Christmas Waffle Cones

October 11, 2014 at 4:18 am

Christmas waffle cones

INGREDIENTS

  • Mini waffle cones
  • Queen Fine foods royal icing
  • Green food colouring (for smooth and thick consistency)
  • Edible decorating e.g. sprinkles.

METHOD

1. Smooth onto the waffle cone using a knife gently spreading it round.

2. Decorate cone with sprinkles. Work quickly before the icing sets.

3. Use as an edible decoration on your Christmas table or serve with a scoop of ice cream for dessert. Enjoy!

Natvia Fruit and Nut Biscotti

December 18, 2013 at 9:19 am

recipe9a

INGREDIENTS

  • 2 Cups plain flour, sifted
  • 1/3 cup NATVIA
  • 3 eggs lightly beaten
  • 2 tsp vanilla extract
  • 1/2 pistachios
  • 1/2 cup craisins
  • 1/2 cup chopped juicy figs
  • 1 + 1/2 tsp baking powder
  • 1/2 cup flaked almonds

METHOD

1. Pre-heat oven to 160 degrees celsius.

2. Place flour, baking powder, sugar in a bowl. Combine.

3. Add eggs, vanilla, craisins, pistachios, almonds and figs. Mix well until a dough is formed. (I used my stand mixer).

4. Turn the dough onto a bench dusted lightly with flour and knead until it comes together. It doesn’t have to be perfect.

5. Line 2 baking trays with baking paper. Form dough into 2 logs and flatten slightly.

6. Bake in oven for 30 -35 minutes or until firm.

7. Cool completely then use a serrated knife to cut the logs into thin slices. Place back onto the baking trays and bake for a further 10 minutes or until crisp.

8. Cool on trays then store in air-tight containers.

Enjoy!

Christmas Rolled Chicken

December 7, 2013 at 10:23 am

Christmas Rolled Chicken

I created this dish with the inspiration of Christmas colors in mind. I also wanted a contrast in flavors hence the Maple Glazed prosciutto which is a little crispy piece of sweetish savoury heaven. I hope that you enjoy this meal any time of the year.

INGREDIENTS

  • 4 Chicken Breasts, pounded and flattened to about 1cm thickness
  • 2 cups baby spinach’
  • 2 red onions finely diced
  • 220g baby bocconcini cut in half or torn mozarella
  • 1/2 cup sweet dried cranberries for filling
  • 150g raw walnuts, toasted and roughly chopped
  • 1/2 cup fresh parsley, chopped
  • 1 large red capsicum, diced
  • 2 tsp olive oil
  • 1 1/2 tblsp YIAH Roma Italian spice blend or YIAH Herb n Garlic Dip mix
  • 2 cups fresh breadcrumbs
  • 100g prosciutto
  • 2 tblsp maple syrup

METHOD

1. Prepare the walnuts. set aside.

2. In a large frypan on medium heat, add oil. Sautee the red onions until soft and translucent. Add red capsicum and stir occasionally until soft. Season. Add YIAH Roma Italian Spice Blend or YIAH Herb and Garlic Dip Mix.

3. Stir in the spinach, cranberries and parsley until the spinach has wilted. Remove from heat.

4. Stir in the walnuts and breadcrumbs and set aside.

5. Pre-heat oven to 190 degrees celsius.

6. Lay a row of clingfilm approx 50 cm and place flattened chicken breasts horizontally in a row on the clingfilm, slightly overlapping each other. Place a piece of clingfilm on the chicken and flatten the overlapping pieces slightly being careful not to tear the chicken.

7. Place the filling along the middle of the chicken leaving a 2 cm border. Do not over crowd. You only need a thin layer about .5 cm high. The leftover filling can be frozen and used as stuffing on another occasion.

8. Place the bocconcini across the filling.

9. Starting with the horizontal side closest to you and fold the chicken over and roll until the horizontal seam is at the bottom. Use kitchen string to tie up the log to avoid any spillage.

10. In a frypan on medium heat, spray with olive oil and place the chicken in the hot pan to seal all sides until golden brown.

11. In a roasting pan place 2 cups chicken stock and put the rolled chicken in the oven for approximately 40 minutes until golden brown and juices run clear.

12. Once the chicken is cooked, remove from the oven and put the heat up to 200 degrees celsius.

13. Place the prosciutto slices on a baking tray lined with baking paper. Brush both sides with maple syrup.

14. Place in the oven and every 5 minutes brush the top side flip over then brush again with maple syrup. Repeat this process about 4 times (20 minutes) or until the prosciutto isĀ  JUST starting to get crispy.

15. Remove from heat.

16. Allow the chickenĀ  to cool for 10 minutes before serving. Cut into 3cm thick slices and serve with maple glazed prosciutto.

Enjoy.

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Star Sugar Free Natvia Cookies

December 25, 2012 at 9:05 am

Natvia Star Cookies

INGREDIENTS

  • 250g unsaltened butter softened
  • 3 tblsp NATVIA
  • 2 Tsp Vanilla Essence
  • 3 tablespoons creme fraiche
  • 2 1/2 cups plain flour
  • 2 tblsp cocoa

METHOD

1. Pre-heat oven to 180 degrees celsius.

2. Line 2 baking trays with baking paper.

3. Place butter and sugar in an electric mixer and beat until pale and creamy.

4. Add vanilla and creme fraiche. Beat until combined.

5. Add sifted flour and cocoa and beat until smooth dough starts to form.

6. Flatten dough into 2 lots, cover with glad wrap and refrigerate for 20 minutes.

7. Roll out dough, one at a time, between sheets of baking paper to about. 8 mm thick. Work quickly as this dough is soft. Press stars into dough then make a hole where you want to put ribbon with a thick straw. Place on baking tray with help of a silicone spatula.

8. Bake for 15 minutes or until JUST starting to firm. Allow to cool completely before decorating.

Note: Eat as is or drizzle dark or sugar free chocolate for extra something. You can also sprinkle with vanilla sugar, cinnamon sugar or icing sugar. I do not recommend over handling as they are delicate. Enjoy!

Candy Cane Marshmallow Balls

December 12, 2012 at 10:24 am

recipe25a

INGREDIENTS

  • Candy canes (however many you need).
  • 150g of quality chocolate
  • Coconut (portion depends on how many you make).

METHOD

1. Insert a mini candy cane into the center of the marshmallow.

2. Dip into good quality melted chocolate, dripping off the excess then roll into the coconut.

3. Stand on a tray lined with baking paper. Enjoy!

 

This recipe was inspired by Slice Of Life

Sugar free Natvia Almond Christmas Crumble Biscuits

December 12, 2012 at 9:02 am

recipe5a

INGREDIENTS

  • 1 1/2 Cups plain flour
  • 1/2 tsp baking soda
  • 125g unsalted butter at room temperature
  • 1/4 cup NATVIA
  • 2 tablespoons NATVIA drinking chocolate
  • 1/3 cup sour cream (or yoghurt)
  • 1 cup EASY CHEF oven roasted Almond crumble

METHOD

1. Pre-heat oven to 180 degrees celsius.

2. Line 2 baking trays with baking paper.

3. Sift flour and baking soda and set aside.

4. Beat butter, sugar and drinking chocolate until light and fluffy.

5. Add sour cream and egg and beat until smooth. Stir in flour and almond crumble.

6. Roll out dough between 2 sheets baking paper to 1 cm height (no more).

7. Cut out desired shapes and place on baking trays. Bake for about 20 minutes or until golden and starting to firm.

Note: You can eat them as is. Drizzle with dark melted chocolate (sugar free is fine) or decorate. I used Queen Fine Foods Royal Icing. If diabetic use other suggested method. Enjoy!