Notice: Trying to access array offset on value of type null in /home/littleb1/public_html/wp-content/plugins/stkit/functions/global.php on line 95

Notice: Trying to access array offset on value of type null in /home/littleb1/public_html/wp-content/plugins/stkit/functions/global.php on line 95

Notice: Trying to access array offset on value of type null in /home/littleb1/public_html/wp-content/plugins/stkit/stkit.php on line 241

Notice: Trying to access array offset on value of type null in /home/littleb1/public_html/wp-content/plugins/stkit/stkit.php on line 241

Notice: Trying to access array offset on value of type null in /home/littleb1/public_html/wp-content/plugins/stkit/stkit.php on line 259

Notice: Trying to access array offset on value of type null in /home/littleb1/public_html/wp-content/plugins/stkit/stkit.php on line 288

Notice: Trying to access array offset on value of type null in /home/littleb1/public_html/wp-content/plugins/stkit/stkit.php on line 288

Notice: Trying to access array offset on value of type null in /home/littleb1/public_html/wp-content/plugins/stkit/stkit.php on line 289

Notice: Trying to access array offset on value of type null in /home/littleb1/public_html/wp-content/plugins/stkit/stkit.php on line 289

Notice: Function add_theme_support( ‘html5’ ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /home/littleb1/public_html/wp-includes/functions.php on line 5905

Warning: Cannot modify header information – headers already sent by (output started at /home/littleb1/public_html/wp-content/plugins/stkit/functions/global.php:95) in /home/littleb1/public_html/wp-includes/pluggable.php on line 1435

Warning: Cannot modify header information – headers already sent by (output started at /home/littleb1/public_html/wp-content/plugins/stkit/functions/global.php:95) in /home/littleb1/public_html/wp-includes/pluggable.php on line 1438

• A variety of tomatoes in different sizes and shapes
• 1/4 cup olive oil + a little oil coat tomatoes
• 1/4 cup of packed finely chopped coriander (cilantro)
• 1/2 teaspoon ginger (either paste or grate fresh ginger very finely)
• 1 teaspoon sesame oil
• Juice of half a lime
• 1 tablespoon white wine vinegar
• pinch of salt
• 1/2 teaspoon maple syrup

• Place tomatoes in a baking dish or tray with a little olive oil; move the tray around to coat the tomatoes in the oil. Place in the oven under a hot grill (broiler) and cook for about 5-10 minutes. This will depend on the size of your tomatoes. I had a few really large tomatoes that I halved and quartered so they would cook evenly

For the dressing

• Place all the ingredients in a bowl and mix to combine. Add a little more lime juice or maple to adjust to your liking
• To serve, place tomatoes on a serving dish and spoon over the dressing

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

• 1/2 kg green king prawns, or as many as you like
• 1 tbsp sea salt flakes
• 1 tsp black pepper, freshly cracked, or to taste
• 1 lemon, zest only

For the lemon sesame dressing:

• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1/2 tsp sugar

• Soak skewers in water for 10 minutes minimum.  Peel and devein the prawns, leaving the tails intact.  Thread onto the skewers.
• Combine the salt, pepper and lemon zest in a small bowl and sprinkle over the prawns.  Brush a BBQ or grill plate with olive oil and cook the prawns over hight heat until cooked through.  A few minutes each side is perfect. 
• Serve immediately drizzled with the lemon sesame dressing if using.

For the dressing:

• Combine all ingredients in a small jar and shake. 

If serving as a main course serve alongside rice and roughly chopped mint. As a starter simple enjoy as is, with or without the dressing.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

• 1 cup traditional oats (not quick oats)
• 1/2 cup quinoa
• 1/2 cup sunflower seeds
• 1/2 cup pepitas
• 1/4 cup coconut flakes
• 1/4 cup coconut oil
• 2 tbsp maple syrup
• 2 tbsp chia seeds
• 2 tbsp goji berries

• Pre-heat oven to 160C/320F.  Combine the oats, quinoa, sunflower seeds, pepitas and coconut flakes in a large bowl.
• Warm the coconut oil and maple on the stove.  Add to the dry mixture and stir to combine.  Spread out on a lined baking tray and bake for 25 minutes or until lightly golden.
• Allow to cool and sprinkle with the chia seeds and goji berries.

Store in an airtight container.  Makes about 3 cups. 

• 400 g can of organic lentils; drained and rinsed
• 2 fresh beetroot
• A handful of parsley leaves; finely chopped
• Goats cheese; crumbled
• Juice of half a lemon
• Olive oil
• Salt & pepper

• Preheat oven to 180 degrees C (350 degrees F). Give the beetroot a scrub and remove the stalks. Using aluminium foil create a little parcel for each beetroot, add a little water add beets and seal the edges. Place on an oven tray and cook for 50 minutes. Remove from the oven;open the parcel and allow to cool. Once cool, the skin will rub off the beets. Alternatively use a vegetable peeler to remove the skin. Chop in small chunks
• Place the lentils, parsley and lemon in a bowl; add a glug of olive oil and season with salt and pepper. Place on a serving plate and top with the beets and goats cheese; serve

• Leftover Risotto that has been chilled in the fridge overnight – try my asparagus and saffron risotto; here
• flour for dusting
• 2 eggs; whisked
• Panko bread crumbs
• Oil for frying

For the aioli

• 1 garlic cloves; crushed
• 1/2 teaspoon sea salt
• 1 egg yolks
• 1/2 cup extra virgin olive oil
• 1/2 – 1 tablespoon lemon juice
• 1 teaspoons wholegrain mustard
• 1 tablespoon water (if needed)

For the aioli

• Add the garlic, salt and egg yolks in a food processor and process until well combined. With motor running slowly add the olive oil processing to form a thick mayonnaise. Transfer to a bowl and stir through the lemon juice and mustard. If too thick add some water and whisk.

For the arancini

• Add oil to a saucepan and heat to about 180 C/ 350 F – or use a deep-fryer if you have one.
• Add the flour to one bowl. Add egg to a second bowl and panko crumbs to a third.
• Roll the cold risotto into balls about 1 heaped tablespoon size. Then into the flour, then egg and then crumbs. Repeat until your leftover risotto is all used up.
• Place into the hot oil and cook until golden brown. Serve warm with aioli.

If you don’t have a food processor make the aioli by hand. I did. My food processor is too large so wouldn’t work. Just follow the steps above but whisk by hand and add a little oil a time.

• 1 2/3 cup milk
• 2 tablespoon maple syrup
• 2 eggs + 1 egg yolk
• 1 vanilla bean , split lengthways and seeds scraped out (alternatively use vanilla bean paste)

• Pre-heat oven to 160 degrees C (320 degrees F)
• In a saucepan add the milk and vanilla bean (seeds and bean). Bring to the boil and turn off heat and allow to infuse for 15 minutes; discard bean
• Meanwhile, whisk the eggs and maple syrup. Now pour the hot milk slowly over the egg mixture while you continue to whisk
• Add mixture to 6 ramekins or small pots. Place pots in a baking dish and fill with hot water so it comes halfway up the sides of the ramekins
• Bake for 35 minutes or until set. The centre should still wobble slightly
• Allow to cool slightly and refrigerate

I added a few raspberries to a couple of my pots before cooking

• 1/2 avocado
• 1 cup coconut milk
• 3 tablespoons honey , or to taste
• 1 – 2 tablespoons lemon juice
• 2 tbs chia seeds
• 6 strawberries , sliced

• Add all ingredients (expect the chia seeds and strawberries to a high speed blender or food processor.
• Process until smooth. Stir through the chia seeds. Add sliced strawberries to your popsicle moulds and add the avocado mixture. Add sticks and freeze.

• 2 cups milk (animal or plant based)
• 1 teaspoon turmeric
• 1 cinnamon stick
• 2 cloves
• Freshly ground black pepper – to taste
• 1 teaspoon rice malt syrup (or other sugar-free sweetener)*optional

• Add all ingredient to a large saucepan and bring to the boil (watch it or it will boil over). Lower heat and simmer for about 15 minutes to allow the milk to infuse. Strain and serve warm. Add a little extra sweetener to suit your taste.

• 6 slices of bread; crusts removed and cut into quarters (I’ve used white rye)
• 300 g raw prawns; chopped
• 1 teaspoon minced ginger
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 egg white; lightly whisked
• pinch of salt
• sesame seeds to coat (black or white)

• Pre-heat the oven to 180 C / 350 F. Combine the prawn meat with the ginger, sesame oil, soy sauce, egg white and salt. Stir to combine.
• Add the mixture to the bread triangles. About a tablespoon per triangle. Put as much on them as you can. Coat the triangles in the sesame seeds and place on a oven tray.
• Cook for about 20 – 25 minutes or until the prawns are cooked and nice and golden. Serve warm.

I chopped my prawn quite chunky. If finely chopping reduce the cooking time a little.