Tag: Vegetarian

black rice and coconut breakfast
Breakfast, Brunch, Desert, Gluten Free, Sweet

Easy and Delicious Black Rice and Coconut Breakfast

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So easy and so delicious. This is creamy, chewy, sweet, and slightly exotic tasting – this is breakfast heaven.  I realise now that I am very late to the black rice breakfast idea, traditional in some cultures and popular on cafe menus, but now I have tried it I am a convert and I can see no reason why I am not going to eat this for desert as well. The black rice has an amazing flavour and natural perfume as it cooks, it is slightly sweet and even though this particular brand of rice is from Italy it is very reminiscent of Asian flavours.  I have cooked it today with cardamon as this is the flavour I had been wanting, but I love the idea of lemongrass, lime and ginger served with mango, or sweet cinnamon and nutmeg, or vanilla….  Go wild but  please let me know what  flavours you enjoy! The grains of this rice are slightly short and round with a  wonderful chewy quality that you find in brown rice, which makes it feel substantial enough to fuel your morning. I followed the rules as I read them (soaking my rice over night), this makes the rice easier to digest and faster to cook but is not absolutely necessary.  If you don’t soak the rice it will need more water and an extra half an hour or so to cook.  The cooking process is a little like risotto (but without the fuss), adding water and coconut milk […]

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kale pineapple and kumera salad
Autumn, Gluten Free, Salad, Savoury, Winter

Kale, Pineapple and Kumera Salad

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These are fairly humble ingredients available all year round.  Kumera is our New Zealand sweet potato, so substitute what you have available and pester your green grocer to get these in stock, they are versatile, delicious and a great form of slow burning energy.  Kale, both green and purple, would have to be the easiest things I have ever grown even surviving our southern winter, and, If you don’t grow your own it always seems very affordable to buy.  Pineapples aren’t a locally grown food but they do seem to be a staple on the shelves year round and offer a delicious and exotic twist to this salad.  Peppers chilli and onions add to the complexity and savoury notes and colour in this salad. I  have made this at work as well several times and have added black rice sometimes, which makes it even more sustaining, and adds another chewy texture, for a whole meal salad.  The black rice I have used is  Riso Toro,  an Italian long grain rice, and has an almost sweet smell when cooking and is the most delicious rice!  It is also beautiful to look at and adds amazing colour contrast on your plate. KALE PINEAPPLE AND KUMERA SALAD Enough for four as a side salad, but easily doubled or more. Pre heat oven to 200’c First I like to twice roast my kumera.  As soon as you decide to make this turn your oven on and put your washed but not peeled kumera straight […]

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pumpkin plum and walnut salad
Autumn, Brunch, Condiments, Gluten Free, Salad, Savoury

Pumpkin, Plum and Walnut Salad

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Autumn is here with its mad weather swings and the end of season produce bounty.  Amid cyclone warnings and Easter holiday breaks suddenly summer – such as it was –  is definitely behind us.  I always mourn the end of summer, and then as the realities of autumn arrive with all its beauty, seasonal produce and shorter days,  I remember again that there is so much to autumn that I do enjoy.  The lawns and the garden are definitely slowing down ready for a final mow and tidy up before winter, mushrooms are popping up for foraging, there is a glut of fruit and vegetables and the kind of weather that makes it okay to hunker down in the kitchen, entertain family and friends, or find a cosy place and relax with that book I have been wanting to read. Here is a great crossover salad born of a glut of herbs, end of season omega plums and the first of the winter pumpkins.  Fresh walnuts are starting to fall, but I made this with the final handful of last seasons walnuts.   Although all the ingredients are heros here I have to pay homage to the French walnut mustard which is one of my top ten ingredient picks at the moment “Edmond Fallot Moutarde Aux Noir”, (available at Raeward Fresh in Queenstown).  So delicious, you may find yourself wanting to eat it off the spoon, I know I do this too often, but really it is that good!  It […]

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kimchi salad
Condiments, Gluten Free, Savoury

Kimchi Everyday

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Spoiler alert, you can buy delicious Kimchi! Locally made organic Kimchi absolutely delicious, and with all that fermented goodness.   Authentic Korean Kimchi,  found in the chillers at the Asian stores,  is also delicious, not crazy expensive and worthy of sneaking to the fridge with a spoon and eating from the straight container (only when no one is looking of course!).  The only problem with this last one is the ingredient list, which you need a magnifying glass to see and is still too confusing for me to say it is definitely what I want to eat.  These are both delicious though and I have eaten them both with great joy. Curiosity, quality control and a need to do it myself have led me to try and make my own.  This has been a process, never catastrophic  (no explosions as experienced with kefir and kombucha), a little smelly at times but always edible.   At last though I feel I am on the right track and would like to share my latest brew recipe with you and in doing so save it for myself as well. MY SIMPLE EVERYDAY KIMCHI RECIPE     Begin with your cleaned and trimmed cabbage.  Save one large leaf to top your finished kimchi in the fermenting jar. Cut into approximately 4cm/1inch squares and place in your large bowl with the salt. Spend 4-5 minutes massaging the salt into the cabbage and breaking it down.  It will start to release liquid as you do this. Put […]

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

Hummus For Everyday

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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 […]

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fresh fennel bulb
Condiments, Gluten Free, Savoury

Lemon Fresh Fennel Gratin

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  A beautiful display of fennel started an obsession that treaded its way through my week, waking me at night, stalking through the internet and finding its way into a ridiculous number of salads and braises at work and at home.  Fennel isn’t  always available, yet alone plentiful or affordable in my corner of the world, so it seems ridiculously important when it is, that I come up with ways, to use it to its best advantage.  That is the nature of my obsession!  I still have a note pad of ideas waiting to try, but after way to much headspace and time spend on pondering the best uses for the noble fennel bulb, I have a couple of ideas worthy of remembering and sharing now. I will share them one at a time, over the next couple of days so they don’t get lost at the bottom of the page. This first recipe does have cream and parmesan in it, not everyday cooking or eating, but it tasted so good I think it is worth thinking about –  at least once in a while! This is a simple, but exquisite, braised fennel with cream, parmesan cheese and a hint of lemon.  We ate this with some delicious free range pork chops, but I would have been equally as happy eating it with Puy lentils and a crisp green salad . Actually with the richness of this fennel dish a green salad with a sharp vinaigrette is a must, then […]

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ricotta,parmesan gnuddi
Brunch, Gluten Free, Meal, Salad, Savoury

Fresh Ricotta and Parmesan Gnuddi

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Gnuddi are gnocci-like little dumplings made with ricotta rather than potatoes.  It is said to be the filling for ravioli without the pasta, which to me sounds – and is – just the good bits. These are simple and light in texture, a little rich and delicious.  A great entree or vegetarian option, which won’t leave you feeling like you have missed out on something. I did make this ricotta myself, after a conversation that set me imagining warm fresh ricotta drizzled with honey and berries for breakfast. It is very delicious I promise you but not what happened this time! I had intended to pass on the recipe for making ricotta, but after making the ricotta and waiting for the subsequent draining my timing went way past breakfast. Considering the cost when using good quality milk, it actually very similar to the wonderful Zany Zeus ricotta. I was not convinced you would want to know how to make it after that result but do  let me know if you do want to know and I will happily show you how it is made. The method as it is is very simple. I then returned to ricotta gnuddi, an idea I have been working with, and now thanks to my beautiful fresh ricotta I have a recipe worth sharing. I  served these two ways today. Firstly, with a little crisp fried sage and brown butter and a simple salad of rocket with a lemon vinaigrette, and secondly with some fresh […]

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fresh tuna, chimichirri salsa
Condiments, Gluten Free, Salad

My New Favourite Chimichirri Salsa

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Sometimes good things just come out of the blue or happen at the right moment, this salsa is both of those things.  I made it to go with the amazing Tuna I had bought and wanted to give proper respect to. Now I want it on every thing. I have a love of condiments, for me they can transform a few simple ingredients into something special.  I love to know that I have a few jars of flavour boosters in my fridge and pantry. Yes, this can get a little out of hand and there are moments when I see my family looking sadly in the fridge as if to say how can this be so full and there is nothing to actually eat!  Haha and bad luck them, they just need to put a little effort and imagination in and there is a whole lot of deliciousness in there! I have made chimichirri before and it has been good on the day, but right now this is the best, a little chunky, fresh, bright and straight up delicious salsa. It is my go to “put on everything” sauce of the summer.  What’s more, it isn’t  fussy or tricky to make! The main thing is the red wine vinegar, a squeeze of lemon and plenty of parsley and fresh herbs.   Have a look outside if you live in Otago, origanum and thyme grow like weeds here, so useful and delicious or you might have some other wild herbs around […]

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kumera,kale and corn fritters
Breakfast, Brunch, Gluten Free, Savoury

Kumera Kale and Corn Fritters

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Good morning breakfast I love you!  On a good day off,  if get up early enough I can even manage two breakfasts.  Actually I am hideously routine in my initial breakfast, and always start with a piece of the toast I featured on the blog a couple of weeks ago  https://freshkitchen.co.nz/my-daily-bread-and-crackers/ .  Although this is great, because of my early starts by mid morning I am ready for something else.  As luck would have it a second breakfast/brunch is the perfect answer, especially on a day off. These fritters are beautiful, the ones I made this morning for the photos I made with golden kumera,  but any kumera (purple NZ, orange or gold)  will work well. These are beautiful light, crispy, tasty fritters. I did try to make my fritter into one big rosti like cake the other day thinking I might simplify my fritter life.  This was no great success, the kumera doesn’t seem to have the same gluey qualities of potato and it was all a bit more like a kumera hash, delicious, but not my intention.  In my research, I found people lightly salting the kumera leaving it for a while and then squeezing out the liquid, along with giving the kale a quick steam I found this made the cooking process quicker and they held together better, especially as I did not want to use any flour in these fritters. I chose to poach the egg as I wanted to keep this healthier but you could fry […]

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Brunch, Condiments, Gluten Free, Meal, Salad, Savoury, Summer

Roast Quinoa and Tomato Salad with Quinoa and Parmesan Wafers

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It seems like a good idea when life is so busy to try and plan ahead a little for meals or, at the least, to make ingredients that I am cooking do a bit of multi tasking other than just as leftovers.  With this in mind, I cooked up a nice big pot of quinoa and put it to work firstly in a summery fresh salad with basil, tomatoes, parmesan and quinoa crisps. Next time, for a complete change of flavours, I used it for some Asian inspired fish cakes (post for this to follow shortly!) Remember, quinoa is a food like rice that has a high water content, therefore it is a great breeding ground for bacteria.  If you have cooked up a big pot and can’t use it within a couple of days, put it in the freezer until you are ready to use it. This salad is delicious on its own, for a light lunch, with some crusty bread or with some simply grilled meat or chicken. The components keep well although, if made in advance, you might want to freshen up the crisps briefly in the oven. Oven at 150′ C Cut the cherry tomatoes in half (save a small handful raw for the final salad), place on a lined baking tray (for larger tomatoes, cut in chunks and follow the recipe), drizzle with a couple of tablespoons of balsamic vinegar and olive oil, sprinkle with salt and pepper and put in the oven to bake. […]

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