Broccoli tater tots

Broccoli tater tots

Ingredients:

1 head of broccoli 100g cheddar cheese 50g panko breadcrumbs 50 Italian breadcrumbs Half an onion (finely diced) Handful of chopped parsley (optional) Salt and pepper 1 egg

Method:

Preheat oven to 200 degrees. Boil broccoli for 1 minute and then run under cold water to stop the cooking process. Chop the broccoli into small pieces and mix together with the breadcrumbs, egg, diced onion, salt and pepper and parsley (optional). Form the mixture into little tots, and place on a lined baking tray. Cook for 20 mins, turning halfway through. Serve immediately with the dip of your choice. Simple, healthy(ish) and delicious. Enjoy!

Banana Bread Crumb Cake

Banana Bread Crumb Cake.

 

serves 12

Ingredients

2 cups flour 3 tsp baking powder 1 tsp salt 3 ripe bananas ½ cup butter, room temperature 2 cups granulated sugar 2 eggs 1 tsp vanilla 1 cup milk Crumb Filling and topping 1 cup cold butter, cubed 2 cups light brown sugar 2 cups flour *optional glaze 1 cup powdered sugar 1-2 Tbsp milk

Instructions

Preheat oven to 350° Spray a 9x13 baking dish with cooking spray, set aside In a medium bowl whisk together flour, baking powder and salt. set aside. In a large bowl mash bananas until they become liquified. Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well. Stir in milk and flour until combined. Crumb Filling/Topping Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms. Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture. Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for 10 minutes. *If desired mix powdered sugar and milk together and drizzle on top. Can be served warm or at room temperature. Notes Can be served room temperature or warm. Store airtight for up to 2 days.

Baked Parmesan Chicken Strips

Baked Parmesan Chicken Strips 

Ingredients

10 boneless skinless chicken tenders 1 cup buttermilk 1 Tablespoon Franks Hot sauce 1¼ cups flour 1¼ cups panko bread crumbs ¼ cup cornmeal ¼ cup Parmesan cheese 4 tablespoons butter 1 Tablespoon salt 1 teaspoon pepper 2 teaspoons garlic powder 1¼ teaspoons onion powder ¼ teaspoon Cayenne pepper

Method:

In a small zip-lock bag, mix together salt, pepper, garlic powder, onion powder, and cayenne pepper. In a large zip-lock bag mix together buttermilk, Franks Hot sauce, and 1 Tablespoon of spices from the small zip-lock bag. Add chicken tenders to the bag and zip tight. Make sure the chicken is well coated. (I then put this bag in a second zip-lock bag to make sure there is no leakage in my refrigerator.) Refrigerate for three to four hours or up to 24 hours. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper and place butter on it. Put it in the oven until the butter is melted. In a new large zip-lock bag mix together flour, breadcrumbs, cornmeal, Parmesan cheese and remaining spices. Pour half the mixture into a separate large zip-lock bag. Remove chicken tenders one at a time adding six chicken tenders to the first bag and six chicken tender to the second bag. Seal up bags tightly and Shake the bags until the chicken is evenly coated. (you can also use a giant dish or a pan and coat that way. I just like less dishes) Place chicken on top of the melted butter in the cookie sheet. Bake for at 400 degrees F for 13 minutes and carefully flip and bake another 5 to 8 minutes. Turn on broiler and broil until chicken becomes the crispness you like. Serve with ranch dressing. Enjoy!!

Kung Pao Chicken

Kung Pao Chicken.

Ingredients:

1 tablespoon Szechuan peppercorns 2½ tablespoons cornflour 4 skinless, boneless higher-welfare chicken thighs, (350g) groundnut oil, or vegetable oil 4 cloves of garlic 1 thumb-sized piece of ginger 2 spring onions 6 dried red chillies 2 tablespoons low-salt soy sauce ½ tablespoon rice wine vinegar 1 heaped tablespoon runny honey 50 g unsalted peanuts

Method:

Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.

Pour 2cm of oil into a large non-stick frying pan over a medium heat. Add the chicken and fry for 7 to 8 minutes, or until golden and cooked through. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.

Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for a further minute.

Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.

Baked Sambousa

Baked Sambousa.

(Healthy version)

Ingredients:

3 cups whole wheat flour

1 egg

1/4 cup olive oil

pinch of salt

1 cup water

Method:

Mix everthing together and knead well.

Fill with filling of your choice, then brush with egg and milk. Sprinkle with sesame and flax seeds.

Bake till golden  brown.

Baked samosa (with Plain Flour)

Dough:

1 and 3/4 cup flour 1/4 cup semolina(fine) 125 grm butter 1/4 tsp salt 3/4 cup chilled water

Mix all the ingredients well. You might not need all the water. Knead well and cover with plastic and refrigerate for 1 hour. Then roll out thinly and fill with filling of ur choice. Bake for 30 mins or until golden brown.

Chicken Fritters

Chicken Fritters.

Ingredients:

Chicken ½ kg (boneless, cut into cubes) Gram flour 1 cup heaped Ginger garlic paste 1 tsp heaped Chili powder 1 tsp heaped Turmeric ¼ tsp Salt 1 tsp Red pepper 1 tsp (crushed) Coriander 1 tbsp (crushed) Soda by carb ½ tsp Coriander leaves 2 to 3 tbsp (chopped) Green chilies 2 (chopped) Spring onion 1 cup (finely chopped) Oil for deep frying

Method:

In bowl mix gram flour with all the seasoning and water to make a medium consistency batter. Dip chicken cubes to it. Heat oil and deep fry chicken pakora until golden and crisp.

Garlic and Herb Potatoes

Garlic and Herb Potatoes.

Ingredients:

1 1/2 pounds baby (small) or fingerling potatoes 1/4 cup olive oil 2 tablespoons melted butter 2 heads garlic, top trimmed 1/2 tablespoon chopped parsley leaves 1/2 lemon, cut into wedges 5-6 sprigs thymes

2 sprigs rosemary

Scant 1/4 teaspoon salt

1/2 teaspoon cracked black pepper

Method:

Preheat oven to 350F. Slightly prick the potatoes with a fork. Place the potatoes in a roasting pan and brush with the olive oil and melted butter. Add the garlic, parsley, lemon and thyme and rosemary in the pan, in between the potatoes. Sprinkle with salt and black pepper.

Roast the potato for 1 hour, basting the oil mixture at 30 minute interval. Serve immediately after roasting.

**Note: Don’t discard the garlic, they are so delicious after the roasting. Eat the potato and follow with a clove of the garlic, heavenly!!

Cheese Samosa

Cheese Sambousa.

Ingredients:

1/2 cup crumbled French feta (less salt) 1/2 cup crumbled white cheese Handful of parsley chopped finely 5-6 sprigs of thyme 1 tbsp chopped dill leaves

Method:

Mix all ingredients together n fill up the samosas leaves/ dough . Fry or bake. Enjoy!!

Churros

Churros.

Ingredients:

40 grams butter
2 tbsp sugar 1
 tsp salt

1 cup water

1 cup flour
1/2 tsp vanilla
Oil for frying
Cinnamon and sugar for dusting


Method:
Melt butter. Add sugar and salt. Stir. Add water. Bring to boil. Take it off heat and fold in the flour and vanilla. Fill up the piping bags and squeeze out long Churros and deep fry till golden brown. Dust with cinnamon and sugar. Serve warm with chocolate sauce.

Enjoy!