Tag Archives: Jamie Oliver

Burgers are Back!

Burgers are Back—and Healthy!

By Emma


Yes! Burgers can be healthy! Well, in reality as healthy as you make them. Our LFW burgers are organic and lean, vegetarian, chicken and fish and we use whole fillets not shredded or mashed with other ingredients.  As a Paleo I go ‘naked burger’ ie, no bun, but you can use GF buns or wholegrain if you prefer. Best GF wholegrain buns are either DEEKS (Dickson and Pearce) or delish PURE BRED rolls from your local Coles or Woolworths supermarkets—our GF team stumbled across these when in Sydney with no DEEKS in sight and they’re terrific!

You can use a meat patty (recipe below), a nice lean chicken or salmon fillet, veggie patty, and your favourite salad fillings. Top it off with aioli or our home-made guacamole or salsa sauce*. You can also ring the changes on your meat or veggie patty by including mixed spices such as Moroccan, Indian, or Australian bush spices and conserves.

Home made basic beef burger with GF buns

Home made basic beef burger with GF buns

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A Mere Christmas Trifle!

How many arguments does this simplest of desserts create? Fruit or no fruit? Jelly or no jelly? What’s your take on the most popular Christmas dessert … The Trifle!

I grew up in the north of England and our Christmas table always included a traditional Olde English Trifle for dessert; there was pudding as well of course, with sixpences wrapped in foil, but the main event was the trifle. It was sweet and smooth and ever so slightly tipsy from the sherry that my mother poured over the cake. The trifle was usually made the previous day so the sherry could soak into the cake and fruit, and the custard (which was also home-made) could set. The cream and decoration, or fruit topping, was added immediately before serving. And there was never, ever, any jelly in it!

Traditional English trifle

Traditional English trifle

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Spice up your Veggies!

I don’t pretend to be a great ‘foodie’ but I just thought I’d share this quick and super easy, and tasty, take on some very ordinary veggies. You can use any veggies you like but I prefer traditional potato, sweet potato, carrots and pumpkin for a good base.

Spray a large baking tray with olive oil. I use Moro Extra Virgin Olive Oil as it has a lovely clean and light taste. Peel and cut the root veggies into large chunks, and halve the bigger sprouts otherwise leave whole, and if using cauliflower or broccoli break into large florets. Boil in lightly salted water for about five minutes; drain and spread onto the baking tray. Then comes the tasty bit … sprinkle the veggies with spice mix (be very generous) and drizzle with olive oil. Bake in preheated oven (200 degrees) for 20 minutes and serve as a side dish with just about anything!  Here are few of my favourites.

Roast veggies with Australia bush spices (served with slow cooked butterfly lamb*)

Ready to roast veggies with Australia bush spices (served with slow cooked butterfly lamb)

I used Jamie Oliver’s lemon and thyme butterflied lamb and cooked in the slow cooker for 6 hours. Delish!

Roast veggies with Moroccan spices (served with seared chicken strips)

Roast veggies with Moroccan spices (served with seared chicken strips)

You can also do the same veggies sprinkled with Indian spices, and serve with samosas for a yummy vegetarian.

Or try red, yellow and green peppers cut into large pieces (no need to precook) and baby Roma tomatoes—just make a cut in the tomatoes so they don’t burst, and drizzle with olive oil and a good sprinkle of Italian herbs and spices, and bake for 20 minutes or until soft. Makes a great side dish for any Italian meal.

Roast capsicum and Roma tomatoes with Italian herbs and spices

Roast capsicum and Roma tomatoes with Italian herbs and spices

If I can do it—you certainly can!

And don’t forget, you can get the best and freshest veggies every Saturday from Canberra Region Farmer’s Market at EPIC.


Photos by LFW