1 Bag Green Beans
1 Yellow Onion
1 Hand full Dill
Steam the Green Beans so they still have a bite to them. Cool them off under cold water to stop the cooking process. Julienne the onion and chop the dill. Add all the ingredients to a mixing bowl and mix well.
2/3 cup Grape seed Oil
1/3 cup Balsamic Oil
1/3 cup Soy Sauce
Mix all the liquids in a bowl and whisk together.
Tip: you can add a teaspoon of Mustard or, and Garlic to the mixture if you like. You can also use a different oil if you need to.
Add the Vinaigrette to the Beans and mix well. Let stand for 30 min and toss before serving.
Monday, January 4, 2010
5 Bean Salad with Vinaigrette (Click for Demo)
1 can Red Kidney Beans
1 can Pink Beans
1 can Butter Beans
1 can Back Beans
1 can Speckled Beans
1 Red Onion
3 Stalks Cellery
4 Tomatoes
Wash the Beans and put them all into a large mixing bowl. Julienne the Onions, chop the celery and dice the Tomatoes. Add them all to the Beans. Mix well.
2/3 cup Grape seed Oil
1/3 cup Balsamic Vinegar
1/3 cup Liquid Amino Acids
Mix all the liquids in a bowl and whisk together.
Tip: you can add a teaspoon of Mustard or, and Garlic to the mixture if you like. You can also use a different oil if you need to.
Add the Vinaigrette to the Beans and mix well. Let stand for 30 min and toss before serving.
1 can Pink Beans
1 can Butter Beans
1 can Back Beans
1 can Speckled Beans
1 Red Onion
3 Stalks Cellery
4 Tomatoes
Wash the Beans and put them all into a large mixing bowl. Julienne the Onions, chop the celery and dice the Tomatoes. Add them all to the Beans. Mix well.
2/3 cup Grape seed Oil
1/3 cup Balsamic Vinegar
1/3 cup Liquid Amino Acids
Mix all the liquids in a bowl and whisk together.
Tip: you can add a teaspoon of Mustard or, and Garlic to the mixture if you like. You can also use a different oil if you need to.
Add the Vinaigrette to the Beans and mix well. Let stand for 30 min and toss before serving.
Tuesday, December 29, 2009
Healthy Chocolate Mousse (Click to see Demo)
300g Dark Chocolate
300g Yogurt
4 Egg Whites
1/2 Punch Brown Sugar
Melt the Chocolate in a double Boiler. Whisk the Whites with a pinch on Salt till soft peeks. Add the sugar and whisk till stiff. Once the Chocolate has molten fold in the Yogurt. Once that has emulsified carefully fold in the Whites. Refrigerate for at leased an hour and Serve!
Tuesday, December 22, 2009
Chef Ivar's Eggnog (Click for Demo)
2 cups cream
2 cups Jack Daniels
1 cup Powder sugar
¾ cup brandy
1 teaspoons ground nutmeg
Make it a family thing! Separate the ingredients to 5 members each getting 1/5 of the recipe in front of them then all sit around... stir the yolks with the sugar till the mixture turns very pale. Mix all the liquid together and slowly add them into the egg whist string. add the nutmeg last and drink away... this way it becomes a family event and everyone has fun with it. This is what we do in my family.
Tip: For the Healthier version use Soy milk and no cream.
Thursday, December 3, 2009
Pita Bread (Click to see Demo)
2 cups Flour
1/2 cup Water
1 packet Yeast
Pinch Sugar
Pinch Salt
Put the Flour into a bowl. Make a well in the center and add the Yeast. Pour a bit of the Luke warm water into the yeast and mix. Add the Pinch of Sugar to the Yeast to help Activate it!
When the bubbles appear mix all together adding small amounts of water till it all comes together into a dough.
Kneed the bread for 10 minutes and cover. Let rest till it has risen to double its size. Take the dough and cut into 4 pieces. With a rolling pin roll them into flat circles. Het a frying pan dry or with Olive oil. Put the pita one at a time and fry till brown and there are visible bubbles on the top side. Then turn it around and brown the other side. Once done serve or let cool. Bag them and refrigerate. If using later just turn oven on 380'F for 10 min to heat through.
1/2 cup Water
1 packet Yeast
Pinch Sugar
Pinch Salt
Put the Flour into a bowl. Make a well in the center and add the Yeast. Pour a bit of the Luke warm water into the yeast and mix. Add the Pinch of Sugar to the Yeast to help Activate it!
When the bubbles appear mix all together adding small amounts of water till it all comes together into a dough.
Kneed the bread for 10 minutes and cover. Let rest till it has risen to double its size. Take the dough and cut into 4 pieces. With a rolling pin roll them into flat circles. Het a frying pan dry or with Olive oil. Put the pita one at a time and fry till brown and there are visible bubbles on the top side. Then turn it around and brown the other side. Once done serve or let cool. Bag them and refrigerate. If using later just turn oven on 380'F for 10 min to heat through.
Tuesday, December 1, 2009
Salmon with Sweet Potato and Oyster Mushrooms (Click for Demo)
2 6oz Salmon Portions
2 Large Sweet Potatoes
1 knob of Butter
1 Splash of Milk
1 Pun net Oyster Mushrooms
5 Chestnuts
1/2 cup White Wine
1 clove Garlic
1 Large Zucchini
Chives
Salt
Peel and Cut the Sweet Potato into small dice. Put into Boiling water and cook for 10 minutes. Once done stain and push the potato through the strainer to make it very fine. Add a knob of butter and put aside. Chop the mushrooms roughly and into a frying pan with some oil. Fry until they are brown. Chop up the Chestnuts and add to the mushrooms. Add the Garlic and the Zucchini at the end. Put the Salmon skin down in a hot pan with oil. (This is so that the skin does not curl). Fry till one third is cooked through and the skin is nice and brown and Turn to fry the other side. In the Mean time add some milk and salt to the potatoes and mix well. To the Mushrooms we now add the wine and salt. Once the salmon is almost ready squeeze the Lime over the salmon and serve with the Sweet Potato Mash and the Chestnut Oyster mushrooms
2 Large Sweet Potatoes
1 knob of Butter
1 Splash of Milk
1 Pun net Oyster Mushrooms
5 Chestnuts
1/2 cup White Wine
1 clove Garlic
1 Large Zucchini
Chives
Salt
Peel and Cut the Sweet Potato into small dice. Put into Boiling water and cook for 10 minutes. Once done stain and push the potato through the strainer to make it very fine. Add a knob of butter and put aside. Chop the mushrooms roughly and into a frying pan with some oil. Fry until they are brown. Chop up the Chestnuts and add to the mushrooms. Add the Garlic and the Zucchini at the end. Put the Salmon skin down in a hot pan with oil. (This is so that the skin does not curl). Fry till one third is cooked through and the skin is nice and brown and Turn to fry the other side. In the Mean time add some milk and salt to the potatoes and mix well. To the Mushrooms we now add the wine and salt. Once the salmon is almost ready squeeze the Lime over the salmon and serve with the Sweet Potato Mash and the Chestnut Oyster mushrooms
Beetroot Chutney (Click to see Demo)
3 cups Beetroot and Stems
1 1/2 cups Vinegar
1 1/2 cups Water
1 clove Garlic
1/2 inch Ginger
1 inch Lemon Grass
Pinch Salt
Dice the Beetroot and the Stems. Fry in a Pot with a bit of Oil. Chop the Garlic. Ginger and the Lemongrass and add to the Beet. Add the Sugar, Vinegar, Water (Stock made from all the off cuts). Bring to the Boil and cook for 30 to 45 minutes, until it becomes thick.
Place into a bowl and store in the Fridge.
You can use Beetroot Chutney on Bread, Seafood, Meats and Chicken but works really well with Venison.
1 1/2 cups Vinegar
1 1/2 cups Water
1 clove Garlic
1/2 inch Ginger
1 inch Lemon Grass
Pinch Salt
Dice the Beetroot and the Stems. Fry in a Pot with a bit of Oil. Chop the Garlic. Ginger and the Lemongrass and add to the Beet. Add the Sugar, Vinegar, Water (Stock made from all the off cuts). Bring to the Boil and cook for 30 to 45 minutes, until it becomes thick.
Place into a bowl and store in the Fridge.
You can use Beetroot Chutney on Bread, Seafood, Meats and Chicken but works really well with Venison.
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