Recipes for the day

great Deja

Hawaiian Summer Chicken recipe



A wonderful tangy recipe for Hawaiian Summer Chicken
Ingredients
8 chicken thighs
Fresh pineapple - sliced
Marinade:
2 large cloves of garlic - finely chopped
3cm piece of fresh ginger - grated
1/4 cup fresh basil - chopped
Juice of 1 orange
Juice of 1 lemon
1 tablespoon brown sugar
1/2 tsp. salt
1/4 tsp. black pepper
1 tablespoon dried curry
2 tablespoons teriyaki sauce
2 tablespoons soy sauce
1 tsp. balsamic vinegar

Directions
Combine all of the above ingredients for the marinade in a large bowl. Add the chicken thighs and refrigerate for at least one hour or up to over night.

Preheat Oven 180C

Remove the chicken from the marinade and place in a baking pan. Bake for 50 - 55 minutes or until the juices run clear and the skin is a nice golden color. Plate the chicken and serve with fresh pineapple.

Servings
Serves 4

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Chocolate Pear and Lavender Cake recipe

Cook up a storm with this Chocolate Pear and Lavender Cake recipe
Ingredients
1 can Rhodes pears
1tbsp. fresh or 1/2 tbsp. dried lavender flowers
Sasko Quick Treats Chocolate Muffin Mix
400ml plain yoghurt
2 free range Nulaid eggs
200ml oil
180g dark choc (melted)

Directions
Preheat your oven to 180C

Take the pears out of the can and pour the juice into a microwave-proof bowl. Add the lavender flowers to the juice and microwave for 2 minutes to infuse.

Pop a bag of Sasko Quick Treats Chocolate Muffin Mix into a bowl and add the eggs, oil, yoghurt and melted chocolate and stir well.

Grease and line a 20cm round cake tin.

Pour in the cake mixture and smooth the top.

Arrange the pear halves on top of the cake, spoon over 1/3 of the pear and lavender juice and pop in the oven for 50-55 minutes. (To test if the cake is ready put a knife through the middle and if it comes out clean it's done.)

If you would like to make single serving cups: place a spoonful of the cake mixture into muffin liners/oven proof cups and top with a pear quarter and a spoonful of pear juice. Pop in the oven for 25 min.

Let the cake cool for 10 minutes and then make small indents in the cake/cakes using a knife and pour in the remaining pear and lavender syrup. (This will make the cake extra gooey and moist.)

Serve in thick slices with whipped cream or on its own sprinkled with a little icing sugar.

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After Eight Mint Cookies recipe

Another irresistible recipe for After Eight Mint Cookies
Ingredients
3/4c Butter
1 1/2c Brown Sugar
2 Tbls Water
12oz Chocolate Chips
2 Eggs
2 3/4 cups Flour
1/2 tsp Salt
1 1/4 tsp Baking Soda,
1 pack of after eights

Directions
In sauce pan melt butter, brown sugar and water, stirring occasionally.

Add chocolate chips. Stir until melted, let stand 10 minutes to cool. Add other ingredients to form a dough.

Chill for 1 hour Roll into 2cm dough balls Bake at 350 degrees for 8-9 minutes Immediately after taking the cookies out of the oven, top with an after eight. Once the mint melts, swirl it with the back of a spoon.

This article uses material from the Andes Mint Cookies article on the Healthy Recipes wiki at Wikia and is licensed under the Creative Common

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Vegetable Soup recipe

Warm up over the final days of winter with this diabetic friendly recipe for Vegetable Soup
Ingredients
250ml (1 cup) dried soup mix (lentils, barley etc.)
15ml (1tbsp) sunflower oil
1 large onion, finely chopped
1 green pepper, chopped
2 carrots, peeled and sliced
1 large potato, peeled and chopped
2 tomatoes, peeled and chopped
4 vegetable stock cubes dissolved in
8 cups water

Directions
Heat oil in a large saucepan and cook onion over medium heat until soft. Add green peppers, carrots, potatoes and tomatoes, stir fry for 5 minutes.

Pour in stock and dry soup mix, bring to the boil, and simmer gently for 45 minutes until vegetables are cooked.

Comments
If you prefer a thinner soup add water.

If you prefer a smooth soup, blend half of the soup.

The packets of soup mix can be found next to the lentils, dry beans and barley.

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Baked Fish with Tomato Topping recipe

This Baked Fish with Tomato Topping recipe is a great comfort food and safe for diabetics
Ingredients
1kg hake fillets
Salt and cayenne pepper
4 large ripe tomatoes, peeled and chopped
1 green pepper, chopped
5ml (1tsp) brown sugar
10ml (2tsp) crushed garlic
10ml (2tsp) crushed ginger
Grated rind of 1 lemon
45ml (3tbsp) chopped fresh parsley

Directions
Preheat oven to 180 degrees C. Cut fish into steaks and pat dry with paper towel. Sprinkle very lightly with salt and cayenne pepper.

Bring tomatoes, green peppers, sugar, garlic and ginger to the boil in a medium saucepan. Stir and reduce for 3 minutes.

Place the fish in a shallow ovenproof dish. Cover with tomatoes, sprinkle with lemon rind and parsley.

Bake in oven for 15 minutes until fish is cooked and flaky. Serve warm with Umfino.

Servings
Serves 6-8

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