B L O G — Uncategorized

Carrot, Quinoa, Cashew and Date Salad

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Ingredients 1/4 c quinoa 1 carrot, washed - I tend not to peel1 tbsp cashews1 fresh date3 tsp fish sauce3 tsp coconut sugar3 tsp lemon juice2 tsp shallot, finely choppedItalian parsleyMintPut quinoa in a pot of cold water and bring to the boil. Cook for 10-12 minutes or until tender. Strain and rinse under cold water.You can choose to skip this next step however I love salty toasted nuts.In a small frypan heat 1/2 tsp oil over a medium to low heat. Add the cashews and gently toast until lightly golden and fragrant. Sprinkle over sea salt. Set aside to...

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Leek and Potato Soup with Warm Winter Vegetable Salad

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Ingredients2 c leeks2 c potatoes2 garlic cloves4 c water or vegetable or chicken stockVEGETABLE SALAD1 shallot1 c teeny tiny baby potatoes1 zucchini, chopped small1 carrot, chopped small6 baby radishes, quartered1 c spinach, roughly chopped1/2 c italian parsley, roughly choppedFor the soup heat a tablespoon of oil in a large pot. Gently fry the leeks until some start to turn a little golden. They all need to be soft and fragrant. Add the garlic and cook for a further few minutes.Add the potatoes and water. Cover with a lid and cook over a low-medium heat for 40 minutes or until potatoes...

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Spiced Lamb and Lentil Salad with Minted Yoghurt

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Easy and utterly delicious, this week night meal is sure to please.2 lamb rumpsDRY SPICE RUB2 tsp ground cumin2 tsp ground fenugreek2 tsp turmeric1 tsp paprika1 tsp ground cinnamon1 tsp garlic powder½ tsp cayenne pepperSea saltBlack pepperLENTIL SALAD90 g French green lentils3 c water¼ red onion, thinly sliced2 tbsp coriander, roughly chopped2 tbsp alfalfa sprouts2 tbsp snow pea shootsMINTED YOGHURT¼ c natural organic yoghurt6 mint leaves, thinly sliced2 tsp extra virgin olive oilCombine the spice rub and coat the lamb rumps. Cover and place in the fridge for 2 hours (minimum).Preheat oven to 200 degrees.Add the lentils and water to...

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Calamarata with Anchovies, Chilli and Thyme

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An easy meal for any night of the week. Serve with a simple salad.Ingredients3 bay leavesExtra virgin olive oil7 anchovies plus 1 tbsp of its oil4 garlic cloves, sliced2 tbsp tomato paste50 ml water1 tin tomatoes300 g calamarataHeat a large fry pan over a low heat and fill a large saucepan with water and bring to the boil.In the fry pan heat two tbsp oil and add the bay leaves. Cover the pan and gently cook the leaves for 5 minutes or until starting to brown.Remove the leaves and add to the boiling water.Add the anchovies and gently fry until...

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Hunters Chicken with Capers, Garlic and Red Wine

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Easy weekday meal or perfect for Sunday lunch. Serve with toasted bread or tossed through pasta.Ingredients8 boneless chicken thighs1 garlic bulb1 red onion3 bay leaves2 tsp dried oregano1 tbsp fresh rosemary, finely chopped¼ c red wine3 tbsp capers2 tins tomatoes, pureed1 tbsp caster sugarSea salt and pepperPreheat oven to 200 degrees. Tightly wrap the garlic bulb in tinfoil. Cook for 15-20 minutes or until the cloves are soft.In a large pot heat 3 tbsp oil. Add chicken and cook on each side for 2-3 minutes or until gently browned. Remove chicken from pot, cover and set aside.Return pan to heat,...

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