Creamy Chicken for Two

Ingredients
spray olive oil
2 chicken breasts, skinless and trimmed 200g each
½ onion, finely chopped
1 fat garlic clove, crushed
100g mixed or chestnut mushrooms, sliced
250ml chicken stock (made with ½ a stock cube)
salt and pepper
100ml crème fraîche
1 tbsp freshly chopped parsley, for garnish
300g broccoli, steamed, to serve

Method
Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside.

In the same pan, add a little more oil and fry the onion for 2–3 minutes, or until translucent. Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, add a little stock to the pan.

Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper.

Meanwhile, cook the broccoli in boiling salted water until tender.

Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli.

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Lemon Cheesecake ~ Banting

Ingredients:
4 Banting Rusks
50g Butter
220g Smooth Cottage Chse
250ml Fresh Cream
1 Tbsp Xylitol
1 Lemon

Method:
Crust – Crush the rusks. Melt the butter in a bowl. Then add ¾ of the crushed rusks, mix well and press into the base of a greased round pie or quiche bowl and chill. Filling: Grate the rind off the lemon and squeeze the juice into a bowl. Whip the cream until thick, then slowly add xylitol, lemon juice, cottage cheese and lastly fold in grated lemon rind. Spoon the mixture over the crumbs Sprinkle the leftover rusks over the top. Chill for 1 hour before serving.

Chips

Ingredients
450g potatoes, cut into chunky chips
sunflower oil , for frying (about 300ml)
flaky sea salt

Method
To cook the chips, put them in a sturdy saucepan that holds them in a double layer and still has plenty of space above them. Pour over enough cold oil to cover them by about 2cm. Put the pan on a high heat and bring the oil to the boil, stirring the chips with a wooden spoon occasionally so they don’t stick.

After about 20 mins the oil will clear and the chips will look like they are frying. Keep an eye on them, stirring with the spoon occasionally until golden and crisp. Scoop them out with a slotted spoon into a dish lined with kitchen paper, and season with flaky sea salt. Serve with the steak.

Egg and Bacon Sandwich

Ingredients
oil, for frying
4 rashers smoked streaky bacon
2 thick slices sourdough bread
1 tbsp mayonnaise
1 small egg
1 tbsp ketchup or brown sauce, to serve

Method
Heat a splash of oil in a large, non-stick frying pan. Fry the bacon until crispy, then put on a plate covered with foil to keep warm.

Using a cookie cutter, cut a hole in 1 slice of bread, then spread mayonnaise on one side of both slices. Fry the bread in the same pan. When browned on one side, flip both over and crack the egg into the hole. Fry for 2-3 mins, then turn down the heat and cover the pan until the white of the egg is set but the yolk is still runny. Remove everything from the pan.

Spread the non-egg slice with the sauce, add the bacon, then top with the egg slice. Halve and tuck in.

Overnight Oats

Ingredients
40g grated carrot
a big pinch of mixed spice
¼ tsp cinnamon
50g rolled porridge oats
1 tsp honey
1 tsp sultanas
1 tbsp Greek yogurt

Method
Mix the grated carrot, mixed spice and cinnamon with the oats, 150ml water and a pinch of salt, then cover and chill in the fridge overnight. The next day, stir in the honey and sultanas then top with Greek yogurt.

Asyn Poeding

Lynette Muller

MENG SAAM
1 kop suiker
2 eiers
2 el asyn
1 desertlepel appelkooskonfyt

VOEG BY:
1 kop meel
1 tl bakpoeier
sout
1 kop melk gemeng met 1 tl koeksoda

METODE:
Bak op hoog vir 12 minute.

SOUS:
1 kop ideal melk
1 kop gekookte water
125 g margarien
1 kop suiker

METODE:
Meng saam en verwarm in oond vir 3 minute. Gooi oor poeding terwyl warm en bedien met roomys of vla.

AARTAPPELTJIES MET ‘N PLAN

Okkie Jansen van Vuuren

Bestanddele
4 repies streepspekvleis, fyn gekap
10ml olie
1 rooi soetrissie, gehalveer, en gekap
2 vet, knoffelhuisies, fyngedruk
40ml grasuie, fyn gekap
25ml fyn gekapte pietersielie
sout en peper
75ml Bulgaarse jogurt of suurroom
500g jong aartappeltjies

Metode
Braai spek in pan oor lae hitte tot bros. Voeg die olie, soetrissies en knoffel by en roerbraai tot die rissies sag is, maar nie pap nie. Roer grasuie en pietersielie by, geur met sout en peper en verwyder van hitte. Kook aartappeltjies in soutwater tot net sag, en dreineer. Halveer aartappeltjies en skep in ‘n warm opskepskottel. Meng met jogurt of suurroom en spekmengsel en sit warm voor.

Plougmans Sandwich

Ingredients
1 medium baguette
2 tbsp mayo
1 heaped tsp wholegrain mustard
½ small apple
3 slices smoked ham
50g cheddar , sliced
2 tbsp pickle or chutney
handful of rocket

Method
Slice the baguette in half lengthways. Mix the mayo with the mustard and cut the apple into thin slices. Spread the mayo mixture over the baguette base, then lay on the ham, cheese, apple and the pickle or chutney. Finish with the rocket and the baguette top, then cut in half.

EENPOT MAALVLEISGEREG MET CHAKALAKA-BUTTERNUT

Woumarie

BRAAI:
2 uie gekap saam met 500gr maalvleis, sout en peper tot gaar in ‘n lekker groot pot.
Jou maalvleis kan nog medium wees.

GOOI BY:
1 blikkie Chakalaka met butternut/of chakalaka met mielies , en roer deur.
(jy kan dit vervang met 1 blikkie tamtie en uie smoor as jy nie van chakalaka hou nie)
Gooi droe rou noedels bo-oor.
Gooi nou water bo-oor die mengsel todat die water net effes bokant die mengsel is.
Sit die deksel op en stoom tot gaar. (stoof op nr 2) Voeg nog water by as jy sien jou pasta is nog nie gaar nie.

MAAK INTUSSEN ‘N LEKKER DIK WITSOUS:
Ek neem 1 en half koppie melk en 2 eetl meel, meng met jou whisk goed, in die mikrogolf vir so 5 min, whisk deur – terug in die mikrogolf, 3 miniute whisk weer deur en weer in die mikrogolf tot die mengsel begin opkook. Sout en peper.
As die noedels gaar is, gooi die witsous bo-oor.
Rasper nou 2 kase bo-oor. ‘n wit kaas bv Tussers en ‘n geel kaas bv Chedder. Ek het hier net gouda oorgerasper. Dit is nie nodig vir 2 kase nie.
Sit deksel weer op en stoom tot alles lekker gesmelt en warm is. (Dit is so 5 minute)