Week 3!-
Thai Summer rolls
Ingredients-
Rice paper rounds- International isle in supermarkets (Trident brand).
Ginger- Half an inch of grated fresh ginger root.
Mince- 500g Premium Mince
Corriander leaves- (optional garnish)
Cabbage- 1 cup sliced purple cabbage.
Rice noodles- (vermacilli) ¼ Packet.
Carrot- 1 large pealed julianed carrot.
Garlic
Sesame oil
Soy sauce –
Sweet thai chilli sauce –
Chillis- optional-
Boil or soak rice noodles until tender (about 10min). Place sesame oil into pan with crushed garlic and chillis, add mince. Finley slice cabbage and add to the mince, cook untill mince cooked and cabbage tender. While the mince is cooking prepare the carrots jullien style, then par boil. Get your rice papers and a dish with warm water prepared, these only take 30sec to get soft so dont do them till your ready to make the rolls. Grate the ginger into the mince and add the noodles, mix.
Making rolls –
Prepare in water then layer a corriander leaf then carrot sticks, then top with the mince mixture and roll to desired size.
Dip/ sauce - mix the ingredients in blue together with a tsp of lime juice and zest.
Tuesday, 24 May 2011
Sunday, 15 May 2011
Week 2- Time for HOMEMADE Roasted Capsicum Hummus!
Ingredients-
Chickpeas- 1 can of chickpeas
Chickpea liquid- ¼ cup liquid from the can of chickpeas
Lemon juice- 2 Ts Freshly squeezed lemon juice
Tahini paste- 1 Ts
Garlic- 1 ½ cloves smashed
1 Roasted Red Capsicum
Salt – ½ ts (to taste)
Olive oil- 2 Ts
Directions-
To roast capsicum, quickest way is to cut in half and place skin side up under the grill for 5 or so minutes untill slightly black and bubbly. Place into a glass bowl with glad wrap sealing the top for 3 min or untill ill has steamed its own skin off. Peal skin off under running water.
Drain and rince chickpeas from brine and set aside 1/4 can of brine/liquid. Squeeze the lemons and smash the garlic clove. Place all ingredients into your wizz stick contanier or food procesor. Blend untill desiered consistancy is reached. Drizzle with olive oil and a sprinkle or paprika- or serve as below.
Remember , ALWAYS TASTE AS YOU GO . Seasoning is a personal thing !
Entree idea- Scoop out cherry tomatoes and fill with hummus then top with toasted sunflower and pumpkin seeds.
Chickpeas- 1 can of chickpeas
Chickpea liquid- ¼ cup liquid from the can of chickpeas
Lemon juice- 2 Ts Freshly squeezed lemon juice
Tahini paste- 1 Ts
Garlic- 1 ½ cloves smashed
1 Roasted Red Capsicum
Salt – ½ ts (to taste)
Olive oil- 2 Ts
Directions-
To roast capsicum, quickest way is to cut in half and place skin side up under the grill for 5 or so minutes untill slightly black and bubbly. Place into a glass bowl with glad wrap sealing the top for 3 min or untill ill has steamed its own skin off. Peal skin off under running water.
Drain and rince chickpeas from brine and set aside 1/4 can of brine/liquid. Squeeze the lemons and smash the garlic clove. Place all ingredients into your wizz stick contanier or food procesor. Blend untill desiered consistancy is reached. Drizzle with olive oil and a sprinkle or paprika- or serve as below.
Remember , ALWAYS TASTE AS YOU GO . Seasoning is a personal thing !
Entree idea- Scoop out cherry tomatoes and fill with hummus then top with toasted sunflower and pumpkin seeds.
Sunday, 8 May 2011
Dukkah!
Hi Guys!
Wow my first post , I hope you are all as excited as i am! So for all who know me, you have probably tried my Dukkah a hundred times! Its a super favorite of mine as it tastes sooooooo good and with my recipe you would never have thought it would be so simple! Dukkah originated in Egypt and had peanuts as its main ingredient, however in the modern day food world this has all been changed. Today your Dukkahs can vary from cashews to macadamias, but all still keeping one thing in common- Cumin and/or fennel. YUM!.. well ok so Cumin and Fennel may not sound yum but trust me with the nuts and a light toasting this will be you favorite 'go to' snack in no time at all!
And no i have not forgotten half the recipe, this is how simple it is!
Ingredients1 Cup of Raw Mixed Nuts
3/4 tsp Cumin & Fennel seeds
S+P (salt and pepper)
DirectionsSmash seeds first in the Pestle and Mortar then add nuts and break them down to desired consistency. Place under the grill for 2 min or so until lightly toasted.
Serve this up with a bowl of Olive oil and chopped freshly baked bread.
Give this recipe a go and soon your kitchen will be filled with the beautiful nutty, authentic(ish) aromas within minutes!
ENJOY
Wow my first post , I hope you are all as excited as i am! So for all who know me, you have probably tried my Dukkah a hundred times! Its a super favorite of mine as it tastes sooooooo good and with my recipe you would never have thought it would be so simple! Dukkah originated in Egypt and had peanuts as its main ingredient, however in the modern day food world this has all been changed. Today your Dukkahs can vary from cashews to macadamias, but all still keeping one thing in common- Cumin and/or fennel. YUM!.. well ok so Cumin and Fennel may not sound yum but trust me with the nuts and a light toasting this will be you favorite 'go to' snack in no time at all!
And no i have not forgotten half the recipe, this is how simple it is!
Ingredients1 Cup of Raw Mixed Nuts
3/4 tsp Cumin & Fennel seeds
S+P (salt and pepper)
DirectionsSmash seeds first in the Pestle and Mortar then add nuts and break them down to desired consistency. Place under the grill for 2 min or so until lightly toasted.
Serve this up with a bowl of Olive oil and chopped freshly baked bread.
Give this recipe a go and soon your kitchen will be filled with the beautiful nutty, authentic(ish) aromas within minutes!
ENJOY
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