Meal times can be an essential part of family life. A time for sharing, talking, appreciation and gratitude. Often this is the only time a whole family can get to sit in one place with each other. All children will grow up with memories of 'meal times', a place where lovingly prepared food is shared.
Make each meal special and even when it's busy and hectic, it only takes a second to light a candle. Children can help lay the table, choose calming music, write special messages, pick flowers and fill the salt pot.
All recipes © Amina Eastham-Hillier.
Permission to print up recipes purely for personal use at home only.
Adzuki Bean (Red Bean) stew- Published in the "Spring" Angelmothers Ezine
Ingredients
1 cup adzuki beans
2 tablespoons Butter
2 tablespoons olive oil
1 large Onion, chopped
1/2 cup Celery, chopped
1-2 cups of Pumpkin, sweet potato and/or carrot, cubed
2-4 cloves of garlic Zucchini or squash, chopped
1/2-1 cup Green beans, cut into 2cm pieces
1 Tin tomato or 3 fresh peeled tomatoes
1/4 cup lemon juice
1 teaspoon fresh Sage
1 teaspoon fresh Thyme
2 tablespoons Molasses
1 teaspoon ground Cumin
Salt (unrefined) and pepper to taste
1 tablespoon Balsamic vinegar
Brown Rice (cooked)
Plain yoghurt
Preparation : Soak Adzuki beans in water with a squeeze of lemon juice for 12-24 hours (this is necessary to neutralise the phytates and enzyme inhibitors in the beans).
Method
Drain the beans and rinse. Bring to boil in a saucepan and simmer for an hour or until soft.
Meanwhile, Sauté the onion in butter and olive oil until translucent, add celery and gently sauté for another 2 minutes. Add the pumpkin, sweet potato and carrots. Sauté for another 5 minutes over a gentle heat, stirring regularly. Add the garlic and cumin and stir for 1 minute.
Use the balsamic vinegar to de-glaze the pan, then add the tomatoes, molasses, herbs, lemon juice and seasonings. Add water as needed to stop from sticking. Simmer for 20 minutes or until all the vegetables are tender. Add the cooked beans and rice, stir and serve with yoghurt.
Recipe by Phil S, Cooran, Queensland
Lentil Cottage Pie- Published in the "Spring" Angelmothers Ezine
Ingredients
4 medium potatoes peeled and cut into chunks
1 teaspoon of olive oil 1 medium onion, finely chopped
2 medium zucchini thinly sliced
120g fresh mushrooms, sliced
2 cloves garlic, crushed
225g brown lentils (to be soaked overnight)
2 tablespoons tomato paste
2 teaspoons butter
1/3 cup milk (soy, cows or goats)
Sea salt pepper to taste
Grated Greek fetta cheese.
Method
1. Cook the lentils in just enough water to cover. Stir occasionally until softened. Put potatoes on to cook as for mash potatoes
2. Heat large non stick frying pan greased with olive oil. Add the onion, cover and cook over medium heat for 3-4 minutes. Stir occasionally. Add the zucchini and cook covered, stirring occasionally for 3 minutes. Add the mushrooms and garlic, and cook for a further 2 minutes
3. Add the lentils and tomato paste, with a little water to help mix through. Cover and cook for 5 minutes.
6. Mash the potatoes with soy milk, butter and season with salt and pepper.
7. Spoon lentil mix into a medium sized casserole dish. Top with mashed potato and sprinkle with the grated fetta cheese.
8. Finish off under a hot grill until the cheese is melted and bubbling.
Alternatively you could pop dish into the oven for 15 minutes.
Serve with green vegetables, such as Spinach, broccoli and tossed salad.
Chicken, Adzuki bean (Red bean) & Okra- Published in the "Spring" Angelmothers Ezine
Ingredients
300g Organic chicken thigh fillets, diced
1 cup Adzuki beans 1 cup Okra, cut into rounds
1 large onion, chopped 1 clove Garlic, minced
1 zucchini, cubed
1 teaspoon fresh sage, chopped
2 teaspoons fresh parsley, chopped
1 cup chicken stock*
1/4 cup cream
Preparation : Soak adzuki beans overnight or longer in warm water with lemon juice or apple cider vinegar.
Method
Drain beans and cook for an hour or until soft.
Meanwhile, gently saute onions until soft, add chicken and cook for 3 minutes. Next, add zucchini, okra and garlic frying gently for another 3 minutes. Add chicken stock and herbs then bring to the boil. Simmer for five minutes then add cooked adzuki beans when the sauce thickens stirring in the cream before serving.
Serve with brown rice and yoghurt
* Chicken stock is so good for you, so easy to make and is a great addition to so many dishes. Commercial stock powders are not the same and they all contain MSG, even if it is disguised as yeast extract or hydrolised vegetable protein.
Recipe by Phil S, Cooran, Queensland
Chicken stock- Published in the "Spring" Angelmothers Ezine
1 (or more) organic chicken carcasses (can be left over from a roast)
3 onions, chopped coarsely
3 carrots, chopped coarsely
3 sticks of celery, chopped coarsely
Fresh thyme, sage and rosemary Apple cider vinegar
Method
Place all ingredients in a large pot, fill with water and let sit for 1/2 an hour to an hour. Place pot on lowest possible heat and bring to boil. Skim any scum off the surface of the sock when it begins to boil. Simmer on the lowest heat for at least 12 hours, or up to 24 hours.
Strain stock into a bowl and place into the fridge. When cooled the fat will congeal and can be skimmed from the top. The remaining stock can be frozen in batches. A really good stock will go like jelly when cooled due to the gelatine that has been leached from the bones (this is very good for you!).
Adapted from Nourishing Traditions, Sally Fallon, 2001
Recipe sent in by Phil Syme, Cooran, Queensland
Home Made Baked Beans - Posted 16th October 2007
Preparation : Soak 1 cup pinto beans for 24 hours in water and a little lemon juice. Rinse and change the water twice during this period. Bring to the boil on the stove top and cook for 1 1/2 hours, until you can squash a bean between your fingers.
Ingredients
2 cups Cooked Pinto Beans
1 onion, chopped
2 cloves garlic, chopped
1 tsp cumin
2 cups fresh homemade tomato sauce (See “Dinners” page on www.angelmothers.com) Or 1 tin crushed organic tomato's
1 dtsp black strap molasses (or 1 dt sp brown sugar)
1/2 tsp salt
Pepper to taste
Method
Stir fry in a little olive oil onion and garlic until browning and then add the cumin. Stir in the tomato's and salt/pepper. Blend all these with a hand blender. Add the cooked pinto beans and stir all together. Either cook in a sauce pan on a stove top for a further 10 minutes or put in a casserole dish to bake in the oven for 20 minutes on 180 degrees. These Baked beans can be stored in the fridge for up to 3 days and eaten as a whole meal or for breakfast on toast.
Recipe by Amina, Cooran, Quensland
Vegetable & Legume Rice Slice (Gluten Free)
- Posted 3rd October 2007
An easy meal that is quick to prepare and the ingredients are cheap. It can be prepared earlier on in the day and placed in the oven in time for dinner. Delicious served hot or cold with salad the next day. (Another packed lunch idea!).
Ingredients
1 Cup Basmati Rice (uncooked)
1/2 tsp Garam Masala
1/2 tsp Cumin
2 tbsp olive oil
3 organic eggs, whisked
30g butter
1 tbsp rice flour
2 cups milk (soy, goats or cows)
1/2 cup grated cheese
2 zucchini's diced
400g organic cooked lentils or aduki beans (fresh or canned)
1/3 yellow capsicum, chopped into small cubes. (Can use red or green capsicum)
4 -5 medium mushrooms, diced
Salt and pepper to taste
Tomatoes thinly sliced on the top (optional)
Method
1. Heat up olive oil in a medium saucepan and add the cumin and garam masala. Stir for 2 minutes then add the cup of uncooked rice. Stir for another couple of minutes to coat the rice.
2. Add the 4 cups of water and stir. Bring to the boil then let simmer for 20 minutes until all the water has absorbed. Leave to cool for 10 minutes.
(You can prepare the veggies for steps 5 - 10).
3. Stir half of the whisked eggs into the rice and spread this mixture over a grease proof paper baking dish.
4. Bake at 180 degree for 10 minutes.
5. Melt the butter in a medium sized saucepan. Add the rice flour and stir with a wooden spoon until it is a smooth paste.
6. Slowly start to add the milk and continue stirring.
Add the rest of the milk and stir continuously on a low heat until the sauce is starting to thicken.
7. Remove from the heat and fold through all of the remaining ingredients except the paprika.
8. Spread this mixture over your rice base and lay thin tomato slices over the top.
9. Place in the oven and cook for up to 50 minutes oat 180 degrees.
10. Allow to cool for five minutes before you start to slice and serve.
Serving suggestion : Serve with a fresh mixed green salad and chopped cherry tomatoes.
Dressing : 2 parts cold pressed olive oil, 1 part flaxseed oil and 1 part lemon juice. Shake together in a small jam jar and pour over the salad greens.
Recipe by Amina, Cooran, Queensland
Broccoli and Cauliflower Cheese - Posted 17th September 2007
Ingredients
400g Organic Cauliflower (about 1/2 head)
400g Organic Broccoli
For Sauce
50g Butter
3 tbsp Rice flour
600 ml organic milk (cows or goats)
1/3 Organic Red capsicum, cut into 1 cm cubes
1 cup grated cheddar cheese
2 cloves garlic, finely chopped
1 tsp finely chopped ginger or 1/2 tsp ginger powder
1/2 tsp sweet paprika
1 tsp mixed herbs
salt and pepper to taste
Method
1. Preheat the oven to 180 degrees C.
2. Cut and Steam the florets of brocoli and cauliflower for five minutes until they are just soft but still a little crunchy. Strain them and place in a caserole dish.
3. Melt the butter in a sauce pan and stir in the rice flour with a wooden spoon. Mix to a paste. Slowly add a little milk and keep stirring to ensure there are no lumps. Keep adding the milk and gently heat while you continue to stir.
4. Once you have added all the milk add the capsicum, cheese, garlic, ginger and other herbs etc.
5. Keep stirring until the sauce has thickened but not boiling.
6. Pour the sauce all over the broccoli and cauliflower and place int the oven for about 15 minutes.
Serve with fish, chicken and or rice or rice noodles
Recipe by Amina, Cooran, Queensland
Palak Panir (Spinach with Cottage 'Curd' Cheese) - Posted 10th September 2007
Ingredients
500 g Fresh Organic Spinach, chopped into small strips
1 large onion, finely chopped
3 tbsp oil
1 tsp ginger, finely chopped or 1 tsp ginger powder
1 tsp ground cumin
1/2 tsp sweet paprika
2 tsp coriander powder
1/2 tsp turmeric
1 tsp garam masala
3 tbsp natural plain yogurt
1 large fresh tomato, finely chopped
220 g panir cheese, cut into cubes (See recipe below)
pinch of salt
pepper to taste
Method
1. Steam the spinach and leave to the side.
2. In a pan stir fry the onion with the oil. After a couple of minutes add the fresh ginger and cumin until the onions just start to turn brown. Next add the tomato and the other spices.
3. Take off the heat and stir in the yogurt, spinach and then the panir cheese. You may need to add 1/4 cup of water (use the water from steaming the spinach).
4. Simmer on a low heat for 10 minutes.
Serve with Basmati or Jasmine rice or with fresh chapati bread.
Recipe by Amina, Cooran, Queensland
Indian Panir Cheese -Posted 10th September 2007
Ingredients
850 ml organic unhomogenized milk
6 tbsp fresh lemon juice
Method
1. Slowly heat the milk up in a sauce pan until the milk is boiling. Gently stir so that the milk does not stick to the sides of the pan.
2. Add the lemon juice and stir very gently for about 10 seconds. Remove from the heat. Put a lid on the pan and leave covered for 15 minutes.
3. Stain through a damp muslin cloth or cotton tea towel until all the fluid has run through. Gently squeeze the cloth to wring out any more fluid (whey). Keep this cheese wrapped up in the cloth and refrigerate, until needed.
If you want to have the panir cheese in cubes then put something heavy on top of the cheese to press it into a block shape and then you can cut it up in 2 hours time.
Tip - Keep the whey to use when you cook the rice. It is very nourishing and full of protein.
Recipe by Amina, Cooran, Queensland
Gluten Free VEGETABLE PIE - Posted 3rd September 2007
A quick and easy fritata style pie, that is so versatile and convenient to make.
Mix all ingedients together :
1 Onion
1/2 cup grated carrot
1/2 cup grated zucchini
1/2 cup chopped capsicum
1 cup chopped shallots
1 cup chopped celery
1/2 cup SR Gluten free flour (or Rice flour with 1/2 tsp baking powder)
4 eggs
salt pepper
Place in a well greased pie plate.
Bake in a moderate oven for 35-45 minutes.
Can be served hot or cold (Another great packed lunch idea) or a great addition to any picnic spread.
Variations : Any other vegetable can be added e.g brocoli, sweet potato.
Cooked Chicken is also very tasty.
Recipe by Tamzine H, Zilmere, Queensland
Vegetable Bajia Balls!- Posted 20th August 2007
This is a wonderful side dish or will accompany rice dishes and curries.
Ingredients
1 cup gluten free self raising flour (or any other fine flour really should
work)
500g besan flour (chick pea flour)
2 tsp baking powder
1 heaped tsp curry powder
1 heaped tsp turmeric
1 level tsp cumin seeds
1 level tsp fennel seeds
1/2 tsp chilli powder
1 tbsp salt
2 tsp hing
1/2 tsp sugar
crushed garlic
crushed ginger
small onion finely chopped
2 cups water
1 whole finely chopped lettuce
Method
Mix all ingredients together. Heat up cooking oil in pan to deep fry. Drop
mixture into pan using fingers or a tablespoon. Cook until browns on the outside.
Serve with yogurt or chutney
Dagny, Booreen Point, Queensland
Gluten Free Tuna Mornay- Posted on 13th August 2007
A recipe as simple as this yummy tuna dish can have many alternative ingredients for different flavours to suit your personal tastes. If you have the tuna and pasta ready in your pantry, this is a great easy quick meal that the children will love.
Ingredients
350 g Gluten free Pasta, eg. Rice pasta shells or corn spirals
1 tbsp Olive oil
400 g Tinned Tuna or Fresh Tuna (cooked)
To make sauce
50 g butter
1 heaped tbsp rice flour or corn flour
600 ml milk (I use goats, but cow or soy milk can be used)
1 tsp salt and pepper to taste
1 tsp mild English mustard (optional)
2 finely chopped garlic cloves
2 organic eggs (ready whisked) (Eggs are also optional)
1/2 tsp ground nutmeg
2 tbsp finely chopped fresh herbs such as parsley, coriander & basil
1 cup peas (can use frozen) and or sweetcorn
To sprinkle on top
Packet of crushed gluten free crisps or crushed rice crackers or G F bread crumbs
1/2 cup grated parmasen cheese
Sprinkle of paprika
Method
Preheat the oven to 180 degrees
1. In a sauce pan, put pasta in just enough water to cover an inch above and add olive oil to prevent pasta from sticking.
2. Cook pasta for about 10 minutes just until it is 'al dente', nearly cooked but not too soft.
3. Strain the pasta and place it in a casserole dish.
4. Gently mix the tuna in through the pasta.
5. In a fresh sauce pan, melt the butter and add the flour. Quickly stir the flour into the butter to make sure there are no lumps.
6. Now slowly add a little of the milk and mix it to a smooth paste. Keep adding the milk whilst stirring on a low heat to ensure the sauce does not stick to the bottom of the pan or get lumpy.
7. Once the sauce starts to get thicker, add all of the ingredients for the sauce and stir gently for a couple of minutes.
8. Now pour this delicious sauce into your casserole dish over the tuna and pasta.
9. Sprinkle the crushed crisps or crumbs over the pasta and sauce then the parmasen cheese and finish with the paprika.
10. Place in the oven for about 20-25 minutes until the cheese has melted and is just starting to turn brown.
Serving Suggestion : Serve with bright green veggies such as broccoli or a green salad and fresh cherry tomatoes.
Recipe by Amina, Cooran, Queensland
Sunburgers - Posted 6th August 2007
Ingredients
1 cup ground sunflower seeds
1/2 cup grated raw carrot
1/2 cup finely chopped celery
2 tbsp finely chopped onion
1 tbsp chopped parsley
1/4 cup homemade tomato sauce * or organic tinned chopped tomato
1 egg
1 tbsp olive oil
1/4 tsp salt
1/2 tsp chopped basil
1 tbsp chopped green capsicum
Mix all of the ingredients together in a large mixing bowl.
Pat into a 9 inch square pan.
Bake at 180 degrees for 20-25 minutes. Cut into squares - can eat in lieu of burgers.
* A Home made Tomato Sauce recipe is on our 'Delicious Dinners' Page
Recipe by Sandra C, Coolum, Queensland
Vegetable Kofta Balls - Posted 9th July 2007
Ingredients
2 cups grated Broccoli or Cauliflower
2 cups grated Cabbage
1 1/2 cups Besan flour
1 1/2 tsp Salt
1 tsp Ground cumin
1 tsp Garam masala
1/2 tsp Ground coriander
1/2 tsp Turmeric
Pinch of Cayenne pepper
1/2 tsp Crushed Garlic
Vegetable oil for deep frying
Method
Heat oil in a pan (Use the back of the stove, well away from small children).
Combine all of the ingredients and shape them into balls, 3 cm in diameter.
Deep fry them on medium heat for about 5-10 minutes until they are golden brown. Drain and serve when cool enough to eat.
Serving Suggestion
Serve these tasty vegetable balls with Amanda's Red Lentil Bolognese sauce (See Delicious Dinners Page). The children love these balls dipped in the sauce.
Recipe Adapted from Book : The Higher Taste, Hare Krishna
Sent in by Amanda, Cooran, Queensland
Tandoori Chicken - Posted 26th July 2007
It is best if this recipe is prepared the night before as the longer you can keep the marinade on the better tasting the chicken will be.
Ingredients
2 Free Range Chicken Breast pieces, skinned
1 tsp Sea Salt
1 lemon
1 3/4 cup Natural Yogurt
1 medium onion, peeled and quartered
1 clove garlic, peeled
3/4 inch cube of fresh ginger, peeled and quartered
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp garam masala
2 tsp paprika (This will add colour and is a healthy alternative to artificial food colouring)
Method
Cut two slits into each piece of chicken. Spread the chicken pieces out on a large platter and sprinkle half the salt and juice from 1/2 of the lemon over them.
Make sure this gets into the slits you have made. Turn the chicken over and repeat these steps with the remaining salt and a little more lemon juice.
Combine the yogurt, onion, garlic, ginger, and all spices (except the garam masala)in a food processor or blender. Blend until you have a smooth paste. Add the chicken and any accumulated juices into a bowl with the yogurt marinade. Mix well, making sure that the marinade gets into the slits.
Cover and refrigerate for 6-24 hours. (The longer the better!)
You can grill the chicken on a BBQ or bake in the oven at the highest possible temperature for 20-25 minutes. The chicken should be cooked with just enough spices to cover and can be basted with the marinade frequently. Sprinkle the garam masala over and grill for another few minutes.
Traditionally this chicken is cooked in a 'tandoor' oven or clay oven hence it's name.
Serving Suggestion : Delicious served with Basmati rice and steamed veggies such as Sweet corn, broccoli and pumpkin.
Recipe from Sandra C, Coolum, Queensland
Homemade Pizza Bases- Posted 18th June 2007
Homemade pizzas are great for family meal times and can be a fun activity for children to join in, helping make their meal. Children love putting the toppings on and even spreading the paste onto the bases. (Ensure the paste is not hot and keep children well away from the oven).
Ingredients
750 g Plain flour or Rye or Spelt flour
10 g dried yeast
1 tsp sugar
pinch salt
550 ml water
Splash of olive oil
Method
Preheat the Oven to the hottest temperature. Pizza ovens need to be HOT.
1. Put the water and oil in a pan on the stove on a low heat. Heat up to a tepid temperature. (It is important to only use a tepid water as this is the exact temperature needed to activate the yeast.
2. Meanwhile, On a clean table top, pour the flour into a pile. Make a well in the middle and put the yeast, sugar and salt into the well.
3. Slowly pour a bit of the water into the flour well and start mixing with your hands. Keep adding water until you get a good dough consistency. Knead for a few minutes until the dough feels springy. (The dough should spring back when your finger is prodded into it).
4. Place the dough in a floured bowl, cover with wrap or a moist tea towel and leave in a warm area for at least half an hour. The dough should double in size.
5. When the dough is ready, punch it and knead it again until it feels smooth.
6. Split the dough into four and roll each base to 1/2 cm thick. Oil or flour the baking trays and place the pizza bases onto the trays.
Your bases are now ready for adding tomato paste or homemade sauce/paste and toppings (see recipe below). - Bellisimo!
Recipe by Ned M, West end, Brisbane, Qld
Ned's Homemade Tomato Paste for Pizzas - Posted 18th June 2007
Ingredients
800g fresh tomatoes (Crushed) or Big tin of Crushed tomatoes
1 large onion
Garlic to taste
1/2 tsp sugar
1/2 tsp salt
Olive oil
Fresh Mixed herbs
Method
1. Stir fry the onions and garlic in a little olive oil.
2. Add tomatoes, salt, sugar and Mixed herbs, eg basil, oregano, thyme and sage.
3. Simmer until the sauce is thick. This may take up to an hour and can be prepared earlier, while the pizza dough is rising.
4. Spread this sauce/paste over the pizza bases and add any topping on top. (See below for ideas)
Finish with a sprinkle of mozzarella cheese.
Ned likes to smooth a little oil on to the edges of the base to make them crispy!
5. Cook pizzas in a hot oven until the base is crispy on the edges and the cheese has all melted (around 15 minutes).
Recipe by Ned M, West end, Brisbane, Qld
Pizza Topping Ideas for children - Posted 18th June 2007
- Cherry Tomato, Feta chunks, Avocado, Spring onion, Anchovies
- Chicken (Cooked), Sun-dried Tomato, Steamed Broccoli and Green Olives
- Beef strips (Cooked), feta, Baby Spinach and Garlic
- Tuna Chinks, Sweetcorn, Shallots and finely chopped Parsley
- Pumpkin (roasted), Roasted capsicum, Fresh Basil, Feta and Black Olives, Green beans (thinly sliced length ways)
- Egg (Boiled and sliced), Mushrooms, Tomato and Zucchini
- Minced meat, Black olives, Mushrooms and finely chopped Spinach
- Moroccan Lamb (minced or thinly sliced), sweet potato, fresh basil leaves, olives, tomato and Arabic spices such as nutmeg, cloves, corriander and cardamon.
Finish with a sprinkle of mozzarella cheese on top
Packed lunches - Pieces of vegetable pizzas make great lunchtime snacks so you can cook extra vegetarian selections and keep them in the fridge overnight.
Ideas by Amina, Cooran, Qld
A Most Nourishing Pea and Ham Soup - Posted 12th June, 2007
Warming soup is perfect for these cold winter nights and is very nutritious when prepared in this way. A little organization is needed but if you can think ahead, then the method is so easy and the 'hands on' time to prepare it is minimal.
Ingredients
500 g Dried Split Peas (Soaked for 12-24 hours)
500 g Bacon Hocks (If possible buy Nitrate/Nitrite preservative free)
3 medium carrots, chopped
3 sticks celery, chopped
2 onions, chopped
3 cloves garlic, finely chopped
3 Shitake mushrooms
6-12 Peppercorns
Celtic sea salt
1 tbsp Organic Black strap Molasses
Few strips of Seaweed (Kombi, wakame etc)
1 Bay leaf
Few sprigs of Thyme
1 tsp Oregano
1/4 cup Apple cider Vinegar
Creme Freche or Sour cream
Method (Day one)
1. Soak peas in a large container or bowl for 12 - 24 hours (Change the water twice)
2. Place Bacon Hocks (and any other left over bones such as lamb, chicken or beef) in a stock pot with enough filtered water to cover and let it sit for 1/2 hour to 1 hour.
3. Add the Bay leaf, shitake mushrooms, herbs, peppercorns, seaweed and apple cider vinegar.
4. Put on the lowest heat and let simmer for 6-24 hours.
5. Skim any scum that rises. (This is often impurities so best discarded).
6. Strain stock and place the stock in the fridge overnight.
The fat will float to the surface and solidify.
Put the bacon hock in the fridge too.
Day Two
7. Skim the fat off the stock when solidified.
8. Remove the meat from the bacon hocks and place aside.
9. In a large saucepan, saute the onions until soft and add the meat from the hocks, carrots and celery. Gentle saute for 5-10 minutes.
10. Add garlic, and stock, molasses and salt to taste.
11. Drain peas from soaking water and rinse well. Add these to the pot. Make sure there is enough water to cover an inch above the ingredients. Bring to the boil then simmer gently for 2 hours.
12. Blend with a bar mixer, pour into bowls and add creme freche to each bowl.
This soup is REALLY worth making as it is so delicious and so good for you together with those fresh ingredients, you are getting all the minerals and nourishment from the bones.
Recipe by Phil S, Cooran, Queensland
Middle Eastern Roasted Vegetables & Couscous - Posted 30th May 2007
Delicious as a warm winter main meal and also very tasty as a lunch salad, (should you be lucky enough to have any left overs).
Ingredients
700g Organic Sweet potato & pumpkin, chopped into cubes
2 sliced Zucchini
1/2 sliced Red capsicum
70 g Snow peas
50 g Butter
2 tsp cumin
3 1/2 cups vegetable stock
1/2 tsp ground cinnamon
2 Cups Organic couscous
1/2 cup chopped dates
1 cup Natural Yogurt
Freshly squeezed juice of 1 lemon
2 tbsp chopped coriander
Method
1. On a Baking tray, Bake sweet potato, pumpkin, butter, cumin and coriander at 200 degrees C for 30 minutes.
2. Add the capsicum, zucchini and snow peas, gently drizzle with a little olive oil and bake for another 10 minutes.
3. Bring the vegetable stock to the boil and add the cinnamon. Then pour in the couscous, cover and stand 5 minutes.
4. Stir in the dates, lemon juice and the coriander.
5. Serve the roasted vegetables over the couscous and plop a spoonful of yogurt on to the top.
Recipe by Sali, Ballina, New South Wales
Best Herbal Sauce -Posted 15th May 2007
This is the most versatile recipe as you use any combination of herbs (Choose up to five) e.g. Parsley, Chives, Sage, Thyme, Mint, Vietnamese mint, Basil, Coriander, Nasturtium, Sheep sorrel, Oregano, Rocket lettuce, baby spinach and any other leafy greens etc.
- 1 generous handful of fresh herbs e.g. Parsley, Basil & Garlic chives (Washed)
- 50 g butter
- 600 ml milk, (Cow’s, Goats or Soy)
- 2 heaped tbsp Flour (Corn Flour or Rice Flour)
- Salt & Pepper to taste
Method
Melt butter in a saucepan and stir in flour. Mix with a wooden spoon until you get a smooth paste. Slowly add the milk whilst you are mixing continuously to avoid lumps. When you have stirred in most (400 ml) of the milk heat up, still continuing to stir until the sauce starts to thicken up. Take off the heat and add the herbs. No need to chop unless you don’t have a bar blender. Using a bar blender, blend herbs into sauce. Add the rest of the milk and return to heat, keep stirring until your sauce has thickened again. Pour over fresh white fish, steam veggies or pasta.
Tip - If the sauce is too runny add a bit more flour (mix in a cup with a little cool water first and then add to sauce) and if it is too thick add more milk).
Recipe by Amina, Cooran, Queensland
Greek Spanakopita (Spinach Pie) - Posted 10th May 2007
Spanakopita Pie Tastes Delicious hot and is very tasty cold (if there is any left overs!)
Ingredients
1 kilo Fresh Organic Spinach, roughly chopped and steamed (Alternatively, Any other greens or herbs may be combined, e.g. Silver beet, beetroot leaves, bok choy)
Handful finely chopped fresh parsley and fresh dill
1 Onion or handful of spring onions finely chopped
180 g Sheep feta, crumbled
1 cup natural yogurt
4 organic eggs, whisked
3 tbsp grated Parmesan cheese (optional)
1/3 cup olive oil to add to mixture
1/2 cup oil to brush onto filo pastry
Filo pastry sheets
Method
1. Steam the spinach and allow to cool.
2. Place the chopped onion in a frying pan and stir fry in olive oil until transparent.
3. In a large bowl, add the spinach, onion, herbs, feta, yogurt, whisked eggs, 1/3 cup of olive oil, parmesan and nutmeg. Mix together.
4. Oil a baking dish with a pastry brush and add your first sheet of filo pastry. Oil each layer with the pastry brush and put each one on top of the other until you have five sheets on the bottom of the baking dish.
5. Add your mixture from the bowl and spread evenly into the baking dish.
6. Place a sheet of filo pastry over the top to completely cover the mixture.
7. Oil that piece of filo pastry and place another on top of it. Do this consecutively until you have a total of five layers of pastry on the top of your pie.
8. Using scissors, cut the surplus 'over hanging' pastry from around the edge of the pie.
9. Tuck the edges of the pastry into the pie and place into a pre heated oven.
10. Cook for 40 - 45 minutes at a moderate oven (200 degrees).
This is a great meal for the whole family and those fussy little toddlers just love it.
Serving suggestion : Serve with roasted lamb and roast pumpkin.
Tip - Store the rest of the filo pastry in the fridge and use soon else it will go moldy.
Recipe by Georgia M, Cooran, Queensland
Chicken Meatball Appetizers - Posted 4 th April 2007
2 1/2 cups minced cooked chicken breast
3 tbsp finely chopped onion
3 tbsp finely chopped celery
2 tbsp finely chopped carrot
2-3 tbsp nut flour
1 egg white
1/2 tsp sage
Pinch of salt and pepper
Combine all ingredients and mix well. Roll into ball and place on an oiled baking tray.
Bake at 220 C for 10 minutes or until lightly browned. These are yummy and children will love them plain or dipped in a homemade tomato sauce (See recipe at the bottom of this page).
Serve hot or cold for dinner or lunch with steamed veggies or a salad
Recipe by Sandra C, Coolum, Queensland
Vietnamese Spring Rolls - Posted 29th March 2007
(Serves a whole family and the neighbours children)
This meal is GREAT, and easy & quick to prepare and so cheap. The children love it as they can all make their own. It is also a good meal for guests as it is fun, social and can easily be put together at the last minute.(We always have the rice paper sheets and vermicelli noodles in our pantry, just in case!)
Ingredients (Can be found in the Asian section of most supermarkets)
1 pack of Rice Paper (Flat sheets are usually 22 cm round)
100g Rice or bean Vermicelli (very fine noodles) Cooked
2 medium Organic Sweet Potato, dice sized cubes
100g bean sprouts
350g Organic Hard Tofu, marinated in soy sauce, chopped garlic & ginger
1 small onion, finely chopped
Fresh Vietnamese Mint or common Mint leaves
Finely shredded lettuce
Natural yogurt or mayonnaise
Sweet Chilli sauce and/or soy sauce
1 Kettle of boiling water
Method
1. Steam the sweet potato and keep the water to put the Vermicelli rice noodles into. Put sweet potato to the side ready to go into Bowl 1.
2. Cook the noodles for 2 minutes in the sweet pita water, then strain (bowl 2).
3. Meanwhile have the pre marinated tofu cooking, in a little olive oil with the onion until the onion just turns brown (Bowl 3)
4. Lay a platter with the bean sprouts, mint leaves & lettuce.
5. Gather your family around the table to organize pecking order.
6. Fill a large round flan dish with hot water to pop the first rice paper sheet into and then it is a scramble for 'first come,first served' from here on. The rice sheets take 10 seconds to soften and are ready for eating. Use tongs to take out of the hot water and slip another one in for the next person. (N.B. Keep hot water and kettle for topping up, away from children).
7. Lay your soft rice paper sheet out on your plate and add 1 tbsp size of vermicelli noodles, 2-3 cubes of sweet potato in the middle, and a bit of everything else, finishing with fresh mint leaves. Roll part of your rice paper over your filling then fold over the sides to the middle and roll the rest firmly so you have a neat little package to dip into your soy or sweet chilli sauce.
Dipping sauce idea - Equal parts of fish sauce, white vinegar and sweet chilli sauce make a yummy combination.
Variations
Tofu can be changed for Chicken, beef strips or minced meat and even fish.
Any vegetables can be added e.g. chopped or grated carrots, zucchini, capsicum, pumpkin, shallots and many other garden herbs e.g parsley, basil.
Tip - The trick is...... to keep your fillings small and dainty so you can easily roll, else it will all fall apart on you!
My 3 year old son will easily eat three of these spring rolls.
Recipe by Amina, Cooran, Queensland
Mmmmm Moussaka - Posted 23rd March 2007
• 2 large eggplants (aubergine)
• sea salt
• black pepper
• 1 large onion
• 1 tin of organic plum tomatoes
• 3 cloves of garlic, diced very small
• 2 teaspoons of oregano
• 1 table spoon of honey
• 5 cups of diced veggies (any thing you have in the fridge is great. I normally use courgette (zucchini), broccoli, carrots and mushrooms)
• 1 cup of grated cheddar cheese
• Handful of spinach, chopped
• 1 cup of Greek yogurt + 1 teaspoon of paprika
Method
Thinly slice the eggplant (aubergine) ready to be used as layers, and steam for 5 Min's or until soft and floppy. Dice the onion and put into a large bowl. Mix in the plum tomatoes, diced veggies, garlic, honey, oregano and spinach. Season with salt and pepper. Layer the veggie and tomato mix with the egg plant in a 30cm roasting dish (there should be enough for three layers of eggplant and two of the veggie mix). Ensure the top layer is eggplant, and cover it with the yogurt. Sprinkle on the cheese and finally the paprika.
Cooks for 40 Min's on 180 degrees c or gas mark 4.
Recipe by Marina Lee, Newquay, Cornwall, England
Lemon Chicken with Honey Lemon Sauce - Posted 9th March 2007
A Delicious recipe perfect for Celiac of gluten free diets. The chicken can be eaten cold with a green salad for lunch the next day (If there is any left over).
For the Chicken
2 tbsp mince lemon zest
1 tsp minced fresh thyme
1 tsp coarsely ground black pepper
1 tsp sea salt
1 chicken
1 lemon, cut in half lengthwise, and then sliced in 3/4 inch slices
For the Sauce
2 tbsp butter
2 shallots
1 clove garlic, sliced
1/2 jalapeno pepper, finely chopped
2 tbsp chopped fresh thyme
2 tbsp chopped fresh sage
2 tbsp chopped fresh rosemary
1/4 cup honey
1/3 cup lemon juice (fresh)
2 cups chicken broth
In a small bowl, combine the lemon zest, thyme, black pepper and salt. Put the chicken in a roasting dish. Using your fingers, loosen the skin of the chicken over the breastbone, legs and thighs. Tuck the lemon-pepper mixture evenly beneath the skin, covering each breast, leg and thigh. Squeeze the juice from one of the lemon slices over the skin of the chicken. Season with salt and pepper to taste. Stuff the rest of the lemon slices into the cavity of the chicken. Tie the legs together with kitchen twine. Place the chicken in a pre-heated oven (approx 235 C) for 15 min, then lower temp to approx 200 C.
To prepare the sauce, place the pan over medium heat and add the butter, shallots garlic and jalapeno. Saute until softened, about 2 mins. Add the thyme, sage and rosemary and saute for 1 min more. Add the honey, lemon juice and chicken broth and simmer for about 5 minutes to reduce. Serve chicken with sauce.
Note: If you don't have any chicken broth on hand, make up some garlic broth instead (boil 12 chopped cloves of garlic and 1 tsp salt in 5 cups water for 30 mins). Use about 1 1/2 cups of this and about 1/2 cup of the juice that was in the roast pan (after skimming off the fat) in place of the 2 cups chicken broth.
Serve with rice and steamed veggies.
Recipe by Sandra C, Coolum, Queensland
Perfect Pumpkin Soup - Posted 31st March 2007
1/3 pumpkin (about 500g) cut into 1.5 inch cubes
1 chopped onion
2 small carrots
3 cloves garlic, minced or finely cut
2 tbsp olive oil
1/2 tsp fresh finely grated ginger
Large (don’t be shy!) handful chopped fresh coriander
Few freshly cut basil leaves
1/4 tsp fresh chilli (optional)
1/2 tsp cumin
1/2 tsp sage
Pinch of salt, pepper and whatever else takes your fancy.
Stir-fry the onion in olive oil and few tbsp of water until slightly brown.
Add pumpkin cubes, carrots and enough water so that veggies are just covered and put lid on to boil up.
Cook for about 15 minutes or until pumpkin is soft. You can now add all the other ingredients except fresh herbs, and either mash or blend.
Just before serving, stir in fresh herbs and garnish with a piece of coriander on top.
Moderations : You can add a tin of coconut cream for a taste of Thailand or just a bit of cream for extra Mmmm.
Mumma's Minestrone
This is a great meal for kids who don’t think much of vegetables. My kids love to dip crusty bread or toast into the soup, and it is often served when they have a cold and don’t feel like eating much. It is also a good family food to give to toddlers as you can adjust it to suit everyone in the family’s needs. Because of all the hidden veggies and lentils it is quite nutritious. All measurements are approximate; please adjust to suit your needs and supplies.
Gently fry half a finely chopped onion and a few finely chopped garlic cloves in 1 tbsp of vegetable oil for a few minutes.
Add ½ cup red lentils and stir over medium heat for a few more minutes.
Then stir in 2-3 cups of a selection of grated vegetables (carrot, mushrooms, potato, sweet potato, pumpkin, zucchini, broccoli, finely chopped beans, peas or corn etc- start with what your kids will eat, then sneak a few extras in).
Stir for a few more minutes, then add 2 bay leaves, 1 vegetable stock cube, 1-2tsp dried herbs (basil, oregano, chives, marjoram, parsley etc), 1 x 440g can of diced tomatoes and 4-5 cups of water.
Bring to the boil and then reduce to a simmer until lentils are mushy. You may need to add more water as it cooks. At this stage add approximately ½ cup small pasta (macaroni, small shells, broken spaghetti etc) and boil until pasta is cooked. Add salt and pepper to taste (and fresh herbs if you have any) and adjust consistency. Serve with grated cheese and crusty bread or toast.
NB - You can add chopped ham at the end and/or use chicken or any other type of stock. This soup is OK to freeze, the pasta is just a bit softer the second time around.
Recipe by Belinda, Cooran, Queensland
Veggie Patties
3 cups of any raw grated veggies, eg potato, sweet potato, carrot, pumpkin, zucchini and finely chopped greens eg. beans, broccoli, spinach, sweetcorn
1 finely chopped onion
1/2 packet falafel mix, as soaked per instructions
Mix that all together with 2 organic eggs. Next add some Besan flour, just a handful at first, then slowly add until you get a pattable constituency. Heat some oil in a frying pan. Spoon mixture into pan (1 heaped tbs worth) and gently pat down. Cook until a little crispy. Serve with homemade tomato sauce and garnish with salad.
(See Amina's Homemade Organic Cherry tomato sauce recipe below)
Recipe by George H, Cooran, Queensland
MOROCCAN CHICKPEAS AND TOMATOES - Posted 19th February 2007
2 handfuls (Organic if possible) Chickpeas (to be soaked over night). Alternatively you can use a tin of organic chickpeas for a quick meal.
5 fresh tomatoes sliced, or tin of tomatoes (Organic)
1 chopped onion
2-3 cloves garlic, minced
2 tbsp olive oil
Fresh herbs eg. Coriander, parsley, thyme and dill
Seasonings eg. Curry powder, chilli, cumin, garam masala, turmeric,dried celery
1. Cook chickpeas until soft, in enough water to cover. Heat until boiling then turn down and gently simmer on low heat (usually takes an hour), stirring occasionally.
2. Lightly stir-fry onions in a pan with olive oil and a little water. When nearly transparent, add sliced fresh tomatoes, just to soften.
3. When chickpeas are cooked (you can squeeze one between your finger tips), drain any surplus water and add onions, tomatoes and minced garlic, add any seasonings and simmer on low heat for a few minutes.
4. Stir in chopped fresh herbs and serve with rice or cous cous.
OOOh Casablanca, here we go!
Recipe by Amina, Cooran, Queensland
Tip : If you are cooking the Chickpeas & Tomato's recipe, I often double the amount of chickpeas and make a batch of hummus too. ( See Lunch Recipes Page)
RED LENTIL BOLOGNESE - Posted 24th January, 2007
2 medium grated carrots
2 celery sticks chopped
1 onion diced 1 clove garlic
1/3 C dried red lentils
2 Tbsp tomato paste
1 tin tomatoes
3 C stock herbs to taste
Heat oil in pan, and cook onion, garlic, carrots and celery for 5 mins until soft. Add paste, tomatoes, some of the stock and the lentils. Bring to the boil, add herbs, salt and pepper then simmer, half covered for about 30 mins. Add more stock as necessary to achieve good consistency and stir regularly.Serve with pasta or over steamed vegetables. You can also add veggies to the sauce as you are cooking( grate them up and your kids won't know they are there). You can also use celery seeds instead of fresh celery and the taste is the same-but beware because celery seed is strong, so you don't need much.Enjoy!
Recipe by Amanda D, Cooran, Queensland
Dian's Dahl
This is a great first family food to introduce to toddlers, and can be pureed with or without rice for those who prefer no lumps. All quantities are approximate. This is a great recipe to adapt to your own tastes and what you have in the pantry. Individual ingredients can be substituted for similar ones. No red lentils? Any bean or Dahl will do, just adjust cooking times.
Method
Put - 1 x 375g pack of red lentils (more or less is fine too, just adjust your spices)
- 6-8 cloves
- ½ -1 cinnamon stick
- 6-8 cardamom pods
- 4-6 slices fresh ginger
- 2-4 bay leaves in a large saucepan with enough water to cover double the level of lentils. Bring to the boil and then reduce to a simmer until the lentils are soft and starting to dissolve. You may need to add more water as the lentils cook. When soft, add one vegetable stock cube and remove lentils from heat to allow flavours to steep while you cook the other spices.
In a large frying pan, fry 2 large chopped onions in 1-2 tablespoons of oil over medium heat until some of the onions are starting to brown. Then add 3-6 chopped cloves of garlic and continue to stir and fry until the garlic is starting to turn clear (a couple of minutes). Also add 1 or 2 branches of fresh curry leaves (dried are OK…just use less and cook with lentils. If you can’t get curry leaves the Dahl still tastes good without, but they do add another dimension to the flavour). To the onion mixture add 2 tablespoons ground cumin 2 tablespoons ground coriander 1 tablespoon garam masala (you can also add ground ginger, cardamom, or cinnamon at this stage if you don’t have the whole spices for the lentil stage) and fry until fragrant (a couple of minutes).
Next add 2-3 chopped tomatoes and stir around to mix with the spices. Pour the onion spice mix into the lentils and stir well. Return spiced lentils to a low heat and cook for another 5 minutes. Now taste and adjust seasonings and consistency. I usually add about 1 teaspoon of salt, a good sprinkling of pepper and lemon or lime juice to taste. It is good to get another person’s opinion at the final tasting stage.
Serve with steamed rice, raita and pappadums, or as an accompaniment to other curries. It is also great with naan or chapattis. You can also add more water and eat it as soup. These quantities make more than enough for one meal, and it freezes really well.
Recipe by Belinda and Dian, Cooran, Queensland
Organic Vegetable Turmeric Curry
(Serves a family of 4)
3 tbsp olive oil
1 organic onion
1 dtsp grated ginger
3 cloves chopped garlic
1 tsp cumin
1 tsp garam masala
1 tsp coriander powder
1 tsp fresh grated or powdered turmeric
Pinch of sea salt
2 sticks chopped organic celery
1 medium organic potato, sliced
2 mugs other chopped mixed veggies e.g. carrot, beans, broccoli, zucchini
Handful fresh chopped spinach
400mls organic coconut cream
Add the oil and all spices, ginger and onions and garlic in a medium pan.
Stir fry for a few minutes until onion just starts to turn transparent, then add chopped celery and potato. Stir fry until onion just starts to turn brown. Add 1 cup water. Add the 2 mugs of chopped veggies, stir for couple minutes. Now put in the coconut cream and ensure the veggies are covered, so you may need to top up with a bit more water. When the coconut cream has heated turn the temperature down and stir well. Leave to simmer for 10 minutes, stirring occasionally.
Test with a fork to see if the potatoes are soft and that's when the curry is ready. Turn off the heat.
Add the chopped spinach and some more chopped garlic (to get the full raw, medicinal value)a few minutes before serving and leave the lid on.
Can add fresh coriander as you serve, as a garnish.
Serve with Basmati rice and papadoms (optional)
For a Chicken curry
Use the exact above recipe
and just put in 250g chopped free range chicken breast when you add the celery and potato.
For a Fish curry
Use the exact above recipe and just put in 300g of pieces of boneless fish, e.g. Nile perch, sweet lip, bass, tuna etc. Add the fish just after you have added the coconut cream, and stir in to the curry.
For a Tofu curry
Use the exact above recipe
and just put in 250g chopped organic Tofu when you add the celery and potato.
Recipe by Amina, Cooran, Queensland
Homemade Organic Cherry Tomato Sauce
This is so quick and easy and so much better for your children than commercial sauce. Use organic ingredients.
400 g fresh sliced cherry tomatoes
1/2 large onion
3 cloves garlic
1 tsp sugar
1 tbsp olive oil
1. Chop onion, and garlic into small pieces
2. Heat oil and add onion and garlic. Stir fry until garlic turns slightly brown.
3. Add cherry tomatoes and sugar, stirring constantly on a low heat.
If you use fresh tomatoes you shouldn't need to add any water.
4. After a few minutes, leave to cool for a minute then blend with a bar mixer.
Serve with veggie patties, fish cakes, or steamed veggies.
Recipe by Amina, Cooran, Queensland
For gluten free croutons, just add broken up pieces of corn crisp bread
Recipe by Byron H, Cooran , Queensland
Millet Mash potatoes
By mixing millet with other vegetables, not only do the vegetables and herbs add flavour to the millet, you are also adding protein to your veggies. This is great for Vegetarians.
1 cup hulled Millet, washed and soaked in filtered or rain water
4 medium organic potatoes
1 small organic sweet potato
6 cloves garlic
½ an organic cauliflower
Pinch of sea salt and cracked pepper
Sprinkle of Mixed herbs & chives
50 g Butter to mash
Add 3 cups of fresh water to the millet to cook.
I have a steamer which sits on my pan of millet so I steam the potatoes and all other veg whilst cooking the millet but you can cook them in the same pan as the millet. Just make sure you keep on a low simmer and stir occasionally and check there is enough water to cook them all. You may need to add more water so there is at least ½ finger nail depth above the millet. If you have not soaked the millet you may need to cook it for 10 mins before you add potatoes and other ingredients. When the potatoes and other veg are cooked soft and the millet is soft you can mash them all up with the butter. I put my millet mash in an oven dish and bake to brown a little on the top.
This recipe accomplishes fresh baked fish very nicely especially with a yummy herb parsley sauce
Recipe by Amina, Cooran Queensland
