2 1/4 cups self-rising flour plus extra for dusting
Sea salt to taste
1 tps baking powder
12 ounces natural non-fat or low fat yoghurt
4 ounces melted butter with one clove of garlic sautéed on low heat for a few minutes
Add all to mixing bowl. Use hands to work everything together.
Dust flour on a work surface. Kneed for a minute or so.
Divide into 6 equal pieces about the size of a golf ball.
Roll out about an inch thick. Then place in a griddle pan on medium high heat for 1-2 minutes on each side.
Brush with garlic butter and dust with fresh Parmesan.
EXTRA CREAMY MAC AND CHEESE
2 cups Rigatoni
5 tbsp butter
1/2 cup all purpose flour
1 cup milk
1/2 cup light cream or half and half
1 tsp Dijon mustard
3 cups good quality white cheddar cheese
1/2 cup Parmesan cheese
1/2 cup breadcrumbs
Grease 2 quart baking dish.
Cook pasta, drain and cool.
In medium saucepan, melt butter.
Stir in flour, and stir until it becomes a sandy texture, about 5 minutes.
Add milk, in small batches at a time, until all thickens, then add cream and cheddar cheese.
Save a little cheddar on the side for sprinkling on the top.
Add sauce to pasta, leave a little bit aside for broccoli or veggies, great to put on top.
Add all to baking dish, top with remainder of the cheese and the breadcrumbs, and then bake for 25 minutes until bubbly and nicely browned.
OATMEAL CRUSTED CHICKEN TENDERS WITH HONEY AND PECANS
1 cup quick cooking oats
1/4 cup chopped pecans
1 tsp fresh thyme chopped
1 pound chicken tenders
1/2 cup egg whites
1 oz honey
Coat chicken in egg whites, then dress with nuts and oats combined.
Place on a baking sheet with cooking spray.
Bake at 450 degrees for 15-20 minutes until brown.
About 2 minutes before pulling out of oven, drizzle with honey.
ROASTED SWEET POTATOES
2 pcs sweet potatoes large
2 pcs Idaho potatoes medium
Fresh ground black pepper
1 tsp sweet smoked paprika
Wash potatoes under cold running water scrubbing well.
Cut potatoes into wedges.
Preheat oven to 400 degrees.
Sprinkle with sea salt and paprika and pepper.
Drizzle 2 tablespoons of olive oil and toss everything together so it’s coated evenly.
Spread out on cookie sheet.
Bake in oven for 35-40 minutes until golden brown and cooked through.
BEST CHOCOLATE CHIP COOKIES
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp Salt
2 sticks unsalted butter softened
1-3/4 cups light brown sugar
1 tsp pure vanilla extract
2 pcs eggs large
1 cup walnuts or pecans chopped
12 ounces chocolate blocks cut into chunks, 60% bittersweet chocolate
Preheat oven to 350 degrees.
Add sugar, eggs, and vanilla into bowl and mix.
Add all the rest of the ingredients until light and fluffy.
Add chocolate at the very end.
Form the cookies into tablespoon scoop.
Place the dough into the palm of your hands and roll into balls.
Place cookies one inch apart and press down slightly.
Bake 12 minutes. If they seem soft, that’s ok, they will firm up.
Put on a rack to cool.