Tomato Freekeh Soup

Until I made this recipe, I had never heard of of freekeh before. It's a grain that looks like wheat. The recipe said that instead of freekeh you can use bulgar wheat as well (the little wheat pieces you find in tabouli). I just found that I needed to cook it a little longer though because I'm not a fan of aldente.

- 2 tablespoons olive oil
- 1 onion, sliced
- 1 stalk celery, chopped
- 1-2 tablespoons garlic
- salt and white pepper
- 1/2 cup white wine
- 3 cups canned tomato (with the juice)
- 1 teaspoon dried thyme
- 5-6 cups vegetable stock (or more if needed)
- 3-4 cups freekeh


1. Heat the oil and cook the onion, celery, and garlic. Sprinkle with salt and pepper.

2. Add the wine and stir for 1 minute.

3. Add the tomatoes and thyme, and cook for 10-15 minutes.

4. Add the freekeh, bring to the boil, reduce the heat and cover. Stir occasionally until the freekeh is soft; about 10 minutes (I left mine longer)

NOTE: if the soup is too thick to your liking, add more stock or water.  

Easy Cashew Chicken

I always seem to have trouble finding chilli garlic sauce, so this time I just mixed a little bit of garlic in sweet chilli sauce and used that instead. It was still delicious.

- 3 tablespoons hoisin sauce
- 1/2 teaspoon chilli garlic sauce
- 3 tablespoons chicken broth
- 800g chicken, chopped
- 1 tablespoon cornstarch
- 1 1/2 tablespoons vegetable oil
- 1 small onion
- 4 cloves garlic
- 2 tablespoons rice vinegar
- 6 shallots
- 3/4 cup unsalted cashews


1. In a bowl, combine the hoisin sauce, chilli garlic sauce, and broth. Set aside.

2. In another bowl, combine the chicken, salt, and pepper and sprinkle with cornflour.

3. Cook the chicken until golden.

4. Add the onion. Add the garlic. Add the vinegar.

5. Reduce heat, add step 1 and warm through for a few minutes. Remove from heat. Stir in the cashews and shallot. 

Pastitsio

For so many years, I've been looking for an easy but delicious Greek lasagne recipe. One my friends from school had her birthday party and her mum made the yummiest pastitsio I have ever tasted. If you like it as much as me, try this recipe. I promise you won't be dissapointed.

BECHAMEL:
- 3 tablespoons unsalted butter
- (1/2 of) 3/4 cup flour
- 2 cups hot whole milk
- 3/4 teaspoon salt
- 1 1/2 eggs

MEAT LAYER:
- 2 tablespoons unsalted butter
- 1 onion
- 454g mince (I used lamb)
- pinch of cinnamon
- salt and pepper to taste
- 1/4 cup water
- 1 tablespoon tomato paste

PASTA LEVEL:
- 454g ziti pasta cooked until aldente
- 1 1/2 eggs, lightly beaten
- 3/4 teaspoon salt
- parmesan cheese


1. BECHAMEL LEVEL:
Melt the butter in a heavy saucepan. Whisk in the flour, and gradually whisk in the hot milk. Stir in the salt and let cool. When the sauce is lukewarm, whisk in the egg. Set aside.

2. MEAT LAYER:
Melt the butter in a frypan and fry the onion until golden. Add the mince and brown. Add the cinnamon, salt and pepper. Stir in the tomato paste and water. Simmer for 5 minutes and set aside.
Preheat the oven to 176 degrees celcius. Grease a large baking dish.

3. ASSEMBLY:
Scoop 1/2 the pasta into the bottom of the baking dish, Sprinkle generously with parmesan.
Spoon the meat layer on top, then scoop the rest of the pasta on top of the meat layer.
Top with bechamel sauce and bake for 45 minutes until bubbly and golden.

1 Pot Swedish Meatballs Pasta

This recipe is so easy, but the taste is delicious.

MEATBALLS
- 453g mice (I used lamb)
- 1/2 cup breadcrumbs
- 1 small onion
- 1 egg
- 1/2 tablespoon salt
- 1/2 tablespoon pepper

SAUCE/GRAVY
- 2 cups beef broth
- 2 cups milk
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1 tablespoon worscestshire sauce

SERVE WITH
- 4 cups rice noodles
- 1 cup parmesan cheese
- 1/2 cup parsely


1. To make the meatballs, mix all the meatball ingredients in a bowl and form into small balls. Fry until meatballs get coloured.

2. To the same pan, add the sauce/gravy ingredients and stir, bringing to the boil.

3. Prepare noodles according to the packet. Once sauce has slightly thickened and meatballs are cooked, add the noodles, and top with parmesan and parsley. 

Simple Paleo Chicken Curry

- 2 tablespoons coconut oil
- 8 chicken thighs, cut into 1 inch pieces
- 1 onion, chopped
- 3 small zucchini, chopped
- 1 teaspoon garlic
- 1 tablespoon curry powder
- 1/2 teaspoon paprika
- 2 teaspoons salt
- 2 cans coconut milk
- 1 cup grape tomatoes

1. In a stock pot, heat the oil and cook the chicken. Remove.

2. Add the onion and zucchini and saute until light brown. Add the garlic, curry powder, paprika and salt. Saute for 30 seconds.

3. Add the chicken back in along with the coconut milk. Bring to the boil.

4. Simmer, covered for 30 minutes or until the chicken is tender. Add the tomatoes in at the the last 5 minutes of cooking.

Coconut Flour Pancakes

Do you like pancakes? Unhealthy idea right? WRONG. These pancakes coming up are paleo pancakes. The 1st and last time I ever tried making pancakes from scratch were disgusting! These however, even my dad liked them. He finished them off! (by the way, my dad is fussy when it comes to different foods.)

- 2 tablespoons coconut oil
- 1 tablespoon honey
- 3 eggs
- 1/4 cup coconut milk
- 1/2 teaspoon vanilla
- 1/4 cup coconut flour
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt

1. Cream together the oil and honey. Add the eggs, one at a time.

2. Add the milk and vanilla and mix until smooth,

3. Add the flour and mix until smooth.

4. Add the cream of tartar, baking soda and salt. DO NOT OVER MIX!

5. Pour a small amount into a pan with a little bit of butter on medium heat.

serve with maple syrup. 

Loaded Cauliflower

Do you love mashed potato but hate Cauliflower? Do you love lots of flavour? Then this is the recipe for you! This recipe has the same colour and texture as mashed potato, but being paleo, potatoes aren't meant to be eaten. So instead, it is made with cauliflower and I tell you what! It's absolutely delicious. You won't even know it's cauliflower, just potato with lots of flavour.

- 453g cauliflower florets
- 118ml sour cream (guess it's not 100% paleo)
- 1 cup grated cheddar cheese (nope definitely not paleo)
- 2 slices cooked bacon, crumbled
- 2 tablespoons chopped chives
- 3 tablespoons butter
- 1/4 teaspoon garlic powder
- salt and pepper

1. Put the cauliflower into a microwave safe bowl. Add 2 tablespoons water and cover with cling wrap. Microwave for 5-8 minutes until tender. Drain and set aside uncovered for 2 minutes.

2. Add the cauliflower to a food processor and process until fluffy. Add the butter and sour cream and process until it's the consistency of mashed potato. Add to a bowl. Add MOST of the chives, saving some for the top. Add 1/2 the cheddar. Season with salt and pepper.

3. Top with the remaining cheese, chives, and bacon. Put it back in the microwave to melt the cheese. 

Paleo Coconut Pecan Breakfast Bars

When I found this recipe, I got excited. I'm not one to eat breakfast, and when I saw the picture of this recipe (I lost my picture on my other computer), I thought they looked like cakes. HOW HARD IS IT TO EAT CAKE ANY TIME OF DAY? But, unfortunately, I wasn't a fan of the bars. I didn't realize it would taste so banana like (and when you don't like a certain ingredient, it seems to taste 100% stronger).

- coconut oil
- 2 eggs
- 1 banana
- 1/4 cup honey
- 1/2 teaspoon vanilla
- 1/3 cup coconut flour
- 1 cup shredded coconut
- 4 tablespoons coconut milk
- 1/2 cup chopped pecans

1. Preheat the oven to 180 degrees celcius. Grease a 8x8pan with coconut oil.

2. In a medium bowl, whisk the eggs. add the mashed banana with the honey and vanilla.

3. Add the flour, making sure there's no lumps. Add the shredded coconut and milk, and mix well.

4. Spoon into the pan, smooth out and sprinkle with pecans. Bake for 20-25 mins. 

All Meat and Veggie Paleo Chilli

As I am trying to find different foods that I enjoy so I can lose weight, a friend of mine told me about the paleo diet; where you only eat lean meats, no grains, no dairy etc. It sounded pretty harsh to me, but to my surprise it was actually quite yummy. You're basically eating all fresh produce like our cavemen ancestors. See back in their days, there were none of these processed foods, no grains available (which makes breads, cereals, flours etc).

This chilli dish right here was that yummy, that even my dad took left over to work with him!
So here's the recipe...

- 680g lean beef mince
- 2 cloves garlic
- 2 tablespoons oil
- 1 large onion
- 1 stalk celery
- 2 tablespoons chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 2-3 medium zucchini, diced
- 425g can tomato puree
- 425g can diced tomatoes

1. In a frypan, brown the mince and add the garlic. Drain and set aside.

2. Add the oil, onion, celery, carrot, and seasonings. Cook until the onion is translucent, about 5-7 mins. Add the zucchini and cook for another 2 mins.

3. Add the cooked beef, tomatoes, and puree. Bring to the boil and simmer for 20 minutes.


NOTE: this is a very thick recipe. Add up to 1 cup additional liquid (tomato puree or water) to thin if preferred. 

HI EVERYONE! Long time no see.
I just thought I would let you all know I haven't gone missing. My computer went a bit crazy and I have now bought a new one...

SO EXPECT TO SEE MORE RECIPES AGAIN. 

Over the next few weeks, i will be posting the recipes I have made, BUT not all of them will have the photo, as they were on my other computer. SORRY.

HOWEVER, THIS GIVES ME AN EXCUSE TO MAKE AND ENJOY THEM AGAIN (but seriously, who needs an excuse?) 

STAY TUNED... YOU WON'T BE SORRY

😋

Pumpkin pie

This pie is so sweet and yummy.

- 2 cups pumpkin purée 

- shortcrust pastry

- 3/4 cup sugar

- 1 teaspoon cinnamon

- 1/2 teaspoon nutmeg

- 1/2 teaspoon ground ginger

- 3 eggs, lightly whisked

- 1/2 cup milk

- 5oz can evaporated milk

1. Combine the pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl. Add the eggs.

2. Add both of the milks and mix well. 

3. Line a pie dish with the shortcrust pastry and pour the mixture into the case. Bake for 30 minutes at 190 degrees celcius until skewer comes out clean.  

Apple hand pies

I made these for my mum as I don't like cooked fruit. She says they are absolutely delicious. 

- short crust pastry

- 1 Apple, cut into 8

- 1/4 cup sugar

- 1 teaspoon lemon juice

- 1 teaspoon cinnamon

1. In a bowl, mix all ingredients together except the pastry. 

2. Cut the pastry into 4 squares, and each square in half to make a triangle. Place one wedge of Apple on a triangle and wrap it up. 

3 bake on a lined oven tray at 180 degrees celcius, for 12 minutes. 

Potato chop

I wasn't a huge fan of these stuffed potato balls, but my mum and dad couldn't stop eating them. I think I didn't enjoy the texture. 

For the potato dough:

- 1kg potatoes, boiled, mashed and cooled

- 1 tablespoon cornstarch

- 1/2 teaspoon salt

FILLING: 

- 1/2 kg mince

- 1/2 tablespoon oil

- 1 medium onion finely chopped

- 3/4 teaspoon salt

- 1/4 teaspoon 7 spice

- 1/2 cup parsley, chopped 

1. Heat the oil in a pan and cook the mince. Add the rest of the filling ingredients and set aside.

2. Add the cornstarch to the cooled potato. Break off walnut sized pieces. 

3. Hold the ball in one hand, and use your thumb to hollow the centre. Fill the hole with filling, and pinch edges closed. Fry until brown. 

Spinach dip bites

I was actually surprised how tasty these were. It was the first time using and even tasting artichoke hearts. I must admit I do like them. 

- puff pastry

- 2 cups frozen spinach

- 3oz jar artichoke hearts, drained and chopped 

- 1/2 teaspoon minced garlic

- 2 tablespoons grated Parmesan cheese

- 4 oz cream cheese

- 3/4 cups shredded mozzarella 

- 1/2 teaspoon garlic salt

- pepper to taste 

1. Preheat oven to 190 degrees celcius. In a bowl, combine the spinach, artichokes, garlic and Parmesan. Season with salt and pepper and set aside. 

2. Cut the pastry into squares and line muffin holes with it. 

3. Scoop the spinach mixture into the pastry cases and bake for 15-17 minutes. 

Pizza tarts

The original recipe for this just asks for sauce, onion, and capsicum. I threw some diced bacon in as well. This is a great recipe to get your pizza making ideas out. You can grow anything in them. 

- puff pastry

- 2 tablespoons pizza sauce

- 1 tablespoon grated mozzarella 

- 1 red onion, sliced

- 1 red capsicum, diced

- Italian seasoning 

1. Preheat oven to 200 degrees celcius. Cut pastry into squares and line muffin holes with them. 

2. Spoon a little sauce in the centre of each square. Top with a few slices of onion and a few bits of capsicum. Sprinkle with a little Italian seasoning. 

3. Bake for 13-17 minutes until puffed and golden. 

Greek honey cake

This cake reminds me of a carrot cake minus the carrot, or a banana cake, minus the banana. With the walnuts and honey in it, it reminds me of baklava as well. 

- 1 cup flour

- 1 1/2 teaspoons baking powder

- 1/4 teaspoon salt

- 1/2 teaspoon cinnamon

- 1 teaspoon orange zest

- 3/4 cup butter

- 3/4 cup sugar

- 3 eggs

- 1/4 cup milk

- 1 cup chopped walnuts

SYRUP:

- 1 cup sugar

- 1 cup honey

- 3/4 cup water

- 1 teaspoon lemon juice

1. Preheat the oven to 175 degrees celcius. In a bowl, mix the flour, baking powder, salt, cinnamon and rind. Set aside.

2. In a large bowl, cream the butter and (3/4 cup) sugar together until light and fluffy. Beat in eggs, 1 at a time and add milk. Mix in the flour mixture and the walnuts. 

3. Bake for 40 minutes or until cooked. Cool for 15 minutes and pierce a few holes in the top. 

4. To make syrup. 

In a saucepan, combine the honey, sugar and water. Bring to a simmer and cook for 5 minutes. Stir in the lemon juice, bring to the boil and cook for 2 minutes. 

Pour over cake 

Kuku paka (East African chicken in coconut sauce)

If you like spicy then this is the dish for you! I added a whole can of coconut milk and think I'll have to eat the dish with a pile of rice. 

Marinade:

- 1 teaspoon diced chilli (I grated mine)

- 1 teaspoon ginger

- 1 teaspoon garlic

- 1/4 teaspoon salt 

Chicken:

- 1 chicken breast

- 3 tablespoons oil

- 6 tablespoons diced red onion

- 1 1/2 teaspoons garlic

- 1 1/2 teaspoons ginger

- 1 medium tomato, diced 

- 1/4 teaspoon cumin

- 3 1/2 teaspoons ground coriander

- 1/2 teaspoon turmeric

- 1/4 teaspoon salt

- 1/4 teaspoon chilli powder

- I can coconut milk 

1. Mix all the marinade ingredients together and marinate the chicken in the fridge for 1 hour. 

2. Heat oil in a pan and cook the chicken. Remove to a plate. 

3. Brown the onion and add the ginger, garlic and chilli for 1 minute. Add the tomato and cook until soft. 

4. Add the cumin, coriander, turmeric, salt and chilli powder. 

5. Mix in the milk and boil until thickens. Add the chicken and cook until chicken is fully cooked. 

Chicken chasseur

I'm not sure if this dish is supposed to stay white or have a pink tinge to it. Mine has a pink tinge to it because I used left over canned tomatoes instead of 2 fresh tomatoes. 

- 2 tablespoons butter

- 1 tablespoon oil

- 1kg chicken 

- 1/4 cup shallots, cut as small as you can

- 3 cloves garlic

- 10oz mushrooms

- 2 tomatoes, seeded and diced small

- 1/4 cup heavy cream

- 1/2 cup dry white wine

- 1/2 cup chicken stock

- 2 tablespoons lemon juice

- 1 tablespoon flour

1. In a pan, heat the butter and oil together. Season the chicken and cook until golden. Remove to a plate.

2. Cook the shallots and garlic. Add the mushrooms and tomato and cook for 8 minutes. 

3. Add the chicken back to the pan. Add the cream, wine, stock, and lemon juice,. Being to the boil and simmer until the chicken is cooked. 

4. Remove the chicken again and stir in the flour. Cook for 3 minutes. Taste and season and serve with the chicken. 

Afghan lamb with spinach

This dish is so rich and yummy. I almost forgot to add the yoghurt at the end, so I tasted it with and without it. Both ways were delicious. 

- 1/4 kg lamb chunks 

- 1/2 tablespoon flour

- 1 teaspoon olive oil

- 1/2 cup chopped onion

- 1 clove garlic

- 1/2 teaspoon turmeric

- 1/8 teaspoon cinnamon

- pinch nutmeg 

- pinch chilli flakes

- 7oz diced tomatoes 

- 1/4 cup water

- 2 cups spinach leaves 

- 1/8 cup plain yoghurt

- 1/4 teaspoon lemon rind

- salt to taste 

1. Preheat oven to 180 degrees celcius and dust the lamb with flour.

2. In a pan, heat the oil and cook the lamb. Remove to a plate. 

3. Into the pan, add the onion and garlic and cook for 2 minutes. Stir in the turmeric, cinnamon, nutmeg, and chilli flakes. Stir until fragrant. Add the tomatoes and water. 

4. Return the lamb to the pan. Cover and cook in the oven for 1 1/2 - 2 hours. 

5. Remove the pan from the heat and stir in the spinach until it has wilted. Stir in the yoghurt, lemon rind and salt. 

Lasagne roll ups

I found that this recipe asked for 6 lasagne sheets, but I had extra filling and sheets, so I made more to squish them tight into my dish. I suggest doing this too as they didn't like to cooperate and unroll.

- 2 tablespoons oil, divided

- 113g mince

- 1/8 cup diced onion

- 395g crushed tomatoes

- 1 1/2 cloves garlic

- 1 teaspoon dried basil

- 1/4 teaspoon dried oregano

- 212g ricotta cheese

- 1/2 egg (light whisk in a bowl and use 1/2)

- 1 1/2 tablespoons mozzarella, divided

- 3/4 cup Parmesan cheese

- pinch salt

- pinch pepper

- 6 fresh lasagne sheets

1. Preheat oven to 190 degrees celcius. In a pan, heat 1/2 of the oil and cook the mince and onion. Add the tomatoes, garlic, basil, oregano, and the rest of the oil. Season to taste. Cover and simmer. 

2. While the meat sauce is simmering, in a bowl, mix the ricotta, egg, salt, and pepper. Add the parsley, 1 cup of mozzarella and the Parmesan together well. 

3. Spread a little meat mixture on the bottom of your baking dish. 

On each of the lasagne sheets, spread a small amount of the cheese mixture on the bottom, then a little of the meat mixture on top of that. Roll up tight and place the roll seam side down in your baking dish and sprinkle the rest of the mozzarella over the top.

4. Cover with foil, being careful not to touch the cheese and cook for 35 minutes.