Thai salad with mango

This is the food I just love, its light, crisp, clean flavors, tangy dressing, its all about the dressing and marinade!
Another yummy dish for using up mango and veggies hanging around in the fridge. What a beautiful way to get your vegetable intake up, it's so much easier when the food is tasty!

I marinated 1 kg of chicken thighs so I had some for leftover lunches. Marinated in lemongrass, garlic, ginger, fish sauce and sweet chilli sauce/or chopped chilli, cooked on the BBQ.

Makes 4 huge portions or 6 average portions

Ingredients
¼ chinese cabbage (wombok) finely shredded
1 carrot, cut into matchstick size
1 lebanese cucumber, cut into 2 long halves and sliced thinly
1 small and 1 green capsicum, thinly sliced
150g snow peas, thinly sliced on the angle
2 stalks of celery, thinly sliced
125g bean sprouts (half a bag)
60g brown rice vermicelli noodles, cooked and then cooled under running cold water and drained. Cut up with scissors to make the noodles more manageable.
1-2 mangoes, cheeks taken off and using a large spoon to take the flesh from the skin, sliced finely.

Method
Toss everything together and arrange the mango on top. Serve with marinated chicken and Thai dressing. This is just lime juice, sweet chilli sauce and fish sauce, mix with a little water to make your dressing. You can add some minced ginger in too.

Slow cooker rice pudding

You could also add some cacao powder and whisk in or some squares of dark chocolate and let it melt in at the end of cooking for chocolate rice pudding

Ingredients

1/2 cup white basmati rice

1 litre milk, (you can use any milk)

Sweetener to taste (I used 1/3 cup panella, you could use maple or honey too)

1 scraped out vanilla bean plus add the pod- or you can use 2-3 tsp vanilla extract

1 egg

Method

Mix together in the slow cooker on high and set your kitchen time for 2 hours.

Come back and check the rice, it needs to be very tender, this way it’s nice when cold too. If it’s not done put the timer on for another 10 minutes and check again. If it is still crunchy/gritty it’s not cooked. Set another 10 minutes and check again.

When nearly there take 1-2 tbsp of the rice mix and mix this with 1 egg, this is tempering the egg so it doesn’t scramble. Add the egg mix back to the slow cooker and cook for another 15 minutes. Serve up with cream and/or ice cream. You can have this for breakfast too for some variety.

I had this with some fresh mango, one with fresh blueberries and strawberries and one with some stewed rhubarb with apple. You can serve cold or warm.

The rhubarb is really easy, just get a bunch of rhubarb, cut into 4cm lengths. Discard the leaves.

You can also use apple in there too, 1-2 peeled, cored and 1 cm dice.

Simmer with your choice of sweetener, use 1-3 tbsp honey or maple or panella. Add 1/4 cup or so of water and simmer with the lid on for about 5 minutes. The longer you cook it the more the rhubarb will fall apart, so you can choose whatever you prefer.

Prawn and avocado rice paper rolls

Makes 16

Ingredients

125g dried vermicelli noodles, I have used brown rice vermicelli-find in the noodle section at the supermarket- cooked according to instructions, then rinse with cold water.

400g cooked prawns- count how many and divide by 16 to work how many to put in each one

1 carrot, cut in half to get 2 short pieces and then cut into matchstick size

1 lebanese cucumber, sliced lengthwise, scoop the seeds out with a teaspoon, and then slice thinly

½ red capsicum, sliced thinly

If you have some lettuce to use up you can shred a few leaves and add this in the veg mix

1 avocado, sliced

Mint leaves- about 3-4 for each roll. You could also use thai basil.

2 packs of rice paper- find in the Asian section at the supermarket

Dipping sauce is sweet chili sauce, lime juice and fish sauce.

Use approx. 1 lime, 2 tbsp sweet chilli and about 1-2 tsp fish sauce. Please taste and adjust according to your liking.

Method

Mix the noodles and vegetables together.

In a large frying pan put in some warm water.

Take 1 rice paper roll and dip in cover with water for about 5-10 seconds until flexible. If you leave to long it will end up breaking.

Place the rice paper on a clean board and near the bottom end of your paper put 3-4 prawns, a slice of avocado and a small handful of your noodle mix/veg and 3-4 mint leaves.

Fold like a burrito. Fold the bottom in, and then both sides and then roll up.

Serve with Thai dipping sauce.

Pad Thai

Serves 4-6

Ingredients

200g dried pad Thai rice noodles- soak in hot water for 20 minutes and drain. You can find thee in the noodle section near the Asian section at the supermarket. You can also make this using 2-3 zucchini (zoodles) instead if you wanted. Add the zoodles in the same time as the pad Thai noodles.

Meat- you can use up any chopped up leftover roast meat you have such as pork or chicken you can use as much or as little as you like, anywhere from 200-500g. You can just use uncooked meat also, sliced up. You can use prawns or tofu also.

3 cloves of garlic, crushed

3 shallots, chopped or you could use 1 diced brown onion

You can use whatever selection of veggies you like here, capsicum, zucchini, asparagus, baby corn, thinly sliced carrot etc…I used broccolini and Chinese broccoli

2 bunches of broccolini, chopped in half, or one big broccoli cut into small florets

1 bunch of Chinese broccoli or other leafy Asian veg

250g pack of bean sprouts

2 eggs

Sauce

As with most Asian cooking you need to balance the flavors, you have sour, acid, sweet and salty so if you things a little different feel free to play around, you are the cook!

1 heaped tbsp. of tamarind puree- you can get this in the Asian section at the supermarket

Juice of 1 lime

1 tbsp fish sauce

2 tsp palm sugar

Optional garnish, chilli, coriander and chopped roasted peanuts

Method

So you have you soaked, drained noodle set aside, you can soak these while you prep your veggies and sauce.

In a pan heat some oil and fry off your shallots, garlic, meat, broccolini and Chinese broccoli for 2-3 minutes until cooked and browned. Set aside.

In the same pan or another pan add some oil and stir fry your drained noodles for 1-2 minutes, then push your noodles to the side of the pan and break in your 2 eggs break up the yolks and let the egg set, then stir into your noodles. Add your bean sprouts and sauce and meat/veg that was set aside and toss through.

Serve up with chilli, coriander and chopped roasted peanuts.

Black bean chocolate brownie

Ingredients

This stevia is mixed with erythritol

1 x 425g can black beans rinsed and drained

2 eggs

¼ cup of stevia powder/natvia or honey or maple or rapadura

½ tsp baking powder

2 tsp vanilla extract

1/3 cup of cacao powder

1/3 cup of olive oil or butter or coconut oil

½ tsp salt

Optional…but is it ever really optional? 2-3 tbsp choc chips scattered over the top

Method

Preheat oven to 160 fan forced or 180 c normal

Put everything in a blender/food processor, scrape down the side and make sure it is nice and smooth. Line a 20 x 20 cake tin with baking paper. A good way to line this is to get your paper and screw it up with wet hands, this make it easier to sit in your tin. Pour in your mix and then scatter the choc chips over if using.

 Bake for 12-15 minutes, the centre will still be a little soft and the outside edges with be firm. Leave to cook in the tin and then cut into squares when cold. Keep in the fridge

Cauliflower cheese fritters

Make 12 fritters approx

Ingredients

500g cauliflower, grated or blitz to a resemble bread crumbs

3 eggs

1 cup of grated cheese (100g) I used a mix of mozzarella, tasty and a little parmesan

1 tsp salt- I like this amount but you can half this

1 tsp paprika

½ tsp onion powder

½ tsp garlic powder

Method

Mix all together. Fry off in some oil in a large pan and using a spoon drop a tbsp of the mix and form a circle, press down slightly like a pancake. Have the heat low to medium so they cook without burning. Turn over when golden brown underneath. Serve up!

This could be an entrée, a veg side dish, or serve with salad or some poached or fried eggs for a breakfast. You could make mini ones and top with smoked salmon crème fraiche or sour cream and a sprig of dill, perhaps a couple of capers. 

Banana muffin sandwich

These are a cross between a muffin and a cupcake. I was going to call them muffcakes but my partner thought it was a bad idea...lol

With the filling in the middle the icing doesn't get stuck to your containers

Make 8-10 depending on size

Ingredients

4 eggs

1/3 cup of rapadura or similar

2 tsp baking powder

1 tsp vanilla extract

½ cup of coconut flour

2 bananas, mashed

Pinch of salt

Method

Preheat oven to 180c fan forced

In a stand mixer or hand mixer whisk together the eggs and rapadura until light and fluffy. Then fold in the rest of the ingredients. Spoon into silicon muffin tray or muffin cases. Bake for 12-15 minutes or until firm to the touch.

When cold cut in half and sandwich together with the following date and lemon cheesecake filling. This makes a good amount for each muffin.

200g full fat cream cheese, softened

6 medjool dates, pitted

1 tbsp rapadura

Juice of ½ lemon approx.-put a little in at a time until you like the taste.

Blend together until nice and smooth.

Strawberry, almond and coconut pikelets

Serves 2- makes 8 small pikelets

Ingredients

3 tbsp blanched almond flour

3 tbsp shredded coconut

1 tsp vanilla extract

½ tsp baking powder

2 eggs

Strawberries, sliced and some for garnish

Method

Whisk altogether then place 1tbsp of the mix in a buttered pan, on a medium heat. Once the mix is in the pan place some of the sliced strawberries on top. Cook until golden brown and then turn over and cook the other side. Serve with maple syrup, cream and extra strawberries.

Profiteroles

Ingredients

250ml water
80g butter
150g gluten free flour, sifted
3 eggs, at room temperature, lightly whisked

Method
Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.

Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool. There should be no steam coming off, you can beat while it cools if you want.

Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.

Preheat oven to 190°C. Line 2 baking trays with non-stick baking paper. Place heaped dessertspoonful’s of dough, about 3cm apart, on trays. You could pipe it.

Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden

Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool. When cool pipe in whipped cream, about 300ml should be enough, you can add a little maple or honey and vanilla- which I did but you don’t have to. Dip into chocolate sauce.

The sauce I make is 1 ½ tbsp cacao powder, 3 tsp maple syrup, 30g butter, melted, 1 tbsp water, and mix well.

If you don’t have a piping bag you can slice in half and spoon the cream in and then put the lid on and spoon the choc sauce over. If your sauce starts to firm up just heat slightly to make it runny again.

Pumpkin crunch

Dairy, nut, gluten, grain egg free

Ingredients

120g pumpkin seeds
80g sunflower seeds
30g shredded coconut
20g sesame seeds
10g chia seeds
Pinch of salt
40g honey, you can also use rice malt or maple

Method


Briefly blitz, you still want it chunky


Place in a lined 20cm x 20cm cake tin. Push down to compact it a bit. Bake at 150 c for 40-60 mins or until slightly browned and firm. Chop into smaller pieces once cool. Keep in an airtight container.

 

Chicken Tikka

Chicken tikka- done in the slow cooker, full of indian spice, if you have tried my butter chicken recipe you will like this too!

You can use as a marinade for your chicken and bbq or roast or use as I have done as a curry. Why not make your taste buds dance
Thank you, come again!

I served this with millet. Millet is gluten free and is technically a seed. Millet is a good source of the minerals copper, phosphorus, manganese, and magnesium. Millet is thought to have originated in North Africa, specifically in Ethiopia, where it has been consumed since prehistoric times. There is even mention of millet in the Bible as an ingredient for unleavened bread. Millet is still an extremely important food staple in many Africa countries.




Tikka masala paste

Ingredients

2 cloves of garlic

Thumb-sized piece of fresh root ginger

1 tablespoon smoked paprika

2 teaspoons garam masala

½ teaspoon sea salt

2 tablespoons coconut oil

2 tablespoons tomato purée

Small bunch of fresh coriander

1 tablespoon desiccated coconut

2 tablespoons ground almonds

Optional 1-2 red chillies

Spices for toasting: These are dry fried in a small pan for about a minute until fragrant

1 teaspoon cumin seeds / 1 teaspoon coriander seeds

Method

Blitz up until a smooth paste forms.


This can be used as a marinade enough for about 1 kg of meat such as chicken. I have used this as a curry and added 600g chicken thigh, 1 diced onion, 700ml of tomato passata and added a chunky dice of 1 large eggplant and 2 parsnips. You can use any veg you want such as sweet potato, zucchini, capsicum etc…put in your slow cooker for the day. I did have cream to use so I added that too, but you dont have to!

Chicken, red lentil and quinoa pilaf

Serves 6

This can be made vegetarian by omitting the chicken and adding more lentils/quinoa, just make sure you have twice as much liquid to lentils/quinoa, ie 1 cup to 2 cups of broth.

Ingredients

500g  chicken thighs, 1.5cm dice

½ cup of quinoa

½ cup of red lentils (uncooked)

1 brown onion, diced

3 cloves garlic, crushed

500ml chicken broth or other broth to suit

2 carrots, small dice, about 1cm

2 tsp dried thyme

2 tsp smoked paprika- with the herbs and spices you can use whatever you have on hand, rosemary, oregano, cumin etc…

Method

In a large pan put a knob of butter and fry off your onion, garlic and chicken, until the chicken is just browned, about 3-4 minutes. Add your spices and toss through. Ten add your broth and lentils/quinoa, season with salt and pepper, heat your broth in the pan then transfer to an oven proof baking dish. Cover tightly with foil or a lid (I use another tray). Bake at 200c for 35-40 minutes, check it half way. Cook until the lentils/quinoa is tender. When done take out, uncover and dot more butter over and mix through. I served this with green Russian kale and broccoli.

Asian pulled lamb with carrots and a side of cavolo nero, green bean, sesame and almonds

Serves 6

 

Ingredients

1 kg whole lamb shoulder or similar

5 slices ginger

Lots of peeled garlic

3 star anise

½ cup of broth or water

 2 tbsp tamari, soy, or coconut aminos

2 tbsp rice wine vinegar, you can leave out if you want

3 carrots -cut in half

Method

Chuck it all in your slow cooker and cook for the day. Pull apart with a fork when done.

The side dish is 500g ( you can use depending on how many people you are feeding) green beans, tops and tailed and 1 bunch of washed and chopped cavola nero, you can use spinach or kale. In a large pan or wok stir fry the beans in some coconut oil/ghee for 3 minutes and then add the cavolo nero and then add tbsp each of sesame seeds and slivered almonds, stir fry another 1-2 minutes until your greens are wilted

Cheese stuffed meat patties with brown butter tomato sauce

Ingredients

500g mince- I have used beef

2 tbsp fresh herbs, I have used tarragon, thyme and oregano

4 x 2cm square cheese such as mozzarella, feta, gruyere etc….

Salt and pepper

Sauce

400ml tomato passata

50g butter

1 tbsp mixed dried herbs, I ran out of fresh so had to use dried, but you can use fresh just use more

Method

Mix your mince with salt, pepper and your fresh herbs, knead until sticky then form 4 patties and push your cheese in and make sure the mince is surrounding your cheese. Fry off your patties for 5 or so minutes on each side, when done take out and set aside. In the same pan put your butter, melt and cook until it browns and smells yummy and then add your mixed dried herbs, stir and then add your passata, season with salt. Heat the sauce and be sure to scrape the bottom to get all the yummy bits. If you have cream you can add a splash of it. Serve with spaghetti or other pasta, rice or just some steamed veg.