Category: Foodie bits

My Easy Thai Inspired Salad

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My version of Thai beef salad is so simple fast and easy and parts can be prepped before you even throw your beef (or prawns or chicken or tofu if that takes your fancy) on the grill!

The Vermicelli rice noodles are a staple in my pantry and they are SOOO cheap! And seriously, I can’t remember a time when fish sauce or some form of sweet chilli sauce wasn’t hiding in my fridge.

INGREDIENTS: (makes enough for two hungry people)

2 x porter House thick cut steaks or one piece of rump. Approx between 400-500grams of protien.

1x packet of Thai vermicelli noodles

1 x bunch coriander

A few good leaves of Thai Basil (I have this growing in a pot on my deck) it can be hard to find so regular basil will do

1x 100 g bag of baby spinach leaves (more if you want)

1x punnet cherry tomatoes halved.

1small red onion in half moons

optional: 1 long red chilli sliced into rounds.

DRESSING:

2 x tablespoons sweet chilli sauce (or sugar free go watermelon and chilli dressing from Tar10)

2x tablespoons of fish sauce

2x tablespoons of lemon juice or lime juice (from a bottle is fine)

METHOD:

Mix dressing ingredients and set aside.

Prepare noodles according to packet directions.

Throw spinach, chopped coriander and basil into a large bowl.

add chopped tomatoes and onion.

Once your noodles are prepared and cooled add them to your salad  mix.

Cook protein of choice to your liking (medium rare is excellent for beef)

slice and add to salad

Finish with sauce and give a good mix through, garnish with optional chilli.

Cucumber can also be added (I have a cucumber hating husband)

ENJOY!

Baileys White Chocolate Snowballs

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baileys-snowballs

You can’t see it in this picture very well – but as well as coconut these delicious little treats have been rolled in edible glitter. When on your christmas table or simply to be kept in the fridge as treats to go with coffee over the festive season – these are a delicious alternative to the deeper darker cousin – the rum ball. I used Baileys in these, purely because I couldn’t get the stopper out of the white chocolate liquor that would have worked equally well ( if not better). I do hope you enjoy these simple treats. They are assuredly a treat and to be enjoyed in moderation and shared with friends. Merry Christmas xoxo

INGREDIENTS:

1 full tin condensed milk

200g melted white chocolate

1 and one half cups of desiccated coconut

1 whole packet of arrowroot biscuits finely crushed in a processor

3 tablespoons of Baileys or White Chocolate Liquor ( my preferred brand is here)

Edible Glitter ( as much as you’d like)

VERY IMPORTANT CHRISTMAS SONGS IN THE BACKGROUND AS YOU CREATE!

METHOD:

Add all of your ingredients ( reserving half a cup of coconut and the glitter) to a big bowl. Mush it all with your hands. Use disposable kitchen gloves as its pretty sticky!

Roll mixture into balls and gently roll each ball into the reserve but mixed coconut and glitter.

Pop into papers or onto a lined baking tray. Pop into fridge to set. Once set store in a sealed container in the fridge and see how long they last!

 

Not So Nasty Nasi Goreng

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Nasi goreng, literally meaning “fried rice” in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns.  ( Source Wikipedia).

Now – my hubby loves his fried rice – and usually I make him up some for work on the weekends with leftover brown rice – and whatever we have in the fridge. Its sometimes bacon and eggs  – sometimes chorizo and often times one of the most discussed meals of the day around the office when he heats it up. I decided after pulling apart a Donna Hay recipe – that I could do a version – sans the copious amounts of sugary sauces and although its not LCHF – it is low GI, it is protein packed – its LOW FAT for the low fat crowd ( but contains HEALTHY FATS) and is delicious. You don’t have to use the vegetables I used – again – I raided the fridge for what I had before I do this weekends vegetable run at the Farmers Markets. Lets just say – topped with a Free range egg – the whole family is making all the nom nom noises here tonight.

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INGREDIENTS:

2 Cups of Cooked Cooled Brown Rice ( just cook extra if you have rice the night or two before – if you meal plan you can work this one out)

500g Turkey Mince

1 Teaspoon Sambal Olek ( crushed chilli) I LIKE A BIG ONE

1 Teaspoon Crushed Ginger

1/2 Teaspoon Crushed Garlic

1 Medium Brown Onion Sliced in 1/2 Moons

1 Carrot Julienned

1 Zucchini Julienned

100g green beans or snake beans topped tailed and diced

1 Tablespoon Tamari or Soy or Coconut Aminos

2 Tablespoons Kecap Manis

Garlic Olive Oil and Pink Salt.

To Serve  Fried Free Range Egg and Sirarcha and as Much Chopped Coriander as you dare and a squeeze of lemon.

 

METHOD:

Heat up olive oil in a heavy based pan or wok over high heat. Your Turkey mince needs to sizzle and brown nicely in this.

Add your Chilli, Garlic and Ginger and a little Pink Salt to taste

Throw in your cooled rice – stirring constantly or it will all stick and your partner wont wash up for you.

Add the Tamari ( or soy or coconut amino your choice) and the Kecap Manis.

Mix together well.

Add your pre chopped vegetables. Stir through. The vegetables will steam in the hot rice /turkey mixture.

Now clamp a lid on this and take it off the heat ( this is why I choose my heavy bottomed cast iron pan as it keeps it super hot).

Heat up a fry pan and cook enough eggs for each family member. Serve eggs sunny side up on top of your meal with coriander and chilli sauce of your choice ( We love Siraracha)

This makes enough for at least 5/6 hungry people or 4 with leftovers for lunches cold the next day ( my daughter is taking it to school) OR you can take it to work and heat it up and drive the office crazy ( just have it with a hard boiled egg instead)

 

 

Creamy Tomato Soup

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This OH SO SIMPLE Soup is something that I first made on the stove top for my tinned tomato soup addict daughter. Tomato soup is her comfort food – her Mum Ive got a sore throat and feel a bit sick go too. She likes it mixed back with a little cream and when she’s not watching I sneak in some fresh basil and she says its there yummiest soup ever.  I now use my Thermomix – well because I can .. But you can bung all of these ingredients into a saucepan and then blend till smooth with a stick blender. This will make 2 – 3 serves depending on how “sick” and in need of comfort you are.

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Ingredients:

1 Tin Ardmona Rich & Thick Classic Tomatoes

1 Small Brown Onion

1 -2  Cloves of Garlic Depending on Size Of Garlic ( Or one heaped teaspoon crushed garlic)

Extra virgin olive oil ( about 30 ml)

Couple of Sprigs of Fresh Basil Leaves

Thermomix Vegetable Stock or Chicken Stock

Water

1/4 Cup Cream for Cooking

 

METHOD:

Pop your Onion and Garlic in your Thermomix Bowl – Chop Speed 5 , 5 seconds. Scrape down bowl ..

Sauté with EVOO for 5 minutes 90 degrees Speed 2.

Add Your tin of Tomatoes, Basil, Tin of Water( using the tomato tin)  and Stock if using vegetable stock or rinse your tin in liquid chicken stock if using chicken stock.

Cook  100 Degrees Speed 2 for 15 minutes.

Add Cream. Set for 1 minute and gradually increase speed to Speed 9 for a nicely blended smooth soup.

Serve with a dollop of creme fraiche and extra basil and a bit of pepper.

 

TRADTIONAL:

Sauté your chopped onion and garlic in EVOO till tender. Add your tomato, basil and stock. Cook and bubble and gently simmer for 15 -20 minutes . Add your cream and blend with a stick blender when you feel safe. Serve as above. ENJOY!

 

Freezes beautifully! If you have any leftovers!

Moroccan Inspired Seafood Tagine

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A Tagine is a fancy cooking pot that has a conical shaped lid. You pop the lid onto the top of your “fancy ass casserole” and the steam goes up into the cone and circulates back down and cooks the food till its lovely and tender. Yeah – Of Course I own one, and yes Ive used it several times – but guess what ? This can be made in any heavy based pan and tastes amazing. AND is very filling and a great way to get your FISH proteins into you.

INGREDIENTS: ( Serves 2 – 4 depending on levels of greediness)

8 Large Peeled De-veined and Clean Green Prawns

2 White Fish Fillets ( I used Dory – sorry)

200 g Calamari Rings ( Or One Clean Calamari Tube cut into rings)

2 Tablespoons Cumin Powder

1 Large Heaped Teaspoon Crushed Garlic

50ml Onion Infused Olive Oil

1 Onion Sliced into Rings

1 Tin Ardmona Rich and Thick Tomatoes

At Least a Bunch of Coriander.

METHOD:

Marinate your seafood in … 1 Tablespoon of the Cumin Powder, All the Garlic, The Olive Oil and Half the Coriander. ( DO this in the morning and sit in the fridge all day)

Sauté your onion in a little more olive oil and then pop in the tin of tomatoes. Add the other tablespoon Cumin powder and stir well , Bring to boil and reduce a little.

Pop your seafood on the top and give a gentle mix in – when back on boil turn off heat and plonk lid onto the cooking vessel.

It can sit here and wait in Winter for a while – and when you’re ready to serve pop it lid off into a 180 degree oven for 25-30 minutes.

Serve with loads more coriander  ( and if you’re so inclined and a bread eater – Im not) A lovely bit of toasted turkish bread drizzled with garlic olive oil.

This ones finger licking good and oh so simple!

ENJOY!

 

Sugar Reduced Passionfruit Curd

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This is not Keto friendly but its certainly sugar reduced and you know what has gone into it.  Its hard to not eat it by the spoonful from the jar, but I savour it and love it on my Greek Yoghurt with a few flaked almonds for crunch.  I don’t even think the humble passionfruit is on the lists with Keto, but in all honesty when you are given fruits that yield 60-100 grams of pulp per fruit you have to do something with them. Especially when they cost an absolute bomb to buy.

The Passionfruit window this year has been narrow, and the free supply has dried up ( with a little help from the possums) and now Im faced with bags of the juiciest mandarins and oranges you’ve ever eaten. I really need to make something with those mandys… I just haven’t worked out what yet.

SO Warning… NOT KETO… But yes Sugar Reduced. And depending on the amount of passionfruit pulp – the amount you make will differ. Be frugal with it. And enjoy.

THIS IS A THERMOMIX RECIPE.

Ingredients:

25 g of Raw Sugar

120 g Passionfruit Pulp ( Minimum)

120 g Devondale Cultured Unsalted Butter

6 Large eggs

 

METHOD:

Place your sugar into your TM Bowl. Blend Speed 9, 5 seconds, m/c on. Scrape down bowl.

Add the rest of your ingredients.

Cook 15 minutes, Speed 2, 80 Degrees. m/c on.

Pour immediately into sterilised glass jars and pop on the lids. Tip upside down to cool.

Lick the leftovers from the bowl without burning your tongue… This would be amazing swirled through my Refined Sugar Free Cheesecake which I haven’t published yet..

 

 

 

Rich Lamb Shank Curry ( Serves 4-6)

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It depends on the size of your shanks how many you will feed from this – I used Harris Farm Shanks which at $7.99 a kilo this week are an absolute bargain. Plus History tells me ( Ive been using these shanks forever) that they are meaty, tasty and will always produce a great meal. If you’re not lucky enough to be near by a Harris Farm seek out the fattest juiciest shanks you can, grab your food processor ( nobody wants to glove up and chop chilli ) and put on an accent and start dropping your coriander from a height ( because Mr O says so when he faffs about like this)…

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INGREDIENTS:

4 -6 Lamb Shanks depending on size and how many you want to feed

PASTE:

1 Large Brown Onion Roughly chopped

1 Clove Garlic Peeled

5 sum Ginger peeled and chopped into coins or chunks

3 large red chillies chopped roughly ( deseeded if you wish) You can use one but I like it spicy!

Roots and Stems of 1 bunch coriander

1 Teaspoon Apple Cider vinegar

GRAVY/SAUCE

1 Jar tomato Passata

1 Teaspoon Powdered Coriander

1 Teaspoon Tumeric

1 Teaspoon Curry Powder

1 Teaspoon Garam Masala

1 teaspoon Powdered Cumin

1 Tablespoon Thermomix Veg Stock ( Or little Gel Packet Beef Stock)

Season to taste.

WHOLE SPICE:

3 Whole Cloves

1 Cinnamon Stick

5 Bruised Cardamon Pods

1 Star Anise

2 Bay Leaves

1  teaspoon Cumin Seeds

Finish:

2 Tablespoons Greek Yoghurt ( one to stir into sauce 1 to drizzle)

Chopped Coriander Leaves ( as much or as little as you want)

METHOD:

Pop  your paste ingredients into a processor and process or pulse until it comes together ( now you can use some of this to massage in and marinate overnight if you want and reserve the rest for step 3) this will only enhance the depth of flavours.

Sear your shanks well in a heavy based pan and set aside.

Add your paste ingredients and your dry ( powdered from sauce list) spices to the hot pan. You can add a little virgin olive or coconut oil here if you wish. Stir until fragrant ( and trust me you will know what fragrant is – it clears the sinuses) Use your extraction fan!!

Add your Passata and stock and about 500 ml of water – bring to the boil. Add your whole spices.

Pop your shanks back in and jam a lid on.

Pop the shanks into a low slow oven 110-120 degrees for 3-4 hours or until the meat is tender and luscious and falling from the bone.

Remove from oven and pop pan back onto the stove. Lift your shanks from the sauce and set aside in an oven proof tray with foil on top. I put mine back into the oven last night it was so coooollllddd…

Bring sauce to boil and reduce a little ( it will go nice and thick) stir through 1 tablespoon of good quality greek yoghurt ( I love Over the Moon Jersey Milk Yoghurt if I can get it or Tamar Valley if I can’t)

Serve with steamed greens and drizzle with a little more yoghurt ( stir it until it becomes runny) Sprinkle liberally with coriander.

ENJOY! ( Shred leftovers to eat for lunch the next day – my hubby loves to get out the pie maker for the leftovers when Im not around).

 

 

 

 

 

Sri Lankan Seafood Curry (Serves 2)

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This one is a firm favourite in this household and could be replicated without Your Inspiration at Home Sri Lankan Curry mix with a mixture of Malaysian Fish Curry Powder, chilli, turmeric and coriander powder. But – if you can access the Your Inspiration At Home mix – it makes life simple and tasty. And the products are all free from nasty and lovely.

You can buy this spice here , along with the French Provincial Herbs I also use often and the Chilli Con Carne Spice I used in the Mexican Pulled Chicken the other day. These are amazing spices to have in your collection and add oomph without the nasty to any meal.

Now I realise that this is an awfully big pot of seafood curry in the picture – but I made this on Good Friday this year and – well it fed a few people. The recipe bellow is a serve for 2.

INGREDIENTS:

500 g Marinara Mix ( I find Coles Deli do this best)

6 Extra Large Green Prawns

1 Large Tablespoon Your Inspiration at Home Sri Lankan Curry Blend (here)

1 Tablespoon Coconut Oil

1 Tablespoon Garlic Infused Olive Oil

1 Tin Ayam Coconut Cream ( Or a Good Thick Coconut Cream)

1 Heaped Teaspoon Tamarind Paste

1 Tablespoon Fish Sauce

1 Tablespoon Pure Maple Syrup or Raw Runny Honey

1/2 Bunch Chopped Corriander

1 Chopped long Red Chilli ( Optional)

Fresh Lime Cheeks and extra coriander to serve.

 

METHOD:

Melt Oils in a heavy based pan – add Curry Spices and fry until fragrant

(If you want to experiment use Babas Fish Curry Powder – 1 Tablespoon – at Asian Grocers, 1 Teaspoon Turmeric, 1 Teaspoon Coriander, 1 Teaspoon Chilli Flakes, 1/2 Teaspoon Onion Powder, 1/2 Teaspoon Garlic Powder – Id rather have it made and in my cupboard by YIAH)

Add  your coconut cream and bring to a simmer – add fish sauce, tamarind and maple or honey ( which ever you are using) Bring to simmer.

Dump your Marinara Mix and Prawns into the simmering sauce. Mix well. Pop a lid on your pan and gently simmer for 8-10 Minutes or until the seafood is cooked through.

You can add more coconut cream and serve as a laksa style soup with bean shoots or serve with a small portion of steamed brown rice.

Don’t forget to turn off the heat and sprinkle liberally with your chopped coriander.

Have chilli, lime and extra coriander on the table.

 

 

 

 

 

 

 

 

Morning Glory Start the Day Coffee ( BPC)

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BPC

I don’t like to call this BULLET PROOF COFFEE – because you know , all the connotations associated with food wankery and all the hipsters putting butter in their coffee – I like to think of this one as an easy starter – a great cleaner outer-er and a heart starter for the day. A few weeks back when I first started to change my perspective on food this little number was a daily helper if you will. It helped me overcome my need for a daily coffee by a certain time, can keep me satiated for hours and if I get a little backed up will for sure get things started. ( Another good one I discovered today is a Cocogato – which is Vegan Cocowhip in a super strong espresso – that gets everything happening!!)

Anyway I digress.. I like to make my Morning Glory using my Aldi Milk Frother – they are only $29 and they do the job magnificently. If I’m feeling extra indulgent I pop in a little squirt of sugar free whipped cream and sprinkle it with cinnamon.. NOM NOM.. Try it! Its actually quite good..

Ingredients:

Strong Shot Of Espresso Style, French Press or Super Strong Coffee

1 Heaped Teaspoon of Coconut Oil

125 ml of Pure Cream or Full Cream Non Homogenised Milk

 

Method:

Make your coffee shot the way you would normally make a coffee shot ( I have a Nespresso so I make mine that way).

Pop your Coconut oil and cream or milk into your milk frother. Hit the button and watch it go.

Add it too your coffee… Enjoy (  you can dollop more cream in if you want an extra heathy fat hit – pure Jersey is my cream of choice).

 

If you don’t have a frother – you can pop your cream and oil into the microwave and heat it up before adding to your coffee.

ENJOY.

 

Blue Door Cafe – Review

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This week pre knee replacement ,  has been a week filled with appointments, car servicing and catching up. We’ve barley had time to breathe trying to complete renovations, chase children, work and stay on top of things lately so this week we have indulged a little and enjoyed each others company while we can ( and while Im still mobile) The Big Bad Pathfinder needed its service yesterday so off she went Big Blue and we walked back from down the street. Was good, but a little knee hurty later. Today it is Sophia the Little Red Alfas turn, apparently like her owner she’s worn out two of her shoes and they both need replacing.  So OUCH.

But a good thing is that we got to go have brunch after we made our way through the Newcastle morning traffic and we decided after seeing a couple of fairly positive reviews on Lets Talk Food that Blue Door in Newcastle was the go!

Being a fan of any cafe with an all day menu ( especially one that caters to food intolerances and the like) it was wonderful to discover this gem in the heart of town just down from the Courthouse and across from the Civic Theatre. Imagine my surprise on finding the infamous and ever smily Nitin in the drivers seat. Chatting charmingly and ensuring comfortable patrons as only Nitin can. It was like coming home.

The food was incredible, the choice was incredible the coffee – and I HATE TO PAY FOR A DUD COFFEE was simply incredible – no wonder the take away section had a line up out the door. But then again this is

something the owner has always done well ( ever since inception as Juicy Beans Cafe) .

I had the Pumpkin and Ricotta Fritters – and I chose to have it served with bacon as an extra. AND BOY HOW … the bacon was sky high and cooked to perfection. The spicy salsa on top was just the right amount of heat and the Tahini Yoghurt was perfection to meld this dish of deliciousness all together. We had started with a medium cappuccino which came out at just the right temperature to not have to wait for it to cool. A little too cool for my hubby – but perfect for me who is used to forgotten coffees consumed cool.

Hubby had the Breakfast plank. This one is not for the faint hearted. As plank of hearty carnivore’ism it is. Lashings of crispy bacon, chipolatas, mushrooms, poached eggs and a side dish of their own signature baked beans plus a potato rosti!  This one had my eyes aching and wishing my tummy was bigger. It also came with two hearty slices of multigrain sour dough. Which being deprived of bread at home hubby devoured with gusto. He washed his back with pineapple juice and me being the adventurous greedy guts I am – I had to have the Cocogato.. A concoction of a super strong espresso shot topped with Cocowhip, the vegan ice cream delight of choice. That I’ve coveted from afar for ages.

Oh if only I could have one of these every day my life would be complete.

I highly recommend this cafe – you couldn’t eat there every day – but you could certainly try. I do intend to go back and sample the deconstructed Sushi Bowl along with other menu delights and I look forward to the day they are open longer hours and provide a night time Theatre dining experience.

Its wonderful to see buildings in Newcastle being renovated to maintain integrity and pay homage to their humble beginnings and its fantastic to find such a cosy place to bunker down and enjoy simple real good food in a positive warm environment.

Bravo Team Blue Door. We will be back!