Zucchini fritters

This is one of my kids’ favourite ways of eating zucchinis. Big kids love them too!! 

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Ingredients

— 500g zucchini
— 1 onion
— 2 garlic cloves
— 2 eggs
— 2 carrots
— 1 teaspoon salt
— cracked pepper
— 1 teaspoon paprika
— handful of chopped fresh parsley (optional)
— 1 cup activated savoury buckwheat flour, ground up into a fine flour in nut/spice/coffee grinder or Thermomix. 
— coconut oil, beef tallow, butter (or other natural fat of choice for frying)

Directions

If you have a food processor: roughly chop zucchinis, onions and carrots with a knife and add to food processor. Add all other ingredients (other than fat of choice for frying and flour) to food processor and process ingredients until they are well mixed.  

If you don’t have a food processor: grate zucchini and carrots finely, dice onions and garlic finely. Chop parsley finely. Beat eggs. Add all ingredients (other than fat of choice for frying) to a large bowl and mix well together.

The mixture will be quite runny, so I place the mixture in the fridge for a couple of hours to firm it up somewhat. 

Heat a liberal amount of fat of choice in a stainless steel frying pan on medium heat (I have several frying pans on the go at the same time). Add small dollops of the mixture into the frying pan (leaving sufficient space between them) and fry on one side until golden brown. Fill the pan(s) with as many fritters as you can comfortably fit. Using a stainless steel spatula, turn the fritters over to brown the other side. When cooked, place on plates or cooling racks lined with paper towels to absorb excess fat. 

Serve with home-made aoili if desired.

Peaches in balsamic reduction

One of my favourite summer salads and a good way to use up an excess of peaches. I love the complex infusion of flavours in this recipe - fresh, sweet, salty, sticky and peppery all combine to create gastronomic heaven.

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Ingredients:

• 3 white or yellow ripe peaches, seeded and sliced in segments

• 2 tablespoons caramelised balsamic vinegar (else use balsamic vinegar if wanting to reduce sugar)

• Juice of ½ lime (approximately 1 tablespoon) 

• 1-2 drops of Young Living lime essential oil (optional) 

• pinch of vanilla salt (optional)

• a few torn leaves of fresh basil, mint and/or oregano 

• 4 handfuls of rocket 

• 80g of preservative-free prosciutto 

Directions:

Heat vinegar in a large frying pan or cast iron pot. Add sliced peaches and cook on low-medium heat uncovered until the liquid reduces somewhat and the peaches are cooked through (approximately 10 minutes). Stir occasionally to prevent the peaches from sticking to the pan and to coat the peaches well in the balsamic. 

Place rocket on a serving platter, and arrange the peaches and prosciutto on top of the rocket. Add the lime essential oil to the lime juice in a small bowl and drizzle over the salad. Season with a good pinch of vanilla salt and garnish with the fresh herbs.  

Serves 4 as a side.

Directions: If you prefer to serve the caramelised peaches as a luscious dessert, omit the rocket and prosciutto, and serve in bowls with a dollop of thick cream.

Casserole, pot roasts and roasts workshop

I am excited to be running a series of slow cook workshops.

A beautiful and tender slow cooked meal is a staple in all traditional wholefood kitchens the world over, and very much remains an integral part of all regional cuisines.  People of yesteryear would cook their meals long and slow to impart tremendous flavour and tenderness. This traditional way of cooking meals gave way to the fast food culture of the modern day, bringing with it deleterious health consequences. One of my missions in life is to honour the wisdom of our ancestors by bringing slow cooked meals back to the modern table and teaching people how to make them effortlessly and joyously in their home. This is your opportunity to learn how! 

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IN THIS WORKSHOP I WILL …

…teach you my craft of how to make a deliciously hearty, and nutritious slow cooked meal in my renowned super-simple and fuss-free approach. I will reveal all my slow cook recipes with you using a basic fail-safe “formula” that I have developed and fine-tuned for over a decade. 

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COST IS $140 PER PERSON AND INCLUDES: 
 

• Detailed theory discussion on the nutritional benefits and advantages of slow cooked meals, the difference between a casserole, pot roast and roast, and where to source pastured meats from.
• Detailed workshop booklet including theory and recipes based on my go-to sow cook “formulas”
• Practical demonstrations
• Hands-on experience
• Food tasting 
• Opportunity to ask questions

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THIS WORKSHOP IS IDEAL FOR: 
 

• Those who are grain-free and dairy-free
• Those who are interested in making or perfecting their own home-made slow cooked meals
• Those who suffer, or have family members who suffer, from low immunity (eg frequent colds, infections) or gut/digestive issues (eg leaky gut, auto-immunity including skin conditions) and wish to make more hearty and nutritious meals for their family 
• Those who are time poor and wish to prepare meals quickly and easily in under 10 minutes without ever compromising flavour and nutrient-density
• Those who are wanting to give their family more variety in their meals 
• Those who routinely make and consume slow cooked meals but wish to hear more about the nutritional benefits of them or wish to gain some culinary tips and tricks
• Those who want to try new things and broaden their culinary repertoire

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WHEN AND WHERE

Choose from one of the following classes:

Monday 16th October (SOLD OUT)
Monday 23rd October (SOLD OUT)
Monday 30th October (SOLD OUT)
Wednesday 8th November
Monday 13th November
Monday 20th November

Each class runs from 6:30PM – 9pm ish. Please arrive by 6:20pm at the very latest so that we can promptly kick off by 6:30pm. If these classes book out I will run additional  classes. 

Where: BROTH BAR & LARDER, 49 BELGRAVE STREET, BRONTE (FREE STREET PARKING)

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TO SECURE A SPOT

CLICK HERE AND FOLLOW THE STEPS TO CHECKOUT & PURCHASE YOUR SPOT!

I will then email further details a few days closer to the date. I look forward to seeing you at one of my slow cook workshops soon!

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cancellation policy - once payment has been made, it is non-refundable and your place can not be moved to a different date. If you can not make it due to last minute unforseen circumstances, feel free to gift your place to a friend and let me know.
Thank you for your understanding.