Monday, 30 October 2017

Mussel Fritters with Tomato Salsa

I love to leave the mussel meat big and chunky for my fritters,
however, if making them for people who are a bit squeamish about mussel bits chop them up a bit. The tomato salsa sets this off especially when the tomatoes are fresh from ones garden :D

Ingredients
serves 2-3

For the Fritters

  • 15-20 large fresh NZ Mussels in shells
  • 2 free range eggs, separated
  • ¼ cup brown rice flour (or just standard flour)
  • ¼ milk
  • large handful of chopped parsley, thyme, coriander - whatever you've got on hand
  • 1 large spring onion, finely sliced
  • 1/2 fresh red chilli, finely chopped (optional)
  • freshly cracked pepper and sea salt
  • lemon wedges, to serve
  • sliced avocado, to serve
  • coconut oil, for cooking (or use olive oil or butter)
Method
  1. Clean the mussel shells and pop into a large pot with about a cup of water, cover and bring to boil. As the mussels start to open pull them out of the pot, the trick is to not let them overcook since you’ll be cooking them again in the fritters
  2. Chop each mussel in half (or dice it up finely depending on your audience)
  3. Whisk egg yolks, flour and milk to make a batter. 
  4. Mix in the mussels, parsley and spring onion. 
  5. Season with salt and pepper. 
  6. Whisk egg whites until stiff and fold in. 
  7. Pop 1 tbsp of coconut oil in a frying pan over a medium heat.
  8. Measure large tablespoons of the mussel mixture into the hot pan and cook for 1-2 minutes each side, until brown and cooked through.
While you’re waiting for mussels to cook, prepare the tomato salsa

Tomato Salsa Ingredients
  • 4-6 medium tomatoes, finely chopped
  • ½ red onion, very finely sliced
  • 1 small garlic clove, chopped
  • small splash red wine vinegar (or cider or white wine vinegar)
  • ½ lemon, juice only
  • ½ bunch coriander, roughly chopped
Combine all the ingredients in a bowl, stir then refrigerate until ready to be served.

Serve mussel fritters with salsa and sliced avocados on top. Yum :D 




Tuesday, 10 October 2017

Nutty Tofu Satay

This is a super yum recipe that comes from Nadia Lim's My Food Bag,
with some alternative additions.

Ingredients
serves 2
takes 30mins

BROWN RICE
  • 1/2 cup brown rice
  • 3/4 cups water
SUPER NUT TOFU SATAY
  • Drizzle of sesame oil
  • 110g mix of chopped nuts such as cashews, peanuts, almonds OR 1/2 cup of crunch peanut butter
  • 2 shallots, finely diced
  • 1 makrut lime leaf
  • ½ teaspoon salt 
  • 1 tablespoon finely grated ginger
  • ¾-1 can coconut milk (shake well before opening)
  • 1 block tofu, diced 2cm
  • 2 tbsp soy sauce 
  • 1 tbsp sweet chilli sauce 
ASIAN SLAW
  • 1 teaspoon soy sauce 
  • 1 tablespoon sesame oil 
  • 2 teaspoons sweet chilli sauce 
  • 1 teaspoon rice wine vinegar 
  • 1 baby bok choy, end trimmed 1cm and rinsed OR red cabbage thinly sliced
  • 1 carrot OR Raddish thinly sliced
  • 1 handful baby spinach leaves
TO SERVE
  • ½ punnet micro-coriander, freshly snipped OR fresh coriander OR parsley chopped
METHOD
  1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. When rice has 10 minutes cook time remaining, heat sesame oil in a medium fry-pan on medium heat. Toast supernut mix with peanuts for about 1 minute, until toasted OR add crunch peanut butter to oil and stir for 1 minute.
  3. Add shallots, makrut leaf, salt and ginger to pan and cook a further 2-3 minutes, until fragrant. Add coconut milk and bring to a simmer.
  4. Add tofu and first measures of soy sauce and sweet chilli sauce to pan, and simmer for 4-5 minutes, until thick and creamy. Remove from heat and season to taste with salt and pepper.
  5. While tofu simmers, whisk together second measures of soy sauce, sesame oil, sweet chilli sauce and rice wine vinegar in a large bowl.
  6. Thinly slice bok choy; cut carrot into thin matchsticks or grate; roughly chop baby spinach leaves OR your choice of slaw ingredients. Toss in a large bowl with dressing and season to taste with salt and pepper.
  7. To serve, spoon ¾ cup cooked brown rice into each bowl and spoon over super nut tofu satay with plenty of sauce. Top with a handful of Asian slaw and garnish with coriander. Super yum!


Tuesday, 3 October 2017

Raspberry Tofu Pudding

Love the gorgeous pink from the raspberries and of course, it tastes
great too! And don't worry, you can't taste the tofu.

Ingredients
serves 2
  • 2 cups of frozen raspberries (save a few for garnish)
  • 250-300 grams (about 1 cup) of silken tofu
  • 1 tsp vanilla extract
  • 1-2 tbsp honey, maple syrup or rice syrup
Throw everything into a food processor or Vitamix (means you won't get any seeds from the berries) and whizz until smooth. Serve up in a fancy glass and top with raspberries and chunks of chocolate. Yum <3




Monday, 2 October 2017

Black Doris Plum Crumble

Found a can of Black Doris Plum's hiding in the cupboard so being a wet, cold day first thing that sprung to mind was 'make crumble!'

Ingredients
serves 4
takes 30mins

  • 800g of canned Black Doris plums, drained, with juice reserved and pips removed
  • 50g butter, softened
  • 1 tbsp honey
  • 2 tbsp shredded coconut
  • Rind of ½ lemon, grated
  • 1 cup of mixed favourite crumble topping. My topping mix included: rolled oats, chopped hazelnuts, sesame seeds, linseeds, sunflower seeds, pumpkin seeds, shredded coconut, chopped dates, chopped walnuts, chopped almonds

Plum Sauce
  • Reserved juice from plums
  • Grated rind of ½ lemon
  • 1 tsp of tapioca or cornflour

Method
  1. Preheat the oven to 180 oC. Grease a medium-sized ovenproof dish.
  2. Half plums and place in the bottom of the dish.
  3. In a large bowl, place the butter, honey, coconut, lemon rind and your topping mix. Mix everything together with your fingers until the mixture forms chunky crumbs.
  4. Place the crumble topping over the fruit, and press to pack down the topping.
  5. Bake for 15-20 minutes until the topping is golden and crunchy.
  6. While the crumble is baking, make the plum sauce. Place the reserved plum juice and lemon rind into a medium saucepan, and place over a medium heat. Mix the tapioca or cornflour with a little plum juice from the saucepan. Stir to form a paste. Add the paste back into the saucepan and stir though. Heat the juice and cornflour mixture until it forms a thick, glossy sauce.
  7. Serve with custard, ice-cream or yoghurt. I used plain coconut yoghurt. Yum <3



Saturday, 30 September 2017

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 pad 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



Sunday, 9 July 2017

Thai Tofu Laksa

Don't let the list of ingredients put you off, most of them are for the Laksa paste which all go into a food processor. 

Ingredients
serves 4
takes 45 mins



Laska paste:

  • 2 cloves garlic, peeled
  • large knob of ginger, peeled and roughly chopped
  • 1 fresh turmeric piece, peeled and roughly chopped or 1 tsp turmeric powder
  • 1 fresh chilli or pinch of chilli flakes
  • 2 spring onions, trimmed
  • 1 heaped tsp peanut butter
  • 4 dried kaffir lime leaves
  • small bunch of coriander (reserve leaves, chop up stalks roughly) or Thai Basil
  • 1 tbsp sesame oil
  • 1 tbsp tamari sauce
  • 1 tbsp fish sauce
  • 2 tbsp miso paste (I use Urban Hippy)
  • 1 squash or small pumpkin, peeled and chopped into 10cm cubes
  • 300 g medium rice noodles
  • Large block of soft organic tofu, cubed
  • bunch of broccolini, trimmed and sliced
  • 400g tin of coconut milk
  • 3 limes or lemons

Method
  1. To make the paste, place all the Laksa ingredient into a food processor or high powered blender (I used a Vitamix) and blitz to a paste.
  2. Place miso paste into large stock pot with 2 litres of water and bring to boil.
  3. Add Laksa paste, mix to combine then add squash. Boil for around 2 minutes before adding in the noodles.
  4. Two minutes before the noodles are done, add in broccolini and tofu and cook until just tender. Add in coconut milk then remove from heat.
  5. Season with tamari sauce and lime juice.
  6. Serve with chopped coriander leaves, slices of fresh chilli and lime. Enjoy!





Saturday, 8 July 2017

Prawn and Ginger Dumplings in Miso Broth

Smack bang in the middle of a NZ winter, with a cold, and I'm craving broths and soups. With my addiction to dumplings this recipe is being whipped up frequently. You can substitute the miso paste with your own vegetable stock or a good quality store brand if you don't have time.

Ingredients
serves 4
takes 45 mins

For the filling:
  • 12-16 raw prawns, peeled, deveined and roughly chopped into 5cm bites
  • 2 spring onions, finely sliced
  • large knob of ginger, peeled and grated
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • packet fresh wonton or dumpling wrappers
For the Miso broth:
  • 2 tbsp miso paste (I use Urban Hippy)
  • large knob of ginger, peeled and grated
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • pinch of sea salt
  • pinch of chilli flakes or 1 fresh chilli, finely sliced
  • 2 spring onions, finely sliced
  • Asian greens ie bok choy, sliced (optional) 
Method - to make Dumplings
  1. Combine prawns, spring onions, ginger, soy sauce & sesame oil in a bowl and mix well.
  2. Put dumpling wrappers on a large board & place a good sized teaspoon of the filling in the centre of the wrapper. Dip your finger in water and moisten the edges of the wrapper, then fold in half. Press around the edges with a fork to seal. Repeat with remaining wrappers and filling.
Method - to make Broth
  1. Place miso paste, ginger, soy sauce, salt and sesame oil
    in a large pot, add 2 litres of water and bring to boil.
  2. Drop the dumplings in gently and cook for 2 minutes or until the wrappers are transparent and dumplings float to the surface.
  3. Remove dumplings and divide among bowls.
  4. Add in asian greens and simmer for 1-2 minutes until they are just cooked. Distribute among serving bowls.
  5. Ladle in some broth and garnish with chili. Enjoy!

Monday, 3 July 2017

Buckwheat Pancakes

A healthy and light batter made from buckwheat flour, eggs and water. Yep, just three ingredients. And of course whatever you want to serve on them. Don't forget to rest the batter for 15 minutes. Enjoy :D

Ingredients

  • 1 cup of buckwheat flour
  • 4 free range eggs
  • 1 cup of water
Method
  1. Place flour in a bowl and make a well. Add eggs in one by one, whisking each one in.
  2. Gradually add the water, whisking constantly until you have a smooth batter.
  3. Leave to rest for 15 minutes.
  4. Place a large frying pan on medium heat and throw in a small dob of butter or coconut oil.
  5. Add 3-4 tablespoons of batter to the pan, tilt pan to coat the bottom thinly but evenly.
  6. Cook for a minute or so or until pancake starts to lift easily from the pan and golden brown underneath. 
  7. Stack pancakes to keep them warm and serve with your favourite topping.

      Smokey Pumpkin, Carrot and Kumura Soup

      The flavours in this quick soup just sing! So easy to throw together and contains lots of goodness to help keep those winter bugs away!


      Ingredients

      • 1 large onion, peeled & quartered
      • 1 whole garlic bulb, chop top off so you squeeze roasted garlic out easily
      • 1/2 pumpkin, peeled & diced
      • 3 large carrots, peeled & diced
      • 2 large kumura, peeled & diced
      • 2 tbsp olive oil
      • 1 tsp smoked paprika
      • 3 cups stock - I use vegetable or 3 tbsp of miso paste and 3 cups water
      • sea salt & freshly cracked pepper
      • To serve: Greek yoghurt, roasted pumpkin seeds and freshly cracked pepper
      Method
      1. Preheat oven to 180oC
      2. Place all the vegetables in a roasting tray with garlic at the centre. Drizzle with olive oil and season. Bake for 20-30 minutes or until the vegetables are starting to caramelise or turn golden brown.
      3. Place in a large pot with the stock and smoked paprika and using a stick blender puree until you have a nice thick consistency. 
      4. Warm the soup up by simmering for around 5 minutes then add yoghurt, roasted pumpkin seeds, season & serve. Enjoy!



      Monday, 12 June 2017

      Dragon Smoothie

      The rich red in this Smoothie comes from a dragon fruit. I was expecting the white flesh pitted with black seeds but instead got this awesome surprise:


      It's got an earthy taste,  almost beetroot like! Apparently these beauties are full of goodness, rich in antioxidants, they contain vitamin C, several B vitamins, Calcium, iron and phosphorus and the seeds are high in omega-3 and omega-6 fatty acids.

      Ingredients
      3-4 tbsp dragonfruit flesh
      small banana
      handful of baby spinach
      handful grated carrot
      handful of seeds (I used pumpkin + sunflower)
      one date, pitted
      1 cup filtered water

      Throw it all together in a powerful blender (I used a Vitamix) and viola.





      Tuesday, 25 April 2017

      Donna Hay’s Banana Buckwheat Pancakes

      Pancakes are at the top of Trevor's favourite foods list and these are currently the favourites! Buckwheat flour adds fluffiness and a warm, nutty flavour.

      Serves 4 (or 2 piglets!)

      Ingredients

      • ¾ cup buckwheat flour
      • ¾ cup white spelt flour
      • 3 tsp baking powder
      • 1 tsp ground cinnamon
      • 3 mashed bananas
      • 1 free range egg
      • ¼ cup maple syrup, plus extra to serve
      • ¾ cup milk
      • unsalted butter to grease pan
      • store-bought vanilla bean yoghurt, to serve
      • extra banana, sliced, to serve

      Method
      1. Place both the flours, the baking powder and cinnamon in a large bowl and mix to combine. Add the banana, egg, maple syrup and milk and whisk until smooth.
      2. Heat a little of the butter in a non-stick frying pan over medium heat. Add ⅓ cup (80ml) of the batter to the pan and cook for 2–3 minutes each side or until golden. Set aside and keep warm. Repeat with the butter and remaining batter. 
      3. Divide pancakes between serving plates and top with yoghurt and extra banana. Drizzle with extra maple syrup to serve. Enjoy!



      Annabel Langbein’s Chicken & Ginger Dumpling Bowl


      Chicken sausages or mince make super quick dumplings in this tasty dish

      Serves 4
      Takes 40 minutes

      Ingredients

      • 300g dried egg noodles or soba noodles, cooked according to packet instructions
      • 3 whole star anise
      • 2 spring onions, white parts trimmed and kept whole, greens thinly sliced, to garnish
      • 6 cups chicken stock or use 2 tbsp of miso paste mixed in 6 cups of hot water
      • 2 tbsp finely grated fresh ginger
      • 4 good-quality chicken sausages or chicken mince
      • 4 heads bok choy or ¼ cabbage,thinly sliced
      • 1 bunch coriander leaves, coarsely chopped
      • 1 long red chilli, deseeded and thinly sliced
      • finely grated zest of 1 lime and 2 tbsp lime juice
      • 2 tbsp oyster sauce
      • 2 tsp sesame oil
      • 1 tsp fish sauce
      • salt and ground black pepper, to taste
      • 1 tbsp black sesame seeds, to garnish

      Method
      1. Place star anise, spring onion whites, stock and ginger in a large pot and simmer for 5 minutes. Squeeze small balls of sausage meat out of the skins and drop them into the simmering soup. 
      2. Cook over a gentle heat for 2 minutes then lift out the spring onion and star anise and discard. Add bok choy or cabbage and bring back to a simmer. Mix in coriander, chilli, lime zest, oyster sauce, sesame oil and fish sauce. Adjust seasonings to taste.
      3. Divide cooked, drained noodles between 4 heated bowls. Top with hot soup, lime juice, sesame seeds and reserved spring onion greens to serve.




      Tuesday, 10 January 2017

      Red Cabbage and Blueberry Smoothie

      I had some red cabbage left over and thought, why not throw it into a smoothie. Such a beautiful colour and (luckily) tastes great. Red cabbage is a great source of vitamin A, C and K and loaded with iron and manganese.

      Ingredients
      Serves 2
      • 2 cups red cabbage, roughly chopped
      • 1 cup blueberries, fresh or frozen
      • 1 banana, peeled
      • 2 teaspoons chia seeds
      • 2 cups coconut water or filtered water

      Method
      Blend on high until smooth and enjoy!