Crumpets with Strawberry Sauce

I recently found myself with a lot of strawberries, and I wanted to have something a bit more interesting than the usual 'strawberries and cream'. Google is always a great way to expand ones recipe book. Here is the result - an amazing Sunday morning breakfast.  These 2 recipes will definitely go down as a family favourite.

The next time we ate it, I added some vanilla ice cream. It was divine! And so easy.

Find the crumpet recipe here, and the strawberry sauce recipe here.

Enjoy!

Strawberry and Banana Muffins

Here's an idea for using strawberries and bananas in an interesting way - muffins!  I made these for my folks when they came to visit.

Find the recipe here.

Snowballs :)

I love snowballs. Seriously I do. Always have, always will. Sweet, soft, sticky goodness. Two weeks ago, our Arabic teacher said something about our learning snowballing and I suddenly couldn't pay attention to the rest of the class and kept dreaming about snowballs. :).
Then, the next week he says the same thing, so, I decided that it was a sign. I should forget that my cholesterol is actually higher than normal(I don't really trust that nurse) and snowballs should be eaten.

Here is the recipe that I used.

Sour Cream and Fresh Cream Pasta

Here is a really easy, really delicious pasta recipe. 

Sour Cream and Fresh Cream Pasta

Ingredients:

200-250g pasta
1 sliced onion
1-2 tblsp ghee
1 cup cubed chicken fillet
1 tsp fine salt
1 tsp ground green chillies
1/2 tsp crushed jeeru
1/4 tsp crushed black pepper
1 tsp ground garlic
250ml fresh cream
250ml sour cream
1 cup grated cheese
Mixed herbs to sprinkle

Method:

1. Boil pasta and set aside
2. Sauté onion in ghee
3. Add chicken with spices and cook until almost done
4. Add the pasta, sour cream, fresh cream and cheese to the chicken, and mix.
5. Spread into glass dish
6. Sprinkle mixed herbs onto the pasta, and serve.

Enjoy!

A Crustless Quiche

From our friend Sam...

I always thought that making a quiche needed some top secret culinary skills. Turns out it really isn't difficult.  I tried this crustless quiche recipe, and it was so easy I had to share it with all the unassuming cooks out there.

Crustless Quiche

4 eggs
4 tbsp flour, sifted
1 cup basic chicken (see recipe below) 
1 small onion chopped
1/4 cup red and green pepper
1 cup grated cheese
1 tsp baking powder
4 tbsp soft butter
2 tbsp oil
250 ml fresh cream 
1 tsp ground chillies
pepper
salt

Topping:
1 cup grated cheese
sesame seeds

Method:

1.  Preheat oven to 180°C

2.  Mix eggs and flour
3.  Add remaining ingredients and mix well (Note - apart from the chicken, nothing else needs to be cooked)
4.  Pour into greased oven dish 
5.  Add topping
6.  Bake for 30 minutes until golden

7.  Slice immediately, and allow to cool and set.

Basic Chicken

2 cups chicken fillet

2 tbsp olive oil

1 tsp garlic paste

2 tsp ground chillies

1 tsp crushed cumin

1/2 tsp lemon pepper

1 tsp sale

3 tbspn lemon juice

1/2 cup water

Method:

1.  Heat oil

2.  Cook garlic paste

3.  Add chicken

4.  Add remaining ingredients, and water as required, and cook.

Tip:

For a (slightly) healthier option, use reduced fat cream instead of fresh cream.

Tuna fish cakes

If there is one thing that I always have in my cupboards, it's a can of tuna. So really, it's only in best interests to find easy recipes using said can of tuna. Here's one that I tried out this week.



Tuna fish cakes

You will need the following:
- a can of shredded tuna, drained.
- a slice of bread, crumbed
- a quarter of a green pepper, sliced
- chopped spring onions (optional)
- a quarter onion sliced
- lemon juice
- salt
- black pepper
- two eggs

1. add the tuna,onions,bread and green pepper to a mixing bowl.
2. Sprinkle salt, pepper and a squeeze of lemon juice.
3. Mix the ingredients together.
4. Beat two eggs and add to the mixture
5. Using a spoon or spatula form little cakes of the tuna mixture ( you should get about four)
6. Fry the tuna cakes on a low heat until slightly brown.

And you're done. I served them with vegetables and salad but you could put them in a burger bun.

If you have more cakes then needed, then simply wrap the individual unfried tuna cakes in cling wrap and freeze for another day :)