Beef Burgandy Pie:
small cubed beef (approx 600gr or enough for your pie dish)
1 small onion - diced (optional)
mushrooms sliced (about 1 cup sliced)
1/2 ptk of powdered French onion soup mix
2 sheets puff pastry
1/4 cup red wine (optional)
couple of splashes of worcestershire sauce & a couple of BBQ sauce
1/2 tsp cornflour
Pop some butter into a large saucepan & when melted add the meat and onions - stir till browned & reduce heat. Add some salt & pepper to taste, red wine, the splashes of both sauces and a couple cups of water to cover the meat. Now let this simmer over a low heat with the lid on the saucepan until tender. (A couple of hours is usual). When it's almost done remove the lid, add the French onion soup mix which will help to thicken it and add a deeper flavour, and allow the fluid to reduce. Add some cornflour mixed with a small amount of water and stir in to thicken (do this over heat ) . You want to have a thick consistency so you can easily remove a slice of pie to take for lunch the next day if there is any left over! Remove from heat and allow to cool.
Place a sheet of puff pastry into base of pie dish , add meat mixture, and now top with the sliced mushrooms as thickly as you would like. Top with the 2nd sheet of pastry, brush with egg and place in a moderate oven until pastry is cooked.
Grainfree : Chocolate Mud Cake
300 gr chocolate
250gr butter (not margarine)
6 egg yolks
120gr pumpkin seed meal
6egg whites & 75gr sugar
Prepare a deep cake tin & preheat oven to 170 degrees Celcius. Melt the chocolate & butter in double boiler and set aside to cool to room temp. Combine egg yolks, sugar, pumpkin meal and then gradually add in chocolate butter - mix well.
Now in separate bowl whisk the egg whites to soft peaks and slowly add the sugar. Gently fold into chocolate mix.
Pour into tin and bake approx 60mins. Cool cake in tin for 10mins before unmoulding onto a baking sheet dusted with icing sugar.
Simplicity Chocolate Cake (or any flavour ) One bowl, no sifting!!
180gr Butter 2 cups SR Flour
1 cup Milk 4 tbls Cocoa (or if making vanilla omit the cocoa & add extra flour)
3 eggs 1 cup sugar (can be white or raw sugar)
1 tbls vanilla
Throw all your dry ingredients into a bowl & mix them together. Now add all the wet ingredients in (you can use margarine instead of butter if you want to). Now slowly mix them together so you don't have flour flying everywhere & once it is all looking combined beat it hard for a good 3 mins or so. Now place this mixture into any type of baking tin or tins you like. I've made all shapes & sizes using this recipe. Now bake in a moderate oven until cooked through which will vary depending on the size tin. Experiment with variations like I've done in one of my posts.
Grainfree: Banana Bread (from Karyn Saunders)
Paleo Banana Bread Recipe
3 eggs, separated
5 tbsp honey
4 tbsp olive oil
2 mashed bananas
1 tsp vanilla
1 tsp baking powder
1 tsp ground cinnamon
2 cups almond flour or finely grounded almonds
- Preheat the oven to 350F.
- Cream the egg yolks and honey in a large bowl until light and fluffy.
-. Add the oil, vanilla, mashed banana, cinnamon, baking soda and almond flour and combine well.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Fold egg whites into the banana mixture to pull it away from the sides before gradually folding the rest of the egg whites into the mixture.
- Line a loaf tin with coconut or almond oil and pour the banana mixture into this.
- Place in the oven for 40-45 mins