Tag: Gluten and Grain Free

Creamy Tomato Soup

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This OH SO SIMPLE Soup is something that I first made on the stove top for my tinned tomato soup addict daughter. Tomato soup is her comfort food – her Mum Ive got a sore throat and feel a bit sick go too. She likes it mixed back with a little cream and when she’s not watching I sneak in some fresh basil and she says its there yummiest soup ever.  I now use my Thermomix – well because I can .. But you can bung all of these ingredients into a saucepan and then blend till smooth with a stick blender. This will make 2 – 3 serves depending on how “sick” and in need of comfort you are.

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Ingredients:

1 Tin Ardmona Rich & Thick Classic Tomatoes

1 Small Brown Onion

1 -2  Cloves of Garlic Depending on Size Of Garlic ( Or one heaped teaspoon crushed garlic)

Extra virgin olive oil ( about 30 ml)

Couple of Sprigs of Fresh Basil Leaves

Thermomix Vegetable Stock or Chicken Stock

Water

1/4 Cup Cream for Cooking

 

METHOD:

Pop your Onion and Garlic in your Thermomix Bowl – Chop Speed 5 , 5 seconds. Scrape down bowl ..

Sauté with EVOO for 5 minutes 90 degrees Speed 2.

Add Your tin of Tomatoes, Basil, Tin of Water( using the tomato tin)  and Stock if using vegetable stock or rinse your tin in liquid chicken stock if using chicken stock.

Cook  100 Degrees Speed 2 for 15 minutes.

Add Cream. Set for 1 minute and gradually increase speed to Speed 9 for a nicely blended smooth soup.

Serve with a dollop of creme fraiche and extra basil and a bit of pepper.

 

TRADTIONAL:

Sauté your chopped onion and garlic in EVOO till tender. Add your tomato, basil and stock. Cook and bubble and gently simmer for 15 -20 minutes . Add your cream and blend with a stick blender when you feel safe. Serve as above. ENJOY!

 

Freezes beautifully! If you have any leftovers!

Moroccan Inspired Seafood Tagine

Published on by The Domesticated Ms Hemsworth2 Comments

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A Tagine is a fancy cooking pot that has a conical shaped lid. You pop the lid onto the top of your “fancy ass casserole” and the steam goes up into the cone and circulates back down and cooks the food till its lovely and tender. Yeah – Of Course I own one, and yes Ive used it several times – but guess what ? This can be made in any heavy based pan and tastes amazing. AND is very filling and a great way to get your FISH proteins into you.

INGREDIENTS: ( Serves 2 – 4 depending on levels of greediness)

8 Large Peeled De-veined and Clean Green Prawns

2 White Fish Fillets ( I used Dory – sorry)

200 g Calamari Rings ( Or One Clean Calamari Tube cut into rings)

2 Tablespoons Cumin Powder

1 Large Heaped Teaspoon Crushed Garlic

50ml Onion Infused Olive Oil

1 Onion Sliced into Rings

1 Tin Ardmona Rich and Thick Tomatoes

At Least a Bunch of Coriander.

METHOD:

Marinate your seafood in … 1 Tablespoon of the Cumin Powder, All the Garlic, The Olive Oil and Half the Coriander. ( DO this in the morning and sit in the fridge all day)

Sauté your onion in a little more olive oil and then pop in the tin of tomatoes. Add the other tablespoon Cumin powder and stir well , Bring to boil and reduce a little.

Pop your seafood on the top and give a gentle mix in – when back on boil turn off heat and plonk lid onto the cooking vessel.

It can sit here and wait in Winter for a while – and when you’re ready to serve pop it lid off into a 180 degree oven for 25-30 minutes.

Serve with loads more coriander  ( and if you’re so inclined and a bread eater – Im not) A lovely bit of toasted turkish bread drizzled with garlic olive oil.

This ones finger licking good and oh so simple!

ENJOY!

 

Sugar Reduced Passionfruit Curd

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This is not Keto friendly but its certainly sugar reduced and you know what has gone into it.  Its hard to not eat it by the spoonful from the jar, but I savour it and love it on my Greek Yoghurt with a few flaked almonds for crunch.  I don’t even think the humble passionfruit is on the lists with Keto, but in all honesty when you are given fruits that yield 60-100 grams of pulp per fruit you have to do something with them. Especially when they cost an absolute bomb to buy.

The Passionfruit window this year has been narrow, and the free supply has dried up ( with a little help from the possums) and now Im faced with bags of the juiciest mandarins and oranges you’ve ever eaten. I really need to make something with those mandys… I just haven’t worked out what yet.

SO Warning… NOT KETO… But yes Sugar Reduced. And depending on the amount of passionfruit pulp – the amount you make will differ. Be frugal with it. And enjoy.

THIS IS A THERMOMIX RECIPE.

Ingredients:

25 g of Raw Sugar

120 g Passionfruit Pulp ( Minimum)

120 g Devondale Cultured Unsalted Butter

6 Large eggs

 

METHOD:

Place your sugar into your TM Bowl. Blend Speed 9, 5 seconds, m/c on. Scrape down bowl.

Add the rest of your ingredients.

Cook 15 minutes, Speed 2, 80 Degrees. m/c on.

Pour immediately into sterilised glass jars and pop on the lids. Tip upside down to cool.

Lick the leftovers from the bowl without burning your tongue… This would be amazing swirled through my Refined Sugar Free Cheesecake which I haven’t published yet..

 

 

 

Rich Lamb Shank Curry ( Serves 4-6)

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It depends on the size of your shanks how many you will feed from this – I used Harris Farm Shanks which at $7.99 a kilo this week are an absolute bargain. Plus History tells me ( Ive been using these shanks forever) that they are meaty, tasty and will always produce a great meal. If you’re not lucky enough to be near by a Harris Farm seek out the fattest juiciest shanks you can, grab your food processor ( nobody wants to glove up and chop chilli ) and put on an accent and start dropping your coriander from a height ( because Mr O says so when he faffs about like this)…

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INGREDIENTS:

4 -6 Lamb Shanks depending on size and how many you want to feed

PASTE:

1 Large Brown Onion Roughly chopped

1 Clove Garlic Peeled

5 sum Ginger peeled and chopped into coins or chunks

3 large red chillies chopped roughly ( deseeded if you wish) You can use one but I like it spicy!

Roots and Stems of 1 bunch coriander

1 Teaspoon Apple Cider vinegar

GRAVY/SAUCE

1 Jar tomato Passata

1 Teaspoon Powdered Coriander

1 Teaspoon Tumeric

1 Teaspoon Curry Powder

1 Teaspoon Garam Masala

1 teaspoon Powdered Cumin

1 Tablespoon Thermomix Veg Stock ( Or little Gel Packet Beef Stock)

Season to taste.

WHOLE SPICE:

3 Whole Cloves

1 Cinnamon Stick

5 Bruised Cardamon Pods

1 Star Anise

2 Bay Leaves

1  teaspoon Cumin Seeds

Finish:

2 Tablespoons Greek Yoghurt ( one to stir into sauce 1 to drizzle)

Chopped Coriander Leaves ( as much or as little as you want)

METHOD:

Pop  your paste ingredients into a processor and process or pulse until it comes together ( now you can use some of this to massage in and marinate overnight if you want and reserve the rest for step 3) this will only enhance the depth of flavours.

Sear your shanks well in a heavy based pan and set aside.

Add your paste ingredients and your dry ( powdered from sauce list) spices to the hot pan. You can add a little virgin olive or coconut oil here if you wish. Stir until fragrant ( and trust me you will know what fragrant is – it clears the sinuses) Use your extraction fan!!

Add your Passata and stock and about 500 ml of water – bring to the boil. Add your whole spices.

Pop your shanks back in and jam a lid on.

Pop the shanks into a low slow oven 110-120 degrees for 3-4 hours or until the meat is tender and luscious and falling from the bone.

Remove from oven and pop pan back onto the stove. Lift your shanks from the sauce and set aside in an oven proof tray with foil on top. I put mine back into the oven last night it was so coooollllddd…

Bring sauce to boil and reduce a little ( it will go nice and thick) stir through 1 tablespoon of good quality greek yoghurt ( I love Over the Moon Jersey Milk Yoghurt if I can get it or Tamar Valley if I can’t)

Serve with steamed greens and drizzle with a little more yoghurt ( stir it until it becomes runny) Sprinkle liberally with coriander.

ENJOY! ( Shred leftovers to eat for lunch the next day – my hubby loves to get out the pie maker for the leftovers when Im not around).

 

 

 

 

 

Sri Lankan Seafood Curry (Serves 2)

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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.

 

 

 

 

 

 

 

 

Blue Door Cafe – Review

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This week pre knee replacement ,  has been a week filled with appointments, car servicing and catching up. We’ve barley had time to breathe trying to complete renovations, chase children, work and stay on top of things lately so this week we have indulged a little and enjoyed each others company while we can ( and while Im still mobile) The Big Bad Pathfinder needed its service yesterday so off she went Big Blue and we walked back from down the street. Was good, but a little knee hurty later. Today it is Sophia the Little Red Alfas turn, apparently like her owner she’s worn out two of her shoes and they both need replacing.  So OUCH.

But a good thing is that we got to go have brunch after we made our way through the Newcastle morning traffic and we decided after seeing a couple of fairly positive reviews on Lets Talk Food that Blue Door in Newcastle was the go!

Being a fan of any cafe with an all day menu ( especially one that caters to food intolerances and the like) it was wonderful to discover this gem in the heart of town just down from the Courthouse and across from the Civic Theatre. Imagine my surprise on finding the infamous and ever smily Nitin in the drivers seat. Chatting charmingly and ensuring comfortable patrons as only Nitin can. It was like coming home.

The food was incredible, the choice was incredible the coffee – and I HATE TO PAY FOR A DUD COFFEE was simply incredible – no wonder the take away section had a line up out the door. But then again this is

something the owner has always done well ( ever since inception as Juicy Beans Cafe) .

I had the Pumpkin and Ricotta Fritters – and I chose to have it served with bacon as an extra. AND BOY HOW … the bacon was sky high and cooked to perfection. The spicy salsa on top was just the right amount of heat and the Tahini Yoghurt was perfection to meld this dish of deliciousness all together. We had started with a medium cappuccino which came out at just the right temperature to not have to wait for it to cool. A little too cool for my hubby – but perfect for me who is used to forgotten coffees consumed cool.

Hubby had the Breakfast plank. This one is not for the faint hearted. As plank of hearty carnivore’ism it is. Lashings of crispy bacon, chipolatas, mushrooms, poached eggs and a side dish of their own signature baked beans plus a potato rosti!  This one had my eyes aching and wishing my tummy was bigger. It also came with two hearty slices of multigrain sour dough. Which being deprived of bread at home hubby devoured with gusto. He washed his back with pineapple juice and me being the adventurous greedy guts I am – I had to have the Cocogato.. A concoction of a super strong espresso shot topped with Cocowhip, the vegan ice cream delight of choice. That I’ve coveted from afar for ages.

Oh if only I could have one of these every day my life would be complete.

I highly recommend this cafe – you couldn’t eat there every day – but you could certainly try. I do intend to go back and sample the deconstructed Sushi Bowl along with other menu delights and I look forward to the day they are open longer hours and provide a night time Theatre dining experience.

Its wonderful to see buildings in Newcastle being renovated to maintain integrity and pay homage to their humble beginnings and its fantastic to find such a cosy place to bunker down and enjoy simple real good food in a positive warm environment.

Bravo Team Blue Door. We will be back!

 

 

Basic Bolognese Sauce

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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)

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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)

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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)

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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)..

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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