Roast Pepper with Goat’s Feta

31 Thursday Dec 2015

Posted by Wendy in All recipes, Lunch, Sides and Salads

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feta, goat's feta, healthy oil, roast pepper recipe, Roast peppers

As the year draws to an end it’s that time to take stock on the year just gone and to spend a little time being grateful for what you have. It’s also that lovely time of the year, when, if you are as fortunate as I am, to have the closest people to you enjoying your food and having a merry time at the dinner table.

Tonight’s meal was a real Kiwi BBQ with steak quickly seared to melt in your mouth perfection (not my skill I might add, so thank you David!). My contribution was some tasty vegetable dishes. Yummy sweet potato cooked in cream, garlic, onions and butter aka Sweet Potato Dauphinoise, lightly steamed Broccoli with grated nutmeg and my new favourite, Roast Pepper with Goat’s Feta.

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Duck Fat Roasted Vegetable Salad

02 Thursday Apr 2015

Posted by Wendy in All recipes, Lunch, Sides and Salads

≈ 3 Comments

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clean eating, duck fat, gluten free, leftovers, paleo, Primal, primal recipe, roast vegetables, salad, vegetables

Roast vegetables are pure comfort food for me. They bring back memories of my mother and grandmother’s roast nights. Big chunks of vegetables lovingly basted in beef dripping, sitting in with a chicken and all the flavours melding together. The flavour of roasted vegetables in duck fat brings those memories back.

This is a really easy recipe you can quickly prepare and throw into the oven. An ideal dish to make as it is just as delicious served hot as a side dish or served cold the next day as a salad. You can vary the quantity of your vegetables depending on what you have and what you like.

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Sweet Potato Dauphinoise

29 Monday Sep 2014

Posted by Wendy in All recipes, Sides and Salads

≈ 1 Comment

Tags

butter, clean eating, cream, garlic, gluten free, leftovers, paleo, potatoes, Primal, scalloped potato recipe, sweet potato, sweet potato recipe, vegetables, whole foods

Creamy, scrumptious Sweet Potato Dauphinoise, such dreamy comfort food is a perfect side dish anytime.

The original recipe uses potatoes but my take is to use sweet potatoes, or kumara, as we call them downunder. Personally I just prefer the taste and I think it makes the dish more creamier. Regardless, if potatoes are on your primal/paleo menu use them if you prefer or even mix the two.

The dish has a disturbing history, involving song birds eaten whole. However, I am recommending this to be served with a simple meat dish such as lamb cutlets or a perfectly cooked steak instead! Add some broccoli, steamed and with a smattering of freshly ground nutmeg.

This is one of those dishes that improve their flavour as time goes on. So if you have any leftover they are totally delicious fried up for breakfast the next day with bacon and eggs!