Bone Broth

Meaty bones from chicken or beef

2 carrots (or equivalent carrot scrapings you have saved)

2 celery stalks

1 medium onion – chopped into large chunks

4 crushed garlic cloves

6 peppercorns

1 bay leaf

2 tablespoons of vinegar (helps to extract nutrients from the bones)

8-10 cups of water (enough to cover ingredients completely)

1 tablespoon sea salt

Place all the ingredients (except the salt) in the crock pot and cook on low for 24 hours. Allow to cool, then strain and discard solids. Can add salt to taste at this time. This will keep for 2-3 days in the fridge or you can preserve by freezing, freeze drying, or pressure canning.

Fresh Milled Chocolate Cake

Dry:

2 cups fresh milled flour 

¾ cup unsweetened cocoa powder

1½ tsp baking soda

½ tsp baking powder

½ tsp salt

1¾ cups sugar (or 1½ cups for less sweetness)

Wet:

2 eggs

1 cup buttermilk (or 1 Tbsp vinegar + milk to make 1 cup)

½ cup melted butter

½ cup hot water

2 tsp vanilla extract

Chicken Enchiladas with Sour Cream Sauce

3 cups cooked, shredded chicken

8 flour tortillas

2 cups shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

1 1/2 cups sour cream

2 cups chicken broth

4 tbsp butter

4 tbsp all-purpose flour

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp black pepper

1/4 tsp salt

1/4 cup chopped green chilies (optional)

2 tbsp chopped fresh cilantro

-Preheat the Oven - Begin by preheating your oven to 350°F (175°C). While the oven is heating up, grease a large baking dish to prevent the enchiladas from sticking.

-Assemble the Enchiladas - Take each tortilla and fill it with a portion of the shredded chicken. Sprinkle a little Monterey Jack cheese over the chicken, then roll the tortilla tightly. Place it seam-side down in the prepared baking dish. Continue with the remaining tortillas, snuggling them close together in the dish.

-Make the Sour Cream White Sauce - In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, cooking it for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth, whisking constantly to ensure no lumps form. As the sauce thickens, stir in the sour cream, garlic powder, cumin, salt, and black pepper. If you’re using green chilies, now’s the time to add them. Let the sauce heat through until it’s creamy and smooth, but be careful not to let it boil.

-Pour the Sauce Over the Enchiladas - Carefully pour the sour cream white sauce over the assembled enchiladas, ensuring that each one is covered. Sprinkle the remaining Monterey Jack and cheddar cheeses over the top.

-Bake - Cover the dish with aluminum foil and place it in the oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

-Garnish and Serve - Once out of the oven, sprinkle the enchiladas with freshly chopped cilantro for a burst of freshness. Serve hot, alongside Spanish rice or refried beans for a complete meal.

Creamy Garlic Chicken

4 chicken breasts cut in half lengthwise

Salt & pepper to taste

1 teaspoon garlic powder

2 tablespoon olive oil

2 tablespoon butter

2  tablespoon flour

3 cloves garlic minced

1 cup chicken broth or dry white wine

8 oz cream cheese

1 cup milk 

1 cup freshly grated parmesan cheese

2 tablespoon fresh parsley chopped

-Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder.

-Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes.

-Cook the chicken for about 5-6 minutes/side or until it's nicely seared and cooked through. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step).

-Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet (the pan should still be hot, but if it's not, let it warm up a bit first). Let it cook for about a minute or so, stirring often.

-Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half.

-Stir in the cream cheese and whisk the sauce, let it bubble gently for a few minutes until it's thickened to your desired consistency (turn the heat down if it's rapidly boiling). Take the skillet off the heat and stir in the parmesan until it has melted into the sauce.

-Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper if needed and sprinkle the parsley over top.

Serve over pasta, rice, mashed potatoes or just the plain sauce and chicken. 

Chocolate Chips

2/3 cup cocoa powder (unsweetened)

1/3 cup honey

1/2 cup cocoa butter or coconut oil (melted)

Gently melt cocoa butter, do not overheat. Whisk together all ingredients until there are no clumps. Pour mixture into chocolate mold and spread evenly. Refrigerate 2-3 hours or freeze 30-45 minutes until fully set. Once hardened, remove from the mold. Store in airtight container in the fridge or freezer. 

Kamut Bread Loaf

8 cups Fresh Milled Kamut Flour

3.5 cups Warm Water

6 tbsp Butter

6 tbsp Sugar or Honey (1/4 cup + 2 tbsp)

2 1/2 tsp Salt

4 tsp Instant Yeast

-Prepare the Yeast Mixture: Heat the water to 110-115°F (warm, not hot). Add instant yeast and sugar/honey to the water. Let it sit for 5–10 minutes until frothy. This step ensures your yeast is activated.

-Mix Dry Ingredients: In a large mixing bowl, combine fresh milled Kamut flour, salt, and optional flaxseed or dough enhancer if using.

-Combine Wet and Dry Ingredients: Gradually pour the yeast mixture into the dry ingredients. Add olive oil and mix until a dough forms.

-Knead the Dough: Knead by hand for 8–10 minutes or in a stand mixer for 5–7 minutes. The dough should be smooth, elastic, and slightly sticky. If the dough feels too dry, add a tablespoon of warm water at a time until it reaches the desired consistency.

-First Rise: Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1–2 hours until it doubles in size.

-Shape the Dough: Punch down the risen dough to release air. Divide it into two equal portions, shape into loaves, and place them in greased bread pans.

-Second Rise: Cover the loaves with a towel and let them rise again for 35–45 minutes until they dome above the pan edges by 1–2 inches.

-Bake: Preheat the oven to 400°F (200°C). Bake the loaves for 20–25 minutes (35 min elevation adjustment), or until the internal temperature reaches 190°F (88°C) and the tops are golden brown.

-Cool and Serve: Remove the bread from the pans and cool on a wire rack. Allow it to cool completely before slicing to avoid a gummy texture.

Maple Glazed Ham

10 lb ham bone in, skin on

30 Cloves (optional for studding the ham - decorative purpose)

Pineapple juice (or 2 oranges)

1 cup water

Glaze

3/4 cup (185ml) maple syrup (sub honey)

3/4 cup (165g) brown sugar , packed

3 tbsp dijon mustard (can sub American or other plain mustard)

3/4 tsp ground cinnamon

1/2 tsp All Spice (or nutmeg)

Instructions 

Take ham out of fridge 1 hour prior.

Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).

Place the Glaze ingredients in a bowl and mix until combined – use whisk if needed.

Remove ham rind (skin)

Run small knife around bone handle, down each side of the ham, and under the rind on the cut face. (See video & photos in post)

Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.

Lightly cut 2.5cm / 1" diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.

Insert a clove in the intersection of the cross of each diamond on the surface (optional).

Glaze and Baking

Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (for more even caramelisation).

Pour the pineapple juice over the ham. -Or-Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.

Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry about underside, glaze drips down into pan)

Pour the water in the baking dish, then place in the oven.

Bake for 1.5 – 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.

Use foil patches to protect bits that brown faster than others – press on lightly, caramelisation won't peel off with the foil.

Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, it thickens which means it "paints" the ham even better – but be sure to save pan juices for drizzling. 

Serving and presentation tips

My favourite sauce: Use pan juices as the sauce – it's loaded with flavour! Pour into a jug and warm so it's pourable. Thin slightly with water if required. Drizzle sparingly as the glaze flavour is intense!

Other condiments: Dijon mustard, wholegrain mustard, onion jam, tomato chutney, cranberry sauce.

Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves. Cover serving platter with lots of green fluffage, then place ham on. Surround with more quartered oranges, for colour. Let people admire before carving!

Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices – it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!)

Leftovers: See list in post for recipe using leftover ham and ham bone!

Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze – don't forget the bone! See How to Store Glazed Ham for directions.