cranberry sauce

Makes 1 large jar

Poppy cooks...

1. Place
   500g cranberries,
   2 granny smith apples, peeled, cored and finely diced,
   150g coconut sugar,
   1 cinnamon stick and
   splash of filtered water in a large saucepan and bring to the boil.
   
   
2. Reduce to a simmer and continue to simmer until the apple softens and the sauce boils down to the desired consistency.
   
   
3. Allow to cool and serve, or pop in a jar to store in the fridge for later.

In the pot, ready to cook

I store my cranberry sauce in a jar in the fridge and it lasts seemingly forever, but maybe that's because we go through it so quickly! A great home made version that you can make well before Christmas dinner

Scooped up into a fancy secondhand glass bowl ready for Christmas dinner (or any meal!)

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chia pudding

Poppy makes...

Serves 2

1. In a large measuring jug combine
   2/3 cup filtered water,
   1/3 cup rice milk,
   2.5 tablespoons white chia seeds,
   1/8 teaspoon vanilla bean powder and
   1 teaspoon maple syrup with a fork.
   
   
2. Leave for 10 minutes, stir again then pour into serving bowls, glasses or containers.
   
   
3. Serve with
   seasonal fruit and/or some
   chocolate buckinis.

Feel free to double or triple this recipe to make more serves if you prefer to make a large batch or simply larger serves. 

roast potatoes

Poppy bakes...

1. Preheat oven to 190ºC.
   
   
2. Add
   1.5kg Royal Blue potatoes, peeled, chopped, rinsed to a large saucepan.
   
   
3. Cover with
   filtered water and
   pinch of celtic sea salt; and parboil for 8 minutes.
   
   
4. Drain into a colander to steam dry for 3 minutes.
   
   
5. Shake colander to fluff up potatoes and place on a baking tray.
   
   
6. Drizzle
   coconut oil over and season with 
   celtic sea salt and cracked black pepper, toss to coat and roast for 30 minutes. (You can pause before roasting and pop in fridge until ready to cook).
   
   
7. Using a potato masher, squash each potato.
   
   
8. In a small bowl stir together
   3 tablespoons coconut oil,
   bulb of garlic, smashed,
   splash of red wine vinegar and
   bunch of rosemary and pour over potatoes, putting back in the oven for another 40 minutes.

sago jelly

Serves 2

Poppy cooks…

1. Add
   4 tablespoons tapioca pearls to a small saucepan of boiling water, stirring continuously so they do not stick to the bottom until the tapioca turns clear (approximately 15 minutes).
   
   
2. Drain tapioca pearls in a fine mesh sieve under cold running water.
   
   
3. Return tapioca pearls to saucepan and mix through
   2 tablespoons coconut cream,
   2 tablespoons filtered water,
   1/2 tablespoon vanilla extract and
   1 tablespoon rice malt syrup.
   
   
4. Pour mixture into serving ramekins or glasses and set in the fridge for at least 2 hours.
   
   
5. Serve topped with
   mango cheek, diced and
   toasted desiccated coconut sprinkled on top.

vegetable stir fry with mango tahini sauce

Serves 4

Poppy cooks…

1. Cook
   2 cups jasmine rice in a rice cooker.
   
   
2. Make sauce by blending
   mango,
   1 tablespoon ginger, grated,
   1 tablespoon tahini,
   1 tablespoon rice wine vinegar,
   1 tablespoon tamari sauce and
   1 tablespoon olive oil and set aside.
   
   
3. In a large frying pan or work, heat
   1/2 tablespoon coconut oil then add
   onion, thinly sliced,
   2 garlic cloves, minced,
   3 cups red cabbage, finely sliced,
   2 cups celery, finely sliced,
   2 cups sweet potato, finely sliced and
   2 tablespoons filtered water, stirring until the vegetables are cooked.
   
   
4. Serve rice, topped with vegetables, drizzle mango tahini sauce over the top and sprinkle with
   black sesame seeds.

strawberries + cream tart

Serves 12

Poppy bakes…

1. The night before you plan to make this dish, soak
   1.5 cups dates in
   filtered water. If you don't have time to soak the dates, you can steam them for approximately 10 minutes.
   
   
2. At high speed, blend
   1.5 cups desiccated coconut until it forms a paste.
   
   
3. Set aside 1/3 cup of the soaked dates and place the remainder in the blender with the coconut and process until the dates are broken down and combined well with the coconut.
   
   
4. Press mixture into a loose-base tart pan and bake in a 160º oven for 20 minutes. Then set aside and allow to cool.
   
   
5. To make the filling, blend
   1.75 cups coconut milk, remaining 1/3 cup of dates,
   2 tablespoons powdered gelatin,
   1/4 cup arrowroot flour and
   1.5 tablespoons coconut oil then pour on top of crust and place in the fridge while you make the strawberry layer.
   
   
6. For the strawberry layer blend
   2 cups strawberries,
   2 tablespoons coconut oil,
   2 tablespoons powdered gelatin and
   1/4 cup coconut milk then pour on top. You can create a pattern by using a butter knife to drag the strawberry layer through the coconut layer.
   
   
7. Refrigerate for at least 2 hours before serving and garnish with any leftover strawberries you may have and a sprinkling of desiccated coconut.  Any leftovers can be stored in the fridge or the freezer.

home-made potato nuggets

Serves 2

A great side for adults, or for kid's meals! Just allow one potato per serve.

Poppy cooks…

1. Wash and peel
   2 potatoes and boil in
   filtered water until cooked, then drain.
   
   
2. Grate potatoes, drain excess moisture, add
   celtic sea salt and cracked black pepper then form into nuggets shapes.
   
   
3. Place in a frying pan with a little
   olive oil, continually turning until golden all around.

You can also use sweet potato and/or oven bake the nuggets instead of pan-frying.

chicken + potato salad with herbed mayonnaise

Serves 4

Poppy cooks…

1. To make the herb mayonnaise, combine
   1/2 cup Norganic mayonnaise,
   1 tablespoon dijon mustard,
   2 tablespoons lemon juice,
   2 tablespoons parsley, chopped and
   4 mint leaves, chopped and set aside or place in the fridge if you are making this in advance.
   
   
2. Place
   4 desiree potatoes, cut into wedges and
   1/4 teaspoon celtic sea salt in a large pot of
   filtered water, bring to the boil and cook until the potatoes are tender.
   
   
3. Remove the potatoes using a slotted spoon, then place
   250g green beans trimmed in the hot water to blanche them.
   
   
4. In a non stick frying pan, grill
   500g chicken tenderloins seasoned with
   celtic sea salt + cracked black pepper.
   
   
5. Serve by arranging the potatoes, green beans and chicken on a platter or plates then drizzle the herbed mayonnaise over the top.

slow cooked beef cheeks

Serves 4

This recipe is best prepared the day before you intend to serve it!

Poppy cooks…

1.  24 hours before cooking, in a large pot combine
   4 beef cheeks,
   knob ginger, grated,
   4 spring onions, finely chopped,
   5 cloves garlic, minced,
   red chilli, finely chopped,
   1 teaspoon chinese five spice,
   2 teaspoons coconut sugar,
   1/3 cup rice wine,
   1/4 cup tamari sauce,
   1/2 cup filtered water, place the lid on the pot and leave to marinade in the fridge.
   
   
2. The next day, pour over
   1 cup beef stock and place on low heat for 4 hours or until the beef cheeks are tender and all the fat is rendered.
   
   
3. While the beef cheeks are cooking, in a rice cooker cook
   2 cups jasmine rice with
   bunch of pak choy, chopped or any other asian greens in the steamer insert.