Category: Foodie bits

Basic Bolognese Sauce

Published on by The Domesticated Ms HemsworthLeave a comment

2016-04-23 16.51.42-1

This makes a very big pot of sauce – so big in fact its hard to pin point exactly how many serves you will get out of it. To have a guess – I would say at least 8. Tonight I doubled it and made many many serves of lasagne ( with noodles for kids) with Zucchini and Eggplant Strips for big people who eat vegetables and don’t complain. I used the Cheesus Sauce as the Béchamel on top. ( Here)

INGREDIENTS:

500 grams of Woolworths Veal and Pork Mince

1 Small brown onion diced

2 celery sticks diced

3 garlic cloves diced ( or one teaspoon crushed garlic)

1 heaped teaspoon nutmeg

2 tablespoons mixed Italian Herbs

125ml Dry Red Wine

Stock ( thermomix if you have it 2 tablespoons) or Beef Stock ( the gel sort in the little packs – one of them)

1 Tin Amy’s Organic Chunky Tomato Soup ( here)

1 Tin Ardmona Classic Tomatoes ( here)

EVOO and S & P

METHOD:

Sauté your onions and celery in a heavy based pan until translucent ( to stop from burning add a  little pink salt)

Add your garlic – stir in till fragrant

Add your mince and brown nicely. Do NOT discard the fat.

Add your wine to the browned mince and your herbs and nutmeg.

Add your tomatoes and half fill tin with water swish and pop into pan. Same with Soup.

Let this come to the boil and  gently simmer until the sauce is thick and rich and reduced well.

Serve with Zoodles for Bolognese. Or as lasagne with the Cheesus Sauce and Zucchini & Eggplant Slices ( try to char grill these first to absorb moisture)

 

NOTES: WHY DO I USE THE AMY’S SOUP AND ARDMONA TOMATOES?

Both are Australian Products with less than 4g of Sugars/Carbs per tin!! Support Aussies!

Nutritional info? Will work this one later and base it on 10 serves of sauce.

 

 

Mad About the Macadamia Slice ( Tart)

Published on by The Domesticated Ms HemsworthLeave a comment

I love pecan pie – could be safe to say I adore pecan pie, lately my hubby has come home from work with bags of mandarines and oranges, bags of passionfruit and monster size bags of macadamias. And knowing how expensive these can be to buy – this is a blessing. But the natural macadamia has TWO layers of shell to get through and until our recent trip to Noosa in December this year – we didn’t have the appropriate tool to open these yummy morsels. BUT NOW WE DO! They are still hard yakka to get out of their hard little homes – but probably with the energy you expend on shelling them you earn your slice of slice.

This is definitely a sometimes treat but its Gluten, Grain, Dairy and Refined Sugar Free and doesn’t taste like dust! WINNER!

mac slice

Its pretty long winded this one – but if you want it you will work hard for it and its worth it! And its best if you own a Thermomix but if you’re game convert it ( if you like watching and stirring).

STEP 1: 450 Grams of Macadamia Nuts.

Blitz 250grams of nuts 8 seconds speed 6., m/c on. You want them almost a butter ( almost) – set aside.

Rough Blitz remaining Macadamias – 5 Seconds Speed 4.5, m/c on. You want these some still rough and chunky some smushed.

Rinse bowl and make …

INGREDIENTS: “Caramel”

1 x 410g Tin of Good Quality Coconut Milk

1/4 Cup Pure Maple Syrup

Method: Place into thermomix and mix spoon speed, Temperature Varoma, M/c Off 50 mins. ( Depending on the moisture in the air this could take longer – it will be thick and rich and a caramel colour when done)

INGREDIENTS: Base

While your Caramel is cooking in the Thermomix.. Mix your almost butter macadamias in a large bowl with ,

2 Tablespoons Psyllium Husk

1/4 Cup Coconut Flour

150 g Melted Coconut Oil

1 Teaspoon Baking Powder

1 Tablespoon Apple Cider Vinegar.

( The Baking Powder. ACV and Psyllium create your egg replacement binding and lifting)

Bake in a 180 degree oven for 15 minutes ( until golden).

 

ONCE YOUR CARAMEL IS COOKED. Pour it over your Chunky set aside macadamias and mix well. Pop onto your now out of the oven base.

Pop back into the oven for further 5 -10 minutes to roast and caramelise your macadamias.

ALLOW TO COOL and optionally top with a drizzle of 50G of Lindt Coconut Intense Chocolate Melted.

Place into fridge until fully set.

Enjoy!

 

NUTRITIONAL INFORMATION: ( BASED ON 20 Squares not accounting for 50g of Chocolate on Top)

Calories: 257  Carbs:10.1g ( Fibre 4.9g) Net Carbs:5.2g  Sugars:4g

 

Slow Cooked Mexican Pulled Chicken ( Serves 8)

Published on by The Domesticated Ms HemsworthLeave a comment

This is a massive batch cook-up because I need to fill my freezer so – well, Ive made a heap. This will freeze and defrost very well and would only enhance by the next day for lunches and if you are an office worker – drive the whole office batty with the smell. I used Your Inspiration At Home Chilli Con Carne Spice Mix because I had it but I will put the spices you could use instead in the recipe for you as an add on at the end. I cooked up a fat head dough and served it on the side as “chips” to dip. It didn’t really need it – but I also used the spice in it instead of the usual rosemary and garlic to enhance and marry all the flavours.

INGREDIENTS:

1 kilo Chicken Breast Fillet

1 Tin Ardmona Original Tomatoes ( they are the lowest in sugar and Australian Made)

If you want to be “purist – you can use half a dozen pureed ripe tomatoes – but at the moment its winter so they are not in season and they are NASTY!!

Your Inspiration At Home Chilli Con Carne Spice Mix * See Homemade if you can’t access

1 small brown onion chopped

2 sticks of celery chopped

Thermomix Vegetable Stock & 250 ml water if using a heavy based pan ( a little more if you are whacking this into a slow cooker for the day)

METHOD:

Cut your chicken fillets in half length way and sear until brown in a hot heavy based pan on a medium high heat ( season lightly with a pinch of YIAH spice and S & P – if you have the spice)

Set aside to rest.

In the same pan – cook your celery and onion until translucent and soft, add your spices and cook till fragrant add your tomatoes.

Add water and stock ( you can use Thermomix Vegetable stock if you have it or a beef stock pod – you know the good gel ones – no nasty stock cubes)

Bring to a simmer and here you can transfer the lot to a slow cooker and cook for 6 hours on medium /low or whatever setting you use ( mines an automatic) or you can pop the chicken back into the sauce clamp a lid on your pan and simmer for 45 mins on a low heat.

I usually turn mine off after 45 mins and reheat just before serving. Your chicken will shred nicely into the sauce with two forks.

I love coriander so I tossed half a bunch of chopped fresh coriander in when the heat was off.

Serve Nachos Style with Fat Head made into Chips or as a wrap if you want. But it deserves a whack of sour cream, some grated cheese and a little Sirarcha if you dare!

*MEXICAN SPICES:

1 Teaspoon Powdered Chilli, 1 Teaspoon Ground Cumin, 1 Teaspoon Ground Coriander, 1 Teaspoon Sumac, 1 teaspoon parsley flakes, 1/2 Teaspoon Garlic Powder, 1/2 Teaspoon onion powder, 1/2 Teaspoon Sweet Paprika. Place into a jar – shake like crazy and use as needed.

NUTRTITIONAL INFORMATION: (8 Serves) – without sides

Calories 35 Fat 0.7 Carbs 4  ( Fibre 1.1) Protein: 3.2

 

San Choy Wow ( Serves 4)

Published on by The Domesticated Ms HemsworthLeave a comment

Get in MAHHHH Bellehhhh… This one is so simple and easy. And with the addition of the new little gem from the Farmers Market ( Thanks to TAR10) and the inclusion in my pantry of Coconut Amino ( expensive but worth it).. This one is a family pleaser. Big people with Chillis and littler people without. The rest of the family get a serve of brown rice If Ive forgotten to but an Iceberg for lettuce cups… and I get a fried egg on top of mine ( soft fried and topped with Sirarcha)..

sanchoy wow.jpg

INGREDIENTS:

500 Grams Of Coles Pork Mince

150 grams of chopped button mushrooms

100 grams of finely chopped green beans

30 grams coconut amino ( or tamari or soy)

60 grams of TAR10 Watermelon and Chilli Vinegar ( or sweet chilli if you don’t have it)

30 Grams of Onion Infused Olive oil

1/2 bunch chopped basil

1/2 bunch chopped coriander leaves

1 teaspoon chopped ginger

1 teaspoon chopped garlic

METHOD:

Brown your pork in the onion infused oil . Add your ginger and garlic mix well.

Add Mushrooms and Beans and sauté until just tender.

Add your Coconut Amino and Watermelon and Chilli Vinegar.

Turn off the heat and stir in your chopped fresh herbs.

Serve with Iceberg Lettuce Cups or if you forget that – serve with brown rice for the rest of the family  and a fried egg on top for you!

NUTRITIONAL INFORMATION ( Using Tar10 and Coconut Amino):

Calories:395  Fat:33.8 (Saturated 10.2) Carbs:1.9 g ( Fibre 0.4) Net Carbs: 1.5g

 

 

 

Creamy Cauliflower Soup with Bacon Lardon ( Serves 6)

Published on by The Domesticated Ms HemsworthLeave a comment

This is a conservative serves 6 – because usually a HUGE batch of this does us for dinner and then goes into the freezer for easy meals later in the week!

Deliciously creamy and warm – without any cream. This is a wintery soup that really hits the spot. If you want to zing it up add a chopped chilli in the first step.

This recipe is for Thermomix and has traditional instructions.

creamy cauliflower soup with bacon

INGREDIENTS:

1 small brown onion ( approx 50 g)

1 garlic clove (approx 20g)

700-800 grams of roughly chopped cauliflower

500 ml water

2 large tablespoons Thermomix Vegetable Stock

( You can use 500 ml pf pre made chicken stock instead)

METHOD: (Thermomix – TM5)

Peel and 1/4 your onion and peel your garlic

Pop into the bowl and blitz 5 seconds speed 5. Scrape down sides of bowl.

Sautee 5 mins with 2 tablespoons of quality olive oil, speed 2, 100 degrees.

Add Cauliflower. Chop 5 seconds speed 3.

Add water and stock ( if using  veg stock) or pre made chicken stock.

Cook 100 degrees , Speed 2 for 15 minutes.

Slowly increasing the speed to 9 Blitz completed soup for 1 minute.

Serve with pan fried streaky bacon cut into lardon ( sticks or batons)  and plenty of pepper .

METHOD STOVE TOP:

Chop your garlic and onion finely and sauté in a heavy based pan in approx 2 tablespoons of good quality olive oil ( I use cobram estate)

When your onion and garlic are translucent add your chopped cauli and coat with the garlicky oniony oil.

Add your stock to the pan ( you will need a little more stock using the stove top )

Cool until cauli is tender, Blend with a stick blender until smooth serve as above.

Both may need more liquid depending on how thick you enjoy your soup.

 

NUTRITIONAL INFORMATION : (based on 6 serves)

Calories: 128 Fat:9.8g (Saturated 1.5g) Carbs:8.9g (Fibre 3.8g) Net Carbs: 5.6g  Protein:3.3g

 

 

 

If you don’t eat Carbs – What do you eat?

Published on by The Domesticated Ms HemsworthLeave a comment

Life does not revolve around carbs. Especially int he amount consumed in todays society. Sure the body needs them to generate energy – but excessive over consumption and not enough movement can only lead to one thing. Your body will store it as FAT around your organs. And that is the fat that causes disease. That is what is slowly killing us.

One of the questions I get now days ( along with OH MY GOSH Look at how much weight you’ve lost  – how ?) when people find out I eat all the bacon is YOU DON’T EAT CARBS?? What do you eat…

Today I thought Id tell you my day on a plate. Ive been on the hop since 6.30am when I got up and chased my children out of bed to go to school ( one stayed home sick – the other lost his sports shirt and caused chaos.) So

6.30am Cup Of Tea with a couple of drops of milk ( sorry can’t drink it without milk can’t do it with cream)  Apparently is ZERO carbs. ( remember I wave the milk bottle over it)

8.15am and children are usually out the door. Sometimes Im hungry – today I was on the hop and wasn’t hungry – but hubby knew I would eat bad things if left to my own devices

He made me my BPC to go – while I knocked us up a bacon and egg omelette to share .

Consisting of 1 rasher of streaky bacon and 3 eggs – with 30 grams of colby cheese.

BPC -Zero Carbs

My half of an omelette  0.6 g Carb

At 12.30pm I had a hard boiled egg and a cup of lavender and mint tea  – again zero carbs

I then had 30 grams of Colby Cheese – Zero carbs.

For dinner at 6.15pm I had a bowl of my De-carbed Minestrone Soup 11.1 g Carb

Fat Head Pizza with cheese topping  x 2 slices   2 g Net Carbs in total.

A cup of RicoCoco a little later and maybe sliver of chocolate (85%).

TOTAL CARBS FOR THE DAY 13.16 G OF CARBS

Am I full – yes I am. Have I starved myself today – NO I HAVEN’T.  Do I feel amazing? Yes I do. Will I have that chocolate later – more than likely.

And that my friends is today on a plate.

Cheers, Lyndal

Chocolate Lava Puddings

Published on by The Domesticated Ms HemsworthLeave a comment

lava pud

THIS IS AN ORANGE LEVEL DESSERT AND IS NOT RECOMMENDED IF YOU ARE IN THE GREEN PHASE. But Chocolate Cravings are hard to beat and this one will hit the mark. If it doesn’t – you really have a problem. Thermomix and regular method included here.

INGREDIENTS:
1/4 Cup Almond Meal ( Thermomix 65 grams raw almonds)
100 g Dark Chocolate ( at least 75% – I used Cadbury Coco)
1 level teaspoon gluten/grain free baking powder
2 eggs
50 grams coconut oil
50 grams devondale salted cultured butter
1 teaspoon organic vanilla paste
METHOD:
Grease with butter 4 dariole pots or small ramekins
Mix together Almond Meal and Baking Powder – set aside.
THERMOMIX: Blitz Almonds and Baking powder Sp 9 15 seconds – scrape down bowl. Blitz again for further 5 second bursts if needed. SET ASIDE – do not wash bowl.
Melt together chocolate, coconut oil, butter and vanilla over water bath or in microwave.
THERMOMIX: Break up chocolate and Blitz 20 Seconds Speed 9. Scrape down bowl. Add coconut oil, butter and vanilla to chocolate. Melt 40 degrees speed 2 for 2 mins. Scrape down bowl. Add Almond Mixture and Eggs. Mix Speed 5 40 seconds, Scrape down bowl mix again if required. Place into well greased dariole pots or ramekins and set aside.
Non thermo: Gently beat eggs
Add Almonds and Eggs to cooled chocolate mixture folding in well. Place into prepared dariole pots or ramekins. SET ASIDE.
This recipe will work best if you an make earlier and if a hot day place in fridge for a couple of hours or if cold leave on bench.
PRE HEAT oven to 160 degrees fan. THEY MUST GO INTO A PRE HEATED OVEN!
Cook for 7 – 10 minutes ( depending on your oven). They will soufflé up. YOU need to serve them immediately with either greek yoghurt or double cream and berries. They are super rich and chocolatey but not sweet. They are quite bitter. If you can’t deal with bitter chocolate you can add a tablespoon of PURE maple syrup to your chocolate/coconut oil/butter mix.
Enjoy:
Nutritional information: ( not adding sides)
264 Calories Fat(g):25.6 Carbs(g):4.6 Protein(g): 5.3

Spicy Chorizo & Egg Breakfast Pots

Published on by The Domesticated Ms HemsworthLeave a comment

chorizo pots

This is a delicious breakfast and the chorizo and tomato mixture can be made up and and you just add your egg and feta and bake in the oven while you’re getting ready for work.

Its delicious, its filling and its super carb friendly if you combine it with your BPC at morning tea time.

INGREDIENTS:

1 Tin Crushed Tomatos ( I prefer Ardmona or Aldi Brand as both have no added nasties and taste amazing)

1/4 Spanish Onion Chopped Finely

1 Chorizo Sausage De skinned and crumbled

1 Teaspoon of Your Inspiration at Home Salsa Dip Spice

100 g Feta Cheese

1 Egg per pot ( makes 4 serves so 4 eggs in total)

4 handfuls of baby spinach (one per pot)

METHOD:

Combine Tomatos, Onion Chorizo and Spice Mix and add to Greased Ramekins on top of the handful of spinach leaves.

Crack an egg on top of this and season to taste.

Crumble your feta ( 25 g per pot) over the top.

Bake in a 180 degree fan oven for 15 – 20 minutes.

To serve top with diced avocado and sour cream, and if you love coriander pop some of that on as well.

This is a delightfully spicy way to start your day – or can be an amazing meal at any time. Its so easy!

NUTRITIONAL INFORMATION:

190 Calories per pot  Fat: 12.2g (not including toppings) 7.9 grams of Carbs  9.9g protein.

Offaly Good Peppered Chicken Pate

Published on by The Domesticated Ms HemsworthLeave a comment

offally good pate

The craving was strong last week. Id made the Seed Loaf and I needed – absolutely positively couldn’t live without it any longer – PATE. Now some of you will coil back in horror – after all – its LIVER – its OFFAL. But Im telling you all now – it was this or Lambs Fry and Bacon and my body said it wanted LIVER and thank you to Coles and their Free Range Chicken Range – I found the livers required in the Butchery section. So in the trolley it went! Now traditionally when I’ve made Pate previously Ive used Brandy to flambé my livers and had to sieve the end result ( this was pre Thermomix). So yep – you’ve guessed it the livers ended up in the Thermy after caramelising in Devondale Cultured Butter and Garlic Infused Olive Oil in a hot pan, and can I tell you – the result was spectacular. Im sorry for those of you without a Thermy – you will just have to get out the Food Processor or Stick Blender and then sieve it to get it as smooth and creamy.

INGREDIENTS:

250 g of trimmed and cleaned chicken livers

30 ml Garlic Infused Olive Oil

50 g Devondale Cultured Butter

Cracked Black Pepper ( as little or as much as you like)

Good Pinch Pink Salt

100 ml Pouring Cream.

METHOD:

Pop your Butter and Oil into your frypan. Get it nice and sizzly

Add your chicken livers to the sizzly buttery foam. Caramelise them on both sides and pop them into your blender of choice.

Add your cream and seasonings.

Blend until you achieve a smooth consistency.

Pop into ramekins ( I got a 225ml and a 100 ml ramekins worth) top with extra melted butter ( approx 50 g) and sit in the fridge to set.

Enjoy on your LCHF Seed Loaf for Breakfast/Lunch or a snack.

Nutritional Information:

Calories per serve 50   Fats:5.2g  Carbs:0.2g Protien:0.8g

Beef Mushroom and Merlot Hot Pot

Published on by The Domesticated Ms HemsworthLeave a comment

beef mushrom and merlot

This is deliciously rich and warming casserole for colder evenings. It makes 6 decent serves that will fill you with good fats and comforting goodness. Add a carrot to your base it becomes an orange meal ( but if you’ve had a fast day thats more than fine). Take the carrot out you’re back in the green.

This recipe is with the carrot added ( for your nutritional panel) its still well within the realms of being very low carb and very nutrient dense and good tucker!

INGREDIENTS:

1 Kilo Of Beef Casserole ( Chuck) steak cut into chunks but not trimmed ( leave the fat fat is flavour and filling)

1 Small carrot diced

1 small brown onion diced

1 stick of celery diced ( I used young celery from my garden so leaves and all)

2 cloves of garlic chopped finely

1 teaspoon sweet paprika

1 can of Rich and Thick Chopped tomatoes ( I used Adroma for this)

250 Ml Merlot

1 Tablespoon of Thermomixed vegetable stock

Assorted herbs ( Parsley, Rosemary, Thyme)

250 grams button mushrooms quartered

Pink Salt and Black Pepper to season

Sour cream or Creme Fraiche to serve.

Garlic Infused Olive Oil and Cultured Butter for Searing your Meat

METHOD:

Sear your meat on a high heat in a heavy bottomed pan using your infused oil and butter ( I use cast iron as I love the flavour it gives – I’ve also cooked in it for years)

Once your meat is browned well ( its a good time to season while the meat is browning) remove and set aside to rest.

Pop your chopped vegetables ( celery,onion, garlic and carrot if you’re using) into the pan and the leftover juices. If you need to add more butter and oil to help do it.  Add paprika (1 teaspoon) at this stage too.

One you have sautéed them down pop your beef and its resting juices back into the pan.

Now deglaze the pan with your merlot. ( Pop it into the pan with the beef and veg and scrape up all the bits stuck to the bottom of your pan with it while it bubbles and reduces)

Now you add your tin of tomatoes and a tin of water to the pan along with your vegetable stock. If you don’t have thermomix stock use the little pots of stock that continental make ( the jelly like ones)

Bring this all to a nice simmer and pop in your mushrooms.

Let this simmer nicely on the stove for a good 45mins to an hour.

I have gas so at this stage I switch off and pop in the herbs and clamp down the lid and reheat for another 30-45 mins when its time for dinner.

Add your fresh herbs at the very last for a pop of freshness. You could also squeeze in some lemon juice. This would give the dish added zing.

Serve with a side of buttery broccolini for adults – a little sweet potato or low carb spud ( spud Lites) for Diabetics or Kids or Hubbys who also need a couple of extra carbs.

Also add a lavish dollop of sour cream or cream fraiche and sprinkle with a little sweet paprika. ( extra)

NUTRITIONAL INFORMATION:

Calories: 135 calories  Fats:6.9g   Carbs:6.5 g  Net Carbs: 5.2  Protien:5.5g