Healthy Meat Pie
- 300g sirloin steak (or your favourite cut will do)
- 150g grilled mushrooms
- 2 onions (pan fried until golden and soft)
- 1 cup cooked spinach
- 4 cooked carrots (diced)
- 1 cup frozen thawed peas
- 3 tbs gravy powder
- 1 sheet puff pastry
- 1 egg
- Sea salt and pepper
1. In a hot frypan place a little oil, season the steak with sea salt and pepper and cook it for 2 mins on each side until rare. Set aside to cool.
2. Mix together in a large bowl steak (and any juice in the bottom of the bowl), mushrooms, onion, spinach, carrots and peas. Sprinkle over the top gravy powder and combine.
3. Place mixture into 4 oven safe ramekins.
4. Cut circles of puff pastry to fit ramekins, and brush with beaten egg.
5. Cook in a fan forced oven on 180 degrees until golden brown.
Healthy Lamingtons from "The Healthy Chef - Teresa Cutter"
6 organic eggs
1 teaspoon vanilla bean paste or 2 teaspoons vanilla bean extract
2 tablespoons raw honey or sweetener of your choice (organic maple syrup, few drops stevia etc)
¼ cup (60 ml / 2 fl oz) macadamia nut oil or your choice of (cold pressed coconut oil, butter or olive oil)
½ cup (70 g / 2 ½ oz) coconut flour (see notes)
2 teaspoons gluten free baking powder
1 cup (150 g / 5 ¼ oz) fresh or frozen raspberries
1 cup (75 g / 2 ½ oz) shredded or desiccated coconut for rolling
100 g good quality dark eating chocolate 70 % cocoa – finely chopped
100 ml coconut milk or pouring cream
- Preheat your oven to 160 C / 320 F.
- Whip the eggs, vanilla and honey for 10 minutes until light and creamy.
- Pour in the macadamia nut oil with the eggs still whipping and mix well.
- Add the coconut flour and baking powder and mix until combined.
- Pour lamington cake mix into a square 22 cm baking tin lined completely with baking paper.
- Sprinkle the raspberries evenly over the top.
- Bake for 35 – 40 minutes or until cooked through.
- Cool for 30 minutes before lifting out from the tin to completely cool.
- Divide cake into 25 mini squares.
Make your chocolate ganache:
- Heat the cream or coconut milk in a small pan until almost boiling. Turn off the heat.
- Add the chocolate and allow to sit for 2 minutes without stirring.
- Stir the mix until you have a smooth silky ganache.
- Spread or dip each square of leamington with a little chocolate ganache.
- Roll in coconut and place onto a tray lined with baking paper to set.