Archive Recipes

Archive Recipes

1½ kg diced lamb
plain flour for dusting
1 cup Vegetable Liquid Stock
1 cup boiling water
1 onion diced
2 potatoes large quartered
2 carrots large quartered
500g frozen peas and corn
425g can condensed tomato soup
425g Italian-style canned diced tomato
1 tablespoon Worcestershire sauce
2 teaspoons curry powder
3 garlic cloves crushed
1 teaspoon pepper or to taste
1 teaspoon oregano or to taste
Dust the lamb with plain flour
Add the sauces to the slow cooker
Add the lamb and the rest of the ingredients to the slow cooker
Cook on a low heat for 8-10 hours
Spices can be varied to suit taste
¼ cup olive oil
1 onion finely chopped
1 clove of garlic, pressed
1 tablespoon chopped parsley
½ teaspoon dried thyme
1 tablespoon tomato paste
410g can diced tomatoes
2 stalks celery diced
2 carrots, diced
2 potatoes, diced
6 cups beef stock
440g baked beans
Grated parmesan to serve
Heat oil in large pan, add garlic, onion, parsley and thyme and cook until the onion is transparent.
Add tomato paste, tomatoes, celery, carrots, potatoes and stock.
Simmer covered for about 1 hour.
Add the beans, taste for seasoning and serve.
5 cups of diced vegetables carrots, cauliflower, zucchini, capsicum
1 onion chopped
3 cloves garlic
1 tablespoon grated ginger
½ teaspoon turmeric
1 teaspoon salt
4 cups bone broth
½ teaspoon black pepper
1 tablespoon coconut oil
1 teaspoon raw crushed garlic
Add all ingredients except the coconut oil and crushed garlic to a big pot.
Bring to a boil and simmer for 10-15 minutes or until the vegetables are fork tender.
Take off the stove and let cool for a minute or two and then add 1 teaspoon of crushed raw garlic and coconut oil and blend or blitz.
1 tablespoon olive oil
2 garlic cloves minced
1 onion diced
1 head cauliflower diced
4 cups vegetable broth
1 teaspoon salt
grated parmesan and sliced spring onions for serving, if desired

Heat olive oil in saucepan over medium heat.
Add onion and garlic and cook until softened, about 5 minutes.
Add cut up cauliflower and vegetable broth.
Bring to a boil then cover and simmer for 15-20 minutes until cauliflower is softened.
Add salt
Carefully blend until smooth.
Serve in bowls with grated parmesan cheese on top and sliced green onions.

Could add bacon
75 grams of mixed nuts chopped
330 grams unsalted butter
675 grams of granulated sugar
6 free range eggs beaten
3 teaspoons baking powder
200 grams good dark chocolate
150 grams of plain flour
Roast nuts in 170˚C oven for 8 minutes
Melt butter and chocolate in bowl above steaming saucepan at low temp
Once melted add beaten eggs
Stir well then take off heat and fold wet mixture into sifted flour, baking powder and sugar mix
Fold well
Grease large pan and line with baking paper
Cook for 40 minutes or until thoroughly cooked
Is yummy straight out of oven with icecream
Only one word for this YUM!
125grams (4oz) dark chocolate
1 tablespoon brandy
4 eggs, separated
1 cup cream
Chop chocolate roughly, put into top of double saucepan, stir over hot water until melted.
Remove from heat, cool slightly, gradually add brandy and egg yolks.
Beat until mixture is smooth and thick.
Whip cream. Do not over-whip or cream will be difficult to fold in.
Fold into the chocolate mixture.
Beat egg whites until soft peaks form. Here again, do not overbeat the whites for same reason.
Fold half the egg whites into chocolate mixture, then fold in the remaining half.
Spoon mixture into four individual dishes or one large dish.
Refrigerate until firm.
To serve, top with whipped cream and grated chocolate using vegetable peeler
cob loaf
250g frozen spinach, thawed
250g creamed cheese, softened
300ml tub sour cream
40g packet French onion soup mix

Preheat oven to 180C/160C fan-forced.
Line a large baking tray with baking paper.
Cut 4cm off top of cob loaf to form lid.
Scoop bread from centre of loaf, leaving 1.5cm edge.
Tear or roughly chop bread pieces.
Squeeze out any excess moisture from spinach, discarding any liquid.
Combine spinach, cheese, sour cream and soup mix in a large bowl.
Season with salt and pepper.
Spoon mixture into loaf. Top with lid. Place on prepared tray.
Arrange bread pieces in a single layer around loaf.
Bake for 20 minutes or until golden.

Serve with cut vegetables and extra crackers if desired.
1 cup almond flour
⅓ cup desiccated coconut
⅔ cup Natvia or similar sweetener
zest of 2 lemons
130 g butter, melted and cooled
4 eggs, lightly beaten
¼ cup lemon juice
Line a 20cm round baking tin with non-stick paper and pre-heat your oven to 160C/320F.
In a medium sized bowl combine the almond flour, coconut, lemon zest and sweetener and stir to combine.
In a small bowl combine the cooled butter, beaten eggs and lemon juice and stir to combine.
Add the wet ingredients into the dry ingredient and stir to combine.
Pour the mixture into your lined tin and bake in the oven for 35-40 minutues or until golden brown and cooked through.
Remove from the oven and allow to cool on a cooling rack for 10-15 mins before removing from tin. Allow to cool completely before serving.