Risotto Balls with oozy cheese centres ...

Nothing says comfort food in winter quite like Risotto but just what can you do with the leftovers and still make a delicious and comforting snack or meal?


Preparing & Cooking time - 45mins
Serves : 3-4
Ingredients:
500gr ready made Risotto (chilled)
2 Extra Large Eggs
400 - 500gr Bread Crumbs
300gr Corn Flour
200gr White Cheddar cut into small blocks

Method
To make the balls:
Take approximately 1Tbsp of the risotto , place a cheese square in the centre and take a 2nd Tbsp risotto place on top and mould this with your hands into a ball , repeat until you have used all the risotto and cheese blocks.
For the coating:
Beat the eggs in a bowl and add a smidgen of water and set aside.
Place the corn flour into another bowl and set aside.
Place the breadcrumbs into another bowl and set aside.

Take a risotto ball and roll it into the corn flour first , then into the egg wash and lastly into the breadcrumbs , set this on a tray and repeat until all the risotto balls are covered.
Place the coated risotto balls into the fridge for at least an hour , after an hour remove these and deep fry until golden brown.
Eat immediately so that you get to enjoy the delicious and oozy cheese in the centre, it's yummy and addictive #you have been warned.

Serve either with a Sweet Chilli sauce or my personal favourite, a homemade Tomato Sauce (which I use as a pasta sauce)

Cooks note-
I love to freeze left over Risotto and use it to make these delicious treats it is also a great idea to make these for kids when serving a risotto dinner ... They love them!

Spicy Samoosa's in minutes ...

I love nothing more than a spicy crunchy 'Samoosa's' pronounced 'sam-moo-sa' as we call them here in South Africa, you see we have both a large Indian and Muslim community especially here in Cape Town.
Both of these communities make the most divine savoury treats such 'half moons' and 'chilli bites'. Now being a 'sout bekkie' or savoury toothed person that I am, I love nothing more than tucking into a warm spicy and oh so delicious treat in winter.

So here is a quick and easy treat that will have you munching like a pro in minutes!

For today's dish I prepared a vegetable and butter bean curry for my samoosa filling, you can make any filling you like. Another option is the traditional Indian filling of pea and potatoes.

So let's get down to this quick and easy pastry, which is by no means the traditional kind ...

Samoosa Pastry

Ingredients
4 Tbsp Oil
2 Cups Flour
1Tsp Turmeric
5 Tbsp Water
1 Tsp Salt

1 bowl (about 500gr) pre-made cold samoosa filling of your choice

Method
1. Place all the ingredients in a bowl and mix together, you may need to have a little extra water on the side just in case a little extra is required. Your dough should be a pizza dough consistency.

2. Roll out the dough into a thin flat sheet ,you then cut circles (to make half moon shape Samoosa's) they need to be between 10cm in diameter.

(I use a glass bowl and press down really hard to cut through the dough)

3. Put your pot of oil on the stove or turn on your deep fryer and whilst you wait you can then do the following:
4. Take a circle of pastry , place a tablespoon of your filling into the center and fold the sides up to make a half moon , ensuring that you seal the edges well and set aside.

5. Deep fry until golden brown and place on a kitchen towel to remove any excess oil.

To serve -
You can serve with a chutney of your choice or alternatively a little tatziki works well.

Chocolate Marshmallow Mug Cake

You will need:
1 x Extra Large Mug or 2 Small Mugs (recommended)

Ingredients:
3 Tbsp Self Raising Flour
2 Tbsp Cocoa
3 Tbsp Sugar
5 Tbsp Milk
3 Tbsp Olive Oil
1 Egg
2 Large Marshmallows

Method:
Mix all the ingredients EXCEPT the Marshmallows in a jug.
Pour half the batter into the extra large mug , drop in the two marshmallows and cover with the rest of the batter.
Microwave between 2 - 3 minutes ( depending on your microwaves wattage) , my 900watt microwave takes 2 minutes exactly.

This makes the most delicious chocolatey gooey marsmallowy treat.

On the day I made this I took one across to my dear friend and neighbor Hayley who is 6 months pregnant and let's just say the first thing she did was take a photo and then I had to let myself out because the mug cake became her sole focus.
Hayley's words were ... 'I just need to sit down and have a quiet moment with this' ... Tee hee!

Try it you'll love it and really it is the easiest dessert ever!

Chickpea , Butternut & Barley Autumn Salad ...

Brrrrr did you feel the sudden chill in the air lately ? We are definitely headed for some cooler weather and although the chill has set in the rain is still on it's way.

I love this time of the year as the temperature is perfect (for me anyway) and it's the ideal time to make comfort food which is still light but verging on the richer and more nourishing winter treats.

Overseas Autumn is called 'Fall' and whilst we don't have these colourful leafy displays on our trees, we sure do have some colourful and colour rich fruit and veg.
Today I want to share a favourite Autumn salad which you can either use as a side dish (both hot and cold) or as a salad for those last ditch braai's (barbeques) before our winter weather sets in.

Enjoy and keep warm ...

Preparation & Cooking time : 1hr cooking & 15 minutes preparation
Serves : 4

Difficulty : 2/10

You will need:
For the salad :
250gr cooked Pearl Barley
1 x Large Butternut (cut into fingers or strips)
1/2 Tin of Chickpeas
50gr Seed mix of pumpkin, sunflower and flax seeds (for crunch)

Spice Mix for coating the Butternut:
1 Tbsp brown sugar
1/2 Tsp Garlic Flakes
1/2 Tsp Mixed Herbs
50ml Olive Oil
1 pinch Salt
1 pinch Crushed Black Pepper

For the dressing :
50ml Olive Oil
50ml Balsamic Vinegar
1 tsp Honey
1 tsp Rosemary
1 tsp Garlic Flakes
1 pinch of Salt
1 pinch Crushed Black Pepper
** optional a pinch of Chilli Powder

Method:
For the salad:
- Boil the pearl barley in a pot of water on the stove for 30 - 45 mins (check regularly so that you do not overcook, it must be al dente or slightly crunchy)
- leave pearl barley to cool for half an hour
- cut butternut into strips/fingers, rinse and put in a large bowl
- mix the spices for the butternut together along with the olive oil and coat the butternut fingers
- spread the coated butternut fingers on a baking tray and bake on 180'c for 15 - 20 mins, or until the butternut is soft but firm and caramelising on the edges.
- drain and rinse the chickpeas and leave in a colander to let any additional liquids drain

For the Dressing :
Place all the dressing ingredients into a jug and blitz with a stick blender for 2 minutes , pour into a jug and set aside until just before serving.

To Assemble:
Plate the salad on a platter layering first the chickpeas, then the pearl barley, the butternut fingers (position these in a 'higgledy piggledy' way) , sprinkle over the seed mix and cover with a generous amount of dressing just prior to serving.

Et Voila!

I just love this autumn salad it is such comfort food with the firm fleshiness of the butternut , the crunchy pearl barley which adds texture and contrast and complimented by the dense chickpeas and slightly sweet dressing ...it's yum!

** cooks note - 
You can also add a sprinkling of feta if you want added flavour and colour.

Raspbery, Almond and Vanilla Protein Smoothie

I live a rather busy lifestyle and I find that if I don't plan my days meals in advance I tend to skip meals or grab the wrong things to eat on the run, purely because by that time I am ravenous.

At the end of last year I decided to make a change by putting the correct nutrition in my body , hoping to loose some weight and to get more energy.

I started with Herbalife and whilst I haven't had earth shattering weight loss , I have shed some kilo's and my body fat % is still dropping , whilst my muscle is building(as it should) ... which is awesome

Now all I need to do is exercise a little more *sheepish grin*.

So here is one of my current favourite smoothies  ...

Preparing & Cooking time - 5 mins
Serves: 1 smoothie

Ingredients:
6-8 raspberries ( fresh or frozen)
6-8 raw almonds
250ml milk / soy milk / rice milk / lactose free milk
2 Tbsp raw oats
1 Tsp honey
1 heaped Tbsp vanilla protein powder ( Herbalife shake vanilla)

Method:
Put all the ingredients into your blender and blitz until smooth.
Pour into a glass over ice , or pour into a shaker with 5 ice blocks and drink on the go (as I do).

Cooks notes -
** a great idea is buy extra berries at your local market when they are on special or in season and freeze them to use as/ when you desire.

Did you know?
- Berries are a great source of Vitamin C , form part of natures super foods and are great anti-oxidants.
- Oats are a slow release protein which prevents sugar spikes and cravings , oat fibre is great for both cholesterol and heart health.

Beetroot , Feta and Almond Salad ...

To me salads need to have fresh and tasty components that are colourful and comforting too, but more importantly not over 'mayonnaised'. I find here in South Africa that every braai has potato salad 'dripping in mayo' , coleslaw 'dripping in mayo', pasta salad 'dripping in mayo' which just wreaks havoc with my low carb living.

I therefore inevitably arrive with the healthy salad and this is a favourite ...

Preparation & Cooking time : 1hr cooking & 15 minutes preparation
Serves : 2

Difficulty : 2/10

You will need:
For the salad :
500gr baby spinach leaves
4 x medium fresh beetroot
1/4 large english cucumber
200gr Danish Feta
a handful of raw almonds

For the dressing :
50ml Avocado oil
50ml Red Wine Vinegar
1 tsp honey
1 tsp crushed garlic
1 pinch of salt
1 pinch crushed black pepper

Method:
For the salad:
- Boil the beetroot for 1 hr on the stove or until soft but firm when pierced with a knife
- leave beetroot to cool for an hour in the fridge
- slide your finger over the beetroot in a pulling motion and the outer layer will now peel off , do this to all the beetroot until completely clean and shiny.
(I do this under running water to prevent my hands from being stained , you can also use latex gloves from the drugstore/pharmacy)
- cut beetroot into wedges
 - cut cucumber into slivers
- rinse baby spinach and leave to drip off excess moisture
- cut feta into cubes and set aside

Place all the ingredients except the nuts and feta into a salad bowl and toss together
For the Dressing :
Place all the ingredients into a jug and blitz with a stick blender for 2 minutes , pour into a jug and serve alongside the salad.
Plate the salad in a serving bowl , sprinkle over the feta and almonds and cover with a generous amount of dressing.

Et Voila!

I just love this luscious salad with the bold sweetness from the beetroot , the salty contrast from the feta which is rounded off with a slightly zingy dressing ...it's yum!

** cooks note - 
You can also use walnuts which are lovely crunchy and buttery in flavour.

HOT CHOCOLATE DIPPERS ...

There is always the chance that you have forgotten to get a Valentine for your loved one , well in my case I currently don't have a 'special person' but I do have many single friends.

This year I decided to make these fun 'HOT CHOCOLATE DIPPERS' and call them a 'hug in a spoon' after all nothing comforts a lonely heart quite like chocolate ...right?
Now thanks to this cute little numbers I can either offer my friends some comfort in a mug at my place or alternatively give them a hug to go ... cute hey!

They are super easy and here is what you will need:
- 1 x 500gr slab dark cooking/coaters chocolate
   (this has a higher melting point than normal chocolate)
- 1 x 200 gr white cooking/coaters chocolate
- 6 x disposable spoons (wooden or decorative plastic)
- 1 x mini muffin pan
- 1 sauce pan/pot
- 2 x glass bowls that can fit ontop of pot
- 2 x wooden spoons
* whatever you choose to pack them in

Method:
- Put your pot on the stove with a little water and place on high , turning down as it begings to boil and let it simmer.
- Place the first glass bowl on top of the pot , break the white chocolate into the bowl and using the wooden spoon stir contiunuously as the chocolate melts ( do not leave this unattended the chocolate will burn).
- Once completely melted pour a little into the bottom of each of the 6 mini muffin moulds and leave to strat settting
- place the secong glass bowl on the pot over the simmering water , break in the dark chocolate and melt completely whilst stirring in rapidly.
- leave the dark chocolate to cool slightly
- pour the dark chocolate over the white chocolate and leave to set slightly
- as the chocolate starts to set , push the spoons into the two layers of chocolate , the white chocolate which has almost set should keep the spoons standing straight up.
- place in the fridge for 10 mins , remove and pull out your fabulous and yummy chocolate spoons ....or better known as a 'hug in a spoon'

Serve alongside a warm mug of milk , the spoon gets dunked in and slowly the chocolate melts ... you can then stir it all together using the spoon ...fabulous!
Hmmmm chocolate..... comforting goodness!

As a gift:
Place a spoon into a cellophane bag , pull together and tie with a gorgeous ribbon.

** Notes: I found my chocolate at Checkers Hyper for approx R16/slab and the spoons were in the party section at R12.95

Stuffed Tomatoes ...

I have a passion ro rosy , red and lovely ripe tomatoes , yes indeedy! I am one of those very strange people that could eat an tomato like an apple in no time at all ...yummy!

I guess it will come as no surprise then that I also love stuffed tomatoes , I learnt how to make these from watching my mum .. I tweaked things a little to suit my lifestyle (no wheat , low carb) and now I'm sharing it with you today ... enjoy!

Stuffed tomatoes

Preparing & Cooking time - 50 mins
Serves: 2 - 4

Ingredients:
4 large but firm tomatoes
500gr extra lean beef mince
1 clove garlic
1 Tsp ginger
1 extra large egg
2 Tbsp psyllium husk / you can substitute with 1 slice bread ( which has been softened with a little milk)
1 pinch garlic salt
1 pinch crushed black pepper
1 pinch nutmeg
1 pinch paprika

For the topping:
4 small cubes of cheddar cheese

Method:
- hollow out the tomatoes and cut the flesh you have removed into a bowl ( set these aside)
- in the bowl with the tomato flesh place the mince , garlic , ginger , spices and the egg. Mix the ingredients together and add the psyllium husks and leave to stand for a minimum of 10 minutes.
- preheat your oven to 180'c
- take the mince mixture and stuff the tomatoes

- place the tomatoes on a baking tray and bake at 180'c for 20minutes
- place the block of cheese on top of each tomato and bake for a further 5 - 10 minutes. The cheese will melt over the tomato and turn a golden brown
- serve between 1 - 2 tomatoes per person with either vegetable or a salad side dish.

Cooks notes -
** I enjoy cutting sweet potatoes ( yams) into chips (fries) and placing them around and between the tomatoes whilst cooking. The chips are lovely and crispy and they get covered in the tasty juices from the tomatoes.

Grilled Plum and Nectarine Crostata

I love quick easy and rustic food on a hot summer day ands nothing hits the spot more than a light dessert made with local and seasonal fruit. I recently saw this recipe n the Food Network and I love Giada De Laurentiis so I thought why not give it a bash!

Preparing & Cooking time :1 hr 25 min

Homemade Pizza Sauce ...

In my circle of friends store bought pizza's have become a no-no not because they are bad , but rather they just don't taste as good as the real deal made at home with fresh tomato sauce in place of tinned tomato paste.

I have become somewhat infamous for my tomato sauce and so today I have decided to share it with you.
Preparing & Cooking time - 15 - 20 minutes
Serves: 2 - 3 pizza's

Ingredients:
1 tin canned tomato and onion
2 Tbsp olive oil
1 pinch mixed herbs
1 pinch salt
1 pinch crushed black pepper
1 clove garlic minced
50gr tomato paste
A splash of balsamic vinegar

Method:
- put the oil and herbs in a saucepan and allow to heat up
- add the rest of the ingredients
- allow the ingredients to simmer for 10 - 15 mins and reduce the liquid
- add a splash of balsamic vinegar and allow to cool

Cooks notes -
** I love to add freshly chopped basil to the sauce when I am alone , it makes it fragrant and enhance the flavour of the tomatoes

Did you know?
Tomatoes are a neutral food and alkaline , they only turn to an acid once cooked!
If you struggle with indigestion and ulcers , take care and limit your intake of cooked tomatoes.

So there you have it, my favourite tomato sauce for pizza ... Enjoy!

Pizza bases made from chicken

For all of us who are either following an LCHF , Banting, Paleo or Gluten Free diet this is an ideal cheat however it does up the protein content of the meal somewhat.

I am currently on Herbalife and this is my favourite treat when my friends come on a Friday night for Pizza , Wine and a movie.

Pizza bases made from Chicken ...
Preparing & Cooking time - 30 mins
Serves: 1 pizza

Ingredients:
2 Chicken Breasts
1 pinch of Chicken Spice
1 extra large egg

Method:
- preheat your oven to 180'c
- place all the ingredients into a food processor/ blender and whizz until a smooth thick paste is achieved with no lumps

- smooth out over a well oiled medium sized pizza pan and bake at 180'c until it starts turning a golden brown.
- remove from the oven and allow to cool.
- add your favourite tomato sauce and toppings

ET VOILA!

Cooks notes -
** the greatest thing about this base is that if you prepare it in advance , no one will know it's chicken and it looks and cuts just like the real deal!

It's a slice of heaven and far easier to accomplish than the Cauilflower Pizza Bases
Enjoy!


This is a Herbalife Recipe made by me.

Chicken Parmesan Goujons ...

Chicken is a staple meat in most South African homes, what was once the most affordable option when it came to a meat dish at home ... is not so much anymore.

I am still a fan however and love how versatile chicken is , you can add flavours , spice it up or just enjoy a good old 'chicken mayo' every now and then.
For me it is most important that I choose free range chicken and where possible organic grain fed chicken. Hormones in food can wreak havoc with our own hormones and heaven alone knows that no woman on this green earth needs any extra hormones!

Keep it to clean eating where possible.

Here is an all time , crispy, crunchy and tender chicken dish all at once ... try it and you'll see what I mean ... it's easy peasy!

I usually serve this up with a salsa made from tomatoes, white onion and basil .... nom nom nom!
Preparing & Cooking time - 30 minutes
Serves: 4

Ingredients:
6 chicken breasts cut into strips
100 gr finely grated Parmesan (dried not fresh)
1 pinch paprika
1 pinch nutmeg
1 pinch garlic salt

Method:
- preheat the oven to 180'c
- in a glass bowl mix the spices and Parmesan together and set aside to use as a coating
- take the chicken strips roll them in the Parmesan , place them on a grill for in the oven (do not place on a baking tray unless you have covered it with a baking sheet)
- repeat this process until you have coated all the chicken strips
- place in the oven for 15 minutes at 180'c or until you can see the chicken has turned white and is cooked.
- always test one strip to ensure it has cooked through
- DO NOT OVERCOOK  remove as soon as they have cooked through.

Serve with your choice of sides and a lovely smokey barbecue sauce

Cooks notes -
** for a crunchy alternative you can replace the Parmesan with walnut crumbs and serve with a blue cheese dipping sauce

This is a favourite of the kids too and great way to get them to eat their food.

Basil Mint and Honey Refresher ...

This is such a refreshing non-alcoholic drink for those hot summer days it boasts fresh bursts of basil and mint , with the soothing slightly sweet undertones.
Preparing & Cooking time - 15mins
Serves:2

Ingredients:
A handful of fresh mint
1 stem fresh basil
50ml Honey dissolved in 50ml tepid water
500ml Crushed Ice
500ml Soda Water / Sparkling Water / Still Water

Method:
- On a chopping board cut the mint and basil leaves roughly (not too small) , add this with your crushed ice into a blender and whizz for 10 seconds.

- Spoon this mix into the glasses until the ice reaches the top of the glass, pour over the honey mix into the two glasses dividing it equally.
- Lastly top up your glasses with the soda water (or any of the other options)

Sit and relax and take a load off!

Cooks notes -
**You can replace the basil with a handful of fresh raspberries for a fruity delight or replace the water with tomato juice for a savoury drink.

I hope you enjoy and cheers!

Yoghurt and Fennel Salad/Vegetable Dressing ...

I personally love this dressing drizzled over hot steamed vegetables or as a diping sauces for fish cakes. It is a fresh and lovely dressing with undertones of liquorice and compliments any meat or veggie dish ...
Preparing & Cooking time - 15mins
Serves:4

Ingredients:
300 ml Double Cream Plain Yoghurt ( in my case Lactolite Lactose Free Yoghurt)
1 Tsp chopped fresh Fennel leaves
1 pinch crushed black pepper
1 pinch salt
1 Tsp Lemon Juice
1 Tsp White Wine Vinegar
1 Tsp honey

Method:
Mix all the ingredient together in a bowl and use as either a dipping sauce o9r spoon over freshly steamed vegetables.

Cooks notes -
**This is a favourite of mine to serve with Fish Cakes , Chicken Kebabs and also spooned over a mixture of steamed courgettes & pumpkin

Remember yoghurt is good for you , the cultures keep the 'flora' in your tummy happy and fighting off infection. Enjoy, I think I might just have to make some myself again tonight.

Thai Yoghurt Chicken ...

As you get to know my blog and of course me you'll realise firstly that I am a huge fan of yoghurt, I use it in many of my soups  , sauces , as a marinade and so much more.

The culture found in yoghurt is super important for our intestines and gut , it promotes healthy bowels and gives you a firstline defence against unwanted bacteria.

I am Lactose intolerant you may say! Well it's easy look in your local supermarket for 'LACTOSE FREE' milk and yoghurt , these containe an enzyme called LACTASE which destroys the LACTOSE in your dairy and leaves only goodness behind.
** just to let you know that these products will taste slightly sweeter , but no sugar will have been added.

Most of the dishes I prepare are made with Lactose free dairy.

My favourites:
EASYGEST MILK - Parmalat
LACTOLITE YOGHURT - Fair Cape Diaries



Preparing & Cooking time -1hr , plus the overnight marinating

Serves: 4

Ingredients:
8 chicken breasts ( no skin or bone)
300ml Plain yoghurt
3 Tbsp Thai Green Curry Paste
1 Tsp garlic paste
1 pinch salt
2 Tbsp rice vinegar/ red wine vinegar
Juice of 2 lemons
1 Tbsp Oyster sauce
1 Tsp chopped mint
1 Tsp chopped basil
50 ml avocado/ olive

Method:
- cut the raw chicken breasts into chunky cubes, place in a glass bowl and set aside
- in another glass bowl mix together all the other ingredients
- pour the mixture of the chicken cubes and coat all the cubes evenly
- cover with cling wrap and leave in the fridge overnight or a minimum of 2 hrs

The following day ...
- In a saucepan put a little avocado oil and put the stove on full heat and when hot add the chicken including all it's marinade and juices , turn down the heat and cook for 15-20 mins whilst the sauce reduces. Do not over cook!

- serve immediately on either rice , or cauli rice , it is also great with stir-fried veg

Cooks notes -
** you can also skewer the raw chicken cubes and grill for fabulous chicken kebabs

This is such a quick and tasty recipe for summer , your chicken will be super tender and your family will wonder how you got it right?