mápó dòufu

Serves 4

Poppy cooks…

1. Cook
   2 cups brown basmati rice.
   
   
2. Before putting on the heat, in a wok combine
   1 egg, lightly beaten,
   1 tablespoon cornflour,
   1/2 teaspoon ground five spice,
   1 tablespoon spring onion, finely chopped,
   1/2 teaspoon coconut sugar,
   1/4 teaspoon olive oil and
   1/4 teaspoon celtic sea salt.
   
   
3. Add in
   500g free range pork mince, mixing to coat pork in marinade; then cook pork mixture on a high heat.
   
   
4. Add
   red capsicum, finely diced,
   handful green beans, finely chopped,
   1/2 teaspoon chilli flakes,
   1 tablespoon garlic, minced,
   1 tablespoon ginger, minced,
   2.5 teaspoons coconut sugar and combine.
   
   
5. Add
   1 cup chicken stock,
   2 tablespoons gluten free soy sauce and
   2 tablespoons coconut amino sauce, reducing the heat if it starts to spit.
   
   
6. In a small dish, dissolve
   2 teaspoons cornflour in
   2 teaspoons filtered water and add to the pot and stir through.
   
   
7. Add
   4 spring onions, finely sliced, and
   2 packets of firm tofu, cubed until most (but not all) of the liquid is absorbed.
   
   
8. Serve on cooked rice with extra
   spring onions, sliced on top.

beetroot + apple salad

Serves 2

Poppy cooks…

1. In a bowl combine
   250g beetroot, cooked, peeled and diced,
   granny smith apple, cored and diced,
   1/2 bunch chives, chopped and
   4 tablespoons mayonnaise (such as Norganic).
   
   
2. Garnish with additional chopped chives.

osso bucco

Serves 4

Poppy cooks…

1. Heat
   olive oil in a large pan / french oven and brown
   4 osso bucco cuts on each side, and then set aside.
   
   
2. Saute
   2 carrots, finely chopped and
   3 celery sticks, finely chopped in olive oil for 2 minutes.
   
   
3. Place osso bucco on top of vegetables in a single layer.
   
   
4. In a separate bowl combine
   1 cup dry white wine,
   410g tin diced tomato,
   1 tablespoon tomato puree,
   celtic sea salt and cracked black pepper.
   
   
5. Pour over osso bucco - if the meat is not covered, add extra wine until it is submerged in liquid.
   
   
6. Bring to the boil then reduce to a simmer and leave covered for 1 hour.
   
   
7. Remove the lid and cook for another 30 minutes, or until the meet is falling off the bone.
   
   
8. Cook
   2 cups rice.
   
   
9. To make the gremolata, combine
   zest of 1 lemon,
   2 tablespoons parsley, chopped and
   garlic clove, minced.
   
   
10. Serve rice, topped with vegetables, osso bucco and sprinkled with gremolata.

crispy skin salmon with a dill, cucumber + celery salad

Serves 2

Poppy cooks…

1. In a bowl combine
   4 tablespoons coconut yoghurt,
   1 tablespoon dill, roughly chopped,
   garlic clove, minced,
   2 teaspoons rice wine vinegar,
   1/2 teaspoon coconut sugar,
   1/2 teaspoon celtic sea salt and
   1/4 teaspoon cracked black pepper.
   
   
2. Add
   lebanese cucumber, finely sliced and
   2 celery sticks, finely sliced and toss to combine.
   
3. Place salad in the refrigerator and cook
   2 salmon fillets in a non-stick frying pan, skin side down first.

christmas cake

Serves 10

Despite containing no gluten, dairy, refined sugar or nuts, this Christmas cake tastes even better than traditional Christmas cakes. I made a single cake, but you can use the same recipe to make individual single serves using pudding moulds. Depending on your dietary requirements, you can serve with cream, coconut cream, or for added indulgence, white chocolate sauce with cognac & vanilla bean by "a bit on the side" (a local Denmark brand who make THE BEST sauces and preserves which are all gluten free).

Poppy bakes…

1. Around 12 hours before you plan to bake the cake, soak
   400g currants,
   175g raisins,
   175g sultanas,
   50g dried cherries in 
   4 tablespoons of cognac (you can also use brandy or cherry liquor).
   
   
2. Preheat the oven to 135˚C.
   
   
3. Using an electric mixer with a whisk attachment, cream together
   220g unsalted butter at room temperature and
   220g coconut sugar until light, pale and fluffy (approximately 5 minutes).
   
   
4. Slowly add
   4 lightly beaten eggs whilst using the whisk attachment.
   
   
5. Gently fold in
   200g plain gluten-free flour,
   1/4 teaspoon ground nutmeg and
   1/2 teaspoon ground allspice.
   
   
6. Gently fold in soaked fruits,
   zest of 1 orange,
   zest of 1 lemon and 
   1 tablespoon of molasses.
   
   
7. Pour mixture into cake tin and cover with a circle of baking paper with a small hole cut out of the centre.
   
   
8. Bake towards the bottoms of the oven for 1.5 hours and then cool on a wire rack.
   
   
9. Using a skewer, make small holes in the cake; and once a week (or twice before serving), feed the cake with a drizzle of cognac. Use a basting brush to spread the cognac over the surface for an even colour.

gingerbread cookies

Makes 16

Poppy bakes...

1. Preheat oven to 180˚C.
   
   
2. In a mixing bowl, mix together
   1/2 cup plain gluten-free flour,
   1/3 cup coconut flour,
   2 tablespoons arrowroot powder,
   1 tablespoon ground chia seeds,
   2 tablespoons quick oats,
   1/4 teaspoon celtic sea salt,
   1/2 teaspoon baking soda,
   1/3 cup coconut sugar,
   1 teaspoon ground cinnamon,
   1.25 teaspoon ground ginger and
   1/4 teaspoon ground cloves.
   
   
3. Add
   3 tablespoons coconut oil,
   2 tablespoons manuka honey, 
   2 eggs and combine.
   
   
4. Scoop mixture onto a large sheet of baking paper. Place another sheet of baking paper on top and use a rolling pin until you reach the thickness you want for the cookies.
   
   
5. Use gingerbread men cookie cutters and place unto a baking tray lined with baking paper (or you can roll/press into cookies which are just as yummy).
   
   
6. Bake for 10 minutes and allow to cool (make sure not to leave them in for any longer as they dry up very easily).

vegan tortillas

Serves 12

Poppy cooks...

1. Cook
   1/4 cup red quinoa in
   3/4 cup hot filtered water and set aside.
   
   
2. In a large saucepan cook
   onion, diced and
   sweet potato, diced in
   olive oil until sweet potatoes are tender.
   
   
3. Add
   2 cloves garlic, minced and saute for 30 seconds.
   
   
4. Add cooked quinoa and cook for 5 minutes (don't worry if the quinoa gets crispy).
   
   
5. Add
   3/4 cup hot filtered water,
   410g tin diced tomato,
   1/4 teaspoon chilli powder,
   1 teaspoon smoked paprika,
   1 teaspoon ground cumin,
   1 teaspoon coconut sugar, and
   1/4 teaspoon cayenne pepper bringing to the boil then reducing to a simmer for 5-10 minutes until liquid is absorbed.
   
   
6. Remove from the heat and stir through
   400g tin of black beans, drained and rinsed,
   1/4 cup coriander, chopped and
   juice of 1 lime.
   
   
7. To make the salsa, combine in a mixing bowl
   arils from 1 pomegranate,
   1/2 cup dried cranberries and
   zest and juice of 1 lime.
   
   
8. In a non-stock frying pan, heat up
   12 white corn tortillas as per packet instructions.
   
   
9. To assemble, spoon quinoa mixture down the centre of a tortilla, top with
   avocado, diced and finish with the salsa.