The best bread in the World … no yeast you can use any flour , not as bad as other naughty fatty breads and so yum !

Truely this recipe is specially for Mallika , Nisha and Arlia , Love you guys and flip these over your camping cooktop !!

I tend to use 1/5 cup flour make s8-10 rotis so double the flour for the amount you want to make..

• flour (you can use any flour, eg coconut, spelt )
• olive oil
• water

1. In a large bowl add flour and  water slowly and bind , knead with your hands and fists ( * important not to make the dough to wet , if so just add more flour )
2. Now , add a tablespoon at time of oil , purpose of the oil is so the dough is not sticky
3. Roll into a oval shape and roll till you take all the air bubbles out .
4. Pull of fist full of dough and knead in your palms into a ball, and repeat this till the dough is small round ball shapes
5. Flour a bench top , witha rolling pin , roll out the balls into a thin circle shape , repeat ..
6. Heat a frying pan on medium heat and allow your raw roti to cook
7. Wait till its starts to bubble and then fill, till the other side bubbles then take it off
8. Put in a clean tea towel and crunch the roti in between your hands so that it becomes flaky and wrap up in your tea towel to keep warm while you cook the rest.

Brush some butter on it or eat it with curries , chutneys or yogurts.. this is a eat with your hands experience !!

                                                                                                 xxx

This liitle pearler of a rice dish goes with everything , accompanies any curry , stirfry or eaten alone !!

• pre cooked rice (basmati preferable)
• mustard seeds
• coconut oil or olive oil
• shredded coconut
• good coconut milk
• kaffir lime leaves
• red chillies

Method:

1. Heat small amount of oil in a frying pan till warm
2. Add mustard seed , watch them heat up and pop and crackle
3. Add 2 or 3 chillis and kiffir lime leaves,  fry up till they slightly change colour
4. Pour in rice and stir
5. Add shredded coconut and 2/3 tbs coconut milk
6. Stir till the rice is coated and hot.

Alright well Im excited to tell you that this was one of my first original dessert recipes I ever made.. and honestly I was nervous at first as ovens and I havent had the best relationship … But this was a real breeze and a delight to make!!

1. 1 cup rice flour
2. 1/2 cup gluten free cornflour ( found in most supermarkets)
3. 1/2 cup soya flour
4. 150g butter , chilled , chopped
5. 2 tablespoons chilled water
6. 3/4 cup mascarpone cheese
7. 3 large  fresh lemons , juiced , rind grated
8. 4 eggs , at room temp
9. pure icing sugar , shredded lemon rind and thick double cream of your choice …ooohhh!!

Ok to Prepare and Bake you must :

1. Preheat oven to 180 degrees, Grease and line a 3 cm tart pan.
2. Sift all flours , 3 times over so its like angel dust !
3. The butter and half the sugar in a food processor until mixture resembles crumb like . Add the water and process until mixture binds and romances together .
4. Turn the dough like mixture onto a lighlty cornfloured surface, knead gentle with your knuckles, and shape it into a 10cm disc. Wrap into baking paper and refridgerate for 30 mins or so.
5. …………………….30 mins……………………. have a  arbonne facial while your waiting …………..
6. 30 mins is up … roll out pastry between 2 sheets of baking paper until 2mm thick and 30 cm disc.
7. with your fingers gently mold into your tart dish including sides.
8. put in fridge again for 15 mins
9. Now… last step linbe the pasty with baking paper put uncooked rice on top and cook in oven for 10 mins or until pastry is firm. remove paper and rice and pop back into oven for a further 5 mins till golden brown. reduce oven to 160 degrees.

The filling:

1. using an electric beater combine mascarpone , 1 tablespoon lemon rind , 2/3 cup lemon juice and remaining sugar .
2. Add 1 at a time the eggs beating well… on medium speed
3. Pour filling into a pastry case , and into the oven for 40 -45 mins until filling has set .
4. Once baked … i guarantee your mouth will be watering …….. but let it cool and set first before cutting your slice ..
5. Top with sifted icing sugar , garnish with lemin rind and that yummo double cream!!

wow! its a show stopper !!

When my mum first made this …. I fell in love !! I couldnt believe how amazingly romantic this cake is!!

Im happy to share this with you all !!

150g Reduced salted butter , chopped

100g Drak Toblerone chocolate , chopped into pieces

1 cup caster sugar

1tsp coffee ( instant is fine with tbs boiling water)

3 eggs seperated

200g hazelnut or almond meal

Method to Heaven in your Mouth:

1. Place Butter Toblerone , 3/4 cup sugar , coffee in a pan , put it on really low heat and stir till nicely melted, mix evenly together till smooth …. ( You willl be tempted to dip your finger in for a taste … BUT DONT DO IT!!!!)
2. Beat , egg whites till soft paeks form
3. Beat in remaining sugar slowly
4. Mix the hazelnut or almond meal and choc mixture together , and then ‘gently’ fold in egg whites until combined through..
5. Sppon into a slightly greased pan and bake in a 160 degree oven,,, ahhh !! the warm smell of chocolate baking is a sin…..!

Angel dust it with Icing Sugar and Love It as much as I do !!

A real treat , Naughty Naughty Naughty but  Nice  !!

125g dark chocolate , chopped

50 g butter , chopped

4 eggs , seperated

1/2 cup milk ( cow or rice , oat )

1 teaspoon vanilla essence

200g almond meal

1 tablespoon gluten free baking powder ( you can find easily at any supermarket or health shop)

1/2 cup firmly packed brown sugar

1/2 cup choc bits

METHOD

1.  Preheat oven at 200 degree.
2. Line a 12 hole muffin pan with paper cases
3. Melt chocolate and butter stirring after every minute . cool.
4. stir in egg yolk , then gradually add milk and vanilla essence.
5. Combine almond meal , sifted cocoa and baking powder , sugar and choc bits in a large bowl..
6. Stir in the choc mixture nicely
7. Beat the egg whites in a bowl until soft peaks
8. With a large metal spoon , fold 1/3 of the egg whites into the choc almond mixture , then add the remaining egg whites
9. Spoon mixture evenly into cases
10. Bake away for 20 minutes
11. Take baked hot muffins out the ovens and stand for 5 mins on a cooling rack
12. Eat warm , Sift with icing sugar and cocoa , get decadent with melted butter and a cup of tea!

You can add dates and raisins to this recipes !!

 You can eat this for breakfast , dessert or lunch , midnight , snack , take to a bbq, great for kids parties and I can guarantee that everyone will come back for seconds or sneaky thirds !!

So easy , if you blink you’ll miss the recipe :

440 g fresh pineapple pieces

220 g mandarin pieces

220 g marshmallows ( the good ones )

125 g desiccated or flaked coconut ( you can lightly dry toast them if you like)

1 cup seedless grapes

2 cups sour cream

1/4 teaspoon himalyan sea salt or sea salt

Ready Dont Blink !!

Combine it altogether in a bowl and pop it into the fridge . Overnight would the best !!

Get ready to tell everyone this recipe!!

You have to try this !!

1 cup rice flakes

60 g butter , melted

1/4 cup brown sugar

250g strawberries washed hulled and sliced in half

1/4 cup ground almonds + 1 tablespoon ground almond seperate

2 tablespoons red wine vinegar

2 tablespoons pure icing sugar

750g ( Philadelphia ) or any cream cheese , room temp and soften

3/4 cup caster sugar

2 eggs

1 tablespoon fresh lemon juice

METHOD

1. Combine rice flakes , butter , sugar almonds.
2. Press into the base of a approx . 22cm lined spring form pan and bake at 180 degrees for 15 mins , then allow to cool.
3. Toss together the strawberries , red wine vinegar and icing sugar together . Set aside for 10 mins , stir occasionally to coat all berries , then Drain and reserve the liquid !!!
4. Beat the Philly and sugar until smooth …….. add eggs , lemon juice  and almond meal .
5. Pour over the prepared crust , top with the strawberries and bake at 160 degrees for about 50 mins .
6. Once baked , very important to let it cool in the oven with the door ajar .
7. Heat the reserved liquid over a low heat in a small saucepan until it bubbles and reduces by half . Brush syrup over cooled down cheesecake..

The most important is to eat , enjoy and dont share with anyone !!!! hee! hee! ok maybe someone special , a small piece only because its the best treat on the couch with re run of “dirty dancing !!”

A yummy flaky hot baked spinach pineapple , fetta and ricotta filo….!! enough spinach to make you as strong as popeye!!!!!!!!!!!!!!!!!!!!!!

• 2 packets of frozen spinach
• 150 g ricotta
• 150 g unsalted fetta
• filo pastry
• 1 egg
• olive oil / ghee
• pepper
• handful of dill
• 1/4 fresh pineapple
• handful of coriander

Method:

1. Pre heat oven on 120 degress. Line a baking dish with baking paper
2. Defrost spinach .(i choose to leave in plastic and submerge in hot water , microwave could over cook the spinach)
3. fresh 1/4 pineapple chopped or blended finely and squeeze all juice out.. till pineaple is dry!
4. wash and roughly chop dill , coriander and put into bowl add the pineapple
5. crumble the fetta nd ricotta in bowl with pineapple and greens
6. squeeze the liqiud out of spinach , completely SQUEEZED!!!
7. add to bowl , add egg… (if you find your mixuted seems wet , only add egg yolk) or else whole egg in …
8. mix together , crack pepper and mix!
9. Prepare you filo by , placing your sheets in a damp towel .
10. peel a sheet and brush ghee or olive oil lightly and place another sheet  twice again repeat the brush process , so you have 3 layers of brushed filo . This allows the filo to stay fluffy..
11. fold your filo horizonally , and spoon your mixture in .

To Fold:

1. fold into a triangle around the filling .
2. tuck all the filling in , and continue the triangle process
3. at the end , brush with olive oil and place on your baking tray.

place into oven for 20 minutes, check the pastry is golden brown .

Serve on plate with chutney , salad and ENJOY!!!

2 tbsp Tamari ( wheat free soya sauce)

1 1/5 tsp maple syrup

500 g chicken or tofu

Vegetable oil , for fying

Rice paper rounds

Vermicelli noodles

Cucumber julienned

Hoisin sauce

Shallots (optional)

Lettuce

Bean sprouts

Mint leaves

1. Blend the Tamari and the maple syrup in a dish and add the meat , turn to coat each piece . Cover and leave to marinate in the refrigerator for at least an hour or overnight.

2. Heat a pan over medium heat , unitl hot , add oil and cook the meat for 4 – 6 minutes each side , depending on the thickness of each fillets , cook till caramalized on the outside . Remove from the pan and slice into fine strips ( this methods allows the meat to stay tender)

3. Chop up lettuce and shallots have your bean sprouts washed and ready.

4. Fill a heatproof bowl with boiling water , add the vermicelli noodles to it and allow to soak and soften for 2 minutes , strain it out of the water , rinse under cold water and set aside.

5. Fill a deep wide bowl with boiling water , add 2 rice round sheets into it submerging completely till it has turned opaque and pliable for 20 sec . carefully take the sheets out ( may need to 2 sheets depending on how thin the sheet) Ensure that the water is very hot when doing the rest of sheets , only do them one by one as the rolling process .

6. Ensemble , by placing your lettuce , shallots , cucumber bean sprouts and chicken in the centre of the rice round , spoon on hoisin sauce and vermicilli noodles and fold in the edges and roll each roll.

1 aubergine /eggplant cut into 1cm cubes

3 tbsp olive oil

1 large onion, thickly sliced

1 carrot

2 garlic cloves

115 g brown capped mushrooms

2tsp ground coriander

2 tsp cumin seeds

1 tsp chilli powder

1tsp ground tumeric

600 ml pint canned chopped organic tomatoes

300ml vegetable stock

1 tbsp tomato puree

75 g dried apricots roughly chopped

400g chickpeas ( optional canned)

2 tbsp fresh coriander , to garnish

1/5 litre hot vegetable stock

Salt and pepper to taste

200 g instant polenta

1. Preheat the grill to medium , Toss the eggplant in 1 tbs of oil in a grill pan and cook for 20 minutes , turning occasionally , until softened and beginning to blacken around the edges – brush with oil if the eggplant gets to dry.

2. Add the remaining oil into a tagine dish or alternatively a heavy based saucepan over a medium heat . Add onion , stir fry for 8 minutes until soft transparent and golden , add carrot , garlic , mushrooms and cook for 5 minutes , add spices and stir occasionally , for a further minute.

3. Add tomatoes , stock , stir well , add tomato puree . Bring to boil and then reduce the heat to simmer for 10 minutes until sauce begins to thicken and reduce.

4. Add eggplant , apricots , and chickpeas , partially cover and cook for 5 minutes, stirring occasionally .

5. Meanwhile , make the polenta by , pouring the vegetable stock into a pan and bring to boil . Pour in the polenta in a steady stream , stirring constantly in a clockwise direction with a wooden spoon , so that the polenta does not get clumpy . Reduce the heat to low and cook for 1 – 2 mins , or until the polenta thickens to mashed potato consistency .

Serve , together , garnish with coriander and enjoy!!