These little croquettes are made with sprouted lentils, the sprouting process reduces the carbohydrate and starch content of lentil and also makes them more digestible. Ingredients. 2 1/2 cups of sprouted lentils, made with 1 cup of whole lentils. 1/4 cup flax seeds. 1 heaped tablespoon of tahini. 1 tablespoon fennel seeds. 1 large or 2…
Month: July 2016
Grapefruit jelly two ways
Gelatin is something that has disappeared from our modern diet which is a terrible shame for the health of the population as gelatin has so many benefits. It is derived from collagen, the most abundant protein in the animal kingdom, both gelatin and collagen have a unique amino acid profile and it’s these amino acids…
Coconut cauliflower rice with salmon and fennel salad.
This combination of coconut cauliflower rice with rich salmon and clean tasting fennel and apple salad is a perfect winter dish. Cauliflower is abundant in the winter as is fennel and crisp apples. This a quick easy dish to make the whole thing can be made in less than 30 minutes. I like to serve…
Cauliflower kedgeree
Traditionally kedgeree is a breakfast dish made of rice and smoked haddock with some spices and hard boiled eggs. But I like to have it for lunch and because I don’t eat grains I make it with cauliflower rice, which makes it light and fresh tasting. It is buttery and packed with parsley and…
Liverlove : liver & onions
Liver is one of the most nutrient dense foods in existence, it should be tender and melt in the mouth. There are two things that can ruin liver and onions, one is cooking the liver too much, which makes it go tough like leather and the other is not cooking the onions enough, they should…
Broccolissimo
Broccoli is so abundant at this time of year and I love using the whole of the broccoli. Here we have broccoli three different ways, lightly steaming the delicious stem that many people discard, turning the middle branch bits into grain free vegetarian burgers and roasting the florets with pine nuts.Ingredients. 2 large heads of…
Moroccan roast chicken with winter vegetables
This is an excellent way of cooking chicken, first it is marinated then boiled and then roast, the result is a very moist roast chicken. In the spring we like to eat this chicken with big piles of asparagus, in the summer with a green salad, in the autumn with the last of the summer…
Parsnip and Beetroot chips
Crunchy and salty these crisps are excellent for garnish on top of salads or soups or just to munch on. Here I am using parsnips and beetroot but you could also use carrots or kumara. 3 or 4 medium of each will do enough to fill two oven trays for each vegetable. Peel the beets,…
Almond milk
My way of making almond milk is very easy, no need for a nut bag or waiting ages for it to strain through. Almond milk is very useful for puddings, smoothies and other drinks especially if you can’t eat dairy. Ingredients are just 1 cup of natural almonds and filtered water. Soak the almonds in…
Beety McBeetface Soup
This glorious soup is so pretty, the colour so intense that it’s hard to think of it as food but it is packed full of nutritional goodness and has a deep and complex yummyness that is totally delicious. The toasted fragrant fennel seeds and the bouncy orange zest perfectly compliment the sweet earthy beetroot. As…
Winter Moussaka
This is called winter moussaka because it’s winter here in New Zealand so instead of aubergines which are a summer vegetable, I use leafy greens as a layer between the meat sauce. As I didn’t want to use flour in the custard topping I have used pumpkin with eggs and cream. This recipe is for a…
Preserved lemons
So simple and so useful. Preserved lemons are a great way of using those extra lemons that are abundant at this time of year in New Zeland. I use these lemons all year in so many dishes, excellent with chicken and fish but also delicious added to a simple salad dressing. I usually make 2…
ALEX'S KITCHEN WONDERLAND 