tag:blogger.com,1999:blog-31163698215235518472024-02-08T11:31:52.928+11:00welcome to the organic cook blogwelcome to the organic cook blog
; healthy whole foods from the heart & soul of my kitchen for more inspiration visit our website <a href="http://theorganiccook.com.au">TheOrganicCook</a>The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-3116369821523551847.post-15776007739899088422013-10-28T10:46:00.001+11:002013-10-28T10:46:35.554+11:00Savoury muffins zucchini and pecorino <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMt8ySr3g1mZyHsbblE-_5L50-2VcUo9t768xec39SUZOvdHc0b_pDIDtjKefOygrO3YL4H1YrASPmZc5QK1Q8TZm-xA0RYp1hlF4UiP-FEnVvZE22Fr5SFuBT9NlXUSoE8BO3-wZgk2Zo/s1600/IMG_3490.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMt8ySr3g1mZyHsbblE-_5L50-2VcUo9t768xec39SUZOvdHc0b_pDIDtjKefOygrO3YL4H1YrASPmZc5QK1Q8TZm-xA0RYp1hlF4UiP-FEnVvZE22Fr5SFuBT9NlXUSoE8BO3-wZgk2Zo/s400/IMG_3490.jpg" /></a></div><br />
These muffins are great for breakfast with a slab or butter or a mid morning/ afternoon tea. <br />
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They are nutrient dense made with spelt and buckwheat flours and the sharpness of the pecorino cheese perfectly balances the zucchini, they are simple to prepare and babies and toddlers love them!<br />
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130g white spelt flour<br />
120g wholemeal spelt flour<br />
60g buckwheat flour<br />
80g pecorino grated<br />
150g zucchini, raw grated<br />
250g wholemilk unpasteurised (or dairy free milk - oat milk)<br />
1 egg<br />
80g extra virgin olive oil (use good quality)<br />
1/2 teaspoon baking powder<br />
Black pepper freshly grinded into batter <br />
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Makes around 10-12<br />
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Method<br />
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Line a 12 hole muffin tin with papers or grease with butter so muffins do not stick<br />
Prepare all the dry ingredients, weigh the flours and baking power and put into a large bowlwhish for a few seconds to get some air in the flour mix.<br />
Grate the zucchini and pecorino and if you have a thermomix you can grind the hard cheese for 6 secs<br />
In another bowl combine the wet ingredients, oil, milk and egg, blend with a whisk or use thermomix 5 secs<br />
Combine both the wet and dry ingredients and blend well with a wooden spoon hand stirring gently until all ingredients are well combined (do not over mix)<br />
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Take a large spoon and fill each muffin hole until almost to the top<br />
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Bake for 30 - 35 minutes on 170 degrees<br />
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The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-78392834602043883502013-04-24T08:31:00.000+10:002013-04-24T08:35:53.348+10:00Nourishing chicken soup with fresh shiitake mushrooms broccoli and corn <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XhV_VV97K5M_1EkY-5c7Jt_ZqA4DnLJpLojsDHSCVbtWO8vdfRaaGRQq-2RWel-OoDnhYDm1RnqjLelXgxSgax-cgEnCUdFRE8sv34AKQl1pnRYiOpd6GGl7nM5TNk9EryY4JRVJ7JsE/s1600/IMG_2481.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XhV_VV97K5M_1EkY-5c7Jt_ZqA4DnLJpLojsDHSCVbtWO8vdfRaaGRQq-2RWel-OoDnhYDm1RnqjLelXgxSgax-cgEnCUdFRE8sv34AKQl1pnRYiOpd6GGl7nM5TNk9EryY4JRVJ7JsE/s320/IMG_2481.jpg" /></a><br />
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Here is a special little soup I created for a client that needs nourishment and recovery foods for a long stint in hospital, pulling in all my food as medicine notes and experience cooking for different medical conditions I came up with this little gem that the family also enjoy.<br />
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*** Note for this recipe it helps to have chicken broth already pre<strike></strike>made, I make mine well in advance and freeze in portions and freeze for later use. ***<br />
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800g organic chicken breasts<br />
8 fresh shiitake mushrooms, sliced finely<br />
1 teaspoon fresh ginger grated<br />
1 lemongrass stick<br />
1 fresh lime, juiced<br />
1 litre home made chicken broth<br />
300g organic broccoli, cut into florets<br />
1 fresh corn husked<br />
2 tablespoons tamari<br />
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Method<br />
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In a large pot add hot water and the lemongrass stick, infuse for 5 minutes, add the organic chicken breasts and poach for approx 12-15 minutes, checking at 12 minutes and making sure the thick part of the breast is cooked through. <br />
Once done drain the chicken and lemongrass into a spider/sieve and reserve the water for use later.<br />
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Leave the chicken to cool slightly then when not to hot to handle start to shred into manageable pieces, the chicken should be very moist, that's why overcooking is not advised you need to check at 12 minutes when poaching.<br />
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Using the same cooking pot add the chicken broth and start to gently simmer, add the fresh shitake mushrooms and ginger and cook for 3 minutes until shitakes are softening. Add the corn cobs, fresh lime and tamari, taste and adjust for your palate. Simmer for a further 5 minutes, lastly add the shredded chicken and the raw broccoli and cook for a further 5 minutes. The add some of the reserved poaching chicken water to get the right consistency.<br />
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Enjoy by itself or with some biodynamic brown rice<strike></strike><br />
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Nutritional note about shiitake mushrooms - They are 6000 years old and have been used in asian countries as food as medicine for centuries, they are also sustainable as they are forest farmed, although you will hard pressed finding certified organic ones in Australia. Used frequently for cancer patients to boost immunity. Shiitake mushrooms contain all 3 b vitamins (b2, 5 and 6) vitamin d and maganese, and are a good source of dietary fibre. They are very soft to handle and to retain all there phytonutrient properties make sure you don't over cook them. We like to add them to soups and also gently fry in coconut oil for stir fries and fantastic with scrambled eggs! <br />
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The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-45192647054149668572012-12-06T09:17:00.000+11:002012-12-06T09:30:50.605+11:00Kerfir soaked spelt blueberry and vanilla muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyiVHd6bMR1XRSyCAUDvGB73znqtKIXO0x415GePIYK0bi0mEcEzRc068R4IeqTYP1SFjSXPpF8tjoUlYH_1GJz2Yvp32bekAYHeYPa9VIKKUzgFDrlSS5DMhyphenhyphenfoFAn5yNug1uFU_GWxn/s1600/IMG_1766.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyiVHd6bMR1XRSyCAUDvGB73znqtKIXO0x415GePIYK0bi0mEcEzRc068R4IeqTYP1SFjSXPpF8tjoUlYH_1GJz2Yvp32bekAYHeYPa9VIKKUzgFDrlSS5DMhyphenhyphenfoFAn5yNug1uFU_GWxn/s200/IMG_1766.JPG" /></a></div><br />
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After a long break from blogging due to pregnancy and also a hectic catering schedule here is a very simple and nourishing muffin recipe inspired by the muffin recipe in nourishing traditions by Sally Fallon, I soaked the flour for 24 hours and once done it is elastic and resembles the texture of sourdough. Soaking grains has many nutritional advantages the main one been easy digestion. If you have every tried any of the eithopian flatbreads or indian breads they are all fermented up to 3 days in water or a culture to make them more digestable, we don't do it much here in the western world but its well worth investgating for your families gut health. <br />
Here is a great little article for more <a href="http://www.westonaprice.org/food-features/be-kind-to-your-grains">info</a><br />
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3 cups spelt flour (I grinded mine from grain in a thermomix but you don't have too!)<br />
2 cups home made kefir or buttermilk<br />
3 tablespoon raw honey<br />
1 teaspoon real vanilla<br />
1/2 teaspoon baking soda<br />
2 fresh organic eggs<br />
3 tablespoons melted coconut oil or butter<br />
1/2 teaspoon seasalt<br />
1 cup blueberries<br />
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Method<br />
In a large bowl sift the flour and add the kefir or buttermilk<br />
Cover the bowl with a teatowel and leave in a warm place in the kitchen for 24 hours<br />
Grease a muffin tin with some coconut oil or butter <br />
Preheat the oven to 170 degrees<br />
Whisk eggs in a clean bowl<br />
Take your mixture that has been fermenting for 24 hours and add the raw honey, coconut oil or butter, vanilla, eggs, baking soda and seasalt<br />
In each little hole of the muffin pan add 4 blueberries then ladle in the flour mixture and add 5 more blueberries on top<br />
Bake in a preheated oven for 35 minutes<br />
I have added cultured cream to my muffins just before eating which is delicious or have some yoghurt<br />
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The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-76138646077514982472012-08-12T19:55:00.005+10:002012-08-12T20:12:55.118+10:00Turkish eggplants<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7xmMcaeCPFQT8j657nkNXtvtLfa0h8GFFCB7LvhKytHhr8gutKvPzeHGEdJmXbg9TTRie409HugOBF5GrSb1lKBsWNiGRqd8-39JGjWHZVZ5T5b6w-1fyl-acpqE8CAeCOBJeDbfYqhj/s1600/IMG_1501.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7xmMcaeCPFQT8j657nkNXtvtLfa0h8GFFCB7LvhKytHhr8gutKvPzeHGEdJmXbg9TTRie409HugOBF5GrSb1lKBsWNiGRqd8-39JGjWHZVZ5T5b6w-1fyl-acpqE8CAeCOBJeDbfYqhj/s200/IMG_1501.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5775723652408291106" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This recipe came about with 2 eggplants and a bunch of random ingredients I had on hand, it was really delicious and my client has asked for them again on the menu. Eggplant is great for clearing heat in the body also bringing energy to the uterus for women I love eggplant as a great vegetarian base for many dishes and its fleshy chewy texture. Its also great with pasta and in moussaka of course with lamb mince.<br /><br /><br /><br />2 whole eggplants<br />1 cup cooked basmati rice<br />1/2 brown onion, diced finely<br />1 teaspoon cumin ground<br />1 teaspoon coriander ground<br />1 teaspoon turmeric<br />1 teaspoon grated ginger<br />1 teaspoon grated garlic<br />1 teaspoon cinnamon ground<br />1 zucchini, diced small<br />3 tablespoons pine nuts<br />2 tablespoons of currants or dried apricot cut very fine<br /><br /><br />Preheat the oven to 180 degrees<br />Cut eggplants in half and rub olive oil into each one and bake for 25 minutes until tender (can poke a fork through easily)<br />Set aside<br />Heat a fry pan with some ghee and fry the onion, ginger and garlic until cooked, add all the spices and stir around releasing the aromas, remove and put in a bowl.<br />Add the cooked basmati, spice mix you have just cooked with aromatics, pine nuts and zucchini.<br />Scoop the cooked eggplant out leaving a shell and add the cooked eggplant to your rice mixture, mix around with your hands <br />now put this mixture back into the eggplant shell and cook for another 15 minutes rubbing some olive oil or ghee on top before baking to keep moist<br /><br />Serve with white fish or by themselvesThe Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-20354897575526328842012-07-12T14:11:00.004+10:002012-07-17T21:27:25.097+10:00Organic ghee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRsqFE8I7O5lTXOViwKh2GBawXyjXYRnlDF4fmg0Tgg9jnBvhTaRtxsthy458Owb8mNzkq5Jjmvd9TrzHYtZPkx9QJdqa5sSfXpfusC-Q-uffhQXfdY5JDlKQ4g_2g6hRyUWO1spMCfFi/s1600/IMG_3348.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRsqFE8I7O5lTXOViwKh2GBawXyjXYRnlDF4fmg0Tgg9jnBvhTaRtxsthy458Owb8mNzkq5Jjmvd9TrzHYtZPkx9QJdqa5sSfXpfusC-Q-uffhQXfdY5JDlKQ4g_2g6hRyUWO1spMCfFi/s200/IMG_3348.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5764131222240811586" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ghee is a traditional food product that has been used for thousands of years in Indian food preparation and is one of the main ingredients for nourishing women's health and hormones in traditional ayurvedic medicine. <br /><br />In France and commercial cookery kitchens it is often referred to as clarified butter. As you can see from this photograph above the milk protein starts to bubble up and then separates creating a golden amber liquid which is your ghee. When cooking for our clients and catering we love to use ghee, it is particularly helpful with fertility and conception as part of a natural food diet and I consumed quiet a bit a while on a pre-conception nutritional eating plan and am sure it helped with conceiving my little bub.<br /><br /><br />If you fancy you can add cinnamon sticks, garlic, a red chilli, and ginger while the cooking process is happening to add some heat and fire to your ghee. In Ethiopia they add these spices to there ghee which enhances flavour and is truly delicious. I keep my ghee at room temperature in a stainless steel container I purchased from a Fijian supermarket in Newtown which is a special ghee container with a little spoon. When making a new batch I usually do 2-3 sticks or organic butter so that it lasts longer.<br /><br />Start experimenting and adding it to your daily cooking methods. Ghee enhances the flavour of the ingredients and acts as an efficient vehicle for transporting minerals and vitamins to your body. It is rich is essential fatty acids and also good for brain health.<br /><br /><br />Recipe<br /><br /><br />2-3 sticks top quality organic butter (makes a big difference in the quality of ghee)<br /><br />1 saucepan <br /><br />Spices if you wish - cinnamon, fresh ginger, cardamon pods, garlic, red chilli (just strain at end)<br /><br /><br />In a medium saucepan add the butter and turn heat up until the butter starts to lightly bubble, then turn heat down to a simmer so that the butter is bubbling and you can see the separation starting to happen, cook for around 15-20 minutes when you see the milk protein floating on the bottom of the pan and the white foam is separating on top.<br /><br />When cooled strain with a fine mesh strainer and you can keep the crunchy proteins if you wish and eat on toast (a tip from an ayurvedic chef) or throw them away. Use ghee in replacement of butter when sauteing or oil and notice the difference in flavour, taste and texture of foods.<br /><br /><br />It is super yummy in curries and also scrambled eggs and omelette's!The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-40813539468172528282012-07-03T13:06:00.013+10:002012-07-03T14:19:49.395+10:00Gluten free orange and almond hazelnut teacakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYbdqN50qdHy2GgHrt2IL8dYk1VkUwxvK6NiVlMBVdfjvvgvkOLQHa56gKReBuncgCi9OWkLrRa-lclPrbbSCeVwmKZRf687Wut3GiB3b0FfKZz-TWvgNsESEnLpXC0P0lI1EYSmuGkf4/s1600/IMG_1493.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYbdqN50qdHy2GgHrt2IL8dYk1VkUwxvK6NiVlMBVdfjvvgvkOLQHa56gKReBuncgCi9OWkLrRa-lclPrbbSCeVwmKZRf687Wut3GiB3b0FfKZz-TWvgNsESEnLpXC0P0lI1EYSmuGkf4/s200/IMG_1493.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5760776557348605266" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />After a longtime away from blogging due to a new pregnancy and nausea I'm now back in the kitchen cooking up a storm!<br /><br />These beautiful tea cakes are inspired by my nana who provided the main ingredient, succulent oranges that grow in her backyard. Not been a highly acclaimed baker I can testify these are very simple to make and are truly delicious - light and nutty.<br />It's hard to stop at one (especially when your pregnant!)<br /><br />We have a new cook on our team the gorgeous Lucia who is an Italian girl specialising in gluten free baking, we may feature some of her recipes on our blog if she will let us!<br /><br />This recipe can also be converted to a full cake and I'll list instructions below. <br /><br />You need to start in advance as the oranges take a few hours to cook down.<br /><br /><br />2 oranges preferably organic as skin is used <br />250g rapadura sugar (ground into castor sugar in food mill or thermomix) or organic castor sugar<br />150g ground almonds<br />100g ground hazelnuts<br />6 free range organic eggs ( room temperature)<br />1 teaspoon baking powder<br /><br /><br />Preheat oven to 180 degrees<br />Wash oranges and with skin on cook for 2 hours in saucepan until soft <br />Once cooked pulp in a blender until smooth<br />In a large bowl beat 6 eggs and add the sugar blending until smooth<br />Using a wooden smooth hand stir in the nut meals both almond and hazelnut and also add the oranges and baking powder<br />Mix gently until all ingredients are combined well<br />Either spoon into cupcake patties we used fancy biodegradable ones we picked up or if you prefer lightly grease a spring form baking tin with some real butter and spoon in the mixture<br /><br />For cupcake size bake for 20-25 minutes<br /><br />If using a cake tin bake for 75 minutes until goldenThe Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-4668335042199564182012-03-24T14:15:00.007+11:002012-03-24T14:32:39.839+11:00Basmati rice and broccoli jambalaya patties<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPB8mGybbZkoacU2rGPl4mQyEuxnFiTNWsDSkHNkMBCKTDY-y_uyrxcyV193T-ydhY6Z0ltu595AsaP29Tsc3vidWpE2U8lQZ37OI_6z_ndIC4Wr_MFHMdkCf9Td3peJf2rMk5Rz-S2Wc/s1600/IMG_1371.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPB8mGybbZkoacU2rGPl4mQyEuxnFiTNWsDSkHNkMBCKTDY-y_uyrxcyV193T-ydhY6Z0ltu595AsaP29Tsc3vidWpE2U8lQZ37OI_6z_ndIC4Wr_MFHMdkCf9Td3peJf2rMk5Rz-S2Wc/s200/IMG_1371.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5723298293343573250" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Yesterday we got delivered a thermomix for home and work, its very exciting to be able to have this new cooking device in our kitchen. This recipe came via a recipe that kind of went wrong in the thermomix because I failed to read the manual before breaking it in. My step daughters are over the moon as they can froth milk and make hot chocolates in it too<br /><br />You don't need a thermomix for this recipe just a sense of adventure and spirit.<br /><br />Many cultures and cuisine create whole meals out of rice, this started as a vegetarian jambalaya (a traditional rice dish originating in the Caribbean and used in Creole cooking) in mine I put turmeric, spanish onion, garlic and ginger plus some vegetable stock, paprika and a little chilli with fresh coriander. The next day with the left overs I created the patties. <br /><br /><br /><br />2 cups basmati rice (low GI)<br />4 cups vegetable stock (hot)<br />small knob fresh turmeric and ginger peeled and grated<br />1/2 spanish onion<br />2 garlic cloves, diced<br />1 teaspoon sweet paprika and chilli powder<br />fresh coriander<br /><br /><br />In a large saucepan heat organic ghee or coconut oil and gently saute the onion, garlic, ginger, turmeric and onion until fragrant. Add the paprika and chilli and stir with a wooden spoon, add the rice and the hot vegetable stock which has been warming in a small saucepan and put a lid on the pan, bring to the boil then reduce to a simmer for 20 minutes until all the liquid is absorbed. Now either eat as is or create these magical patties below.<br /><br />All you need to do is add 2 fresh eggs and a head of broccoli that has been blitzed in a thermomix or food processor. Form into patties then fry in ghee or coconut oil until toasted golden on either side. It works well if the rice has been in the fridge overnight or at least cool so you can get formation of the rice and egg.The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com2tag:blogger.com,1999:blog-3116369821523551847.post-13860004332117306392012-02-20T13:13:00.002+11:002012-02-20T13:23:03.306+11:00Buckwheat and raspberry pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54aVE5CjFSymYxZzSmy3W65nCno5Kswg_Qbq7qM5Q8TgfFz05VTMJTeM6t7-Nn4WxmtVap_2YeLpq2QAVIjGGnUkKvJTCRW2Fu_2H7cHEBRIpBBYnCZJriRSbWaIsy9Tsere1FpGLtK_n/s1600/IMG_1295.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54aVE5CjFSymYxZzSmy3W65nCno5Kswg_Qbq7qM5Q8TgfFz05VTMJTeM6t7-Nn4WxmtVap_2YeLpq2QAVIjGGnUkKvJTCRW2Fu_2H7cHEBRIpBBYnCZJriRSbWaIsy9Tsere1FpGLtK_n/s200/IMG_1295.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5711035460201609906" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Here is my breakfast this morning lucky for me I had all the ingredients ready to go. I really like a sweet pancake for breakfast but the beautiful thing about this one is the buckwheat flour is slightly bitter and the raspberry is sour so they make a wonderful marriage. <br /><br />There is a lashing of organic Canadian maple syrup but that is to you, it might be just sweet enough with the raspberries.<br /><br />We cook these in bulk so there is left over for afternoon tea or a snack which can be served with some good quality organic yoghurt.<br /><br /><br /><br />1 cup organic buckwheat flour<br />1 cup oat/almond/rice milk<br />1 organic egg<br />1/2 cup fresh or frozen raspberries<br />extra virgin coconut oil or organic ghee to fry in<br /><br /><br /><br /><br />In a large bowl place the buckwheat flour and run a balloon whisk through to break up any lumps. Add your egg and oat milk and whisk until combined. Spoon in your raspberries and if they are frozen try and thaw out before hand otherwise it will thicken the batter and not look good at all !<br /><br />In a cast iron fry pan (or what ever you have) add a little coconut oil or ghee and spoon batter into, once the batter starts to bubble flip over and cook the other side and then serve hot.The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-28460909450296084552011-12-20T17:09:00.004+11:002011-12-20T17:19:33.705+11:00Summer berry tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbwmqIAFZlWeJtIi3R2bc4K1KcED26-FxnNMVNIr2FXMAkRRrsNYEhsjdZQkvVDB-AGggaeZNoXvK6CrIKf8kYcrWqCNVnOESBfTk-kAm5TUEcDUV8lKcrl2phCPjhi9unNs6E35nBiL_/s1600/Michal+summer+berry+tart.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbwmqIAFZlWeJtIi3R2bc4K1KcED26-FxnNMVNIr2FXMAkRRrsNYEhsjdZQkvVDB-AGggaeZNoXvK6CrIKf8kYcrWqCNVnOESBfTk-kAm5TUEcDUV8lKcrl2phCPjhi9unNs6E35nBiL_/s200/Michal+summer+berry+tart.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5688088952824565618" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Thank you to everyone who has supported The Organic Cook this year, if you're a client, student or blog reader we really appreciate your emails and encouragement to keep us inspired in the kitchen. Wishing you and your family a safe, healthy and joyful christmas.<br /><br />To go out on a yummy note special thanks to our friend Michal Nassi and her gorgeous summer berry tart. Michal is from <a href="http://mykitchenwisdom.com/about-0">my kitchen wisdom </a> Michal is a talented baker and can be contacted for gluten/dairy free birthday cakes and all your special dietary needs! We love this recipe and Michal's food styling and photography. Thanks for sharing!<br /><br />Big Merry christmas and hope you will be inspired to try out some new recipes over the holiday period.<br /><br /><br /><br />The berries filling:<br /><br />450 mixed berries- strawberries, blueberries, raspberries, etc,,,<br />50g raw sugar<br />3-tablespoon port/Brandi<br /><br />The base and crumbs:<br /><br />320g spelt flour<br />50g almond meal<br />50g pure icing sugar<br />65g raw sugar<br />240 cold butter cut to small cubes<br />1-teaspoon vanilla essence<br />1 egg<br /><br />Method – <br /><br />- Soak the berries for 15 min in sugar and alcohol<br />- Preheat the oven to 170c<br />- The base: place all the ingredients except of the egg in a food <br /> processor, and process only until you get crumbs, better use <br /> pulses.<br />- Take out 2 cups of the crumbs and set aside that will be our top <br /> of tart.<br />- Add the egg and process to create the dough.<br />- Place the dough in a 24cm tart tin or 8 small ones.<br />- On top of the dough place the berries with their fluid, on top <br /> place the crumbs.<br /><br />- Bake for 35 min or until the crumbs get a nice golden colour.<br /><br />Serve warm with vanilla ice cream, YUM!!!<br /><br />Enjoy<br />Michal – My Kitchen wisdom<br /><br />** Where I can I usually use organic produce, highly <br /> recommended****The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-30560867407292092972011-11-25T11:55:00.000+11:002011-11-25T11:55:12.477+11:00welcome to the organic cook blog: Spelt gingerbread men<a href="http://theorganiccook.blogspot.com/2011/11/spelt-gingerbread-men.html?spref=bl">welcome to the organic cook blog: Spelt gingerbread men</a>: This weeks recipe is from Susan our wonderful cook, and super organic mamma Thanks for sharing your recipe Susan I can't wait ...The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-80805859643551409022011-11-25T11:13:00.004+11:002011-11-25T11:18:53.998+11:00Spelt gingerbread men<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqzD4xmhF8gM7Xk9W8AhwKcoLbeKBsJZXWA16QR8Sefxkkmu2tQOQ5YAbMjf5vC3Jwy7pvN0U6FyalerhuA1wmszSWWtoc-o01KSUUf9igLaA3I1hx16iaM0FNXXZNEC6i6Nv3iYlFlAE/s1600/Gingerbread+men.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqzD4xmhF8gM7Xk9W8AhwKcoLbeKBsJZXWA16QR8Sefxkkmu2tQOQ5YAbMjf5vC3Jwy7pvN0U6FyalerhuA1wmszSWWtoc-o01KSUUf9igLaA3I1hx16iaM0FNXXZNEC6i6Nv3iYlFlAE/s200/Gingerbread+men.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5678720089027808578" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This weeks recipe is from Susan our wonderful cook, and super organic mamma <br /><br />Thanks for sharing your recipe Susan I can't wait to try them with my niece Mia.<br /><br />Hi Belinda - I baked some really yummy spelt gingerbread men with my daughter Olivia this afternoon so thought I would pass on the recipe! I adapted the recipe from a few different recipes that I found, to make it more nutrient dense and a little lighter on the sugar, replaced brown sugar and golden syrup with molasses sugar and a little bit of honey. Changed the flour to spelt, added some fresh ginger and ditched all modern icing sugar decoration and went back to the old women in the fairytale's idea of currants and orange peel! Baking the gingerbread men turned out to be a great afternoon with the kids, Olivia loved decorating them and we ate them together reading the fairytale over and over :-)<br /> <br /><br />Ingredients<br /><br />125g organic butter, at room temperature <br />1/2 cup, firmly packed molasses sugar (I used Billington’s brand) <br />1/4 cup honey <br />1 large organic egg, separated <br />2 1/2 cups spelt flour <br />1 tbs ground ginger <br />½ - 1 tsp of finely grated fresh ginger<br />1 tsp mixed spice <br />1 tsp bicarbonate of soda <br />Extra flour, to dust<br />Currants, raisins and fine strips of orange rind – to decorate<br /><br />Method<br /><br />Preheat oven to 180°C. Line 2 trays with baking paper (or lightly grease with melted butter)<br /><br />Beat the butter and sugar in a bowl until paler and creamy. Add the honey and egg yolk and beat until combined. Stir in the flour, fresh and dried ginger, mixed spice and bicarb soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.<br /><br />Place the dough between 2 sheets of baking paper and roll out until about ½ cm thick. Use gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Decorate using currants for eyes and nose, orange rind for mouth and raisins or sultanas for buttons.<br /><br />Bake in oven for 7-10 minutes or until brown (I like mine crunchy so cook for 10, but reduce time if you like the gingerbread soft). Remove from oven. Transfer to a rack to cool.The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-25720886637623347592011-10-28T15:43:00.004+11:002011-10-28T15:58:36.270+11:00Summer berry walnut crumble<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjew1bbprCsELeLBHUGzfb1bbG6Ksb6RWFuCVimusz1NLgEfLukjdyX6KW_X4oT3pOoHNv475t_42_1ysUKxb8rXGVqM5uEX65sgPYJ0pYHFzqv66YJ-C-VkQADiWkIegjZeY_-EPrrULu5/s1600/IMG_1107.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjew1bbprCsELeLBHUGzfb1bbG6Ksb6RWFuCVimusz1NLgEfLukjdyX6KW_X4oT3pOoHNv475t_42_1ysUKxb8rXGVqM5uEX65sgPYJ0pYHFzqv66YJ-C-VkQADiWkIegjZeY_-EPrrULu5/s200/IMG_1107.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5668399435117521442" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Just because summer is at our doorstep doesn't mean we need to put away our favourite dessert crumble!<br /><br />This is a special strawberry, raspberry and mulberry crumble I made for my boyfriend and I snuck in some rosewater and it was truly magic.<br /><br />As berries are very tender the best way to handle is very gently and prepare quickly. I actually used frozen organic raspberries and fresh mulberries from a neighbours tree and strawberries cut into quarters with a sprinkling of rapadura sugar, it's a quick easy and nutritious recipe packed with antioxidants <br /><br />2 cups raspberries (frozen best)<br />1 cup fresh strawberries (washed and cut into quarters)<br />1 cup mulberries (pick stalks off)<br />2 tablespoons rapadura sugar (to sweeten)<br />2 tablespoons rosewater <br />1/2 cup spelt flour<br />80g organic butter, melted<br />1/4 cup oats<br />1/4 cup walnuts roasted<br /><br />Place the raspberries and strawberries into a baking dish or pyrex, sprinkle with the rosewater and sugar and gently stir around with a spoon.<br /><br />In another bowl mix the oats, melted butter, flour and roasted walnuts gently drop little dobs of the crumble on top of the raspberry mixture, it will sink through but don't worry too much about it.<br /><br />Put some foil on your cooking vessel and into the oven for 15020 minutes on 165 degreesThe Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-81210099546750921662011-10-14T14:13:00.003+11:002011-10-14T15:19:36.630+11:00Warm spiced chicken and mango salad with yoghurt dressing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdm4LcWW9DjgYtTp79dF0ThsSPaG0a2bZNzHGfZqajjwHlGOl6MMi3NF0ikVT22ECuZ-CjIQLuW9qAVitYJEhXSNGYgFbM6AZY8rcmT65hJILWjW0PCD4M6LmhaQco7pyPv-aHhKiJ1nI/s1600/Large+chicken+and+mango+salad.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdm4LcWW9DjgYtTp79dF0ThsSPaG0a2bZNzHGfZqajjwHlGOl6MMi3NF0ikVT22ECuZ-CjIQLuW9qAVitYJEhXSNGYgFbM6AZY8rcmT65hJILWjW0PCD4M6LmhaQco7pyPv-aHhKiJ1nI/s200/Large+chicken+and+mango+salad.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5663181244341878914" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This recipe is from the lovely Susan our nutritional cook. New season mangoes are appearing at the markets and in the produce aisle... so be very QUICK. This is a yummy combination and I can't wait to try it myself, the crispy greens, sweet mangoes and cumin chicken make a wonderful combination! <br /><br /><br /><br />Warm spiced chicken and mango salad with yoghurt dressing<br /><br />1-2 tsp ground cumin<br />Salt,pepper<br />2 chicken thighs<br />Mixed green leaves<br />Snow peas (we had heaps in the garden!)<br />1 cucumber, sliced<br />1 mango, slightly under ripe<br />Dry roasted cashew nuts, optional<br /><br />Preheat oven 200 C. Rub chicken thighs with cumin, salt and pepper (could also add some chilli or cayenne pepper if not serving to kids). Cook chicken in the oven for 15-20 mins, or until cooked through. Slice while still warm.<br /><br />Serve on a salad of mixed green leaves, raw or very slighly blanched snow peas, dry roasted cashews and sliced mango. Drizzle over yoghurt dressing.<br /><br />Yoghurt dressing<br />1 cup natural yogurt, 1/4 cup mint leaves chopped, 1/4 cup coriander leaves chopped, 1 small clove garlic crushed, 1 tsp finely grated ginger, juice from half a lemon. Combine ingredients or blitz in a food processor. Season to taste. Also good with a 1/4 tsp of cayenne pepper added or 1 tsp of honey.The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-80566889395253106512011-10-04T19:36:00.009+11:002011-10-04T19:57:35.767+11:00Blue mackerel with peanut satay and spring salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinMbw4sEWrEAIpDEsQhljKnJ5lDARZnsI_7vtXR769SsoRdcZ8ygMhKiC3aP5xuDbq8e1aI0pZRSBkh2pQRpIYM0BvWl3fnl76HDrYM8OeayLHkoengAnfU1dCoqu-Rzkl1hyFOYkxeqK/s1600/IMG_1103.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinMbw4sEWrEAIpDEsQhljKnJ5lDARZnsI_7vtXR769SsoRdcZ8ygMhKiC3aP5xuDbq8e1aI0pZRSBkh2pQRpIYM0BvWl3fnl76HDrYM8OeayLHkoengAnfU1dCoqu-Rzkl1hyFOYkxeqK/s200/IMG_1103.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5659553666670548962" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is lunch from the weekend, I purchased the mackerel whole so had to gut and fillet it (something I learned from my dad when I was a kid). It's pretty simple, and I cheated using a <a href="http://spiralfoods.com.au/">spiral foods </a>organic satay sauce (which is delicious and contains real ingredients) the salad composed of organic rocket from the markets, yellow tomatoes, cucumber and cucumber with sheep's feta.<br /><br />I gently fried the mackerel is a small saute pan in coconut oil and then smothered in peanut satay sauce and added some crunch with black sesame seeds.<br /><br />Apparently mackerel are flighty to catch and the fish monger told me he only gets them in when its not windy at sea.<br /><br />I like them because they are oily, an excellent source of protein, magnesium and have high levels of vitamin d, omega 3 and essential fatty acids and also a fish thats cheap as chips! It's popular in Northern Europe to smoke them and eat for breakfast.The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-88613078443721672802011-09-30T14:22:00.011+10:002011-09-30T15:23:48.155+10:00Strange and exotic health food ingredients<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsywUry7shFFr52-u8oGpOmjlzVngzzP11yA-Cyx57hi68QdqhQmidE1-0f4WIMmbxNxISLqCpSub6WsrtzCvvAd0qIrM_5yxLhzHi87wpFwRWO9LTFpyBnd6dh3DW84dsVuAy1tHuri9/s1600/Organic+Cook+Photoshoot+Jan+09+010.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsywUry7shFFr52-u8oGpOmjlzVngzzP11yA-Cyx57hi68QdqhQmidE1-0f4WIMmbxNxISLqCpSub6WsrtzCvvAd0qIrM_5yxLhzHi87wpFwRWO9LTFpyBnd6dh3DW84dsVuAy1tHuri9/s200/Organic+Cook+Photoshoot+Jan+09+010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5658010067047699602" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />When you embark on a 'real food' cooking and eating journey, you will find many of these healthy ingredients and condiments at your local health food shop, organic retailer and the good old healthy food aisle at Woolworths, which is full of certified organic ingredients. I know your time -poor and itching to get healthy, so I want it to be simple for you to find these ingredients for a smooth transition in to healthy cooking and eating.<br /><br />Here are some brands and ingredients to help you follow my recipes on this blog;<br /><br /><span style="font-weight:bold;">Spiral foods </span><br /><br />This long established health company make tamari, (fermented wheat free soy sauce) miso, vinegars (for salad dressings), tahini, coconut milk, bonsoy milk etc avail at woolworths or health retailers. <br /><br /><span style="font-weight:bold;">Sweet stuff </span><br /><br />I use rapadura or panela (brazilian 100% sugar cane unrefined, full of minerals and vitamins not as sweet as brown sugars).<br /><br />Maple syrup and rice syrup, date molasses (lebanese ingredient) and black strap molasses when baking.<br /><br /><span style="font-weight:bold;">Flours</span><br /><br />I like to use either Demeter farm mill biodynamic grains and flours and Old bob's mill. I find these the freshest and best quality.<br /><br />My favourite grains are spelt, buckwheat and rye. I also use rice and coconut flours. These flours are only available at the health food shop or organic retailer as they are speciality food products.<br /><br /><span style="font-weight:bold;">Dairy (butter, yoghurt)</span><br /><br />I favour biodynamic dairy over organic as its more pure, and tastes much better. I like Barambah and Paris Creek yogurts and quark cheese. I also like paris creek butter but macro whole foods at woolworths now do organic butter which is cheaper.<br /><br /><span style="font-weight:bold;">Milk</span><br /><br />Organic milk is a must for children. Barambah Unhomogenised is good, also cleopatra's if you're into raw milk. Of course I also like oat milk and rice milk when I need a break from dairy. No soy milk in my kitchen!<br /><br /><span style="font-weight:bold;">Nuts and dried fruits</span><br /><br />In our cupboards we stock, organic dried figs and apricots, raw cashews and almonds. <br /><br /><span style="font-weight:bold;">Meat eggs and grains</span><br /><br />We buy all our meat - grassfed and chicken - organic or free range (if we know the farm is certified) We love lamb!. We also favour sustainable seafood and certified organic or free-range eggs (look at the box carefully). <br /><br />Please get to your local farmers markets to buy fresh produce, fruit and sourdough breads then get the other small goods and get cooking!<br /><br />This is a rough guide and no means the law, buy what you can afford and aim to buy organic produce and dairy if it's in your budget. We like to promote home cooking for better health like our nana's did not that long ago! We use whole, natural and real ingredients from the markets and growers to inspire our recipes and dishes.<br /><br />Any questions please email us info@theorganiccook.com.auThe Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-76551422714698961772011-09-30T13:38:00.004+10:002011-09-30T13:42:55.404+10:00Grain free way of eatingMany of my clients are keen on a Paleo diet and I pretty much follow weston price eating guidelines at home and with my clients with a slant on macrobiotics and whole foods. If your looking for grain free recipes tune in they will start to appear on the index down the side of the blog.The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-75713907262666939762011-09-26T20:26:00.007+10:002011-09-30T15:29:30.107+10:00Cauliflower gratin with roasted walnuts, rye bechamel and pecorino<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-3vxJcgo7SkPaE8p5qgtXqTpcIxdeXq49d5B_FxhAm_nIxBBTFzbb7_v-M-Nxgl8EG3KgJZQCHs2zFMOMOwx5mvxdrJOyiaLSHuONQZW3RZXe3ay7R9xbuFxm5QbYriGEowQonje7T7i/s1600/IMG_4990.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-3vxJcgo7SkPaE8p5qgtXqTpcIxdeXq49d5B_FxhAm_nIxBBTFzbb7_v-M-Nxgl8EG3KgJZQCHs2zFMOMOwx5mvxdrJOyiaLSHuONQZW3RZXe3ay7R9xbuFxm5QbYriGEowQonje7T7i/s200/IMG_4990.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5656613236032970562" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Because of the cold snap I bought up a whole organic cauliflower to squeeze out one more winter dish. It was pouring rain all weekend but I made it to French's forest markets on Sunday too do a quick shop to get the week started and pick up some<a href="http://www.slowfoodsydney.com.au/producers/latartine"> la tartine </a>spelt sourdough for my boyfriend's daughters (it's there favourite!) <br /><br />Oh how I love cauliflower and use it alot, I couldn't think of a better recipe to share for the last cold days. I had it for lunch with some beautiful spicy lamb and beef sausages that I also bought at the markets from a lovely Algerian french man that is now selling them at his stall. You could eat this with some snapper or ocean trout or if your vegetarian serve it with polenta and sauteed spinach<br /><br />The unique ingredients in this recipe are biodynamic rye flour and oat milk to make the bechamel. The roasted walnuts give it a crunchy texture and also extra protein if you are a vegetarian. If your vegan you can use extra virgin olive oil to make the bechamel. And I did use fresh thyme, rosemary and sage from my garden cut very small to add a delicate aroma <br /><br /><br />1/2 cauliflower cut up into small florets<br />1/2 cup raw walnuts (roast in oven for 5 minute on 170 degrees)<br />1 cup pure harvest oat milk or use organic cows milk<br />1 tablespoon organic butter or ghee<br />2 tablespoons rye flour (or you can use rice or spelt flour)<br />1 small garlic clove, chopped very fine or use garlic crusher<br />fresh herbs thyme, rosemary and sage (optional)<br />Some handful sourdough breadcrumbs<br />Grated pecorino <br /><br /><br />Firstly prepare your cauliflower and set aside. In a saucepan gently melt your butter and add in the flour to make the white sauce, with a balloon whisk keep stirring and slowly pour in the milk, keep stirring until it starts to thicken and look like a nice white sauce, turn off the heat and add the herbs and garlic stir well. In a pyrex or baking dish arrange the cauliflower and then completely cover with the bechamel, sprinkle on the breadcrumbs, roasted walnuts and pecorino and then cover in foil and bake on 180 degrees for approx 20 minutes, you need the foil so the cheese doesn't burn.<br /><br />Serves 4The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-12980842785974449082011-09-13T16:20:00.008+10:002011-09-30T15:29:49.712+10:00New season spring lamb loins with parsley pesto and cauliflower mash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVX7NCKPk4meTRPh_hracJ6NrEUt0Zp6hivAYLqCDfxnbDCWA-7Wk4UHlHhAQzLPHOakZbvTGe8QrZ-jReVcrbd7YfJ9COdOMlRPuWwsFSkAs-kR33OYqrXioXeXCtNUKwZy8yTJzMklJ9/s1600/IMG_4894.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVX7NCKPk4meTRPh_hracJ6NrEUt0Zp6hivAYLqCDfxnbDCWA-7Wk4UHlHhAQzLPHOakZbvTGe8QrZ-jReVcrbd7YfJ9COdOMlRPuWwsFSkAs-kR33OYqrXioXeXCtNUKwZy8yTJzMklJ9/s200/IMG_4894.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5651725479222631314" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Sometimes when I get home from cooking for my clients I crave simple and nutritious dinners that can be made in flash with minimal cooking method. On the weekends I like to make a fresh pesto with whatever herbs I have left over or growing in my garden. I particularly like to use parsley which is not common but delicious and also rich in iron and cleans the blood too!<br /><br />All the little spring lambs have found there may to my butcher and these grass-fed loins are exceptional when cooked medium so that they are pink inside. The cauliflower mash is great for a low carb option and a good source of daily dietary fibre.<br /><br />My new cook Susan who is a naturopathy student and a fantastic source of knowledge told me that lamb is also excellent for breastfeeding mamma's.<br /><br />So have your pesto ready to go and this can be made in 20 minutes for a quick healthy weeknight dinner!<br /><br /><br />2-4 lamb loins<br />Organic ghee<br />1/2 head cauliflower (prepped into florets)<br />1 teaspoon sea salt and peppercorns to season <br />Fresh cumin seeds<br /><br />In a mortar and pestle prepare your sea salt, pepper and cumin mix, set aside<br /><br />In saucepan put a steamer basket and cook the cauliflower for 10 minutes, remove the steamer basket add your sea salt and pepper cumin mix and some butter mash until resembling a potato mash.<br /><br />Serve on a plate with pesto and the lamb loins<br /><br /> Take a fry pan and heat the ghee, add the lamb loins and cook for 5-6 minutes each side. When done set aside for a further 5 minutesThe Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-41952814793831591722011-09-06T18:36:00.003+10:002011-09-06T18:46:46.011+10:00Homemade butter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKdgCJK-5CHNq3C_DQLMIj7O2t7Fnsyh99Lx-VvIy02YclSK2tJrYo9ea7G7g3oIb1M-vX0jYlZB_DT6pxIukFM4_1tc_tIGlDAiAfcysTSezP_uWfUrEcV5_whFJobqxEG6KAHD28EaC/s1600/IMG_0990.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKdgCJK-5CHNq3C_DQLMIj7O2t7Fnsyh99Lx-VvIy02YclSK2tJrYo9ea7G7g3oIb1M-vX0jYlZB_DT6pxIukFM4_1tc_tIGlDAiAfcysTSezP_uWfUrEcV5_whFJobqxEG6KAHD28EaC/s200/IMG_0990.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5649163096779858514" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />When I was shopping at the frenchs forest markets a few weeks back I couldn't buy any butter from my regular guy at the jersey milk stall and he suggested I make my own with his double cream, so this is what I did and it was very interesting to watch the butter start churning in the food processor and I just added a level tablespoon of celtic sea salt which was recommended but far to salty for my tastes so I would add a level teaspoon next time. The flavour is unbelievable and it is a fun project that is worthwhile.<br /><br /><br />1 container of double cream (I used jersey cream which is quiet thick I can imagine barrambah organic would be good to)<br />1 teaspoon celtic or Himalayan pink salt <br /><br /><br />Pour the cream straight into the food processor and add the salt, start pulsing and within 30 seconds it will start to look like butter. Stop (don't over process) and lift out and then mould into a butter shape and store in the fridge<br /><br />It will last for a few monthsThe Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-68996486544512212592011-08-30T18:19:00.005+10:002011-08-30T18:37:41.103+10:00Rye sourdough french toast with fresh passionfruit<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt52M4SlY6jDRUD9p65DBRfzafEwu6TLpsZjprvA9IMIs1zeubpavUylLoLJrkG-kC8HmkeRL2ybCD5brCNonOR6qeAENvB8V5Ow1NMiN-L19ICpJCzIbI8YVVhzRbMZpC1GTRh3LkOJ6O/s1600/IMG_0965.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt52M4SlY6jDRUD9p65DBRfzafEwu6TLpsZjprvA9IMIs1zeubpavUylLoLJrkG-kC8HmkeRL2ybCD5brCNonOR6qeAENvB8V5Ow1NMiN-L19ICpJCzIbI8YVVhzRbMZpC1GTRh3LkOJ6O/s200/IMG_0965.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5646560934765152306" /></a>
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<br />Organic rye sourdough bread is the secret to this recipe, I got mine from <a href="http://www.bourkestreetbakery.com.au/">bourke st bakery</a> sister/brother bakery in neutral bay. Now don't kill me but it doesn't appear to have a name on the bakery and is in the back lane in neutral bay. Anyhow they make very good organic sourdough that's really sour and chewy just like it should be! This recipe was made on the fly with the rye sourdough, it compliments the egg and passion fruit I also ate with a splash of pure Canadian maple syrup. Great breakfast if your need something a little sweet and also has protein with the egg. I used oat milk instead of regular cow milk and it was yum.
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<br />2-4 pieces of fresh sourdough sliced medium
<br />2 biodynamic eggs
<br />1 cup oat milk
<br />1 teaspoon ground cinnamon
<br />passion fruit or banana or whatever you have in the fruit bowl
<br />splash maple syrup
<br />Organic ghee or extra virgin <a href="http://www.oil4life.com/">coconut oil</a> (I use oil4life doesn't go rancid the best I can find)
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<br />In a bowl whisk the eggs, oat milk and cinnamon until mixed well, start with one piece of bread and dip in bowl and leave for a few minutes until its soggy. Meanwhile heat a skillet/fry pan and gently melt the fat (either ghee or coconut oil) when it has melted put in your first piece of bread, now the trick is to turn heat up a little so it crisps and is golden but still moist, turnover the first piece of bread after 3 minutes and follow dipping the other pieces of bread and repeat cooking all pieces until golden.
<br />Plate up and add sweet and healthy condiments
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<br />Serves 1 - 2 (2 pieces per person)
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<br />The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-33303060952871693802011-08-23T11:10:00.005+10:002011-08-23T12:18:24.921+10:00Divine spelt banana cake with maple frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwqI_3wOZmacWf6UegCFmjdJYIS7CZPITs9m_F5JMi0cdSuiES8is87byXDQAszTEkIFOGl6WB5LuZcz7qeykyyG1H2DGstfjYyypPYEkBXshNNLjovMVw9b2PhMHtYh0igDcv8QK148J/s1600/IMG_0915.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwqI_3wOZmacWf6UegCFmjdJYIS7CZPITs9m_F5JMi0cdSuiES8is87byXDQAszTEkIFOGl6WB5LuZcz7qeykyyG1H2DGstfjYyypPYEkBXshNNLjovMVw9b2PhMHtYh0igDcv8QK148J/s200/IMG_0915.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5643852703418255906" /></a>
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<br />Many exciting movements have been taking place at The Organic Cook firstly we have a brand new website please check it out <a href="http://www.theorganiccook.com.au">here</a> and let us know what you think!
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<br />And we have just hired a wonderful new cook to help out with cooking for our lovely clients.
<br />Susan is our new lady and she is studying naturopathy at Nature Care college in Sydney, and is a mother of two children. She loves to cook real food for her family, and also loves to visit the frenchs forest organic markets on sundays. We look forward to sharing some of Susan's recipes here on our blog and also spreading our cooking principles of nourishment and home cooking.
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<br />This week I would love to share a beautiful recipe that I have been tinkering away with, I created it for my sister Sally, who just had a beautiful baby girl last week.
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<br />It's simple and yummy.
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<br />3 bananas
<br />2 eggs
<br />2 cups white spelt flour (<a href="http://www.wholegrain.com.au/">demeter</a> is best)
<br />1 cup buttermilk
<br />1 cup rapadura sugar
<br />125g organic butter
<br />1 teaspoon pure vanilla
<br />1 teaspoon of Bob's red mill aluminium free baking powder
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<br />In a food processor blend the sugar and butter until creamy, add the eggs and bananas, blend until smooth. Add the buttermilk and vanilla and mix again. In a large mixing bowl sift the flour and baking soda, pour in the wet mixture from the food processor and hand stir with a wooden spoon. The consistency should be a medium stiff batter that moves easily.
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<br />Using a spring form tin, grease with a little butter then pour in the batter.
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<br />Bake on 160 degrees for 50 minutes, check after 40 minutes
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<br />While the cake is baking, roast some raw walnuts in a skillet and set aside
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<br />Maple frosting
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<br />In a food processor beat either cream cheese or fresh quark until smooth and add 1/2 cup maple syrup
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<br />The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-81806398902206263242011-08-15T16:17:00.005+10:002011-09-30T15:30:33.069+10:00Slow cooked eggplant with lentils and smokey paprika<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWt8q52oQ9YWwZuu2kgWcSSNpEc4rJBll4LmZyqMIRCqPSJ_4SJTB-5ZRVEVsaWcDz1X2QeHws8mhkly3Zr28UTrsMhl9CZnej2ygFpShseuntjTko6hHq6gtN9eZcyB9X9zl7sfMR3uJ/s1600/IMG_4806.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWt8q52oQ9YWwZuu2kgWcSSNpEc4rJBll4LmZyqMIRCqPSJ_4SJTB-5ZRVEVsaWcDz1X2QeHws8mhkly3Zr28UTrsMhl9CZnej2ygFpShseuntjTko6hHq6gtN9eZcyB9X9zl7sfMR3uJ/s200/IMG_4806.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5640963817555104610" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is the perfect vegetarian winter warmer, as winter winds down I still dream about slow cooking methods, lamb shanks and any grass fed lamb in a stew with a few spices. The recipe came together with all that was remaining in my fridge at the end of the week, as we wait for a new baby in our family everything has been on delay and soon I will be an Aunty again!<br /><br />The nutritional benefits in eggplant are numerous, and even though its a deadly night shade it's great for people with no issues with inflammation, arthritis or acidity. Eggplant is used for women's health issues in chinese medicine and being 90% water hydrates and is low in calories. We love it at The Organic Cook and often just roast it with a light splash of extra virgin olive oil and celtic sea salt as a snack.<br /><br /><br /><br />1 medium eggplant<br />1 cup brown lentils<br />2 cloves garlic, sliced finely<br />1 tablespoon smoked paprika<br />2 cups vegetarian stock (if not vego use beef broth for full flavour)<br />1 teaspoon celtic sea salt<br />1 can organic diced tomatoes<br />Some fresh herbs, we used thyme from our garden<br /><br /><br />In a medium saucepan heat a small amount of clarified butter or ghee and saute the garlic, gently so it doesn't burn.<br />Cut the eggplant into 2cm squares and add to garlic, stir around, add the tomatoes, stock and thyme stir around, add the lentils and smokey paprika and give one more good stir. Cook on a low simmer for 45-50 minutes. Enjoy with bio dynamic brown rice or a good quality sourdough, because we were hungry we had both!The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-60814814639397982302011-07-29T16:25:00.009+10:002011-09-30T15:31:02.079+10:00Moroccan lamb with almonds and apricots<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeAIyRPNCGWz4tlRKnqs_xPlGzbAr2gvDYGB7sVRzjAj_TO3siBjzo5kBc6EKhZaCgl7_u6bj4KbZOLCMy4IT3Nw8TURQHlpHTZf4n8_QbCgDjXn_szsIIAHiVOFQrlHrNyZD3vvFytmJ/s1600/IMG_0748.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeAIyRPNCGWz4tlRKnqs_xPlGzbAr2gvDYGB7sVRzjAj_TO3siBjzo5kBc6EKhZaCgl7_u6bj4KbZOLCMy4IT3Nw8TURQHlpHTZf4n8_QbCgDjXn_szsIIAHiVOFQrlHrNyZD3vvFytmJ/s200/IMG_0748.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5634657648818361778" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This one pot dish was made at my client Anna's house, she suggested I take a photo as it looked so nice in her french pillivuyt casserole dish. I cheated and used a herbies moroccan spice mix, but sometimes make my own spices more like a traditional tagine depending on time. This is a great meal for the family it's economical and can keep in the fridge for several days. <br />The longer you cook the lamb the more delicious it becomes and as in all the lamb recipes on this recipe blog this is top quality grass fed lamb from my local butcher. The delicate spices and dried fruits make for sweet based meat dish great for winter and building yin energy and strength as it is still so bloody cold!<br /><br /><br /><br /><br />500g grass fed lamb, you can get chops and dice yourself<br />1 cup brown lentils<br />3 cups beef stock<br />2 carrots, peeled and chopped<br />2 tablespoons herbies moroccan spice mix <br />1 brown onion, diced<br />small amount of ginger grated<br />1 small sweet potato, skin on and diced into 1cm cubes<br />handful dried organic apricots (currently I use macro brand - economical!)<br />handful raw almonds<br />handful prunes<br /><br />In a saucepan or casserole dish brown the lamb on all sides and set aside. In the same pot heat a little ghee and saute the brown onion adding the spices and ginger stir around and release the oils, put the lamb back in and add the stock, lentils and carrot, cook on a low heat for 1.5 hours or in the oven on 170 for 1.5 hours, then lastly at the 1.5 hour stage add in the sweet potatoes, apricots and almonds and cook for another 30 minutes. Serve with fresh corianderThe Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0tag:blogger.com,1999:blog-3116369821523551847.post-25705107673837990312011-07-22T12:35:00.006+10:002011-07-22T12:46:24.583+10:00Wild salmon, sweet potato and coriander patties<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFscYZSu_khh30yzxQeskbOzs_n8-SlJAjAW10-cQEpPtb4F0zCTkrMVNIWZfvlxT10ShwoLqDUv0mhsGPfYyWMI7S-0GZWOplYIeh490FfOmYC9DfAPsW3v3rlPF8kke7gJbQBCzawPJV/s1600/IMG_0737.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFscYZSu_khh30yzxQeskbOzs_n8-SlJAjAW10-cQEpPtb4F0zCTkrMVNIWZfvlxT10ShwoLqDUv0mhsGPfYyWMI7S-0GZWOplYIeh490FfOmYC9DfAPsW3v3rlPF8kke7gJbQBCzawPJV/s200/IMG_0737.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5632000002288647458" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />These salmon patties were made on the fly for a sunday lunch, they are super yummy, easy and very nutritious, full of essential fatty acids for brain function and fertility and also a great source of protein and the sweet potato and chilli creates a sweet and spicy crunchy texture.<br /><br /><br />1 can john west wild alaskan sustainable salmon<br />1 red chilli, deseeded chopped fine <br />1 clove garlic, chopped fine<br />small knob ginger grated<br />1/2 bunch coriander, picked and chopped<br />1 medium sweet potato, peeled and boiled<br />3 dutch cream potatoes peeled and boiled<br />1/2 brown onion, diced<br />rice breadcrumbs (optional)<br /><br /><br />Fill a saucepan with water and place the sweet potato and dutch creams bring to the boil for 20 minutes<br />In a frypan heat a little organic coconut oil and saute the onion, red chilli, garlic and ginger until cooked through, In a large mixing bowl place the salmon, onion mixture and fresh chopped coriander. Once the sweet potato and dutch cream are cooked mash with a little organic ghee and add the the salmon mixture. Roll into patties and then coat in rice breadcrumbs either fry in a little coconut oil of put in the oven on 170 degrees and bake for 15 minutes until crunchy on the outside.<br />Enjoy with a green salad !The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com1tag:blogger.com,1999:blog-3116369821523551847.post-46375643862163451582011-07-14T12:20:00.009+10:002011-09-30T15:31:41.084+10:00Braised gingered grass fed lamb shanks with fennel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIrygeTUwUOBVSiEMdIhw2fMsPFWxcWICZEMlXXz3mpT_c0eEEkzK0GEaefnNOSedmtbBRjE6HYoAeGEbdrmNA6n5o6VMQGG-1fuvzNOyaEnC2MBfKyqPmQiqQ2x1JQHLDf87Ty-mQWkX/s1600/IMG_0708.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIrygeTUwUOBVSiEMdIhw2fMsPFWxcWICZEMlXXz3mpT_c0eEEkzK0GEaefnNOSedmtbBRjE6HYoAeGEbdrmNA6n5o6VMQGG-1fuvzNOyaEnC2MBfKyqPmQiqQ2x1JQHLDf87Ty-mQWkX/s200/IMG_0708.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5629027545412259218" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />These lamb shanks were braised for 5 hours and they were well worth it.The meat was so tender and just fell of the bone, I can imagine they could be used in a ragu too. My boyfriend and I both love lamb shanks so I was wanting to experiment with some different flavours and this is the result. This week my clients also enjoyed this spicy, yummy shank recipe.<br />Slow cooked meats are great for fertility and building immunity. Weston Price suggests grass fed meat are high in omega 3's and also because the animals graze on grass they absorb the chlorophyll and minerals making it a healthier choice for cooking and nutrition. The stock can be saved and used again. I put mine into the freezer. The stand out ingredient of this is the balsamic vinegar which balances out the flavours. I did use a slow cooker in this recipe, but you don't have to a heavy cast iron pot is fine.<br /><br /><br />4- 6 grass fed lamb shanks (ask your butcher)<br />1 fresh fennel bulb, sliced thinly<br />1 cup or cooked chickpeas<br />1 litre beef stock (make your own or use massell)<br />2 sprigs rosemary<br />1/2 cup balsamic vinegar<br />sea salt and pepper to season<br />2 tablespoon tomato paste<br />1 cup red wine <br />4 tablespoons fresh grated ginger<br />1 spanish onion, sliced thinly<br />4 garlic cloves, crushed<br />3 tablespoons organic clarified butter or ghee<br />1 teaspoon cumin seeds<br /><br />In a fry pan gently seal the shanks on each side until brown, put them into the slow cooker or cooking vessel.<br />Put the the ghee/clarified butter into the same fry pan and saute the onion, fennel and garlic add the cumin seeds. Slowly pour in the stock, red wine and balsamic vinegar. Stir in the tomato paste and add the fresh ginger and fresh rosemary.<br /> Bring to the boil, then reduce to a simmer and cook for 2-3 minutes. Pour into the slow cooker and add the chickpeas. Braise these babies for 5 hours and serve with a grain and some fresh broccoli!The Organic Cookhttp://www.blogger.com/profile/15011933685851762371noreply@blogger.com0