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helovesmyfood


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Ostrich Zucchini Spaghetti with Creamy Pesto

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INGREDIENTS

  • 2 cups of sliced mushrooms
  • x1 package of spaghetti sliced Baby Marrows
  • x5 Ostrich Fillets
  • x1 small bag of Cocktail Tomatoes
  • x1 finely chopped onion
  • Rosemary
  • x4 teaspoons of Tomato Pesto
  • x4 teaspoons of Basil Pesto
  • 20ml Soy Sauce
  • Salt & Pepper
  • Parmesan
  • 1\4  Red wine

METHOD

This is the first time that I am trying out spaghetti baby marrow, it’s not the same as real spaghetti but definitely the healthier option and with all the different ingredients in this dish it is definitely a must try. Leave your Baby Marrows for the end and start with frying your onion & mushrooms, slice the cocktail tomatoes in half and add it in with the rest.

Add the red and green pesto in and then add your ostrich fillets make sure they are cut up into smaller pieces, I cook mostly with game meat because it is the healthier option with less fat but you can use beef strips or chicken cubes anything will go well with the pesto mix.

After adding the ostrich you can pour the wine and soy sauce over with salt and pepper. Let this simmer for 10 min, be careful not to overcook your meat as ostrich can get very dry if it is cooked too long.

Now for your last step add the Baby marrow spaghetti in a separate pot and cook in a little water for 4 minutes on high, don’t cook it longer as it tends to get soggy very quickly, mix it in with your meat and pesto mixture.

Dish up and sprinkle a little parmesan over or chilli.

Enjoy

—helovesmyfood—

Pesto & Rosemary Bread

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INGREDIENTS

  • x1 bag of Sourdough ( Available at any grocery store readymade)
  • Pesto (Tomato Pesto or Basil Pesto) I used the basil one as it is my favourite
  • Rosemary
  • x2 egg whites
  • x1 teaspoon butter
  • Garlic & Herb spice

METHOD

  • Preheat oven 180′
  • Roll out the dough, don’t forget to add flour to the surface before rolling it out you don’t want the dough to stick to the surface
  • Spread all the pesto equally over the rolled out dough.
  • Roll it up like a swiss roll, and cut it into slices.
  • Remember to butter your bread pan before putting dough in to prevent it from burning.
  • Place dough slices in bread pan
  • Brush egg white over
  • Put all the rosemary in the dough
  • Sprinkle some herb spice over
  • Place in the oven for 30-40min or until it looks golden brown

Enjoy

—helovesmyfood—

 

Smoked Haddock topped with Basil Pesto

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INGREDIENTS

  • x5 Haddock Fillets
  • x2 Eggs
  • 500ml Self raising flour
  • 125ml Milk
  • 2 teaspoons Basil Pesto
  • 250ml Butter (lemon/butter sauce)
  • x2 teaspoons Garlic
  • 80ml lemon juice (squeezed fresh lemon works the best)
  • 150ml dry white wine
  • x2 Garlic cloves grated
  • Fresh Parsley chopped
  • 50ml Raw Honey

 

METHOD

  • Add fresh lemon and butter to frying pan
  •  Add garlic, wine and parsley, make sure everything is melted and well mixed together
  • Take the x2 eggs and milk, whisk it all together, dip all your Haddock Fillets in the egg mixture and then in the self raising flour
  • Depending on the size of your pan place the Haddock fillets in the melted lemon butter sauce, I can add two to three fillets at a time
  • DON’T overcook the fillets, it happens very quickly, as soon as they get flakey take them out, it takes up to 5-8min
  • After adding your fillets to the pan and turning them twice, drizzle a litte honey over before taking them out.
  • Add the Basil pesto over the Haddock Fillets

This lovely dish goes well with Sweet Potato, quinoa or Salad if you want to keep it as healthy as possible.

In my dish I added Grilled Potato and Halloumi salad.

Enjoy

—-helovesmyfood—

Stuffed Ostrich & Quinoa Peppers

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Ingredients:
  • x2 Peppers Mozzarella
  • 125g Quinoa
  • Meat of your choice
  • Red Wine for sauce to cook meat in
  • Soy Sauce
  • Salt & Pepper
  • Garlic & Herb spice

Method:

  • Cut onion into small pieces, fry in a pan with a little olive oil.
  • When onion is brown enough add quinoa and fry for 5 min add half a cup of water quinoa will start changing it shape that is how you will know it is ready, dish it in a separate bowl, now add meat of your choice,
  • I used ostrich fillet that I cut into small pieces.
  • Like we all know ostrich meat gets dry quickly.
  • Fry the ostrich very quickly in the pan and add 30 ml red wine, soy sauce and spices for taste.
  • Mix quinoa and meat together.
  • Take the peppers and cut them in half stuff your peppers with the meat and quinoa mixture, grate over mozzarella.
  • Place it in the oven on 200″ degrees for 10 min Make sure your peppers don’t overcook and become soggy, after 10 min you can grill the peppers for 2 min to make the cheese melt.

 

Enjoy as is or with a salad.

 

–helovesmyfood–

Coconut & Date Balls

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Ingredients:

x1 packet Marie Biscuits

250g Butter

250g Dates

x1 egg

x1 t Vanilla Essence

250g sugar

250g Coconut

Method:

Melt all your ingredients together (not the coconut)

After everything is melted let the mixture cool down for 10min room temp.

Take the coconut and spread it out on a plate.

Feel if your mixture is cool enough to handle with your hands, now take the

date mixture and make small balls with your hands and roll it out on the coconut.

Put all the date balls in the fridge for later.

Can be served with ice cream and custard.

Date balls can be kept for long if you place it in your freezer.

 

Enjoy

 

—helovesmyfood—