Profiteroles

INGREDIENTS
200g water
200g milk
360g eggs (6 eggs)
20g sugar
240g flour
160g butter

FILLING
200g double cream
50g chocolate powder
Vanilla essence

SAUCE

50g chocolate powder mixed with 5 tablespoons of hot water and 1 tablespoon sugar until it becomes a thick sauce

METHOD

• Boil water, milk, butter, and sugar together then add the flour – mix well without lumps
• Let the mixture cool down then add beaten eggs, mix well
• To form the profiteroles, either form them using a tablespoon or pipe the mixture from a piping bag – don’t worry about the shape but keep 1″ apart on the baking tray
• Bake in a hot oven 180* about 20 minutes. Don’t open the oven door during the baking!
• When they are nice and golden brown, remove the profiteroles from the oven and allow to cool
• Then mix the filling ingredients together, and either pipe into the profiteroles or make a cut down the side and spoon it inside
• Arrange on a tray or dish, pour over the melted chocolate and sprinkle with 50g of chopped, roasted almonds

Aubergine Pickle

INGREDIENTS

300g aubergine (diced and oven baked until a golden colour)
2 tbs olive oil
100g red onion
100g capsicum  (seeded and diced)
50g carrot (cut in to matchsticks) (optional)
1tbs mustard powder or paste
1/2 cup white wine or coconut vinegar
2 tbs ginger and garlic paste
1 tbs sugar
1 tsp chilli powder
1/2 tsp turmeric powder
Salt and pepper

METHOD

• Heat the oil in a pan, add the onion, garlic and ginger and sauté all together for 5 minutes
• Add the vinegar, mustard, chilli powder, turmeric, sugar, salt and pepper
• Simmer and remove from heat add aubergine, capsicum and carrot –  mix well
• Check the seasoning,  serve with rice.

For better results, make this in advance! It keeps in a cool place for a couple of days.

  Potato and Cauliflower Curry

INGREDIENTS

250g cauliflower  (separated into florets)
150g potato (peeled and diced)
50g frozen peas
1 onion (chopped)
2 green chillies (chopped)
2 sprigs curry leaves
1 cup coconut milk
1 cup water
1 inch cinnamon stick
1 teaspoon curry powder
1/2 teaspoon mustard (cream or powder)
1/4 teaspoon turmeric powder
Pinch of roasted curry powder (optional)
Salt to taste

METHOD

• In a saucepan mix together potato, onion, herbs, and water – let it boil
• When the potato is half cooked add cauliflower, cover and cook for about 7 minutes
• Add coconut milk and peas, check the seasoning and simmer for 10 minutes
• Remove from the heat, sprinkle with roasted curry powder

Enjoy!

Cheese and Ham Stuffed Chicken

INGREDIENTS

1 kg chicken breast (skinless and boneless)

200g ham (sliced)

150g emmental cheese, cut in to 10 sticks

50g seasoned flour (salt, pepper, dry herbs)

3 tbsp olive oil

2 garlic cloves (crushed)

2 onions (chopped)

300g chopped tomato (skinless and seedless) or fresh tomatoes (peeled and chopped)

Salt and pepper

1 tbsp mixed herbs

200g courgettes (cut into thick slices)

3 capsicum peppers, mixed colours (seeded and diced)

1 glass of red wine

METHOD

• Heat the oil add the garlic, onion and capsicum and fry until soft and aromatic
• Stir in the courgettes, tomato, wine, and the salt and pepper. Simmer until tender.
• Butterfly the chicken breast by slicing through along the long side, being careful not to cut all the way through. Fold out the breast and cover with cling film or greaseproof paper. Using a rolling pin, beat out the meat carefully until it is all roughly the same thickness.
• Place the ham and cheese stick onto the chicken, and fold the breast over to close.
• Place the seasoned flour on a large plate then dip each breast in to coat.
• Chill in the fridge for ten minutes.
• Heat the oil in a large pan and seal the breast until golden on both sides.
• Arrange the chicken breasts in an ovenproof dish, spoon over the tomato mixture, cover with foil and bake at 180*C for 25 minutes.

Serve with boiled rice or potato

Enjoy!

Simple Penne Pasta

INGREDIENTS

300g penne pasta
3 cloves of garlic (chopped)
150g courgette (grated)
1 capsicum (seeded and cut into small dice)
200g diced chicken (marinated with lemon, salt, and pepper)
3 tablespoons olive oil
2 green chillis (chopped)
1 fresh sweetcorn cob
70g Emmenthal cheese
Fresh basil (chopped)
Salt and fresh black pepper

METHOD

• Boil the pasta.
• Heat the oil, sauté garlic and chilli then add the chicken and cook for about 10 minutes.
• Add capsicum, sweetcorn, courgettes, mix well and remove from the heat.
• Add chopped basil, salt and pepper and mix with pasta and grated cheese

Serve immediately!

Christmas Pudding

During the holiday season we all eat lots of fattening foods, so I created this version of Christmas pudding to make it low-fat and healthy. It contains no added fat at all! I made our pudding already so hurry up!

INGREDIENTS
450 g dry mixed fruits ( raisins, sultanas, currants, cherry, candied peel)
25g almonds (roughly chopped)
60g self raising flour
100g dark brown sugar
100g bread crumbs
2 eggs (beaten)
5 tablespoons brandy (extra for the soaking at the end)
1 orange (juiced)
2 tablespoon grated lemon
1 teaspoons mix spice
1 teaspoon cinnamon powder

METHOD

• Lightly butter a 1.4 litre pudding bowl
• Mix the dried fruits with the brandy and orange juice, cover with a kitchen towel and soak overnight.
• Mix the other ingredients with the beaten eggs, then add the soaked fruits and mix well.
• Spoon the mixture into the greased pudding bowl.
• Cover with a double layer of greaseproof paper and aluminium foil and tie securely with a string.
• Place a pudding in a steamer set over a saucepan  of simmering water.
• Steam the pudding 6 hours (make sure to check the water level during the steaming).
• Remove the pudding from the steamer then remove the papers.
• Prick the pudding with a skewer and pour in extra brandy.
• Cover with fresh greaseproof paper and tie with a string.
• Store in a cool, dry place for at least two weeks before serving.

On Christmas Day re-steam the pudding for about 1 hour. Serve with brandy butter or custard.