by Flick Ruby
2 big tablespoons of your favourite curry paste – mine is Thai green, but this works with Massaman, red, yellow or any curry paste in a jar
1 can coconut milk
500 g of frozen chopped spinach
1 cup of veg or chicken stock
chilli flakes if you like them
Heat up the curry paste, adding a few tablespoons of the coconut milk. Stir and cook for a minute or two, until you can smell the curry … Read more »
by Nicky Hutteman
Pastry:
125 gms buckwheat flour
125 gms almond flour/meal
1 Tbsp pure icing sugar
125 gms room temperature butter chopped/alternatively 125 gms coconut oil
1 egg yolk
½ tps cold water
Filling:
500 grams strawberries or any mixed berries
¼ cup honey
¼ cup cornflour
2 tps fresh grated ginger
Method:
Combine buckwheat, almond meal and icing sugar in food processor till combined.
Mix egg yolk with … Read more »
by Nicky Hutteman
Ingredients:
1¾ cups buckwheat groats
¼ cup chia seeds
1 cup filtered water
2 Tbsp flax seeds
¼ cup sunflower seeds
¼ cup olive oil
1 Tbsp maple syrup
2 tps baking powder
½ tps baking soda
1 tps organic fine sea salt
Method:
Cover buckwheat groats with water and soak for two hours.
Soak chia seeds in one cup of filtered water for two hours (mix … Read more »
by Nicky Hutteman
2 cups almond meal/flour
1 cup arrowroot flour
½ cup coconut flour
½ cup tapioca flour
Method:
Mix all together and use as required
For SR flour add 2 tsp baking powder
to each cup
Deb Worgan
I love to have local mussels cooked in wine with charred bread. They are easy. Just clean them up, fry shallots in butter in a large pan then add the mussels and about a cup of white wine. Steam for five minutes until the shells open. Discard any that don’t open and serve with parsley, pepper and the bread. Yum!
Angela Marshall
4 ounces caster sugar
8 ounces butter
12 ounces plain flour
Cream butter and sugar. Add flour. Roll out, cut into squares, bake in moderate oven until golden. Dust with caster sugar while still hot.
That’s where Grandma’s handwriting stops but my mother has written under it: Bake on brown paper! So I always have.
(The shortbread should be poked gently with the tines of a fork before baking to make little indentations. Grandma assumed that … Read more »
