tag:blogger.com,1999:blog-73512864291661585132024-03-16T09:36:35.068+13:00Yum, Healthy and mostly Fast RecipesSo this is me attempting to make mostly healthy and mostly fast recipes. When I started this blog I use to eat meat but for the last 9 years or so I now eat a plant based diet but still can't give up all seafood ღღღUnknownnoreply@blogger.comBlogger191125tag:blogger.com,1999:blog-7351286429166158513.post-77511574731962289422024-02-19T11:26:00.005+13:002024-02-19T11:34:29.449+13:00Baked Pumpkin & No Stir Brown Rice Risotto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8E9_ew-65TwC6wXJdOy3DLDCr0upm4aZavWGIpbomzXtM1q5BCwWH8-cDxXxkEwHJfz8xAjSiihyEuSrgkh7PmoqUrTKJEjTqdhAOrg5SIDQQsdFJVOPy3B-JX-V4pWIMU-wibBkbb2FwgkBzAcAphMzUSn_dkCOv3VVVL2vWTzk_76EqNYVPJi3WyI/s3024/20240218_170854.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8E9_ew-65TwC6wXJdOy3DLDCr0upm4aZavWGIpbomzXtM1q5BCwWH8-cDxXxkEwHJfz8xAjSiihyEuSrgkh7PmoqUrTKJEjTqdhAOrg5SIDQQsdFJVOPy3B-JX-V4pWIMU-wibBkbb2FwgkBzAcAphMzUSn_dkCOv3VVVL2vWTzk_76EqNYVPJi3WyI/w640-h640/20240218_170854.jpg" width="640" /></a></div><p>I've been searching for a brown rice risotto recipe where you don't have to stir for twice as long and ended up with this winner. Pumpkin gets baked while risotto bubbles happily away on the stove top without having to stir constantly. It helps if you soak the brown rice overnight.</p><p><b>Ingredients</b><br /><i>takes 30mins to cook & about 15mins to prep</i></p><p></p><ul style="text-align: left;"><li>1/2 medium pumpkin, skin removed & diced into 2cm squares</li><li>fresh herbs (optional)</li><li>extra virgin olive oil</li><li>1 large red onion, finely diced</li><li>1-2 cloves garlic, finely chopped</li><li>2 cups of brown rice - soak in cold water overnight, then drain & rinse</li><li>3 cups of vege stock</li><li>freshly grated pepper & sea salt </li><li>Parmesan cheese - omit if vegan</li><li>to serve: chopped spring onions, fresh herbs - whatever you like throwing on top of a risotto</li></ul><p></p><p><b>Instructions</b></p><p></p><ol style="text-align: left;"><li>Pre-heat your oven to 200'c. Line a baking tray with baking paper and scatter pumpkin evenly across. Drizzle with some olive oil & fresh herbs, season and bake for 20 -25 minutes. Put aside to use later or turn oven off before pumpkin is fully cooked & leave pumpkin inside.</li><li>In a large pot cook the onions & garlic with the olive oil over a medium heat until softened (3 - 5min). Stir in the rice.</li><li>Add the vege stock and bring to a simmer, then cover with a lid and allow to bubble/simmer away for 25-30 minutes until rice is cooked & most of the liquid is absorbed. Let it sit for around 5 minutes before adding in the pumpkin & gently stir everything in.</li><li>Serve with your choice of toppings & enjoy!</li></ol><p></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-53543247876139880452024-02-13T07:57:00.008+13:002024-02-13T08:03:52.235+13:00Puff Pastry Tomato Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DGWxFSOXBM7rK74XOA0YzG-ND0K-BXniIASv7Gocb8iSY5nBP2NzEdWPno0fhlgCj75paGXMTw26NMJERxvlr0Pvg74Kq0IbrvZ1X2GO_l0x_HWdCvcukU5bREc1pz7Q1LWFjEBYBGqoHp7I2aeaA3v0E35-TomWdATc_3BEkr1urbn2ou_gz0p2Xns/s3024/tart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2420" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DGWxFSOXBM7rK74XOA0YzG-ND0K-BXniIASv7Gocb8iSY5nBP2NzEdWPno0fhlgCj75paGXMTw26NMJERxvlr0Pvg74Kq0IbrvZ1X2GO_l0x_HWdCvcukU5bREc1pz7Q1LWFjEBYBGqoHp7I2aeaA3v0E35-TomWdATc_3BEkr1urbn2ou_gz0p2Xns/w640-h512/tart.jpg" width="640" /></a></div><p>Lots of lovely tomatoes & basil growing in the garden at the moment so of course I had to make this quick, yummy tart.</p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>1 puff pastry thawed from frozen - serves two with a side salad</li><li>2 tbsp olive oil divided</li><li>1 pint baby tomatoes halved</li><li>1 tsp oregano - I used fresh sprigs and threw on top but remove before eating otherwise you end up with stalks in your teeth!</li><li>sea salt and freshly cracked pepper to taste</li><li>optional: fresh basil leaves, feta cheese (or cheese of choice), pesto</li></ul><p></p><p><b>Method</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to to 180°C and line a tray with baking paper.</li><li>Add the puff pastry to the lined baking tray. (I buy mine pre-rolled, but if you need to roll it, then roll into a small rectangle.)</li><li>Brush the puff pastry with olive oil or pesto - I found using both makes the base a little soggy unless your pesto is on the dry side. Then add the tomatoes cut side down to the pastry and if using feta, roughly chopped feta thrown on top.</li><li>Brush the tops of the tomatoes with olive oil, then sprinkle with oregano, sea salt, and freshly ground pepper.</li><li>Fold the edges of the pastry up to meet the tomatoes. Then bake in preheated oven 20 minutes or until tomatoes are cooked and pastry is golden brown.</li><li>Sprinkle with chopped basil and serve warm and enjoy!</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzn_EvmPOgkS69fzt89le3pKAysdJEGqzuy49tSKbZBLyVY89gVHLb-bwkOhU6nV7zkyRMmg0LiAiJ0KyVIQIIztXCBzWxKcV6fXs3aY1hkeCdJQZDrS4RMe3zf3g2F-9Y5mkhdI91-TqjWB014QddAcXAQhA8oPEAnDvqTlQfjHSdQEcjjeXW83_3VMM/s3024/tart%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzn_EvmPOgkS69fzt89le3pKAysdJEGqzuy49tSKbZBLyVY89gVHLb-bwkOhU6nV7zkyRMmg0LiAiJ0KyVIQIIztXCBzWxKcV6fXs3aY1hkeCdJQZDrS4RMe3zf3g2F-9Y5mkhdI91-TqjWB014QddAcXAQhA8oPEAnDvqTlQfjHSdQEcjjeXW83_3VMM/w640-h640/tart%202.jpg" width="640" /></a></div><br /><div><br /></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-27283663013204141322024-02-02T13:10:00.007+13:002024-02-02T13:10:49.173+13:00Easy Mushroom Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggdq691wZOCFYzQa99n9qYR6Ca1__CFxTdJf90W9GpSRYeYoEoJOll_GZCey2HKW0g-tJ12K8N1AoSr5DyKGDlHhpGvu06bS57KDIszto4dKDZfPfBwjy46nRJsHqaQy4_nqrlg55oom6h_x9yd57U705NhEuMsgTKTp0uLDTIDB9DMDI94_eunEaGzY/s3024/20240124_191339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggdq691wZOCFYzQa99n9qYR6Ca1__CFxTdJf90W9GpSRYeYoEoJOll_GZCey2HKW0g-tJ12K8N1AoSr5DyKGDlHhpGvu06bS57KDIszto4dKDZfPfBwjy46nRJsHqaQy4_nqrlg55oom6h_x9yd57U705NhEuMsgTKTp0uLDTIDB9DMDI94_eunEaGzY/w640-h640/20240124_191339.jpg" width="640" /></a></div><p>Slightly adapted from Luke Hines cookbook, Eat More Vegan (worth buying...two thumbs up) this easy mushroom soup is worth whipping up for a quick weekday meal.</p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>Extra virgin olive oil</li><li>1 onion or srping onions, chopped</li><li>4 garlic cloves, finely chopped or 2 tsp garlic powder</li><li>800g (approx) mix of mushrooms</li><li>2 cups vegetable stock</li><li>400ml can organic coconut milk</li><li>handful of chopped fresh herbs or 2 tsp dried thyme/oregano or whatever you have on hand that will go well with mushies!</li><li>freshly ground sea salt & black pepper</li><li>more fresh herbs to serve like parsley</li></ul><p></p><p><b>Method</b></p><p></p><ol style="text-align: left;"><li>Heat olive oil in a large saucepan over medium-heat and cook onion & garlic until soft & translucent. </li><li>Add mushrooms and cooked until they have softened and start to brown, about 5 minutes.</li><li>Add vege stock & coconut milk to saucepan and stir in herbs and season.</li><li>Bring to boil then simmer for 5 minutes or until slightened thickened.</li><li>Ladle into bowls and servie with fresh herbs like parsley & enjoy!</li></ol><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-34988663616897954952024-01-29T21:28:00.004+13:002024-01-29T21:28:41.546+13:00Raw Chocolate Walnut Fudge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjIL0OBN8X3Bf6XnTb6pceaMKdqTWBgXm7yuIHGrVJwmqaYEwTeA_iyUgif0PKNsie0wzvA501iJLFCj8zFaGN9oIlRYCUAON2L8oyhuauS7c5a1z9jfWVToAATXmj5gIJowGn4JJh8b_rHkZEN5cJeXdbqjl05YM0C9AaNt8Afi1CVmmsmyottl7wQ4/s3024/20240128_193244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2574" data-original-width="3024" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjIL0OBN8X3Bf6XnTb6pceaMKdqTWBgXm7yuIHGrVJwmqaYEwTeA_iyUgif0PKNsie0wzvA501iJLFCj8zFaGN9oIlRYCUAON2L8oyhuauS7c5a1z9jfWVToAATXmj5gIJowGn4JJh8b_rHkZEN5cJeXdbqjl05YM0C9AaNt8Afi1CVmmsmyottl7wQ4/w640-h544/20240128_193244.jpg" width="640" /></a></div><br /><div>So 'fudgy' & a great alternative when those sugar cravings hit! Doesn't take long to make & just 1 hour in the freezer and you're sinking your teeth into deliciousness. I didn't have enough walnuts so I added peanuts as well.</div><div><br /></div><div>Prep Time: 15mins<div>Set time: 1hr</div><div><br /></div><div><b>Ingredients:</b></div><div><ul style="text-align: left;"><li>1 cup walnuts, roughly chopped (or a mix of your favourite nuts)</li><li>Flesh of 1 avocado</li><li>10 dried figs, softened in boiling water for 10 minutes, then drained</li><li>1 tbsp + 1 tsp honey (or make it vegan & use date syrup)</li><li>1 tsp vanilla bean paste or extract</li><li>2 tbsp coconut oil, melted</li><li>3 tbsp cacao powder</li><li><div>½ tsp ground ginger</div></li><li><div>½ tsp ground cinnamon</div></li><li><div>Pinch sea salt</div></li><li><div>Grated chocolate to serve (optional)</div></li></ul></div><div><b>Method</b></div><div><ol style="text-align: left;"><li>Line a loaf tin with baking paper. Set aside.</li><li>Place the walnuts in a pan and heat over medium heat. Add 1 tbsp honey, allow to melt and stir to evenly coat the walnuts in honey & nuts turn a nice golden brown. Remove from the heat.</li><li>In a blender, add the avocado, figs, 1 tsp honey, vanilla, coconut oil, cacao, ginger, cinnamon + salt. Blend until a smooth mixture is formed.</li><li>Add the walnuts to the chocolate mix and evenly stir through.</li><li>Pour mixture into the lined tin. Place in the freezer to set for 1 hour. Remove & cut into pieces & sprinkle with cacao or grated chocolate. Store leftovers in airtight container in the fridge for up to 2 weeks or frezze for up to 2 months. Enjoy!</li></ol></div><div><i>Recipe: Two Raw Sisters</i></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-35205869802013520292024-01-11T19:34:00.001+13:002024-01-11T19:34:05.892+13:00No-fuss Plant Pad Thai<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaHHg86nNapDaOj8kyF2t2i8DlorWe7fji8E36M0oGZt9eUmfFOyvwoWOhkBbJ-u0Av4khMHlYpwBAkOVix4bmUuASI2XbXeHCcb1aRttu5lGaT1TxG4lw65TyyIR7aTW4rWe7sNCwhfbA_Qivx51y-auPt2OdoJ2r_1dv2ry0jI2pyfzm1rjRwzIJeA/s3024/20240111_185248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaHHg86nNapDaOj8kyF2t2i8DlorWe7fji8E36M0oGZt9eUmfFOyvwoWOhkBbJ-u0Av4khMHlYpwBAkOVix4bmUuASI2XbXeHCcb1aRttu5lGaT1TxG4lw65TyyIR7aTW4rWe7sNCwhfbA_Qivx51y-auPt2OdoJ2r_1dv2ry0jI2pyfzm1rjRwzIJeA/w640-h640/20240111_185248.jpg" width="640" /></a></div><p>Love this take on Pad Thai, using carrots instead of noodles & piling in some healthy veges. A little bit of prep involved - mainly peeling the carrots (could use a food processor) but should be on the table in 30 minutes. Recipe is from Luke Hines 'Eat More Vegan' - latest cookbook to join the collection & loving all the recipes we've tried so far.</p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>1 tablespoon extra virgin olive oil</li><li>2 garlic cloves, very finely chopped</li><li>1 long red (or green is fine) chilli, finely sliced</li><li>4 shallots, finely sliced (I used spring onions)</li><li>¼ small red cabbage, outer leaves discarded, finely sliced</li><li>1 red capsicum, finely sliced lengthways</li><li>2 tablespoons coconut aminos or tamari</li><li>4 carrots, cut into ribbons with a vegetable peeler</li><li>6 rainbow chard or kale leaves, stalks discarded, finely sliced</li><li>1 cm piece of ginger, peeled and finely grated</li><li>1 teaspoon grated fresh or ground turmeric</li></ul><b>Peanut sauce<br /></b><ul style="text-align: left;"><li>3 tablespoons crunchy peanut butter</li><li>Juice of 1½ limes, plus extra if needed (I used lemon)</li><li>3 tablespoons coconut aminos or tamari, plus extra if needed</li><li>1 tablespoons maple syrup or coconut nectar, plus extra if needed</li><li>1 teaspoon chilli flakes, plus extra if needed</li></ul><p></p><p><b>To serve</b></p><p></p><ul style="text-align: left;"><li>1 handful of fresh coriander leaves</li><li>2 tablespoons chopped roasted peanuts</li><li>1 teaspoon chilli flakes</li></ul><p></p><p><b>Method</b></p><p></p><ol style="text-align: left;"><li>To make the peanut sauce, whisk all the ingredients together in a small bowl. Taste and adjust the flavour as needed, adding more lime juice for acidity, coconut aminos for saltiness, dried chilli flakes for heat, or extra maple syrup for sweetness. Set aside.</li><li>Melt the coconut oil in a large frying pan over medium heat. Add the garlic, chilli, shallot, cabbage, capsicum and 1 tablespoon of the coconut aminos or tamari and cook, stirring frequently, for 3 minutes. Add the carrot, chard or kale and the remaining tablespoon of coconut aminos or tamari and saute for another 2–4 minutes. Add the peanut sauce, ginger and turmeric and cook, stirring often, for a further 3–4 minutes, or until everything is warmed through and the chard or kale is slightly wilted.</li><li>Remove from the heat and divide among serving plates. Serve, topped with the coriander, chopped peanuts and chilli flakes. Enjoy!</li></ol><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-75343371469510607212024-01-09T19:32:00.006+13:002024-02-13T08:07:08.831+13:00Zucchini & Lemon Balm Fritters<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAGVRLtD0Aug6s4GDU8OAz1hYiF0Iqdzn2Uod3gCfGkW-CU0wOjYdf0kp9wH_n11no2TWXOlteRzQjnPPNe9azDPqD4lktVy2rEx8pIQv5Q8dqQkddc-YWu32f69jNSUSRssQ6p35oH8wCMsQRhnODFjZwxYdYhKiNHo0emH72GcEu6WpjlssP9cQVtc/s2708/fritter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2638" data-original-width="2708" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAGVRLtD0Aug6s4GDU8OAz1hYiF0Iqdzn2Uod3gCfGkW-CU0wOjYdf0kp9wH_n11no2TWXOlteRzQjnPPNe9azDPqD4lktVy2rEx8pIQv5Q8dqQkddc-YWu32f69jNSUSRssQ6p35oH8wCMsQRhnODFjZwxYdYhKiNHo0emH72GcEu6WpjlssP9cQVtc/w640-h624/fritter.jpg" width="640" /></a></div><p>I've been growing lemon balm & zucchini so it was fate when I came across this recipe from the Whole cookbook, calling for both! To really get the lemon balm kick you need to add the full cup.</p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>2 zucchini, grated</li><li>1 cup fresh lemon balm, finely chopped</li><li>1 spring onion, thinly sliced</li><li>1/4 cup parmesan cheese, grated</li><li>1/4 cup ground almonds (or rice flour or spelt)</li><li>2 free range eggs, beaten</li><li>Juice 1/2 lemon</li><li>Freshly cracked sea salt & pepper</li></ul><p></p><p><b>Method</b></p><p></p><ol style="text-align: left;"><li>Place grated zucchini in a clean tea towel & squeeze to get as much liquid out as possible.</li><li>In a large bowl mix together the squeezed zucchini & remaining ingredients until combined.</li><li>Heat a splash of extra virgin olive oil in a pan over medium heat. Add spoonfuls of the mixture & fry until golden brown on each side - about 3-4 minutes each side.</li><li>I serve ours with pesto & micro greens and/or fresh slices of tomato (which I'm also growing...bonus!). Enjoy!</li></ol><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOONaxOKXvWI1vwYNQHL5ss7vQSDZvJmsJawoLJ6lRhbcWPZ3xNf964YWgwt9XoB_OoIsAtItUMq-S5IzJ2NUBwNohjeWJjFHX7XAVBvy8hWbC-LaCQcGzW9g3v7Zkzoo0_ZHjMX9lxXQ8INkje7coHVWfxIqVcuwcC63SyA9MlTpe-ELCoCyRx-Zbh5k/s3024/20231211_193919.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOONaxOKXvWI1vwYNQHL5ss7vQSDZvJmsJawoLJ6lRhbcWPZ3xNf964YWgwt9XoB_OoIsAtItUMq-S5IzJ2NUBwNohjeWJjFHX7XAVBvy8hWbC-LaCQcGzW9g3v7Zkzoo0_ZHjMX9lxXQ8INkje7coHVWfxIqVcuwcC63SyA9MlTpe-ELCoCyRx-Zbh5k/w640-h640/20231211_193919.jpg" width="640" /></a></div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-41868108988638350332024-01-09T19:10:00.007+13:002024-01-09T19:10:51.199+13:00Miso Roasted Pumpkin with Chickpeas & Crispy Kale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywT6vr5rqeUoVGdw6aYZwhojpdAmVycP3NFkQWCCwOWWLpQWTEfkHiiyjUnI4_8-C0S95DeFqYx62po1E1euWqegO_EtKFUg17ji-nGc5MUGYHagBCGnzzPf0KmYN8KG5KYBmSj16uXUxNEWk4GlLoNcl1SF7vdfwAX8SWjZEIxebsh0DlRj2TIF37uo/s3024/20240109_181254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2602" data-original-width="3024" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywT6vr5rqeUoVGdw6aYZwhojpdAmVycP3NFkQWCCwOWWLpQWTEfkHiiyjUnI4_8-C0S95DeFqYx62po1E1euWqegO_EtKFUg17ji-nGc5MUGYHagBCGnzzPf0KmYN8KG5KYBmSj16uXUxNEWk4GlLoNcl1SF7vdfwAX8SWjZEIxebsh0DlRj2TIF37uo/w640-h550/20240109_181254.jpg" width="640" /></a></div><p>This receipe comes together pretty quickly and tastes so yum. Now the price of pumpkins have finally come down, & I have a few growing in the garden - this will become a regular on the weekday menu. This comes from one of my favourite cookbooks: Tenderheart with some small changes.</p><p><b>Ingredients</b></p><p><i>Serve 4</i></p><p></p><ul style="text-align: left;"><li>2 tbsp miso</li><li>1 tbsp mirin</li><li>3 tbsp extra virgin olive oil</li><li>1 tbsp maple syrup</li><li>1 medium pumpkin, sliced into 2cm thick wedges, seeds removed</li><li>400g can chickpeas, drained</li><li>freshly ground salt & pepper</li><li>large bunch of kale leaves, washed & dried then cut leaves from stems and chop into bite sized pieces</li><li>1/4 cup toasted pumpkin seeds</li></ul><p></p><p><b>Method</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 200°C</li><li>Mix together miso, mirin, olive oil & maple syrup together until you have a thick paste.</li><li>Line two baking trays with baking paper and place pumpkin & chickpeas on one and the kale on the other.</li><li>Coat the pumpkin with the miso paste & season with salt & pepper & place in the oven and bake for 20-30 minutes until pumpkin is golden.</li><li>Throw some olive oil & salt over the kale & when pumpkin has 10 minutes to go, add to the oven as well until kale is crispy.</li><li>To serve, place pumpkin & chickpeas on a plate and then scatter with crispy kale & the toasted pumpkin seeds and a drizzle of olive oil. Enjoy!</li></ol><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-8123049616733927792023-12-06T08:13:00.004+13:002023-12-06T08:13:45.858+13:00Roasted Cauliflower & Red Capsicum Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7EUtQ1VSj9zwr3_TbZ_w3JvEYG661PH5Eej6NYOuGATXjMPeLcbPOBGuqdjkDyqjqjbRpVDBdD-s7lRzy23qeJaX3WRxGZeTyMQ-ntt0CBwOXQEMoV-pYane2JK8rfPtHVelUVp4HBExJzF8BGX3Zso-NQ2GTUidp9o6fddIb-uQYhFnSl8MYN2pubQ/s3023/20231205_171929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2143" data-original-width="3023" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7EUtQ1VSj9zwr3_TbZ_w3JvEYG661PH5Eej6NYOuGATXjMPeLcbPOBGuqdjkDyqjqjbRpVDBdD-s7lRzy23qeJaX3WRxGZeTyMQ-ntt0CBwOXQEMoV-pYane2JK8rfPtHVelUVp4HBExJzF8BGX3Zso-NQ2GTUidp9o6fddIb-uQYhFnSl8MYN2pubQ/w640-h454/20231205_171929.jpg" width="640" /></a></div><p>First week of summer and here I am thinking of and making soup as it won't stop raining! This recipe is adapted from the Love & Lemons cookbook filled with wonderful vege based recipes.</p><p><b>Ingredients</b><br /><i>serves 4</i></p><p></p><ul style="text-align: left;"><li>1 x cauliflower (mine was a decent size) cut into florets</li><li>large onion, quartered</li><li>3 cloves garlic, unpeeled</li><li>3 whole roasted red capsicums from a jar or a large red fresh one quartered & seeds removed</li><li>extra virgin olive oil</li><li>sea salt (I used a herb salt made locally) & freshly cracked pepper</li><li>3 tbsp miso paste</li><li>3 cups water</li><li>1/2 tsp ground cumin</li><li>1/2 tsp ground coriander</li><li>pinch of cayenne pepper (don't forget this has a kick!)</li><li>1 tsp balsamic vinegar (optional)<br /><br />to serve: reserve some of the roasted cauli or some fresh sliced spring onions or even some plain popcorn!</li></ul><p><b>Method</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 200°C</li><li>Line two baking trays and place cauli on one and the garlic, capsicum (if not using jar) and onions on the other. Drizzle with olive oil and season well. Roast for 20-30 minutes until golden brown.</li><li>Grab a large soup pot and add remaining ingredients - miso, water, spices, capsicums (if using jar bought). </li><li>Once cauli and onions etc are cooked, add to the pot and blend well. You might have to reheat it a little and once this is done you can add yoghurt or cashew cream or just serve with toppings of choice & enjoy!</li></ol><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-88061937368804071642023-11-04T09:17:00.009+13:002024-02-27T19:59:32.054+13:00Pumpkin & Butter Bean Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmbs4f_pX8stA327dXsReSIskj78FXJGfchWN6u9whbPK1l4qrc5Ljc7dvvPAYABei0d6abirO6P0wa3giWmUllab-MKigqQr8pdQxjtpMeTqCbBpZn7koDFCSqOokVhvRKdawUxRdo8_ZOwjR5GHne1zHMWL-r75Nd0lQbmP5wq0HdpRXdciCBQEWlA/s3024/20240227_194639.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2704" data-original-width="3024" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmbs4f_pX8stA327dXsReSIskj78FXJGfchWN6u9whbPK1l4qrc5Ljc7dvvPAYABei0d6abirO6P0wa3giWmUllab-MKigqQr8pdQxjtpMeTqCbBpZn7koDFCSqOokVhvRKdawUxRdo8_ZOwjR5GHne1zHMWL-r75Nd0lQbmP5wq0HdpRXdciCBQEWlA/w640-h572/20240227_194639.jpg" width="640" /></a></div><p>This is adapted from an old cookbook where we swapped chickpeas for butter beans, as that's all we had, and used roasted capsicums from a jar, as again, all we had. So you can adapt to what you have on hand, but don't skip roasting the pumpkin as this makes a sweet, very yum curry.</p><p><b>Ingredients - serves 4</b><br /></p><p></p><ul style="text-align: left;"><li>1 medium pumpkin, peeled and cut into small bites</li><li>Extra virgin olive oil </li><li>1 tsp cumin seeds</li><li>1 tbsp curry powder</li><li>Small capsicum, cut into small pieces (we used roasted capsicum from a jar)</li><li>1 onion, diced</li><li>4 cloves garlic, chopped</li><li>5cm knob fresh ginger, grated</li><li>400g coconut cream</li><li>sea salt</li><li>400g can butter beans</li><li>fresh coriander, to serve</li></ul><p></p><p><b>Method</b></p><p></p><ol style="text-align: left;"><li>Pre-heat oven to 200°C</li><li>Toss the cubed pumpkin in a lined baking tray with olive oil and season. Bake for about 20 minutes, turning halfway.</li><li>Heat pan on medium heat with oil, add cumin seeds, curry powder, capsicum, onion, garlic & ginger and cook until soft but not browned - about 5-10 minutes.</li><li>Add coconut cream, salt, half a can water and the butter beans and simmer gently until warmed through. Add the roasted pumpkin and cook for another minute.</li><li>Add fresh herbs and enjoy!</li></ol><p></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-8382227500861184172023-10-23T18:33:00.004+13:002024-01-11T21:20:27.397+13:00Eggplant parmigiana<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgVEdjLGPzHsxUbaBSM0gBeAyUCyPTp13Zf9zrCB5nc0Bk9Evd_MGR8ofBg6jXLzRsRPTQl991Yq7lkSKsoHyUc29CW05sTSWnVNOjRjMfePGdckYJOjYdUSE-Zxce4JkKMZgcU9LaFjCF0r4UgG37mDaSTkSNeT37wx17aExF-kw55QdYc_Gjrj3IW8/s3000/20231020_184151.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2777" data-original-width="3000" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgVEdjLGPzHsxUbaBSM0gBeAyUCyPTp13Zf9zrCB5nc0Bk9Evd_MGR8ofBg6jXLzRsRPTQl991Yq7lkSKsoHyUc29CW05sTSWnVNOjRjMfePGdckYJOjYdUSE-Zxce4JkKMZgcU9LaFjCF0r4UgG37mDaSTkSNeT37wx17aExF-kw55QdYc_Gjrj3IW8/w640-h592/20231020_184151.jpg" width="640" /></a></div><p>This is a lovely dish to cook when you have a little bit more time to prep. Or you can prepare everything early on if you're having guests over, then pop in the oven once they arrive. It looks like I've used a lot of cheese but I used a nice 'melty' one and mixed in some parmesan. Alternatively you can use some fresh mozzarella balls thinly sliced over the top.</p><p><b>Ingredients</b><br /><i>serves 4 (takes about 1 hour)</i></p><p></p><ul style="text-align: left;"><li>Extra virgin olive oil</li><li>1 onion, finely chopped</li><li>2 cloves garlic, crushed</li><li>400g can diced tomatoes</li><li>2 cups bottled tomato passata</li><li>1/4 tsp dried chilli flakes</li><li>handful of basil leaves or substitute with other fresh herbs, I used fresh oregano, parsely, coriander & mint!</li><li>2 medium eggplants, thickly sliced</li><li>1/4 cup chickpea flour (or just use plain)</li><li>100g grated cheese + coarsely grated parmesan or sliced thinly mozzarella balls</li><li>1 tsp smoked or sweet paprika</li></ul><p></p><p></p><div><b>Method</b></div><p></p><div><ol style="text-align: left;"><li>Preheat oven to 180oC</li><li>Lightly grease with olive oil, an 18cm x 25cm ovenproof dish and set aside.</li><li>Heat about 1 tbsp olive oil in a medium pot over medium heat, add onion and cook until just soft then add garlic. After 30 seconds add can diced tomatoes, passata and chilli flakes, season to taste, add the fresh herbs and heat for about 10 minutes on a low simmer.</li><li>In the meantime, toss eggplant in seasoned flour, shake off excess and put aside. Once you've finished coating the eggplant, heat a large frying pan to medium-high and add couple of tbsp olive oil. Fry each slice until nice and brown on each side. You can start adding to the overproof dish, by layering the eggplant slightly overlapping each over.</li><li>Pour half the tomato mixture over the layer.</li><li>Finish layering eggplant and pour rest of tomato mixture over everything.</li><li>Top with cheese of your choice, sprinkle with paprika.</li><li>Bake covered for 30 minutes. Uncover and bake for a further 15 minutes or until bubbly & brown. Enjoy!</li></ol></div><p></p><div><br /></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-90094785325858097602023-10-17T08:56:00.002+13:002023-10-17T08:56:16.709+13:00Rustic Fish & Vegetable Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNRKiD2NNFJi_sPAVea27-8f5kiCnP80IwypDSiBu_P6cZpfNeFcZenWnKSnPk6SJiK6pnUpJzNvzy_gf7o6NUzaThehpDtgL5FXcimLfTxL1GbZ1T60RMep4fb5pdTTgJQVCdlikEHJ_eSf_5W3s65Ij9ev9ogfFIXpiyujtdRV_HXrAdMjRmgiPESk/s2638/20231016_193316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2638" data-original-width="2638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNRKiD2NNFJi_sPAVea27-8f5kiCnP80IwypDSiBu_P6cZpfNeFcZenWnKSnPk6SJiK6pnUpJzNvzy_gf7o6NUzaThehpDtgL5FXcimLfTxL1GbZ1T60RMep4fb5pdTTgJQVCdlikEHJ_eSf_5W3s65Ij9ev9ogfFIXpiyujtdRV_HXrAdMjRmgiPESk/w640-h640/20231016_193316.jpg" width="640" /></a></div><p>Chunky...rustic...same, same! Call it what you like but this is a super quick, one pot weekday meal, good for freezing or next day lunch. You can swap out veges for what you've got on hand eg kumara instead of potato, frozen edamame or peas instead of broccoli. A firm, cheap white fish is ideal.</p><p><b>Ingredients</b><br /><i>Serves 4</i></p><p style="text-align: left;"></p><ul style="text-align: left;"><li>2 tablespoons olive oil</li><li>1 onion halved and thinly sliced</li><li>2 garlic cloves crushed</li><li>6 small waxy potatoes quartered</li><li>2-3 medium carrots, roughly chopped into bite-sized pieces</li><li>1 cup white wine or vege stock</li><li>1/2 cup vege stock</li><li>2 x 400g cans chopped tomatoes</li><li>300-500g, boneless firm fish fillets cut into bite-sized pieces</li><li>1 handful green beans trimmed and cut into 3 cm lengths or 1 cup frozen Edamame or Peas or Broccoli trimmed and cut into bite sized pieces</li><li>Serving options: fresh sour dough bread (optional)</li></ul><div><b>Method</b></div><p></p><div><ol style="text-align: left;"><li>Heat the oil in a large pot over medium heat. Add the onion and garlic, cover, and cook for 5–10 minutes, stirring regularly until light golden.</li><li>Add the potato & carrots and cook for a 5-10 minutes until veges are lightly golden and starting to stick to the bottom of the pan.</li><li>Pour in the wine or stock and let it boil for a minute or two, scraping the base of the pan with a wooden spoon.</li><li>Add the tomatoes and 1/2 cup stock, or just enough to ensure the potatoes are submerged. Cover with a lid and simmer for about 25 minutes, or until the potatoes are tender when pierced with a fork.</li><li>Add the fish & other vegetables and season well with sea salt and freshly ground black pepper. Cover and cook for 5 minutes, or until the veges and fish are cooked.</li><li>Divide the fish stew between bowls and serve immediately with fresh crusty sour dough bread & enjoy!</li></ol></div><p style="text-align: left;"></p><div><br /></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-24829004861032256812023-09-18T20:13:00.000+12:002023-09-19T09:53:03.266+12:00Fish, Lentil & Olive Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThz8vM1GKek1TJAzonskjPf1ZlltjMNqRZiQhrThfkl_lN1BpWYyBWFMiEWNzlJCe_DAxfSk48hTs7td1G5RiOeGpdsg8jhyQoSJeGPmT3xTeH8KqNl8xs2nAjOygt0PlCtX4aAj31TM/s1600/one+pot+fish.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" hspace="5" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThz8vM1GKek1TJAzonskjPf1ZlltjMNqRZiQhrThfkl_lN1BpWYyBWFMiEWNzlJCe_DAxfSk48hTs7td1G5RiOeGpdsg8jhyQoSJeGPmT3xTeH8KqNl8xs2nAjOygt0PlCtX4aAj31TM/w640-h480/one+pot+fish.jpg" width="640" /></a></div>
<span style="font-family: "Courier New",Courier,monospace;"><div><span style="font-family: "Courier New",Courier,monospace;"><br /></span></div><div>Use a firmer variety of fish for this dish and whatever fresh herbs you have on hand. I'm sure this will change each time I make it. A simple, easy dish with fantastic flavours and keeps well for lunch the next day.</div></span><div><span style="font-family: "Courier New",Courier,monospace;">
<br />
<b><span style="font-family: "Courier New",Courier,monospace;">Ingredients</span></b><br />
<i><span style="font-family: "Courier New",Courier,monospace;">takes 30 minutes</span></i><br />
<i><span style="font-family: "Courier New",Courier,monospace;">serves 2</span></i><br />
<ul>
<li><span style="font-family: "Courier New",Courier,monospace;">1 tbsp olive oil </span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">1 large onion, roughly chopped</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">3-4 cloves of garlic, crushed </span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">1/3 cup black olives, stones removed & roughly sliced</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">400g can chopped tomatoes</span></li><li><span style="font-family: "Courier New",Courier,monospace;">400g can brown lentils (optional)</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">freshly cracked pepper </span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">1-2 firm white fish fillets, depending on size of the fish and the dish you are using, you might want to halve the fish, but remember they won't take long to cook.</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">2 tbsp panko (or fresh) breadcrumbs</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">2 tbsp chilli oil (optional) </span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">4 tbsp freshly chopped thyme or try parsley, basil, dill, or chives or a mix. Or a mix of microgreens.</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">grated lemon zest</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/3 cup grated parmesean cheese or 1/2 block crumbled feta or even good ole cheddar cheese</span></li>
</ul>
<b><span style="font-family: "Courier New",Courier,monospace;">Method</span></b><br />
<ol>
<li><span style="font-family: "Courier New",Courier,monospace;">Preheat oven to 180oC.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtGzROYER_rRNDAV1-QSS8xOHoJ7ldJej0LcrmoRqjc1LSa6HYqU4ADmyJMkWqywsZi8XNHgXOqJFNFnQS2bbvWDeVL5AJC3M9gzWbdtrgvfDoY9v8vPclLqCfgF8GzFTG3-ZHDNajPo/s1600/one+pot+fish+I.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">Heat oil in an ovenproof pot over a medium heat and cook onions and garlic until soft, about 5 minutes.</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">Add in olives, lentils & tomatoes and season with freshly cracked pepper.</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">Bring to a simmer for 5-10 minutes to thicken the sauce slightly. Then remove from heat and add fish fillets, spooning sauce over them, followed by a drizzle of chilli oil.</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">Add breadcrumbs and bake for about 5-10 minutes. Take out of oven, add cheese & finish off under the grill to brown up the top.</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">Sprinkle with fresh herbs and/or microgreens and serve straight away. You could serve this on rice if you want to make it go a little further or rice is your 'thing' and enjoy!</span></li>
</ol>
</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-79870414890022089262023-09-11T13:29:00.006+12:002023-09-12T08:34:52.801+12:00Cauliflower & Potato Korma Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITGNnPNT4XbcsWV0dzon_RtO3VODre7SwBPeaqPPV_tLDY3z5gKmbAg6PX7OlA7dw4PGrXy02a3_nyMQDkf0ZPjl-qdMiheQY5sQRdqP5mxdAezpyMLrYdNqWyk5e_9LIxH-mYZznVwmEz_THlVtuCxaJ1CNCQGrw5wndOES-e3WNohec5iLhjxq_SEM/s3024/20230911_182012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITGNnPNT4XbcsWV0dzon_RtO3VODre7SwBPeaqPPV_tLDY3z5gKmbAg6PX7OlA7dw4PGrXy02a3_nyMQDkf0ZPjl-qdMiheQY5sQRdqP5mxdAezpyMLrYdNqWyk5e_9LIxH-mYZznVwmEz_THlVtuCxaJ1CNCQGrw5wndOES-e3WNohec5iLhjxq_SEM/w640-h640/20230911_182012.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div>If you want a real quick curry dish during the week then you can cheat a bit using a pre-made sauce. I
use <a href="https://cassiaathome.com/products/cassia-at-home-korma-sauce-3-jar-pack" target="_blank">Cassia at Home</a><span> as there's no crap in it and it's made locally. </span></div><p><b>Ingredients for the roasted veges</b><br />Serves 2</p><p></p><ul style="text-align: left;"><li>½ cauliflower, cut into florets including the stems</li><li>3-4 small potatoes, cut into quarters (I leave skin on) or kumara would also work well</li><li>3 tbsp olive oil</li><li>1 tbsp Garam Masala</li><li>½ tsp ground cinnamon</li><li>½ tsp ground turmeric</li><li>½ tsp ground coriander</li><li>½ tsp ground cumin</li><li>2 tsp salt</li></ul><div>Serve with brown or wild rice, naan and toasted cashews.</div><div><br /></div><div><div><b>Instructions</b></div><div><ol style="text-align: left;"><li>Pre-heat the oven to 200ºC/400ºF. </li><li>Combine all the ingredients for the roasted veges in a bowl and mix well. Add cauliflower & potato and leave to marinade for 10 minutes or longer if you have time.</li><li>Spread the spiced veges onto a lined baking sheet, sprinkle over some sea salt (or kelp), then place in the oven and roast for 30 minutes or until caramelised and fork tender. </li><li>Pour the korma sauce into a saucepan and heat gently.</li><li>Then it's up to you how you serve it. If using rice, pop some on a plate, top with veges and pour over sauce. Enjoy!</li></ol></div></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-26315355999728920912023-09-05T10:58:00.005+12:002023-10-14T15:30:17.112+13:00Leek And Broccoli Fish Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0uvRuWhIOEcf_K_-4mhRJLxJtdocxIbDUvQK1mxvKwG4LaJqXGbtF-UYSIUvLcAWooGOv10bZNwn3XYNfxx0C8pbuVC-HuCrJKM3sr5y_rFWMqlTeoAUoWdDpWgHYnC_fzWc1I2W1Z8Qca00Fs_U2G_NPJeHMhZRUtaeqJyBobRjQxBpcUYqbt8Fusg8/s3024/20230904_191723.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0uvRuWhIOEcf_K_-4mhRJLxJtdocxIbDUvQK1mxvKwG4LaJqXGbtF-UYSIUvLcAWooGOv10bZNwn3XYNfxx0C8pbuVC-HuCrJKM3sr5y_rFWMqlTeoAUoWdDpWgHYnC_fzWc1I2W1Z8Qca00Fs_U2G_NPJeHMhZRUtaeqJyBobRjQxBpcUYqbt8Fusg8/w640-h640/20230904_191723.jpg" width="640" /></a></div><p>I managed to find enough leeks and sprouting broccoli in my garden to use for this recipe, but you can easily adapt the greens and use onion instead of leeks. Making the fresh breadcrumbs sets this recipe apart from most other fish pies I've made, and can also be adapted using ingredients you have on hand.</p><p><b>INGREDIENTS</b></p><p></p><ul style="text-align: left;"><li>200g fresh sourdough breadcrumbs, I just use a knife to roughly chop into small chunks</li><li>¼ cup tarragon or sage leaves, roughly chopped - you could also use parsley or thyme, anything really, preferably fresh herbs</li><li>Lemon juice & zest</li><li>Olive oil</li><li>sea salt and cracked black pepper</li><li>2 leeks, white part only, thinly sliced or red onions diced</li><li>4 cloves garlic, crushed</li><li>300g broccoli, cut into small florets - could use sprouting broccoli, frozen or experiment with different greens</li><li>800g firm white fish, cut into 3cm pieces</li><li>1 tablespoon flour - I used chickpea, but again, whatever you have on hand</li><li>250g tub sour cream or yoghurt (use a nice Greek one)</li><li>2 tablespoons Dijon mustard</li><li>½ cup (125ml) water</li></ul><div><b>METHOD</b></div><p></p><div><ol style="text-align: left;"><li>Preheat oven to 200°C (400°F) and prepare your baking dish. Can use a large dish or individual pie dishes. I gave mine a quick oil.</li><li>Place the breadcrumbs, fresh herbs and salt and pepper on a large lined oven tray. Add a dash of olive oil and mix to combine, spreading the crumbs out evenly. Cook for 5 minutes, until just golden. Set aside and when cooled, add the lemon zest.</li><li>Heat some olive oil in a pot over a medium heat and add the leek and garlic, cooking until soft. Then add broccoli and cook for a further 5 minutes or until softened then set aside.</li><li>Place the fish, flour, salt and pepper in a large bowl and gently toss to coat. Then add fish to baking dish.</li><li>Add sour cream or the yoghurt, mustard and water to the leek, garlic & broccoli mixture and gently stir to combine then add to fish in the baking dish. Add a good squeeze of lemon juice as well.</li><li>Cook in the oven for 5 minutes until fish is nearly cooked through and then add the breadcrumb mixture and cook for a further 5 minutes. You don't want to overcook the fish or burn the breadcrumbs.</li><li>Sprinkle with freshly cracked pepper to serve & enjoy! Serves 2-4</li></ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-58745536187410999552023-08-18T10:27:00.006+12:002023-08-18T10:29:57.124+12:00Triple Bean Nachos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFjA0ATUa1BV7zFA7djuo1CGXRRgMUq_6p3hQu1B2IPV2YYJQ540wsyvbC0Bwe3PpO3r27oVDWw8cJtAv9mnCEZVbZ4EwZ4UlXQC9a673gnC2cMZ74_8zOpfCZ8BsbKB0hspqfNt0xQLzLG7ZhE9E87O-1tC5HWWsO5f050nCcEB8ivQoqirhYlKd4Pw/s3024/20230817_190926.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFjA0ATUa1BV7zFA7djuo1CGXRRgMUq_6p3hQu1B2IPV2YYJQ540wsyvbC0Bwe3PpO3r27oVDWw8cJtAv9mnCEZVbZ4EwZ4UlXQC9a673gnC2cMZ74_8zOpfCZ8BsbKB0hspqfNt0xQLzLG7ZhE9E87O-1tC5HWWsO5f050nCcEB8ivQoqirhYlKd4Pw/w640-h640/20230817_190926.jpg" width="640" /></a></div><p>Well, technically, double bean plus lentils but that doesn't sounds as catchy right? This dish is made for sharing, pop everything into a large oven proof dish and serve straight to table.</p><p><b>INGREDIENTS</b></p><p></p><ul style="text-align: left;"><li>2 tbsp olive oil</li><li>1 onion, chopped</li><li>4 garlic cloves, crushed</li><li>1 red capsicum, finely chopped (I used a couple out of a jar)</li><li>400g can lentils, drained, rinsed</li><li>400g can red kidney beans, drained, rinsed</li><li>400g can black beans, drained, rinsed - use whatever beans you have on hand</li><li>2 x can tomatoes 400g (I used a mix of cherry & chopped tomatoes)</li><li>1 tsp chilli powder (optional)</li><li>2 tsp ground cumin</li><li>1 tsp smoked paprika</li><li>cheese of choice - something 'melty'</li></ul><p></p><p><i>To serve</i></p><p></p><ul style="text-align: left;"><li>Packet corn chips</li><li>Sour cream</li><li>Mashed up avocado</li><li>Fresh coriander leaves or micro greens</li><ul><li>or whatever you like having on nachos!</li></ul></ul><div><b>METHOD</b></div><div style="text-align: left;"><ol style="text-align: left;"><li>Preheat oven to 220C/200C fan-forced</li><li>Heat oil in a large, heavy-based frying pan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add capsicum, lentils, tomatoes, chilli powder, cumin, smoked paprika and beans. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until mixture has thickened. Season with salt and pepper.</li><li>Arrange corn chips on a large heatproof serving platter or baking tray. Spoon over lentil mixture. Grate cheese over lentils and chips. Bake for 10 minutes or until corn chips are crisp and cheese is light golden.</li><li>Dollop avocado over nachos. Sprinkle with coriander leaves and sour cream if using. Serve & enjoy!</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRlBUG3B7QtfQlujfMiSGe18J5tBF-prf-C1lI2pXaV-7ZFZhgGNkthDdT8ssIO-9f9vXfqUxd_U1YSo9laA80yYYyFKxzmFMYPFlqgrQDwJZxu_Y_Jm2WWBckEtIeJhj5IxcTOJLUVQMey5pM4Q-8jfi18qJvfK2SdXYrb3u8sBoW358S8wSzneDHAQ/s3024/20230817_190843.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRlBUG3B7QtfQlujfMiSGe18J5tBF-prf-C1lI2pXaV-7ZFZhgGNkthDdT8ssIO-9f9vXfqUxd_U1YSo9laA80yYYyFKxzmFMYPFlqgrQDwJZxu_Y_Jm2WWBckEtIeJhj5IxcTOJLUVQMey5pM4Q-8jfi18qJvfK2SdXYrb3u8sBoW358S8wSzneDHAQ/w640-h640/20230817_190843.jpg" width="640" /></a></div><br /><div><br /></div></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-41189144379354271792023-08-17T11:53:00.008+12:002023-08-18T10:29:02.790+12:00Potato & Cheese Soup - Slow Cooker<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZVlsQHOX815RsAJq3A90byGhJXNnmZ9YkFsfwrfbZB_BvjR4ypTMV8uGHRtxqQAnpGoL7QcKPWFByahBh4IzFtcQftu0bItM8rh56Vw-T4ni8nbA6nTUPz6MVzrEw2b2vFoz4Y9PuKV2Um54Dcdt1y5fODrDmYVdyd4fFkOkMyjLQnql7u3rpwYoGpo/s2836/20230816_185631.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2836" data-original-width="2836" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZVlsQHOX815RsAJq3A90byGhJXNnmZ9YkFsfwrfbZB_BvjR4ypTMV8uGHRtxqQAnpGoL7QcKPWFByahBh4IzFtcQftu0bItM8rh56Vw-T4ni8nbA6nTUPz6MVzrEw2b2vFoz4Y9PuKV2Um54Dcdt1y5fODrDmYVdyd4fFkOkMyjLQnql7u3rpwYoGpo/w640-h640/20230816_185631.jpg" width="640" /></a></div><p>This is definately a great, comforting soup for winter. Since it's made in a slow cooker, you can pop it on before you go to work, or even the night before & reheat when you're ready to devour. Serve it up with some fresh crunchy sourdough bread, micro herbs & freshly cracked pepper.</p><p><b>INGREDIENTS</b></p><p></p><ul style="text-align: left;"><li>1-2 stalks celery, trimmed, coarsely chopped</li><li>1 kg potatoes, washed (if needed), coarsely chopped</li><li>2 onions, coarsely chopped</li><li>1/2 cauliflower, trimmed, coarsely chopped (include stalks)</li><li>4 gloves garlic, peeled, thinly sliced</li><li>4 cups vegetable stock (or do half & half with water but mroe stock gives more taste)</li><li>1 cup cheese e.g colby or tasty</li></ul><p></p><p><i>To Serve: </i></p><p></p><ul style="text-align: left;"><li>Cream, or yoghurt or cashew cream</li><li>Micro herbs</li><li>Freshly cracked pepper</li><li>Squeeze of 1/2 lemon</li><li>Fresh crusty bread for dipping!</li></ul><div><b>METHOD</b></div><div><ol style="text-align: left;"><li>Place celery, potatoes, onions, cauliflower, garlic and stock into a 4.5 litre slow cooker. Cook, covred on low for 8 hours.</li><li>Add cheese, stir until melted.</li><li>Cool soup for around 10 minutes, then using a stick blender, blend until smooth. Season to taste and stir in lemon juice. And serve with choice of toppings & enjoy!</li></ol><div><i>Recipe is from Taste NZ</i></div></div><p></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-54876902923828582172023-08-16T10:57:00.004+12:002023-09-06T10:01:29.228+12:00Sticky Carrot & Harissa Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFuaPQIjxTloBuoENkzddCksVkLpxGwGdFAvfqbg-E2dvRocIzC-_RXlM7yI-_9t4S-xn95l2jMSKM3gKKZtf_Kf_vKtw7c8iQpQgMp9pIE0-xJJVWxMsvw7w4xrXGIKRhagN6IYUg1u9l7rMez044WWx1MAkKJjFm0Kz-YO3efRy9cRbMYgnDJkBs-w/s3024/20230905_191629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2455" data-original-width="3024" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFuaPQIjxTloBuoENkzddCksVkLpxGwGdFAvfqbg-E2dvRocIzC-_RXlM7yI-_9t4S-xn95l2jMSKM3gKKZtf_Kf_vKtw7c8iQpQgMp9pIE0-xJJVWxMsvw7w4xrXGIKRhagN6IYUg1u9l7rMez044WWx1MAkKJjFm0Kz-YO3efRy9cRbMYgnDJkBs-w/w640-h520/20230905_191629.jpg" width="640" /></a></div><br /><div>Carrots are a cheap & cheerful vege and chucking them on top of a tart makes me very happy. Not sure whether buying Rose Harissa really makes much of a difference so you can easily sub for 'normal' harissa. Or you could use Pesto - I highly recommend <a href="https://www.waihekeherbs.co.nz/shop-SVxfQ/p/spring-blade-5mdl4-kf7t3" target="_blank">Waiheke Herb Spread</a> if you're NZ based.</div><p></p><p><b>INGREDIENTS</b></p><p></p><ul style="text-align: left;"><li>10-12 medium carrots, chopped diagonally into roughly 1/2 inch pieces</li><li>100ml water</li><li>1tbsp olive oil</li><li>2tbsp maple syrup</li><li>3tbsp rose harissa or pesto</li><li>pinch sea salt</li><li>feta cheese (optional)</li><li>fresh herbs like thyme, oregano, parsley etc (optional)</li></ul><p></p><p><b>FOR THE PASTRY</b></p><p></p><ul style="text-align: left;"><li>1 x 320g sheet puff pastry</li><li>splash oat milk (or normal milk or egg) - just to help pastry edges golden</li></ul><p></p><p><b>INSTRUCTIONS</b></p><p></p><ol style="text-align: left;"><li>Prepare carrots, place in saucepan with water, olive oil & 1 tbsp maple syrup and pinch of salt.</li><li>Cover with lid, medium heat, bring to simmer. Allow to bubble gently, uncover to stir gently occasionally and cook until carrots have absorbed all the water, about 30 mins.</li><li>Turn off heat, stir in remaining maple syrup and harissa or pesto.</li><li>Unroll pastry & score edges to give a 2cm border and prick the centre all over with fork.</li><li>Brush edges pastry with milk.</li><li>Spread carrots evenly within border.</li><li>Crumble in some feta and cover with herbs if using.</li><li>Bake 220°C/200°C fan until pastry is puffy & golden brown. 22-25 mins.</li></ol><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-53267747027455197592023-03-02T20:29:00.006+13:002023-03-02T20:29:49.493+13:00 Easy Leek Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ohdq84RJfDlc0d95_J9yURFdGacultx0rwC7WyKz4Igv8Nna9NeWfLjpohP6DfptJ7m4akXNZ4_BE-AD7mndCie_FF44YRng7eQJelDNPehBeaEbYWkM5hFNQCEapyvZjLJmV697oM4zUpxnOfuCRZKF2WwaggBZBi4CISK8GcdUvYstSAS38AYm/s4032/20221224_162731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="4032" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ohdq84RJfDlc0d95_J9yURFdGacultx0rwC7WyKz4Igv8Nna9NeWfLjpohP6DfptJ7m4akXNZ4_BE-AD7mndCie_FF44YRng7eQJelDNPehBeaEbYWkM5hFNQCEapyvZjLJmV697oM4zUpxnOfuCRZKF2WwaggBZBi4CISK8GcdUvYstSAS38AYm/w640-h320/20221224_162731.jpg" width="640" /></a></div><p>These are quick to make and can be baked the night before and served cold.</p><p><b>INGREDIENTS</b></p><p></p><ul style="text-align: left;"><li>1 square sheet ready-rolled puff pastry (ideally the all-butter variety)</li><li>1 large leek, cut into 1inch rounds</li><li>extra virgin olive oil</li><li>thyme, ideally fresh</li><li>cracked pepper</li><li>flaky salt</li><li>sharp cheese, such as feta, to serve</li></ul><p></p><p><b>METHOD</b></p><p></p><ol style="text-align: left;"><li>Preheat your oven and a baking tray, or even better, a pizza stone, to 180 °C.</li><li>Take your pastry onto a lightly floured work service – and, one inch from the edge, using the tip of a small, sharp knife, gently score to half thickness, a square within the square. </li><li>Lay out your half inch rounds of leek within this inner square leaving the boarder free. </li><li>Drizzle leeks with olive oil, scatter with flaky salt and a good grind of pepper, and finish with thyme. Transfer to your baking sheet and bake for an initial 12min, or until edge has puffed up. At this point reduce your oven to 150°C and bake for another 20min until leeks are tender and barely holding their shape. </li><li>Cut into quarters and serve with a grating of sharp cheddar or a crumble of feta, and a sharp green salad.</li></ol><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-88613358615528648372023-03-02T20:07:00.005+13:002024-01-23T07:56:54.868+13:00Kimchi fritters with tamari and sesame dipping sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIMQRLVA08wXusMzd3kaeMyS077yYxjcQbqZXKVkKrC-BL6e0KmigVv7quxqa3DmKU769oN9AxvsdZWP1IuDyl9FNSHh6EVYOtkktgczF_ErZb3qm52rimKW-qEjWxSAF8B5UezA2TgQXWYak9p_crUmjr8yXf5oeFEpDLb9H23x7e5qDjgg7AuPg/s4032/20230108_111144.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIMQRLVA08wXusMzd3kaeMyS077yYxjcQbqZXKVkKrC-BL6e0KmigVv7quxqa3DmKU769oN9AxvsdZWP1IuDyl9FNSHh6EVYOtkktgczF_ErZb3qm52rimKW-qEjWxSAF8B5UezA2TgQXWYak9p_crUmjr8yXf5oeFEpDLb9H23x7e5qDjgg7AuPg/w640-h360/20230108_111144.jpg" width="640" /></a></div><p>These are easy to put together and have a bit of a kick depending on the kimchi - make sure you get a good one. We're lucky to have a good local source. Great way to get some fermented goodness in ya!</p><p><b>INGREDIENTS</b></p><p></p><ul style="text-align: left;"><li>1 cup rice flour</li><li>2 cups kimchi, drained & coarsely chopped, reserve ½ cup juice - if you don't have enough juice I sometimes add 1 x free range egg</li><li>3 large spring onions, finely sliced</li><li>2 tbsp toasted sesame seeds</li><li>extra virgin olive oil, for shallow-frying</li><li>To serve:</li><ul><li>iceberg lettuce cups</li><li>coriander sprigs or chopped chives</li><li>avocado</li></ul></ul><p></p><p><b>SAUCE</b></p><p></p><ul style="text-align: left;"><li>60ml tamari</li><li>1½ tbsp rice wine vinegar</li><li>½ tsp sesame oil</li><li>1 long red chilli, finely sliced or chilli flakes</li></ul><p></p><p><b>METHOD</b></p><p></p><ol style="text-align: left;"><li>Mix together kimchi, flour, salt, juice or egg, sesame seeds and spring onions.</li><li>Heat oil to medium-high in large frying pan and add 2 large spoonfuls of the mixture. I use a wooden spoon & spatula to press together to form a ball & flatten in the pan.</li><li>Fry for 2 minutes each side o runtil golden brown.</li><li>Serve warm with sauce, and toppings of choice. Goes really well with cooling accompaniments like lettuce & avocado. Enjoy!</li></ol><p></p><p>For the sauce, combine all the ingredients in a small bowl.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj--BG5RGeoOIyPWWf8wLU1r-D4QL3RZdjMzER3yOND0khl5_ca0P12aCY-T3tExH5enRcV3QxxPZivCH64ggMZquUhVCoBiEcKBa-AwP4OT_mHW2p8s4H6iWgCJwNc3ZQVMLtdsAjrvSryRhbH0ED4FZ5VssmXrt7DV5dXrKddFL3z6QUg2Q--ITKU/s4032/20230108_111141.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj--BG5RGeoOIyPWWf8wLU1r-D4QL3RZdjMzER3yOND0khl5_ca0P12aCY-T3tExH5enRcV3QxxPZivCH64ggMZquUhVCoBiEcKBa-AwP4OT_mHW2p8s4H6iWgCJwNc3ZQVMLtdsAjrvSryRhbH0ED4FZ5VssmXrt7DV5dXrKddFL3z6QUg2Q--ITKU/w640-h360/20230108_111141.jpg" width="640" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-89439011515977025722023-03-02T19:52:00.001+13:002023-03-02T19:54:47.979+13:00 Slow-Roast Tomato Risotto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6bWC9ekZnrSJ0Fk4iCElH8KpUGXxKUNNPO7QBOJcKcI-KcCfY6OjjqsRQRLHxpmNbYkJ98oK3ImDIWhsv0zCT-rq6VeYjKDuzJlhtpAq7zi8RBxx0DeyFOcJBXe1Y9FNeJEQRzC0Dru7-WEja3au-pff0CqHcPKquB6ltMJ7SVWjU2Y8E8h2EisY/s4032/20230110_191325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6bWC9ekZnrSJ0Fk4iCElH8KpUGXxKUNNPO7QBOJcKcI-KcCfY6OjjqsRQRLHxpmNbYkJ98oK3ImDIWhsv0zCT-rq6VeYjKDuzJlhtpAq7zi8RBxx0DeyFOcJBXe1Y9FNeJEQRzC0Dru7-WEja3au-pff0CqHcPKquB6ltMJ7SVWjU2Y8E8h2EisY/w640-h360/20230110_191325.jpg" width="640" /></a></div><p>Love a risotto, especially when my garden has rewarded me with lot's of them this year even though we had a stink summer, I mean hello cyclones & flooding! This does take some forward planning as the tomatoes need to slow bake in the oven for 3 hours, so whack them in and continue with your day.</p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>4 cups of mixed tomatoes</li><li>2 tbsp extra virgin olive oil</li><li>1 onion, chopped</li><li>3 cloves garlic, crushed</li><li>1 tsp Paprika</li><li>1 cup Arborio rice</li><li>½ cup white wine</li><li>1 400g can chopped tomatoes</li><li>4 cups vegetable stock, warm</li><li>10 g Butter (or replaced with more olive oil)</li><li>1 cup Grated parmesan cheese</li><li>1 tsp sea salt and freshly ground black pepper</li></ul><p></p><p><b>INSTRUCTIONS</b></p><p></p><ol style="text-align: left;"><li>Preheat an oven to 140C. Place the tomatoes on a baking tray and bake them in the oven for 3 hours. Remove and season with salt and pepper.</li><li>Heat the oil in a large pot. Add the onion and garlic, cooking for 3 or 4 minutes until softened. Stir through the paprika, then add the rice, cooking for 2 minutes.</li><li>Add the wine and bring to a simmer for 3 minutes. Add the tinned tomatoes and stock in two or three batches, bringing to a simmer and stirring for 35 minutes until rice is just cooked.</li><li>Stir through the butter and three quarters of the parmesan. Season with salt and pepper. Gently fold through the roasted tomatoes and serve garnished with the remaining cheese.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkDUWlXNNFfBMYW6K2aS0TRBOpC9VDnEtUxVZS7NZpKrJz-XlXBcPpye0UyiQvFbdmZ2g2gKImu1ZI_Bp3WQ_H_Z-wN-bikAZ7XN7lAT4EmNRG_ZIZto3NK5tvfyiuxtWELWBt19DJmURTy1C4gSe_FeWAeBCHGaySGlYf5zicZrlD101pENLE7jm/s4032/20230110_191336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkDUWlXNNFfBMYW6K2aS0TRBOpC9VDnEtUxVZS7NZpKrJz-XlXBcPpye0UyiQvFbdmZ2g2gKImu1ZI_Bp3WQ_H_Z-wN-bikAZ7XN7lAT4EmNRG_ZIZto3NK5tvfyiuxtWELWBt19DJmURTy1C4gSe_FeWAeBCHGaySGlYf5zicZrlD101pENLE7jm/w640-h360/20230110_191336.jpg" width="640" /></a></div><br /><div><br /></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-26328395074345704842023-03-02T19:18:00.003+13:002023-03-02T19:55:10.454+13:00 Smoky Tomato Baked Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja152NgXe37bjC4mXGHBJcMzRacjB9XE4hUZHQw-2XLMtCXsmJ-ZnHk6ccL8HfWCsfcaFaMWoo1XMXRofQE3IEOld4Q1T3nJcRxjg2F4DsXokJ4iYP5lfpGf83SLyjtfQzc-rMh2NjqvIVP0jLoL-10whUm3mwRBM9WsJL2xCzeUqg_u6DS5epbyCw/s2268/20230228_112748.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja152NgXe37bjC4mXGHBJcMzRacjB9XE4hUZHQw-2XLMtCXsmJ-ZnHk6ccL8HfWCsfcaFaMWoo1XMXRofQE3IEOld4Q1T3nJcRxjg2F4DsXokJ4iYP5lfpGf83SLyjtfQzc-rMh2NjqvIVP0jLoL-10whUm3mwRBM9WsJL2xCzeUqg_u6DS5epbyCw/w640-h640/20230228_112748.jpg" width="640" /></a></div><p>I dislike baked beans in a can but Trevor loves them so I thought I'd try making my own and these are a winner. Although I could easily lose the chickpeas they do add a nice texture, and make sure you get nice big butter beans. Enjoy for breakfast, lunch or dinner.</p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>400g can chickpeas, rinsed, drained</li><li>400g can butter beans, rinsed, drained</li><li>6 whole unpeeled garlic cloves</li><li>400g baby tomatoes</li><li>Large tomatoes, chopped</li><li>Cherry truss tomatoes</li><li>6 Sundried tomatoes (optional)</li><li>2 tsp smoked paprika</li><li>2 tbsp tomato paste</li><li>1/4 cup extra virgin olive oil</li><li>2 tbsp pomegranate molasses or date syrup</li><li>100g feta, crumbled (optional)</li><li>fresh herbs like oregano or thyme</li></ul><p></p><p><b>INSTRUCTIONS</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 220°C</li><li>Toss the chickpeas, beans, garlic, tomatoes, paprika, tomato paste, 2tbsp oil, 1 1/2 tbsp molasses in large baking dish. Throw some fresh herbs on top.</li><li>Bake 30 minutes or until tomatoes start to collapse.</li><li>Stir, breaking up tomatoes slightly.</li><li>Cook for a further 10 minutes or until tomatoes release their juices.</li><li>Drizzle beans with remaining molasses and oil. Squeeze garlic from skins and serve topped with feta.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzUkAEpFfWeaxPyvQwyuqTJH10soyQymJazzqyMLfH7OybFw9qSat98adbVlFYnGSzyqtMX-KWgtxYDvSWtnThqt9w7gGGcu1kZuA7Fnt0Mad3mUkUBHaHWTsxKsdgD1C8_yrmoC5jYYAeEku0ihoQZ1BVrE4xBYspn85HgHukpbJCc4OdD3QyFWM/s2268/20230228_112410.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzUkAEpFfWeaxPyvQwyuqTJH10soyQymJazzqyMLfH7OybFw9qSat98adbVlFYnGSzyqtMX-KWgtxYDvSWtnThqt9w7gGGcu1kZuA7Fnt0Mad3mUkUBHaHWTsxKsdgD1C8_yrmoC5jYYAeEku0ihoQZ1BVrE4xBYspn85HgHukpbJCc4OdD3QyFWM/w640-h640/20230228_112410.jpg" width="640" /></a></div><br /><div><br /></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-41800617807662115802023-03-02T18:05:00.003+13:002023-03-02T18:05:28.699+13:00Raw Vegan Brownies with Avocado Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TaHMlaZ7HN7wFtpCABrKV4z8_rURBiY_r5Li2hV3bsnGtj4S-oeQSTeiTh3CX6gCtk8i6MhWIxG_ubQ8dSx6sA5jWW2AlOqNRwt8DkszkI8253VTw_JoKkMv9OLUJlKNGIE0netJxUFU7ID3c7J-CTOLRdyMb56drRtd1eq5z8Y1iuHcY_lVi4qF/s4032/20230302_172916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TaHMlaZ7HN7wFtpCABrKV4z8_rURBiY_r5Li2hV3bsnGtj4S-oeQSTeiTh3CX6gCtk8i6MhWIxG_ubQ8dSx6sA5jWW2AlOqNRwt8DkszkI8253VTw_JoKkMv9OLUJlKNGIE0netJxUFU7ID3c7J-CTOLRdyMb56drRtd1eq5z8Y1iuHcY_lVi4qF/w640-h360/20230302_172916.jpg" width="640" /></a></div><p>I haven't made raw treats for a while but whipped this one up for a special dinner. Was yum!</p><p><b>Ingredients</b></p><p><i>Brownie:</i></p><p></p><ul style="text-align: left;"><li>2 cups of nuts like Pecans or Walnuts or Almonds (I used a mix)</li><li>1/2 cup Dates (pitted then soaked 1-3 hours)</li><li>1/4 cup Raw Cacao powder</li><li>1/8 tsp Espresso (optional)</li><li>Pinch of sea salt</li></ul><p></p><p><i>Frosting:</i></p><p></p><ul style="text-align: left;"><li>1 large Avocado</li><li>1/4 cup Maple Syrup or Agave Nectar or Date Syrup</li><li>1/4 cup Raw Cacao powder</li><li>1 tbsp Vanilla Extract</li><li>Chocolate chunks or Pistachio nuts for topping (optional)</li></ul><p></p><p><b>Method</b></p><p></p><ol style="text-align: left;"><li>Line a loaf tin with baking paper, I used a 12x22cm tin.</li><li>While dates are soaking make the frosting. Add all the frosting ingredients to a food processor and mix until smooth. Scoop into a bowl & set aside. No need to clean the food processor.</li><li>Drain the dates and add them, along with the rest of the brownie ingredients, to the food processor. Process for 1 minute or until combined.</li><li>Scoop the brownie mixture into the lined tin. Flatten the surface with a back of a spoon (I ran mine under hot water). </li><li>Spread the frosting on top & push chocolate chunks into frosting.</li><li>Chill in fridge for at least 1 hour.</li><li>If using Pistachio Nuts, sprinkle then cut into squares. Sore in an airtight container in the fridge for 3 days or freeze for up to 1 month. Enjoy!</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9jLdpS9Sdi4UR7xkDFZ2AaawdUTF9gdfa89PrD4J_gK7vISC2ZXln-kSqX1Xnp-TGCRYdpV6zHJg9wjnwFpL-J5ZcvaXuXOLpR354f73KUvt2pyFDt-fkyRCTH8CJbEBJrpmPh4h8l2SEPTThJeEVBnGdCwJ16rVYediGgSaE9a3DHCrSy8RRjWi/s2958/20230302_172859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2076" data-original-width="2958" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9jLdpS9Sdi4UR7xkDFZ2AaawdUTF9gdfa89PrD4J_gK7vISC2ZXln-kSqX1Xnp-TGCRYdpV6zHJg9wjnwFpL-J5ZcvaXuXOLpR354f73KUvt2pyFDt-fkyRCTH8CJbEBJrpmPh4h8l2SEPTThJeEVBnGdCwJ16rVYediGgSaE9a3DHCrSy8RRjWi/w640-h450/20230302_172859.jpg" width="640" /></a></div><br /><div><br /></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-27523173649450217142022-06-03T16:29:00.004+12:002022-06-03T16:30:57.172+12:00Creamy Pumpkin Pasta Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6QJqQtSTS-1Z64DhxHWoOaEJDd1sEXocY7zxGvI7cOi1CWHpKFUeMjE5TwutHBNCsHxcGKIrKgkPHchX2c12x3VtCf2Rto-I59SsjvKZj06fFhlhQVjhy7-l52kMTIXghSwxvICa18s5xZEmIXL9ESpEDPea2ZA-xhoQi0304i8NqMXDQTGF4uL4/s4032/20220602_185302.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6QJqQtSTS-1Z64DhxHWoOaEJDd1sEXocY7zxGvI7cOi1CWHpKFUeMjE5TwutHBNCsHxcGKIrKgkPHchX2c12x3VtCf2Rto-I59SsjvKZj06fFhlhQVjhy7-l52kMTIXghSwxvICa18s5xZEmIXL9ESpEDPea2ZA-xhoQi0304i8NqMXDQTGF4uL4/w640-h360/20220602_185302.jpg" width="640" /></a></div><p>Love this recipe from Love and Lemons. This recipe works best in a high speed blender, such as a Vitamix. If you're using a regular blender, be sure to soak your cashews overnight.</p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>400-500g squash or pumpkin, chopped into 2 cm pieces</li><li>Small onion, peeled & sliced into wedges</li><li>1 whole head of garlic, unpeeled, top off</li><li>2 tablespoons extra-virgin olive oil, more for drizzling</li><li>5 large fresh sage leaves</li><li>¾ cup vegetable broth</li><li>½ cup raw unsalted cashews, soaked for 4 hours or overnight, drained and rinsed</li><li>Packet of uncooked penne pasta (or pasta of choice)</li><li>½ teaspoon sea salt, more to taste</li><li>Freshly ground black pepper</li></ul><p></p><div><b>Instructions</b></div><div><ol style="text-align: left;"><li>Preheat the oven to 180°C and line a baking sheet with foil. Place the pumpkin, onion, and garlic head (place in the middle) on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until the onion is soft and the pumpkin flesh is very tender, 35 minutes to 1 hour.</li><li>Add the sage to the pan during the last few minutes. Remove the pan from the oven and cool slightly. </li><li>Pour the vegetable broth into a high-speed blender. Add the pumpkin, onion, peeled garlic, sage, cashews, pinch of salt, and freshly ground black pepper. Blend until smooth and creamy. Add the 2 tablespoons olive oil and blend again. If your sauce is not smooth and creamy, add a little more broth or olive oil and blend it longer.</li><li>Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve ½ cup of the starchy pasta water before draining the pasta.</li><li>Drain the pasta and return it to the pot. Stir in half the sauce, adding more as needed to coat the pasta. Add the reserved pasta water, ¼ cup at a time, to thin the sauce and make it creamy. Add the remaining sauce as desired. Taste and season with more salt and pepper. Serve hot, garnished with more sage leaves or fresh herbs and for extra zing, sprinkle over some chilli flakes.<br /></li></ol></div><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-82246178926696585222021-07-03T18:23:00.013+12:002021-07-03T18:33:27.553+12:00Chicken Free Sesame Noodles<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPJ8hfYCfHGH9gWNOX2x4RBgxWRuuhTw5hmGkXndCiL5tkoUf2hSDK4Uuj2IoOaRX4nw5sGPEEjqHhdMGYFdQ-5qE7HvqJEo69vMSBBsVriX_KYDi5TtbLSqMcPNIUxKU1llOlLC2rPI/s2048/20210703_175445.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPJ8hfYCfHGH9gWNOX2x4RBgxWRuuhTw5hmGkXndCiL5tkoUf2hSDK4Uuj2IoOaRX4nw5sGPEEjqHhdMGYFdQ-5qE7HvqJEo69vMSBBsVriX_KYDi5TtbLSqMcPNIUxKU1llOlLC2rPI/w640-h480/20210703_175445.jpg" width="640" /></a></div><p>Love this recipe from Gwyneth Paltrow’s It’s All Easy - quick and delicious and we added some Sunfed Chicken Free Chicken making it the perfect vegan dinner when we didn't feel like cooking.</p><p><b>Ingredients - serves 4</b></p><p></p><p></p><ul style="text-align: left;"><li>1 packet of Soba noodles (or your choice)</li><li>1/2 cup tamari</li><li>3 tbsp mirin</li><li>3 tbsp toasted sesame oil</li><li>3 spring onions or chives, thinly sliced</li><li>Furikake seasoning</li><li>Packet of <a href="https://sunfed.world/" target="_blank">Sunfed Chicken Free Chicken</a> - pan fried in extra virgin olive oil over high heat until crispy</li></ul><p></p><p><b>Method</b></p><p></p><ol style="text-align: left;"><li>Cook the noodles according to the package directions.</li><li>Drain the noodles and throw into a large serving bowl, then add the rest of the ingredients and toss.</li><li>Serve with your choice of protein, I used vegan chicken but tofu or just as is - is great too. Enjoy x</li></ol><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOnXS7QPPQzWlpgTxzk7_JeCGF5iCdJoQNSJ1c_Zvf8acBcIEZThY-P-nt5Ut9yMISlE1OSJo0znJsgu1THtR26N7MNr9BObyUonWYitqi2x3r_6MjPkwv1VZjRn3g2PXS7uYKWopqDU/s2048/20210703_175514.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOnXS7QPPQzWlpgTxzk7_JeCGF5iCdJoQNSJ1c_Zvf8acBcIEZThY-P-nt5Ut9yMISlE1OSJo0znJsgu1THtR26N7MNr9BObyUonWYitqi2x3r_6MjPkwv1VZjRn3g2PXS7uYKWopqDU/w480-h640/20210703_175514.jpg" width="480" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7351286429166158513.post-52181767952284826372021-06-11T19:22:00.007+12:002021-06-11T19:31:40.502+12:00Vegan Chia Seed Pancakes<br /><div class="separator" style="clear: both; text-align: center;" wfd-id="55"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSenHNnvd2SKvFqxkvz3P5XMaH7OnU6cI1VZrwmonnGm6q-Br_aLEEyReE0PD7-5_Xn5mwFyvqTHCaUY4xqnB1KtFWySuuk8dnCR6u18w3dFFVQWDxF2lQ4Sb6Mmo8lq6KZAWdQxAjz0/s2048/20210605_100843.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSenHNnvd2SKvFqxkvz3P5XMaH7OnU6cI1VZrwmonnGm6q-Br_aLEEyReE0PD7-5_Xn5mwFyvqTHCaUY4xqnB1KtFWySuuk8dnCR6u18w3dFFVQWDxF2lQ4Sb6Mmo8lq6KZAWdQxAjz0/w480-h640/20210605_100843.jpg" width="480" /></a></div><br /><span style="font-family: georgia;"><b>Ingredients</b></span><div wfd-id="67"><ul style="text-align: left;" wfd-id="68"><li wfd-id="77"><span style="font-family: georgia;">1 1/2 cups spelt flour (or all-purpose flour) </span></li><li wfd-id="76"><span style="font-family: georgia;">1 tbsp baking powder </span></li><li wfd-id="75"><span style="font-family: georgia;">1/2 tsp sea salt </span></li><li wfd-id="74"><span style="font-family: georgia;">3 tbsp chia seeds </span></li><li wfd-id="73"><span style="font-family: georgia;">3 tbsp maple syrup (or another sweetener of choice) </span></li><li wfd-id="72"><span style="font-family: georgia;">1 1/2 cup almond milk (or milk of choice) </span></li><li wfd-id="71"><span style="font-family: georgia;">1 tsp apple cider vinegar </span></li><li wfd-id="70"><span style="font-family: georgia;">1 tsp cinnamon (optional, adds flavour) </span></li><li wfd-id="69"><span style="font-family: georgia;">1 tsp pure vanilla extract (optional, adds flavour) </span></li></ul><span style="font-family: georgia;"><b>Method</b></span></div><div wfd-id="60"><ol style="text-align: left;"><li wfd-id="66"><span style="font-family: georgia;">Mix all the dry ingredients together in a bowl. </span></li><li wfd-id="65"><span style="font-family: georgia;">Add milk, vanilla, maple syrup and ACV and stir until “just mixed.” </span></li><li wfd-id="64"><span style="font-family: georgia;">Let sit for 5-10 minutes so the chia can work it’s magic. </span></li><li wfd-id="63"><span style="font-family: georgia;">Cook in approx 1/4 cup scoops over medium heat in a lightly oiled non-stick pan. </span></li><li wfd-id="62"><span style="font-family: georgia;">Flip when bubbles appear in the middle of each pancake and edges appear dry and cooked. </span></li><li wfd-id="61"><span style="font-family: georgia;">Cook for another 3-4 minutes on the other side.</span></li><li wfd-id="61"><span style="font-family: georgia;">Serve with maple syrup and sliced bananas - yum!</span></li></ol><br /></div><div class="separator" style="clear: both; text-align: center;" wfd-id="59"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGKiCSG5J2aJvMoqGbcsxW1Qu5Ar_KNOHSj1ZjyvxZYmRY1dw97CgYIDac4sv6q1IY4bMOnzFA_43bmJTPPm__I2pWwxgDsau5NauwudYGsVLND13EyQ9oDPuHJ1VJfc7dTsFION9SmM/s2048/20210605_100905.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGKiCSG5J2aJvMoqGbcsxW1Qu5Ar_KNOHSj1ZjyvxZYmRY1dw97CgYIDac4sv6q1IY4bMOnzFA_43bmJTPPm__I2pWwxgDsau5NauwudYGsVLND13EyQ9oDPuHJ1VJfc7dTsFION9SmM/w300-h400/20210605_100905.jpg" width="300" /></a></div><br /><div wfd-id="58"><br /></div>Unknownnoreply@blogger.com1