Heart Of The House

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Photos on Sunday: The Art of Waiting …….

Photos on Sunday:  The Art of Waiting …….

These photos were taken during our recent trip to the Provence region, France.  Aren’t they adorable? Photo taken in the village of Lourmarin Photo taken in L’Isle-sur-la-Sorgue Photo taken in the village of Cucuron

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Crunchy Coconut Chips

Crunchy Coconut Chips

These coconut chips are so easy to make.  The ingredients are unsweetened coconut flakes and sea salt. You can spice it up with cinnamon, paprika, tumeric …… let your imagination guide you. To make this yummy snack, simply  toast the coconut flakes in the oven or in a pan over medium heat (stir frequently). Remove Read More…

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First day of spring & Father’s Day

First day of spring & Father’s Day

Over here in Australia, today marks the first day of Spring.  It is also Father’s Day and I have prepared a special lunch for Max.  Beautiful piece of grass fed bone-in rib eye steak  (600 grams) from Wooroolin Country Meats, Kingaroy. The meat was seasoned with salt and pepper, vacuum sealed and cooked using the Read More…

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Cholesterol Myth

Concerned and confused about cholesterol?  You may want to watch this video report from CBN Lorie Johnson “Forget Cholesterol, inflammation is your enemy”.

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Happy New Year 2013

Happy New Year 2013

Here we are … at the very last moment of 2012.  As we count down to 2013, I send you all my heartfelt wishes for an even greater year filled with beautiful experiences, good health, abundance and peace. Cheers, Elsie

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The importance of bone broth

The importance of bone broth

“A big stock pot is the most important gift a bride could receive.” – Dr Francis Pottemger Making bone broth is a regular part of my kitchen routine.  I use bones from chicken, duck, beef, lamb and pork, odd bits such oxtails (my favourite), pig trotters, pig tails, pig skins and chicken feet.  When available, Read More…

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Citrus Cured Lamb Hearts

Citrus Cured Lamb Hearts

Inspired by a recipe for citrus cured wagyu beef in Luke Nguyen’s Indochine, I made this amazingly delicious appetizer using lamb hearts. Citrus-cured lamb hearts Ingredients 2 lamb hearts juice from 2  Tahitian limes 2 tsp of coconut aminos 1 tsp of coconut nectar a pinch of salt & freshly ground pepper 1 tsp of Read More…

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Steak Tartare

Steak Tartare

Steak Tartare A simple, nutrient dense meal! Ingredients best quality grass fed beef fillet (allow 125 to 150 grams per person) egg yolk (1 per person), use only the freshest, best quality eggs, preferably pastured seasonings spanish onions (finally chopped) salted capers (rinsed and chopped) gherkins (I used my own lacto fermented cucumbers) flat leaf Read More…

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Baked Ricotta with tomatoes & olives

Baked Ricotta with tomatoes & olives

Ingredients 350g ricotta (homemade) 50g parmesan (grated) 1 egg (separated) 1 tbs basil  (sliced thinly) lemon zest sea salt & pepper Method Preheat the oven to 180 C. In a bowl place the ricotta, egg yolk, parmesan, lemon zest, basil leaves and stir to combine. Add whisked egg white to the mixture  and gently fold Read More…

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When Chocolate is inevitable …… make it a good one!

When Chocolate is inevitable …… make it a good one!

Over the Easter holidays, I received an email from Pam, a friend and member of our monthly cook & chat group,  sharing a recipe for a homemade chocolate that she created.   With her permission, I am posting her recipe here: When Chocolate is inevitable – make a good one!           Read More…

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