Tag: Healthy

miso mustard salad dressing
Condiments, Gluten Free, Lunch, Meal, Salad, Seafood, Vegetable

Miso Mustard Dressing

Todays recipe forms the base for a simple weeknight meal for one, or a crowd, but can also be a delicious salad in its own right.  Miso meets mustard and comes together in this surprising and delicious dressing/sauce. Miso it seems is a very versatile ingredient which can be used in surprising and different ways apart from all the wonderful Japanese recipes we know and love.  With its strong umami flavour, its fermented gut health qualities and its very long shelf life, it is a great addition to the refrigerator.  Its longevity works really well for me – with my impulsive food buying nature, I like to know I don’t have to use it all now, and risk my family becoming thoroughly sick of one particular ingredient. No chance of that today though as I ended up making supper for one on this occasion as flight plans were unexpectedly rescheduled.  Luckily this is one of those meal plans that can easily fit around the needs of the moment for the masses or the few. I have been working on extending my repetoire for simple meal plans for weeknights. We have been making some amazing ready meals at work and I like the idea of extending this idea to some of my home meal prep.  I haven’t made this “one pan” – but still the dishes are not onerous with a blender or jar for the dressing, a pot for the noodles and vegetables and a pan or sheet tray for […]

chunky ravigote sauce
Condiments, Gluten Free

My Chunky Ravigote Sauce

I am ready for spring eating and entertaining with this super simple little sauce in the refrigerator now.  The 1st of September marks the first day of spring for us so we aren’t quite there yet, but having had a mild winter it is not far off. I have read this sauce / salsa described as “wake up sauce”, which is the perfect description of this sassy little salsa.  Just what is needed to perk up last weeks “fish-in-chips” or a butter basted piece of fresh fish, steak or schnitzel or jazz up a burger. Don’t feel that meat is the only match for this sauce either – it will work just as well as a dressing for – a potato, bean and tomato, or egg salad, on the side of your  Spicy Pumpkin and Possibly Feta, Fritters …or fish fritters such as my New Zealand Green lip Mussel Fritters and these are just a start on for ideas for my Ravigote sauce.  Think fresh asparagus with minced hard boiled egg dressed with this sauce spooned artistically over…….   For the ravigote sauce fresh herbs are combined with a punchy mustard, some red onion and gherkins then brought together with a gentle extra virgin olive oil.  No gadgets needed just a little chopping and mixing and you have the perfect sauce which will stay stable in the refrigerator for a good ten days.  Whats better you can use what herbs you have on hand at the time, and at the end of winter […]

carrot and white bean falafel
Canape, Gluten Free, Lunch, Meal, Snack

Carrot and White bean Falafel

Spicy little “falafel’ that hold together well and can be made to what ever size suits in the moment – pan fry them bake them or waffle them.  Make them into little snack size balls and serve canape style with chilli sauce and or a citrus tahini, wrap them in a tortilla, a lettuce burger or on top of a salad,  waffle them for a power breakfast, or maybe even try them with a curry sauce or dahl and some naan breads or chapati and a cucumber raita…. I am of course waiting to be struck down by the middle  eastern food gods for calling these falafel – no chickpeas? carrots? …madness!  In my defence – I do feel that these capture the feeling of the falafel I know and love and offer something a little bit same but different to try. As I was making these and thinking about flavours, I got a little distracted, wanting to share my thoughts on caramelising onions.  The humble onion is the perfect, affordable, accessible, non seasonal vegetable for creating unbeatable umami flavour.  Herbs and spices hit the high notes of flavour but the caramelised onion base in anything you cook with onions gives a balanced, comforting, deep flavour base.  It gives what ever you cook – soup, meat sauce/ragu, frittata… the unmistakable feel of something cooked with patience, skill and an understanding of flavour. I’m not talking about anything tricky or requiring great skill – all the caramelising of onions requires is […]

chocolate breakfast cereal
Breakfast, Brunch, Gluten Free, Sweet

Chocolate Breakfast Cereal

Todays story is about a chocolate laden, seed, coconut and nut filled – not so sweet –  breakfast cereal. This same cereal might just as easily be an afternoon snack or a sprinkle for ice-cream.  Sometimes in the depth of winter (and possibly even on a bright summer morning) we need the comfort of something that seems richer, brighter and a little naughtier. it maybe brings reminders of childhood coco pops, but just as importantly, something that will sustain us through the morning.  Knowing we all start the day with different food needs and rituals, in recent times I have become a fan of something with loads of seeds and nuts (aka My Daily Bread). This cereal offers a chance for me to change it up but still enjoy that nutty goodness. In the process of experimenting with this, I was excited to finally tried and have success with the crazy concoction called aquafaba.  This is chickpea water beaten to form a foam similar to that of beaten egg whites.  I have seen it using canned chickpeas but as I love to cook my own chickpeas I hadn’t been sure if the technique would transfer, happily it did. My method, as always, was to soak my chickpeas overnight and rinse and drain them. I then cooked the chickpeas in lightly salted water – making sure that by the end of the cooking they were just covered in water.  I drained the chickpeas and cooled the liquid before beating.  I managed to get […]

pumpkin feta fritters
Autumn, Breakfast, Brunch, Gluten Free, Lunch, Meal, Winter

Spicy Pumpkin and Possibly Feta, Fritters

The chill in the south continues to deepen and with the forecast temperature at -7’c this morning, the kitchen is a great place to be. That chill coupled with an amazing vege lettuce burger I had a couple of months ago has certainly encouraged my quest to create a simple and tasty winter vegetable fritter at home.  Having now settled on my favourite version, I think their uses are far from limited to burgers. Stacked up for breakfast or brunch with an egg, some spicy tomato salsa and greek yogurt or as an alternative to fritters make the mix as one or two whole rosti style pancakes and serve with some hot or cold smoked salmon, sour cream capers and lemon…….. With all these options I am still excited about the lettuce burger today.  Not a new idea at all but still a really good one – put together one, two or three Iceburg lettuce leaves to make a great vessel for your favourite burger, refreshing, crunchy and amazingly sturdy. Couple this with a tasty vege fritter, simple salad or slaw, a spicy salsa or some kimchi, maybe a little creamy dressing or yogurt and possibly a few potato crisps or tortilla chips inserted at the last moment for extra crunch. Delicious! I am making these today and plan to put them in the refrigerator ready for “tired and can’t be bothered” night, because on those nights I can’t be bothered to go out and get food either. SPICY PUMPKIN […]

dal and roast vegetables
Gluten Free, Lunch, Meal, Sweet

DAL AND ROAST VEGETABLES WITH A CRISP AND SPICEY TOPPING

Dal, dhal, daal or dhal, these are all Indian words for lentils or split pulses, they can and will be be cooked differently according to region and personal taste.  This recipe is my favourite at the moment. With the days here drawing in and the thought of long evenings around the fire, bowls of comforting, flavour rich food like this Dal are starting to sound like the answer to the dinner question.  This is the first comfort food meal for the season and has left me enthusiastic for more.  I love the way these simple ingredients with warming spices make for such easy eating – almost soup like at times, or as I have made it now – more like a risotto. In this version I have made my Dal into a satisfying meal topped with a layer of seasonal roast vegetables and finished with mustard seeds, chilli and curry leaves sauted in coconut oil and poured – sizzling – over the top, then a final flourish of fresh coriander or mint, and finely sliced spring onion. The basic Dal recipe I have been making stays the same, as do the the tempered spicy topping, but the roast vegetables in-between change according to what is in my refrigerator. This is great eaten as is, but if you want more – add some naan, other indian bread or poppadoms on the side, pour a little yoghurt or cashew nut cream over top and add a cooling yoghurt, cumin seed and cucumber […]

asian chicken salad
Gluten Free, Lunch, Meal, Salad

Weeknight Asian Chicken Salad

This is a light and fresh salad, ideal for keeping things simple after a busy day.  A little chopping and not to much washing up, a little – but not totally – virtuous, this salad is satisfying and delicious. I have been making versions this salad for years and love the way these Asian flavours can be healthy, satisfying and a reliable crowd pleaser.  Who wants to cook food that no one wants to eat!  This is a salad that easily doubles or more for a crowd, or to have for leftovers for lunch or dinner the next day. These lively flavours lift a dull day and don’t leave you feeling weighed down or tired – limes, ginger lemon grass, chilli (a little or a lot), coriander (or not), vietnamese mint and or normal mint, kaffir lime leaves,  fish sauce and or soy sauce, some crunchy peanuts, cashews or prawn chips and lots of fresh crunchy greens and vegetables of choice.   I have made this salad many times and have mixed the ingredients as many times – don’t be afraid – no kaffir lime use lemon grass or neither, want to make it vegan use soy sauce or tamari not fish sauce…The main thing to keep doing is tasting and aiming for a balance of sour, salty and spicy (to your taste). If you love these flavours I highly recommend you buy yourself a little Kaffir Lime Tree, I have one in a pot that I bring inside every winter it is […]

tomato,pumpkin,basilandlentilsalad
Autumn, Brunch, Gluten Free, Lunch, Meal, Salad, Spring

End of Summer Tomato Pumpkin Basil and Lentil Salad

This delicious salad marks an end to the summer days in my world, but, it could just as easily be a welcome to spring salad for my friends in the Northern Hemisphere.  It makes the most of this transition period for vegetables in my garden, when the tomatoes and basil  are coming to an end, and the pumpkins are just coming into their prime season.  For those of you heading into spring, the opposite will be happening in the vegetable markets and gardens. The temperatures plummeted here this week, which left me looking urgently for the comfort of warmer, more substantial food, while still wanting to finish the last of my summer harvest.  This salad bought these needs together perfectly. With events not being quite as I anticipated, and with over ambitious ideas of how much three people really want to eat for lunch – I found myself home alone this week with a lot of left over salad!  Four dinners later, I can tell you that as well as being delicious this is a very versatile salad! Starting with enthusiasm – I mean who doesn’t like to think they haven’t already got a delicious dinner already made just waiting for the finishing touches – dinner number one was enjoyed with a piece of white fish, pan fried and placed on top of my lightly warmed salad.  Unfortunately in my enthusiasm to eat, photography was not the priority it should have been.  I can only say that it really did […]

Goan fish curry parcel
Gluten Free, Meal, Seafood

Week Night Indian Spiced Fish Parcels

  Mid week meals need to simple, quick and versatile.  This is a new addition to our rotation and has been dubbed by the men in my house delicious and blog worthy.  As always I am very susceptible to flattery so it will definitely stay on the menu.  More than flattery though will keep it on our table,! It works because it can be changed up in a number of ways – you can change the variety of fish you use – branch out and try fish you haven’t cooked before or a cheaper variety. It has worked for me using whatever fish is most affordable, or available on the day, and even try mixed fish in the parcel – maybe prawns too!  You can also play with the vegetables you put in here as long as nothing requires more than the quickest cooking.  The coconut cream and the spices carry through the parcels and make it all delicious. The idea for this came from a conversation with a friend Jean Foster in Raeward Fresh, with a verbal recipe given – time and my memory being what it is this may have strayed far from Jeans original recipe but it has certainly led to some delicious dinners and for that I thank you Jean! I am lucky enough to have some of Jen’s Cozinhas Goan fish curry powder, and I would certainly recommend your searching this out if you live in New Zealand.  For those not lucky enough to use […]

socca crepes
Breakfast, Brunch, Canape, Meal, Salad, Savoury, Snack

Simple Versatile Socca Pancake Mix

I have been listening to people and the media talking about food.  Two phrases that have caught my attention lately are to do with the idea of either – breakfast for dinner and or salad for breakfast.  I love these ideas and their seems to be something comforting about them that implies ease and simplicity.  Even better they can translate to either, family feasts or simple meals for one. To make this idea work today I have been cooking simple but delicious chickpea flour pancakes called Socca or Farinata, a traditional recipe idea originating from Nice and the neighbouring Italian coastline.  These incredibly versatile pancakes can form the base of an array of meals – breakfast, lunch, pre prandial or supper – they can be folded and used as a scoop on the side of your plate, rolled with your favourite mix of fillings traditional pancake/crepe style, cooked with fillings such as teaspoons of pesto and or mozzarella or feta, and basil in the batter before flipping (see the photos at the bottom of this page), or even poured and baked in the oven and used as a simple pizza style base, and if you have some left over, keep turning them in the pan until they dry and crisp, or bake them in the oven as you would for crostini and use like a cracker.  The batter can be used after sitting for half an hour, or, it will be even better for you after soaking overnight and using […]