In a large bowl, combine ground almonds, salt and seasoning.
In a medium bowl, whisk together olive oil and egg.
Stir wet ingredients into almond flour mixture until thoroughly combined.
Roll the dough into a ball and press between 2 sheets of parchment paper to 1 mm thickness.
Remove top piece of parchment paper.
Transfer the bottom piece with rolled out dough onto baking sheet.
Cut dough into 2-inch squares with a knife or pizza cutter.
Bake at 170C for 12-15 minutes, until lightly golden
Let crackers cool on baking sheet for 30 minutes, then serve.
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan *
1/2 teaspoon minced garlic*
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons butter
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, butter, Parmesan, garlic, salt and pepper until almost smooth. (*I have used a Parmesan and Origanum spice mixture )
It is creamy and delicious!!!
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
500 g frozen green peas
1 tablespoon chicken stock
salt and pepper to taste
Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover and cook until the peas are tender, about 7 minutes.
This is Jamie Oliver’s recipe for Baked Beetroot with balsamic vinegar, marjoram and garlic from his book “The Return of the Naked Chef” – serves 4.
Beetroot is a fantastic veg which is great served with white fish or grilled chicken along with some tasty beans.
455gr raw beetroots, preferably golf ball size, scrubbed
10 cloves of garlic, unpeeled and squashed
1 handful of fresh marjoram or sweet oregano, leaves picked
salt and freshly ground black pepper
10 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
Preheat the oven to 200 C.
Tear off around a meter and a half of kitchen foil and fold it in half to give you double thickness. If you can only get larger beetroots half them to speed up their cooking time, otherwise use them whole. Place them in the middle of the foil with the garlic and marjoram, (I used oregano and added a few shallots too) season generously with salt and freshly ground black pepper, then fold the sides in to the middle. Before you seal the foil, add the vinegar and olive oil. Scrunch or fold the foil together to seal at the top. Place in the preheated oven and cook for around 1 hour, until tender.