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Delicious Recipes

Celeriac Chips (low carb)

Celeriac - cut into strips (i.e. chips)
Tblsp Olive Oil
Salt
optional: Curry powder or Chili powder


Method

Blanch the chips in a large saucepan of boiling water for 2 minutes - drain and put back into the saucepan. Add oil and salt (curry or chilli powder if desired) and put on a baking sheet in the oven at 230 C for 25-35 minutes.

 


 

CCPM.png - largeCreamy Celeriac and Potato Mash 

Preparation Time

15 minutes

 

Cooking Time

30 minutes

 

Ingredients (serves 6)

4 medium (about 800g) potatoes

3 garlic cloves, unpeeled

1 lemon, juiced

1 L (4 cups) water

1 celeriac

3/4 cup thickened cream

30g unsalted butter

2 tbs chopped fresh parsley

Salt & ground black pepper, to taste

 

Method

  1. Place the whole potatoes in a medium saucepan and cover with cold water. Bring to the boil, reduce heat to medium-high and cook, uncovered, for 25 minutes. Add the garlic cloves and cook for a further 5 minutes or until the potatoes are soft when pierced with a skewer. Drain and allow to cool for 5 minutes. Peel away the potato and garlic clove skins.
  2. Meanwhile, combine the lemon juice and water in a separate medium saucepan. Peel the celeriac, cut into 4-5cm chunks, and add to the saucepan. Add more water to cover, if necessary. Cover and bring to the boil. Reduce heat to medium and simmer, uncovered, for 15-20 minutes or until soft when pierced with a skewer. Drain.
  3. Place the cream in a small saucepan and bring to a simmer over medium heat. Remove from the heat.
  4. Return the drained celeriac, potatoes and garlic cloves to one of the saucepans. Add the butter and mash with a potato masher until the butter is melted and the vegetables are roughly mashed.
  5. Add the hot cream and continue to mash until well combined and the mash has a thick, smooth consistency. Stir in the parsley and season well with salt and pepper. Serve immediately

 


 

Sesame Pak Choy

3 Pak Choy

2 tbsp peanut oil

2 tbsp sesame seed oil

1 garlic clove, finely chopped

1 mild green chilli, seeded and finely chopped

1 tbsp Thai fish sauce (optional)


1. Cut the base of the Pak Choy to separate leaves. Rinse and drain.

2. Heat oil in large wok (frypan) over a medium heat and add 1 tbsp of sesame seed oil, the garlic and chilli, fish sauce and Pak Choy. Toss until coated and cover pan. Reduce the heat and cook for 3-6 minutes, tossing occasionally, until the leaves have wilted.

3. Add the rest of the sesame oil & salt (to taste). Toss the leaves and serve immediately.

 


 

Kale Chips

Recipe type: snack, chip

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

 

Ingredients

1 large bunch of kale

1 tablespoon olive oil

sea salt

 

Instructions

Preheat oven to 300 degrees F.

 

Wash kale, remove the inner rib or stem, and tear into chip-size pieces. Make the pieces a little larger than you want the chips because they will shrink.

 

The kale must be thoroughly dried.

 

Put the kale pieces in a plastic baggand add the olive oil. “Massage” the kale to ensure that each piece has a coating of oil.

 

Arrange the kale in a single layer on a large baking sheet lined with baking paper

 

Sprinkle with sea salt. Use a bit less than you think you need because the kale shrinks and the salt intensifies.

 

Bake for about 20 minutes, until the kale is crisp and slightly browned.

 


 

RKLR.jpg - largeRose’s Kale and Leek rice

This is quick, easy and super healthy.

 

Ingredients

½ leek

¼ bunch of kale

2 tablespoons of raw pine nuts toasted

1 tablespoon olive oil

clove of garlic

250g 90 second brown rice (or you could try brown rice and quinoa)

 

Instructions

Sauté a leek and shredded kale in olive oil and garlic, add this to 250g Organic 90 second brown rice along with 2 tablespoons of toasted raw pine nuts, drizzle with a good quality olive oil and season with a little sea salt and ground black pepper.

 

Serves 2-3 people

 


 

Onion and Cucumber Salad

1 large Sweetie salad onion

3 medium cucumbers

Salt and pepper to taste

2 cups sour cream

 

Peel cucumbers.  Slice onion and cucumber as thin as possible and place slices in a large bowl.  Season with salt and pepper.  Toss well and let sit 10 minutes, drain any excess liquids.  Coat onion and cucumber with sour cream.  Stir.