HEALTHY BOBOTIE
Prep time: 15 min Baking time: 40 min Serving: 1 large bobotie Enough for 6 people
INGREDIENTS
● 1.25kg of extra lean mince
● 1 red salad onion chopped
● 2 tsp olive oil
● 1 tsp cloves
● 2 tsp crushed garlic
● 3 tsp salt
● 3 tsp curry powder
● 2 tsp turmeric
● 4 tbsp lemon juice
● 4 tbsp honey
● 5 bay leaves crushed till fine
● 100g of raisins
● 2 whisked eggs
For topping:
● 6 whisked eggs
● 1 cup of unsweetened almond milk
● Garnish with bay leaves on top
INSTRUCTIONS
➤ Preheat oven to 180C.
➤ Preheat big frying pan.
➤ Chop the onion and fry in olive oil until golden brown.
➤ Add the mince to the onion.
➤ Fry the mince until brown and remove from the heat.
➤ Add all the spices, raisins and the 2 whisked eggs and stir well.
➤ Prepare oven dish with non-stick spray.
➤ Place the mince mixture in the oven dish and push down firmly to compact with a large dish-up or wooden spoon until it’s smooth on top.
➤ Beat the 6 eggs in a separate mixing bowl with the cup of almond milk for the topping.
➤ Pour over the mince and finish off with 3 bay leaves.
➤ Bake for 40minutes.
STICKY TOFFEE APPLE CUPS
Prep time: 15 min Cooking time: 10 min Serving: 4
INGREDIENTS
● 1 large granny smith apple
● 1 large pink lady apple
● Juice of 1 lemon in water to rinse apples
● For the sticky toffee apple
● 1 tsp olive oil
● 60g dried apples
● 1 lime
● 4 tbsp honey
● ½ tsp salt
● ½ tsp cinnamon
● 1 tbsp caramel essence
● 50g almond sprinkles
● ½ cup raisins
● Handful of freshly chopped mint leaves
● Garnish with mint
INSTRUCTIONS
➤ Prepare each of your preferred glassware or ramekins with a base of 1 tbsp of almond flour and a pinch of cinnamon.
➤ Cut the granny smith and pink lady apples into chunks and place in the lemon water to soak.
➤ In a pan over medium heat, add all the sticky toffee apple ingredients and keep stirring till the honey starts to caramelise, remove from the heat.
➤ Drain the lemon water from the apple chunks and distribute the chunks evenly between the 6 portions.
➤ Top with sticky apple mixture, garnish with mint and serve immediately.
ALMOST-SUMMER SALAD
Prep time: 5 min Making time: 20 min Servings: 1 Large Salad
INGREDIENTS
● 1 slice of 100% rye bread
● 200g long-stem broccoli
● 200g rosa tomatoes
● 100g baby spinach
● 15g wild rocket
● 2 clemengold mandarins
● 80g pomegranate pips
● 1 red salad onion
● Garnish with fresh rocket or
● flower sprouts
Salad dressing:
● 2 tbsp olive oil
● 1 heaped tbsp creamed honey
● 2 tsp caramel essence
● 2 tsp Balsamic vinegar
● 1 tsp Oryx wine salt
● 1 tsp ground black pepper
INSTRUCTIONS
➤ Preheat oven to 200C.
➤ Rinse the broccoli stems and cut rye bread sliced into small blocks.
➤ Prepare a baking tray with non-stick spray.
➤ Arrange broccoli and rye bread on tray and drizzle with olive oil.
➤ Bake for 10-15min until broccoli stems are light brown and bread is crispy.
➤ Set aside to cool off.
➤ Start by creating a base with the spinach and rocket, then cut the red salad onion into rings and arrange on top of that, add the rosa tomatoes and broccoli.
➤ Cut the mandarins into wheels and add on top, finish off with rye bread croutons and pomegranate.
➤ Mix all the salad ingredients and stir well.
➤ Drizzle over salad just before serving and enjoy.
HONEY APRICOT SNOEK
Prep time: 10 min Cooking time: 15 - 20 min Serving: 1 Large Snoek Enough For 4-6 People
INGREDIENTS
● 1 large snoek
● 1 tsp olive oil to prepare the snoek
● 1 medium red salad onion diced
● 300g apricots soaked in hot water for about 10-15min
● 3-4 fresh apricots cut in half for garnish
● Oryx desert salt and ground black pepper to taste
● 1 tsp raw honey to drizzle over the snoek and apricots
For the honey glazed sauce:
● 1 freshly squeezed lemon’s juice
● 2 small peppers, red or orange
● 2 tbsp olive oil
● 2 tbsp raw honey
● 1 tsp salt
● Freshly chopped Italian parsley for garnish
INSTRUCTIONS
➤ Preheat oven to 180C on Thermo Fan setting.
➤ Prepare a baking tray with non-stick spray.
➤ Pile the diced onions and apricots in the middle of the baking tray.
➤ Place the snoek skin-side down on top of the onions and apricots.
➤ Prepare the snoek with olive oil, Oryx desert salt and ground black pepper.
➤ Add the fresh apricot halves to the baking tray for garnish.
➤ Drizzle honey over everything and place in the oven for 15min and be careful not to overcook the fish.
➤ In the meantime, prepare the honey glazed basting sauce.
➤ Mix the lemon juice, olive oil, raw honey and salt.
➤ Chop the pepper into small pieces and add to the mixture, stir well.
➤ After 15minutes remove the snoek from the oven and baste the snoek as well as the apricots.
➤ Place back into the oven for another 5min or until the snoek and apricots look glazed and golden brown.
➤ Remove from the oven and let it cool slightly.
➤ Finish off with freshly chopped Italian parsley.
➤ Serve with a side of choice and enjoy.
0 Comments