Salmon and mussel bake

In a dish, dot butter and cover with salmon fillets. Season with fish and seafood seasoning. Bake at 200C for 5 mins.
Meanwhile, mix 1 tub of sour cream and low fat sour cream with lemon juice, soya sauce, salt and pepper. Pour over salmon and bake another 5 mins.
Fry red onions, garlic, chili and white wine and steam mussels for 4 minutes. Sprinkle a handful over salmon, along with spring onions. Serve with the rest of the mussels on the side and with boiled potatoes.

Home made ice lollies



In a blender, add the following ingredients and blend before adding to ice lolly moulds:

Berries and lime
Juice and zest of one lime
Strawberries
Raspberries
Lemonade
Mint
Basil

Mango and raspberry
Mango 
Raspberries
Honey (dissolve in boiling water before adding to the fruit)


Banana, chocolate and salted almonds
(before going on holiday, I always make things to use up all our perishable ingredients. This is what I came up with this time!)
1 ripe banana
1 can coconut milk
1 cup chocolate mousse
1/4 cup greek yoghurt
1 handful salted almonds (add after everything else is pureed and just pulse until almonds are chopped)

Home made tomato and vegetable soup with ham


To a food processor, I added:
1 red and 1 green pepper
3 carrots
1 medium sweet potato
1 large onion
4 cloves garlic
1 thumb size piece of ginger
Herbs from the garden; rosemary, oregano and thyme
4 sticks celery
Blend until finely chopped. Add to a saucepan with 1tbsp oil. Sauté for 5 mins.
Add:
2 cartons passata
2 handfuls green lentils
2 cubes vegetable stock
Chopped gammon, raw
Water till desired consistency
Boil for 30 mins. Check seasoning. Add salt, pepper, smoked paprika, chili paste etc as desired.
I like texture, but if you prefer a smooth soup, use a stick blender.


Aubergine stew

Fry aubergine, peppers, celery and onion. Add garlic and cook until the garlic smells nice, about 2 mins. Add tinned tomatoes, tomato paste, brown sugar, vinegar, butter beans, white kidney beans, spinach, chopped olives, red wine and seasoning and cook low and slow for about 4 hrs. Before serving, add fresh coriander and/or parsley. Serve with grilled chicken, fish or on toasted ciabatta.

Home made holiday dip mix

The one thing I always bring back from Norway, is Holiday Dip Mix. I have finally found a recipe that tastes authentic, or at least just as good, so I can make it myself. And it has to be shared with the world ;)




300ml sour cream or 50/50 sour cream and greek yoghurt
1 tbsp sweet ground paprika (la chinata is best)
1 tbsp onion granules
1 grated garlic clove
a pinch of salt, to taste
a pinch of freshly ground black pepper, to taste
1/4 tsp cayenne
1 tsp sugar (optional)

Mix all ingredients and refrigerate for 1 hour before serving, with crudités or crisps.

Crispy Cheddar Chicken

Crispy Cheddar Chicken:
4 chicken breasts
Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 can cream of chicken soup
2 T sour cream
2 T butter



Crush crackers. Cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 C for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the chicken soup, sour cream and butter with a whisk. Stir until the sauce is nice and hot. Serve over the chicken.

Delicious chicken curry in ten minutes


Brown 4 chicken fillets cut into strips in 1 ts hot curry spice, salt and pepper. Pour over 1 can coconut milk. Let cook for a while with 1 chicken stock cube, then add a couple of heaped tbsp Greek yogurt, a dash of white wine or a splash of lemon juice and a handful lime leaves, plus1 ts sugar. Serve with rice.

Home made rocky roads



Melt chocolate and mix in: broken pretzels, salted peanuts, mixed dried luxury fruits, cranberries, granola, corn flakes and desiccated coconut.
You can pretty much use whatever you've got of dry ingredients that taste good. Mix soft and crunchy, sweet and salty. You can even break them up and scatter over ice cream!



Spoon into ice cube trays or press down in a baking dish lined with baking paper.
Place in the fridge until solid.
Cut or break into bit size pieces before serving.
Prep time: 3 mins. Fridge time: 20 mins.