Ever Tried a good Food Bar?

There’s nothing like a Good Old Burger Bar!
Over the weekend we had long time friends over for lunch. We try to get together a few time’s a year. They are what I call refreshing to my heart and soul. Truly God given friends! My girlfriend and I organised food last minute… realising we needed to feed 14 mouths for lunch, it needed to be fast and go the mile.
When was the last time you created a burger bar? Or have you ever made one? It’s too easy to create. Looks impressive and everyone is so satisfied. My go to tips on creating a fun concept;
•Always buy organic beef mince.
•Don’t add anything to it other than an egg and well seasoned.
•The best burgers are how you layer it. Eg; Fried eggs, Jalsburgh Cheese, housemade pickles.
•Make your own condiments if you can.
•Serve condiments in little jars.
•Use different heights to display elements.eg; place condiments on a makeshift shelf.
•Create an easy line up method
•Always serve your burgers on fresh buns and add loads of hot fries!
WINNER WINNER!

Bagel Bar
Ready to entertain this weekend? I’ve discovered in this season of motherhood my favourite time of day to entertain is breakfast. Guests arrive around 9:30-10am. The breakfast ideas are endless. The chats can be long and the day isn’t over by the end of the gathering. Most importantly, I have my most energy to serve! I also love hosting a good lunch too. But as for dinners… That season can wait. I am exhausted from huge days wearing other hats. My mission by 4pm is to get 5 children to bed as happily as possible.
Bagel Bar is definitely worth a try! Don’t forget to buy free range eggs and organic bacon/ham! Help our local farmers that are doing the right thing.

Jennifer X

Israeli Pilaf

I’ve been inspired by the flavours of the Middle East for years. I’ve cooked countless Moroccan themed dinner parties and experimented with spices and ways to bring a beautiful meal to the table in a short amount of time.

One of my favourite dishes to bring to the table is an Israeli Pilaf. Every culture in the Middle East serves this dish in their own way. Today I’m giving you a recipe in my own way also…. coming from the ‘Mother of 5, get it done’ recipe! Ha!

What got me feeling good about this recipe was that I could add my housemade Vegetable broth to the dish! Game changer…. I sat there with a winning smirk on my face as my children ate up all it’s goodness.

For the chicken:

1 organic Chicken (save skin and bones to make a broth later).

1 tsp Cumin

1 tsp Cinnamon

2 Tbsp fresh lemon juice

1 Tbsp parsley

For the Rice:

2 Tbsp olive oil

400g basmati rice (wash and soak for 1 hour)

300g Organic Lamb mince

700g Vegetable or chicken broth (housemade is best)

1 brown onion

3 garlic cloves

1 1/2 tsp Cinnamon

1 tsp all spice

Salt and pepper to taste

50g butter

30g blanched almonds

30g pinenuts

1 pomegranate

1 bunch of Coriander

1 bunch of Parsley

500g Greek yoghurt

150ml Veggie broth

2 garlic cloves

After shredding the chicken toss in the cumin and cinnamon. Cover and set aside.

Heat oil in the pan, slice onion and cook until golden. Add in the garlic and spices. Stir for 1 minute.

Add in the mince and allow it to brown.

Place the rice into the pan and coat it in the oil and spices.

Carefully pour the broth in and season.

Cover and simmer for 15 minutes. Stir occasionally. Once cooked allow to stand for a further 15 minutes.

In this time add yoghurt, broth and garlic in a bowl. Mix and set aside.

Place chicken in a pan and reheat quickly with parsley.

Melt butter in the pan. Cook almonds for a few minutes. Add pine nuts and cook until all golden brown.

Assemble rice on a large platter. Place chicken on top.

Then the nuts and melted butter.

Parsley and coriander.

Finally organically throw your pomegranate jewels on top.

Serve with yoghurt drizzled on top and on the side with Lebanese bread.

Enjoy.

Jennifer X