BAKED CHICKEN RISOTTO

“All the risotto taste with none of the risotto pain in the arse.”

Baked Chicken Risotto

Oh heck yes, the cold weather I have been waiting for is finally here. I’m a weirdo who loves the cold weather. Purely for the food I crave. All I need is an ice-cold morning to get me craving comfort food.

 

My ultimate comfort food is risotto. It just screams winter and cosiness and that amazing feeling of a full belly under a warm blanket. The problem with risotto though is that its just so fucking time consuming to make.

 

Now let me get this straight with you, before I release this baby into the wild. This is not my real risotto recipe. It’s not the risotto you serve when you want to smugly blow your guests away. This recipe is when you’ve had a shit of a day, are craving some heavy carbs but don’t want to slave over a stove for the next 45 minutes. Don’t get me wrong, it’s still delicious. And super simple, kinda like set and forget. Just not exactly how a real risotto should be.

 

SO here it is, your welcome by the way.  It will definitely be making your regular rotations this winter.

For a pdf recipe click here. Baked chicken risotto

Baked chicken risotto

“HEALTHY” FRIED CHICKEN

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HFC

Who loves Fried Chicken? ME. Especially of the Kentucky variety.

What I don’t love is that it’s not really something I want to eat every time I crave it – which is usually about every day if I’m being honest. Heart attack causing and all that jazz, you know the drill.

So what if I told you I had a mid range “healthier” way to get the same taste? Well I’m sure you’d say, heck you are some kind of food genius. I’m sure you would, right?

Any-hoo, I made this recipe ages ago (a combo of two different freid chicken recipes I had seen) and it was super popular on my old “healthy” blog so thought you might like to give this a go. Now to avoid the health police out there, I’m giving the disclaimer here that yes, it’s not “super healthy”. There is fat in it, and a mother load of salt. But its less than the take-away version, I promise you, so that’s gotta be better! Plus it’s fucking delicious – “excoise the french” (and yes I know it’s excuse).

Sometimes if I’m feeling saucy, I’ll deep fry it. It’s nek level amazing fried. Just so you know 🙂

So get finger licking peoples. You wont regret it!HFC

HFC

Heidi

LAMB YIROS SALAD

The weather is beautiful in SA again. It is time to spend time in the sun at the beach with this SUPER easy salad. Oh and perhaps some loved ones too, but that’s optional.

I love Yiros and deconstructing it just makes me feel like I’m fancy and shit on Masterchef. What could be fancier than taking a good thing and turning into a salad? Well lots of things, but hey, the family love this one (obviously apart from the god-forsaken tomatoes that are apparently the devil).

We cook this salad at home, put in containers and take it down to the beach to eat. It’s so fresh, it just needs that crashing ocean soundtrack while you enjoy it. Surprisingly, it still works without the soundtrack at home, who would have thought??

Get it here LAMB YIROS SALAD

Enjoy, cook, share. It makes me happy.

 

Happy cooking.

Heidi LAMB YIROS SALAD

 

FAJITA BOWLS

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Hola!

Who loves something you can bang up at the start of the week and have awesome lunches for the rest of the week? Well me. Sometimes. Other times I make big batches up and eat 5 serves for dinner. But hey, for those of you out there with control, this is a great meal prep recipe.

If you are into coriander in a big way, these are for you. If you don’t like coriander, you are dead to me. Jokes, it works without the coriander but you are MISSING OUT. The lime in this recipe gives you a sassy tang that would give Miss G a run for her money.

You can freeze the cooked chicken mix, and make up the guacamole and salsa. As long as your sour cream is in date, the guacamole is good for a while. I use 40 second brown rice tubs and just layer the bowls up. It seriously takes about 2 minutes and it is next level delicious!

So have a little non-authentic trip to Mexico with these bowls of taste explosions. Here is the recipe. Enjoy, cook, comment, tag.

Fajita Bowls

Big hugs,

 

Heidi

DUMPLINGS

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I really don’t know if there is much I need to say about dumplings. Everyone loves them, right?? They are SUCH a good recipe to have in your “bank” because you can make a big batch and freeze them in bags. Then at any time the craving hits, they are ready to go in less than 15 mins. Now that’s the sort of food that makes me happy!!

The recipe is below, click the pic or the pdf link and enjoy my friends….

Dumpling recipe

Tag me in your pics or comment below, I love to hear!

Big love,

 

Heidi

Banana Bread


There’s certain recipes that just get repeated in our house, and banana bread is one of them. It’s super simple to make and is perfect with a cup of tea in the afternoon. The hot tip is to toast it in a sandwich press and then slather with butter. It’s amazement in a loaf. So let’s get straight into it.

 

Banana Bread

Ingredients:

1 cup brown sugar

1/2 cup of buttermilk

50g melted butter

About 2-3 bananas – about 1 cup mashed

2 eggs

1/4 cup honey

1 1/2 cups plain flour

1 cup self raising flour

1 teaspoon baking powder

2 teaspoons mixed spice

About 1-2 tablespoons oats for sprinkling

Method:

Preheat your oven to 180 degrees – moderate oven.

Mix all the wet ingredients together with the sugar.

Sift the dry ingredients on top and mix gently until combined.

Pour into a tin lined with baking paper and sprayed with oil, sprinkle the oats over the top.

Bake until a skewer comes out clean, which will take about 45 mins to an hour.

Seriously, that’s it. Saaahhhhh simple! Do it now.

Happy cooking,

 

Heidi

 

Crack-nola – otherwise know as granola

Granola, yoghurt parfait
Granola, yoghurt parfait

This shit is addictive. I’m warning you, it is. Anyone within a 5km radius can’t resist this granola. Mother-in-law was babysitting one night and had to cover it in tea towels so she couldn’t see it anymore. My mum seems to magically appear at our door step everytime I’m pulling it out of the oven. And husband, literally takes it to work on the daily. So you have been warned.

But guess what? It’s also great for you! Loads of nutrients, good fats and some sneaky slower-released sugars, make it a much better snack to reach for than say, chips, or biscuits, or muesli bars. It’s got heaps of fibre in it, which keeps those bowels nice and regular (yes I’m 87 years old and care about bowels). And kids love it.

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So here it is:

Crack-nola granola.

Ingredients

In one bowl:

1.5 cups rolled oats

1 cup dessicated (not dessicrated) coconut

About 5 big handfuls of nuts, use whichever take your fancy

A handful or two of seeds, I usually use pepitas and sunflower seeds.

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1 teaspoon cinnamon

In another bowl:

Approximately 2.5 cups of dried fruit, chopped. I used dates, cranberries and sultanas this time, but apricots are also awesome in this.

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Random other ingredients:

Maple syrup, golden syrup or honey in a squeezy bottle or all three

Oil – preferably olive oil, sunflower or canola

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Method:

Preheat your oven to 180 degrees Celsius

Line two baking trays with baking paper

Spread the dry mixture across the two trays.

Drizzle with oil over the lot. Then microwave your maple syrup/honey/golden syrup for about 20 seconds so it is runny. Be super careful because it can get extremely hot. Then squirt these across the trays too. Mix it around with a spoon. You want it to be just wet, not dripping.

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Put into the oven and keep checking even 10 minutes or so, stirring it around every now and then to mix the browned bits through and bring the uncooked bits to the top. When it starts getting golden, check it sooner. When it is almost done (flat white brown) sprinkle the dried fruit across the trays and put it in for the last bit until your granola is perfectly brown. It wont be crunchy at this point so don’t be disappointed.

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Let the trays cool and once they are crunch up the granola to your liking. I like to leave some clusters there, but if you want it more separated, be my guest.

Serve your crack-nola on yoghurt, for breakfast with milk, as a snack in a bowl, over fruit salad or any other bloody way you like!

Happy Cooking,

Heidi