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Blueberry Streusel Tart

Thursday, November 30, 2017 | © 2017 | | © 2017 |

A decadent and dinner party-worthy dessert which combines erythritol-sweetened cookie crust, almond-einkorn streusel, stevia blueberry jam and blueberries. It is easy to whip up for any family gathering.

  • 70 g Butter, cubed
  • 80 g Einkorn flour
  • 50 g Almond, chopped
  • 2 tbsp Coconut sugar
  • 1/2 Nori Black Sesame Seed Cookie Dough
  • 3 tbsp Stevia sweetened blueberry jam
  • 250 g 250 g Blueberries, fresh or frozen (don't need to be defrosted)
  • 1 tsp Powdered stevia sugar, optional
  1. Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing the tart.
  2. Roll out the cookie dough on a lightly floured surface and line a 21cm fluted tart tins with removable bases. Trim the edges. Place in the fridge for 30 minutes to rest.
  3. Preheat oven to 190C/375F. Line tart shell with baking paper, fill with beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
  4. Spread the jam onto the tart shell, then fill with blueberries. Sprinkle the streusel over the berries. Bake for about 25-30 minutes until golden and bubbly. Dust with powdered stevia sugar if using. | © 2017 | | © 2017 |

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Tandoori Spiced Baked Chicken

Thursday, November 23, 2017 | © 2017 | | © 2017 |

This whole roasted chicken seasoned liberally with Indian tandoori masala and fresh herbs turns out crisp, juicy, and absolutely delicious. A perfect meal for feeding family and friends.

  • 1,5 kg Whole chicken, trimmed, washed, dried
  • 30 g Butter, cut into small pieces
  • 1 tbsp Olive oil
  • 20 Sage leaves
  • 3-4 Rosemary sprigs
  • Salt
  • 1 tbsp Tandoori masala spice mix
  • 2 Red onions, cut into wedges
  • 1 kg Hokkaido pumpkin, chopped
  1. Preheat oven to 200C/400F. Trim and rinse chicken. Pat the chicken dry inside and out with paper towel.
  2. Place the chicken, breast-side up, in a large roasting pan. Tie legs with kitchen string and tuck wings under. Separate the skin by running your fingers between the skin and breast meat very gently. This helps the skin get crisp. Distribute 8 sage leaves and the butter under the skin.
  3. Brush the chicken with olive oil and season with salt and tandoori spice mix. Place the rosemary and sage leaves in the chicken cavity.
  4. Place pan on the lowest oven shelf. Bake chicken for 11/4 hours unil golden brown. After chicken has roasted for 40 minutes, add pumpkins and onion wedges and continue to bake, turning vegetables during cooking until juices run clear when chicken thigh is pierced with a skewer (cover chicken with foil if over-browning). | © 2017 | | © 2017 |

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Sweet Potato Soup with Moroccan spiced Chickpeas

Thursday, November 16, 2017 | © 2017 | | © 2017 |

A thick and smooth sweet potato soup with crisp Moroccan spiced chickpeas to make this vegetarian winter warmer extra delicious and flavourful. You can easily veganize this soup serving it with coconut or soya yoghurt instead of Greek yoghurt.

SoupMoroccan Spiced Chickpeas
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Cumin powder
  • 2 Brown onions, finely chopped
  • 2 Garlic cloves, crushed
  • 1-2 tsp Harissa paste, to taste
  • 800 g Sweet potatoes, peeled, cut into 5cm pieces
  • 1000 ml Vegetable broth
  • Greek yoghurt, to serve
  • Coriander leaves, to serve (optional)
  • 2 tsp Extra virgin olive oil
  • 400 g Cooked chickpeas, rinsed, drained, patted dry
  • 2 tsp Moroccan spice mix
  • Sea salt and pepper to taste
  1. Heat the oil in a large frying pan over medium heat. Add cumin. Cook, stirring, for 30 seconds or until aromatic. Add onion. Cook, stirring, for 3-4 minutes or until softened. Add garlic and harissa. Cook, stirring, for 2 minutes or until aromatic. Add in chopped sweet potatoes. Cook, stirring, for a minute. Season with salt and pepper.
  2. Cover and bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until the sweet potato is tender.
  3. Meanwhile, preheat oven to 220C/410F. Pat the chickpeas dry with paper towel. Line a large baking tray with non-stick baking paper.
  4. Combine the oil and Moroccan spice mix in a small bowl. Toss the chickpeas with the spice and season with salt. Spread the chickpeas, in a single layer, on the prepared tray. Bake for 25 minutes or until golden and crisp.
  5. Blend the soup with an immersion blender until smooth. Divide soup among bowls. Top with yoghurt and chickpea mixture and sprinkle with coriander, if using. | © 2017 | | © 2017 |

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Vegan Roast Pumpkin and Black Rice Salad with Pine Nuts

Thursday, November 09, 2017 | © 2017 |

This vegan, gluten free salad, made with black forbidden rice, hokkaido pumpkin, red onions, parsley, Romaine lettuce, pine nuts and pomegranate seeds, has a unique mellow-sweet taste. The rich nutty, earthy flavour of black rice pairs really well with the bright acidity of white balsamic vinaigrette. If you can't find forbidden rice, use wild rice instead.

  • 180 g Black rice, rinsed
  • 1,5 kg Hokkaido pumpkin, deseeded, cut into thin wedges
  • 1-2 Red onion, cut into wedges
  • 4 tbsp Extra virgin olive oil
  • 2 1/2 tbsp White balsamic vinegar
  • 1 tbsp Maple syrup
  • 1 tbsp Fresh lemon juice
  • 1 tsp Dijon mustard
  • Romaine lettuce
  • Parsley leaves
  • Seeds of 1/2 pomegranate
  • 45 g Pine nuts, toasted
  1. Cook the rice in a saucepan of boiling salted water for 30 minutes or until just tender. Drain. Refresh under cold running water.
  2. Meanwhile, preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place pumpkin wedges on the prepared tray. Add onion wedges to trays.
  3. Combine 2 tbsp of olive oil, 1/2 tbsp of white balsamic vinegar and 2 tsp of maple syrup in a small bowl. Drizzle over pumpkin and onion. Season with salt and pepper. Roast for 40 minutes or until caramelised.
  4. Place lemon juice, Dijon and remaining 2 tablespoons olive oil, 2 tablespoons balsamic vinegar and the remaining 1 teaspoon of maple syrup in a bowl. Season. Whisk to combine.
  5. Combine rice, romaine lettuce, parsley, onion, half the pomegranate and pine nuts in a large bowl. Drizzle with half the dressing. Toss to combine. Arrange half the pumpkin on a platter. Top with half the rice mixture. Drizzle with half the remaining dressing. Repeat with remaining pumpkin, rice mixture and dressing. Sprinkle with remaining pomegranate and pine nuts. | © 2017 | | © 2017 |

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5 Spice Chicken, Broccoli and Dukkah Salad

Thursday, November 02, 2017 | © 2017 | | © 2017 |

Try this fresh, simple and flavour-packed 5 spice chicken and broccoli salad with a green sauce made with avocado and Greek yoghurt for a satisfying, low-calorie and gluten-free meal.

SaladAvocado Dressing
  • 350 g Chicken breast fillets, diced
  • 1 tsp Chinese five-spice
  • 1 tsp Potato starch
  • 1 tsp Lemon juice
  • 4 tsp Olive oil
  • Salt and pepper
  • 300 g Broccoli, cut into florets
  • 2-3 tbsp Almond dukkah
  • 80 g Arugula or baby spinach
  • 1 Sweet pointed pepper, sliced into rings
  • 2 tbsp Dried cranberries
  • 1 Avocado, chopped
  • 2 tbsp White wine vinegar
  • 1 Garlic clove, roughly chopped
  • 1 tbsp Lime juice
  • 2 tbsp Walnut oil
  • 50 g Greek yoghurt
  • 1 Green onions, thinly sliced
  • A handful of basil
  • Sea salt
  1. Place everything for the dressing in a blender. Process until smooth. Season with salt and refrigerate for 1 hour.
  2. Place diced chicken in a bowl. Add in 5-spice, potato starch, lemon juice, 1 teaspoon of olive oil, a pinch of salt and pepper. Mix well and set aside for 10 minutes.
  3. Heat 2 teaspoons of olive oil in a large skillet over medium- high heat. Cook marinated chicken for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover loosely with foil.
  4. Meanwhile, place broccoli in a large, heatproof microwave- safe bowl. Add 2 tablespoons cold water. Cover with plastic wrap. Microwave on HIGH for 2 minutes or until bright green and tender. Toss with the remaining 1 teaspoon olive oil.
  5. Place almond dukkah in a pan over medium heat. Cook, stirring, for 1 minute or until fragrant. Add chicken and broccoli and toss for 1 to 2 minutes or until coated. Place arugula, sweet pepper rings and dried cranberries on a serving plate. Top with chicken broccoli mixture. Serve with avocado dressing. | © 2017 | | © 2017 |

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