Protein Ball Snack

Protein power ball, perfect for afternoon tea or really as an anytime snack. This can be freshly prepared at the beginning of the week and kept refrigerated for one week or until it runs out.

Ingredients: -

4 Heaped TBLS of organic peanut butter (I like the crunchy one gives it more texture)
1 Handful of pistachio preferably unsalted
1 Handful of pitted dates
2 TBLS Coconut flakes
1 TSP Raw Cacao (high in antioxidants)

Method: -

Place all the ingredients in a food processor and blend till a thick doughy mixture is formed. Take about 1 tsp of the mix and form into a ball. You can roll the ball in additional coconut flakes if you want to coat the outside. Refrigerate for up to one week.

Shrikhand

Shrikhand (pronounced see-kan-d) is a traditional gujarati dessert, fantastic in summer to cool down. The recipe below, tastes similar to that of a cheese cake but has a much lighter and softer feel because of the yoghurt and cream. I am pretty sure many of you remember your mum or grandmum placing yoghurt in a muslin cloth waiting for the curd and water to seperate and than sieving through another muslin cloth to achieve the thick texture of traditional Shrikhand. With the short and sweet recipe below this will cost you nothing more than 5 minutes..... 

Ingredients: - 

500g Low Fat Greek Yoghurt

250g Cream Cheese ( Philadelphia I like to use the 98% fat free) 

250ml Thickened Cream 

3/4 cup of Sugar or Xylitol ( I prefer Xylitol as this is a very rich recipe) 

Elachi/cardamon Powder

Pistachio Nuts finely chopped to garnish 

Method: - 

This has never been easier mix all the ingredients together, you will have to use a stick blender to work through the cream cheese. Depending on how thick you want the dessert you might have to whip it with an electric beater, take care not to beat it too much as you might end up with butter.... Once smooth add about 1 - 2 Tsp of Cardamon powder and garnish with Pistachio nuts. I did not have pistachio's on the day so thus I garnished with mint leaves. This recipe serves about 10 - 12 people.  

Max's Meal Treat

Max absolutely loves this with his kibble. This is a great alternative to using gravy mixes and canned food for your dog as you know exactly what is going into the food. These are packed with high fiber foods and assist with digestion. I tend to use organic produce for this recipe as well. 

Ingredients: - 

1 Whole Broccoli

1 Carrot 

1 Zucchini

2 Large Eggs

500g of chicken or turkey mince

2 TBLS of Sunflower Oil

3 TBLS of Oat Bran 

Method: - 

Preheat the oven to 180 degrees. Use a food processor to finely chop the broccoli, carrot and zucchini. Once chopped mix all the above ingredients together and place in a pan. Place in the oven for aprrox 45 mins or until the top starts to get golden brown. Cut into squares or dog bones using a dog bone cutter. 1 piece is all you need per meal. 

It can be frozen and used for up to 2 months. 

Cheat Potato Salad

This is a healthier option than the standard potato salad, the taste is very much like a conventional potato salad and the secret behind it is the pumpkin and sweet potato that is used instead. Most of the ingredients I used for this is certified organic produce. 

Ingredients: - 

1 small sweet potato diced with skin on

1 small beetroot roughly peeled and diced

1/2 a kent pumpkin peeled and diced

Salt and pepper to taste

Olive Oil

3 - 4 TBLS Low fat herb mayonnaise

1 heaped Tsp of mild english mustard

Fresh Parsley (Half a bunch) 

Garnish with Pumpkin Seeds

Method:  -

 

Place a pan on medium heat onto the stovetop with olive oil. Once slightly warm cook the chopped parsley tilll fragrant than add the sweet potato, beetroot and pumpkin add a little water to help the cooking process along and prevent the vegetables from burning. Cook for approx 20 mins until the pumpkin is mushy, sweet potato almost mushy and beetroot tender. 

Remove from stovetop and allow to cool, if there is any excess water still left behind drain it straight away otherwise you will end up with everything as mush. Once cooled mix the herb mayonnaise and english mustard together and mix through vegetables. Garnish with Parsley and Organic Pumpkin Seeds.  

Best Beer Battered Fish and Chips you will ever have!!!!!!

This is by far the best fish and chips that my husband and I have had in a long time. Not only because it is super crispy but also the fish is so soft and tender that it really does melt in your mouth.

There are a couple of steps here but trust me the flavours and satisfaction you will get is so worth it. Many of the steps can be done simultaneously, or get the hubby and kids involved in making this mouth watering dish....

Ingredients: - 

For the Batter

225g of Plain Flour 

3 Tsp baking Powder

1 Tsp salt

330ml of Lager 

3 - 4 Fish Fillets (Preferably  cod, flathead or ling. For this recipe I used Ling fillets)

  

Salt and pepper to taste 

extra flour for dusting the fish before dipping into batter

3 - 6 Potato's for the chips

500g frozen baby peas

some butter

Method: - 

For the fish if they have the skin removed great if not remove the skin. Place the fish in a bowlof cold  water together with some salt and about 3 TBLS of white vinegar... This is the secret to getting really soft melt in your mouth flaky fish. the vinegar and salt actually start curing the fish and tenderising the fillets thus cutting down on cooking time. Keep this soaking for about 20 - 30 mins, you will notice the fish fillet actually turning white.

For the batter mix all the dry ingredients and get ready to whisk away once you start pouring the lager in. Mix and put into the fridge until you are ready to fry your fillets. when you are ready to fry take the fillets and dust them with flour, salt and pepper dip into the batter, hold the fish at an angle so the access batter drips off back into the bowl and place in warm oil to fry for approx 6 minutes. 

For the mushy peas, boil for about 10 mins, blitz in food processor till nice and mushy and than add a blob of butter, salt and pepper to taste.  

For the chips boil the potato wedges for 10 mins and than place on a baking tray lined with baking paper and olive oil. Put this in a preheated oven at 200 degrees for 30 minutes, I promise this will be the best crispy chips you will have.  

Serve hot with some tartare sauce or any dipping sauce the family loves. 

Meringue Gelato Cake

This is a picture of the meringue gelato cake I made to share with the family over Christmas.

So I have to be honest, this is not a recipe I created but something I picked up on Nigella's recipe page. BUT she did not create the recipe either, it is from some famous italian chef who is an absolute genius for making this recipe as easy as pie..... I have made a couple of changes instead of Rum I recommend Hazelnut liqueur for a nutty flavour  and for the chocolate sauce I prefer Milk Chocolate as the dark chocolate inside the cake and dark chocolate sauce makes it all too bitter.... So if you like sweet go with milk if  you prefer bitter go with dark chocolate. If you watching calories then this may not be the best recipe to look at ;)

Ingredients: - 

for the meringue gelato cake

• 300 ml double cream
• 30g dark chocolate (minimum 70% cocoa solids) I like the Lindt Dark Chocolate

• 1 TBLS Hazelnut liqueur 
• 100g Meringue nests (buy them its easier)
• 250g Raspberries
• 200g Blackberries

for the chocolate sauce

• 250 ml double cream
• 125g milk chocolate, finely chopped

Method: - 

For the Meringue Gelato Cake:

Line a 450g loaf tin with glad wrap, making sure you have enough overhang to cover the top later. Whip the cream until thick but still soft. Chop the chocolate very finely, and fold them into the cream, along with the liqueur. Crumble meringue nests and fold these in, too.

Pack this mixture into the prepared loaf tin, pressing it down with a spatula, and bring the glad wrap up and over to seal the top. Freeze until solid, which should take around 8 hours, or overnight.

To serve, unwrap the plastic wrap, then remove the top and use the overhang to lift out the ice-cream brick. Unwrap onto a board and cut the frozen meringue cake into slabs to serve. 

For the Chocolate Sauce:

Pour the cream into a saucepan and add the tiny pieces of chocolate.

Place over a medium heat and whisk. As the chocolate melts, take the pan off the heat, allow to cool slightly and drizzle over the gelato cake. Add raspberries and blueberries, cut into slices and serve. 

Fennel and Onion Tart

Ingredients: -

1 Sheet of Puff Pastry or 1 Sheet of Gluten Free puff pastry
1 - 2 Small potato's finely sliced
1 Fennel Bulb finely sliced
1 Brown Onion Finely Sliced
Pecorino or parmesan cheese
Salt and Black Pepper To taste
1 Tsp Garlic

Method: -

Preheat the oven to 180 degrees. Place the pastry sheet into the oven and cook for about 6 - 8 mins until the pastry is golden. Place the finely sliced potato's in a pan with a little olive oil and sauté with a bit of salt, pepper and garlic. Once slightly cooked place onto puff pastry. In the same oil place the onions and fennel slices and cook till caramelised. Once caramelised place onto the puff pastry.

Place the stacked pastry into the oven again for another 5 - 10 mins until everything is cooked through and grate or slice fresh parmesan or pecorino cheese on top. Garnish with Fennel Leaves.

This is great as a starter or a light meal

Asian Inspired Zucchini, Mushroom and Corn Soup

Ingredients: -

1 tsp coconut oil

2 handful button mushrooms

1 brown onion

1 medium sized zucchini

1 corn on the cob

1 tsp red,green or massaman curry paste

1 tsp crushed garlic

1 tsp himalayan salt or to taste

1 can of coconut cream or coconut milk

2 kaffir lime leaves

1 lemongrass stalk

Garnish coriander or freshly chopped shallots

Method: - 

Finely chop onions and add to pan with coconut oil, cook on medium heat until onions are transparent. Once transparent add the curry paste together with crushed garlic and fry until fragrant. Add the finely chopped zucchini, mushroom and corn together with the kaffir lime leaves and lemongrass stalk. Cook until veggies are tender. Add coconut cream or milk and cook until desired thickness is achieved.

Garnish with coriander or freshly chopped shallots. Serve hot with garlic bread or on its own.... Enjoy :)