Chloro Mayonnaise Sauce

Chloro Mayonnaise Sauce

Photography by Darren Bester

(This sauce pairs beautifully with cold fish, such as Trout or Salmon.   See my recipe for Cured Salmon here)

 

Yield: 500ml

Ingredients: 

2 x  quantities of homemade Mayonnaise ( Mayonnaise recipe here )

200g Baby Spinach, stalks removed 

10g Chives

20g Parsley, stalks removed 

A good pinch of freeze dried Tarragon (or 10g fresh Tarragon leaves)

10g Shallots, peeled and thinly chopped 

Method: 

Place the spinach, herbs, shallots and 350ml water into a blender and blend on a low speed for 2 minute before increasing the speed and blending for an additional 4 minutes.   Place a piece of muslin cloth over a pot and secure it with an elastic band.  Pour the mixture on top of the muslin cloth and let it drain through to the pot slowly.  After about 10 minutes, pull up the sides of the cloth and squeeze to extract as much liquid as possible.  Discard the residue remaining on top of the cloth.  Rinse the cloth and keep aside.  Put the pot on a low heat, stirring occasionally.  Once the liquid starts to simmer, remove from the heat.  Over a bowl, again tie the muslin cloth in place and slowly empty the contents of the pot onto the cloth.  Leave for 20 minutes to drain.   The green puree that remains on top of the cloth at the end of this time, is chlorophyll.  Use a spatula to scoop up the chlorophyll & place in a little dish.  Using a teaspoon, incorporate a little of the chlorophyll into your mayonnaise until the desired flavour and shade of green is achieved.  Season with salt & pepper.   

Cooks Note: The Chloro Mayo will keep well for up to 3 days in the fridge.

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Homemade Mayonnaise

Homemade Mayonnaise

Photography by Darren Bester

Food is not complete without a good sauce! Be it a sandwich, a bowl of french fries, a roast dinner or even a dessert.  Married with the right sauce, that dish reaches new heights!   Of all the sauces, good old mayonnaise is right up there as one of the household favourites.  Making your own mayonnaise is really easy and takes just 5 minutes.  You can taste the difference & will find that the store bought versions simply won’t cut the mustard anymore …

Yield: Approximately 250ml

Ingredients: 

2 Egg Yolks 

1 heaped tsp Dijon Mustard 

Squeeze of Lemon Juice 

125ml Canola Oil 

125ml Olive Oil 

Pinch of Salt 

Method: 

In a blender, combine the egg yolks, mustard, salt & lemon juice and give a quick blend on a low speed to combine (bout 10 or so seconds).  Slowly start trickling the oil into the mixture until you can see that it starts to thicken, once it starts thickening you can increase the flow of oil into the blender until all the oil has been combined.  Taste and season accordingly.  If too thick, add another dash of lemon juice.  

Cooks Notes: Refrigerate if not serving immediately.   Will keep for 3 days in the fridge.  Add a crushed clove of garlic with the egg yolks, mustard, salt & lemon juice for a Garlic Aioli sauce – a nice variation with great flavour.  ( Garlic Aioli )

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

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

Photography by Darren Bester

These frikkadel’s freeze well & can be defrosted in the microwave in 1 and a half minutes.  When making for my 1 year old, I make each frikkadel 30grms in weight.  If making for adults, I increase to 80grms each (Note: adult portions would require slightly longer cooking time in the microwave from frozen). 

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 

For adults – salt & pepper to taste 

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

At this point – if you are making half for your little ones and half for adults – separate the mixture and to the adult mixture, add salt and pepper.   Heat a little coconut oil / olive oil in a pan and gently fry a small amount of the adult mixture – taste, and adjust seasoning if necessary.  Then shape the mixture into frikkadels – following my guidelines of 30grms for toddlers or 80grms for adults.  

Heat a little more 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 for the 30grm frikkadels and 20 minutes for the 80grm frikkadels.  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.  For my toddler, 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. 

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