primal cavewife

I bought the Chef Avenue 3 in 1 Slicer over the weekend from CNR and was super excited to use it this week because I can finally make my boyfriend spaghetti bolognaise! I knew that being gluten intolerant, spagbol was something he hadn't had in years, so I decided to make him this delicious surprise. I don't love spagbol that much, but I LOVED THIS! HE loved this, which really says a lot. His only complaint was that the zoodles were too long... yes... I have a newborn toothless child at home. But that can easily be fixed by cutting the noodles up.

Since we usually cook a lot to last us several meals over the week, this recipe serves at least 6. But you can easily adjust the ingredients... or just cook a big pot and bring it for lunch the next day!

Ingredients:
2 onions, diced
5 garlic cloves, minced
1.5kg beef mince
1 cup water
2 carrots, cubed
5 tomatoes, chopped
2 cups mushroom, chopped
2 tbsp oregano
2 tbsp basil
2 tbsp chives
2 tbsp thyme
5 tbsp tomato paste/5 tbsp tomato sauce, optional
grated cheese, optional
salt
pepper
4 zucchini, julienne

• Melt butter on medium heat in a pot. Add the onion and garlic and fry until cooked.
• Add the beef mince and a cup of water and heat until mince is browned.
• Add the carrots, tomatoes and mushrooms and let it simmer.
• Add the herbs, salt and pepper and simmer for about 30-45 minutes.
• In the meantime, place the zucchini noodles on a paper towel in a bowl and add salt. This is to draw the water out of the zucchini. Dab as much water as you can with a fresh paper towel.
• On a frying pan, heat the zoodles up for a couple minutes and plate it.
• Add the tomato paste/sauce in the mince mix and simmer for a couple minutes.
• Serve the zoodles with the sauce and a handful of grated cheese.

• 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!

• 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.
 

• Blend the avocado, coconut cream, lemon juice, coconut oil, herbs, salt and pepper in a food processor or blender. Flavour the paste to your liking.
• Coat the chicken with sesame oil, salt and pepper.
• Bake the chicken wings in the oven at 180C for 45 minutes.
• Wrap the chicken breasts with strips of bacon and use a toothpick to hold the bacon in place.
• In a frying pan, add a tbsp of coconut oil and fry the bacon-wrapped chicken for about 5 minutes on each side or until the bacon and chicken turns golden brown.
• Place the chicken in the oven for 30 minutes or until cooked.
• In the same pan that you cooked the bacon and chicken breast in, heat up the avocado sauce. You don't have to, but I like to infuse the bacon fat into the avocado sauce.
• Serve the avocado sauce with the cooked chicken!

• Cut the mushroom up in smaller pieces and together with the herbs, put it through the food processor until they become tiny bits.
• Mix them in with the mince, egg, almond meal and salt and pepper.
• Take a little portion, press a little dent in the middle and place the cubed cheese in it and roll the meat mix around it to form a ball.
• Bake the meatballs at 180C for 15 minutes.

• Half the avocado, pit it and sprinkle salt on both halves.
• Beat the egg and pour it in both halves where the pit was.
• Add a bit more salt, pepper, herbs and cheese and chilli on top if you want!
• Bake in the oven at 220C for 16-18 minutes.