FRUIT BREAD ROLL

BAKED BEANS

Spray a pan or electric skillet with cooking oil
Add a good glug of oil ( 2 tbs )
Peel and slice 1 onion to the pan along with
1 dsp of minced garlic
1 bay leaf
1 tsp of thyme
1 dsp of ground cloves
Cook on a medium heat till onions have softened .
Now diced up 4 rashers of bacon , and add to the pan.
Cook through and stir for 3 minutes .
Now stir in ...
2 tbs of Worcestershire sauce
1 carrot grated
2 tsp of dry mustard
2 tbs of tomato paste
1/4 cup of soft brown sugar
2 tsp of cayenne pepper
1 tin of diced tomatoes  ( if you stop right here you have just created a perfect sauce for your spaghetti )
Season with a throw of sea salt and ground black pepper .
Stir to combine thoroughly .
Now add 500gm of strained and washed cannelloni beans  ( 2 tins ).
Transfer to a baking dish and place in a well heated oven ( 160 deg C ) and warm through for 30 minutes .
Serve with crusty garlic bread ...
Yummo!

PIZZA SPINACH BASE

This is an amazing pizza base .......giving you more control over what you are eating with your topping .

 

SPINACH BASE

To make the spinach base , first you need to preheat your oven to 20deg c .

Grease a 30 cm pizza tray with rice bran oil .

now place 1 cup of spinach leaves in a processor and pulse .

In a separate bowl ...

Add 1 beaten egg , 1 cup of grated cheddar cheese and 1 dsp of  dried basil leaves along with 1 tsp of  dried oregano leaves ....now add the processed spinach .

Stir and season with salt and pepper to taste .

Spread the dough evenly onto the pizza tray  ....

Bake for 12 minutes or until the edges begin to brown .

Top with your favourite uncomplicated toppings .

CAULIFLOWER AND BLUEBERRY CHEESECAKE ...For my daughter in law Diana (Dee ) Mersey

TO MAKE THE BASE ....

Place in a food processor ...
3/4 cup of  unsalted cashews
1 cup of shredded coconut
1 tbs of stevia
1/4 cup of lemon juice
1 tbs of coconut oil ...
Now blend until finely chopped .
Now press this mixture into the base of a 16 cm cake pan . ( which you have sprayed with cooking spray )
Place this into the freezer and freeze for 30 minutes ....

Steam  1 small head of cauliflower . ..set aside ..

THE FILLING
Combine the following ingredients in the cleaned processor
2 cups of cashews
1/2 cup of coconut oil
1 and 1/2 cups of cooked cauliflower
1 cup of frozen blueberries
1 tsp of vanilla of vanilla extract
1 tbs of lemon juice 1/3 cup of coconut milk .
Process to combine .

Remove the base from the freezer and pour in the topping .
Return to the freezer for 45 minutes .
Then let it set in the fridge for an hour .
Top with fresh blueberries  (and passionfruit pulp optional ) to serve .

 

EMINCE DE PORC AUX POIVRONS ..(Pork with pimentos and onions )

 

Heat 2 tbs of rice bran oil in  a pan over med heat add 2 two sliced onions and 3 tbs of minced garlic ...

Cook till the onions are translucent and aromatic .

 

In a separate bowl slice 3 pimentos ,  add the juice of 2 large lemons , 1 dsp of cayenne pepper , 1 dsp of paprika ,

1 dsp of cracked black pepper .

Mix well to combine .

Now add 4 tbs of Worcestershire sauce

 2 tbs of stevia or substitute with 2 tbs of soft brown sugar .

Add 1 kg of sliced pork fillet .

Mix well to combine .

Allow this mix to sit for 20 minutes .

Then add to onion mix .

Cook over heat till pork is cooked through stirring constantly ..

 

IF YOU LIKE IT HOT ...JUNGLE CURRY PRAWNS

First of all you need to make a paste ...the curry paste
Cut up 10 dried whole red chillies with seeds , place these in a processor with 4 red onions sliced , 6 garlic cloves chopped , 1 lemongrass stem ( white part only ) sliced , 1 tbs of minced ginger ,2 cilantro roots ( coriander roots ) , 1 shrimp paste cube , 60 ml of peanut oil .
Salt and pepper to taste .
Process to a paste .
Place 1 kg of green prawns ( tails intact ) in a bowl and coat with paste .
Heat a pan with a splash of peanut oil
Add 1/4 cup of chia seeds
1tbs of fish sauce
300ml of fish stock
1 tbs of whisky
50gm of bamboo shoots
4 green spring onion stalks
Bring to the boil and add the coated prawns , simmer for  5 minutes or till prawns give an orange tinge , stirring constantly .
Serve with black quinoa .
 

JADE BALLS WITH DIPPING SAUCE

Mash 500gm of ricotta cheese with 2 avocados
Mix in 1 finely chopped onion with 1/2 cup of dry breadcrumbs
Form in to golf sized balls , dip into 2 beaten eggs and then roll in extra breadcrumbs for coating .
Cook until golden brown  on all sides in peanut oil .
Drain on absorbent paper
Garnish with shreds of green stems of spring onions .

DIPPING SAUCE.....
Combine in a bowl ......
1 dsp Chinese cooking wine
2 tbs of honey
1 dsp of minced garlic
1 dsp of minced ginger
3 tbs of tamari or soy sauce ...
Alklow to marinate for at least 4 hours before use .