Raw Vegetable and Quinoa Salad

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Salad anyone?  Well, today it is good ol’ Quinoa ! Man, I love this stuff. Okay, I don’t mean ‘stuff’ in a bad way, I just love quinoa.  The other day I brought out a fair-sized bowl (actually quite large), and loaded it up with a few cups of cooked quinoa, and then topped it up with mountains of raw vegetables and fresh herbs.  I then dug a tablespoon into this mountain of delicious vegetables and sunk the spoon down into the quinoa.  I then tossed and mixed this amazingly delicious concoction all together, and I am not going to lie, I was VERY tempted to take that spoon and dump a huge mouthful of all that deliciousness into my mouth….but I held myself back, took a deep breath, collected my thoughts, counted backwards from ten…. and dished some up on a plate for myself.

When the hubby came home, he opened the fridge and saw this massive bowl of quinoa salad, and by the look on his face I think he thought it would be his food for the week…but fear not, I am not that cruel…although the thought did enter my brain….The salad did not last 24 hours, thanks to my continual snacking on it every time I opened the fridge door !  And man…it was so good, it was like I just could not get enough.  :-) Haha Quinoa obsession !!!

For me, this salad is just the best.  It is totally versatile.  Use whatever veggies float your boat, and if you decide to have corn, do yourself a favour, don’t cook it, have it raw, enjoy that crunch…..it is Cra-zy good !!!

The recipe below is enough for 2 people, but feel free to double up or quadruple the recipe as I did.

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Raw Vegetable and Quinoa Salad

Preparation time:  20 minutes

Cooking time:  15 minutes

Total time:  35 minutes

Makes for 2 people

Ingredients:

1 cup quinoa, cooked

1 cup black-eyed peas, cooked and roasted with salt, pepper and origanum

1 corn on the cob, kernels cut off

20/30 cherry tomatoes, halved

1/4 – 1/2 cup thinly shredded purple baby chinese cabbage

3 sliced spring onions, green parts as well

1/2 large red pepper, sliced or diced

1/2 large yellow pepper, sliced or diced

2/3 jalapeno’s, sliced finely

60 grams sugar snap peas, uncooked and chopped finely

a handful of herbs, I used mint and basil leaves and chopped chives.

Instructions:

Quinoa – cook as per packet instructions.

Black Eyed Peas – cook as per packet instructions, then place on a baking tray, with a little olive oil, salt and pepper, and dried origanum.  Allow to roast in a preheated oven at 180 degrees Celsius for about 15/20 minutes or until crispy.

Once all the veggies are sliced and prepared.  Place in a dish and serve.

Enjoy:-)

NB*  This can be a salad to have on the side or as a main meal.

 

 

 

 

Butternut and Herb Scones

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Hey, hey….lets talk about savoury scones for awhile.  Who is more into savoury than sweet? Personally, I am not fussy. My mom was the queen of scone making, she would throw together a batch in like no time.  Unlike me, who still goes by the written out recipe!  Yip, there is no hope ! She would add this or that, or keep them plain so we could have jam and cream with them (yum). No matter what, they were always delicious:-). Anyway, scones just seemed to be on my radar lately, but I wanted to just change it up a bit so savoury scones it was.  I have been on a bit of a butternut vibe lately (but that is a story for another time, and apart from the fact that I had bought a pocket of butternuts…I just thought butternut scones just had to happen, I mean …come on, we have butternut everything happening these days, so why not butternut scones! Let me tell you, these Butternut and Herb ones are the Thing !  Just saying!!!

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Butternut and Herb Scones

Preparation time:  15 minutes (prep time will be longer if you do not have pre-roasted mashed butternut)

Cooking time:  20 minutes

Total time:  35 minutes

Ingredients:

125 millilitres (1/4 cup) salted butter

500 millilitres (2 cups) cake wheat flour

1 jumbo-sized free range egg

125 millilitres (1/4 cup) buttermilk

125 millilitres (1/4 cup) mashed roasted butternut

125 millilitres (1/4 cup) chopped spring onion

125 millilitres (1/4 cup) chopped fresh rosemary

a little extra milk for the tops of the scones

Instructions:

Firstly, preheat your oven to 180 degrees Celsius (170 degrees Celsius Fan Oven)/350 degrees Fahrenheit.

Dust a baking tray with a little flour, to prevent sticking.

In a large bowl add the flour, baking powder and the chilled butter.  Using your hands, yes, I prefer using my hands with this next step, it is a bit messy but persevere and scrunch the butter into the flour mixture with your fingers, with a lifting up motion. Continue to do this until you literally have a bowl of ‘breadcrumbs’.  Shake the bowl, and you will notice any big clumps sitting on the top, just break those down.

(You may want to wash your hands now quickly) Then add the egg, buttermilk, butternut, spring onion and herbs.  Stir well with a metal spoon.

Empty the scone mixture onto a floured surface.  (This may sound ridiculous, but now is the time to flour your hands) Flatten the scone mixture slightly. Using a knife divide the scone mixture into eight. I usually cut, as if I were cutting a pie.

With a little extra milk, moisten the top of each scone.

Place in the preheated oven and let cook for 20 minutes.

Once done, enjoy with a nice smearing of butter.

Enjoy:-)

 

Creamy Chicken and Peppadew Souffle’s

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I have been eyeing out these little gems for quite some time.  Again, I found the recipe from a magazine cut out, who knows where and who knows when.

Anyway I had some left over chicken from last night, so these little souffle’s, just had to happen! I have to admit, I was a bit nervous as souffle’s can be a little intimidating to say the least, but then again, thought, who cares? so long as they are scrumptious and a mouthful of deliciousness…it really does not matter what they look like, I mean, it is not as if the Queen was going to see them or eat them! Well, I have to admit, they were easy to do.  I am now over the fear of souffle’ making…and they were amazing, light and everything I had hoped for. I am now in souffle’ heaven!!!

You can also do a vegetarian version, which is equally as delicious, just substitute the chicken with mushrooms:-)  Yummy !!!

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Creamy Chicken and Peppadew Souffle’s

Preparation time:  35 minutes

Cooking time:  20 – 25 minutes plus and extra 15 minutes just before serving.

Total time:  1 hour 10 minutes – 1 hour 15 minutes

Ingredients:

120 gram butter

1/2 cup (125 millilitres) cake wheat flour

2 cups (500 millilitres) full cream milk

400 gram feta cheese, crumbled

160 gram peppadews

1 teaspoon (5 millilitres) ground nutmeg

freshly ground salt and black pepper

5 free-range jumbo-sized eggs, separated

spray ‘n cook or extra butter for greasing ramekins

To Serve:

2 cooked chicken breasts, shredded

4 spring onions, sliced

1 cup fresh cream (not whipped)

herbs and salad

Instructions:

Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit

Grease your ramekins (I used 8 ramekins, which hold approximately 125 millilitres of liquid) Put a kitchen towel inside a large deep baking tray and place the greased ramekins into the baking tray and on the kitchen towel.

Now, in a medium-sized pot melt the butter over a medium heat.  Take the pot off the stove and add the flour, stir.  Put the pot back onto the stove and stir continuously for a few minutes.  Gradually add the milk, continue to stir until your white sauce in nice and smooth.  After several minutes your sauce will start to boil, don’t stop stirring. Eventually the sauce will thicken. Once this happens you can remove the pot from the heat.

Add the feta, peppadews and ground nutmeg.  Taste.  If you feel it needs a little more seasoning, do it ! If you feel it needs a bit more peppadew oomph, go for it !  More feta…. knock yourself out.  Remember, these are your souffle’s and they have to be great !!!

When you are happy with the flavour, remove one cup of the mixture and set aside. This will be used later, once cooled thoroughly.

Now whisk the egg yolks into the remainder of the sauce in the pot.  Set aside.

In a separate medium-sized bowl, whisk up the egg whites until stiff peaks form. Scoop out some of egg whites and fold them through the sauce.  Do this in batches until all the egg whites are folded through. This process needs to be done quickly.

Yay!  Now the fun part:-) .

Fill the ramekins with the sauce.  Mine ended up being pretty full.  Pour boiling water into the deep baking tray with the filled ramekins in.  The water should come up at least halfway up the actual ramekins.

Carefully place the baking tray into the oven and allow to bake for about 20 – 25 minutes or until they are nicely puffed and golden in colour.

Once done, be really careful  and remove the baking tray with the ramekins from the oven. Set aside and let them cool slightly before turning them out.

About 15 minutes before serving, make sure your oven is heated at 200 degrees Celsius/ 390 degrees Fahrenheit.

Place the souffle’s carefully onto a heat-proof serving plate/platter.  This is when the reserved mixture is used. Mix the reserved mixture with the shredded chicken and spring onions. With a teaspoon, stack the chicken mixture on top of the cooked souffle’s.  Pour the cream over and bake in the oven for about 15 minutes until the chicken mixture on top of the souffle’s are heated through and a light golden brown.  The edges of the cream on the plate will brown, do not be alarmed, this is perfectly normal.

Serve hot with herbs and salad.

Enjoy:-)

 

Baby Marrow (Zucchini, Courgette) Patties

 

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Baby Marrow, Zucchini or Courgette, whatever you call them, just know that these are the bomb ! Personally, I find them super versatile, whether cooked or raw, they are delicious but not only that, they are nutritious.  I found some yellow ones alongside the green ones in the shop the other day…you have no idea how excited I was….

Anyway, back to the important stuff……

I definitely seem to be on a Baby Marrow (Zucchini, Courgette) kick right now. It is although I am obsessed with them.  Is that bad?  I cannot tell you how many times I have made these patties, and I just do not tire from them. Okay, lets not talk about my obsession….Lets talk about how amazingly good these babies are…. And, they can easily be made even healthier by using Gluten – Free flour and Gluten – Free breadcrumbs !!!  Yay !!!

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These are super easy to do.  The most time-consuming part is preparing the Baby Marrows (Zucchini, Courgettes), but really it is not that bad, and so totally worth it. Haha a slight contradiction there…but you know what I mean! 

Also, these little bundles of deliciousness can be either lightly fried, or my preferred way is to bake them.  But, seriously, both ways are delicious ……

These babies… and a basic salad, and I am sorted:-) .

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Baby Marrow (Zucchini, Courgette) Patties

Preparation time:  20 minutes (excluding time for salt to do its magic and help extract water)

Cooking time:  approximately 1 hour

Total time:  1 hour 20 minutes

Makes 20

Ingredients:

1 kilogram grated Organic Baby Marrows (Zucchini, Courgettes) medium-sized

1/2 diced large onion

2 – 3 discs feta cheese, crumbled

1 cup grated cheddar cheese

Dried Origanum to taste

Dried Thyme to taste

Salt and Pepper to taste

4 heaped tablespoons flour *

2 cups bread crumbs *

2 free-range jumbo eggs

lemon wedges to serve and a green salad with avocado if possible

Instructions:

Firstly, grate the Baby Marrows (Zucchini, Courgettes), and place in a bowl with a good dose of salt and place in the refrigerator for an hour.  This helps release the water content within the Baby Marrows (Zucchini, Courgettes). Then pour any water off, and place the grated Baby Marrows (Zucchini, Courgettes) in the middle of a dish cloth/towel and basically bring the corners of the drying cloth together and twist, and squeeze.  Do this a few times. Remember the more water left in, the more soggy your patties will be.  This part is a bit time-consuming but it is necessary.

Then, add Baby Marrows (Zucchini, Courgettes) and all the other ingredients into a large bowl.

Stir with a metal tablespoon and combine.

Taste, and add more herbs and seasoning if necessary. (Don’t be afraid to taste, all the best chef’s taste ! )

With your hands and a metal tablespoon, make fair-sized balls and place on a lightly greased baking tray.  Flatten slightly.

To bake:  Preheat oven at 180 degrees Celsius/350 degrees Fahrenheit. Bake approximately 30 minutes either side.

or….fry with a little oil on top of the stove.

Enjoy:-)

  •  You can use a Gluten – Free flour for these.  It works equally as well
  •  Gluten – Free breadcrumbs work brilliantly as well

 

 

Awards

Hey everyone!  I have been very slack with my award postings, time just seems to have got the better of me, so have decided to throw them all together and bang them all out in this one post.  I hope you don’t mind. To Paula, Lindsay,Taylor and Gina, I sincerely apologise for the delay in accepting the awards, but as the saying goes ‘better late, than never’:-)

Also, yet again, I am not sure if it is a WordPress issue or my computer but you will see a few ‘links’ would not link properly…but I could not wait any longer for WordPress or my computer to behave.

Three Day Quote Challenge

The RULES are:

1. Post on three consecutive days

2. Pick one or three quotes per day

3. Challenge three different bloggers per day

4. Thank the blogger who nominated you.

I am going to rebel slightly, and will do all three quotes today.  I also, am not going to nominate any bloggers, and will leave this challenge open to whoever would like to do this fun challenge.

A big Thank You to Paula from Simply Homemade By Paula who nominated me for the Three Day Quote Challenge in April 2016 ! Paula this nominations means so much:-) I have done a few of these Quote Challenges and enjoy them, so here are my quotes for today!

Stuck somewhere you don't belong...Positive attracts Positive ...:

inspirational words for health | Inspirational and motivational quotes | Cox Health and Fitness:

All these quotes I find very apt, and hope you find some depth in them.

Please pop over and visit Simply Homemade by Paula.  Paula does lovely simple and tasty recipes which can be enjoyed by all.  Her recipes are also easily adaptable and versatile which is always so great when preparing a meal.

https://paulavandeveer.wordpress.com/

Thanks again Paula for nominating me for this challenge.

Blogger Recognition Award

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On the 27 April 2016, Lindsay from Home Hugs and Huskies  nominated me for the Blogger Recognition Award. I am sincerely humbled that you enjoy my blog so much to the extent you would nominate my blog for this award. Lindsay is not only lovely, and down to earth, but she is a talented, self-published author and illustrator for children’s books. Her books are amazing, and I am sure would be enjoyed by all children.  She too, is a mom, a partner and has two divine Huskies!  Her blog is authentic. If you are not familiar with Lindsay’s blog, please pop over to say hi.:-)

https://homehugshuskies.wordpress.com/

Rules:

Thank the person who nominated you with a link to their blog.

Display award on your post and write about it.

Give a brief history of your blog.

Offer a piece of advice to new and upcoming bloggers.

Select 10 other bloggers you wish to nominate.

A brief history of my blog:

My blog started just over a year ago.  I pondered about starting my own blog for quite some time.  Then, when I decided to actually go ahead, the next question was, what I would blog about.  Food did seem like the way to go, as I love food ! So Lynne’s Recipe Trails was born:-)

My advise to new and upcoming bloggers:

Never give up !  Keep going.  Perseverance is key !!!

My Nominees:

(As always selecting nominees is the worst part, but I have tried to nominate blogs that have possibly not received this award and need to be recognised)

All About Healthy Choices  (Dr Jonathan)

Bold Blind Beauty  (Stephanae)

Inspector Gorgeous  (Liz)

Tonight’s Better Together  (Stacey and Eric)

Sadie’s Nest  (Sadie)

 

Lindsay, thank you !:-)

One Lovely Blog Award

One Lovely Blog Award

The Rules:

•Thank the person that nominated you and give a link to their blog

•List the rules.

•Display the award on your post of the award.

•List seven facts about yourself.

•Nominate (up to) 15 bloggers for this award and comment on one of their posts to let them know you have nominated them.

This is a huge Thank You, to Taylor, from Peas Romaine Calm . She is a genuinely wonderful person who works a 9-5 job everyday. The recipes you will find on her blog are easy, simple, with easy everyday ingredients. Her recipes are brilliant and are perfect for the busy mom or working person. You need to stop over to Taylor’s blog and see how amazing it is.

https://peasromainecalm.com/

7 Facts about me: 

  1.  I am not managing my time very well these days.
  2.  My second name is Caryn.
  3.  I have one brother, who is two years older than me.
  4.  I am an animal lover.
  5.  I have the most stunning view of the sea from my home.
  6.  I drink between 2 and 3 litres of water a day.
  7.  I did not enjoy school.

My Nominees:

  1.  Journey into Functional Living  (Kathy)
  2.  mykitchenmythoughts  (Nancy)
  3.  Creatively Courtney  (Courtney)
  4.  Leen Cuisine  (Colleen)
  5.  a Box of Buttons  (Hannah)

Thanks once again Taylor:-)

The Black Cat Sea Award

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Thanks again to Lindsay from Home Hugs and Huskies  for this wonderful opportunity to accept this award.  Lindsay as mentioned before is absolutely lovely and has a heart of gold.  She is a self-published author and illustrator. She is a mom, a partner, has two beautiful Huskies and lives in Cape Town South Africa.  Lindsay’s blog is amazing with heartfelt posts of motherhood and life as an author. Please go over and check out her amazing blog!

https://homehugshuskies.wordpress.com/

The Rules:

  • Anybody nominated, can nominate seven (lucky number) other bloggers.
  • Anybody nominated, answers three questions.
  • The questions you ask while nominating, can be any three questions.

If any of the questions asked are offending or simply do not want to be answered, the nominee does not have to answer them to earn the award. This award is for bloggers who strive to write for everybody, and no matter how many viewers they get, make an impact on a reader. This award is an expression of gratitude to the nominee. It should be awarded to anybody that you choose deserves it and it doesn’t mean that they must have hundreds of followers and likes.

The questions I need to answer (and would like my nominees to answer):

1.Who was the first blog / blogger you heard of / read and did they inspire you to start? I am not too sure of the actual ‘first’ blog or blogger I had heard of, or read but I clearly remember reading  Crazy for Crust (Dorothy) and being totally taken by her blog.

2.Do you see Blogging as a future career or just a side hobby? I am not sure, I haven’t really thought about blogging as a career  At the moment, I am just having fun and enjoying what I am doing.

3.What is your all time favorite Album and Why?, How does it make you feel to listen to it? Oh, no !  That is difficult.  I can’t say I have an all time favorite to be honest.  I do like a lot of Albums though.

Seven Nominees:

  1.   Anita Kushwaha  (Anita)
  2.   Millie Thorn  (Millie)
  3.   A Kinder Way  (Nikki)
  4.   Music Teacher Lifestyle  (Ioana)
  5.   Paintbox Mum  (Claire)
  6.   theutopiauniverse  (Brooke)
  7.   Peace from Panic  (Jenny)

I would love if you would accept this award, but it is non compulsory and I won’t feel offended if you decline.

Many thanks again Lindsay❤

Versatile Blogger Award

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I have been nominated for the Versatile Blogger Award by Gina from Glam and Sassy. Gina is a personal shopper and stylist for local clients. Her blog is is positively outstanding, with fashion and styling tips for everyone.  Please go over and check out Gina’s blog, I guarantee you, you will not be disappointed. Gina, thank you.  I am honoured to accept this nomination.

https://glamandsassy.wordpress.com/

Rules:

  1.  Display Award
  2.  Thank the person who nominated you
  3.  Share seven facts about yourself
  4.  Nominate up to 10 other bloggers

Seven Facts About Me:

I do not eat take-out (fast foods).

I love vegetables.

Instead of coffee in the morning, I enjoy a mug of hot water, lemon and ginger.

I am not impressed when I see the tube of toothpaste just squeezed all over the place, it needs to be done from the bottom up!

I am not one for clutter.  Everything has a place!

I can’t see myself living anywhere else but where I am right now.

I am not very technically minded.

My Nominees:

Blissful-lyss  (Lyss)

El Postrede Ana  (Ana)

Charlene Chic  (Victoria)

Zoale  (Antonia)

Life in Lipstick  (Brittany)

 

Thanks again Gina  :-)

Well, that is it !!! and sorry again for bombarding you with all the awards on one post, but they just had to get done!

Have a wonderful day:-)

xxx

 

Creamy Spinach and Feta Pie

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I love creamy spinach and feta pie.  It is just such an awesome comfort food.

For some unknown reason I have been craving this pie, so I just had to give into my cravings and just make the pie!

The first time I had a spinach pie, was years ago in a pub…yes, I did actually venture out to pubs now and then (usually with work colleagues). You know we used to have our best meetings in pubs, I kid you not….  Anyway that was then and this is now, and the now, is that I cannot recreate that pie to perfection. That pub does not even exist anymore, so I can’t even sweet talk the chef for his recipe😦 .  All I can say, is that it was creamy, and delicious and it was served with mashed potatoes. Big whoop ! I know…. so frustrating…..

Anyway, so this is my version of the pie, as best as I can get it.  It is creamy, and it is delicious and I just adore the thick puff pastry which I just plonked on the top….and between you and me…I don’t even think the mashed potato is necessary (I just serve this with a load of other veggies).  But, you try it, and judge for yourself, if you want the mash, go for it.:-)

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Creamy Spinach and Feta Pie

Preparation time:  10 minutes

Cooking time:  20 – 30 minutes

Total time:  30 – 40 minutes

Serves 4 – 6

Ingredients:

1 bunch fresh spinach, de-veined and chopped

1 large onion, chopped

plus, a little butter to saute the onion

1 x beaten egg for basting the pastry top

White Sauce:

100 gram butter

100 gram flour

3 cups milk

4 feta cheese disc’s (approximately 400 g feta cheese)

250 gram fresh cream

salt and pepper

ground nutmeg

Instructions:

Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit

Cook spinach your desired way.  I microwaved mine for 1 minute, drained.

Then, blitz in a food processor.

Squeeze out any excess water.  (From one bunch of spinach, you should have approximately 200/225 gram chopped, processed and cooked spinach)

Saute the diced onion in a little butter.

Now, to do the white sauce:

Add the butter into a medium-sized pot, over a medium heat.  Melt the butter. Take the pot off the stove and add the flour.  With a wooden spoon, stir the flour into the melted butter well.  It will  eventually all smooth out and form like a ball effect.  Then place back onto medium heat and gradually add the milk, a little at a time (I usually do from a half to a full cup at a time), continuously stir, it will thicken and again will collect onto the wooden spoon, After one cup of milk, then add the crumbled feta, add a little more milk, and continue this way until the milk is finished.  Add the cream and spinach. Taste. Then season well, and taste again.  Add a good amount of nutmeg. Taste again.

Place the spinach mixture into pie dish and top with puff pastry.

Using a basting brush, brush the top of the pastry with a little beaten egg.

Place pie on a baking tray and put in a preheated oven until golden brown.

Enjoy:-)

 

NB*  This Creamy Spinach and Feta Pie can easily be made Gluten-Free, by using a Gluten-Free pastry

Baby Marrow (Zucchini, Courgette) Pizza Base with Roasted Miso Chickpeas and Cheesy Cherry Tomato Topping

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So, what is not to love?  Remember when the Baby Marrow Pizza Base was all the craze.  I think the whole veggie base thing started with the cauliflower pizza base…low calories and such like, then the baby marrow one came in for the play…yet another success, and then….. it all kind of fizzled out !  Where did the fancy healthy veggie pizza bases go ??? Well, fizzled out or not, for me they are the ultimate best !!!  So, they can be a little work, but really…lets not split hairs over a little bit of an arm workout….and it is healthy !

So, the squeezing out of the water content is crucial, otherwise …..😦 soggy pizza … and that is not cool !  Otherwise you are good to go !

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Baby Marrow (Zucchini, Courgette) Pizza Base with Roasted Miso Chickpeas and Cheesy, Cherry Tomato Topping

Preparation time:  25 minutes (excluding draining of water content)

Cooking time:  1 hour

Total time:  1 hour and 25 minutes

Ingredients:

1 kilogram baby marrow (zucchini, courgette), grated

1 jumbo sized free-range egg

1/2  medium onion, finely chopped

1/2 cup grated mozzarella cheese

1/2 cup all-purpose flour or gluten-free flour*

salt and pepper

extra salt for grated baby marrows (zucchini, courgettes) to help release the water content from veggie

origanum and thyme (fresh or dried)

Instructions:

Once the baby marrow (zucchini, courgettes) have been grated (this takes about 10 minutes) sprinkle liberally with some fine salt, add to a colander which fits into a bowl with sufficient space underneath for the water to drip into and place in the refrigerator. This can even be done overnight or let it sit for minimum 45 minutes.  Once time is up, remove the colander from the bowl and tip the grated baby marrow (zucchini, courgettes) into the middle of a dish towel/cloth.  Bring the corners and sides up from the cloth and twist, so that the baby marrow (zucchini, courgettes) form a ball. Twist and squeeze over the kitchen sink.  Continue to do this, squeezing every last drop of water out from the baby marrow (zucchini, baby courgette).

I managed to squeeze out 425 millilitres of water content from mine, so you can see a fair amount of water is trapped within the veggie!

Once done, add the grated baby marrow (zucchini, courgettes) to a large bowl.

Then add the balance of the ingredients, and stir well so all the ingredients are combined well.

Season well to taste.

Add the mixture to a baking tray greased and lined with baking paper (I use Spray ‘n Cook) on the baking paper as well or use a silicone sheet.

Top the baking paper with the base mixture and flatten with your hands until you reach the thickness you want for your base.

Place baking tray into your preheated oven at 210 degrees Celsius (fan oven) for 15 minutes /220 degrees Celsius for 10 minutes. Then, reduce the oven temperature by 10 degrees and cook for a further 15 minutes.  Once the one side is done, (and it must not be soft, but firm) take out the oven, and carefully flip over.  This is delicate.  I use a board to assist the actual turning over and then back onto the baking sheet. Please don’t try to turn with utensils, trust me the base will just break.  Once turned over, cook for about 15 minutes on the other side. Cook until you are happy.  I like a firm and crisp base, so depending on your oven times may differ slightly.

Remove from the oven and put the topping on.

Topping:

Pasta Sauce

a combination of mozzarella and feta cheese

cherry tomatoes

roasted miso seasoned chickpeas*

baby spinach

Place in the oven again till the cherry tomatoes pop and the cheese melts to your liking. Remove, and add loads of fresh basil leaves.

Enjoy:-)

  • If using Gluten-Free flour, you may need a more flour than mentioned.
  • For Miso Roasted Chickpeas:  Roast in oven at 180 degrees Celsius for 20 minutes (or until crisp) with salt, pepper and miso seasoning

Overnight Buckwheat Breakfast with Avo Yoghurt and Granola

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This…is ‘to die for’…not literally, but you know what I mean.  It is super easy, has loads of health benefits and I just had to share.  It is a matter of throwing the raw buckwheat into a jar of milk and letting it soak overnight…oh, of course with the chai seeds and ground flax seeds, in this case.  It is another versatile breakfast, no hard and fast rules…just healthy and deliciously yummy to eat !!! With literally a few ingredients, you are good to go! ..

So once the raw buckwheat has soaked in milk overnight in the refrigerator, it is a matter of divide into two glasses, top with already made granola, dash of fruit, then some avo yoghurt…yes !  Avo Yoghurt:-) don’t freak out…it is A-M-A-Z-I-N-G… All it is, is plain yoghurt with avocado mashed into it.  It smoothes out beautifully and gives the yoghurt a cute pale greenish colour…and it is healthy!!! Top with more fruit and nuts, and drizzle with honey if you want some added sweetness ! Yum

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Overnight Buckwheat Breakfast with Avo Yoghurt and Granola

Preparation time:  2 minutes (excluding the overnight time)

Total time:  10 minutes

Serves 2

Ingredients:

100 gram (100 millilitres) Raw Buckwheat (I used Gluten-Free)

Milk (I used Dairy Free/Lactose Free Rice Milk Powder mixed up)

1 tablespoon of Chia Seeds

1 tablespoon of ground Flax Seeds

2 handfuls of Granola

Fresh Fruits of your choice, chopped

1/2 an avocado pear

3/4 tablespoons of plain yoghurt

Instructions:

In a measuring jug, put the 100 grams (millilitres) of raw buckwheat.

Then pour the milk into the measuring jug with the buckwheat in, and pour until it reaches 1 cup (250 millilitres).

Add the chia and flax seeds.

Cover with cling-wrap and let it sit overnight in the refrigerator.

By morning, the buckwheat would have bulked up nicely and will be a thick consistency. Divide the buckwheat mixture into two glasses.

Mash the avocado and add to the yoghurt.

To each glass, add granola, a bit of fruit and top with the avo yoghurt, more fruit and nuts and then drizzle with honey.

Enjoy:-)

Quinoa and Veggie Stir Fry

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Look at this meal guys !!! Look at those colours !!! Isn’t it totally amazing ??? This is all-health !!!

Who would have guessed … I mean, seriously …there is no better stir fry.  And, I just had to add the egg, I mean….that egg !!! that just puts the meal, just ‘over the top…amazing’ …. But, it is cool, if you are not into eggs, this stir-fry is just as good and tasty, with or without the egg!

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Another plus for this is , it also can work out really well with those bits and pieces of veggies left over from during the week.  You know, like the half green pepper, and the couple of baby marrows (zucchini) that kind of thing.  Plus, this is a super quick meal to do, whilst the veggies are cooking, so is the quinoa, so it all is a win, win.

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Quinoa and Veggie Stir Fry

Preparation:  10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Serves 6 – 8

Ingredients:

1 large onion

1 red pepper

1 green pepper

1 yellow pepper

4 large carrots

135 grams baby corn

125 grams sugar snap peas

150 grams fine green beans

2 large garlic cloves, chopped

salt and pepper to taste

1 cup raw quinoa (Gluten-Free)

free range jumbo sized eggs (optional)

Instructions:

Chop all veggies (I like to try and get them chopped the same way and size, that way, all will cook a bit more evenly)

In a large wok, place a little vegetable oil and heat up.  Add all the veggies in at the same time and stir and mix frequently.  Do not over cook the eggies, they must still be cooked but crisp and not soggy.

Whilst the veggies are cooking prepare the quinoa as per packet instructions.

As soon as the veggies are done, take off the stove and set aside.  By this time the quinoa will be done. Mix the cooked quinoa into the cooked veggies.

If you are wanting to serve with an egg.  Cook egg your preferred way and put on top of the quinoa and veggies, once served on the individual plates.

Enjoy:-)

 

The Creative Blogger Award and One Lovely Blog Award

creative_blogger

Rules:

Thank the person who nominated you and include a link to their blog.

List the rules.

Write a blog post, showing the Award.

Share 5 facts about yourself.

Nominate at least 5 bloggers and let them know they have been nominated.

Keep the rules as you see them in your post.

I am so grateful to Taylor from Peas Romaine Calm for nominating me for this award. Taylor, thank you.  Just knowing how much you appreciate my blog, means so much. Taylor’s blog is amazing, with simple everyday recipes, which I love.  The ingredients are ‘no fuss’ ingredients which are easily accessable even to me, here in South Africa. Please pop over to Taylor’s blog and say Hi, I am sure she would love to hear from you.

Five Facts About Me:

Born and bred in Durban

I was born in Parklands Nursing Home, and I gave birth to both my daughters in Parklands Nursing Home.

The ward I was in after giving birth on both occasions was Ward C bed 5 (now that was a co-incidence)

Since my mom passed, I wear my mom’s wedding ring and engagement ring on my right hand.  It is a little part of my mom and dad with me always.

I got my ears pierced when I was thirteen:-) .

My Nominees are:

Again, this is the worst part, and I don’t mean to single out anyone, as I truly love all the blogs I follow…..so I have tried to nominate blogs that may not have received this particular award.

The Richmond Avenue

North Loves South

Home, Hugs and Huskies

And, for the next three nominees, I am so sorry but my computer was having a moment, in fact a massive moment, and decided to play up!  It is temperamental, but really, it just refused ‘to link’ properly !!! 

https://ivegotcake.com/

http://petersfoodadventures.com/

http://spearfruit.com/

 

Taylor, once again, Thank You !!!

x

One Lovely Blog Award

The Rules:

•Thank the person that nominated you and give a link to their blog

•List the rules.

•Display the award on your post of the award.

•List seven facts about yourself.

•Nominate (up to) 15 bloggers for this award and comment on one of their posts to let them know you have nominated them.

A massive Thank You, to Terry http://spearfruit.com/ for this amazing nomination.  I really am humbled and so appreciative of it.  Terry’s blog is awesome, and a blog I look forward to reading everyday.  It is authentic and it is about Terry’s life, the good and the bad.  Nothing is sugar-coated, and he tells it as it is. If you are not currently following Terry, do yourself a favour and go and visit Terry’s blog.  I guarantee you, you will not be disappointed.

Seven Facts About Me:

I am seriously running out of Facts About Me !  (Lol)

I would love to learn to ride a motor bike, and have a road bike.

I would like to do a bit of travelling but then also, I don’t want to leave my dogs and cats for any length of time😦 .

The first two dogs I remember as a child that we had, their names were Dot and Dash:-) .

I can’t stand it when people talk with their mouth’s full of food !

I do not like people chewing gum, ‘like a cow’ (as my mom always said).  Keep the mouth closed, and then all is good.

My daughters are 10 1/2 months apart in age. (Irish Twins)

My Nominees are:

(Again, this is not my favourite part.  Please know that I do not mean to single anyone out, as I truly love each and every blog I follow.  I have tried to find blogs which have possibly not received this award before.)

Apologies again….computer playing up…so frustrating !!! 

https://theveggiecooker.wordpress.com/

https://goanwiki.com/

https://lifebellissima.com/

https://livethesan.wordpress.com/

Homestead

 

Thanks again Terry:-)

x