Archive for January, 2013


Carrot Cake

Carrot Cake.

Carrot Cake

1/2 cup butter
1/2 cup brown sugar
3 eggs
1 cup flour
1 1/2 tsp baking powder
1/2 cup grated carrots
2 tbs milk
1/2 tsp ground cinammon (optional)
1/2 walnuts, roughly chopped
1/4 cup sultanas (optional)

Mix all the ingredients together, except the walnuts and sultanas in a food processor or with a wooden spoon. When well combined, add the walnuts and sultanas. Pour the mixture into a loaf tin, and bake until a toothpick inserted in the mixture comes out clean.

Banana, Walnut and Flaxseeds Cake.

Banana, Walnut and Flaxseeds Cake

Walnuts and flaxseeds are considered brain food, so this is an excellent choice for the kids……and don’t forget the nutrients in bananas…. I break the walnuts into really small pieces so that they dont find them :))

1 cup mashed bananas
1/2 cup butter, cubed
3/4 cup brown sugar
3 eggs
1 tsp vanilla essence
1 1/2 cups plain flour
1 1/2 tsp baking powder
1/4 cup milk
1/4 cup chopped walnuts
1 tbs flaxseeds

Mix the butter and sugar in a food processor until lightly fluffy. Gradually add the eggs. When combined, add the remaining ingredients except the walnuts and flaxseeds. When well combined, remove from the food processor and throw in the walnuts and flaxseeds. Mix. Pour the cake mixture into a greased cake tin and bake till a toothpick inserted in the cake, comes out clean. Serve at any time of the day 🙂

Shephard's Pie.

Shephard's Pie

Shephard’s Pie

1 tbs butter
1 tbs olive oil
1 tbs finely chopped white onions
1 1/2 cups minced beef
1/4 cups grated carrots
a good pinch of ground black pepper
salt to taste
1 tbs tomato paste
2 bay leaves
1/4 cup peas
4 cups mashed potatoes, not too thick, add some milk to make it a bit runnier
2 tbs grated mozzarella cheese
1/4 cup breadcrumbs
some extra knobs of butter
3/4 cup water

Fry the onions in a mixture of olive oil and butter until the onion is translucent. Add the minced beef and stir-fry till browned. Then add the carrots, peas, tomato paste, water, black pepper, salt and bay leaves. Bring the mixture to a boil, then simmer for about 10 minutes until the mixture is a bit dry. Remove from heat, set aside. In a heat-proof baking dish, spread half the mashed potatoes at the bottom of the dish. Spread the beef mixture on top, then the remaining mashed potatoes on top of the beef. Sprinkle with breadcrumbs and mozzarella cheese. Place a few knobs of butter on top and bake for about 20 minutes until the cheese and breadcrumbs turn into a golden colour. Serve!

Eggplant Parmigiana

Eggplant Parmigiana

Eggplant Parmigiana
  • 1 medium eggplant, sliced into 1 inch thick rounds
  • 4 medium tomatoes, roughly cut into chunks
  • 1 medium white onion, finely chopped
  • 1/2 tsp minced garlic …
  • 1 tbs olive oil
  • 1 tsp butter
  • 1 can diced tomatoes
  • Splash of balsamic vinegar
  • 1/2 tsp dried oregano
  • 1/4 tsp dried basil
  • Salt & black pepper to taste
  • 1 vegetable stock cube
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • Extra olive oil for drizzling
Place the eggplant slices in a baking tray, drizzle with some olive oil, sprinkle with salt and grill for about 25 mins until they are tender. Set aside and keep warm. Make the tomato sauce by frying the onion and garlic in the olive oil and butter until the onion is translucent. Add the tomatoes, stir fry for 5 minutes. Then add in the can of diced tomatoes, vegetable stock cube, splash of balsamic vinegar, oregano, basil, salt and black pepper. Bring to the boil then simmer for 15 minutes. Remove from heat. Blend sauce until smooth in a processor. Spread half the tomato sauce at the bottom of a baking dish, top with the eggplant slices, overlapping. Sprinkle a mixture of the cheeses. Top with the remaining sauce and then cheese again. Bake for 15 minutes on a low setting. Serve garnished with fresh basil leaves and accompanied with a green salad.

Brown Rice with a Veggie stir-fry

 

Brown Rice with a vegetable stir-fry:
A Healthy Choice.
  • 2 cups brown rice
  • 1 cup broccoli florets
  • 1 tsp minced garlic
  •  1 tsp minced ginger
  • 1/2 cup peas
  • 1 cup carrots, cut into matchsticks
  • 1/2 cup sliced button mushrooms (or shiitake if available)
  • 1cup canned bean sprouts ( OR fresh if available)
  • 1 cup spring onions, cut into long thin strips
  •  2 tbs sesame oil
  • 1 tbs toasted sesame seeds
  • 1/4 cup soy sauce
  • Salt to taste
Steam or boil the rice according to the package instructions. Sauté the ginger and garlic in the sesame oil, on high heat for 1 minute, then add the spring onions, fry for a further 30 seconds. Add the remaining vegetables, sauté for around 4 minutes, add the soy sauce and salt, fry for a further minute. Serve sprinkled with sesame seeds accompanying the brown rice. Enjoy 🙂

Blue Corn Tortilla Chips & Guacamole.

Blue Corn Tortilla Chips & Guacamole

 

Blue corn tortilla chips with guacamole
 Perfect as an appetizer for a dinner party
  • 1 package blue corn tortilla chips
  • 2 ripe avocados, peeled and roughly mashed with a fork
  • 2 small tomatoes, finely diced …
  • 1/2 tsp fajita spices
  • Salt to taste Freshly cracked black pepper to taste
  • 1 tsp lemon juice
  • 1 tbs finely diced onions (optional)
Mix all the ingredients together and serve with tortilla chips.