Bella’s Caveman Chicken Nuggets, paleo and gluten free! As seen on The Morning Show

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Any mum will tell you that one of the hardest things about cooking for the family is pleasing everyone at the table. There are fussy kids, dad’s who hate veggies, mum’s watching their weight, and any number of food allergies.

I recently cooked a dinner for Pete Evans and a typical Sydney family with 2.4 children, so the brief was to make healthy, paleo-friendly, gluten free food that will be loved by both kids and adults. The star dish of the menu were these chicken nuggets. Even if you’re . . . → Read More: Bella’s Caveman Chicken Nuggets, paleo and gluten free! As seen on The Morning Show

Sammy’s Raddicchio and Pancetta Pizza, as seen on The Morning Show

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People say you shouldn’t bother making your own pizza unless you have a wood fire oven. There’s no denying that’s where the best pizzas come from. Although very few of us would have the luxury of a woodfired oven, and I believe making your own dough from scratch is still well worth it

Dough can be made up to two days in advance which will allow the fermentation process to get into full swing and add lots of flavour to your dough.

If you are time poor you can . . . → Read More: Sammy’s Raddicchio and Pancetta Pizza, as seen on The Morning Show

Sammy’s Rocket and Walnut pesto on crostini

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Sammy’s Rocket and Walnut pesto on crostini

This may look like a simple pesto but it packs a good flavour punch. The peppery rocket with earthy walnuts is a match made in taste bud heaven and makes a more robust combination compared to basil and pine nuts. You can serve this simply on some toasted crostini or keep in the fridge for up to one week and enjoy tossed through linguine with some extra Parmesan grated on top.

This recipe is great served as a canapé or a dip . . . → Read More: Sammy’s Rocket and Walnut pesto on crostini

Sammy’s Stinging nettle pasta – as seen on The Morning Show

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Who knew that this pesky weed could be so delicious? Nettles are usually the weed most avoided, but this time we’re pulling down our sleeves, putting on a pair of gloves and getting picking!

History tells us that the Ancient Greeks not only ate the weed for its nutrients but also as something of a cure-all. Its extremely rich in iron and potassium, and one of the richest sources of chlorophyll.

It can be a troubling weed and mowing can increase plant density. So the best way to deal . . . → Read More: Sammy’s Stinging nettle pasta – as seen on The Morning Show

Bella’s Quinoa Tabbouleh with Goats Cheese, as seen on Food For Life

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I just love quinoa, it’s a delicious replacement for starches/carbs in your meal, and it’s actually a seed, not a grain, making it paleo friendly and great for those with gluten intolerances… It’s perfect for replacing the traditional cracked wheat in tabbouleh, and I think it tastes even better!

Because it’s a seed, it’s much richer in nutrients than other starches and carbs, such as pasta, rice or cous cous. It’s a superfood which has been the base of the Peruvian diet for centuries… Most importantly, it’s packed FULL . . . → Read More: Bella’s Quinoa Tabbouleh with Goats Cheese, as seen on Food For Life

Sammy’s Prawn Biryani – as seen on The Morning Show

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How many of us love Indian food but rarely make it ourselves? We are often turning to our local take away of even those less than authentic jarred sauces from the super market. But if you want some thing home made but still relatively easy and quick then this prawn biryani is the dish for you!

Prawn Biryani is a fragrant rice dish made with fresh prawns and an selection of spices that most of us will already have in the pantry. This dish is the perfect for . . . → Read More: Sammy’s Prawn Biryani – as seen on The Morning Show

Sammy’s Fish en papillote with fennel – as seen on The Morning Show

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Not all of us are confident in cooking fish well. We are often scared of over cooking it resulting in a less than delicious piece of fish that requires some serious lemon juice squeezing to bring back the moisture.

Cooking fish en papillote means to cook in a parcel. A gift-like presentation – here with white fish, fennel, fronds and all carefully wrapped in a round of parchment paper, then left to intermingle in the oven. Hmmm its warming us just thinking about it.

Once ready, tear . . . → Read More: Sammy’s Fish en papillote with fennel – as seen on The Morning Show

Sammy’s French One Pot Wonder, puy lentils with sausage, as seen on Food For Life

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I do love the culture of a shared meal. I used to love everything about fine dining and the full restaurant experience, folded napkins, multiple courses, and shiny silverware. Although I still do enjoy eating out, there’s something deliciously heart warming about you and your loved ones huddled around a large pot of something braised or slow cooked and of course made with love. When I first moved out of home I experienced a certain sadness of only cooking for two rather then 6-8 people. I found myself craving . . . → Read More: Sammy’s French One Pot Wonder, puy lentils with sausage, as seen on Food For Life

Bella’s slow cooked Veal and Red Capsicum Goulash, as seen on The Morning Show

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For Poles, Czech’s, hungry Hungarians, and any former Yugoslav country, there is no better winter comfort food than a delicious slow cooked bowl of goulasz. It’s rich with paprika and red capsicums, and the caraway seed is a must to get that nutty floral note that’s so classic to this dish.

The best thing about this dish is that it keeps well in the fridge, so you can eat it several days in a row! It also freezes very well, so go ahead and make a double or triple . . . → Read More: Bella’s slow cooked Veal and Red Capsicum Goulash, as seen on The Morning Show

Bella’s Low Gluten & Low Lactose “Grilled Cheese”, as seen on The Morning Show

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The key to a delicious toastie is the quality of the ingredients, and it all starts with great bread. Bread is king!

But what about all those people with intolerances to gluten? Unless you’re actually medially diagnosed as coeliac, there’s probably nothing wrong with eating real bread. The key is – keep it real. Once upon a time ago, all bread was real. It was made with good quality unbleached wheat, and more importantly it was fermented (aka leavened or proved) for at least 8 hours. Everything changed in . . . → Read More: Bella’s Low Gluten & Low Lactose “Grilled Cheese”, as seen on The Morning Show