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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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.

 

Beetroot, Walnut & Bocchini Salad

Beetroot, Walnut & Bocchini Salad

Photography by Darren Bester

Yield: 10, as a side

Ingredients: 

5 Bunches Beetroot, boiled, peeled, cooled & cut into quarters 

200g Walnuts, broken into smaller pieces  

300g Bocconcini Mozzarella Balls 

2x 120g Rocket Leaves, roughly torn or punnet micro herbs  

Drizzle of Olive Oil 

Couple of squirts of Lemon Juice 

Few drizzles of Honey 

Salt & Black Pepper 

Method: 

Whisk together the olive oil, lemon juice, honey, salt & pepper and pour over the cooled beetroots and marinade in the fridge for a minimum of 30 minutes. 

Drain the Bocconcini balls and season with a dash of olive oil, salt & pepper, set aside. 

To assemble, combine the marinated beets, walnuts and rocket and toss delicately.  Spoon onto serving platter and carefully place the Bocconcini balls amongst the other ingredients. 

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This recipe was featured on The Pretty Blog – You can view the post here

Also visit here to see the full menu and beautiful setting we created for our Lunch Celebration!

 

Basil Pesto

Basil Pesto

This recipe is so quick, so easy and so tasty!  You’ll never be buying the store version again …

Ingredients: 

3tbs pine nuts

2 big handfuls of fresh basil 

60ml parmesan cheese, grated finely with a microplane or grater

2 garlic cloves, peeled and crushed

130ml virgin olive oil 

Good pinch of salt 

Method: 

Place all ingredients, apart from the parmesan in a food processor and blend until relatively smooth.  Stir in the parmesan and adjust seasoning until happy.   That’s it.  Told you it was quick & easy. 

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