sweet + sour tofu

Poppy cooks...

Serves 5

1. Cook
   2.5 cups rice.
   
   
   
2. Wash and chop
   pak choy and steam for 5 minutes.
   
   
   
3. In a flat baking dish, mix
   3 tablespoons tamari and
   1.5 tablespoons apple cider vinegar.
   
   
   
4. Add
   packet of firm tofu, diced and toss to marinade, leaving for at least 5 minutes.
   
   
   
5. Add
   5 tablespoons cornflour and mix.
   
   
   
6. Heat
   olive oil in a large teppanyaki plate and cook tofu until golden, then set aside.
   
   
   
7. On the same teppanyaki plate saute
   red capsicum, cubed,
   carrot, thinly sliced and
   cup cabbage, cubed in
   olive oil, then set aside.
   
   
   
8. Make sauce by mixing
   1/4 cup maple syrup,
   2 tablespoons tomato paste,
   1 tablespoon apple cider vinegar,
   1 teaspoon tamari sauce,
   6 tablespoons water and
   2 teaspoons cornflour.
   
   
   
9. Add to teppanyaki plate to reduce, then add veggies and tofu back in to toss together.
   
   
   
10. Serve tofu on bed of rice with Chinese veg to the side and sprinkle with
    sesame seeds.

hollandaise sauce

 Poppy cooks...

1. Add to Thermomix bowl
   10g water,
   30g apple cider vinegar or lemon juice,
   150g unsalted butter,
   4 egg yolks,
   pinch of salt + pepper then cook thicken mode/80C.

waffles

 Poppy cooks...

1. In a large bowl whisk together
   1 cup almond meal,
   1 cup gluten free plain flour,
   1 cup tapioca flour and
   1 tablespoon + 1 teaspoon baking powder.
   
   
   
2. In a smaller bowl combine
   2 eggs, beaten with a fork,
   1 cup coconut/rice milk,
   2 tablespoons apple cider vinegar,
   1 teaspoon vanilla essence and
   1/2 cup maple syrup.
   
   
   
3. Add just under
   1/2 cup coconut oil, melted and whisk well.
   
   
   
4. Add wet ingredients to dry and whisk well again.
   
   
   
5. Add 1/2 cup of mixture to waffle iron and cook until golden brown (our waffle iron takes 3 minutes and 20 seconds).

Anzac biscuits

1.  In your Thermomix bowl mix
   160g gluten free plain flour,
   80g coconut sugar,
   100g rolled oats,
   70g desiccated coconut, and
   1/4 teaspoon Celtic sea salt for 10sec/speed 3.
   
   
2. In a small dish mix
   1/2 teaspoon baking soda and
   2 tablespoons boiling water.
   
   
3. Add this and
   130g coconut oil (slightly melted) and
   1 tablespoon honey to the Thermomix bowl and mix 10 sec/speed 3 or until combined.
   
   
4. Preheat oven to 180ºC.
   
   
5. Form mixture into cookies about 5mm thick on a lined baking tray.
   
   
6. Bake for 15-20 minutes then allow to cool on the trays until nice and crisp.

glazed carrots

 Poppy cooks...

1. In a frying pan heat
   3 tablespoons olive oil.
   
   
2. Add
   600g baby carrots, peeled and halved and toss to coat in oil and cook for 5-7 minutes cut side down.
   
   
3. Add
   2 teaspoons honey,
   1/3 cup water,
   Celtic sea salt and pepper then stir and allow to cook for about 3 minutes or when water is evaporated and carrots start to caramelise.
   
   
4. Stir a few more times to coat evenly, then serve with a sprinkle of
   parsley, finely chopped.

Vegetable skewers

 Poppy cooks...

1. If using wooden skewers, soak 8 skewers for 30 minutes.
   
   
2. In a large mixing bowl, toss together
   120g baby mushrooms, whole or halved,
   capsicum, large dice,
   120g squash, sliced,
   1/2 pineapple, cut into chunks,
   1/2 red onion, large dice,
   15g olive oil,
   1 teaspoon Celtic sea salt,
   sprinkle of cracked black pepper,
   1 teaspoon paprika,
   1/2 teaspoon dried garlic powder and
   1/2 teaspoon dried onion powder.
   
   
3. Skewer the vegetables leaving a bit of space between each to evenly cook.
   
   
4. BBQ skewers for 12 minutes, rotating 2-3 times. You can also cook these in the oven at 200C for 6 minutes, then flip and cook for a further 6 minutes.

steak

 Poppy cooks...

1. Bring
   350g fillet steak to room temperature.
   
   
2. Pat dry with paper towel and season.
   
   
3. Heat
   1 tablespoon olive oil in frying pan over high heat.
   
   
4. Cook steak on one side for 2.5 minutes then turn.
   
   
5. Leave for 1 minute then add
   4 tablespoons garlic butter (see garlic bread recipe).
   
   
6. Once butter is melted, spoon over steak and cook for a further 2 minutes.
   
   
7. Sear edges of the steak then transfer to a dish and cover loosely with foil for 5-10 minutes to rest.

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.
   

fritters

 Poppy cooks...

1. Place
   500g zucchini, roughly chopped,
   300g sweet potato, peeled and roughly chopped,
   carrot, peeled and roughly chopped with
   1 teaspoon Celtic sea salt in Thermomix bowl 7sec/speed 7.
   
   
   
2. Tip mixture into a fine mesh sieve over a bowl to drain for 15 minutes.
   
   
   
3. After discarding liquid, place mixture into mixing bowl, then add
   3 eggs and
   1/2 cup gluten free plain flour.
   
   
   
4. Mix together and then cook on a sandwich press (or frying pan) lightly coated with
   coconut oil until brown.

garlic bread

 Poppy cooks...

1. At 2cm intervals, cut
   baguette almost all the way through.
   
   
   
2. Mix together
   125g unsalted butter, softened,
   2 teaspoons garlic, minced,
   1/2 teaspoon Celtic sea salt and
   2 teaspoon parsley, finely chopped.
   
   
   
3. Spread garlic butter thickly between slices in baguette and over the top and sides then wrap in foil.
   
   
   
4. Bake in 200C oven for 16 minutes.

apple crumble

 Serves 4-6

Poppy bakes...

1. In a quiche dish, mix
   3 Granny Smith apples, diced,
   3 teaspoons lemon juice and
   3 tablespoons apricot jam.
   
   
   
2. In a small mixing bowl combine
   4 tablespoons gluten free plain flour,
   1 teaspoon cinnamon and
   6 teaspoons butter.
   
   
   
3. Add to apple mixture.
   Preheat oven to 180ºC.
   
   
   
4. In a Thermomix, insert butterfly whisk and mix
   12 egg yolks,
   60g raw honey,
   1/2 teaspoon vanilla powder,
   100g unsalted butter,
   1/8 teaspoon celtic sea salt for 6 minutes / 60ºC / speed 4 to make custard.
   
   
   
5. Pour half over apples and reserve rest for serving.
   
   
   
6. Without washing out Thermomix bowl, add
   65g gluten-free self-raising flour,
   35g gluten free oats,
   20g activated buckwheat,
   20g coconut sugar and
   50g butter and mix for 5 seconds / speed 5.
   
   
   
7. Sprinkle crumble over custard and bake for 30 minutes.

yorkshire pudding

Makes 12

Poppy cooks...

1. Preheat oven to 220ºC.
   
   
2. In a metal muffin tin, add 1.5 teaspoons of
   coconut oil into each hole and place in oven to 15 minutes.
   
   
3. Whilst oil is heating in oven, in a big mixing bowl mix together
   150g corn flour (the finer the better) and 
   15g tapioca flour.
   
   
4. Add 5 eggs, whisked to the dry mixture.
   
   
5. Once combined slowly add
   250ml rice milk whilst continuing to whisk followed by
   1/2 teaspoon celtic sea salt.
   
   
6. Transfer batter to a pouring jug.
   
   
7. Once oil is hot, quickly remove muffin tray from oven and divide batter and get back into the oven as quickly as possible.
   
   
8. Cook for 15 minutes and then remove from the oven (they will be nice and fluffy-looking at first but will deflate as they cool).

dehydrated oranges

Perfect for cocktails

Use a mandolin on the 2nd setting to slice an orange.

Arrange on a tray and place in the oven at 90C for 3 hours.

Store in an airtight container.

roast chicken

 Serves 4

1. Preheat oven to 190C.
   
   
2. In a small bowl, whisk together
   80g melted coconut oil,
   2 tablespoons honey,
   1 teaspoon paprika,
   1 teaspoon onion powder,
   1 tablespoon Italian seasoning,
   Celtic sea salt and pepper.
   
   
3. Place
   1.2kg chicken thigh in a roasting tray, pour oil mixture over top and turn to coat.
   
   
4. Arrange
   2 lemons, quartered,
   1 garlic bulb, halved and 
   4 shallots, peeled and halved around chicken.
   
   
5. Sprinkle
   1 teaspoon dried oregano and
   3 rosemary sprigs over top.
   
   
6. Roast for 25-30 minutes