Comfort food

Comfort food

Its May and winter is fast approaching. I don’t know what it is about winter but I tend to cook comfort food than any other time of the year. Every month I buy a pack of beef bones for R150 (5kg) and I must say they are the meatiest juicy bones ever. So last week I was craving something delicious and I decided to make beef bones. I filled up my slow cooker with the bones, added some spices, onions, tomatoes, carrots, mushroom and 8 hours later I had a delicious stew which I served with rice.

Growing up, my mum always served beef bones with stew but when I got married my husband preferred beef bones served with rice.

 

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Muesli, yoghurt and fruit

Muesli, yoghurt and fruit

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My favorite meal of the day has always been dinner. Ever since i was young, i used to enjoy my dinner and preferred it over any other meal. Lately i have been trying to be creative with breakfast (i.e trying to be health conscious haha!). I am a working mum and to be honest i never have time to sit down and have breakfast. I usually have breakfast on the go thanks to Timmy who drives me to work sometimes. Muesli, fruit and yoghurt has always been my go to because its the easiest to put together in under 2 minutes.  It may not be obvious why i love muesli but its high in fiber, packs less sugar than other cereals and its super filling. My favorite brand is the jungle energy crunch tropical which is packed with all sorts of dried fruit, nuts and seeds. Top that with plain yoghurt and add some berries and you have got yourself a winner. If you have a sweet tooth then add a bit of honey and i promise you, your morning will be made.

Omelette

Omelette

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The other day i woke up at 5 am and decided to do T-25 cardio. Lets just say after i was done with the workout i was famished. Decided to make this very simple omelette for breakfast and added some avocado. The micros i got from my garden and the avocado i bought it in Joburg CBD for a dirt cheap price. Here is the recipe:

Ingredients:

  • 3 eggs whisked
  • 1 teaspoon sunflower oil
  • 1 teaspoon butter
  • 1/2 an avocado
  • Micro vegetables and Italian tomatoes for garnish

Method:

  1. Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non stick frying pan over a medium-low heat until the butter has melted and is foaming.
  2. Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
  3. Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
  4. At this point you can fill the omelette with whatever you like – some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
  5. Add avocado on top and sprinkle the micros on top

Enjoy!!!!

Taking steps to a new you

Taking steps to a new you

First and foremost let me say, happy new year! 2017 was such a roller coaster ride for me however,   i managed to pull through. In welcoming the new year, people often tend to write new years  resolutions which after 2 weeks they drop. This has resulted in the popular belief that new years resolutions do not work. Well ladies and gentlemen, it is true, new years resolutions do not work unless you put in the work. Dreams do not work unless you work. Losing weight does not happen unless you eat right and exercise. That dream house that you want, you have to push till you get it. Every single thing you want, you have to work for it. The reason why most resolutions fail  is because we set ourselves for failure. We set goals that are unattainable and at the end of the day give up. This year i decided i was going to take baby steps with regards to my goals for the year and so far, its been going well.

If you have a goal break it up into smaller goals and work on achieving one small goal at a time. Say for example you want to grow your readers or create more content so that by the end of the year you have traffic of 12000 readers following, you have to break that goal to atleast a thousand readers every month and to get the thousand readers per month you have to work hard and be consistent. Do not be in a rush to see results, but push to get the results.

I have so many posts  and ideas for this blog  in the pipeline so hopefully in the next few weeks the blog will be updated. Wishing you all a prosperous new year

Jacqui

Gluten free brownies

Gluten free brownies

A couple of days ago, i was craving some sweetness and i decided to make gluten free brownies. These were moist and yummy. I have never been a gluten free kind of person but i jumped on the wagon and i do not regret at all.

Here is the recipe

Ingredients:

  • 6 tbsp unsalted butter
  • 3/4 cup sugar
  • 225g semi sweet chocolate chips
  • 2 eggs at room temperature
  • 1 tsp vanilla extract
  • 3 tbsp cornstarch
  • 1/4 tsp salt

Directions

Preheat oven to 35, set aside.

In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat beat for 2 minutes with a hand mixer or whisk. Add the eggs, one at a time, then the vanilla extract.

Using a mesh sieve (or a sifter), sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then beat the batter vigorously for 1-2 minutes. I like to use a hand mixer for this on a medium speed. Beat until the batter is smooth and shiny.

Pour the batter into the prepared pan and bake for 22-30 minutes or until the brownies are set in the center, taking care not to over-bake. Remove from oven and let cool in the pan for 45 minutes before removing and slicing.

Enjoy!

Eggs Benedict

Eggs Benedict

So today I managed to make eggs benedict which looked somewhat presentable! I had been trying for the past couple of weeks and failing terribly! Trying this dish was a truly humbling experience and i will be honest and say that i will not try it again. The effort that you have to put is just too much. I will just eat it only when i go out. For those who want to try it out, here is the recipe:

INGREDIENTS

• 2 tablespoons chopped parsley, for garnish

• 4 eggs

• 2 teaspoons white or rice vinegar

• 2 English muffins

• Butter

Blender Hollandaise

• 10 Tbsp unsalted butter

• 3 egg yolks

• 1 Tbsp lemon juice

• 1/2 teaspoon salt

• Dash of cayenne or tabasco

1. Bring poaching water to a simmer:bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

2. Make Hollandaise sauce in blender: To make blender hollandaise, melt 10 Tbsp unsalted butter.

3. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.

Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.

Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.

4. Poach the eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.

Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you’ll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.

Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

5 Toast English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

6 Assemble your Eggs Benedict: To assemble, butter one side of an English muffin

Put a poached egg on top then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

Enjoy!

Healthy chocolate chip cookies

Healthy chocolate chip cookies

I have been trying to clean up my diet but as we all know its very difficult considering that i never have time( i am back at work 🙁) and also temptation is freaking everywhere. We all know that i am a snackaholic so i decided to make healthier options to take to work for snacking. These oatmeal chocolate chip cookies are delicious , crunch, oh so healthy and easy to make. Here is the recipe:

Ingredients:

  • 1 cup quick oats
  • 3/4 cup whole wheat flour, spooned and leveled
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons cinnamon
  • scant 1/2 teaspoon kosher salt
  • 2 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup honey
  • about 1/2 to 3/4 cup dark chocolate chips, divided

Instructions:

1 Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.

2 Pull out 2 medium bowls, one for dry ingredients, one for wet.

3 In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.

4 Melt the butter in the other bowl. You don’t have to melt it all the way, if there are a couple lumps it’s okay. Let cool slightly.

5 Whisk in the vanilla, then the egg. Whisk in the honey.

6 Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don’t overdo it).

7 Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.

8 Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.

9 Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me…)

10 Place on the prepared baking sheet about 2 inches apart.

11 Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.

12 Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.

13 Let cool on the pan for a few minutes before removing to a cooling rack.

14 Drink with lots of milk!

Enjoy!!!