Ingredients
1 large butternut pumpkin or 2 smaller ones
1/6 bunch of parsley
1 red chili (This makes it quite hot - don't add the chili if this is for people who have a low tolerance for hot food, or if there is a mild tolerance use half of the chili.)
1/2 bunch of spring onion (green tops only for low FODMAP)
Dash of oil (you could use garlic infused olive oil)
500 ml of chicken or vegetable stock - I used Sue Shepherd's low FODMAP stock. (Obviously, use vegetable stock if you are making this vegetarian/vegan.
1 cup of almond milk (you could use coconut or soy if you need it nut free)
1/4 teaspoon paprika
2 pinches of salt - optional
Method
Wash all veggies
Put the parsley, chili and spring onion in the bellini and blitz for 20 seconds starting on speed 5 and going up to speed 7.
Peel and chop up the pumpkin into small cubes.
Add the pumpkin, stock, oil, paprika, salt and almond milk.
Cook on speed 1 at 100 degrees for 30 minutes
Using a tea-towel on top of the lid to prevent any blow out slowly increase the speed from 3-6 - but wait until it has cooled somewhat so you don't accidentally get 2-3 degree burns! Alternatively, leave this step out, and just let it take it's time to break the pumpkin up by stirring.
Cook again on speed 3 at 90 degrees for another 10-30 minutes with the clear top out to allow it to reduce.
Very yummy. If you need to keep protein up add some cooked chicken to the soup when you serve it.
Serve with hot multi-grain toast.
Showing posts with label Freezer Friendly. Show all posts
Showing posts with label Freezer Friendly. Show all posts
Monday, June 20, 2016
Monday, November 18, 2013
Pineapple Strawberry Mint Sorbet
It's been a hot day, and I cooked up a fabulous pizza for tea, but that was hot too.
While I was outside picking some of my happy greens for my pizza I had this marvellous idea. I could make strawberry mint sorbet. I was trying to think of what other flavours I should include... I have lemons, that could give it a bit of zing. But then I saw the pineapple - yes! Perfect. It was better than I imagined it would be.
Approx 400 grams of frozen strawberries.
1/3 a large pineapple, with the peel cut off
5-6 fresh mint leaves.
Blend for approx 2 minutes on speed 9. Check for no lumps, but otherwise - that's it!
Try not to eat too quickly as it will give you a cold headache. ;) This makes 3-4 serves. I think. Depending on how hot it is, how hungry you are, and your ice cream eating habits. I know males who could have easily eaten the whole lot themselves!
If you don't have a Bellini, Thermomix, Kogan, al, etc. a good blender should do the trick, but be careful that you don't kill it.
While I was outside picking some of my happy greens for my pizza I had this marvellous idea. I could make strawberry mint sorbet. I was trying to think of what other flavours I should include... I have lemons, that could give it a bit of zing. But then I saw the pineapple - yes! Perfect. It was better than I imagined it would be.
Approx 400 grams of frozen strawberries.
1/3 a large pineapple, with the peel cut off
5-6 fresh mint leaves.
Blend for approx 2 minutes on speed 9. Check for no lumps, but otherwise - that's it!
Try not to eat too quickly as it will give you a cold headache. ;) This makes 3-4 serves. I think. Depending on how hot it is, how hungry you are, and your ice cream eating habits. I know males who could have easily eaten the whole lot themselves!
If you don't have a Bellini, Thermomix, Kogan, al, etc. a good blender should do the trick, but be careful that you don't kill it.
Chicken Curry
Ingredients:
2 chicken breasts
Dash of Macadamia Nut Oil
3 cloves of garlic
3 tins of coconut milk
3 carrots
1/2 bunch of kale
1 brown onion
1/2 bunch of spring onion
1 capsicum
2 small zuccini
1 broccoli head
1/2 cauliflower
Additional dried garlic, curry, tumeric - to taste
Method:
Chop and cook the chicken in a wok or huge frying pan.
After a few minutes add the onion and 1 tin of coconut milk.
Blitz the garlic and add.
Blitz the carrot, broccoli and cauliflower in a blender until they are fairly small chunks, but not tiny, add them, stir in a bit.
Blitz kale and add.
Add another tin of coconut milk.
Add other herbs and spices.
Blitz capsicum, and zuccini and add (if you wanted more veg then you could add eggplant and/or mushroom here - especially if you want a vegan version.)
Stir in final tin of coconut milk.
Cook for a few more minutes, and then it should be done. (taste test - curry amounts vary on the strength of the curry and the stomach of the person eating it.)
This can easily be vegan, just skip the chicken, and it should still be just as delicious.
2 chicken breasts
Dash of Macadamia Nut Oil
3 cloves of garlic
3 tins of coconut milk
3 carrots
1/2 bunch of kale
1 brown onion
1/2 bunch of spring onion
1 capsicum
2 small zuccini
1 broccoli head
1/2 cauliflower
Additional dried garlic, curry, tumeric - to taste
Method:
Chop and cook the chicken in a wok or huge frying pan.
After a few minutes add the onion and 1 tin of coconut milk.
Blitz the garlic and add.
Blitz the carrot, broccoli and cauliflower in a blender until they are fairly small chunks, but not tiny, add them, stir in a bit.
Blitz kale and add.
Add another tin of coconut milk.
Add other herbs and spices.
Blitz capsicum, and zuccini and add (if you wanted more veg then you could add eggplant and/or mushroom here - especially if you want a vegan version.)
Stir in final tin of coconut milk.
Cook for a few more minutes, and then it should be done. (taste test - curry amounts vary on the strength of the curry and the stomach of the person eating it.)
This can easily be vegan, just skip the chicken, and it should still be just as delicious.
Friday, October 25, 2013
Shepherd's Pie
One of my favourite recipes is Shepherd's pie. The normal version has potato and butter and milk and nasty things I can't eat, but this version is amazing and contains none of those things. You can make this using leftovers or you can make it from scratch.
Ingredients:
500gm of mince - preferably lamb
1 onion (finely chopped if using stove, not if using a kitchen aid)
Half a cauliflower
Approx 2.5 kg of other veggies (carrots, peas, beans, cabbage - green or purple, zucchini, eggplant, spinach, broccoli,pumpkin etc.)
Organ veggie gravy
Gluten free beef stock (I use Massels)
Cheese, soy cheese or a nut based replacement cheese
Method:
Preheat oven to 180 degrees
Keeping cauliflower separate, cook vegetables on the stove by either boiling or steaming for approx 15-20 minutes until soft.
If you have a Bellini, Thermomix or Thermochef, etc. you can cook the mince and onion in that on speed 3, heat 90 - 100, with a good dash of water and oil each, for 20 minutes. After about ten minutes add gravy and 2 teaspoons of stock. You can add other flavourings if you like such as garlic, rosemary, or whatever herbs suit your fancy. So easy as it cooks it for you and you don't have to worry about stirring.
On the stove method: cook mince in a pot on a lowish heat with a small dash of oil and/or water. Once it has browned a little, add the herbs, etc and onion. When it is fully cooked add gravy stirring continuously until it has thickened, and then take off the heat.
Assemble veggies into your oven dish in layers. I usually put chunky stuff at the bottom, but really veggies can go in any order or even mixed through except your cauliflower.
Add mince with gravy on top of veggies.
Mash the cauliflower well and add a dash of olive oil to it for texture. You can add salt and pepper to it also or leave that out if you're keeping the salt low.
Add the cauliflower mash to the top and smooth over.
(If you want to freeze it unmade this is the best point to do so)
Put your cheese or fake cheese on, and zip in the oven.
If everything is already hot it will only take a few minutes, but if you have prepared ahead and then stored in the fridge or freezer then it will take 40 minutes in the oven from defrosted. Just check it has heated all the way through.
Delish!
Ingredients:
500gm of mince - preferably lamb
1 onion (finely chopped if using stove, not if using a kitchen aid)
Half a cauliflower
Approx 2.5 kg of other veggies (carrots, peas, beans, cabbage - green or purple, zucchini, eggplant, spinach, broccoli,pumpkin etc.)
Organ veggie gravy
Gluten free beef stock (I use Massels)
Cheese, soy cheese or a nut based replacement cheese
Method:
Preheat oven to 180 degrees
Keeping cauliflower separate, cook vegetables on the stove by either boiling or steaming for approx 15-20 minutes until soft.
If you have a Bellini, Thermomix or Thermochef, etc. you can cook the mince and onion in that on speed 3, heat 90 - 100, with a good dash of water and oil each, for 20 minutes. After about ten minutes add gravy and 2 teaspoons of stock. You can add other flavourings if you like such as garlic, rosemary, or whatever herbs suit your fancy. So easy as it cooks it for you and you don't have to worry about stirring.
On the stove method: cook mince in a pot on a lowish heat with a small dash of oil and/or water. Once it has browned a little, add the herbs, etc and onion. When it is fully cooked add gravy stirring continuously until it has thickened, and then take off the heat.
Assemble veggies into your oven dish in layers. I usually put chunky stuff at the bottom, but really veggies can go in any order or even mixed through except your cauliflower.
Add mince with gravy on top of veggies.
Mash the cauliflower well and add a dash of olive oil to it for texture. You can add salt and pepper to it also or leave that out if you're keeping the salt low.
Add the cauliflower mash to the top and smooth over.
(If you want to freeze it unmade this is the best point to do so)
Put your cheese or fake cheese on, and zip in the oven.
If everything is already hot it will only take a few minutes, but if you have prepared ahead and then stored in the fridge or freezer then it will take 40 minutes in the oven from defrosted. Just check it has heated all the way through.
Delish!
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