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?

Candied carrot ribbons ...

There is nothing that quite matches the taste of a caramelised carrot, however we don't always want the same old , same old ... it is so much nicer to be adventurous and try something new.

These sweet and tender carrot ribbons are great both hot or cold, they can also be used as a 'side dish' or alternatively as part of a colourful salad.

A little goes a long way so enjoy the rich, sweet and buttery flavours ...

Preparing & Cooking time - 20mins
Serves: 4

Ingredients:
12 large carrots
1 Tbsp honey
100ml Avocado/ Olive Oil
Cinnamon for sprinkling on top
1 pinch garlic salt

Method:
- Peel and wash the carrots.
- Once clean using the same vegetable peeler , peel the carrots into strips and set aside.
- Put a saucepan on the stove with the avocado/olive oil to heat up
- Add the carrot ribbons to the hot oil , sprinkle over the salt and hunney and coat all the ribbons
- turn down the heat and do not stir but rather use a lifter and turn the carrots occasionally ( do not OVERCOOK!)
- once the carrots have softened slightly and start to caramelise remove them from the heat and serve  with a sprinkling of cinnamon.

Cooks notes -
** these carrots can be used as an ingredient in a salad or on it's own as a side dish.

Don't you just love the way the carrots colour the oil, that's the Beta Carotene which is soooo good for you.
Read more on Beta Carotene here.

Crunchy Green Beans ...

Preparing & Cooking time - 20mins
Serves: 4

Ingredients:
500gr freshly cleaned Green Beans
50ml Avocado/ Olive oil
50gr Sunflower Seeds
1 Tsp Garlic Salt Flakes
1 Tsp Bicarbonate of Soda

Method:
- Steam the green beans, add the bicarbonate of soda to the water this helps keep the lovely green of the beans and also softens them up.
- Remove from the heat and put into a glass bowl
- Add the Avocado/ Olive oil, garlic salt and Sunflower Seeds and coat evenly

Cooks notes -
** you can change this recipe up by adding a splash of lemon juice and using flaked (roasted) almonds in place of the sunflowers seeds.

Here's to keeping it simple and delicious with weekday sides.

Baked Camembert with Cranberry Jelly

Christmas is the time of year where we break out the Cranberries and/or Crnberry Jelly and warm spices such as cinnamon and try to make what is a 'SUMMER CHRISTMAS' in South Africa , usually at around 25 - 31'c somewhat Christmassy and festive.

It was the day after Christmas and I was lounging at home when I spotted the Cranberry Jelly on the table and thought ...hmmmmm 'I feel like some yummy cheesy goodness!' with a touch of decadence. Here is what I made, it satisfied my craving and I'm sure it will fill the gap with you too.

Preparing & Cooking time - 45mins
Serves : 4

Ingredients:
1 Camembert (round)
Ready made Puff Pastry
1 Cranberry Jelly
1 Loaf 100% Rye ( or any preferred bread of your choice) cut into fingers and toasted.

Method:
Roll out the Puff Pastry, it needs to be fairly thin and my guess would be about 2mm. Cut a large square big enough to enclose the Camembert and fold as below ....

Place on a baking tray and bake at 180'c for approx 35mins or until golden brown and flakey.
Serve immediately with the toasted Rye Bread fingers and Cranberry Jelly.

Cooks notes -
This is not a dish that can be served cold and/or be baked prior to serving. You can however wrap the Camembert and refrigerate until your guests arrive and then bake to serve immediately.

** you can easily use this as a snack or as a main meal with salads.

As you can see this is clearly not limited to Christmas and can be served as a snack at anytime. I used an imported Camembert( Emborg) from #CheckersHyper's Cheeseworld as local cheeses were scarce after Christmas, it was a lovely cheese however my personal favourite #Fairview seems to go more 'liquidey and oozy' which is better suited.

Cookies n Cream Ice Cream ...

Some of my fondest memories of ice-cream are the days when I still worked on the cruise ships , whenever we docked at Puerto Ricoo we used always make a trip up to Baskin Robin's ... my favourite flavour? ....Cookies n Creme

So here I am today teaching you how to make my Cookies n Cream  NO CHURN ice-cream .... yes folks you DO NOT NEED AN ICE-CREAM MAKER!

COOKIES N CREAM ICE-CREAM

Preparing & Cooking time - 1hr 30mins
Serves:  4

Ingredients:
1 carton whipping cream
200gr Marscapone Cheese
200gr Condensed Milk
100gr crushed Oreo Cookies or any cookie of your choice
1 Tbsp Vanilla Essence

Method:
In a bowl mix beat the whipping cream until it is stiff , really stiff but not butter please. Add the condensed milk, vanilla and marscapone cheese and beat again until evenly distributed and blended in.

Pour the mixture into the desired ice cream container ( must be able to seal it) , now pour in the crushed cookies and work them through this mixture. Smooth the mixture , seal and freeze for a minimum of 1 hour.

Cooks notes -
This is a NO CHURN , NO ICE CREAM MAKER recipe and is super easy and delicious.

** you can change the flavour of the basic vanilla ice cream to anything you desire and even add marshmallows , salted caramel etc.

Enjoy and let me know what you think?
NB. This recipe is LCHF and Banting friendly.

Pumkin Pot Pies to die for ...

Comfort food to me is the food that stimulates your senses and transports you back to another time and place. That mouthful of memories that is kickstarted by the first whiff or bite.

One of my fondest memories are these delicate miniture pumkins called 'Little Jacks' or 'Mini Pudding Pumpkins' or 'Jack O Lanterns', my mumsy used to steam/boil them for us with a dollop of butter in the centre often. The skin are soft when cooked and a great source of fibre and roughage.

These little pumkins can be served in a multitude of ways, but I personally love to make little pot pies with them when they are in season and I am entertaining vegetarian guests.

Give them a try you'll be back for more ...

PUMPKIN POT PIES

Preparing & Cooking time - 1hr 30mins
Serves:  4

Ingredients:
For The Pie Casings:
4 Jack O'Lantern /  Mini Pudding  Pumpkins

For the filling:
4 baby marrows/ Courgettes
3 small sweet potatoes/ yams
3 large tomatoes or 6 small tomatoes
2 Tbsp Double Cream Yoghurt
150ml full cream milk
300ml vegetable stock
Salt & pepper to taste
2 Tsp Eleven in One Masala
1 Tsp Nutmeg
1 1/2 Tbsp Coconut Oil

For the crust:
Ready made Puff Pastry

Method:
For the pumpkins:
Boil the mini pumpkins in a pot of boiling water , add a Tbsp salt to the water. You will need to boil for 30 mins and turn over , boil the second side for half an hour.
Test with a knife to ensure they are soft but firm. DO NOT OVERCOOK!
Set these aside.

For the filling:
In a pot pour in the 300ml chicken stock and allow to heat up. Rinse the sweet potatoes and Courgettes and chop into chunks. Rinse the tomatoes and cut into chunks, put all the veg into the the pot with the veg stock and bring to the boil. Cook the veg until soft but firm. Add the milk , spices, coconut oil and double cream yoghurt. Turn down and allow to simmer on low heat.

Assembly of the pumpkins:
Place the pumpkins on a cutting board and carefully cut the top of the pumpkin so that you do not penetrate the bottom of the pumpkin, but allowing you to remove the pips and excess flesh (place this into the pot with the veg to thicken the sauce).

Stir the pumpkin flesh into the veg , remove from the heat and spoon into the pumpkins , ensuring to push it into the entire hollowed area and add enough of the sauce.

From the Puff Pastry you will need to cut 4 circles large enough to cover the top of the pumpkins ( there is no need for butter or egg , unless of course you would like to brush this on the pastry). I like to cut little diamond shapes or leaf design and place these on top.

Bake on 180'c for 30mins and serve immediately.

Cooks notes -
This is a vegetarian and banting friendly recipe.

** you can easily use these as a soup starter by liquidising the filling and thinning it down with milk until the desired consistency is achieved. In this instance you can make cheesy fingers from the puff pastry for dipping.

The 'Dirty Biscuit' a refreshing summer drink ...

It is sweltering hot here in Cape Town at the moment , today alone it is 31'c ... this calls for 'cold drinks' that refresh and revitalise.

When a good friend dropped in yesterday evening to catch up after the holidays it was an obvious choice to choose something cold and then an idead popped into my head ...*ping* and a new summers drink was born , I call it the 'DIRTY BISCUIT'.


Preparation time : 15minutes
Serves : 2
Difficulty : 1/10

You will need:
150ml Sally Williams Biscotti Liqueur
700ml Milk ( I use Easygest Low Fat Milk by Parmalat here in SA , it is lactose free)
3 Tablespoons Cocoa
Crushed ice and Ice Cubes

Method:
Fill your drinking tumbler 1/3 of the way with crushed ice , pour 75ml of SALLY WILLIAMS BISCOTTI LIQUEUR over the ice , top up with milk leaving space for a few ice cubes.
Add approx 3-4 ice cubes.
In a small bowl mix the cocoa with 50ml water until a rich chocolatey liquid is achieved.
Spoon the Cocoa mix over the ice cubes and watch it creep down the glass in rich chocolatey fingers...


** cooks note - 
- You can sweeten this up with a little condensed milk added to the cocoa if you like.
- You can make this more decadent by adding a splash of cream.

I hope you enjoy this refreshing drink!


** The liqueur in this drink was sponsored
For more info : www.tnb.co.za/sallywilliamsbiscotticream

Stuffing Balls ...

This last Christmas I decided to break tradition , I love the taste of stuffing but to be honest I really don't enjoy the idea of it being all squishy.I prefer fragrant , warm slighty spicy, with a gentle crunch ...hmmm sounds more appetising to me.

After very little convincing ( my dad loves a savoury nibble, rubber arm and all that) I was given the 'go-ahead' to make stuffing balls for Christmas dinner. I must however say that these are by far not limited to accompanying a roast ... but in actual fact are rather versatile especially when you have a vegan guest dining at your home.

Here is a fun idea and alternative to stuffing that chicken or pork, rather serve your stuffing on the side!

** WARNING! These are addictive!

Preparing & Cooking time - 1hr
Serves 8

Ingredients:
For the filling:
1 box ready made stuffing mix (I love Ina Paarman's Sage & Onion mix)
2 Tbsp butter
1 Extra-large egg
1/2 cup of grated cheddar cheese

For the coating:
1 sachet fried chicken coating/cornflake crumbs or breadcrumbs ( I love Hinds Garlic & Herb or my own homemade crumbs)

Method:
For the stuffing mix:
In a bowl mix together the box stuffing , butter and cheese. Add 1 cup boiling water and mix well , once it is all combined add the egg and mix well ( do not add the egg before the boiling water as the boiling water will cook the egg and separate the mixture).


Roll into balls and then roll in the crumb coating , set these onto a baking tray.

Refrigerate for 20mins.

Deep fry until golden brown , place on paper towel to absorb excess oil and serve immediately.

Cooks notes -
These can be served as part of a roast dinner or alternatively as snacks with humus as a dipping sauce.

Oh yes , hide the left overs or else they will disappear...I all but had fisticuffs with my dad at Christmas *tee hee*