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Mango and Mint smoothie with the amazing Bee Pollen

15 Feb

It might not be a revelation to some of you, but Bee pollen is an amazing ingredient!! This smoothie I came up with will sustain you till Lunch, read the science in the link above and below…

I am using it for my Mango and mint smoothie.

Preparation time: 3 mins
Total time: 3 mins
Serves: 2
Cost per person $2.02
Prices are based on coles and Biovea
Mango can be bought for cheaper, ask your grocer if he does frozen mango pulp. this also great for cakes, yoghurt and chutneys.


  • 200g frozen mangos
  • small hand full of mint
  • 4 teaspoons of bee pollen
  • 1 frozen banana
  • 200ml soy milk
  • directions:

    The only reason why I have given 3mins as prep time is you have to chop up your fruit and pick your mint. Just blend until the mixture reaches your required consistency and get it in you.
    Read this article it will help persuade you

    Add Bee Pollen as a garnish

    Add Bee Pollen as a garnish


    My menu 28/1/14

    25 Jan

    Dehydrated and activated nut fruit Muesli

    Portuguese baked eggs with rye toast

    Banana bread & seasonal fruit salad

    Tuesday Lunch:
    Chunky angus pie and a green salad or vego pie
    Guilt free, grain free Chia and chocolate cake

    Wednesday Lunch:
    Market fish steam roasted with lemon and oregano and served with a Greek salad
    Chewy low fat banana nut oatmeal cookies

    Thursday Lunch:
    Chipotle and peanut chicken wings with celery wedges and coriander yoghurt
    Healthy Carrot Cake

    Friday Lunch:
    teriyaki salmon with mushrooms and brown rice
    English cheeses and Australian beers

    rancheros eggs

    rancheros eggs


    Blue cheese, caramelised pear and walnut salad

    11 Apr

    Photo by Paul Mcmahon Styling by Amanda Talbot

    Preparation time: 10 mins
    Total time: 15 mins
    Serves: 4
    Cost per person $3.63
    Prices are based on Except cheese based on Formaggi Ocello


  • Half a kilo of William Bartlet Pears peeled and cored segmented (Oxidizing the pears or letting them turn brown will enhance their sweetness)
  • 50-100g Blue Cheese Tarwin Blue
  • 100g Crushed toasted walnuts
  • A bag of Aussie salad mix
  • Half a punnet of heirloom tomatoes roughly chopped
  • Half a cup of Balsamic vinegar reduced by half
  • A generous dash of extra virgin olive oil
  • Directions:

    This is a very easy, yet extremely tasty salad. it carries on the pear theme I have been following. The combo of Blue cheese, pears and walnuts is fantastic. I strongly advise buying a nut cracker and filling a bowl with walnuts and placing it on your coffee table.
    A snack you will not regret Walnuts are the ultimate brain food stacked full of omega 3.

    Heat a pan up with a small knob of butter and a dash of olive oil. Place the pear segments in the pan and caramelize them, all you are doing is bringing the natural sugars to the surface. This is aided by a pinch of sugar also. Use this same pan to reduce your Balsamic vinegar for the salad dressing. Then simply all you have to do is combine the ingredients and then dress the salad how you like, seasoning to taste

    Pear soup and blue cheese on walnut bread

    26 Mar

    Blue cheese
    Photo by Paul Mcmahon

    Preparation time: 1 hour for soup 3 hours for bread
    Total time: 4 hours
    Serves: 4
    Cost per person $2.96
    Prices are based on


  • 1kg William Bartlet Pears peeled and cored (Keep peels and cores for white stock and set aside one pear for garnish) Make sure the pears are in water with a dash of lemon juice to prevent them from oxidizing
  • 5 Peppercorns
  • 2 fresh bay leaves
  • a sprig of thyme
  • 2 tsp maldon sea salt
  • 4 tsp sour cream
  • 2 Crushed garlic cloves
  • 500ml water
  • Walnut bread

  • 250g Organic Wholemeal bread flour
  • 2tsp dried yeast
  • 2 tsp of caster sugar
  • 165ml of lukewarm water
  • 3/4 tsp salt
  • 4 cloves
  • 1 tbs Olive oil
  • 50g of toasted walnuts
  • 100g Blue cheese (I used Goat Gorgonzola from Ocello, a beautifully rich Blue cheese)
  • Walnut bread, directions:

    Combine the yeast, sugar and water in a small bowl. Cover and set aside in a warm, draughtfree place for 10 minutes or until frothy.
    Sift flour and salt into a large bowl. Make a well in the center. Add yeast mixture, oil and walnuts and mix to a soft dough. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover and set aside in a warm place for 1 hour or until dough doubles in size.

    Kneed the dough down with your fist. Turn onto a lightly floured surface and gently knead until smooth. Shape into an 8 x 20cm log. Place log on a greased oven tray, cover with plastic wrap and stand in a warm place for 40 minutes or until almost doubled in size. Preheat oven to 200°C. Dust top of dough with flour. Use a sharp knife to cut 3 shallow diagonal slits on top of dough. Bake in preheated oven for 20 minutes or until golden-brown and base sounds hollow when tapped. Cool on a wire rack.

    Pear soup, directions:

    First thing you need to do is make a white stock. This is done by place the roughly chopped shallots, peppercorns, garlic, thyme, bay leaves, pear cores, pear skins and the 500ml of water in a heavy based pot. Bring this mixture to the boil then simmer for at least 30mins to an hour to introduce the flavor of the vegetables to the water. Then pass mixture through a sieve to cover the chopped pears in a separate saucepan. Bring the pears and the stock to the boil until the pears soften, the blend.

    Serve the soup like I have with a slice of pan fried pear or a dollop of sour cream. Accompany the soup with a toasted slice of walnut bread with some of blue cheese crushed on the top. More pear inspired dishes to follow…

    Turnip talk and emigration

    9 Nov


    I am emigrating to Australia and my stay in my beloved French home is coming to an end. I will not be blogging for a week or so.

    I thought I would leave you with an autumn winter revelation turnips. Peel off the outer skin which is bitter. Then use them in stews. Cut them up in quarters and blanche them in milk and use this milk plus turnips to make mash potatoes. Blanche them in milk and pour half the milk away and blend with a stick blender and serve with a medium rare steak and watercress dressed in olive oil. Cut into quarters and boil in a cup of water with a tablespoon of butter to serve as a side.

    Will be back soon…

    Lentils love

    2 Nov


    I love lentils they are in my mind essential for any store cupboard, why? Most importantly lentils are not only a accompaniment for a dish or soup they are a meal in their own right. A hugely inexpensive meal at that Dahl or dal or daal. You could survive on Dahl as lentils are so high in protein, in fact most of India does. You just have to forgive yourself a little wind.

    Dahl is a perfect way for you to find your feet with spice and flavours you love. Just remember the key to spice is to roast it in a flat non stick pan from cold until you begin to smell the flavour. Remove from the pan straight away, because burnt spice is bad and bitter. If you want to take it to the next level use a coffee bean grinder as a spice grinder and powder your own spice.

    My recipe is not a curry purists version it is more of a homage to the beauty of Dahl and the use of what you have in your cupboard.

    Preparation time: 30 minutes
    Cooking time: 30 minutes
    Total time: 60 minutes
    Serves: 4
    Cost per person £0.49

    Prices are based on


  • 400g Puy lentil
  • 750ml chicken stock
  • 2 teaspoons of roasted coriander seeds crushed and roasted
  • A Kaffir lime leaf
  • 1 chopped green chill
  • 1 large onion diced
  • 2 cloves of garlic chopped finely
  • 3 carrots diced
  • juice of half a lemon
  • A pinch of pepper
  • A pinch of salt
  • Directions:

    Start by making your flavour base from your onions. by sweating them until they are translucent then add all the other ingredients apart from the stock and lentils. Incorporate the lentils together with the other ingredients then add the stock. Just make sure you are careful with the garlic do not burn it. Cook for 30 mins stirring often add a tiny dash of water if the mix gets to dry.

    That is it you have a filling meal. I have served mine with homemade lemon garlic flat bread and chopped coriander stirred through natural yoghurt. Mmmmmmmmmm

    Above is a botanic picture of a lentil plant.
    Types lentils are:
    Brown/Spanish pardina
    French green/puy lentils (dark speckled blue-green)
    Black/beluga (not actually true lentils; see urad bean)
    Yellow/tan lentils (red inside)
    Red Chief (decorticated yellow lentils)
    Eston Green (Small green)
    Richlea (medium green)
    Laird (large green)
    Petite Golden (decorticated lentils)
    Masoor (brown-skinned lentils which are orange inside)
    Petite crimson/red (decorticated masoor lentils)
    Macachiados (big Mexican yellow lentils)

    Pumpkin and cumin soup

    24 Oct


    Pumpkin is In season at the mo and as your probably busy carving a face in one as we speak for Halloween. I thought I might give you a few helpful hints on using all that tremendously tasty pumpkin flesh.

    Preparation time: 30 minutes
    Cooking time: 30 minutes
    Total time: 60 minutes
    Serves: 4
    Cost per person £0.77

    Prices are based on and includes all sides


  • half medium pumpkin skinned and diced
  • 2 pints of milk
  • 200g of shallots sliced
  • 4 Maris piper potatoes peeled and sliced
  • 3 carrots peeled and sliced
  • 1 stock cube
  • 2 peeled garlic cloves
  • 2 knobs of butter and a teaspoon of olive oil
  • 2 bay leafs
  • 2 teaspoons of cumin seeds
  • 1 chilli sliced finely
  • Directions:

    First of all cover the pumpkin in the milk with the bay, cumin and garlic. Bring the milk to the boil, then simmer until the pumpkin softens slightly. Take off the heat cover saucepan and place to one side to allow the the flavour of the cumin to enthuse into the pumpkin.

    Meanwhile you will need to make the flavour base for the soup. This is done by by sweating off the shallots with the butter and oil in a saucepan big enough to hold your soup. Once the shallots get translucent add the carrot, chilli, and potato. Add the stock cube dissolved in a cup of hot water and stir.

    Take the bay leaves out of the pumpkin and milk and combine with the shallots. The soup will be ready once the potatoes have softened. Allow to cool Use a hand blender to puree the soup. You can add extra water if too thick. Once you are happy with the texture reheat the soup or refrigerate.

    I have served my soup with home made bread and a spoon of low fat yoghurt. Enjoy :o)