caramelised onion

 Poppy cooks...

1. Place
   2 tablespoons ghee,
   500g red onion, sliced,
   2 tablespoons honey,
   2 tablespoons balsamic vinegar,
   1/4 teaspoon Celtic sea salt into the Thermomix bowl and cook 10 mins/Varoma/reverse/speed soft.
   
   
   
2. Scrape down sides of bowl and cook a further 10 mins/Varoma/reverse/speed soft with measuring cup removed.
   
   
   
3. Store in sterilised jars in the fridge.

beef broth gravy

Poppy cooks...

1. In a small saucepan add
   6 teaspoons Nutra Organics beef broth powder, to
   300ml filtered water on medium heat, stirring to dissolve powder.
   
   
2. Immediately dissolve
   6 teaspoons cornflour in
   6 teaspoon filtered water and add to the saucepan.
   
   
3. Continually stir until it reaches desired consistency.

chutney

A great fridge staple that can keep for up to 4 weeks and is perfect in toasted cheese sandwiches.

Poppy cooks...

1. In a medium saucepan add
   250g red onions, thinly sliced,
   500g mixed-colour tomatoes, chopped,
   red chilli, finely chopped,
   75ml apple cider vinegar,
   140g coconut sugar,
   celtic sea salt and pepper and simmer for 1 hour or until jam-like.
   
   
2. Leave to cool then transfer to sterilised jars to keep in the fridge.

broccoli salad

Serves 3-4

Poppy cooks...

1. Place
   250g broccoli, cut into large florets,
   red capsicum, quartered,
   apple, quartered,
   15g buckwheat groats,
   25g olive oil,
   15g balsamic vinegar,
   1 teaspoon raw honey,
   1.5 teaspoons dijon mustard,
   1 teaspoon celtic sea salt and
   1/2 teaspoon cracked black pepper in your thermomix or food processor on speed 4 for 5 seconds.

cheese bread

 Poppy cooks...

1. Place
   250g cheese, roughly chopped into Thermomix and grate 8secs/speed8 before setting aside.
   
   
   
2. Repeat with another
   250g cheese.
   
   
   
3. Add all cheese,
   12 egg whites,
   150g almond meal,
   1/2 teaspoon Celtic sea salt and 
   1/4 teaspoon ground black pepper and mix 10 secs/speed 6.
   
   
   
4. Divide amongst 3 baking trays and spread with a silicone spatula.
   
   
   
5. Bake in 180degree oven for 20-25 minutes or until bases are golden brown.

chicken broth

 Poppy cooks...

1. In a large stock pot place
   1-1.5kg chicken carcasses,
   2-4 chicken feet,
   4L water,
   2 tablespoons apple cider vinegar,
   onion, roughly chopped,
   2 carrots, roughly chopped,
   3 celery stalks, roughly chopped,
   2 leeks, white part only, roughly chopped and
   1 whole garlic bulb, halved across cloves; and allow to stand for 30 minutes to 1 hour.
   
   
   
2. Bring to the boil over high heat, skimming off any scum that forms on the surface.
   
   
   
3. Reduce to low and simmer for 6-8 hours.
   
   
   
4. Add 2 large handfuls of
   flat-leaf parsley stalks and simmer for a further 10 minutes.
   
   
   
5. Line a sieve with cheesecloth and strain the broth. I place the broth into sterilised jars in pre-measured quantities and pop in the freezer to use when I need.

guacamole

 Poppy cooks...

1. In a medium-sized mixing bowl add
   2 tablespoons onion, finely diced,
   1/2 teaspoon Celtic sea salt,
   2 tablespoons coriander leaves, minced; and mash together with a fork.
   
   
   
2. Add
   2 avocados to mixture and mash together.
   
   
   
3. Add
   1/2 lime, juiced and
   1 roma tomato, finely chopped; and stir together.