Tag: super food

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

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

Breakfast, SnackLeave a comment

Sally’s Asian Eggs

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Asian Eggs and can be eaten any time of the day. In a fry pan heat some olive oil and add chopped fresh chilli, garlic, spring onion, basil and coriander – stir gently Add some tinned tuna and mix together Add 2-3 eggs and stir together until eggs are cooked through Stir through some fresh chopped coriander and basil once you have taken the fry pan off the heat Grind some fresh black pepper over the top En-JOY Continue reading Sally’s Asian Eggs

Saucy, VegetableLeave a comment

Sally’s Confit Garlic

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An accompaniment for any table meal. 1/2 kilo garlic – peel garlic and leave cloves whole (or buy it already like this ) Place garlic in a medium saucepan. Add olive oil (enough to cover the garlic) add herbs, rosemary and thyme. Start to gently warm the oil. Gently warm it until garlic starts to turn golden brown. Use a very low temperature and keep checking it. Takes about 20-30mins. Keep moving the garlic around the saucepan. Let it cool and place in an airtight container. Use as an accompaniment, on salads, to marinate fish or meat, to make aioli … Continue reading Sally’s Confit Garlic

Chicken, Lamb, Recipes, Seafood, Soup, VegetableLeave a comment

The Last Melbourne Curry

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Sandra Dallimore and I went to the amazing Chin Chin last week – gorgeous Asian restaurant in Flinders Lane in Melbourne – and tried their Yellow Pumpkin & Aubergine Curry – we have experimented with our own version this evening and it was incredible – here it is! In a pestle & mortar, make a paste with: 2 x whole star anise 2 teaspoons coriander seeds 1 or 2 large garlic cloves 2 teaspoons dried red chili flakes Seeds from seven cardamon pods 2 teaspoons lemongrass 2 teaspoons turmeric Zest of one lime 5 thinly sliced kaffir lime leaves 2 … Continue reading The Last Melbourne Curry

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The New ‘Normal’

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This morning I have been on my Facebook page and the subject came up about treating ourselves when we’ve been good and that usually that treat is to feel normal because we have removed bad things from our diet. Di and I were commenting on a post where someone was asking whether there is a yeast free alcohol available and her comments are inspirational and very honest. “… for the ones who have just separated themselves from eating like everyone else around them (when on realisation it is them who suffer from ailments), it is difficult sometimes to just go … Continue reading The New ‘Normal’