Tuesday, April 16, 2013
Sunday, March 10, 2013
oh mamasita, you are a doll. a treasure, a pleasure! your quinoa salad makes me go kaboom in my mouth. so i cracked open your secret and made a facsimile.
cook 2 cobs of corn in 2.5c water with 1tsp salt for 3 minutes: remove corn with tongs and proceed with cooking quinoa in the remaining water:
1c white quinoa
1Tbs olive oil
pinch of salt
simmer quinoa in water in small pan on low for about 20-30 minutes with lid ajar or until all the water is absorbed. stir gently once or twice to ensure even cooking. once cooked, stir through oil and salt, and leave lid off for quinoa to cool.
in a large serving bowl, add:
2c baby spinach leaves, maybe a bit of rocket
1 flame grilled and sliced red capsicum (or 1c from a jar)
10 halved cherry tomatoes or 2 large tomatoes in quarters
2-3Tbs each coarsely chopped fresh dill and coriander
0.25c pepitas (toasted is even nicer)
zest of 1 lime
1 finely sliced medium-hot chilli
1 finely sliced spring onion
using flameproof tongs, grill the corn over the gas flame until lightly charred (about 30 seconds on each side). slice kernels off with a sharp knife. add the corn and cooled quinoa to the serving bowl, toss everything with a little extra olive oil and a small squeeze of lime juice. savour.
Friday, February 8, 2013
0.25c plain gluten free flour
1tsp ground cinnamon
0.25tsp baking powder
0.125tsp bicarb soda
1/2 egg substitute (i use 0.5tsp orgran no egg powder + 1Tbs water)
0.3c grated carrot (about 1 medium carrot)
1Tbs milk of choice
1Tbs oil (macadamia or other lightly flavoured oil is best)
1Tbs ground flax seeds
mix dry ingredients in a small bowl; mix in egg/water, then carrot and wet ingredients. lightly grease a microwave safe ramekin or coffee mug, and use a silicone spatula to fill the container. microwave on high for 1.5 minutes and allow to cool before eating. seriously, that’s it! or you could whip up some frosting in a food processor with
50g silken tofu
50g tofutti better than cream cheese
2tsp icing sugar
zest of 1 lemon
dash of vanilla essence
my gratitude to CCK for this one! http://chocolatecoveredkatie.com/2012/04/03/five-minute-carrot-cake-for-one/
Sunday, February 3, 2013
this curry is AMAZING; another one i can strike off the list of must haves at a thai restaurant-cos i can DIM (that’s right- do it myself)!
this part could be made up in bulk and stored in an airtight container for another time. buy the following ingredients pre-ground, or use a coffee grinder to grind to a powder:
3 bay leaves
1tsp coriander seeds
1tsp cumin seeds
0.25tsp cardamom seeds
set aside and gather all other ingredients.
2Tbs coconut oil or other vegetable oil
1 small onion, finely sliced
1Tbs fresh ginger, finely grated
3 cloves garlic, crushed
1 small red chilli, finely sliced, or 0.5tsp hot chilli powder
0.5c vegetable stock or water
0.5 stalk lemongrass, finely minced, or 2-3 Tbs frozen/dried lemongrass
200g tofu puffs, firm tofu or tvp chunks (i used frozen vegetarian beef chunks from an asian grocer- great!)
1-2 medium potatoes, peeled and cut into 2cm thick chunks
400ml can coconut cream
1 small red capsicum, in 1cm slices
0.25c unsalted dry-roasted peanuts (+ handful more to serve)
1tbs tamarind (lime or lemon juice can be used instead)
1tsp soy sauce
1Tbs palm sugar or brown sugar
green veggies cut into 2cm pieces, eg bok choy, broccoli
heat a large saucepan (8L) over medium-high heat. heat oil and add onion, ginger, garlic, and chili, cook for 1 minute. add the stock/water plus the lemongrass, ground spices, peanuts, tamarind (or lemon/lime juice), soy sauce, and sugar. bring to a gentle boil.
add tofu, coconut cream and potatoes; add more water/stock if too thick. stir and bring back up to a boil. reduce heat to low. cook for 10 minutes, then add capsicum and green veggies (add bok choy 2 minutes before end). adjust seasoning (more soy sauce, sugar, tamarind, chilli or coconut cream to taste). top with coarsely chopped coriander and extra peanuts, and serve with steamed jasmine rice and/or pan fried roti bread.
Thursday, January 31, 2013
when it's not too hot and you want an easy but classy meal, preheat your oven to 250C and get
a baking tray
1 big zucchini
1 small aubergine
1 large red capsicum
2 medium tomatoes
salt and pepper
oregano, thyme and/or rosemary
slice the veggies into 2cm thick chunks; cover with a drizzle of oil and seasoning. bake for 15 minutes, then jiggle the tray to turn the veg around, and bump the heat up to 280C for another 10 minutes or just til you start to get small spots of charring. when the veg is tender, splash a little balsamic vinegar over, and serve hot on pasta, brown rice or at room temperature on a bed of rocket or mesclun. great as a wrap filling for a quick but snazzy work lunch, too!
Monday, January 28, 2013
Thursday, November 29, 2012
go crazy! these involve little heat (30 second in the microwave) and simple ingredients. i couldn't ask for more from a summer dessert that can take me back to my childhood in three seconds. not being made with copha (ick – hydrogenated freakishness!), these won’t stay super solid at room temperature (above 20 degrees) but are way tastier and healthier.
4c puffed rice cereal
0.75c icing sugar, sifted
1.5c desiccated coconut, toasted til light golden brown in a dry frying pan
250g coconut oil
0.25c cocoa powder
in a large bowl, mix the rice cereal, sugar, cocoa and coconut.
in a medium bowl, melt the coconut oil in the microwave (30-60 seconds). pour oil into dry ingredients, stirring gently til well combined. line muffin trays with patty cases, then poon mixture into cases and refrigerate until firm.
Tuesday, November 27, 2012
singapore noodles became a home staple after a pleasant visit to a suburban chinese restaurant. this recipe is easiest if all the ingredients are all ready to go. optionally, cut 150g of firm tofu into 1cm cubes, and lightly pan fry and serve on top of noodles.
slice vegetables into 0.5-1cm thick slices and set aside in a large bowl:
1 green capsicum
2 medium carrots
quarter of a small head of green cabbage
3Tbs oil (coconut or olive)
0.25c mild curry powder
0.5tsp hot chilli powder
2tsp grated ginger
half a medium onion, thinly sliced
heat oil on high in wok or large frypan; add other ingredients and stir, cooking for 20 seconds before adding vegetables. fry on high heat for 5 minutes; empty into large bowl. turn wok to lowest heat.
pour boiling water over 150g of rice vermicelli (the really thin ones- i like wai wai brand) in a large bowl. soak for 2 minutes then drain and rinse with cold water. drain well.
heat a further
3Tbs oil (coconut or olive)
0.25c mild curry powder
in the wok, then add soaked noodles and stir thoroughly (tongs work well). then add the veggies back in, stir well and add
3Tbs soy sauce
fried tofu (if using)