Recipe – “Nigella Slice”

Pretty much a heart attack in a slice.  So good.  Use the best quality chocolate you can afford.

Ingredients:

200g dark chocolate (this time I am using 70% Lindt)
100g milk chocolate (I normally use milk Lindt, but the shop was out, so this time I’m using Green and Blacks)
125g butter
3tbsp golden syrup
250g salted roasted peanuts
A bag of fun-size Crunchie bars (original recipe calls for 4x 40g Crunchie bars) – chopped

Melt chocolate, butter and golden syrup in a bowl, sitting over a pot with water simmering.
Mix peanuts and chopped crunchie bars together, add to the chocolate mixture once it’s melted.
Stir, then pour into a tray, smoothing it out.  The original recipe says to use a foil tray (30x20x5cm) but I line a suitable sized baking dish with baking paper.
Refrigerate for a few hours until its set, then chop into bite-sized pieces (it’s super rich).

Recipe – “Chia Bircher”

1 dsp coconut flakes
handful of chopped nuts
2 tsp chia seeds
1/4c mixed frozen berries
3 large dsp sized dollops of plain/greek yoghurt (quite thick yoghurt – Collective brand)

My Fitness Pal says:

Total: 562 cal 33 carb 41 fat 15 protein

Recipe – “Crumble Topping”

Sooooo not paleo, sugar free, Whole30, gluten free or anything of the sort.

This is my go to recipe for any fruit crumbles.  Of course, it’s taken from Nigella (via this page).

 

1c flour
1tsp baking powder
110g butter, cold & diced
2tbsp white sugar
2tbsp brown sugar
2tbsp raw sugar

Put the flour and baking powder into a food processor. Drop in the cold, diced butter and blast a few times till crumbs form like rough oatmeal. Chuck in the sugar and blast once to mix through.

I tend to leave the mix in a freezer until ready to go in the oven – bake at 190C.

Recipe – “Slow Cooked Lamb Necks”

Taken from this

12 or so lamb neck chops
1 onion, roughly chopped
1 small eggplant, thickly sliced and quartered
1c red wine
2 tbsp coconut aminos
3 cloves roughly chopped garlic
1 tsp cumin
1 tsp turmeric
1/2 tsp allspice
1/2 tsp chilli powder
1/2 tsp ground coriander
salt and pepper
1c roast lamb pan drippings that has been kicking around in my freezer for a while
4c water (or enough to cover the lamb)

All into a slow cooker.  Put it on high, 8hrs (typically I’d have it on low for 10+ hours, but I didn’t get started on this early enough).

All will be revealed this evening…

Recipe – “Butter Chicken”

A modification of my mum’s recipe and the one on Luke Hines’ blog.

Ingredients:
900g diced chicken thigh
1 onion, diced
5 garlic cloves, chopped
2 tbsp ghee
400g can crushed tomatoes
270g can coconut cream
chopped capsicum, green beans, broccoli

Spices:
1 tsp garam masala
2 tsp cumin
1 1/2 tsp ground coriander
2 tsp turmeric
1 tsp ground chilli powder
salt & pepper

Garnish:
chopped fresh coriander

Method:
1. Mix spices up and coat chicken.
2. Melt ghee, add onions & garlic, fry up.
3. Add chicken (may be worthwhile doing in batches if using that much chicken), cook.
4. Add tomatoes, stir.
5. Add veges & coconut cream and simmer until it’s all soft and tasty – season to taste.

Serve with whatever carb source you want (did rice for my partner, nothing for me) and garnish with coriander.

Recipe – “Banana Loaf”

Inspired by this page.

4 bananas, mashed
4 eggs
60g butter, melted – *not Whole30 ingredient; sub-out if dairy free
1 tbsp almond butter
2 tbsp coconut butter
1/2c coconut flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
pinch of salt

Mix the bananas, eggs, butters together well.
Add the dry ingredients, mix well.
Put into a loaf tin (I used a silicon one, lined with baking paper).

Into a fan-bake oven at 180C for 45mins (or until skewer comes out clean).

*as far as I know, this is Whole30 compliant (perhaps not in philosophy, but in ingredients).

Recipe – “Chai Latte”

Found this interesting page and started following on Facebook.  This recipe came up last night so I thought I’d give it a try this morning.

2 eggs
1 tbsp coconut oil
1/2c boiling water
2 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
1 date, softened in hot water then chopped finely

Place all into a blender and whizz until mixed through and frothy.  Makes one cup.

Tastes great – and normally I’m not a huge spice fan.  I’m interested to see how filling it is (at the moment the froth is filling me up – but I’m considering this as a breakfast-in-a-hurry option – will give it an hour or two post-consumption and put some more thoughts down).