Saturday, 16 April 2016

Blueberry & Coconut Pancakes with Berry Sauce

Think these might be my best pancake attempt yet. Forget they are gluten, dairy and sugar free (processed sugar free) and the mixture does not look pretty, as they are light and decadent with a load of blueberries giving you a big dose of antioxidants. 

Pancake mix
Makes 6 medium sized pancakes
  • 4 large free range eggs
  • 1 cup coconut milk or coconut cream
  • 1 tsp vanilla extract (you seriously need to buy this one from Mexican Specialities, it changes your life!)
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1 cup frozen blueberries

Blueberry Sauce

  • 1 cup frozen blueberries
  • 2 tablespoons brown rice syrup (or maple syrup)
  • 1 tsp vanilla extract
Place all ingredients in a small pan and bring to boil then simmer until the blueberries are soft and the sauce has slightly thickened. Keep warm.

  1. Crack eggs into a bowl and beat until light and fluffy
  2. Add coconut milk or cream, vanilla and beat again
  3. Fold through coconut flour, baking powder and blueberries
  4. Heat a large frypan to medium - high and melt coconut oil
  5. Ladle 4 tablespoons into the pan and cook until golden, about 3-4mins on each side. You can keep cooked pancakes warm in a low oven.
  6. Serve pancakes in a stack with the sauce over the top. Yum :)

Monday, 7 March 2016

King Prawns with Baby Spinach and Nectarine Salad with Honey & Truffle Dressing

Whew! That's probably the longest recipe title on this blog, but it don't take long to make at all.

serves 2
takes 20 minutes

big bunch of baby spinach leaves
2-4 ripe nectarines (or plums, peaches...experiment with whatever is in season); stoned & roughly chopped
handful roasted pine nuts
200g feta, crumbled
olive oil
6-8 king prawns, shelled, deveined, tails intact
freshly ground pepper

2 tbsp truffle oil
1 tbsp olive oil
1 large lemon, juiced
1 tsp honey
freshly ground pepper & sea salt

Place all the dressing ingredients into a sealed jar & give it a good shake
Wash the salad leaves and throw into a large serving platter with the fruit, pine nuts and feta.
Pour dressing over and mix through.
Heat fry pan to medium high with dash of olive oil, cook prawns with a grind of fresh black pepper until they change colour. Remove and add to salad. Enjoy!

Saturday, 13 February 2016

Beef and Noodle Salad

I went a little crazy on the chilli when I made this the first time - had me running to the fridge to stick my tongue on ice! Apart from that little mistake this is an awesomely fresh and quick weekday meal slightly adapted from Penny Oliver's Simple Salad cookbook - well worth grabbing one for the humid Auckland summer.


serves 2
  • 600 grams rump steak
  • 200 grams dried vermicelli rice noodles
  • handful sweet peas, podded & used raw
  • ½ telegraph cucumber, peeled and cut into 3cm pieces
  • 6 cherry tomatoes, quartered
  • 1 small red onion, thinly sliced
  • ½ cup each mint and Thai basil leaves (I only had normal basil on hand)
  • 1 long red chilli, seeded and thinly sliced (don't forget to check heat of chilli!)
  • Asian Dressing (see below)
  • ¼ cup roasted unsalted peanuts, chopped
Asian Dressing 
  • 3 tablespoons soy sauce
  • 1 teaspoon Tabasco sauce (or any hot chilli sauce)
  • 2 cloves garlic, finely chopped
  • ¼ cup extra virgin olive oil
  • 1 tablespoon sesame oil
  • 3 tablespoons red wine vinegar
  • Ground black pepper
Shake all the ingredients together in a sealed jar to combine.

  1. Pan fry rump steak to your liking and allow it to cool.
  2. Cook the noodles according to the packet instructions and drain well. Add to large serving platter followed by the peas, cucumber, tomatoes, red onion, herbs and chilli. 
  3. Layer sliced beef over the top followed by the dressing then mix. Serve with peanuts scattered over the top and enjoy :)

Monday, 8 February 2016

Zucchini Gratin

Fantastic way to use up the last glut of courgettes if you were lucky to get some this year - mine started off so promising, flouting their flowers then promptly got a layer of mould and died. Never mind, courgettes are still cheap in the shops :)

serves 4

  • 6-8 zucchinis (depending on size)
  • 50g butter
  • 1 large onion, cut in half & sliced
  • 1 tbsp plain flour
  • 1 cup milk
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/4 tsp grated nutmeg 
  • 1 sprig fresh thyme or 1/4 tsp dried thyme or parsley 
  • 1/2 cup fresh or panko breadcrumbs 
  • 1/2 cup grated Gruyere or Parmesan cheese


  1. Preheat the oven to 180°C
  2. Slice each zucchini into 4 or 5 slices and arrange in overlapping rows in an ovenproof dish
  3. Melt the butter in a very large saute pan and cook the onion over low heat until tender and starting to turn golden
  4. Add flour and cook for a few minutes stirring frequently.
  5. Add milk and stir until sauce comes to a boil then simmer over low heat for 6-7 minutes
  6. Season by adding salt, pepper & nutmeg
  7. Pour sauce over zucchini, add breadcrumbs, cheese and thyme and pour some good quality olive oil over the top
  8. Bake for 25-30 minutes until golden then serve hot. Yum :)

Wednesday, 3 February 2016

Curry Fish Salad

Tasty salad from Lauraine Jacobs. Recipe calls for blue cod but I could only get Gurnard and it worked well. I've tweaked a couple of other ingredients as well. 

Don't be put off long list of ingredients, it's easy to throw together.

serves 2
takes 30 mins

Curry Dressing

  • 1 lime, juiced
  • 2 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1 clove garlic, crushed
  • 1 tsp ground ginger
  • 2 tsp mild curry powder
  • 2 tsp chilli sauce
  • 1/2 tsp freshly ground black pepper 
  • 1 tsp sesame oil
  • 1/2 cup olive oil
  • 1 tsp ground turmeric
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper 
  • a good slug of olive oil
  • 300g gurnard or cod fillets
  • 1 small cucumber, peeled & shaved into fine ribbons
  • 1 stick celery, finely sliced
  • 1/2 red onion, finely sliced
  • 1 avocado, diced
  • 1 tbsp shredded mint leaves
  • 1/2 cup puffed rice
  • 4 tbsp curry leaves, deep-fried (optional)

  1. Combine all the dressing ingredients and blitz with stick blender
  2. Mix turmeric, salt & pepper with oil in a large bowl, add fish and toss to coat.
  3. Mix remaining vegetables & ingredients into large salad bowl
  4. Place a dash of olive oil into fry pan over medium-high heat, add fish and cook a couple of minutes each side. Let it cool slightly before breaking into chunks and adding to salad. Enjoy!

Thursday, 21 January 2016

Turmeric Smoothie

Turmeric, the bright yellow of the spice rainbow, has long been used in Chinese and Indian medicine. There are many claims about it being the cure for some serious illnesses so I advise reading this article if you are unsure. So while there's not enough scientific proof (on humans) to tout it as a super drug I'm still loving this smoothie which is an easy way to slip this spice into your life :)

makes two glasses

  • 1.5 cups almond milk
  • 1/2 cup water
  • 2 small bananas
  • 1 tsp turmeric (I used the powder)
  • 2 tbsp coconut oil
  • ice cubes

Chuck all the ingredients in a blender and blend on high until smooth. Enjoy!

Tuesday, 12 January 2016

Greek Blueberry & Banana Pancakes

Always on the look out for quick & healthy pancake recipes I love this one which produces fluffy little pancakes of joy ;)

serves 2
makes about 6
  • 150ml Greek yoghurt (I use Clevedon Valley Buffalo brand, no sugar and nice n thick)
  • 1 large egg
  • 1/4 cup buckwheat flour
  • 1/4 cup plain flour (or just use 1/2 cup of one)
  • 1 tsp baking soda
  • To serve: sliced bananas and/or fresh blueberries; maple syrup; Greek yoghurt

  1. Whisk together yoghurt & egg until smooth.
  2. Add flour and baking soda and mix in.
  3. Preheat a fry pan over a medium heat and use about 1/4 cup for each pancake. Place blueberries or sliced banana or half and half over the top, so these caramelise when you flip the pancake.
  4. Cook until bubbles start to show and brown underneath then flip and cook for another minute
  5. Serve with topping of choice. Yum!