Mozzarella And Corn Fritters With Zesty Sour Cream Kid and fussy husband name: Cheese Pancakes

Transcription

1 Mozzarella And Corn Fritters With Zesty Sour Cream Kid and fussy husband name: Cheese Pancakes Corncobs 1 large, kernels removed Fresh Parsley 1 handful, roughly chopped Free Range Eggs 2, beaten Wholemeal Flour 1 cup (100g) GF: use almond meal or rice flour In a small mixing bowl, combine 1cup yogurt with zest and juice from 1/2 lemon. Season to taste with freshly ground sea salt and black pepper. Mix well and set and side. Cut the kernels off 1 corncob. Chop 1 handful parsley. Shred 1 zucchini and 1 carrot. Dry veggies with a cloth until you remove all moisture. Zucchini 1 large, shredded Carrot 1 large, shredded Plain Greek Style Yogurt 1 cup (250g) Lemon 1/2, zest and juice Shredded Mozzarella Cheese 100g Milk 1 cup (250ml) In a large mixing bowl beat 2 eggs and add the parsley, zucchini, carrot, corn, 100g shredded cheese, 1cup flour, and some freshly ground sea salt and black pepper. Mix well. Gradually add 1cup milk, while mixing to make a batter. Heat 1tsp in a large non-stick frying pan over medium heat***. Pour 1 heaped tablespoon of batter onto pan and flatten with spoon. Continue until pan is covered with fritters, but don t overcrowd the pan. Make a few batches if necessary. Cook for 3-4 minutes each side or until golden brown. If they burn before cooking all the way through, turn down the heat. While that s cooking set the table and make a huge side salad of your choice using the extra veggies you bought. Serve the fritters with the yogurt sour cream on top and your salad on the side. Enjoy this light meal!

2 Indian Grilled Chicken Pitas With Fresh Mint Yoghurt Dressing Kid and Fussy Husband Name: Chicken Kebabs Free Range Chicken Breasts 500g, roughly cut into 1cm cubes Tandoori or Tikka Masala Curry Paste 3 tablespoons Fresh Mint Leaves 2 handfuls, chopped Lebanese Cucumber 1, shredded Lemon 1, squeezed Plain Greek Style Yoghurt 5 tablespoons Pitta Bread 8 pitta pockets GF: Any GF bread rolls Mixed Green Leaves 150g Set the table now, there won t be time during cooking. Cut chicken into cubes. In a small mixing bowl mix chicken with 3tbsp. tandoori paste until well coated. Set aside. Shred 1 cucumber. Slice 2 handfuls mint. In a mixing bowl, combine cucumber, 1/2 the mint and 3tbsp. yogurt. Mix well and season to taste with freshly ground sea salt and black pepper. Set aside. In another mixing bowl mix the rest of the mint with 2tbsp. yogurt. Squeeze in juice of 1 lemon and mix. Season to taste with freshly ground sea salt and black pepper. This is for the chicken. Heat 1tsp in a large non-stick frying pan over medium heat***. Add the chicken and cook, stirring constantly, for 3 minutes or until it has changed colour. Add the yogurt sauce and continue cooking for another 5 minutes or until the chicken is no longer pink in the middle. Cut the pitta breads in half and open them. Line the bottom with green leaves (make sure they are dry), top with some chicken, the sauce and a generous amount of the cucumber salad. Serve and enjoy!

3 Chicken Pasta Salad With Sweet Semi-dried Tomatoes Kid and fussy husband name: Chicken Pasta Salad Free Range Chicken Breast 500g Rigatoni Pasta 250g GF: any GF short cut pasta Red Onion 1/2, sliced Semi-dried Tomatoes 200g, drained and sliced Garlic 1 clove, crushed Balsamic Vinegar 2 tablespoons Extra-virgin Olive Oil 6 tablespoons Baby Rocket Leaves 100g Set the pasta to cook according to packet instructions until it is cooked Al Dente***. Drain and set aside to cool. While that s cooking, season the chicken breast with freshly ground sea salt and black pepper. Heat 1tsp. in a large non-stick frying pan over medium heat***. Add the chicken and cook for 6 minutes on each side or until it just looses it s pink middle. ***. Then cut it into thin slices. While that s cooking, finely slice ½ red onion. Drain and roughly slice 200g semi-dried tomatoes. In a cup, mix 2tbsp. balsamic vinegar, 6tbsp. olive oil and 1 crushed garlic clove. In a large salad bowl, combine pasta, 100g rocket leaves, dried tomatoes, onion and chicken. Season to taste with sea salt and black pepper and toss with the salad dressing. Serve the salad into bowls and enjoy!

4 Veal Parmigiana Kid and fussy husband name: Steak With Melted Cheese And Tomato Sauce Veal Fillets 4 fillets (around 500g) Eggplant 1 large, sliced lengthways into 1cm slices Zucchini 1 large, sliced lengthways into 1cm slices Tomato 600g ripe, halved then quartered Tomato Paste 3 tablespoons Dried Oregano 2 tablespoons Garlic 2 cloves, crushed Shredded Mozzarella Cheese 100g Fresh Basil Leaves 1 handful, chopped Preheat oven to 200 C and prepare a large baking dish. Halve 600g Roma tomatoes then quarter the halves. Add them to a saucepan and cook over medium heat for 10 mins or until they break down and look like a tomato sauce. Cut 1 eggplant and 1 zucchini lengthways then into 1cm slices. Season veal with salt and pepper. Heat 1tsp in a large non-stick frying pan over medium heat***. Cook the veal for 3 minutes on each side. Heat 1tsp. in another large frying pan over medium heat and cook the eggplant and zucchini slices for 5 mins or until they are soft and tender. Meanwhile, add 3 tbsp. tomato paste and 2 tbsp. dried oregano to the tomato sauce. Cook for a further 5 minutes, stirring occasionally. Arrange veal into baking dish and lay eggplant and zucchini on top of each veal piece. Pour the tomato sauce over everything. Cover with mozzarella cheese. Place it into the oven and bake for 6-8 minutes or until the cheese is melted. While that s cooking set the table and make a huge side salad of your choice using the extra veggies you bought. Slice 1 handful basil. Serve the Parmigiana topped with basil and salad on the side. Enjoy!

5 Tender Thai Beef Salad Kid and Fussy Husband Name: Thai Beef Salad Beef Rump Steak 500g Cherry Tomatoes 250g, halved Lebanese Cucumber 2, halved lengthwise then sliced Spring Onion 2, sliced Fresh Mint Leaves 2 handfuls, sliced Lemon 1, juiced Garlic 2 cloves, crushed Soy Sauce 2 good splashes Fish Sauce 1 good splash Natural Sugarfree Sweetener Season the steaks with freshly ground sea salt and black pepper. Heat 1tsp in a large non-stick frying pan over high heat*** and add the steaks. Cook for 5 minutes each side or until cooked to your preference. Set aside. Meanwhile, halve 250g cherry tomatoes. Halve 2 cucumbers lengthwise then slice. Slice 2 spring onions and 2 handfuls mint leaves. In a salad bowl, squeeze the juice of 1 lemon and crush 2 garlic cloves using a garlic crusher. Add 2 splashes soy sauce and 1 splash fish sauce. Sweeten to taste with natural sweetener. Add the tomato, cucumber, spring onions and mint. Mix well. Cut the steaks into 1cm slices. Serve the salad topped with tender sliced beef. Enjoy!

6 Appendix: How to do things quicker! How To Make Meals Tastier It is natural that tastes differ from person to person. So learn to season your meals according to your taste. Add more salt, pepper, herbs, spices and even sweeten to your liking with natural sweetener. The secret to tasty Asian dishes for example is to sweeten them! But use natural sugar-free sweetener to reduce unnecessary calories and avoid an insulin spike. And as long as you use an unrefined salt (like sea salt) you can add it liberally. But always remember to add extra seasoning in small increments. You can always put more in, but you can't take it out! Oiling your frying pan Once the pan and coconut oil or ghee is warm, use a basting brush to evenly spread the oil over the whole pan. Doing this means you don t have to use as much oil to get the same amount of lubrication. A fast brushing motion is the most effective. But be careful not to get hot oil on your skin. There shouldn t be enough oil on the pan to splash anyway. But if there is it means you re using too much oil. One teaspoon is plenty. With a non-stick frying pan, coconut oil or ghee and this brushing technique any more oil is just pointless. The thing with coconut oil and ghee is that they have a much higher smoking point than any other oils. So they don t burn off while you heat the pan. This means you get a lot more lubrication from a much smaller amount of oil. If you re still using another oil for cooking you should make the switch. If you can t find ghee in the local supermarket, you should be able to find it in an Asian, Indian or Fijian grocer. The faster way to boil water for pasta I usually boil the water in the kettle first, because it s quicker. To save even more time, while the kettle is boiling, I add a little water to the pot I ll be making the pasta in and start heating it over medium-high heat. That way when the kettle is finished, I just add it straight to the heated pot without having to wait for the pot to heat up. Cook the Perfect Chicken Breast Choose the breast that you ll be eating and make that your test piece. Cut into it every minute towards the end of the cooking time to see at which point it looses the pink. As soon as it does, take all of them off the heat as they should all be cooking at the same rate if you have a good pan. Stop cooking them the second they loose their pink! But make sure you re using fresh chicken. Salmonella poisoning is a real concern and shouldn t be played with. If the chicken is suspect, the priority is to cook it well and no longer to make it juicy and tender!