Date & Dark Choc Hot X Buns

15 04 2014

The dough recipe has been adapted from Primal Girl’s Magic Dough Recipe. You are going to want to get it in you sneaky little hands because that gear is ver-sa-tile! I made pizza dough the other night with it & as much as I love a Cauliflower Base Pizza, some times you just want a real dough and that gear is brilliant!!

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Figgy Coconut Balls

13 04 2014

It’s a rainy old day here in Bris-Vegas & that means it’s perfect weather to get in the kitchen & make lots of food…. Despite how it may appear from my recipe ratio of sweets to actual food, I don’t just eat cake & chocolate all day…. Not all day.

Ever noticed that dried figs sometimes taste like some sort of booze? No, it’s not because I soaked them in booze….. Or because I was chowing down on them when I was already drunk. Huh? Just me? Weird thing to say? I totally think I can taste like brandy or port or something like that in dried figs? No? Whatever. These balls taste boozy to me, let me know if you get that too.

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Thai Beef Burgers

31 03 2014

We have sold our house & moved into a rental house that has the WORST oven in all of the land…. Who am I kidding, the entire kitchen is what my nightmares are made of. The only saving grace is the gas cooktop, even though only 3 of the 4 burners work. Anyway, back to the oven. This thing is tiny but that isn’t the worst part. The worst part is that the thermostat in it is obviously broken….. Which we learnt the hard way…. A few times. This sucker will turn anything to charcoal within about 5mins if you set the temp to more than 120C. Any recipe that involves an oven for the next 6mths comes with a warning “I have no idea what temp this was cooked at”. Lucky for you, and me, this can be chucked in a frypan or on the BBQ, phew.

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Salted Caramel Choc Macadamia Fudge

25 03 2014

If you thought that was a mouthful you should try shoving a bit of this fudge in your gob. It’s a mouthful mouth-party. It’s a bit sweet, but a bit salty & a bit nutty…. Kinda like me actually. You could drizzle some coconut butter on top, or a bit of melted dark chocolate. You can sub in some other nuts if you prefer. Read the rest of this entry »





Coconut Goji Bounty Bars

16 03 2014

How good are Bounty Bars!? Seriously, I think they are my favourite of all the chocolate bars! Since the packaged ones contain all manner of cr@p ingredients, I mean humectant & soya-lecithin?! WTF are those things? I have a little something for you. You could substitute the goji’s for some cherries & have yourself a Cherry Ripe. You are welcome.

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Raw Berry Tart

9 03 2014

Raw Tarts are all the rage at the moment…. I think the vegans are largely responsible. That’s not a dig at vegans, I love this raw tart business. There is a lot of raw vegan ‘something-or-another’ kicking about in health food cafés & shops, it’s the new black, all the cool kids are doing it so I thought I’d best dip my toes in too…. To the concept, not the tart. I wouldn’t put my feet in the tart, that’s just unhygienic.

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Are You Already Merrymaking?

2 03 2014

How good does this cake look?? Have you guys discovered these top chics yet? The Merrymaker Sisters will knock your socks off with their fabulous recipes that are all paleo & freaking delicious aaaaaannnnnddd they have a BOOK! I love recipe books, they make me so happy. This one will make you happy too. It’s a cracker.

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Well without further ado, let’s get to know these Merrymaking Sisters…..

Who are you?
We’re known as a few names! ‘The merrymaker sisters’, Emma and Carla or e + c! We’re just two Aussie real life sisters who want to have fun, be inspired and live creatively… and we’re on a personal mission to make the world a healthier place one recipe at a time!

How long have you been ‘cave ladies’?
We’re not sure if we found paleo, or that paleo found us? We’ll never know but will be forever grateful!. Not only for bringing us good health but a fire in our tummies (aka passion) to share it with the world! We’ve been living a paleo lifestyle for almost 2 years now and we’ll never be turning back!

Why ‘Merrymaking’?
In the dictionary, to ‘merrymaker’ means to bring joy to. Eating and living the way we do brings us so much joy, as does blogging and sharing the recipes we create! When it came to naming our online hub, there was no other word that better suited it!

What’s the ‘dream’?
To merrymake full time! It’s our intention to be merrymaking full time by the end of 2014! So watch this space! We’re going to develop our online hub even more, with a YouTube channel, more eBook resources and then be hardcopy published authors! Yes please! Plus we have like a zillion other ideas that are still in the works!

Favourite ingredient of all time?
Ooo! Well this is different for both of us! Carla LOVES sweet treats and can’t go past raw cacao powder. Emma is definitely savoury queen and loves avocado with everything! Who doesn’t?!

If you were on a deserted island & could take one celebrity chef with you, who & why?
Jamie Oliver! He is like the celebrity chef of all celebrity chefs! We love his story of where he has come from and his passion for healthy, simple food! We are so inspired by his personal story as well as his drive to actually make a dent in this world… which he has done several times over! Plus! Then we would have someone to cook for us while we soak up the sun… hehe… kidding!

Favourite kitchen item?
This is easy! Our Vitamix! We use it around 5 times everyday for EVERYTHING! Cake batters, cookies, smoothies, nut butter, sauces… EVERYTHING! We even minced bacon with it the other day!

Create the most mind-blowing ice cream flavour. Go!
Caramel cookie dough with double choc brownie bites, a ripple of coconut cream, a ripple of caramel AND a ripple of choc-hazlenut fudge (paleo of course)! Oh. My. Food. Can this happen stat?!

You have to cook a dish for your worst enemy, what do you make?
Well we always say: kill them with kindness! SO! We would create our most favourite dish and wow them with deliciousness! It would have to be our paleo creamy chicken pesto ‘pasta’ (seriously nom!), we’d also make a serve of sweet potato chips (because EVERYONE loves sweet potato chips), and then finish off with a de-snicker-licious raw cake! Post-dinner we will probably be BFF!

You’re in the lift with Jamie Oliver…. What do you say?
First things first: WE LOVE YOU JAMIE! That’s if we could get the words out, we may be star struck at this stage. Then we would sit him down and just talk and talk about food and cooking and then propose the idea that he DEFINITELY needs two aussie merrymaking sisters on his FoodTube channel!


In January 2014 we launched our first eBook: Let’s Eat Paleo. Packed with over 50 paleo recipes that are easy and delish to get you healthy! We’ve been overwhelmed with the positive feedback so far! The eBook also has all of the practical stuff like an overview of paleo, breakdown of our shopping trolley and frequently used ingredients! It seems that everyone is loving the simplicity and delciousness of all the recipes! Yay! You can get a copy HERE.

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Massaman Beef Cheeks

28 02 2014

I have not had beef cheeks since I made THIS RECIPE and made the discovery that they are actually cheeks for the face of the cow, not the butt. Easy mistake to make. These babies are the best to slow cook & you end up with this amazing fally-apart-melt-in-your-mouth business and a great dose of skin & gut healthy gelatin.

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Pork & Chorizo Stuffed Sweet Chilli

23 02 2014

I made a stuffing similar to this at Xmas time for our turkey and ever since I have been OBSESSED with stuffing and trying to think of more ways to acceptably eat it. This way is completely acceptable. And delicious. Deliciously acceptable even. I think that Xmas food should not just be kept for Xmas, I mean seriously, why aren’t we rocking baked ham off the bone all the time? Or turkey, I mean you’d have a weeks worth of food right there if you roasted that sucker up on a Sunday. Who’s with me? What other ‘Xmas food’ are we going to make ‘all the time’ food?

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Lime Mayo

20 02 2014

Mayo is my latest condiment obsession at the moment. It was BBQ Sauce, man that gear is good, but mayo is the front runner at the moment. I have it on eggs, chicken, fish, meat, salad, my fingers…..huh? Whatever, you will too when you taste how delicious this is. It’s easy, it will store in the fridge in a jar for about a week…. If it lasts that long. I just use the yolks as the raw egg whites seem to flare up my allergies a but work out what you like. Go for free range & the best quality you can find, if you are eating these suckers raw, you want them to be from awesome, healthy, happy chickens.

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Choc Chunk Coconut Cookies

14 02 2014

I love cookies. Especially the choc chip kind when they are warm out if the oven & the chocolate is still melty…. Is that even a word? Meh, it is now. Melty chocolate is the best, unless of course it has done it’s ‘melty’ business somewhere it shouldn’t, as in, not in a cookie but in your handbag. That’s not cool. You know what else isn’t cool? Cookies that are packed with processed sugar, highly refined white flour & weird dodgy fats like margarine. These cookies are totally cool though so don’t you worry about that.

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Butter Pecan Ice Cream

6 02 2014

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I freaking love ice cream. It is one of my favourite things in all of the land. This is probably my favouritist flavour so far. That’s right favouritist. It must be good then right? Well you will have to make it to find out. I wish ice cream grew on trees, like paleo ice cream trees, not ‘chemical $hitstorm loaded with crap trees’, someone should invent that….. But then they would be genetically modified wouldn’t they. Well that’s a damn shame. Just eat ice cream. It’ll make you happy. Read the rest of this entry »





Roasted Garlic Aioli

23 01 2014

Who loves aioli? I do & I love it garlicky…. Is that a word? It should be. How else can one be expected to describe the strength of garlic-ness of something? On a scale of not-very-garlicky to it-will-keep-the-vampires-away-for-weeks, I like mine closer to the repelling Edward Cullen end of the spectrum. Mainly because I find him completely ‘meh’, pasty & angsty but that is a whole other discussion. Eat this aioli, it’s delicious & garlic is great for the immune system.

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Ginger Coconut Bookies

13 01 2014

What do you get when you cross a BALL with a COOKIE? A BOOKIE! These little bookies are like little bombs of joy. If my tastebuds had feet they would be doing a happy dance right now. If you want your tastebuds to be busting some moves too then just make these. It’s that easy.

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Crap-Free Coleslaw

5 01 2014

Did anyone else used to think it was called ‘coldslaw’ too? I bet you did even if you won’t admit it. You’re only lying to yourself. Anyway, coldslaw makes much more sense than coleslaw because it really is cold ‘slaw’…. I don’t actually know if ‘slaw’ is a thing or if I just made that up? Stand by, I’m off to google it….. Right, so it turns out that ‘slaw’ is not a word, it’s just short for ‘coleslaw’. I also happened upon another fact…. ‘Cole’ is actually derived from the Latin word ‘colis’, meaning ‘cabbage’. Whatever Wikipedia, I still think coldslaw makes much more sense.

This one doesn’t contain the truck-load of cr@p that is in the store-bought versions and is exactly what I felt like in this 57-million-degree-heat. Not even exaggerating, it actually is that hot.

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Fig & Caramel Cake

23 12 2013

This recipe was inspired by a Paleo Sticky Date Pudding recipe I saw over at THE MERRYMAKER SISTERS, if you have not checked out those ladies yet you need to ASAP. They are fab, they cook amazing creations and you will want to lick your computer screen when you cast your eyes on some of their goodies. I was going to make their Sticky Date Pudding for my sister’s surprise birthday dinner but I don’t like to follow recipes so I changed it up a bit to suit the tangent I went off on which took me to figs instead of dates. You could make these as mini puddings too and I think it would make about 10.

Warning! This is NOT a low-sugar dessert! Obviously it doesn’t contain any of that highly refined nasty white stuff but natural sugar is still sugar. I guess what I am saying is that this is a SOMETIMES cake, not an ALWAYS cake and prepare for a bit of a buzz if you, like me, are used to minimal sugar generally.

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Cashew Sour Cream or Cheese

21 12 2013

Sometime you just need a bit of ‘sumthin sumthin’ and this is that something. We have had this on TACO’S, drizzled on PIZZA or MEATZZA or just as a bit of something to dip other stuff in to…. By ‘other stuff’ I mean food, nothing weird. Don’t be weird. It’s a great alternative to sour cream if you can’t do dairy and the ‘cheesy’ version just works.

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Top Deck Chocolate

10 12 2013

I love chocolate. I really, really do. It makes me happy in my heart. These days it tends to only be the homemade variety or some good quality dark chocolate that ends up in our house. This has been one of my favorites so far. Loaded with magnesium from the fabulous raw cacao & some healthy fats from the deliciously smooth cacao butter & coconut oil, this gear is good. Real good. Like you might need to hide it from yourself in the back of the freezer behind the dog mince to stop yourself eating it at breakfast time. Not that I did that…. BUT if I did there wouldn’t be anything wrong with that. Besides, if no-one saw me it never happened, right?!

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Coconut Crusted Fish

24 11 2013

I don’t know if you have tried it yet but I am OBSESSED with the FISH TACO at Primal Pantry. It is to die for. Go there, eat it, thank me later. Anyway, the salmon fillet in that is coconut crusted. Freaking heaven. It’s a mouth party & all your tastebuds are invited. Of course I though I had best get coconut-crusting my own fish at home. This is an awesome alternative to a regular fish batter & you could substitute the shredded coconut for almond meal if you wanted to as well. Go on, treat your mouth.

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Chinese Pork Spare Ribs

10 11 2013

Since my first ribs experience at Ribs & Rumps a few months back, I have developed quite a taste for these little morsels. That night was a first of a few things. I ordered my first steak…. Yep, EVER. Up until about 6 months ago I didn’t eat red meat. I had to consult the entire table about what type of steak I might like, how would I have it cooked, sauce or no sauce? I must have been super annoying. Anyway, someone else on the table ordered ribs & was nice enough to share (way nicer than me, if I had a plate of ribs, I totally would not share. Joey doesn’t share food! Remember that? Friends? No? Whatever). So that night I ordered my first steak & tried my first ribs & I have not looked back. Today I even cooked my first steak myself for lunch. I still have a bit of a freak out with red meat because I am not that confident cooking it. I stood staring at the steaks at the butcher for about 20mins trying to work out which sort to buy. In the end I did ‘eanie meanie, miney, mo’, because that is how I make all the difficult decisions in my life, don’t judge me, it has served me well to date. Anyway, I have just realized that this is probably a pretty rubbish story by now so I’ll wrap it up. I cooked the steak, it was good, not as good as my dad’s steak but edible. Make these ribs, they are delicious & I promise I won’t bore you with any more cr@p steak stories….well, I might.

2 tsp Sichuan peppercorns, ground
1 tsp Chinese 5 spice
2 tbs sesame oil
2 tbs honey/ maple syrup (OPTIONAL)
1/2 cup coconut aminos (soy sauce or tamari can be substituted)
1 tsp fish sauce
8 pork spare ribs

In a big bowl or tray mix all the ingredients except the pork together well. Add the pork to the marinade & toss to coat. Refrigerate for a few hours or overnight. Pop the ribs (no marinade) in an oven tray on 150C for about an hour then crank up the heat to 200C for about 15-20mins to crisp up the outside. Optional- With the leftover marinade, add to a small saucepan with 1/2 cup chicken stock and simmer over a low heat to reduce to a nice thick sauce that can be drizzled over the ribs once they are cooked. We served ours on a big bed of wilted greens. Now get those fingers dirty & dig in.

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