Coconut Chia berry mousse

Desserts, Snacks and Treats | June 30, 2016 | By

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Coconut Chia berry mousse
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Ingredients
  1. 1 cup full fat coconut milk
  2. 2-3 tablespoons Chia seeds
  3. 4-5 fresh or frozen strawberries
  4. 1/2 cup blueberries
  5. 1/2 cup raspberries
Instructions
  1. Soak your chia seeds overnight in coconut milk , stirring before you go
  2. to bed.
  3. The following day, in a nutribullet or high powered blender, put all the
  4. ingredients and whiz on high for about a minute (if berries are frozen
  5. you may need to stop and scrape down half way).
  6. When you open it will have magically changed to mousse. If you want
  7. it sweeter add a bit of honey, maple syrup or even a few dates.
No fresh berries?
  1. Berries can be frozen or fresh frozen and the end result will be more like ice cream
Tina's Cooks https://tinascooks.com/

Zucchini and Leek noodles with hot Smoked Salmon and Asparagus

Mains | June 30, 2016 | By

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I’m loving Veggie noodles at the moment, they are quick and easy and you can play around with what veg you want to try out. This literally took me 5-10 minutes!

Zucchini and Leek noodles with hot Smoked Salmon and Asparagus
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 1 zucchini
  2. 1 leak
  3. 4 spears of asparagus
  4. 1 handful of pea sprouts
  5. 1-2 cloves of garlic
  6. 1 fillet of hot smoked salmon
  7. 1-2 tablespoons of coconut oil
  8. 1 small lime
  9. Black pepper (no real need for salt as the fish brings that)
Instructions
  1. First I got all my veg ready used a spiralizer to cut zucchini, then sliced
  2. the leeks longways into half then quarter and the thicker pieces I sliced
  3. again to make long noodles just cut up the asparagus.
  4. I heated the oil, added garlic, leeks and fried for a minute then threw in all the other
  5. veg and cooked for a few minutes till soft but still had a bit of a bite.
  6. Right at the end I flaked in the fish to warm through.
  7. Put in a bowl with a squeeze of lemon or lime and add the black pepper.
No salmon?
  1. If you can’t get smoked salmon you could use mackerel or even nice tinned tuna.
Tina's Cooks https://tinascooks.com/

Eggs Benedict

Mains | June 29, 2016 | By

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Eggs Benedict
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
35 min
Prep Time
10 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 4 eggs
  2. 2 english muffins (whole meal if possible)
  3. 1 packet of smoked salmon
  4. 1 tub of low fat creme fraiche or low fat sour cream
  5. A bunch of dill and chives
  6. 1 teaspoon of horseradish
  7. Lemon
Instructions
  1. Put some water on to boil with a 1/2 teaspoon of salt in it.
  2. Slice your muffins in half ready to toast and put them in the toaster ready.
  3. Take your cream out of the fridge and chop up the herbs and add them in.
  4. Add the horseradish and a squeeze of lemon to taste and a bit of salt and pepper. Set to the side.
  5. When the water begins to simmer, swirl it around with a spoon to make a little whirlpool in the middle.
  6. Crack in one of your eggs. (Once they are cooked you can keep them in a bowl while you cook the others.)
  7. To put it all together, toast your muffins, top with salmon and then egg and a dollop of your selected cream or creme fraiche.
Nice additions
  1. You can also add a bunch of young spinach or an avocado
Tina's Cooks https://tinascooks.com/

Chicken Goujons

Mains | June 29, 2016 | By

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Chicken Goujons
Serves 4
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 500g skinless chicken breast fillets
  2. 1 egg
  3. 1/4 cup tbsp olive oil
  4. 1 tbsp milk
  5. 1/2 cup Almond flour or ground almonds
  6. 1/2 cup tapioca flour
Instructions
  1. Preheat the oven to 240°C (220°C fan oven), gas 9. Line one or two large baking sheets with baking parchment and spray with olive oil.
  2. Cut 500g skinless chicken breast fillets lengthways into thin strips.
  3. In a bowl, beat 1 egg with 1 tbsp milk and season. In a separate bowl put the tapioca flour and in another the almond flour, season both.
  4. Add the chicken strips to the seasoned tapioca flour and coat well. Then dip in the egg and roll the chicken strips in the almond, coating them evenly, then place them on the parchment-covered baking sheet
  5. Place them on a rack and Bake for 15 minutes or until crisp and golden. Serve with lemon wedges.
Notes
  1. Alternatively, heat oil for deep-frying to 190°C and fry the chicken strips in batches, allowing 3-4 minutes or until they are crisp and golden.
  2. Serve with a light, fresh salad.
Tina's Cooks https://tinascooks.com/

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