Garlic chicken

Cook Time:

35 Min

Ingredients

  • 2 teaspoons crushed garlic
  • 1/4 cup olive oil
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 skinless, boneless chicken breast halves

 

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
  3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

                                                  

Butheina Alnounou                                                        

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Chicken and tarragon burgers with mustard yoghurt

Ingredients (serves 4)

  • 4 x 170g chicken breast fillets, chopped
  • 1/3 cup (80g) ricotta
  • 1 tbs milk
  • 4 spring onions, trimmed, finely chopped
  • 1 tbs chopped fresh tarragon (see note)
  • 1/3 cup (95g) low-fat yoghurt
  • 2 tsp wholegrain mustard
  • Olive oil spray
  • 4 crusty bread rolls, split
  • 2 cups mixed salad leaves
  • 2 tomatoes, sliced

Method

  1. Place the chicken, ricotta, milk, spring onion and tarragon in a food processor and season with salt and pepper. Pulse briefly until the chicken is evenly minced - don't overmix. Using damp hands, form the mixture into 8 small patties (about 2cm thick), then chill for 10 minutes.
  2. Meanwhile, combine the yoghurt with the mustard in a bowl and season.
  3. Heat a large non-stick fry pan over high heat. Spray with oil, reduce heat to medium, then cook the patties, in batches if necessary, for 4-5 minutes each side until browned and cooked through.
  4. To assemble the burgers, fill each roll with salad leaves, tomato, 2 burger patties and yoghurt. Serve immediately.

                                                                                              Butheina Alnounou

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Banana cake with cream cheese icing

 

Ingredients (serves 8)

  • 125g butter, softened
  • 1 1/2 cups chocolate Granular
  • 1 1/2 cups mashed banana
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 cup coarsely chopped walnut
  • 2 tablespoons flaked coconut
  • Cream cheese frosting
  • 250g cream cheese, softened
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate Granular

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round (base) cake pan. Line base and side with baking paper.
  2. Place butter, SPLENDA®, banana, eggs, milk and vanilla in the bowl of a food processor. Process for 2 minutes or until combined.
  3. Add flour and bicarbonate of soda and process until just combined. Pour mixture into prepared pan. Smooth top. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes before transferring to a wire rack to cool completely.
  4. Meanwhile, using an electric mixer, beat cream cheese, juice extract and chocolate until well combined. Place cake on a serving plate. Spread top with cream cheese frosting. Sprinkle with walnut and coconut.

                                                                              Butheina Alnounou

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Baba Ghanoush Recipe


Learn how to make the best delicious recipe for baba ghanoush. Baba ghanoush (sometimes spelled baba ganoush), a Middle Eastern spread and dip is similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans). This vegetarian and vegan recipe is particularly hummus-like, since it uses some chickpeas for a thicker texture.

Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients
1 large eggplant
3 cloves garlic
1/4 cup lemon juice
3 tbsp tahini
dash sea salt
1/4 cup olive oil
2 tbsp fresh chopped parsley (optional)

Preparation

  1. Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.
  2. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
  3. In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight.
  4. Enjoy with veggies, pita, or as a sandwich spread. I like to spread some baba ghanoush in a flour tortilla and add lettuce, tomatoes and veggies for a sandwich wrap.

                                                                                                                                     Butheina Alnounou

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