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Rocket – 3 ways!

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Good Afternoon Friends! Happy Monday! I hope this finds you all well!

We are all great here. We have settled in nicely to our routines this year and we are loving all the fresh produce that our little farm is producing for us. At a guess I have picked (with the kids help) at least 60kg of apples, pears and nashis so far this season! Crazy! Our vegetable garden is looking beautiful too and recently we had all our rocket ready to go in a few days, so I decided to come up with a few recipes for it. I hope you love the recipes as much as my family did. Let me know!

HONEY MUSTARD ROCKET SALAD

ROCKET PESTO

CURRY ROCKET SALAD

HONEY MUSTARD ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

1 large sweet potato – diced and roasted

100g feta cheese – roughly diced

½ cup walnuts

Dressing

¼ cup honey

¼ cup oil of choice

2 tblspns dijon mustard

pinch salt

Roast the sweet potato and allow it to cool.

Place all the salad ingredients onto a platter, including the cooled sweet potato.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

Note:

  • I used goats feta as I can’t have cows cheese

 

ROCKET PESTO

1 large bunch rocket (approx. 120g)

1 cup toasted almonds (approx. 190g)

½ cup oil of choice

1 clove garlic

good pinch salt

Place all the ingredients into a food processor and blitz on high until a pesto is formed.

TMX: Speed 6 / 10 seconds. Scrape down sides. Then a further Speed 6 / 10 seconds.

Serving options

  • As a pesto dip with crackers and vegetables sticks
  • Add to 500g cooked pasta with shavings of parmesan on top
  • Add more oil to the pesto to make it runnier and use it as a marinade for chicken to cook on the BBQ

 

CURRY ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

16 snow peas – roughly sliced

1/3 cup flaked almonds – toasted

Dressing

4 tblspns oil of choice

3 tblspns apple cider vinegar

1 tblspn curry powder

1 tblspn honey

pinch salt

Place all the salad ingredients onto a platter.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

 

 

Wishing you all a wonderful week ahead! Look after each other and of course look after yourself. I look forward to connecting with you all again soon. Until then …..

Take Care of You,

Collette x

How to make Sushi – tips

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Good Morning Friends! Happy Thursday! I hope this finds you all well.

I am popping by quickly today to post on here my ‘how to make Sushi – tips’ …  the last time I posted on Facebook that I made Sushi, I got loads of comments & messages about “how” …. so when I made it again I thought I would take some photos along the way to hopefully help.

I must say, I don’t say I’m a Sushi expert or that this is the correct way to make it! But it works for me! If you have any other tips to offer please feel free to suggest them!

Steps:
1. Make sushi rice as per packet & allow to cool to room temp ((For 6 large rolls & 3 small rolls I used 3 cups of Sushi rice))
2. Prepare your fillings, have a clean small bowl of water & a hand towel out
3. Put a decent (approx 1/2-2/3 cup?) amount of rice on a nori sheet. Flatten out all the way to 3 edges & leave a 2-3cm gap at top. To make the rice easy to spread, keep your fingers wet by popping them in the bowl of water
4. Lay a row of fillings at the bottom of the rice
5. Use the mat to start to roll the sushi TIGHT
6. Keep rolling tight
7. When you get to the end, add a little water along the edge to stick the nori sheet down
8. Place in a container & refrigerate for 1 hour to make it easier to cut (optional)

I hope this helps!

Wishing you all a lovely day … I look forward to connecting with you all again soon!

Take Care of You,
Collette x

I share my Lunchbox photos each day on Instagram. This day my kids had Sushi (Tamari Soy Sauce in the little container), greengages, a tub of fruit and salted caramel popcorn slice (RECIPE in Cookbook ‘Cut out the Crap Lunchbox Solutions’)

Upside down Apple and Jam Cake

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Good Afternoon friends! Happy Tuesday! I hope this finds you all well.

We are doing ok here. I had a quick trip from TAS to QLD last week, up Friday and back Saturday for my Grandfathers funeral. It was lovely to be there to support my Dad and family. I must say, the humidity up there in Townsville was insane! It makes me love this Tassie weather even more! I know some people love it, but it sure isn’t for me!

I have been getting in such a great routine since the kids have gone back to school. As a busy Mum of 4 and then COTC, I find a routine helps me so much and as crazy as it sounds, it actually helps me to be less stressed and less ‘running around like a chook with it’s head cut off’ and I feel less busy because I AM actually organised. I am not sure if you can relate to that or not? One of the biggest things I have been able to do is get back into the kitchen a little more – as you know, this is my happy place.

Todays recipe is bought to you by my desire for Banana Bread every time I make it for the kids! (I am intolerant to Bananas) … so I decided to have a play around with swapping the banana for apple and was thrilled when it worked. My kids came home yesterday to it for afternoon tea and Master 6 ate two pieces … and when I wasn’t looking took a 3rd! When he saw me packing his school lunch box later that night, he asked me to fill it with the ‘apple bread’ … WINNING! (…and let me say, no I didn’t fill his lunch box with it!) I re-tested it again today just to check my measurements and couldn’t wait to get it on here for you to try. I hope you love it as much as my family does!

Upside down Apple and Jam Cake

(gluten, dairy, soy, nut and additive free)

1 tblspn jam of choice

1 apple – cored and thinly sliced

400g stewed apples

3 eggs

1 cup brown rice flour (170g)

¼ cup coconut flour (30g)

1/8 cup honey (40g)

2 tspns fresh lemon juice or ACV

1 tspn baking powder

¼ tspn cinnamon

pinch salt

Line a square 20cm x 20cm cake tin with baking paper.

Preheat oven to 180c.

Spread the jam evenly over the bottom of the baking paper (I used a wet pastry brush to make this easy). Layer the thinly sliced apples on top of the jam.

Place all the remaining ingredients into a food processor etc and blitz until creamy, smooth and thoroughly combined. You might need to scrape down the sides a few times during this process.

TMX: Speed 5 / 30 seconds. Scrape down sides, then a further 10 seconds on Speed 5.

Pour cake mixture into the prepared tin and bake in preheated oven for 35-40 minutes or until thoroughly cooked.

Allow to cool on a wire rack for 5 minutes before turning upside down onto a plate.

Enjoy!

Notes and Tips:

  • You can turn this into an apple ‘bread’ (similar to a banana bread) by leaving out the bottom jam and sliced apple and pouring the mixture into a lined bread tin. You will need to increase the baking time to approx 50-60 minutes (depending on your oven). Even this square shape does have that slightly moist and dense texture of banana bread.
  • If you haven’t got apples to stew, you can buy tin ‘pie apples’ that is nothing but apples.
  • Once cool, I cut mine into squares and kept it in a container in the fridge.

I hope this finds you all well and I look forward to hearing from you once you make this!

Take Care of You,

Collette x

 

 

 

Soup in a Jar!

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Good Afternoon friends! Happy Tuesday! I hope this finds you all well.

We are all pretty good here. My elderly Grandfather passed away yesterday morning, so it has been a sad time for my family. At his age though, it is nice to try and reflect on the positive of him having such a long life and giving thanks to the fact he is now resting in peace, as much as he will be missed.

I am popping by to share with you my hubbys favourite lunch. ‘Soup in a Jar’ – there is no real recipe for this, it really just depends on what you have in your fridge and pantry and what your particular tastes are. I have shown you here what my hubbys favourite is. I simply pack it all into the jar (jam it in nice and tight) the night before and he pops boiling water into it 5 minutes or so before wanting to eat it at work. My older girls have taken it to school before also (although in a thermos container, not a glass one, and I have given them a little thermos with the water). It is pretty simple, super tasty and something a little different. I hope you enjoy it!

Soup in a Jar!

Filling options:

Vermicelli Noodles

Capsicum

Spring Onions

Zucchini

Carrot

Snow Peas

Dried Shitake Mushrooms

Parsley

Chives

Dehydrated Bone Broth

pinch salt and pepper

Cut all ingredients as thinly as possible and pack tightly into a glass jar.

Add boiling water 5 minutes before serving. Stir and enjoy.

Notes and Tips:

  • There is no real recipe for this, it really just depends on what you have in your fridge and pantry and what your particular tastes are
  • My older girls have taken it to school before also (although in a thermos container, not a glass one, and I have given them a little thermos with the water)
  • If you do use a glass container make sure it can withstand the boiling water
  • If you don’t have dehydrated bone broth you can use stock paste or powder OR you can use bone broth instead of the water
  • I try and cut the veg as small as possible so they cook through quickly
  • The dried shitake mushrooms are available from the Asian section of most supermarkets or Asian Grocers

DEHYDRATED BONE BROTH can be purchased through my online store HERE or if for some reason I am out of stock (which I am NOT at this moment as I write this!) you can buy it direct from Nutra Organics HERE. 

Wishing you a lovely rest of the week, as always, I look forward to connecting with you again soon.

Take Care of You,

Collette x

 

‘Lasagne’ Pasta Bake!

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Good Afternoon friends! I hope this finds you all well! We are great here. Back to school, getting back into routines and we are having some mornings here that make me feel like Winter is starting already here in TAS whilst friends and family in places in NSW are sweltering with 40c+ days!

I am here today sharing a recipe I popped together the other day – I was going to make lasagne but didn’t have the sheets or silverbeet or anything else to use so I got a little creative and came up with this. My family absolutely devoured it and have asked for it to be on the menu weekly! Win! It makes a really large quantity, so perfect for leftover lunches or freezer meals. I hope you enjoy it as much as my family did! (PS Sorry for the bad photo quality, it was a quick phone shot as the light wasn’t good enough to take one on my camera, will update the pic when I make it next!)

‘Lasagne’ Pasta Bake

(gluten, dairy, soy, egg, nut and preservative free)

250g rice pasta

500g mince of choice

680g jar passata

1 large red capsicum – cut into medium chunks

1 large spanish onion – cut into medium chunks

1 large zucchini – cut into medium chunks

1 punnet cherry tomatoes (roughly 18) – halved

8 large button mushrooms – quartered

½ bunch fresh parsley – roughly chopped

2 cloves garlic – grated

1 tspn paprika

good pinch salt and pepper

White sauce:


6 tblspns flour of choice (I use rice)

6 tblspns oil of choice
(I use sunflower)

4 cups milk of choice (I use rice)

4 tblspns nutritional yeast * optional

good pinch salt and pepper

Preheat oven to 200c.

Cook the Pasta – set aside to cool.

In a wok or large fry pan place a little oil and the mince and stir-fry until ¾ cooked. Add the passata and mix thoroughly.

In a LARGE lasagne / baking tray (mine is 34cm x 26cm x 6cm) place all the prepared vegetables, parsley, garlic, paprika, salt and pepper. Add to them, the cooked pasta and the mince mixture. Stir well.

Meanwhile, make your white sauce. In a large saucepan place the flour and oil.
Using a wooden spoon, mix together on a medium – high heat until combined well and there are no lumps.
Turn the heat down to medium and add the milk, stirring the entire time. Continue to stir until the white sauce is the thick and the consistency you desire. Add nutritional yeast, salt and pepper and mix thoroughly.

Pour the white sauce over the pasta mixture.

Bake in preheated oven for 30 minutes.

Notes and Tips:

* This is a very versatile recipe which can cater for your dietary needs. You can use any flour, milk and pasta you wish.

* You can swap the oil for melted butter.

* If you can have dairy, a great addition is some grated cheese on top of the white sauce before cooking it.

* This makes a large pasta bake. It did us meals for 3-4 adults and 4 children. You can halve everything if you prefer, otherwise, it will freeze well in individual portions.

* Nutritional Yeast offers a ‘cheese’ flavour, this can be left out if you prefer.

I look forward to hearing from you when you make it!

Until next time,

Take Care of You,

Collette x

 

Apricot Biscuits

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Good Morning friends! Happy Friday! I hope this finds you all well.

We are enjoying the School Holidays. We have had a few beautiful and warm days here in Tasmania and we have been taking advantage of them and doing some sight seeing and beach trips. You can check out some photos on Instagram! (I LOVE photos!)

We have also been doing plenty of baking on days that are not as nice, a little recipe creating and stocking the freezer a little getting ready for back to school. I bought some beautiful additive free Apricots the other day from my local Bulk Wholefoods Shop, Unpacked, and made these gorgeous little biscuits with them. I am pleased that I took a photo instantly as they were gone in two days … no kidding, my kids loved them (and trust me they are my biggest critics!) I hope you and your family love them too!

Apricot Biscuits

 (gluten, dairy, soy free – nut free options)

200g dried apricots *

½ cup desiccated coconut (45g)

½ cup brown rice flour (80g)

1 egg

1 heaped tspn peanut or almond butter (20g) – optional

½ tspn vanilla powder *

pinch salt

Preheat oven to 180c and line two large trays with baking paper.

Place the apricots and coconut into a food processer and blitz on medium speed until combined. Then scrape down the sides.

TMX: Speed 7 / 20 seconds.

Add the remaining ingredients and blitz again on medium speed for 30-60 seconds or until thoroughly combined.

TMX: Speed 4 / 30 seconds.

Roll heaped teaspoon sized balls and place them on the tray. Flatten slightly using a fork.

Bake for 10-12 minutes until golden.

Notes:

  • Remember that dried apricots which are free from additives are actually brown in colour and NOT bright orange
  • If you don’t have vanilla powder you can swap this for 1 tspn vanilla essence

As always, I look forward to hearing from you when you make them!

Take Care of You,

Collette x

Simple Fruit Chia Pudding and Jelly!

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Good Afternoon friends …. Happy Wednesday! I hope this finds you all well!

I am quickly popping by today to share with you these two yummy recipes. The chia pudding was inspired with a suggestion from a friend of mine and whilst I was experimenting with ‘quantities’ I decided to add some gelatin to it also and make it into a jelly as a yummy snack for the kids! They love it and I hope that you do too!

Simple Fruit Chia Pudding

1 x 825g tin of Peach in Mango Juice *

½ cup chia seeds

Place the tin of fruit and all the juice into a blender or food processor and blitz on high until smooth.

TMX: 20 seconds / Speed 5

Pour the mixture into a bowl or container (that has a lid) and add the chia seeds. Mix thoroughly.

Refrigerate overnight.

Serve with yoghurt, seeds, nuts and fruit.

Notes:

  • I have tried this with other tin fruit and it still works but my kids prefer this one with the mango juice
  • This also works well with homemade stewed fruit

Simple Fruit Chia Jelly

1 x 825g tin of Peach in Mango Juice *

½ cup chia seeds

½ cup boiling water

¼ cup room temp water

5 tblspns gelatin *

Place the tin of fruit and all the juice into a blender or food processer and blitz on high until smooth.

TMX: 20 seconds / Speed 5

Pour the mixture into a bowl or container (that has a lid) and add the chia seeds. Mix thoroughly.

Meanwhile, in a small bowl add the gelatin to the room temp water and mix well (it should go thick and lumpy). Add the boiling water to this gelatin and whisk well with a fork until thoroughly dissolved.

Add the gelatin mixture to the fruit and chia mixture and mix again, thoroughly.

Refrigerate overnight (or at least a few hours) until set.

Cut into squares and store in the fridge.

Notes:

  • I have tried this with other tin fruit and it still works but my kids prefer this one with the mango juice.
  • This also works well with homemade stewed fruit
  • I used the ‘Great Lakes’ gelatin (the orange / red beef one)
  • My kids put a few pieces in the freezer and loved this frozen!

Wishing you a lovely rest of the week and I look forward to connecting again soon!

Take Care of You,

Collette x

 

 

 

 

 

 

 

Caramel – Comb

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Good Afternoon friends! I hope this finds you well!

Just over 4 years ago I posted a recipe on here for ‘Honeycomb’ … just recently a lovely COTC friend asked me if there was a way to make this without the white sugar and golden syrup and try and make it ‘slightly’ healthier. Of course, my kids were keen for me to test it out! Here is the final recipe (I simply swapped a few key ingredients from the original recipe) … please note: DO NOT use Baking Powder instead of BI-CARB SODA as it will NOT work (I learnt this one the hard way myself!) … whilst YES, this is a recipe loaded with sugar still, sometimes life calls for it and you can either choose to embrace the treat for what it is ‘a treat / party / sometimes food’ OR scroll on by and ignore it! For those of you choosing to embrace it, ENJOY! I hope you love it as much as my Kids did!

Caramel - Comb

Caramel-Comb

1 cup rapadura sugar

4 tblspns rice malt syrup

1 tbspn water

3 tspns bicarb soda

Line a large flat tray with baking paper.

In a large saucepan place the rapadura, rice malt syrup and water. Stir constantly over a medium-high heat until the sugar dissolves (this will take a few minutes).

Bring mixture to the boil, stop stirring and boil for 4-5 minutes until dark and golden (be careful to not burn it!)

Remove from the heat and working quickly add the bicarb soda and stir well (mixture will look like a science experiment that is about to explode!)

QUICKLY pour honeycomb onto prepared tray and allow to cool at room temperature for approximately 15 minutes before placing the entire tray into the fridge.

After an hour, break into pieces and enjoy OR break into pieces and dip into dark chocolate.

Store in an airtight container (preferably in a single layer) in the fridge.

My Miss 12 feels this should be called ‘Caramel-Comb’ NOT Honeycomb as she says the first bite is crunchy but then it softens into a chewy caramel. Be warned though, it can remove wobbly teeth!

I look forward to connecting with you all again soon!

Take Care of You,
Collette x

Chilli Fruit Chutney

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Good Afternoon friends! I hope this finds you all well. We are well here! We are enjoying life in Tasmania and can’t believe that our first Winter is almost over! I am popping by just quickly today to share with you another recipe that I made with the Rhubarb my neighbour gave me. This is a beautiful and mild chilli (although of course it will depend on the Chillis you buy) and with it’s lovely fruitiness, even my kids have been enjoying it on nearly everything (eggs, frittata, roast chicken, sausages, baked potatoes!) I hope you love it as much as they do!

Chilli Fruit Chutney Logo

Chilli Fruit Chutney

(gluten, dairy, soy, nut, refined sugar free)

20 long red chillis – roughly cut (approx. 320g)

1 brown onion – peeled and quartered (100g)

2 cloves garlic

2cm x 2cm fresh ginger

10 rhubarb stalks – cut into 2cm pieces (260g)

1 small green apple – deseeded and diced 1cm chunks (100g)

¾ cup rapadura (150g)

¼ cup apple cider vinegar (55g)

pinch salt

Place chilli, onion, garlic and ginger into a food processor and blitz until almost smooth (a little chunky is ok).

TMX: Speed 7 / 5 seconds

Place all the ingredients and the chilli mixture into a medium saucepan and cook over a medium – high heat for approximately 20 minutes or until the mixture thickens. You will need to stir this several times throughout this process.

TMX: 20 minutes / 100c / speed 2 / REVERSE

Once the mixture has thickened, you can either leave it like this or use a hand blender to blitz until a smoother consistency.

TMX: Speed 4 / 5 seconds

Allow to cool before placing into glass jars. Store in the fridge.

I hope this finds you all well and I truly look forward to connecting with you all again soon!

Take Care of You,

Collette x

Chicken and Quinoa Soup

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Good Morning friends! I hope this finds you all well!

I am sure I have mentioned before how much I love Soup. I love Soup even more when we are coming out of Summer where we load up with Salads almost every night. I have to say though I think I also say the same thing about loving Salads as we are coming out of Winter – ha ha! I love soups because they are (generally) quick to cook, easy to prepare, you can make extra to freeze for a night ‘off’ cooking, they are filling, satisfying and (also, generally) jam packed full of nutritious goodness … just like this one!

This is a new favourite in our home and even my Master 5 who doesn’t like ‘soup’ (although funny enough eats it if it is called something else) loved and devoured it! I hope you love it as much as we do!

As always I have done both stovetop and thermie-machine methods. Please read all the way to the bottom for notes and tips!

Chicken and Quinoa Soup

Chicken and Quinoa Soup

(gluten, dairy, nut, soy, egg, preservative free)

2 cloves garlic

1 onion – roughly diced (approx. 90g)

2 long sticks celery – cut into 2cm pieces (approx. 110g)

2 tblspns oil of choice (20g)

½ heaped cup quinoa (120g) – washed well

1 piece sweet potato – diced roughly 2cm cubes (320g)

2 chicken breast fillets – diced roughly 1-2cm chunks (500g)

1 tblspn dried turmeric (5g)

2 cups chicken broth or stock (460g)

1 large zucchini – diced roughly 1cm chunks

salt and pepper – to taste

TMX METHOD:

Place the garlic, onion and celery into the bowl and blitz for 4 seconds / speed 5. Scrape down the sides of the bowl.

Add the oil and cook for 4 minutes / varoma / reverse / speed 2.

Add the quinoa, sweet potato, chicken, turmeric and broth. Cook for 10 minutes / varoma / reverse / speed 1.

Add the zucchini and cook for 12 minutes / 100c / reverse / speed 2.

Allow to cool for 2 minutes before serving. Season with salt and pepper to taste.

Serves 2 adults and 2-3 children.

STOVETOP METHOD:

Grate the garlic and place it into a saucepan with the onion, celery and oil. Cook for 2-3 minutes until the onion and celery starts to soften and they become transparent. Do not burn.

Add the remaining ingredients, except for the zucchini, and simmer on medium -high for 10 minutes.

Add the zucchini and cook for a further 6-8 minutes on medium – high or until the chicken is thoroughly cooked.

Allow to cool for 2 minutes before serving. Season with salt and pepper to taste.

NOTES AND TIPS:

  • the TMX version soup becomes finely shredded and therefore a thicker soup
  • the stovetop version will be slightly chunkier
  • I suggest cutting everything smaller for the stovetop version
  • Keep an eye on the liquid for the stovetop version and add more if you feel it is needed

Wishing you all a beautiful week … I look forward to hearing from you when you make this!

Take Care of You,
Collette x