DAIRY FREE BASIL PESTO

Pack your food processor with fresh Thai basil leaves , 3 chopped garlic cloves / 1 dsp of minced garlic , 80 gm of pine nuts , the juice of 1 lemon , salt and pepper to taste .
Process until combined and then drizzle enough extra virgin olive oil (  continuing to process ) to thicken .

ROASTED BEETROOT DIP

I roasted 500 gm of fresh beetroot until soft , I then roughly mashed the roasted beetroots , stirred through 2 tbs of extra virgin olive oil , 1 tbs of minced garlic , 1 tsp of ground cumin ,1/4 tsp of crushed chilli , salt and pepper to taste .

PEANUT BUTTER WITH THE WOW FACTOR

Add tahini paste ( a paste made from sesame seeds ) , to your peanut butter for extra creaminess and nutrients .
By adding some turmeric and cumin you will achieve extra flavour and colour in your peanut butter .
You can easily make your own nut butters .
Place whole nuts  ( your choice ..almonds ..pistachio....cashews ...macadamias ..or Brazil nuts ) into the processor and process for 5 minutes until smooth .
You can reduce the thickness by adding a drizzle of olive oil , until you reach your desired consistency .
This is a great way to increase your protein and `good` fat intake .

EGGPLANT AND PRAWN PIZZA ROUNDS

Preheat oven to 240 deg C
Slice 1 eggplant into thick rounds , spray each side with coconut cooking spray ( any cooking spray will suffice ).
Alternatively you could use rounds of sweet potato
Season with salt and pepper .
Place eggplant slices on a baking tray lined with baking paper .
Roast for 5 minutes until slightly coloured .
Remove from oven and allow to cool .

TOPPING
Spoon a tbs of tomato paste over each round .
Sprinkle over some chopped Thai basil
Some diced capsicum
Slices of cherry tomato medley
Divide between the pizzas 100gm of chopped raw prawns ( shelled , tailed and deveined )
Return  to the hot oven and bake for 8 minutes until prawn meat is cooked through and slightly coloured .
To serve drizzle a little store bought basil pesto or if you have time make your own .

 

FROZEN YOGHURT AND ORANGE PANNA COTTA

Strain 1kg of Greek yoghurt over night in the refrigerator , drain off excess whey .
Finely grate the rind of 1/2 an orange and place in a large bowl with 1 cup of  castor sugar and add the strained yoghurt .
Using an electric beater mix until the sugar is dissolved.
In a small bowl add the juice of 1 orange and 3 tbs of powdered gelatine , zap in the microwave for 10 secs ...then stir until completely dissolved .
Stir into yoghurt mix , place in lined freezing tray and freeze till set .
Once set melt 200 gm of Lindt 70% cocoa ,smooth blend chocolate in the microwave  , stirring at 30 sec increments .
Pour over frozen panna cotta and place back in freezer to set .
Allow to sit at room temp for 5 minutes before slicing with a well warmed knife .

NOELENE`S COOKING CLASSES 2017......

WEEK 1

FESTIVE SUMMER LASAGNE ...

I would like you to bring the bowl of your slow cooker along to class , if you don`t have one . I will provide aluminium trays .
You will need to bring along 1 kg of minced steak  ( you can substitute the beef with turkey or chicken mince )
1 large onion
2 x 400gm cans of diced tomatoes
250gm of ricotta cheese  ( remember you can make your own )
120gm of baby spinach
600g bag of grated mozzarella cheese
500gm pkt of instant lasagne sheets ...

Over the next 6 weeks , try
AVOCADO CHIPS ...
Thee are very filling and nutritious so 1/2 avocado per person sliced into wedges .
Peel and wedge avocados
1/3 cup of  tapioca  flour ( plain flour is suffice ) , mixed to a paste with 80 ml of water
Measure out 1 cup of sesame seeds into a small bowl  ( black or white or a mix )
Dip the avocado wedges into the tapioca batter
Then coat with the sesame seeds .
Fry in small batches either deep fry or pan fry about 1 minute until lightly golden .
Drain on paper towel and season with salt and a squeeze of lemon ...

Make use of the availability of  pomegranites that are in season now .
Slice them and remove seeds and freeze for use through the year in our classes .

PROSCUITTO WITH FIG AND RADISH ...
Make a lemon dressing ..
Whisk together the zest and juice of 1 lemon  , 4 tbs of  extra virgin olive oil , sea salt and ground black pepper .
Set aside .
Place 4 figs sliced lengthways , 3 radishes sliced with a mandolin or super thin with a sharp knife , 1 tbs of finely snipped chives , the baby leaves on the Thai basil stems about 1 tbs  and  1/2 cup of flat parsley leaves , in a bowl and toss with the lemon dressing .
Lay 2 slices of prosciutto on each plate , top with the salad .

See you Tuesday 31st of January 2017 ...
Merry Christmas and Happy New Year
Noelene Marchwicki