Tag: recipe

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

LambLeave a comment

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

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

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

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

Breakfast, Dessert, SnackLeave a comment

Judith’s Coconut & Cinnamon Tofu

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SPICE MIX Approximately same amounts of: Aniseed, Fennel Seed, Cardamom Seed, Cloves (whole). Gently heat them in a dry frying pan so the fragrance can unfold. Let them cool off and then grind to powder, add same amount of Cinnamon Powder and also some Vanilla Powder. Find your own favorite mixture. TOFU Take 200g of firm Tofu and cut it up in small strips. Mix 80-100ml coconut milk with some olive oil, 1 teaspoon of the spice mix and 1 teaspoon of honey or 2-3 table spoons of palm sugar, mix well  and gently heat in a medium size frying … Continue reading Judith’s Coconut & Cinnamon Tofu

Recipes4 Comments

Sarah’s take on the Chin Chin (Melbourne) Rockling Salad

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Toss together char grilled pieces of rockling (or any firm white fish), shredded green mango, green beans, cherry tomatoes, cashews, bean shoots, thai basil and coriander Dress with lime juice, tamarind, lots of chilli. Sprinkle with fried shallots and fresh red chili and you will be dancing in no time! Serious lip tingling delight 🙂 Continue reading Sarah’s take on the Chin Chin (Melbourne) Rockling Salad