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Austrian Trout Salad

Main Course, Recipes By February 21, 2016 Tags: , , , , , , , No Comments

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I have been travelling in Austria/Vienna over the past week and I have been inspired by there amazing cuisine culture. I really wanted to cook something from the sea because I was feeling a little bit homesick. As Austria is land locked they obviously don’t have fresh seafood and fish, so we bought a beautiful smoked lake trout from the markets and paired it with the mouth watering baked ricotta, which we also bought at Naschmarkt – a famous Viennese market.

Austrian trout Salad with baked Ricotta and Pear

Ingredients

250 g piece fresh ricotta, coarsely crumbed
4 tbs extra virgin olive oil
1 small lemon, rind finely grated
1 small orange, juiced
1/2 tsp fennel seeds, plus extra to sprinkle at the end
1 tbs white wine vinegar
1 tsp Dijon mustard
1 tbs honey
1/2 tsp curry powder
2 fillets smoked ocean trout
1 witlof, leaves separated
1 baby cos lettuce , leaves separated
30 g baby kale leaves
1 pear, core removed, thinly sliced
1/2 small red onion, thinly sliced
400 g can brown lentils, rinsed, drained

Method
1. Preheat oven to 200 degrees C /180 degrees C fan forced. Line a baking tray with baking paper. Place crumbled ricotta on prepared tray. Drizzle with 2 tbs of the oil. Season. Sprinkle with lemon rind and fennel seeds. Bake for 12 minutes or until golden.
2. Meanwhile combine the vinegar, orange juice, mustard, honey, curry powder and 2 tbs remaining oil in a jar, season and shake to combine.
3. Combine witlof, cos, kale leaves, pear, onion, lentils, ricotta, trout and half the dressing in a bowl. Toss to combine. Divide among plates. Drizzle with remaining dressing.

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Coconut, Raspberry and Mango Loaf

Recipes, Snacks By February 9, 2016 Tags: , , , , , , No Comments

Ok so I decided to cook my raspberry & coconut loaf again as I wanted to create a more healthy version and include mango for that whole summer in a mouthful! I'm pleased to say this even tasted better and my kids loved it Will post recipe on my blog tonight! #thefeedfeed #beautifulcuisines #blogger #healthyfood #instagood #instafeed #norefinedsugar #healthy #healthychoices #coconut #raspberry #mango #yummy
This recipe has evolved and changed a few times since I first made it, however I am pleased to post this now. I adore the coconut texture with the summer fruitiness of the raspberry and mango. Plus the fruit adds the beautiful moisture and natural sweetness to the loaf. I have used the gluten free products due to friends and family with intolerance as I wanted to ensure the recipe would still hold up, and it does!

  • 1 1/2 cup plain Gluten free flour (Ordinary flour and self raising flour work also), sifted
  • 2 tsp baking powder. (GF if desired)
  • 1/2 tsp salt
  • 100g coconut sugar
  • 1 egg lightly whisked
  • 1 vanilla bean, seeds scraped out
  • 225mL light coconut milk
  • 80g desiccated coconut
  • 3/4 cup frozen or fresh raspberries
  • 1 mango cheek cubed, skin removed

Step 1
Preheat oven to 180degrees C. Spray and line a loaf tin with baking paper

Step 2
In a bowl sift flour and baking powder, add salt and sugar and mix to combine. Stir vanilla seeds through coconut milk. Add the milk, egg and dessicated coconut to the flour and mix well. Fold in raspberries and mango.

Step 3
Pour batter into the prepared tin and bake in the preheated oven for 1 hour and 10 minutes or until a cake skewer comes out clean. Rest loaf for 10 miniutes in the tin, then remove and cool on a wire rack. Loaf can be kept for up to a week in the fridge or in the freezer. Loaf can be eaten fresh and is also delicious toasted like banana bread with butter.

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Walnut, Fruit and Cacao Dream bars

Recipes, Snacks By February 7, 2016 Tags: , , , , No Comments
This is like a little slice of heaven Walnut, fruit & Cacao Dream bar! Kind of tastes like a fruity bounty chocolate bar but is completely vegan, raw and exceptionally healthy#beautifulcuisines #thefeedfeed #healthy #yummy #vegan #raw #superfood #healthyfood #healthyeating #healthysnack #cacao #foodie #foodporn #foodphotography

This is like a little slice of heaven Walnut, fruit & Cacao Dream bar! Kind of tastes like a fruity bounty chocolate bar but is completely vegan, raw and exceptionally healthy#beautifulcuisines #thefeedfeed #healthy #yummy #vegan #raw #superfood #healthyfood #healthyeating #healthysnack #cacao #foodie #foodporn #foodphotography

  • 1/3 cup chia seeds
  • 1 cup walnuts
  • 125g dried apple
  • 1/2 cup sultanas
  • 1/2 cup shredded coconut, plus extra to garnish
  • 1/2 cup rolled oats
  • 1/4 cup organic cacao powder
  • 1/3 cup pumpkin seeds
  • 125g fresh pitted dates (dried dated work also)
  • 1/4 cup coconut oil, melted
  • 2 tbs maple syrup

Step 1

Place 1tbs chia seeds into a small bowl with 2tbs water. Set aside for 5 minutes until thickened. Line an 18cm by 28cm slice pan with baking paper.

Step 2

Meanwhile, process walnuts, dried apple, sultanas, coconut, oats and cacao in a processor until finely chopped. Add pumpkin seeds and pulse to combine. Transfer to a large bowl and set aside.

Step 3

Add dates to processor with soaked chia, coconut oil and maple syrup. Process until it basically forms a paste. Return half of the walnut mixture to processor and process to combine. Transfer to bowl with remaining mixture and stir.

Step 4

Press Mixture evenly into pan and top with the extra coconut. Chill for at least 2 hours to firm. Cut into bars or fingers to serve. These bars can be kept in an airtight container in the fridge for up to two weeks, can also be frozen and eaten frozen! Kids love them!!!

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Lamb Kofta with Fresh Tabouli and Beetroot Dip

Main Course, Recipes By February 7, 2016 Tags: , , , , , , No Comments

For the Koftas:

  • 750g lamb mince
  • 1 small red onion, diced
  • 6 cloves garlic crushed
  • 1/4 cup finely chopped mint
  • 1/4 cup finely chopped parsley
  • 1 tsp dried chilli flakes
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp sumac
  • 1 egg
  • 2 tbs breadcrumbs

For the Tabouli:

  • 2 small bunches or 1 large bunch of parsley
  • 3 tomatoes seeds scooped out
  • 1/2 cup bulgur wheat
  • 1 small red onion
  • 1 small carrot grated
  • 1/2 red capsicum diced
  • juice of half a lemon
  • 2-3 tbs olive oil
  • 1 tbs white wine vinegar
  • 1tsp caster sugar
  • salt and pepper to taste

For the beetroot dip:

  • 1 cup Natural yoghurt or plain Greek yoghurt
  • 200g tinned beetroot, juice drained
  • 1 tsp crushed garlic
  • 1 tbs lemon juice
  • 1/4 cup fresh mint
  • a pinch of “Vegeta” vegetable stock powder
  • salt and pepper to taste

Step 1

Combine all Kofta ingredients in a large bowl, mixing well with your hands (I find this works best, plus it’s fun!) Season well with salt and pepper. Divide and roll into golf ball sized balls (ha ha ha… Balls). Preheat a barbecue flat plate and drizzle or spray with oil.

Step 2

Cook Kofta balls (ha ha ha… Balls) for 5 minutes or until browned all over, reduce heat to low and continue to cook until cooked through, turning occasionally. If you have a covered barbecue, close the lid and cook for 6-8 min so that Kofta’s cook through evenly.

Step 3

For the tabouli soak the Bulgur wheat in water for 20min or until tripled in portion then drain and rinse. Chop the parsley and place into a large bowl. Dice red onion, capsicum and tomatoes and add them to the parsley. Grate carrot and add to bowl, along with the rinsed bulgar wheat. Combine lemon, oil, vinegar and sugar in a jar and shake well. Toss dressing through salad before serving. Add salt and pepper to taste.

Step 4

For the beetroot dip combine all ingredients and blitz in a small food processor or else you can dice beetroot finely and mix ingredients by hand for a chunkier texture.

Serve up Koftas with warm pita bread, tabouli and top with dollops of Beetroot dip!

Enjoy!

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Beef Broth with Crisp Fresh Veggies

Main Course, Recipes By February 6, 2016 Tags: , , , , No Comments
Clean, spicy, flavorful beef broth with crisp Fresh veggies and succulent marinated beef!!!!! Let me not forget my homemade chili oil #instafood #healthyfood #healthy #instagood #foodie #foodporn #asian #foodphotography #dinner #beautifulcuisines #thefeedfeed #soup #foodstyling #beef #healthychoices #healthyeating

Clean, spicy, flavorful beef broth with crisp Fresh veggies and succulent marinated beef!!!!! Let me not forget my homemade chili oil #instafood #healthyfood #healthy #instagood #foodie #foodporn #asian #foodphotography #dinner #beautifulcuisines #thefeedfeed #soup #foodstyling #beef #healthychoices #healthyeating

Beef marinate:

  • 600 grams beef rump steak
  • 1/4 cup kecap manis
  • 1 tbs sesame oil
  • 1 tsp minced garlic
  • 1 tbs sweet chilli sauce
  • Pepper to taste

Broth:

  • 250g vermicelli rice noodles
  • 5 cilantro roots & and inch of the stems, cleaned (this is Corriander)
  • 5 cloves garlic diced
  • 1 stick lemongrass, bruised
  • 1 tbs whole black peppercorns
  • 3 pieces star anise
  • 1 cinnamon stick
  • 7 pieces cardamon
  • 3 bay leaves
  • 1/4 cup brown sugar
  • 1/4 cup oyster sauce
  • 1/4 cup light soy sauce or to taste
  • 2 tbs lime juice
  • 1 tbs fish sauce
  • 1 ltr beef stock
  • 2 ltr water
  • bunch chinese broccoli
  • 1 brown onion
  • 3 sticks shallots
  • 1 capsicum
  • handful snowpeas
  • 3 long red chillis
  • bunch coriander
  • bag bean shoots
  • 1 carrot, optional
  • handful mushrooms, optional

Step 1

For the beef marinate begin by slicing the beef into paper thin pieces. Place the beef in a bowl and combine all marinate ingredients in the bowl with beef. Massage through the marinate with your hands to ensure all pieces are covered. Cling wrap and refrigerate for 3 hours or overnight.

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Step 2

In a large saucepan heat 2-3 tbs oil on medium and combine chopped onions and diced garlic. Cook until onion is transparent and aromatic. Add diced coriander stems and roots, lemongrass, peppercorns, star anise, cinnamon stick, cardamon, bay leaves, and 1 diced red chilli. Stir this constantly until aromatic for 1-2 minutes.

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Step 3

Add stock and 1 ltr of water to spice and onion mix and bring to the boil for 3-4 minutes. Reduce heat to a low simmer and add sugar, oyster sauce, soy, lime juice, fish sauce and 1 ltr of water. Continue to simmer on low for at least half an hour or up to 2 hours (the longer you leave it the stronger the flavours).

Step 4

Strain broth through a colander into a large metal bowl, discard spice and onion remains and pour broth back into saucepan. Bring broth to a rolling boil. Prepare vermicelli noodles as per packet instructions. Serve noodles into each bowl.

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Step 5

Cut and prepare all veggies, except bean shoots and put into a bowl. Chop coriander coarsely and remaining chili and put in a separate bowl. Strain beef, then using tongs place beef pieces into boiling broth, stir. Working quickly add vegetables and stir gently, until vegetables are brightly coloured (don’t let vegetables cook too long as they lose colour and become soggy)

Step 6

Serve soup on top of the vermicelli noodles, top with crunchy bean shoots, coriander and chili. Enjoy!!!  If you are a chilli lover like me, I also like to serve this with some home made chilli oil.

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Fruit and Nut Oat Cookies- Gluten Free

Recipes, Snacks By February 6, 2016 No Comments

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1 cup fruit puree of any kind ( I often use apple and pear puree thats left over after making it for my kids)
2 ripe bananas mashed
2 Tbs honey
200g sultanas
1/2 cup chopped dried apricots
1/2 cup chopped walnuts
1/2 cup shredded coconut
1 tsp ground cinnamon
1 1/2 cups pure rolled oats

1. Preheat oven to 180°C or 160°C for fan forced. Line two baking trays with baking paper. Mix all ingredients into a large bowl until well combined.
2. Roll table spoon sized balls and flatten slightly once on the tray. Sprinkle with extra sunflower kernels if desired. Bake for 20-25 min or until golden. Cool completely on tray before serving.

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