Red Rice Salad with Green Beans, Mushrooms and Sardines

Wednesday, August 21, 2019 | © 2019 |

Chewy, nutty, nutritious, this delicious red rice salad is perfect for outdoor eating on those hot summer days. It is great served with grilled beef, chicken or fish and pack up any leftovers for lunch the next day. It actually tastes much better the next day. The nutty, earthy flavour and crunchy, firm texture of red rice elevate the dish instantly, but you can use any brown rice in its place.

  • 250 g Red rice, boiled in salted water for 25 minutes, drained
  • 300 g Green beans, trimmed
  • 300 g Button mushrooms, sliced
  • 4 tbsp Olive oil
  • 1 tbsp Apple cider vinegar
  • 1/2 Lemon, juiced
  • 1 Garlic clove, minced
  • Black salt and freshly ground peppers
  • 1 stalk Celery, thinly sliced
  • 2 tbsp Chives, chopped
  • Red oak leaf lettuce
  • Sardines in olive oil, drained
  1. Boil the rice in plenty of salted water until just cooked, about 25 minutes. Drain.
  2. Meanwhile, prepare the roasted vegetables. Toss trimmed green beans and button mushrooms with 2 tablespoons of olive oil. Season with black salt and freshly ground peppers. Roast for 25 minutes or until tender.
  3. Place apple cider vinegar, lemon juice, the remaining olive oil and the minced garlic in a glass jar with a fitted lid. Season with salt and peppers and shake well.
  4. Tip the drained red rice into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss in the roasted vegetables together with roasting juice, sliced celery and chopped chives.
  5. To serve, place them over some salad greens and top with sardines. | © 2019 | | © 2019 |

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Blackberry Chia Crumble Bars

Wednesday, August 14, 2019 | © 2019 | | © 2019 |

The base and topping are made with butter, spelt flour, almond, baking powder, a little coconut sugar, zero-calorie sweetener and lemon zest. The cookie dough is then enriched with an egg and perfectly firm to support the thick layer of berries, that are coated in coconut sugar, freshly squeezed lemon juice and chia seeds. You can easily make this all year round with seasonal fruit. The chia seeds helps to thicken the mixture and add another layer of nutrition. You can use 2 tablespoons of cornstarch instead.

CrustBlack Berry Chia Filling
  • 50 g Coconut sugar
  • 120 g Erythritol sweetener
  • 60 g Almond meal
  • 300 g White spelt flour
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • Zest of 1 organic lemon
  • 200 Cold unsalted butter, diced
  • 1 Medium egg
  • 80 g Coconut sugar
  • 20 ml Freshly squeezed lemon juice
  • 2 tbsp Chia seeds
  • 400 g Blackberries plus more for garnish
  • 200 g Blueberries
  1. Preheat oven to 180C/350F. Grease a 26-cm / 10-inch springform pan or a 5cmx30x25cm cake pan. Line base and sides with baking paper.
  2. In a mixing bowl, add in coconut sugar, erythritol sweetener, almond meal, spelt flour, baking powder, salt and lemon zest. Whisk all the ingredients to combine. Use a for to blend in diced butter and egg. Dough would be crumbly. Pat two thirds of the mixture into the prepared pan.
  3. In a large bowl, combine coconut sugar, lemon juice and chia seeds. Add in berries and gently fold to combine.
  4. Spread the berry mixture onto the crust and crumble the remaining dough over the berry layer. Bake in preheated oven for 45-50 minutes, or until top is slightly brown. Cool completely before slicing. | © 2019 | | © 2019 | | © 2019 |

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Baked Zucchini with Parmesan

Wednesday, August 07, 2019 | © 2019 |

This easy delicious baked zucchini dish is the BEST way to use up summer zucchini when the season is in full force, esp. if your garden has blessed you with an abundance of this summer squash! Enjoy it with some salad leaves with a simple vinaigrette or with grilled chicken.

  • 250 g Yellow zucchini, thinly sliced
  • 250 g Green zucchini, thinly sliced
  • 2 Small potato, thinly sliced
  • 3 tbsp Extra virgin olive oil
  • Black salt and freshly ground black pepper
  • 50 g Parmesan, grated
  • Fresh parsley leaves, chopped, to serve
  1. Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
  2. Place sliced zucchini and potato in a large bowl. Add half of olive oil and toss to coat. Season with black salt pepper. Arrange the vegetable slices in a single layer in prepared dish, alternating between the green, yellow zucchini and potato slices, for a colour effect.
  3. Drizzle with remaining oil. Sprinkle with freshly grated Parmesan. Bake for 30 minutes or until golden and tender. Sprinkle with chopped parsley leaves to serve. | © 2019 |

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Zucchini Bread with Port Soaked Raisins and Brazil Nuts

Wednesday, July 31, 2019 | © 2019 | | © 2019 |

This amazing zucchini bread recipe is made healthier with spelt flour, a combination of coconut sugar and zero-calorie erythritol sweetener instead of refined sugar, and Brazil nuts--a good source of healthful fats, protein, fiber, and selenium. Tawny port soaked raisins add a delicious dimension to the bread that you should not pass up.

  • 60 ml Tawny port
  • 60 g Raisins
  • 300 g White spelt flour
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 3/4 tsp Ground cinnamon
  • 1/3 tsp Nutmeg
  • 40 g Coconut sugar
  • 80 g Erythritol sweetener
  • 3 Eggs, medium
  • 150 g Butter, melted and cooled slightly
  • 1 tsp Vanilla extract
  • 2 Medium zucchini, grated
  • 60 g Brazil nuts, toasted and chopped, plus some to garnish
  1. Soak raisins in tawny port for an hour or overnight.
  2. Preheat oven to 160C320F. Grease and line a 30cmx11cmx7cm loaf pan. Sift flour, baking soda, baking powder and spices into a large bowl. Stir in coconut sugar, sugar sweetener.
  3. Make a well in the center and add in eggs, melted butter, vanilla, zucchini, Brazil nuts, port-soaked raisins and a pinch of salt. Stir with a wooden spoon until well combined, then spread into the prepared pan. Top with extra Brazil nuts.
  4. Bake on middle shelf of oven for 55 minutes or until a skewer comes out clean. Cool slightly in pan, then turn out onto a wire rack to cool completely. Slice and enjoy! | © 2019 | | © 2019 |

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Radish Tomato Salad with Celery Leaves and Walnuts

Thursday, July 25, 2019 | © 2019 |

Light, fresh, and is the recipe for radish salad, a simple summer treat that requires minimum preparation. Daikon radish has a mild flavour and adds great texture and crunch to a salad.You can also add some mango or stone fruit to make this salad fruity and sweet.

  • 300 g White radish, peeled and thinly sliced
  • Celery leaves
  • 1 tbsp Parsley, finely chopped
  • 300 g Tomatoes
  • 2 tbsp Walnut oil
  • 1 tbsp Apple cider vinegar
  • Walnuts or sesame seeds, toasted
  • Salt and pepper
  1. Peel the radish and slice it into thin even disks. Place them in a bowl and toss with salt and wait 20 minutes. Press out excess water.
  2. Place celery leaves on serving plates. Rinse and dry the tomatoes. Cut them into slices too.
  3. Arrange the slices of radish and tomato in overlapping concentric circles on the celery leaves.
  4. Combine walnut oil and apple cider vinegar together and season with salt and pepper. Drizzle the salad with the dressing. Crumble the toasted walnuts over. | © 2019 | | © 2019 |

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Slow Cooker Veal Tongue with Bok Choy Pesto

Tuesday, July 16, 2019 | © 2019 | | © 2019 |

Veal, or beef tongue, when done right, is very tender, juicy and delicious. I served it with some homemade bok choy pesto, but you can use other pesto or even salsa verde.
Veal tongue is high in fat, and like other organ meats, it is very nutrient dense (an excellent source of vitamin B12, zinc, iron and selenium). It has a unique, but mild flavour, tastes like muscle meat, fleshy, firm, but so much more tender and succulent. The tongue has a thick, bumpy skin and once cooked, it must be peeled while it's still warm. Don't let the meat cool too much, as the skin will stick.

Bok Choy Arugula Pesto
  • 50 g Pine nuts, toasted
  • 1 Large garlic clove
  • 50 g Arugula
  • 70 g Bok choy, the green leaves only
  • 30 g Parmesan cheese, grated
  • 1 tsp Black rock salt
  • 120-150 ml Olive oil, as needed
  1. In a food processor, combine the toasted pine nuts, garlic, arugula, bok choy leaves, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
  2. Rinse the veal tongue under running water until the water runs clear and there’s no blood. Place veal tongue, onion, broccoli, fennel stalks, bay leaves, juniper berries, and parsley stems in your slow cooker. Generously season with sea salt. Pour in enough water to cover the veal tongue.
  3. Cook on Low for 8 hours or on high for 4-5 hours. Transfer veal tongue to a work surface and cool slightly. Peel the thick outer layer of skin off the veal tongue while it is still warm.
  4. To serve, cut the veal tongue crosswise into thin slices, and arrange on a platter in a single layer. Spoon the pesto sauce over and top with some fresh herbs, a generous drizzle of olive oil and some crushed red peppercorns. | © 2019 | | © 2019 | | © 2019 |

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White Chocolate Cherry Tart

Sunday, July 07, 2019 | © 2019 | | © 2019 |

Coconut sugar sweetened spelt pastry filled with a decadent creamy filling of white chocolate ganache and cherries in this heavenly dessert. I absolutely adore this egg enriched spelt shortcrust paired with white chocolate and fresh cherries. They go together so well, and taste incredibly delicious. I garnished the tart with lemon thyme and cacao nibs, but you can leave them out or use chocolate chips instead.

  • 250 g White spelt flour
  • Pinch of salt
  • 1 tbsp Coconut sugar
  • 150 g Butter, chilled and cut into pieces
  • 1 Egg, medium and lightly beaten
  • 300 g White chocolate, chopped
  • 100 ml Heavy cream
  • 75 g Butter
  • Cherries
  • Lemon thyme
  • Cacao nibs
  1. Whisk flour, salt and coconut sugar in a bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
  2. Turn out dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
  3. Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. Roll out the dough between 2 layers of plastic film into an 11-inch circle, then place gently into a 8-9-inch fluted tart pan. Trim the edges of the pastry to fit the tart pan. Cover the tart pan with plastic wrap and freeze for 30 minutes.
  4. Preheat the oven to 190C/375F. Line the frozen crust with baking paper and fill with enough dried beans to cover the bottom and side of the crust.
  5. Bake crust for 15 minutes, remove the parchment and pie weight. Bake for an additional 10-12 minutes or until the crust is golden brown. Remove and cool on a wire rack.
  6. For the filling, place the white chocolate, cream, and butter in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.
  7. Pour the chocolate filling into the tart crust. Garnish with lemon thyme, cherries and cacao nibs when the filling is set. | © 2019 | | © 2019 |

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Saffron Orange Tea Buns with Blackberry Craquelin

Thursday, June 27, 2019 | © 2019 |

The sweet, crisp cracked topping you see on those dinner buns is called craquelin. With just butter, coconut sugar, flour and blackberry powder, this simple dough gives a really great crunchy texture to the buns. You can add different flavourings or colours to the craquelin to create various baked goods.

Blackberry CraquelinDough
  • 50 g Butter at room temperature
  • 20 g Coconut sugar
  • 30 g White sugar
  • 50 g Refined spelt flour
  • 5 g Blackberry powder
  • 300 g Plain flour
  • 6 g Dry active yeast
  • 6 g Salt
  • 30 g Sugar
  • 9 g Saffron orange tea (3 tea bags)
  • 60 g Egg
  • 65 ml Warm milk
  • 80 g Water Roux starter (tangzhong)
  • 50 g Butter, softened
  1. Cream the butter, coconut sugar and white sugar together. Beat in the flour and blackberry powder and beat until the dough to become crumbly. Knead the craquelin and roll it between two pieces of parchment paper until 2mm thick. Chill at least 4 hours or until ready to use.
  2. Place all the dough ingredients, except butter, in the mixing bowl of your stand mixer. Mix with a dough hook at slow speed for 1 minute. Increase the speed to the medium, and continue mixing for 3 minutes until dough is formed. Add butter gradually and knead for about 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of the mixing bowl.
  3. Turn out the dough and shape into a ball. Lightly grease the mixing bowl. Return the dough ball into the greased mixing bowl. Cover it with a plastic film or a kitchen towel. Leave it in a warm place until dough is double in volume.
  4. Punch the dough down to release the air produced in the proofing process. Divide dough into 6 even portions and round up. Cover and let stand for 10 minutes at the room temperature. Gently press it down to release the air and shape into a round. Place it on a parchment-lined baking tray. Repeat with the rest of dough balls.
  5. Cover the buns with a plastic wrap and proof for 45 minutes until almost double in volume. Preheat the oven to 190C/375F.
  6. Take craquelin out from the fridge and using a round cookie cutter about the same diameter of the buns, cut out circles of the dough and set them on top of the buns. Bake the buns for 25-28 minutes until the tops browned and cracked. | © 2019 | | © 2019 |

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Turmeric Carrot Honey Muffins with Brazil Nuts

Tuesday, June 18, 2019 | © 2019 |

These anti-inflammatory turmeric spelt muffins with carrots are really tasty, healthy and have no refined sugar. They're made with Brazilian nuts, coconut oil, honey and wonderful spices like turmeric and ginger. The reason those muffins are reddish is because the turmeric interacts with the alkaline baking soda to naturally turn these muffins red.

  • 200 g Refined spelt flour
  • 50 g Whole spelt flour
  • 50 g Brazil nuts, ground into meal
  • 1/2 tsp Baking soda
  • 2 tsp Baking powder
  • 1/3 tsp Black salt or sea salt
  • 1/2 tsp Ginger powder
  • 1 tbsp Turmeric powder
  • A large pinch of black pepper powder
  • 50 g Coconut sugar
  • 200 g Grated carrots (about 2 cups)
  • 100 g Honey, creamy or clear
  • 2 Eggs, lightly beaten
  • 240 ml Buttermilk
  • 85 ml Coconut oil, melted
  • 18 Brazil nuts
  1. Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan with coconut oil or line a 12-hole, standard-size muffin pan with paper cases.
  2. Sift flours, ground Brazil nuts, baking soda, baking powder, black salt, ginger and turmeric powder into a bowl. Stir in coconut sugar and grated carrot.
  3. Whisk honey, eggs, buttermilk and melted coconut oil together in a jug. Add honey mixture to flour. Mix until just combined. Do not over-mix or the muffins won't be tender.
  4. Divide the batter among the muffin holes. Bake for 30 minutes or until a skewer inserted in the centre of muffin comes out clean. Brush the top with a bit of honey while still warm if you desired. Cool in pan for 2 minutes. Turn out onto a wire rack to cool completely. | © 2019 | | © 2019 |

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Crisp Pork Belly

Tuesday, June 11, 2019 | © 2019 | | © 2019 |

This roasted pork belly, inspired by this recipe, is so crisp and delicious, with just sea salt and cumin seeds. The long, slow roasting makes sure the meat is tender and juicy. And near the end of of roasting, the oven temperature is increased for the golden crispy skin.

  • 2 tbsp Beef dripping, melted and cooled
  • 1.2 kg Pork belly with skin
  • 1 tbsp sea salt flakes
  • 1/2 tsp Whole cumin seeds
  1. Allow the pork belly to sit in the fridge, uncovered, for about 4 hours before you plan to cook it. This will allow the skin to dry out and result it a crispier crackling.
  2. Preheat oven to 180C/350F. With a sharp knife, score the pork belly skin at 1cm intervals. Cut through the skin and fat but not into the meat.
  3. Rub the pork all over with sea salt and cumin seeds. Drizzle with beef dripping and rub that in. Place the pork on a rack in a baking pan, skin side up.
  4. Roast for 2 hours, or until the meat is very tender. Increase the heat to 220C/425F and roast for about 30 minutes until skin is crisp. Remove and let rest for 10 minutes before slicing. | © 2019 | | © 2019 | | © 2019 |

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Grape Seed Flour Banana Bread

Monday, June 03, 2019 | © 2019 | | © 2019 |

Grape seed flour is obtained from winery by-products (skins, seeds and stems) generated during wine-making. In addition to antioxidants, grape seed flour is a good source of magnesium, calcium, iron, healthy fats, protein and fibre. There are several different types of grape seed flour each with a slightly different flavour and colour depending on the grape varietal they were derived from, i.e. Chardonnay, Cabernet Sauvignon, Merlot etc. It is gluten-free and very versatile in the kitchen: as an ingredient in baked goods of all kinds, like bread, pizza or cakes, but also great in yogurt or cereal, or smoothies.

  • 30 g Grape seed flour
  • 70 g Almond flour
  • 180 g Refined spelt flour
  • 5 g Baking powder
  • 7 g Baking soda
  • 1 tsp Cinnamon powder
  • Pinch of salt
  • 80 ml Grape juice
  • 60 g Grapeseed oil
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • 60 g Coconut syrup
  • 4 Ripe bananas, mashed
  • 100 g Dried cranberries
  • Sprinkles, optional
  1. Preheat oven to 180C/350F. Grease and line a 10cm x 26cm loaf pan with baking paper.
  2. Combine grapeseed flour, almond flour, spelt flour, baking powder, baking soda, cinnamon and pinch of salt in a large bowl.
  3. Whisk grape juice, grape seed oil, eggs, vanilla, coconut syrup and mashed bananas in a separate bowl. Add the liquid mixture to flour mixture. Stir until just combined. Fold in the dried cranberries.
  4. Pour into the prepared pan. Smooth the surface. Top with the sprinkles if using. Bake for 50 minutes or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool before turning onto a wire rack to cool completely. | © 2019 | | © 2019 |

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Côte de Boeuf with Chimichurri Sauce

Monday, May 27, 2019 | © 2019 | | © 2019 |

Côte De Boeuf is a steak cut from the rib primal with the rib bone still attached but depending on where you live it will have different names. In French cuisine the same cut also with bone attached is called côte de bœuf, which translates as “beef rib”. In Australia and New Zealand a bone-in rib steak is called a "ribeye". In the USA it is known as a rib steak or cowboy steak. It delivers amazing flavour from all the marbling that runs through it, and makes an ideal sharing steak for a dinner for two. Chimichurri is mainly made from chopped parsley, garlic, olive oil, oregano, chilli flakes, and red wine vinegar. It's great to use as a condiment for the meat, but can also be used as a marinade.

  • A bunch parsley, roughly chopped
  • 1-2 tbsp Oregano
  • 2 Garlic cloves
  • 1 Shallot, chopped
  • 1/2 tsp Chilli flakes
  • 4 tbsp Olive oil
  • Juice 1/2 lemon
  • 2 tsp Red wine vinegar
  • 25 g Butter,
  • 1 / about 700 g Côte de Boeuf
  • Salt and peppers
  • Arugula
  1. To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food process. Add olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
  2. Take Côte de Boeuf ouf of the refrigerator 1- 2 hours before the preparation. Season steak well with salt and pepper.
  3. Preheat the oven to 200C/400F. Heat the butter in a cast iron skillet over medium-high heat. Sear the beef for 2 minutes on both sides then cook in the oven for 16 minutes for rare, 20 minutes for medium.
  4. Remove from the oven and leave to rest for at least 10 minutes. Slice thickly and serve with the prepared chimichurri sauce over a bed of arugula salad. | © 2019 | | © 2019 |

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Strawberry Streusel Slices

Monday, May 20, 2019 | © 2019 |

It's a spring coffee cake with three delicious layers. On the bottom is a spelt pastry made with Quark (German fresh cheese) and olive oil, sweetened with erythritol (a sugar alcohol that has zero glycemic index and it does not increase the blood sugars), followed by a layer of fresh strawberries, then it's finished with a buttery crunchy streusel. This is an easy and delicious way to enjoy strawberry season.

Topping & StreuselCrust with German Quark and Olive Oil
  • 100 g Refined spelt flour
  • 50 g Erythritol
  • Pinch of black salt
  • 80 g Unsalted butter, chopped
  • 1/2 tsp Vanilla extract
  • 600 g Fresh strawberries, halved
  • 150 g Quark (German fresh cheese)
  • 70 ml Milk
  • 75 ml Mild olive oil
  • 60 g Erythritol
  • Pinch of black salt
  • 280 g Refined spelt flour
  • 12 g Baking powder
  • 3 / 9 g Strawberry flavoured tea bags
  • 30 g Almond meal
  1. Place spelt, erythritol and salt for the streusel together in a mixing bowl. Add in chopped butter and vanilla extract. Rub everything together until the mixture resembles coarse crumbs.
  2. Place all the ingredients for the crust, except 30 grams of almond meal, in a mixing bowl. Beat with a handheld mixer until a smooth dough forms. Press the dough evenly into a 22x26x4cm baking pan lined with parchment paper. Sprinkle the reserved almond meal over.
  3. Gently press the halved strawberries into the crust and top with the prepared streusel.
  4. Preheat the oven to 180C/350F. Bake the bar in the middle of hot oven for 40 minutes until nicely golden. Remove and turn out onto a wire rack to cool completely before slicing into bars. | © 2019 | | © 2019 |

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