Salted Caramel…YES PLEASE!
I am a long time follower of Bianca from Wholefood Simply.
I am yet to try this recipe but salted caramel to me is a daily necessity, I have to have and someone needs to try this recipe and confirm that is truly amazing.
I will be making an alternative FODMAP friendly version for anyone interested. Hola if you need this in your life.
Keeping daycare lunches interesting with eggs and bacon. My cherub loves these little cups of yum and they are simple enough for kids to make too. Getting kids involved in cooking means that they are learning amazing and fun skills but also they know what is in their food and are more likely to eat them because they made them.
The idea of these is to have the bacon as the ‘crust’ in replacing the traditional pastry you would normally have. They are a great freezer option and great made ahead of time for picnics and parties.
Give them a go this week.
Bacon & Egg Cups
PREPARATION TIME COOKING TIME 10 minutes 30 minutes
makes 12-16 cups, gluten free, dairy free, low FODMAP, kids lunches
12 rashes of good free range bacon
3 sausages (optional)
Dried Italian herbs (basil, parsley, thyme, oregano)
salt and pepper to season
- Line muffin trays with baking paper squares
- Add 1/2 -1 rash bacon per muffin mould depending on size you may need to cut to fill the mould.
- Beat eggs until fluffy, add salt and pepper and herbs
- Slice sausage into inch pieces (you can pre cook sausage)
- Alternatively use left over meat from previous meal- roast chicken, lamb, beef, fish, prawns
- Place sausage in each mould and pour in egg to almost the top
- Pop into preheated oven at 200 and cook until egg is set (30 mins max)
Add avocado on top and devour!
Leave to cool before refrigerating.
A chilli packed Korean tasting version on sauerkraut. Great if you like heat, perfect for topping to salads, Asian noodle dishes and eggs and bacon for breakfast, lunch or dinner!
Start small on the chilli amounts and increase with each batch until you find your heat level. This ferment gets hotter as it ferments so what may seem like a small amount of chilli will actually be a full flavour hit after 7 days.
1 cabbage (green or purple)
2 Tbsp. cup salt
1 tablespoon grated garlic (about 5-6 cloves)
1 teaspoon grated ginger
2-3 red chillies
1 Tbsp chilli flakes (for extra hot)
½ daikon radish
4 scallions or 1/2 leek (optional_
- Chop cabbage
- Cut Daikon into match sticks or julienne
- Chop Scallions/ leek (if you want onion)
- Add to bowl with salt and massage until translucent
- Add Flavourings and massage again (gloves are good for this especially if you don’t want to smell like garlic)
- Press tightly into jars leaving 2 inches at the top.
- Cover top with cabbage leaves and add a weighted jar or weight to top (keep vegetables under liquid)
Secure lid and place in a dark spot for 7 days minimum and 20 days maximum.
- Taste test the Kimchi after 7 days. Leave for longer if the vegetables are still too crunchy or the flavours are not robust.
- Put in fridge to stop fermentation process.
Experiment with purple or green cabbage or a wombok
I’ve added kale, rocket, curry leaves, beetroot leaves….anything really.
Tastes amazing and the chilli builds as the fermentation goes on…..WHOA!
Got an Egg, got a light tasting olive oil? DONE!
Skip the Mayo aisle and opt for homemade. It’s better for you, you can add some whey to make it even more beneficial and it can be made to taste as you see fit. Turn it into aioli, coleslaw dressing, a fermented mustard, puree with sauerkraut, kimchi…..get my drift?!
So easy and done in 10 seconds!!!
10 Second Mayonnaise
- Add 1 whole egg to a pyrex like jug (2 cup size)
- Pour a lightly flavoured olive oil to fill to 1 cup (lightly flavoured as a full bodied olive oil doesn’t work. Alternatively use Macadamia or Avocado Oil)
- Add a pinch of salt
- Use a barmix hand mixer and submerge head on top of egg
- Press high (or whatever setting on your barmix)
- It will coagulated without too much force into a thick mayonnaise
- Add a squeeze of lemon, some mustard powder or some apple cider vinegar (go slow with amounts and taste)
It’ll keep for 5 days on it’s own.
Taken from Pete Evans and adapted to our requirements.
We put this on everything from salads, eggs, meats, vegetables
- 185ml of strained sauerkraut brine (at least 3 into fermentation- oh and don’t worry too much if a few bits of cabbage end up in the brine)
- 80 grams of mustard seeds (brown are hotter than yellow so keep that in mind)
- 1/4 teaspoon of salt
- 1 tsp. Turmeric Powder
- 1 Tbsp. of Maple Syrup
- And if you can tolerate them;
- 1 French shallot finely diced
- 2 cloves of garlic finely diced
- Pop the seeds, brine, salt and if using shallot and garlic in a bowl.
- Cover the top with a plate and leave at room temperature over night
- Add Maple Syrup and Turmeric to mix and whizz in a food processor until it is the right consistency for you- the more you pulse the less whole seeds you will have.
- Taste and add salt if needed to season
- Pour into at least a 250ml jar and secure lid
- Refrigerate for up to 3 months
Dressings- try these on your meals. In a small jar mix
- mustard with some olive or macadamia oil, shake and pour over salad, vegetables, meat or even on some sourdough.
- Use above and add ¼ mashed avocado, shake and pour
- Add an extra ‘zing’ by adding 1 tsp. of apple cider vinegar or balsamic to the mix, shake and pour.
Serve a dollop on a steak, with some prawns.