Monthly Archives: August 2013

Beef Burgers with Caramelised Fennel

Mmmmm burgers. This was our wild Saturday night in. Beer & burgers…. Actually there was no beer but we did drink kombucha out of wine glasses so we really cut loose. I tend to do burgers the same way I do pizza & sushi… With waaayyyyyyy too much filling so it all ends up all over me, plate, floor table…. But that’s cool, that’s why we have a dog, it’s a mobile vacuum cleaner.

You can add whatever burger fillings you like, you can se eggplant as your bun if you are after a lower carb option or totally cut loose & use sweet potato. Either way is delicious.

Fennel-
1 lge bulb fennel, thinly sliced (you can use red onion if you prefer)
1 tbs ghee, butter or coconut oil
1 tbs honey
1 tsp cinnamon
Juice of 1/2 lemon
Pinch salt

Meat Patties-
1 kg ground grassfed beef
1 cup chopped parsley
1 tsp dried oregano (or a good dose of fresh)
Pinch salt & pepper
2 eggs

Buns-
2 lge eggplants or sweet potato sliced in 1.5cm rounds
You can use lettuce as your bun instead if you like

For your buns- line a baking tray with baking paper & bake the eggplant/sweet potato on 170C until cooked through. Remove & allow to cool.

For the patties- add everything to a big bowl, mix well with your hands, shape into patties & cook on the BBQ or in a frypan.

For the fennel- Heat the ghee in a frypan until melted, add fennel (or onion) & sauté until soft, add remaining ingredients & mix through well then remove from heat.

Layer up your burgers with whatever else you like, we did bacon, spinach, tomato & avocado. They were so big we couldn’t fit them in our mouth. Good times.

Sweet Potato Blondies

A friend of mine just had a baby so I made her a batch if these to keep her nourished while she was forced to consume disgusting hospital food. These are a great source of healthy carbs & great fats that are especially important for a nursing mum and pack a far better nutritional punch than hospital jelly & custard…..Vomit. Being in hospital with no escape from that revolting food is one of my worst nightmares, please promise me that you will come & bring me real food if I ever end up in a hospital bed! I mean seriously, how are people meant to get well when you are feeding them absolute cr@p? Bizarre people, it’s just bizarre.

1 tin (420g) of chickpeas or cannelini beans, rinsed really well & drained (you could substitute for this amount of extra sweet potato if you like it paleo, it will change the texture a bit)
1/4 cup coconut oil, grassfed butter or ghee
1 cup puréed sweet potato
1 cup nut butter/seed butter/coconut butter
2 tsp cinnamon
1 tsp cloves
10 fresh dates
1 tsp vanilla powder or extract
2 eggs

Preheat oven to 160C. Add the dates, chickpeas & coconut oil to the food processor & blend until smooth. Add all remaining ingredients & blend again until all combined. In a baking paper lined cake tin or baking tray, pour in the mixture. Bake for 30-40 mins until a skewer inserted comes out just a little wet. The Blondie will continue to set once out of the oven & you want it to stay fudgy so don’t overcook it. Allow to cool completely before cutting & store it in the fridge if you don’t devour it all at once. It would also be delicious drizzled with some more coconut butter.

Chicken Crumble

It’s kinda like apple crumble….. Only without the apples & the sweetness. With chicken. And herbs. I used to have a young cousin who would ask for ‘a hot Milo but no Milo & not hot’, so milk then, you want milk kid? This is kinda like that, only not really, because there is no milk. Ok, I am back on track, this is delicious, loaded with protein, some healthy fats & goes perfectly with some stirfried greens.

1 cups chicken Bone Broth or stock
1kg chicken thighs
1/2 lge fennel, sliced in 1cm thick slices
Zest of 1 lemon
Juice 1/2 lemon
100g shredded coconut
1/2 cup coconut flour
Salt & pepper to taste
1/4 cup chopped sage
2 tbs ghee/butter or coconut oil

Preheat oven to 150C. In a baking dish, pop the stock, lemon zest & juice & salt & pepper & mix well. Toss the thighs in this mix to coat then remove them. Line the bottom of the baking dish with the fennel, layer the thighs on top, cover with foil & stick this in the oven for 30mins. After 30mins remove from oven and set aside. In a bowl, add all remaining ingredients, with your fingers rub the ghee into the rest of the ingredients until it is all crumbled together. Add this to the top of the chicken like you would an apple crumble and pop it back in the oven, uncovered, for another 20-30 mins until the crumble is toasted.

This is before the crumble went on top…

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And after…

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Passionfruit Tarts

I love making desserts & sweets! I especially love making a healthier spin on an old favorite! I made a great version on a lemon meringue pie last week, it was delicious, it looked amazing and I would share it with you except that my photographer deleted the photo & I can’t have a recipe without a photo. It wouldn’t be right. I won’t even buy recipe books if there isn’t a picture of every single thing… Who am I kidding, I don’t buy recipe books, BUT if I did, I wouldn’t buy one without pictures. Anyway, my point is, I am gong to have to make the lemon meringue pie, chocolate banana bread & strawberry choc chip brownies again & get pictures before you can have the recipes, woe is me. Until then, make Passionfruit tarts, they are awesome. You can leave the cacao out if the idea of chocolate & Passionfruit weirds you out, that would obviously make you a weirdo because chocolate goes with everything but who am I to judge.

BASE-
200g coconut
2 heaped tbs nut butter
4 fresh dates
2 heaped tbs raw cacao (optional)

FILLING-
1/2 cup Passionfruit pulp
1 heaped tsp fresh grated ginger (optional)
200g raw cashews, soaked for at least an hour in water & drained
250ml coconut cream
Pinch stevia or 2-3 tbs maple syrup

For the base blitz everything in the food processor until it comes together like a dough. Press into the bottom of cupcake or tart moulds.

For the filling- add the cashews & coconut cream to the food processor & blend until smooth. Add ginger & the sweetener of your choice & blend to combine. Stir through Passionfruit pulp. Spoon into moulds on top of base and pop in the fridge to set overnight or in the freezer for a few hours. Once set, remove from moulds, place in mouth, enjoy.