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
Serves: 6
Ingredients
Crostata:
One 9-inch-round unroll-and-bake refrigerated pie crust, thawed
1 teaspoon olive oil, for the grill pan
1 pound fresh peaches, peeled, pitted and halved (about 2 large or one 10-ounce bag frozen peaches, thawed)
1 teaspoon white balsamic vinegar
1/3 cup sugar
2 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons lemon juice (from 1/2 small lemon)
Pinch fine sea salt
Vanilla Marscapone:
1 cup marscapone cheese
1 tsp vanilla essence
2 tbsps sugar

Method
For the crostata: 
Preheat the oven to 190'c. Place the pie crust on a parchment-lined baking sheet.

Place a grill pan (cast iron) over medium-high heat or preheat a gas or charcoal grill. Drizzle the oil over the grill pan. Drizzle the peach halves with the balsamic vinegar, then grill flat-side down until softened and grill-marked, 3 to 4 minutes. Slice the peaches into wedges and arrange in a circle over the crust, leaving a 2-inch border.
Fold the dough border over the filling to form an 8-inch round, pinch to seal any cracks in the dough.
** this is super important as all my caramel ran out of the hidden cracks , I was not impressed.
Combine the sugar and 2 tablespoons water in a small saucepan and cook without stirring until it has become a deep amber color, about 5 minutes. Remove from the heat and slowly whisk in the butter ( do not substitute butter for anything else), lemon juice and salt. 
Immediately pour the caramel over the peach slices.

Bake the crostata until golden, 20 to 25 minutes.

For the Vanilla Marscapone: 
Meanwhile, combine the marscapone, sugar and vanilla in the bowl of an electric mixer. Whip until the mixture is soft and fluffy.

Let the crostata cool for 15 minutes to let the caramel settle, then cut into wedges and serve with a dollop of vanilla marscapone cheese.

Recipe based on Food Networks -  Giada De Laurentiis Recipe
My clients loved this crostata , I baked it for one of my salon days. The fact that you can use seasonal fruit makes it all the more special ... loved it!
Oh yes, did I mention it's super quick to make!


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?
Subscribe to: Posts (Atom)