Tabbouleh salad is a great base for lunch or in a pita pocket bread or to complement a meal of kebabs, tzatziki yoghurt dip and green salad. Usually tabblouleh is made with cous cous or bulghur wheat which are both made from wheat grain. I’m making it here with quiona (pronounces keen-wa) grain. This makes the salad gluten free and suitable for Low FODMAP diets. Quinoa is from South America and … [read more]
Raw Energy Salad
I love salads in Summer and the amazing colour and taste of this one especially. This keeps in the fridge for at least 3 or 4 days and still tastes great. Ingredients ¼ red cabbage 2 raw beetroot 6 small or 3 large carrots Salad dressing e.g French or Balsamic or Pomegranate juice based dressings are all good with this salad. Method Finely slice the cabbage. Grate the … [read more]
Summer Lunch
What am I making for lunch this week? Here on the table are lovely green leaves, Bruschetta topped olive oil, goat feta, tomato and basil, Raw Energy Salad and Quinoa Tabbouleh. Plus a Fresh Herb Mayonnaise and French Salad Dressing. I like to have easy-to-prepare lunches for the week ahead. It’s summer here in New Zealand so I make 2 salads on Sunday that keep well and store in the fridge. So … [read more]
Lentil Pate
It’s great to have this Lentil pate as a vegetarian protein rich base for lunches. Made at the weekend and kept in the fridge, it’s ready to put together for the week ahead. In Summer I like the lentil pate with some crackers and a large bowl of salads for lunch. In Winter this is lovely with crackers and a large bowl of vegetable soup to warm me. Lentil pate can also be used as a protein … [read more]
Chermoulah Prawns
This Chermoulah sauce is a delight on the taste buds. It is a Moroccan recipe from Annabel Langbein’s book 'Free Range Cook'. Like many of Annabel Langbein’s recipes it is big on taste and easy and quick to make- a winning combination! You can make the Chermoulah sauce and store in the fridge for a few days, use it with chicken kebabs or like here, with prawns. This is delicious for a buffet … [read more]
Greek Style Chicken
I spent many sun kissed summers in Greece. During the day we would often see the older women of the village chatting together as they perched on the kitchen door step peeling potatoes. Sometimes the potatoes would be made into one of my favourite dishes, this Greek Style chicken. I love it even more that it is a ‘one pot’ meal and so easy to make. To make it Low FODMAP friendly, just omit the … [read more]
Pumpkin and Silverbeet Frittatas
Pumpkin and Silverbeet (Swiss chard) Frittatas Italian Frittatas are similar to a Spanish Tortilla and in New Zealand often called a crustless quiche. Usually they are made in a large fry pan, cooked on the stove top then browned under a grill and cut into wedges to serve. They are a great lunch proving wonderful protein and tasty served with a salad. The beauty of making Frittatas in muffin … [read more]