Wednesday, February 3, 2016

Creamy Country Chicken & Veg (Slow cooker, GF, DF, WF)

This recipe is so simple and yet truly hits the mark when wanting a satisfying and wholesome dinner.

Creamy Country Chicken & Veg (Slow cooker, GF, DF, WF)

Ingredients:
4 Chicken breasts
1kg Chopped fresh Seasonal Veg (I bought a prepared bag at my grocer containing Baby marrows, patty pans, carrots and cauliflower)
2 Stock cube
3C Water
1 Clove crushed garlic
10ml Mixed Herbs
15ml Maizena (cornflour)
1C cold water
6 tsp Cremora (or other dairy substitute)

Method:
1. Season the breasts with Salt and pepper, place in the Slow cooker (from now on SC)
2. Pour the veggies in top
3. In a cup of hot water, dissolve the stock cube and stir in the garlic and herbs. Pour this over everything
4. Switch the SC on to HIGH for 3 hours.

LATER...
5. Remove the chicken pieces and shred the meat. Discard the bones and skin.
6. Dissolve the Maizena in 1C cold water.
7. Remove 2C broth and pour into a small saucepan on the stove.
8. Add the Cremora and stir well.
9. Add the Maizena mixture and stir while it thickens. Taste test and season again if necessary.
10. Now put everything back into the SC and stir it all in gently.
11. Serve generous portions on a bed of rice.

Serves: 6-8

How the time flies!

I cannot believe that it has been almost 2 years since my last blog post! Well Hello! Time to get re-acquainted and re-focused. My kids have been doing a lot of growing up over these 2 years, we now have a teen in the house! She has also hung up her ballet pointe shoes, and is now revelling in her horse riding! Our second daughter is a true dancer through and through and cannot get enough of her ballet or her friends there. She also LOVES spending time in the kitchen and is a real entrepreneur. And our Last born son is a Cub at the Knysna Sea scouts who loves Mine-craft and is learning to program his own mods. They aren't my babies any more!

These days our lives can become so busy, rushing from here to there with little time to think ahead about preparing dinner. That needs to change in my house, urgently. My family's health is important to me, and what better way to show motherly love than to bless them with a delicious wholesome home-cooked meal at the end of a busy and full day.

At the moment my slow cooker is my new best friend. I've been experimenting with new recipes and I cannot get over how simple and easy cooking can be with a little planning and a few minutes in the kitchen in the morning... And the aromas that greet us at the door after a busy day are so welcoming and rewarding! 

So if you'd like to journey along with me and my Slow cooker and bless yourself and your family with delicious and easy meals, then it's time to get yourself a Slow cooker, or find the old one deeply stashed away in your pantry and give it a prime spot on your kitchen counter!

I'll be posting what I've been up to soon!

Wednesday, May 28, 2014

Marius' Butternut Soup (Wheat, Gluten & Dairy Free)

We have beautiful memories of fantastic family holiday's with our extended family, from my husbands side. And on these holidays we usually take turns cooking to share the load. My Brother in Law, Marius, has on more than one occasion treated us to his delicious version of Butternut soup!

Photo credit: amuse -your-bouche.com

Marius'Butternut Soup

Ingredients:
45g Butter (DF: Olive oil)
1 Medium Butternut, diced into cubes
2 medium Onions
1 Granny Smith apple, peeled & diced.
1 Orange, grated rind and juice.
Pinch Nutmeg
5ml Curry powder
10ml Corn flour (Maizena)
500ml Chicken stock
500ml Hot milk, or half cream. (DF: Use Rice Milk)

Method:
1. In a large soup pot melt the butter. Add onions, butternut and apple and stir to coat. Cover and cook over the lowest possible heat for 10mins. Check that it doesn't burn.
2. Stir in curry powder, nutmeg and maizena, together with orange rind. Cook for 1 minute - to develop spices.
3. Pour in chicken stock and hot milk and bring to the boil, stirring. Adjust heat to simmer, covering to prevent too much evaporation. Cook for another 20 mins.
4. Remove from heat and purée soup.
5. Add the orange juice, and reheat, but do not boil.
6. Taste, and season if necessary.
7. Serve while piping hot!

Serves: 4 (Make x 4 to feed 16 people at Soup Socials!)

Potato and Leek Soup with Crispy Bacon Bits (Gluten & Dairy Free)

It is Autumn now. The sun seems lazy in his rising, and there's a general slowing. We're all dragging our heels a bit, and having to throw on an extra coat as we leave the door. But it's also the season for warm cosy nights by the new Fireplace enjoying a hot cup of soup and a crusty piece of bread. We've noticed that during this time of year we tend to see less of our friends, as everyone seems to welcome the earlier nights and snug duvets beckon! We've decided that instead of all hibernating, we'll start a new little tradition of Soup Socials and everyone is invited!!! So Friday mornings I prepare a HUGE 10 litre pot of soup that simmers away until the whole neighbourhood can smell it. This Friday was our first get together and seeing as this Potato and Leek Soup is always a hit in our Family, I thought it best to start here!

Photo Credit: Myrecipes.com

Potato and Leek Soup with Crispy Bacon Bits (Gluten & Dairy Free)

Ingredients: For 4 people                                 For 16 People
3 Rashers bacon                                              250g pack of bacon
1 Tbs Oil                                                         3 Tbs Oil
2 Large leeks, sliced                                        8 Large Leeks, sliced
2 Medium Potatoes, peeled and Chopped       8 M Potatoes, (2kg)
1 litre Chicken stock                                        4 Litres Chicken stock

Method:
1. Heat the oil in a large (or HUGE) soup pot. Fry the chopped bacon until crispy. Remove.
2. Add the leeks to the pot and stir on medium heat for about 5 minutes or until soft.
3. Add the potatoes and stock and bring to a boil.
4. Reduce heat to low and simmer for about 20 minutes or until potatoes are tender. Remove from heat.
5. Using a handheld blender, purée the soup until it's silky smooth. Taste test and season with salt and pepper. Add the crispy bacon.
6. Serve with crispy bread and good company!

Serves: 4 or 16

Saturday, November 2, 2013

Cherry Guava Jelly

This little Jelly was introduced to me by my friend Claire who always has a wonderful stash of recipes. She has a great big Cherry Guava tree in her garden and this winter offered me a bag full of her ripe pickings! This recipe is based on 950g ripe fruit.




Cherry Guava Jelly

Ingredients:
1Kg Cherry Guavas
5 C Water
288ml Sugar
50ml Lemon Juice

Method:
1. Wash the fruit and remove any rotten or spoilt fruit.
2. Weigh the fruit.
3. Put the fruit into a pot and cover with water (about 5C per kilo)
4. Put it on the stove and boil it for 30 minutes.
5. Strain the contents in a muslin bag hanging over a bowl overnight. (It's up to you whether you squeeze it or not, it will go cloudy if you do.)
6. Measure the liquid in ml. divide that number by 5, then multiply that by 4. This is how much sugar you need.
7. Add 20ml lemon juice per C liquid.
8. Put the fruit liquid, sugar and lemon juice in a pot and bring to a rolling boil. Stir constantly.
9. Continue until the jelly starts to coat the back of a wooden spoon.
10. Pour into sterilized jars.

Serve with Lamb, or with Cheeses and crackers!

Makes 3 small jars

Friday, November 1, 2013

Dutch Poffertjes (Wheat Free, Dairy Free)

Enjoying Dutch Poffertjes with Uncle Mat!

Just the thought of Dutch Poffertjes makes my heart do a happy dance!!! Since having discovered that I’m intolerant to wheat I could no longer enjoy these little treats, however during my last visit to Holland in June I discovered that they used to originally be made using Buckwheat flour! Unfortunately you need a special Poffertjes Pan to make these, and I’m so grateful to my Oma for giving me hers along with a delicious recipe!

Dutch Poffertjes

Ingredients:
1C Flour (Wheat free: Use Buckwheat)
1 ½ tsp Baking powder
1 Tbs Sugar
Pinch Salt
½ C Milk (DF: Use rice or soya milk)
½ C Water
1 tsp Oil
2 Eggs
1ml Vanilla Essence
Oil for the pan

Method:
1. Sift the dry ingredients into a bowl.
2. Mix the wet ingredients together in a jug.
3. Pour the wet ingredients into a well in the dry ingredients and whisk thoroughly.
4. Allow the mixture to rest for 10 minutes.
5. Oil the Poffertjes Pan, and heat on the stove. (Gas works marvelously)
6. Pour +- 20ml into each well.
7. When bubbles start to appear you can use a fork tip to flip them over and cook the other side.
8. Serve hot, piled on a plate with dots of butter and generous sprinkles of Icing Sugar.
(Warning! Don’t inhale as you take a bite ;) )

Serves 2-4

Eet smakelijk!


Thursday, October 24, 2013

Day 22 - Banana & Chocolate Ice Cream (Dairy, sugar free)

This is a quick and easy way to make a healthy Ice Cream that contains neither Sugar nor dairy. The banana is the natural sweetener, and the dairy is replaced with coconut milk. We have also made this recipe but without the Cocoa, and added 1 tsp vanilla essence.

When I see that I have too many bananas and that my kids won’t eat them all before they are over ripe, I peel and chop some, and put them into freezer bags especially for this recipe. They are also a great addition to smoothies.

Photo credit: Picknpayrecipes.co.za
Banana & Chocolate Ice Cream

Ingredients:
¼ C Cocoa powder
¼ C Boiling water
5 Bananas, chopped and frozen
1 Can Coconut milk
                                                                                             
Method:
1. Mix cocoa and water until smooth.
2. Place bananas and cocoa mixture into a blender and blitz.
3. Gradually add coconut milk until it reaches a soft serve consistency.
4. Pour it into a freezable container and freeze to set (6 hrs) stirring it up once.


Makes 1 litre
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