Craving chips? Well here is my healthy alternative that actually taste good and is simply dietriffic! Give it a go. I guarantee that you will love it!
Butternut Squash Chips
medium size butternut squash, peeled, de-seeded and cut into stripes
3-4 tbsp oil
Preheat oven to 200°C.
Peel butternut squash, cut in half and scoop all the seeds out.
Using a sharp knife cut butternut squash again in half (width wise) and then cut into wedges or matchsticks so that they resemble french fries shape. More or less chunky. You choose!
Place on a roasting tin and drizzle generously with oil and sprinkle with salt and pepper.
Cook for 20-30 minutes, turning a few times through baking process to avoid burning.
Chips are done when they are starting to brown on the edges and get crispy.
Crusty and delicious. And what’s more they are extremely easy to make! Great with tomato ketchup and mayo!
500-600 g potatoes, cut into wedges
6-8 fresh rosemary springs
3 tbsp oil
Preheat oven to 190°C.
Cut potatoes into wedges; no need to peel them.
Place in a roasting tin, pour 3 tbsp of oil over and scatter rosemary. Season well with salt and pepper and bake for 35 minutes, or until crisp on the outside and lovely and fluffy on the inside.
Here is my breakfast idea. Something different and might be just a thing for an Easter breakfast or brunch. Hope you all will enjoy it!
Baked buns with egg and Bavarian frankfurters.
2 fresh burger buns or white crusty bread rolls
2 medium eggs
1-2 frankfurters, diced into bite-size chunks, Unearthed Bavarian Frankfurters are delicious
2 thin slices cheddar cheese
1/2 small red onion, thinly chopped
chive, for sprinkling
1 tbsp butter
1 tsp oil
optional: chopped mushroom, pancetta or few baby spinach leaves
Preheat oven to 160°C.
Cut off the tops of the buns and scoop out the insides. Well it might seem like a waste so why not to dry them for a breadcrumbs.
In a small frying pan heat the butter. Add frankfurters and onions and fry for 3 minutes.
Place the buns in a lightly oiled baking tray. Arrange all ingredients starting with slice of cheese, then onions and frankfurters and tiny bit of chive. Crack an egg into each and sprinkle with salt and black pepper. Bake in the oven for about 15 minutes, then place under the hot grill for 2-3 minutes until the whites are set and yolks are done to your liking. Pierce the white to ensure that it is done. If required put back under the grill for another 1-2 minutes but keep grill door slightly open to ensure that the buns won’t get burned.
Delicious ratatouille with Unearthed Chorizo. Easy and heart-warming dish for winter days.
Ratatouille with Chorizo
2 large courgettes, sliced
1 green pepper, cut into stripes
1 red pepper, cut into stripes
2 small white onions, cut into wedges
2 small red onions, cut into wedges
400-500 g tin chopped tomatoes
200 g Unearthed Chorizo de Leon stick, or other good quality chorizo, cut into bitesize chunks
2 garlic cloves, chopped
1 tsp ground paprika,
2-3 tsp sugar
5 tbsp of oil
Cut peppers into stripes then slice onions and courgettes. Cut chorizo into bitesize chunks. Heat the oil in a large saucepan over medium high heat. Add the onions and peppers and cook slowly for 15 minutes, stirring occasionally until soft. Add courgettes, garlic, chorizo and tomatoes. Season with salt, sugar, pepper and ground paprika. Cook for further 15 minutes until the courgettes are tender. Serve with fresh garlic focaccia bread or bread rolls.
It’s a truly fabulous dish with a pinch of heat and unearthed smoky flavour of chorizo. Enjoy!
450 g beef (rump steak), thinly sliced into strips
8 baby corns, chopped
10-15 mange tout peas, trimmed
small yellow pepper, cut into thin strips
small orange pepper, cut into thin strips
1 red chilli, chopped
2 garlic cloves, chopped
2 slices fresh ginger
3 tbsp Oyster sauce
3 tbsp Black Bean Garlic sauce
2 tsp honey
4-6 tbsp Oil
Marinade beef in Oyster sauce, Black Bean Garlic sauce, honey and lemon juice for 30 minutes. Heat a non-stick frying pan or wok over a high heat. Remove beef from marinade and stir-fry for 5 minutes. In separate pan stir-fry all vegetables for 3 minutes. When ready add fried vegetables to the beef, add remaining marinade from a bowl (scrape off as much as possible), stir and cook for further 2-3 minutes. Serve with plain rice. Bon appetit.
8-10 Charlotte potatoes
4 tbsp olive oil
1 tbsp Habanero Sauce
Preheat the oven to 180°C. Cut each potato across at 3mm ish intervals and cut only about 3/4 of the way down. Sprinkle with salt. Place in a baking tray and pour over olive oil. Bake for 30-40 minutes. Halfway through cooking, brush the potatoes with a bit more olive oil and drizzle over Habanero sauce.
These lovely parcels make enjoyable little meal. And are fun to make and delicious to eat.
Well wrapping was a bit of technical challenge but I made it through. So a bit of advice: Practice! practice! practice! It’s worth the effort.
Paper Wrapped Chicken
6-8 chicken breast mini fillets
4 tbsp oyster sauce
3 tbsp soy sauce
2-3 spring onions, cut into 3 cm pieces
6 thin slices fresh ginger
4-5 chestnuts, cooked, peeled and chopped
1 yellow mini pepper, cut into slices
1 red mini pepper, cut into slices
1 chilli pepper, chopped
10-12 coriander leaves
1 liter oil
6-8 sheets greaseproof paper, dimensions: 30cmx15cm
Cut the chicken into bite-size chunks and marinade in oyster sauce and soy sauce for 1-2 hours.
Place greaseproof paper on a work surface and place slice of ginger and coriander leaf in the middle. Then place chicken, chestnuts, peppers, spring onions, chilli and finish of with one more coriander leaf. Wrap all in greaseproof paper – fold it in envelope. Secure packages tightly so that oil will not get into it. Repeat until all the packages are filled and all ingredients used up.
Heat the wok and when really hot add oil. When it is hot and slightly smoky add packages and deep-fry for 3 minutes (no longer). Then remove and drain on a wire rack. Serve while it is hot. But if required place in a hot oven so that they are warm till serving time.
Serve on its own or with little portions of plain rice.