Oven Baked Chicken Strips

INGREDIENTS

2 Chicken Breasts
1 Egg
1.5-2 Cups Panko Breadcrumbs (For Gluten Free version I use Ian’s Gluten Free Panko)
Seasoning – In SA I use Robertons Chicken Seasoning, in USA I use Mrs Dash.

METHOD

  1. Preheat oven to 375 ºF/190ºC
  2. Cover a baking sheet with foil and spray with non-stick spray.
  3. Slice chicken breast across width way into strips.
  4. Lightly beat the egg in a shallow bowl.
  5. Season panko and place in separate shallow bowl.
  6. Dip the chicken into the egg and then into the panko.img_8574
  7. Place chicken strips onto baking sheet and bake for 18 minutes – turning halfway.img_8580

Sweet & Sour Chicken

Ingredients
4 Chicken Breasts
½ cup Cake or All Purpose Flour
¼ cup Corn flour
½ tsp Baking Powder
Ice Water
1 tbls Soy Sauce
1 tbls Sherry
Oil For Frying

Sweet & Sour Sauce
1 tin Pineapple Chunks in Syrup
¼ cup Vinegar
3 Tbls Sugar
¼ tsp Salt
2 Tbls Tomato Sauce (Ketchup)
1 Tbls Corn Flour

Method
1. Cube chicken and make a marinade with the Sherry & Soy Sauce.
2. Mix the chicken & marinade. Set aside.
3. Mix the flour, Corn flour, salt and baking powder. Add enough ice water to make a batter the consistency of thick pouring cream.
4. Remove chicken from the marinade and place in the batter.
5. Heat a frying pan and add 1 cm of oil.
6. Fry chicken in batches until light golden and remove.
7. Once all chicken has been fried make the sauce.
8. Mix all sauce ingredients together in a small pot. Heat and stir until thickened.
9. Re-fry chicken until golden and serve with rice and the sauce.

Challah

I have been making challah for years in my stand up large mixer. I went to a challah bake and we all made challah by hand and there is no comparison. A much lighter delicious challah. Try it, you will not be sorry.

INGREDIENTS
2 Sachets Instant Yeast
1 Cup Oil
1 Cup Sugar
4 Eggs
4 ½ Cups Water – Have made with both cold and luke warm water.
2 kg All Purpose (Cake) Flour
2 Tbls Salt

METHOD
Oven 190ºC (375 ºF)
1 Using a large plastic bowl add the water and the yeast and using a wire whisk, whisk for 5 minutes.
2 Add the sugar and continue to whisk for 2 minutes
3 Add the oil and continue to whisk for 3 minutes
4 Add the eggs and continue to whisk for 3 minutes
5 Start adding the flour cup by cup whisking each cup in. Add the salt with the 2nd cup.
6 When you feel you cannot whisk anymore because the mixture is too stiff, remove the whisk and mix in the rest of the flour by hand.
7 Once all the flour is incorporated and you have a soft but not sticky dough, coat with a little oil.
8 Cover with plastic wrap and a blanket and allow to rise till doubled in size.
9 I often make the dough late at night and let it rise till morning out of the fridge.
10 Punch down the dough, separate a small piece of dough the size of a golf ball and say the blessing. Wrap the piece of dough in foil and burn it in the oven
11 Divide the dough into 4 or 5 pieces and plait.
12 Place on a baking tray and cover with plastic and a blanket and allow to rise until double in size.
13 Beat an egg and paint over challah and sprinkle with seeds.
14 Bake for 25 minutes until golden.
15 I often halve the recipe and make 2 large or 3 medium challah but then I do not say the blessing.

Gluten Free, Dairy Free Soft Pretzels

img_8464PRETZELS
Makes 12 Pretzels

3 1/2 cups Gluten Free Flour
2 Tsp Instant Yeast
1 1/4 Tsp Salt
3 Tbsp Brown Sugar
1 Tsp Xanthan Gum
1/2 Tsp Baking Powder
1 1/4 cups Warm Water (plus extra if needed)
1 Large Egg (room temp)
2 Tbsp Butter or Vegan Butter (I prefer Fleischmanns)

BAKING SODA DIP
3 quarts (3 liters) water
1/4 cup Baking Soda
2 Tbsp Brown Sugar

EGG WASH
1 Egg Yolk
1 Tbsp Water

OPTIONAL TOPPINGS
Pretzel Salt
Butter/Vegan Butter
Cinnamon Sugar

Instructions

Dough
1. Combine the flour, sugar, yeast, salt, xanthin gum, and baking powder in a large mixing bowl or stand mixer.
2. Add the water, egg and butter. Mix until a firm dough forms, about 4 minutes in a stand mixer with the paddle attachment. If the dough appears to be dry, add 1 to 2 tablespoons water or enough for it to form a soft pliable dough.
3. Knead the dough until smooth, then transfer to a lightly greased bowl. Cover will cling wrap and a kitchen towel and let rise until almost doubled, 1 hour – 1.5 hours.

Shaping and Baking
1. Preheat the oven to 425°F/ 280°C.
2.Lightly grease two baking sheets, or line them with parchment.
3. Bring 3 quarts water to a boil in a large pot.
4. Remove dough from bowl and divide into 12 pieces. If dough is sticky, lightly flour kitchen surface.
5. Work with one pice at a time, keeping the other pieces covered. Roll the piece out and shape into a pretzel. Watch this video on how to shape pretzels.
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4. Add the baking soda and sugar to the boiling water and wait for the foam to subside.
7.Gently place the pretzels one at a time into the water, they will initially drop to the bottom and then they will rise. If they don’t rise within 5-10 seconds, use a slotted spoon to nudge them from sticking on the bottom. They can removed when as soon as they float to the top.img_8462
8. Remove the pretzels form the water and place on baking sheet. Brush with egg yolk wash and sprinkle with salt (or leave plain if you’re making them sweet).img_8460
9. Bake the pretzels until golden brown about 10-15 mins.
10. If you choose to make cinnamon sugar pretzels, brush with melted butter as soon as you remove from the oven and dip into cinnamon sugar mix.img_8450

No Bake Date Crunchies

INGREDIENTS
250G (8.8 ozs) Pitted Dates, Chopped
125 G ( ½ cup) Butter or Block Margarine
125ml ( ½ cup) Sugar
750ml (3 cups) Rice Crispies
Desiccated Coconut for Rolling

METHOD
1.Place the dates, butter/margarine and sugar in a saucepan.
2.Cook over medium heat for 5-10 minutes stirring all the time till soft.
3.Remove from heat and add the rice crispies and mix well.
4.Form into balls and roll in desiccated coconut.
5.Store in an airtight container. Can be frozen.

Risotto

INGREDIENTS
1 Cup Arborio Rice
1 Litre (4 Cups) Chicken stock – I use instant
100G (2 fl 0z) oil
1 Small Onion Finely Chopped
125ml (1/2 cup) White Wine
1 sprig Rosemary, Finely Chopped
½ tsp Pepper
1 tsp Salt
Pinch Safron – optional, added to the stock

METHOD
1.In a small saucepan heat the chicken sock then turn to low.
2.Use a medium frying pan and heat oil.
3.Add The chopped onion and saute until translucent, Add the rice and saute for a few minutes.
4.Add the wine on high heat and stir.
5.Add salt, pepper and rosemary and stir in.
6.Start adding the stock a ladle at a time stirring until the liquid has evaporated. Add another ladle and stir.
7.From the time stock is added it takes 20 minutes until the Risotto is ready. At this stage all the stock should have been used. Taste and when the rice still has a slight bite it is ready to serve.
8.I make it dairy free. If you want to make it with dairy use half butter and half oil to start with and then add ½ cup parmesan cheese at the end and stir in.

Authentic Phad Thai

INGREDIENTS 
(Serves 4)

14oz (350grams) Flat Rice Noodles
3 Tbsp Oil
2 Cloves Garlic
1/2 Block of Firm Tofu (cut into small pieces)
16 Raw Shrimp Tail on
1/2 Can Bean Sprouts (1 Cup Fresh Bean Sprouts)
4 Sprigs Green Onion (Cut into 1 inch pieces)
1 Lime
4 Tsp Fish Sauce
4 Tbsp Chopped Peanuts
4 Tsp Palm Sugar (Can Substitute Brown Sugar)
2 Tbsp Tamarind Paste
2 Eggs
Optional: Thai Chili Peppers

METHOD

1. Place noodles in a bowl and cover with room temperature water. Soak for 10 mins (should be tender but not soft enough to eat)
2. Add oil to wok and add chopped garlic, tofu, shrimp, sprouts and green onion. Stir until shrimp is pink and cooked.
3. Add lime juice, fish sauce, sugar, tamarind paste and noodles. If desired, you can add chopped thai chili peppers for added heat.
4. Stir continuously to combine, cook for 3-4 mins (until noodles are soft).
5. Push noodles to the side and add eggs, gently scramble until cooked.
6. Combine with noodles and serve.
7. Garnish with fresh lime, peanuts and sprouts.

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Moist Chocolate Cake With Ganache Frosting – Dairy Free And/Or Gluten Free

img_5479

 

INGREDIENTS

Cake

2 ¼ Cup Flour (Use all purpose Gluten Free Flour to make Gluten Free)
4 Tsp Baking Powder
¾ Cup Cocoa
1 ½ Cups Sugar
Pinch of Salt
1 Cup Oil
2 Tsp White Vinegar
2 Tsp Vanilla Extract
2 Eggs
2 Cups of Water

Ganache

2 Tbsp Vegan Butter/Margarine (Earth Balance)
2 Tbsp Cocoa
1 ½ Cups Powdered Sugar
1 Egg White (unbeaten)

METHOD (Cake)

  1. Preheat the oven to 180°C/350°F
  2. Sift together flour, baking powder, cocoa, sugar and salt.
  3. Make one large well and 2 small wells. Place oil in large well and vinegar and vanilla in smaller wells.
  4. Beat with electric beaters until combined
  5. Add eggs and water and beat until well combined.
  6. Place in a greased rectangle Pyrex or baking pan [about 13”(33cm) x 9”(23cm)].
  7. Bake for 40 mins or until toothpick inserted comes out clean.
  8. Let cake cool completely.

Ganache

  1. Melt Vegan Butter and cocoa powder over low heat. Stir until well blended.
  2. In a separate bowl mix together powdered sugar and egg white.
  3. Add the above mixture to the butter, cocoa mixture and stir over low heat until blended.
  4. Pour over cooled cake and spread to cover entire cake.

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Crepe Suzette’s 

IMG_3815INGREDIENTS

CREPES
1 Cup All Purpose (Cake) Flour
2 Tbls Melted Butter Or Oil
2 Tbls Sugar
½ Cup Milk/Almond Milk
1 Cup Water
3 Eggs

SAUCE
½ Cup Sugar
500 Ml Orange Juice
2 Tbls Lemon Juice
Rind Of 2 Oranges
Segments Of 3 Oranges.

METHOD
Crepes
1. In a bowl whisk flour, sugar, water, milk, eggs butter/oil until smooth.
2. Allow mixture to stand covered for one hour.
3. Makes about 24 crepes.
4. Can be made the day before and left covered in the refrigerator.

Sauce
1. Heat sugar in a saucepan and allow to caramelise until a light golden.
2. Add the rind and stir.
3. Add the orange and lemon juice and stir until the caramel dissolves.
4. Fold the crepes into quarters and immerse in the juice.
5. Add the segments.
6. Can serve as is or you can heat 2 tbls brandy, Pour over and light.
Serve with vanilla ice-cream.

Italian Tomato Sauce, Marinara Sauce

I can never have enough of this sauce. I make a large batch and freeze in small zip seal bags pushing all the air out. So useful for Bolognese, vegetable or meat lasagne, puttanesca sauce or even served with fried eggs.

ITALIAN TOMATO SAUCE (NEOPOLITANA SAUCE)

INGREDIENTS
4 Tbls Olive Oil
2 Cloves Garlic – Crushed
800g Italian Tinned Tomatoes
½ Cup White Wine – Optional
1 Large Yellow Onion – Peeled And Chopped
½ Tsp Ground Black Pepper
1 Tsp Salt
1 tsp Sugar
1 tbls Italian Herbs – Rubbed Between Your Hands To Release The Flavours

METHOD
1. In a large pot heat the oil and add the onion & garlic. Do not brown the garlic as it goes bitter when browned.
2. When the onion is translucent add the tomatoes, sugar, salt & pepper, wine and mixed herbs.
3. Simmer for 45 minutes with the lid off. Stirring occasionally.
4. When cool freeze portions in zip lock bags.
5. This is a basic Neapolitana sauce. Use it as a base for pasta with vegetables either sautéed or grilled.
6. Can add a touch of cream for a Rose sauce.
7. Can also be used when making Chicken or Beef or Vegetable lasagna.