For this quick puff pastry recipe you will need a food processor. This puff pastry is great for making pies in the pie maker (as you can see below). 

Ingredients:

90g Ice Cubes
180g Butter, cold and cut into pieces (1-2 cm)
200g Plain Flour
1  teaspoon Salt

Method:

Thermomix-
Place ice cubes and butter into mixing bowl and chop 15 sec/speed 10. Scrape down sides of mixing bowl with spatula.
Add flour and salt and mix 5 sec/speed 5.
Scrape down sides of mixing bowl with spatula, then knead 2 min/dough setting.
Wrap iced puff pastry in plastic wrap and place into refrigerator to chill for 30 minutes. Use puff pastry as needed.

Food Processor-
Place ice cubes and butter into mixing bowl and chop 15 sec on highest speed. Scrape down sides of the bowl with a spatula.
Add flour and salt and mix 5 sec on medium speed..
Scrape down sides of mixing bowl with spatula, then mix for 2 min on a low speed setting until mixture looks like little pieces of dough.
Wrap iced puff pastry in plastic wrap and place into refrigerator to chill for 30 minutes. Use puff pastry as needed.

You may be thinking bacon paste? but its actually amazing! It gives the chicken a smokey flavor. I use chicken thighs as i think they give more moisture when cooking, but you can use chicken breast if wanted.

Ingredients:

1kg Chicken Thighs, diced into chunks
200g BBQ Sauce
2 teaspoons Salt
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
2 tablespoons Smoked Paprika
3 tablespoons Brown Sugar
6 slices Bacon, uncooked, cut into small pieces
8 skewers

Method:
Soak Skewers in cold water.
In a food processor, combine the salt, garlic powder, onion powder, paprika, brown sugar, and bacon. Pulse until smooth. Stir in 2-3 tablespoons of barbecue sauce to combine.
Put the chicken chunks in a bowl and then coat with the bacon paste. Once well coated, cover and marinate in the fridge for at least 1 hour.
Thread the chicken pieces onto skewers.
Light the BBQ or webber (we used our webber) and heat. Spray grill with oil to stop sticking. Place the kebabs on the pre-heated grill. Cook for about 5 minutes per side, or until nearly cooked through.
Brush the kebabs with the barbecue sauce and cook for an additional minute or two on each side.

Fluffy pillows of potato covered in a rich tomato sauce infused with oregano. I use the packet gnocchi for this recipe, but you can make you own from scratch if you have the time. I also cheat using tinned tomato soup as i find its sweeter than tinned tomatoes and my kids prefer it that way.

Ingredients:
​4 Tablespoons Olive oil
2 teaspoons Garlic, minced
1 teaspoon dried Oregano
1  can Tomato soup
4 Tablespoons Parmesan Cheese, grated
1 packet pre-made Gnocchi

Method:
To make the pomodoro sauce, heat oil in a large pan over low heat; add the garlic and stir until garlic starts to brown. Stir in oregano and cook for an additional 2 minutes. Add the tomato soup to the pan and season with salt. Cover sauce and cook for 15 to 20 minutes over medium low heat until sauce starts to thicken; keep sauce warm while you cook the gnocchi.
To cook the gnocchi, bring a large pot of salted water to boil. Put gnocchi into the pot and boil until gnocchi floats, about 2 or 3 minutes; remove gnocchi as they start to float with a slotted spoon and put straight into the sauce. Add the Parmesan into the gnocchi and serve.

These potatoes are something else! i was looking for different ways to use some potatoes looking rather glum in my fridge and i cam across this method. They are still to this day one of the most delicious ways I've cooked the humble spud.

Ingredients:


1kg White Potatoes, peeled 
1/2 tsp Salt
4 Tablespoons Butter, melted
1 tsp dried Thyme
1 Chicken stock cube, dissolved in 1 cup Water
2 cloves Garlic, minced

Method:

Preheat oven to 220'c.
In a small bowl, bowl whisk together melted butter, salt and thyme.
Slice potatoes into about 2..5cm rounds and place in large bowl. Pour butter mixture over potatoes and coat.
On baking tray (i used a deeper tray for when i add the stock later) arrange the potatoes in single layer. Place potatoes in the oven and roast for 20 minutes. Flip potatoes and then roast for another 15 minutes.
Meanwhile mix together your chicken stock and garlic. Remove potatoes from oven, flip one more time and pour broth mixture over potatoes. Place back in oven and roast for another 15 minutes. Remove and drizzle with sauce.

These super easy sausage taco cups are great for kids.. Using the meat out of pre-made sausages gives them that already seasoned flavor. I make my sausage balls just a bit bigger than a maltesers, so they are bite sized for my little ones.

Ingredients:

8 sausages ( i use Irish pork sausages)
1 teaspoon Olive oil
24 Wonton Wrappers
2 cups Cheese, grated
Taco toppings of your choice ( we use lettuce, sour cream and tomato sauce)

Method:

Preheat oven to 180'c..
Squeeze the sausage meat out of the casing and roll into little meatballs (a little bit bigger than a malteser).
To a large frying pan add olive oil and heat on a medium heat. Add sausage meatballs and fry until golden and cooked through.
Spray 2 cupcake tins with cooking oil and line each hole with a wonton wrapper.  Bake wrappers for 8-10mins until golden and crisp. Remove from oven and top with your favorite taco fillings and cooked sausage meatballs.
​

This risotto is full of yummy goodness. The roasted sweet potato makes this dish some comforting. 

Ingredients:
1  small Sweet Potato, diced into cubes
2 tbs Olive oil, plus extra to serve
1 teaspoon Garlic, minced
220g Pearl couscous
125ml White wine
1/4 cup Tomato Soup
2 Chicken Stock Cubes 
750ml Water
1/2 tsp Dried Thyme
500g chicken breast fillets, chopped 
60g Parmesan, grated



Method:
Preheat oven to 210'c. Line a baking tray with baking paper. Place the sweet potato on prepared tray and drizzle over 1 tbs oil. Bake for 25 minutes or until golden and tender.
Heat 1 tbs of the oil in a saucepan over medium-high heat. Add the garlic. Cook for 1 minute or until aromatic. Add the couscous and stir for 1 minute or until lightly toasted. Add the wine. Cook for 2-3 minutes or until wine evaporates. Stir in tomato soup, stock cubes, water and half of the dried thyme. Reduce heat to medium-low. Cover and cook, stirring often, for 15 minutes or until liquid is absorbed.
Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the chicken and cook, turning, for 5 minutes or until cooked through.
Add the chicken, sweet potato, remaining thyme and half of the parmesan to the couscous mixture. Serve with the remaining parmesan and drizzle with extra oil.

These delicious bites are so tasty. The texture of the soft bao bun with the crispy pork, sour pickled onions and crunchy, sweet carrot makes them the perfect bite.
These bao buns are perfect for parties and dinner parties. You can use pre-made buns or make them yourself. For this recipe i use pre made buns from costco as they were very cheap $6 for 24.

Ingredients:

1 packet Pork mince (approx 500g)
1 packet Taco seasoning
1 packet Bao Buns
1 Carrot, grated
pickled onions, sliced thinly
Grated Parmesan cheese to serve (if wanted)
Sauces to taste (we used sriracha & tomato)

Method:
Heat a large heavy frying pan over high heat. Add 1 tablespoon oil. Add pork and cook, breaking up with a spoon, for 3-4 mins or until pork is cooked through. Add taco seasoning and stir though until its all combined.  Spread pork in an even layer and cook, without moving, for 3 mins or until crisp underneath. Once mince is crisped to your liking. Turn off heat.
Cook bao buns using the packets instructions (we steamed ours in the microwave).
To serve open up bun and spread a thin layer of sauce, fill with crispy mince, carrot, pickled onion and a sprinkling of Parmesan cheese. Serve whilst buns are still warm.
​

Quick, easy and tasty! these little morsels of 'keto' friendly cookie dough balls are great when you need that little sweet treat without over indulging.

Ingredients:
2 cups Almond flour
1/3 cup Sweetner ( I use Natvia)
1/4 teaspoon Salt
85g Butter
1 teaspoon Vanilla extract
1/3 cup Sugar free/low sugar chocolate (the higher percentage in chocolate, the better it is for you)

This garlic bread uses the famous 'Fathead dough'. Everyone who seems to be doing the ketogenic diet has there own version and here is mine below. Topped with garlic, mixed herbs and Parmesan cheese; it makes the perfect accompaniment to soup dips or on its own.

Ingredients:
Dough
175g shredded mozzarella 
1 egg
85g almond flour
2 Tablespoons Cream cheese
1/2 teaspoon Baking powder
Garlic butter
1 Tablespoon butter, melted
1 teaspoon Minced Garlic
1 teaspoon Mixed herbs
2 Tablespoons Parmesan cheese, shredded
pinch of salt

Method:
Pre-heat oven to 180'c.
Melt the mozzarella and cream cheese in the microwave (1 and 1/2 minutes, stirring half way through). Stir in the egg, almond flour and baking powder.Combine using a spatula, then use your hands to knead into a ball of smooth dough.
Place onto a baking tray lined with baking paper and place another sheet of baking paper on top, roll dough out into a flatbread shape. Bake 18 minutes or until lightly browned.
In the meantime add garlic and mixed herbs to the melted butter. Mix and spread over the flatbread, Return to the oven for another 3-5 minutes, sprinkle over Parmesan cheese. Cut into slices and serve.

I found a similar recipe from the lovely lady over at gnom-gnom.com. As she is from overseas I've adapted it to use Australian ingredients. This cereal is amazing, think of coco-pops for grown-ups! 

Ingredients:
72 g almond flour (Almond flour gets a better result instead of meal)
25 g cocoa powder (I use Avalanche Sugar free drinking choc) 
1/4 teaspoon  salt
1/4 teaspoon xanthan gum
1/4 teaspoon baking powder
40 g unsalted  butter, room temperature
60 g Sweetener (I use Natvia 100% natural Stevia)
1/2 egg (I whisk 1 egg then measure half, use the other half for another dish :))

Method:
Add almond flour, choc powder, salt, xanthan gum and baking powder to a bowl. Mix until thoroughly combined and set aside.
Cream butter in a kitchen-aid bowl with your mixer attachment. Add in sweetener and continue to beat until thoroughly mixed.
Add the egg, mixing until just incorporated. 
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Wrap cereal dough with cling film and chill in the fridge for 1 hour.
Preheat oven to 180°C and line a baking tray with baking paper. 
Roll out the dough between two pieces of baking paper until it's nice and thin. Either to make flat cereal use a knife to score the dough or alternatively pinch small amount of the dough and roll into balls.
Transfer onto your prepared baking tray. Place in the freezer for 15 minutes before baking. 
Bake for 12-15 minutes until puffed and the cereal has an aroma (smells divine!!) Allow to cool before eating, this will crisp them up further to get that cereal crunch.

Tip- Double the recipe an store in an air-tight container

Recipe adapted from Gnom-Gnom.com - Grain free & Keto Cereal