The Best Stir Fry Recipe Sauce

In every stir fry recipe, the flavor enhancement is usually the sauce that is carefully blended to suit ones desired taste buds. Stir fry recipe are frequently derived from home made cooking out of family tradition and acquired taste. It is a mixture of herbs and spices, and sprinkle with Oriental such as soy, oyster, fish sauce, sweet and sour, sesame oil, hoisin sauce and even the sweet chili that can be bought in Asian stores near you. The perfect combination of these ready-made Oriental sauces can totally create an overwhelming aroma and flavorful dish on your fry. However, use the sauces at right amounts to avoid too much saltiness or too sweet for your preferred taste.

In Asian cuisines, you will find these notably in their kitchens to bring out that desired Asian taste in their fried dishes. Home cooking is therefore the secret to wonderful and fantastic fry sauces that provide distinctive flavor to fries. In this article, we will share with you a recipe for a fry just for you to learn and start making your own stir fry at your kitchens. These ingredients are standard and are mixed together to fashion that combination of flavors enough to provide that perfect fry for you. Learning from this, you can create your own stir fry in your kitchen. But before we begin, here is a quick review. When we make a fry, we add the sauce at the end of the cooking, after the food is cooked. This is because fry can burn or over-reduce quickly. So cook the food first then add the sauce and let it boil and then serve the dish immediately while hot.

INGEREDIENTS:

2 tablespoons soy
2 tablespoons dry sherry
½ teaspoon cornstarch
½ teaspoon sugar
2 teaspoons chile-garlic
1 teaspoon sesame oil

The key ingredients are with recommended brands:

Kikkoman soy Dry sherry Cornstarch Sugar Huy Fong Chile-garlic Kadoya Toasted sesame oil Chicken or vegetable stock (this is optional, but often useful for vegetables)

Sugar and cornstarch are also optional. If you use them, especially in large quantities (more than 1 teaspoon cornstarch and 1 tablespoons sugar for four servings) you will produce something similar to a lunch special at a Chinese-American restaurant. Sometimes, this is exactly what we want.

The Thai and Vietnamese stir fries however frequently contains fish and sometimes mixed with soy flavor, but is usually fish flavor alone. The Thai stir fry with basil for example is only flavored with nothing more than soy flavor and fish added with water and sugar, plus the basil.

The Korean fried squid on the other hand is a favorite fried dish. It usually contains a riot of vegetables and is bright red from Gochu-Chang Chile Paste or the Korean Chile Powder or even both. Other versions already include soy flavored, sugar and sesame oil and ginger aside from the chile paste and powder.

Creating your own concoctions for a stir fry recipe sauce is not a dream. Nothing can actually go wrong in your creativity. The sauce you will produce can be improved as you continue cooking.

Hi, I'm Miguel and I love doing an article writing since I was in first year high school. It makes me feel good every time I wrote some story. Until today I always do this every time I have a break on my job. I hope you will like my article about stir fry recipe sauce that I submit here. Thank you.

In every stir fry recipe, the flavor enhancement is usually the sauce that is carefully blended to suit ones desired taste buds. Stir fry recipe are frequently derived from home made cooking out of family tradition and acquired taste. It is a mixture of herbs and spices, and sprinkle with Oriental such as soy, oyster, fish sauce, sweet and sour, sesame oil, hoisin sauce and even the sweet chili that can be bought in Asian stores near you. The perfect combination of these ready-made Oriental sauces can totally create an overwhelming aroma and flavorful dish on your fry. However, use the sauces at right amounts to avoid too much saltiness or too sweet for your preferred taste.

In Asian cuisines, you will find these notably in their kitchens to bring out that desired Asian taste in their fried dishes. Home cooking is therefore the secret to wonderful and fantastic fry sauces that provide distinctive flavor to fries. In this article, we will share with you a recipe for a fry just for you to learn and start making your own stir fry at your kitchens. These ingredients are standard and are mixed together to fashion that combination of flavors enough to provide that perfect fry for you. Learning from this, you can create your own stir fry in your kitchen. But before we begin, here is a quick review. When we make a fry, we add the sauce at the end of the cooking, after the food is cooked. This is because fry can burn or over-reduce quickly. So cook the food first then add the sauce and let it boil and then serve the dish immediately while hot.

INGEREDIENTS:

2 tablespoons soy
2 tablespoons dry sherry
½ teaspoon cornstarch
½ teaspoon sugar
2 teaspoons chile-garlic
1 teaspoon sesame oil

The key ingredients are with recommended brands:

Kikkoman soy Dry sherry Cornstarch Sugar Huy Fong Chile-garlic Kadoya Toasted sesame oil Chicken or vegetable stock (this is optional, but often useful for vegetables)

Sugar and cornstarch are also optional. If you use them, especially in large quantities (more than 1 teaspoon cornstarch and 1 tablespoons sugar for four servings) you will produce something similar to a lunch special at a Chinese-American restaurant. Sometimes, this is exactly what we want.

The Thai and Vietnamese stir fries however frequently contains fish and sometimes mixed with soy flavor, but is usually fish flavor alone. The Thai stir fry with basil for example is only flavored with nothing more than soy flavor and fish added with water and sugar, plus the basil.

The Korean fried squid on the other hand is a favorite fried dish. It usually contains a riot of vegetables and is bright red from Gochu-Chang Chile Paste or the Korean Chile Powder or even both. Other versions already include soy flavored, sugar and sesame oil and ginger aside from the chile paste and powder.

Creating your own concoctions for a stir fry recipe sauce is not a dream. Nothing can actually go wrong in your creativity. The sauce you will produce can be improved as you continue cooking.

Hi, I'm Miguel and I love doing an article writing since I was in first year high school. It makes me feel good every time I wrote some story. Until today I always do this every time I have a break on my job. I hope you will like my article about stir fry recipe sauce that I submit here. Thank you.

reade more... Résuméabuiyad

Recipe For Stir Fry Sauce

Stir fry preparation will simply an easily be formed once you have the decent formula for a stir fry sauce or a good recipe for a stir fry sauce. In stir fry preparation, continually bear in mind to feature liquid solely once everything is more or less done and has modification in its state, or toasted through. A correct sauce for stir fries combines one thing salty, just like the soy sauce, usually, or tough fish sauce conjointly works, with one thing somewhat a bit sweet to balance the saltiness. Mirin be a sweet Japanese rice wine, that contributes a wonderful soured flavor to the dish, however if you don't have it in your kitchen, you'll be able to substitute a teaspoon of honey or sugar to mix two teaspoons of water together with your fry. Soy sauce and Mirin each burn if toasted for much longer than needed sort of like a minute, thus conceive to leave them within the heat simply long enough to coat the other ingredients and thicken into an attractive glaze.

Here could be a sauce that is delicious with the Shanghai Vegetable Potpourri, and that we realized ourselves whipping it up to several of our alternative fast stir fries, moreover with chicken, pork, beef and vegetables. We also have the tendency to like reduced sodium soy sauce, however any kind can do fine. For a spicy sauce, simply add red pepper flakes in line with your style and taste. The initial formula can make about ½ cup of the sauce and its cooking time is just five minutes.

INGREDIENTS:
¼ cup of reduced-sodium soy sauce, or the regular soy sauce
Three cloves contemporary garlic, minced, or one tablespoon of bottled minced garlic
one tablespoon rice vinegar or distilled white vinegar
one tablespoon of tomato catsup
Two teaspoons of finely sliced minced ginger or bottled minced ginger
1 teaspoon of Asian dark sesame oil

THE PROCEDURE:
Mix all the ingredients in bowl and stir to combine them.
Stir till they are swish and each ingredient is completely combined within the sauce.
You are done and you will be able to store this sauce in a closed bottle or instrumentality in your refrigerators. This could last for a week ready for your stir fry cooking.
Be sure your container or bottle is tightly closed before you place them on your refrigerator.

This is a straightforward stir fry sauce and it is terribly flavoursome once employed in your stir fries. If you wish to have some heat on your fries, simply add a teaspoon of chili flakes to the mixture and you're on for the heat. Try them at home now.

Frequently, we have that tendency to add a little heat when we use this formula for beef and pork. Adding somewhat heat extremely improves the dish a lot and astonishingly, it continually winds up with no leftovers in the slightest degree. Stir fries are the quickest way to fancy in your kitchen. While it is fun, you'll be able to fill your kitchen with the aromatic scents of your cooking that usually invites your family to an incredible dinner. By mastering your stir fries at your kitchen, you'll later learn that you really don't need a recipe for stir fry sauce to follow and start to form your own, style testing it till it gets your good preference.

Hi, I'm Miguel and I love doing an article writing since I was in first year high school. It makes me feel good every time I wrote some story. Until today I always do this every time I have a break on my job. I hope you will like my article about recipe for stir fry sauce that I submit here. Thank you.

Stir fry preparation will simply an easily be formed once you have the decent formula for a stir fry sauce or a good recipe for a stir fry sauce. In stir fry preparation, continually bear in mind to feature liquid solely once everything is more or less done and has modification in its state, or toasted through. A correct sauce for stir fries combines one thing salty, just like the soy sauce, usually, or tough fish sauce conjointly works, with one thing somewhat a bit sweet to balance the saltiness. Mirin be a sweet Japanese rice wine, that contributes a wonderful soured flavor to the dish, however if you don't have it in your kitchen, you'll be able to substitute a teaspoon of honey or sugar to mix two teaspoons of water together with your fry. Soy sauce and Mirin each burn if toasted for much longer than needed sort of like a minute, thus conceive to leave them within the heat simply long enough to coat the other ingredients and thicken into an attractive glaze.

Here could be a sauce that is delicious with the Shanghai Vegetable Potpourri, and that we realized ourselves whipping it up to several of our alternative fast stir fries, moreover with chicken, pork, beef and vegetables. We also have the tendency to like reduced sodium soy sauce, however any kind can do fine. For a spicy sauce, simply add red pepper flakes in line with your style and taste. The initial formula can make about ½ cup of the sauce and its cooking time is just five minutes.

INGREDIENTS:
¼ cup of reduced-sodium soy sauce, or the regular soy sauce
Three cloves contemporary garlic, minced, or one tablespoon of bottled minced garlic
one tablespoon rice vinegar or distilled white vinegar
one tablespoon of tomato catsup
Two teaspoons of finely sliced minced ginger or bottled minced ginger
1 teaspoon of Asian dark sesame oil

THE PROCEDURE:
Mix all the ingredients in bowl and stir to combine them.
Stir till they are swish and each ingredient is completely combined within the sauce.
You are done and you will be able to store this sauce in a closed bottle or instrumentality in your refrigerators. This could last for a week ready for your stir fry cooking.
Be sure your container or bottle is tightly closed before you place them on your refrigerator.

This is a straightforward stir fry sauce and it is terribly flavoursome once employed in your stir fries. If you wish to have some heat on your fries, simply add a teaspoon of chili flakes to the mixture and you're on for the heat. Try them at home now.

Frequently, we have that tendency to add a little heat when we use this formula for beef and pork. Adding somewhat heat extremely improves the dish a lot and astonishingly, it continually winds up with no leftovers in the slightest degree. Stir fries are the quickest way to fancy in your kitchen. While it is fun, you'll be able to fill your kitchen with the aromatic scents of your cooking that usually invites your family to an incredible dinner. By mastering your stir fries at your kitchen, you'll later learn that you really don't need a recipe for stir fry sauce to follow and start to form your own, style testing it till it gets your good preference.

Hi, I'm Miguel and I love doing an article writing since I was in first year high school. It makes me feel good every time I wrote some story. Until today I always do this every time I have a break on my job. I hope you will like my article about recipe for stir fry sauce that I submit here. Thank you.

reade more... Résuméabuiyad

Fish Biryani, Delicious And Spicy Fish Biryani Recipe

How to make Fish Biryani , it is very tasty and spicy.It is easy to cook. It is very Delicious .It is awesome Recipe and every non vegetarian loves this fish biryani recipe.It is very easy to prepare.The preparation is given below as follows.

Fish Biryani ,Fish Biryani Recipe:

Ingredients required For Fish Biryani:

Basmathi rice - 4 cups

Fish fillets - 8

Onion - 2

Green Chillies - 4 (minced)

Ginger-garlic paste - 4 tsp

Tomato - 4 ( crushed)

Coriander leaves(Cilantro) - 2 handful

Mint leaves - 2 handful

Chilli powder - 4 tsp

Coriander powder - 2 tsp

Cumin powder - 2 tsp

Turmeric powder - 1/2 tsp

Curd - 1 cup

Salt - to taste

Ghee - 4 tsp

Cumin seeds - 2 tsp

Cloves - 10

Cinnamon stick - 4 pieces

Cardamom - 4 pods

Bay leaf - 2

Star anise - 2

Cashew nuts/ Almonds - 20

For fish

Oil - 6-8 tsp

Chilli powder - 1 tsp

Salt - 1 tsp

Turmeric powder - 1/2 tsp

Pepper powder - 1/2 tsp

Egg - 2

Preparation Method for Fish Biryani:

Wash and soak the rice for half an hour. Fry the rice in 1 tsp of ghee and keep aside.Cut the fish fillets into small pieces.Take a small bowl, beat the egg in it and mix the spices under 'For fish' with it (chilli powder, pepper powder, salt and turmeric powder).Coat the fish pieces with the above mixture and deep fry it. Keep it aside.Heat ghee in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chillies and fry for 2-3 minutes, until the raw smell disappears.Add the tomato puree along with the chilli powder, coriander powder, cumin powder, turmeric powder and curd and fry till a nice spicy paste is formed.Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute.Add the nuts to this mixture.Put the above mixture with the rice into a rice cooker with 6 cups water and let it cook.Once the biriyani is done add the fried fish pieces to it. Gently toss everything without breaking the rice and keep covered for 10 minutes. Do this when the biriyani is still very hot so that the flavour of the fish will get blended with the rice.Garnish with cilantro and few fried fish pieces on top and serve with raita.

Then the delicious Fish Biryani is Ready.

How to make Fish Biryani , it is very tasty and spicy.It is easy to cook. It is very Delicious .It is awesome Recipe and every non vegetarian loves this fish biryani recipe.It is very easy to prepare.The preparation is given below as follows.

Fish Biryani ,Fish Biryani Recipe:

Ingredients required For Fish Biryani:

Basmathi rice - 4 cups

Fish fillets - 8

Onion - 2

Green Chillies - 4 (minced)

Ginger-garlic paste - 4 tsp

Tomato - 4 ( crushed)

Coriander leaves(Cilantro) - 2 handful

Mint leaves - 2 handful

Chilli powder - 4 tsp

Coriander powder - 2 tsp

Cumin powder - 2 tsp

Turmeric powder - 1/2 tsp

Curd - 1 cup

Salt - to taste

Ghee - 4 tsp

Cumin seeds - 2 tsp

Cloves - 10

Cinnamon stick - 4 pieces

Cardamom - 4 pods

Bay leaf - 2

Star anise - 2

Cashew nuts/ Almonds - 20

For fish

Oil - 6-8 tsp

Chilli powder - 1 tsp

Salt - 1 tsp

Turmeric powder - 1/2 tsp

Pepper powder - 1/2 tsp

Egg - 2

Preparation Method for Fish Biryani:

Wash and soak the rice for half an hour. Fry the rice in 1 tsp of ghee and keep aside.Cut the fish fillets into small pieces.Take a small bowl, beat the egg in it and mix the spices under 'For fish' with it (chilli powder, pepper powder, salt and turmeric powder).Coat the fish pieces with the above mixture and deep fry it. Keep it aside.Heat ghee in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chillies and fry for 2-3 minutes, until the raw smell disappears.Add the tomato puree along with the chilli powder, coriander powder, cumin powder, turmeric powder and curd and fry till a nice spicy paste is formed.Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute.Add the nuts to this mixture.Put the above mixture with the rice into a rice cooker with 6 cups water and let it cook.Once the biriyani is done add the fried fish pieces to it. Gently toss everything without breaking the rice and keep covered for 10 minutes. Do this when the biriyani is still very hot so that the flavour of the fish will get blended with the rice.Garnish with cilantro and few fried fish pieces on top and serve with raita.

Then the delicious Fish Biryani is Ready.

reade more... Résuméabuiyad

Best Stir Fry recipe

Our experience here is one of our best stir fry recipe that we can share with you today. This is a very yummy dish for most. You can also omit the snow peas and instead use broccoli florets. If your family loves beef and beef strips, this recipe will surely be loved and repeatedly requested. Learn how to do. It is easy, quick and very luxurious for a quiet dinner at home. We call this dish EMERALD stir fry with beef. But others also replace meat with seafood and still enjoy the recipe. It can be prepared in minutes; where the specimen is 30 minutes and the actual cooking is 12 minutes. This recipe makes 4 servings.

INGREDIENTS:

¼ Cup Mirin or semi sweet white wine, like Riesling ¼ cup orange juice2 tbsp rice vinegar ¼ teaspoon red pepper flakes ¼ Cup low sodium soy sauce 1/4 cup water2 tablespoons canola oil8 ounces beef round steak, sliced into ¼ inch thick strips3 cloves garlic, minced2 peeled cups fresh snow peas (about 6 ounces) 1 large bunch broccoli (1 1/4 pounds), trimmed and cut into small floretsA bunch asparagus (about 1 pound), trimmed and sliced in diagonal 2 inch pieces2 cups (about 8 ounces) frozen peeled edamame1 ½ teaspoon cornstarch dissolved in ¼ cup warm water1 tsp sesame oil

PROCEDURE:

Combine Mirin or white wine, orange juice, soy sauce, rice vinegar and red pepper flakes and water in a small bowl. Mix until they are soft. Set aside.

In a large wok or skillet (about 14 inches wide), sauté in saucepan, heat 1 tablespoon canola oil over medium heat. Add the meat and stir fry until just browned in about 2 minutes, which will be 1 minute on each side for a uniform cooking. Then transfer the beef to a plate and set aside.

Heat the remaining canola oil over medium heat. Add the garlic and cook until it's fragrant for about 30 seconds. Add snow peas, Broccoli Florets, asparagus and edamame. Raise heat to medium high, and cook for another 3 minutes until the vegetables have softened slightly.

Then add the Mirin-soy sauce mixture and cook stirring constantly until edamame are cooked and asparagus is crisp-tender in about 4 minutes more. let the sauce coat the vegetables by continuing concerns frying.

Then add the meat back into the Pan and dissolved cornstarch and cook to rock and mix with the vegetables. Continue stir frying until mixture thickens slightly and the meat is heated through enough for about 2 minutes more.

Drizzle with sesame oil and serve immediately while it is hot.

Large Steam cooked white rice.

This best stir fry recipe is a good source of protein, fiber, vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, iron, phosphorus and zinc. It is also a good source of thiamin, Riboflavin, Niacin, folic acid, calcium, Magnesium, manganese, potassium and selenium a bit. Try to enjoy them at home. Be careful, however, of how your time on cooking, because the volume of vegetables in this recipe are a little high and it can produce more fluid. Enjoy and continue cooking.

Hi, I'm Miguel and I love making an article writing since I was in first year high school. It makes me feel good every time I wrote a story. Until today, I always do this every time I have a break at my job. I hope you will like my article on best stir fry recipe that I leave here. Thank You.

Our experience here is one of our best stir fry recipe that we can share with you today. This is a very yummy dish for most. You can also omit the snow peas and instead use broccoli florets. If your family loves beef and beef strips, this recipe will surely be loved and repeatedly requested. Learn how to do. It is easy, quick and very luxurious for a quiet dinner at home. We call this dish EMERALD stir fry with beef. But others also replace meat with seafood and still enjoy the recipe. It can be prepared in minutes; where the specimen is 30 minutes and the actual cooking is 12 minutes. This recipe makes 4 servings.

INGREDIENTS:

¼ Cup Mirin or semi sweet white wine, like Riesling ¼ cup orange juice2 tbsp rice vinegar ¼ teaspoon red pepper flakes ¼ Cup low sodium soy sauce 1/4 cup water2 tablespoons canola oil8 ounces beef round steak, sliced into ¼ inch thick strips3 cloves garlic, minced2 peeled cups fresh snow peas (about 6 ounces) 1 large bunch broccoli (1 1/4 pounds), trimmed and cut into small floretsA bunch asparagus (about 1 pound), trimmed and sliced in diagonal 2 inch pieces2 cups (about 8 ounces) frozen peeled edamame1 ½ teaspoon cornstarch dissolved in ¼ cup warm water1 tsp sesame oil

PROCEDURE:

Combine Mirin or white wine, orange juice, soy sauce, rice vinegar and red pepper flakes and water in a small bowl. Mix until they are soft. Set aside.

In a large wok or skillet (about 14 inches wide), sauté in saucepan, heat 1 tablespoon canola oil over medium heat. Add the meat and stir fry until just browned in about 2 minutes, which will be 1 minute on each side for a uniform cooking. Then transfer the beef to a plate and set aside.

Heat the remaining canola oil over medium heat. Add the garlic and cook until it's fragrant for about 30 seconds. Add snow peas, Broccoli Florets, asparagus and edamame. Raise heat to medium high, and cook for another 3 minutes until the vegetables have softened slightly.

Then add the Mirin-soy sauce mixture and cook stirring constantly until edamame are cooked and asparagus is crisp-tender in about 4 minutes more. let the sauce coat the vegetables by continuing concerns frying.

Then add the meat back into the Pan and dissolved cornstarch and cook to rock and mix with the vegetables. Continue stir frying until mixture thickens slightly and the meat is heated through enough for about 2 minutes more.

Drizzle with sesame oil and serve immediately while it is hot.

Large Steam cooked white rice.

This best stir fry recipe is a good source of protein, fiber, vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, iron, phosphorus and zinc. It is also a good source of thiamin, Riboflavin, Niacin, folic acid, calcium, Magnesium, manganese, potassium and selenium a bit. Try to enjoy them at home. Be careful, however, of how your time on cooking, because the volume of vegetables in this recipe are a little high and it can produce more fluid. Enjoy and continue cooking.

Hi, I'm Miguel and I love making an article writing since I was in first year high school. It makes me feel good every time I wrote a story. Until today, I always do this every time I have a break at my job. I hope you will like my article on best stir fry recipe that I leave here. Thank You.

reade more... Résuméabuiyad

Chocolate Peanut Butter and Jam Cups/Cats

Ok so in america they would be called peanut butter and jelly cups. But I just can't call them that since jelly means something different here.

I think the ideal to put jam in pb cups is pure genius and I wish I had thought of it first.

You know i'm obsessed with choc and pb, but the jam just makes it even better.  The dark chocolate I used was a mixture of 85% and 70% so slightly bitter, pb was kind of salty and the jam adds a tart sweetness that just brings it to another level. I don't think I'm going back to regular pb cups again.!

I made them with my cat mould that I got from Muji in Hong Kong and had some issues getting them out. Next time i'll make the chocolate layers a little thicker.

Chocolate Peanut Butter and Jam Cups/Cats adapted  from with style and grace 
I halved this recupe but will making the full amount in the future.

• 2 cups dark chocolate chips
• 1 teaspoon coconut oil
• 1 cup peanut butter – or nut butter of choice
• 1 tablespoon icing sugar
• 1/2 cup of strawberry jam
• sea salt

Directions
Line a mini muffin tin with paper liners and set aside.
Melt the chocolate in a double boiler, saucepan or microwave. Once it’s melted down, add coconut oil to thin out. Add more, if needed.
Add about one teaspoon of melted chocolate to the bottom of each paper cup. Tilt the liners so the chocolate evenly coats the bottom and slightly up the sides. Another option is to take a pastry brush or even a small knife to spread the chocolate.
Place the cupcake tin in the freezer for 15-20 minutes to let set.
Meanwhile, mix together peanut butter and powdered sugar – this makes it less sticky and easier to handle. Place peanut butter mixture in the fridge for 10 minutes.
Once both timers have gone off, roll [in your hands] about 1 teaspoon of the peanut butter mixture and place in the center of each chocolate cup. Place tin back in the freezer for about 10 minutes. Remove and add 1/2 teaspoon of jelly on top of the peanut butter.
With the remaining chocolate, cover each PB&J cup until covered. Top with sea salt – optional.
Place muffin tin back into the freezer, last time I promise, for about 20 minutes.
These can be left out at room temperature or in the fridge. These lasted about 3 days in our house, but can probably keep up to 1-2 weeks, or 3-4 if kept in the freezer.

Makes about 24

I'm not sure about the addition of salt. I think they are just as tasty without it but perhaps I didn't add enough.

Ok so in america they would be called peanut butter and jelly cups. But I just can't call them that since jelly means something different here.

I think the ideal to put jam in pb cups is pure genius and I wish I had thought of it first.

You know i'm obsessed with choc and pb, but the jam just makes it even better.  The dark chocolate I used was a mixture of 85% and 70% so slightly bitter, pb was kind of salty and the jam adds a tart sweetness that just brings it to another level. I don't think I'm going back to regular pb cups again.!

I made them with my cat mould that I got from Muji in Hong Kong and had some issues getting them out. Next time i'll make the chocolate layers a little thicker.

Chocolate Peanut Butter and Jam Cups/Cats adapted  from with style and grace 
I halved this recupe but will making the full amount in the future.

• 2 cups dark chocolate chips
• 1 teaspoon coconut oil
• 1 cup peanut butter – or nut butter of choice
• 1 tablespoon icing sugar
• 1/2 cup of strawberry jam
• sea salt

Directions
Line a mini muffin tin with paper liners and set aside.
Melt the chocolate in a double boiler, saucepan or microwave. Once it’s melted down, add coconut oil to thin out. Add more, if needed.
Add about one teaspoon of melted chocolate to the bottom of each paper cup. Tilt the liners so the chocolate evenly coats the bottom and slightly up the sides. Another option is to take a pastry brush or even a small knife to spread the chocolate.
Place the cupcake tin in the freezer for 15-20 minutes to let set.
Meanwhile, mix together peanut butter and powdered sugar – this makes it less sticky and easier to handle. Place peanut butter mixture in the fridge for 10 minutes.
Once both timers have gone off, roll [in your hands] about 1 teaspoon of the peanut butter mixture and place in the center of each chocolate cup. Place tin back in the freezer for about 10 minutes. Remove and add 1/2 teaspoon of jelly on top of the peanut butter.
With the remaining chocolate, cover each PB&J cup until covered. Top with sea salt – optional.
Place muffin tin back into the freezer, last time I promise, for about 20 minutes.
These can be left out at room temperature or in the fridge. These lasted about 3 days in our house, but can probably keep up to 1-2 weeks, or 3-4 if kept in the freezer.

Makes about 24

I'm not sure about the addition of salt. I think they are just as tasty without it but perhaps I didn't add enough.

reade more... Résuméabuiyad

White Chocolate Peanut Butter and PB Cups

I recently got some white chocolate peanut butter called 'white chocolate wonderful' from USA foods. The white chocolate part mostly consists of cocoa butter so the flavour it quite subtle, just like extra sweet peanut butter but still quite delicious. I used mine by adding it to rice cakes, putting it on pancakes with maple marinated strawberries and by making peanut butter cups.

I made a couple of these to help keep me awake at the wild flag show, which was amazing a few weeks ago. Sleater Kinney are perhaps my favourite band so I was so happy when Carrie Brownstein and Janet Weiss formed a new band with Rebecca Cole and Mary Timothy. I have a bit of a fan crush on Carrie Brownstein who you might know from Portlandia and thought both her and Mary were great performers. Heres a picture of Carrie, I took with my phone:

I then made some more yesterday to take to visit a friend of mine who had quite serious surgery.

White Choc Peanut Butter Cups recipe adapted from peanut butter co
 2 cups (about 12 ounces) chopped dark chocolate (I used whittaker)
¾ cup White Chocolate Wonderful peanut butter
¼ teaspoon pure vanilla extract

Special Equipment:

10 (2-inch) aluminum/tin foil muffin liners

Procedure

1. Place chocolate in the top of a double boiler (or make your own by setting a heat-proof bowl over a pot with 1-inch of water) over high heat. Bring the water to a boil and then reduce stove heat to low. Or melt in 30 seconds increments in microwave.

2. Continuously stir the chocolate until completely melted. Remove bowl from the heat and place on a heatproof surface.

3. Using a small spoon, “paint” the melted chocolate all over the insides of tin foil muffin liners (the tinfoil cups are easier to peel off than the paper cups). The layer of chocolate should be thick enough so that you cannot see through it, but thin enough that the paper cups remain upright and intact. You will not use all of the melted chocolate in this step.


4. Allow chocolate cups to cool and harden completely by placing on a tray in the fridge for at least 30 minutes. You can also complete this step the night before.

5. In a small bowl, stir together the White Chocolate Wonderful peanut butter and vanilla extract until smooth.

6. Using a mini ice cream scoop or a small spoon, evenly divide the peanut butter between the hardened chocolate cups. Smooth the top to create an even surface.

7. If the remaining melted chocolate has hardened too much, simply repeat steps 1-2.

8. Evenly divide the remaining melted chocolate amongst the filled cups, smoothing the tops and making sure the chocolate reaches all the way to the edges in order to seal the cups.

9. Chill in the refrigerator until set, about 1-2 hours.


 
I loved these and wish I had made more. The original recipe asks for white chocolate in place of dark chocolate but I think the white chocolate peanut butter pairs so perfectly with slightly bitter dark chocolate. I did have some issues finding mini foil liners in the supermarket but eventually ended up finding some medium ones in iga.

I recently got some white chocolate peanut butter called 'white chocolate wonderful' from USA foods. The white chocolate part mostly consists of cocoa butter so the flavour it quite subtle, just like extra sweet peanut butter but still quite delicious. I used mine by adding it to rice cakes, putting it on pancakes with maple marinated strawberries and by making peanut butter cups.

I made a couple of these to help keep me awake at the wild flag show, which was amazing a few weeks ago. Sleater Kinney are perhaps my favourite band so I was so happy when Carrie Brownstein and Janet Weiss formed a new band with Rebecca Cole and Mary Timothy. I have a bit of a fan crush on Carrie Brownstein who you might know from Portlandia and thought both her and Mary were great performers. Heres a picture of Carrie, I took with my phone:

I then made some more yesterday to take to visit a friend of mine who had quite serious surgery.

White Choc Peanut Butter Cups recipe adapted from peanut butter co
 2 cups (about 12 ounces) chopped dark chocolate (I used whittaker)
¾ cup White Chocolate Wonderful peanut butter
¼ teaspoon pure vanilla extract

Special Equipment:

10 (2-inch) aluminum/tin foil muffin liners

Procedure

1. Place chocolate in the top of a double boiler (or make your own by setting a heat-proof bowl over a pot with 1-inch of water) over high heat. Bring the water to a boil and then reduce stove heat to low. Or melt in 30 seconds increments in microwave.

2. Continuously stir the chocolate until completely melted. Remove bowl from the heat and place on a heatproof surface.

3. Using a small spoon, “paint” the melted chocolate all over the insides of tin foil muffin liners (the tinfoil cups are easier to peel off than the paper cups). The layer of chocolate should be thick enough so that you cannot see through it, but thin enough that the paper cups remain upright and intact. You will not use all of the melted chocolate in this step.


4. Allow chocolate cups to cool and harden completely by placing on a tray in the fridge for at least 30 minutes. You can also complete this step the night before.

5. In a small bowl, stir together the White Chocolate Wonderful peanut butter and vanilla extract until smooth.

6. Using a mini ice cream scoop or a small spoon, evenly divide the peanut butter between the hardened chocolate cups. Smooth the top to create an even surface.

7. If the remaining melted chocolate has hardened too much, simply repeat steps 1-2.

8. Evenly divide the remaining melted chocolate amongst the filled cups, smoothing the tops and making sure the chocolate reaches all the way to the edges in order to seal the cups.

9. Chill in the refrigerator until set, about 1-2 hours.


 
I loved these and wish I had made more. The original recipe asks for white chocolate in place of dark chocolate but I think the white chocolate peanut butter pairs so perfectly with slightly bitter dark chocolate. I did have some issues finding mini foil liners in the supermarket but eventually ended up finding some medium ones in iga.

reade more... Résuméabuiyad

Microwave Baked Potatoes with Happy Tuna Salad

Remember me?

I'm not sure what happened but somewhere along the way I lost my blogging mojo. Not just blogging but also reading blogs, have over 100 posts in my google reader and I'm not even curious.

I've lost my blogging enthusiasm before and it always returns, or I kind of force myself to blog, but someone wisely said its not a chore, do it when you feel like it. I'm not sure where this leaves this blog, at the moment am going to leave it and see if the renthusiasm eturns, but if it never returns then maybe its time to say goodbye or to make some changes. Does anyone else suffer from blogging burnout?

I have several things to post about including awesome food in Sydney but instead i'm blogging about about the one thing that I kind of want to blog about.

I had day surgery to remove endometriosis last week and my recovery has been a lot longer and worse than I expected. My friend Eve very kindly offered me her microwave to borrow while I recover and she moves house. I've generally been quite anti microwave, haven't owned one since moving out. However it has come in super handy over last week, in heating up a heatpack more times than I can count, reheating my lunches when I'm home alone and making this. I've become so used to it that I think when I return it I'll get my own. Also look forward to making mug cake, melting chocolate and more.

Troy and Bec come over one night to visit me last week and showed Toby how to make baked potatoes or jacket potatoes in the microwave. It was my idea to add the happy tuna salad. This dish has been the best comfort food. Is there anything more satisying than melted margaine on baked potato? On second thought, don't answer that!

For the record I don't really think it tastes anything like tuna, but its delicious in its own right.

Happy Tuna Salad from VeganMania

1 1/2 cooked or canned chickpeas
1 cup finely chopped celery
1 Tbsp chopped sweet pickles (we sometimes skip this)
2 Tbsp sweet pickle juice or brine
3/4 cup vegan mayo
1 Tbsp old bay seasoning (never used it)
1 Tbsp of prepared mustard
pinch of dried kelp powder (I tend to use dulse flakes)

Mash chickpeas in food processor or with masher. Mix in remaining ingredients. Taste and adjust to your liking.

 Easy 'baked' potatoes:
4 small-medium 'washed' potatoes

Wash potatoes, prick each one with a fork several times. Place potatoes on folded paper towel,  and wrap it lightly arou d potatoes. Microwave for 10 minutes.

Remove from microwave, and cover in foil for another 10 minutes.

Cut open and serve with toppings.

They are not as crispy on the outside but are so quick and easy that I don't mind at all.


Today they were topped with happy tuna salad, margarine, cheezly and sour cream.

Remember me?

I'm not sure what happened but somewhere along the way I lost my blogging mojo. Not just blogging but also reading blogs, have over 100 posts in my google reader and I'm not even curious.

I've lost my blogging enthusiasm before and it always returns, or I kind of force myself to blog, but someone wisely said its not a chore, do it when you feel like it. I'm not sure where this leaves this blog, at the moment am going to leave it and see if the renthusiasm eturns, but if it never returns then maybe its time to say goodbye or to make some changes. Does anyone else suffer from blogging burnout?

I have several things to post about including awesome food in Sydney but instead i'm blogging about about the one thing that I kind of want to blog about.

I had day surgery to remove endometriosis last week and my recovery has been a lot longer and worse than I expected. My friend Eve very kindly offered me her microwave to borrow while I recover and she moves house. I've generally been quite anti microwave, haven't owned one since moving out. However it has come in super handy over last week, in heating up a heatpack more times than I can count, reheating my lunches when I'm home alone and making this. I've become so used to it that I think when I return it I'll get my own. Also look forward to making mug cake, melting chocolate and more.

Troy and Bec come over one night to visit me last week and showed Toby how to make baked potatoes or jacket potatoes in the microwave. It was my idea to add the happy tuna salad. This dish has been the best comfort food. Is there anything more satisying than melted margaine on baked potato? On second thought, don't answer that!

For the record I don't really think it tastes anything like tuna, but its delicious in its own right.

Happy Tuna Salad from VeganMania

1 1/2 cooked or canned chickpeas
1 cup finely chopped celery
1 Tbsp chopped sweet pickles (we sometimes skip this)
2 Tbsp sweet pickle juice or brine
3/4 cup vegan mayo
1 Tbsp old bay seasoning (never used it)
1 Tbsp of prepared mustard
pinch of dried kelp powder (I tend to use dulse flakes)

Mash chickpeas in food processor or with masher. Mix in remaining ingredients. Taste and adjust to your liking.

 Easy 'baked' potatoes:
4 small-medium 'washed' potatoes

Wash potatoes, prick each one with a fork several times. Place potatoes on folded paper towel,  and wrap it lightly arou d potatoes. Microwave for 10 minutes.

Remove from microwave, and cover in foil for another 10 minutes.

Cut open and serve with toppings.

They are not as crispy on the outside but are so quick and easy that I don't mind at all.


Today they were topped with happy tuna salad, margarine, cheezly and sour cream.

reade more... Résuméabuiyad

Mexican Salsa Verde

I spent most of the summer holidays renovating our kitchen and in amongst all the sawing and traffic my tomatillos were growing strong. I always try a few different plants every year and these really seemed to take off. 

My new Kitch  

As we had a nice sunny weekend and plenty of fresh produce I thought I would celebrate with salsa verde mexican style. 




Mexican Salsa Verde from Veganomicon
10 tomatillos (husks removed) cleaned and diced.
1 teaspoon of olive oil
3 cloves of garlic (my wife has an intolerance to garlic so I didn't use) 
1 jalapeño, seeded and minced
1 1/2 cups of vegetable broth/stock
juice of 1 lime
1 cup of loosely packed coriander/cilantro




Cook jalapeño (and garlic) in oil until fragrant, 
Add tomatillos and salt, sauté until they soften and release moisture.

Add stock, bring to boil and cook on low heat for about 20 minutes 
Cool down until not steaming and add coriander and lime juice.

Wizz up in a blender for 30 or so seconds  

Easy.

I had never tried tomatillos before and it was a refreshing change from a tomato based salsa. 
Definitely a fan!

I spent most of the summer holidays renovating our kitchen and in amongst all the sawing and traffic my tomatillos were growing strong. I always try a few different plants every year and these really seemed to take off. 

My new Kitch  

As we had a nice sunny weekend and plenty of fresh produce I thought I would celebrate with salsa verde mexican style. 




Mexican Salsa Verde from Veganomicon
10 tomatillos (husks removed) cleaned and diced.
1 teaspoon of olive oil
3 cloves of garlic (my wife has an intolerance to garlic so I didn't use) 
1 jalapeño, seeded and minced
1 1/2 cups of vegetable broth/stock
juice of 1 lime
1 cup of loosely packed coriander/cilantro




Cook jalapeño (and garlic) in oil until fragrant, 
Add tomatillos and salt, sauté until they soften and release moisture.

Add stock, bring to boil and cook on low heat for about 20 minutes 
Cool down until not steaming and add coriander and lime juice.

Wizz up in a blender for 30 or so seconds  

Easy.

I had never tried tomatillos before and it was a refreshing change from a tomato based salsa. 
Definitely a fan!

reade more... Résuméabuiyad

Pepper Crusted Goats Cheese and Almond Feta

Around New Years Eve, I made two nut based cheeses. First the cashew goats cheese which I had already tried at Johannas house and loved. I used muslin because the woman at spotlight told me to and also had very little come out when wrapped in the cheesecloth.

Pepper Crusted Goats Cheese from Vegetarian Times

3/4 cup raw cashews

6 Tbs. canola oil

1/4 cup lemon juice

1 Tbs. tahini

1 1/4 tsp. salt

1 tsp. cracked black peppercorns or coarsely ground black pepper

Directions

1. Place cashews in large bowl; cover with 3 inches water. Soak overnight.

2. Drain liquid, rinse cashews under cold water, and drain again. Purée cashews, oil, lemon juice, tahini, salt, and 2 Tbs. water in food processor 6 minutes, or until smooth and creamy.

3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon cashew mixture into cheesecloth. Fold sides of cloth over cheese, and form into 6-inch-long oval loaf. Twist ends of cloth and secure with rubber bands. Set in strainer over bowl, and let stand 12 hours at room temperature. Discard excess liquid. Chill.

4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese, and scrape into 7-inch-long log on cheesecloth. Rewrap, and twist ends to secure. Place on prepared baking sheet. Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally. Cool, and chill.

5. Unwrap cheese. Sprinkle with peppercorns, pressing to adhere.

I copied Johanna and used this in a quinoa salad. The salad itself was a bit boring but the 'goats cheese' made such a tasty addition. Its got a lovely tangy, salty flavour.

Next I made the:

Almond Feta but without the herb oil, also from vegetarian times

• 1 cup whole blanched almonds
• 1/4 cup lemon juice
• 3 Tbs. plus 1/4 cup olive oil, divided
• 1 clove garlic, peeled
• 1 1/4 tsp. salt
• 1 Tbs. fresh thyme leaves (left this out)
• 1 tsp. fresh rosemary leaves (also left this out)
• 1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again.
  2. Purée almonds, lemon juice, 3 Tbs. oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.
  3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.
  4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet. Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm. Cool, then chill. (Cheese can be made up to this point 2 days ahead; keep refrigerated.)
  5. Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving. I skipped this part.
  
  
  
  
  
  I enjoyed the garlic in this one and thought it was tasty enough without the herb oil. However, I took half of it to a new years eve party and when paired with crackers with a lot of salt/flavour you could barely taste it. So I recommend adding the herb oil. I can't choose a favourite either, as they are both tasty in their own ways. I will certainly continue experimenting with more nut based cheeses. What are your favourite recipes?

Around New Years Eve, I made two nut based cheeses. First the cashew goats cheese which I had already tried at Johannas house and loved. I used muslin because the woman at spotlight told me to and also had very little come out when wrapped in the cheesecloth.

Pepper Crusted Goats Cheese from Vegetarian Times

3/4 cup raw cashews

6 Tbs. canola oil

1/4 cup lemon juice

1 Tbs. tahini

1 1/4 tsp. salt

1 tsp. cracked black peppercorns or coarsely ground black pepper

Directions

1. Place cashews in large bowl; cover with 3 inches water. Soak overnight.

2. Drain liquid, rinse cashews under cold water, and drain again. Purée cashews, oil, lemon juice, tahini, salt, and 2 Tbs. water in food processor 6 minutes, or until smooth and creamy.

3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon cashew mixture into cheesecloth. Fold sides of cloth over cheese, and form into 6-inch-long oval loaf. Twist ends of cloth and secure with rubber bands. Set in strainer over bowl, and let stand 12 hours at room temperature. Discard excess liquid. Chill.

4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese, and scrape into 7-inch-long log on cheesecloth. Rewrap, and twist ends to secure. Place on prepared baking sheet. Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally. Cool, and chill.

5. Unwrap cheese. Sprinkle with peppercorns, pressing to adhere.

I copied Johanna and used this in a quinoa salad. The salad itself was a bit boring but the 'goats cheese' made such a tasty addition. Its got a lovely tangy, salty flavour.

Next I made the:

Almond Feta but without the herb oil, also from vegetarian times

• 1 cup whole blanched almonds
• 1/4 cup lemon juice
• 3 Tbs. plus 1/4 cup olive oil, divided
• 1 clove garlic, peeled
• 1 1/4 tsp. salt
• 1 Tbs. fresh thyme leaves (left this out)
• 1 tsp. fresh rosemary leaves (also left this out)
• 1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again.
  2. Purée almonds, lemon juice, 3 Tbs. oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.
  3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.
  4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet. Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm. Cool, then chill. (Cheese can be made up to this point 2 days ahead; keep refrigerated.)
  5. Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving. I skipped this part.
  
  
  
  
  
  I enjoyed the garlic in this one and thought it was tasty enough without the herb oil. However, I took half of it to a new years eve party and when paired with crackers with a lot of salt/flavour you could barely taste it. So I recommend adding the herb oil. I can't choose a favourite either, as they are both tasty in their own ways. I will certainly continue experimenting with more nut based cheeses. What are your favourite recipes?

reade more... Résuméabuiyad

Cashew Nectarine Popsicles

I do actually have lots of new savoury dishes to talk about, but can't be bothered talking about cookedmeals when I'm sooooooooo hot.

So this is  actually supposed to be cashew peach popsicles but apparently I don't know fruit at all because I accidentally grabbed nectarines and it wasn't until I went home that I realised. I went ahead with the recipe anyway and they were still delicious but I bet peaches would be much better.

Cashew Nectarine Popsicles adapted from Veggie Wedgie:

3-4 Nectarines

30gr raw cashews

2 tbsp agave syrup (adjust according to taste)

1/2 tsp vanilla extract

Soak the cashew in some water for 1 hour to soften them. Roughly chop nectarines. Place all ingridents in blender. Blend on high until well combined.

Makes 3 small popsicles.

Pour the mix in ice pop molds and freeze for at least 4 hours.

It still had some tiny cashew chunks which I liked, I like a bit of texture in icecream or popsicles. I enjoyed these but next time I will actually make these with peaches instead.

I do actually have lots of new savoury dishes to talk about, but can't be bothered talking about cookedmeals when I'm sooooooooo hot.

So this is  actually supposed to be cashew peach popsicles but apparently I don't know fruit at all because I accidentally grabbed nectarines and it wasn't until I went home that I realised. I went ahead with the recipe anyway and they were still delicious but I bet peaches would be much better.

Cashew Nectarine Popsicles adapted from Veggie Wedgie:

3-4 Nectarines

30gr raw cashews

2 tbsp agave syrup (adjust according to taste)

1/2 tsp vanilla extract

Soak the cashew in some water for 1 hour to soften them. Roughly chop nectarines. Place all ingridents in blender. Blend on high until well combined.

Makes 3 small popsicles.

Pour the mix in ice pop molds and freeze for at least 4 hours.

It still had some tiny cashew chunks which I liked, I like a bit of texture in icecream or popsicles. I enjoyed these but next time I will actually make these with peaches instead.

reade more... Résuméabuiyad

Raw Dark Chocolate Covered Strawberries

This is so easy quick healthy and tasty. The chocolate is a little less intense than regular dark chocolate so it doesn't overpower the flavour of the strawberries. These lasted a few days in our fridge.

Dark chocolate covered strawberries from Better Raw (will try the white chocolate next time )

1 punnet of strawberries, washed and dried.

Dark Chocolate (we had a lot of chocolate left so feel free to halve this recipe)
1 Cup Cacao Butter, melted
1 Cup Cacao Power
1/3 Cup Agave
Pinch Salt

Add cacao powder to the melted cacao butter and stir until no more lumps remain. Add the agave and salt and stir well. Dip strawberries one at a time, holding onto tails and rotating your hand slightly to create even coverage

Place each strawberry on a non stick tray and place in the fridge until chocolate sets.

This is so easy quick healthy and tasty. The chocolate is a little less intense than regular dark chocolate so it doesn't overpower the flavour of the strawberries. These lasted a few days in our fridge.

Dark chocolate covered strawberries from Better Raw (will try the white chocolate next time )

1 punnet of strawberries, washed and dried.

Dark Chocolate (we had a lot of chocolate left so feel free to halve this recipe)
1 Cup Cacao Butter, melted
1 Cup Cacao Power
1/3 Cup Agave
Pinch Salt

Add cacao powder to the melted cacao butter and stir until no more lumps remain. Add the agave and salt and stir well. Dip strawberries one at a time, holding onto tails and rotating your hand slightly to create even coverage

Place each strawberry on a non stick tray and place in the fridge until chocolate sets.

reade more... Résuméabuiyad

Massaged Kale Avocado Salad

I had felt inspired this week by meeting the charismatic, sweet and enthusiastic raw chef Lisa from Vegan Culinary Crusade. We had a few meals together and I watched her give a talk on the healing power of plant foods. While I knew a lot of the info and references such as the china study. I still learnt a lot about new research into the benefits of vegan diet, and the horrible health consequences of eating dairy and animal protein. Both the talk and general conversations with her had me reflecting on all sorts of things, like my current diet.

It's coming up to my 10 year anniversary of being vegan in a few months. I started out as a pretty healthy vegan but as more and more processed vegan foods become available, they started to become part of my regular diet. I really have become a bit of  junk food vegan. I get how it happens, I guess I want to show myself and others that you don't need to miss out on fried foods, creamy ice creams, decadent cakes etc. But we really are doing a bit of a disservice to ourselves. If we are eating large amounts of sugar, fat, oil etc we can still end up with some of the diseases of affluence. Not only can it make us unwell but also gives veganism a bad name since if a vegan gets sick, veganism always gets blamed.

I took Lisa to radical grocery and she got the last bunch of kale and told me about the salad she was going to make for dinner. I was intrigued about it as she explained that by massaging the kale with certain ingredients it becomes wilted almost like it has been cooked. With the hot heather returning to Melbourne today, I couldn't resist giving it a try. I know kale salads are big on overseas vegan blogs but kale is still a pretty rare ingredient here and I think in the past I overlooked these recipes as I wasn't interested in what I thought to be boring and bland salads.

I massaged the kale as I watched project runway and was so amazed at the change in texture and size, it decreased by almost half. If you are looking for kale in Melbourne you can sometimes find it at radical grocery, and fruit peddlers. I have also been told that it is available at  psarkos in Thornby and LaManna Direct in Essendon.

Anyway, the salad was great, the avocado adds a bit of creaminess, the massaging takes away the bitterness of the kale, the capsicum provides a tiny bit of sweetness. Its also quick and doesn't require turning on the oven/stove on hot days. I'm certainly going to make this again and am going to experiment with other massaged kale salads. Do you have any fav kale salad recipes?

Kale Avocado Salad  from Vegan Culinary Crusade

1 bunch of kale
1 Tbsp of olive oil
1/2 Lemon, juiced
1 teaspoon sea salt
1 (or 2) Avocado/s
1/2 red pepper (I used a whole one), juliened
2 spring onions, chopped

1. Tear up the leaves from a bunch of kale into bite sized pieces and place in a large bowl
2. Add olive oil, sea salt and lemon.
3. Massage everything together for a couple of minutes (the kale should change texture to become almost wilted)
4. Peel and pit an avocado/s. Mash the avocado flesh into the kale, to coat the leaves.
5. Top with red pepper and spring onion.

Serves 4 (as side)

I'm labelling this as raw, as you just need to sub the olive oil.

I had felt inspired this week by meeting the charismatic, sweet and enthusiastic raw chef Lisa from Vegan Culinary Crusade. We had a few meals together and I watched her give a talk on the healing power of plant foods. While I knew a lot of the info and references such as the china study. I still learnt a lot about new research into the benefits of vegan diet, and the horrible health consequences of eating dairy and animal protein. Both the talk and general conversations with her had me reflecting on all sorts of things, like my current diet.

It's coming up to my 10 year anniversary of being vegan in a few months. I started out as a pretty healthy vegan but as more and more processed vegan foods become available, they started to become part of my regular diet. I really have become a bit of  junk food vegan. I get how it happens, I guess I want to show myself and others that you don't need to miss out on fried foods, creamy ice creams, decadent cakes etc. But we really are doing a bit of a disservice to ourselves. If we are eating large amounts of sugar, fat, oil etc we can still end up with some of the diseases of affluence. Not only can it make us unwell but also gives veganism a bad name since if a vegan gets sick, veganism always gets blamed.

I took Lisa to radical grocery and she got the last bunch of kale and told me about the salad she was going to make for dinner. I was intrigued about it as she explained that by massaging the kale with certain ingredients it becomes wilted almost like it has been cooked. With the hot heather returning to Melbourne today, I couldn't resist giving it a try. I know kale salads are big on overseas vegan blogs but kale is still a pretty rare ingredient here and I think in the past I overlooked these recipes as I wasn't interested in what I thought to be boring and bland salads.

I massaged the kale as I watched project runway and was so amazed at the change in texture and size, it decreased by almost half. If you are looking for kale in Melbourne you can sometimes find it at radical grocery, and fruit peddlers. I have also been told that it is available at  psarkos in Thornby and LaManna Direct in Essendon.

Anyway, the salad was great, the avocado adds a bit of creaminess, the massaging takes away the bitterness of the kale, the capsicum provides a tiny bit of sweetness. Its also quick and doesn't require turning on the oven/stove on hot days. I'm certainly going to make this again and am going to experiment with other massaged kale salads. Do you have any fav kale salad recipes?

Kale Avocado Salad  from Vegan Culinary Crusade

1 bunch of kale
1 Tbsp of olive oil
1/2 Lemon, juiced
1 teaspoon sea salt
1 (or 2) Avocado/s
1/2 red pepper (I used a whole one), juliened
2 spring onions, chopped

1. Tear up the leaves from a bunch of kale into bite sized pieces and place in a large bowl
2. Add olive oil, sea salt and lemon.
3. Massage everything together for a couple of minutes (the kale should change texture to become almost wilted)
4. Peel and pit an avocado/s. Mash the avocado flesh into the kale, to coat the leaves.
5. Top with red pepper and spring onion.

Serves 4 (as side)

I'm labelling this as raw, as you just need to sub the olive oil.

reade more... Résuméabuiyad

Pina Colada Popsicles

On the 42 degree day we retreated to a small shopping centre to see a movie and just hang out and escape from our very hot house. I had a mission to get some popsicles moulds so we could make popiscles or as we call it here icy poles. I wanted to get some cute shaped ones but the only ones I could find were these cheap ones from target. They aren't as cute as the others but do the job and have a small little end to sip the melted bits when you get to the end.

This is so similar to my pina colada ice cream that I hesitated about posting it but the texture is really different, much more icy and you don't need a ice cream maker!

Pina Colada Popsicles/Icy Poles from good bite

Makes 4

1 cup organic unsweetened coconut milk

1/4 cup dried, unsweetened, un-sulfured shredded coconut (I left this out)

1 cup fresh pineapple, roughly chopped

1/2 tablespoon Agave nectar

1/4 teaspoon pure lemon extract (I left this out too)

Combine all ingredients in a blender; process until smooth and creamy. Divide mixture into four (4-ounce) Popsicle molds. Freeze for 4 hours and serve.

Heres rilakkuma (relax bear) posing with one:

 

They are sweet, creamy and quite refreshing!

On the 42 degree day we retreated to a small shopping centre to see a movie and just hang out and escape from our very hot house. I had a mission to get some popsicles moulds so we could make popiscles or as we call it here icy poles. I wanted to get some cute shaped ones but the only ones I could find were these cheap ones from target. They aren't as cute as the others but do the job and have a small little end to sip the melted bits when you get to the end.

This is so similar to my pina colada ice cream that I hesitated about posting it but the texture is really different, much more icy and you don't need a ice cream maker!

Pina Colada Popsicles/Icy Poles from good bite

Makes 4

1 cup organic unsweetened coconut milk

1/4 cup dried, unsweetened, un-sulfured shredded coconut (I left this out)

1 cup fresh pineapple, roughly chopped

1/2 tablespoon Agave nectar

1/4 teaspoon pure lemon extract (I left this out too)

Combine all ingredients in a blender; process until smooth and creamy. Divide mixture into four (4-ounce) Popsicle molds. Freeze for 4 hours and serve.

Heres rilakkuma (relax bear) posing with one:

 

They are sweet, creamy and quite refreshing!

reade more... Résuméabuiyad

Gingerbread Cookies and NYE Resolutions

Dear Readers,

I have some new for you. Some perhaps shocking or bad news for those of you who like my sugary unhealthy desserts because my new years resolution is to be healthier. To be more specific: to eat better and exercise more. I know new years resolutions are a bit lame but I kind of like the idea of wiping the slate clean.

Don't worry I'm going to be realistic about it. So I know there will be occasions like xmas, birthdays, potlucks and perhaps cheat days. But on the whole I want to eat a lot less sugar. This is big for me, because sugar is my drug. Also less deep fried foods and just less oil in general. 

But since this is new years eve I wanted to share with you one last sugary dessert I made today to take to a friend house tonight.

I made gingerbread cookies with my new cookie cutter I got for xmas. The cookies cutter set is so great because they come with letters so you decorate with whatever message you want, like this:

Because it's so hot I decided to make ice cream sandwiches with them. These cookies tasted great and had a great texture, but unfortunately I made them a bit thick and I don't recommend freezing them as they are a big too hard when frozen. I also made some vanilla ice cream to go with it. I don't recommend making vanilla ice cream. Its so boring, you might as well buy it, seriously don't bother!

Anyway here is the recipe from the allergen-free bakers handbook. She has a special flour mix in her cookbook but since she uses the same mix for most recipes I don't think it would be fair to post it here. I will tell you though that I subbed the brown rice flour for regular white flour as I couldn't get any from my health food store and it still worked fine.

Gingerbread cookies (makes 24 small cookies or in this case 18 larger ones)
2 3/4 cup gluten free flour mix
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 cup dairy free shortening (I used nuttelex)
1/2 cup applesauce
1/2 cup agave
1/4 cup molasses (I used golden syrup)

In stand mixer fitted with paddle, combine dry ingredients. Mix on low speed for about a minute. Add shortening and apple sauce then mix until combined.

Add agave and molasses and again mix until combined.

Divide dough into two balls and roll in between two baking sheets until about 1/4 inch. Place in freezer until firm, about 20 minutes.

Preheat oven to 350 F. Line two sheets with baking paper.

Cut dough using cookie cutters. Place on baking sheets. Bake for 10 minutes, Remove from the oven and let set for a few minutes and then cool for a few minutes before transferring them to cooling rack.




Happy New Year Everyone!

Anyone else making new years resolutions?

CT8N645GSWGQ

Dear Readers,

I have some new for you. Some perhaps shocking or bad news for those of you who like my sugary unhealthy desserts because my new years resolution is to be healthier. To be more specific: to eat better and exercise more. I know new years resolutions are a bit lame but I kind of like the idea of wiping the slate clean.

Don't worry I'm going to be realistic about it. So I know there will be occasions like xmas, birthdays, potlucks and perhaps cheat days. But on the whole I want to eat a lot less sugar. This is big for me, because sugar is my drug. Also less deep fried foods and just less oil in general. 

But since this is new years eve I wanted to share with you one last sugary dessert I made today to take to a friend house tonight.

I made gingerbread cookies with my new cookie cutter I got for xmas. The cookies cutter set is so great because they come with letters so you decorate with whatever message you want, like this:

Because it's so hot I decided to make ice cream sandwiches with them. These cookies tasted great and had a great texture, but unfortunately I made them a bit thick and I don't recommend freezing them as they are a big too hard when frozen. I also made some vanilla ice cream to go with it. I don't recommend making vanilla ice cream. Its so boring, you might as well buy it, seriously don't bother!

Anyway here is the recipe from the allergen-free bakers handbook. She has a special flour mix in her cookbook but since she uses the same mix for most recipes I don't think it would be fair to post it here. I will tell you though that I subbed the brown rice flour for regular white flour as I couldn't get any from my health food store and it still worked fine.

Gingerbread cookies (makes 24 small cookies or in this case 18 larger ones)
2 3/4 cup gluten free flour mix
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 cup dairy free shortening (I used nuttelex)
1/2 cup applesauce
1/2 cup agave
1/4 cup molasses (I used golden syrup)

In stand mixer fitted with paddle, combine dry ingredients. Mix on low speed for about a minute. Add shortening and apple sauce then mix until combined.

Add agave and molasses and again mix until combined.

Divide dough into two balls and roll in between two baking sheets until about 1/4 inch. Place in freezer until firm, about 20 minutes.

Preheat oven to 350 F. Line two sheets with baking paper.

Cut dough using cookie cutters. Place on baking sheets. Bake for 10 minutes, Remove from the oven and let set for a few minutes and then cool for a few minutes before transferring them to cooling rack.




Happy New Year Everyone!

Anyone else making new years resolutions?

CT8N645GSWGQ

reade more... Résuméabuiyad

Gluten Free Xmas Pudding Ice Cream

The night before the potluck, I got the strongest urge to make ice cream, even though I had already started on the brownies. I decided to veganise xmas pudding ice cream, its strange because I don't even like xmas pudding, but everything tastes better in ice cream form!


Christmas Pudding Ice Cream inspired by bbc goodfoood recipe

 Fruit:

• 200g dried cherries, chopped (or sub raisins etc)
• 6 tbsp brandy
• 2 tbsp brown sugar

Ice Cream:

• 1 cinnamon stick
• 1/4 teaspoon of cinnamon
• ¼ tsp ground ginger
• ½ tsp freshly grated nutmeg
• 4 cloves
• 2 cans of coconut milk
• 1 t vanilla essence
• 1/2 cup sugar
• 6 gingernut biscuits, broken into chunks (I used the leda gf ones)
• zest ½ lemon and ½ an orange 
•  2 teaspoons arrowroot

1. Mix all of the boozy fruit ingredients together in a bowl, then microwave or cook on stovetop for 3 mins. Stir, then leave to cool completely, for a few hours to overnight.
2. For the ice cream, put the spices in a saucepan and gently heat for 3 mins or so, stirring once or twice, until fragrant. Tip in the coconut milk (reserving 1/4 cup) and sugar and bring to the boil. Bring to boil. 
3. Pass the mix through a sieve and add in the vanilla extra, arrowroot mixture and zest. Place in fridge for a few hours until completly cold. 
4. Follow ice cream machine instructions. Place mix the cherries and ginger nut in last few minutes. 
5. Freeze til desired texture.

I had this great plan to give everyone small little tubs of this for xmas gifts which they could take home. Unfortunately it doesn't make a lot so ended up just serving it at the potluck. If you plan on serving it to several people, I recommend doubling the recipe. Despite not being a fan of xmas pudding, I still enjoyed this recipe, I think it had a good combination of fruit, booze and spices. Although I have to admit that I am a huge fan of the ginger biscuits which do have a strong flavour. So ginger fans stay away. I certainly think it is a better alternative for those us who celebration xmas in the southern hemisphere. The best thing about ice cream is you can make this well in advance too!

The potluck was great and included amazing things like vegan and gluten free prawn toast, ferrero rochers and lots more.

For other xmas dessert ideas, check out previously made candy cane ice cream,  candy cane fudge, and candy cane cookies (not gf) and xmas pudding bites.

Thinking I might try to fit in one more xmas ice cream flavour this year, any suggestions?

The night before the potluck, I got the strongest urge to make ice cream, even though I had already started on the brownies. I decided to veganise xmas pudding ice cream, its strange because I don't even like xmas pudding, but everything tastes better in ice cream form!


Christmas Pudding Ice Cream inspired by bbc goodfoood recipe

 Fruit:

• 200g dried cherries, chopped (or sub raisins etc)
• 6 tbsp brandy
• 2 tbsp brown sugar

Ice Cream:

• 1 cinnamon stick
• 1/4 teaspoon of cinnamon
• ¼ tsp ground ginger
• ½ tsp freshly grated nutmeg
• 4 cloves
• 2 cans of coconut milk
• 1 t vanilla essence
• 1/2 cup sugar
• 6 gingernut biscuits, broken into chunks (I used the leda gf ones)
• zest ½ lemon and ½ an orange 
•  2 teaspoons arrowroot

1. Mix all of the boozy fruit ingredients together in a bowl, then microwave or cook on stovetop for 3 mins. Stir, then leave to cool completely, for a few hours to overnight.
2. For the ice cream, put the spices in a saucepan and gently heat for 3 mins or so, stirring once or twice, until fragrant. Tip in the coconut milk (reserving 1/4 cup) and sugar and bring to the boil. Bring to boil. 
3. Pass the mix through a sieve and add in the vanilla extra, arrowroot mixture and zest. Place in fridge for a few hours until completly cold. 
4. Follow ice cream machine instructions. Place mix the cherries and ginger nut in last few minutes. 
5. Freeze til desired texture.

I had this great plan to give everyone small little tubs of this for xmas gifts which they could take home. Unfortunately it doesn't make a lot so ended up just serving it at the potluck. If you plan on serving it to several people, I recommend doubling the recipe. Despite not being a fan of xmas pudding, I still enjoyed this recipe, I think it had a good combination of fruit, booze and spices. Although I have to admit that I am a huge fan of the ginger biscuits which do have a strong flavour. So ginger fans stay away. I certainly think it is a better alternative for those us who celebration xmas in the southern hemisphere. The best thing about ice cream is you can make this well in advance too!

The potluck was great and included amazing things like vegan and gluten free prawn toast, ferrero rochers and lots more.

For other xmas dessert ideas, check out previously made candy cane ice cream,  candy cane fudge, and candy cane cookies (not gf) and xmas pudding bites.

Thinking I might try to fit in one more xmas ice cream flavour this year, any suggestions?

reade more... Résuméabuiyad

Santa Hat Brownies

This is a first, i'm posted about a dessert that I am taking to a potluck prior to going. I am keen to post these recipes early though in case people are looking for xmas dessert inspirations right now for next week.

I'll post about my other dessert later today or tomorrow. First these santa hat brownies which were popular on pinterest and are orginally from Ericas sweet tooth,but I think this is the first vegan and gluten free version posted. The original recipe asked for white chocolate but a few people have made it with icing. I had planned to make brownies from scratch using the recipe from babycakes but was a bit low on a few flour types and also need to buy coconut oil, so in the end went with the cheaper and lasier option and bought this packet mixture.

It makes great tasty brownies particuarly when they are fresh from the oven they are quite fudgy but they do become a bit hard the next day.

I made this cream cheese frosting and ended up with a fair bit leftover:

Dairy Free Cream Cheese Frosting adapted from VCTOTW
1/4 cup margarine
1/4 cup tofutti cream cheese
1 cup of icing sugar
1 t vanilla extract

Beat margaine and cream cheese together. Add in vanilla. Slowly add in sugar about 1/4 cup at a time until all mixed in.


Santa Hat Brownies makes 14 (depending on how many strawberries in punnet)
1 punnet of strawberries (I recommend doubling next time as I had lots of brownies left)
1 packet of brownie mix (or make your own)
cream cheese frosting

Bake brownies in cupcake/muffin pan. I actually forgot this step and so had to try to cut them into circles using a glass. Once brownies are cool, pipe icing around base of strawberry. Put strawberry on top and pipe tiny spot on top of each strawberry.  I was piping with a plastic ziplock bag and my kills aren't the best but I still think they are cute.

I do have to admit these are the better looking ones, have some ugly square ones too but taste wise it doesn't matter. Transport is going to be an issue though, any ideas? Flavour wise they are great combination I mean how can chocolate brownies, cream cheese icing and strawberries not be a winner?

I might make these again on Sunday for my family.

This is a first, i'm posted about a dessert that I am taking to a potluck prior to going. I am keen to post these recipes early though in case people are looking for xmas dessert inspirations right now for next week.

I'll post about my other dessert later today or tomorrow. First these santa hat brownies which were popular on pinterest and are orginally from Ericas sweet tooth,but I think this is the first vegan and gluten free version posted. The original recipe asked for white chocolate but a few people have made it with icing. I had planned to make brownies from scratch using the recipe from babycakes but was a bit low on a few flour types and also need to buy coconut oil, so in the end went with the cheaper and lasier option and bought this packet mixture.

It makes great tasty brownies particuarly when they are fresh from the oven they are quite fudgy but they do become a bit hard the next day.

I made this cream cheese frosting and ended up with a fair bit leftover:

Dairy Free Cream Cheese Frosting adapted from VCTOTW
1/4 cup margarine
1/4 cup tofutti cream cheese
1 cup of icing sugar
1 t vanilla extract

Beat margaine and cream cheese together. Add in vanilla. Slowly add in sugar about 1/4 cup at a time until all mixed in.


Santa Hat Brownies makes 14 (depending on how many strawberries in punnet)
1 punnet of strawberries (I recommend doubling next time as I had lots of brownies left)
1 packet of brownie mix (or make your own)
cream cheese frosting

Bake brownies in cupcake/muffin pan. I actually forgot this step and so had to try to cut them into circles using a glass. Once brownies are cool, pipe icing around base of strawberry. Put strawberry on top and pipe tiny spot on top of each strawberry.  I was piping with a plastic ziplock bag and my kills aren't the best but I still think they are cute.

I do have to admit these are the better looking ones, have some ugly square ones too but taste wise it doesn't matter. Transport is going to be an issue though, any ideas? Flavour wise they are great combination I mean how can chocolate brownies, cream cheese icing and strawberries not be a winner?

I might make these again on Sunday for my family.

reade more... Résuméabuiyad

Gluten Free Oreo Truffles

I was so excited when I saw Mandee tweet about gluten free and vegan version of oreos at the gluten free expo in Sydney, sadly they didn't have them at the Melbourne show, but I finally got my hands on some last week at the gluten free store in Keilor.


These come in handy this weekend when I woke up at 10am and remembered Emily's farewell picnic which was due to start at 12. I need to make something quic.

Remember the oreo truffle rage a few years ago? I made a few different varieties including white chocolate and peanut butter at one of my first potlucks. Anyway, here is the gluten free version, I think it could be tweaked further by adding more gluten free oreos or less tofutti cream cheese, so feel free to play around with it.

Gluten Free Oreo Truffles
makes approximately 20 truffles

1 packet of gluten free oreo type biscuits
half a pack of tofutti cream cheese
100 grams of chocolate chips


Crush biscuits in food processor. Add cream cheese, mix until well combined. Put mixture in freezer for 15 minutes (I skipped this step), then roll into balls. Melt dark chocolate in double boiler, dip balls in chocolate and place on lined tray. Put in fridge for 30 minutes.



I think the gluten free oreos have a slight after taste but when combined with cream cheese and chocolate you can't tell. I enjoyed these but unfortunately they melted quick quickly at the picnic and become gooey messy balls.

I was so excited when I saw Mandee tweet about gluten free and vegan version of oreos at the gluten free expo in Sydney, sadly they didn't have them at the Melbourne show, but I finally got my hands on some last week at the gluten free store in Keilor.


These come in handy this weekend when I woke up at 10am and remembered Emily's farewell picnic which was due to start at 12. I need to make something quic.

Remember the oreo truffle rage a few years ago? I made a few different varieties including white chocolate and peanut butter at one of my first potlucks. Anyway, here is the gluten free version, I think it could be tweaked further by adding more gluten free oreos or less tofutti cream cheese, so feel free to play around with it.

Gluten Free Oreo Truffles
makes approximately 20 truffles

1 packet of gluten free oreo type biscuits
half a pack of tofutti cream cheese
100 grams of chocolate chips


Crush biscuits in food processor. Add cream cheese, mix until well combined. Put mixture in freezer for 15 minutes (I skipped this step), then roll into balls. Melt dark chocolate in double boiler, dip balls in chocolate and place on lined tray. Put in fridge for 30 minutes.



I think the gluten free oreos have a slight after taste but when combined with cream cheese and chocolate you can't tell. I enjoyed these but unfortunately they melted quick quickly at the picnic and become gooey messy balls.

reade more... Résuméabuiyad

Arepas

'Easy' is probably one of the most common words used in this blog, along with noodles, ice cream and dessert because most of the dishes we make tend to be easy dishes which don't take hours and aren't fiddly to make. Except for maybe the few decorated cakes. This dish really surprised me because I didn't expect it to be easy.

I had areapas in san francisco once and enjoyed them and looked at the recipe in viva vegan but thought it sounded like too much word so avoided making them until a few weeks ago. I once tried to make pupusas but found them too be too fiddly but these are completely different. So easy and are quicker to make than corn tortillas.

But better yet they have act as a great glutenfree bun type alternative.  Ivan pointed out that they are almost like english muffins, slighty hard on the outside and soft iside. So I'm also considering making these again with tofu benedict.

I filled mine with our regular chilli, cheddar cheezly and quacamole. Not sharing the recipe, since I've already posted a few from viva vegan here and you should go get the book you cheap skate. I also tried the corn and cheese filled variety minus the cheese but found that the corn kept getting burnt so prefer the plain variety.

'Easy' is probably one of the most common words used in this blog, along with noodles, ice cream and dessert because most of the dishes we make tend to be easy dishes which don't take hours and aren't fiddly to make. Except for maybe the few decorated cakes. This dish really surprised me because I didn't expect it to be easy.

I had areapas in san francisco once and enjoyed them and looked at the recipe in viva vegan but thought it sounded like too much word so avoided making them until a few weeks ago. I once tried to make pupusas but found them too be too fiddly but these are completely different. So easy and are quicker to make than corn tortillas.

But better yet they have act as a great glutenfree bun type alternative.  Ivan pointed out that they are almost like english muffins, slighty hard on the outside and soft iside. So I'm also considering making these again with tofu benedict.

I filled mine with our regular chilli, cheddar cheezly and quacamole. Not sharing the recipe, since I've already posted a few from viva vegan here and you should go get the book you cheap skate. I also tried the corn and cheese filled variety minus the cheese but found that the corn kept getting burnt so prefer the plain variety.

reade more... Résuméabuiyad

Sticky Rice Pikelets

Hi I'm Troy, 

K suggested that I do a post as a guest (I don't usually blog) so I jumped at the chance to try Thai Sticky Rice Pikelets that I had seen in a friends "Thai Street Food" book by David Thompson and a slight variation over at Daily food adventure. I am not gluten free but am vegan and enjoy the challenge of g/f cooking and using different ingredients. Thanks to K for letting me invade for a day. 

(Thai) Sticky Rice Pikelets 

1/2 cup of mung bean starch

1/2 cup of glutinous rice flour 

(I used white sticky rice flour but black is suggested) 

Pinch of lime paste 

(I realised later that I used the wrong one, I used citrus but it called for Calcium Carbonate aka chalk!

which is used a lot in Thai Cooking I read) 

1/2 cup of water, halved into two 1/4 portions 

1/4 cup of white sugar

Pinch of salt 

1 cup of fresh grated coconut

(I just used shredded) 

Combine the flour/starches with 1/4 water, Wrap in plastic wrap and refrigerate over night.

I only set aside for a few hours as I didn't have the time. It makes for a quicksand like consistency. 

As I mentioned I added some lime juice to the remaining 1/4 cup of water, when it should of been the white stuff for the next step, ah well. Remove the dough from the refrigerator and return to room temperature. Mix in lime water, sugar and salt followed by the coconut. The mixture should have a thick pancake batter like consistency. 

Spoon the mixture onto an oiled pan about 60-75mm, roughly the size of a drinking glass opening. 

Cook for 2-5 minutes each side until golden brown. 

Toby was a bit enthusiastic and poured half of the mixture into the pan like a pancake. 

We topped them with maple syrup, bananas and some raspberry's currently growing crazy in my garden 

K and I quite liked them, Toby and Bec not so much. They really took on the coconut flavour and had a nice crispiness. I would try again but with white lime as I would dare say they would have a different texture, also with black sticky rice instead. 

K also mentioned they might work as a bread to dip in a curry if you omitted the sugar. 

Has anyone used white lime? 

Hi I'm Troy, 

K suggested that I do a post as a guest (I don't usually blog) so I jumped at the chance to try Thai Sticky Rice Pikelets that I had seen in a friends "Thai Street Food" book by David Thompson and a slight variation over at Daily food adventure. I am not gluten free but am vegan and enjoy the challenge of g/f cooking and using different ingredients. Thanks to K for letting me invade for a day. 

(Thai) Sticky Rice Pikelets 

1/2 cup of mung bean starch

1/2 cup of glutinous rice flour 

(I used white sticky rice flour but black is suggested) 

Pinch of lime paste 

(I realised later that I used the wrong one, I used citrus but it called for Calcium Carbonate aka chalk!

which is used a lot in Thai Cooking I read) 

1/2 cup of water, halved into two 1/4 portions 

1/4 cup of white sugar

Pinch of salt 

1 cup of fresh grated coconut

(I just used shredded) 

Combine the flour/starches with 1/4 water, Wrap in plastic wrap and refrigerate over night.

I only set aside for a few hours as I didn't have the time. It makes for a quicksand like consistency. 

As I mentioned I added some lime juice to the remaining 1/4 cup of water, when it should of been the white stuff for the next step, ah well. Remove the dough from the refrigerator and return to room temperature. Mix in lime water, sugar and salt followed by the coconut. The mixture should have a thick pancake batter like consistency. 

Spoon the mixture onto an oiled pan about 60-75mm, roughly the size of a drinking glass opening. 

Cook for 2-5 minutes each side until golden brown. 

Toby was a bit enthusiastic and poured half of the mixture into the pan like a pancake. 

We topped them with maple syrup, bananas and some raspberry's currently growing crazy in my garden 

K and I quite liked them, Toby and Bec not so much. They really took on the coconut flavour and had a nice crispiness. I would try again but with white lime as I would dare say they would have a different texture, also with black sticky rice instead. 

K also mentioned they might work as a bread to dip in a curry if you omitted the sugar. 

Has anyone used white lime? 

reade more... Résuméabuiyad

Lucuma Choc Chip Ice Cream

 Lucuma is a tropical fruit from south america and lucuma powder seems to be a popular raw food product. I bought some to make the raw pops and then wondered what to do with the rest? Of course my first instict was to make ice cream, this blog really could be called in the mood for ice cream. I made up this recipe:

Lucuma Chocolate Chip Ice Cream
2 cans of coconut milk
1/2 cup sugar
1 Tablespoon of arrowroot
1.5 Tablespoons of Lucuma Powder (taste accordingly)
1 teaspoon vanilla extract

In a small bowl combine about 1/4 cup of coconut milk with arrowroot.

Combine remaining coconut milk, sugar and lucuma powder in saucepan and cook over low heat until begins to boil. Put aside and whisk in arrowroot mixture and extract and place in fridge too cool, approximately 3 hours.

Place in ice cream maker and freeze.



The flavour is quite hard to describe, its got a fruity but also caramel flavour. It goes really well with banana. I think I would omit the choc chips next time.

 Lucuma is a tropical fruit from south america and lucuma powder seems to be a popular raw food product. I bought some to make the raw pops and then wondered what to do with the rest? Of course my first instict was to make ice cream, this blog really could be called in the mood for ice cream. I made up this recipe:

Lucuma Chocolate Chip Ice Cream
2 cans of coconut milk
1/2 cup sugar
1 Tablespoon of arrowroot
1.5 Tablespoons of Lucuma Powder (taste accordingly)
1 teaspoon vanilla extract

In a small bowl combine about 1/4 cup of coconut milk with arrowroot.

Combine remaining coconut milk, sugar and lucuma powder in saucepan and cook over low heat until begins to boil. Put aside and whisk in arrowroot mixture and extract and place in fridge too cool, approximately 3 hours.

Place in ice cream maker and freeze.



The flavour is quite hard to describe, its got a fruity but also caramel flavour. It goes really well with banana. I think I would omit the choc chips next time.

reade more... Résuméabuiyad