- 1/2 cups sunflower seeds
- 1/4 cup desiccated coconut
- 1/2 cup pumpkin seeds
- 1/2 cup almonds
- 1/2 cup pitted dates
- 1 heaped tablespoon coconut oil melted
- 1 heaped tablespoon honey
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract or paste
Place seeds, almonds and dates in food processor, using the pulse button – press on and off until combined and almonds are no longer whole. Then add all other ingredients and pulse again until it forms a dough like consistency. Line a dish with baking paper or ‘go between’ film and press firmly. Freeze until set and then remove your paper and slice – keep in refrigerator until serving.
Gluten, sugar, diary and egg free
Chicken legs – as many as you need – working on the basis of 2 each
2 spicy sausages – I use Chorizo – cut chunky (use more depending on how much chicken you end up with – see note above)
1 lemon cut into quarters
150g of pitted olives
4 cloves of garlic – no need to peel
hard vegetable of your choice – I used 2 carrots as I had lots
Place everything in a casserole dish – sprinkle chicken with dried thyme leaves – or fresh laid out on top – drizzle with olive oil. Put in pre-heated oven at 200 degrees for 20 minutes and then reduce heat to 170 degrees for 40 minutes.
Enjoy – maybe you can get a photo of it cooked before teenagers devour it all!
1 cup plain flour
2 cups milk
olive oil cooking spray
Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined. Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 2 1/2 tablespoons batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
Make white sauce by taking 1 tablespoon of butter, melt in pan over low heat and then add 1 heaped tablespoon of plain flour and stir with wooden spoon until combined, start adding milk slowly and stir vigorously to stop lumps (or use whisk if you prefer), keep slowly adding the milk – once you have a nice consistency; not too thin or thick, add your cheese to melt and then add your fish and put a lid on to steam the fish in the sauce mixture. Once the the fish is steamed break it up with a couple of works and add half a bunch of shopped dill.
Then take 1 crepe and add a spoonful of the mixture and then roll up your crepe, repeat until you have used all your crepes, try and keep back a little sauce to smooth over the top and top with a little left over cheese. Into the oven for 15 minutes at 180 degrees celcius until just crisp on top. Enjoy.
Self-raising flour, to dust
3 1/2 cups self-raising flour
Pinch of ground cinnamon
Pinch of ground nutmeg
30g butter, chopped
2 tablespoons brown sugar
1 cup (150g) chopped dates
1 1/2 cups (375ml) milk
1 cup steamed and mashed butternut pumpkin
Preheat oven to 230 degrees celcius. Lightly dust a large oven tray with flour. Place flour, cinnamon and nutmeg into a large bowl and stir with a fork to lighten. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and dates and stir to combine.
Make a well in the centre of the flour mixture. Pour in milk mixed with the pumpkin and use a butter knife in a cutting action to stir until a soft but sticky dough forms.
Turn dough out onto a lightly floured surface and gently knead until dough just comes together. Use your fingertips to gently pat the dough into a 2cm-thick disc. If its too wet throw on some more flour.
Use a 5cm-diameter pastry cutter dipped in flour to cut out scones. Arrange on the prepared tray. Gently brush the top of each scone, dust with flour.
Bake in preheated oven for 15 minutes or until golden and scones sound hollow when gently tapped. Serve straight out of the oven with butter!
1 large onion finely diced
800g tinned tomatoes
400g tinned brown lentils (drained)
handful of curry leaves
1 heaped tablespoon of your favourite curry paste (I use Korma)
3 dried chillies
700mls chicken stock (I use homemade) – see Lemons by Lisa for receipe
Fry off your onions in butter on medium heat, add all other ingredients to large stock pot and cook on slow for 20 to 30 min. Remove dried chillies on serving.
Serve with a spoon of natural yoghurt or some sour cream.
(serves at least 4 and is approximately 180 calories per serve – without cream)
- 2 large chopped onions
- 800g tin of chopped tomatoes
- 2 chopped capsicums (bell peppers)
- 400g tin of kidney beans
- 1 packet of mexican seasoning
- 5 eggs
- 1/2 cup of tasty cheese grated
Cook the onions and capsicum in a little olive oil until soft on medium heat, add mexican seasoning mix, tinned tomatoes and kidney beans, add a can of water and then simmer for 20 minutes until everything is soft. Make a well in the beans and break an egg into the bean mix – this recipe fed my family of 5 with an egg each, keep making wells and adding eggs until you have enough eggs in there to serve. Cook with lid on pan until eggs set – add cheese (and if you like put under a hot grill for a few minutes to crisp up the cheese) and serve with rice, sour cream and chopped fresh coriander.
What you need:
- 1 kilo chicken thigh fillets (off the bone – or on) (skinless)
- 3 crushed cloves of garlic (or a heaped tsp out of the jar)
- 2 tsp smokey paprika
- 4 large thin skinned potatoes or 8 new potatoes
- 2 carrots (chopped)
- 2 sticks of celery (chopped)
- 3 handfuls of stir fry mixed vegetables (something with lots of cabbage)
- handful of cherry tomatoes
- handful of mixed olives (I used the chilli blend)
The only time involved in this one is in the oven – prep takes 5 minutes!
Steam your potatoes for 5 minutes (which have been cut into large chunks) (don’t bother peeling). In the bottom of a large casserole dish line it with your stir fry vege mix top with chicken pieces, top chicken with sprinkled paprika and garlic, throw over your chopped celery and carrots and potatoes, drizzle some olive oil over everything and in the oven at 200 degrees for 1/2 hour, throw on the olives and cherry tomatoes and give it 10 more minutes and serve, its lovely with garlic bread.
3 sheets of puff pastry
200g chopped ham
1 cup of mexican blend grated cheese
olive oil spray for greasing or use paper cups
Once sheets of puff pastry are thawed use a large glass to cut a round shape to fit in your large 12 hole muffin pan. Lightly oil muffin pan so avoid sticking or use paper cups to line. Gently stretch out your puff pastry to cover whole of muffin hole in tin and then line with some shredded ham – break an egg over the top and place some more ham on top of each one and top with a sprinkling of cheese. Bake in 200 degree oven for around 20 minutes or until eggs are set.
1 kilo blade (on the bone) steak
1 beef stock cube or concentrated pouch
1 tin of condensed mushroom soup (400g)
700g mixed baking vegetables, all cut in large chunks (I used Spanish onion, potato, zucchini and carrot)
handful of spinach leaves
3 whole cloves of garlic
1 rosemary sprig
1tsp vegemite mixed into ½ cup of hot water
Place all your veg on the bottom, top with steak and then add all wet ingredients (mixed together) over the top.
Slower cooker for 7 hours on low – if you can stir at half way point to keep top moist. I thrown in a handful of English spinach 5 minutes before finish.
I then take out all the solids with a slotted spoon and thicken the gravy with a little corn flour mixed into 3 tablespoons of the gravy in a saucepan, heat on medium until thickened, turn to low, shred the beef, remove bones and add all the ingredients to the saucepan and you are set! I like to serve with peas and baked pumpkin.
A little oil – whatever is in the pantry
2 grated onions
2 long green chillies, deseeded and thinly sliced
2 garlic cloves, finely chopped
4cm piece fresh ginger, peeled and grated
2tsp ground cumin
2tsp ground turmeric
2tsp garam masala
2tsp ground coriander
2 cardamon pods, split and seeds crushed
2 bay leaves
140ml reduced fat coconut milk
400g chopped tomatoes (I used a can) should have drained it so learn my my mistake, drain it (still tasted the bomb but might have looked prettier on the eye had it been drained)
5tbsp vegetable stock or water
600g firm white fish cut into chucks I used barramundi – yum
1 lime cut into quarters for serving
Coriander for serving, I omitted due to husbands hatred of it
Brown onion in wok over medium heat for around 10 minutes until nice and caramelised. Then add chillies, ginger, garlic and all spices and fry for 1 minute. Add in your coconut milk, water and tomatoes and bring to the boil and then simmer for 5 minutes. Add your fish and cook for around 7 minutes until cooked through.