Cannelloni bean and Sardine Mash

BEAN MASH

Cannelloni bean and Sardine Mash with Chives and a hint of Lemon

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Ingredients:

– 1 can of organic sardines in extra virgin olive oil

– 1 can of organic cannelloni beans

– 1/2 juice of a lemon

– Pinch of pepper

– Pinch of himalayan salt

– Two teaspoons of finally chopped fresh chives


Method:

– Place all ingredients into a food processor. Easy as that! (You do no need to add the remaining of the olive oil from the sardine can, there will be enough flavour in the sardines themselves from soaking in the oil)

– Serve on toast, with a cheese platter, a side to a salad or simply as a dip!

– YUM

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Mum’s Magnificent Muffins

Savoury Muffins by our lovely Mother 

We love you mum


Our lovely mother had us all set for snacks over the busy exam period and end of semester. Being able to devour a savoury muffin for morning tea or an afternoon – pick-me-up was what got us through study and folio finals.

As we’re not much sweet tooth’s, these savoury muffins are perfect for any meal/time of the day. We had them for breakfast, lunch, snacks or as a side to a winter soup.

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Roasted Sweet Potato and Chives 

– 2 organic eggs

– 2 cups of lactose free milk

– 1 cup of roasted sweet potato

– 1/2 a cup of sun dried tomatoes

– 1/2 a cup of roasted capsicum

– 200 grams of feta

– 1 cup of organic white spelt flour

– 1 cup of organic wholemeal spelt flour

– 1/4 a cup of organic corn flour

– 1/2 a teaspoon of bicarb soda

– 2 teaspoons of baking soda

– 1/4 a cup of grape seed oil

– pinch of chilli flakes

– 1/2 a cup of chives

– 1/4 of a teaspoon of himalayan salt and pepper

– – – – –

Method

1) Preheat the oven to 180 degrees celsius

2) Chop up the sweet potato and roast them in the oven for around 35-40 minutes (until you can easily place a knife through)

3) In a large bowl, mix together the eggs, grape seed oil, bicarb soda, baking powder, salt, pepper and chilli flakes

4) Finely chop the semi dried tomatoes, roasted capsicum and chives

5) Add these ingredients to the egg/milk mixture

6) Stir in feta and the roasted sweet potato to the mixture (you do not need to mash the sweet potato prior)

7) Add all the flour and carefully mix all ingredients together

8) Grease with coconut oil a 12 hole muffin tin (medium-large sized muffins)

9) Bake for 35-40 minutes!


Caramelised Leek and Feta 

– 2 organic eggs

– 2 cups of lactose free milk

– 2 cups of organic caramelised leek

– 300 grams of organic feta

– 1 cup of organic white spelt flour

– 1 cup of organic wholemeal spelt flour

– 1/4 a cup of organic corn flour

– 1/2 a teaspoon of bicarb soda

– 2 teaspoons of baking soda

– 1/4 a cup of grape seed oil

– pinch of chilli flakes

– 1/4 of a teaspoon of himalayan salt and pepper

– – – – –

Method/ingredients for caramelising the leeks

1) 2-3 leeks (depending on size) need to be halved and thinly sliced

2) To a pan add, 1 tablespoon of olive oil and 20 grams of butter

3) Add the leek to the pan and sauté for about 5 minutes or until golden

4) Add 1 tablespoon of water, 1 tablespoon of brown sugar and 1 tablespoon balsamic vinegar

5) Saute for 1-2 minutes

– – – – –

Muffin Method 

1) Preheat the oven to 180 degrees celsius

2) In a large bowl mix the oil, eggs, milk, bicarb soda, baking powder, salt, pepper and chill flakes

3) Add the caramelised leek and the feta a stir gently

4) Add the flour and stir gently… again

5) Grease with coconut oil a 12 hole muffin tin (medium-large sized muffins)

6) Bake for 35-40 minutes!

Love M + S

x

‘Creamy’ Mushroom and Poached Chicken Spelt Pasta

As we are now in Autumn.. pasta dishes are going to be enjoyed on a more regular basis, therefore we will be posting some super easy sauce and pasta combos to get rid of those boring pasta dishes that everyones used to having! This is our take on ‘Creamy’ Mushroom and Chicken Pasta.

We always try and cook with 100% organic ingredients.

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Ingredients: Serves TWO as a main

Organic Spelt Penne Pasta (around 1 cup uncooked) – We use spelt as we are able to tolerate this grain best (gluten intolerance issues… don’t ask)

Two  Organic small Chicken Breasts

Mushrooms (as many as you can get your hands on) – We used flat, button and shiitake

One Organic Broccoli head

One small Organic Zucchini

Fresh Organic Spinach (One handful)

Fresh Ricotta (3 tablespoons)

One Onion Shallot

One clove of Garlic

White Wine

Fresh Basil 

Pepper (to taste)

Himalayan Salt (to taste)

Coconut oil (one heaped teaspoon)

Method:

1) Cut up chicken breasts into small cubed pieces

2) Wash all the vegetables ‘obsessively’ well!

3) Chop up mushrooms and zucchini into quarterly pieces.

4) Break apart broccoli head and use your hands to break (‘shred’) into smaller pieces

5) Finely shop the onion, garlic and two basil leaves

6) With the coconut oil, place onion, garlic and basil onto a large deep frying pan

7) Sauté until golden and add a splash of white wine

8) Combine the mushrooms, zucchini and ‘shredded’ broccoli to the pan and salute until golden

9) Add a few more dashes of white wine and three tablespoons of ricotta

10) Mix well, turn down the heat and simmer with lid on. Keep as eye on the sauce and If you find it becomes a little dry add a few splashes of water

11) Pop two pots of water (one for the pasta and one for the chicken) on the stove and bring both to boil

12) Once pots are boiling, add the chicken and poach for around 4-6 minutes (this will vary on how large the chicken pieces are). Add the pasta to the other pot and cook for around 10 mins or less. We like our pasta ‘al dente‘ thus we leave it coking for less time.

13) Back to the sauce, add some seasoning (pepper and salt to taste).

14) Once pasta and chicken are ready, combine all to the creamy mushrooms pan and mix well.

15) Last ingredient to add is the fresh spinach

15)  Now its ready to serve! Top with some fresh basil and a little more seasoning and voila!

** Tip; Best enjoyed with a glass of red wine… Just saying

xxxxx Twins

 

Quinoa, Pumpkin and Pumpkin Seed Patties

UNSURE OF WHAT TO DO WITH YOUR LEFTOVER COOKED QUINOA…? MAKE QUINOA PATTIES!

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Ingredients: Makes six patties 

Around 1/4 of a medium Kent Pumpkin

3/4 cup of cooked white quinoa

1/4 -1/3 of a cup of organic rolled oats

One medium zucchini

Goats Cheese (as much as you please – topped on patties once cooked)

Pumpkin seeds (two tablespoons)

Pepper (to taste)

Himalayan salt (to taste – around one pinch)

Dried thyme (around one teaspoon for the mixture and one teaspoon for the pumpkin)

Coconut oil (one teaspoon)

Method:

1) Cut up pumpkin into small cubes. Drizzle with olive oil, pepper and thyme and place in the oven (180 degrees celsius) for approx. 30 mins. The time will be slightly different for everyone depending on your oven etc. * If you can easily place a fort through, and its slightly crispy on the outside, you know the pumpkin is ready!

2) Whilst the pumpkin is cooking, wash the zucchini and grate it. You also need to remove the water from the zucchini. We simply use my hands and compress it. However a more ‘technical’ way is to spread the zucchini on a tea towel with some salt, and then fold the towel and twist it from both ends. That should also do the trick of removing any excess water. You really do not want the zucchini too wet, it will ruin the mixture making it too ‘gooey’.

3) Once the pumpkin is ready, let it cool down for around 15 mins. Then grab a fork and mash the pumpkin until there are no too obvious chunky bits.

4) In a large bowl, combine the pumpkin, zucchini, quinoa, oats, pumpkin seeds, thyme, pepper and himalayan salt. Use your hands in order to mix the ingredients well! If your mixture seems too wet, simply add more oats.

5) Sperate the mixture into six evenly sized burger-looking patties.

6) On a medium-high pan, add one teaspoon of coconut oil. Once the pan is hot place patties face down. I cooked them a few minutes on each side, just until they browned (cooking time will also vary for everyone.. You want it to be slightly crunchy on the outside and nice and soft on the inside)

7) Serve on a plate with a fresh spinach salad and top with goats cheese. * You can also add some poached eggs, smoked salmon or avocado to make it into a BRUNCH MEAL!

Perfect on a Sunday morning.

in bed.

with a strong brew.

xxx