Marrow stuffed with Spanish beef and rice

Over our Christmas break my zucchini plant went bazerk. I can home to find 12 massive oversized zucchini, known as marrow. Marrow is one of those vegetables that our parents generation know well. Dad raves about them, but like most things, would just boil it till it's soft. Previously I'd boiled them with kumara and a big dollop of butter to make a light and tasty mash. This time I wanted to get a bit more creative - I asked around and heard loads of legends of amazing stuffed marrows that someone's Aunt or Grandmother used to make. Google searches came up with some interesting responses, some recipes showed promise and provided the inspiration for this one, but trust me, some were plain weird. 

This made enough to feed four hungry people, but it could also easily serve 6, or even 8-10 with a side dish. 
If you're short on cooking time you could steam, or par boil the hollowed out marrow before filling and baking. If you pre-boil, then I would recommend leaving the water out of the roasting dish.


Ingredients  

• 2 medium sized marrow, cut lengthways and seeds scooped out
• 1 cup long grain white rice, cooked according to packet directions
• 1 tbsp oil
• 500 g beef mince
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 tbsp cumin seeds
• 1 tbsp dried oregano
• 2 tbsp smoked paprika
• 1 capsicum, diced
• 1 cup tomato puree
• 1/2 cup water or beef stock
• salt and pepper to taste
• 1 cup of grated cheese

Place the cut marrow into a large deep roasting pan. Optional: Lightly rub the hollows with a small amount of salt. Preheat your oven to 200 degrees Celsius. 

In a saucepan heat the oil and gently saute the onion. Once softened add the mince, garlic, cumin seeds, oregano and paprika. Cook stirring occasionally to break up the mince. When the mince is cooked add the capsicum, tomato, water or stock and reduce heat to a low simmer. Allow the liquid to reduce before tasting and adding a little salt and pepper. 

Once seasoned, leave to cool for 5-10 minutes, then stir through the cooked rice. Press this mixture into the hollowed out marrow halves, then top with the grated cheese. 

Pour some water into the roasting pan so that it goes half way up the sides of the marrow halves, then place into the hot oven. Bake for 30 - 40 minutes until the marrow flesh is soft and the filling is hot. I served these as they are, generous marrow halves on a plate, with a douse of chilli sauce on the side. However you could tart it up a bit with a green salad. 

Lamb Casserole - Baby Friendly!

So this is a new series of recipes that I'm working on which are both baby and adult friendly. The Master of the house is currently 7 months old and enjoying exploring a range of foods. So I'm having to get a little more creative with what I'm serving. 

Initially I started him on single foods, pureed and either spoon fed (which wasn't very successful) or self-fed using a Boon Silicone Feeder. Turns out my little one is a "I-do-it-myself-Mama" kind of kid. Which has made feeding time .... interesting. I've certainly gained a lot of patience. 

Master 7 gave this the thumbs up
Note the distraction rusk in the other hand  

However, I'm finally making some progress. Master 7 months holds and gnaws on a piece of steamed veggie, fruit or a rusk (try these homemade ones from My Kids Lick the Bowl), while I strategically spoon food in. The fact that he's got his finger food means he's not constantly trying to swipe the spoon from me too!  

Anyway, back to the lamb casserole. I was over making individual mashes and purees... and I think he was too, so here is a tasty lamb casserole which we both enjoyed! 

Below is the complete list of ingredients you will need. Then I will put another list of how much actually goes into baby's pot, everything else goes into your pot, no precooking required; simply peel (if you can be bothered), chop and simmer. Also, chop the veggies for baby's pot a bit smaller. 

So you'll have two pots going. I made this in the morning, then left it on the stove during the day, just reheating when we were ready to eat, but you could easily do it in the afternoon. Just allow 1 hour cooking time for adults. I cook baby's one a little longer so that the food has broken down more. 

Ingredients (serves 4 hungry adults and 6-10 baby serves):

• 600 grams lamb steak, trimmed of fat
• 500 grams potatoes 
• 500 grams parsnip 
• 500 grams carrot 
• 1 apple, peeled and diced
• 1 1/2 cups of frozen peas
• 1 tin of chopped tomatoes 
• Optional for baby's pot: 1/4 cup of baby rice or polenta 

Adults pot only 

• 1 onion, largely diced
• 1/4 tsp cayenne pepper
• 1 tsp dried sage
• 1 tbsp dried rosemary
• 1 tbsp cumin seeds
• salt and pepper 
• Buttered bread to serve, or creamy polenta, mashed potato or rice. 

To prepare have two pots on the stove. One a 1L capacity for baby and another 3L capacity for adults. As you prepare each ingredients chop it small to begin with for baby's pot, once you have the required amount, chop what's rest larger and pop it in the adults pot. 

For baby prepare: 100 grams of Lamb, 130 grams of potato, 50 grams of parsnip, 150 grams of carrot, 60 grams of apple, 80 grams of peas, 180 grams chopped tomatoes. Put all of baby's ingredients into pot and add enough water to cover. Simmer on a low heat for at least one hour, maybe 1.5 hour, adding more water if necessary. You want it to be cooked long enough that the meat shreds easily. 

Meanwhile place all other ingredients into a larger pot, including onion, spices, salt and pepper. Cover with water and simmer for an hour on a low heat, stirring occasionally and topping up with water if necessary. 

Once the baby pot has cooked add the baby rice, or polenta if using. This will also help to soak up any excess liquid if necessary. Wait for it to cool, then depending on the age of your baby you'll either want to puree it, pulse in a blender, or mash. Of course you can always add more water or baby rice/polenta to make it thick or thinner to suit. Once blended, I freeze it down in ice trays. Master 7 months will happily eat 4 cubes in a sitting, but every baby is different. 

For the adults pot, I like to mash it roughly also. This helps to thicken it up. Then serve with fresh bread and soft butter. Alternatively you can serve it with creamy polenta, mashed potato, or rice. 

Chocolate & Peanut Rice Bubble Crunch

There's something insanely delicious about nostalgic foods like this. We would always have these at birthday parties growing up, except mum would make the honey version (she was a health nut), which although tasty, is mighty boring compared to these!

I searched the internet high and low for a recipe for ones which were peanut butter and chocolate - only my favourite flavour combination - but surprisingly the internet failed me. All the recipes I found were either a peanut butter crunch with a chocolate topping, or made using cocoa, not actual chocolate, so instead I made my own up, and (thank goodness) it's a flavour hit! Kind of reminds me of M&M's, a cross between the crispy ones, and the peanut butter ones, good luck finding them in NZ, seems to be more of an American thing.

Best of all this recipe is so so easy. I whipped it up in 15 minutes, plus it's easy for little helpers (just be careful on the melting part). Oh, and be sure to lick the bowl!

Ingredients (Makes 1 large 30 x 20cm tray, about 25 pieces): 

• 6 cups of rice bubbles 
• 250 grams of milk chocolate 
• 250 grams of smooth peanut butter 
• 60 grams of butter
• 60 grams of icing sugar
• extra 30 grams chocolate and 1 tbsp butter for topping - optional

Line a large baking tray with cling film, so that the sides over hang. 

In a large bowl, measure out 6 cups of rice bubbles. 

Create a double boiler, in a small saucepan put a little bit of water, place a metallic bowl on top so that it seals the edge. Make sure the water is not touching the bottom of the bowl. Place this onto a low heat. In the bowl, put the chocolate, butter and peanut butter, stirring frequently until melted and smooth. 

Sift in the icing sugar and mix well to combine. 

Use a spatula to pour all of the peanuty, chocolatey goodness into the bowl with the rice bubbles. Mix well until all the rice bubbles are coated. Then pour it all into the lined baking tray. Use the back of a spoon to press it down into the tin. If you hear some of the rice bubbles crunching, that's fine. Once pressed and smoothed, fold the sides of the cling film over to cover it, and pop it in the fridge for an hour (at least) to set. 

Once set, remove from the fridge. You can add some chocolate drizzle as a topping if you like. Simply use the double boiler method to melt the extra chocolate and butter. Once melted use a spoon to drizzle this over the top of the slice. Give that about 20-30 minutes to set, before using a large knife to cut the slice into pieces. 

This is best stored in the fridge (particularly in hot weather) until required. 

Lentil salad with lemon and herb dressing

I concocted this salad one day when I had a craving for lentils, yes, craving lentils is a thing. As an ex-vegetarian I used to eat a lot of lentils, but these days have forgotten about what a satisfying and delicious meal they can make!

What's fantastic about this meal is it's generally pretty user friendly, so it makes a great dish to take when you're not sure what people can or can't eat. And with daylight savings now with us, I'm anticipating many more impromptu BBQ's where I might need to whip this one up.

It's naturally gluten free and vegetarian, and can easily be made dairy free or vegan by removing the feta, or substituting for a dairy free alternative. More so, it's a hit with carnivores alike and tastes fantastic alongside a hunk of crispy skinned salmon (as I served it today) or a medium-rare fillet of steak.

Best of all, any leftovers keep well till tomorrow and will make a quick and filling lunch.

Ingredients (serves 4 - 6):

• 1 1/2 cups of green puy lentils
• 4 1/2 cups water
• juice of 1 large lemon (about 1/3 cup)
• 4 tbsp olive oil
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely slice fresh mint
• 1 clove garlic, crushed
• salt and pepper to taste
• 1 tbsp olive oil, extra
• 4 zucchini, halved lengthways and sliced on the diagonal
• 150 grams baby spinach leaves
• 1/2 red capsicum, finely diced
• 150 - 200 grams feta, crumbled (optional)

In a saucepan bring the lentils and water to the boil. Simmer gently, covered for 40 - 45 minutes.

Meanwhile prepare the dressing. Combine chopped parsley and mint in a jar* with crushed garlic, lemon juice, and (at least) 4 tbsp of quality extra virgin olive oil. Season with salt and pepper, screw on the lid and shake well. Leave the dressing to mingle with itself while your lentils cook and you prepare the zucchini.

Heat the extra tbsp of olive oil in a heavy saucepan, add the zucchini and cook turning occasionally for 5-10 minutes, till it is golden on the outside, and soft in the middle (This could also be done on the BBQ, simply half the zucchini, brush with oil and grill cut side down first, turning once. Slice once removed from the BBQ). Place in a large bowl

In the same pan add the washed spinach leaves, leave a little water on them as this will help them to steam as they fry. Once wilted remove to the bowl with the zucchini.

Soon the lentils will also be cooked. Drain well and add to the bowl with the vegetables and the diced capsicum. Give the jar of dressing a good shake and pour half of it over the lentils. Stir well and set aside for at least 10 - 15 minutes. If serving with steak or salmon, this is when you would start cooking the meat.

To serve, stir well before sprinkling over crumbled feta and pouring over the remaining dressing.

This salad is delicious warm or cold, and although it makes a meal on it's own, it is also a fantastic accompaniment to BBQ'd steak, or crispy skinned salmon fillets.

Served with crispy skinned salmon fillet

* I always keep an old jam jar on hand for this very purpose. It also means that if I'm taking a dish somewhere I can easily take the dressing with me, pre-prepared, to pour on just before serving.

Spring Risotto: Spinach Zucchini and Feta

Today is World Vegetarian Day! Hooray! So in honour of this, I thought I would share this tasty spring vegetable risotto, seasoned with oregano and lemon, and mixed with salty feta, it's the perfect meat free meal.


Risotto often gets a bad rep, running with the misconception that it's full of cream and 'unhealthy'. However, traditional risotto, often has little to no cream. The creamy texture however comes from the slow cooking of the starches in the rice, and a dollop of butter added at the end. A little butter never hurt anybody right? 


Each bowl of this risotto is packed with seasonal veggies and flavour. The lemon gives it a real zing, combined with the saltiness of the feta (or toasted almonds if dairy free). Best of all, it can all be whipped up in under 30 minutes, and uses a minimal amount of dishes. 

Ingredients (Serves 4):

• 2 tbsp vegetable oil
• 4 stalks of celery 
• 2 large zucchini 
• rind and juice of 2 lemon
• 1 tbsp dried oregano
• 2 cups of arborio risotto rice
• 4 - 6 cups of baby spinach leaves, washed
• 2 cups of vegetable stock - ensure vegetable stock is gluten free if necessary
• 3 cups of boiling water 
• 30 grams of butter
• 200 grams crumbled feta* - Swap for toasted almonds for a dairy free alternative, and replace butter with oil. 
• olive oil and lemon juice to serve

Combine the hot vegetable stock and 3 cups of hot water in a bowl or pot. 

On a low temperature, heat the oil in a large saucepan with a lid, and gently saute the celery and zucchini for 3-6 minutes till softened. Add the lemon rind and oregano, cook, stirring for another minute. 

Add the rice to the pan with the juice from the lemon, stir over a low heat until the juice is absorbed and rice is translucent. 

Add half a cup of the stock and water mixture, continue stirring, and when most of the liquid is absorbed, add another half a cup full. 

Repeat this process until all of the water is in the pot - However, when you add the last amount, also add the baby spinach leaves. Cover with a lid and let the spinach wilt for a minute or two. Remove the lid and stir all of the spinach in, and continue stirring till most of the liquid is absorbed. 

Test a spoonful of rice, it should be al dente, still a little firm to the bite, but soft enough to eat. Remove from the heat and add the butter, stirring till melted through. 

Stir through 200 grams of crumbled feta and spoon into four bowls. Serve immediately with a drizzle of extra virgin olive oil and squeeze of lemon juice.

* For a dairy free alternative swap the butter for coconut or olive oil, and replace the feta with 1/2 a cup of toasted chopped almonds sprinkled over the top. Alternatively if dairy is your thing, you could add 1/2 a cup of grated parmesan just before serving. 

Book Review: Superfoods for Kids by Rena Patten

Kids eating quinoa, chia seeds and refined sugar free treats, yeah right, you might be thinking... and was my initial reaction, but on flipping through this beautifully photographed cookbook I was (salivating) and thinking, yes, kids would eat this. 
The author, Rena Patten, defines superfoods as any food that is naturally grown and fresh - food that has not had preservatives or artificial enhancers added. Kind of makes sense doesn't it? To feed our kids 'superfood', a.k.a. real food. Rena has done just that over the years, these recipes have been tried and tested by both her children and grandchildren, meaning this collection of recipes is "Child approved". 

At Miss 5's birthday party over the weekend, there were several friends who were dairy, gluten or who had refined sugar free requirements. If your child doesn't have dietary requirements, but the thought of preparing food for others who do terrifies you, this book makes it easy... and delicious. Plus most of the recipes are simple and entertaining enough to encourage kids in the kitchen. Personally I started cooking at the age of eight. It was mainly to get out of the household chores that my siblings were enduring, instead I was making them all lunch. What my chore escapism did, was provide me with essential skills and a passion for making delicious and nutritious food, which if you ask me, is one of the best skills you can give a child. 

Chapters in this book include all the usuals: Breakfast, School Lunches, Dinners, Special Treats and even Superfood for Babies. As for the recipes there is a variety of what you'd call 'normal' family friendly meals, which have all been jazzed up in some way or another to make them healthier or gluten free. 

The Spaghetti Bolognaise (recipe below) for example, is similar to my own recipe, loaded with heaps of veggies snuck into the sauce: kale, zucchini and carrot, in addition to the usual onion, garlic and tomato. Meanwhile the Baked Chicken Nuggets (let's be honest, who doesn't enjoy a cheeky chicken nugget from time to time) are instead coated with quinoa flakes, sesame seeds and paprika seasoning. It recommends serving them with homemade tomato dipping sauce, sweetened with maple syrup, instead of sugar. 

The School Lunches and Sweet Treats chapters were however my favourites. Imagine lunch boxes filled with Turkey and Quinoa "Lollipops" a.k.a. meatballs on iceblock sticks; Savoury Kale and Feta Muffins, Rice Paper Rolls and Apricot Cashew and Coconut Power Balls. While the Sweet Treats range from Creamy Coconut and Mango Pudding, Sticky Date Pudding, Maple Syrup, Coconut, Quinoa Cookies and Blueberry Almond Friands. 

Spaghetti Bolognaise (serves 6): 

• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 750 (24 oz) lean minced beef 
• 4 - 6 large stalks Cavolo Nero kale (or silverbeet would work well) 
• 3 cloves garlic, finely chopped 
• 3 tablespoons tomato paste 
• 1 tablespoon dried oregano 
• 1 large courgette (zucchini), coarsely grated
• 1 large carrot peeled and coarsely grated
• 750 ml (24 fl oz) tomato passata sauce (tomato puree is a good alternative) 
• 625 ml (20 fl oz) hot water
• pinch of salt 
• 180 g (6 oz) spaghetti 
• Parmesan cheese, grated (optional) 

Method

1. Heat the oil in a large saucepan and saute onion on medium-high heat until golden. 
2. Add the minced beef and continue cooking on medium-high heat until browned all over. Break up any lumps as you go. 
3. In the meantime, thoroughly wash the kale. Remove the thick stalk, chop the leaves very finely and set aside. 
4. Once the meat has browned, stir in the garlic and cook for about 1 minute until fragrant. Add the tomato paste and oregano and cook 1 - 2 minutes. 
5. Stir in the courgette, carrot and kale, mix well then pour in the passata and the water and season with a little salt if you wish. 
6. Bring to the boil, reduce the heat. Simmer on a low heat covered for about 45 minutes until the sauce has reduced and thickened. 
7. In the meantime, bring a large saucepan of salted water to the boil. Add the spaghetti and stir occasionally to stop the strands sticking together. Cook the pasta following packet directions until al dente. 
8. Divide spaghetti into bowls and spoon over bolognaise sauce and sprinkle with Parmesan if using. 

Rena says: This is a family favourite. I usually make double or triple the quantity and freeze it in small amounts ready for the unexpected visit of my little people who never seem to tire of eating spaghetti with this sauce. My daughters used to give this to their babies from about 10 months old. The sauce will keep in the refrigerator for about 4 - 5 days. 

Blueberry and Chia Sorbet Icy Poles (makes 10 - 12):

• 500 grams (16 oz) fresh or frozen blueberries
• 75 grams coconut sugar
• 500 ml coconut water
• juice of 1 lemon 
• 2 tablespoons chia seeds

Method 

1. Place blueberries, sugar and water into a saucepan and bring to the boil. Reduce the heat to low and simmer covered for about 5 - 7 minutes until the sugar has dissolved. Cool completely. 
2. Place the blueberries and their syrup into a blender or food processor with the lemon juice and puree until smooth. If you like your sorbet to have some texture, pulse or blend for a short time only. 
3. Stir in the chia seeds and leave to stand for about 10 minutes stirring the mixture with a fork 2 - 3 times during that time. 
4. Pour into individual icy pole moulds with wooden sticks and freeze until set, or if you would like a sorbet, transfer the mixture to an ice-cream maker and prepare as per the manufacturer's instructions. 

Rena says: Depending on how tart the blueberries are, you may need to adjust the amount of sweetener used. Blueberries contain a very high amount of antioxidants. They can be substituted for cherries or mixed berries if you prefer. 

Creamy Spaghetti and Meatballs with Fried Sage ~ Dairy free

There's something so comforting about curling up on the couch with a big bowl of spaghetti and meatballs. It's simple wholesome, bowl food at its best, but that's not to say that it can't be made to serve for friends and family which always impresses. 

The creaminess of this sauce comes from ground almonds, and pureeing the vegetable sauce. Even though the recipe seems long it's actually rather simple. The herbs in the sauce are the same as those in the meatballs and once the sauce is prepared the meatballs just simmer gently in the sauce. This means that none of the delicious meat juice is wasted and instead enhances the richness of the sauce. Also, you'll notice that the sauce includes the slightly odd ingredient of baking soda. I find that this actually balances the flavour fantastically. It adds a richness to the tomato which would usually be enhanced with the addition of sugar. Try it and see for yourself. 

You can easily make this paleo* or gluten free by using zucchini noodles** or substituting for gluten free spaghetti. 

Ingredients (serves 4): 

• 2 tbsp olive oil
• 1 onion, diced
• 2 tbsp garlic, crushed
• 1 tbsp dried oregano 
• 2 tsp dried sage (or 2 tbsp fresh chopped) 
• 6 basil leaves
• 1/4 - 1/3 cup good quality red wine 
• 1 carrot, diced
• 1 red capsicum, diced
• 2 zucchini, diced
• 1 tin of chopped tomatoes  
• 4 tbsp ground almonds
• 2 tsp baking soda
• salt and pepper to taste
• optional: fresh herbs (parsley, basil, sage) 

Meatball Mix:

• 500 gram minced meat (either beef, pork or half and half) 
• 1/2 a cup of breadcrumbs (use gluten free if making gluten free, or 1/4 cup of ground almonds if making paleo) 
• 1/4 cup of finely chopped parsley 
• 2 tbsp finely chopped sage
• 1 egg, lightly beaten
• 1 clove garlic, crushed
• 1/2 tsp salt and 1 tsp cracked pepper
• 3 tbsp ground almonds

To serve: 

• 300grams of spaghetti, cooked according to packet directions 
• or 4 zucchini's spiralized
• 16 - 20 sage leaves 
• 30 grams of butter, olive oil or coconut oil (for dairy free/paleo). 

First prepare the meatball mixture. Combine all ingredients and set aside in the fridge. 

Heat the oil on a low heat, in a large saucepan with a lid. Gently saute the onion, garlic, dried oregano and sage, and fresh basil leaves. Cook for 3 - 5 minutes till softened. 

Pour in the wine, and simmer for 30 seconds before adding the remaining diced vegetables. Saute for another 5 minutes, stirring often. 

Add the ground almonds and tinned tomatoes and top up with half a can of water. Simmer for another 3-5 minutes till vegetables are all soft. 

Remove 3/4 of the sauce mix to a food processor or blender and mix to make a thick sauce. Return to the pan. Add the baking soda, it will foam up a little, stir until the bubbling stops, then taste the sauce and season with salt and pepper. 

Take the meatball mix from the fridge and use wet hands to shape the mixture into 21 even sized meatballs (about ping-pong ball sized). I say 21, so that you have a sacrificial taste-tester at the end. As you roll the balls, drop them into the pasta sauce, repeat until all of the mixture is used. 

Place the lid on the pan and reduce the heat so that the sauce simmers gently. After ten minutes, gently stir the meatballs to turn them all and coat them in the sauce. 

Cover and simmer for another 10 minutes. This is a good time to get the pasta on the boil in a large pot of salted water (for as long as the packet directs). Once cooked, drain well and toss in 3 tbsp of olive oil, this keeps the pasta from sticking to itself. 

After the second simmer, choose a sacrificial meatball to remove from the sauce and cut in half. Check that it is cooked right the way through, and if it is, of course you'll need to perform some quality assurance testing and taste it. 

To serve, stir through a handful of fresh, chopped herbs into the sauce. 

Dish the spaghetti (or zucchini noodles) into bowls. Serve topped with 5 meatballs and a large ladle of sauce. 

In a clean frying pan heat your butter, olive oil or coconut oil. Add the sage leaves and allow them to get coated. Sizzle on a medium heat till crisp. Top the bowls with the fried sage leaves. This makes a lovely alternative to parmesan.
If you don't have fresh sage, you could just as easily toast a few tablespoons of ground almonds with 2 tbsp olive oil and 1 clove of crushed garlic, till golden. This also makes a tasty dairy free pasta topping. 

*If going for the paleo version simply remove the breadcrumbs from the meatball mix and replace with an extra 1/4 cup of ground almonds. 

**To make zucchini noodles spiralize 4 zucchinis and toss through 1 tbsp lemon juice and 1/2 a tsp of salt. Eat immediately or refrigerate. These will keep till the next day and also make great leftovers. I eat them raw, with the hot sauce if eating them that day, but if eating the next day I'll heat them with the sauce. 

COOK.NOURISH.GLOW with Amelia Freer

Amelia Freer is a registered dietician and this new cookbook COOK. NOURISH. GLOW. is full of delicious meals, snacks, baking, and breakfasts that you can cook, that will make you feel nourished, and with any luck leave you with a glow. 

We've all heard of the clean eating, paleo, gluten free, dairy free, sugar free, chia filled food trends that have been gracing food blogs, pinterest and social media news feeds. If the mention of paleo and chia makes your eyes roll, then fear not. Though this book might tick those boxes (so you can still impress and feed your friends with various preferences), however the main focus is on healthy, home prepared food. All of which is grounded with nutritional scientific evidence, but don't worry - you're spared the lecture. Amelia's philosophy with food is that anyone can learn how to create nourishing food in minutes with fresh ingredients. Naturally, the recipes are generally low in sugars, low carb, and low in gluten and dairy. They are however full of protein (both plant and animal based), healthy fats, and flavour. If you're looking to recreate your love of food, or learn more about healthy cooking then this is an ideal kitchen accompaniment. 

"We have been stripped of our confidence when it comes to food. We no longer trust our instincts.... I want to encourage people to just give it a try. Set aside some time to invest in cooking and caring for yourself" Amelia Freer

Chapters include It's all about taste, Friendly fats, The naughty chapter, Entertaining, Happy Tummy, Everyday food, and On the go; so there's something to feed every occasion. 

One of the first recipe's I tried from this book were the Spiced Seeds

Simply toast the following ingredients independently in a large dry frying pan over a high heat. Then mix together and store in an airtight jar. I've been sprinkling them over salads meat, with hummus, they're superbly versatile.
Toast 100g pumpkin seeds, 30g each of sunflower and sesame seeds, 10g each of fennel and cumin seeds. Mix together with 1/2 tsp sea salt, 1 tbsp olive oil, sprinkle of smoked paprika and a dash of cayenne pepper. 

They've been brilliant sprinkled into slaw, with hummus, over scrambled eggs, or to zest up a sandwich or salad. 

Next I tried the Chickpea and Aubergine Salad (pictured above). It made a delicious al fresco dinner for one sunny midweek meal. Amelia explains that the combination is an excellent source of fibre, protein and iron. 

Ingredients (serves 4 as a side, 2 as a meal): 

• 1/2 small red onion, finely sliced
• 1 large aubergine (eggplant), cut in half lengthways and sliced into half moons
• a good lug of extra virgin olive oil
• juice and zest of 1 lemon
• 2 x 400g cans of chickpeas, drained and rinsed
• 2 large fresh tomatoes, cubed
• 1 bunch of fresh parsley, chopped
• 2 tsp of garlic infused olive oil
• 1 tsp cayenne pepper
• flaked almonds to serve 

Cover the onion with water and set aside for 30 minutes - this reduces the harshness of taste of raw onion. 

Prepare the aubergine, spread the half-moons onto a baking tray and brush them with olive oil. Place under a hot grill for 5 minutes. Remove from the oven and brush again with a mixture of olive oil and the half the lemon juice - you can make it quite wet, the aubergine will absorb the liquid. Place back under the grill until the edges are slightly blackened and the flesh is soft. Set aside in a large bowl. 

On the same baking tray spread out the chickpeas and grill 5 - 10 minutes till they are golden. Add them to the aubergine. 

Dice the tomatoes into small cubes and add them to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne, remaining lemon juice, zest, salt and pepper and mix well.

Serve warm, with a sprinkling of flaked almonds. 

The next things I'll be making from this book are the: 

Baked chicken meatballs with almond sauce (p.292), and the 

Pork belly with pumpkin and gingered kale (p.277). 

and for breakfast a Peanut butter and jam smoothie (p.178), with some Coconut pancakes (p.220).  

Blueberry and Mascarpone Tart

If you've read a few of my recipes, you'd notice I love making tarts. However many of them require a few steps, layers, and wait time. This one however, you can quickly whip up and have it ready to eat without so much waiting around. 

I made the gluten and grain free pastry this time as well. It's also quicker to prepare as there's no chill time, or blind baking involved. 

Blueberries are relatively cheap this time of year, so use fresh, frozen ones will bleed into the cream, and not look as attractive. You could also use raspberries, or strawberries, but I like blueberries. 









Ingredients (Serves 8 - 12):

• 1 gluten/grain free tart shell or 1 sweet pastry tart shell
• 500 grams mascarpone
• 1 tsp vanilla essence
• 2 tbsp brown sugar
• 1/2 cup of greek or plain unsweetened yogurt
• 2 punnets of fresh blueberries, at least 1 cup
• 1/3 cup coconut flakes, toasted in a dry pan

Method:

In a medium sized bowl, beat the mascarpone with a whisk. 

Add vanilla essence and sugar (make sure there are no lumps in the sugar). 

\Add yogurt, and whisk to combine. 

Spread into the cooled tart shell. 

Arrange the berries randomly over the top. 

Toast coconut in a dry pan on a low heat, careful they can burn quickly. 

Sprinkle over the top. 

Slice and serve. 

Gluten Free Pastry

I've been working on a gluten free, grain free pastry, partly for more variety, and because I actually like the taste. This one, made with almond and coconut flours has a lightly nutty taste and melts in your mouth, just like pastry should. Plus it's good to have a gluten free variety up my sleeve for times where I need it. 

I flavoured this one with ground ginger to compliment the blueberries going in the filling, but you could easily use cinnamon, or cocoa. If using cocoa, use 2 tbsp. 

This version isn't dairy free however, as it uses butter. I'll try using coconut oil, or olive oil next time and see if it is as effective. 

Ingredients: 

• 1/2 cup coconut flour
• 1 1/2 cups almond meal or almond flour
• 4 tbsp brown sugar
• 100 grams butter, cubed
• 1 tsp ground ginger or cinnamon, or 2 tbsp cocoa (optional) 
• pinch of salt

Method (food processor): 

1. In a food processor place flours, sugar, salt, and spice, blitz for a few seconds to combine. 
2. Add cubed butter, turn on high and mix for a couple of minutes. 
3. First it will go like bread crumbs, then it will form into a dough. 
4. When nearly all combined tip out into a buttered tart or pie dish. 
5. Press evenly around the tin, getting right to all the edges. 
6. Bake for 180 degrees for 12 - 16 minutes till a light golden brown colour. 
7. Cool and fill
8. Store in the refrigerator once completed 

Method (bowl):

1. Mix flours, sugar, salt and spice in a bowl. 
2. Melt the butter and use a knife to mix it though. 
3. Once a little combined, use clean hands to continue massaging it into the dough. 
4. When you have a dough, continue from step 4. above. 

Pictured below with Blueberry and Mascarpone filling

Spiced Veggie Patties

I made these recently for a christmas lunch. A great way to incorporate veggies in a way that is bound to please even the fussiest eater. Plus, they are gluten, dairy and meat free so a good option to take when there's lots of different dietary requirements. 

Ingredients (18 fritters): 

• 3 cups of shredded vegetables - carrot, zucchini, onion
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp salt 
• 1 tbsp curry powder
• 1 cup of chickpea flour*
• 1 egg

Dipping Sauce 

• 1/2 cup plain greek yogurt 
• 3 tbsp fresh herbs (parsley, mint, coriander)
• 1 tsp salt

Method:

Use a food processor to get finely grated vegetables. I used half carrot, half zucchini this time. Squeeze excess moisture from zucchini. 

In a dry frying pan, lightly toast mustard and cumin seeds. Once they start to pop, quickly remove them from the heat and add to the vegetables. 

Add salt, curry powder and mix well. 

Stir in chickpea flour, making sure it is evenly combined. Finally add the egg. Mix well. 

Heat a few tbsp of oil in a frying pan. Using wet hands, mould golf ball sized patties, and flatten slightly before placing into the hot pan. You should be able to fit at least six at a time. Cook each side a about 2 minutes till lightly golden. 

Drain on paper towels while you cook the rest. 

To make the dipping sauce, finely chop the herbs and mix with yogurt and salt. 

Enjoy hot or cold.