Mmmmm Paella... it's delicious, it inspires you to invite your friends & family around and share a laugh and a meal together. Paella is fabulous, because it's a one pot wonder (so less cleaning up!), and you can totally customise it to your liking. Add in some mussels or calamari or a spizy chorizo to really get a kick! So this spring, why not bring this feast out for your next gathering!
Gluten Free Paella Recipe (low FODMAP, dairy free)Ingredients
Spices + seasoning
If you're not following the low FODMAP diet, you can always add a handful of frozen peas when you add your fresh prawns.
Also, if you're not following the low FODMAP diet, adding a handful of raw, finely chopped chorizo when you add your chicken thighs is pure heaven.
Spring is here... with the weather warming up & Father's Day just passed, it's time to head to the BBQ and get outdoors.. this is a fabulous recipe to make for the whole family, as you can hide some beetroot in the beef burgers, so the kids don't know its there!!! Genius!!! This is super easy to make & can be rolled into smaller slider patties if you prefer too!
Beef Beetroot & Feta Burgers
With it being National Bacon Week & Father's Day this Sunday, I wanted to share with you a dish that our kids make each year and serve as a breakfast in bed for dad.... Croque Monsieur! What you may ask - its a bacon & cheese toasted sandwich, that you can do in a toasted sandwich machine if you have one, or in a fry pan or under the griller... its super easy, so the kids can do it on their own, or if you want to get a little fancy you can also adda Bechamel sauce to make it a little more traditional too!
Croque Monsieur Recipe (with optional Bechamel Sauce)
Optional - Béchamel sauce
Do you ever need to whip up a quick meal and don’t know what to do... give this one a try... for those busy midweek dinners, using mostly ingredients that you probably already have at home in the pantry/fridge... this is a winner!
Our little man Jonah & I have some annoying tummy issues, which means that we have to eat Low Fodmap, which means low fermentable products... unfortunately that includes quite a large range of ingredients, so I am always on the look out for a good LOW FODMAP recipe, that we can enjoy with the whole family. This is just one of those dinners, that I can cook and we will all enjoy it, with the added bonus of no upset tummies for Jonah & me! So, crack out your peanut butter - the crunchier the better, if you ask me, and get the kids to help you prepare this in the kitchen... it is super easy and super tasty! Winner Winner Chicken Dinner!
PEANUT BUTTER COCONUT CHICKEN
1 hour 10 mins
Author: My Gut Feeling
Family Feasts by Gina from Yandina
So I am a good Greek girl, who has been brought up on lamb.... and I love going camping, so I wanted to share this magnificent Lamb dish with you. Greek Lamb Shoulder Recipe called Kleftiko. Now this dish was created by the Klepht, freedom fighters, in the mountains of Greece. A little trivia: Klephti is the Greek word for Thief - think Kleptomaniac - and these Klepht were bandits. So this dish would have traditionally been made using a stolen Lamb - now you don't have to go out & steal a lamb, you can just get a nice grass fed lamb shoulder from our shop and it will do just as well as a stolen one!
They used to cook this dish in a fire pit in the ground in the middle of the woods, so that the smoke & smells weren't detected. So this is a great dish for camping in your camp oven, or if your in your kitchen then a slow cooker works just as well to replicate the traditional method of cooking this dish.
Now it's a simple recipe that utilises a bone-in lamb shoulder, which is a great cut for the family, as it stays nice & moist and tender and is cheaper than a leg of lamb. Here's what you'll need for your Family Feast:
1.5kg Bone-In Grass Fed Lamb Shoulder
1 Bulb of Garlic
2 Springs of Rosemary or Thyme
1 Small handful of fresh Oregano or 2 tspn of dried Oregano
2 Small Onions - quartered
3 Bay Leaves
2 Juicy Lemons
1kg of Potatoes &/or Sweet Potatoes - cut into similar size to the onions
Salt & Pepper to taste
Optional 300ml White Wine
100g Sheep or Goat Feta Cheese Crumbled
1) Make a marinade with the garlic bulb, skinned & crushed or chopped, add the oregano, rosemary or thyme, a dash of olive oil and salt & pepper to season it. This should make a loose paste. Now rub this all over the lamb and if time permits, let it marinade overnight in the fridge.
2) Take your lamb shoulder and place it on top of some of the potatoes & onions and then nestle some more around it in either your slow cooker or your camp oven. Now is the time to add the bay leaves and the wine if your using it and squeeze the lemon juice all over the lamb and the vegetables and top it off with a dash more of olive oil. The potatoes are going to soak up all of the lovely juices that and the flavours will be amazing!
3) Turn the Slow Cooker onto Low for 5-6 hours or into your camp oven, over the coals for approx. 2 hours - checking on it after 45min.
4) When you are about 30min from the end, you can now add the crumbled Feta if you wish and let it finish cooking.
This dish makes its own gravy and you know it is ready when the meat is falling off the bone.
If you don't have a slow cooker or a camp oven, you can bake this dish in the oven but you'll need to make a parcel using foil, lined with baking paper & place the lamb & vegetables into this & scrunch it up to seal in the flavours. Bake it at 160 for 2-3 hours - or until the meat is falling off the bone!
Enjoy this amazing traditional Greek Lamb Shoulder Kleftiko whether you're out camping or at home!
This recipe has been adapted from http://thoselondonchicks.com/thieves-lamb-%E2%80%A2-kleftiko/, https://www.bbcgoodfood.com/recipes/824653/lamb-kleftiko and https://canningsfreerangebutchers.com.au/slow-roasted-lamb-shoulder/
This time of year just calls for some delicious, aromatic casserole that the whole family can gather around and enjoy... this is perfect for those chilly winter nights! It is super easy to throw together and perfect for the slow cooker (aka my best friend in the kitchen!).... so give this creamy, yummy, Normandy Pork Casserole a go! Please also remember to make sure that you are buying Australian Grown Pork!!!
What you'll need:
This is a fabulous winter warmer dish for the whole family... and the best part is there is only one dish/pot used, so there is less cleaning up! Simply add whichever vegetables you can get your kids to eat... and throw it all in together and you have yourself a hearty, delicious meal! I've added the slow cooker instructions down the bottom - it is super simple!!!
What to do:1.
Preheat oven to 180°C. Cut beef into 2½cm-3cm cubes. Season with salt and pepper, add 2 tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
Reduce heat in the pan, add a little oil, add onion, celery and carrots, cook for 1–2 minutes, and stir occasionally.
Sprinkle in the flour and stir until the vegetables are coated. Gradually pour in stock and add the tomato paste, stirring well. Add the potato and herbs, stir until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally; add water or stock if needed during the cooking time to keep ingredients well covered.
Slow Cooker: Simply place all the ingredients (except the green beans) into the slow cooker & set it to cook for a min 4-6hrs, then walk away & come back when dinner is done!
A three step, no-fail traditional Greek Pastitsio recipe!This dish takes me straight back to my childhood and hanging out at my grandmother's (Yiayia's) house with all of my cousins. This dish was ALWAYS on the table when we went there and is perfect for serving for a crowd... or just your family (beware - the Greeks are known for over catering, so you will probably have leftovers!) This delightful traditional Greek dish has only a few easy to follow steps for you to make the very best pastitsio on your first try! This easy to follow Greek pastitsio recipe can be summarised in three key stages: preparing the meat filling, preparing the creamy béchamel sauce and cooking the pasta mixture. Each stage will require dirtying some pots and pans, but I think you will agree that the end result is well worth it!
Greek Pastitsio recipe – Prepare the meat sauceGreek pastitsio (pastichio/pasticcio/Pastizio) owes its full and rich flavour to the two aromatic spices used in this traditional pastitsio recipe, cinnamon and clove, which give a really characteristic flavour and smell. Once put in the oven, the intense aromas of the sweet spices permeates the house and brings back childhood memories. To prepare the meat sauce for this pastitsio recipe, the ground beef is sautéed in olive oil, flavoured with onions and garlic and then simmered in red wine and tomato sauce. Let it simmer for a while to allow the flavours to mingle.
Greek Pastitsio recipe – Prepare the Béchamel sauceTo achieve the perfect texture for your béchamel sauce, add the milk (preferably lukewarm) a little bit at a time whilst constantly stirring. The perfect béchamel sauce for your pastitsio should be smooth and creamy. The key is to whisk the sauce constantly to allow each time the flour to absorb the milk, so that it doesn’t get lumpy. Cook the sauce over medium-low heat in order to prevent it from burning and sticking on the bottom of the pan, but be careful to cook it enough, until you can’t taste the flour and is thick enough.
Greek Pastitsio recipe – Prepare the pastaThe pasta base for this pastitsio recipe is mixed with Greek feta cheese and enriched with its sharp and distinctive taste. Be careful to cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don’t get mushy after turning out of the oven later. Even though it will be really hard.. you should wait for the pastitsio to cool down for a while before cutting into pieces.
So go ahead, give this traditional Pastitsio recipe a try and amaze your friends and family with this extra tasty hearty dish!
For the meat sauce
For the béchamel