A healthy start... Berry & Mint Smoothies

2015 is here, Happy New Year to you all! Christmas was a fairly quiet affair for us, but still filled with spoils and indulgence. I am always a little sad as the Christmas tree is dismantled and the last scraps of gammon are enjoyed, but also excited to find out what the year ahead has in store. 2015 already has a good feeling about it, don't you think? For many of us a new year symbolises a fresh start, resolutions and, when it comes to food, an opportunity to get our diets back on track! Sound familiar? 

Rainbow Nation Quinoa Salad

Hello lovely readers, it's good to be back! There have been lots of exciting things going on recently - I have been very busy juggling the launch of a new business along with home and family life. All whilst enjoying the ups and downs of my first trimester! (Imagine my thrilled, albeit slightly green face here.) 

Spiced Guava & Coconut Crumble

Here in Cape Town the nights are getting longer, mornings are getting chillier and we can no longer deny that winter has arrived! While I love our beautiful summers, I can't say I mind this time of year too much - it's an excuse to unpack my scarves, light a fire and enjoy some of my favourite winter dishes that warm from the inside out.

May marks the beginning of guava season at our house. The large guava tree in our back garden is a prolific producer and its fruits have been enjoyed by family and friends (not to mention renovation crews and our resident squirrels and birds) over the years. Each year I tell myself that this year I'll be prepared, that I'll pick the fruit every day and prepare an array of dishes .... but as each winter season has come and gone other things always seemed to get in the way - work deadlines, a renovation, a new baby...  Last week as the first delicious guavas fell from the tree I knew it was time to get to work!

I've really enjoyed creating this recipe, it's lightly spiced with a gorgeous crunchy, golden crumble topping. I love this blend of warm spices that enhance without overpowering, and the addition of coconut which is also subtle but compliments the fruit nicely. Whatever season it is where you are, I hope you'll enjoy this too! 

Edit: You can watch me making this tasty dessert on the Expresso Show by clicking HERE. 

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SPICED GUAVA & COCONUT CRUMBLE

Makes 1 large crumble or 4 medium sized ramekins

1kg guavas

80ml (1/3 cup) castor sugar

2 tablespoons water

2 star anise

8 whole cloves

Crumble:

75g cake flour

50g brown sugar

20g desiccated coconut

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger
60g butter, cubed

Step 1.) Preheat your oven to 200°C. Peel and quarter the guavas, removing the seeds as you go.

Step 2.) Put the castor sugar, water, star anise and whole cloves in a pot, then add the guavas. Stir gently over a medium heat to dissolve the sugar. You'll notice that the guavas will start to release some juices. Allow to boil for about 5 minutes until the liquid has reduced, then take the pot off the heat and put to one side.

Step 3.) To make the crumble place the flour, brown sugar, coconut, cinnamon and ginger in a bowl and mix. Add the butter then, using your fingertips, rub everything together until all the butter cubes have disappeared and the mixture starts to clump.

Step 4.) Grease an appropriately sized oven dish (or individual ramekins if you prefer). Remove the whole cloves and star anise from the guava pot, then tip the guavas and syrup into the dish. Sprinkle the crumble mixture over the fruit in an even layer. 

Step 5.) Bake in the oven for 30 minutes or until the crumble is golden and the syrup is bubbling up the sides of the dish. Serve warm with vanilla custard or cream. 

Dinner in a flash! - Lemon & Herb Chicken

With a busy Easter weekend drawing to a close I trust you all had a wonderful time. I heard from a couple of you who decided to roll up your sleeves and get stuck into my hot cross bun recipe, I hope you enjoyed it! After an indulgent weekend I thought I would post a lighter, healthier recipe for you all this week.

There are a number of things I love about this recipe... it's bursting with fresh flavours,  leaves me feeling satisfied but not overfull and I need go no further than my back garden to gather some of the ingredients. And of course, it can be prepared in no time at all. So as you head into the new week why not give this dish a try!

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LEMON & HERB CHICKEN

with a warm chickpea & roasted tomato salad

Serves 2 

Juice of 1 lemon (3-4 tablespoons)
1 teaspoon chopped parsley
4 sprigs of thyme
1 large garlic clove, crushed
2 tablespoons olive oil + extra for drizzling
salt and pepper
2 chicken breast fillets, sliced horizontally
100g cherry tomatoes
400g tin chickpeas
40g rocket

Step 1.) Preheat your oven to 200°C.

Step 2.) Make a marinade by combining the lemon juice, parsley, the leaves from the thyme sprigs, garlic and olive oil. Season with salt and pepper. Coat the chicken pieces in 3 tablespoons of the marinade and leave to stand. 

Step 3.) Halve the cherry tomatoes lengthways and place in a small roasting pan. Drizzle with a little olive oil, season and roast in the oven for 15 minutes or until softened.

Step 4.) While the tomatoes are roasting, drain the chickpeas and toss them in the remaining marinade. Cook over a medium heat for a few minutes, until they are heated through, then set aside in a warm place. 

Step 5.) Next, griddle the chicken fillets for 3-4 minutes on each side or until they are golden and cooked through. If the pieces are very thin they'll probably only need 2-3 minutes per side. 

Step 6.) Arrange the washed rocket leaves on your plates. Pile on the warm chickpeas and roasted tomatoes along with the chicken and dinner is done!