Category: Nut Free
Irish Crock-pot Stew (Serves 4)
Deb
600gm diced lamb 3-4 medium potatoes, diced 2 carrots, sliced 1 cup green beans, sliced 2 stalks celery, sliced 1 large onion, sliced 3-4 cloves garlic, chopped 2 small bay leaves 1/2 teaspoon dried rosemary 1 teaspoon dried mint 1/2 teaspoon dried marjoram 1 tsp sea salt (if using stock, a bit more if using water) about 4 cups stock or water, just enough to cover 4 tablespoons arrowroot Cut the lamb into smaller, bitesize, […]
Pork and kumera crock-pot stew
Deb
600g pork fillet, cubed 2-3 large red kumera (note, must be red kumera, the other varieties have the wrong flavour. Try sweet potatoes, outside NZ) at least 4-8 cloves garlic, left whole (more if you love garlic) 1 heaped tsp sea salt 2 tsp dried sage (or 2 Tbs fresh sage, chopped) puha (optional) Make the stew in the same way as the Irish stew, using just enough water to cover, but exclude for the […]
Lamb knuckles (Serves 6)
Deb
My favourite lamb roast is the moist (and cheap!) knuckles. Your favourite lamb roast might be a leg of lamb, or lamb shanks, and they can be cooked in the same way, but may take bit longer. Lamb: Lay 6 knuckles into the bottom of a roasting tin. Sprinkle with some sea salt. Pour over a little filtered water – so that you’ve got about 1 cm in the bottom of the pan. Cover with […]
Roast turkey, with gluten free stuffing
Deb
Cranberry stuffing (make the previous day or earlier in the day) 1/3 cup rice, millet or quinoa 2 tsp whey or lemon juice 1 cup water 1/3 cup water (or use turkey or chicken stock for more flavour) 1 Tbs butter (or olive oil) a little sea salt 2-3 Tbs dried or frozen cranberries 1 lemon 1 small onion 1 clove garlic 2 Tbs butter (or olive oil) a few fresh sage leaves, finely chopped some […]
Kamut scones
Deb
75gm butter, softened 1 1/2 cups kamut (or spelt) flour 125ml plain whole yoghurt 1 egg 2 Tbs rapadura or maple syrup ½ tsp cream of tartar ¼ tsp baking soda 1 tsp vanilla essence pinch sea salt ½ – ¾ cup dried fruit – eg. sultanas, currants or dates approx ½ cup ground almonds, or arrowroot Rub the butter into the flour with your fingertips or in a food processor, till it looks like […]
Karen’s Carrot cake
Deb
Mix together and leave in a warm place overnight: 1 1/2 cups wholemeal flour 3/4 cup Kefir Beat in: 1 small egg 1/4 cup coconut oil or melted butter Then add: 1 cup Shakkar 2 tsp treacle 2 cups grated carrot 1/2 cup raisins 1 cup crispy walnuts (optional) 2 tsp cinnamon 2 tsp mixed spice 1 tsp Baking Powder 1 tsp Baking Soda, dissolved in 1 tbsp hot milk Mix until well combined. Pour […]
Chocolate Cake
Deb
Mix together and leave in warm place overnight: 3 cups wholemeal flour 2 cups Kefir Melt together: 2 tbsp treacle 6 oz butter Add to soaked flour. Then add: 1 cup Shakkar 1/4 cup cocoa 2 tsp Baking Powder 1 small egg, lightly beaten Finally add: 2 tsp Baking Soda, dissolved in 1 tbsp hot milk. Mix until well combined. Bake in greased tin at 175C (350F) for about 40 minutes. Variations: Add ¾ cup […]
Basic Salad Dressing
Deb
Juice 1-2 lemons and place into a jar or mini blender. For each Tbs of juice, add : 2 Tbs extra virgin olive oil a little sea salt Shake or blend well together. Store in the fridge, but take out 10 mins or so before using, as it will have solidified a bit. Garlic dressing: Add one clove crushed garlic Herb dressing: Add some fresh or dried herbs. Preferably make a bit ahead of time, […]
“Mix & Match” Big Leafy Lunch Salad
Deb
Tear up enough leafy greens to 3/4 fill a large bowl or container. Wash and dry if necessary. Choose from: mesclun greens, lettuce, mizuna, rocket, baby spinach, watercress If you’ve got some fresh herbs, include a little of one, eg: parsley, basil, oregano Pour on 1-2 tsp of basic salad dressing & mix till leaves are well coated. If you’ve run out, squeeze on some lemon juice or balsamic vinegar, pour on a little olive […]
Lamb & spinach salad
Deb
Same method as “Mix & Match” Big Leafy Lunch Salad using these choices: Baby spinach Basic salad dressing Feta (pref goat), crumbled Tomato or red pepper Chunks of roast kumera (optional, if you’re low carbing or SF) Cold leftover lamb from a roast, or even better, pan fry some lamb schnitzel in butter, and chop up. Serve while the lamb is still hot.
Ceci (spiced chickpeas) & pumpkin salad
Deb
This salad takes a little more prep, but is worth it. It’s better with the pumpkin and ceci hot, so make it at the weekend, or for dinner to go with a steak or roast chicken. First prepare the baked pumpkin: Get a small piece of pumpkin (750g or so), peel the skin off and cut into small cubes, roughly 1.5 to 2 cm. Mix in a bowl with some melted butter or olive oil […]
Coleslaw
Deb
This is a lighter coleslaw than usual, with a simple oil and lemon dressing ¼ of a cabbage, finely chopped 1 medium carrot, grated a slice of red onion finely chopped OR a radish or baby turnip or two, grated basic salad dressing with paprika added Mix together well. At lunchtime, serve with cold meat or chicken and maybe a slice of homemade bread and butter. At dinner, serve with hot meat and potatoes or […]
Quinoa “tabbouleh”
Deb
Serves 4-8 First, a recap on cooking the quinoa. Measure out a cup of quinoa and rinse well. Soak for 12 hours in ¾ cup of warm water, plus 2 Tbs whey. Add another ¾ cup and bring to the boil. Simmer, stirring often, till the water is all absorbed and the quinoa is soft. Fluff up with a fork to seperate the grains. This will make about 2 ½ cups. Mix about ½ cup […]
Vegetable stock
Deb
Makes about 1-1 1/4 litres 25 gm/1 oz butter or olive oil About 1kg (2 lbs) mixed vegetables eg. 2 onions, 3 sticks of celery, 2 carrots, 2 broccoli stalks 5 garlic cloves – don’t need to peel them, just cut up 12 peppercorns 2 bay leaves bunch of parsley, or just the stalks a few sprigs of thyme, or 1 tsp dried Scrub and roughly chop the vegetables. Melt the butter in a large […]
Chicken stock
Deb
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings (Note: Free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.) gizzards from one chicken (optional) 2-4 chicken feet (optional **) 4 quarts cold filtered water 2 tablespoons vinegar 1 large onion, coarsely chopped 2 carrots, peeled and coarsely chopped 3 celery stalks, coarsely chopped 1 bunch parsley ** In […]
Beef stock
Deb
about 4 pounds beef marrow and knuckle bones 1 calves foot, cut into pieces (optional) 3 pounds meaty rib or neck bones 4 or more quarts cold filtered water 1/2 cup vinegar 3 onions, coarsely chopped 3 carrots, coarsely chopped 3 celery stalks, coarsely chopped several sprigs of fresh thyme, tied together 1 teaspoon dried green peppercorns, crushed 1 bunch parsley Place the knuckle and marrow bones and optional calves foot in a very large […]
Fish stock
Deb
3 or 4 whole carcasses, including heads, of non-oily white fish (eg. NZ: cod, terakihi or gurnard; US: sole, turbot, rockfish or snapper) 2 tablespoons butter or olive oil 2 onions, coarsely chopped 1 carrot, coarsely chopped several sprigs fresh thyme several sprigs parsley 1 bay leaf 1/2 cup dry white wine or vermouth 1/4 cup vinegar about 3 quarts cold filtered water Ask your fish seller to get you some fish heads and bones. If […]
Chilli fish chowder
Deb
700 ml fish stock 2 large potatoes OR 2 kumera OR 1 of each 1 tsp sea salt Greggs Chilli seasoning* (or similar chilli powder & spice mix) 25g butter or coconut oil or olive oil 1 onion, chopped roughly 3 cloves garlic, chopped roughly about 800g fish about 1/2 can coconut cream * the amount of chilli seasoning will vary depending how hot you like your food. If you want to add a bit […]
Bean & vege soup/stew
Deb
This is a basic winter vege soup. It can be varied in lots of ways, by choosing different veges or different herbs, or by serving it in different ways. Experiment and enjoy. One hint though, it’s best to decide what variation you want to make before you start! Variation 1: Chunky soup with toast Serve as is with a dollop of cream of some kind (optional), and hot buttered toast Variation 2: Thick soup with […]
Creamy Mushroom Soup (Serves 3-4)
Deb
500g (16 oz) fresh brown mushrooms 1 tablespoon fresh lemon juice 1 clove garlic, minced or chopped finely 2 tablespoons butter 1 tablespoon olive oil 2 cups chicken stock 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup cream Wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake […]
Borscht
Deb
I once had some real Russian borscht, which to my surprise was made just with cabbage and no beetroot. It was delicious. I’ve never been able to find that recipe, but have found many other borscht recipes. They are all a bit different, but with certain commonalities. Here’s how I make it, but if you vary the relative quantities depending on what you have in the cupboard it won’t matter. This makes a huge potful, […]
Yoghurt Herb Bread
Deb
Adapted from a recipe in Nourishing Traditions Makes 1 9-inch by 4-inch loaf 3 cups freshly ground spelt, kamut or whole-wheat flour 2 cups plain whole yoghurt ½ cup filtered water 3 large eggs, lightly beaten 1 teaspoon sea salt 2 teaspoons baking soda 1 oz melted butter 1 Tablespoon molasses or barley malt 1 Tablespoon Mixed or Italian dried herbs Mix flour with yoghurt and water, cover and leave in a warm place for […]
Soaked Flour Breadmaker Bread
Deb
I developed this recipe by combining my breadmaker machine’s recipe with Sally Fallon’s yoghurt bread. Notes: The first couple of times you try the recipe, don’t leave it unattended. You may need to make some slight adjustments to get it right for your particular breadmaker, climate, type of flour, etc. This has been tested on a Panasonic SD-200. It requires that the yeast, then the dry ingredients are put in first. If your machine has […]
Pork and sage patties
Deb
500gm (1 lb) pork mince 1-2 cloves garlic, chopped finely or minced 1 tsp sea salt 1 tsp dried sage Mix well together. Form into 4 patties. Flatten as much as possible. Pan fry in a little butter or olive oil till one side is nicely browned. Turn and cook on the other side till browned. With pork, always make sure it’s cooked all the way through. Goes nicely with steamed carrots and broccoli, and […]
Kefir Pizza
Deb
I can’t take credit for this recipe. It came from Dom’s kefir in-site and is just one of a pile of interesting recipes there. This recipe makes approx. four 8″ pizzas. Step 1: Kefir sourdough starter: This step involves preparing the Kefir-sourdough-starter. This starter is used to rise the pizza base [dough]. This starter may also be used for making sourdough bread. 1 cup of kefir 1 cup of plain wheat, spelt or kamut flour Mix […]