Author: Colin Briggs

Beetroot soup

Posted on by Colin Briggs

Ingredients

600g beetroot sliced. Just top and tail, I don’t bother to peel
2 onions diced
1 Tbsp minced garlic
1 Tbsp olive oil
1 Veggie stock cube
1 Tsp black pepper
1 Tbsp lemon juice

Instructions

Wash, top and tail beetroot. Slice into 1cm thick slices. Leave skin on.
Place beetroot in saucepan and just cover with water. Simmer until soft, about 40 Min.
Heat oil in saucepan and sauté onions and garlic till transparent.
Add onions and garlic to beetroot and stock.
Simmer for 5 Min.
Puree the soup with stick blender and season with pepper and lemon juice.

Dehydrating

The soup can be dehydrated and used as a dip or soup.

Make sure you add the minimum amount of water when cooking.

Spread on the solid trays in the dehydrator. Takes about 10-12 hours to dry.

Toasted Muesli

Posted on by Colin Briggs

Ingredients

750g rolled oats (not quick oats)
1/2 cup (50g) chopped almonds
1/2 cup (50g) chopped cashews
1/2 cup (40g) sesame seeds
1/2cup sunflower seeds
1/2 cup flax seeds
1/2 cup pumpkin seeds
6 tablespoons honey
1/2 cup warm water

Instructions

Mix honey with warm water.
Mix all other ingredients dry. Then mix with honey + water.
Cover 4 baking trays with baking paper. Spread out mix on baking paper.
Bake in preheated oven at 160 Degrees for 20 mins. Rotate trays and turn at 10 min to get even toasting.

Add 1 cup cranberries
Add 2 cups bran

Makes 1.7kg of Muesli.

Use about 70g per person or 1/2 cup.

Sweet potato and Pumpkin Soup

Posted on by Colin Briggs

Instructions

You will need a LARGE pot to do this!!!!

We use a 20L pot and make a lot at once, then freeze.

For smaller quantities or pot just divide everything.

Cut up everything BEFORE you start!

6 x tablespoons olive oil

6 x large onions chopped fine

2 x heaped wooden spoons minced/chopped garlic

2 x heaped wooden spoons minced/chopped ginger

1 x level tablespoon Thai curry paste

Add these ingredients to the pot and Caramelize high heat for 5 min. (Fry up in the pot till the onions go slightly brown.)

1 kg washed carrots sliced. Don’t peel, the skin has most of the nutrients.

3 x large washed sweet potato sliced. Don’t peel, the skin has most of the nutrients.

1 x very large pumpkin (35 cm diameter, sorry don’t recall the weight) cut into 2 cm chunks. We do peel this.

Add to the pot and sauté on medium heat for 6 min. You may need to add a cup of water to stop things from burning.

5 x Massel Vegi stock cubes dissolved in hot water.

Dissolve stock cubes in a bowl, then add to pot.

Then add enough water to just cover the vegetables.

Simmer till all veggies are soft.

Use a stick blender to blend everything together.

EAT 🙂

Dehydrating

The soup can be dehydrated and used as a dip or soup.

Make sure you add the minimum amount of water when cooking.

Spread on the solid trays in the dehydrator. Takes about 10-12 hours to dry.

Chicken Mango Curry

Posted on by Colin Briggs

Ingredients

Olive oil (enough to cover the pan)
2 large onion, chopped finely (1 1/2 to 2 cups)
1 jar – red bell pepper (roasted and skin off)
lots of garlic minced/crushed (l think I used around 8)
1 teaspoon cumin
1 teaspoon chilli powder
2 tablespoons yellow curry powder
2 tablespoons minced ginger
At least 2 mangoes Peeled, diced (canned are OK)
1 can full-fat coconut milk
500g chicken thighs diced
1 cup sultanas
1 cup frozen peas
lemon juice
brown sugar
salt

Instructions

Heat oil in a large frypan
Cook onion, bell pepper then add garlic, ginger and spices.
Add stock as everything will start to stick.
Add the chicken, mango and coconut milk and stir

Dehydrating

Shred the chicken and any lumpy bits using two forks. You do NOT want any lumps. The chicken should be very stringy.
Place the curry onto solid trays with temp setting on about 35-40 2 C
Once the top of the curry has dried (around 12 hours), then turn upside down when you remove to the mesh trays.
Dry until almost crunchy.

NOTE: Drying times will vary (l dry mine outside on the deck – it was quite windy)

Slow Cooker Red Lentil Curry with Sweet Potatoes

Posted on by Colin Briggs

Ingredients

2 cups dried red lentils
6 cups peeled, cubed sweet potato (about 3 medium)
4 cups low-sodium vegetable broth
1 cup water
1 small shallot finely chopped
3 tablespoons Thai Red Curry paste
1 tablespoon garam masala
1 teaspoon turmeric
1/2 tablespoon coconut sugar or light brown sugar
1 teaspoon ground ginger
3/4 teaspoon kosher salt
3 cloves garlic minced (about I tablespoon)
1 (6-ounce) can tomato paste
1 cup canned light coconut milk For serving:
Cooked brown rice or quinoa
Fresh cilantro (highly encouraged)
Lemon or lime wedges (optional but tasty)

Instructions

Coat a 5-quart or larger slow cooker with non-stick spray. Rinse the lentils, then add them to the slow cooker. Add the sweet potato, vegetable broth, water, shallot, curry paste, garam masala, turmeric, sugar, ginger, salt, garlic, and tomato paste. Stir well to combine. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the lentils and sweet potatoes are tender. Turn off the heat and stir in the coconut milk. If you’d like a thinner consistency, stir in additional broth or water.

Taste and adjust seasoning as desired. Serve hot over prepared brown rice or quinoa. Garnish with lots of fresh cilantro and a squeeze of lemon or lime.

Knekkebrød (Norwegian crisp bread)

Posted on by Colin Briggs
Knekkebrød

(makes 2 sheet pans, approximately 30 breads)

Ingredients:

  • 1 tablespoon honey
  • 600 ml (2 1/2 cups) water
  • 135 g (1 cup) course rye flour
  • 135 g (1 1/3 cups) quick cooking oats
  • 25g  (1/2 cup) wheat bran
  • 80g  (1/2 cup) sesame seeds
  • 60g  (1/2 cup) pumpkin seeds, roughly chopped
  • 60g (1/2 cup) sunflower seeds
  • 45g  (1/4 cup) linseed/flax seeds
  • 1 teaspoon salt 

Preheat the oven to 325° F / 160° C. Cover two sheet pans completely with parchment paper.

In a medium bowl, combine the honey and warm water and whisk to combine.

In a large mixing bowl, mix together the rye flour, oats, wheat bran, seeds and salt. Slowly add in the honey-infused water, stirring until a wet paste forms. Let stand for a couple of minutes so the flour and oats can soak up more of the moisture and you get the right consistency.

Pour half of the mixture over one of the sheet pans and spread evenly and thinly, to the very edges. You can use the back of a spatula, or take plastic wrap over the top of the mixture, pressing down and spreading to get an even thickness across the sheet pan. Do the same for the rest of the mixture and the other sheet pan.

Place both sheet pans in the oven. Bake for 10 minutes then remove from the oven and carefully cut into 15 rectangles per baking sheet. This will make it easier to separate them when they are fully baked.

Place the sheets pans back in oven and bake for another 50-60 minutes, alternating the top pan with the bottom one once through the cooking time. Occasionally open the oven door to release steam. Check the knekkebrød towards the end of the cooking time and look for them being dry and brittle with light browning on the edges.

When finished, break the breads apart gently and let them cool completely on a wire rack. Store in a tight plastic or tin container and they should last for several weeks.

From <https://northwildkitchen.com/knekkebrod/>