Chicken tagine with lemon

Chicken tagine with lemon

Ingredients:

8 chicken thighs skin removed
2 tsp of ground ginger
2 tsp ground cinnamon
2 tsp tumeric
1 tsp ground cumin
2 cloves of garlic (finely chopped)
1 tbsp of olive oil
300ml of chicken stock
Sprinkling of ina parmaan lemon and pepper seasoning ( alternatively use one lemon wedged into four)
2 red onions peeled and quartered

2 tbsp of  flaked almonds
8 apricots roughly chopped
Packet of lemon and coriander cous cous ( rice could be used alternatively) ( if you do not have lemon and coriander cous cous plain cous cous could be used and coriander chopped finely into the cous cous with sprinkling of lemon)


Method:

1.  Add the spices together and the finely chopped garlic. Add the olive oil to make a paste.  Place the chicken thighs in a large bowl and rub the spice mix all over the chicken. Clingfilm and put into the fridge to marinade for at least 4-5 hours.

2. Meanwhile heat a frying pan over a medium heat with a little sunflower oil. Fry the onion wedges and separate the layers. Cook for 5 minutes stirring occasionally set to one side.

3.  In a large casserole dish with a well fitted lid, place the layered red onion followed by the chicken thighs and apricot pieces. Pour the chicken stock over. (Add the lemon wedges at this point if using)

4.  Place into a preheated oven at 160C for 1.5 hours.

5. To make the cous cous follow the packet instructions and add the flaked almonds. Serve immediately and enjoy.

Homemade crunchy Muesli

Homemade crunchy Muesli

Ingredients:

3 1/2 cups of rolled oats
1/2 cup of sesame seeds
1/2 cup of pumpkin seeds
1/2 cup of flaked almonds
Dried fruit such as raisins, or currants ( I used apricots cut into pieces as little or as much as you want)
1/2 cup of wheatgerm ( found in wholesale food stores)

 1/3 cup of honey
1/3 cup sunflower oil
1/3 cup soft brown sugar


Method:

1.  Preheat the oven to 150C (fan oven) In a large deep roasting tray combine all the dry ingredients and mix until well combined. Make sure that the oat mixture is a thin even layer over the tray.
2.  Over a medium heat, add the honey sunflower oil and soft brown sugar. Stirring until dissolved and well combined.

3. Pour the liquid over the dry oat mixture and stir to ensure all the oats are covered.

4. Place in the oven for an hour checking every 15 minutes to stir and ensure that the honey mixture is not burning. The mixture will be done when the oats are nice and brown. Leave to cool completely and transfer to a air tight container.

Note: Other nuts could also be used, such as hazelnuts.

Spanakopita Pie

Spanakopita Pie

Ingredients:
1 packet of feta cheese crumbled (200g)
1 bag of baby spinach (washed and drained)
1 packet of filo pastry (6 sheets)
1 large onion finely chopped
2 tsp of dried dill ( or the same equivalent of fresh)
Handful of parsley chopped finely
Bunch of spring onions chopped roughly
2 large eggs beaten
Salt and pepper to season to taste
50g butter melted for the filo pastry
50g butter to cook the onion
Sprinkling of sesame seeds


Method:

1.  Preheat the oven to 180 (fan oven).  Meanwhile place the drained spinach into a dry saucepan over a medium heat until well wilted. Removing any excess water. Add the spring onions parsley and dill. Stir occasionally and take off the heat.

2. Heat another frying pan over a medium heat and melt 50g butter ensuring that the whole pan is covered. Add the onion until transluscent and golden and the salt and pepper. Add the spinach mixture to the onion stirring occasionally to combine.

3. Crumble the feta into the beaten egg and add to the spinach and onion mixture stirring to combine.

4. Grease a deep rectangular pyrex dish (about 4cm) and place the first layer of filo pastry on. Brush with the melted butter, and repeat twice. ( This ensures the pastry doesn't dry out) Ensure a slight overlap over the sides to ensure all areas are covered. Tuck edges in slightly to neaten up. Place the spinach mix into the base of the dish. Layer with the remaining filo, ensuring to do a layer of filo, then brush with butter and repeat. Again tuck in any edges which are overlapping too much. Sprinkle with sesame seeds and cook for 35-40 minutes. Enjoy!