Curry chicken quinoa bowl

1 onion, diced

2 tsp garam masala

1 (20ml) Tbsp curry powder

3/4 cup quinoa

3/4 cup water

2 garlic cloves, sliced

8 chicken thighs

400g tin of tomatoes

1 small eggplant, diced

In slow cooker on low, 8 hours.

To serve:
Coriander

Squirt of lemon
Almond flakes
Yoghurt or quark

White beans with lemon, spinach & hazelnuts.

2 people:

2 tins cannelinni beans

Zest of 1 lemon, juice of half

2 big handfuls baby spinach

3 Tbsp sour cream

2 handfuls hazelnuts

Toast hazelnuts at 180 (about 10 minutes).

Put beans, lemon & spinach in saucepan over low heat. Stir to heat through & wilt spinach. Stir in sour cream, salt & lots of pepper. Sprinkle with chopped hazelnuts.

Pumpkin & ricotta gratin

4 as a side

 

600g pumpkin

5 thyme sprigs

200g ricotta, drained

1 free-range egg

1/2 cup cream &/ milk

Big pinch of dried chilli flakes

1/4 cup grated parmesan

1/4 cup bread crumbs

Zest of 1/4 lemon

 

Preheat the oven to 190C.

 

Cut the pumpkin into medium small (not very small) chunk. Drizzle over the olive oil, season and scatter over the thyme leaves on the stalk. Roast in the oven for 25 minutes, giving the pan a shake every now and again.

 

Remove from the oven and crumble the thyme leaves off the stalk, discarding the stalks. Dot the ricotta cheese in and around the roasted pumpkin pieces.

 

Beat the egg in a bowl and then add the cream/milk and beat again. Mix in lemon zest, chilli. Pour this over the pumpkin and ricotta.

 

Sprinkle crumbs and the Parmesan over the top & bake 25- 30 minutes until golden brown. Serve immediately with salad.

Sticky wholemeal orange & poppyseed scrolls

Dough:
2 cups wholemeal spelt
1 sachet dry yeast
2 Tbsp (15ml) coconut sugar
1 tsp sea salt
3/4 cup unsweetened applesauce
3Tbsp coconut oil
grated rind of half a very large orange (or one small)

Filling:
grated rind of one very large orange (or two small)
1x20ml Tbsp coconut sugar
1 tsp poppy seeds

Glaze:
Juice of 1 very large & juicy orange (or two small)
15ml Tbsp rice bran syrup
extra poppy seeds

Whisk together dry dough ingredients. Gently heat applesauce, coconut oil & rind just till coconut oil is soft. Not too hot or it will kill the yeast!

Combine wet & dry & turn out onto a lightly floured surface. Knead till elastic, about 5 minutes. Put in lightly oiled bowl, cover with damp tea towel and leave in a warm place till risen to double in size (about an hour.)

Oven to 190C. Turn out onto floured surface (like pastry mat) and punch or fold down. Rest for 10 minutes then roll into 45cm x 15cm. Sprinkle with rind & sugar mix. Sprinkle with poppy seeds & roll into long log. Cut into 7 and arrange in casserole pot. Bake 30 minutes & rest 5 minutes.

Meanwhile boil orange juice & rice bran syrup down to sticky glaze. Allow to cool.

Glaze scrolls, sprinkle with extra poppy seeds. Served with vanilla & maple in mild yoghurt.

Zucchini fritters

2 zucchini

1/3 cup flour

1/3 cup parmesan, finely grated

2 shallots, ends trimmed, thinly sliced

1 egg, whisked

1 teaspoons dried oregano leaves

1 teaspoon salt

4 teaspoons olive oil

Slow cooker chicken and corn soup

1 small white onion, finely diced

2 garlic cloves, finely chopped

Thumb of ginger, finely chopped

6 chicken thigh cutlets

Water to cover generously
 

2 Tbsp soy sauce

Can creamed corn

1 tsp sesame oil

2 spring onions, sliced

(2 egg whites)

First 5 ingredients in slow-cooker, on low for 8 or 9 hours. Remove 2 thighs (to use for salad) and all the bones. Refrigerate & skim fat. Stir in soy sauce & corn. Heat, stir though egg whites (optional) and add sesame oil & spring onions.