Tag Archives: gluten free

Grilled Peaches with Pistachio and Orange Blossom Yoghurt

25 Feb

I’m having dinner with a friend this week and I volunteered to make the dessert. I came up with this recipe after an indulgent weekend. I had an absolutely delicious and fun feast but I can’t face sugar for a few days.

4 large yellow peaches

blood orange infused extra virgin olive oil

40g pistachios, shelled

a handful of shredded coconut, toasted

4 heaped tablespoons of natural yoghurt

1 cap full of orange blossom water

Wash the peaches, cut them in half length ways and remove the seeds. Place the peaches in a baking dish, drizzle lightly with the infused oil and rub it evenly over the fruit with your fingers. Put the peaches under the grill for 10 minutes turning them over after 5 minutes so they warm through evenly.

Put the pistachios into a blender and grind to a fine dust. Reserve a few teaspoons of the ground pistachios and continue to blend the rest until it comes together to form a paste.


Mix a dessert spoon of the paste in with the yoghurt. You’ll need to push the paste against the side of the bowl to smooth it out and mix it through the yoghurt and you will be left with some lumps. This adds to the texture and creates concentrated bursts of flavour through the yoghurt. Add the orange blossom water and stir through the yoghurt. It should be very subtle so you can still taste the pistachio flavour.

Once the peaches have cooled down to a bit above room temperature, spoon some yoghurt into the cavity where the seed once sat and top with toasted coconut and the reserved ground pistachios.




Grilling the peaches gets the natural juices flowing and intensifies the sweet, tangy flesh. This is such a simple dessert without any added sugar and it’s also perfect for breakfast. The leftover pistachio paste can be used as you wish. I’m going to be experimenting with mine so look out for more recipes.



Coconut Flour Pancake Recipe

22 Jan

I’ve successfully cooked with coconut sugar and found it to have a flavour that can’t be compared to refined white sugar or even brown or raw sugar. It has a caramelised, mineral taste that I love because I prefer savoury over sweet. I often add a pinch of salt to cakes, muesli and pancakes and reduce the sugar or substitute it for honey or coconut sugar where possible.

So I bought some coconut flour out of curiosity. The first thing I noticed when I opened the packet was the beautiful strong aroma. I put a little in my mouth and it immediately soaked up all the moisture where it touched my tongue and the roof of my mouth. I realised that what I’d read about coconut flour needing a lot more liquid than wheat flour was true. I came across several pancake recipes online and on the back of the coconut flour packet but this one was the simplest and I modified it to suit my taste.

4 eggs, room temperature

1 cup of organic full cream cow’s milk

1 heaped teaspoon of coconut sugar

1/2 cup coconut flour

1 teaspoon bi carb soda

1/2 teaspoon sea salt

Butter for frying and some to serve

Fresh blueberries


Crack the eggs into a large bowl and whisk until light and frothy. Add the coconut sugar (it’s a good idea to sift it because it tends to become clumpy) and milk and whisk together. Put the coconut flour, bi carb soda and sea salt in a bowl and mix well esuring all lumps have been broken up.

Slowly add the dry ingredients to the liquid while whisking. Once completely combined (make sure you scrape the sides of the bowl) leave the mixture to sit for a few minutes so the coconut flour can absorb some of the liquid.Heat a fry pan and add some butter.

Spoon in enough mixture to make a thick small pancake (like a pikelet). I managed to fit 3 at a time in my fry pan. Leave the mixture long enough to set so you can flip the pancake. My first one broke up because I wasn’t used to the texture but then I got a feel for how long it took to cook. They also browned quickly because coconut is very oily but I just turned the pan down as needed so they could stay on the heat long enough to cook through. 

Top the hot pancakes with butter (I made a fresh batch again last weekend), blueberries and a drizzle of honey or serve them however you prefer. They weren’t too sweet so would be perfect with some crispy bacon, coconut and chocolate butter or homemade jam.

My Article & Spanish Omelette Recipe In Living Now Magazine

19 May

My latest article ‘Waiting On My Family’ is out now in the Living Now Magazine wellness ebook. Simply visit the Living Now website, select the wellness ebook, enter your details and it will be sent straight to your inbox! I’m very excited about my image making it onto the front cover again and if you look closely next to the white bowl, you will see my cat Truffles posing in the background. 

Heirloom Carrot & Bacon Quiche with Potato & Parmesan Crust

10 Mar

Here’s one of my creations using the heirloom carrots I picked up at Sydney Market’s on Monday.

Potato & Parmesan Crust

6 small or 3 medium potatoes

White pepper


Extra virgin olive oil

Handful of parmesan


2 cups of grated carrots (orange, purple, yellow and white)

5 eggs

1 handful of parmesan

White pepper


2 rashers of bacon

1 medium brown onion

2 small sprigs of thyme

I cup of full cream milk

Grated cheddar cheese

Grate the potatoes and squeeze out the excess liquid by hand. Mix in a drizzle of extra virgin olive oil, a handful of parmesan, a pinch of salt and white pepper. Press the potato mixture into the base and sides of a tart tin with a removable base. Bake in a 200ºc oven for 30 minutes or until the edges start to brown and the potato crust has become firm and dry.

Dice the bacon rashers, fry in a little extra virgin olive oil until golden brown and cripsy. Dice the onion, saute until softened, add the leaves of the thyme and the grated carrots. Cook for a few minutes on a low heat until the carrots are softened. Put the carrot, onion and bacon into the potato crust.

Lightly beat the eggs, milk, parmesan and a generous amount of white pepper and pour over the carrot filling. Gently stir the filling to help the egg mixture spread evenly. Sprinkle some cheddar cheese on top and bake in a 180ºc oven for 50 – 60mins or until the quiche is set.

Remove from the oven, loosen the edges of the potato crust and lift out the quiche on the removable base. Serve hot or cold.

Eggplant, Potato, Baby Spinach & Tomato Stew

4 Mar

There’s been a few cool nights lately and with the decrease in temperature comes the temptation to indulge in wintery dishes. My stew is flavoursome and healthy and the only thing I served with it was a dollop of natural yoghurt.

4 medium potatoes

3 large cloves of garlic

1 large eggplant

1 large brown onion

2 handfuls of baby spinach leaves

2 tins of tomatoes


Extra virgin olive oil

A handful of fresh mint leaves

A handful of fresh coriander

Peel the potatoes and cut each one into 12 even chunks. Slice the eggplant into similar sized chunks to the potatoes. Fry the potatoes until golden and set aside. Fry the eggplant for a few minutes and set aside. Cut the onion into strips, the garlic into slices and saute until softened. Return the potato and eggplant to the saucepan and add all of the tomatoes and salt to taste.

Simmer for 45 mins or until the potatoes are fork tender. The eggplant will break down and thicken the sauce but if you want it to remain in pieces let the potatoes cook for a while before adding the eggplant to the sauce. Just before serving, stir in the spinach, mint and coriander.

Pumpkin & Sweet Potato Stack, Broad Bean Fritters and Yoghurt Dressing

19 Feb

I’m loving pumpkin at the moment and I’ve also been craving juicy green broad beans, so I came up with this healthy dish that’s packed with flavour.

Roasted Butternut Pumpkin & Sweet Potato

3/4 of half a butternut pumpkin cut into 5mm thick slices

1/2 a large sweet potato cut into 5mm thick rounds

1 heaped teaspoon of coriander powder

1 heaped tablespoon of cumin seeds dry roasted

1/2 a teaspoon of turmeric powder

1/4 of a teaspoon of chilli powder

A pinch of salt

1 lemon

Extra virgin olive oil

Place the pumpkin, sweet potato, spices and salt in a baking tray, squeeze over all the juice of the lemon and cut the lemon skin into quarters. Add the lemon skin* to the baking tray and drizzle the ingredients generously with olive oil. Toss well making sure the seasoning is distributed evenly and lay the vegetables out in a single layer on baking trays so that nothing over laps.

I used 2 baking trays and when that batch was done I filled one more baking tray. Roast in a 200°c oven for about 20 mins or until the vegetables are cooked but still firm (a slight crunch is ok) otherwise they will fall apart when you assemble the stack. Set the vegetables aside to cool.

Broad Bean Fritters

600g of frozen broad beans

Small handful of fresh mint leaves

Small handful of fresh coriander

1 heaped teaspoon of cumin powder

1 heaped teaspoon of coriander powder

1 teaspoon of salt

A pinch of chilli powder

Besan flour (chickpea flour), sifted

Extra virgin olive oil for frying

Put the frozen broad beans in a bowl and pour over enough boiling water to cover them. You will see the skins loosen after a minute or so, drain them and peel off the skins leaving the vibrant green broad beans. Place the broad beans in a Magimix or food processor and blend until they become the size of half to a quarter of a pea.

Transfer the broad beans to a bowl, add the spices, fresh herbs and salt. Mix well with your hands and form round fritters roughly the size of the slices of pumpkin and sweet potato and about 1 – 2cm thick. Put some besan flour on a plate and dust the fritters lightly just before frying. Fry on both sides until golden brown.

Yoghurt Dressing

1/2 a cup of natural yoghurt (I used my homemade yoghurt)

2 tablespoons of tahini

1 medium clove of garlic diced

Juice of one lemon

1/2 a teaspoon of salt

The pulp of the roasted lemon*

Mix the yoghurt, tahini, garlic and salt together. Add the lemon juice gradually and taste as you go. I used my homemade yoghurt which is mild but some natural yoghurts are quite tangy so you might not want to add as much lemon juice. Scoop the pulp out of the roasted lemon skins and mix into the dressing – nothing is wasted in this recipe!

To assemble:

Place a round of sweet potato on the plate followed by 2 slices of pumpkin to form a circle. Repeat the process so that you have 4 layers of vegetables and place a broad bean fritter on top. Repeat the layers again and finish with a  fritter. Drizzle the yoghurt dressing over the stack and garnish with fresh mint leaves.

This was enough as a light main meal – it’s deceivingly filling. 🙂 This recipe is perfect for people who follow a gluten free diet and you could also make a yummy vegetarian burger or wrap with these ingredients


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