Musaman beef curry

Ingredients

6 teaspoons ground coriander

6 teaspoons ground cumin

4 teaspoons cinnamon

2 teaspoons nutmeg

1 teaspoon ground cloves

2 large onions, chopped

8 cloves garlic, chopped

2kg chuck steak / gravy beef, trimmed and cut into cubes

2 x 400ml cans coconut milk

1kg baby potatoes

2 tablespoons tamarind concentrate

1 tablespoon olive oil

Method

In a large pan, add the oil, chopped onions and garlic.  Cook on medium heat until the onions are soft, stirring frequently.

Add the spices and cook until fragrant.

Place the meat, spice and onion mixture, tamarind concentrate, coconut milk, and potatoes into the slow cooker.

Cook on LOW for 8 hours

Lamb and potato curry

Ingredients

2kg cubed lamb

1kg potatoes, peeled and diced

2 onions, chopped

2 tablespoons fresh grated ginger

5 cloves garlic, crushed

4 teaspoons cumin

4 teaspoons coriander

2 teaspoons turmeric

2 tablespoons curry powder

1 tin tomatoes

2 cups chicken stock (or water)

1 tablespoon olive oil

Method

Heat oil in pan, and add garlic and onion

Cook on medium heat until soft

Add the spices and cook until fragrant

Put the lamb, the onion mixture, potatoes, tinned tomatoes and chicken stock into the slow cooker

Cook on LOW for 8 hours

Serve with cauliflower rice

Grain free hot cross buns

This is a thermomix recipe!!

I use silicon cup cake trays to make these, as it makes it easy to pop them out.  This recipe will make 12 buns.

A lot of grain free recipes use almond flour, but due to allergies in the family, I can’t use nuts.  That means these are suitable for a lunch box treat.  If you wish to ice them to make the cross on top, melt some dark chocolate and drizzle on top.

Ingredients

60g psyllium husks

80g coconut flour

50g pepitas

25g linseeds

25g chia seeds

25g sunflower seeds

30g rapadura sugar

2 heaped tsp baking powder

1/2 tsp celtic sea salt

1  tsp ground cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp ground clovers

1 tsp vanilla essence

3 eggs

2 tbsp coconut oil

400g water

100g dried dates

100g sultanas

Method

  1. Put all the dry ingredients (seeds, psyllium, coconut flour, sugar, baking powder, spices, salt) in the thermomix bowl and mix for 15 seconds on speed 7
  2. Add the wet ingredients (vanilla, eggs, coconut oil, water), mix for 15 seconds speed 7.
  3. Add the dried fruit, and mix by hand using a big spoon.
  4. Use the knead function, for 2 minutes.
  5. Divide the mixture evenly between the cup cake moulds.  Leave for 30 minutes
  6. Turn on the oven at 200C
  7. When oven is at 200C, bake for 20 minutes.
  8. Leave in moulds for about 10 minutes, then place buns on wire rack to cool

Enjoy warm with butter!

 

Superfood slice

This kid approved recipe has no added sugar and no grains.  It is full of superfood ingredients like goji berries, chia seeds and cacao to fuel your child!  It is also super easy to make!

It has a much more ‘tart’ flavour than many fruit snacks.  If you think it won’t be sweet enough for your child, you can swap some of the cherries for medjool dates. I like to keep a lot of diversity in the flavours I give my children, so I like the tartness.

Ingredients

1 cup dried cherries

1/2 cup goji berries

1/2 cup of sunflower seeds

1/3 cup raw cacao

1/2 cup chia seeds

1/2 cup dessicated coconut

1/2 cup cacao nibs

1 tsp vanilla

1/4 teaspoon salt

1/4 cup coconut oil

Method

Add all the ingredients to a high speed food processor and mix on high for about 10 seconds, until the ingredients come together like a dough.

Pour the mixture into a deep baking tray (I used a 23cm x 23cm x 4cm).

Press down mixture into the tray

Place in fridge for 2 hours

Cut into appropriate size pieces for your children.

Enjoy!