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Spinach Fruit Salad with Macadamia Nuts and Feta

Wednesday, March 03, 2021

This is a wonderfully healthy, delicious and power-packed spinach salad for you and your family with a lot of options as to pairing and mixing. Blood orange and kiwi are added not only for the colour, but also an explosion of flavour. Any seasonal fruit is great though. I love macadamias for extra crunch and flavour, but pecans, hazelnuts or pistachios are just as lovely. The combination of sweet fruit and salty feta cheese makes this salad a winner and the perfect compliment to any meal.

Salad	Dressing
100 g Spinach 2 Blood oranges, cut into wedges and peeled 2 Kiwi, peeled and sliced 1 Small red onion, thinly sliced, optional 50 g Macadamia nuts 50 g Feta, crumbled	3 tbsp Extra virgin olive oil 1/2 tsp Honey 1 tbsp Apple cider vinegar 1/2 tbsp Lemon juice Sea salt and freshly milled black pepper

Divide spinach, sliced fruit and red onion if using, on two plates. Top with macadamia nuts and crumbled Feta cheese.
Mix together olive oil, honey, apple cider vinegar, and lemon juice together in a bowl. Season with salt and pepper. You also can make this in a jar. Just place everything in the jar and secure lid. Shake to combine. Pour over salad and serve immediately.

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Indian Spiced Meatballs in Curry Sauce

Monday, March 01, 2021

This yummilicious Indian spiced meatball curry combines tender, flavourful beef meatballs with a rich creamy curry sauce. It is wonderful to serve over cauliflower rice if you're doing low-carbs, noodles or with flatbread. With its irresistible blend of spices and sweet coconut milk, this has become one of my our favourite warming meals for a chilly night.

Meatballs	Curry Sauce
500 g Ground beef 2 Spring onions, green parts only, finely chopped 2 tbsp Cilantro, finely chopped (or flat parsley) 1/4 tsp Cayenne pepper 1/4 tsp Ground cloves 1/2 tsp Ground cinnamon 1/2 tsp Nutmeg 1/2 tsp Red chilli pepper flakes 1 tbsp Ground cumin 1 tbsp Ground coriander 1 tbsp Garam masala 2 Garlic cloves, finely chopped 1 tsp Ginger paste 1/2 tsp Sea salt 1/2 tsp Freshly milled black pepper 1 tbsp Coconut oil for frying the meatballs	2 tbsp Coconut oil 3 Shallots, finely chopped 1 Spring onion, chopped 1 tsp Dried red chilli pepper flakes 50 g Butter 2 Garlic cloves, minced 1 tsp Ginger paste 2 tbsp Curry powder 1 tsp Cumin 1 tsp Ground coriander Salt and pepper to taste 240 ml Homemade stock 500 ml Passata (Uncooked tomato puree) 240 ml Light coconut milk Spring onions, chopped, to serve (or cilantro, flat parsley leaves)

Meatballs

Curry Sauce

500 g Ground beef
2 Spring onions, green parts only, finely chopped
2 tbsp Cilantro, finely chopped (or flat parsley)
1/4 tsp Cayenne pepper
1/4 tsp Ground cloves
1/2 tsp Ground cinnamon
1/2 tsp Nutmeg
1/2 tsp Red chilli pepper flakes
1 tbsp Ground cumin
1 tbsp Ground coriander
1 tbsp Garam masala
2 Garlic cloves, finely chopped
1 tsp Ginger paste
1/2 tsp Sea salt
1/2 tsp Freshly milled black pepper
1 tbsp Coconut oil for frying the meatballs

2 tbsp Coconut oil
3 Shallots, finely chopped
1 Spring onion, chopped
1 tsp Dried red chilli pepper flakes
50 g Butter
2 Garlic cloves, minced
1 tsp Ginger paste
2 tbsp Curry powder
1 tsp Cumin
1 tsp Ground coriander
Salt and pepper to taste
240 ml Homemade stock
500 ml Passata (Uncooked tomato puree)
240 ml Light coconut milk
Spring onions, chopped, to serve (or cilantro, flat parsley leaves)

To make the meatballs, combine the ground meat with the spring onion, coriander, spices, salt and pepper in a large bowl. Mix well with your hands until everything is combined. Roll the mixture into golfball-sized meatballs.
Heat a large frypan over medium heat and with coconut oil, fry the meatballs for a few minutes until they’re brown all over.
To make the sauce, in a large, deep pan over medium heat, heat coconut oil and add the shallots, spring onions, chilli flakes, butter, garlic and ginger and stir until butter melted. Add the curry powder, cumin and ground coriander and salt and pepper to taste. Sweat the mixture off for about 5 minutes, then pour in the stock, passata and coconut milk. Reduce the heat to a simmer and allow to cook for about 10 minutes.
Place the browned meatballs into the curry sauce and cook for an additional 15 minutes. Once the sauce has thickened and reduced and the meatballs are cooked through, turn off the heat. Transfer to a serving dish and garnish with the chopped herbs sprinkled on top.

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Hummus Bowls with Spiced Ground Beef and Grape Tomatoes

Friday, February 26, 2021

A bed of extra creamy hummus topped with well spiced ground beef and a fresh grape tomato salad served with crisp crackers (or bread of your choice). It makes a simple and tasty weeknight dinner. You can easily use chicken, pork or lamb (tofu if you want to go mealess) in place of the beef or try other seasonal vegetables on top. The hummus can also be made the day before and stored in the refrigerator.


1 tbsp Olive oil 450 g Ground beef 1 tsp Ground coriander 1/2 tsp Freshly milled black pepper 1/2 tsp Ground cinnamon 2 tsp Sea salt, divided 250 g Grape tomatoes, halved 1 cup Fresh herbs, coarsely chopped (I used parsley, thyme and mint) 1 tbsp Fresh lemon juice 2 batch Chickpea hummus Extra-virgin olive oil, lemon wedges, Aleppo-style chilli pepper flakes, and crackers for serving, optional

Heat oil in a large heavy bottom skillet over high. Pat beef dry with paper towels, then press into an even layer in skillet with a spatula. Season with coriander, black pepper, cinnamon, and 1 teaspoon of salt and cook, undisturbed, until a brown crust begins to form underneath, about 6 minutes. Turn, break beef into pieces, and continue to cook, stirring, until just cooked through, about 1 minute.
Meanwhile, toss tomatoes, parsley, lemon juice, and remaining 1 teaspoon salt in a medium bowl.
Divide hummus among shallow bowls. Using the back of a spoon to create a shallow well in the center. Spoon spiced beef and tomato mixture over, then drizzle with oil and sprinkle with pepper flakes. Serve with lemon wedges and crackers alongside, if using.

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Easy Herb Spelt Blini

Tuesday, February 23, 2021

Traditional Russian blini call for a yeast-raised batter that's again lightened with beaten egg white to make them light and airy. They symbolize the sun and mark the end of the winter and beginning of brighter days.
Today they come in all shapes and sizes, thin, thick, with only white wheat flour, cornmeal, sweet, savoury, with yeast, baking powder, you name it. I like this quick easy version made with baking powder and flavoured with a mix of fresh herbs. These are a perfect appetizer, an ideal party nibble, but would also be fantastic served with some seasonal fruit for the breakfast. They can be made a day ahead and kept in an airtight container.

20 g Fresh herbs (I used a mix of basil, parsley and cilantro)
1 Large egg
100 ml Almond milk (or regular milk)
110 g White spelt flour
7 g Baking powder
Sea salt and white pepper powder
Bacon fat for frying (or olive oil)
100 g Sour cream
50 g Rainbow trout caviar
Fennel fronds or herbs of your choice, to serve

Blend fresh herbs, egg and almond milk together with an immersion blender until smooth.
Sieve the spelt flour and baking powder into a mixing bowl, then season with salt and pepper. Make a well in the middle, pour in the milk mixture, using a whisk or wooden spoon, mix everything until a smooth batter forms.
Lightly grease a non-stick frying pan with bacon fat and warm over moderate heat. Add a tablespoon of the batter and cook for 2 minutes or until you see bubbles on the surface and it’s golden underneath. Flip over and continue to fry for another minute. Repeat until all the batter is used up. The batter yields 9 blini.
Spread each blin with a little sour cream and top with rainbow trout caviar and fennel frond.

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Easy Bread Machine Bread

Sunday, February 21, 2021

This simple bread machine sandwich loaf recipe, inspired and adapted from here, results in a soft bread with a pleasant, chewy texture with perfect crust. It's delicious toasted for breakfast or used to make sandwiches. You can easily spice up the bread by adding your favourite seasonings, like Italian herbs, ranch dressing mix, cardamom, or garlic powder. Also, instead of milk or water, use carrot juice, beet juice or beer for natural colour and extra flavours. It takes less than 5 minutes to gather and prepare all the ingredients, the rest will be taken care of by your bread machine.

140 ml Milk, lukewarm
140 ml Water, lukewarm
4 tbsp Unsalted Butter, melted
320 g Bread flour
50 g Whole-grain flour
2 tbsp Coconut sugar
1 tsp Black salt (or regular sea salt)
2 tsp Active dried yeast

Add all of the ingredients to your bread machine pan in the order recommended by your bread machine manufacturer. (usually liquid first, then dry ingredients) Select Basic cycle with dark crust setting.
Press start. Check on the dough after 5 minutes of kneading. It should form a smooth dough ball. If it’s too dry add liquid a teaspoon at a time. If it is too wet, add bread flour a tablespoon at a time until you have a right consistency. My machine takes 3 hours to make this loaf.
Once ready, turn the bread out onto a wire rack to cool. Slice and enjoy.

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Creamy Baked Eggs

Thursday, February 18, 2021

These creamy, deliciously indulgent eggs are baked at high heat in cast iron skillet with heavy cream and butter, which thickens to a gravy as it cooks - perfect for a lazy weekend brunch. You can add some smoked salmon, cheese, ham or mushrooms to dress them up. These can be prepared in individual ramekins too.

1 tbsp Butter, cut into small cubes, plus more for greasing the pan
100 ml Heavy cream
6 Eggs
1 Large pinch of freshly grated nutmeg (optional)
Flaky sea salt
Freshly ground black pepper
Fresh herbs (chives, flat parsley, mint or basil)
Keto crackers (or bread, toasted) to serve

Preheat oven to 230C/450F. Pour cream into a greased cast-iron or other ovenproof skillet and sprinkle the cubed butter over the top. Add in some cheese, smoked salmon or bacon if you like.
Gently break an egg into a small bowl and slip egg into skillet. Repeat with remaining eggs. Season with nutmeg, salt and pepper.
Bake until the whites are set and the yolks are still a bit runny, 8 to 10 minutes. Remove from the heat, sprinkle with herbs and more flaky salt, and serve immediately with toasted bread or crackers.

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Honey, Blue Cheese and Walnut Soda Bread

Tuesday, February 16, 2021

The saltiness of the blue cheese along with the sweetness of the honey and the crunch of the walnuts and whole spelt flour is a combination that simply works. Serve alongside soups or stews, or top with some sliced pear, crumbled Gorgonzola and toasted walnuts as a tasty snack.

500 g Whole spelt flour
1 tsp Salt
12 g Baking soda
150 g Blue cheese, I used Gorgonzola
50 g Honey
400 ml Buttermilk
100 g Walnuts

Combine the whole spelt flour, salt and baking soda in a bowl. Crumble in the blue cheese and mix through the flour. Don’t over mix as you want to keep the veined look of the blue cheese in the mix.
Form a well in the centre and add the honey and buttermilk. Fold in the flour with the walnuts, making sure not to over mix or the bread will be tough.
Line a baking try with parchment paper. Dust the paper with some flour. Scrape the sticky dough onto the paper and dust with more flour. Use your hands to form the dough into a ball. Slice a cross on the top if desired.
Preheat the oven to 200C/400F. Bake the soda bread for 30-35 minutes. The bread is cooked when the tip of a knife comes out clean when inserted into the centre. Transfer to a wire rack and allow to cool. Best enjoyed the same day.