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Thai Curry Roasted Cauliflower Salad with Chickpea and Pomegranate
Thursday, December 07, 2017A Thai-inspired, Paleo friendly salad that's perfect for the holiday season because of its festive colours and wonderful flavours. It's mildly spicy, gluten-free, and makes a hearty vegetarian main course salad or the perfect side dish for grilled meat or seafood. You can also crumble in some feta, but it is very delicious just as it is.
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- Preheat oven to 200C/400F. Combine cauliflower florets, red curry paste and olive oil in a large bowl.
- Place the cauliflower in a large oven tray lined with baking paper and roast for 40 minutes or until cooked through and charred. Taste and season with sea salt.
- Add in pomegranate seeds and crispy chickpeas. Scatter the chopped parsley over and serve.
Blueberry Streusel Tart
Thursday, November 30, 2017A decadent and dinner party-worthy dessert which combines erythritol-sweetened cookie crust, almond-einkorn streusel, stevia blueberry jam and blueberries. It is easy to whip up for any family gathering.
Streusel | Tart |
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- Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing the tart.
- Roll out the cookie dough on a lightly floured surface and line a 21cm fluted tart tins with removable bases. Trim the edges. Place in the fridge for 30 minutes to rest.
- Preheat oven to 190C/375F. Line tart shell with baking paper, fill with beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
- Spread the jam onto the tart shell, then fill with blueberries. Sprinkle the streusel over the berries. Bake for about 25-30 minutes until golden and bubbly. Dust with powdered stevia sugar if using.
Tandoori Spiced Baked Chicken
Thursday, November 23, 2017This whole roasted chicken seasoned liberally with Indian tandoori masala and fresh herbs turns out crisp, juicy, and absolutely delicious. A perfect meal for feeding family and friends.
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- Preheat oven to 200C/400F. Trim and rinse chicken. Pat the chicken dry inside and out with paper towel.
- Place the chicken, breast-side up, in a large roasting pan. Tie legs with kitchen string and tuck wings under. Separate the skin by running your fingers between the skin and breast meat very gently. This helps the skin get crisp. Distribute 8 sage leaves and the butter under the skin.
- Brush the chicken with olive oil and season with salt and tandoori spice mix. Place the rosemary and sage leaves in the chicken cavity.
- Place pan on the lowest oven shelf. Bake chicken for 11/4 hours unil golden brown. After chicken has roasted for 40 minutes, add pumpkins and onion wedges and continue to bake, turning vegetables during cooking until juices run clear when chicken thigh is pierced with a skewer (cover chicken with foil if over-browning).