Your Weekly Feed #10 Holiday Edition


It’s been a busy week with holidays and making the most of our time remaining in Sydney. I hope you have had a great week too?  We treated ourselves to a night in a hotel in the city and it was fantastic feeling like tourists in our own town, a really special 48 hours.  If you have a pop up ice skating rink in your city go, it’s sooo much fun!

Dinner still needs to happen though, sigh, so I’m delighted to have lots of inspiration from last weeks YWF to choose from when deciding “what’s for dinner tonight?”

When I saw this Chicken Chorizo Stew with Red Kidney Beans from Toilets Aren’t for Turtles (great blog name, don’t you think?) I couldn’t not include it in my weekly picks. Some of my favourite flavours plus I still have about 9 tins of kidney beans piled up in the pantry and this is a great way to use them!


Kim, my YWF partner and the clever lady behind Land of Zonkt may even get me eating brussel sprouts with this Green Goodness Soup, it’s topped with bacon which makes everything taste great in my books.


I hope you don’t mind but, because of school holidays and all the activities we’ve been doing, I’m pulling an old favourite out the of the archives tonight for my contribution to Your Weekly Feed.  My adaptation of Pete Evans, (I’m not a fan of him but I like this recipe), Middle Eastern Sausages on my cauliflower mash with greens.  It’s a good one that the whole family can enjoy, meat on stick = happy eating!  It’s a simple, healthy and flavoursome mid week meal, plus low carb, gluten free and dare I say it…paleo!


I really need to update this photo, it was back in the “early days” of BE&S!
Middle Eastern Sausages with cauliflower mash & greens


    For the sausages
  • 600 g minced beef
  • 1 large handful of coriander leaves & stems, finely chopped
  • 1 handful of mint leaves, finely chopped
  • 1 onion, finely chopped
  • 1/2 tsp ground tumeric
  • 1 tsp grated (or ground) ginger
  • 1 tsp ground cinnamon
  • juice of 1/2 lime
  • 2 eggs
  • 1 tbsp tomato paste
  • 1 tbsp coconut oil
  • good pinch salt
  • For the mash
  • 1 head cauliflower
  • 2 tbsp olive oil
  • 30 g butter
  • sea salt & ground pepper to taste
  • Your choice of greens to steam


  1. Soak 10 bamboo skewers in water for half an hour (so they don't burn when you cook with them)
  2. To make the sausages finely chop all the ingredients then put in a bowl and mix well. If using a Thermomix chop the onions and coriander on speed 5 / 4 seconds then add everything else and mix Reverse / speed 4 / 10 seconds.
  3. Shape the mixture into small sausage shapes around the skewers. Put on a plate and cover, refrigerate for at least an hour.
  4. When you are ready for dinner chop the cauliflower into small florets and put in a saucepan of water, boil for 15 minutes. If using the Thermomix fill the bowl with water so it just covers the top of the blades, put cauliflower into the steamer basket and steam 20 minutes / Varoma / speed 1. You could put your greens on top in the Varoma.
  5. While that is cooking heat the grill, bbq or grill pan and cook the skewers turning frequently for about 10 minutes or until cooked through and browned.
  6. Drain the cauliflower (or remove basket & tip out the water) put into a food processor or Thermomix add the oil, butter, salt & pepper and blend until smooth (speed 7 / 10 seconds)
  7. Plate up with the cauliflower mash as a "bed" for the sausages and the greens on the side. Drizzle with a squeeze of lime juice.

Over in the Land of Zonkt there is something “yumtastic” being cooked up too so please pop over to check out what Kim has made.