Scrambled Sweetcorn

Here it comes, the first South African recipe. It has eggs, it has bacon and parmesan. What do I need more?

YIELD: 4 Servings
READY IN: 20 Minutes

Ingredients:
12 stripes of bacon
2 tablespoon butter
1 can corn kernels (or cut of the corn from a fresh grilled cob (double yum))
12 eggs
1 tablespoon fresh parsley
pinch of salt
pinch of black pepper
4 teaspoon green onions, to garnish
24 Parmesan shavings, to garnish
micro greens, optional, to garnish


Use fresh herbs if available.

Directions:
Chop the spring onions, cook the bacon in a pan until crisp and then chop into pieces. Melt the butter in the pan and saute the corn kernels briefly. Add the eggs and scramble together with corn. Don't overcook the eggs. They could look runny because of the corn. Add the parsley and salt and black pepper. Serve scrambled sweetcorn topped with bacon, chopped spring onion, micro greens and Parmesan.

Enjoy!

Yoghurt dip (for crackers and else)

Finally coming back to my blog...
I had the pleasure to travel to South Africa for a few days and I was amazed by the beauty of this country. Certainly I had to eat as well, right?... yum yum! The food was just fresh, delicious and very meaty (Mr. S. would have loved it).
I brought back a few new recipes which I will test in my little kitchen.

I'm looking forward to share these recipes with you at a later time.

Today I would like to share one of my favorite dips. It is easy, fresh and fast....Perfect!

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YIELD: 8 Servings
READY IN: 15 Minutes (5 minutes with dried herbs)

Ingredients:
1 cup plain yogurt (I make my own. Here is the recipe I use if you're in the mood but any plain yogurt works. I just make sure it has living good bacterias)
1 tablespoon green onions
1 tablespoon fresh parsley
1 teaspoon dill
1 teaspoon coriander
1 tablespoon maple syrup
1 tablespoon chives
1 tablespoon lemon juice
1 tablespoon white wine vinegar

Use fresh herbs if available.

Directions:
Wash, dry and chop your fresh herbs. Combine herbs, yogurt, maple syrup, lemon juice and vinegar. And VOILA....A totally yummy fresh yogurt dip for all occasions.

Enjoy!

Pear & Goat Cheese Salad

Pear & Goat Cheese Salad

YIELD: 8 Servings
READY IN: 30 Minutes

Dressing:

1/3 cup extra virgin olive oil
1/3 cup sweetened dried cranberries
2 tablespoon balsamic vinegar
2 teaspoon mustard
1 teaspoon salt
1 teaspoon maple syrup
Freshly ground pepper

Salad:

8 cups spinach/arugula mix
1 cup thinly sliced red onions
1 pear cored, thinly sliced, with peel
2/3 cup walnuts
½ cup crumbled goat cheese

Directions:

To make the dressing I use a wide-mouth mason jar. Place all the ingredients except cranberries in it and shake it until well combined. Add cranberries and let it sit for at least 30 minutes which will soften them.

To prepare the salad place the onions in cold water for 15 minutes before adding to the salad so that it will lose some of the acidity and brings out its true flavor. Place in following order spinach, pear, onions walnuts and goat cheese in a large bowl. Pour the dressing evenly over the salad, place the cranberries in the dressing 30 minutes before you pour it over the salad to soften them. Serve immediately and enjoy!

Whole Grain Bread - Bread Machine

Whole Grain Bread - Bread Machine

1 3/4 cups whole wheat flour
2 cups white flour
2 tablespoon coconut flour
2 tablespoon spelt flour
1 tablespoon golden flaxseed (milled)
2 tablespoon oatmeal
2 teaspoon salt
2 tablespoon honey
2 tablespoon whole milk
2 1/2 tablespoon butter (from grassfed cows)
1 11/16 cups (13 1/2 fl. oz) filtered water
1 1/2 teaspoon dry yeast

Directions:
Place all ingredients in order suggested by your bread machine manufacturer and select "Bake", Size "L" and Crust as desired. We prefer a lighter crust.

*Use organic ingredients if possible