Tag: lactose free

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

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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

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The First London Curry

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The village butcher in Walthamstow has THE best lamb – their gluten free chili lamb sausages are amazing. So I called by and they hand cut some pieces of lamb leg for a curry … this recipe feeds about six people. In a large saucepan gently fry two red onions in some coconut oil Add two-three tablespoons of red curry paste And 700g of cubed lamb and gently brown for about 10 minutes Add one cubed small butternut squash and one 400ml tin of coconut milk, one cup of shredded fresh or dried coconut and simmer gently with the lid … Continue reading The First London Curry

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

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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

Lamb2 Comments

Roast Lamb Shoulder with Onion Relish

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I found a Garlic and Herb Grinder in Gail’s cupboard – contents were; Dried fried onion Black pepper Red pepper Roasted garlic granules Paprika Parsley Dill Chives Fennel seed Coriander seed Cumin seed … Now I know that sounds like a lot of ingredients, but when they were all combined in one jar it was easy peasy!! But I will make this again using all the separate ingredients because it was amazing. Pre heat the oven to 230oC. Make a few deep slits with a sharp knife into the top of the shoulder then rub in olive oil, turmeric and … Continue reading Roast Lamb Shoulder with Onion Relish

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