Sunday, 4 October 2015

Creamy Citrus Fish Stew

Limes weren't in season when I made this so I doubled up on the lemons. The coconut milk provided creaminess while the tomatoes and lemons cut through to provide a great citrus tingle. Yum!

serves 2
takes 30mins chilling time
20mins cooking time
  • 1 tsp finely grated lime zest, divided
  • 1 tsp finely grated lemon zest, divided
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • ¼ cup chopped fresh coriander leaves roughly chopped, divided
  • 2 x 200g cod, snapper, or any firm-fleshed, mild white fish fillets, skinned & boned (I used monkfish)
  • 500g raw prawns, peeled and deveined
  • 1 tablespoon coconut oil
  • 1 large red onion, sliced
  • 2 cloves garlic, minced
  • 1 tin diced tomatoes, in juices
  • 1 tin full-fat coconut milk
  • 1½ teaspoons fish sauce
  • ¼ to ½ teaspoon cayenne pepper (remember Trevor, this has a kick!)
  1. In a large glass bowl, combine ½ teaspoon of the lime zest, ½ teaspoon of the lemon zest, the lime and lemon juice, and 2 tablespoons of the chopped coriander. Add the fish and prawns and refrigerate, covered, for 30 minutes.
  2. Melt the coconut oil in a medium soup pot over medium heat. Add the onion and sauté for 10 minutes, or until translucent. Add the garlic and sauté for 30 seconds more.
  3. Add the tomatoes, coconut milk, fish sauce, and cayenne pepper. Simmer for 10 minutes, covered.
  4. Add the fish and prawns along with the marinade. Bring to a simmer and cook another 6 to 8 minutes, or until the fish starts to flake and the shrimp is cooked through.
  5. Serve garnished with the remaining coriander and citrus zest. Enjoy!

Crispy Skin Fish with Cauliflower Puree

Love this easy dish from Donna Hay, the new classics. It ticks all the boxes and looks posh enough to serve as a "special" dish or just whip it up during the week to super impress.

serves 4
takes 40mins
  • 1kg cauliflower, chopped
  • 250ml (1 cup) single cream
  • 750ml (2.5 cups) free range chicken stock
  • 20g unsalted butter, chopped
  • pinch sea salt flakes
  • 4 x 200g firm white fish fillets, skin on
  • olive oil, for brushing
  • 80g unsalted butter, extra
  • 4 tablespoons fresh oregano OR sage leaves
  • 1 clove garlic, crushed
  • 1 tablespoon white balsamic vinegar
  1. Place the cauliflower, cream and stock in a saucepan over a high heat and bring to the boil. Reduce the heat to low, cover with a lid and cook for 20 minutes or until tender. 
  2. Drain the cauliflower, reserving 2 tablespoons of the liquid.
  3. Place the cauliflower and liquid in the bowl of a food processor with the butter and salt and process until smooth OR use a hand blender. Set aside and keep warm.
  4. Heat a nonstick frying pan over a high heat. Brush the fish with oil and cook, skin-side down, for 2-4 minutes or until golden and crisp. 
  5. Turn and cook for a further 1-2 minutes or until cooked through (depends on how thick the pieces of fish are). Remove from the pan and keep warm. 
  6. Add the butter and fresh leaves to the pan and cook for 1 minute or until just browned. Remove from the heat and stir through the garlic and vinegar. 
  7. Top the purée with the fish and spoon over the oregano butter to serve. Enjoy!

    recipe source: Donna Hay

    Sunday, 16 August 2015

    Raw Chocolate Mint Slice

    Lot's of nutritional goodness in this raw slice: almonds, cacao, coconut, cashews, tahini, kale...WT? Oh yes, I managed to slip some kale powder in among all the goodness. This is from Dr Libby's Real Food Chef with some minor tweaks.

    • 2 cups raw almonds (soaked in water) OR I used 1 cup ground almonds
    • 6 Medjool dates, pitted & coarsely chopped
    • 1 cup Cacao powder
    • 1/2 Cup desiccated coconut
    • 2 tbsp tahini or water
    • 2 tbsp water

    Blend all the ingredients  in a food processor until combined. Press into a 25cm x 35cm slice tin and freeze for 10-15 minutes or until set.

    Next make the mint layer and spread over the set base.

    Mint layer:
    • 1 tbsp Spirulina or kale powder (this adds the green colour but you can't taste it)
    • 10 drops peppermint oil
    • 2 cups raw cashews
    • 1/2 cup water
    • 1/4 cup rice syrup or honey or maple syrup
    Blend the ingredients in a food processor till smooth.

    Once you have put the mint layer on let it set in the freezer and once it has set top it with the choc icing below.

    Chocolate icing:
    • 2 cups raw cashews
    • 1/2 cup rice syrup or honey or maple syrup
    • 3/4 cup Cacao powder
    • 1/2 cup water
    • 100 grams cacao butter or coconut oil
    • 1/4 tsp tamari
    Melt cacao butter (or coconut oil) in a saucepan over gentle heat. Allow to cool. Then combine this  with the rest of the ingredients in a food processor and blend till smooth.

    Return the tin it to the freezer now with all 3 layers so the choc icing can freeze and set. Enjoy :)

    Thursday, 23 July 2015

    Cauliflower Mac n Cheese

    Nothing says comfort food like mac n' cheese. And I reckon this one is healthy as it has a good helping of cauliflower ;)

    serves 4
    takes 30 mins
    • 1 cup dried macaroni or your favourite dried 'tube like' pasta
    • 50g butter, coarsely chopped
    • 1/3 cup brown flour
    • 2 cups milk
    • 1/2 - 1 cup coarsely grated aged cheddar, plus extra for scattering over the top
    • 2 tbsp chopped thyme or parsely
    • 1 tbsp Dijon mustard
    • 1/2 cauliflower, cut into bite sized florets
    • 1/4 cup coarse day-old sourdough breadcrumbs or Panko 
    • large handful hazelnuts, coarsely chopped
    • 1 tbsp olive oil
    • To serve: green leaf salad...or not :)
    1. Preheat grill to medium-high heat
    2. Bring a large pot of water to boil then add dried macaroni and cook until al dente (5-6 minutes) 
    3. Adding cauliflower after 2 minutes
    4. Drain and pour into a large baking dish & set aside
    5. Combine breadcrumbs, hazelnuts, oil 1 tbsp thyme in a bowl & set aside
    6. Melt butter in a saucepan over medium heat, add flour and stir until golden (2-4 minutes)
    7. Gradually whisk in milk and stir until mixture is thick and comes to the boil (2-4 minutes)
    8. Stir in cheese, remaining 1 tbsp thyme, mustard & season to taste
    9. Pour cheese sauce over cooked pasta & cauliflower, stir in and scatter with remaining cheese and grill until golden (3-4 minutes)
    10. Serve with green salad if you like ;)

    source: Taste Magazine#112

    Saturday, 9 May 2015

    Fig & Goat's Cheese Focaccia

    Fancy cheese on toast! From Nigel Slater's book, Eat.

    serves 2
    • 6 figs, sliced thinly
    • 250g soft goats cheese, sliced into 2cm slices
    • 4 tblsp soft honey
    • loaf of fresh focaccia
    • 2 tsp fresh rosemary leaves, finely chopped

    1. Set oven to 200oC.
    2. Split the focaccia horizontally to give two pieces and place on an oven tray.
    3. Pour some of the honey over the focaccia and place figs on top followed by another trickle of honey and rosemary leaves. Bake for 15 mins.
    4. Remove and add slices of goat's cheese. Turn oven to grill setting and grill for 5 minutes or until cheese starts to melt. Serve immediately. YUM :)

    Grilled Eggplant & Haloumi with Tomato Vinaigrette

    Tasty, quick week day meal with only two main ingredients it still hits the satisfaction spot.

    serves 2

    • 3 eggplant, cut widthways into 1½ cm-thick slices
    • olive oil
    • 250 g haloumi, thickly sliced
    • ½ cup (loosely packed) mint leaves, coarsely chopped 
    Tomato vinaigrette
    • 400 g very ripe vine-ripened tomatoes (about 4) coarsely chopped
    • 100 ml extra-virgin olive oil
    • 1 tbsp red wine vinegar


    1. For tomato vinaigrette, purée tomatoes in a food processor,
      pass through a fine sieve into a bowl (discard seeds and skin), stir in olive oil and vinegar and season to taste. If you have a Vitamix you won't have to sieve it!
    2. Preheat a char-grill over medium-high heat. Brush eggplant slices with olive oil and grill, in batches, turning once until cooked through (4-5 minutes each side).
    3. Increase char-grill to high heat, brush haloumi with olive oil, grill until golden (1-2 minutes each side). Arrange with eggplant on serving plates, drizzle with vinaigrette, scatter with mint and serve immediately. YUM :)
    source: Gourmet Traveller

    Orange & Chocolate Chip Cake

    I don't do a lot of baking so when I do it has to be easy. This cake comes from my favourite kiwi cook, Annabel Langbein. Just throw the ingredients into a food processor, easy! I've made a few changes to make it slightly healthier but still yum.


    • 1 large orange (unpeeled)
    • 1 tsp baking soda
    • 125gms softened butter
    • 1 cup sugar (I used 1/2 cup stevia; 1/2 cup coconut sugar)
    • 2 free range eggs
    • 1 tsp vanilla extract
    • 2 cups chickpea flour
    • 1 cup cocoa nibs (or sultanas/raisins or chocolate chips)
    • 1/2 cup chopped walnuts

    1. Preheat oven to 160 deg C. Grease a 20cm diameter cake tin and
      line the base with baking paper.
    2. Cut the orange into quarters, remove the seeds and whizz in a food processor until finely chopped.
    3. Dissolve baking soda in 1/2 cup water and add to the food processor with butter, sugar, eggs, vanilla and flour. Whizz to combine. Add cocoa nibs and walnuts and stir with a spoon or pulse several times to just combine (don’t whizz them or they will break up)
    4. Pour into prepared cake tin and bake until a skewer inserted into the centre comes out clean. (about 35 minutes)
    5. Orange lightening cake will keep in an airtight container for up to a week or can be frozen.