Savoury

Breakfast, Gluten Free, Savoury, Snack

My Daily Bread and Crackers

by 2 comments

Wahoo … 2017!  High expectations for another amazing year, with lots of challenges and big goals.   Top of the list is a commitment to keeping up with regular contributions to Fresh Kitchen and in doing so keeping us all fueled with fresh and tasty exciting meals and snacks.  Please let me know if you see anything we should try!  I am always looking for new inspiration and would love to hear from you. I thought to start the year with something basic that is a constant in my life, this ‘bread’ originated with Sarah Britton from My New Roots   Life Changing Loaf Of Bread,I have been making variations since she first posted it in 2013, and love it.  Over time I have made some changes to suit me,such as chopping the seeds and nuts, to make the bread and crackers hold together better for slicing and toasting.   I also use brown rice flakes which means it’s completely gluten free and changes up the ingredients we are eating on a regular basis.  The bread then led to the crackers, because I love crispy things and these are just a variation of the bread rolled and baked so it was a bit of a no brainer once you get the bread recipe down pat.   As with most things, I make these are very adaptable. You can swap the seeds and nuts, and add spices as you like, and the bread keeps well in the fridge – it lasts […]

Continue Reading
prawn potsticker dumplings and asian salad
Meal, Salad, Savoury, Snack, Spring, Summer

Prawn Potsticker Dumplings with a Fresh Asian Salad

by 3 comments

Delicious light summer food with the bonus that, by spending a little extra time, you can put a batch or two in the freezer for Christmas entertaining.  This did involve a little bit of time but once they are in the freezer you will thank yourself!   These little dumplings are full of fresh, light, zingy asian flavours and are so delicious. I chose not to put chilli’s into the dumpling mix as I wanted the prawn and fresh herb flavours to be the heroes.  I always love dumplings and love that here they can become part of the main event for dinner. For the photos today I have served them up as an individual generous portion (slightly greedy – I hate it when there aren’t enough of the good bits in a meal ! ) but, when I have friends and family for a meal I mostly resort to big platters and I would love to serve this on a big platter with a jug of dipping sauce and little bowls for everyone on the side. It was interesting to me that these potstickers are really good at room temperature (and not too bad cold) which also makes for helpful salad meals.  A friend and fellow dumpling maker is here for Christmas and the plan is to have a dumpling dinner, so watch out for more photos on Facebook and Instagram, no pressure Chloe! Prawn Potstickers (makes approximately 70) 800 grams raw prawns tails removed and well drained 1 […]

Continue Reading
haloumi and green vegetable fritters
Gluten Free, Meal, Savoury, Spring, Summer

Halloumi and Spring Vegetable Fritters

by 2 comments

Often I crave large helpings of green vegetables.  Today after melting in the heat yesterday the weather has changed to damp and dreary so something a little comforting seemed in order.  Fritters fit that comfort food bill every time, and these do it leaving your conscience in a good place too. Although the weather is dreary my little vegetable patch is starting to yield a few goodies and add to that the wonderful array available in the market and the choice is there to play.  You can make this with pretty much whatever greens  you have in your fridge and or garden.  Recipes like this make me happy because I get to use the whole vegetable, I love the fact that I can grate the broccoli stalk and any other stalks into the allocation of of vegetables.  It is also a good way of clearing out all those odds and ends that accumulate in your fridge at the end of the week.  The flavours I have used here are more of a mediterranean bent, and so choose your herbs accordingly, parsley, mint, and even basil if you should be so lucky. Haloumi and Green Vegetable Fritters 3 eggs 3 tablespoons brown rice flour (you can use any flour you like here it is just to add a little thickening and body) 1 teaspoon salt pinch pepper 1 teaspoon cumin seeds (optional) Chilli or chilli flakes to taste (optional) Approx 100 grams halloumi 5 cups fairly finely chopped and grated green […]

Continue Reading
involtini and kale salad
Meal, Salad, Savoury, Spring, Summer

Spring Involtini

by 0 comments

Involtini is an Italian word for a small bite of food consisting of some sort of outer layer wrapped around a filling. It seems the market is awash with lush spring vegetables calling to me to get to the kitchen. This is a delicious little spring starter, light dinner,or side dish. A little bit of effort, involving a bit of slicing and standing over the chargrill pan, but then it’s all fun and as creative as you want to be.  I teamed this with a kale salad, but any simple salad would go just as well.  The ingredients and vegetables I used are really just a rough guide, though the eggplant and courgettes make for good sturdy wrappers.  The cheese could just as easily be feta or haloumi for these. I felt they were equally delicious as they were straight after wrapping ( this keeping them a bit light and fresh) or,  given a hot fast bake to meld and melt all together.  Left to sit for a while  the tomato juices and combined flavours start to run a little, and are delicious served with a slice of toasted ciabatta to mop it all up.   Ingredients on the day[ enough for 4 starters or 2 main course) 1 mozzarella ball, equivalent amount of feta or haloumi. 1 eggplant bunch fresh basil 3-4 courgettes 1-2 red peppers 1 red onion 1/2 bunch asparagus 1 punnet of cherry tomatoes sticks or skewers to secure involtini Optional extras or substitutions such as […]

Continue Reading
Raw Thai Noodle Salad
Gluten Free, Salad, Savoury, Spring, Summer

Raw Thai Spiralised ‘Noodle’ Salad

by 2 comments

Super light, zesty and delicious for our warm spring and summer evenings. I fear that i may be killing you with gadgets (waffle irons and now spiralisers)!   I  blame my first food mentor and good friend Jan Pinkney a connoisseur, researcher and user of great gadgets, I confess to being easily led though!   My intention  in my culinary life was to be a good plain knife chef, but at a point I gave in to the temptation and am now fully gadgetised.  This said that they are not necessary, just toys, food and cooking enablers and enhancers for those of us like myself who, are very happy playing in the kitchen.  These noodles can easily be coarsely grated or peeled in strips using your usual kitchen peeler, the flavours will still be zesty and delicious. This recipe lends itself to adaptations depending on what vegetables you have to hand and, if you plan to serve it with fish, chicken, meat or vego, or have it as is as a simple and satisfying meal.  The dressing will keep for a week or so in the fridge. I often blend together ginger lemongrass kaffir lime leaves and chilli and freeze it in small wraps of clingfilm for dressings like this or as a base for my Thia’ish soups and salads, this way I make sure I use these ingredients when they are at there best price and quality. Thai Salad Dressing Chop dry ingredients roughly and blend in food processor […]

Continue Reading
brussel sprout, blue cheese fennel and walnut salad
Salad, Savoury, Winter

Two Salads for Winter and Early Spring

by 0 comments

This is all about Brussel sprouts.  I know that they aren’t a lot of people’s favourite vegetable. Big love to those people who are fans, I like to think we are very sophisticated! Haha not so much me.  They are a seasonal and affordable vegetable for winter so that makes them worthy of my attention and despite the cold sometimes I still need something fresh, raw and crunchy in the winter.  I think that there is enough flavour and good things in these salads for even the most hardened sprout haters and I would love it if you would give them a go. I have been playing with these two salads using Brussel Sprouts this winter and even though I am hopeful that spring and its new vegetables are nearly with us I don’t want to forget these winners of this winter. I hope that you will give these a try, but if your thoughts have moved on from winter vegetables (yes I know me too), we will have these recorded now for next winter and I will remind us of them then.  Having said that they are still good eaten simply as is for lunch or for a meatier meal team well with pork.  Think about quality pork sausages or chops and mash, or a juicy pulled pork slider or simply as a side at a barbecue.  Both of these salads taste equally good the next day, even the apple will keep its colour, flavour and texture if passed through […]

Continue Reading
Savoury

Fabulous Falafel

by 2 comments

Falafel, I love them! My love affair with all food Middle Eastern began nearly twenty years ago when my husband and I bought the most amazing little Lebanese Kebab and Vegetarian café in Queenstown.  Habebes, a little café with a big attitude and the most amazing array of foods, not the least of which were the fabulous little falafels.  We owned and ran Habebes for twelve years through floods, relocations and good times, that is history now but the great memories and my love of Falafels live on. The method we used to make the falafel at Habebes was very specialised and not something I was able to do at home until, through the genius of the internet, I chanced upon the idea of making them in the waffle press.   The perfect solution for a mix that is at its most delicious slightly loose and in need of pressing into shape. The recipe for the Felafel we made at Habebes is top secret so this is a version that I have made to satisfy my cravings at home.   The little falafel are very versatile, great for a mezze type platter, in a salad wrap or as a side to as simple or complex a salad as you care to make. Served with hummus, tahini, yogurt or chilli, they are satisfying and delicious.  Add that to the fact that you have avoided any need to deep fry and these are definitely all good. The recipe for these is as follows INGREDIENTS […]

Continue Reading
middle eastern mezze platter
Savoury

Middle East Mezze Platter

by 0 comments

Labna Carrot Spread is a white bean feta smash and a selection of warmed citrus spices, marinated olives with breads and crackers to scoop it all up with. This is to be shared with a group of friends, and added extras who meet with on a rotating venue and themed, arrangement, lots of fun and a shared interest and love of good food and entertaining. In the mix is a vegetarian and a gluten free requirement. I love these extra stipulations as it helps me think outside the square and work with new ideas and ingredients. LABNA CARROT SPREAD I have strained though a clean muslin cloth 500ml of plain unsweetened acidophilus yoghurt overnight. This will leave me with a nice thick yoghurt to begin (don’t forget you can use the whey in smoothies or baking or maybe I will give it to my poor unsuspecting chickens). WHITE BEAN AND FETA SMASH There are possibly more culinary correct words than smash, but I think it describes the effect I want best with a little drama as well. Cook the beans till well done in lightly salted herbed up water, sometimes I add a good pinch of baking soda to the beans as they cook this seems to have a softening effect on the beans. Don’t do this if you want firm beans for a salad, this would fall in the category of lessons I have learned the hard way! Cool the beans and then lightly mash so you still have […]

Continue Reading
123