Recipe - Prosciutto Chicken in Mushroom Sauce

I enjoyed fiddling with flavours to make this and would make it for a dinner party!

Ingredients

For the chicken

• 80g Panko bread crumbs
• 40g baby spinach
• 40g cheese (I used Parmesan but could use other or a mix)
• 2 cloves garlic
• 4 chicken breasts
• 8 slices of prosciutto
• 1 tbsp. olive oil

For the Mushroom Sauce

• 50g dried mushrooms
• 500ml chicken stock
• 1 tbsp. butter
• 1 onion, peeled and finely sliced
• 100g mixed fresh mushrooms, sliced
• 1 garlic clove, peeled and finely chopped
• 100ml white wine
• 125ml single cream
• Sea salt and ground black pepper
• Small handful of flat-leaf parsley, to garnish.

Method

Preheat the oven to 180°C

For the mushroom sauce

• Soak the dried mushrooms in a bowl with the chicken stock.
• For the stuffed chicken
• Blitz in the food processor: crumbs, spinach, cheese, garlic and season with salt and pepper

To stuff the chicken

• Lay the chicken breasts on a chopping board and, using a sharp knife, slice horizontally to create a pocket. Stuff each pocket with the mix.
• Wrap two slices of prosciutto around each chicken breast.
• Heat the oil in a large frying pan over a high heat. Add the chicken breasts and fry all over until they are crisp and golden. 
• Transfer the breasts to a roasting tin and cook on the middle shelf in the oven for about 20 minutes until the prosciutto is crispy and the chicken is cooked through.

Back to the mushroom sauce

• Add the butter to the pan and place it back on a medium heat.
• Fry the onion and fresh mushrooms until tender.
• Add the garlic and fry for another 2 minutes.
• Remove the mushrooms from the stock, keeping the stock and slice the mushrooms
• Pour in the soaked dried mushrooms together with the chicken stock and add the white wine.
• Bring the sauce to the boil, then reduce the heat and simmer for 2–3 minutes until slightly thickened. 
• Remove the pan from the heat and stir in the cream. 
• Season with sea salt and ground black pepper to taste.

To finish

• Remove the chicken from the oven as sprinkle over the rest of the bread crumb mixture and return to the oven for 5 minutes until golden brown.
• Sprinkle the cooked chicken breast with parsley and serve with the mushroom sauce and some rice, pasta or salad leaves

Recipe - My Potato Salad

I created this recipe using my favourite flavours. All the quantities can be adjusted so you can add more of your favourite tastes and/or omit the ingredients you’re not into. I really don't like creamy or mayo-y potato salads so have only added a tiny bit of mayo. You can totally skip it though if you're like me and don't always feel like mayo.

Ingredients

• 1 tbsp. olive oil
• 1 chorizo (130g), diced
• 8 potatoes, peeled and chopped
• Shallots,
• diced
• ¾ cup peas, cooked
• 2 tbsp. mayo (optional)
• 12 Mint leaves, shredded
• 80g Fetta, cubed

Method

1. Fry the chorizo in the olive oil and when cooked set aside
2. Boil the potatoes and when cooked add them to your salad bowl
3. Add the chorizo, reserving the oil
4. Fry the shallots in the reserved oil then add the shallots and oil, and peas to the potato.
5. Mix the ingredients together
6. When cooled add the mayo, mint and fetta

Recipe - Silvia Colloca’s Panpepato (Chocolate Italian Christmas cake similar to panforte)

INGREDIENTS

• 2/3 cup (100g) whole blanched almonds
• 2/3 cup (100g) roasted hazelnuts, skins removed
• 2 cups semi-dried figs, coarsely chopped
• 1/3 cup (55g) mixed peel
• 1 cup (150g) plain flour
• 2 tbs Dutch cocoa powder
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• 1 cup (350g) honey
• 80g dark chocolate, chopped
• 1/4 cup (60g) caster sugar

METHOD

1. Preheat oven to 170°C. Grease and line a 20cm x 30cm lamington pan with baking paper. Place almonds, hazelnuts, figs and peel in a large bowl. In a separate bowl, sift the flour, cocoa, spices and 1/4 teaspoon freshly ground black pepper. Stir to combine.
2. Place honey, chocolate and sugar in a saucepan over medium heat. Bring to the boil, then reduce heat to low. Simmer, without stirring, for 2 minutes or until mixture reaches 116°C on a kitchen thermometer. Pour over nut mixture and stir to form a dark, sticky paste (if mixture doesn’t come together, add 1 tablespoon extra honey). Using a spoon, press evenly into lined pan.
3. Bake for 30–35 minutes until just set. Cool slightly, then turn out onto a wire rack to cool completely. Cut into slices. Store in an airtight container at room temperature for up to 4 weeks.

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Recipe - Couscous with apricots, sultanas and toasted pine nuts

Ingredients: 

• 1 1/2 c. dry couscous
• 1 1/2 c. boiling water
• 3 tbsps. extra virgin olive oil
• 12 apricots, cut into small cubes
• 1/3 c. sultanas
• 1/4 c. pine nuts, toasted
• 2 tbsps. chopped parsley
• 1 1/2 tbsp. lemon juice
• 2 tsps. ground coriander seeds
• 2 tsps. salt
• 1 tsp. sugar
• 1/4 tsp. black pepper 

Method: 

• Put the cous cous in a mixing bowl. Pour the boiling water, add the olive oil and give it a stir. Cover with cling film and leave for  about five minutes. It is ready when the grains have absorbed all the liquid and the grains have plumped up. Fluff up with a fork. Add all the ingredients and stir. It is now ready to serve.

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Recipe - Tuna in orange-soy marinade

1. Marinade tuna for 30 mins: ¼ cup juice from oranges, ¼ cup soy, 1 tbsp sweetener (I used maple syrup), 1 tbsp sesame oil.
2. Remove tuna
3. Transfer marinade sauce to a saucepan and simmer to make a finishing sauce
4. Coat tuna in sesame seeds, cook
5. Serve and enjoy

Recipe - Jo Turner's Deliciously Refreshing Watermelon Salad

Watermelon, cucumber diced; crumbed fetta, sliced mint and squeeze of lemon juice.  

#joturnerhealth #nuactivehealth

Recipe - Apple & cranberry sauce

Ingredients

• 500 g cranberries , fresh cranberries or frozen ones, thawed
• 2 bramley apples , peeled, cored and cut into chunks
• 150 g golden caster sugar
• 1 stick cinnamon

Method

• Place all the ingredients in a wide saucepan and add a splash of water. Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened. Boil down until the mixture thickens slightly, then take off the heat and leave to cool.
• If giving as a gift, divide between air-tight sterilised jars (see the how to video below) and give out to all your friends. Once opened, store in the fridge.

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Recipe - Pokémon Ice-cream Dessert

You will need

• Round shaped crockery (bowl, cup etc.)
• Red food colouring
• Vanilla ice-cream
• KitKat (or similar shape)
• Chocolate button
• White marshmallow
• honey

Method

• Soften the needed quantity of vanilla ice-cream, add red food colouring until you’re happy with the colour and blend through thoroughly (I used a hand mix)
• Pour into the bowl and allow to set
• When set, cut out half and replace with vanilla (to get the 2-tone effect), and allow to set
• When almost set nuzzle in the KitKat (or whichever you’re using for the axis)
• Just before serving add the chocolate button using honey to adhere it
• Add the marshmallow, also using honey to adhere it
• Serve immediately

Tip:

• Start the creation before the day it’s needed

#pokémon #dessert #cake #cupcake #pokeball #pokémondessert

Recipe - Smoked salmon and camembert quiche

Ingredients

• Short crust pastry
• 185ml (3/4 cup) pouring cream
• 3 eggs
• 2 tablespoons chopped fresh dill
• 100g sliced smoked salmon
• 100g chilled camembert, thinly sliced
• Mixed salad leaves, to serve

Method

1. Roll out the pastry between 2 sheets of non-stick baking paper to a 28cm disc. Line a 22cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Use a fork to lightly prick the base all over.
2. Preheat oven to 190°C. Place the tart tin on a baking tray. Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 180°C.
3. Whisk together the cream, eggs and dill in a large jug. Season with salt and pepper.
4. Arrange the smoked salmon and camembert evenly over the base of the quiche. Carefully pour the egg mixture into the quiche shell. Bake in oven for 35-40 minutes or until the filling is golden and just set in the centre. (To freeze, see note.)
5. Cut the quiche into wedges and serve with mixed salad leaves.

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Recipe - Fresh And Smoked Salmon Tartare With Dill And Capers

Ingredients

• 450g sashimi-grade salmon, cut into 1cm pieces (option to cook them - image has cooked)
• 250g smoked salmon, finely chopped
• 1/3 cup (80ml) lime juice (from 2 limes)
• 2 eschalots, finely chopped
• 2 tablespoons olive oil
• 1/4 cup chopped dill
• 1/4 cup (50g) salted capers, rinsed, drained, finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon wholegrain mustard
• Toasted sourdough bread and watercress (optional), to serve

Method

1. Combine all salmon, lime juice, eschalot, oil, dill, capers and mustards. Season, then cover and chill for 15 minutes.
2. Serve with buttered sourdough toasts, pasta or a number of other options 

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Recipe - Easy Vegetarian Tomato Pasta

Whenever I need to make a quick and tasty pasta, this is my go-to!

Simply has garlic, cherry tomatoes, basil, parsley, lemon juice and toasted bread crumbs.

Recipe - Easy Fetta Pea Dip

Method

• Add 1 cup cooked frozen peas to a food processor and blitz to puree
• Add the following extra ingredients:
• Small handful of mint (or dill)
• Block Danish feta
• Small amount of salt
• Splash of lemon juice
• Splash of olive oil
• Blitz again
• Serve with crackers

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Recipe - Anchovy butter

Combine in a food processor:

• 250g unsalted butter, softened
• 1 tbs olive oil
• 2 garlic cloves, finely grated
• 3 anchovies in oil, drained, plus 1 tbs oil
• 2 tsp Dijon mustard
• 2 tbs baby capers, rinsed, drained
• 1/4 cup chopped basil leaves
• Juice of 1/2 lemon

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Recipe - Bliss Balls

Ingredients

• 24 fresh dates, pitted
• ½ cup (80g) almonds
• 1 tablespoon rice malt syrup
• 1 tablespoon coconut oil, melted
• 2 tablespoons raw cacao powder
• Pinch sea salt flakes
• ¼ cup (20g) lsa
• ¼ cup (20g) desiccated coconut, toasted

Method

• Place the dates, almonds, rice malt syrup, oil, cacao and salt in a food processor. Process for 2–3 minutes or until the nuts are finely chopped and the mixture comes together.
• Roll 2 teaspoons of the mixture into balls.
• Roll half the balls in LSA and the other half in the desiccated coconut. Refrigerate until ready to serve. 

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Recipe - Chimichurri Sauce

 Ingredients:

• 1/2 cup (125ml) olive oil, plus extra to brush
• 1/4 cup (60ml) red wine vinegar
• 1/3 cup chopped flat-leaf parsley leaves
• 1 bunch fresh oregano, leaves chopped
• 1/2 teaspoon dried crushed chillies
• 1 garlic clove, crushed

Method: 

• Simply put all ingredients into a food processor and whiz!

Recipe - Rocky Road

Serving size: Serves 8 or more

Cooking time: Less than 15 minutes

INGREDIENTS

• 400g Dark Chocolate
• 200g Milk Chocolate
• 3 large pieces Turkish delight chopped into small pieces
• 1 Cherry Ripe bars, chopped
• ½ bag marshmallows
• 1 scoop unsalted nuts of your choice (pistachio, roasted peanuts etc.)

METHOD

1. Line a tray with baking paper.
2. Combine and melt chocolate on low heat until smooth and runny.
3. Mix cherry ripe, Turkish delight, marshmallows and nuts into large bowl.
4. Once chocolate has melted, mix quickly with other ingredients.
5. Pour into prepared tray and place into fridge for approximately 20 minutes or until almost set.
6. Remove from fridge and cut into desired pieces then return to fridge to set.

Tip - Use Callebaut chocolate - it really is the best

Recipe - Warm Vegetable Salad

Ingredients

• 3 cups chopped vegetables of your choice – I used cauliflower, potato and pumpkin
• 1 Chickpeas, canned
• ½ red onion, sliced
• 1 Garlic clove, crushed
• 1 lemons
• 1 Flat-leaf parsley and mint
• 1 Spring onions
• Olive oil, extra-virgin
• 1 tbsp. Sherry vinegar
• Feta, diced

Method

• Preheat oven to 180C. 
• Spread vegetables, chickpeas, red onion & garlic on a large oven tray
• Sprinkle over half of the lemon’s rind
• Squeeze over all of the lemon’s juice
• Lightly drizzle olive oil over vegetables
• Season to taste Use hands to ensure all ingredients are mixed well
• Roast until golden and tender
• Combine parsley, mint, spring onion, sherry vinegar and mix through the vegetables
• Option to squeeze over additional lemon juice and/or olive oil
• Add feta
• Serve warm.

Recipe - Classic Bean Salad

Ingredients

• 400g can mixed beans, rinsed, drained
• 400g can cannellini or butter beans, rinsed, drained
• 3 celery stalks, halved lengthways, thinly sliced
• 1/2 cup chopped flat-leaf parsley leaves
• 1/2 red onion, finely chopped
• 1 tablespoon red wine vinegar
• 1 1/2 tablespoons olive oil

Method 

• Combine all ingredients Season with salt and pepper, then set aside.

Recipe - Coconut And Pepita Chocolate Rounds

Ingredients

• 400g dark (70%) chocolate, chopped
• 1 cup (90g) desiccated coconut
• 1 tbs coconut oil
• 1/2 cup (75g) pumpkin seeds (pepitas), plus extra to garnish
• 1/2 cup (80g) sunflower seeds, plus extra to garnish
• 1/2 cup (75g) dried currants
• Sea salt flakes, to garnish

Method

1. Place chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water) and stir occasionally until melted. Add remaining ingredients except salt and stir to combine. Set aside for 2 minutes to set slightly, then stir again. The mixture should be textured and rough; add more coconut for a chunkier consistency if needed.
2. Place tablespoons of chocolate mixture on 2 baking paper-lined baking trays and shape into rough 4cm rounds with the back of a spoon. Sprinkle over the sea salt and extra pumpkin and sunflower seeds, then chill for 1 hour or until firm.

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Recipe - Olive Oil Lemon Drizzle Cake

Ingredients

• 21/2 cups (375g) self-raising flour, sifted
• 11/2 cups (330g) caster sugar
• Finely grated zest and juice of 1 lemon
• 3 eggs
• 1/2 cup (125ml) buttermilk
• 1/3 cup (80ml) extra virgin olive oil
• 1 vanilla bean, split, seeds scraped
• Lemon thyme sprigs (optional), to serve
• Lemon Glaze
• 1 cup (150g) pure icing sugar, sifted
• Juice of 1 lemon

Method

1. Preheat the oven to 180°C. Grease and line a 20cm springform cake pan with baking paper.
2. Combine flour, sugar and lemon zest in a bowl and set aside. Place eggs in a food processor, then, with the motor running, gradually add buttermilk, oil, vanilla seeds and lemon juice, whizzing until smooth.
3. Add the dry ingredients and pulse until just combined. Pour batter into pan and bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean.
4. Allow to cool in pan, then transfer to a wire rack to cool completely. For lemon glaze, place icing sugar in a bowl and gradually stir through enough lemon juice until a smooth, runny icing.
5. Drizzle glaze over the cake and top with lemon thyme, if using, to serve.

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