It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the pantry...so simply remove this item from your cart.

Happy cooking !

Packages available 4th - 28th March 2019


Coconut Flour Biscuits

Thank you Andrea Fabry

These grain-free, gluten-free coconut flour biscuits go nicely with any meal. This recipe makes 4 large or 6 small biscuits. Feel free to double or even triple the recipe!

Ingredients
• 1/3 cup coconut flour
• 4 tablespoons melted ghee
• 4 egg whites
• 2 egg yolks
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/2 teaspoon raw apple cider vinegar
• 1 teaspoon raw honey (optional)

Instructions
1. Preheat oven to 200 degrees Celsius.
2. Whisk eggs and egg whites. Add melted butter or ghee.
3. Add remaining ingredients. (Use hand mixer, or food processor if desired.)
4. Allow to sit for 1-2 minutes to allow dough to expand and become cohesive.
5. Form into "patties" and press onto baking stone or cookie sheet with parchment paper.
6. Bake at 200 degrees Celsius  for 15 minutes or until done.

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Pumpkin & Spinach Curry

Thank you Sol Ghee

Ingredients:
2 tbsp Ghee
6 curry leaves
1 tbsp fennel seeds
1 brown onion, finely chopped
1/2 butternut pumpkin chopped (about 4 cups)
1/2 bunch of spinach chopped
1-2 cm fresh ginger finely chopped
1 tbsp ground cumin
2 tbsp ground coriander
1/2 tbsp turmeric
1/2 tbsp garam masala

Method:
Heat the ghee. Fry off the fennel seeds and curry leaves until slightly browned, then add the onion, garlic and ginger and cook on a low heat until the onion is golden. Add the ground cumin, coriander and turmeric and stir. Add the pumpkin and stir again until well covered in the spice mix then pop the lid on. Check and stir occasionally. If there is some sticking, you can add a little more ghee and after some time, add the salt as this will draw moisture out of the pumpkin.

When the pumpkin is nearly ready, add the remaining ingredients (pepper, garam masala and spinach), stir through and keep cooking for another 5 minutes or so, until the spinach is cooked and the pumpkin is soft. Serve with rice or flat breads.

Serves 4. Gluten Free.

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Quick Tomato Chicken Curry

Thank you Andy Baraghani via Bon Appetit Website

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.

INGREDIENTS
• 3 tablespoons ghee
• 1 large red onion, cut into ½-inch wedges
• 1 2-inch piece ginger, peeled, finely grated
• 4 garlic cloves, crushed
• Salt for seasoning
• 1 tablespoon plus 1 teaspoon garam masala
• 1 bay leaf
• ½ teaspoon crushed chilli flakes
• 2 tablespoons honey
• 2 x 400g cans whole peeled tomatoes
• 1 x 400g can coconut milk
• 3 skinless, boneless chicken breasts (about 550g  total), cut into 1-inch-thick pieces
• ½ cup Greek yogurt
• ½ cup coarsely chopped coriander

RECIPE PREPARATION
Heat ghee in a large wide saucepan over medium-high. Add onion and cook, turning occasionally, until undersides are golden brown, about 2 minutes. Add ginger and garlic and cook, stirring, until softened, about 2 minutes; season with salt. Add garam masala, bay leaf, and chilli flakes and cook until fragrant, about 30 seconds. Stir in honey and cook until slightly caramelized, about 1 minute.

Add tomatoes along with juices and bring to a boil, smashing down on tomatoes with a wooden spoon until pieces are no bigger than 1". Reduce heat to medium and cook, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8–10 minutes. Add coconut milk and cook, stirring occasionally, until sauce thickens, 20–25 minutes; taste and season with salt, if needed. Add chicken strips and reduce heat to low. Cook, partially covered, until chicken is cooked through, 8–10 minutes. Season with salt.
Stir yogurt, a big pinch of salt, and 2 Tbsp. water in a small bowl.
Drizzle yogurt sauce over stew. Top with coriander before serving.

TIP - Do Ahead: Curry (without yogurt sauce) can be made 2 days ahead. Cover and chill.

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