I love Sangria, my palate tends to veer towards sweet wines and for this reason Sangria is a favourite. But not only that but it’s great to have on hand at dinner or cocktail parties….it’s always a hit! For those that haven’t been introduced to the deliciousness of Sangria before, it’s basically a sweet fruity red wine, with some sparkly and loads of tropical fruit.
My most memorable moment of drinking a great Sangria was in Barcelona, Spain in 2010. Of course, Sangria is traditionally made in Spain and at the time it was very cheap, from memory my cousin and I devoured a litre in a very short amount of time. It went hand in hand with a delectable Paella dish and we enjoyed our meal as the sun set around 10pm! Ah, such summer bliss 🙂
Ever since then I have searched high and low for a place that serves a good Sangria, I’ve also tried several recipes…some were good but not great! Until now….
I celebrated a birthday over the weekend and I made this new Sangria recipe for the first time and it was a complete hit by everyone! I decided to share it after being asked for the recipe. It’s a sure favourite to serve at dinner parties and BBQs.
Give it a go at your next get together! You’ll love it!
- 1 bottle of Brown Brothers Cienna (chilled)
- 500ml of ginger ale
- 1 cup of strawberries
- 1 large orange
- 1 ripe yellow peach
- Slice the fruit and combine into a jug or punch bowl.
- Add the Cienna and ginger ale, mix well
- Chill in the fridge for at least an hour (though at least 3 hours is best) before serving.
Note: If you can’t get a hold of Brown Brothers wines which are made in Victoria, Australia, you can use any type of sweet red wine. I recommend Brown Brothers wines with this recipe.
On the eve of Anzac day I couldn’t resist making a batch of my ANZAC biscuits. They’re foolproof and absolutely delicious with a cuppa.
ANZAC day tomorrow is our national day of remembrance in Australia and New Zealand which is the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War.
The claimed history behind Anzac biscuits is that they were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
These biscuits are super easy and quick to make, they only have a few ingredients which would normally be kept in most household pantries.
Makes 16 large biscuits
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 3/4 cup brown sugar
- 125g butter
- 2 tablespoons golden syrup
- 1 teaspoon bicarbonate of soda
- 2 tablespoons water
- Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
- Put the butter, golden syrup and 2 tablespoons water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
- Pour the butter mixture into the flour mixture and stir until combined.
- Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
- Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
- Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
Yes, this slice has 7 layers! Am I crazy? Perhaps, but all I can say is that it is one of the most delicious Paleo gluten-free slices ever!
It was featured in the Paleo Magazine as one of the best treats for 2013! So I had to give it a go and see whether it justified all the fuss, and I was not disappointed! It definitely deserves the prestigious award. Every crumb was delectably eaten up the first time I made it, and it didn’t last very long…
This slice does take a little work and time to prepare BUT it is worth every second! All I do is put on my favourite jazz tune and start the process.
In a nutshell the layers start with a gluten-free almond and coconut flour crust, topped with a richly delicious dark chocolate ganache, followed by a caramel sauce, then a crunchy layer of walnuts covered with a coconut cream, shredded coconut and finally a fine layer of dark chocolate chips.
I’ve slightly modified the original recipe because I found it was a little too sweet and I prefer to use dark chocolate but you can always find the original recipe here https://againstallgrain.com/2014/02/18/seven-layer-bars/
Seven Layer Bars
Makes 12 slices
- 1⁄2 cup honey
- 1 1⁄2 tablespoon ghee or butter
- 1⁄2 cup coconut milk
- 1⁄2 teaspoon sea salt
- 1∕3 cup plus 1 tablespoon coconut flour
- 1⁄4 cup almond flour
- 1⁄4 cup unsweetened applesauce (alternatively make your own, please see notes below)
- 2 tablespoons coconut oil, softened
- 1 tablespoon honey
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 teaspoon apple cider vinegar (alternatively omit)
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon cinnamon
- Pinch sea salt
- 100 grams dark chocolate
- 1 tablespoon coconut milk
- 3 tablespoons coconut butter
- 6 tablespoons coconut milk
- 2 tablespoons honey
- 1⁄2 cup chopped walnuts
- 1⁄4 cup finely dessicated coconut
- 1⁄4 cup dark chocolate chips
- The Caramel Sauce: Add the honey to a small saucepan and bring to a low boil over medium-high heat. Simmer on medium heat for 5 minutes, stir the pan occasionally. Remove from heat and carefully whisk in the ghee (or butter), coconut milk, and salt. Return to the heat and continue cooking for 15 minutes. Cool to room temperature.
- The Crust: Preheat the oven to 180°C. Place all the crust ingredients in a medium bowl and mix until a dough forms. Press the dough into an 8-by-8-inch ovenproof dish. Bake for 10 minutes. remove and cool for 15 minutes.
- The Ganache: Melt the chocolate slowly in a bowl set over a pot of simmering water, stir in the coconut milk then quickly spread the chocolate mixture over the crust (2nd layer done!)
- Pour cooled caramel sauce over the chocolate layer.
- Sprinkle chopped walnuts over the chocolate layer.
- The Coconut Cream: Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.
- Sprinkle the dessicated coconut over the cream layer.
- Finish with a layer of chocolate chips.
- Place the bars in the oven and bake for 20 minutes. cool on a wire rack for 15 minutes, then refrigerate for 1 hour to set. cut into 12 even bars.
To make Apple Sauce: Use one medium green apple, peeled and cut into small cubes, bring to the boil in a small saucepan with 5 tablespoons of water for about 15 minutes until the apple softens. You can add cinnamon for a little taste, but not really required. Then simply transfer the mixture to a food processor and puree until smooth. It’s now ready to be added to the crust!! I prefer to make my own!!
There is one word to describe this dish….ScRuMPTiouS!!
It’s such a fresh, satisfying and healthy dish that we’ve added it to our weekly favourite dinner menu.
It is not completely paleo, but you can omit the pecorino cheese if your following a strict paleo diet. It’s still delectably tasty. Pecorino cheese is made from sheep’s milk, which means there is less lactose and is a better alternative for the lactose intolerant. The protein is also nearly double in sheep’s cheese and yogurt (vs cow’s cheese) and the calcium is about 50% higher.
We loved the taste of the burgers, chicken is so versatile and this recipe is super quick and easy. Always ensure you’re using free range chicken mince. If you can source grass fed/pasture fed chicken from your butcher, that’s great. Grass fed chicken, beef or game fed meats have a higher ratio of omega 3 fatty acids and less saturated fat compared to grain fed contemporaries. Grass fed is also higher in precursors for Vitamin A and E and antioxidants such as glutathione.
These burgers are full of protein which means they have all the essential amino acids needed to repair the body as well as support your immune system.
If you don’t have truffle oil, don’t worry, it tastes just as great!
- 500g chicken mince
- 1 cup finely chopped button mushrooms
- 1 tbsp truffle infused oil
- 2 tbsp grated Pecorino cheese (you can also use aged Parmesan or remove cheese completely)
- 2/3 tsp sea salt
- 1 tbsp lemon juice
- pinch of black pepper
- 1 egg
- Coconut oil for cooking
- Combine all ingredients and mix thoroughly using your hands. Make sure to knead the mixture for a few minutes to work the protein in the meat which will bind everything together. Wet your hands and roll the meat mixture into balls or patties.
- Heat a large frying pan, lightly coated with coconut oil. Brown the first side of the meatballs on high heat, then bring the heat down to medium and fry for 3-4 minutes. Turn and fry the other side on medium/low heat for 5 minutes. Keep turning to make sure all sides look visibly cooked. Total cooking time should be about 12-13 minutes. Remove from the pan and let the meatballs rest for a few minutes before serving
- Serve with some sweet potato wedges and fresh salad. Bon Apétite!