Crunch salad

Fresh and crunchy

Can you believe it is 2022? I have no idea where the time is going. It has been great having time off work over the last few weeks, nothing better than getting out of Auckland after five months in lockdown. We had a little break up north and returned to a sweltering Auckland. While I am happy baking in the sunshine, I didn’t fancy baking in the kitchen.

Fridge raid

Inspirational seems to strike me when I can’t be bothered to do a supermarket but have a collection of random foods in the fridge. This is another of those kinds of recipes. A quick raid of the fridge and pantry presented the ingredients for a new type of crunchy salad to go with the chicken skewers cooking happily on the bbq. 

Crunch salad recipe

Ingredients 

  • 1/4 cup pumpkin seeds, toasted 
  • 1 head green cabbage, shredded 
  • 4 celery stalks, sliced 
  • 2 handfuls rocket 
  • 1/2 cup spring onions, sliced 
  • 1/4 cup easy mayo 

In a large bowl, mix together all ingredients. 

“Crunch

  • Servings: “10
  • Rating: ★★★★
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“This



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup pumpkin seeds, toasted
  • 1 head green cabbage, shredded
  • 4 celery stalks, sliced
  • 2 handfuls rocket
  • 1/2 cup spring onions, sliced
  • 1/4 cup Mayo

Directions

  1. In a large bowl, mix together all ingredients.

Nutrition

Per Serving: 123 calories; 9 g fat; 10 g carbohydrates; 6 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring cups
  • Mixing bowl
  • Tongs

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.


Jalapeno burgers

Who doesn’t want to have simple and tasty meals?

Maintaining a clean eating lifestyle is all about keeping things simple; if it is complicated, you make it harder for yourself. My focus recently has been on creating recipes that can be prepared and cooked quickly on a busy weeknight.

We all struggle to make healthy and tasty meals while keeping on top of everything else in life. This recipe is healthy, delicious and easy to make. You can cook on a single tray in the oven, and it is cooked in under 30 minutes. The preparation takes no more than 20 minutes, all of the slicing, dicing and mixing.  Each meal is portioned to feed four adults. 

Jalapeno burgers

Takeaway alternative

We all love a naughty takeaway, but we can all live without the extra calories and the expanding waistlines. You don’t need to live without your takeaway; swap it out for a delicious and healthier fakeaway. These burgers have quickly become a family favourite and one of my favourite burgers to make. During our most recent COVID lockdown here in Auckland, these burgers were our go-to cheat meal. The open top of the burger pattie means you get a light cheese crust with a beautifully creamy and spicy filling.

Jalapeno burger recipe

Jalapeno burger ingredients

Ingredients 

  • 1 jalapeno pepper 
  • 1 tbsp. yoghurt 
  • 4 tbsp. mozzarella cheese, grated
  • 30g Goat cheese
  • 180g minced beef
  • 1 garlic clove, minced 
  • 1/2 tbsp. Cumin
  • 1/2 tsp chilli flakes 
  • Sea salt 
  • Ground pepper 

Slice jalapeño in half, remove the seeds and finely chop them.

Chopped jalapeno

In a bowl, mix together the yogurt, mozzarella, goat cheese, and jalapeño. 

Cheese

Take a small muffin tray and divide the cheese mix between 6 cups of the muffin tray.

Place the muffin tray in the freezer for 15 minutes.

Preheat the oven to 180 degrees C / 360 degrees F

Line a baking tray with baking paper or a silicone liner

Baking tray and silicone liner

While the cheese is chilling, start on the burger mix.

Take a large mixing bowl and add the meat, garlic, cumin, sea salt, and ground pepper. 

Beef mince
Beef mince

Mix the meat well and divide it into six portions.

Burger mix divided

Remove the muffin tray from the freezer and remove the cheese mix from the tray.

Take one portion of meat and flatten it out into a pattie.

Add a cheese portion to the centre of the pattie and bring the meat up around the cheese gently.

You should have enough meat to cover most of the cheese; leave a small opening at the top of the burger.

Bake at 180 degrees C / 360 degrees F for 20 minutes.

The outside of the burger should be brown, and the cheese is bubbling out the top.

Jalapeno burgers fresh from the oven

Serve on a bed of lettuce or between two quick rounds.

Jalapeno burger

  • Rating: ★★★★★
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“An



Credit: Cath @ easycleaneats 

Ingredients

  • 1 Jalapeno pepper 
  • 1 tbsp. yoghurt 
  • 4 tbsp. mozzarella cheese, grated
  • 30g Goat cheese
  • 500g minced beef
  • 1 garlic clove, minced 
  • 1/2 tbsp. Cumin
  • 1/2 tsp chilli flakes 
  • Sea salt 
  • Ground pepper

Directions

  1. Slice jalapeño in half, remove the seeds and finely chop them.
  2. In a bowl, mix together the yogurt, mozzarella, goat cheese, and jalapeño. 
  3. Take a small muffin tray and divide the cheese mix between 6 cups of the muffin tray.
  4. Place the muffin tray in the freezer for 15 minutes.
  5. Preheat the oven to 180 degrees C / 360 degrees F
  6. Line a baking tray with baking paper or a silicone liner
  7. While the cheese is chilling, start on the burger mix.
  8. Take a large mixing bowl and add the meat, garlic, cumin, sea salt, and ground pepper. 
  9. Mix the meat well and divide it into six portions.
  10. Remove the muffin tray from the freezer and remove the cheese mix from the tray.
  11. Take one portion of meat and flatten it out into a pattie.
  12. Add a cheese portion to the centre of the pattie and bring the meat up around the cheese gently.
  13. You should have enough meat to cover most of the cheese; leave a small opening at the top of the burger.
  14. Bake at 180 degrees C / 360 degrees F for 20 minutes.
  15. The outside of the burger should be brown, and the cheese is bubbling out the top.
  16. Serve on a bed of lettuce or between two quick rounds.

Nutrition

Per Serving: 158 calories; 8 g fat; 1 g carbohydrates; 19 g protein

Equipment

  • Knife
  • Chopping board
  • Fork
  • Small mixing bowl
  • Large mixing bowl
  • Measuring spoons
  • Kitchen scale
  • Silicone muffin pan
  • Spoon
  • Baking tray
  • Baking paper or silicone liner

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.


Tandoori chicken skewers

Spicy on the BBQ

The weather has been warming up, and I want to spend more of my time outside enjoying the beauty New Zealand has to offer. When the weather warms up, I want to spend less time hanging out in a hot kitchen; what an excellent excuse to get the BBQ cleaned off and fired up. I love cooking over real flames, and the added flavours from cooking over charcoal are hard to beat.

Fire + spicy + meat = awesome!

Op shop inspiration

A few years back, I bought a backyard BBQ cookbook on one of our many trips to the Ops shop up in Whangarei. I loved that it was a Man’s cookbook, all about Manly cooking over an open flame without the womenfolk getting in the way. The recipes are all simple and don’t have heaps of prep. They are designed to let the good ingredients and smoke do all the work. Feels like a good fit for my cooking style-easy and clean. While skimming through the cookbook, I found the good old chicken and veg skewer recipe, and it got me thinking, could you make the standard meat and veg skewer better? Yes, you can obviously, or l wouldn’t be posting this recipe.

Tandoori skewers

My backyard BBQ cookbook got me thinking about other foods that use smoke and flames to add more flavour to the food; the answer was reasonably obvious, tandoori. While the tandoor is made of clay and doesn’t use charcoal, the principles are the same- smoke, flames, and meat give you amazing flavours. I always have a jar of Tandoori style spice mix in my pantry so that I can add a little extra spice to dinner when I need to. I decide to combine BBQ and Indian inspired flavours to give the family something spicy and new for dinner.

Tandoori chicken skewers

Not to hot

While I have nothing against the gas BBQ, I much prefer the results from a charcoal BBQ. Charcoal BBQ’s take longer to set up and start cooking with, but once they are up and running, they are straightforward to use and can pretty much look after themselves and cook your food without too much effort from you. I am not a BBQ expert, I know what works well for my cooking style and the recipes I have created or used in the past. For this recipe, I set my BBQ up for indirect heat and put the skewers on to cook

once all of the charcoal had burned and was white. The BBQ internal temperature was around 300 degrees C or 600 degrees F, which meant the meat and veggies were cooked in about minutes. Getting the temperature right before you put your food on the BBQ is key. If you put the food on when the BBQ is too hot, you end up with meat that is black on the outside and raw in the middle. This is dangerous when you are cooking chicken. If you want to know more about the basics of BBQ set up and cooking.

Tandoori chicken skewers recipe

Tandoori chicken skewers ingredients

Ingredients 

  • 1/3 cup tandoori spice powder 
  • 1 tbsp lime juice 
  • 2 garlic cloves, crushed 
  • 3 chicken breast, cubed 
  • 1/2 green pepper, cubed 
  • 1/2 red pepper, cubed 
  • 1 red onion, cubed-quartered, then halved 
  • 1/2 cup olive oil 
  • salt and pepper 

Mix together the garlic, olive oil, salt, pepper, lime juice, and tandoori spice powder in a bowl. 

Place the tandoori spice powder in a large bowl.
Add the lime juice.
Add the garlic and oil a little at a time.
Mix well.
When you have added all the oil you will have a smooth paste.

Add the chicken to the bowl with the tandoori paste, mix to coat the chicken. 

Ad the chicken to the paste.
Mix well.
Make sure that chicken is fully coated
Get the vegetables and chicken together to start building the skewers

Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers. 

Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers. 
Keep adding chicken, onion and peppers to the skewer
Repeat with the remaining vegetables and chicken

Brush the extra paste onto the skewers. 

Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally. 

Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally. 

The chicken should be cooked through in about 10 minutes. 

Serve hot with some salad

Tandoori chicken skewers

  • Rating: ★★★★★
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“These



Credit: Cath @ easycleaneats

Ingredients

  • 1/3 cup tandoori spice powder
  • 1 tbsp lime juice
  • 2 garlic cloves, crushed
  • 3 chicken breast, cubed
  • 1/2 green pepper, cubed
  • 1/2 red pepper, cubed
  • 1 red onion, cubed-quartered, then halved
  • 1/2 cup Olive oil
  • salt and pepper

Directions

  1. Mix together the garlic, olive oil, salt, pepper, lime juice, and tandoori spice powder in a bowl.
  2. Add the chicken to the bowl with the tandoori paste, mix to coat the chicken.
  3. Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers.
  4. Brush the extra paste onto the skewers.
  5. Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally.
  6. The chicken should be cooked through in about 10 minutes.

Nutrition

Per Serving: 139 calories; 10g fat; 2g carbohydrates; 12g protein

Equipment 

  • Knife
  • Chopping board
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Fork
  • Spoon
  • Wooden skewers

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

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

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.

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

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

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

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: ★★★★★
  • Print

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

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.


Courgette crust pizza

Fancy a slice?

Yes, Yes I do, but I won’t be eating any of the tasty pizza available from your local pizzeria. I think I’ll go for the low carb, tummy-friendly option of courgette pizza crust. There is nothing better than getting a sneaky treat without having to deal with that horrible bloated and sick feeling.

Eat more it is good for you!

To make this recipe as healthy as possible, I have packed in heaps of courgettes. The eggs help bring up the protein content which is a nice bonus. 

Courgette can be soggy

When working with courgettes in this kind of recipe, it is important to remove as much moisture as possible. You don’t end up with a sloppy meal. To get the liquid out, I like to finely grate the courgette into a clean kitchen cloth. Then create a ball then squeeze as hard as possible. I like to do the squeezing in batches to make sure I don’t miss any liquid that is hanging around. This means you end up with a dry base that will bind together and give you more of a crisp pizza base.

Homemade pizza sauce

To complement this tasty pizza base, I like to use my homemade pizza sauce, topped with some fresh basil from the garden, which makes this the perfect pizza.

Courgette crust pizza recipe

Ingredients

  • 8 cups courgette, grated
  • 1 cup cheddar cheese, grated
  • 1/3 cup coconut flour
  • 2 garlic cloves, minced
  • 3 tsp. dried oregano
  • 1 tsp. basil
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • Pizza sauce
  • Mozzarella cheese 
  • Pizza toppings of choice

Preheat the oven to 300 degrees C/ 550 degrees F. 

If you have a pizza stone put it in the oven while it preheats. 

If you do not have a pizza stone put a baking tray in the oven to heat up.

Grate the courgette and press it to remove any excess liquid, I like to use a clean cotton dishtowel.

In a large bowl, combine the courgette with the cheese, flour, garlic, oregano, basil, eggs, and salt.

Mix everything together with your hands; make sure it is evenly combined.

Cut a piece of baking paper that fits onto your pizza stone or baking tray.

Put the baking paper onto a chopping board so that it is easy to transfer the pizza crust to the oven.

Lay out your pizza dough mix onto the baking paper or a silicone liner. 

Use your fingers to spread it out; you should spread it out to a thickness of about 1 cm.

Transfer your pizza crust on the baking paper to the preheated pizza stone/baking tray.

Bake until the crust starts to brown, usually between 8 15 minutes, it will depend on your oven.

Once cooked take the pizza out of the oven, be sure to leave it on the baking paper when you take it out of the oven.

Top your pizza then put it back into the oven and bake for about 5 minutes.

“Courgette

  • Servings: 6
  • Rating: ★★★★★
  • Print

“These



Credit: Cath @ easycleaneats

Ingredients

  • 8 cups courgette, grated
  • 1 cup cheddar cheese, grated
  • 1/3 cup coconut flour
  • 2 garlic cloves, minced
  • 3 tsp. dried oregano
  • 1 tsp. basil
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • Pizza sauce
  • Mozzarella cheese
  • Pizza toppings of choice

Directions

  1. Preheat the oven to 300 degrees C/ 550 degrees F.
  2. If you have a pizza stone put it in the oven while it preheats.
  3. If you do not have a pizza stone put a baking tray in the oven to heat up.
  4. Grate the courgette and press it to remove any excess liquid, I like to use a clean cotton dishtowel.
  5. In a large bowl, combine the courgette with the cheese, flour, garlic, oregano, basil, eggs, and salt.
  6. Mix everything together with your hands; make sure it is evenly combined.
  7. Cut a piece of baking paper that fits onto your pizza stone or baking tray.
  8. Put the baking paper onto a chopping board so that it is easy to transfer the pizza crust to the oven.
  9. Lay out your pizza dough mix onto the baking paper or a silicone liner.
  10. Use your fingers to spread it out; you should spread it out to a thickness of about 1 cm.
  11. Transfer your pizza crust on the baking paper to the preheated pizza stone/baking tray.
  12. Bake until the crust starts to brown, usually between 8 15 minutes, it will depend on your oven.
  13. Once cooked take the pizza out of the oven, be sure to leave it on the baking paper when you take it out of the oven.
  14. Top your pizza then put it back into the oven and bake for about 5 minutes.

Nutrition

Per Serving: 277 calories; 26 g fat; 27 g carbohydrates; 16 g protein

Equipment

  • Grater
  • Kitchen cloth/ dishtowel
  • Bowl
  • Spoon
  • Pizza stone/baking tray
  • Measuring cups
  • Measuring spoons
  • Kitchen towel 
  • Baking paper or a silicone liner

Macros

The macros as for the pizza base only not for any toppings

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.