Healthy Chicken Frikkadels for the Little Ones

Healthy Chicken Frikkadels for the Little Ones

Photography by Darren Bester

Chicken Frikkadel’s with Apple & Parmesan – so healthy your toddler can eat them too ! 

Hudson is definitely his Mother’s child because my boy loves his food ! He may look just like his Dadda but he has his Mamma’s appetite 🙂  He just loves these tasty little frikkadels and its one of my favourites too because its so versatile (and tasty … I don’t have any trouble eating his leftovers *blush*).  

Make a big batch and you can use them for lunches, dinners and even on their own as a little protein snack.   They work really well for meals outside of the home, because they can be enjoyed cold too!

These frikkadel’s freeze well & can be defrosted in the microwave in 1 and a half minutes – Which is a real life safer when you have a hungry little one waiting for a meal.  If you packing it in for a meal on the run, then its great that it’s frozen because it helps keep the lunchbox cool and due to its small size, it defrosts quickly, ensuring its perfectly chilled by meal time.

Yield: 38 Frikkadel’s of 30grms each 

Ingredients:

coconut oil / olive oil for frying 

600grms boneless and skinless chicken thighs – blended in a food processor until smooth

3 onions

fresh breadcrumbs from 4 slices of bread 

3 cloves garlic

handful fresh thyme, finely chopped

handful fresh parsley, finely chopped 

2 granny smith apples, peeled & grated

60grms parmesan cheese, finely grated

3 eggs, beaten 

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Method: 

Pour the coconut oil / olive oil into the pan and warm, add the onions and garlic and sauté until soft – set aside.   In a mixing bowl, add the minced / pureed chicken, breadcrumbs, fresh herbs, eggs, apple, parmesan and add the onion mixture. Stir well to combine.  

Preheat the oven to 180ºc

Heat a little coconut oil / olive oil in pan/s and fry gently in batches to brown on both sides.  Line a baking tray with baking paper and place the fried frikkadels onto the tray and pop into the oven for 10 minutes.  Remove and place on a cooling rack until cool.  

At this point, you could refrigerate a few frikkadels for your next meal.  With the remaining frikkadels, you can portion and freeze for up to 3 months.  I freeze x 2 frikkadels per portion by wrapping in clingfilm and then putting all the wrapped portions in a freezer bag, sealed and labelled with the date.  As and when needed, I remove a portion and microwave on high for 1.5 minutes. 

Serving Suggestion: Serve with mash potato and vegetables / Serve with baby cherry tomatoes, cheese blocks and cucumber for a finger lunch or dinner. 

Banana, Blueberry, Almond & Oat Smoothie 

Banana, Blueberry, Almond & Oat Smoothie 

Photography by Darren Bester

I’m a lazy fruit eater … if its too messy, I wont eat it unless its over the kitchen sink.  If it requires peeling, I’ll think twice before taking on that challenge.  I don’t like the way apple skin feels in my mouth, I can’t even think about the furry skin on a peach without getting goosebumps and I mean the wrong kind of goosebumps.   So the idea of a smoothie, where I can get my required fruit intake in one quick shake, appeals to me.  This smoothie literally takes less than 5 minutes to make and that includes washing the blender.  Its perfect to pour into your take away cup of choice & enjoy on route to the gym or save it for your 11am snack at the office.  Its so healthy, that I even share it with my 14 month old son, Hudson.   

Yield: 500mls 

Ingredients: 

1 banana 

3 handfuls fresh blueberries 

4 heaped tablespoons of fat free greek yoghurt 

handful of raw almonds

1/2 cup raw oats 

generous drizzle of honey 

1/2 cup crushed ice or regular ice-blocks 

Method: 

Blend all the ingredients until smooth & enjoy ! 

Cooks Note: You could use frozen fruit if you don’t have fresh fruit readily available.  If you have an abundance of bananas and blueberries, why not freeze them so they don’t over ripen before required.  The frozen fruit will also help keep your smoothie cold.  You could substitute peanut butter for the almonds.  

Washing up tip – fill blender half way with water after use and blend on high for a few seconds, discard the water and you’ll see how much cleaner the beaker is.  Wash as normal. 

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Chicken Lettuce Wrap with a Coriander Yoghurt Dressing

Chicken Lettuce Wrap with a Coriander Yoghurt Dressing

Photography by Darren Bester

I love chicken wraps, not only are they super tasty but they healthy too!  Its always so well received by my family that I almost feel a little guilty because it took just minutes to throw together.

Just when you thought it couldn’t get any healthier, we throwing out the wheat and wrapping it up in a lettuce leaf instead …

Yield: 1

Ingredients:

1x 80grm chicken frikkadel (recipe here)

1 large crisp lettuce leaf 

few slices chopped tomato 

few slices cucumber 

few slices carrot 

For the Coriander Yoghurt Dressing:

Yield: 250ml (will be suitable for a few wraps)

1 cup coriander, roughly chopped 

1 cup fat free greek yoghurt 

3 spring onions, chopped 

good squeeze of lemon juice 

Method: 

For the dressing – put all ingredients together and blend.  Adjust lemon juice seasoning to taste.  

To assemble wrap:  Cut frikkadel in half and place inside the middle of the lettuce leaf, drizzle over a little yoghurt dressing, sprinkle with tomatoes, cucumber and carrot, drizzle over a little more dressing and fold lettuce leaf over to close your wrap.  Cut in half and enjoy!

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Gammon with a Maple Syrup, Honey & Mustard Glaze

Gammon with a Maple Syrup, Honey & Mustard Glaze

Nothing says Christmas in South Africa, quite like Gammon, does it?  It’s one of those meals thats reserved solely for Christmas.   If I had Gammon at another time during the year, I’d feel as if I was cheating on Christmas … I’m sure some of you know what I mean.  So, with it being the Festive Season, I decided to make a little Gammon for Andrew, Hudson, My Mom and I for dinner on the 23rd December … an opening act, to the main Gammon coming on Christmas day, if you will.  If we can only indulge in Gammon at Christmas, then lets at least enjoy two 🙂 

The result? A resounding YUM!!! Even Hudson enjoyed it and I didn’t think he would eat meat just on its own like that, but he loved it.  The best part is it was so easy to prepare, almost had me thinking, I could make this a few times a year… just kidding Christmas! 

I used a deboned and non smoked gammon but you could use smoked too – will add to the flavour. 

Ingredients: 

2kg boneless gammon 

3 carrots, peeled and roughly chopped

2 celery sticks, roughly chopped

1 onion, peeled and roughly chopped

2 Tbsp Black Pepper Corns

Maple, Honey & Mustard Glaze: 

80ml maple syrup

80 ml honey

2 Tbsp Dijon mustard

100g demerara sugar

Whole Cloves (A lot)

 

Method:

Place the onion, carrots, celery and gammon in a large pot and cover with cold water.  Bring to the boil, turn down the heat and simmer for approximately 1 hour and 15 minutes.   Allow gammon to cool slightly before removing from pot and setting aside.  If cooking a day in advance, once your gammon and cooking liquid have cooled down, you can return the gammon to the pot with the cooking liquid in it and refrigerate until the next day.  Just remember to take your gammon out of the fridge 30 – 45 minutes prior to moving on to the next step. 

Preheat your oven to 180 degrees.

Make your glaze by mixing all ingredients together until the sugar dissolves.  Remove the rind from your boiled gammon by gently running your fingers between the rind and the fat.  You should be able to pull it off in one piece, leaving behind a thin even layer of fat.  Score the fat in a criss-cross diamond pattern, taking care not to cut into the meat.  Stud the centre of each diamond with a clove.  Generously coat the gammon with half the glaze, using a pastry brush to spread evenly.  Roast for 15 minutes before removing from the oven and brushing over the remaining glaze.  Return to the oven and roast for another  20 – 30 minutes, until the gammon is a rich golden brown colour, taking it out occasionally and basting with the pan juices.  Remove from the heat and allow to rest for 15 minutes before serving. 

I served mine with Mustard Mash, Honey Glazed Baby Carrots & Asparagus and it paired perfectly! Let’s just say there was no space left for dessert 🙂

 

 

 

Zuko Yoghurt & Fruit Lollies

Zuko Yoghurt & Fruit Lollies

Photography by Darren Bester

I used the Zuko Quick Pop Maker to make these ice lollies and totally recommend this little gadget to any Mom out there! Healthy lollies in minutes and the flavour combinations are endless. I used what I had on hand and whipped these up …

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Granadilla & Vanilla Pod Yoghurt Ice Lollies 

Yield: 3 

Ingredients: 

Pulp of 2 Granadillas 

100ml Full Cream Yoghurt 

100 ml Full Cream Milk 

Half a Vanilla Pod 

Method: 

Pour the granadilla pulp into the base of each lolly mould and freeze for 10 minutes.  Remove from the freezer and pour in the cream and milk mixture between the 3 moulds, before returning to the freezer for another 10 minutes. To finish, top with the remaining granadilla pulp and freeze for a final 10 minutes. 

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Raspberry Yoghurt Ice Lollies 

Yield: 3 

Ingredients: 

Approximately 100g Raspberries, blended until smooth

200ml Full Cream Yoghurt 

Method: 

Combine the raspberry and yoghurt mixture.  Pour into moulds and freeze for at least 10 minutes.

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Apple & Vanilla Pod Yoghurt Lollies 

Yield: 3

Ingredients:

150ml Pure Apple Juice 

100ml Full Cream Yoghurt 

100ml Full Cream Milk 

Half a Vanilla Pod 

Method: 

Combine the yoghurt, milk and vanilla pod and pour a little into each mould, freeze for 10 minutes. Top with the apple juice and freeze for at least 10 minutes. 

Cooks Note: The measurements given for the lollies are an estimate, as I didn’t measure when making these.  The addition of milk aids in the pouring consistency of the mixture into the moulds.

 

Raspberry Swirl Semifreddo

Raspberry Swirl Semifreddo

Photography by Darren Bester

This recipe is so easy, you can whip it up within minutes, pop it in the freezer and forget all about it until you ready to serve.  It makes for a great dessert when entertaining.  Have some sugar cones available, little bowls with fresh raspberries, chocolate shavings, peppermint crisp wafers and whatever else you fancy – Gives your guests the freedom & excitement to garnish their own dessert, while making your job easier 😉  Now that’s smart hosting. 

My handsome hubby Andrew, enjoying his cone

                                                                      My handsome hubby Andrew, enjoying his cone

 

 

Yield: 8 

Ingredients: 

360g Fresh Raspberries 

3 Eggs

2 Egg yolks, 

1 Vanilla Seed Pod 

435ml Pouring Cream 

1 Cup Caster Sugar 

Method: 

Put the raspberries in a food processor and blend until smooth, set aside.   Over a pot of simmering water, place a heatproof bowl containing the eggs, egg yolks, sugar and vanilla bean and whisk for 4 or 5 minutes with an electric handheld beater, until pale and thick.   Remove from the heat and continue whisking with a whisk until cool.   In a separate bowl, whip the cream until soft peaks form and gently fold into the egg mixture.  Reserve 500ml of the mixture and pour the balance into a deep dish.  Fold the reserved egg mixture through the pureed raspberries and carefully spoon stripes over the the mixture in the dish.  Place in the freezer for a minimum of 4 hours or until set.  

Recipe inspiration by one of my favourite foodie hero’s – Donna Hay.