Asian Noodle Soup

17 Friday May 2013

Posted by in bean sprouts, beans, broccoli, capsicum, egg noodles, main meals, soups, spring onions, sugar snap peas

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asian noodle soup

Do you ever feel like you’re juggling too many balls at once? I know I do at times…and it can leave me feeling just a bit ragged around the edges.

When life is like this, I get a craving for something replenishing and light, yet still satisfying. This is my pick-me-up dish, a simple to prepare one pot wonder (which is a must, for times like these!) with fresh, delicious flavours and loads of veggie goodness to give me a boost.

The broth of the soup was originally inspired by a Jamie Oliver dish, in which he uses it as a base for salmon. This is my veggie version.

You can vary the veggies, depending on what you have available, but keep in mind that things need to be cut to similar sizes, so that everything cooks evenly.

Oh, and if you think your kids will turn their noses up at it, serve it with only chopsticks and a china soup spoon…the challenge will have them forgetting that they are eating a whole bowlful of veggies!

Asian Noodle Soup
Serves 4-6

2 tablespoons olive oil
4 spring onions, finely sliced
1-2 red chillies (optional), seeds removed and finely sliced
2 cloves garlic, finely chopped
2 inch piece ginger, peeled and grated
2 teaspoons Chinese five-spice
2 tablespoons cornflour
8 cups hot vegetable stock (low-salt)
200g dried fine egg noodles
2 cups bean sprouts
2 cups sugar snap peas, tops and strings removed
1 small capsicum, seeds and pith removed, and cut into 5 cm matchsticks
1 cup stringless beans, trimmed and cut into 5cm lengths
1 head broccoli, cut into small florets, and stalks peeled and cut into the same size as the beans
Light soy sauce, to taste

Heat a large pot on a medium heat and add the olive oil.

Toss in the spring onions, chillies if using, garlic and ginger and saute until softened and fragrant.

Sprinkle over the five-spice and the cornflour and stir through the spring onion mixture.

Gradually add the stock, stirring first to form a paste at the bottom of the pot, adding more liquid slowly and stirring to thin it, until you have added all the stock. (Adding the stock all at once here will make a lumpy broth!).

Taste the broth, and add soy sauce to bring it up to a level of saltiness that tastes good to you.

Bring to the boil, stirring occasionally to make sure it doesn’t catch on the bottom of the pan.

When the broth has come to a rolling boil, add the egg noodles. (Make sure you check the manufacturer’s instructions for cooking times).

When the noodles are 2 minutes away from being ready, add all your veggies at once. This will bring the temperature down, but bring it back up to the boil and simmer until the noodles are done. Your greens should still be a bright green!

Serve immediately, as the broth will continue to absorb into the noodles as it stands.

Chocolate Hot Cross Buns

01 Monday Apr 2013

Posted by in baking, chocolate, orange, special occasion

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chocolate hot cross buns

I’m sure you’ve probably all had your fill of chocolate and hot cross buns by now, but these little buns, adapated from here, were just so scrummy that I had to share! They’re not overly sweet, but still beautifully indulgent, with dark chocolate, spices and a hint of orange. Happy Easter!

Chocolate Hot Cross Buns

5 cups (750g) plain flour
3 tbsp (50g) dark cocoa powder
3/4 cup brown sugar
2 tspn (7g) dried yeast
2 tspn cinnamon
1 tspn nutmeg
1/4 tspn cloves
1/4 tspn ground ginger
1 tspn sea salt
zest & juice of an orange
3 eggs, lightly whisked
300ml warm milk
125g butter, melted
3/4 cup good quality dark chocolate chips
plus extra flour, as required

For the crosses:
1/2 cup plain flour
2 tspn caster sugar
1 heaped tbsp dark cocoa powder

For the glaze:
1 tbsp caster sugar
1 tbsp water

Sift together the flour, cocoa, sugar, yeast, salt and spices into a large bowl. Stir through the chocolate chips.

Make a well in the centre and add the eggs, milk, butter, juice and zest.

Using your hand, gradually work the flour into the liquid, mixing together to form a dough, then knead until you have a smooth, springy mixture.

If your orange is a particularly juicy one, you may find your dough is a bit sticky. If so, knead in some of the extra flour.

Once your dough is looking lovely and glossy, pop into into a large, oiled bowl, cover and place in a warm spot to rise (about 1-1 1/2 hours).

Line a tray with baking paper, and preheat the oven to 200°C.

When the dough has doubled in size, tip in out onto the bench, give it another good knead, then portion up into 12 equal balls for large buns, or 16 for smaller ones.

Place them side by side into the tray, cover again and leave to rise for another 20 minutes.

Meanwhile, make up your flour paste for the crosses by mixing the dry ingredients with just enough water to form smooth paste.

Place paste in a piping bag or freezer bag with the corner cut off, and pipe crosses over the buns, running across them in smooth lines.

Bake in the oven for about twenty minutes or until golden.

When the buns are nearly ready, heat the glaze in a small saucepan to melt the sugar. Brush over the hot buns when they come out of the oven.

Allow to stand in the pan for 5 minutes before turning out onto a wire rack to cool.

 

Basil Pesto

03 Sunday Mar 2013

Posted by in basil, cashews, dips, macadamia nuts, parmesan, pine nuts, sunflower seeds

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basil pesto

The first days of autumn have finally arrived. The heat is not over yet, but as the first heavy rains come down, everything breathes a sigh of relief…the parched trees drink deeply, the paddocks get their first flush of green, and I feel a just a little bit lighter, knowing that for today at least, there is respite from the threat of bushfire that is with us every summer.

basil flower

In the veggie garden, the basil is getting long and leggy and little white flowers are bursting into blossom, reminding me that it is time to make pesto.

This recipe is easily multiplied depending on your harvest, and as I tend to cook with whatever is in my pantry at the time, I’ve found that it works well with pine nuts, macadamias or cashews. Or if you need to do a nut free version, as I do in my cooking classes with kids, you can use sunflower seeds instead.

If you’ve got loads of basil like me, you can do a big batch all at once, then portion it up and freeze it for a little taste of summer in the cooler months of the year.

Basil Pesto

100g fresh basil leaves (about 1 large bunch)
100g pine nuts (or cashews, macadamia nuts or sunflower seeds if you are wanting it nut-free)
2 cloves garlic, crushed with the side of a knife
100g finely grated parmesan
¾ cup olive oil
Juice from ½ a lemon
Salt & pepper to taste

Preheat oven to 180°C. Spread the nuts or sunflower seeds over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside to cool.

Place the nuts or seeds, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until it forms a rough paste.

Stir through the lemon juice, salt and pepper. Taste for seasoning, adding more salt if needed.

 

Char-grilled Veggie Salad

23 Saturday Feb 2013

Posted by in basil, bocconcini, capsicum, cherry tomatoes, eggplant, main course, oregano, salads, zucchini

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char-grilled veggie saladSummer in this little corner of Australia brings hot days and pool parties, late nights and tired children. It brings devoted tending of the veggie patch to sustain summer’s abundant growth, and balmy evenings spent cooking dinner over the barbeque, laughing and talking and fending off mozzies.

This warm salad uses gorgeous summer harvest veggies, and can be a meal in its own right, or a delicious side dish. I like to grill the veggies on the barbie, but you could make it in a char-grill pan too – it will just take you a bit longer as you’ll need to do it in a few batches.

1 lemon, juiced
Small bunch of basil, leaves removed
Few sprigs oregano, leaves removed
¼ cup of extra-virgin olive oil, plus extra for char-grilling
Sea salt
Freshly ground black pepper
1 large eggplant or equivalent
2 red capsicum
1 large zucchini
250g cherry tomatoes
250g bocconcini

For the dressing: In a small bowl, whisk together the lemon juice, olive oil, and half of the roughly chopped basil and oregano (you will need the rest for the salad). Season generously with sea salt and black pepper.

For the salad: Slice the eggplant and zucchini into 2.5mm slices, then cut into roughly 3cm pieces, and place on a tray to carry all your veggies to the barbeque.

Slice the flesh from the capsicum, removing the white pith, and cut into 3cm pieces. Add to the tray with the eggplant and zucchini.

Wash and drain the cherry tomatoes.

Heat a char-grill pan or the barbeque to a medium heat, and pre-heat the oven to 100°C.

Oil the pan or plate using the extra olive oil, and cook the all veggies until they are softened, with lightly blackened patches. Using a pastry brush, brush more oil over the veggies, if needed. If you are using a grill pan (or a small barbeque), you will need to cook the veggies in batches. I tend to do each type of vegetable on it’s own for even cooking, then place on a tray in the oven to keep warm, whilst cooking the rest.

Meanwhile, tear the bocconcini into rough chunks and place in a small bowl.

When the veggies are all done, place them into a large bowl, add the bocconcini and basil leaves and toss gently and quickly before placing on a serving platter. It’s important to work quickly and not over mix, as you don’t want the bocconcini melted through the veggies, or the basil leaves browned from the heat.

Spoon the dressing over the salad, and serve at once. If you are cooking it a little in advance, keep all the veggies warm on an oven tray, adding the bocconcini and herbs just before serving.

Chocolate & Zucchini Valentine Cakes

18 Monday Feb 2013

Posted by in baking, chocolate, special occasion, zucchini

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chocolate & zucchini valentine cakes

What do you make when you have a veggie garden full of zucchini and a special event to go to on Valentines Day? For me, it was these gorgeous little chocolate and zucchini hearts.

Where I live, February is hot, hot, hot, and well-watered zucchinis grow almost fast enough for the eye to see. One becomes very creative thinking of ways to use them… and luckily zucchinis are fabulously versatile, lending themselves beautifully to both savoury and sweet dishes.

These little hearts are based on Clotilde Dusoulier’s divine Chocolate & Zucchini cake mixture, which I have spread out into a lamington tin, baked, and cut out with little cookie cutters. They are beautifully moist, with the texture of a brownie or a mud cake. And if your kids cringe at the mention of zucchini, just one of these little hearts will help them to see it in a whole new light!

115 g (1/2 cup) unsalted butter, softened, or 1/2 cup organic coconut butter
180 g (1 cup) raw sugar
2 tablespoons strong cooled coffee
1 teaspoon pure vanilla extract
3 free-range large eggs
240 g (2 cups) plain flour
60 grams (1/2 cup) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
350 grams (2 cups) unpeeled grated zucchini
160 grams (1 cup) good-quality dark chocolate, chopped
Icing sugar, for dusting

Preheat the oven to 180°C (350°F). Grease and line 23 x 33 cm lamington tin with baking paper, carefully folding the corners to achieve a neat edge.

In a large bowl, beat together the butter and sugar until pale and fluffy, either using a stand mixer or a wooden spoon. Add the coffee, vanilla, and the eggs, one at a time, beating well between each addition.

In a separate bowl, sift together the dry ingredients.

In another mixing bowl, place the zucchini and chocolate, and sprinkle over about a third of the flour mixture. Stir to coat all the zucchini with the flour.

Add the rest of the flour to the wet ingredients and mix until just combined. Fold in the zucchini mixture and pour into the lamington tin.

Use a spatula to create nice level surface and pop into the oven.

Bake for around 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, and then, holding on to the baking paper, carefully lift the cake out onto a cooling rack. Allow to cool completely.

Using a 4.5cm heart cutter, carefully cut out little hearts from the cake. The tops may be a little bumpy due to the uneven melting of the chocolate, but dust them with a little icing sugar and they will look just gorgeous.

Mango & Chickpea Salad

07 Thursday Feb 2013

Posted by in baby spinach, mango, rocket, salads

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mango & chickpea saladEating seasonal, preferably organic, locally sourced produce is a priority to me, so the majority of the food I eat fits this bill. But firmly placed in the minority (along with coffee, chocolate and basmati rice) are mangoes. Being a tropical fruit, they don’t grow happily around here, so have to be trucked down from the Northern Territory or Queensland, accruing lots of unwanted food miles in the process.

I justify buying mangoes with my ‘mostly’ approach to the things I value, meaning that I mostly make environmentally friendly food choices,  I am mostly moderate about eating rich desserts and so on… I love the experience of food too much to forgo everything that doesn’t fit my sustainability or health criteria, so I comfort myself with the knowledge that the good choices I do make, do make a difference overall.

Nigella Lawson once said that mangoes are best eaten in their natural state, preferably in the bath…and I tend to agree. There is nothing like the sensual lusciousness of a mango to send you to culinary heaven.

But we can’t all be lolling about in the bath eating mangoes, so here is a salad to enjoy instead. I’ve found that adults and kids alike tend to love this salad, making it a perfect addition to a summer barbecue spread or picnic basket. I have used baby spinach this time, but rocket works well too, and will give you lovely, peppery flavours that contrast nicely with the mango.

For the salad, add to a large salad bowl:

500g cooked chickpeas, rinsed and drained (equivalent to 2 x 400g tins)
2 mangoes, cut into cubes
1 lebanese cucumber, finely diced
2 sticks celery, finely diced
4 tablespoons capers
4 generous handfuls baby spinach (or rocket if you prefer), washed and spun in a salad spinner to remove excess water

For the dressing, whisk together in a small bowl:

¼ cup extra virgin olive oil
¼ cup lemon juice
1 organic egg yolk
1 tsp Dijon mustard
1 clove garlic, crushed
Sea salt
Freshly ground black pepper

Pour the dressing over the salad, and gently toss together to combine.

Cherry Coconut Muesli Bar Slice

29 Tuesday Jan 2013

Posted by in baking, cherries, coconut, lunch box

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cherry coconut muesli bar slice

It’s back to school time, so that means packing school lunches again. Which wouldn’t be a bother if it didn’t have to happen so…well, often. It’s easy to resort to packaged products to fill lunch boxes, but we are doing our kids’ health a big favour if we can avoid them as much as possible.

Take packaged muesli bars, for example. We can be lulled into thinking that they are a healthy option, but in reality they are seriously high in sugar and often filled with less than healthy fats. Some even contain more energy in the form of sugar and fat than a Mars Bar (!), according to this study.

I find that, with just a little bit of planning, I can give my lot a healthier alternative, whilst letting them feel like they are still having something a bit special. I’ve made this with some of the cherries that I dried recently, but if you have trouble getting your hands on cherries, you could easily substitute another dried fruit, such as apricots or cranberries.

This slice will keep for about a week in an airtight container, so should help to see you through a few days at least.

100g organic coconut butter, plus extra for greasing
1/2 cup brown sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup rolled oats
2/3 cup wholemeal flour
1/2 teaspoon baking powder
100g dried cherries, chopped
100g good quality dark chocolate, chopped
50g shredded coconut
50g sunflower seeds
50g pepitas

Preheat oven to 180°C. Prepare a 20cm x 30cm lamington tin by greasing with the extra coconut butter. Line the tin with baking paper, folding the corners to fit neatly.

Place coconut butter and sugar into a bowl and cream together with the wooden spoon until it becomes smooth and slightly pale.

Add the vanilla and stir through. Then mix in the eggs, one at a time, beating well after each addition.

Fold in the flour, oats and baking powder and mix well. Stir through the remaining ingredients.

Spread into the tin, using the back of the spoon to push into the corners.

Bake for approximately 30 minutes or until golden brown. Cool completely in the tin before cutting into 16 bars.

Beetroot & Cashew Dip

23 Wednesday Jan 2013

Posted by in beetroot, cashews, dips

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beetroot & cashew dip

When I made a big batch of beetroot puree recently, I weighed out lots portions of 185 grams, which is the amount that I need for my chocolate beetroot muffins, and popped them in the freezer. But with all the gorgeous summer fruit around at the moment, we have been enjoying more than enough sweet treats, so I put together this simple little dip using the same quantity of beetroot puree. I had a few young taste testers on hand who gave it the thumbs up, then cheerfully devoured a bowl full, so I hope you like it too!

This recipe makes about two medium sized bowls of dip. It will keep in the fridge for up to a week.

185g unsalted cashews
185g beetroot puree (equivalent to about 2 large beetroot)
120g parmesan cheese, finely grated
1 clove of garlic, finely chopped
4 tbsp lemon juice
6 tbsp extra virgin olive oil
Pinch of sea salt
Freshly ground black pepper, to taste

Place the cashews into the bowl of your food processor and whizz briefly. You want the pieces to be chunky enough to give the finished dip some body. Tip into a medium sized bowl and set aside.

Put the remaining ingredients into the food processor and blend together. Add the beetroot mixture to the cashews and mix together well.

Taste for seasoning and you’re done!

Cherry & Apricot Crumble

21 Monday Jan 2013

Posted by in apricots, cherries, dessert

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cherry & apricot crumbleWe’ve had stone fruit coming out of our ears lately. Some of our near and dear have an apricot tree laden with more fruit than they can possibly turn into jam, so we went to visit and came home with a big box full of the luscious, golden fruit. And on top of that, I stumbled across some local cherries going out by the box full at a dirt cheap price…and you would know by now that I can’t pass a good fruit bargain by.

box of cherriesOne thing about having a glut of produce is that you have to deal with it in some way. And when the weather’s hot, like the 40-something has been here lately, it can be a race against the clock before it all spoils.

So a busy day in the kitchen later and we now have jars of Apricot & Vanilla Bean Jam in the cupboard, bags of stewed apricot in the freezer, bellies full of cherries, as well as dried cherries and apricot fruit leather.

But the first thing I made was this…Cherry & Apricot Crumble. The recipe is from The Greens Cookbook by Deborah Madison, a book that emerged from the highly successful Greens Restaurant in San Francisco Bay, and has a wealth of simple yet sophisticated recipes based on seasonal produce.

It is quick and easy to make, gorgeously fragrant and sweet, but a fairly decadent treat, so small servings are the way to go. I have upped the fruit a little from the original recipe, on account of having so much of it!

By the way, if you’re working with cherries, I’d seriously recommend getting your hands on a cherry pitter. It will give you beautifully pitted cherries in no time. And if you happen to have a child or two lingering around the kitchen, put them onto the task – they’ll love it. cherries & apricots

1 kg apricots
500g cherries
25g sugar
1 ½ tablespoons tapioca
115g plain flour
115g brown sugar
Pinch sea salt
150g unsalted butter, cubed, plus extra for greasing

Preheat your oven to 200 °C, and lightly grease a 2L capacity oven-proof dish

For the fruit base:
Cut the apricots in half and de-stone. Stone the cherries. Toss the sugar and the tapioca through the fruit. Tip into the baking dish.

For the topping:
Combine the flour, sugar and salt in a medium sized bowl. Rub the butter through with your fingertips until it resembles breadcrumbs.
Spread evenly over the fruit.

Bake in the oven for about 45 minutes, or until the top is brown and the sides are bubbling.

Serve warm or cold…delicious!

Spaghetti with Kale, Broccolini & Preserved Lemon

17 Thursday Jan 2013

Posted by in broccolini, kale, main course, pasta, preserved lemon

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Spaghetti with Kale, Broccolini & Preserved Lemon

Kale is a fantastic veggie for the kitchen gardener to have a go at growing, if you haven’t already. It’s easy to grow…planting it in the autumn means you can keep harvesting from it over the winter. Unlike lots of veggies, it’s frost hardy and actually gets sweeter in flavour in the colder weather.

I like to grow our own kale so that I can pick what I need, as I need it, so it’s super fresh (meaning best flavour), and I know that it’s pesticide free.

Kale is exceptionally good for you too. It’s been hailed as a superfood as it has high levels of a range of vitamins including Vitamins A, C, E and K, has anti-oxidant and anti-inflammatory effects, and has been shown in some studies to have anti-cancer properties.

It’s a versatile veggie that tastes great, and I especially love it paired with lemony flavours, such as in this dish. And for those not so keen on their greens, you can easily add some shredded kale to sauces and soups to give fussy eaters a big boost of hidden veggie goodness.

In this recipe, I have used Russian Kale, which is softer and so needs less cooking time than the tougher Tuscan Kale, or Cavelo Nero as it’s also known, but you could use that too and adjust the cooking time accordingly.

1 x 500g packet dried spaghetti
1 large bunch kale
1 small bunch of broccolini, cut into florets
3-4 spring onions – white parts sliced (set aside the greens to use in your salad)
4 tbsp olive oil, plus extra to serve
2 cloves garlic, peeled and crushed
1 preserved lemon
Juice of 1 lemon
Sea salt & black pepper
Freshly shaved parmesan cheese, to serve

Bring a large pan of salted water to the boil, and cook spaghetti as per packet instructions. Cook until al dente, then drain and toss through some olive oil. Cover until needed.

Meanwhile, trim and thoroughly wash the kale. Remove excess water using a salad spinner or clean tea towel, then remove the stems and chop coarsely.

Using a sharp knife, remove the rind from the preserved lemon. Discard the pith and flesh. Finely chop the preserved lemon rind then set aside.

When the pasta is nearly ready, heat the olive oil in a large sauté pan over a medium heat. Add the garlic and spring onions and cook lightly to soften.

Add the kale and broccolini. Saute until the kale is wilted and just tender. Don’t overcook or your greens will be brown, not green!

Stir through the preserved lemon and lemon juice, then season with sea salt and black pepper to taste. Add the kale to the warm pasta and stir through. Toss through more olive oil if needed. Serve immediately, topped with freshly shaved parmesan if desired.

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