Ingredients

-12 chicken drumsticks

For the curry sauce

-2 TBS coconut oil, ghee, or butter
-1/2 onion, chopped
-1 tsp cumin seeds
-1 tsp cumin powder
-1 tsp coriander powder
-1 tsp turmeric
-1/2 tsp garam masala
-1/4 tsp cinnamon powder
-1/8 tsp cardamom powder
-4 TBS homemade bone broth
-1 medium tomato, quartered
-4 TBS full fat coconut milk
-4 cloves fresh garlic
-2 inch piece of fresh ginger
-1 tsp celtic sea salt
-a nice handful of fresh cilantro (about a 1/4 cup)

Direction

1. Melt fat of choice in a skillet and saute onions for 5 minutes. Add cumin seeds and continue to cook until translucent and beginning to brown.
2. Add cumin powder, coriander, turmeric, garam masala, cinnamon, and cardamom to onions and saute for 2-3 minutes to bring out the flavor of the spices. If spices begin to stick, turn down heat and add a titch of fat. Remove from heat.
 
3. Place tomato, coconut milk, , garlic, ginger, salt, and cilantro into a blender. Pour broth (or water) into skillet with onions and carefully scrape all of the onions and spices into blender as well. Puree until smooth.
4. In a large bowl, pour curry sauce over chicken drumstick and mix to thoroughly coat. Allow to marinade in fridge. I usually do mine overnight but at least a couple of hours. The longer the better.
 
5. Preheat oven to 35o’F
6. Bake marinaded chicken, COVERED, for 45 minutes, stirring the chicken half way through to evenly coat with curry sauce.
7. Remove cover/foil and bake another 20-30 minutes until chicken is cooked all the way through.

Ingredients

-1 lb. minced meat
-1 tsp. olive oil 1 white onion, diced
-2 garlic cloves, minced
-2 tsp. ground sage
-2 14 oz. cans tomato sauce
-2 tsp. mixed herbs (parsley, thyme, oregano) 2 large zucchini, sliced into long noodles

Directions

Fry onion and garlic in a pan on medium heat until browned. Add minced meat, stirring constantly to remove lumps. When minced meat has browned, add sage and mixed herbs, cook for 2 minutes.
Add tomato pasta sauce, cover pan and simmer for 20-30 minutes.
Steam zucchini noodles in water for 2 minutes then drain.
To serve, spoon sauce over zucchini noodles.

Ingredients

-3 cups zucchini, diced
-½ white onion, finely chopped 1 tbsp. tarragon or oregano
-½ tsp. salt
-½ tsp. pepper
-½ tsp. olive oil 5 eggs
-Fresh parsley to garnish

Directions

Preheat oven to 350 degrees F.
Line an ovenproof dish with baking paper and lay zucchini evenly over the bottom of the dish. Sprinkle zucchini with onion, tarragon or oregano, salt and pepper.
In a bowl, beat eggs with the oil and pour over the zucchini.
Bake in the oven for 20-30 minutes or until the eggs are cooked. Remove from the oven and cool for 5 minutes. Garnish with parsley and serve.

Ingredients

-300 grams almond meal
-180 grams arrowroot powder
-60 grams ground flaxseeds
-1/3 cup pepitas
-1/3 cup sunflower seeds
-2 tablespoons black chia seeds
-2 teaspoons salt
-1 teaspoon bicarbonate soda, sifted
-3 teaspoons sesame seeds
-1 teaspoon poppy seeds
-1/2 teaspoon caraway seeds
-8 eggs
-2 teaspoons apple cider vinegar

Directions

1-Preheat oven to 180°C or 160°C fan-force. Grease and line base and sides of an 11cm x 22cm (base measurements) loaf pan with baking paper.

2-Combine almond meal, arrowroot, flaxseed, pepitas, sunflower and chia seeds, salt and bicarbonate soda in a large bowl. Combine sesame, poppy and caraway seeds in a small bowl.

3-Whisk eggs in a large bowl until foamy. Whisk in vinegar. Add almond mixture and stir until combined. Spoon into prepared pan. Sprinkle with sesame seed mixture. Bake for 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool.

Baklava is a sweet very famous in Balkan.

This dessert is made with noodles stuffed with nuts .Its origin is from Turkey . Nowadays it dessert is known by all.
The ingredients for this recipe are:

Ingredients

For doughs :

-8 cups flour

-3 eggs
-2 cups water
-1 cup oil
-1/2 teaspoon salt
-little margarin

For filling :
-1 kilo of nuts-little sugar

For syrup :
-2 kg sugar

-1 Liter of water

-1/2 lemon of juice

Directions

Flotation throw flour on the table.Open a hole in the middle of the flour and add the eggs , oil , salt , margarine and hot water .Start working the dough.We continue to condensed dough until it becomes a homogeneous.

Prepared dough , we put in a plastic bag and let rest for 1 hour.After 1 hour , take the dough and divide in small balls.

Take a little starch in the table and place the dough small ball and we begin to open in thin noodles.We continue to do until the dough runs out .Noodles prepared , leave them to dry .

Place the baking pan noodles :
Once the noodles are dried, place one by one in a pan .When it's over half of noodles add chopped nuts mixed with sugar.

And now we continue to put other noodles .We expect with a knife shaped .then add the melted butter to open the entire surface .We put in hot oven 150 ° C for about 3 hours.

Preparation of syrup :
Throw in a pot of water and sugar .add the lemon juice.We are putting the syrup to boil until it thickens

Last preparation :
Since Baklava is completely cooled , then take warm syrup . Leaving cease for 2 days until baklava to absorb syrup.

Ingredients

Orange Chicken Salad:
-3 chicken breasts
-1 bag cos lettuce leaves
-½ cup pumpkin seeds
-2 oranges, peeled and sliced into 6-8 portions
-1 red capsicum, sliced into thin strips
-2 avocadoes, sliced
-2 tomatoes, sliced
-Salad Dressing (from below)

Marinade:
-Zest of 2 oranges
-Juice of 2 ½ oranges
-2 tablespoons raw honey
-1 teaspoon dried thyme
-1-2 teaspoons cracked black pepper

Salad Dressing:
-Juice of ½ orange
-3 tablespoons olive oil
-3 tablespoons apple cider vinegar
-Cracked black pepper (as desired)

Directions

In a large bowl, mix together the marinade ingredients. You may wish to heat the raw honey in the microwave for 10-15 seconds first to soften it.
Add in the chicken breasts to the marinade bowl and cover with cling wrap. Place in the fridge for at least two hours to marinate.
In a smaller bowl or jug, mix the salad dressing ingredients together until well-blended. Cover and pop this in the fridge to cool until you have made your salad.
After the chicken has marinated, heat a fry pan to a low-medium heat with a dash of olive oil.
Remove chicken from the fridge and add into the fry pan (leaving excess marinade in the bowl).
Cook for about 20 minutes with the lid on, turning the breasts occasionally. They should eventually turn to a golden-brown color on the outside.
Remove the chicken from heat and slice the breasts into thin strips.
In a large salad bowl, mix together the cos lettuce leaves, pumpkin seeds, and sliced oranges, capsicum, avocadoes and tomatoes.
Add in the sliced chicken, followed by the salad dressing. You can either toss the salad together or serve with the chicken on top of the salad greens.

Ingredients

-2 tbsp olive oil
-1 onion, chopped
-1 large head of cauliflower, cut into florets
-3 cups low-sodium chicken stock
-1/2 tsp coriander
-1/2 tsp turmeric
-1 1/2 tsp cumin
-1 cup full-fat coconut milk
-1/4 cup roasted cashews
-2 tbsp fresh parsley, finely chopped
-Salt and pepper, to taste

Directions

Preheat the oven to 375 degrees F. Spread out the onion and cauliflower in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until golden, stirring once.
Place the cauliflower and onions in a large pot and add the chicken stock. Stir in the coriander, turmeric, cumin, and a pinch of salt. Bring to a boil and let boil for 5 minutes. Remove from heat.
Using an immersion blender, puree ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Stir in the coconut milk and warm the soup to serve. Taste to adjust seasonings as necessary. Serve with roasted cashews and top with parsley.