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!

Thursday, 29 December 2016

Mussel Fritters

Love, love, love mussels, unfortunately the cyclist isn't a fan so I chop them up and disguise in a fluffy batter ;)


Ingredients
  • 24 fresh mussels, scrubbed and de-bearded
  • 2 large free range eggs
  • 2 tbsp organic unbleached flour (or whatever you have on hand)
  • 1/4 tsp baking soda
  • pinch of sea salt and lots of freshly cracked pepper
  • big handful of fresh herbs i.e parsley, coriander, thyme
  • fresh red chilli, finely chopped (optional)
Method
  1. Scrub mussels under cold water, discard any that don’t close
    then steam open in a little water in a pan with a tight-fitting lid. Give the mussels plenty of heat and remove them from the pan in batches as they open (don't over cook). Remove any remaining beards and chop up finely or if you don't have a mussel 'hater' I love to leave them in big chunks
  2. In a bowl, whisk together rest of the ingredients, then add mussels
  3. Heat a pan on a high heat and throw in a good chunk of butter and once it starts bubbling (but don't et it turn brown) cook tablespoon size fritters until brown, normally 2-3 minutes each side. 
  4. Serve with lemon slices and enjoy!

Sunday, 2 October 2016

Kumara + Pea Fritters

Inspired by Donna Hay's version, I swapped the self rising flour for wholemeal and coconut and served these tasty little things with a yoghurt and chilli jam dressing with pesto on the side. This is a flexible recipe so play around with it including your side dressings and enjoy :0


Ingredients
serves 4
takes 30 minutes
  • 1/2 cup wholemeal flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 3 eggs
  • 1 1/2 cups milk with 1 tbsp vinegar added, set aside 5 mins (poor man's version of buttermilk)
  • sea salt
  • freshly cracked pepper
  • 2 cups frozen peas, thawed
  • 1 cup kumara, grated
  • 1/2 cup fresh herbs ie basil, parsley, mint (I used lemon basil)
  • to serve: yoghurt with 1 tbsp chilli jam added and/or pesto
Method
  1. Mix flours, baking powder, eggs, milk, salt & pepper in a large
    bowl
  2. Add peas, grated kumara and herbs and mix
  3. Heat a non stick frying pan over a medium heat, add a dash of olive oil
  4. Cook 1/4 cup of the mixture in batches for 2-3 minutes each side or until lightly golden
  5. Serve with dressing of choice and enjoy :)

Wednesday, 21 September 2016

Red Cabbage,Onion and Walnut Tart

This is a lovely sweet/savoury tart for a quick weekday meal.

Ingredients

serves 4
  • 30g butter or olive oil
  • 2 red onions, sliced
  • Red cabbage, shredded
  • 1 tbsp fresh thyme
  • Salt and pepper to taste
  • 2 tbsp balsamic vinegar
  • Handful of walnuts, pine nuts or hazelnuts
  • Large sheet puff pastry, ready rolled
  • Crème fraîche to serve
  • Handful of chopped fresh parsley
Method
  1. Preheat oven 180°C/350F
  2. In a large frying pan, melt the butter on a medium heat, fry the red onions for 4 minutes. Add the shredded red cabbage and continue frying for 5 more minutes, adding salt, thyme and pepper. Finish with the balsamic vinegar, reduce for 2 minutes. Set aside to cool slightly.
  3. Line a tart dish with the ready rolled pastry. Add the cabbage mixture, place the nuts all over the tart and bake in a preheated oven for 25-30 minutes, or until pastry is golden brown
  4. Serve warm with a spoon of crème fraîche and chopped parsley. Enjoy ;)