VANILLA & CINNAMON OATMEAL......



Keywords→ Vanilla, Cinnamon, fruits, oats
Prep Time → 5 mins
Cook Time → 15 mins 

Total Time → 20 mins 

Servings 5
Author → Valerie

Ingredients: 

1 1/2 cups of oats (rolled)
1 tsp of vanilla essence
1 cinnamon quill
3 cups of full cream milk
1/2 tsp of salt
1 packet of blueberries
4 bananas
Honey/ Maple Syrup

Instructions:

1. Pour 3 cups of milk in a pot along side with the cinnamon quill and put on medium heat until it comes to a boil.
2. Remove the cinnamon quill, and add salt,vanilla essence and lastly oats.
3. Keep on stiring for 5 mins until your oats are soft and well cooked, i prefer my oats in a porridge like consistency but if you like them chewy do not cook them for long.
4. Once your oats are cooked serve them with fresh fruits, I used blueberries, banana and maple syrup for a sweet touch 😜.

   Now that's what i call breakfast,  Healthy, sweet,  refreshing and delicious.....
*I know some of you might be sceptical to try this because yall don't like  oats but this recipe is a       game changer..

Lunch

Creamy Mushroom & Spinach Soup with Boiled Eggs 


Keywords  → Creamy, Mushroom, Eggs  
Prep Time  → 5 mins
Cook Time → 15mins 

Total Time → 20 mins                                                                         

Servings   4
Author → Valerie

Ingredients:

4 Tbsp cooking oil
1 onion Bulb diced
400 g Swiss chard Spinach chopped 
250 g button mushroom
250 ml Pouring cream/ sour cream
100 ml Double thick cream
8 Boiled  Eggs 
Salt and Pepper to taste

Instructions:


1. Put a sauce pan on the stove on medium heat and add 4 tbsp of oil.
2. To the hot oil, add the chopped onions and mushrooms and stir until soft and slightly brown.
3. Add the chopped spinach to the pan and add a pinch of salt for seasoning.
4. Sweat a little while stirring the vegetables.
5. Once the spinach is wilted, add pepper and the creams and let it simmer for 5 minutes.
6. Keep checking and stirring the mixture until the vegetable cream soup has thickened you can remove from the heat and voila lunch is ready.
7. Serve with halved boiled eggs and toasted garlic bread.

Serving Suggestions: 

You can have the soup with crispy bacon, feta and bread.

Pepper Crusted Beef Fillet...Meaty


Keywords  → Pepper, Beef 
Prep Time  → 1 min
Cook Time → 8 mins 

Total Time → 9 mins                                                                         


Servings   4
Author → Valerie

Ingredients:

2 cloves of Garlic 
1 Sprig of fresh Thyme/ rosemary (optional)
3 tablespoons of good quality butter
800g Pepper Crusted Fillet (Woolworth)


Instructions 

1. Put the butter in a medium heat pan and add 2 cloves of garlic.
2. Add the sprigs of fresh thyme into the pan and leave it for few seconds to infuse flavor into the butter.
3. Add the crusted fillet into the pan and sear it for 2 mins / until the crust is golden brown.
4. In an oven proof dish , place the seared fillet and put it the oven to roast for 5 mins at 200 degrees Celsius.
5. At 5 mins take the fillet out of the oven and remove it from the oven proof dish and place it on the cutting board and let it rest for 2 mins.

Serving suggestions: You can enjoy the meat with baked potatoes, creamy spinach, steamed vegetables . if your fillet is dry you can have some gravy or creamy mushroom sauce on the side.

Crispy Cheesy Potato Croquttes

Crispy Cheesy Potato Croquettes 

One word for this dish YUMMY!!!!
My first post i decided to try the famous Potato Croquettes and boy are they amazing yet so simple to make. You can also make them ahead freeze overnight and pop them into the oven.

Crispy Cheesy Potato Croquettes

Keywords  → Cheesy, Potato
Prep Time  → 15 mins 
Cook Time → 30 mins 
Total Time → 50 mins 

Servings   4
Author → Valerie

Ingredients:

• 7 Big Potatoes (Skin on) 
• 2 Garlic Cloves 
• Bread Crumbs 
• 500 ml oil 
• 100g Grated Cheddar 
• 3 Eggs 
• 1 Cup Flour 
• Coriander
• Salt & Pepper  

Instructions:

1. Boil potatoes skin on, when soft add 2 cloves garlic until soft set aside to cool.

2. Peel Potatoes and mash with the garlic , add the grated cheddar , pinch of salt to taste, pepper, and handful of coriander. 

3. Create balls from the mixture and make a rectangle shape of them and refrigerate for 15 minutes .

4. Make sure you have 3 dipping bowls one with flour, bread crumbs and eggs

5. Take your mixture out of the fridge, dip them in flour first, then egg and lastly bread crumbs. 

6. Heat oil in a non stick pan (very important otherwise they will stick) , once your oil is hot deep fry the croquettes until golden brown. 

Serve with fresh salad and grilled meat on the side..... 

Enjoy!!!!!!!!!!