primal cavewife

Showing posts with label herbs. Show all posts

Cheese and Mushroom Meatballs

The other night I made three different types of meatballs for dinner - Vegetable Meatballs, Sultana Meatballs and Cheese and Mushroom Meatballs.

Last time I made these, I grated the cheese and mixed it in with all the other ingredients. The cheese ended up melting off the meatballs when they were cooked which was rather disappointing. So this time, instead of mixing it in with the ingredients, I chopped them in little cubes and put it in the centre of the meatballs so they would still be cheesy and in the meatballs rather than off them!

Ingredients:

500g mince

1 cup mushroom

3/4 cup herbs (I used stuff from my backyard - parsley, basil, chives and oregano)

1 egg

2/3 cup almond meal (I didn't use this but I would recommend it so that the mix would be less soggy and the meatballs would be more solid)

cheese, cubed

salt

pepper

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.

Vegetable Meatballs

The other night, I made a platter of trio meatballs for dinner! Mushroom and Cheese Meatballs, Sultana Meatballs and Vegetable Meatballs! They would make great finger foods at parties too if you are having one!

Ingredients:

500g mince

2 carrots, chopped

2 cups of greens (I picked all I had in my backyard - parsley, basil, oregano, chives, kale and spinach)

1 egg

salt

pepper

In a food processor, pulse the carrots and greens until they become tiny little bits.
Mix all the ingredients together and then form little balls with your hands.
Bake them in the oven at 180C for 15 minutes.

Deviled Avocado

Came across this recipe online and since we had an avocado left, I decided to try something new!

Ingredients:

1 avocado

1 egg

salt

pepper

herbs

cheese (optional)

chilli (optional)

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.

Carrot & Broccoli Soup

Made another soup last night to use up the last my bone broth. I also had to use up the broccoli that has been in the fridge for a while so I gathered all the veges I could find including the stuff from the backyard to make the soup!

Ingredients:

4 carrots, chopped

1 broccoli, chopped (including the stalk)

1 onion, sliced

handful of kale

handful of spinach

herbs (chives, parsley, basil and oregano from the backyard)

1 can coconut cream

2 cups bone broth

salt

pepper

Place all the ingredients in a pot and bring to boil.
Simmer for about half an hour or until the vegetables are soft.
Cool for a bit and blend in a blender. Serve warm.

Carrot & Cabbage Soup

It's getting a bit chilly here in Perth and both my boyfriend and I are a bit sick. Something warm in the belly always feels good so I made vegetable soup! I know... eurgh... vegetable soup... that sounds gross... But try this and you may just love it! Blended vegetable soup is one of the yummiest things in winter! You can throw in any vegetable you like, boil it down and blend it. My other recipes include sweet potato or cauliflower, but I needed them to make my cauliflower mash and baked sweet potato for my surf and turf and we were running low so I just threw in other veges I could find in the fridge and voila!

Ingredients:

2 cups bone broth

1 can coconut cream

1/4 cabbage, chopped

6 carrots, chopped

1 onion, sliced

herbs (I used chives, oregano, basil and parsley from the backyard, lots of it)

salt

pepper

Put everything in a pot and bring to boil.
Simmer for about half an hour or until the vegetables are soft.
Blend everything in a blender and serve.

Dried Herbs

As mentioned last week, we bought a food dehydrator and finally weekend has come around and I was so excited to make my own dried herbs from the garden! They have turned out to be a huge success and I am very happy with them. They were freshly plucked from the vege patch and organic.

Here, I took parsley, basil and oregano from the garden.

Ingredients:

herbs (parsley, basil, oregano, mint etc)

Wash the herbs to make sure all the soil is removed
Pat them dry with a paper towel and place them on the food dehydrator. Make sure the leaves are not on top of each other to ensure they dry out evenly.
Heat them at 35C for 3 hours, rotating the trays every hour.
You can keep them in a sealed bag. I crushed them in a zip lock bag and then put them in jars.

Shepherd's Pie

I used to work at a bakery when I was still studying my Bachelor degree. I love the smell of pastry and bread. Smells so homely. I can still bake them now, but it’s no fun baking when you can’t share it with your other half properly. Even though it’s not the same without the smell of freshly baked pie, this is a close alternative especially for those cold winter nights to keep your bellies warm.

Ingredients:

coconut oil
1.5kg beef mince
2 onions, chopped finely
4 medium carrots, chopped finely
dried herbs
2 bay leaves
8 tomatoes, chopped
2 cups bone broth
cinnamon

Mash Potato Topping:
1 large sweet potato
pepper
cinnamon
butter, melted

Preheat oven to 190 degrees.
Add coconut oil to a large frying pan and heat over a low/medium fire.
Add the mince, onion and carrot and stir until cooked.
Add the bay leaves and herbs and stir through for about a minute.
Stir in the cinnamon, pepper, chopped tomatoes and broth, and cover and simmer for 30 minutes. Season to taste.
Peel the sweet potato and cut it in thirds and boil it until it is soft. Drain the water and mash them. Season to taste.
Pour the mince mix into a large casserole dish and cover with the mashed sweet potatoes. With a brush, glaze the top with butter.
Bake in the oven for 30 minutes or until golden brown.

Bacon and Eggs Muffins

My boyfriend prefers to have bacon and eggs every morning. I try to get up in time sometimes, other times I just make him a protein shake and send him off because I'm too lazy. On weekends I try to make him a surprise.

This day, I found a recipe online. Little bacon and egg muffin cakes. Too cute not to try!

Ingredients:
Strips of bacon
4 eggs
Salt and pepper
Mixed herbs

Preheat the oven to 180 degrees. Line the muffin tray with cupcake papers.
Line the inside of the cupcake papers with bacon strips.
In a bowl, beat the eggs together. Add salt, pepper and the herbs and mix it together.
Pour the mixture into the bacon lined cups and bake in the oven for 20-30 minutes.

Note: You can add any leftovers you may have in the fridge. Tomatoes, mushrooms, etc.

Older Posts Home

Subscribe to: Posts ( Atom )