Tag Archives: paleo

Dry Red Prawn, Sweet Potato and Green Bean Curry

Standard

Dry Red Prawn, Sweet Potato and Green Bean Curry IMG_4921

(Serves 4 people) 

When I think of curries in general I usually think of rich heavy meals laden with meat and creamy sauces that taste bloody amazing but probably aren’t so great for our waistlines! But as I recently discovered, this doesn’t necessarily have to be the case, as this little beauty of a recipe that we whipped up the other weekend was a serious game changer! Not only is this recipe, light, fresh, and full of nutritious goodness but it just tastes so. damn. good!! I will eat my hat if it doesn’t win over in the hardest of critics! And the best part? It is super quick and easy to prepare..just keep reading and you’ll see what i mean!

What you need…

  • 1 tbsp red curry paste (adjust to taste)
  • 1 red chilli, finely diced
  • peanut oil
  • 2 cloves garlic, crushed
  • 1 large red onion, diced
  • 1 tbsp fish sauce
  • 1 tsp palm sugar
  • 4 kaffir lime leaves, very

    finely diced

  • 400ml tin coconut milk or cream (adjust quantities to your liking)
  • 500g green prawns, peeled
  • 500g sweet potato, peeled, cubed
  • 400g green beans, washed
  • fresh corriander and lime wedges to serve
  • steamed quinoa or jasmine rice to serve

What to do…

Pre heat the oven to 180 degrees. Lay the sweet potato out on a lined baking tray and drizzle with oil. Place in the oven and allow to roast until the sweet potato is soft and slightly browned around the edges. Once cooked, remove from the oven and set aside for later.

Add a good dollop of peanut oil to a large heavy based frypan or wok and saute the onion until soft and translucent. Next add add the garlic and chilli and saute for another minute. Then add the curry paste, cooking until the flavours are well infused.

Next add the fish sauce, kaffir lime leaves and palm sugar, mixing well to combine. Add the coconut milk and allow to simmer for 5-10mins to allow to reduce slightly. Throw in your prawns and stir through, allowing to cook for 2-3 mins before adding the green beans for the final 2 minutes of cooking. Once the prawns and beans are cooked to your liking, remove from the heat and stir through the sweet potato.

Serve with some steamed rice or quinoa and sprinkle with fresh coriander.

Deeeelish!! 🙂

A

IMG_4918

Advertisements

Gluten Free Zucchini Crust Pizza

Standard

IMG_4137Wow this pizza may not look like much but boy was it tasty!!! Though the base tastes nothing like normal pizza dough…I have to say I think it taste a whole lot better!! Packed full of flavour with all the herbs and spices and with a lovely chewy texture this pizza crust is perfect for all those die hard pizza fans out there who are unlucky enough to have a gluten intolerance! Though I am do not have coeliac disease myself, I really enjoy trying and creating gluten free alternatives for some of our usual not so gluten free friendly favourites so that no one has to miss out!

The base was super easy to whip up and then the toppings??…well that is entirely up to you but I will give you an idea of what tasty morsels I sprinkled over my pizza last night to make my pizza so irresistibly tasty! This recipe below makes 2 decent sized pizzas, but I must warn you..dont expect any leftovers as you are likely going to be able eat a whole one on your own they are just so delicious!

What you need…

For the base:

  • 2 large zucchinis, grated
  • 1/4cup almond meal (or you could use brown rice flour)
  • 1/2 tsp chilli flakes (you can adjust this based on your spice preference!)
  • 2 garlic cloves, crushed
  • 1-2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh or dried oregano
  • salt n pepper
  • 1 egg

Suggested Toppings:

  • 90g smoked salmon
  • 2 button mushrooms, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/2 punnet cherry tomatoes, halved
  • 1/4 red capsicum, thinly sliced
  • bunch of fresh basil
  • 1/3 cup tomato paste
  • 1 clove garlic, crushed
  • 50g fetta cheese
  • fresh argula leaves and some homemade basil pesto to garnish

What to do…

IMG_4126Preheat the oven to 200 degrees Celsius (fan forced).

For the base, place the grated zucchini in a bowl sprinkle over about 1/2 tsp salt and mix well. Allow to sit for 20mins to draw the moisture out. Then place the zucchini in a clean cheese cloth (chux cloth) and squeeze out as much of the moisture as you can. Note: You want your zucchini to be as dry as possible so that the base doesn’t become soggy!

Next throw all the base ingredients together in a bowl and mix well to combine before turning the mixture out on a piece of baking paper. Use you fingers to press the mixture down to form a large flat circle about 1/2 an inch thick.

 

IMG_4128

You need to pre-cook the base before adding your toppings, so when ready, carefully slide the pizza base on the baking paper onto a rack in the oven and cook for 8-10mins or until nicely browned around the edges. Once cooked remove from the oven and allow to cool.

IMG_4129

While your base is in the oven, crack on with preparing your toppings…whatever they might be! I have included what I threw on my pizza last night in the ingredients list above but go crazy and throw on what ever toppings you like! That is really the best thing about pizzas…there is just ENDLESS possibilities of tasty topping combinations, making it possible to tailor each pizza to suit the palette (and cravings) of each and every diner! So let your imagination run wild and throw on whatever you can find in your garden, pantry and fridge!

 

IMG_4133

Once you have concocted your ultimate pizza combo, slide the pizza (still on the baking paper) onto a tray and into the oven and cook on high heat for 5-8mins or until your toppings are cooked to your liking.

Remove from the oven, top with some fresh argula leaves, slice and dice your pizza and you’re good to go!

Oh and don’t forget to team your meal with a lovely glass of red if you’re looking for the ultimate Italian feast experience!!

Enjoy!

A

IMG_4135