Mussaman curry paste

Ingredients

1 teaspoon shrimp paste, you could use a few anchovies

2 teaspoons ground coriander- you can use coriander seeds if you have them- toast first

2 teaspoons ground cumin- you can use cumin seeds if you have them- toast first

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon ground white pepper

1 brown onion, rough chop

3 garlic cloves

1 stem lemon grass, trimmed, white part chopped

3cm piece galangal or ginger, peeled

red chilllis- opt if you like some heat!

Method

Wrap shrimp paste in foil. Heat in a frying pan over medium heat for 2 to 3 minutes each side or until roasted.

Put all the ingredients in a food processor and blitz until smooth. Add a little water or oil if needed.

To make the curry, fry off your paste and then put in your meat- I have used beef on the bone, about 1kg, brown and then put into a slow cooker. Add to the slow cooker 2 potatoes, 3cm dice (Keep it pretty big as they break down) and 1/3 of a cup of peanuts, 2 bay leaves, 5 cardamon pods, crushed and a 400ml can of coconut milk/cream.

You can leave out the nuts and potatoes if you wanted or use sweet potato or other nuts such as cashews, there are no rules when you are the cook! Put on low for the day.

Chocolate chip muesli bars

Makes 12 bars-

You can leave out the oats and use ½ coconut and ½ nuts and seeds

Ingredients

1 cup of oats

1 cup shredded coconut

1 cup mixed nuts and seeds

2 tbsp each of honey and coconut oil, melted

1 tsp vanilla extract

1 egg

Method

Preheat oven to 180C

In a large bowl place your oats. Briefly blitz your coconut, nuts and seeds until fairly fine, add to your oats, and then add your melted coconut oil, honey and vanilla. Add your egg and mix well. Press into a lined 20x20cm cake tin and then sprinkle over ¼ or so of choc chips, press them down and then bake for 12 minutes. Take out and leave for 10 minutes and then lift out and cut into bars or squares. Keep in an airtight container on the bench.

Pumpkin crunch

Dairy, nut, gluten, grain egg free

Ingredients

120g pumpkin seeds
80g sunflower seeds
30g shredded coconut
20g sesame seeds
10g chia seeds
Pinch of salt
40g honey, you can also use rice malt or maple

Method


Briefly blitz, you still want it chunky


Place in a lined 20cm x 20cm cake tin. Push down to compact it a bit. Bake at 150 c for 40-60 mins or until slightly browned and firm. Chop into smaller pieces once cool. Keep in an airtight container.

 

Sour Cream

Put 300ml pure cream in a 300g glass jar such as an old coconut oil jar. Add 1 ½ tbsp of natural active yoghurt. Put the lid on and shake. Put in an easy yo maker and fill with very hot water. Change the water every 8 hours and let it ferment for 24 hours. Taste every so often until it is the flavour that you like, you can let it go over 24 hours if you wanted more sourness. You can do this in a dehydrator, thermi or I have seen people do this in the oven just using the oven light on. Have also seen this with a heat pack and wrapped in a blanket and put in an esky. Heat the heatpack every few hours. The colder the temp is the longer this will take. You can of course use an electric yoghurt maker. The easy yo you can buy at the supermarket for $20. This should turn out really thick just like store brought sour cream!

If you want to make yoghurt the instructions are the same but you use whole milk. I like to make ½ milk and ½ cream for a richer yoghurt. Still use 1 ½ tbsp. of starter yoghurt to 1 cup approx. of milk/cream.

Lamb, zucchini and feta rissoles

Serves 6

Ingredients

500g lamb mine

2 zucchinis, grated, squeeze out excess juice

150g greek feta or other crumbly feta, 1 cm dice

Method

Knead the mince until it is sticky, this is what binds the mince together. Then add your zucchini and feta, mix through and season well with salt and pepper. Form into 6 rissoles and fry off in a large pan for 3- 4 minutes each side or until your liking. Sere up with extra veg or salad..

Chicken Tikka

Chicken tikka- done in the slow cooker, full of indian spice, if you have tried my butter chicken recipe you will like this too!

You can use as a marinade for your chicken and bbq or roast or use as I have done as a curry. Why not make your taste buds dance
Thank you, come again!

I served this with millet. Millet is gluten free and is technically a seed. Millet is a good source of the minerals copper, phosphorus, manganese, and magnesium. Millet is thought to have originated in North Africa, specifically in Ethiopia, where it has been consumed since prehistoric times. There is even mention of millet in the Bible as an ingredient for unleavened bread. Millet is still an extremely important food staple in many Africa countries.




Tikka masala paste

Ingredients

2 cloves of garlic

Thumb-sized piece of fresh root ginger

1 tablespoon smoked paprika

2 teaspoons garam masala

½ teaspoon sea salt

2 tablespoons coconut oil

2 tablespoons tomato purée

Small bunch of fresh coriander

1 tablespoon desiccated coconut

2 tablespoons ground almonds

Optional 1-2 red chillies

Spices for toasting: These are dry fried in a small pan for about a minute until fragrant

1 teaspoon cumin seeds / 1 teaspoon coriander seeds

Method

Blitz up until a smooth paste forms.


This can be used as a marinade enough for about 1 kg of meat such as chicken. I have used this as a curry and added 600g chicken thigh, 1 diced onion, 700ml of tomato passata and added a chunky dice of 1 large eggplant and 2 parsnips. You can use any veg you want such as sweet potato, zucchini, capsicum etc…put in your slow cooker for the day. I did have cream to use so I added that too, but you dont have to!

Chocolate chip muffins

Ingredients

1 cup almond pulp- this is what is leftover when you make almond milk

2 eggs

1 tsp baking powder

1 tsp vanilla extract

2 tbsp honey

100g melted butter

½ cup of chocolate chips- you could also use blueberries

Method

Preheat your oven to 180 c

 Grease your mini muffin tin really well or use paper/silicone liners.

Mix everything in a bowl and put into your mini muffin tin and bake for 15 minutes or until firm in the middle. If you use the bigger holes you will need to adjust the time, about 18-20 minutes. Makes 16 mini muffins. Store in an airtight container.