Sunday, March 27, 2016

Slow Cooker Duck

I have had a frozen duck in the freezer and it seemed it was time to cook it.

Start with placing rolls of aluminium foil in the base of the slow cooker, or a trivet if you have one. It will shed lots of fat.

Add to this some carrots, onion and celery. Don't worry about neatness you won't be eating them

Now cut the duck into pieces, much easier now than when it is hot.

Place the duck pieces on the foil and vegetables.

Cover with the juice of one lemon.

Season with dried basil, chilli power, salt and pepper.

Cook on low for 6 hours or until cooked.

Meanwhile bake some potatos and for the last 20 minutes brown the duck pieces.

Serve with gravy.

Saturday, February 6, 2016

Korean Beef - Slow Cooker

  • 1 cup beef stock
  • 1/2 cup light soy sauce
  • 1/2 cup brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoons freshly grated ginger
  • 1 teaspoon Sriracha
  • 1 diced onion
  • 800 gms diced steak (round)
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced
  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  • Place beef and onion into a slow cooker. Stir in mixture until well combined.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.

Saturday, January 30, 2016

Cauliflower Mash and Portabello Mushroom

This is a vegan recipe sourced from:

Add caption

Grilled Mushrooms
  • 2 large Portbello Mushrooms
  • Sprinkle of salt & ground black pepper
  • 1 teaspoon of extra-virgin olive oil
Cauliflower Mash
  • 1 medium head of cauliflower, trimmed and cut into small florets
  • 1 teaspoon of extra-virgin olive oil
  • 1/2 cup vegetable broth
  • salt & ground black pepper (or more or less to taste)
  • nutmeg (or more to taste)
  • sprinkle of cayenne pepper (optional - it definitely adds some heat)
  • handful of your favorite fresh herbs (optional)

  1. Heat oven to 200 c. Toss cauliflower with olive oil. Sprinkle a little salt & ground black pepper over top. Place cauliflower florets on a baking sheet lined with parchment paper or aluminum foil. Bake until golden and tender, about 30 minutes. Transfer to a food processor.
  2. Add half the vegetable broth, salt & ground black pepper, nutmeg and cayenne pepper (if using). (you can add your favorite herbs now too)
  3. Purée until smooth adding a little more vegetable broth if needed. It should have a mashed potato consistency. You can also add a tablespoon or two of vegan butter for richness.
  4. Meanwhile, clean mushrooms and remove stems. Reserve stems for another use or for the mushroom gravy. Brush the mushrooms with the olive oil. Season with salt and ground black pepper.
  5. Place the Portobellos stem side up on a baking tray. They should be soft and juicy . Slice and serve immediately over hot cauliflower mash.

Saturday, December 19, 2015

Vegan Spinach Lasagne

This recipe comes from:

DO NOT make this it is horrible. The recipe does not work, it goes as predicted a yummy chemical grey. My suggestion abandon replacing milk and cheese and just have an enjoyable vegetable lasagna using tomato sauce.


1 box of lasagna noodles

3 cups fresh spinach

1 cup fresh mushrooms, sliced

1/2 cup onion, finely chopped

1 package of firm tofu

1/4 cup plain soy milk

1/2 tsp garlic, minced

2 tbsp fresh basil, chopped

1 tbsp dried oregano

1 tsp sea salt (to taste)

2 cup shredded vegan mozarella cheese


1. Preheat oven to 350 degrees F. Cook lasagna noodles according to packaging.  Drain and seat aside.

2.  In a food processor blend together tofu, soy milk, garlic, basil, oregano and salt. This will be your tofu ricotta filing. You can use more or less soy milk depending on how thick you like your ricotta filling.

3. Using a skillet heat 2 tbsp olive oil over medum heat. Add spinach, mushrooms and onions. Cook for 5-7 minutes.

4.  Using a 9x13 baking dish cover the bottom with spinach mixture,  place a layer of lasagna noodles, then tofu ricotta and repeat until you have filled the dish. Add a sprinkle of vegan cheese in between layers.

5. Bake for 30-45 minutes, during the last 5 minutes add vegan mozzarella cheese to the top. Let cheese melt, remove from oven to cool before serving.

Sunday, November 22, 2015

Kale And Zucchini Coconut Pasta Bowl

This is another Vegan recipe sourced from here

This works ok.


fettuccine pasta
1/2 cup cashews
1/2 cup full fat coconut milk
1/2 cup hot salted pasta water
1/2 tablespoon lemon juice
½ teaspoon salt
1 tablespoon extra virgin olive oil
1 medium zucchini quartered  sliced thin
1 brown onion sliced thin
2 cloves minced garlic
¼ cup fresh or frozen green peas and corn
1 packed cup kale


Cook pasta in heavily salted boiling water until al dente.
Drain Pasta and save 1 cup of the pasta water
In a high-speed blender blend until smooth, cashews, coconut milk, cup pasta water,  lemon juice, and ½ teaspoon salt.
Add zucchini and onion to hot olive oil in large frypan
Add Kale and pinch of salt. Toss frequently
When veggies are fork tender (about 2 mins), add garlic and green peas to your skillet, and cook for another 30-60 seconds.
Pour pasta and blender contents over the veggies and combine.
Cook until cashew cream has thickened
Add the remainin 1/4 cup of pasta water you saved

Sunday, November 15, 2015

Vegan Spinach Balls with a Walnut and Basil Pesto

I have adapted this from:

for the spinach balls:
  • 2 cups of panko bread crumbs
  • 1 packet of frozen spinach, cooked
  • 1 tablespoon oil
  • 1 medium onions,diced
  • 2-3 tsp crushed garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dill
  • 1 teaspoon salt
  • 2 egg replacement equivalents
  • pinch nutmeg
for the vegan basil walnut pesto:
  • 2 cups tightly packed basil
  • 1/2 cup walnuts, chopped
  • 2 – 3 cloves garlic, chopped
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • splash Tabasco 

to make the spinach balls:

Combine and mix ingredients in a large bowl
Shape into small balls and place on a baking tray
Cool in fridge for 30 minutes
Bake at 180c for 40 mins

to make the pesto:
  1. Place the basil, garlic, lemon juice and oil in a blender and plus to a smooth consistency.
  2. Add the walnut pieces and pulse again until it is smooth.
  3. Add the nutritional yeast and pulse.
  4. Add the salt and pepper and Tabasco, pulse again to mix.

Serve on pasta with vegan cheese

Saturday, October 24, 2015

Mushroom Roulade

I got this idea from here:

This is an incredibly time consuming and fiddly dish whose taste does not reflect the effort to put it together.

4 Tbsp olive oil
6 large mushrooms, chopped into small pieces
1 400g can brown lentils, washed and drained
4 cloves garlic, finely chopped
2 cups cooked spinach
6 to 8 sundried tomato halves
1 tsp hot curry powder
¼ tsp corianderpowder
salt to taste
the zest of a small lemon
2 Tbsp tomato paste
¼ tsp onion powder
1/8 cup water
¾ cup hazelnuts, 10 halved walnuts finely chopped (you can process them in a food processor, but don’t make powder of them, they still need to be in small pieces).
1 cup vegan melting cheese 
2 Sheets short crust pastry  

    1. Fry the mushrooms and garlic in a large frying pan, mixing all the time.  Then, after a few minutes of letting them sweat, add the tomato paste, the curry powder, and the onion powder, and mix. A minute later, add the cooked lentils, and stir.
    2. Add the spinach, and the remaining ingredients, except for the ‘Extras’ – those are for later.  Cover, and allow to simmer gently for 20 minutes – the mixture should be thick, rich and very aromatic.  Remove from heat, and allow to cool for 15 minutes or so.
    3. Next, place your thawed pastry sheets on a clean, baking paper, and roll the pastry sheets together in such a way that you create one sheet approximately 10 by 7 inches.
    4. Now spoon thick spinach and lentil mix onto the pastry sheet – if the mixture’s still too hot, you may have to wait a few more minutes for it to cool down further – it should be no more than lukewarm.
    5.  Once your mixture is ready on the pastry, flatten and evenly distribute it using the  back of a large spoon (see picture).  Then add the grated vegan cheese, and top with the roasted nuts – leave a few nuts for dusting the sides of the roulade at the end.
    6. Now start slowly rolling the mixture away from you, until you reach the end.  You might feel you need an extra hand, so if anybody is around at home, do not hesitate to give a shout.  No panic, if any bits fall out of the side, just gently finger them back into place.
    7. Wash your hands at this point, dry them thoroughly, and dust the remaining nuts on the open sides of each end.  Brush the roulade with vegan milk, then make horizontal ‘surface-cuts’ at half inch intervals on the surface of the dough, but don’t put any weight on it whilst you do this.  These will be your markers for each slice once cooked.
    8. Preheat your oven to 200ºC. Then line a suitably sized oven-proof dish with grease proof paper from end to end, and then grease it just the same.  Lift the roulade up gently using the baking paper trim the excess.
    9. It should take 20 minutes to turn golden brown, remove and slice.
The recipe really didn't work for me. It was way to watery and simply didn't roll up well. I think it might work well as a pie but as a roulade it did not.