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Roasted Chicken Leg Quarters with Cherry Radishes and Mushrooms

Wednesday, August 28, 2019 | © 2019 | | © 2019 |

These budget friendly roasted chicken quarters are easy to make, juicy and delicious. Use your favourite seasonings, though sea salt and freshly-cracked pepper are enough to bring out their natural aromas and flavours. You can store these in the fridge in an airtight container for up to 3 days and reheat them in the oven to recrisp the skin. You can make this with a different cut of meat, but you will want to stick with a bone-in, skin-on cut because skin and bone add so much flavour to the dish.

  • 4 / 1.2 kg Chicken leg quarters
  • 1 tsp Black salt (or sea salt)
  • 1 tsp Freshly milled peppers
  • 1 tsp Garlic powder
  • 1 tbsp Fresh rosemary, finely chopped
  • 3 tbsp Avocado oil (or olive oil)
  • 250 g Brown button mushrooms, sliced
  • 250 g White button mushrooms, sliced
  • 1 bunch Cherry radishes
  • 2 tbsp Chopped fresh parsley and chives for garnishing
  • Zucchini noodles for serving, optional
  1. Preheat oven to 200C/400F. Dry the chicken leg quarters with paper towels and rub with 2 tablespoons of avocado oil. Evenly sprinkle black salt, peppers, garlic powder and chopped rosemary on both sides of each quarter and gently pat to make the seasonings stick. Arrange the chicken leg quarters in a baking tray lined with a piece of aluminum foil.
  2. Toss the mushrooms and cherry radishes with the remaining tablespoon of avocado oil. Season with salt and peppers. Add them to the chicken quarters in the baking tray.
  3. Bake for about 50 minutes, or until the chicken skin is crispy and golden brown. Different ovens bake differently so the exact time may vary. Remove the chicken from the oven, let rest for 5-10 minutes before serving. | © 2019 | | © 2019 |

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Red Rice Salad with Green Beans, Mushrooms and Sardines

Wednesday, August 21, 2019 | © 2019 |

Chewy, nutty, nutritious, this delicious red rice salad is perfect for outdoor eating on those hot summer days. It is great served with grilled beef, chicken or fish and pack up any leftovers for lunch the next day. It actually tastes much better the next day. The nutty, earthy flavour and crunchy, firm texture of red rice elevate the dish instantly, but you can use any brown rice in its place.

  • 250 g Red rice, boiled in salted water for 25 minutes, drained
  • 300 g Green beans, trimmed
  • 300 g Button mushrooms, sliced
  • 4 tbsp Olive oil
  • 1 tbsp Apple cider vinegar
  • 1/2 Lemon, juiced
  • 1 Garlic clove, minced
  • Black salt and freshly ground peppers
  • 1 stalk Celery, thinly sliced
  • 2 tbsp Chives, chopped
  • Red oak leaf lettuce
  • Sardines in olive oil, drained
  1. Boil the rice in plenty of salted water until just cooked, about 25 minutes. Drain.
  2. Meanwhile, prepare the roasted vegetables. Toss trimmed green beans and button mushrooms with 2 tablespoons of olive oil. Season with black salt and freshly ground peppers. Roast for 25 minutes or until tender.
  3. Place apple cider vinegar, lemon juice, the remaining olive oil and the minced garlic in a glass jar with a fitted lid. Season with salt and peppers and shake well.
  4. Tip the drained red rice into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss in the roasted vegetables together with roasting juice, sliced celery and chopped chives.
  5. To serve, place them over some salad greens and top with sardines. | © 2019 | | © 2019 |

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Blackberry Chia Crumble Bars

Wednesday, August 14, 2019 | © 2019 | | © 2019 |

The base and topping are made with butter, spelt flour, almond, baking powder, a little coconut sugar, zero-calorie sweetener and lemon zest. The cookie dough is then enriched with an egg and perfectly firm to support the thick layer of berries, that are coated in coconut sugar, freshly squeezed lemon juice and chia seeds. You can easily make this all year round with seasonal fruit. The chia seeds helps to thicken the mixture and add another layer of nutrition. You can use 2 tablespoons of cornstarch instead.

CrustBlack Berry Chia Filling
  • 50 g Coconut sugar
  • 120 g Erythritol sweetener
  • 60 g Almond meal
  • 300 g White spelt flour
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • Zest of 1 organic lemon
  • 200 Cold unsalted butter, diced
  • 1 Medium egg
  • 80 g Coconut sugar
  • 20 ml Freshly squeezed lemon juice
  • 2 tbsp Chia seeds
  • 400 g Blackberries plus more for garnish
  • 200 g Blueberries
  1. Preheat oven to 180C/350F. Grease a 26-cm / 10-inch springform pan or a 5cmx30x25cm cake pan. Line base and sides with baking paper.
  2. In a mixing bowl, add in coconut sugar, erythritol sweetener, almond meal, spelt flour, baking powder, salt and lemon zest. Whisk all the ingredients to combine. Use a for to blend in diced butter and egg. Dough would be crumbly. Pat two thirds of the mixture into the prepared pan.
  3. In a large bowl, combine coconut sugar, lemon juice and chia seeds. Add in berries and gently fold to combine.
  4. Spread the berry mixture onto the crust and crumble the remaining dough over the berry layer. Bake in preheated oven for 45-50 minutes, or until top is slightly brown. Cool completely before slicing. | © 2019 | | © 2019 | | © 2019 |

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Baked Zucchini with Parmesan

Wednesday, August 07, 2019 | © 2019 |

This easy delicious baked zucchini dish is the BEST way to use up summer zucchini when the season is in full force, esp. if your garden has blessed you with an abundance of this summer squash! Enjoy it with some salad leaves with a simple vinaigrette or with grilled chicken.

  • 250 g Yellow zucchini, thinly sliced
  • 250 g Green zucchini, thinly sliced
  • 2 Small potato, thinly sliced
  • 3 tbsp Extra virgin olive oil
  • Black salt and freshly ground black pepper
  • 50 g Parmesan, grated
  • Fresh parsley leaves, chopped, to serve
  1. Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
  2. Place sliced zucchini and potato in a large bowl. Add half of olive oil and toss to coat. Season with black salt pepper. Arrange the vegetable slices in a single layer in prepared dish, alternating between the green, yellow zucchini and potato slices, for a colour effect.
  3. Drizzle with remaining oil. Sprinkle with freshly grated Parmesan. Bake for 30 minutes or until golden and tender. Sprinkle with chopped parsley leaves to serve. | © 2019 |

Read On 44 comments
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