I made these cupcakes for my first grandchild’s baby shower. There is no gender reveal until the big arrival so I made pink and blue. I used the butter cake recipe that is used for the Jammy Plummy Cakes and a butter icing.
I made these cupcakes for my first grandchild’s baby shower. There is no gender reveal until the big arrival so I made pink and blue. I used the butter cake recipe that is used for the Jammy Plummy Cakes and a butter icing.
I first made these about a week ago and due to popular demand have made them 3 times since. I like them hot with cream but they get eaten hot or cold and really quickly disappear. Because we are a gluten free household I use gluten free flour but this can be replaced with ordinary flour. This recipe will make six big cakes. For smaller cakes you will need more plums.
3 plums – not too ripe or they will just go mushy. I like the tartness of using quite unripe plums that are really firm
Jam – I use any jam we happen to have in the house
125 grams butter
3/4 cup of caster sugar
2 eggs beaten lightly
1 teaspoon of vanilla essence
2 cups of self raising flour
1/4 cup of milk
1/4 cup of yogurt
Making the jammy cakes
Butter the insides of a cupcake or muffin tin and then line the cake moulds with baking paper as well – now here I cut the baking paper from the corners to near the middle so the sides will fold into the moulds without creasing.
Place a dessertspoon of jam in the bottom of each mould.
Halve the plums and put each half into the bottom of the mould, pressing down so the jam spreads around the plum.
Now make the batter. Cream together the sugar and butter until fluffy. Add the beaten eggs a little at a time, beating well after each addition. Add 1 cup of flour and stir in, add the milk and stir in, add the next cup of flour and stir in then add the yogurt and stir into the batter. Finally stir in the vanilla essence.
Place enough batter into the cake tin to cover the plum, you may need to spread it around. Next place a dessertspoon of jam over the batter and spread it around. Add another layer of the batter and spread it around to finish off.
Bake in a moderate oven for 25 minutes.
Remove the cakes but leave them in the moulds for 5 minutes.
Remove the cakes by turning them upside down on a wire cooling rack or on a tray and remove the baking paper. Serve the cakes upside down.
I have been going mad for greens – especially on hot summer nights. Super healthy and super yummy what is there not to like when you mix those yummy greens with nuts and seeds.
Ingredients for the Salad
2 large cloves of garlic chopped
2 flowers of broccoli chopped
1 bunch of broccolini chopped
1 large handful of spinach leaves chopped
10 baby tomatoes quartered
1 small handful of mint leaves chopped
1 small handful of chives chopped
A generous handful of sesame seeds
A generous handful of almonds
A generous handful of flaked almonds
Ingredients for the Sauce
1/2 cup of tahini
A good splosh of soy sauce
A good splosh of lemon juice
1 heaped teaspoon of sugar
Water to thin to desired consistency
Gently fry the chopped garlic cloves, the stalky ends of the broccoli and broccolini that are good to eat until the broccoli is nearly cooked then add all the seeds and nuts and continue to stir fry until these are brown then set aside
Stir fry the broccoli and broccolini until cooked but not soggy.
Combine all ingredients, the chopped tomatoes, spinach, mint leaves, chives, nuts and broccoli mix.
Serve with the sauce on the side.
My kids say this is their all time favourite salad. So when I make it I do so in a huge tray as I know it’s all going to get eaten.
For the dressing
1 cup of probiotic kefir milk or yogurt
lemon juice to taste
1 teaspoon of tumeric
For the salad
2 large chicken breasts, butterflied and cut in half sideways to make thinner
curry paste of any kind (I used korma)
1 finely diced red onion
1 tablespoon on cumin powder
1 400g can of lentils or equivalent fresh and cooked
1 large diced tomato
1/4 cup of white wine
1 big bunch of coriander leaves
2 large handfuls of fresh spinach leaves sliced roughly
1 cucumber sliced thinly lengthways
1 large carrot sliced thinly lengthways (I used a mandolin for the carrot and cucumber)
250 grams of sliced mushrooms
Rub the chicken all over with the curry paste until well covered, then sear in a pan until cooked through and set aside to rest
In the same pan fry the diced red onion, cumin powder and cashews until the onion is cooked. Add the lentils and stir fry for a minute or two to distribute flavour.
Add the sliced mushrooms, diced tomato and wine and continue to stir fry until the mushrooms are cooked and wine absorbed. Set aside
Slice the chicken into strips, now add all ingredients including carrots, cucumber, spinach and coriander. Serve cold with the sauce on the side.
This is Indea’s favourite breakfast and she asked me to share it. Super easy but super yummy and vegetables are the star. Long weekend Breakfasts are sacred in our family, many pots of tea, coffee, good food and long leisurely yarns with those you love most – what in life is better?
For this Sanga you will need
Toast for each person. Indea and I like an open sandwich but Pete likes two sliced of bread, top and bottom for his.
Tomato Pesto ( you can use shop bought or you can make it. I like to whizz together garlic cloves, sundries tomatoes, macadamias and enough olive oil to make it to a spreading consistency)
To make it
Grill or fry the haloumi and capsicum until golden and cooked through, slice the tomatoes and avocado
Spread the toast liberally with the tomato pesto, layer the vegetables on top.
Super easy and super yummy
Impossible Pie is an oldie but a goodie. It’s called Impossible Pie because it’s impossible to stuff up. If you cook it too long it becomes a cake and too short and its baked custard. I’ve bought it into the modern era by adding Matcha.
There’s only one step to this pie. Usually I whizz everything up in a blender but you can mix it all by hand.
2 Cups of Milk or Coconut Milk
1 Cup of desiccated Coconut
1/2 Cup of Self Raising Flour
125 grams (4 Oz) of butter
3/4 Cup of Castor Sugar
3 Teaspoons of Matcha Powder (Green Tea Powder)or 4 for a stronger flavour
To Make it
Whizz all these ingredients in a blender or mix well by hand. Pour into a greased and floured baking dish. Bake at 175c for 60 minutes. Turn the oven down if the top is getting too brown.
When cool place in the fridge to set and serve cold with cream.
Use vanilla for normal impossible pie, add extra matcha for stronger flavour, sometimes I use coconut milk instead of cows milk – this gives an extra coconut flavour but also makes it a bit heavier. Some times I use half milk and half cream for extra creaminess, decadence and extra calories.
It is getting so hot in tropical Queensland that meals which require very little cooking, are healthy and quick to make, are essential. Tuna, egg and olives make such a happy trio. I created this last night and we settled back with our bowls of yummy couscous and tuna, under the ceiling fan and chilled out with Neil Gaiman’s American Gods.
For four hungry people
You will need
4 Tuna Steaks – You can use Tempeh for a Veggie Option
2 Cups of dry Couscous. I use corn couscous because we are gluten free and this is available in most supermarkets in the health section
4 Eggs boiled hard, shelled and chopped
1 cup of chopped Olives
I red Capsicum finely diced
125 grams of Feta cheese
1 bunch of finely chopped fresh Coriander (otherwise known as cilantro)
1/4 cup of Lemon juice
1/4 cup of Pomegranate syrup (sometimes called Pomegranate Molasses)
1/2 cup of toasted Pine Nuts
The seeds of one Pomegranate
To Make it
Prepare the Couscous by putting the dry couscous into a large bowl and pouring over 4 cups of boiling water. Let it sit for 15 minutes. Whilst this is happening I pop on the eggs to boil. When the couscous has absorbed most of the water and is fluffy and soft to eat drain it in a sieve and run it under the cold tap. This will stop the cooking process and stop it from becoming gluggy. Place the well drained cold couscous into a large bowl.
The Olives, diced red capsicum, most of the chopped coriander keeping some aside for garnish, crumble in the feta cheese, 1/4 cup of lemon juice and the 1/4 cup of pomegranate molasses. If you are adding pomegranate seeds and/or toasted pine nuts pop them in now too.
Combine well until the pomegranate molasses and lemon juice are thoroughly spread throughout the couscous.
Set aside and sear the Tuna Steaks on both sides
Place the couscous salad into bowls, place the sliced Tuna steaks on top, sprinkle on the diced egg and remaining coriander.
Add a 1/4 lemon to each plate so eaters can squeeze over their tuna
We love this Poke` on hot tropical nights when heating up the oven is an absolute no. It’s fresh, healthy and super quick to make, more importantly it’s super super yummy. There are many variations on Poke bowls and this is mine.
These are ingredients you will need for each person.
1 Cup of chopped mixed greens. Any greens will do. I use spinach and beetroot leaves and occasionally throw in some blanched broccoli or asparagus.
1/2 Cup of diced Tomato
1/2 Cup of diced Cucumber
1/2 Cup of diced avocado
1/4 Cup of crushed Macadamias
140 gram fillet of diced Salmon or Tuna – make sure its really fresh and a good colour
Put all these ingredients into a bowl.
Now make the dressing and again these are the ingredients for each person
1 Tablespoon of Soy Sauce
1 Teaspoon of Wasabi
1 Dessertspoon of lemon juice
1 Teaspoon of Sesame Oil
1 Teaspoon of Horseradish Cream
Chilli as you like it.
Stir well with a fork until combined.
Pour the dressing over the Salad and toss through, coating the fish in the dressing.
1 finely chopped sheet of Nori Seaweed
1 Dessertspoon of Sesame Seeds
Now enjoy how great and refreshed this makes your body feel after eating it.
This is our go to quick healthy snack. I love Agedashi Tofu and could easily eat it for three meals a day. This recipe takes less than half an hour to whip up. What can I say? Tofu has come a long way.
This recipe makes 2 large serves.
You will need
400grams of Firm Silken Tofu
1 teaspoon of Bonito Stock
1 cup of Potato Flour
2 Tablespoons of Mirin
1 Tablespoon of Soy Sauce
1 Cup of water
First Make the Stock
Place the bonito stock, water, miring and soy into a small saucepan and bring to the boil. Then set aside.
Next Make the Tofu
Because you are using Silken Tofu you will need to be gentle with it.
Pat the Tofu dry with towel.
Cut the tofu into cubes, I use fairly large cubes and cut each 200g packet of Tofu into 4.
Coat each cube in potato flour
Immediately gently fry each cube on each side in the hot coconut oil until slightly golden.
Place the lightly fried Tofu in a bowl, pour over the warm broth, sprinkle with the bonito flakes and enjoy immediately.
Note: You can purchase mirin, bonito flakes and stock in most supermarkets but if yours doesnt have it an asian grocer most likely will. You will find the potato flour in the flour section of most supermarkets
My lovely husband Peter looked at the salt content in shop bought bread and had a coronary over his sardines on toast so I said I would make home made bread for him that was 100% rye – his favourite.
This bread is so yummy and so easy to make I’m now making it every second day – (ahh what you can manage when the kids fly away).
Smile because there are no arduous hours of kneading and the smell of bread cooking and the taste of hot bread smothered in butter is one of those things that makes life worth living.
Just make sure you have somewhere warm away from drafts to leave the bread whilst it rises. Up here in the tropics that means anywhere.
6 Cups of Rye Flour
2 Teaspoons of Yeast granules
2 Dessertspoons of Molasses
1 Teaspoon of salt
1/4 Cup of Rice Bran Oil
2 Cups of Warm Water
To Make that Dough
Put the rye flour into a large bowl and make a well in the centre, put the yeast into the well, sprinkle the salt and molasses over the yeast. Pour over 1 of the cups of warm water, stir the well until the salt, molasses and yeast is mixed into the water but don’t stir in all the flour.
Leave it in a warm place for about 15 – 20 minutes, after this time there should be bubbles in the watery-yeast mix.
Pour in the other cup of water and the oil and mix the whole lot up until combined. Cover with a towel if you have drafts near by and leave in a warm place until the dough has doubled in size or for about 1 – 2 hours.
Now cover your hand in rye flour and knead the dough. I usually do this in the bowl using one hand. As its rye you won’t knead to knead (hah hah) for long – just until the dough is doughy and holding together and a bit shiny and elastic – no more than 20 kneads.
Now shape it into the tin you want to bake it in and leave it in a warm place for another 1 – 2 hours until it doubles in shape again.
Bake that Bread
Now bake the bread at 175 degrees celsius or 350 farenheight for 1 hour.
When cooked tip the bread out, slice, smother so its dripping in butter (another coronary coming on) and try not to eat the entire loaf in half an hour.
We have rushed or no breakfast during the week but weekend breakfasts are sacred in our family – they last over many cups of tea and coffee for as long as possible. This fried rice was born when I got up to make big weekend breakfast of rice that reminded me of the rice breakfasts we had in Cambodia. When I opened the fridge door I found we had barely any supplies and I wasn’t ready to get dressed and hit the shops so I used what we had. Luckily I had a few really yummy ingredients that surprised us all by making a perfect marriage and now this is our family fried rice recipe and now we eat it for any meal and cook enough to make sure there are plenty of left overs .
Ingredients you will need:
5 Cups of Brown Cooked Rice
1 Red Capsicum finely diced
800 grams of Broccoli heads finely shredded – don’t cut the broccoli into florets slice through it like you would if shredding lettuce so it falls off the head like rice
2 Red Onions – love love love sweet red onions
1/2 Cup of Soy Sauce
200 grams of Prosciutto torn into pieces
2 teaspoons of Keanes curry powder – this is optional – sometimes I leave it out. I use Keanes for this recipe rather than making the curry paste, because it is mild for breakfast and has a slight sweetness.
Making the Fried Rice
Place a good dob of coconut oil into a large frying pan (I use one that has a 34cm diameter)and heat it, when its good and hot and everything will sizzle drop in the prosciutto, onion and capsicum and fry until the onion and capsicum is browned and the prosciutto is crispy. Remove from the heat and set aside.
Beat the eggs into a bowel. Warm some more coconut oil in a fresh smaller pan (I use one that has a 26 cm diameter). When hot pour in the eggs, lift the eggs around the edges as it cooks so the uncooked egg can run underneath to cook. When cooked flip out onto a bread board, roll and slice into thin strips.
Now put the large saucepan (with the prosciutto mix) back on the heat and add the shredded broccoli. Cook for a couple of minutes until the broccoli softens, then add the cooked rice, soy sauce and curry powder. Finally add the shredded eggs and fold through.
Added extras – I like a squeeze of lemon juice over my rice, my husband Pete likes more soy sauce and fried egg.
Vegetarian Option – Discard the prosciutto and instead use Tofu Chips. To make Tofu chips cut hard tofu into rectangles. Mix 4 tablespoons of flour with mixed herbs, salt and pepper. Coat the tofu pieces and fry in coconut oil. Then add to the rice at the end with the eggs.
It was a scorching 35 degrees celsius in Townsville and so what did I decide to do to stay cool – I decided to bake. Really I was trying to avoid looking at my manuscript which is due back at the publishers in just a few weeks because I am filled with trepidation – no I lie – I am filled with utter panic that I’m not up to the task. So instead of writing why not bake. My Peter has declared this his all time favourite cake. It was influenced by Pete Evans – all kudos and bowing to Pete Evans but I’ve made a few changes to his wonderful recipe (sorry Pete) to suit our tastes. But if you want his version of this cake which included dried fruit that My Pete can’t eat and less nuts and more eggs you can find it in his book Healthy Every Day. This is a dense nourishing cake so don’t expect light and fluffy. I like it served hot with cream, Pete liked it cold with ice-cream. Its super easy to make. I posted my original how-to-stay-cool-while-Australia-burns-carrot-maple-and-walnut-cakes to Facebook and some of my friends asked for the recipe but as I never measure I had to bake another cake – seen above so here is the recipe.
4 cups of grated carrot
100 grams of chopped macadamias
100 grams of chopped walnuts
125 mls (1/2 cup) of maple syrup
125 mls (1/2 cup) of coconut oil
2 teaspoons of Vanilla essence
2 teaspoons of Cinnamon ( Being a cinnamon lover I usually spill a little more cinnamon in)
2 teaspoons of ginger
125 grams Self Raising Flour Gluten Free or use 125 grams of any other flour and add 1 teaspoon of baking powder
6 large eggs or 8 smaller eggs
Mix all this together and bake at 175 degrees, 20 minutes for smaller serve cakes (which is what I baked) and 60 minutes for a large cake or until a skewer comes out clean
It is so hot in Cairns and we wanted a dinner that was light, healthy and meant no baking. So I created this salad topped with a yogurt sauce. Meals that show off the beauty, colour and flavour of simple vegetables are always my favourites. We loved it and hope you do too.
I cup of Quinoa
2.5 cups of water
1 massel stock cube
2 tablespoons of pine nuts
1 sweet potato
1 red capsicum
100 grams of natural yogurt or greek yogurt
3 tablespoons of lemon juice
2 tablespoons of minced garlic
2 tablespoons of tomato pesto
1 tablespoon of coconut oil or olive oil
oil to sauté
parsley to top
asparagus to add some green
Cook the Quinoa
In a saucepan place
1 cup of quinoa
2.5 cups of water
1 massel vegetable stock cube or a teaspoon of stock powder
Cook for 20 minutes until the water has been absorbed by the quinoa
Whilst it’s cooking
Lightly brown 2 tablespoons of pine nuts and set aside
Prepare and Cook the veggies
Slice the vegetables in strips and place one type of vegetable at a time into a heated and lightly oiled pan and sauté until cooked and browned. When each vegetable is cooked set aside and do the next one.
When all vegetables are cooked place the 2 tablespoons of garlic and the 2 tablespoons of tomato pesto in the pan and lightly cook then add the cooked vegetables and sauté for a further 3 minutes until the vegetables are well coated with the garlic and tomato.
Prepare the Quinoa
When the quinoa is cooked add 1 tablespoon of the lemon juice (you will need the rest for the yogurt) and the pine nuts and 1 tablespoon of coconut oil and lightly stir through the quinoa.
Prepare the Yogurt Sauce
Mix 2 tablespoons of lemon juice and a generous pinch of salt through the yogurt
Place the quinoa in each serving bowl or plate, top with the vegetable chips and spoon over yogurt.
We love spanakopita – the salty fetta, healthy spinach. I have worked to perfect this recipe over the last 6 months to get it how we think is just the right combination of fetta, other cheeses and the spinach. Its super easy to make. Super yummy and there is never any left over.
You will need:
1 diced onion, sautéed until it is just browning
1/2 cup of grated parmesan cheese
1 cup of grated tasty cheese
200 grams of fetta cheese (I use the Danish because I love its creaminess)
300 grams of spinach leaves, chopped and make sure they are dry (even though I find it difficult to cook anything that has the word baby to describe it I do use baby spinach leaves)
3 tablespoons of fresh oregano
1/2 cup of gluten free self raising flour – now you can leave this out and sometimes I do – but then you have to make sure the spinach really is dry. If you add the 1/2 cup of flour you will have a fail safe pie.
No salt – the fetta is salty enough on its own
To make it:
Combine all these ingredients and pour into an oiled baking dish and top with extra cheese and some extra fresh oregano.
To Upload it
Sometimes – and my daughters love it when I do this – I line the greased dish with nitrate free prosciutto and then pop the spinach cheesy mix on top. It does make it more salty but also super yummy.
I am a bit of a fussy muffin eater – they have to be moist and full of fruit and flavour. I have tried so many ways to make them but family feels I have hit the jackpot with these ones.
These are our favourite muffins – super yummy – super moist and they never last longer than the day they are cooked.
We love them for breakfast but they are also great for afternoon tea. I hope you love them as much as we do.
1 and a half cups of S.R. Flour
1/3 cup of oat bran (if you can’t get oat bran ground oats will do)
3/4 cup of dark brown sugar
200ml container of any yogurt (3/4 cup). I use a nice Jalna berry one
1/3 cup of cocoanut oil
1 cup of fresh or frozen berries
1 large banana, split down the middle and cut into thick slices
For Cinnamon sugar mix 1/4 cup of cinnamon with 1/4 cup of dark brown sugar – you will use this to sprinkle on your hot muffins
gently combine all ingredients
ladle the mix into muffin tins lined with baking paper. I make six large muffins but you could do 12 small ones
Bake the 6 large for about 20 minutes at 180 C or 350 F. If you make 12 small ones probably about 12 minutes will do it. You can tell they are ready when they are springy on top.
Remove from oven when cooked and sprinkle with cinnamon sugar
This recipe is one of my favourites – I love a good vegetarian Chilli as a comfort food, and a chilli that has chocolate in it is even better. I have been making this recipe for 20 or so years now. It tastes even better the next day when the flavours have really infused so if you are making it for friends you can make it the day before they come over.
Chilli Non Carne
You will need
2 sticks of celery finely sliced, making sure to include the leaves which have all the flavour
1 large or 2 small capsicums diced, you want the pieces to be between .5 and 1 cm (1/4 inch), you don’t want them too large and chunky
2 cloves of garlic – I use double this at least but I do love garlic so feel free to use more if you are also a garlic lover
2 onions finely diced
2 dessertspoons of chilli paste (more or less if you want extra hot or mild)
2 dessertspoons of dried oregano
1 dessertspoon of cumin powder
A good slug of olive oil.
Pop all this on the stove to simmer until the onions are tender, stir occasionally and whilst its simmering away prepare:
4 cups of carrots diced finely as above or grated if you want a mushier texture. I like the carrots diced because I really enjoy carrot flavour but my Girls prefer the carrots grated.
1 400 g tin of kidney beans
1 400 g tin of diced tomatoes
When the onions are tender and all those spices have cooked and blended add the carrots, kidney beans and tomatoes and cook covered over low heat until the carrots are really cooked. Normally I like my veggies crunchy but for this recipe you really want those carrots to be soft and to absorb all the chilli flavour.
Usually cooking the carrots takes about 30 minutes. When cooked add,
50 grams of good quality dark chocolate
2 tablespoons of tomato paste or pesto
Stir until the chocolate has melted, the chocolate will give the chilli a lovely rich colour and deeper flavour.
Serve with coriander (cilantro) salsa, sour cream or greek yogurt and rice or corn chips
Combine in equal proportions:
diced avacado, cucumber and tomato
Sprinkle with lemon juice and lightly toss through 2 tablespoons of fresh coriander
My Aunt used to make this dessert every Christmas and I loved it. She was a strict Baptist so she never added the sin bit that I’ve put in – but my attraction to sin always did make me the black sheep of the family.
Its super quick to whip up.
500 grams of chopped strawberries ( don’t make the pieces too small) halves is usually okay unless they are those enormous G.M strawberries that the supermarket shelves are now full of.
1 sliced banana
1/4 cup of liqueur , – there’s the dash of sin. I used limoncello but cointreau would work, as would grand marnier, brandy, champagne etc. If you don’t want the alcohol you can omit it.
Leave this to marinade for about 1 hour in the fridge
2 cups of chopped marshmallows
1 cup of grated eating chocolate, I used Lindt Dark Strawberry Intense, but Toblerone would be great or Lindt Dark Chilli Chocolate.
300 mlx of thickened cream whipped
1 tablespoon of chopped fresh mint
Gently combine this with the fruit.
Serve in a glass and sprinkle fresh mint on top – voila – a kinda healthy dessert – well it has got fruit in it so that means no calories right?
I lived on this soup when I was a poor art student in the late 70’s. I dressed in bright green tights and retro 1930’s dresses from the op shop, lived on a student allowance of $70 a fortnight and made gallons of this soup. I passed on this recipe to my youngest son who is at present a poor Jazz Piano student at the Conservatorium in another state (God I miss him!) . This soup is great because you can use it as a base and add anything you like to it according to your budget. It’s super healthy and so now I am putting it here for my son Seth who is an actor on the other side of the world in L.A. (God I miss him!) ,
Into a large pot place one and half cups of each of the following vegetables:
1 tablespoon of mixed herbs
A good lug of olive oil – about 4 tablespoons
salt and pepper
Fry everything for about 5 minutes stirring often. Its really important not to skip this step, this is what really brings out all the lovely vegetable flavours.
500 g (1 lb) of the cheapest bones you can find, lamb, beef, oxtail, ham hock, chicken anything is fine. I used lamb bones today but I just use what ever is cheapest. If you want a vegetarian soup leave out the bones but add some lentils or other legumes instead.
2 litres of vegetable stock, you can use the ready made stock or you can use powder or cubes and water which is what I did.
Bring to the boil then simmer gently for one hour.
Chop a bunch of parsley and add to the soup – this will taste great and give you a really good shot of iron.
Serve sprinkled generously with parmesan or tasty cheese.
Things I sometimes add to this soup are
bacon pieces, lentils, white legumes like haricot beans, other veggies like potato, yams, zucchini etc.
This is Peter’s favourite curry – the one he asks for as his birthday dinner. Here it is for Seth who is looking for yummy veggie meals for those trying to live on a budget in L.A, and all the rest of you who want to try a really yummy, easy vegetarian curry.
1 chopped onion
1 chopped capsicum
1 teaspoon of seed mustard
1 dessertspoon of curry paste ( more or less to taste)
2 dessertspoons of dark brown sugar, (I hate to use sugar but it really does bring out the lovely sweetness of the pumpkin)
1 dessertspoon of lemon juice
2 heaped dessertspoons of sultanas (preferably sun dried no sodium nitrates which are super bad for you)
1/2 cup of cashews
a few lugs of olive or cocoanut oil
Throw all these into a good sized pot and stir over heat until the aromatic smells combine into deliciousness and start to fill your house and make you all hungry, reduce the heat to the lowest possible setting and leave to sauté whilst you prepare the veggies.
1 large tomato chopped
1 zucchini (courgette) chopped
200 grams of mushrooms sliced
1/2 butternut pumpkin chopped unevenly, (this is so the smaller pieces become mushy saucy bits whilst the larger bits retain their shape)
Add all these to the spices and stir well, still sautéing for a few minutes so the spices coat the vegetables. Its really important to sauté it all to really give the pumpkin its nuttiness. Then pop on the lid and keeping on low simmer for 30 minutes or until the larger pieces of butternut are cooked. It doesn’t matter if the smaller bits get a bit mushy as you want that – they will become part of the curry sauce.
When the butternut pumpkin is cooked add 270 mls of cocoanut cream and 4 dessertspoons of chopped fresh coriander (more or less to taste – I love coriander so there is never enough for me).
Sprinkle chopped roasted cashews on top
Serve with microwaved pappadums and rice
This is a such an easy salad to toss together, so healthy and fresh and it’s my girls favourite salad. Often if I’m short of time I take short cuts and use store bought dukkah and sesame dressing. I’m including my recipe for dukkah and dressing so if you want to make the whole thing yourself you can.
This make 4 ample serves for hungry eaters.
500 grams of Chicken fillets
4 eggs boiled for 8 minutes
4 freshly cooked baby beetroots
1 bunch of freshly steamed asparagus (don’t over cook it, you want a crispness to it)
4 handfuls of fresh salad greens of any type
1/2 cup of sesame and pumpkin seeds (pepitas)
Dukkah – or make your own (recipe below)
Japanese creamy sesame dressing (or make your own)
Ingredients for the Dukkah
4 tablespoons of pistachios (almond, hazelnuts are a good alternative)
2 tablespoons of sesame seeds
1 tablespoon of coriander seeds
1 tablespoon of fennel seeds
1 tablespoon of salt
1 tablespoon of pepper
4 good slices of lemon peel
Throw all this into a food processor and blitz, (adjust the pepper if you don’t like it too hot)
2 dessertspoons of tahini
1/4 cup of sesame oil
3 dessertspoons of lemon juice
salt and pepper to taste
mix the oil into the tahini, slowly add the lemon juice so it doesn’t curdle, add salt and pepper
Making the Salad
Coat the chicken strips in the dukkah and fry until cooked and golden brown.
Peel the hard boiled eggs, rinse but don’t dry and coat each egg in the dukkah.
Cut the eggs into four pieces
Place a handful of greens on each plate.
Add the beetroot, asparagus, egg, chicken strips.
Sprinkle with the pumpkin and sesame seeds.
Drizzle with the dressing.
Happy Days! The Neal family favourite salad
Things I wish I knew about sex, relationships and life
Yummy food that is mostly healthy, mostly gluten free from my grandmothers and some I created along the way
This above all: to thine own self be true, and it must follow, as the night the day, thou canst not then be false to any man.
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