Sometimes, clean fresh flavours are what inspires me the most. Don’t get me wrong; there is always a place for technique, but there is something delightful about pure ingredients. This quick slap together lunch is a classic example.
[ Serves: 2 | Time: 15 Minutes | Cost: $3 ]
[ Brittanys Rating: 4.5 / 5 | My Rating: 4.5 / 5 ]
Ingredients
1 bunch bok choy
1 bunch pak choy
1 bunch baby broccoli
1 zucchini, sliced thick
1 handful green beans
chilli flakes to taste
Sauce
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon teriyaki sauce
¼ teaspoon stevia or 1 teaspoon sugar
Method
- Steam the vegetables in stages so they are cooked but still fresh and crisp on the plate.
- Mix all the sauce ingredients together and toss the vegetables in a bowl with the sauce. Ensure the vegetables are coated well with the sauce.
- Serve hot in a bowl with or without noodles. Sprinkle with chilli to taste.
Observations
- Yum. Enough said!
- Diabetic Note: No drama at all with this plate. If you are insulin dependent, add some noodles for carbs.
- Ethical Note: Raw or near raw, fresh, and local. So awesome.
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Tags: Chinese cabbage, diabetic friendly, Environmental, Ethical, no meat monday, Olive oil, Sauce, sustainability, Teriyaki, Vegetable, vegetables, vegetarian
I love beans of all variety, and broad beans are no exception. When I was a little girl, I grew up on them as a staple. Lately I’ve been craving them in my diet and when I stumbled across this gem of a recipe by Yummly, I knew I had to give it a try – with my own changes, of course! =)
Broad Bean Risotto
[ Serves: 2 | Time: 24hrs + 15 Minutes | Cost: $3 ]
[ Joes Rating: 5 / 5 | My Rating: 4.5 / 5 ]
Ingredients
100 grams dried broad beans
1 large onion
1 cup arborio rice
3 cups vegetable stock
½ cup white wine
½ cup Pecorino cheese
¼ cup low-fat cream ¹
2 cloves garlic
½ tablespoon sage
drizzle olive oil
salt and pepper to taste
Method
- Soak the dried beans in water over night with a pinch of bicarbonate soda. After a good soak, slightly twist each bean or squeeze from the sides to remove the hard skins. Discard the skins. After a rinse under cold running water, the beans are ready to be used.
- Put the stock in a pot and bring to a light simmer.
- In a larger pot, add a drizzle of olive oil and sauté the onions and garlic until translucent. Don’t allow to brown.
- Stir the dry rice into the mixture and give it a stir to coat it well with the oil, onions and garlic.
- De-glaze with the wine and cook over a warm – moderate heat until the wine has been absorbed.
- Add ½ – 1 cup of hot stock to the mixture and stir frequently while the rice absorbs the fluid.
- Continue slowly adding stock until the rice is cooked. This will take about 25 – 35 minutes. Stir frequently to ensure the mixture doesn’t stick.
- When the rice is tender, add the cream, cheese, sage and beans to the pot and stir it gently to combine it well.
- Season to taste and serve immediately with some grated cheese to garnish.
A well made risotto should still show the individual rice grains and not be a gluggy mess. The black masses in the photo are peppercorns form the cheese.
Observations
- Note 1: I recently discovered this wonderful Kraft’s product range Philadelphia Cream Cheese called Cream for Cooking. This is the first time I have used it and found it produced a really good flavour without all the carbohydrates. It boasts 60% less fat than regular cream, so look out for it.
- I have to admit, I was pretty impressed with this risotto. It was creamy, filling, flavourful and the taste just lingered all night on my palate.
- Diabetic Note: 100 grams of cooked arborio rice is about 35g carbohydrates. There are roughly 10 grams of carbs between the cream and beans. This meal will sneak in to the tightest carbohydrate budget as long as you observe strict serving sizes.
- Ethical Note: Dried legumes allows you to use seasonal crops all year round. The ability to dry legumes for later use reduces wastage. Learn to love legumes and once you have mastered No Meat Monday, try Legumes Thursday!
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Tags: Bean, diabetic friendly, Environmental, Ethical, no meat monday, Olive oil, risotto, sustainability, vegetables, vegetarian
I stumbled across this wonderful recipe by Real Food Forager and was very eager to try something similar. I don’t know why I waited so long, to be honest. It should now be a part of our regular diet – it was just that good!
Silky, creamy and smooth – a perfect dessert.
[ Serves: 4 - 6 | Time: 30 Minutes | Cost: $4 ]
[ Joes Rating: 4.5 / 5 | My Rating: 5 / 5 ]
Ingredients
2 ripe bananas - puréed
1 can coconut cream – well incorporated ¹
4 free ranged eggs
2 tablespoons agave ²
2 teaspoon vanilla essence
1 teaspoon stevia
Method
- Mash and purée the banana in a blender until it is smooth and creamy.
- Add the remaining ingredients and mix until well aerated.
- Pour the mixture into a tart tray and bake at 180°C for 30 minutes.
- Serve hot or cold ³.
Creamy and delicious.
Observations
- Note 1: The original recipe called for coconut milk and gave instructions on how to convert coconut cream into coconut milk. I opted to just use a tin of coconut cream and the results were delicious. If your coconut cream is solid in the tin, warm it until it melts and becomes incorporated.
- Note 2: The original recipe uses four tablespoons of honey, however, I was concerned about the glucose content. I’ve altered it to be half agave and a little stevia to make up the sweetness required. The dish didn’t suffer for the substitutes. If you don’t have agave, you can use sugar, honey or just stevia as desired.
- Note 3: The original recommended refrigerating the custard and serving it cold. We had some hot to taste test it (for research, I assure you!) and found it was moist and not all that appealing. When we set it in the fridge, the moisture seems to disappear and the texture and taste strengthens. Although it can be eaten hot, it is our opinion that served chilled is the only way to enjoy it.
- Diabetic Note: There is always something about bananas that sets my blood glucose levels screaming. This dish, however, even when served with some low GI ice cream (Bulla lite brand) was ok. Watch the fat content of your coconut cream (I use a lite variety), the sugars (see note 2) and serving size as there is plenty of sugar in the bananas.
- Ethical Note: These bananas were well past their prime and were due for the compost heap. Even so, they were perfect in this dish.
Served chilled with low Gi Ice Cream – a diabetics dreams come true.
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Tags: banana, Coconut, Coconut cream, Coconut milk, dessert, diabetic friendly, Environmental, Ethical, Free Range, Ice cream, no meat monday, Stevia, sustainability, vegetarian
No, I didn’t make a mistake with the title. The dish really is a Broccoli Pasta Sauce. A rather amazing and totally delicious sauce at that. This is definitely a “don’t judge a book by its cover” type deal and is inspired by Tea and Cookies. Enjoy!
Broccoli Pasta Sauce – Don’t judge a book by its cover.
[ Serves: 4 | Time: 15 Minutes | Cost: $4 ]
[ Joes Rating: 4 / 5 | My Rating: 4 / 5 | Brittanys rating: 4 / 5 ]
Ingredients
5 cups broccoli
1 onion, diced
5 tablespoons olive oil
3 cloves garlic, minced
1 lemon, juiced
3 tablespoons water
Salt and pepper to taste
Pecorino Cheese to taste
Method
- Wash the broccoli and cut it into bite size chunks, including the stems. Steam or boil the broccoli until it is tender – about 10 minutes.
- In a large frying pan, bring a drizzle of oil to temperature and fry of the onion and garlic until transparent. Add the drained broccoli and saute for a few minutes until tender and coated in the oil and onion mixture.
- Pour the broccoli and onion mixture into a blender. Add the oil, lemon juice, salt and pepper and blend until smooth. If the mixture is too thick, add a little water.
- Mix through hot pasta and serve with grated cheese.
Season it well and serve with grated pecorino cheese
Observations
- Reserve the water from the boiling / steaming process to use to thin out the sauce during the blending stage. Also, reserving vegetable water is perfect for feeding sourdough starter!
- I was honestly so surprised at the taste of this dish. I was even more surprised at how Brittany loved it. Seriously, the child lapped it all up and was looking for more! Definitely a winner.
- Diabetic Note: Ok, so pasta is naughty. And I struggle really hard when I do eat it. Be wary of your serving size and opt for more sauce than pasta and you *might* be ok. (Remember, pasta is ~70% carbohydrates.)
- Ethical Note: Oh how awesome is this recipe. You use the stems too. Far too often broccoli stems are discarded as waste even though they are delicious and totally edible.
- Did you get all the way to the bottom and are still trying to work out why I haven’t gotten duck recipe #2 published yet? Tomorrow guys, I promise!
This is my portion. I try to make it small and keep to 1 cup cooked pasta.
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Tags: Broccoli, diabetic friendly, Environmental, Ethical, no meat monday, Olive oil, Onion, pasta, sustainability, vegetables, vegetarian
I’ve been craving a smooth tomato sauce with some bite for a while now. I have been tossing around some ideas until this one just sort of formed one afternoon for no particular reason. Its so easy that I’m embarrassed to post it, but nevertheless, here it is because it deserves to be shared!
Tomato and Capsicum Sauce
[ SERVES: 4 | TIME: 60 MINUTES | COST: $2-3 ]
[ JOES RATING: 4 / 5 | MY RATING: 5 / 5 | BRITTANYS RATING: 4 / 5 ]
Ingredients
1 can tomatoes, crushed or diced
1 capsicum, quartered and de-seeded
1 onion, diced
1 tablespoon chili flakes, to taste
1 teaspoon garlic, minced
splash of olive oil
salt and pepper, to taste
Method
- In a saucepan, fry off the onion in a little olive oil until caramelised. Add the garlic and stir until cooked.
- Add the capsicum and tomatoes and allow to stew over a medium heat for several minutes. Add chilli, salt and pepper to taste.
- Continue to stew until the sauce has reduced and the capsicum has started to break down ¹.
- Remove from heat and allow to cool before puréeing in a blender.
- May be served immediately hot or stored in the fridge for several days.
Observations
- Note 1: If you stew it long enough over a low enough heat the capsicum will break down and release more flavour. It will also give the chilli time to incorporate well into the dish.
- Note 2: For a silky sauce, push the sauce through a drum strainer. Although I blended it for several minutes, it was still quite textured.
- I loved this very simple sauce. It was absolutely delicious without being over bearing. Id happily eat this forever as my new pasta sauce base. I can just imagine it drizzled over steamed vegetables…
- Diabetic Note: I didn’t use much oil in this dish at all so its a perfect sauce for all diabetics. Almost no carbohydrates or fats in this dish means you can have a little more pasta, right?
- Ethical Note: YAY! I have found the perfect sauce! This means I am no longer dependant on beef replacement products for certain pasta sauces. Healthier for me and the environment. I also have to admit that the capsicum I used was well past its peak so reduced landfill to boot!
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Tags: diabetic friendly, Environmental, Ethical, Free Range, no meat monday, Olive oil, pasta sauce, sustainability, Tomato sauce, vegetable sauce, vegetables, vegetarian
While I was in Sydney at the Good Food and Wine Festival, I got to attend The Flavour Workshop that featured Oxford Landing Estate wines with Maggie Beer inspired foods. Of the tasting, two tastes really struck a chord with me. The first was a Prosciutto with Mustard Apricots which was just brilliant. I should mention that the apricots are not available yet, but once I get my hands on a jar later this month, you can expect a full review.
The second was a Chicken Breast with a Tarragon Butter. Generally, this is not the sort of flavours Id work with, but I was really inspired by this subtle combination that I decided to have a play with the flavours and textures. I am not sure what to call the results really. To Tarragon, With Love? Cannellini Beans with Tarragon Butter? Tarragon Flavoured Beans? Bean Stew with Tarragon? I don’t know. How about, Yes Please!?
[ SERVES: 3 PER TART | TIME: 4.5 MINUTES | COST: $3 PER TART ]
[ JOES RATING: 3.5 /5 | MY RATING: 4 /5 | BRITTANYS RATING: 3.5 /5 ]
Ingredients
1 can Cannellini beans, rinsed
1 cup celery, chopped
1 cup leeks, quartered and sliced
1 cup zucchini, quartered and chopped
1 cup peas, frozen is fine
½ litre veggie stock
½ cup carrots, diced
1 – 2 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon parsley, chopped
1 tablespoon tarragon, chopped
1 teaspoon thyme
drizzle olive oil
salt and pepper to taste
Method
- Melt the butter in a frying pan with a little oil ¹. Sauté the leeks and garlic until they are transparent and fragrant.
- Add the carrots and celery and cook until tender.
- Add the stock, zucchini, beans, peas and herbs ² and cook covered until tender.
- Season and serve hot.
Observations
- Note 1: When you are cooking with butter, add a splash of oil to stop the butter from burning.
- Note 2: While I was in Sydney, one of the TV celebrity chefs mentioned that he only ever puts soft herbs in at the end of the dish to keep them fresh. More recently, I heard someone on Masterchef say they put woody herbs in early and soft herbs in late. I’ve started doing this since I came back from Sydney and I have noticed the difference. The herb flavour is a lot stronger using this method!
- I really adored this dish. The tarragon gave such an amazing flavour to it. Joe also enjoyed it, but Brittany wasn’t such a fan. She would have preferred for it to be served with some form of carbohydrates (surprise, surprise!) such as rice, pasta or couscous.
- Diabetic Note: There are no real carbohydrates in this dish, perhaps 1 exchange (15 grams carbohydrates) per serve. There are some fats, though, so be aware and adjust accordingly. The beans full of fibre, low GI and high in protein leaving you full for longer. All in all, this is a wonderful choice for diabetics.
- Ethical Note: It’s the day before shop day and the fridge was kinda bear. I am always a happy camper when I can invent something tasty with limited ingredients. Instead of throwing away wilted fruit and veggies, attempt to be creative. If it fails, you’ve lost nothing as you were throwing them out anyway. If you succeed, you’ve learned something while reducing landfill.
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Tags: cannellini beans, diabetic friendly, Environmental, Ethical, Free Range, legume, no meat monday, Olive oil, sustainability, vegetables, vegetarian
I have had a craving for French Lentils for a while. I missed quality vegetarian foods while I was in Sydney and found myself craving simple tastes such as raw vegetables, beans and lentils.
And the time has come for me to rectify that and give in to the cravings.
[ SERVES: 3 | TIME: 60 MINUTES | COST: $4 ]
[ JOES RATING: 4 / 5 | MY RATING: 5 / 5 | BRITTANYS RATING: 4 / 5 ]
Ingredients
2 – 3 potatoes
3 largish slices of pumpkin
2 – 3 small – medium sweet potato
2 – 3 carrots
1 leek
1 cup French lentils
3 cups vegetable stock
1 tablespoon fresh thyme
1 tablespoon fresh parsley
1 tablespoon fresh rosemary
1 tablespoon minced garlic
drizzle olive oil
salt and pepper to taste
Method
- Rinse the vegetables and peel where necessary. Cut into largish bite size pieces.
- In a bowl, toss the vegetables in some olive oil. Add the herbs and season. Ensure that the herbs are distributed evenly through the vegetables.
- Place the veggies into a baking tray and bake at 200°C for about 45 minutes. Check the vegetables and turn them after about 20 minutes, basting as needed.
- While the vegetables are cooking, rinse the lentils well, removing any material that floats.
- In a pot, add the lentils and stock. Cook over a medium heat until the water is absorbed. They should cook in about 25 minutes but if they are still firm, add a little more water and cook for longer as needed.
- Serve the vegetables on a bed of cooked lentils. Season and enjoy hot.
Observations
- The French Lentils have a habit of turning the water / stock a dark tea to sometimes blackish colour. Dont worry about this. It is normal.
- I love the French lentils for their earthy slightly nutty flavour but Brittany didn’t enjoy them at all. She said she would have preferred couscous or rice. As I was avoiding the carbohydrates, she dips out! I am not sure if kids would generally enjoy lentils or not, but its worth a try!
- These lentils are quite filling too, so one cup raw between three people is quite generous. They are also rich in fibre and protein so tend to keep you full for quite a while.
- I used purple carrots again tonight to see how they would go baked. They were sweet and had a very earthy flavour to them. Joe found one piece was quite bitter. These new variety of carrots are quite interesting and are worth further investigations!
- Diabetic Note: Nothing to see here… Move quite along. No, seriously… My blood sugars didn’t react to this meal at all. YAY, extra potatoes for me now, right?
- Ethical Note: People generally remove the skins of vegetables. I think most people consider them to be dirty because they have been handled and have often been in the dirt. A lot of nutrients are lost when the skins are discarded. Give them a good wash and enjoy the veggies with the skin on. This reduces waste and is a much healthier option.
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Tags: Bake, diabetic friendly, Environmental, Ethical, no meat monday, Olive oil, sustainability, vegetables, vegetarian
I guess the trip home last week for the competition instilled a lot of cultural pride in me. Certainly, its made me yearn for Maltese food! Today’s dish is a classic example of a simple but common meal in my family when I was growing up. I hope you will enjoy it.
[ SERVES: 3 per tart | TIME: 4.5 MINUTES | COST: $3 per tart ]
[ JOES RATING: 4.5 /5 | MY RATING: 4.5 /5 | Brittanys RATING: 4.5 /5 ]
Ingredients
4 sheets frozen puff pastry
1 wheel of ricotta – usually 1 – 2 kg
2 – 3 free ranged eggs
½ cup parsley
olive oil spray
salt and pepper to taste
Methods
- In a large bowl, mash the ricotta and two eggs with a potato masher. When smooth and soft, discard the masher and use a spoon to mix through the parsley.
- If the mixture is too dry to mix easily, add one more egg ¹. Do not make the mixture too moist – it should hold a peak. Add salt and pepper to taste.
- Spray a pie dish lightly with olive oil before carefully lining the bottom of the dish with the pastry.
- Spoon mixture into the pie dish until it is full. Use the back of the spoon to flatten the mixture out and remove any bubbles.
- Lay a sheet of pastry over the top of the tart. Using a fork, seal the tart edges by pressing the top and bottom pastry layers together. Use a fork to prick the top pastry a few times before giving it a milk wash.
- Bake at 200°C for 30 – 45 minutes ², checking regularly.
I press the top and bottom pastry layers together with a fork to seal the tart and then milk wash it before baking.
Observations
- Note ¹ It is really important not to make the cheese mixture too moist. It should still hold its peaks and shape once mixed through. The consistency after two eggs can alter significantly due to the starting consistency of the cheese, so add the eggs slowly.
- Note ² The cooking time varies significantly based on the moisture levels of the tart filling. If the cheese filling starts out too moist, it will require more cooking time and will not be as light and flakey at the end. If the cheese is not firm when you start to slice into it, put it back into the oven for a while longer. It must be firm as it is in the top photo.
- Love Spinach? No problems! Add one packet of frozen shredded spinach to the ingredients list. To use, defrost the spinach in a sink before squeezing all the moisture out of the spinach. Press into a colander with the back of a spoon or literally squeeze with your hands until there is no moisture left before adding to the cheese mixture.
- Sun dried tomatoes or roasted capsicum also make delicious additions, but ensure they are void of as much moisture as possible before adding them to the cheese.
- As you can see, I didn’t fill this pie up as much as I could have. That is because I ran out of mixture. I tend to make several tarts at a time and freeze them until I am ready for them. They make a wonderful slap together lunch or part of a delicious meal. They are also super when guests unexpectedly stop over.
- When you buy your ricotta, don’t make the common mistake of buying the little tubs of ricotta in the dairy case. They are often too moist, and are not the right taste or consistency for this dish. Go to a deli and ask for a wheel or basket of ricotta such as the photo below. When purchased in cheese baskets (pictured) the cheese has had a chance to drain. The results are a firmer and drier consistency to the cheese making it ideal for things such as this dish, making pasta such as ravioli and stuffing cannelloni.
This cheese basket is full of ricotta and is left to drain leaving it firmer and drier in texture. Source: Australia on a Plate
- Diabetic Note: Again, another comfort dish that I must be careful with. The pastry is rich in butter and oil making it not a so great choice for the diet concious. The cheese is heavy in saturated fats which are not wise choices for people with heart issues. Diabetics need to be aware that your blood glucose levels will respond poorly to the pastry and ensure the serving sizes stay on the lower end of the scale. To make it more attractive to people watching their weight, have a quarter of a tart and pair it with a side salad.
- Ethical Note: Before my father died, he was making his own ricotta cheese. He would purchase 10 litres of milk straight from the dairy and make it up into ricotta to feed the family with. These old traditions are being lost in an age of commercialisation and convenience. In an attempt to reconnect with some of these old practices (which are better for the environment) I am going to be doing a cheese making course later this year. I cant wait to make my own cheese and forgo the commercial alternatives.
It could just be just me, but do you see Winnie the Pooh in my cheese tart crust?
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Tags: diabetic friendly, Environmental, Ethical, Free Range, no meat monday, Olive oil, ricotta cheese, sustainability, vegetables, vegetarian
20 years ago, one of my favourite snack foods was freshly roasted nuts and seeds on hot crusty bread with melted butter. I had totally forgotten about it in recent times (although I do use nuts and seeds frequently). Just out of the blue, I had a flash back and WHAM! Lunch is served.
[ Serves: 4 | TIME: 15 MINUTES | COST: $2 ]
[ MY RATING: 5 / 5 ]
Ingredients
1 tablespoon poppy seeds
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
1 tablespoon walnuts – chopped
1 tablespoon almonds – chopped
Method
- Chop your nuts to around the same size as your largest seed.
- Place the seeds and nuts into a hot, dry frying pan and toast until fragrant, stirring and moving seeds frequently to stop them from scorching.
Observations
- It’s vital that you keep the seeds moving every few minutes to avoid scorching them. Once they are burnt (even in the slightest) they become bitter and will need to be discarded.
- You can use ANY seeds and nuts here. I just used what I had in the cupboards.
- Diabetic Note: This meal is actually quite a mixed bag. Seeds and nuts quite high in poly and mono saturated fats and because of this fat content, nut intake needs to be limited. On the other hand, there are carbohydrates in the bread, so again, be aware of your limits. Having said that, seeds and nuts are a rich sources of protein and all manner of vitamins and minerals and should be included in a balanced diet. Moderation, dear friends.
- Ethical Note: The average diet of the Western society contains heavy meats in over indulgent quantities, high levels of trans fats, high levels of salt, dangerous levels of sugar and genetically modified material. While the jury is still out on some issues such as genetically modified crops, there is heaps of evidence to show our dietary habits are having disastrous consequences on our health. While this meal seems nasty on the surface, it is a smart health choice when compared to any of the forenamed components and is actually quite friendly for the environment. Seeds and nuts are generally easier to grow that other staple crops, have lower land requirements and as most are weed species, have low water needs. Smarter for you, smarter for the environment.
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Tags: Bread, diabetic friendly, Environmental, Ethical, Free Range, no meat monday, Nuts, Poppy seed, Sesame, Sourdough, Sunflower seed, sustainability, vegetarian
My daughter Brittany loves to bake. She is often baking muffins and cakes in the kitchen and I would consider her *cough* to be a *cough* better baker than I am. The other day she was looking for something to do and I suggested making some pikeletes out of the left over sourdough starter for the day. She made two kinds of pikeletes – choc-chip and strawberry. Below are her instructions.
[ MAKES: 12 | TIME: 20 MINUTES | COST: $2 ]
[ Brittany's RATING: 4 / 5 | MY RATING: 4 / 5 ]
Ingredients
1 cup sourdough starter
½ cup choc chips
2 tablespoons soy milk
1 tablespoon agave
1 tablespoon butter
½ teaspoon salt
½ teaspoon baking soda
Method
- The butter needs to be melted so it can be incorporated into the batter easily.
- In a bowl, gently mix the starter, milk, agave, and butter.
- Add the salt and baking soda and mix gently until incorporated.
- Carefully stir the choc chips and or strawberries into the mixture.
- In a frying pan, bring a little oil to a moderate heat.
- Using a spoon, put one or two spoonfuls into the middle of the pan and allow to cook until golden brown. This will take 2 – 4 minutes.
- Turn the pikelete over and cook until golden brown. This will take 1 – 2 minutes.
- Serve hot or cold, with fruit, cream or chocolate sauce.
Observations
- You can substitute sugar for the agave and regular cows milk for the soy milk. I forgive you.
- If you want to try Brittany’s strawberry version, only add ¼ cup choc chips and add ¼ to one-third cup chopped strawberries to the batter.
- As with all muffins, cakes and pancake mixtures, mix gently. The more vigorous the stirring, the tougher the end product.
- Brittany made two batches of these (one of each) and we enjoyed them cold for morning and afternoon tea for several days. They remained soft, fresh and delicious. YAY for sourdough!
- Diabetic Note: One or two of the strawberry version for morning or afternoon tea will not break the carbohydrate budget. This will depend on size and density of the pikeletes.
- Ethical Note: We had strawberries in the fridge getting towards the end of their shelf life. By incorporating them into this recipe, we reduced potential wastage problems. YAY for us!
- Sourdough Choc Chip Muffins (mizrhi.wordpress.com)
- Sourdough Pizza Crusts (mizrhi.wordpress.com)
- Sourdough Pancakes (mizrhi.wordpress.com)
- Carrot Sourdough Muffins (mizrhi.wordpress.com)
- Sourdough Blueberry Muffins (mizrhi.wordpress.com)
- Banana Muffins (mizrhi.wordpress.com)
- Sourdough Cinnamon Scrolls (mizrhi.wordpress.com)
- Basic Sourdough Bread (mizrhi.wordpress.com)
- Sourdough Chapatis (Flat Bread) (mizrhi.wordpress.com)
- Flax Seed Sourdough Bread (mizrhi.wordpress.com)
- Skinny bikkies of the choc chip variety (chilloutchicken.wordpress.com)
- Family Favourite Chewy Choc-chip cookies (kiwigirlskiwiblog.wordpress.com)
- Choc-Oat-Let Chip Cookies (missiwenz.wordpress.com)
- Amish cookie recipe (melissagoodsell.typepad.com)
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Tags: Baking, Chocolate chip, dessert, diabetic friendly, Environmental, Ethical, Flour, no meat monday, Sodium bicarbonate, Sourdough, sustainability
