This roasted cabbage recipe is one that’s definitely worth a go: The result is a side dish that will impress… It’s absolutely scrummy. Talk about taking the humble cabbage to a whole new level!
You can get creative with this recipe – I’ve made lots of variations now, including adding a touch of grated parmesan, using different herbs and spices (any of the Masterfood seasonings are great, i.e. Moroccan Seasoning or Tuscan Seasoning), or roasting it simply with olive oil and drizzling it with balsamic cream at the end. Our favourite version is below. Quietly, I’m high-fiving myself at finding a vegetable recipe that Hubby requests. Give it a go – I reckon roasted cabbage is one of the most surprising vegetable dishes ever!
I love carbs and stodge. There it is, I’ve said it. Very un-PC of me, I know. Bread, potatoes (including hot chips), crackers, kumara, couscous, pasta, rice… Oh yes, rice. I love all stodge: It makes my heart sing. Unfortunately stodge also make my bum large and my jeans shrink. Don’t worry, this isn’t another blog post where I’m going to rant about my weight and vow to drop to a size 10 before spring (and subsequently commence blogging my weight loss journey and exercise regime). I am a curvy girl, I happen to like most of my curves, I just wish last winter’s jeans fit – and dammit, they will be worn again someday soon! So why have my jeans shrunk? Simple case of more ‘input than output’. I take responsibility – I know my love of stodge is partly to blame!
Hang on, I can hear you thinking, where do carbs and shrinking jeans fit in with a recipe for Cauliflower Rice? That’s easy! I’ve been trying to cut down on carbs (particularly at night time) in a quest to reclaim my shrinking jeans. Being a lover of pasta and meat in a sauce, I was really struggling with relinquishing these, but then my Aunty Angie, who has lost a truckload of weight recently, asked me if I’d tried “cauliflower rice” as she partly attributes her weight-loss to knocking carbs on the head at dinner time. That was enough to motivate me to go and buy a cauliflower and get in the kitchen and started playing. It turns out that I might have been living under a rock: I’ve since been hearing about cauliflower in the place of rice/couscous everywhere! It’s hugely popular with the Paleo way of eating.Anyhow, I’m now really happy to share with you this gem of a recipe that has seen us eating, with gusto, this guilt-free rice-like substitute. Cauliflower rice is easy, delicious and, importantly, it’s a great way to consume more veges and add bulk and density to a dish, without the calories. I hope you enjoy! (more…)
These bacon and egg cupcakes are ludicrously quick and easy to prepare and are totally scrummy ! We’ve had these quite a few times since I fiddled around and came up with my version of the recipe. We love how these are gluten free, full of protein, are super filling. They make a great breakfast alternative to bacon and eggs. I like to use Tegel’s Chicken Bacon for this, simply as it’s a super light bacon alternative at 95% fat free, yet it doesn’t compromise on taste. I got hooked on Chicken Bacon when I was doing Weight Watchers a few years back: I’ve been a fan ever since.
I seriously rate these cupcakes as they make for a seriously quick breakfast: I make a batch of half a dozen or so in advance, let them cool and put them in the fridge and cover them with cling film. At breakfast, the next day or the day after that (!) I pull one out, heat it in the microwave for 40 seconds… And breakfast is ready. Much quicker than faffing around poaching eggs like I usually do! Alternatively, these are super handy to take to work for lunch (I’ve done that numerous times and had them with a green salad). I hope you enjoy 🙂 (more…)
Looking for something special and a bit different to rustle up this weekend? Look no further!
My fab friend Philly, posted a photo of these swirly cinnamon brioche on her Facebook page last weekend and my mouth started watering. So, for a bit of fun I nicked the photo off her page, posted it on my Facebook page to drum up a bit of peer pressure on Philly to get the recipe! She’s such a great lady, she was super happy to share the recipe with us. Thanks Philly! x
Philly says she usually makes up all the dough in one go. Then she makes 12 brioche that day and she sets the remainder of the dough aside to make up the next morning. (more…)
This is the roast vegetable salad that I took to a pot luck dinner on Saturday. I shared the photo on my Facebook page and it got a fair few thumbs up, as well as requests for the recipe. No worries – here you go!
As I made this roast vegetable salad (it’s a recipe that’s in my head), I realised I’ve never never made this the same way twice… That’s because I always make it with whatever vegetables I have on hand and this will vary from season to season. Sometimes I fold baby spinach leaves or rocket through the cooked and cooled veges at the end. Sometimes I use blue cheese instead of feta,.. Sometimes I use pinenuts or even dukkah instead of cashew nuts as a garnish. You get the idea! Go with the flow and tailor the recipe to suit your taste buds. Nevertheless, below is the recipe as I made it, exactly, on Saturday!
This is a great addition as a side salad to a number of main courses, like a roast joint of meet, or even as a side with chicken breasts. I’ve also been known to use leftover roast vegetable salad in a frittata or in an omelette the next day. Super versatile: My kind of food.
My lovely foodie buddy Emma came to visit a while back and we spent a fun-filled foodie afternoon cooking up a dinner feast for our families. One of my favourite things to do is to get together with a foodie friend and cook. I love the opportunity to learn a new recipe, to pick up some new tips and tricks. Of course, the banter and the feast afterwards… Oh yes: Talk about my happy place! Emma whipped up this lemon meringue pie (partly chosen as I fessed up that I’d never made one before) in what seemed like no time at all. And get this: She didn’t even use a recipe, it was all in her head, she’s been making this since high school! I was in AWE and I made her give me the recipe: Damn it was good.
With it’s biscuit base this recipe is a bit like a cheesecake crossed with a traditional lemon meringue pie. The filling includes a can of condensed milk, which, frankly, takes any dessert to a whole new level. The result is a soft, sweet, lemony, creamy filling – no sign of gluggy gelatin here folks. Best of all this recipe is so simple to make, I made it on holiday at the beach using a handheld stick mixer to blitz the biscuits! Lastly, this is an ideal dessert to make ahead of time (e.g. the day before you need it). It keeps well and I reckon it tastes even better the next day. Enjoy! (more…)
It’s feijoa season Downunder – whoop! I concocted this delicious smoothie recipe last year and it’s been a firm favourite ever since (including post feijoa season: I have a secret stash in the freezer). If you are a fellow LSA fan (linseed, sunflower, almond) don’t be afraid to put this in the smoothie too, it transforms it into something super-special. (more…)
LSA is short for linseed, sunflower and almonds. You grind these seeds down to a fine or coarse form in a food processor and you have LSA: One of nature’s super-foods…
Why is LSA a super-food? Its packed with goodness: It’s high in protein, it’s got a healthy dose of Omega-3 fats (which help promote a healthy heart and brain function). LSA also helps boost bone and skin health thanks to a number of vitamin and minerals. This clever mix also plays a great role in helping cleanse and detox the liver, which can help regulate cholesterol levels and help eliminate unwanted fat from the body. Oh, did I mention it tastes delicious?