Chicken Lasagne with Roasted Veg in Phylo Basket

 I am very health conscious; I prepare healthy food that tastes great which anyone can make!

As you can see, chicken is my favourite!

Ingredients: Serves 4

4 Chicken fillets, boiled and shredded
1 Onion, chopped
1 Clove of garlic, crushed
125g Mushrooms, chopped
125g Baby marrow, diced
Pinch of chili powder
30ml Chutney
30ml Sweet Chili Sauce
6 Lasagne Sheets 
500ml Basic white sauce
125ml Grated cheese
300g Butternut, diced
100g Baby Tomatoes, halved
200g Cauliflower
200g Broccoli
15ml Treacle sugar
Olive oil
Sprig Rosemary, chopped
2 Sheets of phylo pastry, each sheet cut in 9 blocks
50ml Butter, melted
Salt and pepper
Fresh Basil

Method:
Preheat oven to 180 degrees

Step 1: Heat 10ml olive oil in a saucepan, add onion and garlic and saute until golden brown, add mushrooms and baby marrow, saute until cooked. Add the rosemary and chili powder, cook for 5min. Remove from heat and season with salt and pepper.

Step 2: In a bowl, mix the onion mix and the shredded chicken, add the sweet chili and chutney. Season to taste.

Step 3: Place half of the chicken mix in a baking dish, layer with lasagne sheets and white sauce. Repeat layer and sprinkle the top with grated cheese. Put aside.

Step 4: Place the butternut on a baking tray, sprinkle with olive oil, treacle sugar, salt and pepper. Bake for 20 min., add the tomatoes, broccoli and cauliflower, bake for 10min., until cooked. Remove from oven and put aside.

Step 5: Use 3/4 blocks phylo pastry (1 sheet cut into 9 equally sized blocks) for 1 basket. Butter 1 block, place another block on top, brush with butter and place a block on top. Put in ramekin to form a basket shape and bake for 5min., until golden brown and crispy. Repeat with rest of the pastry.

Step 6: Bake Lasagne for 30-45min, until cooked and golden brown on top. Reheat the veggies and place in phylo basket, garnish with fresh basil. 

Serve

For any questions, feel free to pop me a mail.


Taste the difference!

Chicken and Veggie Bake

This is by far one of my favourite dishes!










Ingredients: Serves 4 to 6

4 Chicken fillets, cooked and shredded
4 Large potatoes, peeled and par boiled
150g Mushrooms, chopped and sauteed
1 Onion, chopped and sauteed
Half of a green pepper, chopped and sauteed
500ml Bechamel Sauce (basic white sauce)
1 Sprig fresh rosemary, finely chopped
Salt and white pepper
200ml Grated cheese

Method: Preheat oven to 180 degrees
Step 1: Slice the par boiled potatoes and place a layer at the bottom of a baking dish. Sprinkle with a little salt and and pepper. On top of the potatoes place a layer of the mushrooms, onion, green pepper and rosemary. Add the shredded chicken on top. Season with salt and pepper. Place the rest of the mushrooms, onion and green pepper on top of the chicken. Layer the rest of the sliced potatoes on top.

Step 2: Pour over the bechamel sauce, make sure everything is covered. Sprinkle the top with the grated cheese and a little salt and pepper.

Step 3: Cover with tin foil and bake for 40min. Remove tin foil and bake for 20min. Remove from the oven, let it rest for 10min. and serve with a side salad.


Taste the difference!

Bacon and Basil Pesto Tagliatelle

Pasta is one of my favourite dishes, this recipe...delish!








Taste the difference!





Ingredients: Serves 2

200g Handmade Basil Tagliatelle (I bought at Pick n Pay)
Half an onion, chopped
150g Lean Bacon, chopped
100g Cocktail tomatoes, sliced in quarters
150g Baby Marrow, chopped
2 Tablespoons fresh basil pesto (inbox me if you would like the recipe)
Olive oil
Salt and pepper

Method:

Step 1: Heat 10ml olive oil in a pan, saute the onions until soft and golden brown, add the bacon. Fry until cooked, add the baby marrow, cook for 5min, add the tomatoes and cook for 5min.

Step 2: While the tomatoes are cooking, cook the pasta in boiling water for 3min. Remove from heat and drain.

Step 3: Add the pasta to the bacon mix, stir. Add the pesto and carefully mix well. Season with salt and pepper.
Remove from the heat and serve!

Home Made Cottage Pie

 This is an easy and quick dish,  not expensive and really tasty!

Ingredients: Serves 4-6, depends on appetite

500g Lean minced beef

1 Onion, chopped

125g Mushrooms, chopped

125g Frozen mixed veggies

1 Tin Tomato and onion mix

Olive oil

Half a packet brown onion soup powder

5ml Chili powder

4 Large potatoes, peeled and diced

1 Egg, beaten

15ml Butter

10ml Flour

Salt and white pepper

Method:

Preheat oven to 180 degrees.

Step 1: Cook the potatoes in boiling water until soft, remove from heat and drain. Mash the potatoes with a fork, add the butter and mix well. Add the beaten egg and flour. Season with salt and pepper. Cover with cling wrap and put aside.

Step 2: Heat 10ml olive oil in a saucepan, saute the onion until golden brown, add mushrooms and saute for 5min. Gradually add the mince, mix everything well together. Cook for 10min, add chili powder and the tomato and onion mix, cook for +/- 20 min, add the frozen veg and brown onion soup powder, simmer for 10-15min. Season with salt and pepper. Remove from the heat.

Step 3: Put the mince in a serving dish, oven proof. Using a piping bag, pipe the mashed potatoes over the mince. Bake for 20min, until golden brown.

Taste the difference!

Serve with a fresh side salad!