by fiona | Feb 22, 2018 | Dips and Starters, Recipes
Layered Dip First layer 1 medium sweet potato, cut into cubes then tossed in coconut oil and roasted until crunchy on the edges. 100g bone broth or chicken stock. (Water would do but add a bit of extra salt for flavour if using.) Method: Smash roasted sweet potato...
by fiona | Feb 17, 2018 | Dips and Starters, Recipes
5 egg yolks 150g butter, chilled and cubed 15-20g apple cider vinegar 1/2 tsp lemon myrtle, ground Himalayan sea salt and pepper to taste 2 bunches asparagus, trimmed Method: Insert butterfly and add first five ingredients. Cook 8 min/90C/speed 3. (If eggs were very...
by fiona | Feb 14, 2018 | Dips and Starters, Recipes
1 punnet cherry tomatoes ½ tsp sea salt ½ small red onion, peeled and quartered 2 sprigs mint, stalks removed 2 tbsp apple cider vinegar 1 tbs olive oil 250g soft goat feta cheese at room temperature 50-100g water fresh mint leaves to garnish Method: Cut the top off...
by fiona | Feb 14, 2018 | Dips and Starters, Recipes, Soup
Topping: 300g cream, lightly whipped 2 tsps parsley, finely chopped Soup: 150g onion, peeled and roughly chopped 2 garlic cloves, peeled 10g butter 10g olive oil 300g Portabello mushrooms, roughly chopped 800g water 2 tsps vegetable stock concentrate Himalayan sea...
by fiona | Feb 14, 2018 | Dips and Starters, Recipes
1 punnet coloured cherry tomatoes (approx. 800g) 1 punnet mini cucumbers 4 small radishes 100g hard sheep cheese Himalayan sea salt and freshly cracked black pepper Method Slice vegetables evenly and season to taste. Slice the sheep cheese and use a small biscuit...
by fiona | Feb 14, 2018 | Dips and Starters, Recipes
300g pumpkin, peeled and cut into 2 cm cubes 100g eggplant, 2 cm cubes 30g olive oil 2 large onions, peeled 1 quantity of pizza base/grain free pastry 1 egg white 250g cream 250g almond milk 2 whole eggs + 2 egg yolks ½ tsp salt 100g feta cheese TM Method: Preheat...
