Honey glazed carrot and hazelnut salad

This salad gives such a lift to an ordinary dinner. I hope you enjoy the flavours together!

Ingredients

100g sprouts

100g legume sprouts

A handful of hazelnuts

A bunch of carrots

Half a long continental cucumber

An shallot

An orange

4 tbs olive oil

2 tbs honey

Extra honey for drizzling over the carrots

 

Method

For the dressing, squeeze the juice out of the orange into a cup. Add the olive oil and honey. Stir vigorously until combined. Add salt and pepper if you like.

Dry roast your hazelnuts for about five minutes until you can smell them!

Par boil your carrots. Transfer to a fry pan and cook on low heat for ten minutes with a drizzle of honey over them.

Place your sprouts in your salad dish, cut the cucumber as you like and place in the dish too. Add the carrots and hazelnuts. Sprinkle with chopped shallot. Drizzle your dressing over the salad and serve! What a fabulous creation!

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Honey glazed carrot and hazelnut salad

naughty but nice

Sweet potatoes are natures super food, and cinnamon sugar is sinful, so that’s why I call this ‘naughty but nice’. I first had it years ago at a restaurant and I make it a couple of times a year for the family. This really is simple but brings your plate and taste buds to life! Have a go!

 

Ingredients

Sweet potatoes

Butter

Cinnamon sugar

 

Method

Wrap your sweet spud in baking paper and twist at both ends like a bon bon or Christmas cracker. Roast in a 180 degree Celsius oven for about an hour, depending on the size of your spud. Cut in half and pop a dollop of butter on top. Now sprinkle with cinnamon sugar. That is it, and that is all it needs to be. Now to wipe the drool from the keyboard…..

naughty but nice

Sicilian chicken with cous cous

This is so simple but bursting with flavour! My family just love the simple cous cous base with the richness of the chicken in it’s sauce. Just perfect!

Ingredients

1 kg chicken thighs, sliced

1 red onion, diced

Few sprigs of basil, chopped

A lemon

4 cloves of garlic, crushed

Fennel seeds

Salt and pepper to taste (I used 15 whole peppercorns)

500 g passata

Olive oil

 

Method

Put a splash of olive oil in a pan and heat. Add the onion, garlic and chicken, frying for five minutes. Squeeze the lemon over the top and add the basil, fennel seeds and passata. Salt and pepper to your liking. Simmer for half an hour and serve on a bed of cous cous!

Sicilian chicken with cous cous

Roast vegetables

It seems crazy to have a roast vege recipe, but some people don’t know how to do a good roast veg. When I was 16 I had to do the family cooking, and there were no blogs, and no recipe book had roasting vegetables – it was a given you knew – so this is for anyone out there who is like me; I had no idea but wanted to make nice hearty meals. You’ll be fine with this! Just remember the smaller the veg the hotter the oven and less cooking time. The larger the veg the lower the oven temperature and the longer the cooking time.

Ingredients

Whatever veges you have!

For this particular roast I used;

4 button squash cut in half

3 carrots, cut into half centimetre widths

A handful of green beans

5 potatoes, cut into pieces about the size of a whole walnut

Olive oil

Salt and pepper

Here’s another version without the squash!

Method

Toss your veges in a drizzle of olive oil so they are nicely coated. Place on a roasting tray (you can pre-warm it before putting them on or line with baking paper). Now sprinkle some salt and pepper over them. Bake at 190 degrees Celsius for about 25 minutes. If you like your vegetables bigger, chop them bigger! That will increase cooking time to 1 hour and degres the temperature to 150 degrees Celsius. If you like extra crispy spuds, I suggest boiling them first for a few minutes and then baking them under a high heat for 10 minutes – but that’s another recipe! I hope you like your roast veges, they truly are a great way to enjoy the flavours of the Earth!

Roast vegetables

Lazy pasta

Sunday lunches have to be quick to make and long to eat around here! But in being too lazy to do the groceries, I only had a few ingredients so this is what came of it. It is actually pretty nice and fresh!

 

Ingredients

200 g baby spinach leaves, fresh

1 punnet cherry or baby Roma tomatoes, sliced in half

Salt and pepper to your liking

Dash olive oil

200 g spaghetti

 

Method

Bring a pot of water to boil, add a pinch of salt and your pasta. Once pasta is ready, drain. Heat a splash of olive oil in a pan and add the pasta, tossing the oil through. Now add the spinach and tomatoes. Salt and pepper as you wish and you’re done. We smothered it in fine parmesan cheese – oh so yummy!!

Lazy pasta

Brussels bog

So we like Brussel sprouts! Confession time over! If you have a teenager or toddler who isn’t so into them, this will help them along because they are smothered in butter and bacon – winning!

Supplies:

500 g brussel sprouts

8 bacon rashers

60 g butter

Handful parsley

1 onion

Salt and pepper to your liking

Dash olive oil

 

Method:

Splash the olive oil into your pan and add the onion, saute. Now add the butter and the bacon and fry together. Whilst that’s going boil your sprouts for about 5 minutes on a rolling boil. Stir the bacon and onion mix and it will break up into little bits with the heat, don’t forget to season to your liking! Drain the sprouts and add it to the pan. Chop your parsley and add it in too. You should see everything take together, all the flavours mashing and having a party! Serve whilst still hot and enjoy!

Brussels bog

Mexican style sweet spuds

Looking for a way to dress up a spud? Looking for an exciting vegetarian dinner option? This dish is delicious! And the colours are so pretty! This is good for dinner parties too because everything is placed on the table and people can assemble their own meal – so their ingredients and portion size are under their own control. Give this a whirl – you may find yourself making it as a new staple dish – I did!

Ingredients

8 sweet potatoes (assuming each person has one sweet potato)

1 tub of sour cream

1 jar of tomato salsa (homemade or bought)

125g grated cheese

1 can black beans

1 can sweet corn kernels

4 tomatoes, chopped roughly or a punnet of baby Romas sliced in half

1 red onion, chopped finely

A handful of coriander, chopped roughly

1 cucumber, diced chunky

2 avocados, diced or sliced as you like

1 lime

Ready for the oven

 

 The colours are just fantastic!

Method

Individually wrap each sweet spud in baking paper and place on baking trays in the oven set at 160 degrees Celsius for about an hour. Drain the beans in a colander and rinse thoroughly under running water. Do the same with the corn. Place the corn and beans in a large salad bowl with the chopped onion, tomatoes, cucumber and coriander. Cut your lime in half and squeeze the juice over your salad. Once the sweet spuds are done, cut your avocado and either add it to your salad or serve as a side option. Place your sour cream, salsa and cheese as side options too. My hubby loves a bit of crunch, so I even have a bag of white corn chips as a side option! But fancy – I shove them in a bowl first! Lol! Each person assembles their own spud – so its pretty much unwrap a spud, cut in half and share the other half with the person sitting next to you, then top away. Sometimes I grill some chicken as a side option too. Oh the options! However you decide to serve your spuds, enjoy them!

Mexican style sweet spuds