With the chilly weather upon us and all our over indulging in heavy hearty meals which is always so comforting at this time of year, it is a nice change to enjoy a super clean and nourishing soup from time to time to cleanse the body and give the heavy meals a break.
I know I’ve posted a lot of soups lately, but here is one I like to have when I’m feeling lethargic, bloated and to feel nourished or just because it is so good for you.
The warmer weather isn’t too far from sight and in only a few months we will be out in singlets and shorts again before we know it. After all we know how easy it is to get off track, so let’s get active and enjoy this nourishing bowl of superfood goodness to revitalise our body and souls.
+ I have given the options to add some quinoa, or rice noodles if you like and vegan/vegetarian options
Continue reading “Super Clean & Green Chicken Minestrone”
One thing I’m big on is hidden preservatives in food. I try to avoid them like the plague. Sadly there is too many quick meal options targeted at us in the supermarkets that a filled with the stuff.
We have kind of been sucked into the ‘quick’ and thoughtless way of cooking that makes dinner an easy option. Grabbing a pre-packed jar or powder packets of sauces that we think are an easy option when we are pushed for time. But if we stop to look at the ingredients on the back you would be shell-shocked to see what’s actually in them numbers, artificial flavours, colours and additives that just aren’t necessary and actually quite harmful to us over time.
I really want parents to know out there that cooking good food doesn’t have to be hard or complicated. It is usually a few ingredients put together simply that takes not a lot of time at all.
I called this “The Real Deal” because it is just that REAL. Made with REAL ingredients and tastes fresh, light and tasty. Took me 35 mins to make from start to finish so if you ask me I’d rather feed my family this fresh old favourite than a jar full of who knows what any day of the week.
I added some veggies of course for extra nutrition but if you have fussy kids just leave them out or add some veggies they like.
Continue reading “The Real Deal Mac ‘N’ Cheese with Peas & Broccoli”
This is such a handy spice recipe to have I use this on a variety of chicken dishes such as whole roast chickens, chicken drumsticks, chicken burritos and these char grilled chicken skewers. You have the option to have it hot and spicy or by leaving out the Cayenne Pepper you can have it mild for the kids if they prefer.
Serve it with some soft tortillas, charred lemon or cooked corn cobs but my favourite now is with my Hasselback Sweet Potatoes with Basil Pesto . A family feast to satisfy a hungry brood.
Continue reading “Portuguese Chicken Skewers with Garlic Yoghurt”
Winter baking makes dealing with the cooler weather more warm and comforting, what more it makes us feel like staying indoors and catching up on things at home that we may not get around to doing during the busy Summer months when all we want to do is enjoy the sunshine. Take this time to get creative in the kitchen and bake some healthy afternoon treats. Continue reading “Orange, Almond & Turmeric Cake”
What’s even better than a warm apple pie? A apple and rhubarb galette of course.
Galettes are usually portrayed as a summer dessert with summer berries like strawberries and blueberries and served with ice cream. I decided they are too good to just enjoy in the summer, so I decided to make a winter version by using stewed apples and sweet rhubarb. After all galettes are just an open, rustic looking pie with a crumbly buttery crust so why can’t we.
making the galette crust dough
I’ve used spelt flour for the shortcrust but you can always use plain all-purpose flour if you prefer. Chill the dough in the fridge for at least 30mins
Pre-cook the apples and rhubarb and strain the excess liquid
They may look tricky but they are actual super simple even easier than a pie. No need to be pretty and perfect with it which is what I like rustic and imperfect is part of the charm of this french dessert. I made the pastry a day ahead and had left it in the fridge for when I had some spare time the next day.
Roll out the pastry in a rough circle. Add the filling and close the edges to create a free-form rustic tart. If you find the pastry is too hard leave it out for half an hour before trying to roll it out.
Bake for 30 mins until pastry is golden.
I also made a real custard no carton, powdered kind it’s easier than you think to make it yourself and much better for you. It is a prefect accompaniment with this warm winter dessert. Cuddled up on the couch with a slice of this and I am one happy lady.
Spelt Crust Apple & Rhubarb Galette with Real Homemade Custard
Spelt short crust pastry:
2 cups wholemeal spelt flour
150g cold butter cubed
1/3 cup cold water
2 tbsp coconut sugar
1kg (5-6) golden delicious red apples
1/2 bunch rhubarb (3-4 stalks) roughly chopped
1/3 cup organic raw honey or rice malt syrup
2 tsp vanilla paste
1 tsp cinnamon
juice 1 lemon
2 tbsp coconut sugar, to top
Homemade Custard Recipe
- Make the shortcrust pastry by placing flour, butter, salt, water and coconut sugar in a food processor and blitz until forms a ball of dough
- Turn onto a lightly floured bench and gently knead 1-2 mins then wrap in cling wrap and pop in the fridge to chill for 30 mins
- Preheat oven to 180’C
- Meanwhile make the filling; Core and slice apples into thin wedges
- Place all the filling ingredient except the coconut sugar in a small sauce pan on medium/low heat
- Cook covered for 15-20mins till fruit has softened
- Take of the heat and strain and discard the excess liquid
- Unwrap pastry and turn onto a sheet of baking paper place another sheet of baking paper on top and roll the pastry out to form a rough rustic round circle around 5mm thick
- Remove top sheet and carefully transfer with bottom sheet onto large baking tray or round pizza tray
- Arrange filling in the centre of the pastry leaving a border around
- Fold the edges over the filling leaving the centre filling exposed
- Sprinkle with coconut sugar and bake in the oven for 30 mins until pastry is golden
- Remove from the oven allow to cool slightly
- Serve with Real Homemade Custard