Secret Mexican Spice Mix

The latest balance of ingredients. 6 Tbsp Chilli Powder 5 Tbsp Paprika (Mix of Smoked and Sweet if possible) 4.5 Tbsp Cumin 2.5 Tbsp Onion POwder 1 Tbsp Ground Chipotle Chile Pepper (If available) 2 Tbsp Oregano Leaves 1 Tbsp Salt 1 Tbsp Crushed Chilli 1 Tbsp Corn Flour 1 Tbsp Cayenne Pepper (optional) Mix it. Great for sprinkling over any type of meat from Beef to Fish. 1 Tbsp per 250g for tacos Very spicy!

Beer Grain Mustard

300g Yellow Mustard Seeds
300g Black Mustard Seeds
300ml x Corona (1 with a mouthful taken out)
600 mls White Wine Vinegar
1.5 TBSP Caraway Seeds
1.5 TBSP Tarragon
1.5 TBSP Brown Sugar
0.5 TBSP Salt
0.5 TBSP Cracked black pepper

Keto Flour Mix

 Base:

3 cups almond flour

5 tsp psyllium husk

3 tsp baking powder

1 1/2 tsp xanthum powder

2 tsp salt

Put everything into a food processor and mix to make sure that everything is thoroughly combined. Store in a canister in the pantry.

Basically, for every 1/3 cup of mixture, you add an egg and enough liquid to make a batter of your preferred consistency (about 1/3 cup).

For waffles:

Take 1/3 cup mixture, add 1 egg, 1/2 tsp cinnamon, sweetener (optional) and enough liquid (almond milk, cream, water) to make into a thick batter. I use a cream water mix - about 1/3 cup is about right.

For chaffles:

As above, but omit cinnamon and sweetener, and throw in a handful of shredded cheese.

For pancakes:

As for waffles, but try swapping out the cinnamon for some freshly grated nutmeg.

For fritters: as for chaffles, and add in whatever you like. I grate a zucchini (squeeze out extra liquid), chopped cooked bacon and snipped chives or spring onions.

For pizza base:

1/3 cup mixture, add an egg, 1/3 - 1/2 cup liquid, 1/2 tsp garlic powder & sprinkle of dried thyme. Heat a small frypan with a little oil, pour in batter and cook gently covered for a few minutes. Flip and cook a little longer. Remove, top with cheese etc and bake.

Quinoa Tabouli

Quinoa Tabouli Ingredients: 1 cup red quinoa 1 1/2 cups of water 2 tablespoons extra virgin olive oil 1 fresh lemon, squeezed 1 tomato, finely chopped 2 handfuls of fresh parsley, finely chopped 1 handful of fresh mint, finely chopped salt to taste optional ingredients: 1/3 cup currants and 1/3 cup toasted pine nuts Directions: Place the water and the quinoa in a pot and bring to a boil. Once boiling, cover with a lid and bring to a low simmer and cook until all the water has evaporated and the quinoa is cooked. Fluff with a fork and let cool completely. Once the quinoa is cooled add in the rest of the ingredients, stir well, season with salt and serve. http://sousstyle.com/2013/03/12/the-best-quinoa-tabouli-recipe-ever/

Vegie Curry

2 Tbs. canola oil 1 large yellow onion, finely diced 4 medium cloves garlic, minced One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.) 1 Tbs. ground coriander 1-1/2 tsp. ground cumin 3/4 tsp. ground turmeric 1/2 tsp. cayenne 1 Tbs. tomato paste 2 cups lower-salt chicken broth or vegetable broth 1 cup light coconut milk One 3-inch cinnamon stick Fine sea salt and freshly ground black pepper 1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups) 1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups) 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups) 2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup) One 15-1/2-oz. can chickpeas, drained and rinsed 4 oz. baby spinach (about 4 lightly packed cups) 2 Tbs. fresh lime juice 1 tsp. finely grated lime zest 2 Tbs. chopped fresh cilantro In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute. Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro. Serving Suggestions This curry only needs a basic brown rice or white basmati rice to be a complete meal.

Beef Saag

Ingredients red onion, diced 2 garlic cloves, crushed 400g lean frying steak, diced 2cm piece fresh ginger, peeled 2 tsps ground coriander 1 tbsp curry powder 300ml light beef stock 1 x 400g can chopped tomatoes 1 tbsp gravy granules 400g potatoes, halved 300g fresh leaf spinach salt and black pepper Cooking Instructions Preheat a non-stick pan. Dry-fry the onion and garlic until the onion is lightly browned. Add the beef and cook until sealed, seasoning with salt and black pepper. Add the ginger, ground coriander, curry powder, stock and tomatoes and cook mixing well before adding the gravy granules and potatoes. Cover and simmer for 40 minutes until the beef is tender and the sauce is reduced. Five minutes before the end of cooking stir in the spinach. Serve with steamed vegetables

Broccoli and Cauliflower Soup

1 onion, diced 2 large cloves of garlic 2 Chilies (or to taste) 2 Tsp Cummin 1 broccoli, cut into even-sized pieces 1 cauliflower, cut into even-sized pieces 500ml vegetable stock or 2 stock cubes salt & pepper