Recipes

Chicken breasts in creamy mushroom sauce

Chicken breasts in creamy mushroom sauce

Cook time: 20 minutes

Serves : 4

 

Ingredients

250ml fresh cream
250g sliced Portobellini mushrooms
1 tsp Chilli flakes
8 chicken breasts
1 tablespoon crushed garlic
2 tablespoons of olive oil
1 cup chicken stock
Handful of baby spinach
Salt and pepper

Directions

1.In a large pan, on a medium to high heat. Cook your chicken until golden brown on each side. Remove from the pan and set aside

2.Add mushroom and garlic to the pan, saute for 3 minutes then add chicken stock and chili flakes

3.Add the chicken back in the pan, pour the fresh cream, add the baby spinach and leave to simmer for 10 minutes
Season with salt and pepper & serve

 

NB : longer cook time for big chicken breast

 

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Eating your way to a better mood : Salmon and Quinoa Salad

 

Salmon and Quinoa Salad

Benefits:

Salmon – The brain is need of fatty oils to help it work to its full potential, salmon is a good source of fatty oils. A healthy brain means a better mood because the brains messaging chemicals will be able to work effectively

Quinoa – Quinoa is a complex carbohydrate which increases the level of serotonin in the brain. An increase in serotonin can help prevent anxiety and depression

Radishes – Radishes stimulate dopamine and norepinephrine which are brain chemicals that improve your mood

Avocado – avocados contain B6 and folic acids which are a perfect combination to help reduce anxiety. They are also hormone balancers which keeps the brain functioning correctly

Baby spinach – spinach is a great source of folic acid which helps fight depression and works as a natural antidepressant

Buffalo mozzarella – mozzarella contains vitamin B6 and helps the body make serotonin which is a hormone that influences your mood

Tomatoes  – tomatoes are packed with alot of mood enhancers such a B6, magnesium, folate, iron and more which produce the hormones serotonin, dopamine and norepinephrine which improve the function of the brain. Tomatoes also contain lycopene which is an antioxidant that reduces inflammation related to depression and can be found in tomato skin, so it’s better to eat them raw.

Cucumber – cucumbers contain a list of B- vitamins ( B1, B5 and B7). B-vitamins are known to ease feelings of anxiety

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Lamb Shank Pie

Ingredients

1 sheet Puff pastry, thawed
1 large lamb shank
340ml lamb stock
5 sprigs Fresh rosemary
5 sprigs Fresh thyme
5 garlic cloves
Salt & pepper
1 TBsp Nomu lamb rub
2 TBsp tomato paste
1 cup red wine
2 TBsp Dijon mustard
Vine tomatoes

Directions

Rub the lamb with olive oil, dijon mustard, lamb rub and salt & pepper

Preheat the oven to 200 degrees.

Place the lamb shank in a deep oven proof dish then add stock, rosemary, thyme and garlic cloves.
Cover with foil and place in the oven and allow to cook for an hour

Remove shanks from the oven then add the red wine, tomatoes and tomato paste
Cover again and place in the oven for a further 2 hours or until meat is falling off the bone

Remove from the oven and allow to cool.

Preheat the oven to 180

place the lamb shank in a new oven dish then pour over the reduced braising liquid and top with pastry.
Brush the pastry with a beaten egg

Place the pie in the oven and allow to cook for 20-25 minutes until the pastry is golden brown

Remove and allow to cool

 

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Lamb Knuckles 

Ingredients :
1.5kg Lamb knuckles 

3 shallots, quartered 

3 garlic cloves, crushed 

5 rosemary sprigs

5 thyme sprigs 

1 bouquet garni 

340 ml lamb stock (use what you can find)

1 chopped canned tomatoes 

Baby carrots 

Sweet corn ( mini cobs) 

Baby potatoes
Directions: 
Heat oil in a medium sized pot. 

Sauté shallots, rosemary, thyme, bouquet garni and garlic for 5 minutes then add the lamb knuckles.

Brown the lamb knuckles in the pot and once they are all browned pour in the stock and canned tomato and leave to simmer for 1 hour 

After an hour add in the vegetables and leave the knuckles to cook for a further 30 minutes or until the vegetables and meat are soft.
And there you have it, Enjoy! 

Oxtail 

500g oxtail 

1 red onion chopped 

120g baby carrots 

125g celery chopped 

1Tbsp crushed garlic 

1Tbsp crushed ginger 

2 TBsp tomato paste 

1 cup red wine 

500ml beef stock 

Salt and pepper 
Directions 

Heat oil in a pot, brown the oxtail then add the onion, celery, carrots, ginger and garlic to the pot and cook for about 5 minutes until the vegetables are soft.

Stir in the tomato paste and cook for about 5-10 minutes then pour in the wine and stock and leave to cook for 2 hours or until it’s falling off the bone 
Enjoy with plain rice, cous cous, pap or dumplings 

Brownies 

Ingredients 
250g dark chocolate 

200g butter 

200g caster sugar 

3 eggs 

120g flour 

1tsp vanilla essence 

Pinch of salt 
Directions 
Preheat the oven to 190°C.
-Melt the chocolate and butter in a bowl over a pot of simmering water. 

-Stir in the caster sugar and set aside to cool. 

-Lightly beat the eggs and vanilla extract. -Add to the chocolate mixture, to combine.

-Add the sifted dry ingredients(flour and salt) and mix . 

-Pour into a baking tin lined with baking paper. 

-Bake for 20-25 minutes. 

Greek Vegetable Stew 

This recipe is perfect for all the olive lovers and vegetarians.

Try it and tell me what you think. 

 

Ingredients:

1 red onion, sliced

3 small coloured peppers, sliced

3 stalks celery, sliced

3 cloves garlic, sliced

a small handful of oregano

pinch of cinnamon

½ cup (125ml) white wine

1 can (400g) chickpeas, drained

1 can (400g) cannellini beans, drained

1 can (400g) kidney beans, drained

1 large can (800g) chopped tomatoes

1 sachet (200g) Buffet pitted calamata olives, sliced

 

For serving:

½ cup (125ml) Greek Yoghurt

chopped dill

 

serves 4

 

Saute onion, garlic and celery, until fragrant. Add pepper and fry for a few minutes more.

Add all the remaining ingredients and simmer until the liquid has reduced and sauce has thickened.

Add buffet olives (reserving some for serving) and simmer for 5 minutes more.

Serve stew topped with yoghurt, reserved olives and dill.

 
Recipe by : @BuffetOlives