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Garden Fresh Grape Tomato-Chia Tartare

Garden Fresh Grape Tomato-Chia Tartare

This super fresh, amazingly delicious Grape Tomato Tartare takes just a minute to toss together and is different every time depending on your available herbs.  The key ingredient is our super sweet grape tomatoes!  

Slice Olkerii Farm tomatoes in half, 1/2 cup per person.

Add to taste:  

  • Roasted almond slivers and 1 tsp of White Chia in a dry pan stove-top
  • Feta crumbles 
  • Finely sliced fresh peeled shallots (about 3 or 4)
  • fresh herbs, any of these work well; basil, chives, parsley, time, lemon grass, whatever suites your fancy
  • Add the roasted Chia and almonds to your favorite oil and vinegar mix for a lovely nutty flavor.  Salt and pepper to taste.

Besides lunch I love this as a wonderful, fresh, light compliment to steak off the grill!  


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Block Buster Breakfast!

Block Buster Breakfast!

My struggles to find a breakfast that holds me until lunch are over with this block buster, delicious, light faire.  You have all the 'super-powers' in this one!!!

Plain organic yogurt 

Stir in:

  • 1 tsp pre-soaked White Chia Seeds (I keep a supply of soaked White Chia Seeds in my refrigerator for quick easy access - to make; 2 tsp dry Chia seeds + 1/4 cup water, mix and refrigerate, spoon out as needed in your recipes and salad dressings)
  • 1 tsp Strawberry Jam (if you want a bit of sweet, it's delicious) 
  • 1/2 table spoon sliced raw almonds
  • 1 tsp diced pecans or other nuts you like

Top with:

  • 1/4 cup Pomegranate Arils (a serious must in your refrigerator at all times!)
  • fresh sliced fruit and berries to taste. 


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Chia Macadamia Date Bonbons

Chia Macadamia Date Bonbons

I keep a supply of these in my fridge for a healthy afternoon pick-me-up with a cup of tea.  Chia's magic qualities of providing a fiber rich supply of energy and being filling gives me a much needed boost in the afternoon and keeps me from over eating at dinner time.  What a delicious way to stay healthy - and light!  

Put all ingredients into a high-speed blender and blend until you reach the desired consistency.  Wet your fingers with cold water and form into 1" balls and refrigerate.  Keep in a sealed container and they will last for a couple of weeks refrigerated.  

  • 140 gr Raw macadamia nuts
  • 40 gr White Chia Seeds
  • 160 gr Pitted dates
  • 100 gr Desiccated coconut
  • 10 gr Coconut oil
  • 1 tsp Organic cocoa power 

Thank you Cara Nora for this delicious recipe! 

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Shelton's Marula Molasses Fusion Barbecue Sauce

Shelton's Marula Molasses Fusion Barbecue Sauce

This tangy, sweet and spicy marula and molasses BBQ sauce pairs together the East African flavor of marula with an American Southern style BBQ sauce and the spice of Mexican charred salsa. Yum! A very unique mix of styles, perfect for any BBQ, and especially great on chicken and ribs.

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Four Ingredient, Two Minute Appetizer Guaranteed to Impress

Four Ingredient, Two Minute Appetizer Guaranteed to Impress

One of the most unique yet versatile products from our Olkerii Farm kitchen is our Balsamic Pickled Shallots. These tangy bite-sized bulbs add a burst of flavor that become quite addictive! We love to showcase their flavor in this simple, yet sophisticated appetizer.

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Frosting-less! Light Gooseberry Carrot Tea Cake

This moist and light Gooseberry Carrot Tea Cake is so flavorful your friends will be begging for this recipe.  I know because that's what happened to me when I adapted this simple Joy of Cooking recipe by swapping out a few ingredients with dried gooseberries.  So much better than the original it deserves it's own entry.  The best part, no frosting!!!  

Whisk together thoroughly in a bowl:

  • 1 1/3 cups all-purpose flour
  • 1 cup casters sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp groung cloves
  • 1/2 tsp ground or grated nutmeg
  • 1/2 tsp allspice or mixed spice (in Kenya)
  • 1/2 tsp salt

Beat on low speed for 3 to 4 minutes, until light, in a large bowl: 

  • 2/3 cup vegetable oil
  • 3 large eggs

Fold in the dry mixture.

Stir in:

Pour into a lightly oiled and floured glass pan, 8" x 9" x 2 1/2" tall.  Put on the middle rack and bake at Gas Mark 4, 380 F, or 195 C for 35 to 45 minutes.  Cook times vary depending on your oven.  When the top is rounded and a brief light touch of your finger does not leave a dent it's ready.  You can use a toothpick but it may cause your cake to collapse in the center.    

Let stand for 10 to 15 minutes before cutting - if you can wait that long!

Note:  The Joy of Cooking version recommends two round 9" pans or one 9" x 13".  The taller, smaller cake is so moist that I would only make it in the larger pans if you have no choice.  Be sure to adjust your timing so it doesn't over bake.  





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The Ultimate Chicken Gravy

Making a great chicken gravy is no longer a secret!  Try this fantastic twist using Pineapple Chutney.  Looks like work but it is quick, easy and especially delicious!!!  The key is to put the ingredients together and have them waiting to assemble per the instructions below.  

Tip for the best consistency and flavor:  adding hot water at the last stage and simmering it down and adding a bit more and simmering it down again for just 3 to 5 minutes you can control the consistency and end up with a savory gravy that'll make you proud! 

Mix together and set aside:

  • 1 chicken cube
  • 2 tsp mustard
  • 2 tbl Pineapple Chutney
  • 1 tsp marmite
  • ground pepper to taste (no salt necessary because of the chicken cube and the salt you put on the outside of your chicken prior to roasting)
  • 1 cup very hot water

Using a garlic squeezer press and set aside in a small bowl.

Have ready:

  • 1/4 cup corn starch

Remove roast chicken from the oven and drain the delicious juices from inside the chicken into the roasting pan.  Set the chicken aside onto your carving platter and cover with a piece of foil to rest while you make the gravy.  

Drain off most of the excess oil from the roasting pan, leaving behind the flavorful juices and no more than a 1/4 cup of the oil.  Place the roasting pan on the stove top over medium heat.  

Taking a spatula scrap up the yummy crusty bits from the bottom of the roasting pan and sprinkle in the corn starch.  Mix back and forth across the bottom of the pan until all the starch and drippings are blended into a paste.

Working fast drop in the Fresh Peeled Shallots and mix again.

Now, splash in a half cup of your wet mixture and using the spatula mix back and forth again and again to keep the ingredients from sticking.

Once mixed add the last of the wet mixture and repeat the mixing.  

From this point on add hot water from your kettle to the pan in 1/2 cup increments while drawing the gravy back and forth across the bottom of the roasting pan to mix everything together.  You'll want to continue cooking for about 3 to 5 minutes adding warm water as needed and for consistency.  Control the consistency to your liking with water and cooking the water down.  

Taste, adjust and serve and never again serve wimpy chicken gravy!   

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