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7-hour lamb with cauli mash and kumera fries

17 Jan

The latest results from my slow cooker!

*insert garlic and anchovy in slits all over lamb prior to cooking
*pinch of nutmeg in cauli before mashing (thanks Deb!)


Pastrami overload – more delicious disgusting treats

11 Jan

Mrs CL’s mother brought us a huge slab of pastrami when she was last over and as Mrs CL doesn’t seem too keen on it, it’s been left up to ol’ cast-iron stomach me to find ways to consume it. The latest attempt was sliced up and fried in butter then drowned in scrambled eggs, which wasn’t too bad, but I just can’t help thinking IF IT’S NOT BACON* WELL REALLY WHAT’S THE BLOODY POINT???

*MotherCL-in-law doesn’t eat bacon so there’s no hope of ever receiving a huge slab of that!


Crouton-less paleo “Caesar”

16 Nov


Mrs CL: “This is AMAZING!”


2 eggs, boiled and sliced
3 shortcut rashers bacon, fried and sliced
1 leaf iceberg lettuce, torn apart
Sprinkling of shaved Parmesan
Dash apple cider vinegar
Dash olive oil
3 cherry tomatoes, halved
3 salted anchovies, sliced

Combine all ingredients in a bowl, then dollop spoonful of homemade paleo mayonnaise atop! Et voila – a very happy missus!

Pumpkin, broccoli, pistachio, kalamata and goat cheese salad

14 Nov

1 butternut pumpkin (or that’s what we call them in Australia! They look like an oversized peanut), cubed and roasted in olive oil and s&p

1 bunch broccoli, steamed, separated into florets
Chunk goat cheese, cubed
Handful shelled unsalted pistachios
10 kalamata olives, halved lengthwise
20 ml apple cider vinegar
20 ml extra virgin olive oil
S&p to taste

Combine all ingredients, season and serve.

Yum! Serve with a paleo-style meat product and you’re good to go. Delicious hot or cold!


Grassfed lamb with broccoli, goat cheese and pistachios

8 Nov

This Food Lovers Primal Palate recipe for lamb chops is great – a delicious marinade! I had to rummage around in the fridge for the accompaniments, though, so they’re not quite as ‘fancy’.

(I just steamed some broccoli florets, let them cool, added a few pistachios and a dollop of goat cheese, and some balsamic and olive oil and served it as a salad. I also enjoyed a dollop of my lemony homemade paleo mayonnaise with the lamb – added some delicious zing!)

Mrs CL: “This is yummy!”


Homemade paleo mayonnaise

5 Nov

Just made this delicious paleo mayonnaise:

Makes: 1 1/2 cups

4 egg yolks, at room temperature
2 tablespoons lemon juice
200ml light olive oil
white pepper

Place egg yolks, 1 tablespoon of lemon juice and a pinch of salt in a food processor. Process until mixture just starts to thicken.
Combine oils in a jug. With the processor motor running, add oil mixture in a thin, steady stream, scraping bowl with a spatula occasionally, until mixture is thick and creamy. Add remaining lemon juice (see note). Season with pepper. Process to combine.
Transfer mayonnaise to a small, airtight container. Place plastic wrap on the mayonnaise surface to prevent a skin forming. Cover and keep in the fridge for up to 1 week.



Pepper steak with lettuce, tomato, fetta, avocado, ACV and olive oil. Yum!

1 Nov

Grassfed rump steak from veg from the local grocer – quick and scrumptious lunch that Mrs Cavelesbian just loved!

(oh – and grated raw zucchini)