Triple Method Cooking Recipes

Aussie Meat Pie with Longganisa Gravy This mashup takes the iconic Australian meat pie and pairs it with a bold, sweet-and-savoury gravy inspired by Filipino longganisa sausage. The pie itself remains true to tradition: a deeply savoury, slow-simmered beef mince filling encased in a crisp shortcrust base and topped with a golden, flaky puff pastry lid. The magic happens with the gravy, which borrows the signature flavour profile of longganisanong (sweet and garlicky sausage). By infusing standard beef gravy with rendered longganisa fat, plenty of minced garlic, brown sugar, and a splash of vinegar, you get a sauce that cuts through the rich beef and pastry perfectly. Instead of the usual squirt of tomato sauce, pouring this glossy, aromatic gravy over a piping hot pie elevates a humble service-station classic into a spectacular, cross-cultural comfort food experience. Ingredients For the Meat Pies (Makes 4 individual pies): 1 tbsp olive oil 1 medium onion, finely diced 1.lb (500g) ...

  Prebiotic Fibre-Maxxed Berry Parfait Ingredients The Cream: 1 cup unsweetened, plain coconut or soy yogurt (fortified with active cultures), 1 tsp pure vanilla extract. The Fibre Boost: 2 tbsp chicory root powder or inulin powder, 2 tbsp ground flaxseed, 1 tbsp chia seeds. The Fruit: 1 cup mixed organic berries (blackberries, raspberries, and wild blueberries). The Crunch: 2 tbsp unsalted pumpkin seeds (pepitas). Instructions Prep the Cream: In a small bowl, thoroughly whisk the plant-based yogurt, vanilla extract, and chicory root powder until completely smooth and dissolved. Combine Grains: In a separate tiny bowl, mix the ground flaxseed and chia seeds together. Layer the Parfait: In a clear glass or jar, place a few spoonfuls of the fibre-boosted yogurt at the bottom. Follow with a layer of mixed berries, then a sprinkle of the flax-chia seed mixture. Repeat the layers until your ingredients are used up. Top with pumpkin seeds for crunch and serve cold. Tips for Succes...

  Homemade Hummus with Carrot Chips Ingredients The Hummus: 1 can (15 oz) low-sodium chickpeas (rinsed and drained), 3 tbsp quality tahini, 2 tbsp fresh lemon juice, 1 small clove garlic (minced), 1 tbsp extra virgin olive oil, 2–3 tbsp ice water, ½ tsp ground cumin. The Dippers: 3 large carrots, sliced diagonally into thin, coin-shaped "chips." Instructions Process Base: In a food processor, blend the tahini and lemon juice for 1 minute until creamy. Add the minced garlic, olive oil, and cumin, and process for another 30 seconds. Add Chickpeas: Add half the chickpeas, process for 1 minute, scrape down the sides, then add the remaining chickpeas. Whip until Smooth: While the motor is running, slowly drizzle in the ice water one tablespoon at a time until the hummus reaches a perfectly light, fluffy, and smooth texture. Serve alongside fresh, crisp carrot chips. Tips for Success & Heart Health To maximise the heart-protecting qualities of this snack, completely replac...

  Allulose-Sweetened Strawberry Sorbet Ingredients The Fruit: 4 cups frozen organic strawberries (slightly thawed for 5 minutes). The Sweetener: ½ cup granulated or liquid allulose. The Brighteners: 1 tbsp fresh lemon juice, 1 tsp pure vanilla extract. Liquid: 2–3 tbsp warm water (only if needed to help blend). Instructions Combine: Place the frozen strawberries, allulose, fresh lemon juice, and vanilla extract into the bowl of a high-powered blender or food processor. Blend: Process on high speed, pulsing occasionally and scraping down the sides as necessary. If the blade stalls, add water one tablespoon at a time. Blend until the mixture transitions into a perfectly smooth, velvety, soft-serve consistency. Freeze & Serve: Enjoy immediately as a soft sorbet, or transfer the mixture into a chilled loaf pan, cover, and freeze for 1 to 2 hours for a firmer, scoopable texture. Tips for Success & Heart Health To keep this dessert optimally heart-healthy, utilising allulo...