Thursday, 7 May 2015

Eeezy Peezy gluten free crackers

These crackers are like whoooooooaaaaaaaa! I love them and make them all the time! I almost never make any thing more than twice......actually I lie. Most of the time I only make things once because I am onto trying or creating the next thing! But these......gush....they are great and are from a super sweet website called EatDrinkPaleoSometimes if I feel like one of my beautiful nasty free dips (you can find some here on the site) and dont want to just have vegetable sticks then I make up a batch of these for the week. I also throw them  in my snack bags with some nuts or seeds that I keep in my bag for the day.

Instructions

  1. Preheat oven to 170 °
  2. Mix everything except the coconut flour together in a medium sized bowl. Add in the coconut flour and mix until thick, sticky mixture forms. 
  3. Roll the mixture into a ball and place on a slightly greased parchment/baking paper (about 40 x 40 cm) then flatten into a pancake with your hands
  4. Cover with another piece of parchment and use a rolling pin to flatten into a thin layer about 3-5mm. Roll it evenly in four directions starting from the middle
  5. Finally using a knife slice down the middle and slightly separate the 2 pieces then make small incision marks vertically and horizontally across the dough to make it easier to break the crackers when cooked
  6. Place on the middle shelf and cook for about 15 minutes 



*The outer edges will cook a little faster so this is why it helps to cut down the center incase the edges get too brown (every oven is different)



* You will notice that there is of oil bubbling away around the cracker when you take them out and that’s fine. Set the cooked cracker layer to cool before breaking apart.


Wednesday, 6 May 2015

Messin with hummus

As far as I am concerned, ALL recipes are up for grabs when it comes to personal interpretation and creativeness. There are no rules with food! You can do whatever the hell you want, no one is gonna care.....unless of course it tastes spectaculaaaaaar and everyone does a happy dance inside their mouths.......then they really care.

I know some people can get a lil antsy in their pants when others mess with traditional old age recipes and I totally get that. It just means that you might not want to make what I am about to show you!!! I didn't have a clear goal here but I had some chickpeas and I felt like dip so I decided that I would mix things up with some humus and see what I came up with. Needless to say, I was kinda chuffed at the end result so here they are.......


Coriander hummus


2 cups of soaked or 1 can of chickpeas
1 large handful of coriander chopped finely
¼ cup tahini
1/3 cup olive oil 
2 cloves crushed garlic2 Tbs of water
2 Tsp cumin
¼ Tsp turmeric
¼ Tsp sea salt

  1. Place chickpeas, tahini, olive oil and garlic into a food processor and blend away!
  2. Add water, cumin, turmeric and salt
  3. Add coriander and blend for just another 30 seconds until some of the coriander has blended.









Beetroot and apple hummus


1 large beetroot
2 medium sized apples grated (preferably a sweeter variety, I used fuji apples)
2 cups of chickpeas or one can
¼ cup of tahini
1/3 cup olive oil
2 cloves of crushed garlic
Juice and zest of 1 lemon
1/2 tsp sea salt
1 tsp cumin
1 tsp cinnamon
ground pepper


  1. Cut beetroot in half and wrap each piece in foil and roast in the oven for 1 hour at 180 degrees then allow to cool
  2. While wearing gloves peel the skin off the beetroot and dice into 1 cm pieces.
  3. Place the beetroot, ½ of the grated apple and chickpeas into a food processer and blend.
  4. Add the remaining ingredients except for the rest of the grated apple and continue to blend until smooth.
  5. Once blended, transfer to a bowl and stir in the remaining apple.


Serve any of these hands down the best most simplest cracker recipe  from Eat Drink Paleo or spread on some warm gluten free bread!


Monday, 4 May 2015

Chicken à lagareiro’

The name sounds fancy doesn't it?? Well it is actually just chicken baked with potatoes. This is actually a Portuguese dish that traditionally uses cuttlefish. But my family don't eat cuttle fish, so it became chicken. But I still wanted the cool name!

There are 2 main reasons why recipes will generate a sparkle in my eyes either......
  1. They jump out of the page screaming ‘I taste amazing and you need to make me because I am a really really big deal’…..( aaaah Anchorman!) or
  2.  They are so simple!
Sometimes the ones that say they taste amazing are usually 'dirty' recipes as far as ingredients and I need to dissect it and chop it up so I can find substitutes that will mop up the evidence of those pesky ingredients that I wouldn’t feed anyone I care about let alone myself.

These ingredients that I stay clear of are gluten and wheat, ANY refined sugars, vegetable/soy/canola oils, most dairy, ANY artificial anything and as many preservatives and sulphates and numbers as I can. I do this because I want to live a life with as much quality as possible, to live a longer life of vitality and to prevent the onset of as many health related issues in my life as possible. I mean who wants to feel shit if they know they can avoid it?? Avoiding these has now become weirdo challenge for me. But that doesn’t mean you need to go to as much trouble as I do! Just cook with as many real ingredients as close to natural as possible. The last time I checked a carrot didn’t require a number to list it as an ingredient.  

So even though I changed the original recipe and used chicken instead of cuttlefish and sweet potato as a more resistant starch (more fibre for more steady energy flow) the whole thing is clean. I almost never drink wine anymore, but the alcohol evaporates in cooking anyway!


What you need

  • 1 large green capsicum & 2 red capsicums cut into chunky strips
  • 4 onions diced
  • 1 kg of potatoes (I used sweet potato) peeled and cut into wedges
  • 2 kg of chicken breasts and legs cut into thick strips
  • 2 tomatoes roughly chopped
  • 130ml olive oil
  • 200ml white wine 
  • 4 garlic cloves finely chopped
  • 3 bay leaves
  • 1 tbsp thyme
  • sea salt
  • cracked pepper 

What you do:

  1. Pre heat oven to 180 degrees
  2. Pour a little more than half of the oil into a large saucepan on medium heat and add onion, bay leaves and some salt and stir.
  3. As the onion becomes softer and transparent, add the garlic. Add the capsicum and thyme and cook for 20 minutes. Stirring occasionally.
  4. Once the capsicum has softened, add potatoes, some more salt and wine making sure to scrape the bottom for all flavours. Simmer for 30 minutes.
  5. Place chicken strips in a large roasting tray and mix with the rest of the oil and season with salt and pepper.
  6. Add tomatoes to the capsicum and potato mix and once combined, pour over chicken to cover.
  7. Season again and bake in the oven for 40 mins or until potatoes are crispy


Serve straight from the tray at the table.