We love meatballs, yes we do!! Tonight’s dinner was nice and simple, and incredibly tasty 😋 I blitzed 1 clove of garlic, 1/2 medium onion, origanum,one slice of gluten free bread,salt and white pepper until fine and mixed it by … Continue reading
My husband spoilt me with a Le Crueset Professional Chef Pan for my birthday. Wow!!! I have always used relatively cheap pans, never pained me to invest in decent pots or pans. Knives yes.. but not pots and pans.
I have never been a fan om breast meat. Its always dry, tasteless, just not my cup of tea. No have always preferred chicken thighs.
Well well well, was I positively surprised when I cooked stuffed chicken breasts in said pan.
I butterflied and flattened the breasts, seasoned on both sides. Then stuffed with grated mozzarella, danish feta, ementhaler cheese, sliced red japalenos and fresh basil. Rolled up and stuck together with toothpicks.
Pan on medium heat. I use wok oil (a mix sesame, olive and seed oil) to cook the chicken in. Open side up, cook until nicelt browned, turn chicken around until all sides are cooked outside. No raw bits showing. Then turn open side down onto the hot pan and put the pan’s lid on and let the chicken cook while I prepare a salad.
Salad is really simple- iceberg lettuce (my fav lettuce, don’t judge haha), avocado, cucumber and small plumb tomatoes).
Take pan off the heat and let the chicken rest for a minute or two.
Now the fun part!
Remove all the little annoying toothpics, place chicken on your plate next to the salad. Slice chicken breast and expose the glorious cheesy stuffing.
Drizzle balsamic glaze over everything and enjoy 🙂
Life has decided to test me.. I have come to realise that I need to accept that Gluten makes me ill. I can’t say that I will never eat it, but I’m cutting it out 99% of the time. Knowing the triggers and how it affects me allows me to plan around it and not let it.l control me.
We were spoiled with the most amazing home made pizza last week, and as expected by the time we got home I was not feeling well. It didnt take away from the great night and I make sure I keep away from gluten more often than not.
Here are some examples of food that I’ve been indulging in since my recent discovery…
Short and sweet…
Stirfry chicken with shredded carrots, chinese cabbage, onions and cashew nuts. Flavoured with a swig of fish sauce and oyster sauce – YUM!
We were invited to the most epic pasta party a few nights ago. It was the most fun we’ve had in yrs… and the food was amazing. I was so inspired by my friend’s amazing cooking, I decided to try … Continue reading
Been ages since my last food post… I thought a hearty Alfredo with linguine would suffice.
This is what I did:
Put your choice of pasta in boiling salted water. It’ll be ready when your alfredo sauce is done.
Fry chopped mushrooms (1 punnet) until nice and golden. Add thyme (fresh or dried) to taste and a splash of darling Ina Paarmans Garlic and Herb seasoning. Add about 1 cup chopped ham (i use normal cooked ham, quite finely chopped). Let it heat up nicely and absorb the mushroom flavours. Add 250ml fresh cream. Stir until cream starts to bubble. Take off the heat and add parmesan cheese – roughly 200ml, rather add less and taste, then add more. You dont want to overpower the other flavours. Stir in the cheese until fully melted. Add the cooked (and drained) pasta to the sauce. Make sure the pasta gets fully coated in the yummy sauce.
And enjoy 🙂
Not a food post but a song that has so many memories
Toddler food… there is no such thing. One day they like something, the next day its the worst thing ever. This has forced me to think of a few new flavour combinations…
Hubby and I both enjoyed the outcome, we shall see what little man thinks when he wakes up for lunch shortly (hopefully only after I’ve posted this entry hahaha)
This is what I created today:
Tuna, sweetcorn and macaroni bake
- 2 cans shredded tune in water (drained)
- 2 cans creamed sweetcorn
- 500ml fresh cream
- 4 eggs
- 2 cups grated cheese (i used gouda)
- Salt and garlic seasoning
- 1 pack macaroni
- Cook and drain macaroni
- Beat eggs and cream together
- Drain tuna and mix with corn and season
- In big ovenproof dish (i used my lasagna dish) mix macaroni and tuna/corn
- Add 1/2 grated cheese and mix well
- Add cream/eggs and stir to ensure the liquid get in between all the little bits
- Add remaining cheese on top (as husband says – to create that yummy cheesy top)
- Bake @200C for 40mins
This is enough to feed 10 people… next time I make this I will be halving the ingredients for sure. Based on my little guy’s response, maybe I’ll make this again very soon 🙂
Guilt free pizza.. yes please!!!
This is what I did …
Blitz one whole cauliflower head (about 2 cups) until rice stage, steam in microwave for 5mins. Let cool slightly and squeeze out as much water as possible.
Mix cauliflower with 2 large eggs, pizza spices (origanum, salt, pepper, garlic), 2 cups of shredded mozzarella, press onto baking tray lined with baking/wax paper. Try and get it no thicker than 1cm.
Husband and 18month old little guy both loved it yay!! Enjoy!
I bought an airfryer on a whim, not really knowing what I would do with it.
It started out as an awesome tool to cook my toddler’s dinner – fishfingers in 15mins, skinny american style fries in 15mins, chicken nuggets in 10mins etc
Recently I decided however, it was time to properly cook with it. I have barely used my oven since the airfryers debut and found a small 1kg whole chicken that was begging to be cooked…
Rub all over with olive oil, pat down with Robertsons Masterblends Braai seasoning, and fry for 45mins @ 180C.
Served with steamed carrots, gemsquash and roasted mini potatoes.
Skin crispy, meat tender and juicy.
When the husband says “wow this is scrumptious “, you know you have a winner!!