Minted Lamb Koftas

Lamb doesn't have to be complicated, or take hours to cook. This recipe serves up the deliciousness of a slow cooked lamb by using lamb mince. Serve on or off the skewer with a side, like our beetroot and orange salad.

Ingredients

500 gram lean grass fed lamb mince

2 large onions, chopped

1 large egg

3-4 chillies (red or green), chipped

2-3 cloves garlic, crushed or chopped

1/2 cup chopped parsley

1/2 cup chopped mint

1 teaspoon allspice

1 teaspoon cinnamon

A little black pepper to taste

Method

Process the onion, chillies, garlic, egg, allspice, cinnamon, black pepper, parsley and mint in a food processor until it makes a smooth mixture.

Add minced lamb and pulse to make a smooth mixture.

Mould the lamb mixture onto metal skewers and grill under a hot grill for approximately 10 minutes, turning as needed to prevent burning.

Alternatively, cook on a lightly oiled grill plate on top of the stove or on the BBQ.

The Hard-Boiled Egg BLT

Ditch that bread and use eggs to make these cute and tasty hard boiled egg BLTs with bacon, avocado and spinach. This recipe is wonderful for breakfast, lunch or a light dinner, packed with protein, good fats, vitamins and minerals. It's naturally dairy and gluten free too.

Ingredients

6 Eggs (or as many as you'd like to boil) 1 cup of Rocket Leaves/Spinach leaves 1/4 Avocado mashed with a little salt pepper and garlic or mixed with egg mayonnaise for a difference 1 clove garlic, crushed 4 cherry tomatoes 6 slices of Bertocchi Smoked Gourmet Bacon gluten free (available in Woolworths). These bacon slices are the perfect size for each egg. 1/4 teaspoon salt 1/4 teaspoon ground pepper.

Method Place eggs in a large saucepan and cover with cold water by about 1inch. Bring to the boil over a high heat. Once boiling, remove the saucepan from heat, cover and let stand for 10 minutes. Drain and cover with ice-cold water. Let stand until cool enough to handle.

Carefully peel the eggs; cut each in half crosswise.

Place 6 of the egg halves on a serving plate. Top each with bacon, arrange spinach/rocket and tomato slices on top of the bacon.

Combine avocado, salt and pepper 1 clove of crushed garlic spread one tablespoon of the avocado mixture on the cut side of each of the remaining egg halves.

Sandwich them together and enjoy.

Nutrients 156 calories with protein of 9g, Vitamin A 1100IU, Vitamin C 8.6mg, Calcium 47.8mg, Magnesium 19.3mg, Potassium 274.6 mg, Thiamin .1mg, Iron 1.3mg.

Oats and Chocolate-chip Cookies

Dry Ingredients

• I cup gluten free oat flour- make your own by placing one cup of oats in a blender then blend to very fine

• 11/2 cup of Gluten Free Oats

• 1 teaspoon of Gluten Free Baking Powder

• 1/2 teaspoon of ground cinnamon

• 1/4 teaspoon ground nutmeg (optional but recommended)

Wet Ingredients

• 1/2 cup melted coconut oil

• 1/2 cup of coconut sugar

• 1 egg or 1 flax egg for vegans (1 tablespoon ground flaxseed and 3 tablespoons warm water, whisked together for 15 minutes)

• 11/2 teaspoons pure organic vanilla essence

• 2 tablespoons of pure maple syrup

Add-Ins

• 1 cup dark chocolate chips

Method

Preheat oven to 180C. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, whisk together all the dry ingredients. Set aside.

In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.

Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with rubber spatula until no flour patches remain. Fold in chocolate chips.

Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature just until the dough is soft enough to scoop, but still very firm and chilled.

Using a medium cookie scoop or ice-cream scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit when cooking.

Using a spoon, flatten the cookies about half way for thick cookies. Flatten considerably for just slightly thick cookies. The dough will be a bit sticky.

Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for 10 minutes (on a cooling rack). Using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing.

Store in an airtight container for 1-2 weeks.