My Recipes

Wheat-Free Dessert

Serve with some creamy natural yoghurt and you’re on a winner!

Ingredients

For the crumble
• ¾ cup whole spelt flour
• 2 tablespoons poppy seeds
• ½ cup rolled oats
• 1 tablespoon coconut sugar
• ½ teaspoon fine sea salt
• 70g butter

For the fruit mix
• 3 cups mixed fresh or frozen berries (strawberries, raspberries, blueberries), large pieces chopped
• 1 ½ cups peeled and chopped pear
• 1 tablespoon arrowroot flour
• 2 tablespoons coconut sugar
• 2 tablespoons dried currants (sulphur-free is preferable)
• ¼ cup brandy

Method

1. Preheat oven to 190°C.
2. Melt the butter and use a little bit of it to oil a baking dish roughly 20cm x 20cm.
3. To make the crumble, mix together the flour, poppy seeds, coconut sugar and salt in a small mixing bowl.
4. Add in the butter and use a fork to mix it through the dry ingredients.
5. Divide the mix into 4 balls, flatten them slightly and freeze in the small bowl for 15-20 minutes.
6. To make the fruit mix, combine all the ingredients in a mixing bowl and leave to stand for 5 minutes.
7. Remove the crumble mix from the freezer, allowing it to soften a little if it’s too hard.
8. Transfer the fruit mix into the baking dish. Break up the crumble mix over the fruit mix, ensuring you have some small and some chunky pieces.
9. Bake for 35-40 minutes, until the crumble is golden and the juices are oozing.

Breakfast, lunch or dinner couldn’t be simpler.  (serves 2)

Shakshuka originated in North Africa and is a dish based on eggs cooked in a spicy tomato sauce. It’s highly versatile and bursts with flavour. You can easily make the sauce ahead of time, warm it up and cook the eggs when you’re ready.

Serve with warm flat bread (gluten/wheat-free if applicable) or some quinoa.

Ingredients

• 2 tablespoons extra virgin olive oil
• ½ brown onion, finely diced
• 1 small clove garlic, grated
• A handful of coriander stems, finely chopped
• Chili flakes to taste
• 3 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 6 large vine-ripened tomatoes, finely diced
• Salt to taste
• 1 teaspoon coconut/rapadura sugar
• 4 organic eggs
• Handful of fresh coriander leaves
• Sprinkle of ground sumac

Method

1. Heat the olive oil in a frying pan and add the onion, garlic, coriander stems, chili flakes, paprika and cumin and sauté for a couple of minutes.
2. Add the tomatoes, salt and sugar and stir to combine. Cover with a lid and simmer for 10 minutes. Taste the sauce and adjust to your liking.
3. Cover again and simmer for a further 8-10 minutes (until you get a nice and chunky sauce).
4. Make 4 little wells in the sauce and crack the eggs into them.
5. Sprinkle with coriander leaves and black pepper. Cover and allow cook for 5-10 minutes, depending on how you like your eggs cooked.
6. Scoop out two eggs (with sauce) per person. Garnish with fresh coriander leaves and a sprinkle of sumac.

Variations

• For a bit of a kick, add a 1 teaspoon of Harissa blend when sautéing the onion
• For a richer flavour add some roasted capsicum strips during the cooking of the tomatoes
• You could use diced tinned tomatoes instead of fresh ones
• Add some chopped mushrooms when adding the tomatoes
• When serving, sprinkle a little goat’s feta or add a dollop of labneh (yoghurt cheese) or tahini.
• Serve with a few little pieces of chopped preserved lemon
• Instead of coriander use parsley

Here is a list of what you will need to make this excellent veggie side dish.

Ingredients 

• 2 whole cobs of corn (more if you have a bigger family)
• 1 red capsicum
• 5 medium-sized mushrooms of your choice
• 1 leek
• 1 tablespoon curry powder seasoning
• 1/4 teaspoon cumin
• 1/2 teaspoon soy sauce

Method

1. There are a couple of different ways to prepare this, so I will tell you both and you can choose your preferred method.
2. The corn can be boiled or grilled. Once it is cooked you will want to cut the kernels from the cob carefully with a knife.
   
   
3. Cut the red capsicum and half, and wash it. You can choose to grill it as well or serve it raw. Dice the capsicum into small squares and toss in a bowl with the corn.
   
   
4. The mushrooms can be served raw or grilled or sautéed in a pan. Either way they must be quartered and thrown into the bowl with the corn and the capsicum.
   
   
5. The same goes for the leek. It can be raw, grilled or sautéed. It too should be diced into small sections and mixed with the corn, capsicum and mushrooms.
   
   
6. Take your tablespoon of curry powder seasoning and add it to the bowl with the veggies along with the 1/4 teaspoon of cumin and 1/2 teaspoon of soy sauce. Mix it all thoroughly, and give it a taste.
   
   
7. If you feel that you need any additional seasoning, please add whatever you would like. Understand that the taste will be slightly different if you grill the ingredients as opposed to sautéing or leaving some of them raw. This way you can make this salad different every time and still come out with a fantastic mixture of flavours.

*This dish can be served with fish, lamb, pork, chicken, beef or sausage. The curry seasoning will go great with a cold white wine or a fresh glass of cider. It is an excellent companion to any food you cook this summer.

PREP TIME 15 mins      COOK TIME 45 mins      TOTAL TIME 1 hour

Serves: 4 Servings

INGREDIENTS

Read more …

PREP TIME 10 mins      COOK TIME 60 mins      TOTAL TIME 1 hour 10 mins

Serves: 6

INGREDIENTS

• 4 medium sweet potatoes, peeled & chopped into small pieces

  Read more …

(WHEAT-FREE, GLUTEN-FREE, HIGH PROTEIN, DINNER)

Ingredients (makes ~ 12 patties)

• 2 large leeks, trimmed, well washed and roughly chopped 
• 500g grass-fed minced beef 
• 150g almond meal
• 3 organic eggs, beaten 
• 2 teaspoons good quality fine salt
• Cracked black pepper to taste
• Organic ghee for pan frying
• 200-300 ml vegetable or chicken stock 
• 20 ml fresh lemon juice 
• Freshly chopped parsley

Method

Steam the leeks for approximately 20 minutes, until completely soft. Place leeks on a clean tea towel and roll it up to soak up excess liquid. Transfer the leeks to a food processor and pulse (not too long as you don’t want mush).

Place the meat in a large mixing bowl, along with the leeks, almond meal, eggs, salt and pepper. Mix to combine well. Shape the mix into balls (roughly 80g) placing them on a large plate and slightly flatten them into patties. Refrigerate for 30 minutes. 

Heat up about two teaspoons of ghee in a frying pan over medium-high heat and sear patties on both sides until golden brown. You will have to do this in a few batches, depending on the size of your pan. Wipe the pan in between batches and re-oil the pan. 

In a large deep pan for which you have a lid, over medium heat, place the patties (they can be nice and snug). Pour over enough stock to almost cover the patties. Add the lemon juice. Bring to the boil, reduce the heat, cover and gently simmer for 30 minutes.

Remove the patties from the remaining liquid. 

Serve warm and garnish with parsley

Ingredients

• 200 grams almond meal
• 12-14 dates (depending on desired taste), pitted
• 2 tablespoons protein powder (preferably vanilla or chocolate flavour)
• 1 ½ tablespoons cocoa powder
• ½ teaspoon ground cinnamon
• 1 ½ teaspoons vanilla extract
• 2 teaspoons water (more can be added depending on desired texture)

Method

Blend all of the ingredients until well combined.  If the mixture is too dry, add some more water. 

Shape a tablespoon of the mixture into a small ball with your hand, packing mixture firmly together.

These balls can be kept in the fridge for 3-4 weeks in an airtight container.

GLUTEN-FREE, WHEAT-FREE, DAIRY-FREE, SNACK, CONDIMENT

A simple dip to enjoy with wholesome crackers, cucumber sticks, a nut loaf or even as a side to a main meal. Tahini contributes protein and essential fats to this dip, making it hearty and sustaining.

INGREDIENTS

• 500g carrots, sliced
• 3 garlic cloves, peeled and smashed
• ½ teaspoon ground cumin
• 1 tablespoon extra virgin olive oil
• A couple of pinches of salt
• Cracked pepper to taste
• ¼ cup hulled tahini
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• 1/3 cup filtered water  

METHOD

• Preheat oven to 180°C.
• Combine the carrots, garlic, cumin and olive oil in a baking dish. Add a couple of pinches of salt and cracked black pepper to taste. Use your hands to evenly coat the carrots. Bake for 40-50 minutes until soft, tossing the carrots occasionally.
• Remove carrots from oven and allow them to cool slightly. Transfer to a food processor.
• Add in the tahini, apple cider vinegar and salt and process for a minute or so. With the motor still running, gradually add in the water and continue to process for another few minutes, until smooth.
• Store in the fridge for 3 days.