Monday, 7 December 2015
Sometimes I am just soooo weary by the end of the day and then it hits you... 'mummmm, what's for dinner' - uggh. Happily, this is one of those dishes that will easily be whipped up in less than 20 minutes and everyone loves it in my house. I created this dish after I was tired of having to read every single packet in the supermarket and not being able to buy them because of either allergies to certain ingredients or things I didn't even know what they were in them...this tastes AMAZING.
600g chicken breast
1/4 cup plain flour
1 bunch broccoli
1 tablespoon cooking oil
4 tablespoons soy sauce
4 tablespoons honey
1/2 cup water
Step 1: put on some rice to steam
Step 2: Slice up about 600g chicken (or more depending on the size of your family) and toss in a
Step 3: Slice up some broccoli, carrot and onion
Step 4: Steam the broccoli and carrot in the microwave or on the stovetop till just cooked
Step 5: While the vegetables are steaming, heat some oil in a big deep frypan
Step 6: Gently fry the onion
Step 7: Add the chicken and fry till just golden brown
Step 8: Add the steamed, drained vegetables
Step 9: Add the soy sauce and honey and water
One of the most memorable places I have ever been is Greece. I adored the antiquity of it, the food, the culture. Several foods stood out as outstanding favourites - moussaka in Santorini, creamy thick yogurt served drizzled with honey and fresh gorgeous Greek salad. This is an authentic Greek salad recipe from a tiny restaurant in Rhodes.
3 fresh cucumbers sliced into pieces
3 fresh vine tomatoes sliced into pieces
1/2 red (Spanish) onion very finely sliced
1 cup sliced Greek feta (sheeps feta is the best - and slice it, don't cube it)
1 jar pitted olives (black Kalamata)
extra virgin olive oil
Place the cucumber, tomato, onion in a bowl. Sprinkle generously with oregano (about 1 teaspoon) and drizzle generously with the olive oil and lemon juice.
Allow to sit for 15 minutes.
Add the cheese and olives.
Divine. Best salad in the world.
Red Velvet Cupcakes
I've been trying to find a recipe that I like for Red Velvet cake for some time...some recipes have almond in them and the kids don't like it...but this recipe OH YES is amazing! My three year old ate four even before I'd attempted to frost them! These cupcakes are moist, so tasty and a gorgeous deep red colour that isn't lost in the baking. Makes 24. Here's all you will need and what to do...
2 teaspoons vanilla extract
2 1/2 tablespoons red food colouring
1/4 cup cocoa powder
1/2 cup butter (softened to room temp)
1 1/2 cup brown sugar
1 teaspoon sea salt
1 teaspoon baking soda
2 1/4 cups all purpose (plain) flour
1 cup milk
2 teaspoons white vinegar
* Preheat your oven to 180oC
* line two cupcake trays with paper cupcake cases
* Mix the vanilla, red food colouring and cocoa in a small bowl to create a red paste. Cover and set aside.
* In a mixer (or by hand) cream the butter and sugar
* add the eggs
* add the salt, baking soda and red paste mix
* add the flour, milk and vinegar
* Mix well and evenly distribute into paper cupcake cases
* Bake for about 15 minutes or till bounces back when tapped on top.
Gorgeous with cream cheese frosting or lightly dusted with icing sugar.