Sex begins in the kitchen!

Did I get your attention? A number of years ago I read a relationship book with this title.  It actually wasn’t so much about how food is the way to a man’s heart, it was about how all the little things we do to help each other (like cleaning up the kitchen!) can go a long way towards increasing our desire (specially us chicks who might need a little lead time ;-)!) for intimacy.  Given this is a food blog though and not a marriage blog I’ll turn my attention to sharing a few recipes that you might like to consider for a romantic night in tomorrow night for Valentine’s Day.

Valentine’s Day is not a day on our marriage calendar that is given massive attention, however we do usually buy each other a card.  I’d much rather a gift or flowers at a random time than on a ‘required’ day, but given this year the day falls on a Saturday, and we have no other social plans, we’re planning on cooking a nice dinner (probably a family dinner), putting the kids to bed, then having dessert and watching a movie together.  Then it will be a date night at home and the boys will learn a little about the importance of Mum & Dad having time for our relationship without them.

I haven’t decided exactly what to cook, but here are a few ideas I’ve got that you might be inspired to try too.

If you’re after a 3 course meal, why not try this roasted field mushroom with rocket, persian feta (omit for paleo), sun-dried tomatoes and roasted beetroot chips for an entree?

Here are a couple of main course suggestions, depending on what kind of protein your after.  I really like this eye fillet with mushroom & crispy sweet potato.

If you’d rather some lamb (or are feeding the family), why not cook a butterflied leg of lamb. 

If fish is more your thing grill some fresh salmon and serve it with a fabulous salad, like this rainbow noodley one:or this pretty peach & greens salad:or even some good old brussel sprouts!

The pinnacle of any Valentine’s Day dinner is surely the dessert! Here are a few of my favourite desserts that I think qualify as ‘romantic’ and  fit within the ‘paleo or paleo-ish treat’ category.

These lemon coconut tarts are even AIP friendly and if you have a heart shape mould are even more perfect!

Sexy Choc- caramel tart:

Raw choc-nut raspberry tarts with banana ice cream: 

 

Here is a super easy paleo-ish dessert. Chocolate coconut ganache with fresh strawberries. Bring 1 cup coconut cream to a simmer with 1/2 tsp vanilla bean paste, turn off and after 5 mins stir in 100g dark choc till combined. Pour into little dishes (or tart shell) and refrigerate until set. Serve with fresh strawberries.

 

 

Or if paleo is not your thing and you want, what I think is the prettiest of desserts, have a go at this Pretty Persian Rose Ice Cream.

Well, hopefully that’s got the romance building in the air/kitchen!  I’d love you to post/comment with your Valentine’s Day meal ideas or after the fact, let me know what you cooked.  You can always tag your photos with #whatannabelcooks and I’ll see what you’ve made.

♥  Annabel x

Rainbow salad & pesto mayonnaise

I don’t use purple cabbage all that much but when I added it to this salad, it just looked so gorgeous! I don’t know about you but I get into a rut with salads. After a while they are all very similar. That’s why this one is fun as it’s added another colour and with the grated beetroot and carrot there are a few textures too. You could just as easily serve it with a balsamic/lemon/olive oil style dressing. A few nuts or seeds sprinkled on top would be nice too.

Adjust quantities according to the number you want to feed.  This one serves 3-4.

Toss all ingredients together:

• 2 handfuls mixed salad greens
• 1 large handful snow peas, chopped in half
• 1/2 beetroot, grated
• 1 carrot, grated
• 1 cup shredded purple cabbage

Serve with Pesto mayonnaise.

To make pesto mayonnaise, mixed equal proportions of  pesto with mayonnaise and either serve on the side or toss the salad in the dressing for a more coleslaw style salad.

Paleo Pesto
1 large bunch basil – leaves removed from stalks
1-2 garlic cloves, peeled and roughly chopped
Juice 1/2 lemon
1/2 cup almonds (or any nut of your choice – raw or roasted)
olive oil
salt & pepper

Place all ingredients in food processor and blitz until finely chopped and a chunky paste is formed.  You will probably want to taste and adjust flavours eg more lemon/salt and adjust for consistency with oil and even a bit of water if you want it a bit thinner.

Paleo Mayonnaise

• 1-2 garlic cloves
• juice of 1 lemon
• 1 tsp Dijon mustard
• 1 egg
• salt & pepper
• 2-3 anchovies (optional)
• 3/4 cup olive oil (or macadamia or avocado)

1. In a food processor or stick blender blitz the garlic, lemon juice, mustard, egg, s&p, anchovies and about 1/4 cup of the oil.  Blitz until well combined.
2. Then with the processor/stick blender going SLOWLY pour in the rest of the oil in a constant but gentle trickle.  Keep going until the oil isn’t absorbed anymore – if it won’t ‘blend’ in anymore, just stop adding the oil.
3. Taste and season again if needed.  Refrigerate.

shredded asian pork kelp noodle salad (paleo)

I was asked to take a savoury paleo dish to an Australia Day lunch that would ‘wow’ the host’s husband.  Feeling no pressure whatsoever (;-)) I ended up do a twist on the pulled pork from the pulled pork taco recipe and turning it into an Asian noodle salad.  Success! This recipe made a large salad – great for a smorgasboard lunch. Begin this recipe a day or 2 earlier for the best flavour.

Slow cooked Asian pork

• 1kg diced pork scotch fillet (sometimes called pork neck)
• about 1/2 cup tamari (use coconut aminos for strict paleo but tamari is GF)
• 1-2 cloves garlic, minced
• 3cm piece ginger – grated
• juice of 1 lime
• 1-2 Tbsp coconut sugar
• 1 tsp Chinese five spice
• 2 cinnamon sticks
• 3 star anise

1. Mix together and marinate for at least a couple of hours, preferably overnight.
2. Put all ingredients into a slow cooker and cook for 6-8 hours on low (or until tender).
3. Shred.  Set aside.  If you’re not serving on the same day, put into a container and refrigerate until you are going to serve.

Salad

• 500g kelp noodles, rinsed drained and roughly chopped
• 2 grated carrots
• 2 large handfuls of finely diced kale/silverbeet/leafy greens
• 1 large cup of mixed herbs, chopped (I used coriander, mint, Thai basil, basil, flat leaf parsley)
• feel free to add any other veggies you’d like.

1. Put all salad ingredients in a large bowl and toss well.

Dressing

• juice of 1 lime
• 1 garlic clove grated
• 2cm ginger piece grated
• 1 Tbsp fish sauce
• 1 Tbsp coconut sugar/palm sugar

Assembly

1. Warm the shredded pork if not using immediately after cooking.
2. Add pork including the juices that have come out in the cooking to the salad and toss well.
3. Add dressing and toss well.
4. Serve – could add toasted slivered  almonds or fried onions for a bit of crunch too.

raw paleo snickers bar

Earlier in the year I made a different (and much more complicated) version of a paleo snickers bar merging a few recipes I found online and then I couldn’t remember what I did so never posted the recipe!

I was recently out for dinner with a couple of friends and one was telling me about a slice she and her teenage girls devour – sounded close enough to a paleo snickers bar in concept, so here is my attempt at my version!   It was easy and relatively quick.  Tasted delicious with my coffee this morning too.

raw paleo snickers bar recipe

First step is to soak the cashews for the middle layer, then make in order below…

Base:

• 8 fresh dates (pitted)
• 1 cup mixed nuts (raw or toasted… but then not a raw slice!)
• 1/2 cup pepitas
• 1 Tbsp melted cacao butter
• 1 Tbsp coconut oil
• 1 Tbsp raw cacao powder
• 1 tsp water

1. Line a square baking tin with baking paper.
2. Blitz together in a food processor/blender/thermomix until sticking together – can be a bit chunkier if you like the crunch, or smoother if you don’t.
3. Spread out evenly in the baking tin, freeze until next layer is ready.

Middle layer:

• 1 cup cashews (soaked for about an hour and rinsed – the longer you soak the smoother the ‘cream’ layer)
• 1 Tbsp coconut oil
• 1/2 cup coconut cream
• 1/8 cup maple syrup (or to taste)

1. Blend in a food processor/blender/thermomix until a smooth paste.
2. Spread over the base layer – doesn’t matter if it’s not completely smooth (see picture).  Return to freezer for at least 30 mins.
3. BEFORE adding the chocolate layer, smooth over this layer with a large spatula or cake knife so that when the chocolate is poured on, the finish is smooth and not lumpy.

Top/Chocolate layer:

• 1/4 cup melted cacao butter
• 1/4 cup raw cacao powder
• 1/8 cup maple syrup

1. Whisk ingredients together until smooth.
2. Pour  the chocolate over the smoothed middle layer – spreading by either rolling the tin around or using a cake spatula.
3. Return to freezer until set.

To serve:

Remove from the freezer, let it stand for 5 mins or so before cutting so you don’t crack the chocolate layer.  Cut into squares or bars.  It is rich, so small pieces is best and will make it last longer!  Store in the fridge or freezer.

Makes up to about 50 pieces.

Roasted beetroot & broccolini salad (GF, paleo option)

Just in case you were begin to think that all I’ve been cooking lately is rocky road and sweet treats, here’s a savoury side salad perfect for any time of year but especially good for Christmas because of the colours! Great either warm or cold.  For a paleo or dairy free option, just omit the fetta, simple!  The beetroot tasted AMAZING roasted in coconut oil but you could also use macadamia oil.

• 1-2 large beetroot, peeled and cut into segments
• 2 Tbsp coconut oil
• 1 bunch broccolini
• 2 Tbsp chopped pistachios
• fetta to sprinkle (optional)

1.  Toss the peeled and segmented beetroot in oil, spread on an oven tray covered in baking paper and sprinkle with salt.
2. Roast in the oven at 190C/375F for about 40 mins until tender and starting to be a little bit crispy around the edges.  You may need to toss or turn once.
3. If serving warm, wait until the beetroot is cooked then simmer the broccolini in water on the stove for a few mins until starting to soften but don’t overcook or it will lose it’s green-ness. If serving cold, you can pre-cook the broccolini just make sure you really cool it down quickly after cooking.
4. Drain broccolini and rinse under cool water.
5. To serve spread the broccolini on the platter, top with beetroot and sprinkle with fetta and pistachios.

Here it is without the fetta, ie the paleo/DF option:

Annabel’s weekly mince

If I have to make mince after my boys leave home, I think I'll scream! For those that don't know, I have 3 boys (11, 8 & 6) and their favourite meal is mince & pasta. In fact unless I say mince (or pizza) is for dinner there is usually a revolt of varying degrees of severity. I cook at least 1kg if not 2 of mince a week and serve it in a variety of ways: mince & pasta (AKA spaghetti bolognaise depending on whether it's actually spaghetti or some other shaped pasta), nachos, tacos, burritos, lasagne, pasta boats, pies, meatballs…. If it involves cooked mince I use the same basic recipe. It does change from time to time depending on what mince meat is on special, what vegetables I do or don't have in the kitchen and which spices I've run out of. I'm sure every family has their own secret ingredient/herb/spice and method, but since I've been asked for mine, I'll do my best to write it for you. As my kids are pretty fussy and certainly not the kind of kids to munch down a Vietname rice paper roll full of veggies, I use the weekly mince to get lots of veggies into them. When they were really little I had to puree them so they couldn't see ANY flecks (ie grated) bits but now grating and bitzing in the food processor is enough. If adding something a bit different I tend to blitz until pieces are very small so it goes undetected!

 

Annabel's EVERY week mince:

• 1kg mince (usually mixed eg 500g beef/500g pork & veal) Can use all beef. Last week used half kangaroo mince. I know others that use mince to get in some offal eg kidneys/liver etc (I have tried once and it was NOT detected)
• 1 large brown onion (finely diced)
• 1-2 garlic cloves (grated)
• 1T stock concentrate (chicken/vegetable, whatever I've got – can use 1-2 stock cubes)
• 1T ground cumin
• 1T ground corinander seeds
• 1/2T sweet or smoked paprika
• 1-2 tsp salt
• 2 zucchinis (grated)
• 2 carrots (grated)
• other veg (I add 1-2 'extras' per batach) eg handful mushrooms, kale, broccoli, cauliflower, silverbeet etc
• dash of soy sauce/tamari (for GF)/coconut aminos (for paleo)
• 1 tin diced tomatoes
• 1 glass jar of passata
• 2 bay leaves
• Salt and pepper to taste

 

1. In a large pot (stock pot/cast iron pot) heat 1-2Tbs macadamia oil. Brown onion & garlic then add the mince. You might need to have element up high to brown the mince quickly.
2. Once the mince is browned, add the spices and stir through.
3. Add grated vegetables (not tomatoes/passata) and stir through for a few minutes.
4. Add stock, tinned tomatoes, passata, dash of soy (or soy alternative). Stir through. I usually rinse the tin & jar with water and add that tomato-y water to the pot too.
5. Add bay leaves and simmer for as long as you like – up to a few hours. If in a hurry it's ready to eat immediately but the extra simmering time will develop the flavours.
6. Serve as you wish – pasta/GF pasta/zucchini noodles/with corn chips, as lasagne etc etc etc.

Serves hungry kids for as many meals as you can stretch it! My husband and I rarely eat it, only because I'm so sick of cooking it I'd rather eat pretty much anything else! It does taste great and it totally adult friendly too though 😉

 

prawn stock

I have only really gotten into making stock in the last year or so but this is the first time I’ve made prawn stock.  Now I have to figure out what I’m going to do with it!  Any ideas? Please comment and let me know if you have some suggestions.  It was super easy to make although it did stink out the kitchen for the evening!

Prawn Stock

• shells, heads etc from 500g green prawns
• 1 onion
• 2 celery stalks
• 1 carrot
• salt & pepper

1. Dice vegetables.
2. Place all ingredients in large saucepan or stock pot.  Fill with water until ingredients covered by a few cms.
3. Bring to boil then simmer for an hour or so.
4. Strain and allow stock to cool.
5. Use stock as desired.  I poured mine into a  silicone muffin tray to freeze in useable (when I work out what for!) portions.

Enjoy!

And especially enjoy eating the prawns that came out of the shells.

apple almond scones (gf, paleo)

I love brunch.  (Well actually there isn’t a meal I don’t like, but if had to pick a least fav it would be lunch.) I love breakfast too, so brunch in my mind is really just an excuse to eat breakfast a little bit later in the day!  We were invited to friends for brunch today for Father’s Day and because I’ve inherited the inability to ‘bring nothing’ I thought scones would be a nice brunchy thing to bring.  I did make a regular batch of jam & cream topped regular scones, but here is the gluten free version – not really like a jam & cream topped scone at all, but yummy none-the-less.

I had made similar scones a few years ago but couldn’t find the recipe, so after finding a few different ones online,  I based mine on this Apple Scones recipe from Paleo Foodie.

• 2 1/2 cup almond flour
• 1/2 cup shredded coconut
• 1&1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 cup coconut oil, melted
  
• 2-4 tbsp honey or maple syrup
• 1 medium egg
• 1 -2 apples grated (1 large or 2 small)1. Preheat the oven to 170C.
  2. Combine all ingredients in a large bowl.
  3. Stir until combined into a batter.
  4. Put small cookie sized mounds of the batter on a baking tray lined with baking paper.
  5. Bake for 25 – 30 minutes until golden brown. Allow to cool, serve and enjoy!

Makes about 15

turkey meatballs and avocado salad

Looking for a super easy family mid-week meal? This is a great one!

Turkey meatballs (AIP options)

• 500g turkey mince
• 1/2 brown onion finely chopped
• 1 grated carrot
• 1 grated zucchini
• 1 grated garlic clove
• 1-2 Tbsp coconut syrup (or maple syrup)
• 1-2 Tbps coconut aminos (or tamari if not paleo/AIP)
• 1 tsp Chinese a Five spice (omit for AIP)
• salt & pepper
• 1 egg (omit for AIP – it will still hold together!)
• oil for cooking (AIP – coconut oil, otherwise macadamia will do)

1. Mix all ingredients in a large mixing bowl.  It’s best to use your hands and really squelch it all through.
2. Roll into balls – these are about a heaped dessert spoons worth.  It is pretty sticky.  Place balls onto plate or into container you can store in the fridge.  It’s best to refrigerate for an hour or 2 before cooking.
3. Turn on oven to 180C/350F.
4. Heat oil in large fry pan (one you can also put in oven).  Carefully place meatballs in and sear/brown on each side well.  You do need to be careful when turning the meat balls as they can come apart easily.
5. Transfer pan to the oven for about 15 mins.
6. Serve with salad and dipping sauce.

Serves family of 5.

Dipping Sauce

 

• 1 grated garlic clove
• 1-2 Tbsp coconut syrup (or maple syrup)
• 1-2 Tbps coconut aminos (or tamari if not paleo/AIP)
• 1 tsp Chinese a Five spice (omit for AIP)

1. Mix together in a small bowl (you can also heat in small saucepan for a minute or 2).
2. Serve with the meatballs.

Avocado Salad

• 1-2 avocados (depending on how many you’re feeding), diced
• 1/2 large red onion finely diced (or 1 small one)
• juice of a lime
• salt & pepper
• baby english spinach leaves (or other greens)

1. In a bowl mix avocado, onion, lime juice, salt & pepper.
2. On the plate put a handful of greens.
3. Scoop avocado ‘salsa’ onto the greens.  Yum.

 

brussel sprouts can be yummy! (yes it’s true!)

The only thing I grew up knowing that my Mum didn’t eat was brussel sprouts. I mean she ate everything else – lambs brains included, so I grew up thinking that brussel sprouts must be completely and utterly inedible, disgusting.  I have no recollection of ever having eaten them under the age of about 38.  I have no idea what ever possessed me to venture into the world of the unknown and attempt to cook (& potentially eat) a brussel sprout, but I’m glad I did.  I have discovered that it IS possible to actually eat brussel sprouts, and what’s more,  even enjoy them.  I’ll have to cook them for Mum now!

This is now my second favourite way to eat them… My favourite is at a fabulous Argentinian restaurant in Sydney called Porteno – it’s one of their signature dishes, and let’s just say, AMAZING.  Given I can’t eat at Porteno very often, eating brussel sprouts cooked in coconut oil and bacon is the next best way.  Let’s face it, there’s not much that doesn’t taste better with bacon!

Really yummy brussel sprouts

• 500g brussel sprouts, halved or quartered
• 2-3 rashers bacon, diced
• 1 medium brown onion, diced
• 1 garlic clove, finely chopped or grated
• 1-2 Tbsp coconut oil (or butter is also good but not then paleo/AIP)
• 1-2 tsp  stock concentrate (or stock cube)
• salt & pepper to taste

1. Melt coconut oil in a fry pan.
2. Lightly fry onion and garlic. Add in bacon. Fry for a few more minutes.
3. Add in brussel sprouts.  Stir through stock.  Once the brussel sprouts are well tossed in all the bacon/oil goodness, you might want to add in a tablespoon or 2 of water to make sure nothing is sticking to the bottom of the pan.
4. Covering the pan for a few minutes will help to soften the brussel sprouts a bit faster.
5. When they have softened (but not soggy!), season to taste and serve with your protein of choice!

ENJOY & see that brussel sprouts really can be yummy!

Serves 3-4 as a side dish