Homemade Chia

chia
Homemade chia makes for a delicious summer breakfast or refreshing breakfast for a hot day.
1 1/2 cup coconut milk
6 Tbsp chia seeds (place in a small bowl, mix and leave overnight, or for 6-8 hours in the fridge)
250g Frozen berries
6 Tbsp coconut milk
1 kiwi
1 banana
1 mango or some berries
100g toasted nuts
Optional: A handful of gojiberries or muesli
1. Blend berries and milk in a mixer, and pour the mixture in a bowl.
2. Peel and slice banana. Core and cut up mango, and peel and cut kiwi into bits. Place on a serving tray.
3. Place nuts in another tray. If you need to toast them, it’s easily done on the stove in a  frying pan for 5 min minutes stirring well. Place on serving plate.
4. Grab some berries or any other ingredients you have at home that you’d like eg. muesli.
5. Remove the chia bowl from the fridge.
6. Serve buffet-style, so that your family can mix-and-match their own brekky.
Advertisements

Homemade Ice Cream with Baileys and Toffee

IcecreamA delicious treat for those hot summer days!

1 egg
3 Tbsp. sugar
400ml tin of coconut cream (or cream)
1/3 cup coconut milk (or milk)
3 Tbsp. baileys
5 toffees
Optional: Strawberries
1. Beat egg slightly in a bowl. Add sugar and whisk well.
2. Add cream and milk. Cut toffees into bits.
3. Add baileys and toffees. Place in freezer for an hour.
4. Place it in an ice-cream maker and voila`,  it’s soon ready to be served. If you like the ice cream harder put it back in the freezer for an hour or two. Serve with strawberries (optional).
TIP: If you haven’t got an ice-cream maker or are short of time, just buy vanilla ice cream and mix in baileys and toffees and freeze again.

 

Banana Pancakes with Coconut and Blueberries

BananaPancakesThese Banana Pancakes make a delicious Sunday morning breakfast or brunch. You can use plain flour, rice flour and milk instead if you like.

2 eggs
1 1/2 cup coconut milk
2/3 cup buckwheat flour
2 small ripe bananas or 1 large banana
Coconut oil
125g blueberries
1. Beat eggs in a bowl. Add milk and flour. Mix well.
2. Mash bananas slightly and add to mix.
3. Add oil to pan/small pancake pan and pour in a small portion of your mixture. Turn pancake after a minute or so. Repeat until all mix is used up.
4. Serve with fresh berries.

Chicken Patties Speziale and Baked Vegetables

chicken patties speziale and baked vegetables
25-30 min in 220°C oven

Try this dish for a little taste of Italy, and a perfect summer meal.

3-4 zucchinis
125g punnet cocktail tomatoes
1 Tbsp olive oil
1 Tbsp oregano
1-2 cloves garlic
500g chicken mince
1/2 red onion
1 bunch (40g) basil
60g goat cheese
Pepper to taste
1 egg
1 Tbsp olive oil
120g rocket leaves
1. Preheat oven to 220°C.
2. Grease an oven tray. Cut zucchini into halves, lengthwise. Place in the tray together with the tomatoes.
3. Peel and crush garlic and mix with oil and oregano. Sprinkle over the vegetables. Place in the oven for 25-30 min.
4. Peel and dice onion. Chop basil finely. Place mince, onion, basil, goat cheese and a raw egg in a bowl. Season and mix well.
5. Make 8 patties out of mixture. Cook in pan in olive oil for 3 min each side or until fully
    cooked.
6. Place on a bed of rocket leaves and serve with zucchini and tomatoes.

 

 

Potato Salad for a Hot Day

PotatoSalad.jpg
35 Min
This refreshing Potato Salad recipe can be enjoyed as a single dish or as a side dish at a BBQ. It’s also great to keep handy in the fridge to be enjoyed by your family throughout the day when they feel peckish!
1 kilo potatoes
3 eggs
50g capers
1 red onion
Half a bunch chives
2 Tbsp mayonnaise
1 Tbsp wholegrain french mustard
A handful of olives (optional)
1. Peel and cook potatoes for 20 min.
2. Cook eggs for 8 min.
3. Peel and dice the onions. Chop chives. If using olives, cut them in half.
4. Mix mayonnaise, mustard and chives.
5. Chop potatoes into smaller pieces. Peel and chop eggs and place in a bowl together with the potatoes.
6. Add onion, capers and the mayo mixture. Mix well.

Quinoa and Tofu Loaf

quinoatofuloaf
35 min + 50 min in 180°C 
This Quinoa and Tofu Loaf can be served hot or cold, and it makes a great side dish for smoked ham or salmon. It’s a really easy food to take out (whether in a picnic basket or lunchbox), and also tastes great on top of a sandwich.

This recipe is gluten and lactose free, but it does contain peanuts.

1 cup cooked quinoa
500g hard tofu
1 cup peanut butter
1 cup diced celery
1 cup diced capsicum
3/4 cup diced onion
4 cloves garlic
1 Tbsp sage
1 tsp chili or cayenne pepper
1 Tbsp olive oil
1 lemon ( optional)
1.Cook quinoa following instructions on the packet. Let it cool.
2.Core and dice capsicum. Dice celery, and peel and dice onion.
3. Peel and crush garlic and juice lemon (if  using).
4. Mash tofu and mix with peanut butter and quinoa. Add spices, olive oil and lemon juice.
5. Add the rest of the ingredients and mix well.
6. Press into a greased cake tin and bake in the oven for 50 min.

New Years Eve Menu

This Smoked Salmon and Spinach Cake, and Prosciutto Wrapped Figs with Goats Cheese are perfect for bringing in the New Year – they’re something a little more special, but don’t require a big effort in the kitchen. Both dishes are gluten and nut free, and the cheese, milk and sour cream can be substituted for lactose free alternatives.

smokedsalmonspinachproscuitto

Smoked Salmon and Spinach Cake
10 min + 35 min in 175°C oven

Baking paper
250g spinach
1/2 bunch dill
6 eggs
100 ml milk
1/3 tub light sour cream
Pepper to taste
1tsp nutmeg
200g smoked salmon
1. Preheat oven to 175°C.
2. Line a spring cake tin with lightly greased baking paper.
3. Rinse spinach and heat on the stove for 5 min to get rid of any excess water.
4. Place the spinach on the bottom  of the cake tin. Finely cut the dill and mix into the spinach (save some dill for decoration if you like).
5. In a bowl mix the eggs , milk and sour cream.
6. Add the mixture to the spinach and gently press a fork through the egg mixture.
7. Cook in the oven for 35 min.
8.Take out of the oven. Let it cool if serving cold. Lift the cake onto a plate.
9. Roll salmon into roses and place on cake with a bit of dill.

Prosciutto Wrapped Figs with Goats Cheese
5 min + 15 min in 200°C (serves 4-8 people)
4-8 figs
40-80g  soft goats cheese
4-8 slices figs
250g rocket leaves
1. Preheat oven to 200°C.
2. Trim figs and cut a cross in the top and fill with cheese.Wrap each fig in a slice of prosciutto.
3. Place them on a greased baking dish and bake in the oven for about 15 min until cheese melts and figs are tender.
4. Rinse salad leaves and place on a plate. Place figs on top. Bon appetite!