CURRY PRAWNS

 

Preheat oven to 160 deg C

For 2 people I used 500gm of raw prawns with tail intact .

Place the prawns in a bowl along with .......

1 small sliced red chilli with seeds

2 dsp of minced garlic

1/2 sliced red onion .

160 gm of fresh string beans

1/2 cup of cashews

 

In a medium bowl whisk together 1x 400 ml can of full cream coconut milk , 1 dsp of turmeric , 2 tbs of curry powder , salt and cracked black pepper to taste .

 

 

Place the sauce in the prepared pan and heat over a medium heat on the stove stirring till slightly thickened

Place the prawn mixture  in the pan with the prepared  sauce .
Place in the preheated oven and cook through for 20 minutes

 

 

 

 

 Serve over fresh spinach and  teaspoons of sour cream .

CHICKEN AND CHEESE BALLS

(  A grain free version of arancini ball ).

Prreheat your oven to 180 deg C
Cube a slab of cheese ( your choice ) or a mozzarella ball into 24 pieces  ..set aside .
You will need 500gm of chicken mince in a medium bowl with 1/2 a cup of freshly chopped parsley , 1/2 cup of coconut flour ., the grated  zest of 1 lemon , 1/2 cup of grated parmesan .
Slice and chop 1 red onion and place in a small fry pan along with 2 tbs of ghee , 1 tbs of minced garlic , 1 dsp of fennel seeds .......cook till softened and aromatic , then add to the mince mix .
Use your hands to combine all ingredients .
Sprinkle 1 cup of almond meal over your work bench .
Using your hands roll the mixture into golf sized balls  pushing a cube of cheese in the middle  of each ball .
Coat the ball in the almond meal .
Pan fry in 3 tbs of ghee over a med heat till the chicken balls are browned all over .
Add 1 can of diced tomatoes .
 Then transfer the pan to the preheated oven , till cooked through ( 30 minutes ).
 

LOW CARB BREAKFAST

 

Ricotta cheese , fresh black berries , walnuts drizzled with sugar free maple sugar

 

 

Oven baked slices of egg plant

Layered with spinach leaves and crumbled goats milk feta

 

Topped with 4 minute poached eggs .

 

 

 

AUSTRALIA DAY PACKS

Australia Day barby packs were a success .
$ 60 .00 for chilli prawn skewers , beef burgers , garlic and cheese sausages  and of course sliced dim sims with garlic onions
A green and red leafed salad , a fig and ricotta salad  .
Peanut butter and custard profiteroles .
Bread rolls and  sliced bread .

 

INTRODUCING ZIGGY

Yesterday I was dealing with Australia Day bbq packs , today my daughter picked up her British Bulldog ..Ziggy Ethel...

 

She is just beautiful .

TERMINAL ILLNESSES

If a lot of cures are suggested for a disease , it means the disease is incurable.....
ANTON CHEKHOV  (1860 - 1904 )

I  can`t stand whispering ....Every time  a doctor whispers in hospital , next day there is a funeral .
NEIL SIMON .(1970 ).....

Sam don`t  be afraid to question  ...... if you question what is happening to Michelle you may get a reaction now , far better than the  excuses Dale , Nicole and I received when Ken was dead .
I have the phone numbers and  names that you or anyone   else in your position may need .

LEMON TEA CHEESE CAKE FILLING

 For the tart base ..see previous blog ..

 

320 gm of cream cheese at room temperature placed in a processor and beat until smooth and fluffy .

In a separate bowl place one small packet of sugar free lemon tea jelly crystals with 1/2 cup of boiling water .

Stir till dissolved and set aside to cool .

Now whip 1 cup of heavy cream till thickened .

Add the cooled jelly to the cream cheese mix and process till well combined ( keep the lid on ..to avoid a huge mess )

Add the grated rind and juice of 1 lemon .

Now gently beat in the thickened cream until well combined .

Pour into a the pastry case .

Place in fridge till set .

I garnished with finely grated 90% cacoa Lindt chocolate .

 

TART PASTRY

This amazing pastry can be used for sweet and savoury fillings ..........

Preheat your oven to 160 deg C
Mix together 1/2 cup of almond meal
1/2 cup of coconut flour
2 tbs of psyllium husk ( health food section in the large supermarkets )
Pinch of salt .

Beat 2 eggs ( room temp ) together in a small bowl and set aside .

Add 2 tbs of coconut oil to the dry ingredients ...rub through with your fingers .

Add eggs stir to combine .

Add  5 tbs of ice cold water and work with your hands till the dough comes together
Roll in to a ball and cover in cling wrap at let sit on bench for 5 minutes .

Prepare tart pan with coconut oil cooking  spray .

Push the dough into the tart pan .

Cook the dough for 15 - 20 minutes or until golden and the dough pulls away from the side of pan .

 

JAN 18TH .......15 YEARS OF BEAUTIFUL ,FUNNY MEMORIES & CREAM BRULEE .

 Paul memories are forever.

 

 

Mum x

CRUST LESS KEY LIME CHEESE CAKE

 This is a simple sophisticated dessert .....

You need 1 small pacvket of sugar free lime jelly , which you mix with 1/2 cup of boiling water ... Set aside to cool .
In  small bowl use an electric mixer to whip 1/2 cup of heavy cream till thickened .( reserve 3 tbs and set aside )
Now you need 1 tub of  full cream cheese 250 gm  and this needs to go in to a food processor and process till smooth ...
(trust me use a processor with a lid ..this is where it can get really messy ..)gradually pour the jelly into the cream cheese through the mixing lid and add the juice  and the grated rind of  1 lime .
Now mix the cream cheese together with the thickened cream until fluffy with the electric mixer
I poured this mixture  into 4 small/med tart pans that have been sprayed with coconut oil .
Place in refrigerator to set ....doesn't take long .
Once set remove from tart pans and slice into 4 .... I grated some 90% Lindt chocolate on the serving plates and a little over the cheese cake  wedges ....Garnish with dobs of thickened cream .

 

DEEP FRIED BOILED EGGS

Mix 3 tbs of tamarind paste with 1 tbs of sweet chilli sauce . Set aside .
Place 4 eggs at room temperature in a saucepan of water , bring the water to a rapid boil and cook for 5 minutes .
Remove the eggs from the water and place in a bowl of cold water , when they are cooled off , roll the eggs and crack the shells to peel them .
Now deep fry the eggs in a deep fryer or wok in oil at 150 deg C .
Fry for 4 minutes or until crisp and golden .
Drain on absorbent paper .
Arrange the eggs on a serving plate on fresh spinach  and slice to allow the yolk to drizzle out .
Drizzle with the tamarind and chilli sauce , or alternatively a mustard aioli as I did this morning for breakfast .
This can be served as a breakfast or as an entrée .

 

HAWKER HALL .......CHAPEL ST SOUTH YARRA ,VICTORIA. AUSTRALIA

Delicious  Asian street food served in trendy industrial restaurant setting .
Everything about Hawker Hall as an eatery is wonderful.
The menu is extensive and it is Asian food as it should be ....fresh , fast and flavoursome .
Hawker Hall is family friendly , it has an open kitchen and a separate cocktail bar .
The food was amazing so was the service .
I rarely indulge in desserts .......but something caught my eye on the menu ..Many Treasure Jelly ....OMG!
Served in a bubble glass there were single layers of jellies of hibiscus , lychee and pineapple  topped with slightly charred coconut chips .
The dessert was featherlike and simply sophisticated .
Just like Hawker Hall .

FLOURLESS BACON AND EGG BREAKFAST MUFFIN

 

Preheat oven to 160 deg C

Spray 2 ramequins

All  you need is 4 slices of short cut bacon

Line each rameqin with 2 slices of bacon

Add 2 tbs of sliced mushrooms to each ramequin and 2 halved cherry tomatoes

Crack an egg into each bowl .

Season with cracked pepper .

Cover with grated mozzarella cheese and bake in heated oven till golden and bubbling , about 20 minutes .

Turn out formed muffins onto a serving plate or eat straight from the ramequin .

 

NO BAKE PEANUT BUTTER CHEESECAKE

 

Line the base and sides of a 20cm loose bottomed cake tin with baking paper .

 

Place 750gm of cream cheese in a processor with 1 tbs of stevia , 1 cup of natural peanut butter , 1/2 cup of thick cream , 3 tsp of vanilla extract and a pinch of salt .

 

Blitz until thick and smooth .

 

Pour the mixture into the prepared tin . Smooth over the top with the back of a wooden spoon .

 

Cover and refrigerate overnight to set .

 

Remove the cheesecake from the tin and place on a serving plate .

 

Melt 50 gm of 90% cacoa  Lindt chocolate .with 1 tbs of coconut oil .

Cool to room temperature before pouring over the top of the chilled cheesecake .

Return to fridge to allow to set .

 

This will keep well in the fridge for up to 5 days .

BUBBLE AND SQUEAK FRITTATA

Preheat your oven to 160 deg C

 

 

You can use any leftovers in the fridge for this dish .

I used one floret of broccoli  sliced very thinly , 1 whole stalk of celery , peeled and sliced thinly  ( leaves included )

I placed a peeled and sliced red onion in a pan with 2 sliced  cloves of garlic and heated through till softened .

Add 2 sliced  rashers of bacon to the pan .( you could use any left over meat from the fridge or maybe salami or chorizio

I also found a few sliced mushrooms in a packet in the fridge , so they went in  the mix .

Spray an oven proof dish with cooking oil .

Add all the ingredients to the dish .

Beat 10 eggs together with cracked pepper and salt to taste .

 Pour into the dish .

Bake for 30 minutes or until set and golden in colour

 

 

 

The beauty of this dish is that it is very economical and reheats really well and any leftover can be used as a breakfast or snack served with avocado or a simple salad .

 

 

EASY ICE CREAM

Place 500 gm of frozen berries  in a  processor along with 600 ml of full cream ..
No sweetener necessary .
Process to an ice cream consistency , no need for an ice cream machine of any brand .

 

 

There are some great fruits available  in our supermarkets at this time of the year .
 Peel ,deseed and slice
Place in freezer.
Remove to processor when solid .

CHICKEN PARMA WITH BROCOLI AND ZUCCHINI CHIPS

CHICKEN PARMA
I used 1 chicken fillet sliced in 1/2 lengthways .
Patted both sides of the fillets in arrowroot flour .
Dipped them in a lightly beaten egg .
Pressed them into unsweetened coconut chips .
Then fan fried in a little rice bran oil till golden on both sides
Then sprinkled with grated mozzarella cheese and placed under the griller till bubbly and golden .
Placed on serving plate and topped with warmed diced tomatoes .

 

 

BROCOLI AND ZUCCHINI CHIPS

 

Use the broccoli stalks , trim the sides and then slice into chips .

Cut the zucchini in 1/2 and slice into chips ( no need to peel the skin )

Sprinkle the chips with arrowroot flour

Dip the chips in bean egg

Coat with white and black sesame seeds or use unsweetened desiccated coconut .

Pan or deep fry in rice bran oil .

Sprinkle with sea salt

 

 

 The chips can be served as a side or as a snack with a home made aioli .

 

THE BEST PIZZA CRUST

THE CRUST
This is so simple ......
Line a pizza tray with baking paper , set aside .
Preheat your oven to 200 deg C
Place 1&1/2 cups of shredded mozzarella cheese and 2 tbs of cream cheese in a bowl and warm through , you need it to be softened and slightly melted .
Stir in 1 lightly beaten egg and 3/4 cup of almond meal and 1 tsp of minced garlic .
With wet hands spread the dough over the baking paper on the pizza tray .
Dock the dough with a fork to avoid bubbling .
Sprinkle with finely grated parmesan cheese
Cook for a total of 12 minutes or until slightly brown on top .
Then top with your favourite toppings .
I used  fresh spinach leaves , halved cherry tomatoes , sliced salami , drained crushed pineapple , sliced bacon rasher and a handful of chicken pieces ...
Topped with shredded mozzarella cheese .
Yummo !
 

RECIPE REQUEST

Hi Noelene,

Just wondering if I could get the recipe for the Gluten Free/ Fruit Free mud cake you gave me last night please. I have a friend who is gluten and fruit free and I think she will love this especially as it doesn't have sugar in it.

 Also could I get the recipe for the "Vegie" dish you had in the fry pan on your stove. That looked and smelt amazing.

Take care and hope Nicole is on the improve, xxx

CHOCOLATE MUD CHEESECAKE
Preheat your oven to 180 deg C.
Prepare a 9"'spring form pan with cooking spray and baking paper .
In a medium bowl whisk together 1&1/4 cup of almond meal , 1/4 cup of  cacoa powder ( I used 80% pure ), 1/4 cup of powdered stevia ,3 tbs of melted butter .
Mix together until well combined .
Now press this mixture into the base of a spring form pan .
Bake for 10 minutes and remove .
Reduce oven temp to 160 deg C.

It is now time to prepare the filling .......
In a large bowl , beat 750gm of cream cheese ( softened ) until smooth .
Then add 3/4 cup of powdered stevia , 1 tsp of vanilla extract ,and 3 eggs lightly beaten  and at room temp  ( one at a time ),
Scrape down the sides of the bowl as needed.
Now beat in 1/4 cup of cacoa  ( I used 80% pure )
Add 1/3 cup of heavy cream ( room temp )
In the microwave melt 220gm of dark chocolate ( I used 80% Lindt dark chocolate ) with 1 tbs of butter .
Set aside to cool .
Add the melted chocolate mixture and mix until completely smooth .
Pour the filling into the prepared pan
Even out over the base , taking care not to disturb the base .
Bake for 55 minutes until set , but still a little wobbly .
Remove from oven and let cool in the pan .

Once cooled let it sit in the refrigerator covered with cling wrap for 3 hours or overnight .
Release the sides of the  pan and remove the cake to a plate to finish the topping .
I beat together 600ml of cream with a tub of mascarpone cheese  (250gm )
1 tsp of vanilla extract
1tbs of powdered stevia
1 dsp of cacoa .
Beat till very stiff
Spread thickly over the cake
Top as you like . I used fresh raspberries .

THE VEGIE DISH ......
It was  my curry , cashew and coconut vegetable dish .
Spray a medium sized pan with coconut oil spray and heat over a low heat .
Add 4 sliced garlic cloves
2 red onions peeled and sliced
Heat till soft and translucent

In a bowl add 3 tbs of turmeric powder
1 red chilli sliced  ( optional )
150 gm of fresh baby beans
1 red and green capsicum deseeded and sliced
1 cup of unsalted cashews
1 cup of sliced mushrooms
2 stalks of  celery peeled and thinly sliced
Salt and cracked black pepper to taste
1 tbs of coriander or fresh mint finely chopped
Mix well to combine .

Add 1&1/2 cups of coconut milk to the pan with the onion and garlic .
Followed by the vegies
Stir to combine over a medium heat .
Allow to heat through  and the sauce to thicken .
This can be served as a starter or as a main with lamb chops or steamed fish .
Enjoy .

CHOCOLATE CHERRIES

Preheat your oven to 160 deg C
Line a baking tray with baking paper
Place 200 gm of fresh cherries , pitted and halved on the baking tray and bake for 15 minutes .
Place the cherry stems in a bowl and set aside .
Remove cherries from the oven and allow to cool for 5 minutes .
Now place the cherries , and two sliced and pitted  medjool dates into a processor along with 1 cup of desiccated coconut and 3 tbs of  melted coconut oil .
Pulse till the cherry mixture comes together .
Roll the mixture into cherry sized balls and insert the stem in the centre  of each ball .
Place these on another lined tray and transfer to the freezer for 30 minutes .

When the cherry balls are firm , place 250 gm of raw dark chocolate ...I used Lindt  80 % dark chocolate chopped , and melted it in the microwave 1 minute on high .
Now I dipped the cherries into the chocolate , making sure they were completely covered .
Place them back on the lined tray .
Place in refrigerator and chill till the chocolate sets .

Store in an airtight container in the fridge .