Yuhmmmmm...

Preparation  & Cooking time :  15 - 20 minutes

Serves : 4

Difficulty : 2/10

You will need:

 For the salad :

4 Baby Gem Lettuces
8 apricots
Handful of fresh walnuts - approximately 4/person - chop these in chunks
1 Round of Feta (100gr) - crumble with your hands
Pinch of herbs to taste
1 Courgette for decoration

For the dressing :

1tsp honey
100ml Olive Oil
pinch of mixed herbs
splash of balsamic vinegar

Method:

For the salad :

I like to cut the bottoms of the Baby Gem Lettuces and then lay them out like a rosette in individual bowls (see my image).
Next sprinkle half the feta over the leaves , then cut the apricots and sprinkle on top over feta.
Now add the 2nd half of the feta , ensuring you do not drown the pretty apricots.
Sprinkle over the walnuts.

For the dressing :

Mix together all the ingredients in a glass bowl and drizzle over the already prepared salads and serve.

** cooks note - 
for crispy lettuce , stand your baby gems in a bowl of water in the fridge over night.

Preparation  & Cooking time : 15minutes to prepare , 35-45mins to bake

Serves : 4

Difficulty : 2/10

You will need:

200ml Double Cream Yoghurt
10ml Lemon juice
2 Cloves Garlic
5ml Fresh Ground pepper
5ml Tumeric
5ml Paprika

** Optional Extra - add 5ml chilli powder , for added zing

Method:

In a glass bowl , mix together all the ingredients.
You can either spoon over the chicken , cover with cling film and leave to rest in the fridge for 30 minutes
or 
alternatively you can use as a marinade to completely cover the chicken/kebabs cover and leave to rest for 30m minutes.

To Cook:

simply pop in the oven at 180'c for 35-45min , or until turning lightly golden.

** cooks note - 
Never re-use left over marinade that has touched raw chicken , you take the risk of Salmonella poising.... Fresh is best!

Preparation  & Cooking time :  45minutes

Serves :6

Difficulty : 4/10

You will need:

 For the Meatballs  :

1x block Mature Cheddar Cheese
1 x Sachet Grated Parmesan / you can use fresh parmesan if you prefer
1 x 500gr minced meat
1 x Extra Large Egg
5ml Mixed Herbs
5ml Salt
Pinch of crushed black pepper

For the Sauce :

1 x 375ml Double Cream Yoghurt plain
1 x Sachet Grated Parmesan / you can use fresh parmesan if you prefer
1 x wedge Blue Cheese
Pinch of Salt

Method: (see below for pictorial)

For th Meatballs :

In a glass bowl mix together the minced meat , herbs , black pepper  , salt and the egg until they all bind together.
Seperate the mince into 8 balls and set aside.
Cut 8 small blocks of mature cheddar , small enough to fit into the centre of your meatballs.
Insert a block of cheese into each meatball and place into an ovenproof baking dish or muffin pan (which I prefer).

For the Sauce :

In a glass bowl mix together the double cream yoghurt , the parmesan cheese and the salt.
Spoon the sauce over the meatballs and sprinkle each one with a generous amount of crumbled blue cheese.

Bake in the oven at 180'c for 35 minutes and serve immediately.

** cooks note - 
This recipe is great to freeze the individual portions and quickly heat up in the microwave.
#banting #lchf friendly recipe

Preparation  & Cooking time : 15 minutes

Serves : 4

Difficulty : 2/10

You will need:

 For the Salsa  :

1 Ripe Avocado
5 x Peppadews ( a pickled , piquant pepper found in South Africa)
8 x Courgettes

5ml lemon juice
Pinch of Salt & Pepper

Method:(see below for pictorial)

For the Salsa :

Grate the courgettes on the largest side of your grater and set aside
Chop the peppedews into fine ribbons and set aside

Cut the avocado into cubes

Mix all the ingredients together in a bowl and season with salt & pepper.

Et Voila!

** cooks note - 
This dish is best prepared shortly before serving.

Preparation  & Cooking time :  minutes

Serves : 4

Difficulty : 2/10

You will need:

 For the Mince :

500gr mincemeat
1 punnet mushrooms - finely chopped
2 leeks - finely chopped
1 tbsp garlic paste
1tsp ginger paste
23 fresh tomatoes - finely chopped
1 pack Tomato paste
Salt & Pepper to taste
100ml olive oil

For the topping :

500gr Cauliflower (1 large head)
1 knob of butter
50ml milk/cream

Method : (see below for pictorial)

For the Mince :

Put a saucepan on the stove on full heat and add the olive oil , and finely chopped leeks , add the garlic , ginger and brown in the oil. Add the finely chopped mushrooms and once again brown slightly and scoop out into a bowl.

In the same pan add the remainder of your olive oil , your finely chopped tomatoes , your tomato paste and season. Allow this to simmer and soften.
Add your mince meet and keep turning , adding a little extra oil if ncessary ... simmer until cooked.
Add your mushroom mixture into this mixture, add a dash of water and simmer for 5-10minutes.
Remove from the heat and set aside.

For the topping :

Clean the cauliflower and either microwave with no water for 5 minutes on full or boil your cauliflower until super soft.
place Cauliflower in a glass dish , add the knob of butter and milk/cream and whisk until smooth and creamy (like mashed potatoes)

In 4 small baking dishes for individual pies (as above) or in 1 large dish spoon in your mincemeat mixture, now spoon the Cauliflower mash on top of this. Sprinkle with cheese and/or seasoning and bake on 180'c for 25minutes.

Remove and eat.

This meal is #lchf and #bantingfriendly