Healthy and Delicious Mushroom Straganoff

Straganoff is a Russian dish normally made with beef strips but a few clever substitutes can turn this traditional creamy casserole into a low fat, low calorie and delicious meal.

Mushroom Straganoff

Ingredients: (Serves 3)

• 2 teaspoons olive oil
• 1 onion (I used two small onions)
• 1 tablespoon paprika
• 2 garlic cloves, crushed
• 400g mixed mushrooms
• 250ml vegetable or beef stock
• 1 tablespoon Worcestershire sauce
• 3 tablespoons low fat sour cream (I used low fat cream with a squeeze of lemon juice)
• small bunch of parsley, roughly chopped
• 250g cooked brown wild rice

Ingredients

Method:

1. Heat the oil in a large pan and soften the onion for about 5 minutes.
2. Add the garlic and the paprika and cook for 1 minute more.
3. Add the mushrooms and cook on a high heat, stirring often for about 5 minutes.
4. Pour in the stock and the Worcestershire sauce. Bring to the boil for 5 minutes until the sauce thickens.
5. Then turn off the heat and stir in the cream and the parsley. Make sure the pan isn't too hot or the sauce may split.
6. Serve with the cooked rice.

Healthy and delicious

The Easiest Macaroni Cheese ever…

Macaroni Cheese is just one of those comfort food, “everyone’s Mom makes the best”, dishes. It’s the basic cheese and pasta combination that just calls out for imaginative combinations of extras. Like a four cheese Macaroni with blue cheese, mature cheddar, feta and mozzarella. Or you can add some basic mince with a tomato-based sauce for a meatier version. Or cooked roast chicken pieces. Or ham and tomatoes. Or (like I did here) bacon, sun-dried tomatoes and mixed herbs. Or make a crispy topping with some bread crumbs on top of your pasta mixture. Or it’s perfectly divine just plain with some nutmeg. Play around with the flavor combinations to find your favorite. The great thing about this recipe is that it’s a cheats Macaroni as you don’t need to make the white sauce, this is the easiest recipe and it can be double, halved or whatever you need to feed a hungry crowd.

Bacon and Sun-dried Tomato Macaroni

Ingredients: (Serves 4)

• 250g Macaroni pasta
• 250g Mature cheddar (or any full flavored cheese)
• 2 eggs
• 1 tin (250ml) evaporated milk
• Salt pepper

Extras I added:

• Streaky bacon fried and cut up into pieces
• ½ cup sun-dried tomatoes
• 15ml mixed herbs (including basil, oregano, rosemary, thyme, marjoram)



Ingredients

Method:

1. Preheat the oven to 180 degrees Centigrade.
2. Bring a saucepan of salted water to the boil and cook the pasta as to the instructions on the packet.
3. While the pasta is cooking, grate the cheese and mix together the eggs, evaporated milk, bacon, sun-dried tomatoes and seasonings.
4. When the pasta is cooked, drain and put it into an ovenproof saucepan (I used a copper one they’re great in the oven) then pour the cheese mixture over the pasta.
5. Bake in the oven for 10 – 15 minutes or until the top is golden brown.



 



In the copper sauce pan

 

Perfection

Recipe Adapted from: Nigela Lawson Express

Honey and Soya Glazed Salmon

Very few people include enough fish in their diets. Fish, especially salmon, has essential oils that are very important. When I went to the shop this afternoon I saw that the Norwegian salmon was on special so I decided to get some and make something delicious with it. I served mine with some broccoli, baby corn, carrots and Pak Choi, but it would be delicious with rice, or mashed potato too.

Ingredients: (serves 2)

• Salmon (I used a 100g portion per person)
• 1 teaspoon crushed garlic
• 1 teaspoon ginger
• 2 tablespoons honey
• 1/4 cup soy sauce
• Mixed vegatables

Ingredients

Method:

1. Mix the soy sauce, honey, garlic and ginger in a bowl.
2. Add the salmon to the soy sauce mixture and marinade for a minimun of 15 minutes. (this can be done a while before and left to marinade in the fridge).
3. When you are ready to eat, place the vegatables in a wok with some dried chilli and stir fry.
4. Heat a separate pan for the salmon. 
5. Place the salmon skin side down and cook for a few minute then turn over for a minute.
6. The sauce will reduce and thicken quickly be careful not to burn the sauce.
7. Pour the reduced sauce over the salmon and serve .

Simple and delicious

 

Scrumptious Butternut and Sage lasagne

I went to a fresh fruit and vegetable grocer on the weekend and there was a special on butternut, so as you do I bought a few packs and decided to use the butternut in creative ways. So tonight, I decided to make a butternut and sage lasagna. It was an experiment and turned out well, my family was well impressed. I used the smooth cottage cheese as an alternative to a Béchamel sauce, for a low fat and low calorie alternative but for a more luxurious option use a basic Béchamel sauce.

 

Butternut and Sage Lasagne

Ingredients: (Serves 4)

• 750g butternut
• 1 small red onion diced
• 250g lasagna sheets (I used spinach lasagna sheets as I had some left over)
• 5 cloves of garlic
• Handful of fresh sage
• 250g low fat cream cheese
• 200g mozzarella
• 5ml nutmeg
• Olive oil
• Salt and pepper

The main ingredients

Method:

1. Preheat the oven to 200 degrees C.
2. Cut the butternut into smallish pieces and place in a roasting pan with the dice onion, fresh sage and whole garlic cloves. And a good few glugs of Olive oil
3. While the butternut is in the oven, grate half of the cheese and mix with the cottage cheese, salt, pepper and the nutmeg.
4. Roast the butternut until soft and golden this should take 30 minutes approximately.
5. When the butternut is soft mash into a rough mash.
6. Layer the butternut mix, pasta and “white sauce” in alternate layers with the cheese and some sage leaves ontop.
7. Bake in the oven for 30mins or until the pasta is cooked.

Perfection!

My favourite Spanish inspired pasta

When I opened my fridge this evening the ingredients just jumped out at me and the inspiration hit! I love love love Chorizo sausage with its Smokey flavors it goes well with anything, from calamari to chicken to just plain on its own with beautiful freshly baked bread and farm style cheese. But tonight I wanted pasta and I so I added the chorizo some of my cupboard staples like tomatoes, garlic and chili and it was fabulous and easy. Give it a try or make up your own combination and tell us about it...

Chicken and Chorizo Pasta

Ingredients: (Serves 3)

• 2 cloves garlic
• 1 Spanish red onion
• Olive oil
• Chorizo sausage (sliced)
• Handful of Rosa tomatoes
• 1 tin of chopped tomatoes
• 3 chicken breasts (sliced)
• Chili (to taste, I used dried chili flakes but fresh is also good)
• Paprika
• Pasta of your choice
• Sugar, salt and pepper

 

Ingredients

 Method:

1. Place a medium saucepan on a medium heat, and chop the onion and crush the garlic.
2. At the same time place a pot of salted water on the stove for the pasta.
3. Heat some olive oil in the pan and add the garlic, and onions.
4. When the onions have browned slightly add the chorizo (the chorizo will flavor and colour the oil and infused the dish with Smokey flavors)
5. Let the chorizo crisp its oils.
6. Then add the chicken and cook through.
7. When the chicken has browned add the fresh tomato and let them blister and cook releasing their juices.
8. Then add the tinned tomato, and flavor with the chili, paprika, salt and pepper. (Don’t forget to add some sugar, just a small teaspoon, to normalise the acidity of the tomato)
9. Then when your pasta is cooked, add the drained pasta to the sauce and serve

Ready to enjoy

Served with Wild Rocket

 

Home-Made Chicken Pie

It was my turn to make dinner for my family tonight and I felt like something warm and delicious but at the same time was quick and simple as I didn't have a lot of time. So I came across this recipe and decided to give it a try.

Roast Chicken and Mushroom Pie

Ingredients

• 2 onions (diced)
• 50g butter
• 400g portabellini mushrooms (halved)
• 8 fresh sage leaves
• 4 garlic cloves (crushed)
• ¾ cup white wine (optional)
• 500ml chicken stock
• 1 cooked free – range rotisserie chicken (shredded)
• 1 cup cream
• 2 – 4 teaspoons corn flour
• Puff pastry
• 1 egg for the egg wash
• Salt, pepper and seasoning to taste (I used some chili flakes and some mustard powder for heat)

Ingredients

 Method

1. Preheat the oven to 180 degrees centigrade.
2. In a saucepan over a medium heat, fry the onions in the butter for 5 minutes. Increase the heat and add the mushrooms, sage and garlic then fry for 10 minutes.
3. Add the wine, stirring for 2 minutes, before adding the stock.
4. Simmer for 15minutes or until thickened then add the chicken, cream (I used reduced fat cream) and corn flour, 1 teaspoon at a time until thickened to your liking.
5. Simmer for a further 5 minutes, then season to taste.
6. Spoon onto a large ovenproof pie dish.
7. Cut out the pastry and put onto of the chicken mixture. I made two decorative leave and a simple boarder for fun.
8. Remember that everything that you put on as decoration must be washed with egg too.
9. Brush the pie with the beaten egg and bake for 15 to 20 minutes until golden and crisp.



Mmmmmm...



This would also be really sweet as mini individual pies instead of one big one.

Pasta with Butternut, Sage and Pine Nuts

I’m forever searching the Internet on food blogs or websites or whatever comes my way for new and exciting recipes to try. My dad found this recipe and it looked delish so I just had to try it. This is a great vegetarian meal, you wont miss the meat at all.  Butternut and sage is a classic combination and this is a great twist on an old favorite. Give it a try...

Pan- Fried Pasta with Butternut, Fried Sage, and Pine Nuts

Ingredients: (serves 4)

• 1 medium butternut
• 1 small sweet onion, peeled and diced
• 3 cloves of garlic, minced
• Olive Oil
• Salt and pepper
• ½ cup of sage leaves
• 500g Farfalle pasta
• ¾ cups pine nuts, toasted
• About one cup of Parmesan shaved or finely grated



Ingredients



 

Method:

1. Heat the oven to 200 degrees Celsius.
2. Cut the butternut in half and scoop out the strings and seeds out of the middle.
3. Cut the squash into about 2.5cm cubes.
4. Toss the onion, garlic, a drizzle of olive oil and salt and pepper.
5. Mince about half of the fresh sage leaves and toss with the butternut.
6. Spread the butternut mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
7. Heat the salted pasta water till boiling and cook the Farfalle until al dente. Drain and set aside.
8. As the squash finishes roasting, heat 2 tablespoons of olive oil in a large high-sided sauté pan.  The oil is ready when it pops and sputters (don’t let it start smoking). Drop the rest of the sage leaves and fry for about a minute or until they begin to shrivel up.
9. Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.
10. Add half the pasta to the pan, along with half the roasted butternut mixture. Crumble in half the sage. Cook, stirring frequently, for 5 minutes or until the pasta is heated through and getting crispy on some of the edges.
11. Add the pine nuts and cook for another minute. Stir in half of the cheese.
12. (Don’t forget to add salt and pepper to taste)

 For a more luxurious version bacon and creamy Danish feta could be added.



Frying the pasta with the butternut





Delicious and ready to enjoy


Pictures courtesy of The Kitchn Food Blog
www.thekitchn.com/recipe-pasta-with-buternut-sq-64966

Creamy Cauliflower and Blue cheese soup for a Winter's day

Yesterday the weather in Cape Town was really miserable. The wind was howling, there was thunder and lightning and hail and nothing suited the family more than a delicious warm bowl of soup. So I felt like being slightly origional by not making the usual, instead, I made a creamy cauliflower and Blue cheese soup, and what a delight it was.

Here is the recipe, for you to make and enjoy :)

Creamy Cauliflower and Blue Cheese Soup

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, coarsely chopped.
• 2 medium potatoes, peeled and coarsely chopped
• 500g cauliflower or broccoli, trimmed and chopped
• 2 litres chicken stock
• 125ml cream
• 150g mild blue cheese, crumbled



Ingredients



Method:

1. Cook onion until soft. Add potato and cook for 2 minutes.
2. Add stock, bring to the boil and simmer uncovered for +/- 10 mins, add the cauliflower and simmer until the potato is tender and the cauliflower is cooked.
3. Blend or process the soup, until well pureed. (if the soup is a bit watery, reduce it for a while)
4. Return soup to stove, add cream and half the cheese, stir over heat until hot.
5. Divide soup amoung serving bowls, and sprinkle with remaining cheese.
6. Garnish with cream and parsley.



Enjoy!

Recipe Source: Silwood School of Cookery

Quick and Easy Smoked Chicken Pasta

This pasta recipe is a firm favourite with every one who tries it. My dad had it in a restaurant in London many years ago and when he came home he said he had to make up his own version. This pasta is affectionately known as "Peter's Perfect Pasta". Its our go to pasta when ever I'm having lots of friends over. Its super quick simple and absolutely delish!!! I hope you enjoy it as much as we do!

Peter's Perfect Pasta

Ingredients: Serves 4

• 500g Penne Pasta
• 8 spring onions
• 5 rounds of feta cheese
• 3 smoked chicken breasts
• 100g flaked almonds (lightly toasted)
• Juice and zest of 1 un-waxed lemon
• Olive oil

Ingredients

 Method:

1. Bring a pot of salted water to the boil.
2. Slice the smoked chicken, toast the almonds, crumble the feta cheese, finely chop the spring onions and zest the lemons.
3. When the water is boiling add the pasta and cook as per instructions.
4. When the pasta is cooked drain it in a collinder and put it into a big bowl.
5. Toss in the lemon zest and few squeezes of the juice and a few glugs of extra virgin olive oil with the pasta.
6. Add the chicken, feta, spring onions and lastly the almonds.
7. Then toss together and enjoy with good company.

Delishhhh...

This recipe serves four easily with enough left over’s for lunch the next day.

Delicious Butternut soup with a dash of heat

Soup can be the perfect meal. Some people may think that soup is boring and that it takes ages to prepare for something that isn't very filling but this recipe is quick, simple and hearty.  Anything can be added to a basic butternut soup recipe. Add a protein to make your soup more filling and any spices or extra ingredients you enjoy. Here I added a variety or spices and bacon and Chorizo (a spicy Spanish sausage) to make it more of a main meal. I also used yoghurt instead of cream as a fat free option. Play around with flavour combinations until you find the perfect one.

Serve your soup with a fresh loaf of your favouite bread.  

Spicy Butternut soup with Chorizo

Ingredients: (serves 2 to 3)

• 1 medium onion (I used spring onions)
• 2 cloves of garlic
• 50g butter
• 900g pumpkin or butternut
• 1 tablespoon of coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon dried red chilly
• 1 litre of chicken stock
• 8 rashes of smoked bacon
• 100ml yoghurt or cream
• chorizo and crutons to serve



Ingredients

 Method:

1. Peel and roughly chop the onion and the garlic.
2. Melt the butter in a large, heavy based saucepan and cook the onion and garlic until soft and translucent.
3. Roughly chop the pumpkin into cubes and add to the onion.
4. Cook until the pumpkin is golden brown on the edges.
5. Toast the coriander, chilly and the cumin in a small pan over a low heat for about 2 minutes, until they tart to smell warm and nutty.
6. Grind the roasted spices with a pestle and mortar.
7. Add the spices to the onion and pumpkin.
8. Cook for a minute or so, then add the stock.
9. Leave to simmer for 20 minutes or until the pumpkin is tender
10. Fry the bacon and sliced chorizo in the pan in which you toasted the spices it should be crisp then cut it up into small pieces.
11. Whizz up he soup with blender or food processor until smooth.
12. Pour in the yoghurt or cream and taste for seasoning adding salt and pepper to taste.
13. Serve piping hot with the bacon and chorizo bits on top with some crutons



Success!

Simple Chicken Pad Thai

So last night it was my turn to make dinner so I decided to make a quick and easy meal for my family. I love Thai food and am always looking for something different and fun to try, with the Woolworths Pad Thai Noodles it makes this meal so easy and is ready within minutes!

Simple translated Pad Thai means "Thai style fried noodles". I had some chicken in the fridge so i used that but you can also use prawns or even tofu. The vegetables are only limited by your imagination any combination will be delish. I used my favourite veggie of the moment Tenderstem Broccoli and some frozen corn i found in my freezer.

Here's the recipe:

Chicken Pad Thai

Ingredients: (Serves 2 to 3)

• 2 tablespoons of Sesame oil
• 3 chicken breasts
• 1 clove of garlic (crushed)
• 1 teaspoon of ginger
• Handfull of broccoli
• 1/2 cup of corn
• 400g Pad Thai Noodles
• 2 tablespoons of Indonesian Sweet Soya sauce
• 125ml of Oyster sauce
• Fresh coriander and crushed roasted peanuts to serve



Ingredients

Method:

1. Heat the oil in a large wok.
2. Add the sliced chicken breasts and stir fry for 3 minutes.
3. Add the crushed garlic and the ginger and stir fry for a further 1 minute.
4. Add 1 handful of broccoli and  the corn (or your choice of vegatables) and stir fry for a further 2 minutes.
5. Add the noodles and mix through 2 tablespoons of Indonesian Sweet Soya sauce and 125ml of Oyster sauce.
6. Stir fry for a further 2 minutes until the noodles are heated through and serve with fresh coriander and a handful of roasted crushed peanuts.

Mmmmm...

  





Left over chicken? What I did with mine:

So we had left over chicken from Sunday's roast and I wasn't interested in eating the same thing for dinner on Monday night, so I decided to make it into something else along with the mushrooms we had lying in the fridge... At first I thought a pie would be nice, but then I didn't feel like that either, I then thought maybe a lasagne, but couldn't find a recipe that tickled my tastebuds... so I opted to make a pasta sauce from my head, to add to some pasta, as time too was limited.

It was quick to make and delicious to eat.
Heres what I used:

Creamy tomato, chicken and mushroom pasta:

Ingredients:

• 1 packet of Penne Pasta
• 200g cooked, boneless chicken diced
• 1 tin of chopped tomatoes
• 100ml water
• 1 onion, chopped
• 2 cloves garlic, crushed and put into 20ml olive oil
• 15ml coriander, chopped
• 100g mushrooms, chopped
• 125ml cream
• salt
• pepper
• chilli flakes (optional)



Ingredients (Excluding the water, salt, pepper and chilli flakes)



Method:

Boil a pot filled with water and a pinch of salt. Once the water is boiling add the pasta for +/- 8mins

Put the onion and garlic oil and chopped coriander into a medium sized saucepan on a medium heat and fry until the onions are soft and glassy.

Add the mushrooms and continue to fry until mushrooms have shrunken and are browning.

Add the chicken.

Add the tinned tomatoes and water and allow to simmer for 5 minutes.

Add the cream

Season with salt, pepper and chilli flakes if desired

Serve on the pasta and garnish with some grated parmesan and a few coriander leaves

Bon Appetit!