quesadilla

 Poppy cooks...

1. Make filling by sautéing
   1/2 onion, finely diced and
   2 garlic cloves, minced in
   olive oil.
   
   
2. Add
   500g beef mince until it browns.
   
   
3. Add 
   small red capsicum, finely diced stirring through for 1 minute.
   
   
4. Add
   2 tablespoon tomato paste,
   1/4 cup water,
   1 teaspoon onion powder,
   1 teaspoon dried oregano,
   1 teaspoon Celtic sea salt,
   2 teaspoons cumin powder,
   2 teaspoons paprika and
   1/4 teaspoon black pepper for 2 minutes, then set aside.
   
   
5. Assemble quasedilla by laying a
   hemp seed wrap on a sandwich press, sprinkle some
   grated cheese on half, top with filling and then a bit more cheese before folding in half and toasting.
   
   
6. Make guacamole by mashing
   2 avocados and then adding in
   1 cup tomatoes, diced,
   1/4 cup onion, finely diced,
   1/4 cup coriander, chopped,
   2 tablespoons lemon juice,
   Celtic sea salt and pepper to taste.

lamb + eggplant stew

Serves 8

Poppy cooks...

1. In a slow cooker place
   4 lamb shanks,
   700g eggplant, chopped,
   red onion, diced,
   3 celery stalks, sliced,
   bunch English spinach, sliced,
   4 cloves garlic, sliced,
   700g basil passata,
   2 cups beef stock,
   1 cup filtered water and cook on low for 10 hours.
   
2. An hour before serving, boil
   2.5kg potato, roughly chopped, drain and mash with
   celtic sea salt and a
   knob of butter.
   
3. Shred lamb meat, return to slow cooker with
   3 tablespoons currants and
   1.5 tablespoons red wine vinegar.
4. Serve mashed potato topped with lamb.

face melter

Serves 6

Poppy cooks...

1. Marinate
   500g diced beef with
   1 tablespoon tamari and
   1 tablespoon cornflour, tossing to coat.
   
   
   
2. In a large pot, saute on medium
   onion, diced,
   4 sprigs coriander, chopped,
   2 spring onion, chopped and
   4 garlic cloves, minced in
   olive oil.
   
   
   
3. Add
   60g Malaysian rending curry paste (I use the A1 brand and about 1/4 of a packet) and the marinated beef to the pot and continue to stir to evenly seal the meat.
   
   
   
4. Turn heat to low and continue to simmer with the lid on for 1 hour.
   
   
   
5. The next day bring the pot back to the boil and add
   750g potatoes, chopped,
   3 carrots, chopped,
   250g okra, chopped (or 1 bunch of silverbeet) and
   400ml coconut cream.
   
   
   
6. Turn heat to low and continue to simmer with the lid on for 1 hour.

beef patties - asian style

Poppy cooks...

1. Boil 750g potatoes and mash.
2. Add carrot, grated,
   2 celery sticks, finely diced (or water chestnuts),
   500g beef mince,
   onion, finely diced,
   2 spring onions, thinly sliced,
   2 springs coriander, chopped,
   1 tablespoon cornflour,
   1 teaspoon Celtic sea salt and
   2 eggs.
3. Mix well and press into Pattie shape.
4. You can pan fry or BBQ these.
5. In a wok, stir fry
   2 heads of broccoli, chopped and
   4 cloves garlic, minced.
6. Once the broccoli is a vibrant green, add
   1 tablespoon cornflour mixed with
   1 cup water and a
   1/2 teaspoon of Celtic sea salt.
7. It is ready once the cornflour mixture forms a nice sauce.
8. Serve patties and broccoli on rice and some home-made tomato sauce for the patties.

lasagne

Serves 4

This is a favourite of mine and Ella and is a family crowd pleaser. I love this reduced dairy version as we seem to be able to tolerate ghee and cheese in small doses.


Poppy cooks...

1. In a large pot add
   onion, diced,
   3 cloves of garlic, minced,
   1/2 teaspoon dried basil,
   1 teaspoon dried oregano,
   1/2 teaspoon dried rosemary,
   400g tin diced tomato,
   carrot, diced,
   3 celery stalks, diced,
   1/2 zucchini, diced,
   red capsicum, diced,
   500g mince (beef, pork, chicken, lamb or turkey),
   6 button mushrooms, sliced,
   100g tomato paste,
   1 teaspoon apple cider vinegar,
   1 teaspoon honey,
   1.5 teaspoons celtic sea salt,
   pepper to taste with
   2 tablespoons ghee, cooking on medium heat for about 20 minutes, stirring occasionally.
   
   
2. In a small saucepan add
   750g rice milk,
   3 eggs,
   45g ghee,
   1.5 teaspoon dried onion powder,
   1.5 teaspoon garlic powder,
   0.75 teaspoon honey,
   1.5 teaspoon celtic sea salt and
   55g tapioca flour, stirring with a whisk until it thickens.
   
   
3. Preheat oven to 180ºC.
   
   
4. Grease a large lasagne dish with ghee and cover bottom with some of the bolognese sauce.
   
   
5. Place a layer of
   gluten free lasagne sheets on bottom of dish (I soak mine in water for just a few seconds to stop them curling), cover with half the bolognese sauce and a third of the white sauce.
   
   
6. Place a second layer of lasagne sheets, the remaining bolognese sauce and the second third of white sauce on top.
   
   
7. Place a third layer of lasagne sheets and the remaining third of white sauce on top. Sprinkle some
   grated cheese on top and cook in the oven for 30 minutes.
   
   
8. Allow to rest for 10 minutes before serving.

popcorn

Poppy cooks...

1. Heat
   1.5 tablespoons coconut oil in a large pot with a lid on medium heat.
   
   
2. Test whether the oil is hot enough by placing one corn kernel in the oil to see if it pops. If not, wait until it does.
   
   
3. Add
   1/4 cup popping corn and
   1/4 teaspoon celtic sea salt, tossing in pot to coat corn kernels in oil and salt.
   
   
4. Periodically shake pot to keep the corn kernels from burning and leave the lid slightly ajar to allow the steam to escape to prevent chewy popcorn.
   
   
5. Once all the corn has popped, turn off the heat and stir through
   1 tablespoon nuttelex until melted.

oat bliss balls

Makes 20

Poppy bakes...

1. Soak
   8 medjool dates in boiling water for 10 minutes.
   
   
2. In a food processor, blend
   90g rolled oats,
   80g desiccated coconut,
   2 tablespoons cacao powder,
   1 teaspoon ground cinnamon until fine.
   
   
3. Add pitted dates,
   2 tablespoons raw honey,
   1/4 cup coconut oil, melted and blend until combined.
   
   
4. Roll into balls and coat with desiccated coconut.