Christmas Tree Wholemeal Spelt Rolls

These fluffy rolls are perfect served alongside the ‘Creamy mushroom & chestnut pate’. Serve them freshly baked, warm out of the oven and pour the drizzle over just as your about to eat them. Delicious!

Recipe – Creamy Mushroom & Chestnut Pate

Ingredients

2tbsp of dried yeast

750ml warm almond milk

50g of coconut oil

950g of wholemeal spelt flour

2tsp of salt

1/2 finely chopped red onion

2 finely chopped garlic

1/2 cup of olive oil

Finely chopped rosemary (or other chopped herbs)

Mix the yeast, warm almond milk and coconut oil together in a large bowl and leave for 15mins. Sift the flour and salt into the bowl. Stir together until a dough forms, adding a little extra flour or milk to create a non sticky dough. I love to use the dough hook on my kitchen aid to form the dough and for the kneading but hands work just as well.

Remove and knead the dough for 10 minutes on a floured surface. Return the dough to the bowl and cover with a clean tea towel. Leave to rise for one hour in a warm place.

Tip the dough back out onto the floured work surface and knead it again. Split the dough in half and keep splitting until you have around 26 small pieces.

Place some of them out onto a greased baking tray in the shape of your choice. I decided on a Christmas tree shape. Leave to rise again for 20minutes.

Bake at 200oc for 20-25mins. Meanwhile fry the onion and garlic in the olive oil on a gentle heat until soft. Set aside for drizzling.

Remove rolls and add the drizzle to serve. Best enjoyed immediately. Enjoy!

Cheesy Sweet Potato & Bean Quesadilla

In an attempt to hide some extra vegetables in my kids meals I made these super delicious sweet potato and bean quesadillas with lots of melted cheese. I added jalapenos and chopped chilli for the adults and they also work well with dairy free cheese.

They literally take a few minutes to prepare and are great served up with a healthy side salad including all the family faves, tomato, cucumber, lettuce and dressing.

Once all the ingredients are packed into the slow cooker these are so quick to put together quickly at meal times and are great for busy families.

Ingredients

3 chopped cloves of garlic

1 finely chopped onion

A bag of frozen sweet potato or two large diced up small

1 can of pinto beans

Cumin seeds

Salt & pepper

Cheddar cheese or dairy free cheese

Coriander, chilli, jalepenos etc. for toppings

Tortilla Wraps

Add the garlic, onion, sweet potato, beans, cumin and S&P to the slow cooker, cook on low for several hours or until sweet potato is soft enough to mash.

Heat up a large flat frying pan or I personally use my electric pancake maker. It’s so easy to use. Place one tortilla wrap in the pan or pancake maker, sprinkle with cheese and add a few spoons of the cooked sweet potato mix.

Mash the sweet potato and beans onto the tortilla, add grated cheese and another tortilla on top like a giant tortilla sandwich and leave to cook for a few minutes until the cheese has melted. Flip over for a quick browning on the other side.

Serve and slice with a pizza cutter into quarters. Serve with salad.

Malaysian Prawn Soup

I love this recipe its one of my absolute faves! It is so super easy to make, you can follow the recipe below or click on the video link below to view it in video. The instructions are really simple and easy to follow.

Click the image for the full recipe video. 🙂

Ingredients

1 medium bowl of small prawns (about 300-400g) Tofu for a vegetarian substitute

4 noodle nests

1 can of coconut milk

1 liter of vegetable stock

2tbsp of coconut oil

small bowl of garnishings (chopped cucumber, spring onions, fresh chilli)

salt & pepper

1tsp of paprika

1tsp of ground cumin

1/2tsp of ground coriander

1/2tsp of tumeric

1tbsp of lemongrass puree

1 small piece of ginger

5 peeled shallots

5 cloves of garlic

5 fresh chillies of choice

1 red pepper chopped

1 head of broccoli chopped

Blend the chillies, garlic, shallots, ginger lemongrass and all spices in a small blender with a little water. Heat the coconut oil in a non stick pan and add the blended spice mix, brown lightly. Add the stock and vegetables and cook the vegetables on a medium simmer. Add in your prawns or tofu and stir through and cook through for a few minutes.

Add the coconut milk and cook through until dissolved. Serve on top of the cooked noodles and garnish with the chopped cucumber, spring onions and chillies.