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.