. Stir in almond meal until combined.
3. Pour mixture into slice pan, bake for 20 minutes until edges are set and a skewer comes out clean. Cool in pan. Transfer brownie to a chopping board and cut into 16 pieces.
Another option is to top the brownie mixture with 1 cup frozen raspberries before baking.
1 1/4 cups castor sugar
1/2 cup cocoa powder
125gms dairy free margarine (use high fat)
4 eggs, room temperature
100gm almond meal
Method
1. Preheat oven to 200 Celsius. Line a 26 x16 cm slice plan with baking paper.
2. Combine sugar and sifted cocoa in a bowl. Add melted dairy free margarine, stir to combine. Add eggs, one by one beating lightly after each addition. Stir in almond meal until combined.
3. Pour mixture into slice pan, bake for 20 minutes until edges are set and a skewer comes out clean. Cool in pan. Transfer brownie to a chopping board and cut into 16 pieces.
Another option is to top the brownie mixture with 1 cup frozen raspberries before baking.
Sunday, 9 September 2012
Chocolate mousse
Chocolate Mousse
Six to eight servings
Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child.
6 ounces (170g) dark chocolate, chopped
6 ounces (170g) high fat dairy free spread, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract
Method
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, dairy free spread and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
Storage: The mousse au chocolat can be refrigerated for up to 4 days
Six to eight servings
Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child.
6 ounces (170g) dark chocolate, chopped
6 ounces (170g) high fat dairy free spread, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract
Method
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, dairy free spread and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
Storage: The mousse au chocolat can be refrigerated for up to 4 days
Panko crusted salmon
Ingredients
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon
Salt and pepper to taste
2 tablespoons honey mustard
2 teaspoons thyme
2/3 cup panko bread crumbs (or ordinary are fine)
2 tablespoons parsley
1/2 teaspoon sweet paprika
Method
1. Preheat the oven to 400 farenheit. Set the salmon on a foil lined baking sheet skin side down. Sprinkle wih salt and pepper.
2. In a small bowl, combine the honey mustard and 1 teaspoon of thyme. In another small bowl mix the breadcrumbs with the remaining teaspoon of thyme, 4 teaspoons of olive oil, parsley and paprika, Add the salt and pepper.
3. Using a small spoon, spread the mustard mixture on the salmon; top with the breadcrumb mixture.
4. Roast the salmon for 12-14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.
We serve with fresh vegetables.
Source: simply recipes
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon
Salt and pepper to taste
2 tablespoons honey mustard
2 teaspoons thyme
2/3 cup panko bread crumbs (or ordinary are fine)
2 tablespoons parsley
1/2 teaspoon sweet paprika
Method
1. Preheat the oven to 400 farenheit. Set the salmon on a foil lined baking sheet skin side down. Sprinkle wih salt and pepper.
2. In a small bowl, combine the honey mustard and 1 teaspoon of thyme. In another small bowl mix the breadcrumbs with the remaining teaspoon of thyme, 4 teaspoons of olive oil, parsley and paprika, Add the salt and pepper.
3. Using a small spoon, spread the mustard mixture on the salmon; top with the breadcrumb mixture.
4. Roast the salmon for 12-14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.
We serve with fresh vegetables.
Source: simply recipes
Beer battered fish
Ingredients
225 gms self raising flour
1 egg lightly whisked
375 mls beer (lager), chilled
8 white fish fillets, 120gms each
Lemon wedges to serve
Method
1. Place flour in a bowl, add the egg and stir to combine. Gradually whisk in the beer to make a smooth batter, season with salt and pepper. Cover with cling film and place in the fridge for 30 mins to rest.
2. Coat 2 pieces of fish one at a time in batter, drain off the excess.
3. Fry in oil until golden brown and cooked. Drain onto a plate with paper towel. Repeat in batches for the remaining fish.
Serve with the lemon wedges and chips and a salad.
Source: Masterchef
225 gms self raising flour
1 egg lightly whisked
375 mls beer (lager), chilled
8 white fish fillets, 120gms each
Lemon wedges to serve
Method
1. Place flour in a bowl, add the egg and stir to combine. Gradually whisk in the beer to make a smooth batter, season with salt and pepper. Cover with cling film and place in the fridge for 30 mins to rest.
2. Coat 2 pieces of fish one at a time in batter, drain off the excess.
3. Fry in oil until golden brown and cooked. Drain onto a plate with paper towel. Repeat in batches for the remaining fish.
Serve with the lemon wedges and chips and a salad.
Source: Masterchef
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