Category Archives: Food Blog

Healthy Chocolate Chip Blondies

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Healthy Blondies? I know, it’s hard to believe right? Although they do have a tiny little drizzle of white chocolate on top, a microscopic amount of sprinkles and a few choccy chips they are still super healthy. I swapped out butter for cashew nuts, the flour for white beans and the refined sugar for agave syrup and coconut sugar. It works perfectly, I always make healthy brownies and honestly I think they taste better than the regular sugar and fat laden brownies. Here are some of my favourites;

As you can see, the possibilities are endless. I make these Healthy Chocolate Chip Blondies in a food processor, it works great and gets the smooth texture just right and more importantly… it saves cleaning up, so it could not be more simple. Just remember to soak your cashew nuts a few hours in advance for easy blending.

Makes 16 squares
Needed: 8 x 8 inch baking dish

INGREDIENTS:

• 1 1/2 C. cooked white beans from a can, drained
• 1/2 C. soaked Cashew nuts
• 2 large eggs
• 11/2 tsp. baking powder
• 1/2 tsp. baking soda
• a pinch of salt
• 1/4 C. coconut sugar
• 1/2 C. agave syrup
• 1 C. flour (you can use spelt, oat or whole wheat)*
• 1 tbsp. vanilla extract
• 1/2 C. chocolate chips (vegan)

FROSTING;
• 3/4 C. cooked white beans
• 1 C. soaked Cashew nuts
• 1 tsp. Vanilla extract
• 2 tsp. Agave syrup

EXTRA:
• 1/4 C. white chocolate melts (or vegan white chocolate)
• sprinkles


METHOD:
1. Pre heat the oven to 180° C / 350° F
2. Line a baking dish with baking parchment and oil lightly.
3. Soak the cashew nuts in advance for a about two hours. Drain before use.

4. Place white beans and cashew nuts in a food processor and blend until completely smooth.
5. Add the remaining ingredients and blend again. * Depending on the flour type you use you may need to add a splash of milk (of choice).
6. Add the chocolate chips and stir thru with a spatula.
7. Pour the Blondies batter into the prepared baking dish, level out with a spatula.
8. Bake for 25-30 minutes
9. Remove from oven and let completely before frosting.
TO MAKE THE FROSTING:
1. Blend all the ingredients for the frosting in a blender until completely smooth.
2. Keep in the fridge until ready to use.
TO DECORATE:
1. Spread frosting over the bars. (I do this after cutting them in squares).
2. Then melt the white chocolate melts in the microwave at 30 second intervals and drizzle diagonally over the frosting.
3. Decorate with sprinkles straight away so they stick to the chocolate.

Enjoy!

Strawberry Cheesecake mini Pies

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Simple Strawberry Cheesecake mini Pies, are made with fresh strawberries, a quick cheesecake filling and brushed with a strawberry glaze. They come together in minutes and are so delicious.

You only have to bake the Pastry shells and the rest is done in a jiffy. I have used my Super Simple Pastry dough recipe, so once the shells are baked and cooled you just spread some cheesecake filling on top and layer with fresh strawberries. The shells could be baked the day before and stored in an air-tight container.
Serve as a dessert, snack or at parties. These are always great!

The pastry crust is a no-brainer and you can find the recipe here.

Makes 6 small tarts or one medium 20 cm / 8 inch


INGREDIENTS:

1 recipe super simple pastry crust, prepared all the way.
3 cups fresh Strawberries
2 tubs of cream cheese (400 gr/ about 1 3/4 cups)
3 tbsp. of milk of choice for loosening up the cream cheese
50 grams/ 1/2 cup confectioners sugar
1/2 tsp vanilla extract
3 tbsp strawberry jam diluted with water for drizzling on top, or honey.

INSTRUCTIONS:

Remove the crown from the Strawberries and cut them in half.
Place the cream cheese in a bowl and beat until soft, adding the milk to get to process started, add the vanilla extract and the confectioners sugar. Beat until combined and fluffy.
Spread 1/6th of the cream cheese filling in each mini pie, place some strawberries on top.
Mix the strawberry jam with a tablespoon or two of water and drizzle the glaze over the strawberries. You could also drizzle with some honey instead. Assemble the mini pies close to serving time, since the pastry shells might soften if you leave them filled overnight. Serve with whipped cream (optional).

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Lighter French Cassoulet

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Cassoulet, the name of the earthenware dish in which it is served, is an aromatic, hearty bean and meat stew with some aromatic herbs and spices, the flavor is subtle and delicate, and really comforting.
The key to a perfect cassoulet is the slow cooking process that tenderizes the meat and the beans and infuses the stew with its rich flavor. Your house will be filled with an incredible aroma that will get anyones stomach rumbling as soon as they walk thru the door.
There are many varieties of Cassoulet depending on your meat choices. My personal preference is smoked sausage, bacon, pork and chicken. You could go for Duck confit, but I find it too heavy so I have opted for the chicken instead.

Serves 4

INGREDIENTS:

• 2 fresh small ham hocks
• 5 oz. diced smoked Bacon
• Salt and freshly ground pepper
• 1 pounds dried cannellini beans, soaked overnight
• 2 small carrots, thinly sliced
• 1 medium onions, diced
• 1 celery stalk, sliced
• 2 Bay leaves
• 2 cloves of garlic, peeled and chopped
• 1 head of garlic, unpeeled, plus 2 small garlic cloves, peeled
• 1 glass of dry white wine
• 1 can chopped tomatoes
• 1/4 tsp. All spice
• 1 quart / 1 liter, chicken broth
• 4 parsley sprigs, 2 thyme sprigs and 2 bay leaf
• 4 chicken legs
• 1 tablespoon vegetable oil
• 4 pork sausages, your favourite kind
• 1 smoked kielbasa or other smoked sausage, or 2 small ones

METHOD:

• In a bowl, cover the beans with 3 inches of water and soak overnight.
• Add the bacon and ham hocks to a very large frying pan or pot and brown them all over.
• Remove and set aside.
• Add the carrots, onions and celery and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes. Add the chopped garlic and bay leaves.
• Add the all spice.
• Add the glass of wine.
• Add the head of garlic and the tomatoes and cook, stirring for 1 minute. Add the broth and the herbs and bring to a boil.
• Add the beans to the pan and simmer until the beans are just tender, about 2 hours.
• Pick out the ham hocks. Cut the meats into bite-size pieces; discard the bones, skin and gristle. Pick out the head of garlic and reserve.
• Put the meat back in with the beans.
• Transfer the beans and liquid to a casserole dish
• Preheat the oven to 180 ° C / 350° F
• Heat the vegetable oil in a medium skillet.
• Season the chicken legs with salt and pepper.
• Add the sausages and chicken legs to the skillet and cook over moderately high heat until browned all over.
• Nestle the sausages, the chicken and the kielbasa into the cassoulet.
• Put the garlic bulb in the middle.
• Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a rack and let rest for at least 20 minutes before serving.
• Serve with plenty of crusty french bread.

Enjoy!

Quick Quiche with Ham, Broccoli, caramelized Onions and Basil

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Quiche ham broccoli

This recipe for a super quick and easy Quiche is one of those recipes you’ll make time and time again.  I love a good fool-proof recipe that you can have on the table in 30 minutes or less.  Add a salad and voila, dinner is served.
I have made this Quiche with pre rolled ready made Puff pastry, which I consider a freezer/pantry essential. So this really comes together in no-time. You can vary the ingredients according to what you have (leftover) in your fridge too, should you not have ham or Broccoli.  Think seafood, meat, poultry, veggies,  cold cuts, you name it. In fact it’s a great way to use up your leftovers.  But for now, this is one of our favourite combos. Try it, you’ll see why.

INGREDIENTS:

1 Sheet ready made puff pastry
2 cups broccoli florets
4 oz/ 100 gr. cooked ham
4 oz./100 gr. grated cheese
2 medium onions
Some olive oil or butter
2 tsp. honey
Salt and pepper
A handful of fresh Basil
1 cup light cream
4 eggs

Quiche ham broccoli

INSTRUCTIONS:

Begin by defrosting your puff pastry if it is frozen.
Pre heat oven to 180C/350F.
Next, peel the onions, slice in half and cut into half rings.
Heat a frying pan to medium heat, add the butter or oil.  Add the onions and cook for 5 minutes,  add the honey and cook for a few more minutes or until golden brown.  Remove from heat and set aside.
Meanwhile cut broccoli into florets and steam in microwave for 3 minutes or in a pan of boiling water,  make sure to drain very well after so that there is no extra water.
Cut ham into cubes,or slice thinly.
Line a baking tin, about 8×8 inch/ 20×20 cm or 9×9 inch/22x22cm. with parchment paper.
Place the puff pastry in the tin making sure you go up the sides as well.
Divide onions, ham, broccoli and basil (reserve some for decorating) over the crust.
In a bowl beat the eggs with the cream, season generously and pour over the filling. Sprinkle  the cheese over the top. 
Bake in the middle of the oven for 30 -35 minutes or until set when you tap the side of the tin. It should wiggle just a tiny bit in the middle.
Serve immediately.
Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!