CHICKEN COCONUT SOUP

Bring 3 cups of chicken stock, 2 stalks of lemon grass cut into sections , 1 small knob of ginger sliced thinly  to the boil over a medium heat in a pot .
Add 10 kaffir lime leaves .
Simmer for 10 minutes .
Remove from heat and strain removing lemongrass and lime leaves .
Add  3 cups coconut milk , bring to the boil for 1 minute
Add 1 chicken fillet sliced in thin strips , bring back to the boil .
Add 2 red chillies thinly sliced with seeds , along with 1 tbs of chilli flakes and 2 tbs of palm sugar .
Stir to combine over a low heat .
Add 1/4 cup of sliced button mushrooms
Simmer for 2 minutes .
Stir in 4tbs of lime juice and 3 tbs of fish sauce .
Garnish with fresh coriander and thinly sliced spring onion .

 

CHIA PUDDINGS

Mix 1 cup of chia seeds ( 32 gm ) with 60 ml of coconut milk , 1/2 cup of almond milk , 1/4 tsp of cinnamon , 1 tbs of stevia , 4 drops of vanilla extract .....using a blender until smooth .
Mix in 1/2 cup of fresh or frozen berries .
Refrigerate until ready to serve .

CHRISTMAS CAKES ALL DONE , PACKED AND READY TO GO

 

 

Place 3 cups of mixed fruit in a saucepan along with 1 cup of mixed peel , 1 &1/2 cups of water and 1/2 cup of boronia or pomegranate molasses , 2 cups of brown sugar , 220 gm of margarine 2 tsp of bi carbonate of soda .
Bring these to the boil .
Simmer for 1 minute .
Then cool and add 2 tbs of cacao, 1 cup of plain flour , 3 cups of self raising flour and 4 eggs lightly beaten .
Bake in a moderate oven 160 deg C for 3 hours .
Check with a skewer before removing from the oven it  should come out clean .

PANPEPATO ..........A SPICY ITALIAN DAIRY FREE CHRISTMAS SLICE

Preheat your oven to 170deg C
Line a slice tray with coconut cooking spray and baking paper .
Place ....
 100gm of whole cashews
100gm of silvered almonds
2 cups of soft and juicy semi dried figs , coarsely chopped
1/2 cup of mixed peel
....into a bowl
Sift 150gm of plain flour along with 2 tbs of Dutch cacao , 2 tsp of ground cinnamon , 1/2 tsp of ground cloves , 1/4 tsp of nutmeg , 1/2 tsp of ground black pepper .......in to the bowl with the fruit and nuts.
Stir to combine .
Bring to the boil in a small saucepan
1 cup of honey 
80 gm of dark chocolate , chopped
110gm of castor sugar
Pour the mix over the nut and flour mix , this is very dry but keep stirring it to form a dark sticky paste .
Use a  spoon to press it in the prepared slice tray
Bake for 30 minutes or until just set .
Cool slightly and then turn out on to a cooling rack .
Cut into slices and store in an airtight container at room temperature .
Will keep for up to 4 weeks .

 

Sauerkraut Salad with a Wholegrain Mustard Crusted Chicken Fillet

 

Chicken fillet sliced in 3 .

Make a mix of 3 tbs of wholegrain mustard and 2 tbs of chinese cooking wine

Brush each fillet slice with the mustard mix and grill to cooked through .

SALAD

1 jar of rok zatozenia pasturised sauerkraut strained and placed in a bowl along with

4 bacon rashers cooked and finely chopped ,

1 dsp of cumin seeds

1 carrot finely sliced

1 dsp of minced garlic

1 dsp of minced ginger

1 red capsicum finely sliced

sliced spring onion finely chopped

1 dsp of cracked blk pepper

Mix well to combine .

Serve a bed for the  sliced chicken fillets .

CACAO CRACKLE COOKIES

Preheat your oven to 160 deg C
Beat 2 egg whites till soft peaks form
Make a dry mixture of 
1/4 tsp of rock salt
3 tbs of cashew nuts
3tbs of chia seeds
1 dsp of maca powder
1/2 cup desiccated coconut
1 dsp of coconut flower nectar
Process till you get a crumb mix

Melt 25 gm of cacao chocolate
Mix the dry ingredients into the melted cacao
Fold the egg whites into the mixture
Roll the mixture into small balls
Place balls onto a baking tray
Bake for 13 minutes
Remove from oven

and allow  to cool until crispy.

TORTA DI RICOTTA ...VEGETARIAN