Roasted Garlic, Cauliflower and Fennel Soup

garlic, cauli and fennel soup

This soup is a winner. It has the perfect amount of zingy- and creamy-ness to make one’s taste buds tickle. It’s also perfect for Meat-Free Monday, and upping your family’s vegetable intake!

 

Ingredients

2 small cauliflowers, chopped

1 fennel bulb, chopped

8 whole garlic cloves, peeled

Coconut oil for roasting and frying

2t carraway seeds

1 1/2t coriander seeds

1 1/2t paprika

3/4t cinnamon

1/2t ground chilli

500mL vegetable stock

1L (or more) water

2 lemons, zest and juice

 

Method

1. Lay the cauliflower, fennel and garlic cloves in a large baking tray, and drizzle with coconut oil. Roast in a moderate oven (about 170-180 degrees celsius) for approximately 40 minutes; until tender and nutty.

2. Sauté the onion in some coconut oil to tenderise. Add all the spices and sauté until the mixture emits a heightened aroma.

3. Add the roasted cauliflower, fennel and garlic, 500mL of vegetable stock, and 1L of water. Bring to the boil and allow to simmer for 10 minutes or so.

4. Your soup is almost ready! Turn off the element and allow to cool for a bit. Pop in the lemon zest and juice, season with salt and pepper, and blend using a hand blender. Otherwise, if using a regular blender, be sure the lid is on securely. (Hot soup moving at fast velocity burns!) You may wish to add more water during blending, to achieve desired consistency.

5. Serve your delicious, creamy and zingy soup with a drizzle of olive oil, another squeeze of lemon juice and toasted rye bread soldiers.

Advertisements

Lamb Koftas with Eggs

20140208-120430.jpg

This is a satisfying, protein-filled brunch.

Lamb Koftas

Makes about 11.

400g premium lamb mince
1/2 onion, finely diced
1 egg
1.5 pieces middle bacon, rind cut off, finely diced
1t cumin ground cumin seeds
Salt and pepper, to taste
Coconut oil for frying

Put all ingredients into a bowl, and mix well using your hands.

To make the koftas, take about two tablespoons of the mixture and mould into oblong shapes. Fry in coconut oil on a medium-high heat.

Turn the koftas every 5-7 minutes so that they become well browned on all sides. When cooked through (about 20 minutes) remove from the pan. Serve immediately.

We enjoyed ours with mesculin leaves drizzled in olive oil and balsamic vinegar, sliced tomatoes and fried eggs. Hearty and healthy, this brunch will satisfy and energise for the day ahead!

20140208-120419.jpg

20140208-120414.jpg

Fabulous Fattoush with Fish

20140128-173351.jpg

20140128-173358.jpg

20140128-173403.jpg

20140128-173339.jpg

I’ve been devouring Ottolenghi’s Jerusalem cook book at the moment. Jerusalem,The Holy City, fought over by nations and religious groups, a melting pot of culture, ethnicity, language, religion and cuisine. It seems to be a vibrant patchwork quilt of traditions. What a fascinating place it must be!

So I am inspired to use middle eastern flavours and traditional dishes. Today I had a friend for lunch. We had Fattoush, served with lightly pan-fried fish.

Fattoush is an Arabian salad, typically made with diced vegetables, yoghurt, spices and leftover pita bread (which soaks up the juices, similar to croutons). I wanted to avoid grains in our meal today, and so created a delicious alternative using toasted seeds in place of the bread. The result was crunchy, juicy and satisfying. The texture of the toasted seeds are a wonderful contrast to the juicy vegetables, and mop up the spicy yoghurt dressing more-than-adequately.

Fabulous Fattoush

1/2C acidophilus Greek yoghurt
1 Lebanese cucumber, peeled and diced
10 cherry tomatoes, cut in halves or quarters
3 radishes, thinly sliced
1/2 C diagonally sliced spring onion
Handful mint leaves, finely diced
Handful parsley, roughly chopped
Large handful of baby lettuce leaves, shredded
2 small garlic cloves, crushed
Juice of half a lemon
2T apple cider vinegar
3T Arabic spices of your choice – I used cinnamon, cardamom, cloves, coriander, nutmeg
1/4t chilli powder
1/2C toasted sunflower, pumpkin and sesame seeds
Pepper and salt to taste

Place all diced vegetables and herbs in a bowl, apart from the baby lettuce.
In a separate bowl, combine the garlic, yoghurt, lemon juice, and apple cider vinegar together to make a dressing.
Pour the dressing over the vegetables.
Add the spices and seeds, season with salt and pepper, and now stir to combine. Add the shredded lettuce and gently stir again to distribute evenly.

Serves 2-4

Eat those fats!

20140124-150013.jpg

It’s a beautiful day for lunch in the park. Here is what my husband and I munched on.

For lunches we typically use what’s available in the garden and fridge to make salads. We throw some things together, so each time the combination is different and (usually!!) lovely.

Today’s lunch – a medley of leaves from the garden, sliced avo, thinly sliced veal and beef sausage, blueberries, pumpkin seeds, diced red onion and a drizzle of cold pressed virgin olive oil and apple cider vinegar. High in good fats, protein, and vitamins. Perfect!

Remember, if you want your body to use fat as fuel, you have to eat it! If you’re avoiding grains and sugar, good in you, but don’t forget to replace it with good fats that will nourish and satisfy.

E xx

Pumpkin-top Lamb Curry Pie

20140111-220333.jpg

Today for dinner all I wanted was pie. Hot, tasty, comforting pie. Ever in search of making food more creative and more nourishing, I made a dairy and gluten free pie using only whole food ingredients. So not only does this special pie suit all dietary requirements, it is sweet, creamy, and scrumptious.

For the pastry I have used only almond meal, coconut oil and eggs. Coconut oil has many health benefits, one being that it is able to be converted directly into energy by the liver, and therefore is less likely to be stored as body fat. Almond meal (simply ground almonds) offers all the nutrients that are packed into almonds: vitamin E, copper, magnesium, potassium, calcium, and iron. These nutrients are essential to many bodily functions – including skin and nail health and function.

Serves 6-8.

Ingredients

Pie Filling

1kg lamb leg steak, cut into chunks
3 onions, diced
6 cloves garlic, finely chopped
3T fresh ginger, finely chopped
3T mild curry powder
2T mixed spice
1 long red chilli, deseeded and finely chopped
400g tin crushed tomatoes
3T tomato paste
165mL coconut cream
2C beef or lamb stock
3T coconut oil (for frying)

Pie Crust

350g almond meal
3T coconut oil
2 eggs

Pie Topping

2/3 medium butternut pumpkin, grated without skin
1T coconut oil

Method

I recommend chopping and preparing all ingredients before starting to cook. This makes the process more enjoyable and relaxed, and you are less likely to come out the other side with a kitchen that resembles a bomb site!

– Preheat oven to 200 degrees Celsius.
– In a deep pan, brown the lamb in batches and set aside.
– Lightly fry the onion, garlic, ginger, chilli and spices in a few tablespoons of coconut oil, stirring regularly to avoid burning. Keep a eye on this as the spices suck up a lot of moisture.
– When the onion is translucent and the spices are fragrant, put the browned lamb back into the pan. Follow with the stock, tomato paste, crushed tomatoes and coconut cream.
– Allow the curry to simmer for half an hour while the other ingredients are prepared.

To make the pastry, simply combine all ingredients in a food processor. Mould the pastry thinly to the base and sides of the pie dish. Prick the base with a fork, and blind bake in the hot oven for 8 minutes, until lightly browned. Turn oven down to 180.

Grate pumpkin and combine with 1 or 2 tablespoons of coconut oil, to encourage it to bind together a bit more when baked.

Spoon the curry into the prepared pastry base. Cover with the pumpkin topping and press down lightly with your hands.

Pop the pie into the oven, and bake for 25-30 minutes or until golden brown.

Serve with a light green salad. Torn kale leaves, lettuce and crunchy cucumber compliment the creamy, sweet pumpkin perfectly. Enjoy!

20140111-220813.jpg

20140111-220818.jpg

20140111-220822.jpg

20140111-220828.jpg

20140111-220837.jpg

20140111-220842.jpg