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  • BBQ Prawn Caesar Salad

    Take your caesar salad to the next level with this BBQ Prawn Caesar Salad. Serve it on its own, as a side, or in lettuce cups as an appetiser. A Caesar Salad is only as good as its ingredients and that’s why we have all been disappointed at some stage or another when ordering it at a café. Why do I say that? Because it is important to use the freshest ingredients when making this BBQ Prawn Caesar Salad. Use fresh crispy lettuce, organic eggs and corn, rindless middle bacon, fresh prawns (not frozen) and the best quality extra virgin olive oil you can purchase and all of a sudden this humble little salad becomes a gourmet meal. BBQ Prawn Caesar Salad Serves 4 Salad: 2 heads baby coz lettuce washed and cut into chunks 600g shrimp/green prawns (20 pieces) 3 - 4 boiled eggs, cut into quarters 2 corn cobs char grilled 1 large avocado sliced 6 rindless middle bacon pieces 1 anchovy fillet (optional) Optional extras: Parmesan cheese shavings (dairy free option) Anchovy fillets Sauce: 1/3 cup light EVOO 1 egg 1 clove garlic minced juice of 1 lemon ½ tsp mustard powder 2 tbsp almond milk ½ tsp freshly cracked pepper ½ tsp sea salt Instructions: Preheat BBQ and place corn to char grill, rotate 4 times, cooking each side for approximately 7 minutes. Once cooked using a sharp knife slice off corn kernels. Prepare prawns, peel (leaving tails intact), and place onto BBQ along with the bacon rashes. Cook each side for 2-3 minutes or until bacon is charred and prawns are golden and orange in colour. Prepare the sauce by combining all ingredients in a food processor or handheld mixer and process for 1-2 minutes until creamy consistency. Assemble salad. Pour a third of the sauce over the lettuce and evenly coat. Place into a large serving bowl, now layer and spread the shrimp, boiled eggs, corn, bacon, and avocado. Lightly drizzle some more sauce over the ingredients and serve immediately. Leftover sauce can be kept in the refrigerator for 2 days. Scroll down to view how to serve as an appetiser. OPTIONAL BELOW : Serve Caesar Salad as Lettuce Tacos Great way to get the kids in the kitchen to assemble and eat!


    These Greek stuffed vegetables are baked in the oven with potatoes with plenty of extra virgin olive oil. The stuffing is made with rice, herbs, and finely chopped vegetables which makes it a tasty, healthy, juicy, and flavourful summer meal that is easily loved by all. Yemista Serves 4 Prep 30 minutes Cook 1 hour 15 minutes Potatoes: 2 large white potatoes, washed and diced (leave the skin on) 2 tbs olive oil sea salt / pepper Vegetables: 4 ripe tomatoes 1 medium eggplant, cut in half 2 smaller green capsicums Stuffing: 2 tbs olive oil + extra 3 tbs to drizzle over the top 1 brown onion, peeled and diced 4 green onions/scallions 4 garlic cloves, finely chopped ½ cup parsley, finely chopped ½ cup dill, finely chopped 1 carrot, grated 1/4 cup basmati rice 1/2 cup medium grain rice generous amount of sea salt/pepper 2 cups boiling water + 1/2 cup for tray Instructions: Preheat oven 180°C fan forced / 200°C conventional oven / 400°F. Prepare the vegetables. Slice off the top of all the tomatoes and capsicum. For the capsicum, scoop out the seeds and discard them. For the tomatoes, scoop out most of the flesh leaving the outer layer intact and creating a sturdy shell. Finely chop the tomato flesh and set it aside in a bowl. Prepare the eggplant by cutting it half and then cutting the two ends so the eggplant can stand nicely in the tray. Scoop out the insides of the eggplant, leaving enough on one side so the mixture can sit in, then finely chop the flesh removed and set aside in a bowl. Place all hollowed vegetables in a baking tray. To make the stuffing, place a large pan over high heat with the olive oil. Add the onion, garlic, green onions, parsley, dill and carrot and salt and pepper and sauté for 2 minutes. Add to the tomato flesh and eggplant flesh and fry off well for a further 4 minutes, and then add to the pan the rice and boiling water. Let it simmer for 4 minutes stirring occasionally. Remove from heat and begin assembling by using a spoon to fill the vegetables. Fill them to the top. In a bowl, add the potatoes and season with sea salt, pepper, and olive oil. Toss. Add them to the baking dish with the stuffed vegetables by spreading them throughout the tray and in between the vegetables. If there is any leftover rice filling, spread it in between the potatoes. Drizzle over the top of everything with 3-4 tablespoons of all olive oil. Add 1/4 -1/2 cup water to the tray to help the potatoes to cook and cover with a sheet of baking paper and then with a sheet of foil but do not fold in all the sides to allow steam to evaporate (as shown in the photo below). Bake for 1 hour 15 minutes. Serve with olives and feta. Step-by-step photos below ​ #yemista #stuffedvegetables #vegetarian #dinner #greekfood

  • Oven Baked Calamari with Green Salad

    Move over fried calamari, this Oven Baked Calamari just got a healthier reboot! Full of fresh flavours, perfectly tender and super juicy, this one tray bake will be on the weekly recipe list and your loved ones will be praising your cooking skills! Oven Baked Squid Serves 6 Prep Cook Ingredients: Squid: 8 large squid tubes 2 tbsp extra virgin olive oil 1 tsp garlic powder 1 tsp sea salt ½ tsp pepper ½ tsp sweet paprika ½ tsp chilli flakes ½ cup finely chopped parsley leaves To garnish squid: Red chilli, thinly sliced Fresh Coriander or Parsley Juice of 1 Lemon Green Salad: 100g mixed green lettuce leaves, washed and spin-dried 1 cup coriander leaves or parsley leaves 1 cucumber, sliced into ribbons using a peeler 1 small red onion, sliced 2 tbs Extra Virgin Olive Oil 2 tbs fresh lemon juice 1 tsp balsamic vinegar Preparing the Squid: Wash the cleaned squid hood under water. Drain and then pat dry with a paper towel. Then using a sharp knife cut the hood from one opening to the other opening. Lay it flat (inside facing up). Score the hood in a diamond pattern but do not cut it all the way through. Then cut it down the centre ( I ) and across ( -- ) into 4 equal pieces. Pat dry again if needed. Repeat with all squid hoods and place in a wide deep bowl. Add to the bowl the EVOO, parsley and all the spices. Using your hands combine well so all pieces are evenly coated. Add more oil if needed. Preheat oven at 220°C fan forced (240°C conventional oven / 374°F) and arrange 2 trays with baking paper. Spread the squid pieces over the tray allowing 2cm between each piece. Place in oven and cook for 15 minutes. Prepare the salad: Wash and spin dry the mixed lettuce leaves and place in a bowl. Add the cucumber ribbons, onions and coriander. In a small bowl add the EVOO, lemon juice and vinegar and whisk. Pour over the salad just before serving. Bring it together: Once the squid is cooked serve immediately on a platter and garnish with fresh chilli slices, herb leaves and a good squeeze of lemon juice. Serve it alongside the salad and optional steamed rice. #onetraybake #calamari #squid #grainfree

  • Stuffed Grape Vine Dolmades

    Dolmades aka Stuffed Grape Vine Leaves, are aromatic with a unique flavour. They are stuffed with simple and wholesome ingredients that make the perfect meal or even the perfect finger food. It may be a little time-consuming and labor-intensive but do not let that stop you from making them. They are so worth the effort! Growing up my mum used to make cabbage dolmades all year round as grape vine leaves are only available in summer. However this was my father’s favourite ones. Summer arrived and he would go to the garden and collect the leaves. He had a grape vine only for the leaves not necessarily for the grapes. I guess that in itself explains how much he loved them. In saying that, one thing is very important when it comes to making dolmades. If you are picking fresh vine leaves, they must be tender, young and good quality otherwise they remain tough even after cooking. Their colour should be a bright light green (you will notice that in the photos). If you are using the bottled ones, they may also be tough so they may need some extra boiling time before using them to assemble the dolmades. Please note: Dolmades are stuffed in a variety of ways. When we are fasting we only use rice, vegetables and herbs for the mixture. In some parts of Greece, pine nuts and sultanas are also added to the vegetarian versions. I have presented to you my favourite way and the way my parents taught me. It is the perfect little parcel filled with meat, vegetables, rice and herbs. Simply divine! Enjoy x Step-by-step photos are all below. Please take the time to read first. Happy Creating! Grape Vine Dolmades Ingredients: 60 fresh grape vine leaves or preserved vine leaves 500g beef mince 1/4 cup short / medium grain rice 1/4 cup basmati / long grain rice 2 medium zucchini grated 3 stems finely chopped green onions 1 onion grated 1/2 cup finely chopped parsley 1/4 cup finely chopped fennel 1 egg Sea salt Freshly ground pepper 2 tbs Extra Virgin Olive Oil + extra Juice of 1 lemon Pot: 30cm wide heavy base pot with lid Serving Suggestions: Feta, Olives, Tomatoes, Cucumber Optional: A large glass of cold water with ice cubes and ½ shot of ouzo. OPA! The Ingredients 1. Prepare your filling. In a large bowl add the beef mince, both varieties of rice, zucchini, onion, green onions, parsley, fennel, egg, sea salt and pepper. Mix well by hand 2. Prepare the grapevine leaves. Cut off any tough stems by cutting a V around the stem. Bring a pot of water to boil. Place on the bench beside the pot a large bowl of icy cold water. Place 10 or so leaves at a time into the simmering water until they have changed colour (approximately 30 seconds – 1 minute). Remove the leaves with a mesh strainer and place them straight into the icy water. They will remain here until you need to assemble the dolmades. 3. Place a layer of vine leaves on the bottom of the wide base pot you will be cooking the dolmades in (this prevents them from sticking (see photo). 4. To fill and roll the leaves, gently separate one leaf from the icy water and place it on the work surface (veins facing up). Place a level tablespoon amount of filling at the bottom where the stem would usually join the leaf. 5. a.Fold up from the bottom of the leaf covering the filling, b.Then fold each side inwards c.Then continue rolling stem to tip 6. Roll firmly but not too tight, as there is need for room for the rice to expand. Repeat. 7. Add the dolmades, one at a time next to each other (packed closely but not squashed. This prevents them from unrolling during cooking) in the pot, creating the first layer. When the first layer is complete, continue a second layer until they are all done. 8. Drizzle the 2 tablespoons of olive oil all over and then place a heavy plate upside down on top of them to keep them in place as they cook. The plate should fit snuggly in the pot. 9. Pour enough boiling water over the dolmades to cover them and most of the plate. Cover with the pot lid and place over high heat until boiling. Then reduce heat to a simmer and cook for 50 minutes. 10. Once cooked, allow cooling for 15 minutes, and then with a fork to help you, carefully lift up plate. Caution as it still may be hot. 11. With a spoon, remove one dolma at a time and place onto platter. Drizzle extra virgin olive oil, and lemon juice and season with a little sea salt and pepper. These can be served warm or cold. Some like to serve them with Greek yogurt, however, they also go very nicely with feta, olives, and tomatoes. #dolmades #greekfood

  • Grain Free Cheese and Zucchini Bread

    This Grain Free Cheese and Zucchini Bread is moist and flavourful. Unlike most grain-free bread, it is not dense or dry but fluffy and tasty. It's the perfect bread to add to a lunch box and served with a tomato salad, it becomes a heart-light meal. Grain Free Cheese and Zucchini Bread Ingredients: 2 cups grated zucchini 2 cups grated tasty or cheddar cheese (optional dairy free cheese) 1 ½ cups almond meal 5 eggs, whisked 2 tablespoons coconut flour 2 tbs melted coconut oil 2 tbs maple syrup 2 tsp chia seeds ½ tsp baking powder a good pinch of sea salt and pepper Instructions: Grease and line with baking paper a small loaf tin. Preheat oven to 180°C fan forced / 200°C conventional oven / 400°F. Using your hands, squeeze out as much liquid as possible from the zucchini. (A kitchen cheese cloth would be ideal or even using paper towels) . In a large bowl add the zucchini, cheese, almond meal, coconut flour, baking powder, chia seeds, and seasoning. Combine well. Next add the whisked eggs, maple syrup, and coconut oil and further mix to combine well. Pour into the bread loaf pan and bake for 40 minutes. Grab a large sheet of baking paper and place it gently over the top of the loaf to prevent any further browning (do not seal the loaf tin as you still want steam to evaporate) And bake for a further 20-25 minutes or until cooked. Insert a toothpick to ensure the bread is done (it may seem wet but pay attention to whether that is the cheese). Enjoy #zucchinibread #grainfree

  • Spanish Omelette

    If you've ever had a Spanish Omelette, then you'll love this version. It is tasty, simple, filling and the perfect meal when served with a salad. Spanish Omelette Ingredients: 300 g white floury potatoes 1 large brown onion, sliced into strips 1/4 cup extra-virgin olive oil 1/2 cup finely chopped fresh parsley 4 eggs Salt Pepper Instructions: 1. Peel the potatoes and slice them thin using a mandoline and prepare the onion. 2. Heat the oil in a deep frying pan, add half the potatoes and onions and stew gently for about 10 minutes. Stir occasionally until the potatoes are softened. Remove and repeat with the remaining half. Remove from the pan. 3. Beat the eggs in a large bowl, and add the potatoes and onion and salt to taste. Let the mixture rest for 10 minutes. 4. Heat the pan again and tip the mixture in. Cook over moderate heat for 5 minutes, using a spatula to shape the omelette into a cushion by tucking in the edges. 5. Invert on a plate, slide back into the pan and cook for 5 more minutes (tucking in the edges again). 6. Slide onto a plate and cool for 10 minutes before slicing and serving. Recommendations Cover the pan when stewing the potatoes and onions, they will cook quicker and more evenly. The trickiest part of this recipe is inverting the omelette half cooked and sliding it back into the frying pan. I use a plate, slightly bigger than the pan, place it upside down (as if it was a lid), hold it with my hand, remove the pan from the heat and turn it upside down quickly. Then slide it back into the pan (which is much easier to do if we previously oil the plate a little). This basic recipe can be enhanced by adding vegetables, cheese, meat, tuna, herbs, etc to the basic ingredients. #breakfast #potatoes

  • Grain Free Meatloaf

    This Grain Free Meatloaf is healthy comfort food at its best. It is easy to make, hearty and the whole family will love it. Grain Free Meatloaf Serves 6 Loaf: 500g beef mince 500g lamb mince 1 ½ cups almond meal 1 cup parsley, finely chopped ¼ cup dill, finely chopped 2 large tomatoes, peeled and grated (include the liquid and seeds) 1 large brown onion, finely chopped 1 carrot, grated 2 tbsp EVOO 1 tbsp apple cider vinegar 2 tsp sea salt 1 tsp sweet paprika ½ tsp black pepper Eggs: 5 large hard-boiled eggs From boiling point, simmer for 5 minutes. Allow cooling and peel. Sauce: 2 tbs tomato paste 4 tbs water Combine the two until it forms a smooth paste Potatoes: 10 small-medium size potatoes cut in half 2 tsp sea salt/pepper combined ½ tsp oregano 2 tbs EVOO Combine all ingredients Instructions: Preheat the oven to 200°C fan forced / 220°C conventional oven / 425°. Prepare your pan for baking and line it with baking paper. In a large bowl add all the ingredients for the loaf including the beef, almond meal, parsley, dill, tomato, onion, carrot, EVOO, apple cider and seasoning. Use your hand to kneed until well combined. Pour the mixture onto a large piece of baking paper and flatten the meat mixture into a rectangle (approx. 4 cm in thickness). Lay the boiled eggs across the center of the rectangle and then using the baking paper to help you, fold the mixture over the top of the eggs enclosing them and forming a roll. It should look like a log. Press gently to seal and curl in and seal the edges so the eggs do not fall out. Transfer it to the prepared tray and cover it with foil. Bake in the oven for 15 minutes. Next, remove the laof from the oven and lift the foil off. Spread the sauce over the loaf and add the potatoes all around and on either side. Place back into the oven (uncovered) for a further 45 minutes checking on it halfway through. Once the loaf is out of the oven, cover it again with foil and let it rest for 10 minutes to make it easier to slice. Slice into generous portions. #meat #meatloaf #grainfree

  • Chilli Garlic Pasta with Curried Bread Crumbs

    When there is no time to cook, this is the recipe you need. This quick and simple Chilli Garlic Pasta with Curried Bread Crumbs is simply superb. Chilli Garlic Pasta with Curried Bread Crumbs Serves 2 Ingredients: Pasta: 350g gluten-free spaghetti 2 tbsp Olive Oil 4 cloves of garlic, finely chopped 1/2 red onion, diced 1 tsp chilli flakes 1/2 lemon, juiced Salt, to taste For the curried breadcrumbs: 2 tbsp Olive oil 1/4 cup gluten-free bread crumbs 1/2 tsp curry powder 1/4 tsp ground coriander salt and pepper Garnish: fresh Cilantro or Parsley Instructions: 1. Bring a pot of water to a boil, and boil the pasta. 2. In the meantime, make the curried breadcrumbs. Heat the olive oil in a pan and add the curry powder. 3. Once it sizzles, add the breadcrumbs and sauté on low until it turns crisp and golden. Transfer to a bowl and set aside. 4. In the same pan make the sauce. Heat the remaining olive oil and saute the garlic until soft and the edges begin to golden. Add the onion and sauté until it's cooked. 5. Stir in the chilli flakes. Season with salt. Remove from heat. Set aside. 6. Drain the pasta, saving 1/4 cup of pasta water. 7. Add the cooked pasta into the onion and garlic, and stir well until combined. Add the pasta cooking water and squeeze in the lemon juice, to taste. 8. Transfer to serving bowls. Sprinkle generously with the curried breadcrumbs. Top with fresh parsley or cilantro and eat immediately.

  • Greek Style Pork Fricassee in Egg Lemon Sauce

    A Fricassee is a Greek-style dish cooked with pork, lamb or chicken with plenty of celery or wild greens and then swirled in a lip-smacking egg-lemon creamy sauce. The flavour can only be described as fantastic! Pork Fricassee Serves 4 Prep 15 minutes Cook Fricassee: 800g pork scotch fillet, diced into 4 cm cubes 1 bunch celery, washed, strings peeled and cut into 2cm length 4 medium potatoes, peeled and cut in half 1 brown onion, sliced 2 tbsp extra virgin olive oil 1/4 cup fresh dill, finely chopped sea salt / pepper, a generous amount boiling water Avgolemono Sauce: 1 egg 1/2 cup lemon juice 1 tsp gluten free corn flour OR arrowroot flour 1 cup liquid from the pot of cooked pork Instructions: Fry the pork in a deep and wide base pan with olive oil until all sides are lightly browned. Add the onions, dill and celery, sea salt and pepper. Over a high heat sauté for 3-4 minutes. Boil the kettle and add the boiling water to the pot. Add enough water to cover the celery and meat. Cover with a lid and simmer for 15 minutes. Next, add the potatoes and spread them under the pork, so they can cook in the liquid. Cover with the lid and cook for a further 30 minutes. If there is not enough liquid add more boiling water. Using a soup ladle, scoop out at least 1 cup of liquid and set it aside to cool down. You will need this to make the avgolemono sauce. In a nutribullet or using an electric beater, add the avgolemono sauce ingredients, including the liquid set aside and whisk until creamy. Return sauce to the pot and pour over. Turn off the heat and cover allowing to sit for 5 minutes. Serve hot.

  • Dairy Free Creamed Spinach with Roasted Vegetables

    Creamed Spinach doesn't get any easier with this dairy-free version. Served with roasted vegetables it is healthy, tasty and a wonderful meat-free Monday meal. Dairy Free Creamed Spinach with Roasted Vegetables Serves 4 Creamed Spinach: 400g English spinach, washed and chopped 1 tbs EVOO 1 large brown onion, thinly sliced 2 garlic cloves, minced 1 tbsp fresh lemon juice 1/2 cup light coconut cream, canned 1/2 tsp black pepper 1/2 tsp sea salt ¼ tsp mustard powder Roasted Vegetables: 1 cauliflower head, cut into 2-3cm thick ‘steaks’ 4 small carrots, sliced in half EVOO Sea salt Pepper Instructions: Place cauliflower and carrots onto a lined tray and drizzle plenty of extra virgin olive oil, sea salt, and pepper. Bake in a preheated oven at 210°C fan forced / 230°C conventional oven / 450°F, for 25 minutes. In a wide base, pot add the onion and garlic, and olive oil. Sauté for a few minutes without browning the onion and garlic. Add the sea salt, pepper, mustard powder, and coconut cream. Bring to boil. Reduce heat and cover. Simmer for 10 minutes. On a dinner plate place the creamed spinach, cauliflower steaks, and carrots. Drizzle some fresh lemon juice and an extra sprinkle of freshly ground pepper. #bakedvegetables #spinach #creamedspinach



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