I am in the middle of a crazy busy week and to top it off we are having a dinner party on Saturday night. So I am prepping dishes now and freezing or making ahead if they can keep.
I’ve made the soup (zucchini and spinach),
made the basil oil to drizzle. (1/2 cup olive oil – 1 bunch basil whizzed in the thermomix and then sieved, pulp saved – see below recipe) Still to make the flat breads to serve. (tested these over the weekend – so simple but great!
I’ve also made date and tamarind chutney to go with the chicken dish.
Truffles done too. (date and coconut, with a little ghee and rolled in cacao) – simple but delicious. A keeper.
Dessert will be made tomorrow morning, which will be a Persian love cake, will serve with Greek yoghurt – I think the cake will be stable frozen too. I tested the recipe on Sunday – incredible!!
The above recipes are from the recent Ayurvedic health retreat (Mudita Institute), I went on last week in Byron Bay . (AMAZING!!)
Andrew said ; “No dog biscuit recipes!!!” However, I couldn’t help myself by making some Ayuverdic turmeric biscuits to have with Champagne and yes I used a packet of PAWDinkum’s Upward Facing Dog Treats.
and yes they are amazingly delicious.
Recipe: Turmeric, cheese biscuits
1 packet 150g Upward Facing Dog Treats (the ingredients used are organic and human grade quality)
1/2 cup grated parmesan cheese
1/2 cup grated cheddar cheese
1 tsp smokey paprika
pulp of 1 bunch basil infused with oil (makes 4 Tbsp)
Preheat oven 180
line a baking tray with baking paper
Combine the above ingredients in a food processor to combine to a fine crumb (I used the thermomix – 20 secs) Done!
Roll into balls, flatten and press with a fork onto the baking tray – don’t be concerned if they crumble a bit – it’s a rustic biscuit.
Bake for 10 mins or until golden.
When cool, store in an airtight container – will keep for one + week.
Enjoy x Fiona