Cozy Pumpkin Pie Oatmeal with crunchy Maple Pecans

….Pumpkin n spice and all things nice…

We love a warm breakfast especially when it’s getting a little colder outside. This Pumpkin Spice Oatmeal will keep you going until lunchtime for sure. It’s super comforting and filling and full of Pumpkin goodness.
Everything is there, the fresh pumpkin puree, the caramelized Pecans, the maple syrup the warm spices, seriously delicious

⏰ Prep time : 10 minutes
🍝 Cooking time : 2 x 10 minutes,
🍴 Serves 4

Ingredients:

• 1 lb. frozen or fresh cubed pumpkin
• 2 cups water
• 2 cups unsweetened almond milk, or soy milk
• 1/4 teaspoon (Himalayan) salt
• 1 teaspoon pumpkin pie spice OR (1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/8 teaspoon ground cloves, dash of nutmeg and ginger)
• 2 cups quick cooking oats (not instant )
• 1/2 cup pecan nuts + 2 tbsp. maple syrup
• Maple syrup for serving

Directions:

Put one pound of frozen or fresh pumpkin cubes in a large pot with about ½ cup of water and steam on medium heat for about 8 to 10 minutes or until tender when pierced with a fork. Fresh pumpkin may take a little longer.
Drain and let it steam off.
Mash the pumpkin with a hand held blender until smooth. You should have about a cup.
Meanwhile heat a small frying pan over medium heat. Add the pecan nuts and toast them, tossing them about constantly so they don’t burn.
Add the maple syrup and quickly coat all the nuts.
Keep a close eye on the nuts now and remove them from the heat as soon as it has caramelized and turned dark amber. About 1 to 2 minutes tops.
Transfer them to a pierce of parchment paper and try to keep each nut separated from the other because they will stick to each other and form clumps, you don’t want that.
In large saucepan over medium heat bring the water, milk, salt, and pumpkin pie spice to a gentle boil.
Add the oatmeal. Turn the heat down and cook for about 10 minutes. Stir often.
Once the oatmeal is cooked , serve in bowls drizzled with maple syrup and the caramelized pecan nuts on top.
Enjoy!

Myra XO

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Slow Cooker Red Cabbage

My Grandma’s Slow Cooker Red Cabbage

Slow Cooker Red Cabbage

My Grandmother was a lively, determined and courageous woman with great style. She kept a beautiful house, and was also a great cook. Not necessarily exquisite cuisine, but more of an everyday cook. Also super fast and very inventive.

She didn’t own a crock pot in those days, but I do remember her slow cooking on a Paraffin Stove.
Slow cooked Red Cabbage with apples and spices, just the smell reminds me of her and my mother who has cooked the same recipe for over half a century. To me this is home cooking.
I don’t make it very often but when the temperature drops it’s just what you need, home made cozy comfort food.


Serves : 6-8
INGREDIENTS:

Slow Cooker Red Cabbage

Slow Cooker Red Cabbage

2 tbsp. butter
1 medium red cabbage, shredded on a mandoline or cut thinly with  knife
1 medium onion, peeled and chopped fine
2 medium apples, peeled and diced small
1/4 tsp. ground dry ginger
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground all spice
2 bay leaves
1/4 Cup  sugar
1/4 Cup apple cider vinegar
1 1/4 Cups water
1/4 Cup red wine (I use alcohol free wine so that works fine too) or more water

Slow Cooker Red Cabbage

METHOD:
This couldn’t be easier.
Place all the ingredients in the slow cooker, toss very well.
Set the cooker to high and put on the lid. Leave to cook for 5 to 6 hours, depending how hot your slow cooker is. The water amount is just right for my slow cooker, but half way through cooking check to see how you are doing on the liquid, it shouldn’t get dry. Add a little water if necessary.
This is one of the few vegetable dishes that you want well cooked.

Enjoy!

Myra XO

Spiced Roast Chicken

This is our go-to roast chicken recipe. It’s one of my favourite recipes, and I use it again and again because it always turns out great without too much effort. Pretty much fool proof.
It’s a combination of Mexican flavours, but also Smokey Bbq.
The spice mix is easy to make with ingredients you probably already have in your spice cabinet and it’s great on all sorts of things like burgers, chicken tenders fried up in a pan or even just oven-fries.
The Chicken gets a beautiful deep golden crust, the flavor is smokey, spicy, salty and sweet all at the same time.


Cooking time : 2 1/2 hrs.

Prep time : 20 minutes

INGREDIENTS:

SPICE RUB:

• 3 tsp smoked paprika
• 1 ½ tsp salt
• 2 teaspoons brown sugar or coconut sugar
• ½ teaspoons crushed dried chili flakes
• 1 teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ tsp. Onion powder
• 1/4 teaspoon cumin
• A pinch of cinnamon
• 3 tablespoons olive oil

CHICKEN:

• 3 pound chicken
• 2 heads of garlic separated into cloves
• Thyme, rosemary, bay leaf

ADDITIONAL:

• Potatoes, peeled and quartered

INSTRUCTIONS:

Pre heat the oven to 160 C / 320 F
Wash the chicken with cold water and pat dry with kitchen towel. Sit on a board.
In a bowl mix the ingredients for the spice rub and add the oil to form a thick-ish paste.
Hold the chicken with one hand and with the other loosen the skin by inserting a finger between the skin and the breast forming a pocket. You can also do this by using the back of a wooden spoon. But be gentle as not to break the skin.
Put a few teaspoons of the past under the skin and spread out, repeat with the other breast.
Rub the remaining paste all over the chicken and inside the cavity.
Tie the legs together with kitchen twine.
In the cavity insert the herbs and one head of garlic separated into cloves.
Place the chicken in a roasting tin that has been lined with baking paper (easier to wash up) .
Cover (only the chicken and not the entire tin) very loosely with a piece of tin foil that is the same size as the chicken.
Place in the middle of the oven and bake for two and a half hours. Basting twice during cooking, by pouring the juices from the baking tray over the chicken.
After one hour add the potatoes and toss thru the juices and fat in the tin.
After an hour and a half, remove the tin foil.
Bake until golden and crispy.
Remove from oven and let rest for 15 minutes, loosely covered with foil.

Enjoy!

Myra XO

Pumpkin Loaf

Pumpkin Beer Bread

Pumpkin Beer Bread

Everywhere I look, it’s Pumpkins, Pumpkins, Pumpkins… and I’m loving it.
I can’t get enough of Pumpkins, I eat them all year round (thanks you frozen pumpkin).
But since I’ve been thinking a lot about Pumpkins lately (no surprise there), I wanted to find more ways to use them. And today I am sharing with you my Pumpkin Beer Bread Loaf. Just like a normal whole grain loaf but with Pumpkin in it, and a little something extra… beer!
The result is a soft textured loaf, hearty with a hint of sweetness and a nice crispy crust.
I’ve kept it plain and simple so you can eat it with anything from cheese to Nutella. Don’t worry you can’t actually taste the beer.
The color of the bread needless to say, is beautiful.
So those of you who are still looking for a new Pumpkin adventure, make this Pumpkin Beer Bread,  you’ll love it 🙂

⏰ Prep time: 15 minutes
🎃 Cooking time: ca 30 minutes
🍴 Makes: 2 Loafs

Pumpkin Loaf

_______________________________________
INGREDIENTS:

  • 4 – 4 ½ cups all purpose flour
  • 2 cups whole wheat flour
  • 2 tsp. salt
  • 1 package instant dry yeast
  • 3/4 cup luke warm water
  • 1/2 cup light beer,
  • 2 tbsp. oil
  • 1 tbsp. sugar
  • 1 cup pumpkin puree, freshly made or canned
  • a small handful of Pumpkin seeds
  • more flour for rolling out dough

jakob-owens-YCX5QMNFUkE-unsplash

INSTRUCTIONS

1. In a bowl mix the two flours with the salt.
2. In a large bowl, dissolve yeast in warm water. Add the beer, the sugar, oil and 3 cups flour. Add the pumpkin puree. Beat until smooth.
3. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
5. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. Brush with a little milk and sprinkle with the Pumpkin seeds.
6. Bake at 375 F for 30 – 35 minutes or until the bread sounds hollow when tapped.
7. Remove from oven and place on wire racks to cool.

Enjoy !

Myra XO

Pumpkin Loaf

Photo by Aaron Burden on Unsplash

perfect chocolate chip cookies

Perfect Chocolate Chip Cookies

perfect chocolate chip cookies

There’s a new cookie in town!
These chocolate chip cookies are perfectly soft, chewy, and just all around pretty darn delicious. You’ll never need another cookie recipe again! I’ve made them with Spelt flour and coconut sugar and without butter, does that make them healthy? Let’s say YES.
But really, no. It just doesn’t make them as super unhealthy as regular store-bought cookies. And seriously if you’re gonna be a little naughty, ya better do it right. RIGHT?
And although these do still have some sugar, it’s half of the usual amount. And boy, are they good!  So what are you waiting for go make ’em TODAY!

perfect chocolate chip cookies

TIPS & NOTES!
1. Coconut oil is super healthy!
2. Coconut sugar makes the cookies even chewier and there are also some health benefits in coconut sugar. Coconut sugar contains a fiber known as inulin which helps slow glucose absorption. Coconut sugar also contains small amounts of vitamins and minerals like iron and zinc and phytonutrients.
3. Chill the dough for one hour before baking to prevent the cookies from spreading too much.

perfect chocolate chip cookies

Makes 20
INGREDIENTS:
• 1/4 cup coconut oil, soft-at room temperature
• 1/4 cup baking margarine, soft-at room temperature
• 1/2 cup + 2 tbsp. coconut sugar, tightly packed
• 1 tsp. liquid stevia or more coconut sugar
• 1 large egg (room temperature )
• 1 teaspoon vanilla extract
• 1 1/4 cup + 2 tbsp. spelt flour
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark chocolate chips

perfect chocolate chip cookies
INSTRUCTIONS:
1. Combine coconut oil and margarine with the sugars in a large bowl. Stir very well.
2. Add egg and stir well.
3. Stir in vanilla extract. Set aside.
4. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
5. Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
6. Stir in chocolate chips.
7. Place dough in refrigerator and chill for 30-60 minutes.
8. Pre-heat oven to 177° C / 350° F and prepare cookie sheets by lining with parchment paper.
9. Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.
10. Bake for 11 to 12 minutes, cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
11. If desired, gently press additional chocolate chips into the tops of the warm cookies.
12. Allow to cool completely. I like to eat them cold from the fridge, they get extra chewy.
Enjoy!
Myra XO

perfect chocolate chip cookies

Fool Proof Lasagna

Classic Lasagna

Fool Proof Lasagna

Nothing beats classic lasagna!
And this is the easiest recipe you will ever make. It’s FOOL PROOF ,  anyone can make it even if you have never cooked before. Follow the recipe exactly and you will be super happy with the result. Also, it can be made ahead of time and it’s freezer-friendly!
This recipes does take some time to make and a little bit more effort – but I promise you, it’s worth it. I even double the recipe some times and put one lasagna in the freezer.
The lasagna has layers of classic meat sauce, bechamel and cheese. A.K.A. layers of goodness!
This one of those dishes that tastes even better the very next day! So if you have leftovers, lucky you!

Serves: 6-8

Cooking time: approx. 1 hour


INGREDIENTS:

• 9 fresh lasagna noodles
• 1 pound ground beef
• 4 oz. finely chopped bacon
• 1 onion peeled and diced small
• 3 cloves of garlic, peeled and grated
• Salt and Freshly ground black pepper, to taste
• 2 1/2 Cup Pasatta (tomato sauce)
• 1 1/2 tsp. sugar
• 1 tbsp. bouillon powder
• 1 tablespoon Italian seasoning
• 1 C. red wine or water
BECHAMEL:
• 1/2 Cup Butter
• 1/2 Cup Flour
• 1 tsp. salt
• 4 Cups milk
• a grating of nutmeg, about 1/8 tsp.
• 1 bay leaf
ADDITIONAL:
• 3 1/2 cups shredded mozzarella, divided
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

•Fool Proof Lasagna

DIRECTIONS MEAT SAUCE:
• Preheat oven to 350° F / 180° C . Lightly oil a 9×13 baking dish or coat with nonstick spray.
• Heat a large skillet over medium high heat. Add the bacon and fry until it starts releasing a bit of fat, add the ground beef and onion and cook until beef has browned, add the garlic. Cook for about 3-5 minutes, making sure to crumble the beef as it cooks; season with pepper, to taste. Drain off excess fat. Put back on the heat. Stir in the pasatta, bouillon powder and Italian seasoning until well combined. Add the wine or water and let simmer on low heat for about 30 minutes. Taste and add more salt if necessary.
• Remove from heat.

Fool Proof Lasagna

DIRECTIONS BECHAMEL:
1. Heat a large pot with a thick bottom, add the butter and melt.
2. Add the flour and stir with a whisk until well combined.
3. Add the milk slowly, stirring constantly, until very well combined and there are no lumps at all.
4. Add the bay leaf and nutmeg.
5. Simmer for about ten minutes until flour is fully “cooked”
6. Remove from heat.
ASSEMBLE LASAGNA:
1. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/3 of the bechamel sauce and 1 cup mozzarella cheese. Repeat . Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and the Parmesan.
2. Place into oven and bake for 35-40 minutes, or until bubbling.
3. Let cool 15 minutes. This is an important step! *
4. Serve, garnished with parsley, if desired.
*Letting the Lasagna rest for 15 minutes will ensure that you can cut beautiful squares or portions.
*MAKE-AHEAD: Cover lasagna tightly with foil. Refrigerate up to 24 hours. Bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through and golden on top.
*TO FREEZE UNCOOKED: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover with foil and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
*COOKED from frozen: sometimes I will make this recipe and divide it into four portions and pack them into foil baking dishes. Then freeze, when I’m in a hurry I will only have to defrost and place on a plate and microwave, and believe me….still really delicious.

Fool Proof Lasagna

Chinese Spring Rolls with three dipping sauces

SPRING rolls春捲
chūn juǎn

These are great as a party food or also as a finger food for movie night. We even have them for dinner and serve them with some cucumber sticks or salad. Either way they’re delicious and a real crowd pleaser too. And really not as difficult as they may seem.
The vegetables are adjustable to whatever you may have lying around in your fridge or whatever is in season, add any of the following, the total should come up to one pound of vegetables approximately for this recipe. At least 4 or 5 different kinds is best. The ones marked with an asterix are the vegetables I have used in my Spring Rolls.

carrots*, shredded or cut into sticks
bamboo shoots
shiitake (soaked and stem removed)
chestnut mushrooms*
cabbage, shredded*
paksoi*
sugar snap peas*,
green beans
finely sliced red bell pepper
onions*,
beans sprouts*,
peanuts,
basil,
cilantro*,

PREP TIME : 30 MINUTES
COOKING TIME: 15 MINUTES
MAKES : 10 MEDIUM OR 20 SMALL

INGREDIENTS SPRING ROLLS:
4 oz. rice noodles soaked
1 tbsp. vegetable oil for frying, divided
1 lb. mixed vegetables
1 tsp. grated ginger
2 cloves garlic, sliced
1 tablespoon Shaoxing wine or dry white wine
2 tbsp. soy sauce
1 tbsp. Ketjap Manis
1 tsp. Sambal Oelek or more
1 teaspoon sesame oil
black pepper, to taste
2 tsp. Boemboe Sate (sate seasoning)

For the meat or tofu:
• 8 ounces ground pork/chicken or scrambled tofu
• ¼ teaspoon salt
• ½ teaspoon sesame oil
• 1 teaspoon Shaoxing wine or white wine
• 1 tbsp. black bean sauce
• ¼ teaspoon white pepper

FOR WRAPPING:
1 package 8″ square spring roll wrappers
• 1 tablespoon cornstarch, dissolved in 1 tablespoon water for sealing the spring rolls
• Canola, peanut or vegetable oil, for frying

Chinese Spring Rolls6

DIPPING SAUCES;
Sate Sauce:
• Sate sauce see Chicken Saté (Saté Ajam)

Sticky Red Chili Sauce:
• 1 tbsp. Lemon juice
• 1 tbsp. honey or agave if vegan
• 1 tbsp. sambal oelek
• 4 tbsp. Ketchup
• 1 tsp. sesame oil
Mix all the ingredients in a bowl.

Garlic Lime Cashew Sauce:
• 1/2 cup raw cashews, soaked in boiling water for one hour, drained
• 1/4 cup water or more
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lime juice, or to taste
• 1 tbsp. aple cider vinegar
• 1 tsp. maple syrup
• 1 heaping teaspoon tahini
• 1 small garlic clove
• 1 teaspoon garlic powder
• 1/2 tsp. onion powder
• salt and pepper, or to taste
Mix in a high speed blender until smooth.

Chinese Spring Rolls6

INSTRUCTIONS SPRING ROLLS:
1. Place the noodles in a large bowl, cover with boiling water and leave for 2 minutes. Drain, rinse under cold water, then set aside.
2. Heat a large frying pan or wok, add half the oil.
3. When hot, add the meat or tofu to the pan and fry for a few minutes, adding the seasoning after the first minute, cook until cooked thru. Transfer to a large bowl.
4. Put the pan back on the heat and add the remaining oil.
5. Add the vegetables when hot and stir fry for 5 minutes approximately. After the first minute of cooking you add the spice mix and the remaining ingredients. Tossing to coat everything.
6. Place into the bowl with the rice noodles.
7. Toss everything together.
8. In a small bowl, blend the cornflour and 2 tablespoons of cold water.
9. Next, lay two spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you.
10. Spoon 3 tablespoons of the filling on the bottom corner of the double wrapper. Brush each corner with the cornflour mixture, then start rolling up from the bottom. When the filling is covered, pull the corners in from each side (to seal the ends as you go). Continue rolling until the filling is tightly covered, then press to seal the top corner.
11. Lay the finished rolls on a large plate that has been oiled lightly and cover with a damp tea towel. Continue until you’ve filled all the wrappers.
12. Heat the oil in a large wok or saucepan over a medium heat.
13. Carefully lower the spring rolls into the oil and deep-fry for 2–3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
14. Serve with the dipping sauces.

Enjoy!
Myra XO

Peach and Berry Crumble

Since it is pretty much Fall here… yes, this soon. I’m thinking we can all use a little extra comfort.
In the form and shape of crumble, lots of clumpy crunchy comforting lumps of cookie flavoured morsels covering juicy peaches and berries.
To me that is comfort at it’s best.
You can serve it either warm or let it cool and serve it with whipped cream or even ice cream.

It’s simply one of our favourite desserts and we make it all the time with all kinds of fruit, depending on the season, but this particular combo has me running back for more each time, not to mention the cookie like smell coming from the oven during baking.
I actually also love to have this in the morning,  if there are any leftovers and serve it with a dollop of Greek yoghurt. I mean it’s healthy right? Fruit, fibre, yes, I think so.

INGREDIENTS:

Fruit mixture:

2 cups of fresh or frozen berries and/or blueberries
2 -3  roughly chopped fresh peaches, (skin removed)
2 tablespoons honey
1/2 tsp. vanilla extract
1 tablespoon flour

Crumble Layer:

1 1/4 cup rolled oats
1 cup (spelt) flour
1/2 teaspoon baking powder

1/4 cup almonds, roughly chopped
pinch of cinnamon
pinch of salt
6 tablespoons almond butter, soft
6 tablespoons cold butter, cut into small piece (or grated)
1/2 cup maple syrup or light brown sugar

Extra:
1 tbsp of butter for pan or baking dish
whipped cream to serve

INSTRUCTIONS

1. Preheat the oven to 350 F / 175 C .

2. Butter a 10-12 inch skillet or a similar baking dish and set a side. This step just adds flavor.

3. Peel the peaches (as best as you can) and remove the stone, cut them into bite size pieces and place them in the skillet.

4. Add the honey and vanilla and stir to combine.

5. Add the raspberries/blueberries and corn starch and stir carefully until all is just combined.

3. To make the topping, combine the oats, flour, cinnamon, almonds, salt and baking powder in a medium-size mixing bowl. Add the maple syrup or brown sugar. Add the butter and almond butter and use your hands to work the butter into the dry ingredients until everything is combined and lumps form. Sprinkle the topping over the fruit.

4. Transfer to the oven and bake for 40 minutes or until the top is golden and bubbling. Remove from the oven and let cool slightly. Serve warm or at room temperature with whipped cream. Enjoy!

XO

Myra

Peach Basil Shrimp Salad

Peach Basil Shrimp Salad with Sweet Chili Vinaigrette

Peach Basil Shrimp Salad

When the temperature rises, easy meal prep and (semi) cold dishes are my kind of meal! This Peach Basil Shrimp Salad tastes light and fresh! Tender crisp succulent grilled shrimp served on a bed of crispy greens with juicy Peaches and lots of Basil for a complete meal ready in minutes (with almost no clean up); this is truly the perfect summer meal!
And for that matter, our favourite Salad.
The dressing is made with ready sweet chili sauce and an ingredient that I really love, Ume Su. Maybe you have heard of it? I discovered it a couple of years ago and love it.

Ume Su is the red juice of umeboshi apricots that are put in brine with shiso leaves. Its also very salty, and most times it’s not necessary to add more salt to your recipe. Ume Su is less acidic than ordinary vinegar though, because it’s technically not a vinegar but the sour brine juice from the lactic acid fermentation.
The best way to describe the flavor is fruity, slightly acidic and salty all at the same time, that’s why I love adding it to sauces and vinaigrettes because it adds a lot of flavor and a little goes a long way.
If you can’t find it, buy it online, but if you don’t feel like buying it at all, which I totally understand (but you’re missing out on something great), sub with more vinegar and salt.

Peach Basil Shrimp Salad

Prep Time : 15 mins
Cook Time : 5 mins
Total Time : 20 mins

Servings: 4

Ingredients:

INGREDIENTS Sweet chilli vinaigrette
• 6 tbsp. sweet chilli sauce
• ½ cup natural oil or very light olive oil
• 1 tbsp. sesame seed oil
• ¼ cup lime juice
• 1 tbsp. fish sauce nam pla
• 2 tsp Ume Su
• 1 tbsp. honey
• Freshly ground black pepper
• Salt if necessary
INGREDIENTS Peach Basil Shrimp Salad:
• 1 cup loosely packed basil leafs only
• 16 oz. / 450 gr. mixed salad greens various colors if possible
• 1 cup radishes
• 2 peaches
• 2 avocados
• 5 spring onions
• 16 oz. / 450 gr. peeled big fresh shrimp
• 1 tbsp. canola oil
• Salt and pepper
• 1 large buffalo Mozzarella or 2 medium
• Handful fresh cilantro

Peach Basil Shrimp Salad

Peach Basil Shrimp Salad
Instructions:

1. For the Sweet Chilli Vinaigrette, mix all the ingredients in a jar and shake until well combined.
2. Reserve until ready to use. Leftovers are best stored in the fridge.
3. Place all the greens in a large serving dish. Sprinkle the Basil leafs on top of the greens.
4. Cut the radishes in very thin slices and fan them out, place them on the salad. Leave some of the smaller radishes whole.
5. Peel the peaches, cut in half, twist and separate the halves. Remove the stone and also cut into thinner wedges and place on the salad fanned out.
6. The same goes for the avocados, peel, cut in half, remove the stone and slice and place on salad.
7. Put a frying pan on medium high heat, when hot add the oil. Season the shrimp and cook for about two to three minutes on each side, depending on the thickness of the shrimp.
8. Cook until no longer pink and remove straight away from the heat. Arrange on the salad.
9. In the middle of the salad, place the buffalo mozzarella, slightly torn open to reveal it’s soft inside.
10. Sprinkle with the fresh cilantro and serve drizzled with the sweet chilli vinaigrette.

Enjoy!
Myra XO

Peach Basil Shrimp Salad

chicken banh mi

Lemongrass and Ginger Grilled Chicken Banh Mi with Ginger Lime Sriracha Mayo

chicken banh mi

…AND CRUNCHY VIETNAMESE MANGO SLAW!

Don’t let the long list of ingredients put you off, this is actually very easy, there are just a few steps that need to be taken, and believe me you won’t be sorry. Because these Lemon grass and Ginger grilled Chicken Banh Mi are the business!
The smell in my kitchen when I was grilling the chicken was incredible…
Grilling the chicken gives it an amazing caramelized crispy sticky outside. Serve on a warm baguette with crunchy Vietnamese Slaw and drizzle with the ginger lime Sriracha mayo. Full of sweet, savoury, sour and spicy notes
Good times, I promise!
________________________________________
SERVES 4

INGREDIENTS BANH MI:

• 4 Baguettes
• Grilled Chicken, sliced
• Vietnamese Slaw
• Ginger Lime Sriracha Mayo
• Cucumber, about half, sliced
• Cilantro (Koriander) , a handful. Roughly chopped
• Lots of paper napkins!

CHICKEN:
• 1 pounds chicken breasts or thighs, de-boned

MARINADE:
• 2 tbsp. soy sauce
• 2 tbsp. fish sauce
• 1 tbsp. coconut sugar
• 1 tbsp. honey
• 2 tbsp. chopped cilantro
• 2 tsp. fresh peeled and grated ginger
• 1 lemongrass stalk, bashed with the side of a meat hammer
• 1 tablespoon chopped Thai (or Sweet) basil
• 1 tsp. hot sauce
• Zest and juice of 1 medium lime
• 1 garlic clove , minced (about 1 teaspoon)
• Cooking oil spray
• Freshly ground black pepper

chicken banh mi

METHOD:
1. Whisk all marinade ingredients together in a measuring cup. Pour over chicken thighs or breasts and seal bag or place in a large dish and cover.
2. Marinate for at one hour or up to 4 hours in the refrigerator.
3. Remove from fridge and bring to room temperature one hour before grilling.
4. Heat your griddle pan.
5. Remove chicken from bag. Pat dry with kitchen paper. Discard marinade.
6. Spray both sides of thighs with oil. Place on griddle pan.
7. Season generously with black pepper.
8. Grill for about 2 minutes on each side on high.
9. Lower the heat.
10. Continue grilling until thighs are done, about 7 to 10 minutes more. Chicken will feel firm to the touch. Let rest for 5 minutes before cutting.

chicken banh mi

chicken banh mi

VIETNAMESE MANGO SLAW:
• 2 cups shredded cabbage
• 4 spring onions, finely sliced
• 2 medium carrots, cut in to julienne
• 1/2 Mango, peeled and cut in to julienne
• 1 cup bean sprouts
• 1/2 bunch coriander, washed
• 1/2 bunch Thai basil
• 1 long red chili, de-seeded
• 1/2 garlic clove, finely chopped
• 1 tsp. ginger, peeled and grated
• 1/4 cup lemon juice
• 2 tbsp fish sauce
• 2 tbsp. ginger syrup (from the jar of candied stem ginger)

chicken banh mi
METHOD SLAW:
1. Place cabbage in a bowl with the spring onions, bean sprouts and carrots. Roughly chop the coriander and Thai basil and add to the bowl. Cut the chilli in half then cut across into fine strips.
2. Add the chilli to the bowl.
3. Place the remaining ingredients into a small jar and shake well until the sugar has dissolved. Dress the salad.
4. Put on some plastic disposable gloves and start mixing well with your hands – make sure it all gets covered in dressing or it will taste bland.

GINGER LIME SRIRACHA MAYO:
• 3/4 cup Mayo
• 1 piece candied stem ginger in syrup, finely chopped or grated
• 2 tsp. Sriracha sauce
• Juice of half a lime
METHOD MAYO:
1. Place all the ingredients in a bowl and mix with a spoon.

chicken banh mi
TO ASSEMBLE THE BANH MI:
Pre heat the oven to 200° C / 400° F
1. Slightly dampen the baguettes with a little water. Wrap them in foil and heat them in the oven for about 10 minutes.
2. Remove from oven. Remove foil and discard.
3. Carefully slice open. Hot!
4. Spread a generous amount of the Ginger Lime Sriracha mayo on the bottom of the baguette.
5. Then a layer of sliced cucumber.
6. Then the grilled chicken.
7. Top with Vietnamese Slaw
8. Sprinkle over some cilantro
9. Drizzle over some more mayo
10. Put the top of the Baguette on.

Serve with plenty of paper napkins!

Enjoy!
Myra XO

chicken banh mi