Snack

cashew cream breakfast jar
Breakfast, Brunch, Canape, Condiments, Desert, Gluten Free, Snack, Sweet

Breakfast to Desert – Cashew Nut, Coconut Chia Cream

I am struggling to decide where I begin telling you about this cashew, chia, coconut cream as I am so taken with everything about it. To start with it is amazing because it tastes soooo delicious, and isn’t that where we should always begin – “healthy” or not! Then it is also amazing in its versatility.  You can keep it as thick as when first made and it is spoonable enough that you could use it as a cream filling in a cake. Or you can thin it with a little of, your choice of milk, coconut water or and a little lemon juice and you  have a great yoghurt substitute. As a totally dairy free alternative it offers all the richness, mouthfeel and satisfaction of its dairy alternatives such as cream, greek yoghurt, marscapone cheese, cream cheese etc…   I love dairy products and happily include them in my diet, but it seems to me that more and more people are telling me they are intolerant to lactose or dairy.  As someone who wants to feed everyone and enjoy the widest variety of foods, I am very excited when I find delicious alternatives.  Especially alternatives that aren’t a lesser product and that taste amazing in their own right.  Anything that expands the variety of foods we eat, offers new options in how we cook and prepare our meals has to be a good thing. Lastly (I am definitely being hasty saying lastly, but for now lastly!),  it is so […]

hummus antipasto platter
Canape, Condiments, Gluten Free, Meal, Salad, Savoury, Snack

Hummus For Everyday

Hummus.  A simple chickpea spread that anyone can make in seconds, lined up on supermarket shelves and appearing everywhere.  How amazing that this simple Middle Eastern staple should become such an international superstar.  No surprises really, it ticks all the boxes, as simple or complex as you want it to be, everyday comforting or maybe cleverly sophisticated, substantial but healthy.  You can just pluck a jar off the supermarket shelf and many of these are of a very high quality, you can pick up a can of chickpeas and in seconds in a food processor or with even the cheapest stick blender have made your own (probably for not much more than a couple of dollars) or soak some chickpeas over night simmer them for an hour and go from there.  Because I love the comfort of the kitchen and I love chickpeas I will always take the route of soaking and cooking my own chickpeas, that definitely doesn’t mean you have to. My history owning Habebes Cafe, and a love of carbs like these, means I have cooked a LOT of chickpeas in my life.  As versatile and useful as Hummus is so are chickpeas, Use them in a summer salad, with tomatoes, green beans, red onion, fresh herbs olive oil and lemon juice.  Or tomatoes, cucumber peppers red onion and feta or black olives, olive oil and lemon juice or vinegar of choice. Mash or chop them a little and use them as you would couscous or grains […]

Breakfast, Brunch, Condiments, Gluten Free, Snack, Sweet

Everyday Nut and Seed Mix and a Clever Quick Biscuit

Here is another delicious mix to make every day better.  A comforting jar of goodness in the pantry gluten grain and processed sugar free.  This began several years ago with a recipe Kim Malcolm shared at Raeward Fresh called “The Simple Goodness Snack” it has been a favourite of mine ever since, and as with all Kim’s recipe ideas is nutritious and delicious.  This is my take on Kim’s recipe two years on. This mix is so versatile,  play around and have fun with it, here are a few of the ways it works for me and my family, an amazing breakfast buddha bowl topping, a handful of energy on your way past the pantry or in your backpack while hiking, 3 pm salvation snack, a topping for a fruity desert bowl, yoghurt and ice cream ?! add some quinoa flakes, puffed cereal and dry fruit to make it into a gluten free  muesli, use it as a crunchy as a topping to your favourite fruit muffins,  a topping for pancakes or waffles, a delicious fast biscuit base for those moments when you need to entertain in a hurry.  (see the recipe at the end of the page) It is amazingly delicious high energy and so very versatile.  I am sure you will love it, I can’t wait for you to try it and let me know what uses and variations you come up with I decided that in order to make this its nutritious best I would go the […]

Breakfast, Gluten Free, Savoury, Snack

My Daily Bread and Crackers

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 […]

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

Prawn Potsticker Dumplings with a Fresh Asian Salad

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 […]

Carrot Cake Muffins
Gluten Free, Snack, Sweet

A Fresh Take on Carrot Cake

I decided to make these little Carrot Cake Muffins after talking with a friend about the challenges of sugar free icing for cakes.  I had an idea I wanted to try and so here we are, with something not perfect but an idea worth remembering   This cake recipe is based on an old favourite carrot cake recipe that I have slightly adapted to suit a more modern processed sugar free and potentially gluten free approach.  Remembering carrot cakes were the original healthy cakes back in the late seventies and eighties they have always had a leaning to the healthy side, we are just lucky now to have more natural sugar alternatives.  The icing tastes great, I really like the flavour of the orange zest picking out the cardamon spice in the cake, and although it wont set hard it would also make a delicious caramel filling for raw slices.  As you see I decided to split this into muffin tins so it is easy for lunches or picnics, but it cooks just as easily as a cake. It is hard to go wrong with this recipe,( unlike a sponge, but thats another very long and unsuccessful story), I have even subbed in beetroot and cocao and turned it into a chocolate beetroot cake. You will need to think about this the day before if you want to go with this icing recipe, in order to  rinse and soak the cashews in time. Its a show of intention to friends […]