Wednesday, 11 October 2017

What I Loved in September (Video)

A look at the things I loved in September. Brazilian steak, iced chicory coffee shots and some nifty electrical appliances. All in just over 8 minutes. Enjoy!


The kids went back to school and I lost my kitchen, but I still ate a flipping good steak, drank iced chicory coffee when it was still warm outside and used some nifty electrical appliances. A guest appearance from my Jack Russell and also news about my Pukka giveaway, currently open until 13th October 2017 on Instagram. 

(This was filmed before work started on my kitchen and I had just walls, a window and a floor in there. It's looking fabulous now! I'll show you in a later video or post, when it's finished. Yay!)

Enjoy the video! 

Links to what I talk about in the video: 



Picanha Steak:

Iced Chicory Coffee Shots:


Insta Giveaway:

What did you love about September? What were your favourite recipes? Where did you eat that was good? Let me know in the comments below. 

Monday, 9 October 2017

Kinda Healthy Fruit and Nut Rice Bars

A recipe for gluten and dairy free chocolate-covered rice bars - kind of like your old-style Rice Krispie cake but given a health boost. 

This post contains some affiliate links. This means that if you decide to click on a link and make a purchase, I may receive a small commission that goes back into helping me keep the blog running.

My kids love to make Rice Krispie cakes. You know, where you mix together butter, sugar, golden syrup, chocolate and puffed rice cereal and then let it set. And I wanted, for a long time, to make something a bit healthier for them. Maybe with a bit less sugar and more fruits and nuts. Kind of thing. 

So one day in the kitchen I decided to experiment a little bit. 

It didn't work perfectly, the first time (rarely anything does). 

Turns out it's quite science to make sure you have enough chocolate to actually cover the puffed rice cereal, otherwise it doesn't stick together the same and just basically crumbles to pieces when you try and take it out of the tin. Lesson learned: don't skimp on the chocolate. 

These bars are more brittle than the usual bars like these, because it's just chocolate, some other bits and rice cereal. No sticky golden syrup. And they're kind of more bitter too, because I'm using a dark chocolate instead of the milky supermarket chocolate I usually buy for this. So, to add sweetness, I've added some dried fruits and some pistachios and macadamia nuts for crunch. 

Kinda Healthy Fruit and Nut Rice Bars

Did anyone complain? No. We don't mind that they're more crumbly, because they're a little bit kinder to our blood sugar levels. And they taste gorgeous. Top tip: use salted pistachios if you can. The saltiness against the chocolate is GORGEOUS. 

Kinda Healthy Fruit and Nut Rice Bars

Kinda Healthy Fruit and Nut Rice Bars
Makes 9-12 bars, depending on how large you cut them. 
50g puffed rice cereal, gluten free
30g salted pistachio nuts, shelled and roughly chopped (not too finely)
100g mixture of macadamia nuts and dried cranberries
80g dark chocolate (I used 70% cocoa solids)

First of all, measure out the rice cereal, pistachio nuts and the fruit and nut mixture into a large mixing bowl. Melt the chocolate (either in a bowl over a pan of simmering water or very gently, in the microwave). Pour three quarters of the chocolate into the bowl with the cereal and mix well. Keep mixing - it  might feel like it will never mix, but it should. You can add a trickle more chocolate if you need to, but save some for the end. 

Take out a 8"x 8" baking dish and line with greaseproof paper or cling film. Scrape the rice, fruit and nut mixture into the dish and then push it all down with the back of a spatula or spoon. Take the last little bit of melted chocolate and trickle it all over the top of the pressed mixture, letting it go into the gaps. Slide into the fridge and allow to cool. 

Once everything is set, take out a chopping board and cut the set mixture into squares. They might be a little brittle, but you won't mind. 

One bite of these and you'll get creamy, sweet chocolate along with the salty crunch of pistachios and the chewy sweetness of the dried cranberries. Enjoy! 

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Friday, 6 October 2017

AIP Chicken Tikka Masala

An AIP compliant, paleo Chicken Tikka Masala curry. I think it tastes really authentic and it's totally one of my favourites. Hope you enjoy it. 

This post contains some affiliate links. If you click on one and make a purchase, I may receive a small commission that helps me keep the blog going. 

Recognise this? 

You might have seen it before, because I offered it as a free gift to those buying a Paleo ebook bundle through my link, about a year ago. Well, I decided that a year was long enough to keep this recipe exclusive, and now it was about time that you all could enjoy this luscious, AIP, Indian goodness. 

AIP Chicken Tikka Masala. 

AIP paleo Indian Chicken Tikka Masala

The sauce has no seed spices, nightshades, dairy, nuts or gluten and is totally AIP compliant. And, considering the base of a Tikka Masala sauce is made with tomato, you wouldn't really know it didn't have any in it. I know you'll love this. 

You get the crisp, burnished spiced roasted chicken and then a creamy, silky sauce spooned over at the end. You can also make this with seafood or turkey, or it's good with lamb, too. Go for a cut that cooks fairly quickly, like leg of lamb, or lamb leg steaks for an even quicker dinner. You could also make the sauce and then pour it over browned chicken breast or thigh pieces to continue to cook through, for a saucier, more traditional curry. 

AIP Chicken Tikka Masala
Serves 2-3 
1 large clove garlic, peeled and grated finely
thumb-sized piece of fresh ginger, peeled and grated finely
2 tsp turmeric powder
250g (8 fl.oz) plain coconut yoghurt
2 small lemons
quarter teaspoon of salt
1 tbsp dried coriander (cilantro) leaf
small pinch of ground cloves
2-3 chicken legs (with the thigh attached), 1 per person
50ml (1.6 fl. oz) chicken stock or broth

First, mix together the garlic, ginger, turmeric and coconut yoghurt in a bowl. Squeeze the juice of 1 lemon and pour into the mixture, and then add the salt, coriander (cilantro) leaf and the pinch of cloves. Stir well to mix. You should have a creamy, aromatic marinade. 

Take half the marinade and slather it over the chicken legs and arrange in a shallow roasting tray. Slide into an oven preheated to gas mark 5/190ÂșC and cook for 30-40 minutes, or until the chicken is completely cooked through, golden and crisp on the outside and no pink juices at all remain.

Once the chicken legs are completely cooked through (pierce them at the thickest part to make sure), lift them out of the oven and place on a trivet or heat proof surface to cool slightly and rest in the tray. 

Take the other half of the marinade that you saved and scrape it into a small saucepan or frying pan. Heat it gently until warmed through, stirring. Add the chicken stock to add flavour and to think it out, and heat fully, so you have a creamy, aromatic sauce. Once the sauce is hot, taste and add a little more salt or lemon juice until the flavour is just right for you. You could also add some chopped fresh coriander leaves if you like, too. 

Serve the sauce with the roasted, marinated chicken legs. 

Notes and suggestions:

  • Rub the marinade over lamb steaks, grill and then make the sauce as above. 
  • Use lime juice instead of lemon for a zesty flavour
  • Instead of serving the sauce over the grilled meat, shred the cooked meat or seafood first and then dump it all into the sauce so it's fully coated, so it's more like a curry. 

Want more tasty Indian inspired recipes like this? Check out my ebook SPICE, available on the Kindle store as an ebook (and soon to be in print! - I'll keep you posted) or, if you have some reintroductions underway, there's also my Curry Night ebook, available on Gumroad. You can then print that out as a pdf if you prefer. 

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This recipe has been shared in Phoenix Helix's AIP Recipe Roundtable