I make a lot of yoghurt at home and often use it as a marinade. I find it so useful to revive frozen meat I have located in the freezer. Not one to waste there are recipes that help to keep things going!
 
Here is a recipe I am very fond of, not only because it is easy but because it is delicious.
 
While of course you can amplify flavours with a multitude of spices, this is the simple version that works every time.
 
This is how I make it.

• 1 pack of diced lamb
• 1 500g tub natural yoghurt
• 1 tblsp sweet curry spice sonnentor
• 2 onions peeled and sliced.
• 3 blubs garlic grated
• A piece of ginger grated
• Ghee
• Fresh coriander leaves to garnish

 
To serve

• Boiled rice
• Low Carb version: Boiled cauliflower rice.

 
Marinate the lamb in yoghurt overnight. Melt the ghee and sauté the ginger and garlic for a few minutes. Add the onion and sauté until soft and perhaps a little browned. Add in the curry spice and cook for a few minutes. Add in the lamb. Usually, I slow cook for about 4 hours here, but 1.5 hours can do it. Serve with chopped coriander and rice. 

Anne Maher

It is no surprise I am a fan of pancakes. Mostly because they are a way to get maximum nourishment with minimum effort. I’m not talking about the hijacked ultra-processed versions we see once a year in the supermarkets. Here it is a way to mix eggs with something to make a batter and cook it in butter on a pan…

My latest is chicken pancakes. You may be lucky enough to get the organic chicken in recently. One way to use up leftovers (!) is to make these delish snacks.. Ideal as a high protein breakfast… I keep it simple, but you can add any extras you want.
 
Ingredients

• Cooked chicken pieces
• 3 eggs
• A pinch of cayenne pepper

 
Blend until you get a smooth batter. Heat some butter on the pan and pour the batter to shape small pancakes. Cook on one side until set. Turn over and cook on the other side. They will be thick, so it may take a few minutes to cook…  Serve with butter ( of course).
 
Anne Maher

Beef for breakfast? Why not? This hearty and filling dish makes a great breakfast or lunch, and uses ingredients you are likely to have in your pantry and freezer.

It is enjoyed by everyone in our house and extended family.
 
Ingredients

• 500g ground beef
• 6 eggs
• 1 tin of tomato sauce
• 1 yellow onion, finely diced
• 6 small or 3 large potatoes, yukon gold or red, diced into 1/4 inch cubes
• 3/4 cup grated cheese (I used sharp cheddar)
• water
• ghee
• salt and pepper

 
Method
Add 1 tbsp ghee to the pan on medium heat. When ghee is hot, add onion and saute for 3 minutes. Add ground beef. Crumble the beef and stir. Keep stirring and breaking up the beef until it is fully cooked through, about 10 minutes. Add potatoes and stir. Add salt and pepper to taste. Add tomato sauce and mix. Add enough water to almost cover the potatoes. Bring to a boil, then turn down to a simmer and cover. Cook until potatoes are soft, about 15 minutes. Open and boil off some of the liquid if there is too much. When the tomato sauce is nice and thick, crack 6 eggs on top of the hash. Sprinkle hash with the cheese, make sure it is simmering, and cover. Check every minute, and turn off when eggs have just set and turned white on top. This will make for a delicious runny egg yolk. Serve and enjoy!
 
Taken from https://www.westonapricerecipes.com/post/breakfast-beef-and-egg-hash

Anne Maher

RECIPE

• 1 litre of milk (raw or pasteurised)
• 1 small tub of plain yoghurt (I use Mossfield)
• A thermometer
• A saucepan

METHOD 
This is my version of yoghurt. Safe to say that over the years, I have made quite a bit, but I have a renewed interest in it with Jersey milk, which is a different level altogether! If you haven’t made yoghurt before, do give it a go. The process and the outcome are a revelation!

Pour milk into saucepan. I mostly use raw milk to make it, and I have two techniques. Either bring it up to over 80 degrees and then cool to about 45 degrees. This pasteurises the milk before adding the yoghurt to inoculate. Or if the milk is very fresh, I heat it to 45 deg. Using a food thermometer here is so useful.

I mix in a tub of plain yoghurt into the milk. Then I cover with a lid and put the saucepan beside the tank in our hotpress where it is warm. I sometimes cover the lid with a towel. That is it. Come back the next day, and you will have yoghurt! I strain it through muslin and a sieve to make a Greek yoghurt version. 

Anne Maher

Soup for breakfast? What a thought! But you would be surprised how common it is around the world. A nourishing broth though and I absolutely love this! Real beef broth is the secret!!! Here is the Sally Fallon Morell version from the Weston A Price Foundation. Irish measures.
 
Ingredients

• 4 to 5 red onions
• 4 tablespoons butter
• 2 litres beef stock
• ½ cup cognac
• ½ cup red wine
• 2 tablespoons arrowroot mixed with
• 2 tablespoons water
• sea salt or fish sauce and pepper

 
Instructions

1. Use your food processor to slice onions very thinly.
2. Melt butter in a large, stainless steel pot.
3. Add the onions and cook on the lowest possible heat, stirring occasionally, for about 2 hours, or until the onions are very soft and slightly caramelized.
4. Raise heat a bit and cook a few minutes longer, stirring constantly. The onions should turn brown but not burn.
5. Add wine, cognac and stock.
6. Bring to a rapid boil and skim off any foam that may rise to the top. Add the arrow root mixture and season to taste.
7. Serve with round croutons and a platter of raw cheeses.

​Anne Maher

A good broth recipe is a godsend. Change up the meats for chicken, beef or ham.
​
Ingredients:

• 200g lamb neck or shoulder, cut into 1-inch pieces (you can also use leftover cooked lamb)
• 1 litre of lamb/chicken stock
• 1 large onion, chopped
• 1 carrots, diced
• 1 turnips, diced
• ½  cup pearl barley, rinsed
• 1/4 cup dried green split peas, rinsed
• 1 tsp chopped fresh parsley  
• Salt and freshly ground black pepper to taste

Instructions for cooking Scotch Broth:

1. Prepare the Lamb (if using raw): If you’re using raw lamb, place the lamb pieces in a large pot and cover with the water or lamb/chicken stock. Bring to a boil, then reduce heat and simmer gently for about 1 hour, skimming off any foam that rises to the surface. If using leftover cooked lamb, skip this step and add it later.  
2. Add Vegetables and Barley: Add the chopped onion, diced carrots, and diced turnips to the pot. Stir in the rinsed pearl barley and split peas.
3. Simmer: Bring the soup back to a gentle simmer. Cover the pot and cook for another 1 to 1.5 hours, or until the lamb is very tender, the vegetables are cooked through, and the barley and split peas have softened and thickened the broth. Stir occasionally to prevent sticking.
4. Add Cooked Lamb (if applicable): If you’re using leftover cooked lamb, add it to the pot during the last 30 minutes of simmering to heat through. You can shred the lamb if desired.
5. Season and Finish: Once the broth has reached your desired consistency and all the ingredients are cooked, season generously with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley just before serving.
6. Serve: Ladle the Scotch Broth into bowls and serve hot. It’s a meal in itself!

Make Ahead: Scotch Broth is a great soup to make ahead of time. The flavors will meld together even more overnight. Store it in the refrigerator and reheat gently. It also freezes well.

Anne Maher 

When I see pannacotta on a dessert menu I am always keen to try it. I wanted to see if I could replicate with raw milk and came across some versions that seemed interesting to try! Have you come across clabbered milk? Take the raw milk and leave out in the kitchen for 3-4 days until it turns to curds and whey. Strain out the curds and you have the basis for this dish.
 

• 1 bottle raw milk clabbered
• 1 sheet of gelatin melted in warm water
• 1 tablespoons maple syrup / raw honey
• Vanilla extract – a few drops
• Berries to decorate

 
Mix the clabbered curds with maple syrup, vanilla extract and gelatin. Pour into moulds or ramekin dishes. Set in fridge overnight. Serve with berry compote!
 
A probiotic dessert! 

​Anne Maher

I am adapting this recipe from Nourishing Traditions (Pg 198) with metric measures. Sniffling season is upon us, and this is a winter warmer that is sure to satisfy.
 
Chicken stock

• 1 tin of coconut milk or a packet of creamed coconut
• ¼ tsp of chilli flakes
• 1 tsp grated fresh ginger
• Juice of 1 lemon
• Sea salt
• Green onions finely chopped
• 1 tblsp coriander chopped

 
Optional ingredients…

• Shredded chicken
• Pasta
• Mushrooms
• Leftover cooked vegetables

 
Method
Bring the stock to the boil and skim off any foam that rises to the top. Add coconut, lemon, chilli and ginger. Simmer for 15 minutes. Add chopped onions and coriander. 

Anne Maher