Easter is on it’s way and many of us are thinking about chocolate. So here’s some more chocolate to tempt you!
80g organic butter (grass-fed if you can find it), softened
1/3 cup organic coconut sugar
1 free range or omega-3 enriched egg
1 1/2 tsp vanilla extract
2 cups almond meal
1 tsp baking soda (gluten free)
1/2 tsp rock salt
100g 85% chocolate, finely chopped
Natural macadamias, roughly chopped
Preheat oven to 180°C.
Grease 2 oven trays or cover trays with grease proof paper.
Beat butter and sugar in a large bowl until thick and creamy.
Add egg and vanilla and mix well until thoroughly combined.
Sift together and then fold in almond meal, baking soda and salt with a big metal spoon until just combined.
Add chocolate and macadamias.
Place rounded teaspoons full of the mixture onto the prepared trays.
Bake for 12 – 15 minutes or until they turn a light brown.
Remove from oven and set aside to cool a little.
Transfer to wire rack to cool.
Makes 30 little morsels
Often people want to know a substitute for bread. I think the yaki nori wraps, which my family can’t get enough of at the moment, would be a great bread substitiute . I try to double the dip we use on the Yaki Nori, so we can use the leftover dip with vegetable sticks later. I found this cashew dip recipe and we love it.
Open Yaki Nori Wrap
julienne vegetable (cucumber, capsicum, carrot, celery)
For the nut pate:
150g Cashew Nuts
¼ cup water
Chunk of fresh ginger
1 Tablespoon of lemon juice
1 Tablespoon of Tamari
+ Sheets of yaki nori (dried seaweed sheets)
Blend the nuts to a crumb and slowly add the water and lemon juice, then the minced garlic, ginger and Tamari till it resembles a smooth (not runny) consistency.
Take a sheet of nori and place it shiny side down. Spread the Nut pate in a straight line along the bottom edge covering about 3 cm of the yaki nori, at the top of the pate edge, place a line of meat, and some julienned vegetables, carrot etc, on top of this 3 cm covering of nut pate– then roll. Just before reaching the end of the sheet wet the exposed strip with a little water. Apply gentle pressure to join the edges of the nori. You can eat them in the big roll or cut them up for little samples.
At a picnic dinner recently I made some fish and prawn cakes with mayonnaise. They were served cold and were a real hit! They were best when still warm, but everyone still wanted to know the recipe. I packed them into our picnic supplies with paper towel in-between the layers. Double the recipe and keep as a quick snack.
Fish and Prawn cakes with Mayonnaise
500g boneless white fish fillets (I used barramundi)
500g green prawn cutlets, shell and tails removed
4 kaffir lime leaves, shredded
1 red chilli, chopped (more if you love the heat)
4 whole coriander stems roots and leaf, washed and chopped
1 tsp sea salt flakes
olive oil, for frying
Mayonnaise for dipping
Finely chop the fish and prawn meat quickly in a food processor (don’t puree them). Put the chopped ingredients into a large bowl. Add lime leaves, chilli, coriander, salt and egg and mix together with your hands.
Shape one large spoonful of the mixture into a ball shape. Repeat with the remaining mixture to make 20 cakes. Heat a large frying pan over medium heat. Pour enough oil to just cover the pan. Place cakes in the pan and push to flatten. Cook cakes in batches for roughly 5 minutes, checking that they are golden and cooked through.
Serve with a quartered lime and mayonnaise.
Optional – Serve them on a bed of cucumbers, tomatoes and shallots. Or provide a selection of those vegetables as vegetable sticks add carrots, celery,capsicum and provide the little grape tomatoes.
When it’s hard to snack on good food, usually one of the problems is that our fridge or lunchbox isn’t organised. So it helps if you can plan ahead and think through your daily meals. Make some delicious dressings when you have time and buy some fresh vegetables that you feel comfortable to put together quickly. Boil more eggs than you need and keep them for a quick snack. Sometimes I make mayonnaise, which is a big favourite in our house, and then it can be added to liven up many dishes like an egg dish.
1/3 cup of mayonnaise (make it yourself here) remember to add the oil at the end, very slowly
1/2 tsp cayenne pepper
2 tsp wholegrain mustard
5 boiled free range eggs, peeled and chopped
One baby cos lettuce, leaves separated
250g sliced free range ham
4 peaches sliced
Mix together mayonnaise and mustard. Add eggs and mix to combine.
Lay lettuce down on the plate. Top with ham and egg mixture and roll lettuce leaf to enclose the filling. Serve up with peaches or other seasonal fruit
Optional – Add more pepper to your liking. You may like to chop the lettuce and serve the lettuce and egg mixture wrapped in the ham. Our family prefers the lettuce wrap option.
Serves – 4.