Honey Roasted Vegetables

Honey Roasted Vegetables Easy No Fuss Vegetable Dish


 

Let me start by apologising for the quality of the photos. My camera is old and tired, so I’ve resorted to using my phone camera for the last couple of recipes. 

This dish has been a favourite of ours for a few years now, and I’ve shared it with friends, who also make it on a regular basis.

I’m a lazy cook and I really have to be in the right mood to stand in the kitchen stirring pots and watching food as it cooks.

Aside from it’s deliciousness and it’s healthfulness, the reason I love this, is that I can put it in the oven and forget about it for 40 minutes, come back and add the final touches and then forget about it for the final 20 minutes.

It can be eaten on it’s own or as an accompaniment to any kind of roast meat, barbecued steak or your favourite protein. 

Gluten free, dairy free, refined sugar free, vegetarian and for vegans, just replace the honey with maple syrup or whatever sweetener you prefer.

Honey Roasted Vegetables

Ingredients:

3     small potatoes
1/4   pumpkin
1/2  parsnip
1    turnip
1/2   sweet potato
1    carrot
1    onions
1     red capsicum
1     punnet of cherry tomatoes
1    head of garlic
1/2   broccoli
6   brussels sprouts
2    chillies
2    Tsp honey
1/2   Lemon
1   Tsp Fresh Rosemary
       Salt and pepper to taste
       Drizzle of olive oil (These days, I use coconut oil)

Method:

1.  Peel the potatoes, pumpkin, parsnip, turnip, sweet potato, carrot and onions.


2. Cut them into chunky bite sized pieces.
3. Drizzle a little oil into the bottom of a large baking dish.


4. Toss all of the chopped veggies into the pan.
5. Separate the cloves of garlic and toss them in the pan (unpeeled), along with the cherry tomatoes.
6. Cut the capsicum into chunks, finely chop the chillies and add them to the veggies.
7. Season with salt and pepper and give them a stir.
8. Drizzle about 2 tablespoons of honey over the veggies and give them another toss.


9. Put the baking dish into the oven at 180 – 200 degrees for 40 minutes.
10. Remove the baking dish from the oven.  Add the broccoli and brussels sprouts. Stir the veggies and return to the oven for 20 mins.


11. Squeeze the juice of about half a lemon over the veggies, stir and serve.

Fruit Whip Ice Cream Delicious dessert in minutes!

Fruit Whip Ice Cream

Recipes

Every so often, after dinner, Adoring Husband has an overwhelming desire for dessert.

This was the case on Saturday night after we had consumed Duck breast served with Parsnip and Carrot puree with spicy home made tomato sauce on the side. I had never made Parsnip and Carrot puree before, nor had I ever tasted it, however, it was a success and I’ll share that recipe here some time in the near future as well.

Meanwhile, I really wasn’t in the mood for spending too much time in the kitchen creating some spectacular sweet creation, so I opened my big upright freezer and opened the drawers hoping to find some inspiration.

I have one drawer dedicated to containers of fresh fruit. When fruit is in season and delicious, in mine, or somebody else’s garden, or if I find it really cheap at a roadside stall, I will buy more than I need, peel it and chop it up into chunks and freeze it for future use.

I have raspberries, strawberries, blueberries, bananas, mango, pineapple, kiwi fruit and limes currently filling my freezer drawer.

Thankfully, inspiration came to me and I grabbed one container of pineapple pieces and one of banana. I left them on the bench for about ten minutes to soften slightly and then searched for some other ingredients that I might be able to use.

I selected coconut milk and pure maple syrup. For some crunch and texture, I selected macadamia nuts and coconut flakes.

Ingredients: 

1 whole frozen pineapple (peeled and chopped into approx 5cm cubes before you freeze it)

2 bananas (I used one frozen and one fresh)

1/2 cup coconut milk

1/4 cup pure maple syrup (please don’t use maple ‘flavoured’ syrup – that’s just nasty)

A sprinkle of either fine rock salt or himalayan salt.

A full handful of coconut flakes.

A full handful of raw macadamia nuts (roughly chopped).

I’m sorry about those last two measurements, but I literally put my hand in the bag and pulled out a handful of each!

METHOD:

  1. Line a flat oven tray with baking paper and lay the coconut flakes on one half and the chopped macadamia nuts on the other half. Drizzle some of the maple syrup over the nuts and then sprinkle some salt over the top.

     

I have a grill in my oven, so I put the tray halfway down the oven and put the grill on high. The coconut flakes took about 5 minutes to brown so I removed them and left the nuts for about another 5 minutes. This is enough time to brown the nuts and candy the maple syrup.

When you remove the nuts from the oven, the mixture seems gooey, but once it cools, it becomes crunchy and you can break the mixture up. I usually peel the paper from under the nuts and let the nuts cool on a bread board. While it cools …

2. Put the pineapple, banana, coconut milk and remaining maple syrup in your food processor or blender and whizz away until the mixture becomes smooth and creamy.

          

3. Scoop the desired amount into a bowl and then sprinkle the coconut flakes and nut crumble mix over the top.

This is fabulous to eat straight away, even though it’s not completely frozen. I’ve had some in the freezer overnight and it’s easy to scoop out of the container into a bowl.

This took about 20 minutes to prepare. Obviously, you need to have the frozen fruit already in the freezer, and I am going to try this with the berries too! So watch this space!


 

 Smoked Cod

Patties

 gluten, dairy, nut, grain and sugar free

From this …
To this …
Recipes
Recipes

Ingredients

3 smoked cod steaks

400 ml tin of coconut milk

2 sweet potatoes (peeled and chopped roughly into 4cm pieces)

1 onion (finely diced)

1 egg

1 lime (zested)

1/2 cup coriander (chopped)

1 chilli (finely chopped)

3 Tablespoons tapioca flour (plus extra for coating the patties)

1/2 teaspoon of cracked pepper

1/2 teaspoon of himalayan salt

1 Tablespoon of your choice of either coconut oil, melted coconut butter, ghee or butter (this is to add flavour to the sweet potato when you mash it)

 

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Recipes
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Smoked Cod Patties

Smoked Cod Patties

Method

  1. Put the sweet potato into a saucepan of simmering water and simmer for about 20 minutes (you can steam them if you prefer).
  2. While the potato is cooking, pour the coconut milk into a deep frypan with half of the onion. Simmer gently for 4 minutes, then add the fish steaks whole and simmer for another 6 minutes. Turn off the heat.
  3. In a large bowl, put the remaining onion, chopped coriander and chilli, the lime zest and the salt and pepper.
  4. Strain the cooked sweet potato, add the (butter or oil or ghee) and roughly mash it. It needs to be rustic and lumpy. Add it to the large bowl.
  5. Take the cod steaks out of the pan and roughly flake them with a fork. Add the flakes to the large bowl with the other ingredients.
  6. Add the egg and the tapioca flour. Mix well with your hands.
  7. This is the messy part!
  8. Roll into balls and coat in salted tapioca flour.
  9. Melt some coconut oil so that it’s about 1/4 inch deep in the pan (coconut oil gets hot very quickly and you only need it at a medium heat) and fry the patties until golden brown. 

Squeeze some lime juice over the patties and I served mine with a pear, rocket and walnut salad and some kimchi (sauerkraut or fermented vegetables).

These were delicious straight from the pan and Adoring Husband came back for seconds. They weren’t so nice ‘cold’ the next day and I probably wouldn’t reheat them being fish.

The salad is simply fresh rocket, fresh pears (cored and sliced) and walnuts. The dressing is Coriander and Lime:

1/3 cup ‘mild’ olive oil, 2 tablespoons plain coconut yoghurt, 1 large handful of fresh coriander, the juice of half a lime (use the lime from the cod patties), 1/4 teaspoon of salt, 1 teaspoon raw honey and 2 tablespoons of Apple Cider Vinegar (the good stuff with the mother).

Put it all in the blender and whiz until it’s smooth and creamy. It will only keep for 4 days (because of the coconut yoghurt).