If you have an abundance of tomatoes in the garden or if you find them at a super great price at the market, this is a great way to quickly preserve them for later. I like mine semi dried, so there's still a little juiciness to them. However they won't keep as long as really dried ones. This is so quick and easy. Prepare a flat baking tray with a piece of baking paper and preheat your oven to 150 degrees celcius. Wash and dry your tomatoes. Cut them in half and place them on the baking tray. Cook until they are dried to your liking. Remember, the bigger the tomatoes the longer they will take. These were very small little cherry toms from my garden, so they only too about 45mins. When using little ones, keep an eye on them as they can dry out quickly.
Once they are dried to your liking, let them cool down and they are ready to eat as they are or add them to a salad or platter. You can store them in the fridge in a bowl or jar covered for a few days. If you want to store them for a little longer, put them into a jar and cover with olive oil, otherwise they'll go mouldy. Enjoy!
These are super delicious, easy to make, will give you a little boost and you can freeze them.
16 to 20 pitted dates
1/2 cup Kind Cold Brew Coffee
2 cups almonds
1/2 cup cocoa powder
Zest of 1 orange
2 Tab chia seeds
Good pinch of salt
2 teas maple syrup
Place the dates in a bowl and pour over the cold brew coffee, soak for 15 mins. Drain the dates but don't throw the cold brew away. Add the dates to a food processor and pulse, then add approx 1 Tab cold brew and pulse again. You want the dates to become a thick paste. Then add the rest of the ingredients: almonds, cocoa, chia seeds, salt, orange zest, maple syrup and pulse a few times until you get it to a nice dough like mixture. You may need to add a touch more cold brew, but be careful as you don't want it to be too wet. Best way is test is to grab a teaspoon full and squash it together in your hands and see if it stays together. When done form mixture into bite size balls. Refrigerate in an airtight container for 1 week or place in the freezer for up to 3 months. Makes 33 balls - the size is totally up to you. Yum
This recipe is pretty easy and its
one of the nicest satay sauces
I have ever tasted with no peanuts
– that’s right no peanuts!!!!
Its a little spicy, so you may want to
be careful with the chilli if you
don't like too much heat!!
1½ Tabs lime juice
zest of one 1 lime
1 Tab coconut oil, melted, plus extra for cooking
2 Tabs tamari
1½ Tabs fish sauce
3 garlic cloves, grated or crushed
1½ Tab ginger, grated
1½ Tabs ground turmeric
1½ tsps ground coriander
1 tsp ground cumin
800 grams organic free-range chicken thigh fillets, cut into 2.5 cm cubes
sea salt and freshly cracked black pepper
salad leaves or any mix of a green salad you like, it could even be blanched snow peas etc
coriander, chopped to serve
2 limes cut into quarters to serve
Combine the lime zest and juice, coconut oil, tamari, fish sauce, garlic, ginger, ground spices and in a large bowl and mix well. Add the chicken and toss until thoroughly coated in the marinade. Re-frigerate for at least 2 hours or overnight if you have time.
Add 2 Tabs of coconut oil to a good non stick pan and add chicken pieces – I find probably 3 mins on each side, don’t push them about, let them sit and make a good seal and cook until really brown on one side before turning – approx 3 mins each side. Sometimes leaving them that little bit longer gives them a good caramelization and a great taste!
Combine the cashews and almond butter in the bowl of a food processor and pulse until the nuts are well ground. Add the ginger and chilli and process until well blended. Add the tamari, sesame oil and maple syrup and blend well.
Gradually pour in 4 tablespoons of water and pulse until the sauce becomes smooth.
If the sauce is a little too thick, add more water until you reach a consistency you like.
Taste and season with salt and pepper to your liking.
I like to use a nice platter, pop your bowl of sauce in the centre, then lay out a good layer of salad or blanched greens and put your chicken on top of the salad and sprinkle with chopped coriander and lime quarters.
You could serve with chicken on a plate with the sauce on the side, its totally up to you.
½ cup SR flour (gf flour or I use a mix of tapioca flour and chickpea four, plus 1 t baking powder to lighten it)
1 1/2 cups milk
1 cup cheese (cheddar etc)
salt and pepper
onion – chopped and cooked in a pan
Other ingredients – for example
½ bunch spinach, chopped and lightly cooked to remove the moisture
3 rashers bacon
6 or 7 cherry tomatoes
leftovers veges in the fridge
cooked potatoes chopped up are excellent
***** It’s really whatever you want or have available. I just used, spinach, pine nuts, cherry tomatoes, par boiled butter beans and a little shredded bbq chicken that was in the fridge ******
In a large mixing bowl break your eggs and beat a little with a fork.
Add the cheese, milk, flour, salt, pepper and mix well.
In a frying pan add a little butter and a drizzle of olive oil and add your chopped onion and cook until soft and starting to colour. When done, add onions to your quiche mixture.
If using spinach, chop the spinach and add to the frypan to cook a little – just to wilt and remove the moisture.
If using bacon I would chop and cook a little in the frypan as it makes the bacon tastier.
Mix all well and pour into your desired pan or container
Make sure it is even and there are no really wet or chunky parts
Cook for 45mins.
When cooked set aside with a tea towel over the top for 10mins before serving
Serve with salad or just eat it whenever!
This is a little fiddly, but really worthwhile the time, as its super tasty!!! and if you can manage leftovers they are even tastier warmed up the next day. I serve mine with any veg or a salad. The last time I made it with brussel sprouts, however, as not too many people are a fan, you could use beans, broccolini etc
12 slices prosciutto (10 slices for the veal rolls & 2 chopped up to add to the sauce)
2 cloves garlic – grated or crushed
1 tin of tinned tomatoes, squished up a bit by hand or fork
4 tabs parmesan cheese, grated
brussel sprouts, quartered
oil of your choice, although not olive as it doesn’t like the high heat
4 tabs stock or water, but stock is tastier
salt & pepper
good non-stick pan with a lid
Lay out our veal pieces and cut them into (approx) 10cm x 5cm pieces. then bash them a bit with a mallet or rolling pin to thin them out. Lay a piece of prosciutto into the veal and then roll them up into a little parcel, securing them with a toothpick
Place a knob of butter and a small glug of oil into your pan, heat it up then add the veal parcels and brown on all sides. This may be a little difficult because of the toothpicks, just do what you can. Don’t overcook, its veal, and it will get a little more cooking later. When browned remove from the pan and set aside. Add a knob of butter to your pan and throw in the brussel sprouts, let them brown and start to caramelize for a few minutes then add the stock and put the lid on so they steam and cook through.
Take the lid off and wait for the liquid to evaporate, remove and set aside
Add a touch of oil to the pan and add the garlic, cook for about 30 seconds, quickly add the chopped prosciutto and the tinned tomatoes, shake about then add the veal rolls into the pan, then throw in the brussel sprouts, salt and pepper to taste.
Finally sprinkle the parmesan cheese on top, shake it about and remove to your serving dish!
I usually serve with a nice green salad and some roasted carrots or sweet potato.
Waiting patiently for some offcuts!!!!!
Makes 74 meatballs
These are good to eat now or freeze. Depending on how many you are feeding I eat some and freeze some, as there’s only 2 of us and 37 meatballs each is a lot in one sitting!!!!
1 kilo beef
1/2 onion, finely chopped
1 stick celery, finely chopped
1 large carrot, finely chopped
2 cloves garlic, finely chopped
2 tab flat leaf parsley, finely chopped
2 tab basil, finely chopped
1/3 cup almond meal
4 tab tapioca flour
1/4 teas salt
1/4 teas white pepper
a few grinds of black pepper
1/2 teas chilli flakes (optional)
oil for cooking that has a high cooking temp, so not olive oil
I always cook my onions, garlic, carrots and celery before adding them to the mixture, as otherwise they don’t have much of a flavour and they really just sort of boil inside the meatball!
Grab a large mixing bowl and throw in the meat, parsley, basil, almond meal, tapioca flour, salt, pepper, white pepper, chilli flakes and egg.
Finely chop the onion and garlic, by hand or put them in a food processor or whizz and let it do it for you. Heat a teaspoon of oil and add the onion and garlic to cook a little, while this is cooking finely chop your carrot and celery. When the onion has started to brown ever so slightly remove it from the pan and add it to the meat mixture. Now cook your carrot and celery in the pan, if it gets a little too dry add a couple of tabs of water to loosen it up. Makes sure all the water has cooked off before adding it to the meat mixture.
When all the ingredients are in the meat mixture, get your hands involved and mix this really well so that the flour, spices and egg are well mixed in. Roll into meatballs and place on a plate! Always try to keep your balls a similar size, this way they will all cook at the same time. Pop them in the fridge for 1/2 hour or so, to let them settle while you make your sauce.
Tomato Basil Sauce
This makes enough sauce for half the meatballs, if you want it for all the meatballs, just double the ingredients!
1 tin of tinned tomatos
2 tab tomato paste
1 clove garlic, finely chopped
1/2 onion, finely chopped
1/2 bunch basil, roughly chopped
salt and pepper
chilli flakes or chilli (optional)
Heat 1 teas oil in a smallish pot and add onion and garlic and cook for a 1 or 2 minutes, don’t let them brown. Add all the other ingredients – tinned tomatos, tomato paste, basil, salt, pepper and chilli. Bring to the boil and then quickly turn it down and simmer on a really low heat to cook the flavors through!
While your sauce is cooking, cook your meatballs in a good non-stick pan. Place them in on one side until they are brown, then turn them over so they are brown on the other side, then just shake them around a bit every now and then until they are lightly brown and cooked. When you think they are cooked, take one out, cut it in half and check!
Place meatballs in a serving dish and pour the sauce over the top
4 lamb shanks
2 onions, chopped
½ or some of a leek, sliced
3 cloves garlic, roughly chopped
½ cauliflower, cut into large florets (the cauliflower is going to be baked in the oven on a tray)
parsley, a few stalks finely chopped
3 t coriander powder
2 t garum marsala powder
1 t cumin powder
4 carrots, peeled and chopped
1 tin tomatoes
2 tab tomato paste
1 litre chicken stock (gluten free)
a generous splash of white wine
salt and pepper
coriander and mint leaves chopped to serve
This is a slow cook dish, so allow yourself approx 3 hrs from start to finish so you can cruise along and have a glass of wine as you cook. I haven’t put times in much as it really depends on your stove, pot and the size of
your shanks, so you’re best to just have a play with it.
The shanks could take up to 2 -3 hours of cooking time depending on their size. In a large pot (I use my french pot, le creuset), add some olive oil and heat it up, when hot add the shanks, turn the heat down a little and brown them well. When browned remove shanks from the pot and set aside. To the pot add the onions, leek, garlic, a little more oil and cook them until soft. You may need to turn the heat down a little more if its getting too hot. Add the spices and a little salt, cook for a few minutes until aromatic. Add the shanks back into the pot, add the stock, wine and carrots.
Make sure the shanks are mostly covered by liquid, if not perhaps add a little more stock or water. Bring the pot up to the boil and turn tight down to a simmer and place the lid on. It may take a bit of checking and jiggling to get the heat right, as the pot heats up it may need to be turned down as you don’t want it to boil. Every 10 to 15mins check and turn the shanks over and around so they cook evenly. After about 1 hour add the tin of tomatoes and stir a little.
While the shanks are cooking, preheat the oven to 180 degrees. Cut the cauliflower into large florets, place in a bowl with salt and pepper and some olive oil and toss so the florets get oil and seasoning all over them. Line a baking tray with baking paper and spread the cauliflower out on the tray. Bake until cooked – approx ½ hour, but keep an eye on them. When done, set aside.
When your shanks are cooked and are coming off the bone, remove them from the pot and keep warm. Probably in the oven that you had the cauliflower in.
Your sauce will be a little thin, so we want to reduce it some so it thickens up. Turn the heat up, add 2 T tomato paste, stir and reduce your sauce down a little. When it has reduced enough, add the cauliflower and shanks to the pot and you are done.
Sprinkle over the mint and coriander and serve.
Serve with rice or mash or salad
Basil, Bocconcini & Tomato Pasta
1 bunch fresh basil, chopped
2 punnet’s of cherry tomatoes, halved or nice ripe vine tomatoes, chopped
1 tub of bocconcini or 6 balls of bocconcini, chopped or ripped into pieces, your preference
1 small fresh chilli, finely chopped (optional)
1 box of penne or spirals
(I use gluten free now, buckwheat spirals are good as they catch the saucy bits, but you choose what you like)
freshly ground black pepper and salt
As this is quite a simple dish, you will get the best taste results if your ingredients are all the best and freshest you can find. I like to chop and fix all the ingredients a good half to one hour before you are going to add the pasta. This lets all the favours mix a little.
In a large bowl put together the basil, bocconcini, tomatoes, chilli, then season to taste with salt and pepper and give the whole thing a nice big drizzle of olive oil.
Put a large pot of salted water on, bring it to the boil and add your pasta.
Cook pasta to al dente, drain really well, then through it into the tomato basil mixture and toss really well.
I always give it another good drizzle with olive oil and serve!
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