Recipe: Potato Soup

Ingredients:

• 400g potatoes, chopped
• 70g celery, chopped
• 1 onion, chopped
• 700ml chicken stock
• Parsley
• Seasoning
• 2 tsp flour
• 350ml milk
• 200g grated cheese
• 120g chopped ham

Instructions:
1. Add the vegetables, stock and seasoning to a large pan and simmer until the vegetables are tender.
2. Mix the flour and milk in a bowl.  Transfer to the soup and cook until thick.
3. Stir in the cheese and ham until the cheese is melted.

Recipe: Christmas Punch

Ingredients:

• 1.2l cranberry juice
• 1.5l sparkling wine
• 500ml apple cider
• 400ml ginger ale
• 400ml dark rum
• 2 oranges, thinly sliced
• 350g cranberries

Instructions:
1. Combine the ingredients in a large bowl with ice.

Recipe: Butternut Squash Curry

Ingredients:

• Oil
• Onion
• Curry powder
• 1cm grated ginger
• Cayenne pepper
• 300g butternut squash
• 1 cup coconut milk
• 3tbsp peanut butter
• Seasoning
• Coriander

Instructions:
1. Fry the onion for about seven minutes, adding the curry, ginger and cayenne pepper after five.
2. Add the remaining ingredients apart from the coriander.  Bring to the boil, cover and cook for twenty minutes.
3. Remove lid and cook for about twenty more minutes until thick. Serve with the coriander.

Recipe: Pumpkin Soup

Ingredients:

• 1.5l chicken stock
• 1l pumpkin puree
• 2 chopped onions
• 1 clove garlic
• 250ml creme fraiche
• seasoning
• parsley
• thyme

Instructions:
1. Heat all of the ingredients except the creme fraiche together.  Bring to the boil and then simmer over a low heat for thirty minutes.
2. Puree the soup using a hand mixer.
3. Simmer for another thirty minutes before stirring in the creme fraiche and serve with fresh parsley.

Recipe: Raspberry Cookies

Ingredients:

• 340g butter
• 225g sugar
• 510g spelt flour
• 170g ground almonds
• 170g raspberry jam

Instructions:

1. Combine all of the ingredients except the jam into a dough.

2. Portion into balls of 3 - 4 cm.  Make a hollow in the centre and fill with the jam.

3. Bake for around fifteen minutes at 180.

Recipe: Paleo Amaretti

Ingredients:

• 2 egg whites
• Pinch of salt
• Lemon
• 250g ground almonds
• 100g coconut sugar
• 3 drops of bitter almond aroma
• 20 whole almonds

Instructions:
1. Beat the egg whites and salt until stiff.
2. Grate the lemon zest and combine with the almonds, sugar and aroma, followed by the egg whites.
3. Form into twenty biscuits and top each one with an almond.
4. Bake for 20 minutes at 160 degrees.

Recipe: Mushroom and Potato Soup

Ingredients:

• Rapeseed oil
• Two large onions
• 20g porcini mushrooms
• 3 tbsp vegetable stock powder
• 300g chestnut mushrooms
• 3 cloves garlic
• 300g potatoes
• 2tsp thyme
• 4 carrots
• 2tbsp parsley
• 8tbsp yoghurt
• 50g walnuts

Instructions:
1. Fry the onions in the oil for ten minutes.  Meanwhile cover the dried mushrooms with the stock and 1.2l hot water.
2. Add the fresh mushrooms, garlic, potatoes, thyme and carrots to the onions.
3. Pour in the dried mushrooms and stock.  Cover and simmer for twenty minutes.
4. Stir in the parsley and seasoning. Serve with the yoghurt and walnuts.

Recipe: Autumn Salad

Ingredients:

• 400 g brussel sprouts
• 280 g carrots
• 1 apple, chopped
• 1 large celery stalk, chopped
• 1/2 cup sunflower seeds
• 4-6 tbsp raisins
• 2-4 tbsp fresh lemon juice, to taste
• Seasoning to taste
• 1 tsp fresh Thyme leaves or other herbs of choice
• A little honey, to taste 

Instructions:
1. Combine the ingredients in a bowl and serve.

Recipe: Beef Stew

Ingredients:

• Olive oil
• 900g beef 
• Seasoning
• 500g red potatoes
• 4 carrots
• 1 onion
• 3 cloves of garlic
• 3 cups beef stock
• 2tbsp tomato puree
• 1tbsp Worcester sauce
• Thyme
• Rosemary
• Paprika
• Caraway seeds
• 2 bay leaves
• 1 cup flour
• Fresh parsley

Instructions:
1. Brown the beef in a frying pan with the oil and seasoning for two to three minutes.
2. Transfer to the slow cooker with the vegetables, liquids and herbs and spices.
3. Cover and cook on a low heat for seven to eight hours.
4. Combine the flour with a cup of the stew and mix well.  Pour over the stew and cook on high for a further half an hour.
5. Top with parsley and serve.

Recipe: Apple Pie

Ingredients:
(For the base:)

• 500g flour
• 250ml milk
• 75g butter
• 75g sugar
• Pinch of salt
• 1 packet dry yeast
• 2 eggs

(For the topping:)

• 275g flour
• 175g butter
• 150g sugar
• 1 packet vanilla sugar
• Pinch of salt
• 1 egg yolk

(For the filling:)

• A bag of apples
• Raisins
• Cinnamon 

Instructions:
1. Mix the ingredients for the base and knead well. (15 - 20 minutes) Then let in rest in a warm place for forty minutes.
2. Chop the apples.
3. Knead the dough for the base and let it rest for another ten minutes.
4. Prepare the ingredients for the topping.  Knead well.
5. Prepare a baking tray and spread the dough for the base.  Put it in a warm oven for ten minutes.
6. Add the filling, followed by the topping.  Bake at 140 for an hour or until brown on top.  

Recipe: Creamy Broccoli Soup

Ingredients:

• 1 broccoli
• 1 apple
• 200g chestnuts
• 200ml coconut milk
• 500ml stock
• Seasoning to taste

Instructions:
1. Cut an x into the chestnuts and roast them in the oven at 180 degrees for fifteen minutes.  Peel them immediately.
2. Boil the broccoli for ten minutes.
3. Warm the stock.  Add the coconut milk and the broccoli.  Chop half of the apple and add it to the pan along with 2/3 of the chestnuts.
4. Puree the mixture.
5. Chop the remaining apple and chestnuts finely and add to the mix along with seasoning.

Recipe: Cabbage Rolls

Ingredients:

• 15 cabbage leaves
• 600g mince
• 1 egg
• 1 tbsp mustard
• 2 onions
• 5 dried tomatoes
• 1 tbsp capers
• Parsley
• Seasoning
• 400ml stock
• 1tbsp tomato puree
• Paprika

Instructions:
1. Blanch the cabbage leaves.
2. Combine the mince, egg, mustard, one onion, tomatoes, capers, parsley and seasoning in a bowl.
3. Form balls from the mixture, wrap each one in a cabbage leaf and secure with one or more toothpicks.
4.  Brown the rolls in a pan on all sides.
5. Using the same pan, brown the remaining onion, add the puree and paprika.  Add the stock.
6. Place the rolls in the sauce, cover the pan and simmer for thirty minutes.

Recipe: Cauliflower Soup

Ingredients:

• One bag of frozen cauliflower
• Two onions
• Two cloves of garlic
• Oil
• 1 tsp cumin
• 1.5l stock
• 1 pinch of nutmeg
• 1 handfull of parsley
• Seasoning to taste

Instructions:
1. Chop and brown the onion and garlic.  Add the cumin followed by the cauliflower.
2. Add the stock and simmer for twenty minutes.
3. Season to taste and puree the soup.

Optional: brown some bacon to sprinkle over the top with the parsley.

Carrot and Ginger Soup

Ingredients:

• 2 onions, chopped
• 1 kilo carrots, chopped
• 750ml vegetable stock
• Garlic to taste, crushed
• Ginger, grated
• Seasoning

Instructions:
1. Brown the onions. Add thee carrots, garlic and ginger.
2. Pour the stock over and simmer.
3. Use a hand blender to get a soupy consistency.
4. Season to taste and serve.

Recipe: Burgers

Ingredients:

• 550g minced beef
• 2 eggs
• 1 large onion, chopped
• 1 tbsp Worcestershire sauce
• 2 cloves of garlic, crushed
• Seasoning
• Bread, ketchup, cheese slices

Instructions:
1. Combine the mince, eggs, onion, sauce and garlic in a bowl and form six large patties.
2. Bake in the oven at 200 for 30 minutes.
3. Serve with the bread, ketchup and cheese to taste!

Recipe: Paleo Plum Cake

Ingredients:

• 80g ground hazlenuts
• 80g rice flour
• 60g ground almonds
• 1 egg
• 1 tbsp hot water
• 30g coconut oil
• 500g plums
• Cinnamon

Instructions:
1. Combine the dry ingredients with the egg, water and oil.  Mix to a dough, rest for ten minutes in the fridge.
2. Roll out the dough, reserving a third of the mixture. Prick the base and blind bake for ten minutes at 180.
3. Cut the plums in half and remove the stones.  Lay the with the cut side up on the pastry base.  Crumble the reaining third over the top and sprinkle with cinnamon.
4. Bake for a further 35 minutes at 180.

Recipe: Easy chicken roast

Ingredients:

• Chicken pieces
• Potatoes
• Tomatoes
• Rosemary
• Oil
• Seasoning
• Onion
• Garlic

Instructions:
1. Chop the onion, garlic, potatoes and tomatoes.
2. Spread on a baking tray with the remaining ingredients, topping with the oil, rosemary and seasoning.
3. Roast in the oven at 180 for an hour or until the chicken is cooked through.

Recipe: Chicken Fajitas

Ingredients:

• 2tbsp lemon juice
• Salt
• Oregano
• Cumin
• Garlic powder
• Chilli
• Paprika
• Onion
• 2 chicken breasts
• 2 peppers
• Wraps
• Lettuce
• Mayonnaise

Instructions:

1. Chop and brown the onion and chicken.

2. Add the lemon juice and spices. Simmer until the chicken is cooked through.

3. Serve on a wrap with mayonnaise and lettuce.

Recipe: Potato Soup

Ingredients:

• 6 potatoes
• 1 onion
• 1 tbsp olive oil
• 2 fennel
• 300ml stock
• 1 tbsp mustard
• 4 slices bacon
• 2 spring onions
• 1 tsp nutmeg
• Seasoning

Instructions:
1. Chop the potatoes, onion and fennel.
2. Brown the onion in the olive oil, add the potatoes and fennel and fry for two minutes.
3. Add the stock and if necessary water until the vegetables are covered.  Cover the pan and simmer for thirty minutes.
4. Chop and fry the bacon and spring onions.
5. Add the remaining ingredients to the soup, puree with a mixer and serve with the bacon and spring onions on top.

Recipe: Paleo Breakfast Smoothie

Ingredients:

• 250g mixed frozen berries
• 400ml coconut milk
• 1tbsp lemon juice
• 1tbsp honey

Instructions:

1. Blend ingredients in a blender!