Thai Green Curry

You will need
1 cup of chopped pork
1 cup of broccoli
1/2 cup of red/green capsicum
5 mushrooms, sliced
Juice of half a lime
1tbsp fish sauce
1 stalk lemongrass, bashed
2 red chillies, sliced
2 cloves of garlic, sliced
3-4tbsp green curry paste - my preference is Aroy-D
1 tin of coconut cream
2tbsp oil for frying the veg (preferably coconut)
1tbsp white pepper/salt
1tbsp soy sauce
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*Stirfry the pork in oil till browned but not cooked through then add the curry paste, chillies, lemongrass and vegetables and soy sauce, frying for a further 3-4 mins till fragrant.
*Add coconut cream, fish sauce, lime juice and salt/pepper then simmer for around 5 mins. Taste and add more lime juice/fish sauce/soy sauce as required. Beautiful!

Easy Cheesy Veggies

You will need -
Chopped veggies (I use cherry tomatoes, mushrooms, cabbage and capsicum)
Sliced chorizo or diced bacon
Big handful of cheese, preferably a blend of mozzarella, cheddar and Parmesan (Pizza Plus)
1tsp cracked black pepper & garlic salt
20g chunk of butter
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* Heat butter in a non-stick fry pan till frothy then add chorizo/bacon and mushrooms. Fry for 3-4 mins before adding remaining veggies.
*Stir-fry for a further 3 mins then add salt/pepper, cheese and stir till cheese has melted and serve immediately. Makes a wonderfully tasty breakfast!

Raspberry and Coconut Cheesecake

You will need -
BASE
1 x 100g bag of almond meal
1/2 cup of melted butter
1/4 cup of xylitol or preferred sweetener
1tsp coconut essence
1tbsp coconut oil (optional but binds the base together nicely)
TOPPING
2 x tubs of full fat cream cheese, softened
2 eggs
1/2 to 3/4 sachet of sugar-free raspberry jelly crystals
1/4 cup preferred sweetener
1tsp coconut essence
GARNISH
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Blend base ingredients together then press into a greased or lined cake tin. Refrigerate till cold
Preheat oven to 180c
Whisk all topping ingredients together until smooth and creamy. I add the crystals and sweetener a little at a time to get it perfect
Pour over base and bake in the oven for around 45mins (possibly a little more of less depending on your oven) Open the oven door and leave to cool
Garnish with toasted coconut and fresh raspberries (optional), refrigerate and serve preferably the next day.
Dry toasted unsweetened dessicated coconut

Ginger Prawns

You will need -
12 raw prawns
1tbsp fresh ginger, finely chopped
1tbsp sesame oil
1/4 red onion
Handful of basil, shredded
1tsp white pepper
1 red chilli, sliced
1/4 tsp garlic salt

*Heat wok on high till smoking then add sesame oil
*Add ginger, onion and chilli then stir-fry for 30 seconds before adding the prawns
*Stir-fry for a further 3-5 mins adding remaining ingredients, when prawns have turned pink and are cooked through, remove and serve.