Spanish Chicken & Chorizo (Instant Pot)

 Spanish Chicken & Chorizo (Instant Pot)

This is a delicious dinner, so full of Mediterranean flavour and colour! You can easily dump-and-go with this recipe, as one would for a slow cooker, but I'll give some more guidance for if you have a moment to sauté the onions and bring out that yummy fond that's so full of depth of flavour. I first found this recipe over at tamingtwins.com and I have adapted it for the Instant pot.

Spanish Chicken & Chorizo (Instant Pot)

Ingredients:

Oil to saute (omit if your rather dump-and-go)

3 medium Onions, diced chunky

3 cloves Garlic, crushed

2 tsp Ground Cumin

2tsp Ground Smoked Paprika

2 tsp Dried Oregano

1/2 Chorizo ring, cut into slices

1kg Chicken thighs, skinless & boneless

1/2 jar Olives and Brine (170g)

2 tins chopped Tomato (800g)

3 Carrots, peeled

Salt and freshly ground black pepper to taste

Add after cooking:

1 tbsp Cornflour

2 Tbsp Tomato paste

2 Bell peppers, diced

Method:

1. Set the Instant pot to Saute on high for 10 minutes. Saute the onions for 5 mins.

2. Then add the garlic and spices, and stir to allow the flavours to bloom.

3. Add the chorizo and allow to crisp a bit.

4. Then add the Chicken thighs and allow the 10 minutes to complete while the thighs are coated in these delicious flavours.

5. Turn the pot off. Add the olives and brine, 2 tins of chopped tomato and stir the pot well to get any darkened bits of fond off the base layer. Stir well.

6. Now add the carrots (we will slice them up after cooking) and a good grind of Salt and Black Pepper.

7. Seal the Instant Pot and cook on high pressure for 10 minutes. 

8. When its done, switch it off and allow it to naturally release pressure. (This is an important part of the cooking process so don't hurry it)

9. Remove the whole carrots to a chopping board and slice them thickly.

10. Then remove the thighs to a large bowl and shred them apart with a fork.

11. Mix a slurry with the cornflour and a bit of water and add this to the pot. Put the pot on to Saute and keep stirring while the sauce thickens.

12. Now add the tomato paste, stirring well. 

13. Finally add the carrots, shredded chicken and diced bell peppers back to the pot and give it a final stir and taste test, season as needed.

14. Serve this on a fluffy bed of Basmati rice.

Serves about 8

Student's Easy Tuna Pasta (IP, GF, DF)

As my kids are getting older and some are leaving the nest, I feel inspired to share some recipes that are my default go to's for a Quick and Easy meal, or when I reach the end of the month and need to cook on a budget from the pantry. This one is put together really fast and can feed a dorn room of students on a budget!

Student's Easy Tuna Pasta

Ingredients:

1 Packet Pasta of choice (Use GF if needed)

Water

Salt

1 Tin of tuna (optional: 2 if you want more protein)

1 small onion, finely chopped

1 green Pepper, chopped

1/2 - 1C Mayonnaise

Method:

1. Instant pot method: Place the whole bag of pasta in the instant pot with 4C water (1 Liter) and sprinkle salt. Close the lid, seal, and pressure cook on high for 8 minutes. Allow a natural release.

Stovetop Method: Place the pasta in a large pot and cover with boiling water and add salt. Bring this to a boil for about 8 minutes. Drain when al dante.

2. While the pasta cooks, drain and empty a tin of tuna into a breakfast bowl.

3. Add the chopped onion and green pepper and 1/2 C mayonnaise. Season with salt and pepper to taste.

4. When the pasta is ready, add the tuna Mayonnaise to the pasta and stir until well coated. Taste and adjust seasoning and add mayonnaise if needed.

Serves 6

Ottolenghi Inspired Sesame Chicken with Ginger and Lime

Our cookbook group has recently been trying out Ottolenghi's recipes from "SIMPLE" What a clever concept and way of appealing to everyone's unique sense of what makes a simple recipe!

This Ottolenghi Inspired Sesame Chicken with Ginger and Lime is my version of his Chicken with Miso Ginger and Lime, as I've made it simple for me!

Ottolenghi Inspired Sesame Chicken with Ginger and Lime 

Marinade Ingredients: 

1 Tbsp Sesame oil

3/4 tsp Salt

3 Tbsp Rice Wine Vinegar

3 Tbsp Maple Syrup

3 Tbsp Soya sauce (gluten free)

80g Tahini paste

4cm fresh Ginger, grated

3 Garlic cloves, crushed

1 lime, strips or rind and juiced

8 Chicken thighs or legs

- Marinade this in advance for 1 hr to a few days

On the day ingredients:

2 -3 onions sliced

2 Red Chillies, halved and deseeded

Sesame seeds

- Lay these ingredients in a casserole dish and place the chicken pieces on top. Cover with foil. 

- Bake in a preheated oven of 200° for 20 minutes. 

- remove the foil, turn chicken pieces over, baste and bake for 15 minutes

- turn pieces over, baste sprinkle with sesame seeds and bake for last 15 minutes. 

Dressing up ingredients:

2 spring onions, finely sliced

Bunch Coriander

- Serve chicken pieces along side sticky white rice, and sprinkle with spring onions and Coriander and an extra squeeze of lime!

Serves 6-8

Easy Creamy Mushroom Soup (DF, GF)

I've recently been gifted a Soup Maker and I'm loving making lunchtime soups with my new toy. Just in time for the cooler months ahead. 

This Easy Creamy Mushroom Soup recipe is so quick and easy to throw together, and hits the spot for a delicious, hearty, creamy soup. 

Easy Creamy Mushroom Soup (DF, GF)

Ingredients:

1 onion, quartered

3 medium potatoes, peeled 

Half a pack of sliced mushrooms

3C water (or half water, half milk of your choice)

1 stock cube

Salt and white pepper, to taste

Small sprig of thyme (too much will turn the soup green)

Method:

1) Place all the ingredients in a Soup maker and close the lid tight. Make sure it's plugged in and sitting securely in its base. (Also make sure the ingredients don't surpass the MAX FILL line)

2) Power it on, and choose the "Smooth Soup" setting. 

3) Wait 30 minutes while it boils and blends. 

4) Enjoy a hot steamy and oh-so-creamy Mushroom soup!

Makes 1.7 liters, Serves 4. 

Evie’s Favourite Creamy Mushroom Risotto

I look after 2 gorgeous cherubs and Evie's favourite dinner is "Jacqui's Creamy mushroom Risotto!".  Her delight and enthusiasm make it worth the little effort that is required to cook this for them. 

Evie's Favourite Creamy Mushroom Risotto

Ingredients: 

1 onion, finely chopped

A dash of mixed herbs

A flat teaspoon of garlic

1/2 punnet mushrooms, sliced

1 cup Risotto rice

1 stock cube

4 cups boiling water

1 heaped tablespoon phelidelphia cream cheese. 

Method:

1. Fry the onion in a bit of oil.

2. As it starts to catch add the herbs and garlic and sauté until soft. 

3. Add the mushrooms and cook until soft and squishy. 

4. Add the rice and stir until all liquid is absorbed. Boil the kettle and prepare stock with one of the 3 cups of water. 

5. Add half a cup of stock and stir until it's absorbed, and then add the other. 

6. Truth is I don't stand watching the pot, I'll now add the remaining liquid and close with a lid, reducing the heat to a simmer. There are little ones waiting for me to read to them!  ;)

7. After about 20 minutes you can switch it off, give it a good stir and leave it to stand. 

8. When you're ready to dish up, add a heaped table spoon of Philadelphia cream cheese or crème fraiche and stir this through. 

9. Serve with yummy tender baby peas

Serves 2 munchkins, twice. 

Easiest Crispiest Fluffiest Waffles! (GF, DF)

This is such a winner recipe that delivers such crispy delight every time! Serve these hot with ice cream and chocolate spread!

Easiest Crispiest Fluffiest Waffles! (GF, DF)

Ingredients:

¼ C sugar

½ C oil

2 large eggs

2 tsp vanilla essence

2 cups flour (GF: use your fav gluten free flour)

3 tsp baking powder

¼ tsp salt

1 ¾ C Milk (DF: Oat milk)

Method:

1. In a large bowl whisk the eggs, sugar, vanilla essence and oil together.

2. Add flour, baking powder and salt to the egg mixture and mix until fully combined.

3. Stir in milk and mix until smooth. 

4. Using a gravy spoon, pour the batter onto a preheated greased waffle machine, making sure to fill them to the edges but not overflowing. (I use the highest temp possible)

5. Cook the waffles until it stops steaming or until they are golden brown.

6. Serve with generous dollops of chocolate spread and ice cream! 

7. I pack leftovers in zip lock bags and freeze them. It's delicious toasted the next day. 

Makes 8-10

Yummy Baby Potato Salad (IP, GF, DF)

This is a staple at any South African braai and so yummy with sandwiches the day after. This is an instant pot version which allows you to make it in no time. Simple convenience at its best. 

Yummy Baby Potato Salad 

Ingredients:

1 bag Salad Baby potatoes. (Charlotte or Alexandra are delicious!)

4 - 5 eggs

1 C mayonnaise

1 Tbsp English Mustard

4 Tbsp pickle juice (or 2 Tbsp vinegar plus 2 tsp sugar)

Salt

3-5 pickles chopped

Method: 

1. Place washed and quartered baby potatoes in the instant pot. Add salt. 

2. Place the trivet on top, and lay the eggs on. 

3. Add a cup of water. 

4. Seal the pot and cook on high pressure for 5 minutes. Slow release for 5 minutes. Set a timer! Don't forget them in the pot!

Meanwhile…

5. Mix the mayonnaise, mustard and pickle juice in a salad bowl

6. Chop pickles and add. 

Then back to the instant pot…

7. Strain the potatoes and place the eggs in cold water. Allow potatoes to cool. 

8. Peel and slice the eggs. 

9. Add potatoes and eggs to the salad bowl and toss to coat well. Season with salt and pepper. 

Curry Peach Pasta Salad (GF & DF) IP

This is such a delicious pasta salad that is always a hit at picnics and braais! I love the delicious combo of the sweetness of the peaches, the tang of the Mayo dressing, the Al Dante pasta and crunchy nuts. I make mine in the instant pot but you can also just cook your pasta on the stove. 

Curry Peach Pasta Salad (GF & DF) IP

Ingredients:

1/2 bag pasta of your choice (I use Gluten free)

3 C water

Salt

1 tablespoon oil

1 onion, finely chopped

1 clove of garlic

1 rib of celery (optional)

1 green pepper

1½ tsp curry powder

1 tinned peaches in juice

¼ C raisins

½ C mayonnaise

Salt and freshly grated pepper

¼ C walnuts (slightly chopped)

Method:

1. Cook the pasta in the instant pot and cook on High for 8 minutes. Allow a natural release. (Or on the stove) Strain under cold water and cool. 

2. Fry the onion and garlic, adding the celery and pepper once the onion has some colour. 

3. Add the curry powder and allow the flavours to bloom. 

4. Chop the peach slices into thirds and add with their juice to the pan. Add raisins and turn the heat off. 

5. When pasta is cool, add Mayonnaise and fruity spice mix from the pan and toss the pasta to coat.

6. Season with salt and pepper. 

7. Sprinkle chopped walnuts on top. 

Light & Fluffy Cinnamon Cake (Dairy and Gluten free)

This is such an easy cake to throw together and is a real crowd pleaser. It's lovely and light. I'd say it serves 8 so it's worth doubling up when the gang comes over. It's naturally dairy free and can easily be made Gluten free. 

Light & Fluffy Cinnamon Cake (Dairy and Gluten free)

Ingredients:

3 eggs, separated

250 ml sugar (200 g)

125 ml oil

125 ml water

250 ml cake flour (140 g) (gluten free flour works well too)

30 ml cornflour

15 ml baking powder

2 ml salt

30 ml ground cinnamon

Syrup:

30 g margarine

50 ml smooth apricot or plum jam cinnamon sugar

Method:

1. Whisk egg yolks, sugar, oil and water together.

2. Sift dry ingredients together and add to above mixture.

3. Beat egg whites until stiff and fold into mixture.

4. Pour into a greased ovenproof dish about 18 cm x 28 cm.

5. Bake in a preheated oven at 180°C for 20 minutes.

6. For syrup: Melt butter and jam.

7. Take cake out of oven and prick well. Pour hot syrup over hot cake.

8. Sprinkle with cinnamon sugar and cut into squares. 

Cauliflower & Chickpea Curry (Gluten, Dairy & Meat free)

This is such a yummy curry that delivers all the flavours without you feeling cheated because it's vegetarian. It's also a Make-from-the-pantry recipe as I typically keep all these ingredients on hand. Delicious served on steamed Basmati Rice with Naan bread to mop up the yummy juices. (I first found this recipe here -> https://cupfulofkale.com/vegan-cauliflower-and-chickpea-curry/)

Cauliflower & Chickpea Curry (Gluten, Dairy & Meat Free)

Ingredients: 

2 onions, finely chopped

4 cloves of garlic

1 inch ginger

1/4 tsp Chilli

1/4 tsp Salt

1 Tbsp curry powder

1 tsp cumin 

1/4 tsp Tumeric

1/2 tsp Garam masala

1 tin chopped tomatoes

1 Tbsp Tomato purée

4 carrots, diced

2 peppers, diced

1/2 C Stock of choice, plus liquid from chickpea tins

2 tins Chickpeas, with liquid

1 cauliflower or half a bag of frozen

1 tin Coconut milk

Garnishing: fresh coriander

Method: 

(Optional pre step: dry fry some whole spices in the wok if you have them.)

1. Gently fry the onions in oil, and then as they get some colour add the garlic, ginger, chilli and salt.  Cook for about a minute.

2. Add the spices, adding more oil if they're dry. Get the flavours to bloom. 

3. Add the tomatoes and paste giving it a good stir. Now transfer this to a blender and blitz until smooth. 

4. Stir fry the carrots and peppers, adding stock if they're dry. Cook for about 5 min or carrots are Al Dante. 

5. Add the curry sauce back to the wok. And add the chick peas. Let this simmer on lowest heat. 

6. Heat a grill pan on high. 

7. Break your cauliflower into bite size pieces and grill them, allowing them to char slightly for added flavour. Turn them as needed. Now add them to the wok.

8. Finally add a tin of coconut milk for creamy yumminess! Season with Salt and pepper as needed. Garnish with fresh coriander. 

9. Serve on a bed of rice with naan to mop up the yumminess!

Delicious Gluten Free & Dairy Free Scones

We've just enjoyed a beautiful Coronation weekend, spent with precious friends and family, at beautiful sunny picnics in the park. We absolutely had to have English Scones to celebrate the Coronation of King Charles. This recipe is quick and easy and makes about 12-16 light and fluffy, scrummy scones!

Delicious Gluten Free & Dairy Free Scones

Ingredients:

2 C Self Raising Gluten Free Flour

1 tsp Salt

2 Tbsp Sugar

2 tsp Baking Powder

110g Stork Margarine

125ml Dairy free Milk of choice

Method:

PREHEAT the oven to 180°

1. In a large bowl, sift the dry ingredients. 

2. Add the margarine and cut into smaller bits with 2 knives. 

3. Using a kitchen mixer, mix the mixture until it resembles fine breadcrumbs. 

4. Make a well in the middle and using a fork gently mix the milk in until just incorporated. DONT OVERMIX. 

5. Gently (don't squeeze the air out) place spoonful's of dough onto a baking tray lined with greaseproof paper. (Unfortunately this mixture cannot be rolled and cut like one usually makes scones)

6. Bake in a hot oven for 15-18 minutes or until just turning golden on top. 

7. Eat these fresh from the oven with yummy dollops of Jam and cream!

Makes 12 - 16

Summery Chickpea Salad

This one is quick and easy to make and just tastes of summer! Keep a large bowl of it in the fridge to add to your lunches or take it with you on a picnic or to a Braai. 

Summery Chickpea Salad

Ingredients:

2 tins Chickpeas, drained

1 small finely sliced red onion

Handful of freshly picked parsley, chopped

1 tsp crushed garlic 

1 lemon, zest and juice

Drizzle olive oil

Salt & pepper to taste

Method:

1. Drain the Chickpeas and shake them into your bowl

2. Sprinkle the sliced onion and parsley, as well as adding the garlic, lemon, olive oil and salt & pepper. 

3. Toss well to coat. 

4. Refrigerate for flavours to develop. 

South African Milk Tart (with Gluten & Dairy Free options)

 This is a South African favorite that is passed around from Mother to Daughter, Sister to Sister and Friend to Friend.

Crust Ingredients:

1C Flour (GF: Use your favorite Gluten Free flour)

2 Tbsp Sugar

2 Tbsp Cornflour

Pinch Salt

100-125g Stork Margarine (DF: Use vegan margarine)

Crust Method:

1) Measure Dry ingredients into a large mixing bowl

2) Add Margarine and cut in until it resembles fine bread crumbs.

3) Press this into the bottom of a pie dish. (I prefer to not crust the sides) Prick with a fork.

4) Bake at 180* for 12-25 minutes, depending how golden you like your crust.

5) Allow to cool completely.

Filling Ingredients:

3C Milk (DF: Use a creamy Almond milk substitute)

2 Eggs

1/2C Sugar

50ml Flour (GF: Gluten Free flour)

50ml Cornflour

Salt

1 Tbsp Margarine

5ml Vanilla Essence

Cinnamon

Filling Method:

1) Heat milk until just boiling in a large pot on the stove. Switch off.

2) Use the previous mixing bowl and beat eggs, sugar, flour, cornflour & salt with a whisk.

3) Add a ladle of warm milk to the mixing bowl and whisk, gradually adding more and more milk. (about half)

4) Now slowly pour the mixture into the milk pot and stir on a gentle heat until it thickens. 

5) Remove from heat and add Margarine and vanilla essence.

6) Pour the milk mixture over the cooled crust and sprinkle generously with cinnamon on top.

7) Allow about 3 hours for this to set and cool. Best made a day or two before it's needed.

Serves 8-12

Pears poached in Red wine (Instant Pot)

 I've been trying new recipes in my Instant Pot and I was excited to give this a try. It's very simple and so rewarding to put a couple of jars in the Pantry for an impromptu dessert.

Pears Poached in Red Wine

Ingredients:

750ml bottle of red wine

200g sugar

2 Naartjies juiced and rind of 1

1/2 tsp Cinamon

1 tsp Mixed Spice

8 Pears

2 Tbsp Lemon juice

1 tsp Vanilla essence

Method:

1. Put the wine, sugar, Citrus, Cinamon and Spice into the Instant Pot. 

2. Saute on high for 5 min stirring constantly, until sugar is dissolved. Switch pot off.

3. Peel pears, cut their tops and tails and halve them. Using a melon baller or a round teaspoon measure, dig the cores out neatly.

4. Place these in a bowl and sprinkle lightly with lemon juice so they don't discolour.

5. Pour the pears into the Instant pot.

6. Close and lock the pot. Set the handle to Sealing.

7. Pressure cook them on HIGH for 4 Minutes. Switch Keep Warm function OFF.

8. When this is done, switch the pot off. Now let it Natural release for about 24 minutes or until the pin drops.

9. Now open the pot. Remove the pears to a glass serving bowl or into cleaned jars.

10. Set the Instant Pot on to Saute on high and simmer the sauce until it is reduced by half, and goes nice and dark. (about 10 min) Now add the Vanilla Essence.

11. Turn off the heat and pour the syrup over the pears. Allow to cool to room temperature before serving, or close the jar lids and store them in the pantry. Keep an eye on them as I don't know what shelf life they have.

12. Serve with ice cream!

Quick and Easy Hummus (No Tahini version)

 Hummus is such a treat in our home, but once you learn how to make it yourself it is so quick and easy to throw together, you can enjoy this healthy treat all the time! I ran out of Tahini, Sesame seed paste, so I experimented with Sesame Oil instead and it works just as deliciously. Win! This recipe makes the equivalent of 2 shop bought tubs, so I like to divide it and flavor the second. Have fun trying with different flavours!

Ingredients:

1 tin drained Chickpeas (reserve 1/4C liquid)

1 clove crushed garlic

1 Tbsp Sesame seed Oil

1 1/2 Tbsp Lemon juice

1/8C Olive Oil

1/2 tsp Ground Cumin 

Salt and pepper to taste

Method:

1. Place 1/3 tin chickpeas and garlic into the food processor and blend until the garlic is fine. 

2. Add the remaining chickpeas and all ingredients except for the reserved liquid. Blend until chickpeas are fine.

3. Add little bits of liquid until desired consistency is reached. We like ours really smooth and creamy.

4. Do a final taste test for salt, pepper or lemon.

5. Optional: divide this in half and flavour 1 with 1tsp Paprika and 1 tsp chili paste.

Delicious served with crackers or veggie sticks at a Picnic or a Braai

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

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

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!

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