Chocolate Chip Banana Bread – GF

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I loved the addition of the chocolate chips. A real yummy cake!

Chocolate Chip Banana Bread – GF, Vegan
 
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Author:
Recipe type: Desserts, Breakfast
Serves: 12

Ingredients
  • DRY INGREDIENTS
  • 1.5 cups Brown Rice Flour
  • ½ cup Almond Flour
  • 1 tsp Baking Soda
  • ½ tsp fine Sea Salt
  • WET INGREDIENTS
  • 2 large very ripe Bananas – mashed
  • 4 Organic eggs – separated
  • 100g or ¼ cup Applesauce or Pear sauce
  • 2 Tbs Coconut Oil – melted
  • 1 tsp Vanilla Extract
  • ½ cup Brown Rice Syrup
  • EXTRAS
  • ½ cup Chocolate Chips – I used Plamil Chocolate drops sweetened with Xylitol
  • ½ cup Walnuts – roughly chopped

Instructions
  1. Pre heat a fan forced oven to 170 degrees Celsius
  2. Place all the dry ingredients in a large bowl and combine well using a whisk
  3. Place all the wet ingredients in another bowl (excluding eggs whites) and combine using a whisk
  4. Whisk the eggs whites so they become fluffy peaks
  5. Fold in the eggs whites into the wet ingredients
  6. Pour the dry ingredients into the wet and using a whisk gently whisk until all is fully combined
  7. Add the chocolate drops and walnuts, fold in.
  8. Then pour mixture into a lined bread baking dish and bake in the center of the oven for approx. 40-50min.
  9. Allow to cool on a wire rack.
  10. Enjoy!

 

Baked Whole Sea Bass with Red Peppers, Potatoes, Tomatoes and Olives – GF

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I found this recipe in one of Rick Stein’s cookbook. Although I have tweaked it slightly. I was quiet hesitant in cooking this as I didn’t want my apartment smelling like fish. And I didn’t want the vegetables that the fish sat on tasting of fish. Well I was in for a very big surprise. Not only did the veg turn out delicious, but this is a great way to cook whole fish!!! I would definitely make this dish over and over again. It was so easy to make. It’s one of those dishes that you think will take a long time to prepare. But it’s really quiet simple.

Baked Whole Sea Bass with Red Peppers, Potatoes, Tomatoes and Olives – GF
 
Author:
Recipe type: Seafood

Ingredients
  • 2 small Whole Seas Bass – buy them gutted and scaled
  • 3 Potatoes – peeled and cut into 1cm pieces
  • 1 large Sweet Potato – peeled and cut into 1cm pieces
  • 15-20 small Plum tomatoes
  • 3 Peppers (red/yellow/orange) – 1cm slices
  • 4 Garlic Gloves – sliced thinly
  • 1 large Spanish onion – thinly sliced
  • 20 Olives – black or green
  • 150ml Chicken or Vegetable Stock
  • 1 small bunch fresh Coriander – chopped finely
  • 1 small bunch Chives – chopped finely
  • Oregano
  • Extra Virgin Olive Oil
  • Rock Salt
  • Cracked Pepper

Instructions
  1. Pre-heat a fan forced oven to 200degrees Celsius.
  2. Par-boil the potatoes and sweet potatoes in boiling salted water for approx. 5-10minutes or until semi soft.
  3. Drain and arrange on a large roasting tin and spray with some Extra Virgin Olive oil, sprinkle with dried Oregano and season.
  4. Scatter the onions, garlic, tomatoes, peppers, olives and stock over the potatoes. Season and sprinkle with some more Oregano.
  5. Bake for 30 minutes.
  6. Slash the fish on both sides approx. 3 times and spray with Extra Virgin Olive oil and season.
  7. Sprinkle most of the chives and coriander over the potato mixture.
  8. Lay the fish over the potato mixture and sprinkle the remaining coriander and chives over the fish.
  9. Bake for a further 30- 35minutes. Or until the fish is cooked right through.
  10. Delicious!!

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Carrot Soup with Quinoa – GF, Vegan

These flavours complement each other. Try topping the soup with some feta cheese if you are not vegan.

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Carrot Soup with Quinoa – GF, Vegan
 
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Author:
Recipe type: Soups
Serves: 4

Ingredients
  • 1 Leek – sliced thinly
  • 3 Garlic Gloves – sliced and diced
  • 1Kg Organic Carrots – peeled and roughly chopped
  • 1 Large Potato – peeled and roughly chopped
  • 1 tsp ground Cumin
  • 1 tsp ground smoked Paprika
  • ¼ tsp ground Cayenne Pepper
  • ½ tsp Himalayan Salt
  • ¼ tsp ground white Pepper
  • 1.5 Liters Vegetable Stock
  • 1 Tbs Red Wine Vinegar
  • 100g Quinoa – thoroughly washed
  • GARNISH:
  • Coriander – finely chopped
  • Dollop of non-diary yoghurt or Greek yoghurt or crumbled Feta Cheese

Instructions
  1. Cook the quinoa following the package instructions or place the quinoa in a saucepan on med heat and allow to cook until they enlarge and completely dry. Stirring constantly
  2. Add 250g water, put the lid on and bring to boil then simmer on low heat until the water has been absorbed. Separate using a fork. Put aside.
  3. Meanwhile, in a large saucepan cook the leeks and garlic in some filtered water until soft and translucent – on med heat for approx. 10min.
  4. Add the carrots, potatoes, spices, stock and season.
  5. Bring to boil then simmer for approx. 20-30min. Or until carrots are soft.
  6. Take saucepan off the heat, add the vinegar and blend using a stick blender or food processor until smooth.
  7. Using a wooden spoon, stir in the quinoa.
  8. Garnish with some chopped coriander and a dollop of yoghurt.
  9. Enjoy!

 

Spelt Carrot Cake with Cream Cheese Frosting

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It was Pete’s B’day on Wednesday, so I decided to make him a carrot cake.  This cake turned out light, fluffy and moist. He loved it and so did our little boy Ari.

Spelt Carrot Cake with Cream Cheese Frosting
 
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Author:
Recipe type: Desserts
Serves: 10

Ingredients
  • WET INGREDIENTS
  • 2 medium size ripe Bananas
  • 175ml Rapeseed Oil ( or Extra Virgin Olive Oil)
  • 120ml Maple Syrup
  • 3 Organic eggs – whisked
  • DRY INGREDIENTS
  • 225g Stoneground Spelt Flour
  • 50g desiccated coconut
  • 1 Tbs Baking Powder
  • 2 tsp Baking Soda
  • 1.5 tsp ground Cinnamon
  • 275g (2 cups) grated Carrots
  • 75g Sultanas or raisins
  • CREAM CHEESE FROSTING
  • 500g Cream Cheese ( I used the xtra light version, but any will do. The higher the fat content the more dense the frosting)
  • 1 Tbs freshly squeezed OJ
  • 4 Tbs Maple Syrup
  • 1 Tbs non-diary Butter

Instructions
  1. Pre-heat a fan forced oven to 160 degrees Celsius
  2. Line a round cake tin with baking paper
  3. In a large bowl mash the bananas then add the rest of the wet ingredients. Combine well.
  4. In another bowl, combine all the dry ingredients except for the carrots and raisins. – Mix well to combine
  5. Pour the wet into the dry and stir using a whisk (I used my Bread whisk)
  6. Fold in the carrot and sultanas
  7. Pour into the baking dish and cook for approx. 45minutes in the center of the oven.
  8. Remove and allow to cool completely on a cooling rack
  9. Meanwhile to make the frosting, whisk all the ‘frosting ingredients’ then place in the fridge until ready to spread over the cake.
  10. Enjoy!

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Leek and Mushroom Frittata – GF

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This turned out really delicious. Most unexpectedly. I would definitely make this again and again and again….

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Leek and Mushroom Frittata – GF
 
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Author:
Recipe type: Breakfast
Serves: 6

Ingredients
  • 2 leeks – finely chopped
  • 1 tsp non diary butter
  • 3 Garlic gloves – sliced and diced
  • 300g Button mushrooms – sliced finely
  • leaves from 6 Thyme leave stalks
  • 2 big handfulls of baby spinach – washed thoroughly
  • 100g fresh Chorizo – skin peeled off and sliced (1/2 cm wide) (optional)
  • 100g Greek Feta Cheese – crumbled
  • 10-13 Organic Eggs
  • Cracked Pepper
  • Rock Salt

Instructions
  1. In a deep frying pan cook the leeks in some filtered water until soft and translucent – on med heat for approx. 10min.
  2. Meanwhile in another smaller frying pan, melt the butter on low heat. Add the garlic and cook for 2 minutes. Add the mushrooms and thyme leaves and cook for approx. 10min on low heat stirring occasionally.
  3. Place the spinach on top of the leeks and cover. Cook for approx. 5 minutes or until spinach has wilted. Remove lid and cook for approx. 10min until most of the water has evaporated.
  4. Add the mushroom mixture and chorizo over the leek mixture making sure everything is evenly spaced. Cook for 2 minutes on med/low heat.
  5. Add the crumbled feta evenly around the saucepan.
  6. Beat the eggs in a separate bowl and season.
  7. Pour eggs over the mushroom mixture and use a fork to lift the mushroom mixture to allow the eggs to run under.
  8. Cover and allow to cook on the lowest heat – approx. 20min.
  9. It will be ready when the egg is cooked and bouncy when touched. It will also still be very water.
  10. Remove the lid entirely and allow to sit for at least 5 – 10 minutes. This is an important step as the water will be completely absorbed by the frittata.
  11. Serve with a salad.
  12. Enjoy!

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My mum’s Turkey/Chicken Stuffing – GF

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I was nostalgic for my mums chicken stuffing. I remember when I was growing up, it was one of my favorite part of the meal.

So I called and asked how she made it. My version turned out very tasty but unfortunately not exactly as I remembered as she made it. But nevertheless, the ingredients are correct. I’ve just got to make it again until I get it right. But the combination is really scrumptious!

My mum’s Turkey/Chicken Stuffing – GF
 
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Recipe type: Pasta & Grains, Poultry

Ingredients
  • 1 pack of Chicken Livers
  • 1 Large Spanish Onion – finely chopped
  • 2 Garlic Cloves – sliced and diced
  • 1 Tbs of non-diary butter
  • 1 Cup of short grain rice – washed thoroughly
  • ½ can Chopped tomatoes – pureed
  • Small bunch of flat leaf Parsley – finely chopped
  • 1 Bay Leaf
  • ½ tsp Sea Salt
  • ⅛ tsp Pepper
  • Handful of Pine nuts

Instructions
  1. First wash the Chicken livers. Fill a saucepan ½ way with cold salted water and place the livers in there.
  2. Bring to boil, then simmer for approx. 10min. Skim off all the gunky bits.
  3. Drain livers, rinse and cover with cling film and allow to cool.
  4. Then chop into very small pieces.
  5. Meanwhile saute the onion and garlic in the butter on med to low heat until soft and translucent. Do not burn.
  6. Add the rice and cook for 2minutes
  7. Add the rest of the ingredients (except the pine nuts) and simmer for approx. 20min or until the rice is half cooked.
  8. Stir in the pine nuts.

 

Crunchy Peanut Butter, Coconut & Cacao Balls – GF, Vegan

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Crunchy Peanut Butter, Coconut & Cacao Balls – GF, Vegan
 
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Author:
Recipe type: Desserts, Snacks
Serves: 25

Ingredients
  • 1 Cup Crunchy Peanut Butter
  • 5 Tbs Maple Syrup or any other sweetener of your choice
  • 1 tsp Vanilla Extract
  • 10 Drops liquid Vanilla Stevia
  • 2 Tbs Raw Cacao Powder
  • 1⅓ Cup fine Shredded Coconut
  • ¼ cup filtered Water

Instructions
  1. Place all the ingredients except for the coconut and water in a food processor and blend.
  2. Add the water then add the coconut and only blend for 3 seconds.
  3. Roll into balls and refridgerate.

 

Mushroom Gravy – GF, Vegan

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I made this gravy for our Christmas Turkey. I like my turkey bare, but Pete my other half must drown his meat in some type of sauce. He really liked this gravy, especially the mushrooms.

Mushroom Gravy – GF, Vegan
 
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Author:
Serves: 6

Ingredients
  • 1 large Spanish Onions – sliced and diced
  • 2 Garlic Cloves – sliced and diced
  • 12 Mushrooms – finely sliced
  • ½ tsp fresh Thyme
  • 4 Cups Vegetables Stock (or Chicken Stock for the non Vegan’s)
  • 2 Tbs flat leaf Parsley – finely chopped
  • ½ tsp Sea Salt
  • ⅛ tsp ground White Pepper
  • 1 Tbs Cornstarch + 2 Tbs Cold water

Instructions
  1. Sauté the onions and garlic in some filtered water until soft and translucent on med/low heat for approx. 10. Minutes.
  2. Add the Thyme and Mushrooms and combine well. Cook for a further 10minutes until mushrooms have wilted.
  3. Add the stock.
  4. In a small bowl combine the cornstarch and cold water and slowly pour into the mushroom mixture. Turn the heat up. Continue stirring until mixture thickens. Can take up to 10minutes.
  5. Once its started to thicken, remove from heat and season and stir in the parlsey.
  6. This can be portioned off and frozen.

 

Salad of Roasted Celeriac & Cauliflower with Farro – Vegan

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This tastes as good as it looks!

Salad of Roasted Celeriac & Cauliflower with Farro – Vegan
 
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Author:
Recipe type: Salads
Serves: 5

Ingredients
  • 1 Cauliflower including outer leaves – cut into bite size pieces (leaves chopped and put aside – tough, thick outer ones can be discarded)
  • 6 Carrots – peeled and cut into 4cm lengths
  • 1 small Celeriac – peeled and cut into 4cm lengths
  • 1 Tbs Coconut Oil
  • 1 red chili – finely sliced
  • 2 Garlic Cloves – sliced and diced
  • 1 Spanish Onion – sliced
  • 8 Baby Leeks
  • 250g Chestnut Mushrooms – finely sliced
  • 150g Farro
  • Bunch of Flat leaf Parsley – finely chopped
  • 2 Tbs Sesame Seeds
  • DRESSING
  • 1-2 tsp Seeded Mustard
  • 5 tsp Extra Virgin Olive Oil
  • 2 tsp Apple Cider
  • 2 Garlic Cloves – finely chopped
  • Juice of 1 Lemon
  • 4 tsp filtered Water

Instructions
  1. Pre-heat a fan forced oven to 190 degrees Celsius
  2. Toss the Cauliflower, Celeriac and Carrots with some Extra Virgin Olive Oil and Salt and Pepper.
  3. Lay flat on a non-baking tray and bake for approx. 40min.
  4. Meanwhile add the oil, onion, garlic and chili in a saucepan and cook on medium heat until soft and translucent – approx. 10min
  5. Add the mushrooms and Cauliflower leaves and cook for a further 10min on med/low heat
  6. Fill another saucepan with water and add some salt and the farro. Bring to boil then simmer until Farro is cooked – al Dante – with a slight bite to it.
  7. Remove and lay out on a large flat surface. I used a large and low salad bowl.
  8. Pour the dressing over the farro and toss to combine well.
  9. Add the Parsley, sesame seeds and season really well. Toss, taste, season, toss.
  10. Once the roast veg are add them to the farro mixture along with the mushroom mixture.
  11. Enjoy!

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Hazelnut & Coconut Fudge Bars topped with Raw White Chocoalte – GF

Sometimes i look for ways to use my leftover ripe bananas. I’ve made so many different variations of banana cakes, that i decided to make a fudge instead. I love biting into whole toasted hazelnuts in this fudge. Of course you can opt to change the RAW White Chocolate with normal chocolate. I’m just a sucker for White Chocolate.

Enjoy!

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Hazelnut & Coconut Fudge Bars topped with Raw White Chocoalte – GF
 
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Really Moorish!!
Author:
Recipe type: Desserts
Serves: 15

Ingredients
  • 20 Dates – Preferably Medjool Dates, if not make sure you soak them in water for 15min
  • 1 very ripe Banana
  • 4 Tbs Rice Syrup or Maple Syrup
  • 4 Tbs melted Coconut Oil
  • ⅓ cup non diary Milk
  • ½ cup Hazelnut Flour
  • ½ cup Coconut Flour
  • 2 Tbs Arrowroot Powder/Starch
  • 1 Tbs Chia Seeds
  • 3 Tbs Cocoa
  • 20 Hazelnuts
  • 100g White Chocolate (or better yet homemade white chocolate)
  • HOMEMADE WHITE CHOCOLATE
  • 100g raw Cacao butter
  • 3 Tbs Maple Syrup
  • 1 tsp Vanilla Essence
  • 1 Vanilla pod – seeds scraped out

Instructions
  1. Pre-heat a fan forced oven to 170 degrees Celsius
  2. Bake the hazelnuts for approx. 10-15min – until brown
  3. Place the dates, banana, syrup, oil and milk in a food processor and blend for a good 5 minutes, until all is combined well.
  4. Then add the rest of the ingredients except for the hazelnuts and white chocolate
  5. Line a bread tin with baking paper
  6. Pour the toasted hazelnuts into the mixture and all to blend for 2 seconds.
  7. Pour in the mixture into the baking dish and spread well
  8. Bake for approx. 20-22minutes. Do not test this as you would a cake.
  9. Remove and cool on a cooling rack.
  10. Meanwhile to make the white chocolate, place a glass bowl over a saucepan which has approx. 1.5cm of water in it.
  11. The glass bowl should not be touching the water at all. Should be at least 4cm distance.
  12. If you’ve bought white chocolate, then break it up in pieces and place in the glass bowl and on the lowest heat allow to completely melt on its own without touching it at all. Should take anywhere up to ½ an hour.
  13. If you are making your own by scratch then place the cacao butter in the glass bowl and allow to melt on its own on the lowest heat.
  14. Once it’s completely melted add the rest of the ingredients and using a small whisk, whisk everything until smooth.
  15. Pour white chocolate over the fudge, making sure to cover the ends.
  16. Place in the fridge and allow White Chocolate to set.
  17. This can be frozen.

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