Tag Archives: potato salad

four easy recipes

four easy recipes

I did a demonstration at the Say Cheese Fest yesterday. Herewith the recipes:

1. Click on this link: Chilli poppers

jalapeno poppers

chilli popper cigars = hot + easy … the way I like things

2. Click on this link: Potato salad 


Lemon parmesan chicken piccata

2 skinless and boneless chicken breasts, flattened with meat hammer
3 T butter
1 T olive oil
juice of one lemon
1/4cup chicken stock
¼ cup capers
handful of parsley, chopped
1 garlic clove, sliced
Parmesan , shavings
cooked pasta

Season chicken with salt and pepper. In a large skillet over medium to high heat, melt 2 tablespoons of butter with 1 tablespoons olive oil. When butter and oil start to sizzle, add the chicken and cook for 2 minutes. When chicken is browned, flip and cook other side for 2 minutes. Add all the other ingredients accept the parmesan and spaghetti. Cooke for 2 minutes. Add pasta to plate and put chicken on top of the pasta. Pour the sauce over. Serve with parmesan shavings and extra chopped parsley

Banana bread in a mug with mascarpone and honey
1 coffee mug, sprayed with ‘spray and cook’
1 ripe banana, mashed
1 egg
1 Tablespoon buttermilk
¼ teaspoon vanilla extract
1 Tablespoon oil
3 Tablespoons flour
3 Tablespoons brown sugar
⅛ teaspoon baking powder
1/8 teaspoon salt
¼ teaspoon ground cinnamon (optional)
2 T mascarpone
1 T honey
fresh thyme leaves

In a bowl, In a large, microwave-safe coffee mug, mash your ripe banana. Add the egg, buttermilk, vanilla extract, oil, flour, brown sugar, baking powder, salt, and cinnamon (if using). Mix to combine. Pour into mug.
“Bake” it in the microwave for 2 to 3 minutes.  The banana bread will be very hot, so allow it to cool for a few minutes before eating it. Mix the mascarpone, honey and thyme together. Top cake with mascarpone and pecans.


#guilt-free potato salad with edible flowers

#guilt-free potato salad with edible flowers

Potato Salad
I was asked to bring along a potato salad to a health conscious host the other night. I love my creamy mayonnaise but I had to come up with something delicious yet healthy for the braai. Thankfully (and lucky me), I had the new range cottage cheese products from Parmalat in my fridge. I mixed the plain fat free cottage cheese with some fat free yoghurt and used this as my dressing. To this I added some mint and lemon zest to give it a subtle yet lovely citrus flavour. I finished the dish with a sprinkling of edible flowers.

It was pretty and pretty delicious too.

Guilt-free potato salad with edible flowers
1 kg potatoes
black pepper
250 g Parmalat plain fat free cottage cheese
250 g plain fat free yogurt
10 ml fresh mint, finely chopped
zest of ½ lemon
edible flowers

Gently boil the potatoes in salted water until tender, then drain well. Leave them to cool slightly, peel and cut into bite-sized chunks. Season with salt and pepper. Stir the cottage cheese, yoghurt and 5 ml mint together and dress the potatoes. Sprinkle the other 5ml chopped mint and lemon zest over the salad. Finish the dish by topping it with edible flowers.