Category Archives: Recipes

Paleo Asian Style Beef Cheeks

Paleo Asian Style Beef Cheeks with Celeriac and Parsnip Puree

Paleo Asian Style Beef Cheeks with Celeriac and Parsnip Puree

Asian Style Beef Cheeks (Paleo Recipe) – adapted from delicious June 2003 page 58.

4-8 Beef Cheeks

1-2 tbsp chinese five spice powder

2 tbsp olive oil

1 bunch spring onions (green only for low FODMAP – or 1 onion)

1 small red chilli (optional)

1-4 cloves garlic (smoked garlic is great)

1 litre beef stock

2 tbsp red wine vinegar

1 tbsp fish sauce (or 2 tbsp oyster sauce)

1 tbsp coconut aminos or tamari/soy

1 tbsp Paleo Hoisin/Hoisin

1 tsp crushed Szechuan pepper

2 star anise

1 stick cinnamon

Preheat oven to 180 degrees Celcius

Sprinkle beef cheeks with chinese five spice powder.

Heat casserole dish on a medium heat the brown the beef cheeks – transfer to a plate.

Add the spring onions, garlic and chilli if using until soft.

Add stock, vinegar, sauces, spices and beef cheeks.

Bring to the boil, cover and place in the oven for about 2-3 hours.

I like to take the lid off part way through cooking to get a crisp outer layer.

Strain the sauce off into a saucepan and put on the stove to reduce.

I continue cooking until the sauce is thick.  You may use cornflour to thicken if you’re not Paleo.

We serve with celeriac and parsnip mash cooked in chicken or beef stock.  You can add a little wasabi to taste if you wish.

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Banana Icecream!

dairy_Free_Banana_Icecream

As I’ve just finished making this amazing icecream for my family, I thought it about time I shared.  It is paleo, dairy free, low FODMAP (and fructose) gluten free and raw!  The only catch is that you need a food processor or preferably (to make the job quicker) a Thermomix.

Our family has a tendency to only eat “just ripe” banana. When the weather is warming up, this poses a problem as they ripen fairly fast.  Instead of throwing them out, I just peel them, chop them up into about 2 cm rounds and freeze them.

When needed, I just bring them back out again, no defrosting needed.

Pop whatever quantity I require into the Thermomix (or food processor).

Add some macadamias and some cacao nibs into the bowl with the banana.

I then just blitz them in a Thermomix on speed 9 for about 15 seconds (or on high speed in a food processor), scrape the sides down and then again for another 15 seconds.  By this time the banana has become a smooth, delicious “icecream” with lovely bursts of cacao in it!

This will take longer in a food processor, just persist and keep scraping the sides down.

Of course you can use your imagination and make whatever combination of flavours you like.  I would love to hear your variations!  I have been know to put some dairy free choc chips in at the last minute as a big treat!

Enjoy this delicious, health treat x

Busy day dinner!

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Today I was out from 10.30 and have popped home for 30 mins before taking miss 12 to sports training! Had to be able to feed miss 6 during that time, so…

I put 1kg diced beef and 4 pieces of shin beef into a casserole dish with whatever veggies I had in the fridge-tonight’s blend was: celeriac, pumpkin, spring onion, carrot , broccoli and tatsoi. I popped that in the dish with a tin of organic tinned diced tomato and 500ml The Stock Merchant grass fed beef stock. I then gave it a stir and popped it in the oven on 120 celcius and whamo, dinner was ready when we needed it!

In hindsight I would probably have put in 1 litre of stock, but it was still not dry but there wasn’t much gravy.

If you have a slow cooker this would work well in that too!

Have a great night x

Aunty Sandra’s Pasta made a little more healthy for the kids!

IMG_2966OMG, I’m exhausted.  I have just made spelt rolls testing out the Callington Mill flour now available from my new website www.paleoprovidore.com (they are lovely), made my new version of what the kids know as “Aunty Sandra’s Pasta” by special request for miss 6 and lamb shanks in the oven for us!  Now to make something for the lunchboxes for the morning…I think I’ll make my chocolate cake!

I thought I would quickly share the pasta recipe because it is so quick and easy and ALL kids seem to like it from 5 year olds through to teenagers.  I will give you the original recipe plus my “healthified” one!

Aunty Sandra’s Pasta Original Recipe

250g spiral/macaroni/tube pasta of choice

1 tin condensed tomato soup (I think it was a 400/420g tin)

6 bacon rashers

1/2-1 onion

1 garlic clove

1 tbsp. oil of choice

Method

Cook pasta and remove from saucepan to drain.

Put saucepan back on the stove.

Add oil.

When hot, fry off onion, garlic and bacon.

When soft, add tomato soup and pasta.

Heat through, and serve with cheese if desired.

I sometimes would put in a casserole dish and grate cheese on top – pop in the oven to brown!

My “healthified” version

250g gluten free pasta – macaroni or spirals

200g Organic Passata

6 rashers organic bacon

2-3 spring onions

1 clove garlic

1 tablespoon organic maple syrup

1 good pinch salt

1 tbsp. oil of choice

Method

Put pasta on to cook.

In another saucepan fry off spring onions, garlic and bacon, then add passata.

Let it simmer while the pasta is cooking.

When pasta is done, drain.

Put back into the saucepan and add the tomato mixture.

Serve with or without cheese.

Miss 6 hasn’t even realised I’ve changed the recipe and requested it for dinner again tonight!!!  Miss 12 and Mr 19 may be a different story though!

Tonight’s dinner…a warming Irish Stew!

Lamb_StewYou may recall that a few weeks ago I went to a cooking class with Jude Blereau.  She was launching her new cookbook “Wholefood Baking” and did a Thermomix demonstration for some of the recipes she has converted to be used in Thermie!

One of the recipes that received great comments was the Irish Lamb Stew on Sweet Potato Mash (the photo is Jude’s picture of her dish).  I had a small taste and it was delicious, but as it contained vegies and grain that I don’t eat I subsequently went home and made it the next day.  Again it was great!

OMG, a couple of weeks have gone by since I started to write this post and I find myself making this great recipe yet again. In fact I think I’ve been making it about once a week!!! It’s DEFINITELY time I share the recipe with you.

Tonight I am using up vegetables that I have in the fridge like – parsnip, carrot, pumpkin, capsicum, broccoli. The options are endless. Just use the measurements of vegetables in the recipe as a rough guide when substituting!  For a larger family, I would suggest steaming some diced vegetables in the Varoma and adding it to the stew to make it go further.  You could have your sweet potato steaming on one level and the other vegies on the top!

It is supposed to be served with Herb Butter, but as I don’t eat dairy I just don’t use it, but I’ll be nice and include it for those who do! I will also give you the original recipe and let you know the variations I usually use to make it Low FODMAP, Paleo, fructose friendly and gluten free which will appear in brackets (). Here’s the recipe!

Herb Butter

6 sprigs fresh flat-lef parsley, leaves only

20g fresh chives

4 sprigs fresh thyme, leaves only

120g unsalted butter

Method:

Place all herbs into mixing bowl and chop 3 seconds on speed 7

Scrape down the sides of the bowl

Add the butter and blend for 10 seconds on speed 5.

Scrape down the sides of the bowl and repeat if necessary.

Refrigerate until ready to use.

Irish Lamb Stew

Ingredients

002150g leek, white part only (150g green part of spring onions)

2 garlic cloves (1 garlic clove or omit and use garlic infused oil if you can’t tolerate any garlic)

3 sprigs fresh thyme, leaves only

20g butter, coconut oil (garlic infused oil)

90g celery (90g zucchini or if using parsnip and swede instead of potato, use 90g celeriac)

190g carrots

190g potatoes (to make it paleo I use celeriac or a mix of parsnip and swede)

4 pieces of lamb necks on the bone, fat trimmed (about 700g)

40g pearl barley presoaked for 1 hr or overnight with 1/2tsp lemon juice (120g quinoa washed)

sea salt and freshly cracked black pepper to taste

3 sprigs flat-leaf parsley, leaves only with extra to serve

1 sprig fresh marjoram, leaves only – I didn’t have any so just omitted it!

3 bay leaves

1 tbsp. tamari (1 tbsp. Coconut Aminos)

700g water

600-800g sweet potato, peeled and cut into 2cm pieces (600-800g mix of celeriac and pumpkin)

Method

003Place leek, garlic and thyme into the mixing bowl and chop for 3 seconds at speed 5

Add butter/oil and sauté for 4 minutes at Varoma temperature on speed 1.  Set aside

Place celery, carrot, potatoes and herbs (or the alternative vegies – do not put in bay leaves) and chop for 3-5 seconds on speed 4-5 to obtain a chunky consistency.  Less is best as the veggies cook down.

005Add the leek, lamb and barley into the mixing bowl and season with salt and pepper.

Add the bay leaves, tamari and water.

Place the sweet potato (or in my case celeriac and pumpkin) in the top rack of the Varoma dish and place Varoma into position.

Cook for 45mins  at 100° on reverse, soft spoon.

Season the stew with extra tamari to taste and check if the steamed vegetables are cooked. If they are, set them aside in a Thermoserver. If not, continue cooking as before. If the Varoma is no longer needed, place TM basket on top of mixing bowl with MC removed. Cook for a further 10-15 minutes on Varoma, reverse, soft spoon setting until the lamb is tender. I often add extra vegetables like zucchini, if not used before, or broccoli. When stew is cooked, place in Thermoserver.

Lamb_Stew_Low FODMAP_QuinoaClean and dry mixing bowl. Place steamed sweet potato into mixing bowl and mix for 10 sec on speed 5. Insert butterfly, add 10-20g milk if using and puree for 10-14 sec or until smooth. I sometimes don’t mash at all and put the steamed vegetables into the stew as well.

Serve stew hot with the vegetable mash. Garnish with chives and parsley and herbed butter if using it!

I hope you enjoy this as much as our family does x

Coconut!

ETC and others 1355Not sure what to make the title here…Today I have made coconut butter using Jude Blereau’s recipe in the Thermomix and have then made coconut balls with the butter using Jude’s recipe as a starting point, but then adding some extras! I should also add, that the photographed Organic desiccated coconut is for the online health food shop “Paleo Providore” that I am trying to get up and running! I will upload it onto my facebook store for starters while I am getting the website sorted!

Anyway back to cooking!

I went as a Thermomix Consultant to the Jude Blereau Wholefood cooking class.  I have learned quite a bit from it and have had fun cooking some of her TM recipes since!  Today I will share the coconut butter recipe as I think it is one that you will find useful.  Sorry to those of you who don’t have a Thermomix,  I think it would be difficult to make without one!

Coconut Butter

ETC and others 1333Ingredients:

250g Organic desiccated, shredded or flaked coconut.

Method:

Place coconut into the mixing bowl and blend for 1 minute at 37 °C on speed 8.

Scrape the sides of the bowl down and then blend for a further 2 minutes at 37 °C on speed 8

At this stage the coconut butter is a bit like a thin paste.  As it solidifies it will harden.  Store in an airtight container in a cool dark place.

Apricot Balls

I suppose being that I’ve tempted you with the picture I should share the coconut balls too!

ETC and others 1334Ingredients:

100g almonds

100g apricots

60g pitted dates

230g coconut butter

desiccated coconut, to coat

Method

Place almonds in the mixing bowl and chop on speed 8 for 2-3 seconds

Add apricots and chop on speed 8 for about 10 seconds.

Add dates and on closed lid, hit the turbo button 2-3 times.

Add the coconut butter and blend for about 10 seconds on speed 4, scrape the sides down and repeat for a few seconds if necessary (take care not to over mix or you will end up with nut butter).

Jude says if it isn’t holding together you may need to add a tbsp. coconut oil – I didn’t have this problem.

Roll into bite size balls and coat with desiccated coconut.  Jude suggests putting them in a cool dark place for a couple of hours before serving…If I wasn’t intolerant to fructose (apricots and dates) I don’t know if I would be able to do that!

Store in the fridge.

Enjoy x

Paleo Quiche – Gluten, grain and dairy free, low fodmap, fructose friendly!

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As promised here is my quiche recipe. It is a rough guide as to what I used as it was just a trial that worked really well!

“Pastry”

1 1/2 – 2 cups Almond Meal
1 egg white
1 full egg (or you could use 2 egg whites)

Preheat oven to 180 degrees Celsius.
Mix ingredients together until they have a pastry like consistency.
Next time I would do this in the Thermomix – mix the ingredients for about 5-6 seconds on speed 5 and then kneed for about 1 minute.

Roll out between two sheets of baking paper.
Put into a greased quiche dish.
Prick the bottom of the pastry.
Blind bake for about 10 minutes or until it has only just started to colour.

“Quiche”

About 6 eggs
Then add whatever bits you have in the fridge. I added:
1 tomato diced
Greens of about 6 spring onions, finely chopped
ham/bacon (about equivalent to 6 rashers of bacon)
2 tablespoons coconut yoghurt
Approx 100g baby spinach leaves finely chopped
Salt and pepper to taste

Mix all ingredients together.
Pour into the “pastry case”.
Cook at 180 degrees until set in the centre.

Hope you enjoy it! We had leftovers cold and heated in the microwave – both worked well! Bron x