Wednesday, 11 May 2011


I was having a domestic goddess like day today and made three bottles of this! It's from a Jaime Oliver programme I think.

2 onions
2 tsps fennel seeds
2 heaped tsps coriander seeds
4 cloves
2 thumb size pieces of ginger
4 cloves garlic
2 red chilies
500g ripe tomatoes
handful of fresh basil
1 litre passata
250 ml red wine vinegar
50g brown sugar
12 level tbsp sucralose (splenda)

Chop and sweat the onions with a little olive oil for 15 minutes. Grind the fennel seeds, coriander seeds and cloves with a coffee grinder or pestle and mortar and add to the onions. Chop the ginger, garlic and chili and add. Halve the tomatoes and add with the passata, vinegar, sugar and sweetener. Cut the leaves off the basil and set aside. Chop the stems and add. Simmer uncovered for about 30 minutes. Take off the heat and add the basil. Blend it in batches and sieve. Bottle in sterilised jars.

Note - my kids liked this but much prefered the next batch where I used about 170ml of vinegar instead. I loved the sharper one but it's not so kid friendly.

Grain free chocolate chip cookies

My kids love me so much today! This is based on this recipe.

1 cup ground almonds
1/2 cup ground hazelnuts
1/4 cup coconut oil (melted)
1 large egg + 1 yolk
1 heaped spoonfuls of sucralose (splenda)
1/2 tsp each salt, baking powder and vanilla extract
3/4 cup dark chocolate chips

Mix together the dry ingredients with the eggs and vanilla extract. Melt the coconut oil and stir into the batter. Put in tablespoon size drops on a baking sheet and bake for 15 minutes at about 170 oC.