Category: Recipes

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Jane’s Simply Nourishing Lamb Loaf

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500 grams minced lamb 1 egg 1/3 can of chopped tomatoes (or you could use Passata) Finely chopped fresh herbs (I used a handful each of chives, parsley and thyme) Sprinkle of turmeric, plenty of ground black pepper and a dash of olive oil Gently mix together well and place in a loaf tin lined with baking paper Bake at 160-170oC for around 30-40 minutes I ate some for lunch and I have a large slice to take with me for work tomorrow … yummy! (You may need to play around with the ingredients to get the right consistency – … Continue reading Jane’s Simply Nourishing Lamb Loaf

Recipes2 Comments

Jennene’s Kale Pesto

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1 bunch of kale 1 teaspoon ground nutmeg 1 teaspoon ground black pepper 3 cloves garlic Zest and juice of 1/2 a lemon 1 cup pecan nuts Olive oil Lightly blanch kale in boiling water for 45 seconds – 1 minute. Drain and rinse with cold water and then squeeze out all the excess water with your hands. Now you will have a small green ball in your hands! In a food processor, grind pecans and add lemon zest, pepper, nutmeg and garlic. Add kale and lemon juice and enough olive oil to get the mixture blending – careful not … Continue reading Jennene’s Kale Pesto

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Jennene’s Fennel & Lamb Loaf

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500 grams minced lamb 3 eggs 1 onion 1/2 large or one small fennel bulb 1 leek 1/2 bunch fresh kale or spinach 1 teaspoon turmeric 1 teaspoon ground fennel Ground black pepper and/or chili to taste 1 1/2 teaspoons kelp powder or dulse flakes 4 tablespoons almond meal Blend all ingredients in a food processor (I find doing the vegetables and spices first works best) Gently press into a greased, lined loaf tin and sprinkle with olive oil and black sesame seeds and bake on 170oC for 1 hour. Wow, thanks Jenenne, this sounds amazing! Continue reading Jennene’s Fennel & Lamb Loaf

Lamb, RecipesLeave a comment

Dragana’s Cabbage and Sausage Marriage

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Inspired by Natalie Hawthorne 😉 Talking of merguez (Moroccan lamb sausages) here is one I whipped up earlier. Few months ago I was talking to the lady in the title of this dish 🙂 and she mentioned that she had made a yummy dish with cabbage and merguez. I actually never got the recipe from her, but I thought:  ok – got the cabbage, got the sausages, so what’s to stop me! and here is the product. Although to tell the truth where I come from this is a very common dish but it is cooked with smoked pork ribs. … Continue reading Dragana’s Cabbage and Sausage Marriage

Recipes, Salad, Saucy, Snack, VegetableLeave a comment

Sarah’s ‘Ay Carumba’ Mexican Sides

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It’s Taco Tuesday here in Bangalow and here are my sides to go with the lamb and/or roasted vegetable taco’s: Sarah’s World Famous Guacamole (party size) 7 ripe avocados Juice of four lemons 3 teaspoons ground black pepper 3 cloves fresh garlic – finely chopped Fresh red chilli (to taste) – finely chopped Chunk the avocado from the skin in big pieces and put into a bowl with the rest of the ingredients and mix gently. The avo will breakdown as you mix, make sure leave some big pieces! Add more chilli if you want some extra carumba! Store in … Continue reading Sarah’s ‘Ay Carumba’ Mexican Sides

Recipes, Snack, Vegetable3 Comments

Esther’s Egg Free Crackers

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It fills two baking trays. Make 1 liter of vegetable pulp, what works really well is: tomato, red pepper, onions, zucchini. and add a good amount of spices: black pepper, oregano, chili, parsley, paprika Mix in 3 cups of seeds: sunflower, sesame, linseed. Let it sit for 1-2 hours so the seeds can soak up the liquid. Use baking paper on the baking trays otherwise it sticks and spread the paste evenly on the baking paper into a thin (not too thin) layer. Bake on low temperature 80-100° for 3-4 hours. Open the oven door every now and then to … Continue reading Esther’s Egg Free Crackers

Breakfast, Dessert, Recipes, SnackLeave a comment

Judith’s Pumpkin Muffins

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1 small or 1/2 a pumpkin 1 Onion 50g Almonds (you can use other nuts and seeds) Blend all into a paste and mix in a bowl with: 2 table spoons Arrow root powder 50ml coconut milk and some spices, I use a mix of: nutmeg, black pepper, coriander seed, cumin, cloves, cinnamon, cardamom, paprika, chili I also use one egg to make it stick, haven’t tried to make it egg free yet, might have to use more arrow root powder and some soaked linseed. Place in muffin tray and bake for 30-40 min 180°c Continue reading Judith’s Pumpkin Muffins