Almond Crackers

1 ¾ cups blanched ground almonds

1-2 tablespoons Italian or any other  Seasoning

1/2 tsp Salt

2 tablespoon olive oil

1 egg
In a large bowl, combine ground almonds, salt and seasoning.
In a medium bowl, whisk together olive oil and egg.

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Stir wet ingredients into almond flour mixture until thoroughly combined.DSC06604
Roll the dough into a ball and press between 2 sheets of parchment paper to 1 mm thickness.
Remove top piece of parchment paper.
Transfer the bottom piece with rolled out dough onto baking sheet.
Cut dough into 2-inch squares with a knife or pizza cutter.almond crisps
Bake at 170C for 12-15 minutes, until lightly golden
Let crackers cool on baking sheet for 30 minutes, then serve.

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Savoury Mince Spiral Scone Roll

Scones

2½ cups all-purpose flour

10 ml castor sugar

20 ml baking powder

2 ml salt

200 ml (180 g) butter, cut into small pieces

100 ml milk, plus extra for brushing

1 large egg

1. Reheat the oven to 200 C and line a baking tray with      parchment paper.

2.  Sift the flour, sugar, baking powder and salt into a             large bowl. Cut in the butter until the mixture is                 rough and crumbly.

3. In a separate bowl, milk and egg together.IMG_1483

Add this to the flour mixture and stir to just bring the dough  together, turning out onto a lightly floured work  surface to complete bringing it together with your hands. Roll the dough out into a rectangle.IMG_1484

 

Savoury Mince

15 ml olive oil

1  onion, finely chopped

500 g  lean beef mince

10 ml dried Italian herb mixture

salt and freshly-milled black pepper  to taste

45 ml parsley, finely chopped

1 Tablespoon of Worcestershire Sauce

Hint: This is subjective cooking at its best! You can add (or omit) any seasoning, herb or spice. You can add chili, garlic, curry and even vegetables such as diced potato and/or diced carrot, sliced mushrooms or peas. Enjoy being inventive!

Heat the oil and sauté the onion until translucent. Add the mince and brown lightly. Add the rest of the ingredients. Lower the heat and simmer with a lid on for  about 20 to 30 minutes.

Beat 2 eggs and add it to the mixture whilst stirring. Stir fry until it becomes thick.  Cool down .

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Spread the cooled mince on the dough.IMG_1486

Roll the dough up and form a circle.

Use a pair of kitchen scissors and cut into slices.

Brush the dough with some milk and bake for 20 to 30 minutes  until lightly browned.

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Chilli Con Carne

IMG_13131 medium onion

1 cloves garlic

1 green pepper

olive oil

2  teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon chilli flakes

half a teaspoon origanum

sea salt

freshly ground black pepper

400 g tinned red kidney beans

400 g tinned chopped tomatoes

500 g quality minced beef

 Peel and finely chop the onion, garlic and the green pepper. Place in a casserole-type pan on a medium high heat. Add olive oil and all your chopped vegetables. Add the chilli flakes, curry powder and  cumin with a good pinch of salt and pepper. Stir every  until softened and lightly coloured.

Add the kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins halfway with water and pour this into the pan, turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.

This can be  served with fluffy rice or on a jacket potato and a salad.

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Baked Beetroot

This is Jamie Oliver’s recipe for Baked Beetroot with balsamic vinegar, marjoram and garlic from his book “The Return of the Naked Chef”  –  serves 4.

Beetroot is a  fantastic veg which is great served with white fish or grilled chicken  along with some tasty beans.

455gr raw beetroots, preferably golf ball size, scrubbed
10 cloves of garlic, unpeeled and squashed
1 handful of fresh marjoram or sweet oregano, leaves picked
salt and freshly ground black pepper
10 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil

Baked beetroot
Baked beetroot

Preheat the oven to 200 C.

Tear off around a meter and a half  of kitchen foil and fold it in half to give you double thickness.  If you can only get larger beetroots half them to speed up their cooking time, otherwise use them whole.  Place them in the middle of the foil with the garlic and marjoram, (I used oregano and added a few shallots too) season generously with salt and freshly ground black pepper, then fold the sides in to the middle.  Before you seal the foil, add the vinegar and olive oil.  Scrunch or fold the foil together to seal at the top.  Place in the preheated oven and cook for around 1 hour, until tender.

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Summery Chicken Salad

I made this easy chicken salad which is perfect for  a hot summers night!

Fry Onion, garlic, green peppers and mushrooms in a bit of olive oil and butter.

Add about 500g of chicken pieces  and balsamic vinegar , herbs, salt and pepper to taste. ( Can use Balsamic Crema too)

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Cool the chicken, make a salad of your own choice, adding whatever you have available. I  put some green peas  (frozen), pineapple chunks , carrots and feta in, too.IMG_0949

Serve with honey mustard  salad dressing and fresh bread!

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Roasted Beetroot and Feta Salad

Beetroot

The beetroot, also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet, refers to any of the cultivated varieties of beet grown for their edible taproots.Wikipedia

Ingredients

600 gr  beetroot  peeled and trimmed

3-4 tbsp olive oil

6-7 tbsp balsamic vinegarIMG_0913

 Preheat oven to 180°C.

Method

  1. Halve or quarter the beetroot, depending on the size. Place on a baking tray.
  2. Add the balsamic vinegar and olive oil. Roast for 1 hour or until tender. (Here I have used a blueberry infused balsamic vinegar)
  3. Transfer to a serving bowl to cool, then cover and chill.
  4. Combine with rocket , spring onions, gherkins  and  feta.
  5. Serve with a vinaigrette of your choice. I have used the pan sauce (olive oil and balsamic and mixed it with a pomegranate reduction.IMG_0915
  6. I served it with a pork chops and a  Pineapple and Savoy cabbage salad   my sister made.IMG_0918

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Jamie Oliver’s Hit n’ Run Tray Baked Chicken

I have been reading a lot about smoked paprika and was very excited when I found some at a  market  here in Cape Town.

This mouth- watering chicken dish is delicious and easy to make.

paprika

Recipe by: Jamie Oliver

Prep and Cooking time: 1 hour 10 minutes

Ingredients

  • 4 large ripe tomatoes
  • 2 red onions
  • 1 red pepper
  • 1 yellow pepper
  • 6 skinless, boneless higher-welfare chicken thighs (I used chicken breasts)
  • 4 cloves of garlic
  • ½ a bunch of fresh thyme (15g)
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar

Method

  • Preheat the oven to 180°C/ 350°F/gas 4.
  • Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm).
  • Peel the onions and cut into large wedges.
  • Deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
  • Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
  • Add the oil, balsamic and a good pinch of salt and pepper.
  • Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
  • Roast for around until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
  • Paprika Chicken
  • Serve the tray-bake with a lovely green salad on the side.
  • You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

Tip Roasting garlic cloves whole in their skins makes them really sweet – don’t waste that lovely soft flesh, squeeze it out and enjoy it!

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Cottage Pie

  • Cottage pie or shepherd’s pie is a meat pie with a crust of mashed potato. The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor.Wikipedia

IMG_0865Real comfort food for both young and old.

Ingredients

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4 medium potatoes – peeled (and milk and butter for mash)

500 g lean mince

1 onion, chopped

2 tomatoes chopped

garlic chopped

olive oil for frying

1 cup vegetables chopped ( I used peas)

Salt, pepper , paprika and Mixed Herbs to taste

 

Method

  1. Peel the potatoes, cut in slices and boil until soft.
  2. Fry the onion in the oil until soft.
  3. Add the mince, garlic  to the onions.
  4. Once the mince  has a nice brown colour to it, add the  tomatoes and seasoning.
  5. Mix together well.
  6. Allow to simmer for 5-10 minutes.
  7. Once everything is cooked, add the mixture to casserole dish. (I left it in the cash iron pot)IMG_0859
  8. Mash the potatoes, add some milk and butter to create a soft even consistency (it should not be runny).
  9. Now spread the mash potato evenly over the mince mixtureIMG_0860.
  10. Place the dish under the grill for a few minutes and allow to turn golden brown.IMG_0863

Zucchini pasta served with Savory Mince

If you miss pasta, because you don’t eat wheat or you’re on a low-carbohydrate diet this dish makes a nice stand-in for fettuccine. Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart.  You can serve as is, or  with a savory mince. Use a vegetable peeler or mandolin to make the thin zucchini strips.

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Ingredients

About 5 Zucchinis

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1/4 cup freshly grated Parmesan, for serving (more to taste)

Method

1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more.

Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

I have also added leeks cut in the same way.

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2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with savory mince and freshly grated Cheddar cheese  if desired.IMG_0808

Garlic Rubbed Roasted Cabbage Steaks

I found this recipe on Pinterest and its easy to make.

Garlic Rubbed Roasted Cabbage Steaks

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Ingredients:

1 head of organic green cabbage, cut into 1″ thick slices 1.5 tablespoons olive oil large  garlic clove salt Freshly ground black pepper Olive oil

Method:

1. Preheat oven to 180 C and spray a baking sheet with non-stick cooking spray.

2. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

3. Rub both sides of cabbage with  garlic.

4. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

5. Finally, sprinkle each side with a bit of salt and freshly cracked black pepper.

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6  Roast on the middle rack for 25 minutes. Carefully flip the cabbage steaks and roast for an additional 25 minutes until edges are brown and crispy.

A very nice optional condiment would be adding balsamic vinegar on top when finished cooking.

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