Banoffie Berries

There’s no question I’m a Sweet Tooth. For some reason, I usually want some dessert after dinner …even if I’m full. But it’s always a healthy option; usually fruit & nuts with yoghurt.

Tonight however, I had some leftover cream in the fridge. And an overripe banana in my fruit bowl. Now, although I’ve never eaten much of it, I love Banoffi Pie. Cream + banana = Banoffi  😛

This is basically a pimped up version of Strawberries & Cream: that was the original plan until I spotted the banana and the cogs began turning. The best thing about this is that the natural sugars in the overripe banana mean no added sugar is necessary in the cream. This dessert is super quick, easy and created from just four whole, natural ingredients.

Food FervourNB: I used a specific brand of cream that is naturally very thick (Maleny Dairies) so I can’t vouch for how well this may work for ordinary supermarket brand creams.

All you need for a single serve is: approximately 2 tablespoons of cream, 1 small overripe banana, fresh strawberries and a handful of fresh blueberries.

Finely chop the banana then simply mix vigorously with the cream, using a fork. (It might seem like a bit of work but using a blender could result in banana butter if you’re not careful. Besides, who wants to add a blender to the washing up?) Being overripe, the banana should break up pretty easily.

Simply chop your strawberries, top with the ‘Banoffi’ mix, toss over the blueberries and devour. Deeeelicious!

 

Asparagus & Eggplant Salad with Poached Egg

Time to use up some asparagus! Since it pairs well – and often – with poached egg, I was up for totally up for that today, but I wanted more variety. More veg. With one mini eggplant left in the fridge, I searched for “asparagus eggplant recipes” and found this one pretty quickly… it was quick and easy to boot.

Food Fervour

Here’s what I used:

1 small eggplant, 8 asparagus spears, 3 cherry tomatoes, 1 egg, apple cider vinegar, a handful of rocket, finely grated parmesan cheese, extra virgin olive oil (EVOO)

And here’s what you do:

Quarter the eggplant then slice approximately 5mm thick pieces. Rub the pieces with salt and let rest. Meanwhile chop and discard the bottom 3cm of the asparagus spears then slice into pieces approx 3cm long. Turn the oven grill on to high.

Set a small saucepan on the stove and fill with about 5-6cm water on high heat. Cover and while it comes to the boil, rinse the salt off the eggplant and pat dry with paper towel. Then coat it generously in oil (EVOO) and spread the pieces out under the grill.

Throw the asparagus in the boiling water (to blanch), removing with a slotted spoon after a couple of minutes. Don’t tip out the water, we’re going to recycle it! Set the asparagus aside and check the eggplant; it should be ready to turn over.

Return the saucepan with the water to the stove, adding a dash of apple cider vinegar. Break the egg into a small cup or bowl then, as the vinegar water returns to the boil, grab a spoon and begin stirring the water in one direction quickly to create a ‘whirlpool’. Tip the egg right into the eye of the whirlpool then remove the saucepan from the heat source immediately and cover with the lid. The egg will keep on cookin’ in this hot environment (about 3 minutes for the perfect soft centre) as you continue your prep…

Lay a bed of rocket on your plate, placing the asparagus over the top. Remove the eggplant from the grill and scatter on the plate, then add the quartered cherry tomatoes.

Using the slotted spoon again, gently remove the egg from the saucepan, resting briefly on some paper towel to drain excess fluid, then place on top of the salad. Shower the lot with the grated parmesan, drizzling some EVOO and seasoning with salt and pepper before chowing down. You could add a little vinegar or lemon juice as well if you prefer.

Food FervourIt’s a perfect ‘light meal’ ….but I was a little hungrier than I thought so I ended up cutting a few extra pieces of parmesan to nibble on while I cleaned up. 😛

 

Turnip Scrambled-Egg-Omelette

So I bought a turnip at the farmers markets a few weeks ago because I’d never cooked with one before (I’m doing this kind of thing a bit more of late) and then …forgot about it. But today was the day. And I was stoked to find a recipe that involved eggs …because I’d just done some weight training… perfect timing for a high protein meal.

As usual, I was compelled to tweak the recipe I discovered on the Amateur Gourmet (direct link here) because I wanted to use up a few other things as well as increase the meal’s nutritional density. I’ll admit from the get-go that my omelette failed …to look like an omelette that is. I’m not so good at making perfect omelettes mostly because I refuse to use non-stick cookware. I’d hoped I’d have more success with my porcelain coated frypan as opposed to the stainless steel ones I usually use but… it wasn’t to be. :/

Food Fervour

I used: 1-2 tablespoons extra virgin olive oil (EVOO), approx 1 tablespoon of butter, 1 peeled & coarsely grated turnip, ½ small capsicum finely diced, 1 small finely chopped garlic clove, 1 small finger of turmeric, 1 finely chopped shallot, 1 tablespoon tamari, 2 eggs, black pepper & sea salt.

Placing the frypan over a medium heat, I added the butter & half the EVOO and as it warmed I pressed as much fluid out of the grated turnip as possible, with paper towels. I added the turnip and cooked for about 5 minutes (occasionally stirring) before adding the capsicum, garlic and finely grating the turmeric into the mix. I let that lot cook, seasoning with the salt & pepper, for another 5 minutes, stirring occasionally.

Whisking the eggs with the tamari then adding the chopped shallots, I turned the heat down to low, before pouring the egg mixture over the vegetables in the frypan, tilting it to prevent the egg from running away from the veggie mix. After a couple of minutes I scraped the edges of the omelette (realising then that it wasn’t going to stay in one piece for me!) to loosen the egg from the base of the frypan, then I began to turn ‘chunks’ of the omelette over bit by bit, to cook for 2-3 minutes more. This is basically where it became scrambled eggs. 😛

I served it up with a piece of avocado toast, some fresh tomato and gave it a good sprinkling of nutritional yeast (my current obsession due to its high protein and B vitamin content, specifically folate (B9) and B12). I was surprised to find that, rather than overly salty, it tasted relatively sweet (that was definitely the capsicum). Needless to say I cleaned my plate. 😉

Zoodles with Chickpeas & Pesto

It was time to harvest my crazy flat leaf parsley plant today. Because parsley is rarely the star in any recipe, I kinda knew I’d be making a pesto. What else can you make with an over-abundance of any green herb? I chose a Parsley & Walnut recipe I found on Taste.com.au (link to that recipe here ) …but halved the ingredients because (1) I’m single and don’t eat much and (2) I didn’t really have enough parmesan cheese left to make the full batch…

Now even before I’d finished creating it I knew how I’d be enjoying the first serving: zoodles. Zucchini noodles, for those not in the know. Because I’m not a huge fan of Italian food – pasta and the like – I’m a bit clueless about the uses of pesto: besides as a dip, all that comes to mind is its presence in pasta dishes (total cliche). So, there it was: raw zucchini spiralled into spaghetti-like strands, to be crowned with my parsley pesto… BUT… what in between? I can’t just do ‘pasta’ & pesto: I mean, where’s the nutrient density in that? ‘Myright?Food Fervour

This is how my (single serve) meal came together:

I popped a frypan on the stove, splashing in a little EVOO and setting it to a low heat. Then I cut about a quarter of a red capsicum slicing it thinly lengthwise. I added it to the frypan.

Next I ‘zoodled’ (spiralled) half of a medium sized zucchini, and arranged the ‘pasta’ bed on my plate. I added approximately ¼ cup of (cooked) chickpeas to the frypan, with the now softening capsicum and gave it a little stir. Then I retrieved some feta & my freshly made pesto from the fridge, and my nutritional yeast from the pantry. There really wasn’t much left to do…

With the chickpeas warmed and the capsicum soft, it was time to plate. (Too easy, right?) I topped the zoodles with the capsicum first, creating a kind of ‘nest’ with them, then I tipped the chickpeas into the centre. Plopping a good dollop of the pesto on top of them, I cut a little piece (maybe 20gms?) of feta, crumbled it over the lot and finished with a sprinkle of (about 1 teaspoon of) nutritional yeast.

It’s a nice light veggie meal, like a ‘warm salad’ in a respect. I found the sweetness of the capsicum tempered any bitterness of the walnut & parsley pesto, and then there was delicious saltiness of the feta and nutritional yeast. If you want to give it a go (NB vegans simply omit the feta) I’d love to know what you think. 🙂

Roasted Lamb Steak, Brussel Sprouts & Broccoli

I saw – somewhere – a picture of oven roasted brussel spouts the other day and I couldn’t get it out of my head. Even though we didn’t eat these fellas often as kids, I’ve never really hated them unlike the majority of people on the planet. So when I saw a bag of organic brussels at the markets on Saturday morning, it was ON!

I’m envisioning heaps of olive oil & garlic. Then I see broccoli in the mix. This is getting good! I bought some fresh grass fed lamb steaks at the markets as well, and since (er, excuse the candidness) it’s getting close to ‘that time of month’ I really feel like a good dose of haem iron.

So, here’s my dinner adventure for tonight:

Food FervourI used 3 ( yes 3!) garlic cloves, 1 tablespoon Worcestershire sauce, extra virgin olive oil (EVOO) 2 teaspoons fresh lemon juice, (approx) 100gms grass fed lamb steak, 1 small carrot, 7-8 brussel sprouts, 4-5 broccoli florets.

Preheat the oven to 200ºC

Finely chop 1 garlic clove, add 1 tblspn Worcestershire sauce, 1 teaspn EVOO & 1 squeeze (approx 1 tspn) lemon juice, mix then marinade your lamb steak (approx 100gm) for at least 10 mins…

Quarter (lengthwise) 1 small carrot then, adding 1 tablespoon EVOO, 1 finely chopped garlic clove and salt to a (preferably glass) baking dish, throw in the brussel sprouts, and rub with the garlic, oil & salt mix. Do same for the carrot quarters.

Next, pop a small frypan on the stove, on high heat. Meanwhile prepare (slice) your broccoli florets. A drop of EVOO (about 1 teaspoon) will tell you when the frypan is hot, then you want to pop in your lamb… and I’m talkin’ 20 seconds tops…. turn it over, another maximum of 20 seconds then pull it off the heat. Unless prefer your meat a little more ‘rare’ (in which case just allow it to ‘rest’) add it to the baking dish with the veggies and pop it in the oven. Set your timer for 5 minutes.Food Fervour

Drizzle oil over your broccoli florets, squeeze some more lemon over then then massage the lot through. (Did I mention you should have washed your hands before you started cooking?!) When the 5 minute timer sounds, add the broccoli (& the meat, if you haven’t already) to the baking dish, turn the carrots/brussels if you wish, and reset the timer for 15 minutes. If you can remember, try to turn everything at about 7-8 minute mark. (I usually do this by deliberately setting my timer for 7 or 8 minutes… no forgetting then!)

When the timer sounds for the last time, it’s time to serve and enjoy. I think what made the dish for me was the sweetness of the Worcestershire and the wonderful tang of the lemon. Deeelish!

 

 

Berry Protein Shake

What do you do when you have a heaps of berries you’d prefer to use up before you head to the farmer’s markets the next morning?

And what if you’re needing a protein injection because you’ve just performed a resistance (weight-training) session?

And you’ve just created a new batch of yoghurt from some Maleny Dairies milk, so your Thermomix is already ‘soiled’?

Well. Here’ what I did:

Food FervourI threw 20gms almonds in and milled them (Speed 10) for about 4 seconds, then added 150gm of the amazing full cream Maleny milk, about 40gms of frozen custard apple flesh (this is of course optional but I highly recommend it to thicken and sweeten the shake) and an unknown quantity (…but it was lots…) of strawberries and/or blueberries, firing it up to Speed 10 for 40 seconds. I certainly didn’t feel hungry after that.

NB: If this doesn’t seem like enough protein to you, simply mill a greater quantity of almonds: their protein content ratio is higher than that of the cow’s milk (but so is the fat content if you’re concerned about that). And if you’re not a dairy consumer, this is good news for you: you ain’t missin out. 😉

Simple Celery Soup

I can’t stand waste… in all facets of life, but particularly food. I can usually find ways to use up leaves and stems (of broccoli and cauliflower for example) but the one plant I struggle with is celery.

You see, I’m definitely not the kind of person who buys the stalks pre-cut and packaged from shops: if it’s not the whole head, I won’t touch it. And FYI, it has to be organic because celery is one of those plants that too readily absorbs and holds toxic substances (like pesticides… here’s a link to the current (American) “Dirty Dozen”). Since the vast majority of recipes ask for only the stalks, more than half of a whole bunch of celery can go to waste.

Apart from veggie stock, there seem to be very, very few recipes on the net that help you to use up the whole plant (I’m trying to grow my own so that I may be able to harvest it directly as I need it in future) but I finally found a simple soup recipe that is now my Go-To. I’m not usually one for creating dishes with minimal veggies but because celery’s so good for you (super high fibre and water content – your liver loves it – and super low calories, for those who care) and this recipe is so easy, I figure it’s acceptable to chug down a lot of this (surprisingly tasty) soup. NB: it doesn’t actually include the leaves (they do tend to be bitter) but I’ll sometimes throw some in.Food Fervour

I’m providing directions for both manual cooks and Thermomixers, but manual cooks take note: celery fibre is tough to break down so you’ll have to blend more thoroughly at the end …please take great care with the hot liquid.

Food Fervour

300gm worth of celery offcuts.

All you’ll need is: 1 onion, 1-2 garlic cloves, 1 tablespoon extra virgin olive oil (EVOO) 300gm celery offcuts (see pic) and 500mls (or a little less if you prefer a thicker soup) of your preferred stock – chicken or vegetable (Thermomixers can use 1 tablespoon of stock paste & 500ml water if preferred)

Thermomix:

Quarter the onion and add it to the bowl with the garlic clove/s, blending for 5 seconds at Speed 5. Add the EVOO and cook for 3½minutes at Varoma temp on Speed 1.

Add the roughly chopped celery, further breaking them down for 5 seconds at Speed 5, then add your choice of stock. Set to cook for 17 minutes Varoma temp, Speed 1.

Finally, blend for 60 seconds at Speed 9-10 (increasing speed slowly, for caution) and serve immediately.

Manual:

Heat 1 tablespoon EVOO in a large saucepan over medium heat. Add 1 finely diced onion and finely chopped garlic clove and cook for 2-3 mins

Add roughly chopped celery* and stock and bring to a boil. Cover and reduce to simmer for 10-12 minutes.

Blend thoroughly (in batches if necessary)  and serve immediately.

*the finer you chop the celery, the easier the final blend should be 😉

 

Mushroom, Broccoli & Kale Quinoa

I love one pot recipes …they’re (usually) ridiculously easy and best of all, there’s minimal cleaning up! Being pushed for time to cook my evening meal this afternoon, there was an even better reason to take this ‘short cut’.

Since my kale plant was in need of harvesting I searched for kale recipes, with quinoa. I was pretty lucky to come across a vegan recipe that included broccoli as well, first go. But because the recipe asked for cauliflower – which I didn’t have – I was going to have to make some changes. What a surprise!

While it easily satisfied me for a main meal, I reckon it would work well as a side dish, if you’re looking for something substantial (or ‘hearty’).Food Fervour

You’ll need: 1 cup quinoa (pre-soaked or well rinsed) 1 finely chopped onion, 1 finely chopped garlic clove, extra virgin olive oil (EVOO), 1 tablespoon curry powder/paste (I used a massaman paste) 130gms (approx 6 large) sliced mushrooms, 2 cups (500mls) vegetable stock, 200gm broccoli florets, 40gm finely chopped/shredded kale

Warm the EVOO in a large saucepan, over a medium heat. Add the onion and garlic and cook for 2-3 minutes. Mix in the curry powder or paste next and cook for another minute, until fragrant. Finally add the mushrooms and cook for another 2-3 minutes.

Pop the quinoa into the mix and stir well to coat, then add the stock. Bring it to a boil then drop the heat immediately back to a medium temperature. Let it simmer away (occasionally stirring to prevent anything sticking to the base of the pan) for 13-15 minutes.

Mix in the broccoli and kale, then cover and cook for a further 2-3 minutes. Remove the cover to steam off any excess liquid if necessary (stirring occasionally) otherwise, serve it right up immediately and enjoy!Food Fervour

I have to admit, I didn’t find the curry flavour very strong at all so I had no qualms about sprinkling some nutritional yeast over the top… To. Die. For!

 

 

Veggie Stack

When you’re not particularly hungry, nor inclined to spend a heap of time cooking, but you’re aware that you need to eat some veggies, know that vegetable stacks are pretty easy… and are a relatively easy clean up! Here’s one I threw together a few nights ago:

Food FervourExcuse my (lack of) modesty but damn, it looks kinda good! 😛 And it definitely hit the spot, to boot.

I’m going to describe what I did to create this delicious dish, but bear in mind my directions may be a little askew …not just because I’m a bit hopeless at recording what I do, but also because every grill is different: you’re best off keeping a keen eye on it, checking the contents regularly.

Firstly, I cut 3 slices of eggplant (about 1-1½cm thickness), salting them (both sides) and leaving them to rest, then I switched on the grill (high) and filled a small saucepan about 1cm deep with water, over high heat on the stove. While it was coming to a boil, I cut a 1-1½cm thick slice of butternut pumpkin (from the top end, where it’s solid fruit flesh, not the seed cavity) and trimmed off the thin skin, then popped it in the saucepan. Once boiling, I turned the heat down to low, so the pumpkin could simmer.

I next cut 2 quarters of a red capsicum (trimming the ends and removing seeds and veins), rubbed them with extra virgin olive oil (EVOO) and placed them skin-side up under the grill.  Waiting for the skins to blacken, I grabbed haloumi and baby spinach leaves from the fridge and pine nuts & my beloved caramelised balsamic vinegar from the pantry. Then I cut 3 (approx 5mm thick) slices of the cheese.

Turning the pumpkin slice over in the saucepan, I checked the capsicum: it was charring nicely. I washed the salt from the eggplant slices, patted them dry with paper towel then rubbed them with EVOO as well. The capsicum was ready to turn under the grill so I made room for the eggplant slices too.

Fishing the pumpkin out of the saucepan (it was just softened; not all the way through) I dried it off with some paper towel then oiled it with the EVOO (yeah, it was still pretty warm but I have pretty tough, heat-resilient finger pads!) so it was ready to take the place of the capsicum under the grill. When it seemed soft enough, I made the swap – turning the eggplant over at the same time – and let the capsicum rest skin side up on the chopping board. Unlike me, it’s best to exercise patience if you can and wait for the capsicum to cool before you try to remove the burnt skin. The common way to do this is with clingwrap but I use a small paring knife and my fingers to lift, peel and cut off the stubborn bits. Apart from impatience and/or laziness, I prefer not to use the clingwrap method for environmental and health reasons.

When the eggplant was ready to remove, the haloumi slices took their place and I turned over the pumpkin. From here on in, it was a waiting game, by the grill, knowing the cheese wouldn’t need too long under the heat. I took the pumpkin and haloumi out at the same time, but when I turned off the grill I popped the pine nuts under it. You see, I always burn pine nuts …because I forget about them. So under a cooling grill they’re more likely to end up lightly toasted than charred.

Food fervourI started assembling the stack with some baby spinach leaves on the plate, underneath the pumpkin (but I’ve also thrown them in between layers (see pic right) then laid down an eggplant slice, followed by haloumi and then the capsicum, repeating again and finishing with the last eggplant and haloumi slices. I drizzled my caramelised balsamic vinegar over the top (if you can’t get your hands on this delicacy simply add 1 tablespoon of EVOO and 2 teaspoons of balsamic vinegar to a small jar, tighten the cap and shake vigorously) then sprinkled the pine nuts over the top.

It can prove interesting trying to cut into the stack in a way that allows you to get all of the layers in one fork-full but that should be the least of your worries. A ‘deconstructed’ stack tastes just as good. 😉

Black Beans & Quinoa ‘Casserole’

I’ve got a ‘thing’ for black beans lately. Maybe it’s simply because they seem to be in vogue at the moment, but what I keep thinking of is their colour: it’s almost a nutritional fact that the richest, deepest coloured plant foods seem to be the most nutrient dense. Also known as turtle beans, they’re a ridiculously good source of protein, fibre, some vitamins & minerals. So I have a very large jar of them in my pantry. Because I don’t buy tinned products, I don’t even know if you can get these fellas pre-cooked in Australian supermarkets; I mean, I’ve never looked. I prefer to DIY. Y’know, prepare ‘from scratch’.Food Fervour

Because they’re a relatively new to my repertoire, I’m not quite sure what to do with them. Mexican predominantly comes to mind when I’m pondering what to make, but I often just throw them into salads as well. This time however, I wanted warm comfort food …and quinoa. I’d noticed a few black-bean-and-quinoa recipes floating around the net in the past, so I was confident I’d find something I wanted. And I did: three recipes, all quite similar… so I literally flipped between windows/tabs during the cook.

Having previously soaked, then slow cooked (overnight) the black beans, they were now ready to go. (Unfortunately I can’t recall the dry weight I began with, however I was lucky enough to have the exact quantity required for the recipe(s!) ….250gms.

This makes an absolute tonne, so as a single person I got about 4-5 meals out of it… and it tastes great cold so you don’t need to reheat it every time you want some. I should imagine it would freeze well too if you’d prefer to do that.

The ingredients I used were as follows:
a good dollop of EVOO, 1 diced onion, 1-2 finely chopped garlic cloves, ¾ cup (well) rinsed quinoa, 1 teaspoon cumin, ½ teaspoon chili powder, 1½ cups vege stock, black pepper & salt to taste, corn kernels (I used frozen) 250gm pre-soaked & cooked black beans, 200gm baby spinach.

In a large saucepan (over medium heat) add the oil then the onion and garlic, cooking for about 3 minutes or until the onion softens.

Add the quinoa, blending with the oil, onion & garlic, then add the cumin, chili powder, vegetable stock and black pepper. Give it a mix, increase the heat and once it has come to a boil, drop the heat back to low, pop on the lid and let it simmer for 20 minutes. Give it an occasional stir (mainly to loosen anything sticking to the saucepan base).

Finally, add the corn, beans and baby spinach, stirring gently then covering again for about 5-10 minutes …however long it takes to warm the beans, wilt the spinach and thaw the corn (if using frozen, like me).

Food FervourTo serve, use your imagination! You could easily just hoe in as it is, but I like to add more nutrients, so I went with a ‘warm salad’ theme and topped my serve with chopped avocado, fresh chopped tomato and crumbled feta. For a Mexican feel you could substitute my idea with (home made!) guacamole, (homemade!) tomato salsa and grated cheese ….as well as bit of sour cream (oooh! I just realised this would make a delicious vegetarian nachos topping!)

The next day I ate a serve cold, topped with freshly steamed broccoli, more feta (!) and a boiled egg for extra protein (pictured above). Go crazy …and don’t forget to let me know what you create. 😉