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Roasted Chicken Leg Quarters with Cherry Radishes and Mushrooms

Wednesday, August 28, 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

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.
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.
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.

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Red Rice Salad with Green Beans, Mushrooms and Sardines

Wednesday, August 21, 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

Boil the rice in plenty of salted water until just cooked, about 25 minutes. Drain.
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.
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.
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.
To serve, place them over some salad greens and top with sardines.

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Blackberry Chia Crumble Bars

Wednesday, August 14, 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.

Crust	Black 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

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.
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.
In a large bowl, combine coconut sugar, lemon juice and chia seeds. Add in berries and gently fold to combine.
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.

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Baked Zucchini with Parmesan

Wednesday, August 07, 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

Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
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.
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.

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Zucchini Bread with Port Soaked Raisins and Brazil Nuts

Wednesday, July 31, 2019

This amazing zucchini bread recipe is made healthier with spelt flour, a combination of coconut sugar and zero-calorie erythritol sweetener instead of refined sugar, and Brazil nuts--a good source of healthful fats, protein, fiber, and selenium. Tawny port soaked raisins add a delicious dimension to the bread that you should not pass up.

60 ml Tawny port
60 g Raisins
300 g White spelt flour
1 tsp Baking soda
1/2 tsp Baking powder
3/4 tsp Ground cinnamon
1/3 tsp Nutmeg
40 g Coconut sugar
80 g Erythritol sweetener

3 Eggs, medium
150 g Butter, melted and cooled slightly
1 tsp Vanilla extract
2 Medium zucchini, grated
60 g Brazil nuts, toasted and chopped, plus some to garnish

Soak raisins in tawny port for an hour or overnight.
Preheat oven to 160C320F. Grease and line a 30cmx11cmx7cm loaf pan. Sift flour, baking soda, baking powder and spices into a large bowl. Stir in coconut sugar, sugar sweetener.
Make a well in the center and add in eggs, melted butter, vanilla, zucchini, Brazil nuts, port-soaked raisins and a pinch of salt. Stir with a wooden spoon until well combined, then spread into the prepared pan. Top with extra Brazil nuts.
Bake on middle shelf of oven for 55 minutes or until a skewer comes out clean. Cool slightly in pan, then turn out onto a wire rack to cool completely. Slice and enjoy!

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Radish Tomato Salad with Celery Leaves and Walnuts

Thursday, July 25, 2019

Light, fresh, and delicious...here is the recipe for radish salad, a simple summer treat that requires minimum preparation. Daikon radish has a mild flavour and adds great texture and crunch to a salad.You can also add some mango or stone fruit to make this salad fruity and sweet.

300 g White radish, peeled and thinly sliced
Celery leaves
1 tbsp Parsley, finely chopped
300 g Tomatoes
2 tbsp Walnut oil
1 tbsp Apple cider vinegar
Walnuts or sesame seeds, toasted
Salt and pepper

Peel the radish and slice it into thin even disks. Place them in a bowl and toss with salt and wait 20 minutes. Press out excess water.
Place celery leaves on serving plates. Rinse and dry the tomatoes. Cut them into slices too.
Arrange the slices of radish and tomato in overlapping concentric circles on the celery leaves.
Combine walnut oil and apple cider vinegar together and season with salt and pepper. Drizzle the salad with the dressing. Crumble the toasted walnuts over.

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Slow Cooker Veal Tongue with Bok Choy Pesto

Tuesday, July 16, 2019

Veal, or beef tongue, when done right, is very tender, juicy and delicious. I served it with some homemade bok choy pesto, but you can use other pesto or even salsa verde.
Veal tongue is high in fat, and like other organ meats, it is very nutrient dense (an excellent source of vitamin B12, zinc, iron and selenium). It has a unique, but mild flavour, tastes like muscle meat, fleshy, firm, but so much more tender and succulent. The tongue has a thick, bumpy skin and once cooked, it must be peeled while it's still warm. Don't let the meat cool too much, as the skin will stick.

	Bok Choy Arugula Pesto
1 Veal tongue (approximately 1.5kg) ©angiesrecipes, rinsed 1 Onion, peeled and chopped 2 Broccoli stalks, roughly chopped 3-5 Fennel stalks 2-3 Bay leaves 10 Juniper berries Parsley stems Sea salt	50 g Pine nuts, toasted 1 Large garlic clove 50 g Arugula 70 g Bok choy, the green leaves only 30 g Parmesan cheese, grated 1 tsp Black rock salt 120-150 ml Olive oil, as needed

In a food processor, combine the toasted pine nuts, garlic, arugula, bok choy leaves, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
Rinse the veal tongue under running water until the water runs clear and there’s no blood. Place veal tongue, onion, broccoli, fennel stalks, bay leaves, juniper berries, and parsley stems in your slow cooker. Generously season with sea salt. Pour in enough water to cover the veal tongue.
Cook on Low for 8 hours or on high for 4-5 hours. Transfer veal tongue to a work surface and cool slightly. Peel the thick outer layer of skin off the veal tongue while it is still warm.
To serve, cut the veal tongue crosswise into thin slices, and arrange on a platter in a single layer. Spoon the pesto sauce over and top with some fresh herbs, a generous drizzle of olive oil and some crushed red peppercorns.

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White Chocolate Cherry Tart

Sunday, July 07, 2019

Coconut sugar sweetened spelt pastry filled with a decadent creamy filling of white chocolate ganache and cherries in this heavenly dessert. I absolutely adore this egg enriched spelt shortcrust paired with white chocolate and fresh cherries. They go together so well, and taste incredibly delicious. I garnished the tart with lemon thyme and cacao nibs, but you can leave them out or use chocolate chips instead.

Crust	Filling
250 g White spelt flour Pinch of salt 1 tbsp Coconut sugar 150 g Butter, chilled and cut into pieces 1 Egg, medium and lightly beaten	300 g White chocolate, chopped 100 ml Heavy cream 75 g Butter Cherries Lemon thyme Cacao nibs

Whisk flour, salt and coconut sugar in a bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
Turn out dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. Roll out the dough between 2 layers of plastic film into an 11-inch circle, then place gently into a 8-9-inch fluted tart pan. Trim the edges of the pastry to fit the tart pan. Cover the tart pan with plastic wrap and freeze for 30 minutes.
Preheat the oven to 190C/375F. Line the frozen crust with baking paper and fill with enough dried beans to cover the bottom and side of the crust.
Bake crust for 15 minutes, remove the parchment and pie weight. Bake for an additional 10-12 minutes or until the crust is golden brown. Remove and cool on a wire rack.
For the filling, place the white chocolate, cream, and butter in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.
Pour the chocolate filling into the tart crust. Garnish with lemon thyme, cherries and cacao nibs when the filling is set.