While unusual, this combination of chicken and avocado is impressive! Sooo easy to make and fast to cook!
Ingredients: Makes about 8 patties
450g minced chicken
1/2 cup breadcrumbs
1 ripe avocado, cut into chunks
2 cloves garlic, chopped
salt, pepper, paprika to taste
Directions: Toss the chunks of avocado, breading and garlic together. Blend mixture into the ground chicken being careful not to mush the avocado. Form into 8 patties and grill until done. Note: If minced chicken is not available cut a piece of chicken breast into tiny pieces. It will taste just as great!
This focaccia recipe has the most awesome crust ever! It makes a great appetiser or an accompaniment to a mixed platter of meat and cheese.
Ingredients: Makes a 10x15 inch dish
1 package dry yeast
1 cup warm water
1 tsp honey
2 1/2 cups all-purpose flour
2 tsp salt, divided
1/4 cup plus 3 tbsp olive oil, divided
1 large onion, thinly sliced
1 medium tomato, cut into 1/4-inch slices
2 sprigs fresh rosemary, needles removed from stem
1/3 cup (packed) finely grated Parmesan cheese
Directions: In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes. Stir in flour, 1/4 cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour. Preheat oven to 230 degrees Celsius. Remove dough from bowl and press it into a lightly oiled 10 by 15 inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes. In the meantime heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes. If desired you can add a dash of red wine while the onion is cooking. Top the dough with tomato slices, caramelised onions, rosemary, Parmesan cheese, and salt. Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.
A spicy, sweet soup served with a dollop of yoghurt and pine nuts.
Ingredients: Makes 4 servings
1 tbsp extra-virgin olive oil
1/2 cup onion, chopped
1/2 tbsp garlic, minced
1 tbsp ginger, minced
450g carrots, peeled and chopped
1 medium russet potato, peeled and chopped
3 cups low-sodium chicken or vegetable stock
1/8 cup pine nuts
3/4 cups plain low-fat Greek yogurt
1/2 tsp honey
1/2 tsp minced fresh thyme
Freshly ground pepper
Salt
Directions: Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/4 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/4 teaspoon pepper. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.
Directions: Bring a large pot of water to a boil, add pasta and cook according to the directions on the package. While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the rucola and simmer for 1 minute more, until the greens wilt slightly. When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.
A great weekend dinner, light on the calories while having a great taste :) It takes about an hour from start to finish, however it is very easy to prepare.
Ingredients: Makes 2 servings
2 skinless chicken thighs, with bones
1 tbsp olive oil
1/3 red bell pepper, sliced
1/3 yellow bell pepper, sliced
2 slices prosciutto, chopped
1 cloves garlic, chopped
1/2 can diced tomatoes
1/3 cup white wine
1 tsp dried thyme
1 tsp dried oregano
1/2 cup chicken stock
1 tbsp capers
1 tbsp fresh flat-leaf parsley leaves, chopped
salt
pepper
Directions: Season the chicken with a sprinkle of salt and pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Dark, moist and delightfully rich, this is a staple dessert I bake every so often.
Ingredients: Serves 8-10 (1 loaf tin)
190g unsalted butter, softened, lus extra for greasing
130g plain flour, plus extra for dusting
190g soft light brown sugar
3 large eggs
60g cocoa powder
1 tsp baking powder
20ml whole milk
1 tbsp strong coffee, cooled
Directions: Preheat the oven to 170 degrees Celsius, then grease the loaf tin with butter and dust with flour. Using a hand-held whisk or a freestanding electric mixer with the paddle attachment, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to make sure all the ingredients are mixed in properly. Sift together the flour, cocoa powder and baking powder, then pour the milk into a jug, add the coffee and mix together. Add the dry ingredients to the cake batter in two batches, alternating with the coffee-flavoured milk. Mix well on a low speed after each addition and scrape down the sides of the bowl. Once all the ingredients have been incorporated, increase the speed to medium-to-high to get a smooth and even batter, then pour the mixture into the prepared loaf tin. Place in the oven and bake for approximately 1 hour or until the sponge is firm and a skewer inserted into the middle of the loaf comes out clean, with no cake batter sticking to it. Allow to cool for a while in the loaf tin before turning it out onto a cooling rack to cool completely.
Original Recipe from "Cake Days by the Hummingbird Bakery"
The quickest of meals, enough to quench the hungriest of appetites!
Ingredients: Makes 4 servings
2 chicken breasts, cut into thin chunks
1 onion, sliced
2 peppers, sliced
1 tbsp olive oil
1 tsp cornflour
1 pkt fajita spice mix (*see note below)
Guacamole or sour cream, to serve
8 fajitas (or wraps)
Directions: Put the chicken, onion and peppers in a casserole dish. Add the oil, fajita spice mix and the cornflour and mix well. Bake in a preheated oven at 200 degrees Celsius for about 30 minutes, stirring the mixture once half way through. Divide the chicken mix between the fajitas or wraps, top with some sour cream or guacamole, close and serve. * If a fajita spice mix is unavailable, you can use a mix of paprika, garlic granules, pepper, salt, cayenne pepper, and a sprinkle of chili powder.
Directions: Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 1 tablespoon of the feta. Process until combined and smooth, about 30 seconds. Mix with the pasta, and season with salt and pepper, to taste. Sprinkle with parsley and remaining feta cheese. Nutrition Facts: Calories (kcal): 470 Protein: 18g Carbohydrates: 73g Fat: 11g Saturated fat: 4.5g Fiber: 10g Sodium: 1050mg Cholesterol: 51mg
Directions: Combine the rice and 1 cup water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve. Meanwhile, take 2 pineapple slices and grate them on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1/2 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Chop half the scallions and add them to the marinade. Add the pork chops and turn to coat; let marinate at room temperature for 10-15 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder. Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the remaining scallions and pineapple, turning occasionally, until charred, about 3 minutes. Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice. Adapted from Original Recipe
