Easy Cooking

Long day at work and we want something quick and easy this Omelette fits the bill. You can choose your own fillings if you like, I’m using avocado and feta cheese. Enjoy

Ingredients

• 2 teaspoons extra virgin olive oil
• 2 eggs
• 1/2 avocado, diced
• 25g Greek fetta, crumbled
• 1 teaspoon chopped fresh dill, plus extra to serve
• 2 teaspoons lime juice

Method

• Heat oil in a small 18cm (base) non-stick frying pan over medium-high heat.
• Whisk eggs with 1 tablespoon water in a small jug until well combined. Season with salt and pepper. Pour mixture into prepared pan. Cook for 2 minutes or until egg is almost set.
• Top one half of omelette with avocado, fetta and dill. Drizzle with lime juice. Fold omelette over to enclose filling. Transfer to a serving plate. Serve sprinkled with extra dill.

The French don’t do things by half so we all know this is going to rich delicious, last week we went Mexican hot chocolate and we some spices and it added to the sweet chocolate. Today its all about the chine you will see in the chocolate. The French however don’t just drink the hot chocolate the put it into a bowl and dip all sorts of sweet treats into it, then drink the rest from the bowl. If you are a hot chocolate fan or even a chocolate fan your going to want to try this.

Ingredients
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 teaspoons powdered sugar
• 1/2 teaspoon espresso powder — optional, but delicious for intensifying chocolate flavor
• 8 ounces bittersweet chocolate — at least 70%, chopped*
• Giant bowl of whipped cream — for serving

Instructions

1. In a medium saucepan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder until small bubbles appear around the edges. Do not allow the mixture to boil.
2. Remove from saucepan from the heat and stir in the chopped chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely. Serve warm, topped with lots of whipped cream.

Quick and easy is the go to way of cooking today being Monday, and to be honest you can’t get much easier than this and manager to get so much flavour into the dish. Asparagus is one of my favourite vegetables you can do so much with them. You roast them boil them you can even bake them in a pie, I love them with some Parma ham wrapped around them that is a recipe for another day. Using the best of chicken with the tasty vegetable makes this an excellent dish.

Ingredients
• 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness)
• Salt and Pepper , to taste
• 1 pound asparagus, ends trimmed
• 3 tbsp of Butter
• 1 tbsp of Minced Garlic
• ½ tsp Dried Basil
• ½ tsp Dried Oregano
• ½ tsp Dried Thyme
• ½ tsp onion powder
• Fresh Herbs for Garnish (Optional)

Method

1. Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
2. Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
3. Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
4. Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

Let’s start off with something nice quick and easy. Not everyone is a fan of cucumber so if you wish you can add Corzeggte instead also works fine. If your on the go all week make ahead it will last in fridge for 4 days covered. Enjoy

Ingredients

• 1 red Pepper diced
• 1 cucumber diced
• 2  large tomatoes diced
• 2 tbsp of olive oil
• 2 tbsp of balsamic vinegar
• 1 tsp of dried oregano
• Salt and pepper

Method

1. In a large bowl toss together the red pepper, cucumber and tomato. 

2. Add the oil, vinegar, oregano, salt and pepper and toss to combine.

First up in today’s theme, is these delicious easy to make skewers. The kids can help with these and I find that if they are involved in the preparation part they will want to at least try them because they have done some parts themselves. Enjoy

Ingredients

Pineapple Chicken Skewers:
– 2 cups teriyaki sauce
– 2 lbs. chicken breasts or tenders
– 1 can  Pineapple Chunks
– Optional: sesame seeds for garnish

Coconut Peanut Sauce:
– 1/2 can light coconut milk
– 1/3 cup creamy peanut butter
– 2 tablespoons brown sugar
– 1 teaspoon chili sauce
– 1 teaspoon soy sauce

Method

1.Gather your skewer ingredients and preheat your oven to 350 degrees F.

2.Begin by slicing your chicken lengthwise and crosswise into 2-inch chunks.

3.Transfer your chicken to a bowl and add the teriyaki sauce. Let marinate for about 30 minutes.

4.Meanwhile, drain your pineapple chunks and place in a bowl.

5.Time to skewer the chicken and pineapple chunks! We alternated meat and pineapple but you can create your own combo.

6.Lightly grease a pan with rimmed sides and place the skewers inside. Bake for about 20 minutes or until chicken is no longer pink inside. You may need more or less time depending on the size of your chicken chunks.

It’s Friday night again and this week we are using probably one on the most popular spirits on the market after vodka and gin. Simple to put together and very tasty once made.

ingredients
• 1 OZ Captain Morgan
• 1 oz Cranberry Juice
• ¼ oz fresh line
• 4 oz cola
• 1 lime wedge
Methods

1. In an ice filled glass combine all ingredients.
2. Stir to blend
3. Garnish with a lime wedge.

Thai Cuisine is all about flavour and its all quite healthy too. There is a fair list of ingredients in this recipe however most of them you will have, and I can assure you the end product is worth it. I must stress the key element of this dish is lime juice its such s simple thing but its important because it balances out all other intense flavours that will go into the soup. Along with step 7 in the recipe it’s also important to do
Remember the main task within this dish is getting as much flavour as possible into the liquid of the soup. I really hope you give this a try.

Ingredients
• 1.5 lbs. boneless skinless chicken breast, cooked and shredded
• 1 tablespoon rapeseed oil
• 1 red onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 3 tablespoons red curry paste
• 1 tsp of Sesame Oil
• 6 cups chicken broth
• 2 carrots, sliced
• 1/2 cup halved snow peas
• 1 red pepper, julienned
• 8 oz. brown/white rice noodles
• 14 oz. coconut milk (in a can)
• 2 tablespoons of fresh lime juice
• 1/3 cup fresh cilantro diced
• Optional: top with sliced avocado and sliced green onions

Method

1. Heat a large pan over medium high heat.
2. Add in rapeseed oil. add red onions, sauté until translucent, about 3-4 minutes. Next add in the garlic and ginger. Sauté for 30 seconds, until fragrant, stirring the entire time.
3. Add in the red curry paste, stir the paste into the aromatics (onion, garlic, and ginger) until it thickens, about 2-3 minutes.
4. Next, add in the chicken broth. Bring to a boil and reduce to simmer. Add in the shredded chicken.
5. In the mean time bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook for 4 minutes. (or whatever your directions say) Remove from pot, drain water, and cool the noodles with cold water to stop the cooking process.
6. Add noodles, carrots, red pepper, and snow peas to the chicken broth pot.
7. Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.
8. Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.
9. Right before you’re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!
10. Optional: top with sliced avocado and sliced green onions

Sticking with the Italian recipes, no you do not have to go and make your own Ravioli. In all honesty there is. plenty of good quality ones in most supermarkets, however, do not get the frozen ones they are full of water. We are concentrating on a lovely sauce to go with them. Remember when your cooking your ravioli go with the instruction on the packet and add them to some salted boiling water. The sauce can keep in the fridge for 3-4 days and you can also freeze it.

Ingredients
• 300g of Mushrooms
• 3 garlic cloves crushed
• 400g Carton of Passata
• 1 tsp of Paprika
• 1 tsp of Chilli Powder
• 1 tbsp of Tomato Puree
• 1 tbsp of Soy Sauce
• 1 tbsp of Sweetener
• 150g grated Gruyere Cheese
• 150g Parmesan Cheese
• 1 tbsp of Crème Fraiche
• Salt and Pepper to taste.
Method

1. In pan over medium heat add some oil and butter cook your mushrooms until soft, add the garlic and cook for 1 minutes.
2. Lower the heat and add the passata, soy sauce, tomato puree and spices. Cook for 3 minutes
3. Add the sweetener and the 2 cheeses and allow to cook for another 2 minutes.
4. Add the Crème Fraiche and stir in well into the sauce, season with salt and pepper and cook for another minute.
5. Serve over your cooked Ravioli serving with some more Parmesan cheese on top and enjoy.

In case you haven’t guessed already the slow cooker is probably one of the most used appliance in our house, this is so easy to make and so flavourful , a classic Italian dish slowly cooked what more can you ask for, You can serve this rice, pasta or potatoes it’s your choice and pack as much vegetables into it as you wish.

Ingredients
• 5 Chicken thighs (skin on)
• 2 400g tinned tomatoes
• 1 onion chopped
• 3 garlic cloves
• 1 tbsp or oregano
• 2 Red Peppers Chopped
• 300g of Mushrooms
• 1 tbsp of Tomato Puree
Method

1. The first step is completely optional, seal of the chicken in a pan get the skin nice and crispy with some oil and salt and pepper to taste.
2. Once that is done, place all the ingredients into the slow cooker and then add your chicken thighs.
3. Cook on low for 7-8 hours or on high 4-5 hours.
4. Serve with rice, pasta and potatoes and enjoy

They are great to have on the go not to mention an excellent source of fibre. Their is a few ingredients involved but it’s simple cooking steps to make. You can swap and change any fruit or nuts you like to your taste . Also another great recipe to get the children involved. Enjoy

INGREDIENTS

• 1-1/2 cups old fashioned rolled oats
• 1 cup chopped walnuts
• 1/2 cup sliced almonds
• 2/3 cup shredded unsweetened coconut (available at Whole Foods or natural food markets)
• 1/2 cup honey
• 3 tablespoons packed light brown sugar
• 2 tablespoons unsalted butter
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1 cup crisp rice cereal, such as Rice Krispies
• 3/4 cup dried fruit, such as cranberries, diced apricots, blueberries, currants, etc.

INSTRUCTIONS

1. Preheat the oven to 250°c. Line a baking sheet with heavy duty aluminum foil.
2. Spread the oats, walnuts and almonds onto the prepared baking sheet. Place in the oven and toast for 7 minutes. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 4 to 5 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.
3. In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium-high heat. Whisk and bring to a rapid boil, then turn off the heat and set aside.
4. Once the oat mixture is done, remove it from the oven and reduce the heat to 200°c. Combine the oat mixture, honey mixture, rice cereal, and dried fruit in a large bowl and toss well. (Reserve the aluminum foil.)
5. Use the reserved foil to line a 9×13-inchbaking dish, then spray the foil with nonstick cooking spray. Turn the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Be sure the heat is reduced to 200°C, then bake until lightly golden, 20 to 23 minutes. Remove from the oven and cool completely, 1 to 1½ hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.