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!