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Breakfast Pesto

Ingredients

1 handful of pine nuts

1 small clove of Australian garlic

3 handfuls of basil leaves

A couple of good glugs of first press olive oil

Juice of half to one lemon

Salt and pepper

Method

Put all ingredients in a food processor and whizz up.

Use as a spread on toast

Pour over scrambled eggs

Put in omelette

Mix with tomatoes and put on top of some organic spelt toast toast

Mix with avocado put on top of some organic spelt toast toast

Delicious served anyway.

#the renney show #andrew renney #nardia renney #Breakfast pesto

Hearty brekky porridge

#the renney show #andrew renney #nardia renney #hearty prooidge

Hearty Porridge with Prune Compote, LSA and Natural Yoghurt

Ingredients (for 1 person)

Porridge

½ cup of organic (when possible) rolled oats (not instant)

Pinch of salt

½ cup water

½ cup of raw milk or regular full cream milk

1 dessert spoon of LSA (ground linseeds, seasame seeds and almonds)

1 heaped dessert spoon of natural yoghurt

Prune Compote*

1 cup of pitted organic prunes

1 cinnamon stick

1 cardamon pod

A small piece (50 cent piece) of either orange or mandarin peel

1 cup of water

*Make this in advance, can be served either hot or cold and this quantity should last one person a week.

Preparation method

1. To make the prune compote, place all the ingredients in a saucepan, gently bring to the boil and reduce heat and cook until the liquid reduces by half.

2. Put the oats into a heavy-based saucepan and add the water milk and salt. On medium heat, gently bring to the boil, stirring consistently, then cover and reduce the heat. Cook on very low heat, stirring occasionally, for about 3-5 minutes.

3. Put the porridge in to a serving bowl, add yoghurt, LSA and 3-5 prunes with a bit of the liquid or as desired.

If you wanted to germinate* the oats, place into a bowl and cover with cold water; stand overnight, then cook as above.

Germination increases the nutrient content of food.

#the renney show #andrew renney #nardia renney #hearty prooidge

Blamey St market at Kelvin Grove is a great little urban market. The fresh produce is fantastic and for good organic seasonal fruit and vegetables try Lunar organics. We also love bunker coffee, it's our first stop on arrival. Banneton Bakery which is cooked on location is just sensational the rye, red wine and walnut baguette is gorgeous and goes great with mushrooms and Pinot.

#Blamey St market Kelvin Grove #the renney show #Lunar Organics #Bunker coffee #Banneton Bakery

Organic eggs with wild boar bacon (unbelievable) spelt toast and cherry tomatoes with garlic and parsley. "We were loving ourselves today"

#the renney show #wild boar bacon #organic eggs #spelt toast #tomatoes #breakfast

Eggs - free range Vs organic

#the renney show #eggs #free range vs organic

Blamey St, Kelvin Grove Market

We love everything about fresh produce

#the renney show #market day produce

Interview with organic farmer Franco from Lunar Farm in Birkdale on the benefits of organic farming.

#the renney show #Franco Lunar Farm #organic

Shepards Pie

#Nardia Renney #the renney show #Andrew Renney #Sheppards pie

Shepards Pie Recipe

Ingredients

500 g lean beef mince, 1 tsp of coconut oil for frying, 1 finely diced red onion, 4 cloves garlic sliced, 1 sprig rosemary, 1 sprig thyme, 6 button mushrooms sliced, 2 carrots grated, 2 zucchinis grated, 1 cup frozen peas, 1 tin of chopped tomatoes, 1 cup of beef stock, , 2 dashes soy sauce or mushroom soy sauce.

Topping - 2 large potatoes peeled and cut into cubes, 2 large sweet potatoes peeled and cut into cubes, a dash of milk, 1-2 tsp good olive oil, ½ cup chopped continental parsley or any fresh herbs, 2 shallots finely sliced, salt and pepper to taste.

Method

Preheat oven to 180°. Heat coconut oil in a large pot, add beef mince, rosemary, thyme, salt and pepper. Cook until mince is brown. In another pan, fry garlic and red onion in coconut oil. Add onion and garlic to the mince. Add the carrots, zucchini, mushrooms and peas. Cook for five minutes on low heat with the lid on. Add tomatoes and beef stock to the pot. Add soy sauce and cook for 20 minutes on low heat. Peel and dice potatoes and sweet potato and add to a pot of cold water with a pinch of salt. Bring to the boil until potatoes can be easily split with a fork. Drain well put back in pot and add milk, olive oil, salt, pepper, shallots, parsley and mash together. Place meat in the bottom of an oven proof dish and top with potato mixture. Place dish in oven and cook for around 15 to 20 minutes or until hot and bubbly. This is so good and is perfect for winter.

#the renney show #Andrew Renney #Nardia Renney #Sheppards pie

Andrews Soba Noodle Soup

#the renney show #andrew renney #Nardia Renney #soba noodle soup

Andrews Soba Noodle Soup for Lunch

#the renney show #asian soup #Nardia Renney #andrew renney

Recipe for Jackson's tuna rice

Ingredients

1 teaspoon of coconut oil

1 heaped teaspoon grated ginger

2 shallots finely sliced

A handful of Asian greens finely sliced

1 small tin of tuna in oil - drained

3/4 cup of cooked Basmati rice

1 free range, organic egg

Soy sauce or Tamari to taste

Method

Gently fry the ginger, shallots and asian greens for a minute or two in coconut oil. Then add tuna and fry for a further minute. Add rice and mix together well until warm. Add egg and stir until thoroughly cooked, add a splash of Soy sauce to taste. Serve immediately.

Serves 1-2. Can be reheated the next day.

#the renney show #jacksons food #tuna rice

Jackson enjoy his delicious tuna rice

Tuna rice

The ingredients for Jackson's favorite dish, tuna rice.

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