Category: Snack

Breakfast, Lamb, Recipes, Seafood, Snack, Vegetable1 Comment

Totally Awesome One Pan Brunch

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This was created with what was in the fridge … Olive oil in a deep non-stick fry pan … Then gluten free lamb merguez sausages cut into pieces, finely sliced leek, red peppers chopped, a few cherry tomatoes, some herbs and turmeric. Cook till sausages are cooked through and leeks/peppers are soft. Add a handful of spinach and steam with the lid on for a few minutes. Create some ‘holes’ in the mixture and break in eggs.Cook till you like them – EAT with Love ♥ Swap out the sausages for fish or prawns or leave out altogether for a … Continue reading Totally Awesome One Pan Brunch

Breakfast, Salad, Snack, VegetableLeave a comment

Jinya’s Warm Broccoli Salad with Roasted Spicy Almond Chunks

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You could enjoy this at any time of day, but I had it for breakfast and it was very fitting indeed. While steaming some broccoli florets, grind a handful of almonds – not too much though. Warm some olive oil in frying pan on medium heat and add the nuts. Add a teaspoon of turmeric, a sprinkle of cumin, a dusting of sweet smoked paprika and a few caraway seeds. Gently fry until roasted. When the broccoli is tender (not too soft), remove from steam and in a bowl combine with pepper, olive oil and a teaspoon of rose harissa. … Continue reading Jinya’s Warm Broccoli Salad with Roasted Spicy Almond Chunks

Recipes, Snack, Vegetable2 Comments

Fiona’s Spinach and Cherry Tomato Loaf

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Whisk together 100grams coconut flour with 2 eggs and 220ml of coconut milk Add tumeric and chilli powder and roasted cumin and carraway seeds and leave in the bowl In a pan, gently saute a sliced onion and chopped garlic Add 12 halved cherry tomatoes and 100grams of spinach till softened and add fresh coriander Mix hot ingredients with egg mixture place in a greased and lined loaf tin Sprinkle black sesame seeds on top cook 20-30 minutes in hot oven 220oC It can be lightly browned under grill the next day and great in a packed lunch Continue reading Fiona’s Spinach and Cherry Tomato Loaf

Snack, VegetableLeave a comment

Rachel’s Kale Crisps

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One bunch kale plus one tablespoon olive oil Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated baking sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with spices or herbs if you like. Bake until the edges brown but are not burnt, 10 to 15 minutes. Keep an eye on them, they can burn easily 🙂 Continue reading Rachel’s Kale Crisps

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Jennene’s Poached Peaches with Rosemary, Vanilla & Pomegranate

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1 kg fresh peaches skinned and halved 4 sprigs fresh rosemary 1 Vanilla Bean split 1 tbspn Maple Syrup 1/4 cup water Place the above ingredients in a pot and gently simmer until fragrant and peaches are tender but not falling apart. Gently remove the peaches from the pot and reduce the liquid to a syrup consistency. Place in a lovely bowl and pour the syrup (with rosemary and vanilla) on top and garnish with seeds from 1/2 a pomegranate and fresh mint. I served this with a nut cream made from walnuts, pistachios, almonds, rosewater and mint.   Continue reading Jennene’s Poached Peaches with Rosemary, Vanilla & Pomegranate

Recipes, Snack, Vegetable1 Comment

Janine’s Traditional Lebanese Falafel

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There’s so many falafel recipes around, here’s a traditional Lebanese recipe that comes from my family: 2 cups dried broad beans* 1 bunch spring onion 1 bunch parsley 3 tablespoon cumin powder 5 tablespoon coriander powder 1/2 teaspoon ground black pepper vegetable oil for frying (And no, no garlic! The garlic comes from the tahini sauce or hommus dip) 1. Wash and soak beans overnight 2. In a food processor, or with a sharp herb cutter or knife, finely mince parsley and reserve in a large bowl 3. Repeat same with spring onion and add to the bowl 4. Put … Continue reading Janine’s Traditional Lebanese Falafel

Breakfast, Snack3 Comments

Bangalow Breakfast Bar

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These are awesome to have in the pantry for a snack anytime, great for school lunchboxes or for elevenses at work … Pre heat oven to 160oC Line a slice tray with baking paper. My tray is 30cm long x 23cm wide x 3cm deep. 2 cups sesame seeds 1 1/2 cups sugar free shredded coconut 1 cup slivered almonds 1 cup dried fruit (whatever takes your fancy!) 3 teaspoons cinnamon 4 tablespoons honey 4 tablespoons tahini In a heavy frypan toast the sesame, coconut, almonds and cinnamon till just starting to brown and turn off the heat. Add the fruit, honey … Continue reading Bangalow Breakfast Bar