Coconut macaroons

So I wanted to bake something today which wasn't too difficult or made too much so I found this recipe on http://www.primalpalate.com/ which was perfect for what I wanted. I'm not quite sure if I succeeded or not because I haven't really had them before but they taste good so I guess that's enough.

Ingredients

makes approx 10

3 egg whites

1/4 cup rice malt syrup

1/4 tsp pure vanilla powder

1,5 cups of shredded coconut

Preheat the oven to 160 degrees. Line a baking tray with baking paper.

Beat the egg whites with an electric hand mixer until stiff peaks form. Fold in the syrup, vanilla and coconut. Form the mixture into 2,5 cm big balls and place them on the baking tray. Bake in the middle of the oven for 15-20 minutes or until the edges get crispy and golden.

Paleo Paella

I think this is our new favourite dish. It was so tasty and not that difficult to make. Once again I got the recipe from eatdrinkpaleo.com.au although we changed a couple of thing.

Ingredients
serves 3-4
10 prawns, peeled and devined, keep the tails on
1 medium free range chicken breast, diced
1 medium chorizo, skin off and diced
1/2 head of cauliflower, broken into florets
1 onion, chopped
1 red capsicum, chopped
1/2 long red chili,finely chopped
3 garlic cloves, finely chopped
1 tsp sweet paprika
1 tsp smoked paprika (or use all sweet)
1/4 cup white wine
1 tbsp tomato paste
1/2 cup chicken or vegetable stock
1/2 lemon, juice only
butter/ghee
extra virgin olive oil
sea salt
black pepper

Using a processor, or chopping by hand, turn cauliflower into tiny diced pieces resembling the size of rice. Prepare meats and the rest of ingredients so that you have everything ready.

Heat 1 tsp of ghee or butter in a large frying pan until hot. Add sliced chorizo and cook on both sides for 1-2 minutes or until browned and crisp (medium-high heat). Remove chorizo to a plate but reserve the fats that came from the sausage. Add prawns and cook on each side for 30 seconds, sprinkle with a little salt and remove to a plate. Finally, add chicken with a little more ghee. Cook chicken for about 2 minutes until slightly browned on all sides. Remove to a side plate as well.

Keeping the heat on medium, add 3-4 tablespoons of olive oil to the same frying pan. Add onion, red peppers and chili and cook for 2-3 minutes. Add paprika, garlic, a pinch of salt and stir through. The oil will start to get absorbed and the mixture will start to caramelize.

Pretty much after you stir everything together, add white wine and let it bubble away for 30 seconds. Add tomato paste and stock and cook on low heat for 5 minutes until onion and red peppers are softened and the sauce is thickened slightly.

Finally add the pre-cooked chicken back together with the cauliflower rice. Mix through, add a little more olive oil, another pinch of salt, chorizo and prawns. Stir and cook for about 2-3 minutes and drizzle with the lemon juice to finish it off. Serve with some chopped spring onions and a sprinkle of paprika.

Moroccan tomato and bacon baked eggs

It's been a long time since I posted something now. I got a new job so I haven't had that much time to cook a lot of food and we've had a few busy weekends this past month. Now we're getting in to the season when there's a lot of rain and cold weather so there's probably going to be more time for us to cook some new delicious recipes. I tried something new today which is perfect for a rainy weekend morning when you have some extra time to cook breakfast. Found this recipe on eatdrinkpaleo.com.au.

Ingredients

serves 2

4 free range eggs

1 small red chili, chopped

1 medium red capsicum, chopped

1/2 red onion, chopped

1 garlic clove, chopped

2 slices of bacon

1 1/2 tsp Moroccan spice mix (paprika, cumin, coriander seeds, cayenne pepper, oregano etc)

1 cup tomato passata

2 tbs butter

1 tbsp olive oil

Fresh coriander, roughly chopped

1/2 tsp salt

We used a stainless steel small frying pan with a lid to make our baked eggs.

Brown off the bacon in a non-stick frying pan. When bacon is nice and crispy, drain it on a paper towel and dice up.

Saute onion, capsicum and chili in a the stainless steel pan with 2 tablespoons of butter for 3-4 minutes on medium heat. Sprinkle with a pinch of salt and pepper.

Add garlic and spices to the pan and stir through for half a minute. Add bacon and tomatoes, stir and cover with the lid. Cook on low heat for 12-15 minutes, giving it a stir a few times.

Using a spoon, make four wells in the tomato mix and crack an egg into each, letting the egg white spill over the edges. Sprinkle each egg yolk with a little salt and pepper, cover with the lid and cook on low heat until the egg whites settle and firm but the egg yolks stay soft. This took a bit longer than I expected (approx 10-15 minutes) and we still got some raw egg white and the egg yolks were slightly harder than expected. I think we might have to try this recipe more times in order to master it fully.

Try it! It's delicious!