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



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.