These crackers are so simple to make and are quite different from the flax seed crackers, they are more fragile but quite yummy just eaten on there own or topped with hummus or crumbled onto salads or roast vegetables. Ingredients 1/2 cup of sunflower seeds, I like to use sprouted seeds but it’s not necessary. 1…
Month: June 2016
Long slow roast leg of lamb
A beautiful leg of lamb like this one lends itself to a long slow roast. It spends over four hours in the oven, it is covered so it retains its moistness and at the end of the cooking the succulent meat falls of the bones. Ingredients. a leg of lamb, this one is from the…
Carrot pudding
Carrots work so well as a pudding, their natural sweetness means no need for sugar. Delicious paired with spicy whole cinnamon and grated nutmeg, serve with cream or coconut yoghurt. Ingredients. 4 large carrots. 2 tablespoons coconut oil. 3 large eggs or 4 small. two sticks of cinnamon. 1/2 grated nutmeg. 1/2 teaspoon salt. stevia,…
Mushroom cauliflower rice risotto
Using cauliflower rice instead of actual rice is a win win in this recipe. Not only do you get a low carb version with the added nutritional benefits of eating cauliflower instead of rice, it is also much quicker to cook than the traditional sort of risotto. Ingredients. 500gms of mushrooms, any sort will be…
Cavelero Nero with garlicky sunflower seed butter
Cavelero Nero is a deep green Tuscan kale and like all kale is packed with vitamins K, A & C, minerals such as manganese and copper, omega 3 fatty acids plus it is rich in carotenoid & flavonoid antioxidants. It is a great winter food as it is plentiful in the shops or in the…
3 minute Hollandaise sauce
This three minute hollandaise will turn plain vegetables into a feast, fantastic for poached eggs or as here with black pudding, spinach and broccoli.The basic recipe is one egg yolk to 50gms of butter and 1/2 tablespoon of lemon juice or apple cider vinegar, but it is hard to get a good mix with just…
Beetroot hazelnut and orange salad
This pretty salad is a fantastic way of using winter Beetroot and winter oranges, both in season here in New Zealand. Ingredients. 2 medium beetroot. 1 orange. 1/2 cup hazelnuts. 2 tablespoons of olive oil. 1 large bunch of mint. I am using apple mint. 2 tablespoons of cider vinegar or lemon juice. If you…
Spaghetti squash with beef
Spaghetti squash is a perfect alternative to grain spaghetti. Here it is with a tamarind tomato sauce and rare strips of rump steak. This is dairy free as it is although you could very deliciously top it with shaved Parmesan. Serves four. Ingredients 200ml bone broth or stock alternative. 2 tablespoons of tomato paste. 2…
Fresh raw butter
If you are lucky enough to be able to get raw milk and cream as we are then this fresh homemade butter is very easy to make and tastes so good. You can make butter with regular cream as well.This is where the cows that make the cream for our butter live. On the left…
Roast pumpkin and crispy beef salad with tahini dressing
This salad is packed with filling pumpkin, fresh green salad leaves, crispy beef and topped with a creamy tahini dressing. Served warm it is a fantastic hearty winter salad. ingredients. 500gms prime beef mince. 4 cups chopped pumpkin. 2 small red peppers. 1 orange. 1 tablespoon fennel seeds. 2 tablespoons pumpkin seeds. large bunch…
Chicken broth soup
This is a very clean and fresh tasting soup but so nourishing with its chicken bone broth base.ingredients for the broth base. two small chickens or one large. 2 onions. 2 carrots. 1 teaspoon black pepper corns. Cut the chickens into pieces. I like to cut the breasts off for easy early extraction and then…
Frittata
Frittata is a great low carb go to recipe. You can make it with any left over vegetables or meats or tinned fish or cheeses. This is one of my favourites, it is packed with green vegetables and has a caramelised onion base. Ingredients. 10 eggs, I prefer free range. 1/2 a bunch of kale…
ALEX'S KITCHEN WONDERLAND 