Cold brew coffee

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Easy cold brew coffee

I’m a bit lover of coffee. That is actually an understatement; coffee keeps me going, I may have more coffee than water in my body. It upsets me to say this, but there are times when it is too hot to drink a hot coffee; fear not as the solution is to have cold brew coffee. 

So what is cold brew coffee? 

I can tell you that cold brew coffee is not an espresso poured over ice or left to go cold. That is bad coffee. It will be bitter and acidic; trust me, you do not want this kind of coffee. What you want is coffee that is made cold and stays that way. 

Cold brew coffee is made using cold water and good quality coffee grounds, it takes a long time to brew, but the flavour profile is fantastic. 

Interested? Keep reading to find out what you need

Equipment 

  • Large jar (2-litre capacity)
  • 2 large coffee filters or two cloths
  • 2 rubber bands
  • 200g Coffee beans/grounds

Instructions 

Take your jar and fill it to 3/4 full with cold water, set it to one side. 

Take the coffee beans and grind them coarsely; get the plunger ground coffee if you are using pre-ground beans. 

Lay out the coffee filters or cloth.

Divide the ground coffee between the two filters or cloths.

Fold the edges of the filter up over the coffee grounds and secure the top with a rubber band. 

You should have two coffee bombs. 

Place the coffee bombs into the jar with the cold water and top up the jar with more cold water. 

Let the coffee brew for at least 14 hours, but if you want a strong brew to leave it for 24 hours. 

When your coffee is at a strength right for you, remove the coffee bombs from the jar. 

Store your coffee in the fridge for up to one week; if you don’t drink it all at once. 

Serve over ice when you need a cold coffee boost. 

  1. Take your jar and fill it to 3/4 full with cold water, set it to one side. 
  2. Take the coffee beans and grind them coarsely; get the plunger ground coffee if you are using pre-ground beans. 
  3. Lay out the coffee filters or cloth.
  4. Divide the ground coffee between the two filters or cloths.
  5. Fold the edges of the filter up over the coffee grounds and secure the top with a rubber band. 
  6. You should have two coffee bombs. 
  7. Place the coffee bombs into the jar with the cold water and top up the jar with more cold water. 
  8. Let the coffee brew for at least 14 hours, but if you want a strong brew to leave it for 24 hours. 
  9. When your coffee is at a strength right for you, remove the coffee bombs from the jar. 
  10. Store your coffee in the fridge for up to one week; if you don’t drink it all at once. 
  11. Serve over ice when you need a cold coffee boost. 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Italian roast chicken

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Something fancy

It has been a busy few weeks, I’ve been a bit basic with our meals and we have been living off our freezer staples, I have a little bit of breathing room and a strong craving for something fancier for dinner.

Italian roast chicken tray
Italian roast chicken tray

Fancy but easily

In my book, fancy doesn’t mean spending hours ‘in the kitchen boiling to death over a hot stove. This recipe is very fancy but is all cooked on a single tray.

The garlic is the star of this meal for me, the bed of garlic under the chicken means you have a suture frae our through the meat while the roast garlic cloves have a deep rich flavour that compliments the rest of the dish.

The quick peep and hands off cooking measures you can get on with other things and come back to a perfectly roasted chicken.

Italian roast chicken recipe

Italian roast chicken ingredients

Ingredients 

  • 2 large tomatoes thickly sliced
  • 250g cherry tomatoes
  • 1 red onion thinly sliced
  • 1 garlic bulb peeled and bruised
  • 1/3 cup flat-leaf parsley chopped
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 sprigs rosemary
  • 1.6 kg chicken
Large chicken

Take a large baking tray.

Take a large baking tray.
Take a large baking tray.

Place one garlic bulb on the baking tray.

Place one garlic bulb on the baking tray.
Place one garlic bulb on the baking tray.

Lay the chicken on top of the garlic.

Lay the chicken on top of the garlic.
Lay the chicken on top of the garlic.

Spread out the onion next to the chicken.

Spread out the onion next to the chicken.
Spread out the onion next to the chicken.

Add the remaining garlic bulbs on top of the onions.

Add the remaining garlic bulbs on top of the onions.
Add the remaining garlic bulbs on top of the onions.

Add the tomatoes on top of the garlic.

Add the tomatoes on top of the garlic.
Add the tomatoes on top of the garlic.

Drizzle the vinegar and olive oil over the chicken and vegetables.

Drizzle the vinegar and olive oil over the chicken and vegetables.
Drizzle the vinegar and olive oil over the chicken and vegetables.

Place the rosemary sprigs on top of the chicken and the vegetables.

Cover the baking tray with baking paper.

Cover the baking tray with baking paper.
Cover the baking tray with baking paper.

Cover the baking paper with foil.

Cover the baking paper with foil.
Cover the baking paper with foil.

Bake for 1 hour.

Check the chicken to make sure the meat is cooked and the juices are running clear before removing the baking paper and foil, this will depend on the size of the chicken.

Check the chicken to make sure the meat is cooked and the juices are running clear
Check the chicken to make sure the meat is cooked and the juices are running clear

Return the chicken to the oven uncovered for another 20 minutes or until the skin is golden brown.

Return the chicken to the oven uncovered for another 20 minutes
Return the chicken to the oven uncovered for another 20 minutes

Slice the chicken, squeeze out the garlic and serve while hot.

Slice the chicken, squeeze out the garlic and serve while hot.
Slice the chicken, squeeze out the garlic and serve while hot.

Italian roast chicken

  • Servings: 6
  • Rating: ★★★★★
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This one tray meal a great option for busy week nights or an action packed weekend.



Credit: Cath @ easycleaneats

Ingredients

  • 2 tomatoes thickly sliced
  • 250g cherry tomatoes
  • 1 red onion thinly sliced
  • 1 garlic bulb peeled and bruised
  • 1/3 cup flat leaf parsley chopped
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 sprigs rosemary
  • 1.6 kg chicken

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F.  
  2. Take a large baking tray.
  3. Place one garlic bulb on the baking tray.
  4. Lay the chicken on top of the garlic.
  5. Spread out the onion next to the chicken.
  6. Add the remaining garlic bulbs on top of the onions.
  7. Add the tomatoes on top of the garlic.
  8. Drizzle the vinegar and olive oil over the chicken and vegetables.
  9. Place the rosemary sprigs on top of the chicken and the vegetables.
  10. Cover the baking tray with baking paper.
  11. Cover the baking paper with foil.
  12. Bake for 1 hour.
  13. Check the chicken to make sure the meat is cooked and the juices are running clear before removing the baking paper and foil, this will depend on the size of the chicken.
  14. Return the chicken to the oven uncovered for another 20 minutes or until the skin is golden brown.
  15. Slice the chicken, squeeze out the garlic and serve while hot.

Nutrition

Per Serving: 349 calories; 14 g fat; 9 g carbohydrates; 53 g protein

Equipment

  • Roasting tin
  • Baking paper 
  • Aluminium foil
  • Measuring cups
  • Scales 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

One pot sausage stew

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Simple meals don’t have to be boring

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single pot, and the preparation takes no more than 20 minutes and is portioned to feed four adults.

Scraping the bottom of the freezer

It has been a crazy week; I’ve been bouncing around all over the place with no time to sort out my life. After a frantic week with no desire to eat another portion of chilli and even less desire to go shopping, it was time to get creative. I knew there would be treasure hiding in the kitchen; I just had to find it. A quick rummage around in the freezer, I discovered a pack of pork sausages that would be a perfect dinner after some thawing. Another rummage around the fridge and the cupboards, and I had the garlic, onion, barbeque sauce and tomatoes. 

Simple but tasty

With my ingredients sorted in the morning, I knew I had a leisurely evening to get dinner made and on the table. With less than 10 minutes of chopping and preparation, I had dinner underway and a chance to sit down and enjoy some time talking with Jay. A perfect end to a busy week.

https://youtu.be/tfbOsyl02tg

One pot sausage stew recipe

Ingredients 

  • 1 tbsp. olive oil
  • 500g sausages
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 800g can chopped tomatoes
  • 1/4 cup barbeque seasoning

One pot sausage stew

  • Rating: ★★★★★
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“This



Credit: Cath @ easycleaneats

Ingredients

–1 tbsp. olive oil –500g sausages –1 onion, sliced –2 garlic cloves, crushed –800g can chopped tomatoes –1/4 cup barbeque seasoning

Directions

1.Heat half the oil in a large, heavy-based saucepan over medium-high heat. 2.Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over. 3.Transfer the cooked sausages to a plate. 4.Heat remaining oil in a large saucepan; add the onion and garlic to the pan. 5.Cook the onion and garlic until it begins to soften. 6.Add the tomatoes, barbeque sauce to the onions, and return sausages to pan. 7.Bring to the boil then reduce heat to medium-low, let the stew simmer, for 30 minutes. 8.When the sausages are cooked through, and the sauce has thickened, it is ready to serve. 

Nutrition

Per Serving: 274 calories; 21.9g fat; 9.4g carbohydrates; 10g protein

Equipment

  • Saucepan
  • Tongs
  • Plate 
  • Knife
  • Chopping board
  • Wooden spoon
  • Measuring cups
  • Measuring spoons
  • Scales 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Lemon curd

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Beautiful winter lemons

I got my hands on some beautiful lemons that are locally grown and perfectly ripe. There were so many I thought it would be rude not to make something absolutely delicious.

Sugar-free lemon curd

I love lemon curd, it is sweet, smooth, and if you do it right, it is also zingy. My only complaint with lemon curd is how much sugar you find in the store-bought kind. I’ve been working on my sourdough lately, so what better treat to spread over my toast than homemade sugar-free lemon curd. 

easycleaneatsnz

How to make good lemon curd

There are a few simple tips for making the perfect lemon curd. First, keep stirring to prevent lumps and secondly, don’t overcook it, or it will curdle. If you follow those simple rules, you will have amazing. 

Lemon curd recipe

Lemon curd ingredients
Lemon curd ingredients

Ingredients 

  • 1 tbsp lemon zest 
  • 3 eggs 
  • 1/4 cup honey 
  • 1/2 cup lemon juice 
  • 6 tbsp coconut oil 
Take a large saucepan
Take a large saucepan

Take a heavy bottom saucepan. 

Put the eggs in the saucepan and whisk them. 
Put the eggs in the saucepan and whisk them. 

Put the eggs in the saucepan and whisk them. 

Add the honey and lemon zest to the eggs and whisk. 

Add the honey and lemon zest to the eggs and whisk. 
Add the honey and lemon zest to the eggs and whisk. 

Put the pan over low heat.

Keep whisking the mixture while it is over the heat.

Be patient and keep whisking; the mix will thicken and become pale. 

Be patient and keep whisking; the mix will thicken and become pale. 
Be patient and keep whisking; the mix will thicken and become pale. 

Whisk in the lemon juice and coconut oil a tablespoon at a time. 

Whisk in the lemon juice and coconut oil a tablespoon at a time. 
Whisk in the lemon juice and coconut oil a tablespoon at a time. 

Keep whisking. 

Remove the pan from the heat when the mix starts to bubble.

Keep stirring for a few minutes before letting the curd sit to cool. 

Strain the curd before serving.

Store in the fridge and enjoy.

easycleaneatsnz

“Lemon

  • Servings: 20
  • Rating: ★★★★★
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Sugar-free lemon curd



Credit: Cath @ easycleaneats 

Ingredients

  • 1 tbsp lemon zest 
  • 3 eggs 
  • 1/4 cup honey
  • 1/2 cup lemon juice 
  • 6 tbsp coconut oil 
    • 


Directions

  1. Take a heavy bottom saucepan. 
  2. Put the eggs in the saucepan and whisk them. 
  3. Add the honey to the eggs and whisk. 
  4. Put the pan over low heat.
  5. Keep whisking the mixture while it is over the heat.
  6. Be patient and keep whisking; the mix will thicken and become pale. 
  7. Whisk in the lemon juice and coconut oil a tablespoon at a time. 
  8. Keep whisking. 
  9. Remove the pan from the heat when the mix starts to bubble.
  10. Keep stirring for a few minutes before letting the curd sit to cool. 
  11. Strain the curd before serving.
  12. Store in the fridge and enjoy.


Nutrition

Per Serving: 61 calories; 5g fat; 4g carbohydrates; 1g protein

Equipment

  • Measuring cup
  • Measuring spoons
  • Saucepan
  • Whisk
  • Zester/ microplane

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Easy custard

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Not the custard of childhood

Custard was a strong feature in the desserts of my childhood, apple crumble and custard was one of my favourites when i was growing up. There is nothing better on a cold night than a warm dessert with a generous helping of custard. Full disclosure, when I was younger I was a big fan of tinned custard, I wasn’t so fond of the packet powder custard that was always lumpy and watery. While I do miss custard, l don’t miss the massive amount of sugar that you get in store bought custard. 

Thick and creamy custard
Thick and creamy custard

All the flavour with much less sugar

As with most of my clean eating versions of traditional recipes, it isn’t always the easiest process to find alternative ingredients that deliver the same flavours and in this case the right texture. All new recipes take time to get right, this one was no exception. I tired making custard with coconut sugar, maple syrup and with honey. Finding the balance between sweet enough and too sweet was the greatest challenge. After some trial and error

I found the honey gave the best flavour and the right amount of sweetness for me.

Smooth and silky

Smooth custard isn’t as easy as I thought it was going to be. When I’ve made custard with cane sugar in the past, it was reasonably easy to stop the eggs in the custard from scrambling in the custard. When making custard with honey, you have to watch the heat and take it slowly when heating the custard up. It is easy to overcook the eggs and end up with a lumpy mess.

Easy custard recipe

Easy custard ingredients
Easy custard ingredients

Ingredients

  • 300ml milk
  • 300ml double cream
  • 3 eggs
  • 1/2 tsp. vanilla
  • 3 tbsp. honey
Take a large saucepan.
Take a large saucepan.
Add the milk and cream to the pan.
Add the milk and cream to the pan.
Add the vanilla.
Add the vanilla.
Add the honey.
Add the honey.
Stir until all of the honey is dissolved.
Stir until all of the honey is dissolved.
In a bowl or jug  beat the eggs until smooth.
In a bowl or jug  beat the eggs until smooth.
When the milk has started to steam it is ready to use.
When the milk has started to steam it is ready to use.
Add three tablespoons of the milk mix to the eggs and whisk.
Add three tablespoons of the milk mix to the eggs and whisk.
Slowly whisk the eggs into the remaining milk.
Slowly whisk the eggs into the remaining milk.
When combined return to the heat to thicken.
When combined return to the heat to thicken.
Watch the custard closely, keep stirring and remove it from the heat before it over cooks.
Watch the custard closely, keep stirring and remove it from the heat before it over cooks.
Pour the custard into a bowl and set it in the fridge to cool completely.
Pour the custard into a bowl and set it in the fridge to cool completely. 

Easy custard

  • Servings: 8
  • Rating: ★★★★★
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This custard is lower in sugar without being lower in taste.



Credit: Cath @ easycleaneats

Ingredients

  • 300ml milk
  • 300ml double cream
  • 3 eggs
  • 1/2 tsp. vanilla
  • 3 tbsp. honey

Directions

  1. Take a large saucepan.
  2. Add the milk and cream to the pan.
  3. Stir in the honey and vanilla. 
  4. Stir until all of the honey is dissolved.
  5. In a bowl or jug  beat the eggs until smooth.
  6. When the milk has started to steam it is ready to use.
  7. Make sure the milk is warm not hot, it will cook the eggs if it is too hot.
  8. Add three tablespoons of the milk mix to the eggs and whisk.
  9. Slowly whisk the eggs into the remaining milk .
  10. When combined return to the heat to thicken.
  11. Watch the custard closely, keep stirring and remove it from the heat before it over cooks.
  12. Pour the custard into a bowl and set it in the fridge to cool completely. 
  13. If you want warm custard reheat it gently in a saucepan.

Nutrition

Per Serving: 228 calories; 19 g fat; 9 g carbohydrates; 4 g protein

Equipment   

  • Saucepan
  • Wooden spoon
  • Whisk
  • Measuring jug
  • Bowl

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Beef and onions

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Ready for those winter warmers

It is feeling a lot more like winter here in the southern hemisphere. I’m feeling it a lot more thanks to some regular trips to Wellington because of my day job. While I’m a way off breaking out the winter coat, I am looking for warmer meals at night to make me feel warm and toasty.

Beef and onions on a bed of cauliflower rice
Beef and onions

Slow cooker meal

This is quickly becoming one of my favourite slow cooker meals because it is so tasty. There is something so satisfying to put dinner in the slow cooker in the morning and come home to a perfectly cooked meal that just needs to be plated up. The bonus is having enough food to cover lunch for a few days; if Jaime doesn’t go back for seconds and thirds.

Sear in the flavour

I spent some time experimenting with this recipe to create a deeper flavour; I finally landed on the seared meat to make this recipe extra special. The extra step of searing the meat adds a beautiful caramelised flavour to the meat and, more importantly, to the gravy. 

Brisket and onions Recipe

Ingredients

Beef and onions ingredients
Beef and onions ingredients
  • 1 tbsp. olive oil
  • 4 onion, sliced
  • 1.5kg beef roast
  • 6 cloves garlic, minced
  • 2 cups beef bone broth
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. coconut aminos
  • Salt and pepper
slice the onions
slice the onions
In a large frying pan, heat the olive oil over a medium heat.
In a large frying pan, heat the olive oil over a medium heat.
Add the sliced onions to the pan and let them cook for about 15 minutes
Add the sliced onions to the pan and let them cook for about 15 minutes
Be sure to stir the onion now and then
Be sure to stir the onion now and then.
When the onions are caramelised, spread them out on the bottom of your slow cooker.
When the onions are caramelised, spread them out on the bottom of your slow cooker.
Season the beef well.
Season the beef well.
Sear the beef in the pan the onions were cooked in.
Sear the beef in the pan the onions were cooked in.
Sear the beef on all slides.
Sear the beef on all slides.
When the meat is browned all over, place it on top of the onions in the slow cooker.
When the meat is browned all over, place it on top of the onions in the slow cooker.
Pour the Worcestershire sauce, coconut aminos and broth over the meat.
Pour the Worcestershire sauce, coconut aminos and broth over the meat.
Cook the beef on a low heat setting for 6 to 8 hours.
Cook the beef on a low heat setting for 6 to 8 hours.
Serve on a bed of cauliflower rice.
Serve on a bed of cauliflower rice.

Beef and onions

  • Servings: 10
  • Rating: ★★★★★
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This slow cooker meal is one of my favourites and delivers so much flavour.



Credit: Cath @ easycleaneats

Ingredients

  • 1 tbsp. olive oil
  • 4 onion, sliced
  • 1.5kg beef brisket
  • 6 cloves garlic, minced
  • 2 cups beef bone broth
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. coconut aminos
  • Salt and pepper

Directions

  1. In a large frying pan, heat the olive oil over a medium heat.
  2. Add the sliced onions to the pan and let them cook for about 15 minutes, be sure to stir the onion now and then.
  3. When the onions are caramelised, spread them out on the bottom of your slow cooker.
  4. Return the frying pan to the heat.
  5. Season the beef well.
  6. Sear the beef in the pan the onions were cooked in.
  7. When the meat is browned all over, place it on top of the onions in the slow cooker.
  8. Put half of the onions on top of the brisket.
  9. Pour the Worcestershire sauce, coconut aminos and broth over the meat.
  10. Cook the beef on a low heat setting for 6 to 8 hours.
  11. The meat should pull apart with a fork when it is ready.
  12. Turn off the heat and let the meat rest for 20 minutes before serving.
  13. Use two forks to pull the beef apart.
  14. Using the forks mix the meat and onions together with the juices from cooking.
  15. Serve on a bed of cauliflower rice.

Nutrition

Per Serving: 259 calories; 8 g fat; 6 g carbohydrates; 38 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring jug
  • Measuring spoons
  • Frying pan
  • Wooden spoon
  • Tongs
  • Whisk

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Cheese sauce

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Wheat-free option

Cheese sauce is one of the few recipes that I remember learning to make in school, under the supervision of a very mardy nun. A good cheese sauce is something that I struggled to make when we made a move to clean eating. When l came up with a clean version of a traditional recipe, my aim is always to make it as close as possible to the real thing as l can. For some reason, the most simple recipes always seem to be the hardest to get right. This cheese sauce was no exception. After a lot of trial and error, I discovered that buckwheat is the best option.

Buckwheat isn’t wheat

It is strange, but it is true, buckwheat is not a grain. It is actually related to rhubarb, of all things. I’ve been cooking with buckwheat groats and buckwheat flour for a while now. ‘love how diverse it is, and I’m a big fan of the favour buckwheat adds to dishes. While working on this recipe, I discovered that a little bit of buckwheat four goes a very long way. Buckwheat is great to thicken sauces and gravies as it doesn’t clump the way tapioca does. The bonus with buckwheat is you use a lot less than you would with wheat flours.

Put it on anything

If you ask me, there are no rules for cheese sauce; it is excellent over the top of most steamed vegetables and that special topping on a lasagne.

Cheese sauce
Cheese sauce

Cheese sauce recipe

Ingredients 

  • 500ml milk 
  • 4 tbsp. buckwheat flour 
  • 50g butter 
  • 100g cheese, grated 
Cheese sauce ingredients
Cheese sauce ingredients
Take a large saucepan.
Take a large saucepan.
Add the butter to a saucepan.
Add the butter to a saucepan.
Wait for the butter to melt. 
Wait for the butter to melt. 
Whisk the flour into the butter to form a paste. 
Whisk the flour into the butter to form a paste. 
Whisk the flour into the butter to form a paste. 
Whisk the flour into the butter to form a paste. 
Whisk the flour into the butter to form a paste. 
Whisk the flour into the butter to form a paste. 
Slowly whisk in the milk.
Slowly whisk in the milk.
Slowly whisk in the milk.
Slowly whisk in the milk.
Continue whisking until you end up with a sauce consistency. 
Continue whisking until you end up with a sauce consistency. 
Turn off the heat and stir in the cheese.
Turn off the heat and stir in the cheese.
When the cheese has all melted it is ready to serve.
When the cheese has all melted it is ready to serve.

Cheese sauce

  • Servings: 8
  • Rating: ★★★★★
  • Print

There are no rules for cheese sauce; it is excellent over the top of most steamed vegetables and that special topping on a lasagne.



Credit: Cath @ easycleaneats

Ingredients

  • 500ml milk 
  • 4 tbsp. buckwheat flour 
  • 50g butter 
  • 100g cheese, grated 

Directions

  1. Take a large saucepan.
  2. Add the butter to a saucepan, wait for the butter to melt. 
  3. Whisk the flour into the butter to form a paste. 
  4. Slowly whisk in the milk.
  5. Continue whisking until you end up with a sauce consistency. 
  6. Turn off the heat.
  7. Stir in the cheese.
  8. When the cheese has all melted it is ready to serve.

Nutrition

Per Serving: 149 calories; 10.5 g fat; 8.5 g carbohydrates; 6 g protein

Equipment

  • Measuring spoons
  • Scales
  • Saucepan
  • Whisk
  • Grater 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Egg wraps

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Egg wraps are a great option for breakfast lunch and dinner; you get to replace your standard wrap which is made with grains and chemicals with something that is just protein and healthy fats. 

I love eggs because they are so versatile and these wraps just reinforce how versatile they can be. 

Egg wraps ready for eating
Egg wraps ready for eating

The key to good egg wraps is using a flat non-stick pan, I have a crepe pan that I use to make my wraps, but any good quality non-stick frying pan will do. 

Egg wrap recipe

Egg wraps ingredient
Egg wraps ingredient

Ingredients

1 egg per wrap

The key to good egg wraps is using a flat non-stick pan, I have a crepe pan that I use to make my wraps, but any good quality non-stick frying pan will do.

Lightly oil the bottom of the pan and preheat the pan over a low to medium heat.

Lightly oil the bottom of the pan and preheat the pan over a low to medium heat.
Lightly oil the bottom of the pan and preheat the pan over a low to medium heat.

In a bowl, whisk your egg with a fork until the egg is smooth.

In a bowl, whisk your egg with a fork until the egg is smooth.
In a bowl, whisk your egg with a fork until the egg is smooth.

Pour the egg into the centre of your pan and use the back of your fork to distribute the egg evenly in the pan. You want the egg as thin as possible without creating holes.

Pour the egg into the centre of your pan
Pour the egg into the centre of your pan 
You want the egg as thin as possible without creating holes.
You want the egg as thin as possible without creating holes.
When the edges of the wrap start to lift, use a spatula to turn the wrap over.
When the edges of the wrap start to lift, use a spatula to turn the wrap over.

When the edges of the wrap start to lift, use a spatula to turn the wrap over.

When the edges of the wrap start to lift, use a spatula to turn the wrap over.
When the edges of the wrap start to lift, use a spatula to turn the wrap over.

Cook for about 45 seconds on the other side.

Cook for about 45 seconds on the other side.
Cook for about 45 seconds on the other side.

That is it; just repeat those steps for each wrap.

That is it; just repeat those steps for each wrap.
That is it; just repeat those steps for each wrap.
Place the wrap on a flat surface
Place the wrap on a flat surface
Add the filling
Add the filling
Wrap and eat
Wrap and eat

Egg wraps

  • Servings: 1
  • Rating: ★★★★★
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Egg wraps are an amazing low carb option that are quick and easy to make



Credit: Cath @ easycleaneats

Ingredients

  • 1 egg per wrap

Directions

  1. Instructions
  2. The key to good egg wraps is using a flat non-stick pan, I have a crepe pan that I use to make my wraps, but any good quality non-stick frying pan will do.
  3. Lightly oil the bottom of the pan and preheat the pan over a low to medium heat.
  4. In a bowl, whisk your egg with a fork until the egg is smooth.
  5. Pour the egg into the centre of your pan and use the back of your fork to distribute the egg evenly in the pan. You want the egg as thin as possible without creating holes.
  6. When the edges of the wrap start to lift, use a spatula to turn the wrap over.
  7. Cook for about 45 seconds on the other side.
  8. That is it; just repeat those steps for each wrap.That is it; just repeat those steps for each wrap.

Nutrition

Per Serving: 72 calories; 4.8 g fat; 0.4 g carbohydrates; 6.3 g protein

Equipment

  • Mixing bowl
  • Whisk
  • Frying pan
  • Spatula  

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Beeswax wraps

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Eating clean and living clean – working toward a plastic-free planet. 

New Zealand made beeswax wraps

Each food wrap is made in New Zealand from cotton and local beeswax. They are a reusable and eco-friendly alternative to plastic food wrap. These wraps are an excellent leftover preserver keeping food fresher for longer. The beeswax coating allows food to breathe while staying covered; leftovers will last longer and not get sweaty. 

These wraps are reusable and easy to clean. Wrap, rinse and then repeat, each wrap will last up to 12 months.   They are ideal for school lunchboxes, wrapping snacks and covering bowls.

How many would you need?   

It all depends we find that the packets below usually work out best.     

  • Just the two of us – pack of 3 wraps – this includes two wraps that are large enough to cover sandwiches and a wrap large enough to cover a bowl or plate with leftovers. Only $25 NZD 
  • It’s a family affair – pack of 5 wraps – this includes three wraps that are large enough to cover sandwiches and two wraps large enough to cover a bowl or plate with leftovers. Only $40 NZD 
  • It’s a wrap – pack of 8 wraps – this includes four wraps that are large enough to cover sandwiches, two wraps large enough to cover a bowl or plate with leftovers and two small wraps that will take care of snacks or jars. Only $60 NZD 
  • Extra large wraps are $16 each 

Just the two of us – pack of 3 wraps

This includes two wraps that are large enough to cover sandwiches and a wrap large enough to cover a bowl or plate with leftovers.

NZ$25.00

Just the two of us – pack of 3 wraps

This includes two wraps that are large enough to cover sandwiches and a wrap large enough to cover a bowl or plate with leftovers.

NZ$25.00

Just the two of us – pack of 3 wraps

This includes two wraps that are large enough to cover sandwiches and a wrap large enough to cover a bowl or plate with leftovers.

NZ$25.00

Just the two of us – pack of 3 wraps

This includes two wraps that are large enough to cover sandwiches and a wrap large enough to cover a bowl or plate with leftovers.

NZ$25.00

Why switch over to beeswax food wraps?   

Plastic food wrap is made from a variety of plastics including PVC (polyvinyl chloride) yep, that’s right craft glue, and food wrap comes from the same place.   Plastic food wrap is a single use product which like most things ends up either in a landfill or worse in the oceans causing harm to the environment.   

Beeswax food wraps are an environmentally friendly alternative that can be used over and over again and don’t damage the environment when we create them.   

Where ever possible we source organic cotton, we don’t want to support farming that uses harsh pesticides.    Our beeswax is from New Zealand bees.  Beeswax is naturally anti-bacterial and water repellent. Beeswax is a natural by-product of honey production.  Tree resin is also water resistant and has antibacterial properties.  Jojoba oil has anti-fungal properties and helps the wrap last longer.   

All of these ingredients help to keep your food fresh and the environment as clean as your conscience.   

How does it work?   

The beeswax on the wrap, when warmed with your hands, can be shaped around a dish or food, the beeswax becomes tacky which gives you a great seal.    

String shopping bags

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String shopping bags

String Bags are ideal for all of your shopping and loose veggies.  The soft handle makes them a practical, ideal for your morning trip to the Farmers’ Market. 

Reusable String Carry Bags are a great alternative for single use plastic bags and perfect for fruit and veggies.

Simply fill these lightweight expanding reusable bags with goodies from the supermarket. Keep them along with your reusable grocery bags when shopping for fresh produce. Perfect to take to the supermarket and the local farmers market and they work well for other uses around the kitchen and home.

These sturdy bags expand and allow you to carry up to 10kg.

Care: Gentle machine wash and line dry.

String shopping bags

String Bags are ideal for all of your shopping and loose veggies. The soft handle makes them a practical, ideal for your morning trip to the Farmers’ Market.

NZ$5.00

String shopping bags – 5 pack

String Bags are ideal for all of your shopping and loose veggies. The soft handle makes them a practical, ideal for your morning trip to the Farmers’ Market. This pack of 5 bags are ideal for your weekly shopping. 🛍

NZ$20.00