Category Archives: Uncategorized

2 Minute Almond Bites. (keto /diabetic)

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When I really need a sweet snack I make these. Just four ingredients and two minutes in the microwave. You can make them in any quantity. The ratio remains the same. I have made them using a silicone chocolate mould but if you don’t have one just line a small tray with baking paper and when the mix is set slice into squares with a sharp knife.

Note: Because of the high oil content you will need to keep these in the fridge or freezer.

Ingredients

1/2 Cup of Almond Paste (or any other nut paste)
1/4 Cup of Coconut Oil
1/4 Cup of sweetener (I use xylitol because its the only sweetener my body likes but any sweetener will do. You can use more or less according to your taste.
1 teaspoon of almond essence (optional)

Put all ingredients into a bowl and microwave until the oil is melted. In my nuker this takes 2 minutes. Stir to combine and pour into moulds or tray. Set in the fridge or freezer.

Try not to eat them all in one day as I do.

Almond Butter Choc Slice – diabetic and low carb

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It took me sending two slices to the bin to get the slice I want to make again and again – trouble is now I keep wanting to eat it. I think its the 3 layers of yumminess that does the trick. One layer is moist almond buscuit. The next layer is caramelly almond fudge and the top layer is chocolate.

This slice contains coconut oil so it must be kept in the fridge unless you live in the arctic.

To Make The First Layer

Combine the following in a bowl:

2 Cups of Almond Flour (sometimes called meal or maize)
2 Tablespoons of Physillium Husk
1/2 Cup of Xylitol (if your not diabetic change this for sugar)
1/4 Cup of Cocoa

Mix all these dry ingredients together

Into a microwave safe container put:

4oz of Butter (125 grams) and zap until it’s melted.
Add 1 Egg
1 teaspoon of Almond or Vanilla Essence.

Stir and then combine the wet ingredients with the dry ingredients.

Line a tin with baking paper and press the mixture into the tin. I find its best to do this with a wet hand.

Bake in the oven at 350F or 180C for 20 minutes and stand to cool.

To Make the Second Layer

Into your microwave safe container place:

Place 1/2 Coconut Oil
1/2 Cup of Almond Paste/Butter
2 Tablespoons of Xylitol

Heat until the oil is melted and stir well to combine the almond butter and coconut. Pour onto your slice and pop in the fridge to set.

To Make the Third Layer

Back into your microwave container place

1/2 Cup of Coconut Oil
!/4 Cup of Cacao Powder
1 Tablespoon of Xylitol

Heat until the oil is melted. Stir to combine the oil and chocolate. Pour your top layer on. Sprinkle with Chopped Almonds and set in the fridge

Lemon Meringue Diabetic and Keto Parfait because everyone loves Parfait.

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There are four layers to this yummy parfait. A layer of crumb, lemon cheesecake mousse, fresh raspberries and meringue and if you don’t need your parfait to be diabetic or keto just exchange the xylitol for sugar.

You Will Need

1/2 cup of desiccated coconut
1/2 cup of almond meal
2 oz (60grams) of butter
3/4 Cup of Xylitol which you will use in two lots
1 Cup of whipped Cream
1 Cup of Spreadable Cream Cheese
1 Teaspoon of Gelatine Powder
1 Tablespoon of Lemon Juice
2 Punnets of fresh Raspberries
2 Egg Whites
4 glasses
1 small tray
Baking paper
Kitchen Torch
Hand Whisker

To Make Layer 1

Put in a bowl
1/2 cup of desiccated coconut
1/2 cup of almond meal
2 oz of butter

Rub together until it resembles lumpy breadcrumbs. Line a 7inch by 11inch tray with baking paper and spread the crumb mixture out over the tray. Bake in the oven at 180c (350F) for ten minutes or until lightly browned. You will need to watch this as it can burn quickly and without warning (a bit like some relationships) When browned put two heaped dessertspoons of crumb into the bottom of each glass

To Make Layer 2

Place a layer of fresh raspberries in each glass

To Make Layer 3

1. Put 1 cup of Whipped Cream into a mixing bowl. Add the 1 Cup of Spreadable Cream Cheese and whisk until combined.
2. Add 1/4 cup of the Xylitol and whisk until combined.
3. Melt 1 Teaspoon of Gelatine Powder in 1 Tablespoon of boiling water and stir until combined.
4.Add 1 Tablespoon of Lemon Juice to the gelatine.
5. Pour the gelatine mixture into the Cream Cheese Mixture whilst whisking and whisk until combined and thick and creamy.

Place three heaped dessertspoons of this mousse mixture over the raspberries (use a little more or less as you need)

To Make Layer 4

Seperate two eggs. (Put the yolks away to make an omelette). Whisk the egg whites until they form firm peaks adding the 1/2 cup of Xylitol bit by bit. Pipe or spoon this on top of the parfaits. Use a kitchen torch to cook the meringue until lightly browned or if your dishes are suitable pop briefly under a grill.

Sprinkle remaining crumb mixture over the parfait and pop in the fridge to set.

To Die For Keto/Diabetic Lemon Cheesecake

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As soon as I was diagnosed with diabetes I made it my mission to create a fridge set cheesecake that tasted as good as any cheesecake ever. This recipe is the result of many tries and tastings.

If you’re not diabetic or keto just change the artificial sweetener for real sugar.

I tried so many different sugar alternatives for this cake (ohh the trauma of tasting cheesecakes after cheesecakes in striving for perfection). Stevia leaves a nasty after taste and I have ended using Xylitol which you can source from health food shops. I get it at The Source Bulkfood Shops . It has no aftertaste, isn’t too sweet and creates a soft creamy cake.

So here is the recipe:

You will need:

1/2 cup of almond meal
1/2 cup of coconut oil
1/2 cup of dessicated coconut
250 grams of spreadable cream cheese
1 cup of sour cream
1 cup of whipped cream
1 teaspoon of lemon essence
1/2 cup of xylitol
3 teaspoons of gelatine
1/4 cup of water
1/4 cup of lemon juice
baking paper
20cm cake tin

To Make the Base

In a bowl put

1/2 cup of Almond Meal
1/2 cup of Desiccated Coconut
1/2 cup of melted Coconut Oil

Mix all ingredients well and press into the base of a baking paper lined, 20cm cake tin. I make sure to use one with removable bottom or sides.

Pop the base in the fridge to set while you make the filling.

Note: These amounts create a lovely thin base, if you want a thicker base double all ingredients.

The Filling

Using a stick whisk or mixer whisk together until well combined

250 gram of Spreadable Cream Cheese
1 cup of Sour Cream
1 teaspoon of Lemon Essence
1/2 cup of Xylitol

In a mug melt 3 teaspoons of gelatine in 1/4 cup of boiling water.

Stir well until the gelatine is dissolved

Add 1/4 cup of lemon juice to the gelatine mixture and stir.

Pour this slowly into the cream cheese mixture whilst whisking.
Make sure the gelatine is well combined and then add

1 cup of whipped cream and whisk again until well combined

Pour the filling on top of the base and pop in the fridge for a few hours to set.

Cheese and Olive Tart – because I love anything with cheese (and olives)

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I love cheese, cheese with cheese, cheese with olives, cheese with anything else I can find so I can have cheese. I love cheesecake but I’m over the sweetness so for ages I have been thinking about making a savoury cheesecake to satisfy my longing for cheesecake but without the sugar.

This is an Olive and Cheese Tart. Its super easy. I made my own pastry but you don’t have to. You can use bought or make a biscuit crumb base if you want to but I’ve included the recipe for gluten free pastry I used.

I served this for lunch with salad and we all ate three slices each.

For the Pastry You Will Need

6oz Flour
4oz butter
2 Eggs
Salt

To Make the Pastry

Rub the butter into the flour until it is crumbed
Add the eggs and knead together adding extra flour until you have a soft dough that sticks together.

I always roll gluten free pastry between two sheets of baking paper and use the baking paper to support the pastry whilst I move it to the tin.

I used a 10 inch (27cm) diameter pie tart tin with a removable base. Make sure to grease and flour the tin well. Put the pastry into the tin pressing gently into the corners.
Blind bake the pastry for 10 minutes at 180o. Remove and cool.

While the pastry is baking have a cuppa and begin the filling.

To Make the Filling

Mix together until well combined:

1/2 cup (125ml) of Sour Cream
1 Cup (250ml) of Ricotta Cheese
1 Cup of (250ml)Cream Cheese
1 Cup of Tasty Cheese
1/4 Cup of Self Raising Flour
Zest of two Lemons of a piece of preserved Lemon chopped
1/2 heaped Cup of Pimento stuffed Green Olives chopped in half
2 Tablespoons of chopped Parsley
3 Eggs
Salt and Pepper

To Make the Tart

Pour the filling into the tart case and bake at 180o for 40 minutes.

Thats it! Now impress everyone.

Holy Jebus Easy Lentils with Tomato Sauce, Caramelised Onion and Pistachios

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This has always been one of my hubby Pete’s favourite meals. When my son Seth had his first son, I made this for him and his lovely partner Clara and Seth texted later – ‘Holy Jebus that was good!!! Can we have the recipe?’

So now I call it Holy Jebus Lentils.

Here is the recipe for you Seth and for everyone else who likes honest wholesome yummy food. This recipe has three cooking parts but don’t let that put you off as each part is super super easy.

Each part has only 2 or 3 ingredients and at the most 4 steps

Part 1 is the lentils, rice and pumpkin and I’ll give you the instructions for both white and brown rice. I use brown rice but I know some people really hate brown rice. Part 2 is the sauce and Part 3 is the onions.

For the Lentils you will need:

1 Cup of Lentils – I use the nice small brown ones sometimes called French Lentils but red or green is okay too.
1 Cup of Brown Rice (instructions included for white rice)
6 Cups of Stock – any stock is fine
2 Cups of chopped pumpkin
1 dessertspoon of maple syrup or brown sugar
Oil for frying

To Make with Brown Rice

1. Heat the oil in a pan and fry the Lentils for about 5 minutes until they brown and start to smell nice and nutty.
2. Add the brown rice and fry for another 3 – 5 minutes.
3. Add 6 cups of stock, salt to taste and simmer covered for 40 minutes until all the stock is absorbed. If the liquid isn’t absorbed at the end of the cooking just leave the lid on for another 10 minutes or so and the rice and lentils will take up the remaining liquid.
4. While the lentils are cooking chop the pumpkin into 1cm cubes, rub or toss the pumpkin in the maple syrup and roast in the oven until cooked – about 30 minutes.

To Make with White Rice

Follow step 1 above.
2. Cook the lentils in 3 cups of water for 15 minutes then add the other 3 cups of water and the white rice and cook covered for another 15 minutes
Follow step 4.

For The Sauce You Will Need

1 Capsicum Chopped
3 Large Tomatos Chopped
1 Heaped Dessertspoon of Brown Sugar
1 Heaped Dessertspoon of Ground Cumin
Salt

To Make The Sauce

1. Fry Capsicum in pan until just going brown
2. Add all other ingredients into the pan and cook for 20 minutes or until tomato is going mushy
3. Blend until smooth

For the Onion You Will Need

2 Large Onions halved then sliced
4 Garlic Cloves chopped
1 Heaped Dessertspoon of Brown Sugar

To Make the Onion

1. Fry the Onion and Garlic until brown and transparent
2. Add the Sugar and fry until caramelised

To Serve

You will now have four components, The lentils, the sauce, the onions and the pistachios

1. Place Lentils in a bowl
2. Sprinkle some pumpkin on top
3. Spoon the tomato sauce over
4. Add some Caramelised Onion on top
5. Sprinkle with Pistachios

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Easy One Pot Lamb (with slow cooker instructions)

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Every now and then my husband Pete gets a real craving for a good lamb casserole. Especially on cold wintry Ballarat days when the air blows icy from the Antartica, it whooshes right over Tasmania and straight up to our front door and nothing beats the cold like a hearty one pot. This is my go to recipe. It’s super easy and yummy and I make it in our slow cooker. I pop it on at night and the next morning we have hot lamb ready to eat all day with Golden Mash or Parsley and Cheese Dumplings – I have given you the recipe for both.

You will need

1 kg of lamb – I used a leg but you can use any cut of lamb you like. I cut it into large chunks.
4 Cloves of Garlic chopped finely
1/4 cup of plain flour
2 large potatoes sliced
2 Onions sliced
4 small to medium Carrots sliced
1/4 cup of mixed herbs
1 cup of Mushrooms sliced

if using a slow cooker add 1 cup of any broth

if using a stove top use 2 cups of broth

To Make It

Cut the excess fat off the lamb and chop it into large pieces and put it into the pot or slow cooker.
Tip in the flour and rub it over the lamb covering the pieces
Put in all other ingredients.

To Cook It

If using a slow cooker cook on auto or on high until bubbling then turn to low and cook for 8 hours (Or do as I do and put it on at night and leave over night)

If using a pot on the stove cook covered over a low heat for 2 – 4 hours or until the meat is tender and falling apart

Serve with either Golden Mash or Parsley and Cheese Dumplings:

Golden Mash

Cook equal parts potato and pumpkin or yam and then mash with sour cream

Parsley Dumplings

Mix together:

1 cup of self raising flour
1 egg
2 tablespoons of finely chopped parsley
1/4 cup of grated cheese
1 tablespoon of milk

Drop balls of dumpling mix about a dessertspoon size onto the top of the stew, cover and continue to cook for 20 minutes or until dumplings are cooked.

Pea, Blue Cheese and Mash Frittata

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Sometimes when you cook with only what you have in the fridge a surprise happens. This was one of those surprises. This was Sunday brunch and was so yummy we made it again for lunch today. Twice in one week so has to be good right. If you have some left over mash this is the recipe you need.

You will need

6 X- large eggs or 8 Large ones
1/2 cup of grated tasty cheese
1/2 cup of grated sharp parmesan cheese
1/2 cup of crumbled blue cheese
1 cup of shredded baby spinach
1 cup of frozen or fresh peas
1 and 1/2 cups of mashed potato and pumpkin

To Make

1. Put all ingredients in a large bowl and whisk with an egg whisker until well combined.

2. Heat 3 tablespoons of oil in a 24cm fry pan. When the oil is heated swish it around the pan so it covers the sides as well as the bottom.

3. Pour in the egg mixture and cook over a low heat on the burner for 20 minutes or until the frittata has risen and is cooked and not wobbly in the middle.

4. Sprinkle generously with grated tasty and parmesan cheese.

5. When cooked brown the top of the frittata with a kitchen torch or by placing under the griller.

Alternatively you could bake this in a moderate oven until risen and cooked.

Jammy Plummy Cakes

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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.

Ingredients

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.

Broccoli, Broccolini and Almond Salad with Tahini Soy Dressing

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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

To Create

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.

Chicken Salad with Lentils and Kefir dressing

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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.

Ingredients

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
150g cashews
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

To Create

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.

Sensational Breakfast Sanga (Indea’s favourite breakfast)

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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.

Capsicum

Spinach

Tomatoes

Haloumi Cheese

Avocado

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

Matcha Impossible Pie

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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.

Ingredients

2 Cups of Milk or Coconut Milk
1 Cup of desiccated Coconut
4 Eggs
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.

Options:

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.

Seared Tuna with Olive, Feta and Pomegranate Couscous

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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 Lemon

Optional extras

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.

Add

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

To Serve

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

Easy Peasy Poke` Bowl

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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.

Sprinkle on

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.

Easy Agedashi Tofu

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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
Bonito flakes
1 teaspoon of Bonito Stock
1 cup of Potato Flour
2 Tablespoons of Mirin
1 Tablespoon of Soy Sauce
1 Cup of water
Coconut Oil

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.

To serve

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

Robbi’s easy peasy 100% Rye Bread and nothing else (made for Pete)

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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.

Ingredients

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.

Prosciutto Brown Fried Rice – Healthy and Yummy

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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

6 Eggs

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.

Coconut Oil

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.

And Eat.

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.

 

 

Carrot, Maple & Macadamia Cake

carrot-maple-and-macadamia-cake

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.

Ingredients

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

 

 

Quinoa with Veggie Chips

Topped with a greek yogurt dressing

Topped with a greek yogurt dressing

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.

Ingredients

I cup of Quinoa

2.5 cups of water

1 massel stock cube

2 tablespoons of pine nuts

1 sweet potato

1 eggplant

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

salt

optional

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

To serve

Place the quinoa in each serving bowl or plate, top with the vegetable chips and spoon over yogurt.