Spicy Chicken protein wraps

These wraps are a delicious low carb HIGH protein combo that work perfectly with almost any filling!

They are light,  fluffy and very versatile - I added dried basil to mine but you could even add grated courgette, psyllium husks, grated mozarella cheese or rye flour.

Here are the macros ;  

• 270 cals
•  8 grams of carbs
• 40 grams of protein
• 7 grams of fat. 

These definitely pack a punch of protein power (: 

You need

2 scoops of pea protein powder

1 whole egg

half a cup of plain Greek yoghurt

A dash of salt and pepper

1/4 teaspoon Baking powder 

1 teaspoon of dried basil of oregano

How?

Blend it all together, with a whisk and add more liquid if necessary. The batter should be runny 'ish'.  Heat a large pan, and off you go! Cook until the sides start to curl up a bit, flip it over and your almost done. 

Now it's time for the fun part -!! I started off with some fresh sesame leaves. 

and then topped it off with a delectable mix of spicy chicken stir fry.. 

Orea chocolate cupackes.. with a little surprise!

OOh yum! These cupcakes are Moist, chocolatey, with the best little surprise inside! 'lip lek lekker'..  Afrikaans says it best (: This recipe makes about 20 orea cupcakes.

I made them for a fellow teacher at school, and loved them!

You need

20 Oreos

6 blocks of chocolate

1/4 cup cocoa

3/4 cup sugar

1 cup white sifted flour

1/2  teaspoon of salt

4 tablespoons oil

1/2 cup milk

2 eggs

1 teaspoon vanilla essence

1 teaspoon baking powder

Here is how:

1. Set the oven at 180'.
2. In a bowl mix the dry ingredients together. 
3. In a separate bowl combine all the wet ingredients. 
4. Melt the dark chocolate .( NOT IN THE MICROWAVE ..Here's how )
5. Combine the wet and dry ingredients together, stirring in the melted chocolate. 
6. Line muffin tins with cupcake molds, and pour in half the chocolate batter. 

1. Place an orea in each one, and then pour in the rest of the batter to hide the oreo. 
2. Bake at 180' for about 15 minutes. 
3. Set aside to cool and ice with a yummy coffee cream icing. Here is the EASIEST butter cream frosting. 

I made a coffee butter cream, but you can be creative and make any flavor! If you don't have a piping bag at home, just use a strong plastic bag. 

"Lady Marmalade"

  

I named my little pots of delicious marmalade after this iconic timeless song by Labelle. Have a listen to it here - Labelle Lady Marmalade

This song conjures up so many great memories of our University Ser    ( serenade) group, where we placed 2nd in the Nationals. It was included into our medley (:

Now, as a child I used to cringe at the very sound of marmalade! But as my taste buds 'matured' ... or whatever,  I grew to love the slight bitterness and citrusy tang of marmalade on a crispy slice of toast.. with tea of course. (: This recipe uses naartjies/mandarins instead of oranges. It's delicious and not over bitter, even my friend Marike loved it .. ( and she doesn't like marmalade)

Again, I used my rice cooker. Alternatively, you could use a pressure cooker or a pot on the stove.

This recipe makes about 8 little ( 200 ml ) post of jam
As there is no pectin in this recipe, store in the fridge and use up in about 2 - 3 weeks.

All the loveliness inside :

8 naartjies / mandarins
1 kg white sugar
1 Liter water

THAT'S IT! REALLY (: You will be surprised how little it takes to make something so GOOOOD!

Method to the madness 

1. Wash naartjies / mandarins
2. DO NOT PEEL!! 
3. Cut the whole naartjie into thin strips, YES the pulp and rind and ALL!
4. Add to a rice cooker / pot.
5. Add the sugar and water. 
6. Simmer on low heat for 1 hour 30 min. Stir now and then

7. Boil for 10-13 minutes.
8. Do the plate test to check if your jam will set. ( Have a look at my previous post for this)

Bottle whilst still warm in sterilized bottles. Check out how here.

Spicy Fruit jam

I made these little pots of gold for Christmas gifts. Needless to say, the teachers at school thoroughly enjoyed them. This recipe is easy, fun and the added spices gives it a lovely festive feel (:

You need 

900 grams of fruit (mix chopped apples, pears, oranges and mandarins)
(I did not peel any of the fruit, but you can if you want to)

4 cloves

2 star anise seed pods

1/4 teaspoon ground ginger

1 teaspoon cinnamon

The rind and juice of 1 lemon

2 cups of white sugar
1/4 cup of honey

1 large pot / a rice cooker. 

How now?

Add it all to a rice cooker, and allow it to heat up for a few minutes. 

Once it has switched over to warming mode, let it warm for 1 hour, 30 minutes ( It should simmer for that time,,) Then, allow it to boil for 10 minutes without the lid on. 

Once the water has all evaporated away and the sugar has dissolved into a lovely sugary syrup, your jam is ready!! 

Alternatively, use a pot and and do the same..(: Simmer for about 1 hour with the lid half on, and then boil for 10 minutes. Stirring every now and then. )

A good test to see if your jam is set is - place a plate in the fridge for a few minutes. When it is cold, drop a spoon of your jam ( that you suspect is ready) onto it. Give it a few minutes- it should be jelly like.. if not. boil a LITTLE longer!! NOT TOO long or you will caramelize the sugar. 

Bottle whilst still warm and VOILA!! yum!!

I will post Marmelade jam next (: