Chicken and Vegetable Parcel

chickenandvegetableparcel
30 min in 180°C oven

Everyone loves a surprise! This delicious parcel is quick and painless to make, and can be prepared beforehand, wrapped in foil and placed in the refrigerator to be baked later that day.

4 pieces of foil (about 30x40cm)
150g sweet potato
4 chicken breast fillets
Salt and pepper to taste
200g broccoli
1 golden nugget pumpkin
1 onion
1 carrot
2 Tbsp. tomato sauce
1. Preheat oven to 180°C.
2. Peel and slice potato, pumpkin and carrot. Peel and quarter onion.
3. Arrange potato slices in the centre of each piece of foil and allow them to overlap slightly.
4. Place chicken fillets on top and season with salt and pepper.
5. Cut broccoli into small florets, place onto chicken with carrots, onion and pumpkin. Brush well with sauce.
6. Enclose in foil and bake in the oven for about 30 min.
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Spinach and Feta Lasagne

 

Spinach and Feta Lasagne
15 min + 30 min in 200°C oven

The cold evenings invite you to do a little cooking in the oven. That way, your kitchen stays warm. When you turn the oven off, always make sure to use of the heat coming from the oven by opening it.

You can use gluten free lasagna and substitute flour with rice flour. I always make this recipe with goat cheese, but you can try it with a lactose free cheese.

1-2 Tbsp. olive oil
3 onions
1-2 cloves garlic
400g spinach
375g feta or goat cheese
5 eggs
Ground pepper to taste
1 packet lasagna sheets
Salad:
100g mixed salad leaves
Half a small red cabbage
1 handful of almonds
1 avocado
Sauce: (Optional)
30g butter or margarine
2 Tbsp flour
2/3 cup of milk
1. Preheat oven to 200°C
2. Peel and dice onions and peel and crush garlic. Cook in the pan in olive oil until transparent.
3. Add spinach and crumbled cheese, eggs and pepper. Combine well.
4. Place a layer of spinach in a greased oven-proof dish. Cover with a layer of lasagna sheet. Repeat, alternating spinach and lasagna, and finishing with a layer of spinach.
5. Optional: If using sauce, melt butter in a pan, and add flour. Gradually whisk in milk until it thickens (Note: make sure the top layer is a lasagne sheet if using the sauce). Pour evenly over lasagne.
5. Bake in the oven for 30-40 min.
6. Salad: Rinse the salad leaves and place in a salad bowl. Grate the cabbage or slice it finely and chop almonds in half. Peel, core and slice avocado. Add the cabbage, almonds and avocado to the salad and mix well. Serve salad with lasagna.

Egg and Caviar Dip

Egg and Caviar Dip
This Egg and Caviar Dip is a great starter, TV dip, or for when you want to bring a dip dish to a dinner party. It’s also a nice Friday evening snack with a glass of wine or a beer.
50g jar black or red caviar
60ml sourcream light or sour supreme (dairy free alternative to sourcream)
2 Tbsp. chopped chives
2 eggs
1 Tbsp. margarine or butter
Pepper to taste
Pumpernickel bread, rye bread or rice crackers
1 tomato or half a punnet of cherry tomatoes
1. Cook  2 eggs for 8 min.
2. Place sourcream in a bowl. Mix chopped chives with sourcream.
3. Peel and mash eggs with butter. Add pepper to taste.
4. Add the ingredients in layers. First, empty the caviar in a 8cm bowl. Press gently. Top with the sourcream mix, and finally, add the egg mixture.
6. Turn the cup upside down onto a plate. Gently go around the outside of the mix with a wooden knife to make sure it doesn’t stick to the bowl.
7.  Serve with bread, rice crackers, some cherry tomatoes or a sliced tomato.

Gluten and Dairy Free Easter Cookies

eastercookies
10-12 Min in 180°C Oven

Happy Easter to all of you!

Here is a recipe that you can enjoy baking with your family. Use the cookie shapes you have at home!

75 g butter or margarine
1/4 cup icing sugar (I used coconut sugar)
1 egg
1 tsp vanilla essence
1 1/3 cup gluten free flour
1. Preheat oven to 180°C.
2. Using electric beaters, beat the butter and sugar in a bowl until light and
    creamy.
3. Add the egg and essence and beat until combined.
4. Sift the flour and add to the bowl, mix gently with a knife until a soft dough
    forms.
5. Roll out and cut shapes and bake for 10-12 min in the oven.

Home-Made Toasted Muesli

toastedmuseli.jpg
15 Min in 180°C Oven
2 cups rolled oats
1 cup quinoa flakes
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup desiccated coconut OR coconut flakes
1/4 cup roasted almonds
1/4 cup goji berries.
1. Preheat oven to 180°C.
2 .Combine all ingredients except the almonds, the berries and coconut flakes. Place in a large oven tray.
3. Place in oven and shake tray every 5 min for an even toasted muesli.
4. It should be ready after 15 min. Leave to cool and add almonds cut in half, coconut and goji berries.
Serve with yoghurt, kefir or a dairy free alternative like co yo yoghurt or coco milk kefir.
For a completely different taste, exchange coconut, almonds and berries for apple (peel, dice and cook in oven), cinnamon (1- 2 tsp) and hazelnuts.

Basil and Prawn Risotto

basilandprawnrisotto
30 Min
1 clove garlic
1 small onion
1 capsicum
200g mushrooms
1-2 Tbsp olive oil
2 cups calrose rice or arborio rice
400g crushed tomatoes
1 stock cube
2 cups water
1 bunch basil
400ml coconut milk
200g peeled and cooked prawns
Cracked pepper to taste
1. Peel and crush garlic, peel and dice onion and deseed capsicum.
2. Dice capsicum and mushrooms.
3. Add all the vegetables to a pan with olive oil, cook for 5 min.
4. Add rice, and stir to combine. Add water, stock, tomatoes and half of the coconut milk (200g). Bring to boil.
5. Reduce heat and simmer covered for 15 min.
6. Cut basil coarsely. Add to the dish with the rest of the coconut milk and prawns. Cook for another 5 min.
7. Add cracked pepper and serve it with a garnish of basil.

Swedish Meatballs

swedishmeatball.jpg
15 Min Prep + 20 Min in 200C Oven
1/2 onion
1/3 cup breadcrumbs (G)
1/3 cup water
1 Tsp. salt
1/2 – 1 Tsp. white pepper
600g mince pork or beef
1 egg
1 Tsp. white pepper
1 packet 500g elbow macaroni (G)
1/2 onion
100g mushrooms
500g peas
1 punnet cocktail
tomatoes
Sauce:
1 cup milk (L)
3-4 Tbsp. flour (G)
1 cup water
1 Tsp. salt
1/2 Tsp. white pepper
  1. Preheat oven to 200°C.
  2. Peel and finely dice onion.
  3. In a bowl, mix half the onions, breadcrumbs and water. Season with salt and pepper. Place to one side and leave to rest for 10 minutes.
  4. Add mince and egg to breadcrumbs. Mix well. Roll into balls. (note: if your hands are a little bit moist, it is easier to roll). Place onto a greased oven tray.
  5. Bake in oven for 20 minutes. After 10 minutes shake the oven tray.
  6. Cook pasta following the instructions on the packet. Drain.
  7. Slice mushrooms and fry the remaining half of the onion and mushrooms in a pan with margarine for 5 minutes.
  8. Sauce: In a pan, add flour and gradually whisk in milk and water. Season with salt and pepper. Let sauce simmer, stirring until it thickens. Add half of it to mushrooms and the other half to the pasta.
  9. Cook the peas for a couple of minutes and cut the cherry tomatoes into halves.
  10. Serve meatballs with macaroni, mushroom sauce, peas and tomatoes.

TIP: Cold leftover meatballs on a sandwich or breadroll makes a filling lunch.