Aioli Aioli Aioli

Its been a while since my last post, blame the change in seasons and all that! Its gotten so lovely and warm since my last post that tonight we are having our first BBQ of the season, hurrah! We love BBQs!

Yesterday I whipped up a jar of Aioli in my trusty food processor, it is just delicious! Made with Extra Light Olive Oil you can be sure its good for you but without the strong Olive Oil taste. I will be using it tonight in my Egg Salad & for the first time in my Potato Salad (I usually use a mix of Mayo & Sour Cream but Aioli is so yummy so why not!?)


You will need:
2 Free Range Eggs
1 Tbsp White Vinegar
1/2 tsp Mustard Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1 Cup Extra Mild/Extra Light Olive Oil (I used Lupi Brand)
1 Tbsp Yellow Mustard Seeds

Pop your Eggs, Vinegar, Mustard Powder, Garlic Powder and Salt in your Food Processor and Blitz until combined. With the motor running on a low speed you want to add the first half of your Oil in drips. This part is very important so the Oil and Egg can Emulsify (I poured mine from my measuring cup so that it dripped off the underside) Once the first half is in you can pour the 2nd half in a little quicker in a steady stream. Keep Blitzing until all the Oil has emulsified and the Aoili is thick. Finally stir through the Mustard Seeds and into a Sterilized Jar it goes. Store in the fridge and consume within 2 weeks.



Cheese and Garlic Cauliflower Mash & the Best Grain Free “Breadcrumbs”

Man if you think you love Mashed Potatoes then you will LOVE Cauliflower Mash! I first made this recipe a couple of weeks ago and we were in such a hurry to devour it that there was no time to take a photo and post the recipe! Its a perfect sub with Bangers and Mash or alongside a Stew. Even if you think you don’t like Cauliflower you should give this a try!


You will need:
1 small head of Cauliflower
1 heaped Tbsp Cream Cheese
1 heaped Tbsp Butter
2 Tbsp Grated Cheese
2 Cloves of Roasted Garlic or 1/2 tsp Garlic Powder
Sea Salt and Pepper

Cook your Cauli any way you prefer – Boil, Steam, Bake. Drain and add back into the empty hot saucepan to steam away any moisture (obviously not if you have baked your Cauli)
Add into your food processor with remaining ingredients and blitz until smooth and creamy. Topped with some fresh chopped Parsley and enjoy! We had ours with some Crumbed Beef Schnitzel and Green Veg.

Here is my mix for the best Paleo “Breadcrumbs” Perfect for making Chicken Kiev’s or Other types of Stuffed and Crumbed Chicken Breasts, Coating Schnitzel, Coating a Fish Fillet or maybe making Homemade Chicken Nuggets!
Feel free to increase the amounts, just use a 2:1 ratio of Almond Meal to Ground Flaxseed
2 Tbsp Almond Meal
1 Tbsp Ground Flaxseed (Linseed)
1/4 tsp Garlic Powder
Sea Salt and Pepper
Fresh or Dried Herbs/Spices (optional) Perhaps Dill if you’re crumbing Fish, Smoked Paprika for homemade Chicken Nuggets

Tip it all onto a plate and mix it together to combine, then dip your Chicken or Other meat in a bowl of Beaten Egg, Shake of the excess and then finally Coat each side with the Crumbs. If I am crumbing Fish I just dip it in a bowl of Milk rather than Egg. I don’t know why. I just do!

Spinach and Parsley Pesto

Here I was all set to do some kind of Mexican Chicken in the Slowcooker for dinner (have I mentioned that I love my Slowcooker?)
But as I was searching for different ideas I came across some Stuffed Chicken Breast recipes. Dang, now I feel like that instead…

I only have Parsley out in the garden at the moment but wasn’t sure if I wanted to do a Parsley Pesto or not so I thought I’d grab some Spinach out of the freezer and throw that in too. The result is delicious and I am hanging out for my Pesto Stuffed Chicken for dinner!
Not too bad for a recipe born out of what I had on hand!


Feel free to sub for what you have on hand/You will need:

A Small Handful of Fresh Parsley – or sub with Basil or try Mint
3 Small Handfuls of Spinach – if using frozen, thaw and squeeze out the excess liquid
A small handful of Almonds – or sub with Walnuts or Cashews
Zest and Juice of half a Lemon
3 Garlic Cloves – Peeled
A small handful or Sharp Cheddar – or sub for Parmesan
Generous amount of Rock Salt and Pepper
Olive Oil

Add all your ingredients except for the Olive Oil into your food processor and blitz until mixture turns into a thick paste. Next add in your Olive Oil while your food processor is running, add as much or little as you like depending on the desired consistency – you may want to add a lot if you are wanting a Pesto Sauce for Pasta or you may want to only add a little if you are wanting it for a Dip.

Great over Pasta, Stuffed into a Chicken Breast or Mr 2 was devouring it on Rice Crackers!


Hazelnut Butter Method & Homemade Nutella

I thought since its the school holidays here I would make a bit of a treat for the boys breakfasts this morning. They are big Peanut Butter fans so I thought I would try something a bit different…Hazelnut Butter!

This is more of a Method rather than a Recipe as there is only 1 ingredient!


Firstly you need to Roast your Hazelnuts to get the oils going, put 1 Cup of Hazelnuts into a roasting dish and pop in the oven for 10 minutes at 160°c – give them a couple of shakes to ensure they don’t burn.

After 10 minutes out of the oven they come, pop them onto a clean tea towel and rub to remove the Hazelnut Skins – they should just crumble away easily. Next tip them into a mini chopper or food processor and blitz! At this point it will look as though all you have made is Hazelnut Meal but persevere. If you keep blitzing you will start to see that the oils have been released and its starting to meld together. Now you will know you’re on the right track, keep going until it looks like a Nut Butter and its as smooth or crunchy as you like. Pour into a sterilised jar unless it gets devoured first! This went down a treat with Mr 7!

Now if you want to go to the next level and make a spread similar to Nutella, all you will need is Sugar, Modified Palm Oil, Hazelnuts, Cocoa, Skim Milk Powder, Whey Powder, Lecithin, Vanillin.
1 Cup Hazelnuts
1 Tbsp Cacao or Dark Cocoa Powder
1 Tbsp Local Organic Honey
1 Tbsp Milk, either a nut milk – Hazelnut or Almond would work well here or Cows Milk (I use Raw Cows Milk)
1/2 tsp Organic Vanilla Bean Paste (optional)
Simply make your Hazelnut Butter using the method above. Once it has become a Nut Butter add the remaining ingredients and mix well to combine.
I actually forgot to add the Vanilla and I think its great without it so I won’t bother adding it to my next batch either. It tastes awesome and has only 4 ingredients! Success!

As long as you use a Nut Milk, this Choc Hazelnut Spread is Dairy Free and Refined Sugar Free.


It may interest you to know that in a 37g (2Tbsp) serving of Store Bought Nutella, 21g of that is Sugar.

No-Cook Spicy BBQ Sauce – Minimal Sugar!

Mmmm BBQ Sauce, great in a homemade burger or as a marinade, most BBQ Sauces are extremely high in sugar (more than 30% Sugar!)
My quick no-cook recipe is smoky, spicy and tangy and obviously delicious. It also contains only around 1 teaspoon of refined Sugar! (which is from the Worcestershire Sauce you need to add) Woohoo!


You will need:
1/2 Cup Hot Water
1 Heaped Tbsp of Local Organic Honey
2 Tbsp Worcestershire Sauce
1 tsp Garlic Powder OR 2 Cloves of Garlic crushed and chopped with the salt measurement
1/2 tsp Hot Chilli Powder
1/2 tsp Smoked Paprika
1/2 tsp Salt
1/2 tsp White Pepper
1/2 Cup Tomato Paste – Organic if possible

First things first
You need to make sure you have a clean, sterilised glass jar or bottle ready to go, of approx 300ml capacity.
In a glass jug, combine the Honey in the Hot Water, mixing well until the Honey has dissolved completely. Next add Worcestershire Sauce and then all of the Powdered Ingredients, mixing in well to avoid any lumps. Finally stir in the Tomato Paste, again mixing well!
At this point you may be forgiven for trying your sauce
If you are wanting super spicy sauce you could add more spices in now or perhaps sub the Chilli powder for Cayenne Pepper.
Using a funnel, carefully pour sauce into your sterilised jar or bottle and leave in the fridge for the flavours to meld together for a few hours before using.
As this sauce is uncooked and without vinegar to preserve it you are best to keep it in the fridge and consume within 2 weeks.