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…
Category: Lunches
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…
Boozy Oxtail stew
Oxtails make fantastic rich unctuous stew, they have marrow and lots of collagen rich connective tissue. Here cooked long and slow with wine and Whisky and served with puréed cauliflower and stir fried kale. I am lucky to have some wonderful friends in Golden Bay that grow beautiful organic beef cattle and also make…
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…
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…
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…
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…
Sprouted chickpea hummus
Creamy homemade hummus is so much nicer than the shop bought. This hummus is made with sprouted chickpeas. All legumes have enzyme inhibitors that can inhibit mineral absorption in the gut, soaking and sprouting them brings the chickpeas alive and removes the inhibitors and makes them easier to digest. You are eating tiny plants instead…
ALEX'S KITCHEN WONDERLAND 