primal cavewife

Showing posts with label butter. Show all posts

Macadamia and Caramel Ice Cream

We can't have ice cream in summer because our freezer dies in summer. Then in winter, when it's not so hot, it works again. We have been putting off replacer our fridge/freezer because well, by the time we get around to it, it's winter again. This has been happening for the last 2 summers. Either way, winter has become to perfect time for us to make our own ice cream!

Ingredients:

1 cup chopped macadamia nuts

1/4 cup honey

50g butter

2 cans coconut cream

4 medjool dates, pitted

1 1/2 tsp vanilla extract

2/3 cup raw cashews (soaked overnight)

Roast macadamia nuts at 150 degrees for 30 minutes, flipping them every 10 minutes.
Set the macadamia nuts aside once roasted.
Puree coconut cream, dates, vanilla extract and cashews together until completely smooth.
Place butter and honey in a saucepan over medium heat and simmer for 10 minutes and set aside.
Add the coconut cream mix into the ice cream maker as per manufacturer's instructions.
Once the ice cream begins to thicken, add the macadamia nuts.
Drizzle the caramel into the ice cream mix and let stand in the freezer for a couple hours.

Blueberry Cobbler

If you want to have something sweet but don't want to go through the whole process of mixing all these things to bake a cake just to satisfy your cravings, here is something healthy, quick and easy to make

Ingredients:

few handfuls of blueberries

1 tbsp lemon juice

1 cup almond meal

1/4 cup melted coconut oil or butter

stevia

1/4 tsp cinnamon

2 pinches salt

1/4 cup chopped hazelnuts

Preheat oven to 180C.
Wash the blueberries and distribute between 2 small ramekin dishes
Juice the lemon over each ramekin and toss blueberries to coat with lemon juice
In a small bowl, mix together almond meal, stevia, melted butter or coconut oil, salt, cinnamon and chopped hazelnuts.
Mix until everything is combined.
Sprinkle each ramekin with a bit of the crumble
Bake for 30-40 minutes until blueberry mix starts to bubble and topping is browned.
Serve warm with a scoop of ice cream.

Pizza

It is pretty expensive to get pizzas with gluten-free bases at the restaurants. It never seemed an exorbitant amount when we paid for these pizzas until I decided to surprise my boyfriend and make our own gluten-free base... our paleo base pizza.

I think compared to normal base, it is much easier and quicker to make the base since you don't have to let the dough sit at all and I love that we make our own pizza now because we can put whatever we want on it. DELICIOUS! The best part about this is that it costs next to nothing! The base ingredients cost about $6 and I can make 3 bases out of it and we get a meal out of each pizza! Depending on what you put on the pizzas, it costs about $5 for a pizza between two people! Is this a good deal or what??

On our pizza, we put an egg, bacon, mushrooms, mussels, sausages and lots and lots and lots of cheese.

Ingredients:

2/3 cup linseed meal

1 cup warm water

2 tbsp. butter

7 tbsp cornflour

2 tsp baking soda

3 cups almond meal

pinch of salt

Preheat the oven to 180C.
In a bowl, mix the linseed meal, warm water and butter until the butter is melted and the mixture thickens.
In a big bowl, combine the remaining dry ingredients, then stir in the linseed mix until everything well combined.
Split the dough into thirds and roll them out between two sheets of baking paper. You might want to either get someone else to stretch out the baking paper while you roll it out or keep flipping it to make sure that the baking paper does not get caught in the crease of the dough on the underside.
Once rolled out to desire thickness, carefully peel the top baking paper and place the base in the oven for 22-24 minutes or until the edges are golden.
Once cooked, remove the crust from the oven and place your desired ingredients and bake a further 15 minutes at 200C!

Vegetable Bake

So this vegetable bake isn't Paleo 1.0 with all the cheese in it, but dairy is Paleo 2.0 and it is just too good to not have it in our lives. We have milk, cheese, cream and yoghurt everyday. So good!

I recently had a training course at AIM WA and the lunch that they provided us with was really good. The vegetable bake was one of those delicious foods they made and I wanted to make it myself. So I threw in the vegetables we had in the house, made my cream sauce and tadaa!

I did discover that I had to triple the recipe I found because it wasn't enough to coat all my vegetables. This was quite enough for the bake I made because the cooked vegetables produced more water so your bake doesn't necessarily have to be drowning in cream sauce when you put it in the oven.

Ingredients:

vegetables (zucchini, sweet potato, mushrooms, broccoli)

6 tbsp / 150g butter

6 tbsp cornflour

1 cup cream

3 cups milk

grated cheese (optional)

salt

pepper

nutmeg

herbs

Cut up the vegetables in chunks and boil the sweet potatoes in boiling water for 10 minutes. If you eat the broccoli stems like we do, I would suggest boiling that along with the sweet potatoes to soften it before you stick it in the oven.
Place all the vegetables in your oven dish.
In a saucepan, melt butter and then add corn flour. Mix well.
Add the milk and cream in the butter mix over medium heat stirring constantly.
When the sauce is thickening, add in grated cheese, salt and pepper, nutmeg and herbs.
Once the sauce has thickened, pour it over vegetables in the baking dish and bake in the oven for 40 minutes.
If you like more cheese, sprinkle more grated cheese on top after 30 minutes and bake for another 10 minutes.

Melktert

This is the next South African dish I made, a melktert! Melktert is basically what it sounds like... a milk tart!

I substituted sugar with stevia, and kind of mixed it in blindly. I've never had a proper melktert before so I don't know how sweet it is meant to be. The boyfriend has a sweet tooth and he said it's not sweet enough for a melktert, so you might want to taste test the batter first.

Ingredients:

3 cups milk

2 cinnamon sticks

2 tbsp butter

3 eggs

1 tbsp stevia

1/4 cup cornflour

cinnamon powder

In a pot, heat the milk with the cinnamon sticks in it and bring to simmer. Turn off the heat and leave it to infuse for several hours.
Separate the yolks and the white and beat the white until it forms soft white peaks.
Heat the butter with the milk and bring to simmer.
Whip in the egg yolks.
Mix the cornflour with the stevia, and whip it in the milk mix.
Fold in the egg whites and whip the mix until it is fluffy.
Pour the mix into a ramekin, sprinkle the cinnamon powder on top and bake at 180C for 20 minutes.

Vanilla Bean Chocolate Ice Cream

The day has finally come! I finally got all the ingredients I needed to make my first batch of homemade paleo ice cream! The taste is a bit different from store bought ice creams. I am not used to the taste of stevia just yet and I put in a lot of cacao powder so it was slightly bitter. Other than that, I have no complaints! The recipe I used was the Bulletproof 'Get Some' Ice Cream with a few slight changes.

Ingredients:

4 whole eggs

4 yolks

1 tsp vanilla extract

1 vanilla bean (I used vanilla bean paste)

10 drops apple cider vinegar

7 tbsp butter

10.5 tbsp coconut oil

1.5 tbsp stevia

1/2 cup water

1/4 to 1/2 cup cacao powder (I used 1/2 cup so it was a tad bitter)

Blend all the ingredients apart from the water in a blender until the mix is smooth and creamy.
Add the water to the mix and blend.
Pour the mix in the ice cream maker as per the manufacturer's guide.

Anzac Cookies

Made Anzac Cookies for the first time! The cookies, fresh out of the oven, were crispy on the outside and chewy and crumbly on the inside. It was delicious! But they don't taste as good once they get cold like most paleo foods... So I recommend indulging once they have cooled a little bit to let them set and then eat your way through the entire batch!!! or share them with your housemates... Also I had to add quite a bit of water to make it doughy. Will have to try making them with an egg next time and see if it will make a difference.

Ingredients:

1 cup almond meal

1 cup almond, flaked

1 cup dessicated coconut

3 tbsp butter

4 tbsp honey

1/2 tsp bicarb soda

1 tbsp water

Preheat the oven to 150C.
Mix the almond meal, coconut and most of the flake almond together.
In a pot, heat up the honey and butter.
Mix the bicarb soda with water and mix with the honey mix until it gets frothy.
Remove the honey mix from the heat and mix it with the dry ingredients until combined.
Add water if needed to make it more dough-y
Form small balls with the dough and press down lightly on the baking pan.
Press some leftover flakes on top.
Bake in the oven for 35 minutes or until golden brown.

Pork Pot Roast

I don't normally cook pork because it's not the kind of meat we often buy. But I saw this recipe and thought why not? And oh my God! It's SOOOOO GOOOOOOD!

Ingredients:
2 tbsp coconut oil
sea salt, pepper to taste
4- to 5- pound pork loin roast
1/4 cup desiccated coconut
6 carrots
a celery stalk
2 onions
3 1/2 cups chicken broth
2 cans of tomatoes
6 fresh thyme branches
6 garlic cloves, crushed
4 tbsp organic butter

Heat coconut oil over medium heat in a large frying pan.
Sprinkle salt and pepper all over the roast and then roll the roast in the coconut.
Sear the roast in the frying pan for 4 minutes on each side.
While the roast is searing, chop the veges into large pieces.
Remove the roast from the pan, add all the veges and cook in the drippings from the roast until the onions become tender.
Add the stock, canned tomatoes, thyme branches, garlic and pepper.
Stir well and bring to boil.
Place the roast in a slow cooker and Pour the vege mix over the roast. Cook on high for 4 hours and then on low for another hour.
After the roast is done, remove the roast from the vege mix.
Remove the thyme and pour half of the vege mix into a food processor or a blender. Add the butter and blend until smooth.
Place the sliced meat on a plate, top with the remaining cooked veges and pour the blended sauce all over it.

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