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Monday, May 19, 2014

Garlic Roasted Brussels Sprouts Recipe

Perfect recipe for roasted brussels sprouts with garlic and balsamic vinegar. Roasting brussels sprouts in the oven makes a delicious vegetable dish. Super healthy and comforting side dish, perfect for any holiday get together!

Ingredients:

2 pounds Brussels sprouts
1/3 cup avocado or good olive oil
1 tsp salt
Freshly ground black pepper to taste
1 tablespoon balsamic vinegar
7 cloves of garlic, minced
2 tsp sweet ginger garlic seasoning (Got it Costco)
1 tsp coriander
1 tsp vegeta (optional)

3/4 cup parmesan cheese

Preheat the oven to 400 degrees.

Trim and cut each brussel in half through the core.

Mix all the spices with oil.

Mix brussels with oil.

Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when theyre roasted. Roast the Brussels sprouts for 20 to 25 minutes, until theyre tender and nicely browned. Add parmesan 5 min before cooking time is done.

Tuesday, May 13, 2014

Gluten Free Cheddar Pasta Bake Recipe

A retro classic gets a gluten-free makeover

Gluten-Free Cheddar Pasta Bake Recipe

For those cooking gluten-free pasta for the first time, the trick is to not over-boil it- keep it very al dente, as it continues to cook in the cheddar sauce. If you'd like to make this a one-dish supper, add broccoli florets to the pasta before you bake it. Cornbread crumbs make a tasty crunchy topping.

Read more + get the recipe >>

Sunday, April 27, 2014

Low Fat Oven Chips Recipe

How to make healthy low fat oven chips from Jeenas Kitchen:

I am going to tell you my "secret " to making tasty healthy low fat oven chips!

Chips can be "very healthy" as it is the way you cook them !

My chips are golden and crisp on the outside and fluffy in the centre with a real potato flavour and they taste delicious! We eat my chips recipe all the time here at home.

They taste so good that I have to keep reminding myself that I only used a little oil!

When you tuck into my chips on a white bread sandwich with some tomato sauce, you do not need to feel guilty that your chips have been deep fried soaking up grease like a sponge!

My healthy chips not only use little oil but use "good healthy olive oil" which is excellent for lowering your cholesterol and contains essential fatty acids.

Make sure you use "baking potatoes" like my recipe says because these are one of the best to make fresh oven chips from and they take no time to make and there is hardly any washing up!

So why not give Jeenas "low fat healthy oven chips" a go... (with out feeling guilty !) as these low fat oven chips are very healthy and taste wonderful.

I have lots of other "healthy recipes" on my food blog so keep visiting Jeenas Kitchen!

Ingredients for my home made low fat oven chip recipe:

3-4 Baking Potatoes
Olive Oil

note... a baking tray that contains holes is needed for best results.

Getting Started.......

Pre heat your oven to 220-2230C. Peel and chops your potatoes into medium thickness chips.

Place onto a pizza tray with holes in it.

Drizzle with a little olive oil.
You do not need to cover every chip or grease your tray, mix the chips around with your hand.

Place your tray of chips into the middle shelf of your oven for 15 minutes.

After 15 minutes take your tray out of your oven. Use a spatula to turn your chips over and move them around a little.

Drizzle with a little olive oil and return to the oven for a further 10 minutes or until they are golden brown.

Now your home made chips are ready!

Dab with a little kitchen paper if desired.

Serve as they are or with a healthy burger or with some bread and sauce. YUM!

I love my healthy chip sandwich with a drop of tomato ketchup ouzing from the top!

With your healthy low fat oven chips why not try: Jeenas healthy easy bean burger recipe

How about a healthy treat for later ? Fat free healthy tasty carrot cake

Sunday, April 13, 2014

Recipe Index

Dry Curries

Saturday, April 12, 2014

Pear and raspberry almond cake recipe gluten free vegan

Chef has baked a lovely pear and raspberry cake recipe in the kitchen.

A soft yellow almond sponge bottom with a moist and fruity raspberry almond top with sliced pears to finish the cake off perfectly.

The fruit and almond combination flavours of this cake taste beautiful, you have an almond sponge cake texture at the bottom and a gorgeous moist raspberry cake on the top layer, the bottom and sides of the cake have a tasty scone type taste and texture as the cake is twice baked.

Chef uses canned fruits to bake this cake so there is no need to be blending fresh fruits for the juices as the fruit juices from the tins help to moisten the cake.

Once the cake is initially baked the cake is then turned upside down and placed back into the oven for a short time to just take the excess moisture from the raspberry layer of the cake.

Chefs pear and raspberry almond cake recipe is not only gluten free, egg free and vegan but it is a beautiful cake to impress with visually as the pink and purple top layer contrasts against the yellow almond sponge bottom.

This was such a delicious cake to eat and an absolute delight to bake.

Ingredients for gluten free vegan pear raspberry cake

Raspberry almond cake ingredients

1 411g Tin pears in fruit juice
1 290g Tin raspberries in fruit juice
2 Tbsp rice flour
2 oz Margarine
4Tbsp Caster sugar
1 Tbsp Cornmeal flour (fine polenta)
2oz Ground almonds

Pear almond cake ingredients

3oz Margarine
4oz Caster sugar
2oz Cornmeal flour
1oz Ground almonds
3oz Rice flour
1 tsp Xanthan gum
1 -2 tsp Almond essence
1 + 1/2 tsp Baking powder
2 Tbsp Ground flax seed
130ml Pear juice (from the tin)
1 Tbsp Caster sugar
Pinch salt (optional)

Chefs note...It is a good idea to have a large spatula to help remove the cake from the tin and on to the oven tray.

Would you like to taste some of this delicious cake?

How to make a pear raspberry and almond cake with Jeenas Kitchen

Open both tins of fruit, take the pears from the juice and slice.

Place the pear slices at the bottom of a cake tin, you do not need to grease the cake tin.

In a mixing bowl cream together 2 ounces of margarine and 4 Tbsp caster sugar.

Using a fork scoop out the raspberries and add them to the creamed butter along with the ground almonds.

Leave the juice from the raspberries for later.

Mix well then add the cornmeal flour and mix again.

Place spoonfuls of the raspberry cake mixture all over the top of the pears then spread evenly.

In a new mixing bowl cream together 4 ounces of caster sugar and 3 ounces of margarine.

Add 2 ounces cornmeal flour, 1 ounce ground almonds, 3 ounces rice flour, 1 teaspoon of xanthan gun, 1 and half teaspoons of baking powder, 2 tablespoons ground flax seed, pinch salt and 2 tablespoons of corn starch.

Stir together and pour in the pear juice.

Add the tablespoon of sugar and almond essence - mix well.

Place spoonfuls of the pear and almond cake on top of the raspberry cake and spread evenly.

Place into a hot oven at gas mark 6 for 45 minutes.

Do not open the oven door for at least 35 minutes.

Once cooked leave for a few minutes then remove the cake by turning it upside down.

Be very careful as the fruit at the bottom of the cake is very hot also you do not want to cake to break.