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Plum Crumble

By on March 16, 2017 in Recipes

Plum crumble6

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 Plum Crumble
Serve leftovers with milk for breakfast.
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 200oC.
  2. Quarter the plums and chop roughly.
  3. Cover in the base of the pie dish with the plums.
  4. Place in the oven for 10 minutes.
  5. In the meantime make the crumble : Chop the butter Mix the oats, flour and butter then rub between the tips of your fingers until the mixture resembles rough breadcrumbs.
  6. Mix in the walnut pieces and the sultanas.
  7. When the 10 minutes are up, cover the plums with the crumble.
  8. Bake for 15-20 more minutes or until the crumble browns.
  9. Serve hot or cold with cream or plain yoghurt.
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Foil-baked cod with roast vegetables

By on March 10, 2017 in

20170310_180519Wrap the cod in foil. It stays moist and keeps its flavour.

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 Foil-baked cod with roast vegetables
An all in one dish.
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 degrees C.
  2. Peel the sweet potato and cut in thick rounds.
  3. De-seed the pepper and cut in large pieces.
  4. Pour oil in a baking tray .
  5. Add the vegetables and stir to coat.
  6. Season
  7. Place in the oven for 10 minutes.
  8. In the meantime place the cod fillets on a sheet of foil.
  9. Add butter under and over the fish.
  10. Add the mushrooms and the bay leaf.
  11. Season with salt and pepper.
  12. Bring together the edges of the foil to make a parcel.
  13. When the 10 minutes are up, stir the vegetables, place the fish parcel on the tray with the vegetables.
  14. Return to the oven for 23 - 25 minutes or until the fish flakes when pressed.
  15. Transfer the fish and the cooking juices out of the parcel onto two plates and serve spooning the vegetables around.
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Black beans and parsnip stew

By on March 9, 2017 in Recipes

20170309_104256

Print Recipe
 Black beans and parsnip stew
Serve as soup or with rice and vegetables as a main course.
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
peope
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
peope
Ingredients
Instructions
  1. Thinly slice the parsnip.
  2. Heat about 1 litre of water, add the onion, celery, stock cube and the parsnip and cook for 15 minutes.
  3. In the meantime mix the garlic, ginger, chili, rosemary, thyme, black pepper to taste and marjoram with the oil and leave to infuse.
  4. When the 15 minutes is up add the beans and infused herbs to the pot.
  5. Cook for another 15 minutes
  6. Check the seasoning and adjust.
  7. Serve sprinkled with parsley.
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Spinach and Lentils Soup

By on December 1, 2016 in Recipes

20161201_124243

Print Recipe
 Spinach and Lentils Soup
Course Soup
Servings
Ingredients
Course Soup
Servings
Ingredients
Instructions
  1. Heat the coconut oil and add the chopped onions and cook for 5 minutes until transparent adding a drop of water if they begin to dry.
  2. Add the chopped potato and stir for a couple more minutes.
  3. Stir in the garlic and continue cooking for 5 more minutes making sure the garlic does not burn.
  4. Add the turmeric, tomato puree and finally the lentils. Stir well to heat and then pour the water .
  5. Bring to the boil and cook on medium heat for 15 minutes or until the potatoes are soft.
  6. Crumble in the stock cube and season to taste.
  7. Stir in the chopped spinach and heat to wilt.
  8. It will look thicker so add more boiling water to dilute to taste.
  9. Serve and sprinkle with the grated cheese.
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Chicken stew

By on November 16, 2016 in Recipes

Chicken stew

Print Recipe
 Chicken stew
A warming all-in-one dish. The strength of this dish is from the presence of root vegetables with celery and onion for flavour. The proportions of the ingredients are not critical.
Course Main Dish
Prep Time 10 minutes
Cook Time 60-70 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 60-70 minutes
Servings
Ingredients
Instructions
  1. Heat the oil in a large saucepan.
  2. Add the chicken and brown.
  3. Remove the chicken pieces from the pan and keep to one side.
  4. Add the onion, celery, carrots, potato and swede to the pan with the hot oil.
  5. Saute for 5 minutes, stirring.
  6. Stir in the crumbled stock cube and the flour.
  7. Add water, cover and cook gently for 30 minutes.
  8. Place the chicken pieces back in the pot.
  9. Cook for 30 minutes stirring occasionally and adding more water if it begins to thicken and stick
  10. Add the drained barley and peas.
  11. Stir in the mustard.
  12. Cook for another 3 minutes to warm up the barley and peas.
  13. Before sereving check seasoning and adjust if necessary.
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