Blini Wraps “Scrummy”

You will need:

“Equipment”

• Crepes Frying
• Paper Towel
• Choice of a Blender, Mixer or Food Processor
• Baking Brush

Ingredients :

For Wholemeal Blini:

1.  250 ml- Organic Non-Homogenised Whole Milk
2.  250 ml- Water bottled generic
3.  1 tbsp- Olive oils extra virgin organic by Spectrum
4.  2 eggs- organic large (size 7) eggs
5.  130 gm- Organic Wholemeal flour
6.  130 gm- Fine Italian “00” flour or High-Grade White Flour or you can stick with wholemeal flour only.
7.  1 tsp (no hip)- Baking soda
8. 0.5 tsp Himalayan Salt
9.  2 tbsp of Apple Cider Vinegar
10.  10 gm- Organic Unsalted butter
11.  2 tbsp- Healthy Sweetener erythritol & stevia blend Natvia blend or other brands

For Blinni’s Filling:

• 1 head, medium Cabbage
• 1 big Carrot
• 7 cloves of Fresh Raw Garlic
• 2 Medium, Red Onions
• 1 small chilli
• 1 container (140 gm) Tomato Paste
• 1 container (500 gm) Premium Beef Mince
• 1 big Capsicum, Red
• 1 tsp Himalayan Salt
• 1 tsp “Eight Spice Sprinkle”
• 1 tsp of Olive Oil

Directions:

For Wholemeal Blini:

1. Put together into the 1 litter blender or food processor milk, water, flour, olive oil, 2 eggs and blend it for 2 minutes or until the smooth texture achieved
2.  In the cup mix baking soda and vinegar, wait for the chemical reaction to pass then add it to the mixture and blend for another minute or so.
3.  Let mixture to rest for 15 minutes
4.  Hit the crepes non-stick pan till you can see a slight smock rising.
5.  Prepare a small bowl with some olive oil in it.
6.  Dip a paper towel into the olive oil, squeeze an access back into the bowl so there is no dripping.
7.  Wipe the pan with it oily paper towel before every crepe goes into it.
8.  Lift the pan with one hand while with another hand filling the ladle with the mixture. Pour the mixture into the pan meanwhile rotating pan clockwise  so mixture is evenly distributed on the bottom of the pan.
9.  When edges of the crepe slightly golden flip it over by lifting the edge of the crepe with a thin spatula then pick it up with your fingers and turn to the other side.
10.  In about 10-15 seconds remove crepe from the pan to the flat platter.
11.  Cover crepe with melted butter using plain or silicone brush for baking
12.  Repeat the routine (steps from 7 to till all mixture is fully used

Blinni’s Filling:

1. Chop up the cabbage so it’s nice and thinPeel and Chop up red onion, half it and slice it nice and thin.
2. Grate the carrot
3. Peel and chop garlic nice and small
4. Chop up the Chilli
5. In the big pan heat up the olive oil
6. Put into the pan garlic and chilli and mix well, wait till slightly golden
7. Follow with sliced onions, mix well and let it soften turning it occasionally
8. Follow with grated carrots, mix well.
9.  Add the mince into the pan gradually separating bit by bit with your fingers
10. Season mixture with salt, “Eight Spice” and mix well.
11.  When you see mice is half cooked add tomato paste constantly steering.
12. Add chopped cabbage partially turning it well with each portion and keep adding it until all in.
13. Mix well and turn it occasionally until cabbage is soft and cooked.
14. Turn the mixture off and let it cool naturally

Assembling:

Before you start rolling “Blinni Wraps”, heat up the oven to 220°C on Bake and Line up the baking tray with some baking paper so it’s completely covering the bottom of the tray.

1. Take pile of “Blinni” you just made
2. Take cooled Cabbage & Mince filling and start rolling wraps
3. On the top of the top 1st Crepe put 2 tbsp of the filling right into the centre of the circle
4. Flip first edge side of the crepe that facing you over the filling so the edge of the crepe just covered the filling
5. Follow with flipping over left edge side of the crepe then flip right edge side of the crepe so it looks like an open envelop
6. Roll the wrap forward to close the envelop and put it onto the flat baking tray covered with baking paper envelop edges facing bottom of the tray.
7. Repeat steps from 1 to 6 until all blini made into the wraps
8. Put baking tray with Blini wraps into the oven and bake for 7 minutes or until golden
9. Take it out of the oven and Serve.
10.  You can serve it with a Side Salad or Simply with some Greek Yogurt

Enjoy your Dinner
Bon Appetit ?

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This Dinner recipe is not easy to make, but it is very possible and totally worth it! plus you will abtain some cooking skills you will never forget, and each time you make it you will become better and better at it!

Once in the while to surprise your family or friends and spoil them with this indulgence. Moreover, you can always eat leftovers the next day or even freeze those wraps for some lazy nights or quick lunches. Just wrap it up and put it into your freezer then when you need it pull it out of the freezer and leave it on the kitchen bench till the morning than in the morning put it into the oven for 5-7 minutes and you are sorted. 

Enjoy

Bon Appetit

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“Rib Eye Steak With Cauliflower & Kumara Roasties”

You will need:

Steak:

• 3 Beef rib steaks, 500 gm
• 1 tsp of “Eight Spice Sprinkle”
• 2 tbsp(s), Himalayan Pink Salt
• 1 tsp olive oil
• 2 tbsp, Rosemary, fresh de-leafed

Vegetables Roast:

• 1 big Golden Kumara
• 1 head, large Cauliflower – Raw
• 1 tbsp, Balsamic vinegar
• 2, Red Chilli Peppers
• 5 cloves, Garlic, raw
• 2 tbsp, fresh chopped Ginger
• 1 large, Red Onion
• Black Pepper

“Au jus”

• 1 tbsp, Blue Cheese
• 1 tsp, Spices, paprika
• 15 g, Sundried Tomato & Olive Chutney
• 400 ml, Beef Stock
• 15 g, Plain Wholemeal Flour
• 1 tsp(s), Butter – Unsalted
• 10 g, Truffle paste
• 1 tablespoon, Oil – Olive
• 1 tsp of “Eight Spice Sprinkle”

Directions:

Steak:

1.  In the Little Bowl put together Olive oil, “eight Spice Sprinkle, Rosemary leaves taken of the steam and Himalayan Pink salt, mix well.
   If you’ve bought a whole piece of 3 ribbed steak, Cut Steak by the Rib Line. Rub Steaks with the spices potion you’ve just prepared. Leave it for 30 minutes.
2. Grill the steak on the barbecue to the medium rear of the finish you like. Leave it to rest for 10 minutes before serving. Make sure you start to cook your stake when you are half way through in cooking your roasted vegetables.

Vegetables Roast:

1. Heat up the oven to 240 °C on “Bake”
2. Take Cauliflower and de-flower it so you’ve got the flowers nice and semi small. Put it into the ball.
3. Peel and wash kumara, cut it into the cubes 0.5 cm x 0.5 cm
4. Chop up your ginger, chilli and garlic
5.  Slice the onion
6. In big non-stick baking tray mix together red onion, garlic, chilly and ginger, drizzle it with some olive oil sprinkle it with 1 pinch of salt and put it into the oven for 5 minutes, mix it and leave in the oven for another 5 mines or until slightly golden.
7.  Add cauliflower, mix thoroughly and leave it in the oven for 7 minutes; turn it well using two wooden spoons and leave it in the oven for 10 minutes. Turn it again and leave it in the oven until slightly golden, then take it out of the oven and leave it on the cooking top to cool.
8. Take cubed kumara and put it into the big non-stick baking tray, drizzle it with some olive oil sprinkle it with 1 pinch of salt and grind of black pepper, mix well massaging it through and then put it into the hot oven.
9. Turn kumara using two wooden spoons so it rotated evenly every 5 minutes until it’s nice and golden, then take it out of the oven.

“Au jus”

1.  Please start cooking “Au jus” when your steak is cooked and resting. It should take you about 10 minutes to prepare the “Au jus”
2.  In the non-stick frying pan heat some olive oil, add some wholemeal flour to it and steer constantly on low heat. 
3. Add some truffle paste and Butter and steer vigorously. Add 1 ladle of beef stock and steer constantly. 
4. Add some sundried Tomato & Olive paste, 2 pinches of Himalayan salt, 1 pinch of “Eight Spice Sprinkle”, 1 tsp of paprika mix quickly and add 1 ladle of beef stock and keep steering.
5. Keep adding a beef stock steering until all stock been used. 
6. Add some blue cheese and keep steering, turn it off and leave it to rest. Put it into the serving sauce jug. 

Assembling:

1. Slice the steaks and serve slices into the individual plates
2.  Follow with roasted vegetables
3. Complete with Au jus drizzling it over the meat
   Enjoy your meal

Bon Appetit ?

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This dinner recipe is reasonably easy to cook, the trick is to marinade the beef and let it soak for about 20-30 minutes, as soon as this done it is not a brainier to pull it off.

To grill the steak and prepare roasted vegetables with sauce will be easy to do if you follow the recipe steps, as simple as that!

You will enjoy that protein rich dish  during one of those winter nights with your family or friends! If you’re expecting to feed more than 4 people, just double the ingredients and have some leftovers for lunch the next day!

Enjoy

Bon Appetit

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French Grilled Sandwich

You Will Need:

• Sourdough French baguette “Petit” size. If it’s a normal size baguette cut one third of it. 
• 0.5 tbsp of Organic mayonnaise
• 80 gram of Shaved organic champagne ham
• 1 ring of Red onion raw
• ½ a handful of Rocket salad
• 3 thin slices of Gherkins
• 3 thin slices of “Dutch” Gouda Cheese (16 gm)

Directions: 

1. Preheat a Grill toaster Press or an Oven on Grill mode.
2. Take  a mini Baguette sandwich size which  is 1/3 of a full-size baguette and cut it through the middle horizontally.
3. Take mayonnaise and spread it evenly each half of the baguette.
4. Layer the bottom part of the baguette with some Ham; Sliced Gherkins; Chopped up rocket lettuces; Red onion halved ring separated; Follow it with some Slices of Gouda.
5. Cap it all up with the second piece of a Baguette.
6. Press it all up together and put it into the grilling toaster. 
7. If Grill press is not an option, push baguette right open and slide it into the oven till cheese melts.
8. Serve with sauce of you choice and enjoy it with your favourite beverage

Bon Appetit

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French Grilled Sandwich recipe is very easy to make, you simply will need to buy French Mini Baguette  cut it open and fill it with few slices of ham, few slices of a gherkin some rocket salad and nice dutch gouda, grill press it in the toaster and you done. You can also have it fresh and untoasted which is totally your personal preference! 

Mind you, simple lunch like that is always can be “pack and Go ” option for busy people. 

For the individuals that do like sandwiches grilled and you don’t have a Grill Toaster, not a problem at all. I am more than sure ordinary oven will do the trick! 

So when you Baguette lined up with all the ingredients push it a bit more open and put it into the oven on “Grill” regime for a few minutes, when you see that cheese is melted pull it out of the oven  and then press it together. If you like sauce on it, please do not hesitate, I personally love balsamic vinegar in mine!

Enjoy

Bon Appetit

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Wholegrain Salmon Bagel
“Sea Breeze”

You will need:

• 1 Wholemeal Bagel

• 50 g Hot Smoked Salmon
• 2 tbsp of “Tvorog” or Unsalted Cottage Cheese
• 1 pinch of Pink Himalayan Salt
• 1 pinch of Black Freshly Ground Pepper
• 2 tsp Capers
• 2 brunches of Dill or Parsley

Directions:

1. Cut Bagel in to two halves and toast it.
2. Let it sit in the toaster until cooled
3. Take Tvorog (Unsalted Cottage cheese) put it into a small bowl, add 2 pinches of Himalayan salt and 1 pinch of black pepper and mix it thoroughly with the fork until smooth.
4. Spread Cottage cheese evenly over two halves of the bagel.
5. Shred Smoked Salmon into small pieces with your hands or a fork.
6. Layer Salmon pieces evenly distributing over two halves of the bagel.
7. Sprinkle Capers over the top of the bagel haves with Salmon and follow with chopped dill or parsley.

Enjoy your Meal

BonAppetit 

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This breakfast recipe is very easy to make, you simply have to take  a bagel, some hot smoked salmon, capers, herbs, black pepper and cream cheese from your fridge.

To be honest I have always preferred “Fromage de Chèvre à Tartiner” or French Spreadable goat cheese to the cream cheese. Merely because it has this wonderful sophisticated gently melting in feel to it, yet it’s very natural and has no preservatives in it unlike any supermarket’s “Cream Cheese” – with all due respect. 

In that said pick your bagel apart and toast it then cool it a bit, as you don’t want your “Fromage” or Cream Cheese to run. Once Cooled, dress it up in Fromage spread and layers of Hot smoked Salmon, Capers, Herbs and Spices. 

Little Tip:

Eat it with a cup of Coffee or Tea, and look out of your window, have a moment with it… It may give you a Dreamer of the Sea like Experience!

Enjoy

Bon Appetit

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Omelette “Everything”

You Will Need:

• 2 Large Free-Range Eggs (size 7)
• 25 ml Non-Homogenised Organic Milk
• 2 tbsp of Chilli infused Olive Oil
• 16 g of grated Gouda Cheese ( 4 Slices)
• 1 medium size Portobello mushroom
• ¼ Red Capsicum
• 2 Cherry Tomatoes
• ¼ of White onion Sliced
• 50 g Free -Rang Champagne ham
• Few Sprigs of Parsley
• 8 Spice
• Himalayan Salt

Directions: 

1. Preheat the Grill Oven
2. Heat Non Stick Pan slightly grazing it with some Olive Oil
3.  Slice Onion and put it into the heated pan
4. Follow with sliced Mushroom, Capsicum and Tomatoes, steer turning it over and over
5. Follow with Slices shaved champagne ham, turn it few times and toss, reduce heat to the minimum, take it of the sove.
6. In the Bowl whisk Eggs, pinch of Himalayan Salt and Milk without over-beating it.
7. Heat wide (32cm D) Non-Stick Pan slightly rub it with some Olive Oil
8. Pour Egg mixture distributing evenly all over the pan, as soon as you see the bottom is set but liquidie on the top take it of the stove, so it doesn’t overcook. 
9. Take vegetables & Ham Filling and distribute it over the egg crepe so it’s nice and centred
10. Follow with grated Gouda and sprinkle it with pinch of “8 Spice” and chopped parsley
11. Put pan into the Grill for 30-40 seconds and take it out.
12.   Gently put two small spatulas under the bottom edge of the omelette and flip the end of it into the middle of the pan, flip again and again so it looks like it’s folded. Please see Pictures below.

Slide Folded omelette of the pan to your plate. You can serve it with the drizzle of “Smoky Lava” Sauce.       

You can serve it with the drizzle of “Smoky Lava” Sauce.

Enjoy your breakfast with Coffee or Tea

Bon Appetit ?

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This Omelette recipe is easy to make yet it is very delicious, nutritious and comforting meal which always will fill you up and keep you happy till lunch!

One note, if you’ve never folded omelette before don’t worry, all you have to do is relax your hands and make them work  for you without stiffing them up. So with two of your hands you hold two separate silicon fine spatulas, and from both sides of one end of the omelette flick it once and then flick it again and you’ve got this pretty folded Omelette! If it rips a little not a drama, i’m telling you you are getting better at it every time!

Enjoy

Bon Appetit

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Almond butter/ Banana & Date Lil Toasties

You will need:

• 2 hipped tbsp of Crunchy Almond Butter ( or any other nut butter) or if your almond butter is not crunchy, chop up 8 almonds and mix it before you put it on your toast. If you like your almond butter runny it’s up to you. 
• 1 date “Medjool”
• 1 small Banana or 60g of banana in total
• 1 Wholegrain/ wholemeal toast 100 g or 2 small toasts 50 g each

Directions

1. Take whole grain bread and toast it. you have two options: either having 2 x 50 g each toast or 1 x 100 g toast. totally up to you. 
2. Slice banana into the 0.7 mm rings, it will give you approximately 8 slices in total.
3. Half the date lengthwise into two halves and take the pit out. Then slice each half of the date lengthwise into 5 strips each.
4. Take toasted piece(s) bread and cover it (them) evenly with Crunchy Almond butter.

Assemble the towers in the following order:

1. Take toast(s) and cover it(them) with almond butter
2. Put banana slices upon the toast(s) looking like a flower or how you want it.
3. Follow with date’s strips placing them on the top nicely in a decorative manner.

Enjoy with your favourite Coffee or Tea

Bon Appetit

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This breakfast recipe is extremely easy to prepare, it’s a no-brainer! When you are in a rush and feel like a treat in the morning to power start your day, this recipe will do it for you! 

It takes about 10 to 15  minutes make hands down! All you have to do is pull out all the listed ingredients from your fridge, employ the toaster an way you go. 

Little Tip:

Any nut butter can be used in this recipe. Yet if you sprinkle it with some chopped mint it will bring some freshness to it, but it is always up to you, as you know your best!

Enjoy

Bon Appetit

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