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!