Neerasha’s Fish Roe Chutney

Neerasha’s Fish Roe Chutney

TRH Neerasha's Fish Roe Chutney

Fish Roe Chutney
Boil your fish roe with a tsp of turmeric,chilli powder, ginger and garlic paste, 2 cardamom pods and 1 cinnamon stick.
Boiled until the fish roe is hard.
Drain and set aside.
To make the chutney
Grate 6 medium tomatoes
Cut 1 onion finely
1large red chilli
3 green chillie
3 cloves garlic into slithers

In a pot heat 2 Tablespoons coconut oil
Add 1/4 tsp of mustard seeds, fenugreek seeds, coriander seeds and fennel seeds
Add the chopped onion and chilli fry until translucent now add a heaped tsp oh ginger and garlic paste and stir add the garlic at this point.
Stir add 2 tsp masala and 1 tsp chilli powder.
Add tomatoes, salt to taste and a tsp of Xylitol. Add 2 tablespoons of tomatoe paste. Cook for 10mins and add the fish roe cook for 7-8 mins. (I do not fry mine but If you wanted to you could)
Garnish with coriander.
Enjoy  😘

Butter Prawns
Take 12-15 prawns wash and devein.
In a bowl add a tsp chilli powder, 1tsp tandoori masala, ginger and garlic paste, cumin powder, salt and pepper to taste,
Add one grated tomatoe and a tsp of tomatoe paste. Add 1/4 cup coriander
And pour 2 Tablespoons of sour cream and mix well. Set aside in fridge for 1hr.
In a pot melt 2 tablespoons of butter add ½ a chopped onion and fry till translucent then add the prawns and fry till dry or prawns turn pink.
I’m having cauliflower rice with this.
Enjoy  😘 😘

Prepared, tried and tested by:  Neerasha Singh

Neerasha’s meat free feast: Cauliflower rice, paneer chutney with green peppers and red, and spinach

Neerasha’s meat free feast: Cauliflower rice, paneer chutney with green peppers and red, and spinach

TRH Neerasha's meat free feast Cauliflower rice, paneer chutney with green peppers and red, and spinach

Cauliflower Rice:
Grate one head of cauliflower.
Heat a tsp of coconut oil in a non stick pan and add just less than a quarter tsp of jeera.
Add the cauliflower and fry don’t leave it keep an eye make sure you stir so that it does not stick. I fry it for 5-6min as I like a bit of texture. I added a pinch of turmeric to give it a yellow colour.

Paneer Chutney
Grate six tomatoes
Chop 3 cloves of garlic finely
Chop 3 green chilies roughly
Chop 1 long red chilli in circles.
Chop half an onion
In a pan heat 2 tablespoons of coconut oil.
Add 1/4 tsp of cumin,fennel seeds coriander seeds and fry
Add 2 cardamom pods
A stick of cinnamon
Add the chillies

Now add 1 tsp chilli powder and 2 tsp masala plus a pinch of turmeric. Stir well.
Add a tsp of ginger and garlic paste.
Salt to taste
Add the tomatoes and stir along with 2 tablespoons of tomatoe paste.
Cook for 10min
Add the Paneer it must be full fat. I buy mine as it saves time. Cook for 3 mins
Now add the pepper and add coriander stir gently to coat the sauce switch the pan as the residual heat will cook the peppers.

Spinach
Chop and wash two bags of spinach
Chop half an onion
Roughly chop 2 cloves of garlic
In a pan add a tablespoon of coconut oil
Add a pinch of cumin and onions and fry now add half a tomatoe and the garlic
Add the spinach and cook until water dries out.
I add very less salt because spinach wilts.

Prepared, tried and tested by: Neerasha Singh

Paleo pumpkin pie

Paleo pumpkin pie

Paleo pumpkin pie

INGREDIENTS
500g butternut pumpkin flesh, chopped
600ml coconut milk
2 cups (260g) pecans
6 dried dates
1 teaspoon pure vanilla extract
50g grass-fed butter, melted, cooled
1/4 cup (35g) coconut flour
3 eggs, 1 separated
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
Zest of 1/2 orange, finely grated
1/3 cup (80ml) maple syrup, plus extra to serve
1/4 cup (40g) pumpkin seeds (pepitas)
Coconut yoghurt, to serve

METHOD
1 Preheat the oven to 180C. Grease a 24cm loose-bottomed tart pan.
2 Place pumpkin and coconut milk in a pan over medium-low heat and simmer, stirring, for 25 minutes or until soft. Cool.
3 Meanwhile, whiz pecans and dates in a food processor until finely chopped, then combine in a bowl with vanilla, butter, coconut flour, 1 eggwhite and a pinch of salt. Press mixture into the base and sides of prepared pan. Prick base with a fork, then bake for 15-20 minutes until dry.
4 Whiz cool pumpkin mixture, spices, zest and 1/4 cup (60ml) maple syrup in a food processor. Add remaining 2 eggs and yolk, and whiz to combine. Pour filling into base. Bake for 45 minutes or until just set.
5 Toss pumpkin seeds in remaining 1 tablespoon maple syrup. Bake on a baking paper-lined baking tray for 8-10 minutes until golden. Cool, then break into shards.
6 Top pie with yoghurt, pumpkin seeds and extra maple syrup.

Source, picture and recipe courtesy: http://www.delicious.com.au/