Tag: Dairy Free

Sri Lankan Seafood Curry (Serves 2)

Published on by The Domesticated Ms HemsworthLeave a comment

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This one is a firm favourite in this household and could be replicated without Your Inspiration at Home Sri Lankan Curry mix with a mixture of Malaysian Fish Curry Powder, chilli, turmeric and coriander powder. But – if you can access the Your Inspiration At Home mix – it makes life simple and tasty. And the products are all free from nasty and lovely.

You can buy this spice here , along with the French Provincial Herbs I also use often and the Chilli Con Carne Spice I used in the Mexican Pulled Chicken the other day. These are amazing spices to have in your collection and add oomph without the nasty to any meal.

Now I realise that this is an awfully big pot of seafood curry in the picture – but I made this on Good Friday this year and – well it fed a few people. The recipe bellow is a serve for 2.

INGREDIENTS:

500 g Marinara Mix ( I find Coles Deli do this best)

6 Extra Large Green Prawns

1 Large Tablespoon Your Inspiration at Home Sri Lankan Curry Blend (here)

1 Tablespoon Coconut Oil

1 Tablespoon Garlic Infused Olive Oil

1 Tin Ayam Coconut Cream ( Or a Good Thick Coconut Cream)

1 Heaped Teaspoon Tamarind Paste

1 Tablespoon Fish Sauce

1 Tablespoon Pure Maple Syrup or Raw Runny Honey

1/2 Bunch Chopped Corriander

1 Chopped long Red Chilli ( Optional)

Fresh Lime Cheeks and extra coriander to serve.

 

METHOD:

Melt Oils in a heavy based pan – add Curry Spices and fry until fragrant

(If you want to experiment use Babas Fish Curry Powder – 1 Tablespoon – at Asian Grocers, 1 Teaspoon Turmeric, 1 Teaspoon Coriander, 1 Teaspoon Chilli Flakes, 1/2 Teaspoon Onion Powder, 1/2 Teaspoon Garlic Powder – Id rather have it made and in my cupboard by YIAH)

Add  your coconut cream and bring to a simmer – add fish sauce, tamarind and maple or honey ( which ever you are using) Bring to simmer.

Dump your Marinara Mix and Prawns into the simmering sauce. Mix well. Pop a lid on your pan and gently simmer for 8-10 Minutes or until the seafood is cooked through.

You can add more coconut cream and serve as a laksa style soup with bean shoots or serve with a small portion of steamed brown rice.

Don’t forget to turn off the heat and sprinkle liberally with your chopped coriander.

Have chilli, lime and extra coriander on the table.

 

 

 

 

 

 

 

 

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