Tonight's Nachos (GF, TMX)

quickly before i duck off to bed! (have been sick with pneumonia and bronchitis so this is a late night for me lately!)

the recipe below is enough for 2 batches of nachos (ie: 2 packs of corn chips). halve it if desired, or freeze half.

1 large onion, peeled and quartered
3 cloves of garlic, peeled
40g olive oil
2 tspns ground cumin
1 tspn ground coriander
1/2 tspn dried oregano
1/2 tspn paprika (i used smoked but any kind is good)
1 large sweet potato, peeled and cut into chunks
250g lean beef mince
splosh of red wine (maybe 30g)
1 jar passata (mine was 690g)
2 tspns stock concentrate, or 1-2 stock cubes
1 tin beans, drained & rinsed (i used cannelini)
1 small green capsicum, diced finely

corn chips & grated cheese as desired
serve with sour cream and avocado / guacamole as desired

chop onion and garlic speed 4 for 5 secs. add oil and saute for 3 mins varoma speed soft

add spices and saute another 2 minutes varoma speed soft

add sweet potato and chop speed 4-5 until the size chunks you want (i over did mine a little). place mince in and cook for 5 minutes 100'c reverse speed 3. (you might need to stir during cooking time)

add the rest of the ingredients (except maybe the beans, mine cooked down, but kidney beans probably would have been fine) and cook for around 15-20 mins 100'c reverse speed 1. again you might need to stir once or twice (or maybe i just had too much in there lol)

when it's done grease 2 large baking dishes (lasagne dishes). spread corn chips over the dish then top with nacho mix. top with cheese if desired. bake at 180'c for around 15-20 mins until cheese is golden brown.

serve with sour cream & avocado / guacamole, a side salad would be great too.

you can also add olives into the mix, extra beans and capsicum instead  of the mince. or try adding bacon and chicken instead.

Mexican Chicken Meatloaf (GF & TMX)

based on this somewhat confusing recipe i made this last night - it was delicious though it still needs some tweaking.

Meatloaf
2 cloves Garlic
around 500-750g chicken meat - breasts, thighs or a combination, still slightly frozen and diced
1/2 bunch fresh coriander
2 Eggs
50g Rice Crumbs (i used Casalare brand)
1/2 tspn chicken stock concentrate or 1 tspn GF stock powder
1 1/2 - 2 tabs taco spice mix

Vegetables of your choice - sweet potato, plain potato quartered, carrot roughly chopped, green beans topped and tailed

Meatloaf Method
Place garlic & coriander for sauce & meatloaf into TM bowl and chop for 6 seconds on speed 6. Place half in a bowl and keep for sauce.

Add cubed chicken into bowl. Set dial to closed lid position and pulse meat 8 to 10 times on Turbo to mince.

Add remaining ingredients except vegetables and set dial to closed lid position and pulse 5 times on Turbo again. Mix for 20 seconds on speed 5.

Remove mixture from the bowl and shape into one or two large loavesthe length of the varoma (depending on how much chicken used).

Spray Varoma dish with oil, place meatloaf longways across the centre of the dish (or if you have 2 loaves, place them across the varoma) and pack vegetables loosely around it. *



Sauce
2 cloves Garlic
1 small Onion, peeled and halved
1/2 bunch fresh coriander
1 Celery stick, roughly chopped
40g Oil
150g White Wine
2 tins 400g Peeled Tomatoes
1 Sweet potato, cut into 1" dice
1 Carrot, roughly chopped
1 large Potato, cut into 1" dice
1 green capsicum, cored and cut into 8 pieces
1/2 tspn chicken stock concentrate or 1 tspn GF stock powder
1 1/2 - 2 tabs taco spice mix
jalapeno peppers to taste (optional)

Method for Sauce
Place garlic, onion, coriander and celery into the TM bowl and chop for 3 seconds on speed 5.

Add oil and sauté for 3 minutes at 100°C on speed 1. (I forgot this bit and it was fine without it ;))

Add remaining ingredients including vegetables and cook for 5 minutes at Varoma temperature on speed 1.

Place Varoma dish with meatloaf into position and cook for 35 minutes on speed 2 at Varoma temperature. *

Serve on large platter together with vegetables and pour sauce over.


* i didn't weigh my chicken but am guessing i had around 750g and had only made one long loaf. the 35 minutes was not long enough to cook it through - it was only half cooked, but the vegies were all done or overdone (i had added the beans and julienned carrots after the potatoes had cooked for 10-15 mins). Next time I will probably cook it in 2 loaves for 45 minutes, but only add the larger vegies in the last 30 minutes, and the smaller ones for the last 15 minutes. Once i get this recipe so i'm happy with it i will update :D

PS: i have to say that even though this was delicious and sounds like kid-friendly food my kids had conniptions over it and emelia only ate the chicken, ryan only ate the potato and rora refused to eat even one bite LOL

Links - Vegetarian / Vegetables #3

link to last post #2


palak tambli (spinach dish)

mixed bean palya

eggplant cauliflower & chickpea curry

sweet potato soup with haloumi & seeds

Santa Fe Huevos on Polenta Recipe aka Eggs Ranchero

these sounds so yum!

from the Coeliac Australia yahoo group

Sweet potato & Sheep Feta & Macadamia Balls.
Posted by: "GlutenFree Cooking" glutenfreecooking@yahoo.com glutenfreecooking
Wed Mar 18, 2009 11:57 pm (PDT)
Bake 1,3kg ( 3 very large ones) sweet potatoes ( the orange sweet potatoes, kumera) in a corningware dish with a lid in your oven till soft. Keep the skin on. Remove baked sweet potatoes. The centre of the sweet potato must be really soft. Scoop the flesh out of the peel. Let it cool for a bit. Roast 48 macadamia nuts that have been cut in half, add to the sweet potato, add fresh ground pepper to taste add, ½ teaspoon of nutmeg, 1 ½ cups of fresh mint leaves that have been roughly cut, add about 400g sheep’s feta ( I usually by the Kebia sheeps feta, the 900g) that you crumble though your fingers. Dry fry about 400g of chickpea flour. Use your fingers or your Kitchen Aid to mix all the ingredients together. Make sure it is well mixed. The mixture is very sticky. Roll about 68 balls the size of an Australian 50c. Place on magic cooking sheet http://www.magiccookingsheet.com.au/index.asp?page=Magic-Cooking-Products-Home in a baking tray bake for
45-50 min in a fan forced oven 180-190. Cooked when they bounce back when you press on them. Serve with chilli sauce or, lime or lemon juice. Freeze well. Great as a snack to work.
Jeanne

A Lazy's Mum's Soup

hehe
i always make my soup in the biggest chunks of vegies possible, as i can't be bothered chopping vegies finely when i'm going to puree anyway! today is a holiday, and while it's not cold it is grey and overcast. i made a loaf of gluten free bread and this soup which everyone had a second bowl of...

you'll need a very large saucepan or stock pot for this

1 tab olive oil
1 large onion, roughly diced
1 tab cumin seeds or ground cumin ( i ran out of seeds!!)
1 tab ground coriander
1/2 large butternut pumpkin, peeled, cut into large (2"/5cm) chunks
2 large sweet potatoes, peeled, cut the same
1 large carrot, ends cut off and cut into smaller chunks (i find carrot cooks slowly when unpeeled)
1 medium potato, washed and cut into quarters
3cm ginger, peeled and quartered
4-5 large cloves of garlic, squashed and peeled
red lentils, maybe about 1.5 cups?
chicken stock to taste
water to cover

heat oil over medium heat and fry onions a few minutes. add spices and cook a few minutes more.

add everything else and cook until vegies are soft enough to break apart (maybe 25 mins).

puree in the pot and serve when smooth. everyone else had theirs with sour cream but i liked mine as it was.

Easy Potato Salad

inspired by a thread on EB

put water in the thermomix and place in varoma on top around 6 medium potatoes and half a large sweet potatoes quartered. cook for ummm i think it was 5 minutes but could have been 10 (oops) on varoma temp, speed 1

remove the varoma and lid and add the basket and 3 eggs (actually i did 6 but kept the others for the girls. it's best if you use room temp eggs so they don't break with the hot water lol)

cook for 15 minutes on varoma temp, speed 1

in the meantime finely dice some lean bacon (4 shortcut pieces) and fry til crispy
finely chop some garlic (1-2 cloves)

let eggs and potatoes cool to peel & dice - 2cm pieces for the potatoes and 3/4cm pieces of egg (quarter & dice)

in a large bowl mix around 2/3 cup mayo (can make your own in tmx of course, i used a low fat praise one that is also GF) and a little less of plain or greek yoghurt. also add in some S&P, some fresh shredded mint leaves, and the rest of the ingredients.

toss to coat and serve or chill and serve

Chunky Sweet Potato & Macadamia dip

yum!

i didn't actually plan for us to have any lunch today but we ate brunch earlier than expected so got peckish. our 'tradition' is to have a snacky lunch (you know, the sort of lunch you would never dare eat any other day of the year ;)) so we had a platter with soft cheeses, rice crackers and fruit, plus another with plain potato chips, corn chips and rice chips (unfortunately discovered these flavoured one, while absolutely delicious, were not gluten free :().

anyway, i decided we needed a chunky dip to go with it all and used thermomix-er's recipe as a start. next time i would make a few changes to my version though. i also used way less oil but it ended up very thick and not at all dippable lol (though still very yummy!). this recipe also makes a large quantity - probably 3 times what you buy in the supermarket.

Chunky Sweet Potato & Macadamia Dip
80 g parmesan or grana padano
1 clove garlic
1 small sweet potato, cooked for 3-4 minutes in the microwave until a knife can go through, then cut into chunks to cool and peeled *
150 g roasted, unsalted macadamias
1/2 cup extra virgin olive oil
Juice of 1 lemon
small amount of fresh coriander

Method:

Place parmesan into TM bowl and grate for 5-10 seconds on speed 7. You don’t want it too fine – some little bits are OK. Remove and set aside.

Place garlic in TM bowl and chop for 10 seconds on speed 7. Scrape down sides of bowl and add macadamias. Chop for 15-30 seconds on speed 6. It should still have some decent sized pieces of nuts, not mush. Blend longer if you think it needs it.

Add sweet potato, coriander, olive oil, lemon juice and parmesan and blend for 30 seconds on reverse + speed 4.

Add some extra olive oil or water through the hole in the lid if the mixture appears too thick and blend a little longer.


* next time i will try peeling, then chopping & cooking it in the thermomix so it becomes less mushed

"Jubilant" Dal, Thermomix style

dinner tonight was this recipe, made in the thermomix (mostly) it was a very nice mild flavour. next time i'll use a little more lentils in it and do more of the steps in the tmx.

here's my version:

6 garlic cloves
1 tsp ghee
1 tsp cumin
1 tsp turmeric powder
Half tsp chilli powder (optional)
1 tbsp oil
1 medium onion, peeled and quartered
1 small - medium sweet potato, peeled and cut into chunks
200gm red lentils
1 bunch fresh spinach, shredded, or 1 packet frozen spinach
2 medium tomatoes, quartered & sliced

2 tspns Massell chicken stock powder

Place the garlic cloves in the thermomix and peel them on reverse speed 4 for 3-6 seconds
remove skins and chop on speed 6 for 2-10 seconds (until you hear pieces stop hitting the sides)
scrape garlic out and place in a small saucepan with the ghee (do not heat yet)

place oil in a pot and heat over medium-high heat, add spices

place onion in the thermomix and chop for around 5 seconds seconds on speed 6. remove and place straight into the saucepan with the spices, stir

place sweet potato in the thermomix and chop for around 5-10 seconds on speed 6 (optional - you might prefer to dice this yourself if you want bigger pieces). place into the saucepan with spices and onion, stir

add the sliced tomato in with the onion & sweet potato and cook, stirring occasionally for 5 minutes or so **

in the meantime place lentils in the thermomix and add 350g of water. cook on reverse speed 2 temp 80' for 15 minutes

add the spinach to the onion saucepan and cook until wilted. turn heat down to low. when the lentils are done add more water if needed then add the onion / tomato / spice mix. cook for another 10 minutes on reverse speed 2 temp 80'
add the stock powder through the top of the lid.

meanwhile heat the ghee over medium-low heat until fragrant and starting to brown. pour in through the top of the lid.

check that your lentils are cooked - if not cook at reverse speed 2 temp 80' for 3-5 minutes longer until done.

serve with steamed basmati rice and microwaved pappadums ***

** i guess you could do this part in the thermomix too but it would increase the overall cooking time as using the stove lets you cook both at once :)

*** we learned tonight that you cannot microwave pappadums on a plate! they just would not cook! as soon as we put them on the turntable (on paper towel) they cooked perfectly!

Links - Sweets (cakes, slices, pancakes etc) #3

first lot of links
second lot of links

apple pancakes

big batch banana trail mix bread

buttermilk sweet potato pie

chocolate almond bars

chocolate cheesecake brownies

chocolate cream pie (aka chocolate bavarian pie)

pumpkin pie with pecan crumble topping

sweetened condensed milk cake

buttermilk lemon bars

lemon cupcakes filled with lemon curd

lemon torte

sweet potato muffins

Mandarin cranberry bread

apple fig & walnut bread

chewy chunky blondies

lime yoghurt cake

snickerdoodle blondies

ginger cherry chocolate chip bars

Thermomix Potato & Sweet Potato Gnocchi

no pictures sorry, a one hour long tantrum by the 5 year old ensured that, but here is a bit of a method for this. i may need to edit it next time as i'm not sure my brain was really focusing on gnocchi :(

for 4-6 people

350g Sweet potato, peeled and cubed
650g desiree potatoes, peeled and cubed
1 egg
2+ cups flour
salt & pepper

steam the potatoes & sweet potatoes. i did mine in the microwave but of course you could do it in the varoma if you wanted and didn't have your mind on when the noise was going to stop...
(you would probably use about 500g water, 12-15 mins (??) varoma temp, speed 2
they need to be really soft but not falling apart.

drain them well and let them cool as much as you can (last time i kept them in teh fridge overnight and this worked well.

put about 500g in the tmx and chop til they're fine - but be careful! you don't want to make glue out of them! (have done that before with a food processor, NOT pretty!) i did speed 6 for about 30-40 seconds i think.
remove to another bowl and repeat. add the first batch back in and add the other ingredients.

mix on speed 6 until well mixed, again keep an eye out for gluey tendencies! i was very distracted by the 5yo at this stage and mine was done for 2 minutes and was OK thank goodness, so glue must be less likely at this stage ;p

put a large pot of water on to boil.

remove from tmx and place on a floured surface. knead until smooth, adding extra flour until the dough is no longer sticky. my dough was very sticky at this stage (i think the sweet potatoes have more water than regular potatoes) so i had to add a LOT of extra flour, but it was fine in the end.

cut the dough into 4-6 pieces and then take one. roll out on the floured surface until you have a sausage that is about 2cm thick. cut into 1cm pieces with a knife (i used a bread knife so i didn't cut my silicone mat). i actually just cook them like that because we don't care what they look like!

but if you want them to look pretty like "real" gnocchi just roll them a little into a ball then press into shape with a fork.

to cook them you need boiling water - just drop one sausage worth of gnocchi in at a time (i found it took the exact time to make the next sausage-worth as it did to cook each batch of gnocchi). they are cooked when they flat on the surface - use a large flat slotted spoon to remove & drain them. you can serve them straight into a bowl.

top with sauce and cheese as desired.

of course you can swap the sweet potato for pumpkin, or use more potato and a little black olives etc etc - the options are endless!

At last - a salad!

Dani, we have finally started our summer salads! i LOVE a huge salad with bits of everything in it! great as everyone can take what they like best (we still struggle to get the girls to get anything but the cheese, but we try!)

geoff made this for dinner on Thursday (he was home with ryan and i was at work all day) and it was delicious. he also marinaded and grilled chicken breasts which we had sprinkled over the top too.

YUM!

Geoff's Thursday Salad
mixed greens of your choice (i always make sure i have rocket in mine ;))
baked or steamed diced sweet potato
finely sliced red onion
olives of your choice
fetta, cubed
tomato, diced (i wouldn't usually use tomato in a salad like this but ryan loves it)
and grilled sliced chicken breast

you could also add some :
toasted pine nuts or almonds
salad dressing,
diced crispy bacon

Links - Vegetarian / Vegetables

borlotti bean mole with roast winter squash

Briami (greek vegie dish)

butternut squash & caramelised onion tart

chickpea & sweet potato fritters

creamy carrot soup

falafel

falafel salad

green beans with caramelised shallots

grilled cheese and basil polenta

haloumi salad with hummus & pita crisps

refried beans (using pinto beans)

roasted autumn vegetable chowder

roasted tomato soup

sesame greens (beans & peas)

shredded brussel sprouts & apples

thermomix fennel & apple soup

zucchini ricotta cheese cake (savoury)

Zucchini Pumpkin & Feta cakes

zucchini & tomato gratin

zucchini or squash soup

see also the salads label

pumpkin & sweet potato soup

onion, peeled and chopped
olive oil (if desired, or skip the frying stage)
pumpkin, peeled and diced
sweet potato, peeled and diced
1 potato, peeled and diced
1 carrot, peeled and diced
chicken or vegetable stock
1 tin evaporated skim milk
fresh freen herbs

optional:
garlic,
curry powder
coconut cream

if desired fry off the onion (and garlic / curry powder)
add all other ingredients except evaporated milk & herbs
bring to the boil, reduce to a simmer
cook until all vegies are very soft
puree with a stick blender or mash.
add in evap milk. puree to mix well
serve sprinkled with fresh herbs, crusty bread on the side

NOTE: to make in the slow cooker simply place all ingredients into cooker and cook for 4-6 hours. puree in cooker.

Creamy Chicken, Bacon & Veg Enchiladas (TMX)

this dish went through about 10 different incarnations in my mind before i started making it - it was going to be mini shepherds pies for a while there!!

anyway, i think it could have been improved but it was a hit with everyone so i'm noting it down for the future :)

you could do this thermomix or non-tmx.

2 medium orange sweet potatoes / kumara, steamed or microwaved until just cooked then peeled and roughly chopped

a few rashers bacon, roughly chopped
(1 onion, quartered. i didn't have any)
garlic to suit your taste - i used about 4 cloves

chop in tmx for a few seconds on 6, scrape down sides and do a few more seconds if needed
cook for 2 minutes on 100' speed 2

1 large head brocolli, roughly chopped (or 1 pkt spinach, you'd add this at the end though)

chop for a few seconds on speed 6
cook for 2 minutes on 100' speed 3-4

remove bacon / broccoli mix from tmx

make white sauce as per tmx book (less milk - 400ml milk - i used skim - 50g flour, 30g butter, 1/2 tspn salt but instead of nutmeg add a little ground cumin and coriander) also add in sweet potato before cooking.

cooked chicken, most of a BBQ chook or 2 breasts or whatever you have, diced
1 tin kidney beans, drained
(jalepeno peppers, to taste, chopped finely)

mix the broccoli / bacon mix, chicken and beans with the sweet potato sauce (i did this in the tmx but i don't really recommend it, there was too much and it ended up nearly pureed as a result)

put 3-4 spoonfuls into a tortilla of your choice, roll up and place in greased oven dish (i used a lasagne dish)
when finished pour some salsa or passata (with spices would be good, but i couldn't be bothered) over the top then top with grated tasty cheese

bake until cheese is slightly browned.

sorry for the shocking recipe writing, i am just so lazy atm...

Mussamun curry, thermomix style

ok, so this went down VERY well with the family, but i wasn't impressed. i will probably do it again, because it went down well, and the thermomix does make it easy to do, but i prefer it done in the slow cooker to be honest.

i kind of followed one of the curry recipes in the thermomix book to make it.

1 large onion
lots of garlic (especially if you're sick like me, i think i used about 8 small ones)

* chop finely on speed 7, probably just around 5 seconds

Valcom Mussamun Paste, around 4 tabs or more if you aren't cooking for mr wimpy tongue ;p

* add paste and cook 90 secs on varoma speed 1

1 tin reduced fat coconut milk

* cook 90 secs on varoma speed 1

around 400-500g of beef or other meat (i used scotch fillet as that's all i had)
2 large potatoes, diced into 1 cm pieces
1/2 - 1 sweet potato, diced into 1 cm pieces (if you need more in your thermo, i definitely didn't have enough)
vegetable or beef stock, enough to top up the liquid to just below the level of the meat and veg

* cook for 16-20 minutes, temp 100' (please do not forget the temp, i guarantee it does not cook without it *sigh* hey, i'm sick right???!!!) and reverse speed 1 (i know the book says soft but mine was really struggling on soft)

* serve on jasmine rice. top with some chopped coriander if you have any (which i didn't)

* sit back in amazement when mr wimpy tongue eats seconds and then all his sisters' (plural) leftovers :-0

Spiced Sweet Potato Scones

to your favourite scone recipe (i just used the thermomix recipe which is not my usual) add:

1 medium white sweet potato / kumara, steamed or microwaved until soft enough to mash (you could also use the orange, i just thought it would be hidden more if i used white ;))

nutmeg, around 1/4 tspn (unless you're a huge nutmeg fan, which i am not!)
cinnamon, 1/2 tspn
cardmom, 1 tspn

if you're doing it in the thermomix add the spices with the other dry ingredients, then when breadcrumbed add the sweet potato in large chunks and quickly mix through on speed 7 until smooth. continue the recipe as it says - though it might be a little wetter than usual so you could adjust the amount of milk or add more flour as you roll it out as i did.

cook and eat as usual. YUM!

Dhal

the indian dinner the other night was soooooo good and the best bit ws the dhal - which was only supposed to be the side dish LOL

1-2 tspns ghee, melted
1 onion, finely chopped
1-3 garlic cloves, roughly chopped
1 sweet potato, peeled and cut into small dice (about 3/4cm)
1 potato, cut into small dice
black mustard seeds, maybe 1 tab
fenugreek seeds, maybe 1 1/2 tspns
cumin seeds, maybe 1 tspn
(you can also add turmeric or saffron for colour if you like)

fry all of the above on a medium heat until the onion and garlic are translucent
add water to cover by a few inches. put in lentils, maybe 2 cups (i really have no idea how many i put in lol)
add 2 zucchini in small dice
chicken stock powder, maybe 1.5 tabs

simmer until lentils become thick and soupy. add more water to have a soup like consistency.

this was a bit different to my usual dhal and a very happy mistake as it was divine, much better than usual! LOL
i have a feeling i might have left something out above so might come back to this recipe later...

oh and i also can't dcide how to spell it LOL

Chilli Con Carne (and Senza Carne lol) - Slow Cooker

this is one of my favourite quick and easy to prepare slow cooker meals. for birthday parties (all our kids were born in months that are cooler for morning parties) i make this overnight and then serve it thicker as a dip with corn chips and sour cream. for dinner i serve it runnier with steamed rice and cheese on top.

it's very versatile as you can use all tinned products (as i do on work days) or fresh, if you have the time - and the products available!


500g lean beef mince (optional, if not used simply add 2-3 extra tins of beans etc)
1-2 onions, peeled and diced
2 cloves garlic, crushed
cumin, coriander, oregano, chilli / paprika / cayenne pepper / jalapeno peppers - approx 2 tabs of the first two, 1 tabs of oregano, and to taste for the last (i'm not even going to guess how much as i always end up with too much and ryan can't eat it lol)
a bit of cinnamon can be nice too.

fry til brown then place in slow cooker. (browning is optional, i prefer it but others don't worry)

place in slow cooker:
800 - 1600g (2-3 tins) of any combination of red kidney beans, 4 bean mix, cannelini beans and chick peas
maybe around 1200-1600g 3-4 tins of tomatoes (diced, crushed or whole). you can also use up any pasta sauce, sugo etc you might have stashed in the fridge.
chicken or beef stock - a few cubes / spoons of powder
vegies as desired including diced sweet potato, diced potato, diced capsicum of any colour, diced zucchini

when cooked serve with whatever you prefer of teh following:
sour cream
grated cheese
corn chips
white rice
fresh coriander
black olives
diced avocado
side salad

Slow Cooker Vegie Dhal

vegie dhal
1 onion, diced
2 medium potatoes, diced
1/2 sweet potato, diced
maybe 2 cups of red lentils
2-3 teaspoons each of minced garlic and ginger
around 1 tablespoon of fennel seeds
1 tablespoon or more of curry powder
chicken stock / coconut milk / hot water - i had the CM powder and chicken stock powder too, so i used about 2/3 cup coconut milk powder, maybe 2-3 teaspoons of chicken stock and probably most of a litre of hot water.

cook all this on high for 3 hours then add in some green vegies (i used leftover spinach and rocket salad mix) and chopped coriander. serve with yoghurt and mango chutney.

** use any vegies you have in this eg: capsicum, pumpkin, carrot, cauliflower, peas, beans etc etc

slow cooker Pork & Apples

pork and apples - yum! 4/6/06

no real recipe - i used

pork chops (but wouldn't again as it was too fatty) quickly sealed over a high heat
2-3 red onions, caramelised over a low heat with some olive oil and
around 1-2 tablespoons of fennel seeds
sweet potato cut into chunks
half a bag of red lentils
chicken stock powder / cube
jar of apple sauce or apple puree or pie apple
dried apples
enough water to just cover everything

cook until the lentil are soupy and mushy

emelia and i just ate it on it's own with the pork broken up and mixed through it