My grandfather is not well and it was time for a short trip back to SA to see him and help my mom.
So I’ve left my husband and kids to fend for themselves until Sunday.
As we were planning the trip, Paul suddenly turned around and asked where I get the recipes I use to make dinners etc. I looked at him and pointed at my head.
So, in the interest of keeping them fed and to stop them from eating sausages and corn schnitzel for a week, I thought I would write down some of the daily recipes I use.
- 1 kg boneless, skinless chicken breasts
- 2 tablespoons whole grain mustard
- 2 tablespoons honey
- 1 pinch salt and pepper
- 1 tablespoon olive oil
Heat oven to 180C
In a small bowl, mix mustard, honey, salt, pepper and oil
Place breasts in a dish or foil roaster and cover with the honey mustard mix
Cover dish with foil and place in oven to bake for 30 minutes
At 30 minutes, uncover the chicken and continue to bake for a further 10 minutes or more until done.
Serve with rice or couscous.
- 1 kg chicken schnitzel
- 1 cup bread crumbs
- 1 cup flour
Take out two plates and a large flat bowl
On the first plate, our out some flour, on the second plate pour out some breadcrumbs, mix the spices into the breadcrumbs
In the bowl, crack both eggs, add some water and mix well
In a pan, heat some olive oil
Take a piece of chicken and dip it in the flour so that both sides are covered
Dip the floured chicken in the egg mixture so both sides are coated
Now dip the egged chicken in the breadcrumbs so both sides are coated
Place the chicken in the hot oil and coat the next piece of chicken
After about 5 minutes turn the first pieces of chicken in the oil and fry for a further 5 minutes, you should fit 2 or 3 pieces in each pan depending on the size of the pieces
Remove chicken from oil and place in the oven (on 100C) to keep warm
Add a bit more oil to the pan and carry on frying until no chicken is left
Mix any leftover breadcrumbs, flour and egg into a paste and make small patties that you can fry for a few minutes at a time (the kids love these)
You can also bake the schnitzel in the oven if you dont want to fry it.
Heat the oven to 180C.
Place each piece of breaded chicken onto a baking tray (covered with a baking sheet), 1kg of chicken will take up both baking trays.
Spray the chicken with olive oil spray.
Place the chicken in the oven for 20-30 minutes.
- 1 kg boneless, skinless, chicken breasts Defrosted!
- 1 onion, diced
- 3 cloves garlic, diced
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 2 tablespoons vinegar
- pinch salt and pepper
Place onion, garlic, soy sauce, ketchup, vinegar, salt and pepper in the slow cooker and mix well
Place chicken breasts in the slow cooker and toss to coat with the sauce
Place the lid on the slow cooker and set on low
After about 3 hours, turn the chicken pieces over and continue cooking for another 3 hours
After about 6 hours (total), turn off the slow cooker and with 2 forks, shred the chicken and mix with the sauce
Serve on rolls or over rice
- 2 cups flour
- 3/4 cup warm water
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon oil
Place yeast, water and sugar in the bowl of the mixer
Once the yeast has started to foam (about 5 minutes), add all the other ingredients and mix on high until the dough forms a ball
The dough should be firm and not sticky, if its too sticky, add some flour, if its too dry, add a bit of water
Once the dough is ready, cover the bowl with plastic and a cloth and let sit for an hour
Roll out balls of dough, cover in tomato sauce, cheese and toppings and bake for 20 minutes at 180C
Hopefully they don’t starve or turn into sausages. And I will be back before they k ow it.