Christmas mini quick bread
An easy nut free bread to make with all the flavours of Christmas to satisfy your cravings without the months of work for a Christmas cake.
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Prawns with Romesco Sauce
A nut free version of this Spanish classic. It is best served with seafood like prawns or octopus.
Romesco sauce
A rich, smoky sweet pepper sauce just made for seafood.
Equipment
- Non stick frying pan
- Tongs
- food processor
- Toaster - if you dont have stale bread
- Griddle pan
- Paring knife for deveining prawns
Ingredients
Romesco sauce
- 30 g porridge oats
- 30 g sunflower seeds
- 30 g pumpkin seeds
- 10 g chia seeds
- 1 red capsicum pepper
- 30 ml olive oil
- 2 tbsp vinegar
- 1 slice stale bread or you can ue a slice of toast instead
- 1 clove garlic
- 1 tbsp tomato puree
- 1 tsp paprika
- 1 tsp cayene pepper
Prawns
- 24 prawns 6 per person
- 1 tbsp olive oil
- 1 clove garlic
Spring onions
- 4 sping onions
- 1 tsp olive oil
Instructions
Prepare the Prawns
- Remove the heads from the prawns.
- Remove the shells from the prawns, you can leave the tail on for decoration if you wish.
- Slit open the prawn along the back and pull out the intestine - long black string. When the prawn is cooked this can be gritty and it is best removed.
- Thoroughly wash the prawns in fresh water. Pat dry and cover them. Keep the prawns in the fridge until they are ready to be cooked.
Chargrill pepper
- Roast the pepper on an open flame until all the skin has been charred.
- Place the pepper into a bowl and cover with clingfilm or a lid. Leave for 20 -30mins or until the pepper has cooled.
Making the sauce
- Toast the sunflower and pumpkin seeds in a hot dry pan. Add them to the bowl of the food processor.
- Toast the porridge oats in a hot dry pan. Add them to the bowl of the food processor.
- Peel and chop the garlic finely. Use salt to mince the garlic and make a paste.
- Add the minced garlic and chia seeds into the food processor bowl.
- Blitz the garlic, seeds and oats until they are broken up roughly.
Bread
- Cut 2 slices of the stale bread. Add some water and leave to soak.
Peppers
- Use a spoon to scrape the charred skin off the pepper. It will come off easily now.
- Cut the top off the pepper.
- Cut off the bottom of the pepper.
- Cut down a side of the pepper and roll out flat and remove the seeds and water inside.
- Slice the pepper and add it to the food processor bowl.
Finishing the sauce
- Add the bread and oil to the food processor bowl.
- Blitz until pepper, bread and seeds are combined.
- Add the tomato puree, cayene pepper vinegar and paprika. Season well with salt and pepper.
- Blitz until you are happy with the consistency. Check the flavour and add more vinegar if you wish. Add more seasoning to your taste.
- Scoop out the sauce into a jar. You can store it in the fridge for up to a week.
Cooking the prawns and onions
- Heat up the griddle pan on high.
- Wash and peel the outer layer off the spring onions. Then trim the tops so they will fit in your griddle pan.
- Brush the onions with the oil and add them to your griddle pan. Cook on both sides.
- Heat up the frying pan on medium and add the oil.
- Add the prawns and fry. They will change colour to pink and curl up, turn over and fry on the other side. 2-3 minutes only. If they overcook they will become very hard.
Plating
- Place 6 cooked prawns on each plate, lay 1-2 spring onions and portion of the romesco sauce.
Nutrition
Calories: 309kcalCarbohydrates: 16gProtein: 14gFat: 22gSaturated Fat: 3gTrans Fat: 1gCholesterol: 91mgSodium: 362mgPotassium: 343mgFiber: 4gSugar: 3gVitamin A: 1306IUVitamin C: 45mgCalcium: 108mgIron: 3mg
Tried this recipe?Let us know how it was!
Gnocchi
An elevated potato dumpling flavoured with parmasen cheese and then salted in a in sage butter. A potato dumpling.https://youtu.be/JN8JWR6kyJE
Nut free Pesto
An italian classic suace with a nut free twist. An earthy herb- basil paired with toasted sunflower seeds and decadent Parmesan cheese will make any meal into a sumptuous delight. You can still enjoy this classic without the worry of pine nuts.https://youtu.be/PgV1jg9U4K4
Thai Chicken Burger
This burger is a flavour explosion in your mouth. I have used local Malaysian ingredients to recreate the quintessential flavours from Thailand the land of the smiles.
Thai chicken burger
A spicy fragrant burst of flavour in your mouth.
Equipment
- Frying Pan
- Mini food processor
- Chef Knife
- Chopping Board
- Non slip mat
- Spatula
- Grater
- Measuring spoons
Ingredients
- 1 Lemongrass
- 4 Kaffir lime leaves
- 10 Spinach leaves
- 6 sprigs coriander
- 150 g chicken breast remove skin
- 2 chilli use up to 4 for super spicy
- 2 shallot or 1/2 a red onion
- 1 tbsp coconut milk you may need more if it is a little dry, but don't add too much.
- 2 burger buns cut in half and toast
- 2 cm galangal or use old ginger
- 1 tbsp sunflower oil for frying your burgers.
- 2 cloves garlic
- 80 g breadcrumbs
- 6 Thai basil leaves this has red stalks
- ⅓ zucchini optional
Instructions
The tough stuff - blitz this first.
- Peel and chop the shallots or onion. Add to the bowl of your food processor.
- Peel your ginger or galengal using a spoon. Rub the spoon up and down on the surface of the skin. it will come away easily. This will give you quick results and you won't lose much ginger. Chop into thin slices. Add to the bowl of your food processor.
- Peel the outer layer of the lemongrass, trim off the end. Slice thinly and cross chop. Add to your food processor bowl.
- Peel and slice the garlic cloves. Add to the bowl of your food processor.
- Chop your chilli into small pieces. If you want it less spicy then remove the seeeds first. Add to the bowl of your food processor.
- Remove the hard stems from the kaffir lime leaves by cutting the leaf into 2 halves, then . Roll up and slice through. Add to the bowl of your food processor.
- Blitz all the tough stuff until it is in really small pieces. You can use the pulse button on your food processor.
The softer side
- Dice the chicken into small cubes. Add to the bowl of your food processor with all the other stuff.
- Grate your zucchini. Add to the bowl of your food processor.
- Add the spinach leaves, thai basil leaves and coriander to the bowl of your food processor.
- Add the breadcrumbs to the bowl of your food processor.
- Add the coconut milk to the bowl of your food processor.
- Blitz again until it forms a burger meat. Don't be tempted to process if for too long as you dont want a paste.
Burgers
- Remove the blade from the processor. Scoop out the burger mix. Shape into 2 - 3 patties. Place them on a plate.
- Heat up the oil in your frying pan.
- Fry your burger patties. Turn over frequently until they cooked in the centre. (above 63°c)
- Toast the buns in the pan while your burgers are resting.
- Dress your bun with your sauce of choice - mayonnaise, tomato ketchup or sweet chilli sauce. WyhAdd cheese and lettuce if you wish and maybe even a cheeky coleslaw.
Notes
This recipe will give you at least 2 portions of vegetables with the sneaky addition of spinach and zucchini. The recipe will work without them if you wish for a firmer burger.
You can make an easier version of this recipe, just use a Thai green curry paste instead of all the herbs and spices.
Why not replace the chicken with firm tofu and make this into a vegan classic.
Nutrition
Calories: 492kcalCarbohydrates: 62gProtein: 28gFat: 15gSaturated Fat: 3gCholesterol: 48mgSodium: 613mgPotassium: 805mgFiber: 5gSugar: 11gVitamin A: 1476IUVitamin C: 78mgCalcium: 174mgIron: 5mg
Tried this recipe?Let us know how it was!
Baked Sweet potato and coleslaw
[et_pb_section admin_label=”section”] [et_pb_row admin_label=”row”] [et_pb_column type=”4_4″][et_pb_text admin_label=”Text”] Baked potatoes needed take a super long time as you can prep them in the microwave before roasting them. This recipe is a lunchtime favourite of mine, and the coleslaw can be made ahead of time. This recipe …
Mushroom and spinach quiche
A creamy vegetarian egg tart with tasty local red spinach,. Perfect for lunch, buffets and picnics. It can be eaten hot or cold.
Roasted Vegetable CousCous
This is a great salad that uses grains instead of pasta. It is packed with awesome flavour, textures and colours. Make it for your next buffet or packed lunch.
Roasted Vegetable CousCous
A vegetarian salad
Equipment
- Chef Knife
- Chopping Board
- Baking Tray
- Frying Pan
- Large mixing bowl
- Medium Bowl
- Small bowl
- Small whisk or fork
- Glass measuring jug
- fork
- Oven Tray
Ingredients
CousCous
- 80 g couscous
- 200 ml boiling water or just enough to cover the couscous
- ½ stock cube
Dressing
- 3 tsp olive oil
- ¼ orange
- ½ tsp brown sugar
- ½ tsp dried mixed herbs
- salt and pepper to season
Roasted vegetables
- 1 tbsp olive oil
- 1 tsp dried rosemary
- ⅛ pumpkin
- ½ carrot
- ¼ red capsicum pepper
- ½ red onion
Salad
- 1 tbsp pumpkin seeds
- 1 tsp chia seeds
- 1 tsp seasame seeds
- 1 tsp flaxseeds
- 5 cherry tomatoes
- 4 dried apricots
Instructions
CousCous
- Boil water, about 500ml
- Place your dried couscous into a medium bowl
- Crumble stock cube inot your jug.
- Pour over the boiling water over the stock cube.
- Stir it until the cube dissolves.
- Pour the stock over the couscous, cover and set-aside for 10 – 20 mins.
Roasted Vegetables
- Remove the skin from your pumpkin and chop into large chunks.
- Peel and slice the carrot into thick pieces.
- Chop off the top and root of your onion off. Peel the skin. cut into 4-5 large chunks.
- Place the pepper skin side down on your chopping board.
- Place the knife blade flat against the pepper and cut away the white part.
- Put all the vegetables on your baking tray.
- Sprinkle the dried rosemary over them.
- Season with salt and pepper.
- Put them into the oven and bake for around 25 mins at 190°c.
Salad Dressing
- Add 3 tsp oil to your small bowl. (3 parts oil = 1 part acid)
- Squeeze your orange inot the bowl.
- Whisk until combined
- Add the sugar, dried mixed herbs, salt and pepper then whisk until combined.
- Cover and set aside.
Other Salad Ingredients
- Get a Large bowl, we will use this to make your salad in.
- Chop the dried apricots and add to your bowl.
- Chop the cherry tomatoes into quarters and add to the bowl.
- Chop the fresh mint and add to your bowl.
Toasting Seeds
- Place your frying pan on your stove.
- Turn on hob n°7
- Add your sesame seeds and cook unitl seeds turn golden colour. Add them to the bowl.
- Place the pumpkin seeds into your frying pan.
- Toast until a golden brown colour appears on the skin. Add them to your bowl. BEWARE IF THEY GET TOO HOT THEY WILL JUMP OUT OF THE PAN.
Salad
- Fluff the couscous and add it to your bowl.
- Remove the roasted vegetables from the oven and allow to cool.
- Roughly chop the vegetables and add to your bowl.
- Mix all the ingredients together
- Add the dressign and mix until it is all coated with the dressing.
- Chill in the fridge until you are ready to serve.
Nutrition
Calories: 427kcalCarbohydrates: 58gProtein: 10gFat: 19gSaturated Fat: 3gCholesterol: 1mgSodium: 270mgPotassium: 824mgFiber: 7gSugar: 17gVitamin A: 11071IUVitamin C: 48mgCalcium: 83mgIron: 3mg
Tried this recipe?Let us know how it was!
Bubble Tea
Fun in a cup. Made with green tea and premade bubbles. It’s really easy to do, just set aside a Sunday afternoon.