Chicken Peri-Peri Pies
What I love about pies is you can play around with the flavors, and these are filled with mouthwatering chicken peri-peri filling. (more…)
Flaxseed and GF Waffles
Ground Flaxseed, GF Spinach, and Savory Waffles
I had no idea how this will turn out, as I just winged it as I wanted to test out my new waffle pan but knew it had to be Gluten-free. Furthermore, I checked my pantry and fridge and voila, green-gold this is for sure and a keeper in my books.
Easy, Healthy, Crustless, Chicken Pie
I got the idea from another Chicken Pie recipe, but tweaked it, to make it my own.
I doubled the quantities and it made 3 very tasty pies.
1lb or 500grams of Chicken breasts. (Or use a whole chicken if you like dark meat)
Salt and pepper to taste. I do not use salt, but will serve Himalayan pink salt to grind if needed.
Juice and rinds of: 1 lime, and I lemon. Worcestershire Sauce and Balsamic Vinegar.
1/2 lb or 250 g of sliced brown mushrooms
1/2 lb or 250g of chopped sweet onions
4 cloves or more of chopped garlic
2 heaped tsp of chopped parsley
1lb or 500 g of vegges. I used several kinds of beans (fresh not dried) carrots and a small parsnip
Sauce:
Mix together in a bowl until thick and smooth and
put aside:
4 organic eggs beaten
1 medium tub plain live yoghurt (pour off liquid if any)
1 roll package soft goat cheese (I got mine from the farmers market).
Grated sharp cheddar and grated Reggiani cheese to sprinkle on top.
Sweet Spanish Paprika to sprinkle on top.
Method:
Put chicken and chopped citrus in slow cooker until tender and cooked. With a little oil and a few shakes of Worcestershire Sauce and a little Balsamic vinegar.
When done cut into small pieces as shown. Put aside.
In a skillet, add 5 tbs sunflower oil, and chopped onions and garlic. When they are transparent, add mushrooms to absorb the oils. When they are plump, add rest of vegetables and parsley and simmer until tender but still crisp.
Mix chicken, veges, and egg mixture together and put into pie dish. Sprinkle grated cheese on top and finish with Paprika.
Bake at 375 F or 180C for 35-40 minutes until set and top is a nice golden brown colour.
Serve with a nice green salad.
Prepared, tried and tested: Carolyn Gallon
GARLIC BUTTER NAAN
Ingredients
2 cups flour
1 teaspoon instant yeast
1tsp sugar
1 teaspoon salt
2 tablespoon melted ghee (Clarified butter) or butter
2 tablespoon oil
Bind the above into a soft roti like dough using warm milk and leave to rise in a warm place till double the size 3 tablespoon butter and 1 teaspoon garlic sizzle and then add coriander and leave aside
Method make 12 balls out of the dough and roll into triangles.
Cook on the stove top on a wire griddle turning on all sides.
Brush the garlic butter and serve hot
Posted by Pamela Moodley Padayachee
Quiche
Crust:
2 cups all-purpose flour
1 tsp salt
Pinch of cayenne pepper (in my case, a massive pinch!)
125g margarine
Filling:
1 tbsp margarine
2 tbsp all-purpose flour
Pinch of salt
Pinch of pepper (I used cayenne again, and another BIG pinch)
1 cup milk
250g chopped meat of your preference (I used pepperoni this time, but often use deli meat I have around)
1 cup grated Cheddar
2 hardboiled eggs, chopped up
2 tbsp fine herbs of your choice (parsley is the most common, but this time I used garlic powder and dill)
2 tbsp prepared mustard (I used Dijon)
½ cup milk
1egg beat into ½ cup milk
Sift the dry crash ingredients together in a casserole dish – around 25x30cm or so. Mine was larger, but still worked just fine. Work the margarine into the dry ingredients with finger tips and then press into the sides of the dish as the crust.
Then preheat the oven to 400°F. The crust does not need to bake before being filled.
Make a roux of the margarine, flour, salt, pepper, and 1 cup milk (1st 5 ingredients) – I simply made it in the microwave in a big mixing bowl. Mix the meat, cheese, eggs, mustard, and 1/2 cup milk into the roux to make a fairly runny mixture. You can add a bit of extra milk if needed. Pour the mixture into the crust and spread evenly. Pour the egg & milk mixture over the top, and bake for 10 minutes. Then reduce the heat of the oven to 350°F and continue baking another 20 minutes or until the top starts to brown.
You really need to leave this to cool a good while – it sets really well as it cools. Of course, I couldn’t stand to wait, and it still held together quite well when I served it up. The leftovers from the fridge were certainly more set and differently delicious – it works perfectly warm or cold.
Source: Corlea Smit
TRIED AND TESTED
