Supper: lamb mix, sweet potato and coleslaw with dill sauce

IMG_1001

It’s been a while since I have posted a new recipe as I have been spending time trying to heal and try and get myself back on track. This recipe is simple and summery, but the combination worked well together and is very healthy too.

IMG_1003

Ingredients

  • 1 large sweet potato diced
  • handful of diced lamb
  • 1 onion
  • 1 garlic
  • thyme
  • rosemary
  • rock salt
  • odourless coconut oil
  • 2 apples
  • 1 carrot
  • 1 beetroot
  • 1 celery
  • handful of dill
  • olive oil
  • rock salt

Method

Heat up the coconut oil in a pan, then add in the onion, garlic, lamb, thyme, rosemary, salt and fry for a few minutes, then add a little water and gently simmer for around 20 minutes. In the meantime boil the sweet potatoes until soft.

For the Coleslaw get out a food processor and add a grater in it and then put the apples, carrot, beetroot and celery through it until all grated.

For the dill sauce place in a food processor the dill,  around 6 tablespoons of olive oil, 1 large tablespoon of the cooked sweet potato, salt and blend for a minute, then mix it in with the coleslaw and also pour a bit over everything and it’s ready to munch.

Supper: Chicken breast with mashed veg and chutney

food 8

I’m back now from a lovely break, I swam in the sea most days, read some good books and rummaged through charity and antique shops, I now feel supper relaxed and much better, ready to come up with some new recipes.

food 6

The meal I have created is very simple, I experimented with boiling the vegetables and chicken breast together to save time and washing up. The chicken breast came out really delicious and succulent as well as giving the veg a nice flavour too, and it was so easy and and stress free to make.

food

The chutney I created was very simple, but yummy and complimented the chicken and vegetables well, the whole thing didn’t take longer then 25 – 30 minutes, so good if want to save time.

Ingredients 

  • 1 chicken breast
  • 1/4 of a swede diced
  • 4 carrots chopped
  • 1 sweet potato peeled and chopped
  • handful of kale
  • thin ring of finely chopped onion
  • chopped beetroot stalks

Method

Put all the veg in a pan (except the kale) and also add the chicken breast and a pinch of rock salt, then fill with boiling water from the kettle, so it covers everything and first let it really boil, then turn down and let it gently simmer for around 25 minutes, then add the kale in at the end and cook for a few more minutes, then strain everything, saving the liquid to drink and some for the chutney. Then roughly mash the veg together, so there are still some chunks, sprinkle some raw onion and beetroot stalks over the top, drizzle some olive oil over, then serve with the chicken and chutney,

Chutney ingredients

  • half a onion finely chopped
  • 3 cloves of garlic roughly chopped
  • sprig of rosemary finely chopped
  • 1/4 stalk of rhubarb finely chopped
  • half a apple finely chopped
  • half a sweet potato peeled and finely chopped
  • coconut oil (odourless)
  • rock salt

Method

Heat up some coconut oil in a pan, then add the onion and garlic, rosemary and salt and fry for a few minutes, then add in the rhubarb, apple, sweet potato and gently saute’ for around 5 minutes, then add in three tablespoons of the stock water from the cooked meal and cook for another 5 minutes, then it’s ready to serve with the rest of the meal.

Supper: Baked lamb pieces with sweet potato chips, stewed vegetables, watercress with beetroot and pomegranate sauce

unnamed (15)

This meal was pretty straight forward to make even though there were quite a few bits and bobs to do and it didn’t feel like too much hassle to make.

unnamed (17)

The flavours worked really well together,the sweetness of the beetroot and the tanginess of the pomegranates really complimented each other and blended well with the dish and give it a nice taste.

unnamed (18)

Ingredients – stewed veg, baked lamb, sweet potato chips

  • 2 organic lamb pieces
  • 2 sweet potatoes cut into chips
  • 1 red onion finely chopped
  • 2 cloves of garlic put through a squeezer
  • 1 carrot chopped finely
  • 1 celery finely chopped
  • half a courgette (zucchini) chopped finely
  • fresh chopped mint
  • fresh chopped thyme
  • fresh chopped parsley
  • coconut oil (odourless)
  • salt

Method

Turn the oven to gas mark 5, place the lamb pieces in a dish, sprinkle with a little rock salt and put some coconut oil on, then bake in the oven for around 35 minutes, pour the meat juices onto the meat about half way through.

Also place the sweet potato chips in a flat tray with some coconut oil, thyme and salt, and let cook for around 45 minutes, mixing them in the oil about 10 minutes into the cooking, when it has melted.

For the stew heat some coconut oil in a pan, then add the onion garlic, salt, mint, thyme, parsley and fry for a few minutes, then add the carrot, celery, courgette and let it gently saute’ for around 30 minutes.

 

Ingredients – sauce

  • Half a red onion finely chopped
  • 1 clove garlic put through a squeezer
  • 1 beetroot chopped
  • 1 large tablespoons of pomegranate seeds
  • coconut oil (odourless)
  • rock salt
  • olive oil

Method

Heat up the oil in a pan, then add the onion, garlic, salt and fry for a around a minute, then add in the beetroot, pomegranate seeds, a little water and gently simmer for around 30 minutes, adding more water if needed. Then put in a blender with some olive oil and blend for around a minute, or until smooth and its ready to serve with the lamb, veg stew and water cress and it’s ready to munch.

 

 

 

Supper: chicken pieces with sweet potato halves, roasted courgettes with a fig and pomegranate sauce

unnamed (1)

The menu I have created is very simple and easy to make, with moorish flavours blending well together, making you want to eat till you burst with shame. Who would have thought figs and pomegranate  would go so well together. This meal would be good for a dinner party as it’s not too fussy to create, but has some different flavours that everyone should enjoy, it could then be followed by the apple and rhubarb mousse for desert.

fig sauce

Ingredients – chicken  + Veg

  • Organic chicken thigh and leg
  • 2 courgettes (zucchini) sliced
  • two sweet potato’s
  • coconut oil (odourless)

Method

Turn the oven to gas mark 5, put the chicken in a tray with the sliced courgette, coconut oil and sweet potato. I sliced the potatoes in half and put grooves in them to help them cook faster. I then let it all cook for around 15 minutes, before pouring the melted oil over everything and also putting some of the fig sauce (recipe below) over the chicken to give it flavour. After another 15 minutes I repeated putting a little more fig sauce over the chicken.

Ingredients – fig and pomegranate sauce

  • 4 figs roughly chopped
  • roughly 1 large tablespoon of pomegranates
  • 2 cloves of garlic
  • 1 red onion finely chopped
  • a little fresh rosemary chopped finely
  • coconut oil (odourless)
  • rock salt

Method

Heat up the oil in a pan, then add the garlic, onion, salt and rosemary and let fry for a few minutes, then add in the figs pomegranate and a little water and let gently simmer for around 25 minutes, or until it reduces and all the flavours have come through, add more water if needed.

 

 

Supper: lamb and veg Moussaka with fresh salad

SAMSUNG DIGITAL CAMERA

I have had such a peaceful and relaxing day at home today, bumbling around doing this and that, peeking at the fierce rain pelting down and the hearing the wind howl,  but missing the sound of my neighbour screaming me into oblivion with her soulful swear words and roaring voice, she is on holiday, and that’s means so am I and I’m enjoying every minute of it while it lasts. In my peaceful state I managed to do some cooking, snapped a few photo’s with my run down camera, then munched and crunched till I burst, I then thought about doing some yoga, but that idea soon crashed and burned, but I feel fitter for just thinking about it.

SAMSUNG DIGITAL CAMERA

For this meal I tried to recreate my favourite moussaka, but free of everything for sensitive people like myself who are trying to get well. Sometimes it’s hard to create flavours with such a limited diet, especially when you can’t have any gravy, stock cubes, mustard, miso, fish sauce etc, so instead I have used lots of fresh herbs with healing properties as well as garlic and a little salt to make up for it, the flavours really seemed to come together and worked well in this dish.

SAMSUNG DIGITAL CAMERA

 

 

Ingredients – Moussaka

  • 1 butternut squash peeled and chopped into rings
  • half a container of organic fresh lamb mince
  • 2 red onions chopped finely
  • half a courgette (zucchini) chopped
  • 3 stalks of asparagus chopped
  • 2 stalks of celery chopped finely
  • 3 cloves of garlic put through a squeezer
  • 4 leaves of fresh basil
  • nice chunk of finely chopped fresh thyme
  • fresh rosemary chopped finely
  • nice small handful of tarragon chopped finely
  • coconut oil (odourless)
  • pinch of rock salt

Method 

Heat up some coconut oil in a pan, add in the mince and brown through, then add in the garlic, onions, basil, thyme, rosemary and tarragon and salt and fry until the flavours and smells start to come through, then add in the courgette, onions, asparagus, and celery and gently simmer for 15 minutes, then add in some water and let it gently cook, letting the water reduce slowly for another 15 minutes. Then get out a small dish and put a thin layer of the mince sauce, followed by a layer of butternut squash rings and continue layering until you have run out, I did about three layers of squash. Then bake in the oven for around 45 minutes and then it’s ready to serve with the fresh salad.

 

Ingredients – salad

  • 3 lettuce leaves chopped finely
  • 2 raw beetroot finely chopped
  • half an apple chopped finely
  • sprinkle of olive oil

Mix all the ingredients together and it’s ready to serve with the moussaka.

 

 

 

Supper: Shepherds pie, with beetroot veg mix

SAMSUNG DIGITAL CAMERA

I have just come back from a mini break staying in a shepherds hut/shed, with a log burning stove/oven, tv and a bed, it was so small you couldn’t fit anything else in, apart from maybe a flamenco. I was surrounded by horses, chickens, larmers, pigs, birds, cats the lot and it was rather divine and helped me relax and feel better.

SAMSUNG DIGITAL CAMERA

The only problem was that the toilet was a long stones throw away, which is too much effort to walk to when on holiday, so I became a shameful savage and had to jump in a bush and hope I didn’t get caught by the farmer, luckily I didn’t. Now I’m back I wouldn’t dream of doing such a disgraceful thing, but at the time it felt perfectly normal.

SAMSUNG DIGITAL CAMERA

So steering back to food, I have been inspired by my break to create a shepherds pie, and it came out pretty tasty. I had it for lunch and then saved the rest for supper, I froze it after lunch, so that the histamine didn’t rise, as the histamine can become high very quickly with all cooked food, especially meat.

SAMSUNG DIGITAL CAMERA

 

Ingredients – mash

  • 1 butternut squash peeled and diced
  • 1 sweet potato peeled and diced
  • 1 apple chopped
  • chunk of fresh chopped ginger
  • 2 cloves of garlic peeled and roughly chopped
  • thyme
  • coconut oil (odourless)
  • salt

Method

Put the oven on gas mark 5, then put the butternut squash, sweet potato, apple, garlic, ginger, salt in a flat dish with the coconut oil, and put in the oven for 10 minutes or until the oil has melted, then mix the veg all in it and let it cook until soft, should be about 40 minutes all together, once soft, then mash it all together.

Ingredients – filling

  • Half a container of organic lamb mince
  • 1 celery finely chopped
  • 1 carrot finely chopped
  • 1 onion finely chopped
  • half a courgette (zucchini) finely chopped
  • 4 cloves of garlic put through a squeezer
  • fresh chopped thyme
  • rock salt
  • coconut oil (odourless)

method

Heat up the coconut oil, then add in the mince and let it cook until browned, then add in the garlic, thyme, onions and salt and let it cook for a few more minutes until the flavours start to come through, then add in the carrots, celery, courgette (zucchini), and l then let the mixture simmer for around 15 minutes, then add in a little water and then it slowly cook for another 20 minutes, add more water if needed. Then place the mixture in a dish, then top it with the mash, sprinkle some thyme over the top and place in the oven for around 20 minutes and it’s ready to munch.

Ingredients – veg

  • 2 beetroots chopped
  • 1 onion finely chopped
  • handful of kale
  • coconut oil (odourless)
  • salt

Method

Heat up the coconut oil, then add in the onions and beetroot and fry in the oil for around 20 minutes, or until soft, then add in the kale and cook for another 5 minutes, so it’s still crunchy, but cooked and it’s ready to serve with the shepherds pie.

Supper: Italian inspired spaghetti Bolognese

IMG_6743

I’ve still got Italian food on my mind, so had to create another dish that I could tolerate, but still tasted dandy. Instead of tomato again I’ve replaced it with beetroot to give it that tomato look and nice taste.

IMG_6741

 Ingredients – spaghetti Bolognese 

  • around 250g of beef mince
  • 1 red onion finely chopped
  • 4 cloves of garlic put through a squeezer
  • 2 carrots grated
  • half a pear chopped
  • 1/4 chopped courgette (zucchini)
  • a few chopped beetroot stalks
  • 1 peeled and chopped beetroot
  • 2 stalk of celery finely chopped
  • fresh chopped basil
  • fresh chopped thyme
  • fresh chopped rosemary
  • fresh chopped chives
  • coconut oil (odourless)
  • pinch of salt
  • 1/4 cup water
  • 1 courgette put through spiralizer
  • chopped parsley for the topping
  • olive oil to sprinkle over

 

Method

Heat up some coconut oil, then put in the mince and fry until browned, then add the onions, garlic, salt and herbs and fry for another 5 minutes, then add in the chopped courgette, grated carrot, beetroot, stalks, celery, pear and fry for another 10 minutes, then pour the water in and let simmer for around 45 minutes, adding more water and salt if it needs it. Then add in the courgette pasta and mix it in with the sauce and cook for a another 2 minutes and then it’s ready to serve. Sprinkle with fresh parsley and some olive oil and it’s ready to eat.