Sausage, Puy Lentil and Roast Vegetable Hot Pot

by Beth Bonfiglio | Oct 28, 2019

Sausage, Puy Lentil and Roast Vegetable Hot Pot   This is a recipe that the Little Fusspots love to eat, and its such an easy one to make. We plonk it on the table and allow the kids to serve themselves. When its hubby’s turn to cook this is usually his Go-To as...

Seared Salmon Poke Bowl

by Beth | Oct 21, 2019

Crispy Salmon Poke Bowl with Shitake Mushrooms and Asian Dressing    Serves 4   Ingredients 4 small pieces of salmon (<200g) with skin on, scales removed  1 avocado quartered, sliced and fanned   1 cup of rice  8 Shitake Mushrooms sliced  1 tsp of soy sauce  ...

Corn, Kale and Coriander Fritters

by Beth | Oct 21, 2019

Corn, Kale and Coriander fritters    Ingredients ¼ cup coconut cream  2 eggs  110g GF flour  60g sweet corn (tinned or frozen)  2 ½ cups shredded baby kale  2 tbls sweet chilli sauce  1 cup of coriander leaves  Salt and pepper  Oil for frying (I like to use...

Granola Bar

by Beth | Oct 21, 2019

Little Fusspot Granola Bars     If you need these bad boys to be nut free, you simply only need to skip the hazelnuts and first step of the method. But you really must try them with at some point, because the toasted hazelnuts really set these apart from the...

Miso Salmon with Asian Sesame Salad

by Beth | Oct 21, 2019

Miso Salmon with Asian Sesame Salad   Ingredients 2 tbls of miso (white or red)  2 tbls of coconut aminos (if you can’t get this then use a light soy sauce)  2 tbls of hot water  2 tbls of rice wine vinegar  1 tbls of sesame oil  2tsp of sesame seeds  800g of salmon...