Recipes for the day

Apricot Chicken Kebabs recipe - that is so good yum

These Apricot Chicken Kebabs are a great meal for the family
Ingredients
400 g mini chicken fillets
1 cup chunky apricot jam
2 tablespoons onions, grated
1 teaspoon fresh ginger, finely grated/chopped
1 tablespoon lemon juice
1 tablespoon Rooibos concentrate (made by steeping one Vital Rooibos Tea bag in 50 ml boiling water)
1/4 teaspoon dry mustard
olive oil
green, red and yellow peppers, cut into 2 cm cubes

Directions
Combine jam, onion, ginger, lemon juice, Rooibos concentrate and mustard powder.

Make the skewers by adding the chicken onto the sticks and adding a piece of pepper between each piece.

Seal it by frying in a little olive oil on a hot griddle pan. Frequently baste the skewers with the jam mixture, until cooked through.


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Grilled Avocado with Prosciutto Parmesan and Pinenuts recipe yum yum

Try out this impressive and attractive recipe for Grilled Avocado with Prosciutto Parmesan and Pinenuts
Ingredients
1 Avocado sliced in half and stone removed
1 Lemon or Lime - cut the cheeks off and reserve for serving
2 Slices Prosciutto - at room temperature
1 Red Chilli - finely sliced (remove seeds if you can't stand the heat)
5-10ml Olive Oil
30ml Pinenuts - Use Walnuts roughly chopped up if preferred
Rocket or mixed baby lettuce leaves
Parmesan shavings
Coriander leaves
Balsamic Glaze

Directions
Heat a griddle pan until smoking hot

While that is heating up quickly dry toast your nuts in a non stick pan over high heat until lightly browned. Watch them carefully and toss every couple of seconds then allow to cool

Brush the cut surfaces of the avocado with a little olive oil and lemon juice then place cut side down onto the very hot griddle pan. Push it down gently onto the ridges so that all the surface gets nice charred lines across it. It takes about a minute at most.

Flip the avo over onto the skin side using a spatula then turn off the heat and leave it on the griddle pan to heat up nicely while you prepare your plate

Arrange a layer of rocket or lettuce leaves onto the plates

Using a piece of paper towel to hold the avocado halves gently peel off the hot skin - it comes off quite easily, then slice a thin layer off the rounded ends so that it can sit on the leaves without wobbling

Sprinkle over the pinenuts and the finely sliced chilli

Drizzle with the Balsamic Glaze

Tear the Prosciutto into long strips and place them decoratively on the plates putting one strip into the hollow of each avo half

Scatter over the Parmesan shavings and the coriander leaves. Use parsley if you prefer

Grind over some black pepper and sea salt flakes and serve immediately with the lemon or lime cheeks

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Chocolate Mousse Pie recipe


Indulge in this decadent recipe for Chocolate Mousse Pie
Ingredients
2 Packs of graham crackers/ tennis biscuits
3 Knobs of Butter
3 Teaspoons of caster sugar
200g of 50% Dark Chocolate
3 Egg yolks
300ml Double Cream
A punnet of Strawberries
2 Pans and a stove
20cm cake tin and bottom
A Food processor
A wooden spoon
A mixing spoon
500ml Boiling Water
Serving Plates
A Cake Slice
An electric whisk

Directions
First turn on the stove then blend the biscuits and add to the stove along with the butter and sugar.Stir until the butter melts,press into a biscuit tin and chill for 30 mins or until firm.

Melt the chocolate over the boiling water in a double boiler with the remaining butter and stir until the chocolate melts.

Whip the cream until it resembles soft peaks.Fold the egg yolks into the chocolate then the whipped cream.

Take the cake tin out and pour the mousse mix over the biscuit base and chill for another 4 hours or until set.

Once set, Serve with strawberries.

Enjoy!



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How to make tasty, nutritious vegetarian fried rice

Chop up or slice some fresh veggies, haul out the leftover rice from the day before and you’ll have a tasty, nutritious vegetarian fried rice dish in just half-an-hour!

This tasty, nutritious vegetarian fried rice recipe needs no special equipment besides a wok or a large heavy-bottomed saucepan, and is very quick to make. Here’s how …

Ingredients for tasty and nutritious vegetarian fried rice
Two tbsp olive or peanut oil
One large onion – chopped
Garlic to taste – chopped
Small bunch spring onions – chopped
A big bowl (five or more cups) of fresh vegetables – cut into thin strips *
Two eggs – beaten
Two to three cups of dry, left-over brown basmati rice
Small bunch coriander (cilantro)
Soy sauce/salt/pepper

Method to make tasty and nutritious vegetarian fried rice

* Suggested fresh vegetables include all, or some of: mushrooms, red and green peppers, celery, green beans, red cabbage, carrots, bean or lentil sprouts, and thawed, rinsed frozen peas.

Heat oil in a wok or a large heavy-bottomed saucepan on medium-high heat until hot.
Add the onion, garlic, spring onions, carrots and peppers. Fry for two or three minutes.
Then add mushrooms and peas. Fry for another two or three minutes.
Once done, place the vegetables in a dish and put to one side.
Next, turn heat down to medium and pour beaten eggs into wok, stirring constantly. When the eggs have cooked a little into a scramble (about a minute or two) add the leftover brown rice and fry for three minutes.
Now put the sauteed veggies back into the wok or saucepan and mix them into the rice. Finally add soy sauce, coriander, and salt and pepper to taste and fry for another two minutes.

Serve.

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sound yum

Breaded and Baked Ravioli recipe

Pack these Breaded and Baked Ravioli in your lunchbox this week
Ingredients
1 Pack Beef Ravioli, frozen
1/2 tsp. Salt
1/2 Tbs Oil
1 1/2 cups Italian herb Bread Crumbs
Dip:
Marinara Sauce

Directions
Salt and boil the water and drop in the ravioli. Cook until ravioli starts to float on top.

Drain and put back in the pot. Drizzle oil over the ravioli and shake the pot to coat ravioli with oil.

Put bread crumbs on a large plate and coat the cooked ravioli in bread crumbs.

If the ravioli are chilled enough cover them with plastic wrap and place them in the refrigerator for 15 minutes.
Preheat the oven to 190C and line the baking pan with the parchment paper.

Put ravioli in the baking pan and bake until they are golden brown, approximately 10-12 minutes.

The rest of the "unbaked ravioli" you can place in the ziplock bag and keep in the freezer for about a month, just bake in preheated oven about 15-17 minutes or until golden brown and not cold in the middle.

Serve it with fresh vegetables and marinara sauce.


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Chicken and Orange Salad recipe

Enjoy this fruity recipe for Chicken and Orange Salad with tarragon.
Ingredients
3 medium oranges
5 tbsp low-fat plain yogurt
1 tbsp white wine vinegar
1 tbsp Canderel granules
6 tarragon sprigs
120g bag mixed leaves of spinach, watercress and rocket
3 celery sticks, sliced
4 spring onions, trimmed and chopped
350g cooked chicken breast

Directions
To make the dressing: Grate the zest from one orange, measure 1 tsp, and squeeze the juice from one half into a bowl, mix together.

Add the yogurt, vinegar and Canderel and whisk together to make a smooth dressing. Remove the leaves from the tarragon sprigs and roughly chop, then add to the bowl, season to taste. Cut away all the peel from the remaining two and a half oranges and cut into thick slices.

Divide the salad leaves between four plates, add orange slices then scatter over the celery and spring onions. Remove skin from chicken if necessary and discard. Cut into slices and arrange in the salad then drizzle over the dressing.

Tip: if using raw chicken, place the chicken on a piece of foil, season with salt and pepper then fold the foil over to make a package.

Place on a baking tray and cook in the oven at 190C/gas 5 for 30 minutes. Unwrap and allow to cool completely before using in the salad.

Nutritional info
Per serving: 428 Kilojoules
Servings
Serves 4

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Thai Corn Fritters recipe

These Asian inspired Thai Corn Fritters are a delicious treat
Ingredients
1/2 tin corn kernels (200g)
5 tablespoons Maizena
1cup flour 1 cup ice cold water (250ml)
1 teaspoon salt
1 teaspoom pepper
2 large chillis finely chopped seeds removed

Directions
Combine the flour and the maizena together in a bowl, add the water a mix to a smooth batter.

Add the corn kernels, salt and pepper and mix until the corn is evenly distributed in the batter.

Heat about 3-4cm of oil over a medium in a pan.

Drop 1 tablespoon of the batter at a time into the oil to form bite size fritters and deep fry to golden brown.

Remove and drain in a wire sieve over a pot with paper towl in the bottom of the pot. (this works better than draining on paper towel to keep them really crisp)

Serve with sweet chili sauce or a simple dipping sauce made up of, water, brown sugar, soy sauce and chopped chili.


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