In My Kitchen: October 2014

Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen October 2014. This month, in my kitchen are …

imk-australia-wild

Australian Wild was a great discovery. It’s a brand of native foods that came about as a result of the owners involvement in social activism in protecting the Australian bush and its biodiversity. We’ve been using the native spice (a blend of native bush tomato and mountain pepper berry) over lamb and fish. I’m planning on using the wattle seed in some biscuits.

imk-ginger-beer

I’m over ciders, and now trialing all the ginger beers on the market. This one called Brookvale Union by 4 Pines Brewing is a favourite so far.

imk-yorkshire-tea

When we lived in the UK I got in the habit of drinking Yorkshire Tea every day. It’s great to see it’s now half the price it used to be and in stock in major supermarkets.

Thank you Celia from Fig Jam and Lime Cordial for organsing In My Kitchen October 2014. Thank you Australian Wild for providing samples.

Paleo double chocolate granola

paleo-chocolate-granola

This granola is for those who love chocolate. It had double the chocolate with cacao powder and cacao nibs, you could use cocoa or carob powder instead. Serve with almond milk or coconut milk for a filling paleo breakfast.

Paleo double chocolate granola

1 cup almonds, sliced
1 cup walnuts, crumbled
1 cup shredded coconut
1/2 cup pepitatas
1/2 cup sunflower seeds
1/2 cup linseeds or sesame seeds
1 Tbsp honey
2 Tbsp cacao powder
1/2 cup cacao nibs
1 tsp vanilla extract
sea salt to taste
2 Tbsp coconut oil

  1. Preheat oven to 180 degrees C and line a baking try with baking paper.
  2. Combine all the nuts and seeds, coconut, honey, cacao powder and nibs, vanilla and sea salt in a bowl.
  3. Melt the coconut oil and pour over the dry mix.
  4. Mix together really well and then spread out evenly on baking tray.
  5. Bake for 8 minutes in the oven. Turn mixture half-way through.
  6. Remove from the oven and allow to cool.
  7. Serve with almond milk or coconut milk.

Makes 5 cups.

Taste test: Spiral’s sugo

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Spiral Foods has an exciting range of Mediterranean inspired sugos. They come in three flavours: Basil and garlic, Primavera Sugo and Arrabbiata Sugo.

spag-bolog

We tried the sugo successfully tossed through pasta, and added to a lamb casserole and also in a chicken caccitatore. You could also use the sugo instead of tin of tomatoes in a recipe.

The best thing about these sugos are that they are certified gluten-free and sugar free. What I really like about these products is there’s only natural real ingredients listed on the bottle, and there are no strange unpronounceable nasties.

All three sugos are a delicious combination of flavours and would be a handy addition to your kitchen.

Available from the Spiral Foods website.

Thank you Spiral Foods for allowing me to trial these products. 

Paleo pancakes

paleo-pancakes

These pancakes are based on coconut flour and eggs, so they can be used with either sweet or savoury toppings. I topped mine with a banana, a sprinkle of cinnamon and a drizzle of maple syrup.

Paleo pancakes

3 eggs
2 Tbsps coconut or almond milk
2 Tbsps coconut flour
1 tsp cacao or cocoa powder (optional)

  1.  Whisk eggs and milk together.
  2. Add coconut flour and cacao and whisk until smooth. Your mixture should be thick and pourable.
  3. Lightly fry each pankcake individually in coconut oil, flipping when each side is cooked. The mixture will make about 4 small pancakes.

Serves 1-2.

Top food trends at the moment

roses-jan

Just for a bit of fun, I thought I’d list the top food trends of the moment:

  1. Coconut products – coconut milk, coconut oil, coconut yoghurt. Did you know you could even get coconut vinegar and coconut sugar?
  2. Fermented foods – are sell outs at our local markets, but I’m starting to see it pop up in the popular press with recipes for people to try making them at home.
  3. Bacon wrapped foods – including plaited bacon covering roasts and eggs wrapped in bacon ‘muffins’.
  4. Whole roasted cauliflower
  5. Grass-fed meat – because it is healthier for you and healthier for the animals. It’s starting to appear in the major supermarkets.
  6. Drinking out of glass jars and old-fashioned milk bottles. Now selling in Kmart.
  7. Boutique coffee roasters
  8. Sugar-free diet. Lead by Sarah Wilson and her I Quit Sugar books.
  9. The paleo diet.
  10. Watercress is the new kale. Recently topping a super foods list.

Ghee and lard, intermittent fasting and making your own alternate milks just missed out. I’ve also noticed pineapple motifs are becoming popular.

What food trends have you noticed recently?

Photo by Jan

In My Kitchen: August 2014

Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen August 2014. This month, in my kitchen are …

spiral-oils

Spiral Foods has an exciting range of Mediterranean inspired dip and toss oils, made from 100% extra virgin olive oil. They come in three flavours: sundried tomato and basil, rosemary and roasted garlic, and basil and Parmesan. I wrote a review about them.

imk-sugo

I’m also trialing Spiral Foods sugo range, which comes in garlic and basil, primavera, and arrabbiata. They are very versatile and we’ve used it in casseroles, baked chicken and curries. Of course, it is packed full of flavour and only made from natural ingredients.

imk-rice-syrup

I bought this Spiral Foods rice syrup to try in a few recipes that I had kept. It is very mild tasting, so you could use it instead of honey or golden syrup in a recipe.

imk-butter

I’ve loving this organic, grass-fed butter which we get as part of our organics delivery (Farm Fresh Organics) every couple of weeks. It’s from Organic Times.

imk-sauerkraut

Matt likes this organic sauerkraut from Eden Foods. It is fermented using traditional methods and only using cabbage and sea salt. We tried making our own, but it didn’t work out, so this is the next best thing.

Thank you Celia from Fig Jam and Lime Cordial for organsing In My Kitchen August 2014. Thank you Spiral Foods for providing samples.

Paleo blueberry ice blocks

paleo-blueberry-ice-blocks

This ice block is a delicious combination of blueberries and coconut milk. You could use strawberries, blackberries or any combination of berries or other fruits in this recipe. Add a tablespoon of honey if you’d like them to be a little sweeter.

Ice block moulds can be found in $2 shops or kitchen shops, otherwise use plastic cups and paddle pop sticks. You may need to double the recipe if your moulds are bigger.

Paleo blueberry ice blocks

1 cup of coconut milk
1 cup of fresh or frozen blueberries

  1. Combine coconut milk and blueberries in a jug. Blend with stick blender. Pour mixture into ice block moulds.
  2. Place lid on moulds and place them in the freezer for a minimum of six hours.

Makes 4 ice blocks.

Restaurant review: Primal Pantry

primal-pantry-sign

To celebrate Matt being on holidays we thought we enjoy a nice lunch out. If you are following a paleo diet your options are somewhat limited in Brisbane, but we decided to try the Primal Pantry. The Primal Pantry serves only organic produce, 100 percent grass fed meat, no refined sugar, no grains, no processed oils and limited dairy. It is the ideal place to go if you have allergies or food intolerances.

primal-pantry-chicken

For entre we shared succulent Crispy Chicken Wings with prosciutto wrapped scallops and creamy cauliflower puree.

primal-pantry-duck

For a main I tried the Confit Duck on seeded bread, with superfood watercress and caramelized orange.

primal-pantry-beef-cheeks

Matt had the Mexican Beef Cheeks with crisp tortilla and cucumber salsa. I tasted some and we both thought this was the highlight of the meal.

primal-pantry-veggies

We also ordered sweet potato fries with aioli sauce and roast vegetables as a side.

We agreed it was a nice place to have lunch and that we’d be back sometime soon, perhaps to try their tempting breakfast menu next time.

Primal Pantry
Corner Florence and Macquarie Streets
Teneriffe, Brisbane QLD 4005
 Primal Pantry on Urbanspoon

Paleo Indian Lamb kofta

paleo-indian-lamb-koftas

These spicy kofta balls are great to freeze for later. You can mix the ingredients together in a food processor for a more refined end result, but I like to keep them rustic looking so I mixed everything together by hand.

Paleo Indian Lamb Kofta

olive oil spray
1 garlic clove, minced
250g lamb mince
1 egg
1 Tbsp currants, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric

  1. Preheat the oven to 200 degrees C. Line a baking tray with foil and lightly brush or spray with olive oil.
  2. Place all the ingredients in a bowl and mix until well combined. Shape into 6-8 oval patties and place on the oven tray.
  3. Cook in the oven for 16 minutes (turning after 8 minutes), or until just cooked through.

Serve with lemon wedges and cauliflower rice or salad.

Serves 2.

Paleo Greek lemon chicken

paleo-greek-chicken

This paleo dish is a classic Greek-style recipe with flavours of lemon and garlic. Sprinkled with the herbs oregano and rosemary are optional, but oregano is a powerful anti-microbial, anti-viral, and anti-fungal. Serve with vegetables or a Paleo Greek salad.

juice of 1 lemon
1 chicken, cut into ten pieces or ten wings
4 cloves of garlic
lemon cut into four wedges
1 tsp oregano
2 sprigs of rosemary
handful of parsley, chopped

  1. Preheat oven to 200 degrees C.
  2. Place the chicken on a roasting tray and pour the lemon juice over the chicken. Then add the garlic cloves, lemon wedges, oregano and rosemary. Mix well together.
  3. Season with salt and pepper.
  4. Roast for 40 minutes until the chicken has turned golden brown and the juices run clear.

Serves 4.