Such a deliciously light and moist cake …. so good for afternoon tea, picnic and even in lunchboxes.
Approx 200g (combined) grated zucchini and carrot (roughly half a medium zucchini and 1 medium carrot).
1/4 cup good olive oil
1/4 cup apple sauce
1/2 cup honey/maple/golden syrup
2 eggs / 2 flax eggs / 2 tsp egg replacer whipped with 4 tbsp water
1/2 cup milk of choice
1 tsp vanilla bean paste
1/3 cup chopped nuts or seeds (hemp seeds or walnuts go really well)
1 tsp mixed spice
1 3/4 cups plain flour (we do half wholemeal)**
2 1/2 tsp baking powder
Optional extra: Top with choc chips of choice
** To make this one coeliac friendly, replace with a plain GF flour, 1.5 cups and 1 tsp of psyllium husk.
Start by grating the veg. After squeezing the moisture out of the grated zucchini you should have about 120g, and another 80g from the carrot. *If you are grating in a food processor or thermo cooker, you will need to take the zucchini out, tip out the liquid in the bottom, then squeeze the zucchini before adding it back in to the bowl.
Add all of the wet ingredients into a bowl and stir well to combine (speed 4, 6 secs).
Add in the baking powder, flour and mixed spice. Fold through gently until the flour is just combined. (Speed 3, 10 seconds)
Then add in the chopped nuts or seeds and fold through until evenly combined. (Speed 3, 8-10 seconds) Do not beat the mix.
Pour into a greased/lined loaf tin and place into a preheated 160C oven.
Sprinkle the top with some choc chips if you like (only half of family do!)
Bake for approximately 60minutes or until golden, well risen and a skewer comes out clean. Remember that if you are cooking with GF flour or without egg then you won’t get quite the same rise.
Allow to rest in the tin for about 15 minutes before removing to an airing rack and allowing to cool.
Slice and serve, warm or cold. A spread of butter on your slice is delicious too.
Slice before freezing any left overs and wrap so it is airtight.
Burgers aren’t a very frequent meal in our house. I’m not sure why. Peter and the kids adore them and serving themselves makes for a very happy family meal.
It’s been several weeks in isolation now, and our local supermarket is still very low on many things (totally empty shelves in many aisles) so our grocery shopping and planning has looked a little different. We’ve needed to be a little more creative and adaptive with what we can access – that’s ok by me!!
When my biggest boys asked for Cheeseburgers, we went back to the style of burger patties that we haven’t made in a long time. Very simple, quick to make and not many ingredients. Devoured by everyone. Winning.
500g beef mince
1 large carrot
1 medium brown onion
1 tsp fresh chopped thyme (or dried Italian Style herbs)
As are you all, we are spending a LOT more time at home at the moment.
Which, I guess, in good news – means more time for baking!
Although getting all the ingredients we normally use has been a little tricky….
But sweet potatoes are plentiful in our garden right now, so they are featuring quite a bit on our plates!
I was thinking about making rolls to go with our soup, when I remembered that I had seen these yummy looking rolls on ‘Super Healthy kids. The original (see the link) is a sweet version that they eat in the states for Thanksgiving.
I didn’t want a sweet roll (although I’m sure I will another time!) and I needed to adapt it to our dietary requirement (no egg, or dairy). So I got experimenting.
Our family adores these rolls. Even the sworn sweet potato hater inhaled 3 before I stopped him!
Hope you enjoy them too 🙂
3 1/2cupflour (2 cup plain & 1.5 cups wholemeal) – we use spelt
1 flattablespoonyeast, active dry
1cup, mashedSweet potato, cooked (about 1 medium potato)
1cupmilk of choice (oat milk works well here)
1/4 cup olive oil
1 tsp each of rosemary and thyme, finely diced (or 1 tsp dried Italian Style herbs)
spray olive oil
extra flour for rolling
Start by peeling and dicing your sweet potato. Then steam it until it is soft (approx 4-5 mins in a microwave)
While the potato is steaming, place into your bowl/machine (see instructions below for multiple machine methods), the flour, salt, herbs, oil and yeast.
As soon as the sweet potato is cooked, drain it and mash it. Measure out your 1 cup and add it to the cup of milk. The milk doesn’t need to be warmed – by adding the potato to the milk, you’ll bring both the milk and the potato to the right temperature to make sure you don’t kill off the yeast.
Whisk the milk and potato together until they are roughly combined and then pour into the flour mix.
Give a rough mix of the dough for a few seconds and allow it to sit for 5 minutes (it won’t be all combined at this stage). Use a wooden spoon in the bowl if you’re doing it by hand, or speed 3 for 5 seconds in a thermal cooker, or about 5 seconds with a dough hook in a stand mixer.
Now get kneading –
For a bread machine: Use the dough only function. Set and walk away.
For a stand mixer with a dough hook: you’ll need to mix for 6-7 minutes
For a thermo cooker: set your knead function (for a less powerful machine, like a Bellini, you might need an extra minute or two)
By hand: flour the bench and get your muscles ready! Knead until your dough is smooth and elastic.
Place the dough ball in a lightly oiled bowl, cover with a cloth and let rise in a warm area until doubled in size – about an hour, or until your machine has finished it’s rise function.
Remove from the bowl and knock down the dough.
Cut it into two and roll each one into a circle – like you’re making a pizza base.
Cut each circle in to 8 wedges (again, like a pizza).
Then start at the outside edge (where the the pizza crust would be) and roll toward the point to make your crescent shape.
Place on a lined baking dish, spray lightly with olive oil and then allow to rest in a warm place until the have doubled in size again (roughly another hour)
While the dough is doing it’s second rise, preheat your oven to 180C degrees.
When the second rise is complete, place into the preheated oven. Bake for 12-15 minutes or until golden brown. The bottom will sound hollow when you tap it.
Remove from the oven and cool for just a couple of minutes before you dig in!
So … I’m clearly not of Asian descent and I certainly did not grow up eating Miso in any form!
As such, I make absolutely NO claim to this being an even vaguely authentic (or even correct?!) way to make Miso soup 😆
However, it was delicious, easy, comforting and nutritious so I’m running with it!
Actually, if I’m honest, the first time it wasn’t quite as delicious … I waaaay overdid the chilli and I couldn’t feel my lips 😬 that is fixed now!
If you haven’t used Miso before, it is a rich, fermented soy bean paste with a deep savoury or umami flavour. It is also thought to be a great gut health food, being rich in fibre and high in protein and antioxidants. You can find it in big supermarkets, Asian grocery stores and health food shops.
To make the soup you’ll need:
1 tbsp garlic infused olive oil
70g white miso paste
1 heaped tbsp fresh grated ginger
1 tbsp coconut aminos (or soy sauce)
1/4 tsp dehydrated chilli flakes (check their heat!)
250g Enoki mushrooms (cut their gritty ends off before you weigh them)
4 cups hot veggie stock
6 cups hot water
A good handful of diced sugar snap peas, snow peas or green beans per serve
In a large saucepan over medium heat, heat the oil, then add in the miso paste, ginger, aminos and chilli.
Cook, stirring for a few minutes until well combined and fragrant.
Add in the mushrooms and stir them through the miso mix so they are well coated. Cook for a further 2 minutes.
Add in the stock and water then stir well and bring to a gentle simmer.
Place your fresh, chopped peas or beans in a bowl and top with the very hot soup.
I freeze the leftovers of the soup for lunches, but I don’t add the peas or beans to the freezer – they keep their crunch best when you add them in fresh.
This is such a simple meal – quick to throw into the slow cooker in the morning and then a few extra minutes to finish in the evening when you get home from work. But it is delicious and filling – I guess ‘hearty’ is a good way to describe it!!
It makes a large batch too which is great for big families and for the freezer 🙂
5 out of 6 thumbs up at my place (number 6 is waaay over tired and went to bed so I’m not sure that I’m counting his vote this time 😉 )
1/2 cup hot chicken stock (Massel for store bought)
1 rounded tbsp tomato paste
Eggplant (aubergine) slices, Approx 200g per person
Pink salt flakes
Grated cheese of choice to top
Place chicken in the bottom of the slow cooker, sprinkle the seasoning over the top.
Add in the black beans and tomatoes.
Stir together the tomato paste and stock before pouring it over the contents of the slow cooker.
Place lid on slow cooker and cook on low for 7-8 hours.
Lift lid and use a couple of forks to shred the chicken.
Slice eggplants long ways (I cut a medium one into 4 slices) then pat dry of any water.
Spray with a little olive oil and place into a hot frying pan. Cook each side for a couple of minutes until soft and golden.
Sprinkle eggplant with a little salt, then transfer to a lined baking tray.
Top the eggplant with the slow cooked chicken mix and a little grated cheese (dairy or plant based). Put under a hot grill for a few minutes until the cheese is melted and golden.
This quantity of chicken mix makes about 12 adult serves. If you’re not serving 6 like me, a half batch cooks exactly the same.
We portion out and freeze the left-overs ready for another easy family meal – just need to cook the fresh eggplant each time.
Full disclosure ….. 3 of my 4 kids cried on being told that they were having eggplant – they had theirs on a little GF pasta instead!!!
P.S. I have been asked about the macros of this recipe – so if you need them: The serve as pictured above is 1/12 of the mix, roughly 1 ladle, with 2 x 100g slices of eggplant and 15g total of Tasty cheese. It is 282 calories, 10g fat, 30g protein and 20g carbs.
P.P.S I haven’t made a vegan version yet, but next time I intend to give it a go and I’ll update. I think I’ll use 2 cans of cannellini beans to replace the chicken and use stock paste or powder for the flavour, but not use the water.
We often wind up making this recipe when the apples (or pears!) we’ve bought are really floury or soft but we don’t want them to go to waste. My biggest little one is very excited whenever this recipe appears. He has Oral Allergy Syndrome and reacts quite badly to raw apple, but cooked he can handle it!!
Like most of my recipes I take the simple (lazy?!) option!
As well as taking less time, leaving the skin on the fruit is terrific for the added fibre and nutrients. Very simple, and you don’t need to add any extra sweeteners.
6 apples (whichever kind you like)
peel of 1 lemon
1 tsp of ground cinnamon
1/4 cup water
Thermal Cooker Method: Core and slice the apples, place them in the machine, sprinkle over cinnamon and cloves. Then use a peeler to remove the yellow layer only of the lemon. Add the strips to the top of the apples.
Add in the water and set for 15 minutes, speed 1, ST.
Stove top method: place all of the ingredients into a large sauce pan, cook, stirring frequently, with the lid on in between stirring. Will take about 15-20 minutes on the stove.
If you want a sweeter fruit desert, add in a handful of sultanas during the last few minutes of cooking.
Place in an air tight container in the fridge and use for up to a week. Remove the peel and cloves before serving.
If you want a most delicious, fragrant, thick apple sauce instead, follow the same steps as above, then remove the lemon rind and either transfer to a blender or set a speed 4 for 15 seconds, scrape down and repeat.
How can I use stewed apples?
Eat them on their own!
Mix it with yoghurt for breakfast or dessert
Use it as a topping for your soaked overnight oats
Add it to your cereal
Add in some roasted, crunchy nuts and have it for an afternoon ‘pick-me-up’
Beef Stroganoff was my one of my husband’s favourite childhood meals. And I used to make a slow cooked version for him (it is yummy – and you can find it here), but as we’ve been reducing our meat consumption, it has fallen off the menu in the last year or so.
I decided to give a completely non-meat version a go and was very happy with the results! Peter thoroughly enjoyed it – and even took the left overs for lunch the next day … although he still wants the beef version to make an occasional appearance!
2tbsp olive oil
1 small brown onion
2 cloves garlic, finely chopped and crushed
400g button mushrooms – add in different types for a variety in texture if you like
1 tbsp fresh chopped thyme and rosemary
1/2 tsp paprika
1/2 tsp pink salt flakes
1/4 cup flour (spelt or GF)
1 tbsp Nutritional yeast (optional but add for depth of flavour)
2/3 cup plant based milk (I used a high protein soy milk for a really creamy sauce)
1 cup veggie stock (the beef style Masssel stock gives a more authentic Stroganoff flavour, but any veggie stock is fine)
Vegetables or noodles to serve
Heat the olive oil in a heavy based pan on the stove.
Add in the olive oil and cook for a few minutes until it starts to become translucent, add in the garlic and allow to cook for another minutes.
Add in the chopped mushrooms, stir will to coat in oil and onion mix then allow to cook for about 5 minutes, until the mushroom soften.
Mix together the flour, nutritional yeast, herbs, paprika and salt. Then sprinkle this dry mix over the top of the mushrooms and stir well until the mix is well combined.
Add in the hot stock and plant milk, then stir well. Bring the mix to a gentle simmer.
Simmer for about 10 minutes, stirring occasionally, or until the liquid is thick and creamy.
If you love noodles (I don’t – sorry!), stir through your cooked and drained pasta here, to coat it with the stroganoff before serving.
I add in some green beans at this point and simmer for a minutes or 2 so that they still have a bit of crunch, and serve them on a bed of carrot noodles – SO good!
This one isn’t suitable for freezing but it does well as leftovers for lunch the next day!
People are choosing to decrease meat consumption for many reasons; ethical, environmental, health and budgetary.
Whatever your reason, one of the ways you can decrease your consumption is by not always focusing on meat as the centre of your meal. Thinking about it as the side instead.
For me, it’s a juggle between my preference for a largely plant based diet and my husband’s preference to live as a carnivore!
These meatballs were a pretty good compromise and they were very well received.
a dozen medium button mushrooms, roughly chopped
half a brown onion, diced
1.5 tbsp garlic olive oil
1 large carrot
1 tsp thyme
500g beef mince
200g cooked chick peas (about 1/2 a tin)
Pinch of salt and pepper
1 tbsp coconut aminos
olive oil to cook
Place the garlic oil in a hot frying pan, fry the onion until it begins to soften, then add in the mushrooms.
Fry the mushrooms until they begin to soften and then add the grated carrot.
Mix well, add in salt and pepper to taste, thyme and the coconut aminos.
Fry, stirring regularly, until the carrot is soft.
Into your food processors, place the beef mince, the mix from the frying pan and the chick peas.
Process until well combined and fairly smooth. (Speed 4, 8 seconds, scrape down and repeat)
Place mix into the fridge for at least half an hour but up to a full day – this will help the mix tighten and hold together better when you cook it later on.
Form teaspoons of the mix into small balls and then place into a frying pan with a couple of tablespoons of oil – don’t have the frying pan searing hot or you’ll burn them before they cook properly. Cook on each side until golden brown and cooked through.
Next time I make them, I will bake them after spraying with olive oil instead of frying – I’ll update when I do.
Makes about 24. Serve with your favourite sides – pasta, veggies, salads, or even in a sandwich!
These don’t freeze particularly well (the tend to fall apart a little bit) but they are delicious for lunches over the next couple of days. I had mine with salad and avocado – yum!