Chicken and Corn Soup with crispy Bacon

Chicken and Corn Soup with crispy Bacon

Chicken and Corn Soup with crispy Bacon

This soup is for every day of the year. Super comforting without being to heavy.

Prep time : 10 minutes
Cooking time: 30 minutes
Serves : 6
________________________________________

INGREDIENTS:

• ¼ cup olive oil
• 1 medium onion, peeled and chopped fine
• 1 red bell pepper, cleaned and cut into dice (reserve some for serving)
• 1 large carrot, cut into dice
• 1 celery stick, chopped
• 1 leek, rinsed clean and sliced
• 2 garlic cloves, peeled and grated
• ¼ cup flour
• 6 cups chicken stock, SEE RECIPE
• 2 stock cubes or more salt
• 2 cups cooked and shredded chicken
• 1 cup corn kernels, drained (reserve some for serving)
• 1 cup double cream
• 8 rashers bacon, cooked crisp and drained on kitchen paper
• Handful of chopped parsley to serve

Chicken and Corn Soup with crispy Bacon

INSTRUCTIONS:

Heat the olive oil in a large pot. Add onion, pepper, carrot, celery and leek. Cook on medium until translucent. Add the garlic and cook for another minute.
Add the flour and stir to combine completely before adding the stock a little at a time, stirring to combine as you add. Pour in all the stock.
Season to taste with salt and pepper or add 2 stock cubes, crumbled up.
Add the chicken and corn and continue to cook until veggies are tender and the chicken is heated thru, about 15 minutes. Add the cream and leave to simmer until the soup is thoroughly hot.
To serve , ladle soup into pretty bowl and sprinkle with reserved parsley, red bell pepper, and corn. Crumble some bacon over the top and serve with lots of crusty bread.

Enjoy!

Myra Xo

Chicken and Corn Soup with crispy Bacon

pesto bread knots

Pesto Knots with Garlic Butter

pesto bread knots

This has to be the best dinner roll of all times. Soft dough filled with pesto and tied in a cute little knot.

pesto bread knots

INGREDIENTS:
• 200 ml / 1 cup minus 2 tbsp. hand warm milk (you can use unsweetened soy)
• 42 gr. / 1.5 oz. fresh yeast
• 2 tbsp. honey
• 500 gr. / 1 3/4 cup Spelt flour (type 630) or all purpose flour
• 1 tsp salt
• 2 medium eggs at room temperature
• 100 gr. butter at room temperature
• 2 tbsp. Pesto
• 1/4 cup butter
• 1 tbsp. chopped parsley
• 2 garlic cloves, peeled and grated

pesto bread knots

pesto bread knots

pesto bread knots

INSTRUCTIONS:
Bring the milk to hand warm temperature, either in the microwave or on top of the stove. Make sure it’s not to warm or you will kill the yeast.
Crumble in the yeast and the honey. Give it a stir and set aside. It will start to bubble up.
In the bowl of your stand mixer add the flour and salt and stir to combine. Make a well in the middle and add the butter, the two eggs and the milk mixture. Knead on medium for about 6 minutes. Add a little more flour if it seems too wet. It will be a sticky dough however.
Cover with cling film and leave to rise for thirty minutes.
Roll out the dough into a rectangle of about 35 x 45 cm / 14 x 16 ” , cut in half lengthwise and spread one tablespoon of pesto down the middle.
Roll each half into a long rope and cut each roll into 6 equal parts.
Shape into knots tucking the ends under, free style it because you can’t go wrong here
Leave the knots to rise for 10 minutes while the oven is heating up at 400 F / 200 C.
Heat the butter with the garlic in a small pan until melted. Add the parsley. Brush knots lightly with butter, avoid the parsley as best you can at this point because it might burn.
Bake for about 13 – 15 minutes. Remove from the oven and brush with more garlic butter.

Serve and enjoy.
Myra XO

pesto bread knots

tempeh with lime coconut

Coconut Lime Tempéh with Peanut Sauce and Banana Chips

tempeh with lime coconut

This delicious Tempeh dish will blow you away with it’s sweetness from the Coconut and the Lime for that acidic touch. Perfectly balanced. A smooth Peanut sauce that all comes together in minutes. Tempeh is definitely one of my favourite vegan proteins and we eat it all the time. It’s very versatile, super healthy, and fat free.
It is best to boil it first to remove any bitterness and then proceed with the recipe. You’ll end up with a delicious tempeh full of flavour and with a great bite.


Prep time : 10 minutes
Cooking time : 15 minutes
Makes : 4 servings


INGREDIENTS:

• 1 block of tempeh, (16 oz. / 450 gr)
• 1 tbsp. coconut oil
• 1 shallot
• 2 garlic
• 1 tbsp. minced ginger
• 1 tbsp. green curry paste
• 1 tsp. sambal oelek
• 1 can coconut milk, preferably full fat
• About 1 cup water
• ½ – 1 tsp salt or fish sauce
• 1 tbsp coconut sugar, or gula java
• 2 tbsp lime juice
• 2 tbsp peanut butter
• A handful of toasted salted peanuts for serving
• A handful Banana chips for serving
• More lime wedges for serving

tempeh with lime coconut
INSTRUCTIONS:

Start by cutting the tempeh in half and boiling it on medium heat for 5 minutes.
After this time, remove and set aside to cool.
When cool enough to handle, cut into large-ish chunks, about 1”/ 2.5 cm pieces.
In a large pan heat the coconut oil and add the tempeh. Frying on all sides for about 5 minutes. Remove to a plate and reserve.
Add the finely chopped shallot, garlic and ginger to the pan and cook gently until fragrant.
Add the curry paste and sambal and cook for one more minute. Carefully add the coconut milk, fish sauce or salt, coconut sugar, peanut butter and lime juice. Bring to a simmer.
Add the tempeh and cook for about 15 minutes.
Serve with on a bed of rice, with the toasted peanuts and coconut chips and more lime wedges.

Enjoy!
Myra XO

tempeh with lime coconut

mexican hamburger

Mexican Corn Jalapeño Burger

mexican hamburger

Say Hola to the new Mexican Corn Jalapeño Burger. Yes, we are very excited about our Mexican Corn Jalapeño Hamburguesa. Wowsa…..
I basically put all my favourite ingredients in one place. Organic good quality meat, a 50/50 mixture of pork and beef. Taco seasoning and ground tortilla chips instead of breadcrumbs, and then topped with the best corn salad of your life! It’s made in minutes and can be eaten anytime.
I could easily have a bowl of this corn salad for dinner on it’s own it’s that good (and a little addictive if you ask me). It also adds an amazing crunch.
Off course there’s Avocado and Bacon involved, and cheese obvi. Melted cheese…
So lite up your barbacoa and grill some Mexican Corn Jalapeño hamburguesas.


Prep Time :10 mins
Cook Time :10 mins
Total Time :20 mins


Servings: 4

Ingredients;

• 1 lb / 500 gr ground beef/pork mixture
• 2 tsp. taco seasoning
• A dash of liquid smoke if you have it (optional)
• 1 egg yolk
• 1 cup natural tortilla chips, ground fine
• 1 clove of garlic, grated
• 1 or 2 slices jalapeno from a jar, chopped (these babies are hot!)
Corn Salad:
• 2 ears of corn or one can, drained
• 2 tbsp chopped coriander
• 4 tbsp mayonnaise
• 2 tbsp sour cream
• Salt and pepper
• 3 green onions finely sliced
• Squeeze of lime (just a little)
For the Burger:
• 2 Avocados, sliced
• 4 lettuce leafs
• Sliced tomatoes
• 8 slices grilled bacon
• Salsa for the buns
• 4 buns
• 8 slices sharp cheddar cheese

mexican hamburger

Instructions;

1. If you are grilling outside, place the corn in the husks on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Otherwise grill on a griddle pan indoors or use a can of corn, drained.
Remove the husks and let cool a little before removing the kernels with a sharp knife by putting the corn in an upright position and sliding your knife down the sides.
Place kernels in a bowl and add the remaining ingredients for the corn salad. Mix and set aside.
For the burgers, place the meat in a bowl and add the ground tortilla chips, seasonings and egg yolk. Mix with your hands and form 4 patties.
Grill on medium high heat for about 4 to 5 minutes on each side until cooked through (you are using pork which cannot be consumed rare). Place two slices of cheese on each burger after the first flip.
Split the hamburger buns in half and toast lightly.
Spread salsa on both sides of the bun, place lettuce leaf on top, tomato slices, avocado, the burger, bacon slices and top with as much corn salad as you can. Place the top of the bun on top and insert skewer to hold it together.
You’re going to love this Burger, I promise but….Warning! Do not serve on a first date ’cause in can get a little messy.

Enjoy!
Myra XO

red pepper pasta

Roasted Red Pepper and Sun Dried Tomato Fettuccine

  • red pepper pasta

A quick Pasta dish, made in minutes. So simple and so good, I mean really, really good. The creaminess from the cashew nuts is so much better than any dairy cream I can think of and it’s also highly nutritious and actually good for you. So what’s not to love, it’s delicious, it’s quick, it’s nutritious, it’s pasta! And honestly, picky eaters are not even going to know they’re eating roasted peppers, win win if you ask me.

Ingredients;

  • 1 lb. Fettuccine, preferably fresh
  • ½ Cup sun dried tomatoes
  • 1 Cup cashew nuts
  • 4 whole roasted peppers from a jar
  • ½ Cup dry white wine
  • 2 cloves garlic
  • ¼ Cup Parmesan cheese
  • More Parmesan cheese to serve (leave out for vegans)
  • Salt and freshly ground black pepper
  • Handful of Basil
  • Handful of toasted pine nuts to serve
  • About 1 – 1 ½ cups of water to thin the sauce.

red pepper pasta

Instructions;

Soak the sun dried tomatoes in a cup of water for a couple of hours.
And also soak the cashew nuts in a cup of water for a couple of hours.
You can do this the night before or early in the morning.
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Meanwhile place in a blender; drained sun dried tomatoes, drained cashew nuts, the roasted peppers, the Parmesan cheese, the garlic, white wine, about ½ cup of water to begin with and salt and pepper to taste.
Blend until creamy. Adding just enough water to get it creamy.
When the pasta is cooked al dente, drain and reserve a cup of the boiling water.
Return the pasta to the pan straight away and pour over the roasted red pepper sauce, adding enough of the water from the cooking to make it saucy.
Serve immediately with more Parmesan Cheese, toasted pine nuts and Basil.

Enjoy!

Myra Xo

red pepper pasta

chicken zucchini

Chicken stuffed Zucchini

chicken zucchini

Fresh Zucchini is stuffed with hearty chicken and sauce, topped with cheese and baked to perfection making this a delicious low-carb and gluten-free dinner!
These zucchini boats are for low-carb lovers and just about anyone else! We all have those nights when we crave a large slice of pizza or lasagna but don’t want all the carbs at night. With these zucchini boats, you get all the deliciousness without the carbs because the zucchini crust is used as the base.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Servings 6

Ingredients:

• 4 medium zucchini or 8 small

• 1 pound chicken breast

• 1 small can of corn (drained) omit if your diet is strict

•1 tablespoon olive oil

• 1/2 cup onion chopped

• 2 cloves garlic minced

• 1 cup marinara sauce

• 1 tablespoon Italian seasoning

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup low-fat shredded cheddar or mozzarella cheese

chicken zucchini

chicken zucchini

Instructions:

1. Preheat oven to 190 C/375 F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini ‘meat’ and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.

2. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.

3. Spoon mixture into zucchini boats and top each with shredded cheese. Bake for 20-25 minutes or until zucchini is cooked and the cheesy is fully melted and bubbly

Enjoy!
Myra Xo

 

tropical granola pineappple-coconut-cashew

Tropical Granola, Pineapple-Cashew-Coconut

tropical granola pineappple-coconut-cashew

Aloha is the first thing that comes to mind when I think about this Tropical Granola.
It’s loaded with all things tropical like Pineapple, Coconut, Cashew nuts, Banana chips and a touch of Lime. I can honestly say, one bite and you will be swept away to a sandy beach with palm trees and a beautiful sunrise. The perfect breakfast if you ask me.

I’ve used freeze-dried Sweet Pineapple, toasted coconut flakes, salty cashew nuts, chia seeds, oats and a few other things and the combo is…..Pure heaven.
You may wonder about the salty cashew nuts, but I assure you that in combination with the sweet pineapple and coconut it’s magic.

I actually just had this jar on the picture and just kept saying mmmmmh, mmmmmh, mmmmmh, no joke.
Try it, you will be mmmmmh, mmmmmh-ing too

tropical granola pineappple-coconut-cashew

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins

One bite and you will be swept away to a Tropical Sandy Beach with Palm trees and a beautiful sunrise.
Sweet Pineapple, coconut flakes, salty cashew nuts, chia seeds, oats…. Pure heaven

Servings: 12

Ingredients:

• 4 Cups Whole Oats
• 1 Cup Puffed Quinoa
• 1/2 Cup Cashew nuts, salted
• 1/2 Cup Pumpkin Seeds
• 1/4 Cup Chia Seeds
• Zest of 1 Lime
• Juice of 1/2 Lime
• 2 tsp. Vanilla extract
• 1/3 Cup Coconut oil, melted
• 1/3 Cup + 2 tbsp. Agave Syrup
• 1/2 Cup Banana Chips
• 1/2 Cup Coconut flakes
• 3/4 Cup Pineapple Chunks, freeze-dried

tropical granola pineappple-coconut-cashew

Instructions:

1. Pre heat the oven to 310 F / 160 C.
Line a baking tray with parchment paper.
In a large bowl, combine the first 6 ingredients. Mix very well. In a smaller bowl combine the lime juice, vanilla, melted coconut oil and Agave syrup. Pour this mixture over the oat mixture in the larger bowl and stir to combine very well, so everything is covered with the liquid mixture.
Divide evenly over the lined baking tray and place in the middle of the oven.
Bake for 35 minutes, stirring very ten minutes. After 20 minutes add the banana chips, coconut flakes and pineapple chunks. Leave the granola untouched for the last five minutes so cluster can form.
Remove from oven when golden and toasted and leave to cool completely before storing in an air tight container.
Will keep for up to four weeks.
P.S. You can nibble on this as a snack too.

Enjoy !
Myra XO

brown butter vanilla donuts with chocolate frosting

Brown Butter Vanilla Donuts with Chocolate Frosting

brown butter vanilla donuts with chocolate frosting

Just three weeks ‘till Fall and I couldn’t be more excited about it. I can Finally turn on the oven without feeling like a basket case because yes, I did bake during Summer and people did call me crazy. But in their defense it was 36° C / 97° F at one point so who can blame them?
Either way I’m glad the heat wave(s) are over , I love Fall and rain and long hikes in a damp forest with that wonderful musky smell.
Then coming home to hot coffee and something freshly baked, like Donuts.
These Donuts. They only take 10 minutes to bake!
Brown butter Vanilla Donuts with Dark Chocolate frosting. Oh my….and since they’re baked it’s ok to eat two.
And the even greater part is that they’re low fat. Wait no, the greatest part is actually that you can’t tell they’re low fat. Awesome right?
Yes, you can definitely eat two , you totally deserve it!


Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings: 8


Ingredients:

• 1 Cup + 1 tbsp. white Spelt flour nr. 1050
• 1 tsp. baking powder
• ¼ tsp. baking soda
• Pinch of salt
• 1 large egg room temperature
• 2 ½ tbsp. butter
• 2 tsp. vanilla extract
• ½ cup buttermilk
• 1/3 cup caster sugar
• 100 gr. / 4 oz. chocolate chips
• 1 tbsp. coconut oil or butter
• 1 tbsp. honey

brown butter vanilla donuts with chocolate frosting

brown butter vanilla donuts with chocolate frosting

brown butter vanilla donuts with chocolate frosting

brown butter vanilla donuts with chocolate frosting
Instructions:

1. Pre heat oven to 180 C / 350 F
2. Lightly butter your Donut pan.
3. Whisk together in a large bowl, the flour, baking powder, baking soda and salt. Set aside.
4. In another bowl or large jug, whisk together the egg, buttermilk, sugar and vanilla extract.
5. Meanwhile heat the butter in a small dish in the microwave at 30 second intervals until brown and fragrant. It takes about 4, 30 second sessions but may depend on the power of your microwave.
6. Alternatively heat in a small sauce pan until light brown and fragrant without it getting burnt.
7. Let cool a little bit before adding to the egg and buttermilk mixture.
8. Add the wet ingredients to the dry ingredients and stir until just combined.
9. Fill a donut pan with the mixture, about ¾ full in each cavity.
10. Place on a rack in the middle of the oven and bake for 10 minutes.
11. Remove from oven, insert a wooden skewer to test if the donuts are cooked through, the skewer should come out dry.
12. Let cool on a rack for 10 minutes before removing the Donuts from the pan. Let the Donuts cool completely before frosting.
13. To make the chocolate frosting, melt the chocolate, coconut oil or butter and honey in the microwave at 30 second intervals until fully melted, stir to combine.
14. Place chocolate in a shallow dish or bowl large enough to dip in the donuts.
15. Dip each Donut in the melted chocolate and decorate with sprinkles or chocolate shavings.
Enjoy!
Myra XO

crispy fish

Crispy Fish Fillets with Tequila Mango Salsa

crispy fish

As if Salsa could get any better. We love our salsa, all kinds. But this grown up salsa wins the prize.
Soaking the Mango’s in tequila brings out the best in them ( you know, like it does in most of us :), they remain sweet and firm but with the obvious kick. This Tequila-Spiked Mango Salsa is going to be your new all-time favourite Salsa and besides being super awesome on these crispy fish fillets, it’s amazing as a party snack with tons of Nacho’s.
I can’t really think of a reason not to make it all the time. Just keep in mind that it needs to soak for at least an hour. Don’t soak overnight because the Mangos will lose their firmness.
The combination of the crispy fish fillets with the Tequila Mango Salsa is epic, try it, you won’t be sorry.
Adults only.

Prep time : 20 min.
Cooking time : 10

Ingredients:

• 1 – 1 1/2 lb. / 500-700 gr. (4) tilapia, cod or other firm white fish fillets
• 1 lime, juiced
• 1 tbsp. / 15 ml. Tequila
• 1 tsp. Smoked paprika
• 1 tsp. ground cumin
• ½ tsp. dried garlic (powder)
• 1 tsp. salt
• 1 tsp. black pepper
• ½ cup. / 115 g rice flour
• Rapeseed oil or other neutral oil for frying.
• 2 mangos
• 2 tbsp. tequila
• 4 green onions, thinly sliced
• 1/4 cup fresh cilantro, roughly chopped
• ½ – 1 red pepper, diced
• Juice from 1/2 lime
• ¼ tsp. Salt and pepper

crispy fish

Instructions:

First peel the mangos and slice the flesh away from the pit. Dice the flesh and place it in a medium bowl. Pour the tequila over the diced mango. Toss gently to coat. Cover and refrigerator for about 1 hour.
Add the green onion, cilantro, red pepper, lime zest and juice and toss gently to combine. Season with salt and pepper
Serve immediately with crispy fish fillet. Or cover and refrigerate for up to 4 hours before serving.
Rinse and pat fish fillets dry. Place on a board and season with paprika, cumin, garlic, salt and pepper. Toss in the flour.
Heat the oil in a frying pan.
Place fish fillets in the pan and cook for about 4 to 5 minutes on each side depending on the thickness of the fish fillets.
Quickly drain on a paper towel before serving just to get rid of any excess oil.
Serve with plenty of the Tequila Mango Salsa.

Enjoy!

Myra XO

crispy fish

mediterranean stuffed peppers

Mediterranean Stuffed Peppers

mediterranean stuffed peppers

Stuffed peppers are what dinner dreams are made of, for various reasons;
1). They can be filled ahead of time, and baked when you’re ready making them perfect for a fancy-ish dinner.
2). Fancy enough for a dinner party
3). Financially pleasing, aka cheap to make.
4). Everything in one place, protein, fibre and veggies/vitamins
5). It’s a no-brainer
6). The most delicious dinner I have had in a while

The great thing about stuffed peppers is that everybody likes them, even non-pepper lovers. Probably because the peppers turn so tender and sweet in the oven.
But what I love most about these stuffed peppers, is slicing the leftovers the next day and stuffing them into a sandwich with some of the tomato sauce, so good. That of course if you’re lucky enough to have left overs. Having said that, you can easily double the recipe just to be save. I do also freeze these but have noticed that the peppers do become a little softer, but flavour-wise still awesome.

mediterranean stuffed peppers

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Servings: 4

Ingredients:

• 1/2 cup white rice uncooked
• 1 cup water
• 2 medium yellow onions chopped fine, about 1 cup
• 2 cloves garlic minced or grated
• 1 tbsp. olive oil
• 2 slices white bread good quality crusts removed
• 2 tbsp. milk
• 1 lb. / 500 gr. ground beef
• ¾ tsp. salt
• Freshly ground black pepper
• 1 tsp. Dijon mustard
• 1 tsp. thyme dried
• ½ tsp. oregano dried
• 3 tbsp. pine nuts
• 1 egg yolk
• ¼ tsp. all spice
• ¼ cup chopped parsley more for garnish
• 4 red peppers large
• 1 tbsp. olive oil
• 1 medium onion
• 1 garlic minced
• 1 tbsp. tomato paste
• 1 tbsp. flour
• ½ cup dry white wine
• 1 cup tomato sauce
• 1 cup chicken or beef stock
• ½ cup crème fraiche
• Chopped green onions for garnish

mediterranean stuffed peppers

Instructions:

1. Preheat oven to 175 degrees C / 350 degrees F
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. Drain and cool, or use leftover rice, about 1 cup.
3. Dry toast the pine nuts in a skillet over medium heat for about a minute, remove and reserve.
4. In a skillet over low heat, heat 1 tbsp. of oil and sautée the chopped onions until soft and translucent, about 10 minutes. Add the garlic and cook for one more minute.
5. Turn off heat and let cool.
6. In a bowl, place the bread torn into pieces together with the milk and let soak for about 5 minutes.
7. Add the meat to the bowl together with the cooled onion and garlic. Season with the salt, pepper, mustard, thyme, oregano, pine nuts, all spice , parsley and egg yolk.
8. Wash the peppers and make a cut in the middle and carefully open them enough to remove the seeds and membranes.
9. If you are using the regular bell pepper, remove the lid and proceed as above.
10. 10. Arrange peppers in an oiled baking dish. For bell peppers, slice the bottoms of the peppers if necessary so that they will stand upright.
11. 11. Stuff the peppers with the meat mixture, I use my fingers and a spoon to push it all the way into the pepper.
12. 12. For the sauce: heat the remaining tablespoon of olive oil and sautée onion and garlic until almost soft. Add the tomato paste and stir. Add the flour and stir to cook for 30 seconds, gradually add the wine and stock. Add the tomato sauce and stir to combine. Add the teaspoon of sugar. Season to taste. Spoon sauce around the peppers. Cover loosely with tin foil. Place in the middle of the oven. After about 20 minutes, remove the foil.
13. 13. Bake for 45 min to 1 hour in the preheated oven until the peppers are tender.
14. 14. Before serving stir in the crème fraiche.
15. 15. Serve with the sauce and garnish with green onions and reserved parsley.
Great with some french bread to mop up the sauce.

Enjoy!
Myra XO