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Merry Christmas! Brie, cranberry and walnut spatchcock chicken and nectarine crunch salad

December 23, 2011 in Crush mag recipes, Roasts

If you’re not keen on preparing a traditional turkey, give this gorgeous butterflied chicken a try. It’s so simple and an absolute crowd pleaser!  All you do is stuff a brie, dried cranberry and walnut mixture underneath the skin, baste with a honey glaze and roast with some butternut wedges. Deeeeelicious. This recipe was featured as one of the Monday to Sunday recipes in Crush! mag issue 2. Also included in this post is my “nectarine Crunch salad” that will go down very nicely with this roast. If you’ve already planned your menu for Christmas, this meal will be lovely on New year’s day, don’t ya think?
I wish all you lovely peeps a blessed Christmas and a fabulicious New year! xxx

HONEY GLAZED BRIE, CRANBERRY AND WALNUT SPATCHCOCK
WITH BUTTERNUT WEDGES
Serves 4-6

1  large whole chicken
1  Butternut, cut into 8 pieces (wedges) –skin, seeds and all!
Freshly ground salt and pepper

STUFFING:
1 t  olive oil
1 small onion, finely chopped
 65 g  Brie (1/2 wedge)
 50 g  cranberries
 50 g walnuts
 A handful of flat lead parsley, roughly chopped

HONEY GLAZE:   
100 ml  honey
1 T (15 ml)  soy sauce
Zest and juice of 1 lemon

Preheat oven to 200 Degrees celcius.
Using a strong pair of kitchen scissors, cut out the backbone of the chicken. (Freeze for stock).  Wash and dry the chicken well.
Open out the chicken as flat as possible.
STUFFING: Heat the oil in a small pot and sauté the onions until soft and glossy. Set aside. Place the brie, cranberries, walnuts, cooled onion and parsley into a food processor and pulse until it becomes sticky and clumps together.
Push the stuffing evenly under the skin.
Season the chicken with some salt and pepper and massage with a bit of olive oil.
Place butternut wedges into a roasting tray, season, and place rack over followed by the chicken.
Cover the chicken with foil and roast for 30 minutes. Meanwhile prepare the glaze.
GLAZE: Place all the ingredients into a small pot and simmer gently until thickened slightly.
After 30 minutes, remove the foil and brush the glaze all over the chicken and drizzle over the butternut. Roast uncovered for a further 30 minutes.
The chicken should be dark and caramelised, sticky and tender.
Serve with chiken and butternut with Nectarine crunch salad.

Nectarine crunch salad
Gently toss rocket, nectarine slices, avocado slices and crispy onion salad sprinkles together. Drizzle with extra virign olive oil. For a variation, replace crispy onion sprinkles with crispy bacon.

 

Quick weeknight meals and thank you to food24!

November 29, 2011 in Crush mag recipes

I’m sure we are all in agreement when I say a huge well done to Food24! The WordPress move was a great success and the blogs look and run beautifully. I must admit, I did have a mini heart attack this morning when I couldn’t find my blog because everything looked different, however, I quickly got the hang of this new platform and all was well again( after much panicky emails to Caro! Ha ha!).   A heartfelt thank you to the Food24 team for all your hard work!

So here’s my first quick post on my new wordpress blog!
Since we are in the middle of the week, I thought I’d share some of my quick and easy dishes with you. These recipes are in the latest issue of Crush magazine – so you’ll have to hop over there to check ‘em out…;-)

Salt and pepper squid with lemony rice

Bacon, pea and asparagus penne with poached egg

Parmesan chicken with tomato and olive relish and pesto potato wedges
Butternut and feta quesadillas

Things will be quieting down at work in the next 2 weeks, so I’m planning to post lots more recipes. Watch this space!  “Bits” will be back in a big way soon! mwahahahaha!

Much loves, C xx

3 awesome summer dishes

December 7, 2010 in Crush mag recipes, Pasta, Pizzas and flat breads, salads

These are my 3 favourite dishes featured in Crush 4, my Cooking Monday to Sunday insert. I thought I’d share them to show you what has been occupying my blogging time lately!  Pop over to CRUSH for the recipes!

These babies scream summer! They are festive, easy, seasonal and most of all delicious!

BACON, BRIE AND CRANBERRY JELLY FLAT BREAD!

CHICKEN LEMON AND HERB SPAGHETTI

Perfect for left over chicken or turkey

GORGEOUS GRILLED PEACH AND PARMA HAM SALAD

AKA  “5 P”  salad – see how many ingredients starting with P you can find in this salad!

Perfect for a lazy Saturday afternoon lunch or as an accompaniment to a braai. STUNNER!

Hope you like them! Now go and check out my other 4 recipes!

Now that all my deadlines are done for full time and part time jobbies, I will be baking cheese and marmite muffins tomorrow and will soon tell you the tale of how it came about! gripping stuff! hahaha!

‘Til then..

Over and out in sunny beautiful Cape Town!

C xx

Some inspiration for the weekend

August 20, 2010 in Crush mag recipes

Does a Proscuitto and creamy mushroom roulade sound good to you? or how about a Brie and Cranberry stuffed and glazed Spatchcock chicken?

To see these recipes and more go to www.crushmagonline.com and click on Issue 2.  7 recipes tailormade by yours truly for you to try! And remember to subscribe! Also see Micheal’s Olivier’s and Sophia Lindop’s recipes….yum yum…

Have a blessed weekend all!

Wish me luck people, we are going “tabogganing” – it’s like a sled thingy…will tell you all about it next week! EEEK!  And of course we will go to a restuarant or 3 as well as attend a “sushi and nacho evening” – weird combo, but whatever, it’s food and I love it!

Live each day like it’s your last!

Lovies Cxx

My 2nd Birthday celebration and Crush launch

July 5, 2010 in Crush mag recipes, out and about, Randoms

Yes, you read right…2nd!! 2 July 2008, I had a bone marrow transplant, so technically I am two years old! ha ha! To celebrate my rebirth, J took me away to our favourite place, Greyton. This is the place we can see ourselves growing old. We stayed at Barnards. Sneaky J organised Champagne and a mini birthday cake to be sent to our room, aahhhh!

Off we went for dinner downstairs next to a roaring fireplace, so warm and cozy! I was cold and hungry so I had lipsmacking ribs and full on handcut chips! J had an amazing steak. Very simple menu, but what they offer is good. I would’ve enjoyed a choice of starters though. So we made a toast, for my mini Bday and for the launch of CRUSH online magazine. Go check it out http://www.crushmagonline.com/ . We had alot to be excited and grateful for this weekend!

 

In the morning we were served a sit down brekkie and then walked to the Saturday market. We left with bags of pastries and cheese! We pretty much ate and drank all weekend visiting Vanilla Cafe(cutesie cute!), Oak and Vine and Via’s. And of course made time to watch the Germany and Argentina game at Barnards pub! Lots of beer and snack baskets consumed. Well done Germany. We had another toast for Germany – we support them because my bone marrow was donated from a guy in Germany…and the fact that they play so damn well!!!

 

For dinner we tried Savannah Restuarant in the Post House. I just adore this place. Wooden floors, fireplace, friendly and efficient staff. Also simple menu, but great fresh flavours. Lots of wine consumed. No space for dessert. Went back to our room and munched on our stash of bikkies from the market. I read my book in bed and J listened to his I-pod. Bliss! I just love quiet time. Especially when you can have quiet time with your other half and feel no need to talk, but just BE!

 

Another BIG Brekkie on Sunday morning, packed and took a slow scenic drive home.(I just want to add that the staff at Barnards were extremely friendly and accomodating. We will be back there next time!) We stopped at every farmstall on the way back, one I must mention is, Dassiesfontein. This place is food stylist’s dream come true, old school kitchen ware, enamel dishes, antiques and bits and bobs. Also a lovely buzzing restuarant.

 

So here’s to new beginnings, a new week, another year of being in remission, being married to a wonderful man, being part of a new and exciting online magazine(Thank you for believing in me Michael!) and many more years of blogging!

 

Although we loved our US time, we really missed our little sons(Charlie and Fred), and were happy to be home again!

 

 

Will blog about some food soon!

 

See some of my yummy Monday to Sunday recipes in CRUSH! http://www.crushmagonline.com/

 

Happy Monday all!

 

Luv from a very inspired and grateful Carey

xxx