I found this recipe on Pinterest yesterday and rushed home to make it. (don’t mock Pinterest, it’s addictive!!)
The original version has banana and wheat-flour in that I just replaced with maize flour and an extra egg as we didn’t have any bananas. We are also trying really hard to manage Daniel’s exzema at the moment, so I ended up replacing the peanut butter with Tahini. The kids went nuts about it and I sent it to school today as part of their snack. I also left out the icing bit as we are on a go slow with sugar.
It was SO easy to make, even with
interference help from the kids and rescuing half a box of Bicarb of Soda from being dumped in the mixer. But we all had fun. And they actually loved eating something that’s really healthy.
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 60 ml soft butter
- 1/2 cup brown sugar
- 1/4 cup castor sugar
- 1/3 cup tahini
- 1 tablespoon honey
- 1 teaspoon vanilla essence
- 2 large eggs
- 2 cups rolled oats
Heat oven to 180 degrees Celsius
Combine butter and both types of sugar and mix until pale.
Add honey, tahini, vanilla essence and eggs. Mix until smooth.
Add all the dry ingredients except the oats and mix until just combined. Lastly add the oats.
The cookies increase in size by about a third when baked, so it’s up to you to decide how big you want them. I use a heaped teaspoon, roll it into a ball and then flatten with a fork.
Bake for about 12-15 minutes, depending on the size of the cookies, until light brown.
ps. The cake mixture is almost better than the final product. At least, Mignon thinks so 🙂
I have been looking for a cool Chicken Pie recipe for a longlong time. I tried a traditional recipe of my Sister-In-Law’s which had bacon and sago and the whole bang shoot. But this recipe took absolutely forever and I hate deboning chicken, so I found this recipe on Food24 which I have tweaked to my (almost) satisfaction.
I don’t use whole chicken, I prefer to buy packs of chicken breasts as they are mostly meat, very little bone and easy to debone. And a lot less skin.
• 2 or 3 Packs of chicken breasts (about 1.4 – 2 kg), depending on how big a pie you want to make.
• 2 packs of chopped or shredded mushrooms (500g)
• 250ml cream
• 1 pack cream of mushroom soup
• 6 whole cloves
• 2 tbsp ground coriander
• 50ml lemon juice (or as much as you like!)
• 3 all-spice and/or 3 whole aniseed pods (the aniseed can get a little much so if you don’t like it rather leave out)
• 1 roll of store bought puff pastry
• 250g chopped bacon (optional)
• 1 egg, lightly beaten
Heat some oil in a heavy-bottomed pot and add the cloves and coriander. Brown the chicken pieces in the oil. Put all the chicken pieces back in the pot and add enough water so that the chicken is almost covered. Add the star anise/all spice, lemon juice and bacon if you decide to add and bring to the boil.
Boil for a longlonglonglong time. About as long as a proper afternoon nap (90 minutes to 2 hours) until the chicken is really soft. Take out the chicken pieces and chop up, with or without the skin, depending on what your preference is. In the same bowl and add the mushrooms. If you don’t mind using the soup, add to the cream, stir and add to chicken and mushroom mix. Then spoon into flat-ish dish you want to use in the oven.
Roll out the pastry and cover the meat. Brush with egg and bake in the oven until the pastry is brown, about 30-40 minutes.
Ps: those chicken bones and left-over water: add whatever you have in the fridge such as celery, carrots and peppers and boil again. Drain and freeze for chicken stock.
We wanted to make something a little decadent tonight so we decided on Chicken Schnitzel and Potato Fritters. My Mom has made these Fritters for years and it’s one of those “a little of this and a little of that” recipes that I dread calling her for. But I think we have it down to an actual formula. You need to fiddle with it a little because the size of potatoes vary so much, but you’ll get used to it eventually.
- 4 large potatoes, peeled
- 2 eggs
- 1 onion, peeled
- 4 heaped tablespoons cake flour
- salt and pepper to taste
Whisk the eggs, grate the potato and onion into the mix and add the flour, salt and pepper. Mix well. The mixture needs to mix easily without too much egg at the bottom of the mixing bowl.
Spoon about tablespoon quantites into an oiled pan and fry each side on medium heat.
I made my own Chicken Schnitzels tonight from scratch too. I just found myself standing in the shop looking at the prices and thinking that it was nuts.
- 4 deboned and skinless chicken breasts
- 1 cup breadcrumbs (I know! How decadent!)
- 3 tablespoons olive oil
- salt and pepper
- lemon juice
- 2 eggs
Heat oven to 180 degrees Celcius
Halve the breasts, lentghwise, so that they are nice and thin, plonk them between 2 sheets of clingwrap and give them a good whack with a rolling pin. (good thing for today, because the Stormers were losing their game in a big way)
Sprinkle with lemon juice and leave in the fridge for about 10 minutes in a oven pan that has been lined with foil and sprayed with non-stick stuff. Mix the breadcrumbs, oil, salt and pepper in one bowl and whisk the eggs in another bowl. Pat the breasts dry, dip in the eggs and then the crumbs. Then back in the fridge for another 10 minutes.
Bake in the oven for about 30 minutes depending on the tickness of the breasts and turn halfway through.
Serve with a cheese sauce if you want..
In my quest to find a Meat-free recipe for this evening I ended up on Jamie Oliver’s site for a change. I must say, I always come away from there with something and we still make some of the recipes out of his very first books!
I briefly considered making a spinach souffle, but the feeling passed very quickly when I realised how little time I had tonight. And I’m just plainly too scared to go there…
Here then Jamie’s Corn Chowder recipe and below my version:
• 1 celery stalk
• 1 medium onion
• 1 ½ tablespoons butter
• ½ teaspoon dried thyme
• 1 tablespoon all-purpose flour
• 3 cups 1% milk
• 1 medium potato, peeled and cut into little cubes
• 1/3 cup chopped cashews
• 2 cups frozen corn
• ¼ cup chopped fresh chives and/or parsley (optional)
1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion.2. Heat the butter in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.3. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
4. Meanwhile, chop the celery leaves. When the potatoes are tender, stir in the corn, cashews and celery leaves and bring to the boil. Stir in parsley and serve.
ps. The cashews were good, but I think toasted pine nuts would have been better. And maybe blending the mix before adding the corn. And maybe replacing half of the milk with coconut milk.
Ok. I’ll stop now 🙂
Seeing as how Etienne was away on his boys trip thing from Wednesday to yesterday he asked if he could eat anything other than meat. This coming from a man that calls chicken a vegetable.
I felt like making a fried rice thingy, so I found this recipe on the web. I’m not overly fond of bean curd (cue small shudder), so I replaced the bean curd with cashew nuts. To be honest, I replaced most of the recipe, so here’s my version.
- 1.5 cup brown basmati rice, uncooked.
- 3 eggs, whisked
- small punnet of baby corn
- small punnet of snap peas
- a huge red pepper, sliced
- 1 onion, chopped
- 2 cloves of garlic, crushed and chopped
- 1 tbsp ground ginger
- handful of mushrooms, shredded by hand
- 1/2 cup cashews
Cook the rice and cool. Fry the eggs in a little butter in a wok, chop up into pieces and tip into a dish. Next fry the onion for a minute then add the garlic and ginger and fry for a further couple of minutes. Tip the corn, peas, pepper and mushrooms and fry until the veg is still crispy, but nicely warmed up. Then add the rice, eggs and cashews, heat up and serve.
Splash some balsamic reduction over and tuck in!