Congratulations to @warndu for their featured article in Women’s Weekly and also my recipe pg. 155. 🍰Emu egg sponge with lemon myrtle cream. I created this recipe over 3 years ago when I was catering with my hospitality students for the Wimmera Biodiversity conference at Dimboola College on Wotjobaluk country 🌾🌿. ‘This recipe was given to me by the absolute legend of a high school teacher, Cat Clarke. cat is a “home eco Queen” and has always championed Australian native produce with her hordes of teenagers, getting them educated young, plus she makes an epic cake’ and I’m still going, creating recipes using local foods whilst acknowledging the culture and country I’m on with the support of the Girringun community ❤️💛🖤🥰👩🏾🍳👨🏼🍳🍀 @womensweeklymag@growcookeat@girringunaboriginalcorp@sakgf@tullyshs@fullybookedwomen@aliceinframes@lawrymahon#realrecipes#bushfoodsofaustralia#buildingrelationshipsthroughfood
Quick and easy.
Cut a zucchini lengthwise in 1/4” wide slices. Brush both sides with olive oil or your oil of choice and sprinkle with salt, pepper, and garlic powder (I don’t use garlic salt because I have more control over the salt and garlic portion if I use each individually). Grill each side 3-5 minutes or until your desired tenderness. I like them soft, but with some crispness. I don’t peel many of my fruits and vegetables because some peels are tender and it keeps the nutrients intact. #cabbagehousecooking#grilledveggies#zucchini#realrecipes#goodrecipes
There are several reasons I want to share my recipes and tips with everyone through Cabbage House Cooking. One reason being I love Pinterest for recipes, however, I have found so many recipes get “watered down” by people re-writing them, maybe in fear of copyright laws. Recipes are changed slightly by person after person until many of them make no sense with their ingredient portions. My recipes are family favorites. All recipes shared I have made (some for decades) and they are the real deal. No more recipes from Pinterest for me, mine all come from old cookbooks or family recipes. I do however still love Pinterest for everything else (crafts, hair styles, travel ideas, interior design, house plans, etc.). #cabbagehousecooking#realrecipes#homecooking
Andouille Sausage | Old Bay Cheddar Grits | Blistered Tomatoes
2 weeks ago
All the Halibut 🐟 🎣 🔥
Halibut is my favorite fish to eat. A few weeks back at a bbq class one of the students in Idaho - Briton had just arrived back from Alaska. We got chatting and the next morning a care package of his freshly frozen halibut arrived. This was an incredibly generous gift. Here is the first recipe from this great gift. Thanks Briton. 🙌🏻
6 thick halibut filets (5-6 oz each) skin removed
2 cups Panko bread crumbs
2 bulbs smoked garlic
2 tbsp dried chives
2 lemons zested & juiced
2 tbsp dried parsley
1 tsp lemongrass powder
1 stick butter melted
Salt & pepper to taste
Seasoned mayo slather
1/2 cup Dukes Mayo
2 tsp Dried dill
Pat moisture from halibut filets off with paper towel and set aside.
In a food processor pulse garlic, butter, herbs, spices, lemon juice, zest and butter.
Add Panko and pulse to just combine. Set aside
Mix dill and mayo together.
Slather halibut filets with mayo dill mixture. Season with salt and pepper. Crust each filet with Panko topping.
Preheat grill to 350F
Spray butcher paper with non-stick spray. Place crusted filets on butcher paper on the grill.
Grill filets until the internal temperature is 135F to 140F.
Remove from grill rest for 5
Minutes then serve. .
Raw Veggie Pizza Bites 🙌🏼
Having stocked up dehydrated sunflower seed bread in my pantry makes raw pizza available on the day to day 😍
These bites are packed with 👉🏼 homemade sunflower seed bread ( @peacepiesraw recipe) + homemade pesto + marinated veggies (marinated with red wine vinegar + olive oil + thyme + basil + oregano) + sprouted cashew cheese + nut parm.
This was the perfect snack! Processed free and full of living foods. 🙌🏼
We’re spending the weekend on the river at Lake Havasu. It’s our first time out here! Its damn hot but the scenery is pretty gorgeous. Oh, mama nature! 🌍✨
Even if home is busy, I’m always keen to get out of town even if it’s just for a bit. I honestly love growing this business, just as much as I love adventuring and traveling. I call it #balance and these combined fill me up with inspiration, motivation and love.
Completely transform the classic lasagne recipe with a simple swap! This veggie version uses beans and pulses instead of red meat, making it lower in fat and calories.
Find this recipe and many more in the link in our bio 😋 #RealRecipes
This banana and peanut butter flapjacks recipe is from our Eat Well During Cancer booklet - snacking on high-calorie food like nuts is a good way to combat any weight loss as a result of cancer.
Find this recipe and many more in the link in our bio 🍌🥜 #RealRecipes
This broccoli, chickpea and pesto bowl by @madeleine_shaw_ is easy to make for dinner and you can then pop the rest in the your tupperware to take to work the next day!
Find this recipe and many more in the link in our bio 🥦 #RealRecipes
¿Eres de los que prefieres la 🍕 con 🍍 o sin ella? 🤣 Sea como sea, tenemos una receta muuuyyy sencilla para refrescar el #verano y beneficiarnos de las propiedades de esta gran fruta, disponible en nuestro #supermercado de #leonesp:
✔ Es muy digestiva
✔ Buena para la piel .
. 🍢 Brocheta de pollo y piña
🕜 20 minutos
👨👩👦👦 4 personas .
1 pechuga de pollo
3 rodajas de piña natural
1 pimiento rojo y verde
Aceite, vinagre, ajo y salsa de soja. .
Sofreímos el ajo durante un minuto y con el fuego apagado añadimos un chorro de zumo de piña, el vinagre y la salsa de soja. Reservamos este aliño y cortamos la cebolla y el pimiento en cuadrados finos y troceamos la pechuga en cubitos. Hacemos lo mismo con la piña y, por último, metemos todos los ingredientes en una bolsa vip.
Añadimos el aliño, cerramos y frotamos para que se mezclen todos los ingredientes. Antes de pasarlo por la plancha o sartén (apenas una gotita de aceite), lo dejamos reposar en la bolsa unos diez minutos. Doramos todo en su debido órden: pollo, después el pimiento y la cebolla y en el último minuto la piña. ¡Monta tus pinchos morunos y a la mesa!