Delicious low fat baked chicken tortillas...

The delicious recipe has all the flavour and half of the calories of a normal Mexican meal. I am a huge fan of Mexican food but often find it very rich and oily. This dish is simple to make and can be served as snacks, a starter, or a main meal with a side salad.

600g pack of chicken breasts

500ml chicken stock

2 cups of water

1 teaspoon paprika

1 teaspoon crushed garlic

1 teaspoon cumin

1 teaspoon chili powder

1 green chilli or jalapeno if you can find one (chopped)

3 cups baby spinach

5 large flour tortillas (cut in half)

150g of grated low fat cheese (reduced fat)

Olive oil cooking spray

Homemade salsa to serve- optional

1. Preheat the oven to 180'C
2. Put the chicken breastin a deep sided pan and cover with the stock and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it (either pull it apart or blitz in the blender). Mix together the chicken and seasonings.
3. Pour out all but 1/4 cup of the cooking liquid. Add the spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Sprinkle in chopped chilli for those that want a burn! Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5.  Spray with Olive oil cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Read More

Attention cookie addicts and chocolate fiends!!!

This takes the brownie in a mug to the next level...

I came across this recipe on one of my favourite blog sites No.2 pencil and I am now addicted. I thought it would only be fair to share it with you!

Choc chip cookie in a cup...

Doesn't it look delicious? 

Chocolate Chip Cookie in a Cup
created by Melissa at No. 2 Pencil

1 Tablespoon Butter
1 Tablespoon Granulated White Sugar
1 Tablespoon of firmly packed Dark Brown Sugar
3 Drops of Vanilla Extract
Small Pinch of Salt
1 Egg Yolk (discard the egg white)
Scant 1/4 of All Purpose Flour
2 Tablespoons of Semi Sweet Chocolate Chips

Start by melting your butter in the microwave. Add sugars, vanilla and salt. Stir to combine. Separate your egg and add the yolk only to your cup. Stir to combine. Add flour, then stir again. Add the chocolate chips, and give a final stir. Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds.

Don't forget to add a spoonful of vanilla ice cream before serving!

Visit Melissa's blog to see more glorious 'treat in a cup' recipes.

Read More

The perfect end to a lazy Sunday roast...

In my family no meal is complete without chocolate. I remember being a child and having big family Sunday lunches..afterwards whilst everyone was relaxing, my dad would give my mom a look and off she'd go into the kitchen and emerge half an hour later with her "quick and easy' microwave chocolate cake. Now whilst I very much appreciated it at the time, I have developed and adapted this Sunday tradition to Chocolate Fondant. Often now days, after a delicious roast, my family look at me with the same knowing look as my dad used to give my mom...its time for chocolate!

My Chocolate Fondant recipe (surprisingly quick and easy)-Makes 8

8 ramekins, greased with butter and dusted with cocoa powder

100g unsalted butter, plus extra for greasing the ramekins.

4 tsp cocoa powder (for dusting the ramekins) 

100g good quality bitter chocolate (I use 70% cocoa Lindt)- bashed up

2 free range eggs

2 free range egg yolks

120g castor sugar

100g plain flour sifted

Vanilla ice cream to serve

Secret ingredient- pinch of Maldon Salt- Brings out the flavour of the Lindt!

1. Preheat oven to 160°C.

2. Grease 8 ramekins (about 7.5cm in diameter), then dust liberally with cocoa, shaking out any excess.

3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.

4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the flour. Divide the chocolate mixture between the ramekins and bake for 12 minutes.

5. Turn the chocolate fondants out on to warmed plates. Serve with a scoop of vanilla ice cream.

Enjoy!!

Read More

La Mouette...

This little Seapoint spot is my new favourite restaurant. With large fireplaces in every room, an exquisite menu and a beautifully complementary wine list, they are well worth a visit this the freezing Cape Town winter. 

So last Wednesday I gathered my two favourite fellow foodies, my "skoonsissy" Sophie and best friend and fashion blogger, Little Miss Ivy, Nicky Van Zyl and off we went to sample the new winter special. 6 courses for R165. Here are some visuals to get you excited:

First course: Salt and pepper hake, pea puree, roasted garlic aioli, pickled onions  

 Second course:  Artichoke and potato soup, béarnaise relish, mushroom brioche  

 Third course: Pan-fried line fish shellfish foam , fricassee of gnocchi, ginger, baby gem  

 Forth course:  Beef sirloin, mash, smoked onion puree, mushroom crumble, red wine ‘caviar’

 Fifth course:  ‘Fried egg’ and coconut doughnut, passion fruit curd, lime leaf cream  

Sixth course: Carrot cake, walnut ice cream, carrot puree, cream cheese frosting, coriander cress  

Our waiter, Blaise, went above and beyond to make sure we had a wonderful, relaxed evening. The service was impeccable.

The menu will change again in a few weeks so keep a close eye on My Tastebuddies to see what Chef Henry has up his sleeve for next month. At R165 its well worth an evening out.

Bon Apetite!

Read More

Best way to celebrate Spring...with Sauvignon Blanc!

OK so I may be jumping the gun here with my forward planning but I am SO READY for winter to be over... Here's something to look forward to if you are in Johannesburg.

Diarize...

Saturday 1st September 12:00 – 21:00 and
Sunday 2nd September 11:00 – 17:30

*Event taking place at The Pivot ground, Southern Sun Montecasino, in Montecasino complex, consistently rated Gauteng's number 1 entertainment destination. (anyone at Taste of JHB last year has to agree!)

*All the major Sauvignon Blanc producers from recognized areas, known for making Sauvignon with good typicity, have been invited.

*Will be Johannesburg's first as a Sauvignon Blanc highlight, showcasing one single grape and some of the best of SA, right on Spring Day.

*Ticket sales will be managed by Computicket and the cost is R120 per person, inclusive of a tasting glass.

Cheers!

Read More

Macaroons...

So it seems to be the new trend... and I am not at all surprised. I only tasted one for the very first time in November last year (can you believe it- I have clearly been living under a rock!) and since that day I haven't looked back...I am now on the hunt for the best macaroon in the world (recently went on a pilgrimage in London) and I am about to embark on the next big step in my relationship with macaroons...I am going to make them! If you are not as ambitious as I, click here for Eat Out's list of best Macaroons in the Country.

 Below is the recipe I am using...

Ingredients

175g icing sugar

125g ground almonds
 large free-range egg whites
75g castor sugar

 

For the filling

150g butter, softened

75g icing sugar

Method

 Preheat the oven to 160°C. Blitz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.

 In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the castor sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want. Or divide the meringue among different bowls if you want to make more than one colour.)

 Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.

Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.

Meanwhile, make the filling/s (unless making chocolate macaroons-then use nutella! YUM). In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavouring or nuts, and colour) Use to sandwich pairs of macaroons together.

AMAZING!! 

(I'll let you know how they turn out)

Read More

Best prawn curry

This is another one of my favourite winter recipes. I usually also add calamari to it that I flash fry in a separate pan with a bit of butter- I get the calamari "tubes and tentacles' in a tub from Woolies....Oh and the prawns should also be those yummy vannamei ones...preferably fresh!

What you need...

• 2 red chillies split, cut into quarters lengthways and seeded
• 1 small onion, chopped
• 2.5cm piece of fresh ginger, peeled and chopped
• 1 tbsp vegetable or sunflower oil
• 1 tsp black mustard seeds
• ½ tsp fenugreek seeds
• 14 curry leaves , fresh or dried
• ½ tsp turmeric
• ½ tsp cracked black peppercorns
• 250g vannamei prawns- leave some with their tails on if you like
• 150ml coconut milk 

How to...

1. In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smooth paste - you may need to scrape it down the sides.
2. Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a bit and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
3. Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.

(adapted from BBC Good Food) 

Read More