Savory
Breakfast, Lunch, Dinner and Condiment Ideas using only the best ingredients to create truly yummy meals
Pesto Mayo - When two of the yummiest condiments combine
Ingredients:
2 free range egg yolks Extra Virgin Olive Oil 1 Clove Garlic grated/crushed 1 capful Organic Apple Cider Vinegar Large handful of Fresh Basil 1/3 block of feta, either cow, sheep or goat 1/2 lemon juiced Method: Place one egg yolk in a food processor or stick blender bowl and begin blending. Process for a few moments, then add the second yolk while blender or processor is still running, process for a few minutes longer. While still running, very slowly add olive oil and watch while the yolks begin to thicken, continue until 1 cup of olive oil has been added. Turn machine off and add all the following ingredients. Process again until smooth. Store in the fridge in a glass jar. |
Mum's Chutney
This is a fond childhood memory of mine; our house being filled with the smell of Mum's simmering Tomato Chutney. There is nothing quite like making your own, and the depth of flavour is incomparable to anything that's on the supermarket shelves.
Ingredients:
4 Cans of canned Organic Tomatoes or 1.5kg of fresh or frozen Organic Tomatoes
4 Organic Onions
2Tbsp Pink Himalayan Salt - or to taste
2C Organic Raw Sugar
21/4C Organic Apple Cider Vinegar
3 Dried Chilies
1Tbsp Dried Mustard Powder or ground Mustard Seeds
1Tbsp Curry Powder
2Tbsp Flour - I used Gluten Free
1/4C extra Organic Apple Cider Vinegar
Method:
Quarter onions and chop tomatoes if they aren't already, and add to a large saucepan along with the salt, sugar, apple cider vinegar and chilies, and bring to the boil. Once bubbling slightly, turn down to medium low and simmer for 1.5hours, being sure to continually stir it and keep and eye on it (if it burns on the bottom it is not too tasty).
Mix the remaining ingredients into a paste and add at the last 5 minutes while bring it back up to a boil to cook the flour in the paste. Bottle in sterilised jars and store in the fridge. Makes a great give away to family and friends.
Chicken, Noodle and Corn Broth
There are only a handful of wives tales which follow through, the one about eating Chicken Broth when your poorly however I do believe in, in fact eating it every day has multiple health benefits, particularly for the gut. This is my version of Chicken Noodle Soup, made from scratch and without nasty ingredients, this is the ultimate comfort food
Chicken Broth
Ingredients:
2-3 Free Range and preferably Organic Chicken Carcass / Chicken Frame
Stock Vegetables; Carrots, Onion, Celery
Fresh Herbs (optional but adds to flavour)
Handful Black Pepper Corns
3 Garlic Cloves
Boiling Water
Rice Vermicelli
Fresh or frozen Corn
Method:
Add Chicken, your choice of stock vegetables, herbs, pepper corns and garlic to a slow cooker. Cover with boiling water. Cover with lid, and turn onto high, once bubbling, turn on to auto and leave to cook for 8-10 hours. Once cooked, strain liquid and discard bones and vegetables. You may be able to get some meat which has come away from the bones too. Pour out how many every serving of broth you require to eat right away, and add a handful of uncooked rice vermicelli and a handful of corn. Let to sit for a few minutes to soften and cook the noodles and corn. Add pink Himalayan salt to taste, if desired. The remaining broth can be stored in the fridge in a glass jar/s for a few days, or it can be frozen and used later in meals or as is.
Tip - save chicken bones from roasts by putting them in the freezer and when you have a few you can use them for this. This really is value for money by providing multiple meals out of one thing. You can also purchase Chicken Carcasses / Chicken Frames from butchery's, do however make sure they are free range and organic as the health of the bones has far greater benefits then commercial farmed chickens
Ingredients:
2-3 Free Range and preferably Organic Chicken Carcass / Chicken Frame
Stock Vegetables; Carrots, Onion, Celery
Fresh Herbs (optional but adds to flavour)
Handful Black Pepper Corns
3 Garlic Cloves
Boiling Water
Rice Vermicelli
Fresh or frozen Corn
Method:
Add Chicken, your choice of stock vegetables, herbs, pepper corns and garlic to a slow cooker. Cover with boiling water. Cover with lid, and turn onto high, once bubbling, turn on to auto and leave to cook for 8-10 hours. Once cooked, strain liquid and discard bones and vegetables. You may be able to get some meat which has come away from the bones too. Pour out how many every serving of broth you require to eat right away, and add a handful of uncooked rice vermicelli and a handful of corn. Let to sit for a few minutes to soften and cook the noodles and corn. Add pink Himalayan salt to taste, if desired. The remaining broth can be stored in the fridge in a glass jar/s for a few days, or it can be frozen and used later in meals or as is.
Tip - save chicken bones from roasts by putting them in the freezer and when you have a few you can use them for this. This really is value for money by providing multiple meals out of one thing. You can also purchase Chicken Carcasses / Chicken Frames from butchery's, do however make sure they are free range and organic as the health of the bones has far greater benefits then commercial farmed chickens
Sunflower Cream
Vegan/ Vegetarian sour cream which can be used as sour cream replacement or as is as a dip or spread on bread or crackers
Ingredients:
1C Organic Sunflower Seeds
Fresh Lemon Juice
1 Garlic Clove
Pink Himalayan Salt
Method:
Place sunflower seeds in a bowl and cover with boiling water, soak for approx 3 hours. Once soaked, put seeds in food processor bowl, along with the water. Add a squeeze of half a lemon, a big pinch of salt and a peeled and crush garlic clove. Blend until smooth and cream. If it's not smooth enough, add a bit more water.
1C Organic Sunflower Seeds
Fresh Lemon Juice
1 Garlic Clove
Pink Himalayan Salt
Method:
Place sunflower seeds in a bowl and cover with boiling water, soak for approx 3 hours. Once soaked, put seeds in food processor bowl, along with the water. Add a squeeze of half a lemon, a big pinch of salt and a peeled and crush garlic clove. Blend until smooth and cream. If it's not smooth enough, add a bit more water.