Hot summer days means quick and easy meals. I am not keen on spending hours in a hot kitchen preparing dinner in sweltering heat especially whilst pregnant! On a balmy evening I would rather relax with family and friends over a vino and good conversation. A winner dish should be easy to prepare, use fresh seasonal organic ingredients and of course be delicious. This meal ticks all the boxes and all of the ingredients can be found in most kitchen pantries.

It is going to take a lot of work but I am committed to picking fresh tomatoes off the vine from my kitchen garden next summer. Yes, I need to prepare the soil, plant them and love them everyday and my years of dreaming needs to become more doing before another season passes me by. The sweetness of homegrown tomatoes remind me of the Island of Santorini in Greece where I would eat them by the handful as the sweet bursts popped in my mouth one by one!. The next best thing would be ones that I have grown myself.

I like to cook or prepare in bulk as it saves time, is energy efficient and economical for our family of four and soon to be five. The koftas freeze well and I usually make double or triple batches so they are always on hand. They are great for kids lunches served cold on a bread roll with lettuce and a splash of tomato sauce. Bring along a big bowl of homemade tabouleh to your next BBQ or picnic it will sure to be a hit. For those last minute surprise guests popping in you can whip up the tzatziki and once you know how easy it is to prepare you will never buy a store bought one again. Otherwise make the trio of recipes, buy a loaf of good crusty bread, chill the wine and invite a couple of friends over for a relaxing afternoon.

KOFTAS (makes 16)

INGREDIENTS

500g organic lean minced beef or lamb

small onion, finely diced

1 tbsp garlic, crushed

2 tsp ground cinnamon

1 tsp ground cumin

100ml tomato sauce

3/4 cup breadcrumbs

1 egg, whisked

1 tsp ground pepper

1 1/2 tsp salt

rice bran oil for pan frying

 METHOD

(1) In a medium sized bowl place the beef mince, onion, garlic, cinnamon, and cumin using your hands combine well. Add the tomato sauce, breadcrumbs, egg, salt and pepper using your hands, mix until all ingredients combined evenly.

(2) Shape the mixture into oval shapes and flatten until about 15mm thick. This mixture will make approximately 16 koftas.

(3) Place a large non stick pan on medium to high heat. Lightly spray the pan with rice bran oil and cook 8 koftas at a time. They should take 3-4 minutes on each side until lightly browned. Serve warm.

QUINOA TABOULEH

INGREDIENTS

1 cup cooked quinoa

1 punnet (250g) cherry or egg tomatoes, halved or quartered

1 bunch flat leaf parsley, chopped

1 generous handful of mint, chiffonade

1 stick of shallots, finely chopped

1 tsp garlic, crushed

2 tbsp lemon juice

1 tbsp olive oil

ground pepper

salt

1-2 tbsp buckwheat (optional)

METHOD

(1) In a medium sized bowl mix together quinoa, tomatoes, parsley, mint, shallots and garlic.

(2) If you are serving straight away add the lemon juice, olive oil and salt and pepper to taste. Otherwise complete step 1 refrigerate overnight and complete step 2 before serving. For an optional crunch sprinkle buckwheat over tabouleh.

Tip: Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.

TZATZIKI

INGREDIENTS

3/4 cup natural Greek style yoghurt

1-2 cucumbers, grated

1-11/2 tsp garlic, crushed

1 tbsp lemon juice

ground pepper

salt

METHOD

(1) Place yoghurt, cucumber, garlic and lemon juice in a medium sized bowl and mix together with a spoon until evenly combined. Add salt and pepper to taste. Refrigerate until ready to serve. It will stay fresh in the fridge for a few days. Depending on whether you like a thicker or runnier tzatziki use 1 or 2 cucumbers.

End your meal with a refreshing homemade granita, seasonal fruits or a cheese platter. Bon Appetite!

In all things beautiful,

Lyn xx

{Summer Days Recipe} Koftas, Quinoa Tabouleh + Tzatziki

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Bacon and maple syrup is a glorious marriage of flavours to delight your tastebuds. I must admit that I have only just recently tried this combination of sweet bacon goodness. My sister Kath lived in Canada some fifteen years ago and she has been a big fan of this breakfast treat since then. It’s one of those flavour pairings like salted caramel which is a perfect balance of sweet and salty.

We love waffles and pancakes on a slow weekend. With a variety of toppings to add to these delicious light and fluffy pancakes. YUM! When I make pancakes I mix everything together by feel to get the right consistency however this recipe has made me re-think my method. So without further ado here are some quick pics I took before we devoured every last crumb and drizzle.

ORGANIC SPELT PANCAKES, BAROSSA FOODS NITRATE FREE BACON DRIZZLED WITH CANADIAN MAPLE SYRUP

serves 4-6

INGREDIENTS

250g spelt flour

2 tsp baking powder

3 tbsp spoons sugar

1 tsp bicarb soda

pinch of salt

2 eggs

300ml milk

3-4 tbsp rice bran oil

TO SERVE

8-12 rashers nitrate free bacon

organic maple syrup

METHOD

(1) Place bacon rashers in a large cold frying pan and place on low heat. When the bacon starts to curl turn the rashers over. Continue to flip them until they are cooked evenly and to desired crispiness. Place in oven at 75-100°C.

(2) In a large mixing bowl combine the spelt flour, baking powder, bicarb soda, sugar and salt. Set aside.

(3) In a small bowl whisk the eggs, milk and oil into a smooth liquid. Gradually add the liquid to the dry ingredients constantly stirring so that you avoid getting lumps. Once all the ingredients are combined and without lumps, leave it to sit for 10 minutes. Allowing the mix to sit will give you light and fluffy pancakes.

(4) In a small hot fry pan, melt some butter and then add approx. 2 tablespoons of the pancake mixture into the pan. When the mixture is golden brown underneath, flip the pancake to cook the other side. Keep them warm in the oven until all are ready for serving.

(5) To serve: Stack the pancakes on a cake stand or pretty plate, pile the bacon on top of the stack and drizzle generously with maple syrup.

Tip: My choice of cookware is the Neoflam range with a non stick ceramic coating made of sand, stone and silica. Ecolon^TM coating is a healthy alternative to PTFE non-stick coatings. No nasty teflons in our house we kicked this to the curb many years ago. If you have not already heard teflon leaches toxic chemicals into the food and toxic fumes into the environment. The cookware is lightweight, easy to clean and cooks evenly. The fry pans are oven proof up to 250°C. It is time to spring clean your choice of cookware for your health and your family.

In all things beautiful,

Lyn x

{Organic Spelt Pancakes} Nitrate Free Bacon drizzled with Canadian Maple Syrup

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Chia has been touted as a ‘superfood’ because this clever little seed packs a nutritional punch. It is high in the essential fatty acid omega 3 in fact 8 times the amount found in salmon. Low in sodium, high in protein, lipids, fibre, antioxidants and B vitamins. A great source of calcium because it contains 5 times the amount in milk. In comparison to other traditional cereals chia has fewer carbs and is 23 percent protein. It is also a sneaky way to add nutritional value to family meals as it does not have a strong flavour. Kids will be none the wiser especially when added to baked goods!

The versatility of chia and another reason it is a clever little seed is that it can be eaten dry for example adding it to salads or stir fries or ‘wet’. When dry it tastes similar to a poppy seed – small, dense and crunchy. When the chia seed is soaked in liquid it becomes plump, sweet and soft similar to tapioca. Chia is part of my daily diet and this pudding recipe is great for breakfast, snack or as a dessert. You do need to be organised as the chia seeds have to soak overnight to transform into this delightfully delicious pudding. I like to use seasonal fruits, nuts, seeds, raw cacao, coconut, bee pollen, lemon, lime and organic frozen berries to top my puddings. Some of my favourite spices are cinnamon, nutmeg, cardamon, ginger, lemongrass, vanilla, pandan, coconut sugar and maple syrup. Mix it up and replace the coconut milk and coconut water with other plant based milks such as rice, almond and one of my favourites hazelnut. Love to hear what you add to your puddings.

ORGANIC CHIA PUDDING, COCONUT, VANILLA, MAPLE                                                     WITH FRESH FIGS, PISTACHIOS, TOASTED COCONUT

Serves 2

INGREDIENTS

1/2 cup coconut milk or coconut cream

2/3 cup coconut water

1/4 cup chia seeds

1/8 tsp vanilla powder

1 1/2 tbsp maple syrup

For a thicker creamier consistency reduce the amount of coconut water to 1/2 cup.

2 x 250ml jars with lids

TOPPING

3 – 4 fresh figs, cut in quarters

1 tbsp crushed pistachios

1 tbsp shredded coconut, toasted

1/2 tsp maple syrup

METHOD

(1) Add the coconut milk/cream, coconut water, chia seeds, vanilla powder and maple syrup to one jar, place lid on jar tightly and shake well. Pour half the mixture into the second jar and secure lids. Shake each jar well and place in the refrigerator overnight.

(2) Place a small non stick frying pan on medium heat and lightly toast shredded coconut until it just starts to turn a golden colour. I like to keep some still white and some shreds of coconut just a little darker than golden this adds colour and texture. Top puddings with figs, maple syrup, shredded coconut and pistachios.

In all things beautiful,

Lyn xx

The post Recipe {Chia Pudding, Coconut, Vanilla, Maple with Fresh Figs, Pistachios, Toasted Coconut} appeared first on in all things beautiful.

Keeping warm and cozy in the cooler months means a lot more time at home to prepare food to pop in the freezer. These croquettes are a favourite in our house and the zucchini salad is a go to dish that is quick and easy to assemble. I like to make a double batch of the croquettes as they freeze really well and they are time consuming to make. You can use regular breadcrumbs or gluten free ‘breadcrumbs’ which are made from rice. I like the panko crumbs because they are crispier. Note that the gluten free breadcrumbs don’t freeze well because they absorb a lot of water making the croquette soggy.

When it takes time to prepare something that is methodical and repetitive I find it quite therapeutic because you can just be in the moment or get lost in thought. The worlds worries and deadlines seem distant and unimportant. I hope you enjoy making and eating these delicious recipes!

TUNA, SWEET POTATO, CAPSICUM AND PARMESAN CROQUETTES WITH RED PEPPER AIOLI

Makes approximately 24 croquettes

INGREDIENTS

425 gm tin of tuna in springwater, drained

1 kgs sweet potato, mashed

3/4 cup cooked white quinoa

1/2 small red capsicum (pepper), finely diced

1/2 cup cooked corn kernels (frozen is fine)

1/2 cup caramelised onion

1/4 cup tasty cheese, grated

1/4 cup parmesan, grated

1 3/4 cups panko breadcrumbs

1 tbsp chia seeds

1 clove garlic, minced

1 stick shallots, finely chopped

1 tbsp lemon juice

1/2 tsp grated lemon rind

1 tbsp paprika

1/4 tsp dried oregano

1/4 tsp dried thyme

1/8 tsp ground chilli

salt and pepper to season

1 egg, whisked

rice bran oil for deep frying

CRUMBING MIXTURE

2-3 cups panko breadcrumbs

1 1/4 cups spelt flour

2 eggs

2 tbsp water

AIOLI

1/2 cup homemade aioli or a good store bought brand

1/4 cup roasted red peppers

METHOD

(1) In a large bowl, combine tuna, sweet potato, quinoa, capsicum, corn, caramelised onion, shallots and garlic. I like to use my hands for this to ensure all the ingredients are combined evenly. Gradually add the cheeses and breadcrumbs. Followed by the chia seeds, lemon juice, lemon rind, paprika, oregano, thyme and chilli. Finally add the whisked egg and salt and pepper to season.

(2) With your hands mould the mixture into long oval shaped croquettes. Approximately 7cm in length and a diameter 3cm. Place them on a tray lined with plastic freezer bags so the croquettes don’t stick to the tray.

(3) Crumbing croquettes – Add the water to the 2 eggs and beat well. Place the spelt flour, breadcrumbs and egg mixture into separate bowls for crumbing. Coat the croquette in flour, then dip into the egg mixture making sure that it is completely covered and then cover with breadcrumbs.

(4) Deep fry with oil heated to 180C cook until golden brown. Place on paper towel to drain excess oil.

(5) Place the roasted peppers and aioli into the blender and give it a quick whiz. Garnish with sprigs of continental parsley.

They are great for lunches – either on a roll with lettuce and mayo for the kids or with carrots and cucumber sticks. Serve them on a platter or on those lovely bamboo boats as a canape for your next party. 

ZUCCHINI, FETA, ALMOND, PEPITA, MINT, CHIA SALAD

Serves 4

INGREDIENTS

2 zucchinis, grated

125 grams feta or goats cheese, crumbled

1/3 cup almonds, roughly chopped

2 1/2 tbsp pepita seeds

handful mint, chiffonade (set a few mint leaves aside for garnish)

1 tsp black chia seeds

olive oil

salt and pepper to season

TO ASSEMBLE

Spread the grated zucchini evenly on a medium sized serving plate, sprinkle the feta, mint, almonds, pumpkin seeds over the zucchini. Drizzle with olive oil and season with salt and pepper. Sprinkle the chia seeds over the salad and garnish with the remaining mint leaves.

In all things beautiful.
Lyn xx

The post {Tuna and Sweet Potato Croquettes} + {Zucchini, Feta, Almond, Pepita, Mint, Chia Salad} appeared first on in all things beautiful.

Who does not like tasting dukkah?! I am fascinated by the balance of exotic and aromatic herbs, spices, nuts and seeds that are used in these delicious concoctions. So what is dukkah and where did it originate from? This is my question. My guess would be Morocco or some far off land, a little more mysterious than my homeland. With some research I am told that it is of Egyptian origin. Dukkah is an Egyptian Arabic word which means to crush or pound, which is literally how you prepare it and this releases it’s wonderful aromatics. It was a peasant food and they dipped flatbread in olive oil then into the dukkah. All I can say is this is the goods.

My pantry is full of all the goodies that you need to make a sweet version even though the traditional dukkah is savoury. I set to work hand grinding my nuts and raw cacao with a traditional mortar and pestle. You can use a food processor or grinder but I prefer the old fashioned way as it reminds me of my granny. She would spend hours making chilli macadamia sambal. It was a labour of love and each jar was coveted by it’s recipient. The process is also therapeutic for someone like me who thinks too much. I mean really, all I need to do is to make sure the nuts are evenly ground and I can assure you I won’t lose sleep over that!

It is a delicate process of getting the balance just right because I don’t want the flavours to compete with each other. I want them to be harmonious. My dining room table is covered in jars as I add a little more of this and a lot more of that – much like a science experiment. My aim is to delight the tastebuds not cause an explosion! This ‘experiment’ turned out to be the perfect sweet dukkah recipe so I have decided to bottle it and sell it in my etsy store and at local markets. You can buy it here.

In all things beautiful,

Lyn xx

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