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.

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