This is a very simple dish – perfect for a midweek family dinner, and leftovers are great for lunch the next day. You can make it up ahead of time, even the day before. It’s perfect warm, at room temp, or even cold. Don’t stress on quantities of the ingredients- just throw it all in, cook and enjoy !
What you need:
- 8 Eggs
- 250gm tub of full fat ricotta cheese
- 400 – 500gms of cooked chopped spinach (silver beet) . You can use the frozen packets, or buy a bunch of silver beet and blanch yourself. If you are using frozen, defrost first, then squeeze out excess water.
- 1 x 150gm packet feta
- 2 spring onions – finely sliced ( optional)
- 1 packet filo pastry
- Olive Oil and Sesame Seeds
What you do:
In a large bowl whisk eggs and then add in ricotta, crumbled feta, spinach and shallots. Mix until combined. Line a large dish with sheets of filo , with it overhanging on all four sides. You will use about 8 sheets for this. I do it 2 sheets at a time. Then pour in mixture in, fold overhanging filo onto top of mixture. Brushing some olive oil between a few of the layers. Then add 4-6 more layers on fill on top, brushing with olive oil between every second layer. Sprinkle sesame seeds or poppy seeds on top, and bake in a moderate (160) oven for about 50 minutes, let it rest for at least 30 mins before serving so it can set – otherwise it will be a bit sloppy.
This is a simple soup, creamy and filling, but low in carbs. Ideal for a light dinner or lunch, or as a healthy snack – a great way to increase your veggie intake.
3 rashers bacon
3 sticks of celery
1/2 large head of cauliflower
2-3 Tbs Olive oil
2 cups homemade chicken stock
salt and pepper
Herbs if you like – a little rosemary is great or a oregano
Chop bacon and celery and fry in olive oil for 5 mins. Add chopped cauliflower florets and cover with stock – you might need a little extra water.
Cook for 15-20 minutes until cauliflower is just soft , don’t over cook as it goes bitter. Blend until smooth and add salt and pepper to taste.
* I sometimes add extra things in like a Leek, Spinach Stalks or a potato – if they need to be used up !
This is such a simple and yummy salad – a regular in our repertoire of meals.
What you need:
1 Roasted Beetroot per person
English spinach leaves
Goats Cheese feta
Balsamic Vinegar for dressing
What you do:
Individually wrap the beetroot in foil and cook in the oven for about 40 mins, unit soft all the way through ( use a skewer to check). I often do this the day or night before if I have the oven on for something else. Cooked beetroot will last about 4 days in the fridge.
Once cooled, unwrap and then gently peel off skin with your fingers – it s bit like peeling a boiled egg. Don’t worry too much if there is a few little bits that wont come off. Cut into quarters, ( or eighths if its a large one), them toss in a bowl with the spinach leaves. Top with crumbled goats cheese feta, and toasted walnut halves. You can do this in the oven for 15-20 mins or in a non stick pan ( 5 -10 mis) – just watch they don’t burn.
Dress with a good balsamic vinegar to serve.
This is one of my favourite recipes. I fell in love with tajines on a family holiday in Morocco back in 2010 and have been making it ever since – and still everybody loves it! I often serve this dish if we have another family over for dinner, as it is perfect for adults and children, can be made ahead of time, and is a one pot meal….. (nobody likes washing up !)
Traditionally Tajine is served with cous cous , but if you would rather gluten free – it works well with other types grain such as brown rice, amaranth or my favourite buckwheat. Check out my blog on Ancient grains for more information on these alternatives.
- 1 kg of chicken thigh (ideally organic) – cut each into 1/4
- 1 tbs flour ( can be wheat, spelt, or rice)
- 2 tsp of each ground coriander, cumin, ginger
- 1 tsp of each ground cinnamon, turmeric
- 1 cinnamon stick
- 3 Tbs Olive Oil
- 2 Onions – thinly sliced
- 4 Garlic cloves, crushed or grated
- 1 1/2 cups chicken stock or homemade chicken bone broth
- 1 425g tin of crushed tomatoes (organic and BPA free lining)
- 2 bay leaves
- 1 400g tin of chickpeas ( organic and BPA free lining)
- 8 chopped and pitted madjool dates
- 1/4 cup fresh coriander leaves, chopped to serve
- 1/2 cup toasted flaked almonds, to serve
Combine flour and ground spices in a bowl and coat chicken. Heat Oil in a heavy based saucepan and fry onions until soft, then add in crushed garlic, and chicken pieces and fry until chicken has slightly browned all over, add in any extra spice mixture, bone broth, tomatoes and bay leaves.Simmer for 30 minutes, stirring occasionally. Remove lid and cook for a further 15 minutes (to reduce the sauce), add chickpeas and dates and cooked for 10 more minutes. Serve topped with coriander and almonds. My husband always adds some dried chilly flakes to his!
You can make this ahead of time, and just reheat. I always make a double batch as the girls love having in their thermos for lunch at school the next day, and me too !
This is a great mid week meal, I often make this a day ahead , then re-heat for dinner the following night. It’s great for those busy days when you get home close to dinner time ! It needs 5 hours to cook. The eggplant and dates break down completely – so it’s unrecognisable to little ones !
1 kg diced lamb (I use leg, you can get the butcher to dice it for you)
3-4 Tbs Olive Oil or Ghee
Ground spices – cumin, coriander, garam marsala – about 2-3 tsp of each.
Ground cardamon – 1-2 tsp.
1 onion – diced
2 gloves fresh garlic – finely chopped or grated
1 large eggplant cut into 2 cm pieces
2 leeks -the white part , sliced
Silver beet stalks – sliced
3 cups homemade chicken bone broth – or you can use stock
2 cups cooked chickpeas (home cooked or tinned)
6-7 fresh majool dates – cut in half
1 bunch of silver beet/chard – blanched and chopped
Season with salt and pepper – depending on the stock you use.
In a large heavy based cooking pot heat 3-4 Tbs of Olive Oil or Ghee on medium heat then fry off the onion for 3-5 mins until it starts to turn translucent. Add in the ground spices and fry for a couple of minutes. Then add leeks and garlic and cook for 1 more minute (be careful not to burn the garlic). Then add the diced lamb and stir until browned a little all over – this will take about 4-5 mins. Then add silver beet stalks, and eggplant, and the chicken broth ( or stock). Cook on medium for 20 mins, until the eggplant softens, then you might need to add more water if need so that lamb is covered. Cook on low simmer for 4-5 hours. Stirring occasionally so it doesn’t stick. After 3 hours add in chickpeas and dates. After 5 hours or so – the meat will have broken down a little, and it should be quite thick (from the eggplant) – if not turn up the heat and reduce. Just before serving stir through cooked silver beet leaves.
Serve with rice if more carbs are need.