VEGAN MAYO - PLUS HOW TO RECIPE VIDEO

Whether you are vegan or NOT this mayo is the bomb dot com, yip I just said that. Thats not how I usually speak but I felt it was the best way to describe a recipe that is:

Maca Bowls

This is what we are eating for desert at the moment - And if there is any left over in the back of the fridge (read I hid some from my family) then I have a small bowl for breakfast.
It is cool and smooth with a little bit of chia texture. I find it comforting and sweet (cause we don't eat refined sugars and our taste buds have adjusted) - yay. small victories right?

PEPPERMINT AND DARK CHOCOLATE COCONUT ICE CREAM

So browsing the internet for amazing food you don't expect to find this! eeeek!
Clearly Im not the super adventurous type when it comes to food.... Are you?

GREEN GODDESS DRESSING

With the crazy busyness of studying plus work and family life I haven't been able to get to cook and photograph many things in the day time. Hence the lack of recipe posts -sorry. I think about it often and check in here and on facebook to say hi and answer comments etc...

I will be back - one day ;) kidding , Im still here just lurking in the background.
Studying is going well and Im getting close to the end, about 5 - 6 weeks and Im finished -Eeek!
I will be studying 2 other short courses after that but much less work load so life will ease up a little - yay!
I have LOVED studying, I never thought I would like it that much but now Im sad to finish. Life always has ways of flipping things on its head and surprising us.

CHOC MINT SMOOTHIE

It's official choc-mint smoothie for the WIN! I think I'm addicted to these. And they're dairy-free, and refined sugar free. So they're healthy and delicious - what not to love?!

The flax helps the smoothie thicken and has fiber which is great for your digestive system. Plus the green veggies are great for vitamins and anti-oxidants. The avocado makes it silky smooth and you won't even taste it- PROMISE! 

SLOW ROASTED STEAK IN BALSAMIC ONIONS AND SPICES

I have now made this twice --- two weeks in a row.
The fool proof plan is to roast this long and slow.
The size of the piece of meat is up to you... I use a medium to large piece of steak with the onions and tomatoes and roasted it till it was falling off the bone. 1 steak feeds the 3 of us.  The idea isn't to have

COCONUT MUESLI

This is like having dessert for breakfast!

Fresh coconut thinly sliced and then toasted can not be compared to dried out coconut toasted! really once you have cracked up a fresh coconut and put a thin sliver under the grill until lightly golden - oh my yum! I never knew what I was missing... I strongly suggest you try (if you like coconut that is)

CHOCOLATE MOUSSE LOAF CAKE

Kind of moist, kind of mousey, a little bit cakey.... low in sugar... what more could you ask for in a cake?

PINA COLADA POPSICLES

The delicious combination of pineapple and coconut reminds me of summer. Add banana to the mix and you have the most delicious smoothies ever!!! Add rum and you have adult drinks - kind of like a pina colada. 

I dipped them in chocolate for added summer fun. And who doesn't like chocolate?

CHEESY CAULIFLOWER PIZZA BASE

So I first read about this pizza a base when a fellow tweeter (thanks Tami)  sent me a link to the recipe knowing my family eats gluten-free. Once reading the recipe I thought how weird but could potentially be yummy and then filed it at the back of my mind for another time.
Then one evening I had a cauliflower in the fridge that needed to be used and I thought why not try

VEGETABLE CAKES / PATTIES

We all like to eat healthier. I know I feel much better when consuming more vegetables and less junk. These are a vegetarian's dream with great flavour and so easy to make.  

This recipe is more of a guideline and something I make often for my family.
These vegetable cakes/patties pair well with salad and go great with some fried egg and avo on top.
They make great lunch box snacks if you have any left over.
Would go great at a party - make tiny ones and top with cream cheese.
Substitute out any vegetables you like or have on hand.

CHOCOLATE CREME BRULEE

Anyone who knows me or even follows me on facebook or twitter will know that I love 2 things: Coffee and Chocolate!!


So a few weeks ago I received this very cool parcel in the post... I mean who doesn't like receiving parcels (mail is so cool) and when my parcel happened to be a box filled with chocolate I just knew my year was off to a GREAT start!!!

DAIRY FREE POTATO-VEGGIE BAKE

Dairy-free Potato/ veggie bake on www.bettybake.co.za

One of my all-time favorite dishes to eat is a homemade potato bake creamy and rich and filled with flavour. No packet sauce, just home peeled and thinly sliced potatoes cooked with butter and cream and some friendly onion and mushroom in-between. I make it often and especially when I want comfort food. But when we decided to cut out as much dairy as possible I sadly knew I would have to say goodbye to my potato bake that I loved so much ... I mean it has butter and cream in it! Anyway after much fretting I decided to try my hand at making a dairy-free potato bake *Drum roll please* And it worked! YAY! We now eat this yummy dish with no remorse or regret. I love it so much I don't even miss my other creamy dish I used to make (deadly serious and no lies promise)

This is one of those recipes where the recipe is just a guide line and you can alter it to suit your tastes and whats in your fridge

INGREDIENTS
2 - 4 spring onions
garlic (optional)
200ml coconut milk (a small tin or half a big tin of coconut milk)
salt
fresh herbs (i use fresh thyme and oregano)
+/- 6 medium Potatoes
1 onion very thinly sliced (as thin as possible)
125g Mushrooms (optional)
half a smallish Butternut (optional)




METHOD
Take the spring onions, wash and thinly slice and place in a pestle and mortar, mash into a mooshy paste (it doesn't have to be perfect). Add garlic and salt and mash some more. Add chopped fresh herbs and once they are mashed in add half of your coconut milk
Peel your potatoes and slice thinly.
Oil the bottom of a medium to large oven dish (like one you would use for lasagne)
Arrange a layer of potatoes on the bottom top with scattered slices of onion and pour a little bit of the "sauce" made with coconut milk - blobs every here and there.
Arrange layers like this with a layer of mushrooms or butternut inbetween the potato layers (or leave them out)
When all the potato and vegetables are used up pour the "sauce" on top and top up the bake with a little more coconut milk if you feel like it needs it.
Sprinkle a thin layer of onion on top and salt
Bake in the oven at 180 degrees celcius for 45 min or until brown on top and a knife inserted in the dish is soft

 Serve

DOUBLE HONEY ALMOND TRUFFLES

INGREDIENTS
100grams Raw Almonds
6 Tablespoons Honey
2 Tablespoons water
pinch of salt
125ml cream
100grams 85% Dark Chocolate (eg Lindt or other good quality chocolate)
2 tablespoons cocoa for dusting

METHOD
Grill/ roast the almonds in the oven until light golden brown (watch it or they will burn). You can store them in an airtight container for a day or 2 or carry on with the recipe.
Transfer the almonds to a frying pan with 3 - 4 tablespoons of honey, water and a tiny pinch of salt. Simmer and stir and leave on low till nice and thick and darker golden brown. Make sure that you don't burn the honey!
Have a tray ready with buttered foil or  buttered wax paper!
Spoon the honey almond mix onto the buttered foil/paper and allow to cool and go brittle.
In a Bain Marie (eg glass bowl over a pot of simmering water) place cream and chocolate.
Stir until melted and smooth.
Stir in 2 Tablespoons honey
Cut/crush the brittle honeyed almonds with a sharp knife until you have course crumbs and stir into the melted chocolate mixture.

Place in the fridge for a few hours to firm up.
Once firm (I left mine over night but think 2 hours should be fine) scoop out a rounded teaspoon at a time and roll very lightly in your hands and the place in sifted cocoa.
Shake off lightly and place on tray or place and place back in the fridge to firm up
I managed to make 20 small truffles

They were moreish!
Enjoy!

LEMON CREAM CHEESE ICING / FROSTING

Cake garnished with blueberries and dripping smooth lemon cottage cheese icing

It the time of year for festive happiness and Christmas cheer :) and what better to cheer you up than some zesty and sweet icing or frosting for your cakes.
Super easy and simple to make.

INGREDIENTS
Icing Sugar (+/-250 grams)
1 lemon
Cream Cheese or Smooth Cottage Cheese
Milk

METHOD
Depending on weather you use cream cheese or smooth cottage cheese will depend on how much icing sugar you need. Start by placing your cheese (which ever you pick) in a medium bowl. Beat the cheese until soften slightly then sift over icing sugar a bit at a time and mix in until smooth.
Cut your lemon in half and squeeze some of the juice into the bowl - taste and add as much as suits your taste. If your icing is too thick add a little milk until it is the desired thickness. The same applies if it is to runny, add more sifted icing sugar until thick enough.
Then ice / frost your cakes

Happy tea time

enjoy

POTATO, FENNEL & CAULIFLOWER SOUP

This is one of those recipes I made while cooking and hoped it worked out. I stumbled across a lovely combination of flavors quite by accident but I am really glad I did. Do try it, it is really nice.

INGREDIENTS
1 small to medium onion
1 fist size fennel bulb
2 medium to large potatoes
1 medium cauliflower
1 small handful of soup celery
a few sprigs of FRESH oregano and thyme
3-5 largish FRESH basil leaves
olive oil
salt
water

METHOD
Peel and chop up your onion into small cubes and fry in olive oil in a medium pot.
Season with salt and fry until light golden brown.
Thinly chop up your fennel bulb into small cubes and add to the onion and continue to brown.  
Peel and dice your potatoes into roughly 1cm size blocks and fry with the fennel and onion.
Once everything is lightly browned chop up your cauliflower in to smallish chunks and add to the pot and then fill the pot with water until everything is covered.
Dice your celery and add to the pot along with the fresh herbs (shredded).
Salt the pot a little more and bring everything to the boil.
Once boiling turn down to a simmer and leave to cook till everything is tender (roughly 40 min)
Pour your soup in batches into a blender and blend until smooth and place in a new clean pot.
Taste and season with salt if it needs it.
Dish into bowls - serve with a dash of cream.

Enjoy

Smooth Banana Ice Cream

I love this treat/snack SO much as it is one of the EASIEST things to make, so very cheap on ingredients and easy to adapt to your taste!

I have seen this blogged about as the 1 ingredient ice cream. ... and I suppose it can be called that. I just adore it because it can be given to babies all the way through to adults. AND IT DELICIOUS AND HEALTHY. Think easy for kids on a hot summers day. No need to buy ice cream and fill them with preservatives and glucose syrup when this tastes just as delicious and is twice as healthy. Great for kids parties - especially toddlers. You also can add chocolate chips or peanut butter or nuts and cherries to make it an even more special treat.

INGREDIENTS

1 and a half bananas per person

2 Tablespoons cream per person (optional) - don't add if giving to babies

extras: chocolate, peanut butter, cherries, nuts etc... 

METHOD

Peel your bananas and slice into 1cm chunks.

Place in a glass (freezer proof) bowl or jar and freeze until hard (I freeze mine over night) but I'm guessing 3 hours should be fine.

Then place in a blender jug and blend until smooth - adding cream if you so wish to make it even more decadent and ice cream like but not necessary. 

Once smooth you can stir in any goodies if you wish .. chocolate, nuts etc..

Enjoy straight away or place in the freezer to keep cool until needed

so creamy and delicious - you can also use mangoes instead of bananas :)

enjoy

ORANGE AND HONEY CREME BRULEE

You know when you mean to make something but you end up making something else? Do you? I keep having one of those moments where I go to make my regular vanilla creme brulee (which is very delicious) but every time while making it I think awww just add the honey and orange juice, you can make plain vanilla next time. I have been doing this so much lately I've come to realise that

CREAM OF ROASTED TOMATO SOUP

 INGREDIENTS
a bag or 2 of tomatoes (1kg or more)
a handful of fresh basil leaves
1 large onion (roughly chopped)
2 tablespoons of brown sugar
pinch or 2 of Salt
olive oil
a dash of balsamic vinegar (if you like)
1 tub (250ml) fresh cream

METHOD

Wash your tomatoes and then slice in half or if very large in quarters. Place them in a large roasting dish/ one they can comfortably fit in. Drizzle with olive oil and a dash of balsamic vinegar. Sprinkle over your chopped up onion, basil and then your sugar and salt. Place in the oven on the middle rack and roast at 180 degrees Celsius stirring occasionally until nicely soft and roasted through and your roasting dish is brown and sticky.
Place all of the contents of the roasting dish in a nice sized pot and blend with a blender stick adding a little hot water to the dish from the oven and then pouring it into the pot. Blend some more until smooth. Add almost the whole tub of cream (keep a tiny bit for garnishing). Stir in the cream and warm on the stove top until hot and steaming. Pour into bowls and accompany with toast or fresh bread.

Garnish with a drizzle of cream and a fresh basil leaf or some grated cheese. Serve and enjoy.

OLD CLASSSIC - Creme Brulee

It amazes me how a dessert can seem so fancy and cost quite alot in restaurants but could be so cheap to buy the ingredients and relatively easy to make at home with some practice

So here goes to a dessert that is one of my all time favorites :) it makes me happy just thinking about it!!


INGREDIENTS
1 tub/cup (250ml) cream
1 cup (250ml) milk (full cream)
4 eggs (3 whole and 1 egg yolk)
60 ml (4 tablespoons) sugar or agave or xylitol
1 vanilla pod or 2 teaspoons vanilla essence

METHOD
1) in a small saucepan put the milk, cream and seeds of a vanilla pod and the stick (or essence) into the pot. (slit the vanilla pod all the way down and then scrape out the seeds with the back of a teaspoon). Slowly bring to the boil - just before it boils over is bubbling remove from stove top.

2) in a bowl/jug mix together the 3 whole eggs and 1 egg yolk and the xylitol or sugar or agave - which ever you are using.
3) pour the boiled milk/cream into the egg mixture slowly while stirring quickly the entire time
4) pour into ramekins or tea cups.
5) place the cups in an oven proof dish with boiling water half way up the outsides of the cups/ramekins and place in the oven of 160 degrees celcius
6) bake for 15 - 20 min and remove from oven when there is a set layer on top of the mixture when you tilt  the custard -it ripples or moves a bit from underneath the milk skin

let it cool then place in the fridge for a minimum of 2-3 hours
they can be kept in the fridge covered for 3 or 4 days

take out and sprinkle castor sugar on top and caramelise with a chefs blow torch or put under the grill of the oven but watch CAREFULLY as it will burn very easily