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HOMEMADE SWEET AND SOUR SAUCE – PHASE 2 & 3

INGREDIENTS 1⁄3 cup apple cider vinegar1⁄2 cup water, to taste (will depend on how “strong” you like the flavour)1⁄2 teaspoon sea salt, to taste1⁄2 teaspoon black pepper, to taste3⁄4 teaspoon garlic, to taste1⁄2 teaspoon stevia, to taste1 teaspoon dried oregano, to taste1⁄2 teaspoon cumin, to taste1⁄2 teaspoon chilli flakes, to taste (optional) DIRECTIONS Add all items to a shaker; shake vigorously.Pour on desired item and serve.ENJOY!

APPLE CIDER VINEGAR SALAD DRESSING – PHASE 2 & 3

INGREDIENTS 1/3 cup white vinegar1 tablespoon sugar free tomato sauce1/4 cup tamariRed chilli flakes to tasteChopped garlic to taste1/2 cup stevia DIRECTIONS In a pan add the garlic and red chilli flakes.Dry fry for two minutes.Add tomato sauce, tamari, vinegar, stevia and water (optional).Stir it continuously until the mixture thickens. By Sanskruti Kulkarni

SCHEZWAN SAUCE – PHASE 2 & 3

INGREDIENTS 15 to 20 whole dried red chillies2 tablespoons chopped garlic1 tablespoon salt1/2 tablespoon tomato pureeWater if required DIRECTIONS Soak chillies in warm water for 20 minutes.Drain all water from the chillies and make a paste.Heat a nonstick pan. Add garlic, tomato puree, chilli paste, salt and water, if required.Simmer for 15 to 20 minutes on a medium heat.Mix well then allow to cool.Put in an air tight container and store in the fridge.Use as required. By Sanskruti Kulkarni

PICKLED CUCUMBERS – PHASE 2 & 3

INGREDIENTS 4-5 cucumbers (Cut length wise after removing the tops and bottoms, without removing the peel)1 cup water1 cup white vinegar1.5 to 2 teaspoon salt2/3 clove garlic peeled DIRECTIONS Cut the cucumbers length wise and place it in a jar.Press the cloves with the help of rolling pin (don’t break it into pieces, just flatten it enough for the aroma and taste to spread).Place the garlic cloves in between cucumbers.Now add water, vinegar and salt in a pan and bring them to boil, until the salt dissolves.Add the boiled solution to the jar leaving some space between the lid of the jar...

CREAMY ZUCCHINI SOUP – PHASE 2 & 3

INGREDIENTS ½ onion diced3 teaspoons minced garlic2 large zucchini’s, quartered & thinly sliced3 cups vegetable stock2 tablespoons cream1 tablespoon water1 spring onion finely choppedSalt and pepper to taste DIRECTIONS Heat a nonstick pot an d add onions and garlic. Cook for a few minutes until soft.Add zucchini and cook for a few minutes until softened.Add vegetable stock, salt and pepper to taste. Bring to a boil.Reduce heat and simmer for 15-20 minutes.Remove from heat and in a food processor, blend all the mixture to a nice texture.Return soup to the pot and cream. Bring to boil and remove from heat.Serve garnished with...

JAPANESE TURMERIC PICKLED DAIKON – PHASE 2 & 3

INGREDIENTS 1 1/2 cups water 1 cup apple cider vinegar1/2 cup stevia 1 tablespoon salt2 medium cloves garlic1 teaspoon turmeric powder15 whole black peppercorns2 bay leaves1 daikon radish, peeled and cut into slices or strips. DIRECTIONS In a medium saucepan, stir together water, vinegar, stevia, salt, garlic, turmeric, peppercorns, and bay leaves.Bring to a boil over medium-high heat, stirring to ensure that stevia dissolves.Remove from heat and add daikon. Transfer pickles and brine to an airtight glass container and store in the refrigerator.Takes a couple days for brine to flavour and colour the pickle. lasts up to a month. By Helen Wu

STUFFED CAPSICUMS – PHASE 3

INGREDIENTS 2 capsicums200 grams paneer1 small onion diced1 tomato choppedSalt to tasteBlack pepper to tasteOregano to tasteParmesan cheese to tasteA bit of olive oil just to grease the pan DIRECTIONS Preheat over to 180 degrees Celsius.Cut the capsicums into half and scoop the seeds.In a pan add a bit of olive oil just to grease the pan.Add chopped onions, chopped tomatoes and paneer.Allow it to cool.Once cooled, fill the capsicum with the paneer mixture and sprinkle parmesan cheese on top.Place on an oven tray and bake until golden brown. Serves 1

BROWN LENTIL BOLOGNAISE – PHASE 3

INGREDIENTS 1/2 cup brown lentils soaked overnight3 cloves garlic chopped1/2 onion chopped6 chopped tomatoes or 1 can tomatoes3/4 cup chicken stock1 bay leafSalt to taste1 tablespoon olive oil DIRECTIONS In nonstick pan heat oil.Fry garlic and onion till translucent.Add the lentils, tomatoes, bay leaf and stock.Simmer on low heat for approx 20 mins.Add salt to taste. Serves 2 By Helen Wu

BAKED THAI TOM YUM CHICKEN – PHASE 3

INGREDIENTS 1 chicken breast1 onion2 stalks lemongrass chopped4 cloves garlic1 thumb sized piece of Galagal chopped2 red chilliesJuice of 2 limes1 tablespoon olive oil3 tablespoons fish sauce1 tablespoon tamari soy1/4 cup chopped coriander1 heaped teaspoon stevia3 tablespoons cream DIRECTIONS In a food processor mix all ingredients apart from the chicken until it becomes a sauce. (Will have small bits of lemongrass and things but it’s ok)In an oven proof dish place chicken flat evenly and pour sauce mixture all over the chicken.Bake at 180 degrees celsius until cooked, approximately 35 mins Serves 1 By Helen Wu