Saturday, 19 January 2019

Easy Mushroom Burgers

I love portobello mushrooms, they have a "meaty" texture which is why my meat eating buddies love these!

Ingredients for 4 burgers
  • 4 large portobello mushrooms
  • feta cheese, broken into small chunks
  • dash of olive oil
  • handful of fresh herbs, chopped eg parsley; chives
  • 4 large burger buns
  • large lettuce leaves
  • 2 large tomatoes, sliced
  • 2 large avocados, sliced
  • your choice of condiment: chutney; mayonnaise
Method
  1. Heat a grill on high - I've done these in an oven and the BBQ
  2. Trim the stem on the mushrooms and top with feta and herbs then drizzle with olive oil
  3. Grill on high until cheese is slightly brown on top
  4. If your buns aren't fresh, throw them on or under the grill for a minute or two
  5. Serve with whatever fresh produce you have on hand. We are lucky to still have lettuce in the garden which our dog has mostly eaten but apparently doesn't like lettuce! Enjoy


Zucchini and Cauliflower Fritters

I had some "oldish" courgettes and cauliflower lounging around in the fridge so threw these together for lunch. Next time I would add some feta cheese and parsley but they were pretty good like this too.

Ingredients

  • 1/4 head cauliflower approximately 1 cup, grated (or you can buy cauliflower 'pearls' so the messy work of grating is done)
  • 3 medium zucchini, grated, skin on
  • 1/4 cup coconut flour
  • 2 large eggs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
Method
  1. Squeeze moisture out of the veges
  2. Throw everything into a large bowl and mix well. At first I thought I would have to add another egg but you want a dense mixture
  3. Grab a handful and make a small-medium pattie. Give it a good squeeze so it holds together. I got 9 out of this mixture.
  4. Heat a fry pan to medium and add 1 tbsp  of coconut or olive oil
  5. Add fritters to pan and flatten slightly. Cook 3-4 minutes each side until golden.
  6. Serve with topping of your choice i.e., avocado; mayonnaise; yoghurt. Enjoy!


Sunday, 25 November 2018

The Fluffiest Omelette

Have to include this recipe from That Sugar Guide because it is the fluffiest and easiest omelette technique I've come across.

Ingredients

serves 2
  • 6 free range eggs
  • 50g goat's cheese, crumbled
  • 1 tbsp coconut oil
  • torn baby spinach leaves and sliced avocado, to serve (optional)
Method
  1. Beat the eggs together until well combined and bubbles appear on the surface
  2. Add the goat's cheese
  3. Heat a large frying pan over a medium heat, add coconut oil  and once oil has melted add the eggs and place a lid (preferably transparent) on the pan immediately
  4. Watch closely: as the omelette starts to firm up and rise, give the pan a shake with the lid on to loosen the omelette from the bottom
  5. Once it has fully fluffed up, after a few minutes, remove the lid
  6. Slice omelette into halves or quarters and serve straight away with torn spinach if you like. Fluffy goodness :D



Tuesday, 20 November 2018

Avocado Chocolate Mousse

Quickest dessert to whip up with no processed sugar and a couple of avocados to make it creamy!

Ingredients
makes 2-4
takes 5 minutes

  • 2 large ripe avocado
  • 1/4 cup raw cacao 
  • 2 tsp vanilla extract
  • 3 tbsp maple syrup or agave or honey
  • 1/3 cup coconut milk
  • 3 tbsp peanut butter (or nut butter of choice)
  • 1 tsp salt

Put the flesh of the avocado into food processor along with all ingredients and process until silky smooth. Divide into glasses and chill for 30 minutes. Serve with yoghurt. I grated a Frooze Ball over the top of these ones #yum



Wednesday, 30 May 2018

Crispy Spinach + Feta Pie

Super fast weekday meal and most of the ingredients can be found in your freezer.

Serves 4
takes 30 minutes

Ingredients

  • 250g frozen spinach
  • 1 cup frozen peas
  • 2 spring onions, chopped
  • 3-4 garlic cloves, chopped
  • 200g feta cheese and/or cottage cheese
  • 4 free range eggs
  • small lemon, juiced and grated rind
  • handful fresh herbs ie parsley, tarragon
  • pinch of nutmeg
  • 25g melted butter
  • 3 tbsp olive oil
  • 5-6 large filo pastry sheets
  • freshly ground salt + pepper
Method
  1. Pre-heat oven 180oC (fanbake)
  2. Boil the jug
  3. Place the spinach and peas in a sieve and pour hot water over to defrost the spinach. Press with wooden spoon to remove excess water.
  4. Mix in a bowl with spring onions, garlic, cheese, eggs, lemon, herbs and season to taste.
  5. Mix melted butter with olive oil and brush over the sides and bottom of a 20cm springform tin
  6. Grab the filo and quickly brush with the butter mixture and arrange in the tin letting excess pastry hang over the sides. Keeping brushing each sheet and layer up until sides and bottom are covered.
  7. Spoon mixture into tin then fold pastry edges over to cover the filling scrunching loosely. Brush top of pie with remaining butter.
  8. Cook for 20-25 minutes. Yum :D

Sunday, 13 May 2018

The BEST Berry, Rhubarb and Date crumble

Who doesn't love a crumble especially when the weather gets cooler. This has to be the BEST crumble recipe I've done to date.

Inspired by the Green Kitchen At Home


Ingredients
serves 4-6

  • 8 thin rhubarb stalks, (approx. 150g), trimmed and tops removed
  • 2 cups of berries of choice, fresh or frozen
  • 1 tablespoon pure maple syrup or 1 tablespoon runny honey or 1 tablespoon brown rice syrup
  • 1/2 lemon, juiced
  • 1/2 teaspoon ground vanilla, or 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
CRUMBLE TOPPING
  • 1 cup rolled oats
  • 1 cup quinoa flakes, (or 1 cup threaded coconut or more of rolled oats)
  • 1/3 cup almond ground or flour
  • 1/4 teaspoon sea salt
  • 15 soft dates, pitted
  • 125g virgin coconut oil, solidified or 125g butter, cubed and chilled
To serve: full fat plain yoghurt or vanilla ice-cream

Method

  1. Preheat the oven to 180°C and grease a 20 cm baking dish or pie
    tin. 
  2. Cut the rhubarb into small pieces, transfer to the dish and add the berries. Drizzle over the syrup, lemon juice, cinnamon and vanilla and toss until well coated.
  3. To prepare the crumble topping, place the oats, quinoa, almond flour and salt in a medium-sized mixing bowl and mix until combined. Mash or dice the dates and add them to the bowl along with the coconut oil. Using your hands, rub the dates and oil into the dry ingredients until the texture resembles coarse crumbs or clusters.
  4. Top the fruit with the crumble and bake for about 30 minutes or until the crumble topping is golden and the filling bubbles up around the edges. 
  5. Serve warm topped with a dollop of yoghurt. 
  6. Store the cooled crumble in the fridge in an airtight container and it will keep for 3–5 days. Yum!


Monday, 1 January 2018

Freekeh Tabbouleh Salad

This is a great take to work salad minus the poached eggs.

Ingredients
serves 2
  • 3/4 cup freekeh
  • 4 eggs
  • 1 punnet cherry tomatoes
  • 1 capsicum
  • 1/2 red onion
  • 60g chopped dates
Dressing
  • 1½ tablespoons chopped mint leaves
  • Zest of 1 lemon
  • 2 tablespoons olive oil 
  • 1 tablespoon harissa paste
  • Juice of ½ lemon
  • ¼ teaspoon salt 
To serve
  • 1½ tablespoons chopped parsley leaves and stalks
  • 10g dukkah
  • ½ lemon, cut into wedges
Method
  1. Cook freekeh in pot of boiling water for 15–18 minutes, until tender with a slight bite. Drain then rinse under warm tap and leave to drain well.
  2. Place eggs in a small pot and cover with cold water. Bring to a gentle boil. As soon as water starts boiling, cook for 3 minutes (for soft-boiled). Drain eggs and run under cold water to stop cooking. Peel shells off eggs and cut in half.
  3. In a large bowl, mix together all dressing ingredients together.
  4. Prepare the salad. Cut cherry tomatoes in half; remove core and seeds from capsicum and dice 1cm; finely dice onion. Place all in bowl with dressing, along with cooked freekeh and dates. Toss to combine and season with salt and pepper.
  5. To serve, Divide freekeh tabbouleh between plates. Top with soft-boiled eggs. Garnish with parsley, dukkah and serve with a lemon wedge to squeeze over just before eating. YUM!



recipe adapted from MyFoodBag