It’s beginning to feel a lot like Christmas

IMG_5398I might be having Cheeky Weeky for Christmas dinner. Being the mug I am, I agreed, at the request of my son, to look after a baby chick that he found. Little did I know that that chick would come to know me as mum. It now lives in my garden and eats with the 7 stray cats I feed. That’s all good, but it’s taken to roosting in my welly boots and it hunts them down, finds them, manoeuvres itself inside and then uses my boot as a toilet. Not impressed. It’s really wet here just now and I need those boots for the stables.IMG_3500

Anyway, I’m sorely tempted to cook it up but I won’t even though it has been fed on oats, buckwheat and Greek yoghurt. Don’t ask. You find all sorts of useful info if you do a google search. My search was “baby chicken lying on back with legs in the air”. That’s for another day.

So we’re on day 2 of my 12 days of delicious recipes for Christmas. Today’s recipe is bacon wrapped stuffing. If you’re a vegetarian, skip the bacon. This traditional sage and onion stuffing is equally good without the bacon and check out the added walnuts.

Ingredients

  • 400g of onions, coarsely chopped
  • 75g of butter or coconut oil
  • 1 tablespoon of fresh sage leaves, finely chopped
  • 60g of crushed toasted walnuts
  • 230g of breadcrumbs (gluten free bread crumbs works fine too and if you’re paleo, I can vouch for Julian Bakery paleo bread)
  • 12 to 14 slices of streaky baconIMG_5397

Method

  1. Bring a pan of water to the boil and add the onions. Simmer for about 10 minutes until soft.
  2. Drain the onions and add all other ingredients other than the bacon.
  3. Preheat the oven to 350 degrees.
  4. Line a baking sheet and spoon out the mixture onto the tray into 12 to 14 portions.
  5. Grease your hands and form each portion into a ball.
  6. Wrap each ball of stuffing in a slice of bacon securing the bacon with a toothpick/cocktail stick.
  7. Cook for 20 to 30 minutes until crisp.

You can cook up the basic mixture the day before and store in the fridge.

Tada! Super easy stuffing!

Check back tomorrow for my spatch-cock turkey. Easiest way to cook turkey and it’s fool proof. Super moist and tasty. I’ll post the recipe up here but you can also get it on Cayman Parent.

Remember to follow me on facebook and instagram.

12 days of Christmas tasty food count down

IMG_3906Over the next 12 days, I’ll share a whole load of my Christmas favourites. Today is chocolate avocado truffles and the recipe is below. Make these and pop them in the fridge to munch on but before we get to the recipe………I was at a Christmas party today and a lady told me that she missed my Moozlers posts and that made me a little bit sad. Continue reading

Got pumpkin left? Try these pumpkin squares

IMG_5189When most mums are pinching chocolate from the Halloween stash, I’m grabbing the carved out pumpkin before it goes to rot. Okay….I confess. I did steal some Twizzlers and Tootsie rolls. Never said I was perfect. Continue reading

Oatcakes with bacon jam

DSC_1605Blogging 101…..when you get a message that says “stay on this page?”, only hit no if you really mean no and you’ve saved the article you’ve just spent ages formatting…….so here we go again….second attempt! Continue reading

Need to change up your boring breakfast?

IMG_3152Just in time for breakfast!

Loving these breakfast bars. I’ve also been having them for snack and crumbling them up into plain Greek yoghurt when I need an extra protein boost. Add chocolate chips and the kids will love them too. If you’re in a nut free school, take out the nuts and switch up the coconut oil in favour of 1/2 cup of melted butter or other nut free oil. Easy peasy lemon squeezy! Continue reading

Berry ripe power balls anyone?

IMG_5001If you just want the recipe, skip to the bottom of this article. If you want the free coaching session, the benefit of my wisdom and my usual bad language……read on McDuff!!!! Continue reading

Tea balls anyone? Yes….energy balls!

IMG_4952It’s been a rough couple of weeks adjusting to my new eating regime (not helped by a trip to Toronto for a few days). I managed to keep myself relatively on track eating 5 egg McMuffins (try ordering that – that 5 eggs and one muffin, not 5 whole egg muffins……yes, I did get 5 full muffins first day) for breakfast, steaks for dinner and whatever I could find for lunch. Continue reading

How about a quiche for lunch?

IMG_4860 IMG_4861I’ve got so much to report. Life has been growing arms and legs for me and I’m loving it. I’m now over 2 years out of law and I still question why I didn’t get out sooner. 20 years I stuck it out for. That’s my legal career I’m talking about not my marriage. We hit our 20 year wedding anniversary last week. One year of bliss (the first year when he worked overseas) and 19 years of effing torture LOL. I’m horrible. Continue reading

It’s that Peruvian beef stew I’ve been promising

……..or at least, my take on it!

IMG_2790Life has been busy so the blog has fallen by the wayside again. I hope you have been keeping up with my foodie exploits on Instagram and Facebook. Have you also checked out the healthy lifestyle community I’ve set up with my friend Jani? If not, you should! It’s so much more than food www.barbellmomma.com.

Continue reading

Seriously reduced sugar caramel shortcake…..ahhhhhh!

imageI posted up a picture of my caramel shortcake the other day and I was astounded by the number of messages I received asking for the recipe. This is when I realized that you guys don’t really want to be on diets. You just want to eat what you like and still be fit and healthy and do you know what, you can do it. I like to think that I am living proof of that. Don’t get me wrong, you won’t find me stuffing my face with caramel shortcake 24/7 but you know, I will have a slice or 2 and if I end up eating 3 slices, I don’t beat myself up or make myself feel guilty. I just get over it. I don’t do it every day and on the whole, I do eat very healthily and consciously. I am conscious about the quantity of sugar that goes in, the quantity of wheat that goes in, the quantity of red meat, dairy….you get the drift. I like to think that I eat what I like in moderation and I listen to my body. If my body tells me red meat overload, then I miss red meat for a few days and eat a veggie diet or I have some fish. If I feel like I’ve had too much wheat then I cut that too. I tend to go wheat cold turkey for at least a week at a time as I’ve found that that’s how long it takes for my body to say thanks for the break.

What’s going on in my life  can also affect how food makes me feel. My body wants carbs and sugar when I’m a little down or stressed. Of course it does. These types of foods spike my blood sugar levels and give me a high. I’m conscious of that and tune in to deal with the stressful issue. I don’t go overboard with the food.

Caramel shortcake. Oh yum. This is a childhood thingy for me. The original recipe is on a folded up scrap of paper with my mum’s writing on it. It’s so faded that I can hardly read it but I don’t need to read it as I know the recipe off my heart. I need to have that little piece of paper there though for nothing other than comfort. After all, I’ve messed with the recipe to reduce the sugar. It’s a bit like my banana bread recipe. It too is on faded paper and I got that on the day of my mum’s funeral. Anyway, this is not the time for tears but rather for sugar lol.

Caramel Shortcake recipe

Base

  • 150g of spelt flour or use a gluten free flour (it works well too I just prefer spelt)
  • 100g of best quality butter

Filling

  • 100g of best quality butter
  • 1 small tin of organic condensed milk
  • 2 x 15ml of syrup (use golden syrup or maple)
  • 25g of golden fine sugar (coconut sugar works but it gives the caramel a dark colour)
  • 2 tablespoons of pure vanilla extract

Topping

  • 6oz of melted 80% cacao chocolate

[the original recipe called for all purpose flour and 60g of sugar in the base; 4x 15ml spoons of syrup and 115g of sugar in the filling; and any old chocolate for the top]

Method

  1. For the base, heat the oven to 350 degrees and grease and line an 8 inch by 8 inch square pan.
  2. Chop the butter into cubes and rub the butter into the flour using your finger tips until the mix turns into crumbs and then starts to come together.
  3. Flatten the base mixture in to the baking pan and bake for about 15 minutes until cookie like in texture. I prick a few holes in the raw dough with a fork before baking so that it doesn’t rise. I don’t put anything on top though as you want the base to be crisp.
  4. When the base is ready, remove from the oven and set aside.
  5. For the filling, melt the butter in a pot on the cooker top and then add the condensed milk and the sugar and stir continuously on a medium heat making sure that you stir the mixture away from the sides of the pot. It burns easily. You want to stir for about 10 minutes until it comes together in a sticky paste. Don’t worry if you get little flakes of dark coloured mix that have stuck to the side of the pot. Beating the mixture should get rid of these.
  6. Once you have a sticky paste, add the vanilla and then beat the mixture for about 5 minutes until you have a smooth caramel colored paste. Set aside to cool for 5 to 10 minutes.
  7. Once cooled, spread the caramel over the biscuit base. It’s fine if it’s still warm.
  8. Next, melt the chocolate and pour this over the top of the caramel. Allow this is get to the point where the chocolate is just setting (I cheat and put it in the freezer!) and then cut through the chocolate to make 16 squares. This stops the chocolate from cracking when it has fully set.

You’re good to go. Now that I have given you all this recipe, I’ll have to kill you. My most guarded secret!

Oh and yes, I can do a paleo version! Watch out for that one.

This is really addictive….if you have older kids who can help themselves……hide some for yourself. I came in from the gym and my 15 year old son had scoffed half the tray. He has hollow legs!

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