Better than Chicken nuggets

500g ground chicken
1/2 onion, grated
1 carrot, finely grated
1/2 capsicum finely chopped
1 Tbs finely chopped herbs
1 Tbs greek yoghurt
2 eggs
1 potato, baked peeled and mashed
salt and pepper to taste

Mix all together and divide evenly between 12 greased muffin cups (I use the silicone ones).  Bake for 20 minutes at 200*C

Jamies stir fried vegetables

1tsp chopped garlic
1 tsp chopped chili
3 spring onions
1 red onion
1 handful snow peas
4 large mushrooms
1/4 head of cabbage
1 tin water chestnuts
rice bran oil
2 tsp soy sauc
1 tsp sesame oil
1 tsp sesame seeds

Heat rice bran oil in a wok, stir fry chili and garlic until fragrant, then add remaining vegetables.  Stir fry for a few minutes until tender crisp then add soy sauce, sesame oil and seeds.  Season with salt and pepper if desired. 

Life changing bread

Life Changing Bread

Mix together
2 cups sunflower seeds
1 cup ground linseed
1 cup chopped nuts
3 cups rolled oats
3/4 cup psyllum husks
4 Tbs chia seeds
1 tsp salt

In another bowl mix the liquids together
1/2 cup grape seed oil
1 Tbsp honey
2 cups water
1 cup whey or water

Mix the wet ingredients into the dry and then press firmly into 2 loaf pans.  Cover with cling wrap and leave on kitchen counter overnight.  The whey reacts with the grains, making them more digestible and gives a slightly sourdough flavour.  If you dont want that you can refrigerate overnight, but the grains need to thoroughly soak up the mositure and soften.
Bake at 180*C for 30 minutes.  Tip out of pans and then place them straight on the oven rack for a further 20 minutes or so until dry and firm.  Once cooled, it can be sliced and then stored in the freezer in a plastic bag.  I simply take out a slice as needed.
I make two loaves to make use of having the oven on for an hour, but you can halve it for one loaf.

Chocolate Date truffles

Chocolate date truffles

1 cup coconut milk (freeze the rest of the tin for use in curries)
1/4 cup cocoa
1/2 cup chia seeds
1 cup sunflower seeds
1 cup dates, pits removed
1/2 cup coconut flour

Place in food processor until well chopped, If it is not sweet enough you could add some stevia, but I find the dates add enough sweetness. Roll into teaspoon sized balls and then roll in coconut if desired.  These freeeze very well.

Scones

Scones – to have with tea, under a willow tree


2 cups (500ml) flour
2 tsp (10ml) baking powder
1 egg
1/4 cup (65ml) oil
½ cup (125ml) milk



Lightly beat together the egg, oil and milk and pour into the flour and baking powder which have been sifted together. Gently knead together and flatten out on a floured board to about ½” thick. Cut into circles and lay on a baking tray, quite close together. Bake at 400°F (200ºC) for about 10 mins. Split in half and serve with jam and whipped cream.
Note: Lately I have been adding 1 tsp of baking soda and using whey or plain yoghurt in place of milk

Bobotie

Bobotie

1 Tbs (25ml) oil
1 onion, chopped
3 cloves garlic, chopped
2 lbs (1Kg) ground beef
2 Tbs (50ml) mild curry powder
 2 Tbs (50ml) cider vinegar
1 Tbs (25ml) sugar
Salt and pepper to taste
4 slices stale bread, French or Italian
 1 ½ (375ml) cups milk
3 eggs, divided
2 bay leaves



Break the bread up into chunks and soak in ½ cup of the milk, set aside. Heat oil in a heavy pan, and add onion and garlic, stirring over medium heat until translucent. Add the curry powder, stir until coated with oil and then add the meat. Cook gently until no longer pink, and add vinegar, sugar and salt and pepper to taste, then stir in 1 beaten egg. Break up the bread with a fork and add, then turn into a casserole dish. Whisk the remaining cup of milk with 2 beaten eggs and pour gently over the casserole. Place a couple of bay leaves on top and bake at 350 degrees for about 30 to 45 minutes or until golden brown on top.

Vegetarian Bobotie

1 Tbsp vegetable oil
1 large onion, finely chopped
1 Tbsp curry powder or more to taste
1 tsp ground cumin

1 tsp garam masala

1 tsp turmeric

1 Tbs crushed garlic
1 Tbsp grated ginger
2 large carrots, peeled and coarsely grated
4 zucchini, coarsely grated

1 tin chopped tomatoes
3 Tbsp chutney of your choice 

2 Tbs cider vinegar

1 1/2 cups brown lentils

Egg topping
1 C milk
2  eggs
¼ tsp turmeric
 bay leaves, 

Rinse lentils and then cover with cold water and bring to the boil.  Simmer for about 30 minutes or until tender, drain. In a large pot, heat the oil and fry the onion, then add spices, garlic and ginger and cook, stirring over low heat until soft and fragrant. Add the tin of tomatoes, carrots and courgettes and sauté for 10–15 minutes until the vegetables are soft and all the liquid has evaporated. Add the lentils vinegar and chutney and mix until well combined.  Season to taste.  It should be a slightly sweet sour curry flavor.
 For individual servings fill ramekin cups  - I filled 8 with this amount. Beat all the egg topping ingredients together and pour over the mixture.
Squish in a few bay leaves and bake at 180*C or 350*F for about 30 minutes.  These can be covered when cool with cling film and frozen.