Clicks Fun

Recipes to keep you cooking!

We've collected a few recipes from our ClubCard Magazines and put them here for you. Nothing like some yummy treats to keep the family satisfied. Keep coming back, we'll be adding more as we get them.

Creamy avocado risotto with balsamic glazed chicken breast (serves 2)

Avocadoes are in season!
Avocadoes are rich in fibre, vitamin B6, vitamin A, magnesium, vitamin E, lutein, vitamin C and folic acid, as well as monounsaturated fat, which lowers ‘bad’ LDL cholesterol levels. From March to July you’ll find Fuerte and Pinkerton avocadoes on offer and from July onwards you’ll see Hass, Ryan and Edranol types. If you’re looking for a warming winter meal that includes this superfood, why not try a creamy avocado risotto?

Risotto

• 1t olive oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 140g Arborio rice
• 80ml dry white wine (or use additional stock in place of wine)
• 500ml warm vegetable or chicken stock
• Handful of freshly grated Parmesan cheese
• 2 large avocadoes, peeled, mashed and seasoned with salt, pepper and lemon juice

Chicken

• 2 chicken breasts
• ¼ cup balsamic vinegar
• 1T sugar
• Parmesan shavings, to garnish

Method

1. Heat the oil in a large pan. Sweat the onion and garlic until translucent. Add the rice and coat well with the oil.
2. Add the wine or 80ml stock, stirring continuously. Once it has been absorbed add the stock, ladle by ladle, waiting for each ladleful to be absorbed. This should take around 15 minutes. When cooked the rice should be creamy, but still have some firmness to it.
3. Mix through the Parmesan and season to taste with salt and pepper.
4. Place the chicken breasts in a hot, dry pan. Mix the vinegar and sugar. Once the chicken stops sticking turn over each breast and pour the balsamic vinegar and sugar over the meat and cook until firm and glazed (about five minutes).
5. Mix the mashed avocado through the risotto. Slice each chicken breast about 5mm thick. Spoon the risotto into a bowl and position the chicken breast on top. Garnish with Parmesan.

Recipe supplied by Louise Potgieter, The Fusion Cooking School, courtesy of the South African Avocado Growers Association (SAAGA).

The immune booster: fresh tomato soup (serves 4-6)

Did you know that tomatoes are just as good a source of flu-busting vitamin C as oranges? They also contain lycopene and betacarotene, nutrients that are converted into vitamin A, which is an essential nutrient for a healthy immune system.

Ingredients

• 1t olive oil
• 1 onion, roughly chopped
• 1,2kg fresh tomatoes, roughly chopped
• 4 fresh basil leaves or 1t dried sweet basil
• 1 sprig fresh origanum or ½t dried origanum
• 2t sugar
• salt, pepper and sugar to taste
• grated Parmesan cheese, to serve

Method

1. Heat the olive oil in a large saucepan and sauté the onions until soft. Add the tomatoes, spices and sugar. Season with salt and pepper. Bring to the boil, then turn down the heat and leave to simmer for 30 minutes, stirring occasionally. The tomatoes should produce enough juice that no water needs to be added, but add a cup of water if the ingredients are too dry.
2. Once  the tomatoes are soft and separating from their skins, remove the pot from the heat. Allow the soup to cool for at least 15 minutes.
3. Use a blender to purée the soup. You can add some water if you find it is too thick. Adjust the seasoning with salt, pepper and sugar, reheat and serve, sprinkled with Parmesan.

The beauty broth: spinach soup (serves 4-6)

To stave off the free radicals that cause premature ageing, look no further than leafy, green vegetables. Spinach is a great choice because it contains antioxidant vitamins A, C and E.

Ingredients

• 50g butter
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 medium potato, peeled and cubed
• 540ml chicken or vegetable stock
• 600ml milk
• 450g fresh spinach, roughly chopped
• finely grated zest of half a lemon
• freshly grated nutmeg, to taste
• 3T double cream, to serve

Method

1. Melt the butter in a large, lidded pan. Add the onion and garlic and fry for 5-6 minutes until soft. Stir in the potatoes and continue to cook gently for one minute.
2. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook.
3. Add the milk and bring to a simmer before stirring in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has wilted completely.
4. Allow to cool for 5 minutes, then pour into a blender. Add the rest of the spinach and process until smooth.
5. Return to the pan and reheat. Adjust the seasoning and serve with cream.

Source: adapted from a recipe by Maxine Clarke, posted on www.bbcgoodfood.com

The mood lifter: potato and bacon soup (serves 4)

Feeling a little blue? Potatoes and meat are a good source of vitamin B6, which helps your brain to manufacture the feel-good neurotransmitter serotonin.

Ingredients

• 6 thick slices of bacon (or macon) l 1½t olive oil
•  ½ cup onion, chopped
• ½ cup carrots, chopped
• 1 stalk celery, chopped
• 4 cups chicken stock
• 4 cups cubed potatoes
• pinch cayenne pepper
• ½ cup cheddar cheese, shredded
• ½t salt

Method

1. Grill the bacon until crispy. Drain well on paper towels, then chop up the slices.
2. Sauté the onion, carrots and celery in olive oil until the onion is soft.
3. Stir in the chicken stock, potatoes, and pepper. Bring to a boil, then reduce the heat and allow to simmer for 10-15 minutes, until the potatoes are tender.
4. Stir in the cheese, heating until it melts. Don’t let it boil. Add the chopped bacon. Season to taste with salt before serving at once.  

Source: adapted from a recipe by Maxine Clarke, posted on www.bbcgoodfood.com