Mango and Feta dip


Chop and mix:

2 mangos
1 block feta cheese
1 fresh, red chilli, seeds and all (or more, if you like it hot)
1 bunch coriander
salt + pepper
olive oil

serve with tortillas, pita bread, crusty bread or toast.

Kiwi Salsa


This is one of my many favourite food things. Thank you so much to my good friend Colin for this recipe, which is not a staple in the Britt household.
It works great as a side dish to fish or meat or as a dip with tortillas.

6 kiwis, diced
1 avocado, diced
1 bunch coriander
1 mango, diced (or a handful pomegranate seeds, depends on mood and availability!)
1 medium red onion, diced
handful jalapeños, chopped
salt + pepper to taste
olive oil (optional)


Healthier chocolate cake



1 box Devils Food cake
1 cup low fat greek yoghurt (flavoured if you wish)
1 cup water

cook as instructed on the pack, but you might need to cook longer...I think this cake took 40-45 mins. When a toothpick comes out clean, you know it's done!

Icing (apply when cake has cooled)

Boil till gooey:
1/4 cup coconut milk
2 tbsp golden syrup
200 g melted chocolate (flavoured if you wish)

Pour over cake and sprinkle with dessicated coconut, chocolate sprinkles, butterscotch - whatever your heart desires!

This cake is super moist and keeps well in the fridge, covered, for at least a week!

Cranberry & mixed seed bread

1 kg flour
625 g tepid water
20 g yeast/3 sachets
2 tbsp sugar
1 flat tbsp salt
1 handful mixed seeds
1 handful dried cranberries

Mix all ingredients in a kitchen aid. You might need a little more flour, see how sticky the dough is.

Use the dough hook and let the kitchen aid do its magic for about 10 minutes, on speed setting 2.

Leave to prove for 30 mins, then run it a few rounds with the kitchen aid again and fill 2 silicone moulds with the dough. Leave to prove again for 30 mins, then cook in a pre heated oven on 180C for 30 mins.

Let cool for at least 15 mins before you cut into it.



Healthy, low calorie garlic, coriander and lemon butterbean hummus - oil free



2 cans butterbeans, drained
2 garlic cloves, peeled
1 large handful coriander
juice and zest of 1 large lemon
1 tsp salt
1 tsp cumin
1 tsp smoked paprika
2 tbsp tahini light (100% sesame seed paste)

Pull all ingredients in a food processor and puree til smooth. Add water till you get the consistency you desire.

Salmon and mussel bake

In a dish, dot butter and cover with salmon fillets. Season with fish and seafood seasoning. Bake at 200C for 5 mins.
Meanwhile, mix 1 tub of sour cream and low fat sour cream with lemon juice, soya sauce, salt and pepper. Pour over salmon and bake another 5 mins.
Fry red onions, garlic, chili and white wine and steam mussels for 4 minutes. Sprinkle a handful over salmon, along with spring onions. Serve with the rest of the mussels on the side and with boiled potatoes.

Home made ice lollies



In a blender, add the following ingredients and blend before adding to ice lolly moulds:

Berries and lime
Juice and zest of one lime
Strawberries
Raspberries
Lemonade
Mint
Basil

Mango and raspberry
Mango 
Raspberries
Honey (dissolve in boiling water before adding to the fruit)


Banana, chocolate and salted almonds
(before going on holiday, I always make things to use up all our perishable ingredients. This is what I came up with this time!)
1 ripe banana
1 can coconut milk
1 cup chocolate mousse
1/4 cup greek yoghurt
1 handful salted almonds (add after everything else is pureed and just pulse until almonds are chopped)

Home made tomato and vegetable soup with ham


To a food processor, I added:
1 red and 1 green pepper
3 carrots
1 medium sweet potato
1 large onion
4 cloves garlic
1 thumb size piece of ginger
Herbs from the garden; rosemary, oregano and thyme
4 sticks celery
Blend until finely chopped. Add to a saucepan with 1tbsp oil. Sauté for 5 mins.
Add:
2 cartons passata
2 handfuls green lentils
2 cubes vegetable stock
Chopped gammon, raw
Water till desired consistency
Boil for 30 mins. Check seasoning. Add salt, pepper, smoked paprika, chili paste etc as desired.
I like texture, but if you prefer a smooth soup, use a stick blender.


Aubergine stew

Fry aubergine, peppers, celery and onion. Add garlic and cook until the garlic smells nice, about 2 mins. Add tinned tomatoes, tomato paste, brown sugar, vinegar, butter beans, white kidney beans, spinach, chopped olives, red wine and seasoning and cook low and slow for about 4 hrs. Before serving, add fresh coriander and/or parsley. Serve with grilled chicken, fish or on toasted ciabatta.

Home made holiday dip mix

The one thing I always bring back from Norway, is Holiday Dip Mix. I have finally found a recipe that tastes authentic, or at least just as good, so I can make it myself. And it has to be shared with the world ;)




300ml sour cream or 50/50 sour cream and greek yoghurt
1 tbsp sweet ground paprika (la chinata is best)
1 tbsp onion granules
1 grated garlic clove
a pinch of salt, to taste
a pinch of freshly ground black pepper, to taste
1/4 tsp cayenne
1 tsp sugar (optional)

Mix all ingredients and refrigerate for 1 hour before serving, with crudités or crisps.

Crispy Cheddar Chicken

Crispy Cheddar Chicken:
4 chicken breasts
Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 can cream of chicken soup
2 T sour cream
2 T butter



Crush crackers. Cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 C for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the chicken soup, sour cream and butter with a whisk. Stir until the sauce is nice and hot. Serve over the chicken.