As the year comes to an end we are get lazier to stick to a healthy eating program and I’m finding myself craving all kinds of unhealthy foods…in my case pizza, because I LOVE pizza!!!
This innocent little Tuna melt have the perfect crispy bread base, with a good portion of protein from the tuna, plus it’s hot and gooey with melted cheese, sounds like pizza to me! But, this Tuna melts contain fewer calories than your pizza slice and the rye bread is much healthier than the white wheat flour base of a pizza.
I deliberately use mozzarella cheese as it contains less sodium and fat than your average cheddar cheese. There is also no need to butter the bread since we are using mayonnaise.
This makes a great lunch or light supper especially when you are on holiday and don’t have a lot of ingredients at hand.
Serves 4 -5
1 Medium loaf Rye bread of choice
1 tin Tuna in brine / water
4 Tbsp light Mayonnaise
1/2 onion finely chopped
few sprigs of chives / spring onions (optional)
200 g Mozzarella cheese (+- 1 1/2 cups)
Ground black pepper
Preheat oven to 180 degrees celsius. Mix the tuna, onion, chives and mayonnaise in a small mixing bowl. Place the bread slices onto a cookie sheet and place about one tbsp of the tuna on each slice spreading it out to cover the whole slice. Top with the mozzarella cheese and pop into the oven for 5 minutes.
Place your oven on grill and while keeping an eye on it grill it for a further 3 – 5 minutes until golden brown. Sprinkle generously with ground black pepper before serving.
A family affair!
Now this is how we do it: I will preheat the oven and chop the onion and chives passing it on to hubby that will mix it in with the mayonnaise and tuna in a bowl. My son will in the meantime grate the cheese. I will place the sliced rye bread on a cookie sheet and hubby will top it with the tuna filling while my son will add the cheese on top of the tuna…10 minutes maximum! pop it in the oven and bake. While I keep an eye on the bread they will make us a lovely cup of coffee or pour some juice and voila! 20 minutes later and lunch is served.
I love beetroot salad but I don’t enjoy all sugar and who know’s what else they add in the store-bought pickled versions. Beetroot is in season now and you can pick up a bag full of this goodness for a reasonable price.
Nothing beats a freshly made beetroot salad and I have a sugar-free vinaigrette that will still give you that sweet and tangy flavor of a pickled salad.
Add some Fresh spring onion, finely sliced crunchy onion rings and chunks of Feta Cheese and you have a winner side dish.
1 Kg Beetroot ( +- 10 beets )
150 ml white vinegar
2 – 3 Tbsp Fructose / or alternative 5 – 6 Tbsp white sugar
Pinch of Salt
1/2 bunch of chopped spring onion
1 onion thinly sliced
I find it best to cook the beets first and to peel them afterwards, the skin just slips of from the beets after cooking.
Cook Beets until soft (+- 30 – 45 minutes) in a large pot.
Remove the beets from the pot and rinse under cold water. Cut the top and the bottom of the beets and either slide the skin of with your hands or with a knife.
Cut beets into slices and pack alternatively with the sliced onions in a deep container.
Cook the vinegar and the fructose for a minute on high heat, add the pinch of salt.
Pour hot liquid over your beets and refrigerate until serving.
Transfer your beets to your salad dish / bowl and sprinkle with chopped fresh green onions and chunks of feta cheese.
This beetroot salad can be stored up to a week in the fridge in an airtight container.
Cooked beetroot can be stored up to 10 months in the freezer.
Some interesting facts about Beetroot
Beet pulp is fed to horses that are in vigorous training or conditioning and to those that may be allergic to dust from hay.
The consumption of beets causes pink urine in some people.
So why do we Marinate our meat? For favour silly!
By marinating your meat you make your protein easier to digest as the meat tenderizes, plus marinades will help lock in moisture so that your meat won’t dry out or toughen up.
Marinades will often contain oils, herbs and spices and a natural acid such as vinegar, lemon juice or wine.
This marinade recipe goes very well with Chicken too, so do give it a try, it is simply gorgeous!
Lemon and Honey Glazed Lamb Chops
6 Tbsp Honey
8 Tbsp Reduced-sodium soy sauce
2 tsp Freshly grated lemon Zest
6 Tbsp Lemon juice
1/2 tsp Cayenne pepper
1 Tbsp Olive oil
+- 1 Kg Chops
Mix all of the above ingredients well together. Add to a large bowl and add meat pieces making sure they are all well coated.
Cover bowl and refrigerate for at least 2 hours or overnight.
Remove the meat from the marinade (reserve the marinade) and grill as usual.
Don’t discard the left over marinate, we are going to use it as a glaze. * see Tips*
Place the left over marinade in a small saucepan over medium heat and boil until reduced to about half and thickened to a glaze, plus minus 8 – 10 minutes.
Drizzle over your meat before serving.
Remember the only time you can re-use your marinade is when you are going to cook it again before using it or if you have left over marinade that you had prepared but it haven’t touched the raw meat.
It’s almost impossible not be tempted by all the sweetness and goodies displayed on every shelve and counter this time of the year.
Well, here is a Chocolate cake recipe that’s deliciously low in fat, It is moist enough to eat without the icing if you want to cut down on calories.
The original recipe yields 1 round cake but I prefer making them in individual mini loaf tins…this way I could give away a few to friends and family without being tempted to eat it all by myself!
12 Mini loafs / 1 round cake
225 g / 2 cups Self Raising flour *See tip*
45 ml / 3 tbsp cocoa powder (unsweetened)
115 g / 1/2 cup brown sugar
10 ml / 2 tsp molasses
30 ml / 2 tbsp Golden Syrup
60 ml / 4 tbsp low-fat milk
60 ml / 4 tbs canola oil
2 large ripe bananas (mashed)
For the icing
225 g / 2 cups icing sugar sifted
35 ml / 7 tbsp cocoa powder (unsweetened) sifted
15 – 30 ml / 1 – 4 tbs warm water
Preheat oven to 160 degrees celsius
Grease deep round cake tin or mini loaf tin.
Sift the flower into a mixing bowl with the cocoa powder, stir in the sugar.
Make a well in the centre and add the molasses, golden syrup, eggs, milk and oil. Add the mashed bananas and stir into the mixture.
Pour the mixture into your tin and bake +- 60 minutes in round cake tin or 20-35 minutes in mini loaf tins.
Cool on a wire rack before icing the cake.
Mix all the ingredients for the icing and spread over round cake or drizzle over individual loaf cake.
*Note that I’ve only used half of the icing on the mini loafs .
No self-raising flour? let me save you trip to the store.
Self Raising Flour Recipe
1 Cup Flour
1/2 tsp salt
1 1/2 tsp baking powder
Sift all ingredients together. Presto, you’ve got Self Raising flour!
We’ve been experiencing some lovely sunny days in Mpumalanga with glorious rain showers in the afternoons, my idea of a perfect day! But if you can’t wait for the afternoon showers to cool you down then have fruit tea in the meantime.
This makes a lovely tea that is super good for you with all the natural ingredients. Personally I prefer drinking it hot but you are more than welcome to chill it, and serve it as an iced tea instead.
The recipe is just a guideline, add any fruits you have available! Be creative with this one.
2 Rooibos teabags
500 ml boiling water
+- 5 – 6 tbs Honey (to your taste)
1 orange (segments)
1 Clementine (segments)
+- 6 blackberries (because I have a tree full of them! )
a few mint leaves
Add fruit to a jar and crush slightly with a wooden spoon. Add the boiling water and the tea bags and allow to seep for a few minutes. Discard the tea bags and stir in the honey and the mint leaves. Serve immediately or alternatively chill in the fridge and serve over ice in tall glasses.
Now go on! drink your tea in the most beautiful spot in your garden or your veranda. Take a moment and pause from life. Enjoy the fruity flavours and allow yourself a few minutes of happy thoughts. :) Enjoy!
Strawberry and Almond tartlets ( that I choose to eat straight from the freezer…. ) they are so good!
The perfect little treat to treat your honey with. Sugar free, gluten free, what more do you want?
The almond crust is something you experiment with on a good day when you have a lot of time at hand and an equal amount of patience, but the effort is well worth it once you taste it. So do yourself a favour and try it at least once.
2oo g raw almonds, not blanched almonds
1/4 tsp baking powder
good pinch sea salt
1 large egg
3 Tbsp olive oil
Yield 12 mini tartlets.
Preheat oven to 180 degrees Celsius.
Pulse the almonds in your food processor to almond meal.
Stir together all the dry ingredients. Mix through egg and oil with a fork then use your hand to knead dough in the bowl until smooth.
Roll dough between 2 pieces of baking paper or divide into balls and press with your fingers into your tins. Refrigerate for 15 minutes.
Bake for 10 minutes until just golden brown.
* don’t worry about the oil you will see at the bottom of you tartlets once baked, the almonds will absorb it back in.
Allow to cool completely before adding filling.
Banana Strawberry Ice cream filling
2 large Bananas
1 tsp honey
Take two large Bananas and cut into slices and place on a baking tray or plate. do the same with the strawberries on a separate plate or tray.
Freeze for a few hours until completely frozen.
Add Bananas to a food processor and whiz until creamy. Add strawberries and honey and whiz again.
Spoon into baked tartlets and re-freeze for +- 30 minute before serving.
See previous post (Banana ice cream) for complete instruction to follow for the ice cream filling.
One ingredient ice cream! what? I think this is what a happy meal should look like…
I’ve been meaning to try this for a while now, so glad I did. I will probably developed an obsession about it and make 10 different flavours, next flavour is definitely going to be chocolate!
I’m in awe, just go ahead and try it. This is the perfect little treat for someone who is not allowed to cheat on their diets…referring to myself.
Take two large Bananas and cut into slices and place on a baking tray or plate. Freeze for a few hours until completely frozen
Add Bananas to a food processor and whiz. It will look like this, keep going.
And suddenly it transforms in a creamy silky ice cream!
Transfer ice cream to a small container and re-freeze for another 2 hours.
I’ve had mine with a strawberry and a drizzle of honey…yum!
We actually needed a recipe to cook vegetables…
Therefore I won’t refer to it as a recipe but rather use my words selectively and say “method” instead.
Every time some fancy diet hits the market we end up with new ways to fool ourselves into thinking that we are eating carbohydrates. Same goes for the cauliflower rice which apparently started with the Paleo diet?
Well I certainly don’t mind, just wish I could find some spaghetti squash, that will make my day.
Enjoy your cauliflower rice as a substitute for rice in your dishes. It goes really well with a beef curry!
1 cauliflower head (raw)
5 ml Garlic and herbs seasoning (I’ve used the Ina Parmaans Garlic and herb seasoning)
1 tsp lite margarine (optional)
You can either use a cheese grater or your food processor, even a knife and some added effort can do the trick into chopping the raw cauliflower up in smaller pieces to resemble “rice like” texture.
Add the Seasoning to the cauliflower and mix through.
Steam for 10 – 15 minutes or cook for 10 minutes in a pot with water.
Add the margarine and stir through.
I accidentally came across this black sesame seed bread and couldn’t wait to bake it! This little black bread’s colour is solely due to the 1/2 cup of black sesame seeds added to the batter. This is like a little taste of heaven on your tongue, the slight sweetness, the nutty taste from the sesame and the moist ever so delicious texture of the bread….divine!
Anyway…with the luscious aroma of roasted sesame seed and melted butter hanging in my kitchen,I decided there and then that this bread should be served at my funeral buffet!
Since I’m busy with my pre funeral plans I would also like to request that my favourite feel good song is played.
Ghost busters! Enjoy!
150 g Melted lite Margarine
1/2 cup of black sesame seeds (toasted)
2 tbs Brown sugar
1/2 tsp soy sauce
100 g Flour
1/2 tsp Baking powder
pinch of salt
1 tablespoon of black or white sesame seeds for sprinkling on top
Preheat oven to 180 degrees.
Combine melted margarine and sesame seeds in a food processor and pulse until a paste is formed.
Add the paste to a medium pot with the sugar and soy sauce and stir, simmer for a minute or two.
Remove from heat and allow to cool down before adding the eggs one by one.
Sift the flower, baking powder and salt and fold into the sesame mixture.
Pour batter into lightly greased bread pan and sprinkle the sesame seeds on top.
Bake 25 – 30 minutes. Test with a toothpick, if it comes out clean it is ready.
It’s called Oopsie bread! I don’t have the foggiest notion where it originated from but I love the name.
As soon as I laid eyes on this recipe I was fascinated by it and just knew that my soul won’t rest until I make it. This is definitely a great alternative for bread if you follow a low carb diet.
I’m convinced that your tongue fools your brain as soon as you taste the texture of this “bread”.
Apparently you are not supposed to soften the cream cheese too much which might explain why my bread is a bit flat….but that’s next times worries!
pinch of salt
1/3 of the container of Philadelphia low fat cream cheese (85 g)
1/2 tsp Baking Powder
Pinch of Cream of tartar
Separate the eggs. Add the cream of tartar with the egg whites and whip until stiff.
In separate bowl, beat together the cream cheese and eggs. Fold the mixture into the egg white mixture with a spatula, add Baking powder. Don’t over stir, just fold until it’s all blended.
Spoon the mixture onto a greased cookie sheet or parchment paper. Bake for 15 – 25 minutes at 160 degrees Celsius until golden brown.