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1 bag of frozen cauliflower

(Optional – one drained tin of chickpeas)

Olive oil

1/2 tsp garlic powder

3 tablespoons of za’atar

1 teaspoon paprika (any kind)

Salt and pepper

Then

Hummus thinned out with extra lemon and olive oil

4 soft boiled eggs

Parsley and Coriander

Dukkah

Tortillas

Method

Mix the cauliflower (and optional drained chickpeas) with oil, garlic powder, paprika, za’atar, salt and pepper

Roast at 160c until golden and tender

In a large bowl layer –

Cauliflower

Then hummus

Then eggs

Then herbs

Then dukkah

Wrap in a tortilla

Enjoy!

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White bean hummus

2 tins cannellini or butter beans – keep the liquid

3/4 cup smooth tahini

Juice of two large lemons

2 cloves of finely minced garlic

4 tablespoons of olive oil

1 tablespoon of paprika (plain or smoked or sweet or hot is up to you) + 1/2 teaspoon for dusting before serving

Salt and pepper to taste

Blend until smooth in a good processor

Add the bean water until you are happy with the consistency.

Enjoy!

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Tangy carrot salad

Quick. Delicious. Great for salary lunch and alongside bbq meats or roast fish.

Ingredients

3 large carrots – peeled and grated – I use the grating attachment on my food processor to save time

1 teaspoon for roasted caraway seeds

The juice of 1 large or 2 small lemons

Freshly chopped parsley and or coriander

Salt and pepper

A drizzle of olive oil

Toss together and serve!

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It takes time. Just time. Simple recipe. Perfect winter warmer.

Serve on papardelle pasta or polenta or mash.

This is done in three stages. The roasting of the lamb. The reducing of the sauce. Then the cooking of the two, together.

Stage 1. Slow roasting the lamb.

Preheat the oven as high as it will go

Into a casserole dish –

400g tin crushed tomatoes

1/4 cup red wine

250ml water with half a stock cube dissolved in it

Then place the lamb on top –

1.15kg of lamb shoulder or leg

Fresh sprigs of rosemary

1 lemon thickly sliced

1/2 tsp each – garlic powder, salt, pepper

Wrap the fish tightly in olive oil or use a lid that fits the dish.

Roast for 20mins

Then reduce the temp

130c for 4 hours

Or 100c for 6+ hours

Then forget all about it till then.

In the mean time –

Stage 2. Making and reducing the sauce.

  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 slices pancetta, finely chopped
  • 2 medium carrots, peeled, cut into 1cm pieces
  • 2 celery stalks, cut into 1cm pieces
  • 1/4 cup chopped fresh herbs (such as rosemary, thyme and finely chopped parsley stalks)
  • 3/4 cup red wine
  • 2 x 400g cans diced tomatoes
  • Fill the 400g tin with water and add 1tsp stock powder. I used Massey Beef Style Stock

Sautée the planchetta in the oil until crispy then add the fresh vegetables and herbs. Add the tomatoes, wine, and stock. Bring to the boil. Reduce the heat and simmer for 90 mins.

Stage 3. Bringing it all together.

Remove the lamb from the oven. Retrieve the meat and shred with 2 forks. Discard the remaining contents of the casserole dish. Add the shredded lamb to the sauce mixture. Simmer for at least 40mins.

Serve with fresh parsley (Parmesan optional)

On top of

Papardelle pasta

Smooth polenta

Mashed potato

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It’s not a pretty dish, but it’s a satisfying Eastern European Winter Warmer.

This is not a traditional version, this is the version my mother and I make. I think it’s delicious!

It makes a rather large pot, but don’t worry – it’s brilliant frozen or fresh.

I used to call it’s ‘Ugly Tasty Polish Soup’ when I was a kid.

  • 450g sauerkraut
  • 4 cups stock (I use Massell beef stock)
  • 900g smoked bones (my grandmother used veal bones, I use pork hock)
  • 2 bay leaves
  • 8 peppercorns
  • 2 medium carrots, diced
  • 2 large celery stalks, diced
  • 55g dried Polish mushrooms (Rinse quickly in hot water, then chop roughly)
  • 175g Kassler ham or thick cut smoked bacon
  • 350g sliced and grilled polish sausage
  • 300g baby potatoes
  • 2 teaspoons paprika
  • 1 tablespoon caraway seeds
  • Optional – 400g tin of chopped tomatoes (my mother and I always add this, but no one else does – it’s not part of the traditional recipe
  • Salt & pepper to taste
  • Freshly chopped flat leaf parsley and finely chopped stalks to serve
  • A kettle full of boiling water to top up and cover.

Method

Grill the polish sausage in thick discs. Set aside on paper towel.

Fry the ham/bacon. Remove from pot but leave the fat.

Sautée the onions, caraway seeds until the onion is translucent. Then add the carrot and celery and sautée for a a few minutes. Add the mushrooms.

Add everything back in to the pot and then add all the remaining ingredients. Cover with extra water.

Bring to a boil then lower to a simmer. It is ready when the potatoes are tender.

Enjoy!

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Sugar free

Ingredients

1 cup self raising wholemeal flour 

1/2 cup melted butter

2 healed tablespoons ground flaxseeds/flaxseed meal

2 eggs

2 tablespoons of brewers yeast 

1/2 teaspoon salt (I use rock salt and puns it with the dried rosemary)

1 teaspoon dried rosemary

2 teaspoons of dried or semi dried chives

1 & 1/2 cups oat bran

1/2 cup Parmesan  

Method

Pre heat your fan forced oven to 170c.

Grind the rosemary and rock salt in to a powder in a mortar and pestle.

Mix all the dry ingredients together. Stir through with a fork.

Add the butter and mix with a fork.

Whisk the eggs in a separate bowl or mug and then add to the mix. Mix through with a fork.

Place the biscuits onto a brownie baking tray lined with baking paper. With the palm of your hand, squash the mixture down firmly so that it is even in height.

Bake for around 15-20 mins depending on your preference for crunchiness.

When they have cooled, cut in to portions. I tend to do 3 x 4 making 12 cookies. You can make them smaller or larger per your personal preference.

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Lactation Cookies

Ingredients

1 cup self raising wholemeal flour

1/2 cup virgin coconut oil (or unsalted butter)

1/2 cup raw sugar

2 tablespoons chia seeds or flaxseeds (soaked in 3 tablespoons of hot water)

1 egg

1 tablespoon vanilla paste (optional, for flavour)

2 tablespoons of brewers yeast

1/2 teaspoon salt

1 & 1/2 cups oats – for Anzac style use oats, for a smooth biscuit use oatmeal (pure)

OPTIONAL: 1/2 cup of your favourite biscuit ingredients for flavour

currants and coconut

Milk and dark chocolate drops

Dried cranberries and almonds

Dates and pecans

Dried apricots and macadamia and coconut

Freeze dried raspberries and white chocolate

Method

In a large mixing bowl, cream the butter and sugar, then add the egg and vanilla. Mix well.

In a separate bowl, combine the chia/flaxseed and water, let them sit for a few minutes before adding to mix.

Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.

Stir in the oats and your additional ingredients.

Using a dessert spoon or spring loaded ice cream scoop, scoop the mixture into your hand and roll it into a ball.

Place the biscuits onto a lightly greased or lined baking tray. Flatten them a little with your fingers or a spatula. If you like a soft centre, don’t squash them down too much.

Bake the lactation cookies for around 10-12 minutes, depending on how well cooked or crunchy you like your biscuits.

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