Monday 19 November 2012

Baked sweet poatato with feta salad


Ingredients

For 2 potatoes
  • 2 medium sweet potatoes, washed properly and dried
  • feta cheese, 1 pack
  • 20 black olives, pitted and chopped
  • buch of fresh parsley, chopped
  • 4 tsp of sun-dried tomato paste or sundried tomatoes
  • 2 tsp dried oregano
  • black pepper
Instructions

Preheat the oven to 250C fan. Pierce each potato several times with a fork, wrap them in foil and bake in the oven for about an hour. Bake until potatoes are easily pierced with a knife and cooked through.

While poatatoes are cooking mix all the other ingredients together.

When potatoes are ready place them on plates and cut in half and half again as in cross sign and divide the filling between two.

Enjoy! This is a great lunch recipe!

Monday 12 November 2012

THAI CHICKEN CURRY


Ingredients:
  • 2 cans of coconut milk
  • butternut squash, diced
  • 4 free range chicken breasts, diced
  • coconut oil
  • 1 large or 2 medium or small onions, diced
  • 4 garlic cloves, minced
  • spices: all spice, medium curry powder, nutmeg, cinnamon
  • peppers: 1 yellow, 1 red and 1 orange
Method

  • In a mixing bowl add 1 can of coconut milk, add pumpkin, chicken breast, peppersHeat  and spices and let it marinate for a while
  • Heat up coconut oil in a frying pan and add onion and garlic and fry for few minutes until they turn translucent
  • Heat up another can of coconut oil in a big pot and add marinated mixture, then add onion and garlic to the pan
  • Cook first on high heat, then turn down to medium and cook until chicken is cooked and butternut squash is soft. serve with cous cous



Thursday 8 November 2012

Celeriac Soup


Ingredients:
  • 1 tbsp coconut oil
  • 1 large onion, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, chopped
  • 500g celeriac, peeled and chopped
  • 1.2 litres vegetable stock
  • 100ml rice/almond/soya milk
  • salt and pepper
  • parsley, chopped
Instructions

  • Heat oil  in a large pan and cook the onion, celery, garlic, and celeriac for 5 minutes, stirring ocassionaly
  • Pour the stock and milk and bring it to boil, then simmer for 20-25 minutes until the vegetables are tender.
  • Transfer the vegetables into a blender with some stock and blend till smooth
  • Pour it back to the pan and season with salt and pepper
  • Sprinkle parsley for serving


Wednesday 7 November 2012

Orange and Almond Cake


Ingredients:
  • 2 oranges
  • 6 eggs
  • 250g almond meal
  • 150g honey
  • 1tsp baking powder
  • coconut oil for greasing
  • almond flakes
Instructions

  • Wash oranges and place unpeeled in a pot of boiling water for 2 hrs. Drain the water and allow oranges to cool.
  • Preheat oven to 180 C fan
  • Break 6 eggs into a blender.Add honey and blend together
  • Add 2 oranges into the egg mix and blend until the smooth consistency. Add the almond meal and baking powder and blend
  • grease the 20cm cake tin and putbaking paper inside, then grease the paper with coconut oil
  • Pour batter into the panand sprinkle almond flakes on top
  • Bake for 45 minutes until the top is golden brown and skewer comes out clean