Tuesday, 26 November 2019

Smokey Coconut Chicken Livers


Ingredients:

250g trimmed chicken livers
2 TBS butter
1 tin coconut cream
2 TBS smoked paprika
Salt to taste

Method:

Melt butter in pan, add chicken livers and fry on both sides till browned.
Remove from pan and set aside.
Add coconut cream to a pan with salt and smokes paprika and allow to cook on high till reduced.
Add back chicken livers to coat, then serve.

Sunday, 10 November 2019

Summer Spinach Strawberry Salad - Jacolise De Beer



Summer Spinach Strawberry  SaladπŸ“❤️πŸ“❤️

Recipe yields at least 6-8 portions

100g baby spinach, stems removed and hand shredded
200g strawberries, sliced
2-3 handfuls blueberries
1 round feta cheese, crumbled
1/4 red onion, sliced
1 Avo, sliced
1 handful chopped pecans
1 handful pumpkin seeds
Layer the salad ingredients in a flat salad bowl.

Dressing
1/4 cup HO oil or light tasting olive oil
1/4 cup white wine vinegar
2 Tbs banting friendly sweetener
1 Tbs Dijon mustard
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika

Mix all ingredients and pour over the salad, half an hour before serving to allow dressing to saturate the salad ingredients.

Serve chilled
πŸ˜‹❤️πŸ“

Tuesday, 10 September 2019

Smoked Chicken and Mushroom



Ingredients:

1 container mascarpone cheese
2 large smoked chicken breasts, sliced
1 punnet mushrooms, sliced
1/2 cup cream
1 TBS butter
Salt and pepper to taste

Method:

Fry mushrooms in butter until slightly browned.
Add chicken breast fillings, mascarpone, cream and seasoning.
Allow to cook together over medium heat until desired consistency is reached.
Enjoy with cauli/turnip noodles or cauliflower rice.


Monday, 9 September 2019

Garlic Dip



Ingredients:

2 bulbs garlic
1 TBS olive oil
1 tsp wholegrain mustard
4 TBS homemade mayo
5 TBS double cream yogurt
Salt and pepper to taste

Method:

Slice tops of garlic bulbs off then place in an oven proof dish, and drizzle olive oil over.
Roast in oven at 180C until the bulbs feel soft to touch (approximately and hour).
Remove from oven and allow to cool.
In a bowl, mix together the mustard, mayo and yogurt adding salt and pepper to taste.
Squeeze the roasted softened garlic out from the garlic bulbs, then mash with a fork.
Mix together with the mustard mixture until well incorporated.
Refrigerate until ready to serve.

Sunday, 18 August 2019

Chaffle - Cheese and Egg Sandwich waffles - Chantal McCarthy



Ingredients:
3 eggs
80g grated cheese
Vegetable and savoury spice (optional)
Parsley (optional)

Recipe makes 2.



Method:

Preheat waffle maker.




Add to non stick waffle maker.


Cook for approximately 2 minutes.
Remove and make a sandwich or add savoury toppings






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Smokey Coconut Chicken Livers

Ingredients: 250g trimmed chicken livers 2 TBS butter 1 tin coconut cream 2 TBS smoked paprika Salt to taste Method: Melt butte...