CRISPY VEGETABLE FRITTERS WITH AVOCADO YOGURT SAUCE

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CRISPY VEGETABLE FRITTERS WITH AVOCADO YOGURT SAUCE
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Servings
fritters
Ingredients
Vegetable Fritters
  • 4 cups water
  • 1 cup broccoli stems, matchstick-cut (or pre-cut broccoli slaw)
  • 1 cup carrots matchstick-cut
  • 1 cup zucchini matchstick-cut
  • 1/2 cup all-purpose flour or white whole wheat flour
  • 1/3 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper ground
  • 1 teaspoon cumin ground
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon chili powder ground
  • 3 tablespoons green onions thinly sliced
  • 1 large egg whisked
  • 2 tablespoons vegetable oil Crisco
Avocado Yogurt Sauce
  • 1/2 cup Greek yogurt plain
  • 1/2 medium-sized avocado ripen
  • 1 teaspoon dill chopped fresh
  • 1 teaspoon chives chopped fresh
Servings
fritters
Ingredients
Vegetable Fritters
  • 4 cups water
  • 1 cup broccoli stems, matchstick-cut (or pre-cut broccoli slaw)
  • 1 cup carrots matchstick-cut
  • 1 cup zucchini matchstick-cut
  • 1/2 cup all-purpose flour or white whole wheat flour
  • 1/3 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper ground
  • 1 teaspoon cumin ground
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon chili powder ground
  • 3 tablespoons green onions thinly sliced
  • 1 large egg whisked
  • 2 tablespoons vegetable oil Crisco
Avocado Yogurt Sauce
  • 1/2 cup Greek yogurt plain
  • 1/2 medium-sized avocado ripen
  • 1 teaspoon dill chopped fresh
  • 1 teaspoon chives chopped fresh
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Instructions
  1. Bring 4 cups of water to a boil in a medium-sized saucepan.
  2. Cook broccoli, carrots and zucchini for 4 minutes; drain.
  3. Pat broccoli mixture dry with paper towels; roughly chop so that fritter can hold together when formed. Place broccoli mixture and flour in a large bowl; stir to coat.
  4. Stir in cheese, salt, pepper, cumin, garlic salt, chili powder, and onions into the broccoli mixture. Stir in the whisked egg until the broccoli mixture is evenly combined.
  5. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat.
  6. Form 1/2 cup of the broccoli mixture by hand into a ball.
  7. Add ball into a pan and flatten slightly with a spatula; cook 3 to 4 fritters at a time. Cook each fritter 4 minutes on each side or until golden brown.
  8. Transfer to a plate with a paper towel to soak up the excess oil. Repeat procedure for the rest of the fritters.
Avocado Yogurt Sauce
  1. In a blender, combine yogurt, avocado, dill and chives in a small bowl. Serve yogurt mixture with fritters.
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Orange & Rosemary Glazed Chicken Thighs

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Orange & Rosemary Glazed Chicken Thighs
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Servings
Ingredients
  • 6 pieces Chicken Thighs
  • 2 oranges
  • 2 tbsp olive oil
  • 1 tbsp dried rosemary or fresh rosemary sprigs
  • 3 cloves of garlic minced
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • salt and pepper
Servings
Ingredients
  • 6 pieces Chicken Thighs
  • 2 oranges
  • 2 tbsp olive oil
  • 1 tbsp dried rosemary or fresh rosemary sprigs
  • 3 cloves of garlic minced
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • salt and pepper
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Instructions
  1. Combine olive oil, rosemary, minced garlic, soy sauce, 2 tbsp sugar, salt and pepper and the juice of one orange. Mix well.
  2. Marinate chicken pieces in the mixture for half a day or overnight.
  3. Roast chicken in an oven at 220ºC for 20 minutes. Then reduce temperature to 190ºC and continue roasting for 15 - 20 more minutes or until chicken is brown.
  4. Baste chicken with leftover marinade from time to time.
  5. Add orange slices and continue baking for 5 minutes until the fruit caramelizes.
  6. Serve with brown rice.
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BLUEBERRY OATMEAL BREAD

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BLUEBERRY OATMEAL BREAD
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Course Dessert
Servings
loaf
Ingredients
  • 1 cup blueberries
  • 2 cups Flour plus 1 tablespoon
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup Greek yogurt
  • 2 eggs
  • 1/2 cup Butter melted and cooled slightly
  • 1 teaspoon vanilla
  • 1/2 cup oats
Course Dessert
Servings
loaf
Ingredients
  • 1 cup blueberries
  • 2 cups Flour plus 1 tablespoon
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup Greek yogurt
  • 2 eggs
  • 1/2 cup Butter melted and cooled slightly
  • 1 teaspoon vanilla
  • 1/2 cup oats
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Instructions
  1. Preheat oven to 190c. Line a 22 x 12cm loaf pan with parchment paper or lightly butter and dust with flour.
  2. In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking. In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.
  3. Scrape the mixture to loaf pan. It will be thick and a little sticky. Bake for 50-55 minutes and golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.
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STRAWBERRY NUTELLA CHEESECAKE

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STRAWBERRY NUTELLA CHEESECAKE
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Course Dessert
Servings
slices
Ingredients
  • 1 1/2 cups chocolate biscuit crumbs
  • 1/4 cup melted butter
  • 910 g cream cheese softened at room temperature
  • 1 cup sour cream
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 400 g jar Nutella
  • 6 in sheets gelatine softenedwater
  • 1/4 cup water
  • 1 cup chopped strawberries
  • whole strawberries for garnish
Course Dessert
Servings
slices
Ingredients
  • 1 1/2 cups chocolate biscuit crumbs
  • 1/4 cup melted butter
  • 910 g cream cheese softened at room temperature
  • 1 cup sour cream
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 400 g jar Nutella
  • 6 in sheets gelatine softenedwater
  • 1/4 cup water
  • 1 cup chopped strawberries
  • whole strawberries for garnish
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Instructions
  1. Preheat oven to 180.c. Line a 9-inch spring form pan with greaseproof paper.
  2. Place chocolate cookies into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until mixture comes together. Transfer the crumbs into prepared spring form pan. Using the back of a large spoon, press the mixture firmly into the bottom of the pan to create an even and firm crust. Bake crust in preheated oven for 10 minutes, then allow to cool.
  3. Meanwhile, prepare the filling. Place the softened cream cheese into stand mixer bowl and beat on high speed for 10 minutes until light and fluffy. Add the sour cream, sweetened condensed milk and vanilla. Transfer the Nutella into a bowl and microwave for a few minutes to melt it until smooth. Pour Nutella into mixer bowl. Whisk mixture on high speed for 5 to 7 minutes.
  4. Prepare the gelatine. Turn mixer to high speed and while mixing, pour in the gelatine. Continue mixing for a few minutes until well combined.
  5. Add a few cups of the cheesecake filling on top of the cool chocolate crust. Cut large strawberries in half and place them around the edge of the pan, open face facing out. Add the chopped strawberries into the centre. Pour in the remaining filling and use a flat spatula to even off the top of the cake.
  6. Place cake into refrigerator to set overnight, usually takes about 5 to 6 hours to set completely. To remove the cake from the pan, run a flat spatula along the edge of the pan, then release spring form. Transfer onto cake platter and garnish top with more strawberries if desired.
  7. Keep cake refrigerated. Remove about 30 minutes prior to serving to allow the cake to soft slightly.
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SMOKEY BLACK BEAN BEETROOT BURGERS

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SMOKEY BLACK BEAN BEETROOT BURGERS
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Servings
Ingredients
  • 3/4 cup cooked quinoa
  • 1/2 large red onion finely diced
  • 1 cup finely chopped mushrooms
  • pinch each salt & pepper
  • 1 400 g can black beans well rinsed and drained
  • 1 cup finely grated raw beetroot
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 cup raw walnuts crushed or ground into a loose meal
Servings
Ingredients
  • 3/4 cup cooked quinoa
  • 1/2 large red onion finely diced
  • 1 cup finely chopped mushrooms
  • pinch each salt & pepper
  • 1 400 g can black beans well rinsed and drained
  • 1 cup finely grated raw beetroot
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 cup raw walnuts crushed or ground into a loose meal
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Instructions
  1. Heat a large fry pan over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
  2. When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
  3. Remove from heat and add black beans and mash roughly.
  4. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavour, add a shake of worcestershire
  5. Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill,
  6. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8 patties.
  7. Heat a non stick pan over medium heat lightly coated with olive oil. Cook until brown on both sides around 3 - 4 minutes each.
  8. Serve on small buns or atop mixed greens with desired toppings.
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