MINI Paleo Strawberry Sponge

11062716_1044798822200231_5296467127436928658_nThis is a very mini recipe for baking with little ones. Perfect for when you want to bake but you just want a small treat to share. We actually baked this together while I was in the first stages of labour. My toddler and I, having fun while waiting for her little sister to come.

Mini Paleo Strawberry Sponge

25g butter
25g honey
1 egg
1/4 tsp vanilla
1/4 tsp natural pink colouring (or beetroot juice)
50g almond meal
25g tapioca starch
Pinch of salt
Pinch of Baking Soda
2 strawberries diced

Melt the butter and honey in a small pan, microwave or in a Thermomix for 2 mins 37’C speed 2.

Add the egg and vanilla. Whisk together (THERMY: 10-5 seconds/speed 3-4.)

Add flours, salt and BS. Mix well (THERMY: 10 seconds/speed 4.)

Add diced strawberries and stir through.

Scrape into a buttered and floured mini bundt, muffin or cake tin.

Bake at 180’C for 15-25 minutes or until cooked.

Cool in the fridge before icing.

_DSC1535Pink Icing

30g Butter
30g Coconut oil
Honey to taste
Pink to taste

Mix all ingredients in a bowl. Make once the cake goes into the oven and leave on the bench so you can stir it every now and then until completely smooth. It’s not enough to blend in the thermy.

Refrigerate the cooked and slightly cooled cake then ice and chill again until icing is set.


Paleo Chicken Liver Pate with Sage & Brandy – Dairy Free option

Paleo Pate

Paleo Chicken Liver Pate with Sage & Brandy – Dairy Free option

This super easy pate is really lovely. Its silky, sophisticated and yet kid friendly.

Pate Mousse
500 grams chicken livers, organic
200 grams unsalted butter*, 50g + 150g separated
7 sage leafs (fresh), or 1 tsp dry
1 apple, quartered or use 1 onion if no apples
3 tablespoons brandy, or port or sherry
1/4 teaspoon sea salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg

FOR DAIRY FREE, omit butter and use 200g pork fat, bacon drippings or chicken fat or a combination of them. Beef fat is too hard. 50g coconut oil and 150g coconut cream could also be used. You can also use ghee (clarified butter).

In your Thermomix chop the apples for 3 secs./speed 5. Or roughly dice.

Add the 50g of butter and sage leaves and sauté for 10 mins./Varoma/Stir Speed. Or in a small pan sauté over medium until the apple is soft and golden.

Meanwhile wash the livers well in cold water and remove any membranes, then pat dry with paper towel.

Add the livers to the mixing bowl and sauté for a further 5 mins./Varoma/Reverse/Stir Speed with the MC removed. Add the brandy after a minute through the lid. Or add to your pan and cook until just done and still a little pink in the middle.

Check the livers, they should be browed on the outside and just a little pink in the middle. If not cooked enough cook for another 1 or 2 minutes.

Let them rest for 5 minutes while you add the seasonings to the bowl or pan, the nutmeg, salt and pepper.

Meanwhile prepare your dishes or containers by pouring in bolilng water, leaving for a minute then carefully pouring out and leaving to dry.

Weigh in the 150g of butter and puree for 1 min/seed 10 (turn off reverse first). Or transfer to a blender with the butter and blend until smooth, scraping down as needed.

Pour into your containers. Cover and refrigerate for at least 4 hours, or overnight.

Keep in the fridge for up to 5 days, or freeze once cool. Simply take one from the freezer and pop in the fridge overnight to pack for lunch the next morning.

Enjoy with vegetable crudities such as slices of apple (amazing), cucumber or celery sticks, carrot or daikon chips (thinly sliced raw), slices of spring onion or cauliflower florets.

Also divine with Paleo Rye Bread (see previous post on Stone Soup for the recipe for Paleo Rye).

Divine Chicken Live Pate and two Paleo Breads
Divine Chicken Live Pate and two Paleo Breads
Too easy when you have good ingredients.
Paleo Ploughman’s Platter. Too easy when you have good ingredients.

Paleo Laksa – allium free & Fodmap friendly


Paleo Laksa – allium free & Fodmap friendly

Normally I LOVE all things allium (onion and garlic) but, morning sickness made it not so good for me.

So all my favourite foods I have had to make ‪#‎OnionGarlicFree‬.

This lovely red curry paste is used to make ‪#‎Laksa‬ or ‪#‎ThaiRedCurry‬. It’s divine and you don’t even miss the alliums.

Make a double batch and keep it in the freezer in ice cube trays (reserved just for curry pastes as you won’t want to make ice in them after!). Pop a few out and add a can of coconut cream and few cups of home made broth for a super speedy weeknight dinner. Or store in the fridge in a jar for up to a month.

2-4cm piece ginger
4cm piece fresh turmeric (or 1tsp ground dry)
1-2cm piece galangal (optional)
1 stalk lemongrass
2-6 red chilli (how hot do you like it?)
1-2 lime or young lemon leaves*
roots of 1 bunch of coriander (wash very well)
1Tbsp paprika (for red colour)
2Tbsp coconut aminos (or 1tsp honey or coconut sugar)
1Tbsp tamari soy* sauce (or 1tsp sea salt)
1Tbsp lime juice or apple cider vinegar (optional)
½ cup tomato paste

Chop the ginger, turmeric, galangal and lemongrass into small cubes before blending.

For a milder paste take the seeds out of the chills. I use 3 long red chilli and take the seeds out, our 2 year old loves it but has a fairly high heat tolerance. Add more sliced chilli to taste later for more heat.

When every you use a bunch of coriander save the roots and about 1-2cm of stalk. Make sure you wash it well by breaking near the stalk, letting them soak then rinsing well and shaking dry before freezing if not using right away. Use in Asian soups and broths, Thai green, yellow or red pastes or to scent a steamed Haianese chicken.

First finely chop the ginger, turmeric, galangal and lemongrass on speed 8 in your Thermomix or high power blender.

Add the rest of the ingredients and puree in your Thermomix on speed 9, scraping down and blending until smooth.

*Kefir Lime Leaves can be substituted for lemon leaves, pick tender newer leaves about the size of a lime leaf, not the big ol tough ones.

*Soy Sauce is not Paleo but good quality fermented Tamari is still a staple for Asian cooking in our household. Omit and use 1 tsp salt for strict Paleo or Soy free.

To make your Laksa…

LAKSA SOUP (per serve)
2 Tbsp curry paste
½ can coconut cream
1 cup bone broth

Protein: Boiled eggs, raw or cooked chicken or frozen prawns
Vegetalbes: assorted vege like carrot, bok choy, broccoli, eggplant, pumpkin
“Noodles”: Bean shoots, kelp noodles or zuchini noodles
Garnish: Lime wedge and coriander leaves

Optionally sauté the curry paste in a small pot then add the coconut cream and broth. Or just mix the three in the pot.

Over medium heat bring to a simmer with the vegetables in the broth as well as diced raw chicken or frozen prawns. Cook until the vege are tender.

For crunchier vege you can simply slice them and arrange in the bowl and pour the hot soup over later, but for ‪#‎GAPS‬ or morning sickness its best to cook longer until tender and easier to digest.

Boil eggs in a separate pot to soft or hard boiled.

Meanwhile prep your noodles. For bean shoot noodles blanch in boiling water then drain or have them in a sieve and pour boiling water from a kettle over. For kelp or zucchini simply add to your bowl.

If using left over cooked chicken toss into the soup right at the end to just heat through or simply place in the bowls with the noodles.

When your soup is ready pour over your noodles, top with an egg half or three and garnish with coriander leaves and a squeeze of lime.