Beetroot, Zucchini and Carrot Muffins

October 14, 2013 at 3:43 am

Beetroot, Zucchini and Carrot Muffins

INGREDIENTS

  • 1 cup grated cheese ( I used a mix of tasty, cheddar and parmesan)
  • 1 cup self-raising flour
  • 1 tsp baking powder
  • 1 zucchini, grated
  • 1/2 fresh beetroot, grated
  • 1 tablespoon YIAH BEETROOT Dip Mix
  • 2 eggs
  • 1/2 cup no fat milk
  • 2 tablespoons light olive oil ( I used Bertolli Light)
  • 1 tsp Natvia (stevia)
  • 1 tsp salt

METHOD

1. Pre- heat oven to 200 degrees Celsius.

2. Line 12 hole (1/2 cup capacity) muffin tins with paper cases.

3. Lightly whisk the wet ingredients and mix with the grated veggies. Add the dry ingredients, mixing well.

4. Distribute between the the cases and bake approx. 30 minutes or until golden and skewer comes out slightly clean.

Note: They keep well for a few days and taste best when warm.  Refrigerate. They are freezable for up to a month as well!

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Chicken Satay Skewers and Basmati Rice with Sugar Free Natvia

March 12, 2013 at 9:13 am

recipe7a

Follow this recipe for a yummy chicken satay dinner.

INGREDIENTS

Satay Dressing:

  • 1 sml can Ayam Light Coconut Cream
  • 1/2 tablespoon NATVIA
  • 2 red chilli’s (unseeded if you want less heat)
  • 1/2 tablespoon grated ginger
  • 1 tblsp chopped lemongrass
  • 1 lime juiced
  • 1/2  tbslp fish sauce
  • 2 tblsp soy sauce
  • 1 tsp tamarind paste (available in Asian section of supermarkets)
  • 2 cloves garlic
  • 1/3 cup salted peanuts

METHOD

1. In a a food processor add all ingredients except for coconut cream and NATVIA.

2. When blended add ingredients in a small saucepan on low heat, stirring 2 minutes or until aromatic. Add NATVIA sugar, stir for 1 minute then add the coconut cream.

3. Bring to a low simmer stirring occasionally for a few minutes and its done! You can use this dressing on your salads, fish, meats and poultry or vegetables.

In this recipe I served mine with Basmati rice, snow peas, carrots and toasted peanuts.

This is what I used:

  • 150 g snow peas, cleaned
  • 2 carrots sliced
  • 1/3 cup water

I used a pan sprayed with rice bran oil then added the carrots, tossed for 2 minutes, added the water until almost evaporated then added the snow peas tossing for a further 2 minutes then removed from heat and set aside.

 

BASMATI RICE

  • 1 cup basmati rice
  • 2 cups water
  • Cook using the absorption method.

TOASTED PEANUTS

In a pan on medium heat toss 1/3 cup unsalted peanuts until oils start to release and peanuts brown. Remove from heat.

CHICKEN SKEWERS

1. Pre-soak skewers in water for 30 minutes to avoid burning whilst cooking.

2. I used 600g Organic skin free chicken breast and sliced each piece vertically about 3 -4 cm wide. You should get about 4 pieces roughly from each chicken breast. Place each piece on skewers and on a medium heat spray pan with rice bran oil and cook chicken until browned on each side.

3. To plate up grab a large platter and line 3/4 of it with Basmati rice. Place the veggies on the remaining side and place the chicken skewers on the rice. Drizzle the chicken with the Satay Dressing and add the remaining Satay dressing in a small serving bowl for each person to add their own.

4. Sprinkle the chicken and vegetables with the roasted peanuts, if you like add some finely chopped coriander on top as well. Sit down and ENJOY!