tag:blogger.com,1999:blog-49846421888423173962024-03-14T03:09:46.350+11:00One Wok, One Pot, One PanMy guide to home cooking, because eating healthy doesn't have to mean eating boring!One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.comBlogger529125tag:blogger.com,1999:blog-4984642188842317396.post-6645015194154768292022-11-17T21:41:00.008+11:002022-11-17T21:41:47.073+11:00Pineapple fried rice<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;">serves 4</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHa_-qyEo1EOPVk7oXBBz5mignl6On7loD2FMv2aQuYjd-6mPyDva0P3AoI0ZeYJeGN0KvoLuzyfweK79saFtOWdPcq80eYBURzYzU2Nhf3Pjb6ibcVvHvhXLBNnmZ1vrDeeDkfTj7sRpNZ6U0jYbCxEW75_9zMZZX93PmrtApD_tRm0kY4s5dqLQq1Q/s4032/22-10-16_Pixel%203a_17-46-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHa_-qyEo1EOPVk7oXBBz5mignl6On7loD2FMv2aQuYjd-6mPyDva0P3AoI0ZeYJeGN0KvoLuzyfweK79saFtOWdPcq80eYBURzYzU2Nhf3Pjb6ibcVvHvhXLBNnmZ1vrDeeDkfTj7sRpNZ6U0jYbCxEW75_9zMZZX93PmrtApD_tRm0kY4s5dqLQq1Q/w400-h300/22-10-16_Pixel%203a_17-46-04.jpg" width="400" /></a></div><span style="font-family: georgia;"><div style="text-align: center;">This tasty Thai dish was one we only became converted to after ordering it from Holy Basil, Canley Vale once and the combination of flavours was just sensational! I have to say, I almost never order fried rice when I'm out and actually my girls prefer plan rice - except for pineapple fried rice now :) So here we are, recreating it at home. They both love cashews which makes for some good vegetarian protein and the mix of vegetables makes it a beautifully colorful dish which of course you can adapt to whatever you have in your fridge and freezer. This usually tricks them into a little bit more vegetables than usual. Yes, I have become one of those mothers that tries to secretly (or not even secretly) make their kids eat more veggies at every opportunity. Come to think of it, I was also doing this to adults too even before I had kids :)</div></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><span style="font-family: georgia;">Prep time: 20 min</span></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><span style="font-family: georgia;">Cooking time: 10 min</span><br /></i><div style="text-align: left;">
<span style="color: #323545; font-family: "georgia" , "times new roman" , serif; letter-spacing: 0.3px;"><br /></span>
<span style="color: #323545; font-family: "georgia" , "times new roman" , serif; letter-spacing: 0.3px;"><span style="font-size: large;">Ingredients</span></span></div>
<span data-amount="1" data-unit="cup" style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1 brown </span><span style="font-family: "georgia" , "times new roman" , serif;">onion</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1 red capsicum</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">1 broccoli<br /></span></div>
<span data-amount="1" style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">large carrot</span><br />
<span data-amount="0.5" data-unit="cup" style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1/2 cup</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">frozen peas</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup frozen corn</span></div><div>
<span data-amount="6" data-unit="cup" style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">3 cup</span><span style="font-family: "georgia" , "times new roman" , serif;">s day old cooked rice (jasmine or brown)</span><br /><span data-amount="3" data-unit="tablespoon" style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;"><span data-amount="1" data-unit="teaspoon" style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1 teaspoon</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">turmeric</span></span></div><div><span data-amount="3" data-unit="tablespoon" style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">2 Tbsp oyster sauce</span></div><div><span data-amount="0.5" data-unit="teaspoon" style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">3 Tbsp fish sauce</span></div><div><span style="font-family: georgia, times new roman, serif;">1/2 tsp sugar<br /></span>
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<span data-amount="0.5" data-unit="teaspoon" style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">ground white pepper </span><br />
<span data-amount="1.25" data-unit="cup" style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">1 1/4 cup</span><span style="font-family: "georgia" , "times new roman" , serif;">s (400g) canned diced pineapple, drained</span><br />
<span data-amount="2" style="box-sizing: border-box; font-family: "georgia" , "times new roman" , serif;">2</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">shallots, sliced</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">handfuls of roasted cashew nuts, to serve</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div><div><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Method</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">1. Dice all the vegetables into bite-size pieces (onions, capsicum, broccoli and carrot). </span></div><div><span style="font-family: georgia, "times new roman", serif;">2. Boil the carrot and broccoli in a pot for 3 to 5 minutes until soft. Drain and set aside.</span></div><div><span style="font-family: georgia, times new roman, serif;">3. In a large pan or wok, add in a teaspoon of oil, then add in the onion and stir-fry for 2 minutes, add in the capsicum and stir-fry for another 2 minutes. Add in the broccoli, carrot, peas and corn and then add in the rice and continue to toss.</span></div><div><span style="font-family: georgia, "times new roman", serif;">4. Season with the turmeric, oyster sauce, fish sauce, sugar and pepper.</span></div><div><span style="font-family: georgia, "times new roman", serif;">5. Add in the pineapple and stir-fry for 30 seconds.</span></div><div><span style="font-family: georgia, "times new roman", serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJixcOuKF74WXP2kitma04itw1TNX4EeQATMkpUBoh_OlYTEyffA1bQrgplkbXT925ZBfUEcpvlHgbbGvhbxRMhzIQ88mPOxeqRy93iB4touCQ3lNLPfy3iT_94AKfJXi0KwZ2tTAx7gGF03okSuLxVFf28oNZHpAYW476_JjepdqCfq8ELn56ZBg8Q/s4032/22-10-16_Pixel%203a_17-43-06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJixcOuKF74WXP2kitma04itw1TNX4EeQATMkpUBoh_OlYTEyffA1bQrgplkbXT925ZBfUEcpvlHgbbGvhbxRMhzIQ88mPOxeqRy93iB4touCQ3lNLPfy3iT_94AKfJXi0KwZ2tTAx7gGF03okSuLxVFf28oNZHpAYW476_JjepdqCfq8ELn56ZBg8Q/w400-h300/22-10-16_Pixel%203a_17-43-06.jpg" width="400" /></a></div>6. Garnish with shallots and cashew nuts and serve warm.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kaWOjJ1o35FPVVS62HUEC1mAmGFBDb9L8D4fSr4NDq4cUlVmjsYf1KPMnQY1clhBm3Boe1t0q20aBwG4s4H99XuNxN4fTSibxp-cl8erBLC70oHWEliaYbpUHMdjs047dGG4qWrS3AuwaFxR8V-IveX8_af-JWD5zrmN1XrfTqt0Avfn10ewiWCmag/s4032/22-10-16_Pixel%203a_17-48-17.jpg" style="font-family: Times; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kaWOjJ1o35FPVVS62HUEC1mAmGFBDb9L8D4fSr4NDq4cUlVmjsYf1KPMnQY1clhBm3Boe1t0q20aBwG4s4H99XuNxN4fTSibxp-cl8erBLC70oHWEliaYbpUHMdjs047dGG4qWrS3AuwaFxR8V-IveX8_af-JWD5zrmN1XrfTqt0Avfn10ewiWCmag/s320/22-10-16_Pixel%203a_17-48-17.jpg" width="240" /></a></div><div><br /></div>
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One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-25424902328540556202022-11-17T14:30:00.002+11:002022-11-17T14:30:28.057+11:00Okonomiyaki (new trial)<div style="text-align: center;"><span style="font-family: georgia;">serves 6 to 8</span></div><div style="text-align: center;"><span style="font-family: georgia;"><i>Adapted from <a href="https://www.justonecookbook.com/okonomiyaki/">Just One Cookbook</a></i></span></div><span style="font-family: georgia;"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieS-1L7cG_ciZDgbGibpG2ls_G7cvl2kELLBqVBXYADuoA_ghmgU_lCQo6zsbe_FpBE_tXu1HO0vc-6wWQDagwFPTBekeUVLntH0sGzHhd_Vswpy-BaVZwSWTJ27z8QVgjSesbwNQFLij4WIr5B__HPHgcVJ7KJ_PmeN8l8STLR3aPikifQ-1hYtKCEQ/s4032/22-08-20_Pixel%203a_18-24-47.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieS-1L7cG_ciZDgbGibpG2ls_G7cvl2kELLBqVBXYADuoA_ghmgU_lCQo6zsbe_FpBE_tXu1HO0vc-6wWQDagwFPTBekeUVLntH0sGzHhd_Vswpy-BaVZwSWTJ27z8QVgjSesbwNQFLij4WIr5B__HPHgcVJ7KJ_PmeN8l8STLR3aPikifQ-1hYtKCEQ/s320/22-08-20_Pixel%203a_18-24-47.jpg" width="320" /></a></div><div style="text-align: center;">We are pretty happy with this okonomiyaki recipe that we've adapted from '<i>Just one cookbook</i>' who gives a very extensive post about all the options and substitutes and has a great video too. It's a light and fluffy vegetable pancake with a delicious sauce to accompany it made from sauces we already have around the home. </div></div><div><div style="text-align: center;">My little one loves saying ok-ono-mi-ya-ki and will eat cabbage when disguised in this dish which is a win! I think she mostly enjoys the sauces on top but I guess we all do and that is what makes this dish next level. She also decided that she wanted to be in charge of decorating them and taking photos too, and was upset when I wanted to have a go...</div><div style="text-align: center;">So this is what life has come to.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPwtXFFtJlDh1CaDA4JCQ9D3m47e-Qs7HLncOIRcWErO-gAaKIPzxXzb13PShXuHQb4WvDIk63DTH7W7IeZlwTo3awCOfSDRxNSigu726-GGB9s6WXCm1vT_pW00M5u-POicwWJ7WBopEOhNMTTFtgFvukZzvZTOLDd2dE8kXF3bAZD-wjaPOzvantw/w400-h266/oko_5.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">When your 4 year old daughter decides she wants to be in charge of 'decorating' and taking photos,</span><br style="font-size: small;" /><span style="font-size: small;">I guess part of encouraging her is to take a step back from wanting it to look a certain way</span><br style="font-size: small;" /><span style="font-size: small;">(first three done by my little food blogger in the making) </span></td></tr></tbody></table></div><div><i>Prep time: 20 min</i></div><div><span style="font-family: georgia;"><i>Cooking time: 1 hour (about 10min per pancake)</i></span></div><div><span style="font-family: georgia;"><br /></span></div><span style="font-size: large;">Ingredients</span><br />1 cup all-purpose flour (plain flour)<br />¼ tsp salt <br />¼ tsp sugar<br />¼ tsp baking powder</span><div><span style="font-family: georgia;">¾ cup water (supposed to be dashi soup stock but I can't seem to find any equivalent)<br />2 egg whites, beaten till fluffy<br />4 large eggs <br />½ cup tempura scraps or breadcrumbs <br />100g pickled radish</span><div><span style="font-family: georgia;">¼</span><span style="font-family: georgia;"> cup frozen corn</span><span style="font-family: georgia;"><br />1 head cabbage (approximately 700 g)<br />250g pork belly, plain or marinated<br /></span><span style="font-family: georgia;">1 cup shredded cheese (optional, see notes for adding)</span></div><div><span style="font-family: georgia;">dried shrimp (optional, see notes for adding)</span></div><div><span style="font-family: georgia;"><br /><i>For the Quick Okonomiyaki Sauce</i></span></div><div><span style="font-family: georgia;">1½ Tbsp sugar<br />2 Tbsp <a href="https://www.justonecookbook.com/oyster-sauce/">oyster sauce</a><br />4 Tbsp ketchup<br />2 Tbsp Worcestershire sauce (less than original recipe as we found it too sour)</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><i>Other toppings</i></span></div><div><span style="font-family: georgia;">Japanese Kewpie mayo</span></div><div><span style="font-family: georgia;">Furikake or dried seaweed</span></div><div><span style="font-family: georgia;">Dried bonito (tuna) flakes</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Method</span></div><div><span style="font-family: georgia;">1. Combine the flour, salt, sugar, baking powder and water in a large mixing bowl.</span></div><div><span style="font-family: georgia;">2. In a separate bowl, beat the egg whites until fluffy then fold into the flour mixture. Refrigerate for at least one hour to allow the gluten in the flour to settle.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguj-J92f2XDj5TrhAyzWEw_qHc9kuIVkWYY1nPmZfghql7c6rzmDwuHEheZzccYJJe2WhKhOQX9Bg-EEKOOxkqkxUa_-Fk_2gN1e_GxJevqSEOuqFZMPtS46k_pyNVbbdGsItSDO1cvZbboxs-JI77SN9t7Stwj0XjZpImUeJn2c0-jOvo1ABGmij2Zg/s1800/oko_1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1200" data-original-width="1800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguj-J92f2XDj5TrhAyzWEw_qHc9kuIVkWYY1nPmZfghql7c6rzmDwuHEheZzccYJJe2WhKhOQX9Bg-EEKOOxkqkxUa_-Fk_2gN1e_GxJevqSEOuqFZMPtS46k_pyNVbbdGsItSDO1cvZbboxs-JI77SN9t7Stwj0XjZpImUeJn2c0-jOvo1ABGmij2Zg/s320/oko_1.jpg" width="320" /></span></a></div><span style="font-family: georgia;">3. In the meantime, finely chop the cabbage and then dice into 1cm lengths. Dice the radish into 1cm cubes. <br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJR889PiueMrzExV39EcehIErfViYsiNJhbSvBN1RAM0Grb_00gx86eqM4UHKlct8arhvy7ueud4cQDOKNWBhBX2uazpqVwGz1jkUruYDNUXhfof2GmpqHRrc-ZzQW-TwBS0-SHw6CnQhywN5dZJrmP2ekwOxZdajbKJ86Jm6B7R2g7LOR-0Po-dzfQQ/s1800/oko_2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1200" data-original-width="1800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJR889PiueMrzExV39EcehIErfViYsiNJhbSvBN1RAM0Grb_00gx86eqM4UHKlct8arhvy7ueud4cQDOKNWBhBX2uazpqVwGz1jkUruYDNUXhfof2GmpqHRrc-ZzQW-TwBS0-SHw6CnQhywN5dZJrmP2ekwOxZdajbKJ86Jm6B7R2g7LOR-0Po-dzfQQ/s320/oko_2.jpg" width="320" /></span></a></div><span style="font-family: georgia;">4. You can also make the okonomiyaki sauce by combining the sugar, tomato sauce, oyster sauce and Worcestershire sauce and tweak to taste. </span></div><div><i><span style="font-family: georgia;">NB. The original recipe had more worcestershire but we found it too sour and overpowering.</span></i></div><div><span style="font-family: georgia;">5. When ready to cook, add the eggs and tempura scraps into the mixture and stir to combine. Add the cabbage, radish, corn and cheese and stir to combine.</span></div><div><span style="font-family: georgia;">6. Heat a pan on medium heat, add in a teaspoon of oil then add in the mixture to form a circle about 1cm thick. If using pork belly, then place thin slices of pork belly on top. Cover and cook for 5 minutes. <br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzUnCat6aSsQ13bie2VD6oSv_iCnG5OTjN8KxNZjFDs0sJ7wxGpzwtY7ZZ6DM2GFxkLrMcBG2imqPrsKxxU3an0Xq3O8gYytt2_kzeLw-3Kpzq_CB5wAy2gRT-uKqiMOGdbz5W8N4RTiXMop3RdsBbe5NtWXz0uV-eK_KkeJWlzMvZMq2xJWb7r0MPw/s1800/oko_3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1200" data-original-width="1800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzUnCat6aSsQ13bie2VD6oSv_iCnG5OTjN8KxNZjFDs0sJ7wxGpzwtY7ZZ6DM2GFxkLrMcBG2imqPrsKxxU3an0Xq3O8gYytt2_kzeLw-3Kpzq_CB5wAy2gRT-uKqiMOGdbz5W8N4RTiXMop3RdsBbe5NtWXz0uV-eK_KkeJWlzMvZMq2xJWb7r0MPw/s320/oko_3.jpg" width="320" /></span></a></div><span style="font-family: georgia;">6. Flip and cover and cook for another 3 minutes. Remove the lid and cook for another 2 minutes until nicely brown on both sides.</span></div><div><span style="font-family: georgia;">7. To serve, brush with the okonomiyaki sauce, then add the Japanese mayo, then sprinkle with furikake and bonito flakes. <br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWsKSSozxU9NrUsZre-gTygU2a6m_KE_weTtrWcrieKcDwYnYSpvIZtgK1sjzeY9l8Bei9ySf2Y8TYrpjifz9uAioAt_x9Re4Vo5_RMCGlenLc1AoXFlUQlD91ytBegRwRN-6PnKkiNVcodrjNcR3yuZesCSRDPEQoITwdnrH0PXw9zCaqaSZrWg8oA/s1800/oko_4.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWsKSSozxU9NrUsZre-gTygU2a6m_KE_weTtrWcrieKcDwYnYSpvIZtgK1sjzeY9l8Bei9ySf2Y8TYrpjifz9uAioAt_x9Re4Vo5_RMCGlenLc1AoXFlUQlD91ytBegRwRN-6PnKkiNVcodrjNcR3yuZesCSRDPEQoITwdnrH0PXw9zCaqaSZrWg8oA/w400-h266/oko_4.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /></span></div></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-9893245081918063322022-08-05T13:42:00.001+10:002022-08-05T13:42:24.284+10:00Roasted cauliflower and chickpea soup<div dir="ltr" style="text-align: center;" trbidi="on"><span style="font-family: georgia;">Serves 4 to 6</span></div><div dir="ltr" style="text-align: center;" trbidi="on"><span style="font-family: georgia;">Adapted from <a href="https://www.floatingkitchen.net/roasted-cauliflower-and-chickpea-soup/">Floating Kitchen</a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbYgIsH6ZLIwfYsYWKSj1vvyI4ZuVKzA5_MqgFooLt9mobetLdzMe7jbbpIxJJb3MhK5al7nARL9r68t5lhPRcGRs8wOMwaRKnQNgvdgCJigDPLEPl0TSt8f4QYpHLzOxsjC8qpy0sSjG88mLhXIKsC8eQY9-ANLYOWY6pDHGzoBUoHnbC5807e42Ow/s4032/PXL_20220802_082054857.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbYgIsH6ZLIwfYsYWKSj1vvyI4ZuVKzA5_MqgFooLt9mobetLdzMe7jbbpIxJJb3MhK5al7nARL9r68t5lhPRcGRs8wOMwaRKnQNgvdgCJigDPLEPl0TSt8f4QYpHLzOxsjC8qpy0sSjG88mLhXIKsC8eQY9-ANLYOWY6pDHGzoBUoHnbC5807e42Ow/w400-h300/PXL_20220802_082054857.jpg" width="400" /></span></a></div><span style="font-family: georgia;">Yes, clearly I am going through soup season at the moment. It's easy to prepare in advance and really takes the chill off these winter nights. One of the two toddlers usually will eat some of it, and served with garlic bread (or just regular bread) means that everyone eats something at least. I like the subtle cumin flavours and seems easy enough to sneak a few extra vegetables in - another win! The chickpeas makes this a pretty well-rounded meal with that extra kick of protein and I do love the crunchy chickpeas on the side too - give it a try!</span><div><span style="font-family: georgia;"><br /></span><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><i>Prep time: 30 min</i></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><i>Cooking time: 30 min</i></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><span style="font-size: large;">Ingredients</span> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">1 head of cauliflower</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">1 can chickpeas (400g), drained</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">5 cloves garlic, peel on</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">1/2 tsp salt </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">1/2 tsp cumin</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">1/4 tsp paprika</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">olive oil</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">1 zucchini</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">2 potatoes</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">1 litre vegetable stock</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">250 mL (1 cup) water</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">1/4 cup cream</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">extra salt and pepper to season</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia; font-size: large;">Method</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">1. Preheat the oven to 200 C. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">2. Cut the cauliflower into medium-sized florets. Place in a large bowl with the chickpeas and toss with salt, cumin, paprika and olive oil.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sYvwenDU_Jyfq12jUv1el0Kl01UwsNK5bE3FjbC8wn850vp3KD3ETmCOHu582pHybu7JSGUuoQ1rx-HUlv2aKk1UF9-rcNtI36wRwu0XwL1naPmDGovxvdlP3HYzKFadxFG9mjZ0dHVOniAzaJ1Qd1GO4QlQBLoPAHjRvjhxs6lwdbF7XojRs6m_vw/s4032/PXL_20220801_023729552.MP.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sYvwenDU_Jyfq12jUv1el0Kl01UwsNK5bE3FjbC8wn850vp3KD3ETmCOHu582pHybu7JSGUuoQ1rx-HUlv2aKk1UF9-rcNtI36wRwu0XwL1naPmDGovxvdlP3HYzKFadxFG9mjZ0dHVOniAzaJ1Qd1GO4QlQBLoPAHjRvjhxs6lwdbF7XojRs6m_vw/s320/PXL_20220801_023729552.MP.jpg" width="320" /></span></a></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">3. Place on a large baking tray. </span><span style="font-family: georgia;">Place the garlic cloves with the peel into a small amount of aluminium foil. Drizzle with olive oil and salt and wrap it up and place on the baking tray too. R</span><span style="font-family: georgia;">oast for 20 minutes, toss then roast for another 10 to 15 minutes until the cauliflower is golden. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQ6zcaNrXtgyM5-mV1dZjavi1V9JpHmo9ZvSaeSX6PNXgp-sG5xadgMspS73H0K3nXy5291cr0wXtUT9Z9-Md7iozFbM2p7dJltKs_kkCbP90tw_EtmZbr0MlGCpIWn_uBtm_qSZG7t7PaFFYA1d98dEGRmpS1eDkTNx1wOxysnrmWnESC9QREG1Vkw/s4032/22-08-01_Pixel%203a_16-09-50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQ6zcaNrXtgyM5-mV1dZjavi1V9JpHmo9ZvSaeSX6PNXgp-sG5xadgMspS73H0K3nXy5291cr0wXtUT9Z9-Md7iozFbM2p7dJltKs_kkCbP90tw_EtmZbr0MlGCpIWn_uBtm_qSZG7t7PaFFYA1d98dEGRmpS1eDkTNx1wOxysnrmWnESC9QREG1Vkw/s320/22-08-01_Pixel%203a_16-09-50.jpg" width="320" /></a></div></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">4. Meanwhile, peel and roughly cut the potatoes and the zucchini. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">5. Place the stock, water, potatoes and zucchini into a large pot and bring to the boil then continue to cook on medium heat for about 20 minutes until the potatoes are very soft. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">6. Add in the cauliflower and chickpeas, leaving some for garnish (if desired). Remove from the heat and then blend with a stick blender until smooth.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjMGN3-6_bKyR85zqYFSHN8v7y8GxhhNezszBn_pw5qdnVnViyh1Z-Ks-KoMNJuPSItwiybyY9nHDLfn8Kp9T_DuG6LTePe14c6PqdDW0LebF0va9qF3KIb_MP6bXhzsVkHhG22Si3hugI0JBSrvYGzHus1l38xrhuq9k58wEYdlBUWHYAuGeN_GkyQ/s1800/cauli_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjMGN3-6_bKyR85zqYFSHN8v7y8GxhhNezszBn_pw5qdnVnViyh1Z-Ks-KoMNJuPSItwiybyY9nHDLfn8Kp9T_DuG6LTePe14c6PqdDW0LebF0va9qF3KIb_MP6bXhzsVkHhG22Si3hugI0JBSrvYGzHus1l38xrhuq9k58wEYdlBUWHYAuGeN_GkyQ/s320/cauli_3.jpg" width="320" /></a></div></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">7. Return the pot to the heat and stir through the cream. Season with salt, pepper and cumin as desired.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">8. Serve warm, with a handful of the roasted cauliflower and chickpeas. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><span style="font-family: georgia;">NB. If you forget and put in all the cauliflower and chickpeas, don't panic! You can drain another can of chickpeas then toss with salt, olive oil and 1/2 tsp cumin and roast for about 15 minutes. This gives you some crunchy chickpeas for garnish and to munch on too! :)</span></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wfEAkRr5IKO5Df-RDId7dxF7AcqV8InRQIWUEiQy854D6x1A9f4DMNblVEuX-TUVOYD2_M3FmHDicEl4o9J338U0PHyd4msnmDL9ZRTNrfKwLiCoIwPTvt0da_O4FtHjFQtobIIxpVJUpv0qRF7pLbu5ZOlJR8ikzrXcyn0CxgMPy0z6-KGd_wYK0Q/s4032/PXL_20220802_082501529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wfEAkRr5IKO5Df-RDId7dxF7AcqV8InRQIWUEiQy854D6x1A9f4DMNblVEuX-TUVOYD2_M3FmHDicEl4o9J338U0PHyd4msnmDL9ZRTNrfKwLiCoIwPTvt0da_O4FtHjFQtobIIxpVJUpv0qRF7pLbu5ZOlJR8ikzrXcyn0CxgMPy0z6-KGd_wYK0Q/s320/PXL_20220802_082501529.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia;">Adults version</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LTQlZ-Z3_hNNcmWosh0yo62Z4Pnut2JQiXtC1gDD9y7Vm5tWImDXVKDutsfIyUa8z9qQjZ1P7uq_H06V7OsKC6X8fexShcJ-KglDIlcMaebselw_DAoBBicpfN1HAZZmWduvT44YFBPrA7jR1PGDURehA8bXDKj2pBLmBvX0g2rALpCzpVVYfuGhnA/s4032/PXL_20220802_082355856.MP.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LTQlZ-Z3_hNNcmWosh0yo62Z4Pnut2JQiXtC1gDD9y7Vm5tWImDXVKDutsfIyUa8z9qQjZ1P7uq_H06V7OsKC6X8fexShcJ-KglDIlcMaebselw_DAoBBicpfN1HAZZmWduvT44YFBPrA7jR1PGDURehA8bXDKj2pBLmBvX0g2rALpCzpVVYfuGhnA/s320/PXL_20220802_082355856.MP.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia;">Toddler version</span></td></tr></tbody></table></i></div>
</div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-13936156118609888612022-08-05T13:37:00.001+10:002022-08-05T13:37:11.165+10:00Homemade lemonade<div style="text-align: center;"><span style="font-family: georgia;">Makes 2 litres</span><div class="separator"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOQuOXxc3daT1q1HRSFh8DdntA67MaxdZMBNWQpfpWv0OFyNZ3jpkBasIZpR1R9o6ekbNVT0LPbhRJFlbWTBufS1fCn36zavHIaJ7VB36pn12YVfPfxycR8Euewi_HgM-Nigo-TtGZ0M4TRVOfJ44wepXAgvvAXxvjaM57xT3L4_WvtsV8A71xHGGl8w=s3227" style="font-family: Times; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3227" data-original-width="2420" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOQuOXxc3daT1q1HRSFh8DdntA67MaxdZMBNWQpfpWv0OFyNZ3jpkBasIZpR1R9o6ekbNVT0LPbhRJFlbWTBufS1fCn36zavHIaJ7VB36pn12YVfPfxycR8Euewi_HgM-Nigo-TtGZ0M4TRVOfJ44wepXAgvvAXxvjaM57xT3L4_WvtsV8A71xHGGl8w=s320" width="240" /></a></div></div><span style="font-family: georgia;">Hurray we have inherited a lemon tree at our new place. Now that we do, I'm not sure we know what to do with so many lemons though... time to get brainstorming and starting with the basics - some classic home-made lemonade. I'm not one for soft drinks but I do enjoy a refreshing </span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgiG6gXPbsdwPm62-kGM1-GvAx6bdkeVRbx7xw0sx-wsiFEMh8ymJb1ONfZTHA50VlPjztoSzCVY7V9khDNtQnAWRao7CboudYeOvXWQ9Iln6as-qkYwIgU1QQkZeekbYB5N8ErA9QmEgk3yj08ViG3b5km0Ei_bNvN-0ElIlIhyXxS41HdtiX1yha6LA=s4032" style="font-style: italic; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgiG6gXPbsdwPm62-kGM1-GvAx6bdkeVRbx7xw0sx-wsiFEMh8ymJb1ONfZTHA50VlPjztoSzCVY7V9khDNtQnAWRao7CboudYeOvXWQ9Iln6as-qkYwIgU1QQkZeekbYB5N8ErA9QmEgk3yj08ViG3b5km0Ei_bNvN-0ElIlIhyXxS41HdtiX1yha6LA=s320" width="320" /></a></div><div><span style="font-family: georgia;"><br /><span style="font-size: large;">Ingredients</span><br />1 cup sugar<br />1 cup hot water (for syrup)<br />1 cup lemon juice (4 to 6 lemons, depending on the size)<br /> 3 to 4 cups of cold water, to dilute</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Method</span></div><div><span style="font-family: georgia;">1. Melt the sugar and hot water over the stove until the sugar has melted to make a sugar syrup</span></div><div><span style="font-family: georgia;">2. In a large jug, add the syrup to the juice and dilute with water to your liking.</span></div><div><span style="font-family: georgia;">3. Refrigerate and serve with ice and a slice of lemon.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiLw_854KWZpgW35yR025py87xoUD6DtX2TsjJqJZ-gg7eybRsRnAprKasQsNSp3bLD61R7bxSycZmZ45oDFQuiYhLFocmi6FK0AaRfSzzooh7Frbu_ojRgxSoIa1oAJ3g9Au8KkyAnr0wIAfhWFa0vDxpQ-WiTDqxuOCEZK3fkS9oiKINBukXxiPBlcA=s1800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEiLw_854KWZpgW35yR025py87xoUD6DtX2TsjJqJZ-gg7eybRsRnAprKasQsNSp3bLD61R7bxSycZmZ45oDFQuiYhLFocmi6FK0AaRfSzzooh7Frbu_ojRgxSoIa1oAJ3g9Au8KkyAnr0wIAfhWFa0vDxpQ-WiTDqxuOCEZK3fkS9oiKINBukXxiPBlcA=s320" width="320" /></a></div></div><div><i><span style="font-family: georgia;">NB. Make fresh on the day that you're serving as it only lasts about 3 to 4 days before tasting slightly fermented.</span></i></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-5294800298103918092022-08-04T21:19:00.002+10:002022-08-05T13:36:01.297+10:00Potato and leek soup<div style="text-align: center;"><span style="font-family: georgia;">Serves 6 to 8</span></div><div style="text-align: center;"><span style="font-family: georgia;"><i>Adapted from <a href="#">Once upon a Chef</a></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkECW-GLJBkks9z46anLcfnIfIiFhwLb7RnS_tBXlC84Iw_CBB8yI1IAx2Fv748M-PIB1VSpQ5syROAWlt3Jaliv9Ifc_lLq-03ZBWP-ic1BcuD5SKGtiO2dlft7A0udNQPQPaB_liU75tk-pY7SdRENgZvPHQ78qJw3IgKx8SjNWQjQOD4mBQ-L-sA/s4032/PXL_20220718_074422940.MP.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkECW-GLJBkks9z46anLcfnIfIiFhwLb7RnS_tBXlC84Iw_CBB8yI1IAx2Fv748M-PIB1VSpQ5syROAWlt3Jaliv9Ifc_lLq-03ZBWP-ic1BcuD5SKGtiO2dlft7A0udNQPQPaB_liU75tk-pY7SdRENgZvPHQ78qJw3IgKx8SjNWQjQOD4mBQ-L-sA/w400-h300/PXL_20220718_074422940.MP.jpg" width="400" /></a></div><span style="font-family: georgia;"><div style="text-align: center;">Somehow my whole life I have missed making this soup, until recently. There's something so good about buttered leeks and it really shines in this simple soup. It's a very low-cost and low effort soup too, with only two vegetables but it seems to stretch and really hit the spot on these cold winter nights.</div></span><div><span style="font-family: georgia;"><i>Prep time: 15 min</i></span></div><div><span style="font-family: georgia;"><i>Cooking time: 35 min</i></span></div><div><span><br /><span style="font-family: georgia; font-size: large;">Ingredients</span></span><div><span style="font-family: georgia;">50 g butter</span></div><div><span style="font-family: georgia;">3 to 4 leeks, white and light green parts only</span></div><div><span style="font-family: georgia;">3 cloves garlic</span></div><div><span style="font-family: georgia;">2 litres (8 cups) chicken or vegetable stock (or a mix)</span></div><div><span style="font-family: georgia;">2 bay leaves</span></div><div><span style="font-family: georgia;">3 sprigs thyme</span></div><div><span style="font-family: georgia;">1 zucchini (optional)</span></div><div><span style="font-family: georgia;">1 kg potatoes (white washed potatoes, peeled)</span></div><div><span style="font-family: georgia;">1 tsp salt</span></div><div><span style="font-family: georgia;">1/4 tsp ground black pepper</span></div><div><span style="font-family: georgia;">1/4 cup cream, optional</span></div><div><span style="font-family: georgia;">Chives, parsley or thyme, finely chopped to garnish (optional) or grated Parmesan</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Method</span></div><div><span style="font-family: georgia;">1. Cut the leeks in half, rinse out any dirt between the layers, then chop into 1 cm chunks. You can use the insides of the top part of the leeks but only use the inner layers that are relatively soft.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJHQAIcMeJy05RT--yxdCQ5mrC5qb-xfsYmRx3t4wsqmZuO_jb2N-f76ZL0L-bfmwt_y6uVwm8COEfi0hQ71tAE3bGF64vGLZjiy1ZoCvLWjID1SaAtaDgbpgYoFR3J9VmlH1FBve3FZWRz9HgBqwIWrL-Filye_jPY8lRwZ4CuMfLcG6qJyH268rHg/s1800/pot_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJHQAIcMeJy05RT--yxdCQ5mrC5qb-xfsYmRx3t4wsqmZuO_jb2N-f76ZL0L-bfmwt_y6uVwm8COEfi0hQ71tAE3bGF64vGLZjiy1ZoCvLWjID1SaAtaDgbpgYoFR3J9VmlH1FBve3FZWRz9HgBqwIWrL-Filye_jPY8lRwZ4CuMfLcG6qJyH268rHg/s320/pot_1.jpg" width="320" /></a></div></div><div><span style="font-family: georgia;">2. Melt the butter in a large pot then add in the leeks and garlic and sauté on low-medium heat for about 10 minutes until they are soft and wilted, but not brown.</span></div><div><span style="font-family: georgia;"><i>NB. The aroma (and taste) of buttered leeks is the best, don't rush this step!</i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1BRD2-vd2uIfuIqFR2xLhhuiHkhpjByP-0AVIpZ7_B4L6q8uY3RnYktFZNwV21dKkAcAwkc-aO1cyAUQC3yKmWuF524RU14tOrqKtQ4BeCaKZxK8ALNXfuGj9jw7_rPBRGB1H5EXfvivs0fg9AAiIaKG8B8qTXZfcERuL-imd5ZJiM36yPbA9eMvJtQ/s4032/22-07-16_Pixel%203a_13-02-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1BRD2-vd2uIfuIqFR2xLhhuiHkhpjByP-0AVIpZ7_B4L6q8uY3RnYktFZNwV21dKkAcAwkc-aO1cyAUQC3yKmWuF524RU14tOrqKtQ4BeCaKZxK8ALNXfuGj9jw7_rPBRGB1H5EXfvivs0fg9AAiIaKG8B8qTXZfcERuL-imd5ZJiM36yPbA9eMvJtQ/s320/22-07-16_Pixel%203a_13-02-06.jpg" width="240" /></a></div></span></div><div><span style="font-family: georgia;">3. Meanwhile, peel and chop the zucchini and potatoes into 2 cm chunks.</span></div><div><span style="font-family: georgia;"><i>NB. The zucchini is optional, just added it to sneak in extra vegetables.</i></span></div><div><span style="font-family: georgia;">4. Add the stock, bay leaves, thyme, zucchini and potatoes into the pot and cook for 20 minutes until the potatoes are very soft. </span></div><div><span style="font-family: georgia;">5. Remove from the heat. Remove the bay leaves and thyme then blend with a stick blender until smooth. Season with salt and pepper. Return to the heat and stir through the cream.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiblQCKX-85YnAKPOdDQJllwuCFiQWXtt1kOpoaqe-zaTf9FjCD00Q3-2vkOGD0uS2_na0XG-jF66NcC7zugLTw025QIo3QPK2qFJ8Np2Fou5_xw4LeXqkumwzBZqkh9ZN7wAHMM4umNL4fmkrg7wqYoZAs0WfxRSxxMEADbQZT8uX4ZfA-qkS6Bzb6aA/s4032/PXL_20220803_061005203.MP.jpg" style="font-family: Times; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiblQCKX-85YnAKPOdDQJllwuCFiQWXtt1kOpoaqe-zaTf9FjCD00Q3-2vkOGD0uS2_na0XG-jF66NcC7zugLTw025QIo3QPK2qFJ8Np2Fou5_xw4LeXqkumwzBZqkh9ZN7wAHMM4umNL4fmkrg7wqYoZAs0WfxRSxxMEADbQZT8uX4ZfA-qkS6Bzb6aA/s320/PXL_20220803_061005203.MP.jpg" width="320" /></a></div><div><span style="font-family: georgia;"></span></div><div><span style="font-family: georgia;">6. Serve warm, with fresh herbs or cheese to garnish.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2QoUkIrbWOwYT18cQYz4AF7W_KWBz04YzFdsVwQGex3Ul4pRKNOkfmLdoyE6o9_cRyZk0XPTSmE6LzV-SLd49xNM90VjP2cFSQWf64jZnXlgOXjJSRBYzWt6hLMOSTp4_Kv-cybtQiW-P22tMYEEoV4Qb63ojRwk6IFAGExBvt3bwRQQ0PKxsvGVSg/s4032/PXL_20220803_080401566.MP.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2QoUkIrbWOwYT18cQYz4AF7W_KWBz04YzFdsVwQGex3Ul4pRKNOkfmLdoyE6o9_cRyZk0XPTSmE6LzV-SLd49xNM90VjP2cFSQWf64jZnXlgOXjJSRBYzWt6hLMOSTp4_Kv-cybtQiW-P22tMYEEoV4Qb63ojRwk6IFAGExBvt3bwRQQ0PKxsvGVSg/s320/PXL_20220803_080401566.MP.jpg" width="240" /></a></div><div></div></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-32453874507448482782022-07-30T21:36:00.005+10:002022-08-05T13:36:18.514+10:00Pandan waffles<div style="text-align: center;"><span style="font-family: georgia;">makes 6 waffles</span></div><div style="text-align: center;"><i><span style="font-family: georgia;">Adapted from <a href="#">Wok and Kin</a></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELCRbdFvpWx5pqq2YimgM2Ii9-5iepr1IZP97bY7HukbjEMXul-EB03Y2fSikEY7_bYBqu1-t99bvBKkXQzE-23W88KgsPUOqN8KkMiAKB2tjlZOnjFJMQWvbFP2T7qPcNSqw1WwpfzwI-uFoPjqLBSSIhZgSw5DLUREc-h4ePD-h-Qrx6qMTnzd8TQ/s4032/PXL_20220718_084716321.MP.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELCRbdFvpWx5pqq2YimgM2Ii9-5iepr1IZP97bY7HukbjEMXul-EB03Y2fSikEY7_bYBqu1-t99bvBKkXQzE-23W88KgsPUOqN8KkMiAKB2tjlZOnjFJMQWvbFP2T7qPcNSqw1WwpfzwI-uFoPjqLBSSIhZgSw5DLUREc-h4ePD-h-Qrx6qMTnzd8TQ/w400-h300/PXL_20220718_084716321.MP.jpg" width="400" /></a></div><span style="font-family: georgia;"><div style="text-align: center;">If you have ever been to Cabramatta and had a pandan waffle then you will know why this is worth making. The prices seem to have quadrupled (from 50c to $2 over the past few years!) for one now so it is probably time to start making this delicious dessert at home. My dessert-loving friend passed this recipe on to me and it is just like the original, except I don't have the right shaped waffle maker and I cut the sugar to a third of a cup so I could also give some to my little ones reasonably guilt-free. I think I prefer it with less sugar actually, especially after I found some Pandan gelato to have it with!! Thank you <a href="https://artofgelato.com.au/">Art of Michelangelo, Carramar </a>- this has made me and many other pandan-loving friends of mine very happy :)</div></span><span style="font-family: georgia;"><div style="text-align: left;"><i>Prep time: 15 min</i></div><div style="text-align: left;"><i>Cooking time: 30 min (approximately 5 minutes per waffle)</i></div><div style="text-align: left;"><br /></div><span style="font-size: large;">Ingredients</span><br />2 cups self raising flour<br />1/3 cup caster sugar<br />1 cup full cream milk<br />400-500mL coconut cream (1 can)<br />2 eggs<br />1 tsp pandan extract</span><div><span style="font-family: georgia;">100 g coconut shreds <br /></span><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Method</span></div><div><span style="font-family: georgia;">1. Combine the self raising flour, sugar, milk, coconut cream and eggs in a large mixing bowl. Add in the pandan extract and then the coconut shreds. Cover and refrigerate for 3 hours, or even overnight.</span></div></div><div><span style="font-family: georgia;">2. Heat the waffle maker to high heat, spray with oil then add in waffle mixture, taking care not to completely fill the waffle maker as the mixture spreads and can spill over. Cook for 3 to 5 minutes.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJZoHq9tj_exS5aEF_OiRuQ_r7CbilM02Ebgj2HUjFJnhWZ37_vDb65adsDDHsgzKlnMB6Uo9r8qjDl4RbcpsC9n9btQWTrZE-BOFirDLINy2bXO9s4aTqL71isW4FHoUToajm2MtMw3Sw7_NJ2oxaFGJey35y9Nj_CEq-IYY7y1Ipahl2UKm23DtZw/s1564/IMG_20220719_215209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1564" data-original-width="1564" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJZoHq9tj_exS5aEF_OiRuQ_r7CbilM02Ebgj2HUjFJnhWZ37_vDb65adsDDHsgzKlnMB6Uo9r8qjDl4RbcpsC9n9btQWTrZE-BOFirDLINy2bXO9s4aTqL71isW4FHoUToajm2MtMw3Sw7_NJ2oxaFGJey35y9Nj_CEq-IYY7y1Ipahl2UKm23DtZw/s320/IMG_20220719_215209.jpg" width="320" /></a></div></div><div><span style="font-family: georgia;">3. Serve warm, with ice cream, fruit or as is.</span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAw1XACZwV7TmGpRtTG40m-EU1g8iCYBY_GHpQm2UonkoiMruRM8UezKksoocMlgRF9JrTT1Z_Kr48ZjS8MG016S9ak8gPasMfHHHuriYUBglHLEzIfFNFPKChPRe-LY7K7oWA5XIfBGm2wdci4jJkvQYcH3ukh90RV2nyEN6w2Oah64sr1Z7uxoDoA/s1800/pandan_3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAw1XACZwV7TmGpRtTG40m-EU1g8iCYBY_GHpQm2UonkoiMruRM8UezKksoocMlgRF9JrTT1Z_Kr48ZjS8MG016S9ak8gPasMfHHHuriYUBglHLEzIfFNFPKChPRe-LY7K7oWA5XIfBGm2wdci4jJkvQYcH3ukh90RV2nyEN6w2Oah64sr1Z7uxoDoA/s320/pandan_3.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia;">You can decide what one portion is :)</span></td></tr></tbody></table><span style="font-family: georgia;"><br /></span></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-78368865125698799592022-07-17T21:39:00.004+10:002022-08-05T13:36:33.020+10:00Nilaga (Filipino beef stew)<p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;">Serves 8 to 10</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_MHeLtpjIlVoOiphSSQu3ha1o7nbpNOkx5y6dPf7pgPqDk3f2Ntt4K4F2ofVnP9RSZ-_IQy7OkhUKpCN8fXox58pg4TguPQ-UkbJnb4sDVy2PziJlcKg9eF_ZtaurwoffJ4afosE1HvNCYs5WKnxJi8rOdmr37r7zzMwILBKzt2fXnVY3Bk3SWwU5A/s4032/22-07-13_Pixel%203a_17-44-38.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_MHeLtpjIlVoOiphSSQu3ha1o7nbpNOkx5y6dPf7pgPqDk3f2Ntt4K4F2ofVnP9RSZ-_IQy7OkhUKpCN8fXox58pg4TguPQ-UkbJnb4sDVy2PziJlcKg9eF_ZtaurwoffJ4afosE1HvNCYs5WKnxJi8rOdmr37r7zzMwILBKzt2fXnVY3Bk3SWwU5A/w400-h300/22-07-13_Pixel%203a_17-44-38.jpg" width="400" /></span></a></div><div style="text-align: center;"><span style="font-family: georgia;">This Filipino beef stew is such a nice warm hearty winter comfort food. My good friend made this for us probably a year or two ago and it made such a good impression I've been thinking (dreaming) about it on occasion and am so glad I finally got around to asking for the recipe and giving it a go myself! It takes a while to cook, but relatively little work and so worth the wait to eat the fall-apart meat and the scrumptious broth. It was so simple to make and easy to bulk up with veggies and stretch it for a few days (or even freeze for later).</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><i>Prep time: 30 minutes</i></span></div><div><span style="font-family: georgia;"><i>Cooking time: 4 hours</i></span></div><div><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia; font-size: large;">Ingredients</span><div><span style="font-family: georgia;">2 kg osso bucco</span></div><div><span style="font-family: georgia;">2 large onions, cut into eighths</span></div><div><span style="font-family: georgia;">3 large carrots</span></div><div><span style="font-family: georgia;">3 large potatoes</span></div><div><span style="font-family: georgia;">1/2 cabbage (or Chinese cabbage)</span></div><div><span style="font-family: georgia;">Extra vegetables (optional): 3 large corn chopped into 3cm chunks, 1 head of cauliflower, mushrooms, 300 g green beans</span></div><div><span style="font-family: georgia;">4 to 5 Tbsp fish sauce</span></div><div><span style="font-family: georgia;">1 tsp chicken stock powder</span></div><div><span style="font-family: georgia;">salt and pepper</span></div><div><span style="font-family: georgia;">Serve with cooked rice and fish sauce for dipping </span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Method</span></div><div><span style="font-family: georgia;">1. In a big pot, fill with 2 litres of boiling water and place the osso bucco in. Boil for 5 minutes. Rinse out the meat and the pot to 'clean' the scum. Return the meat to the pot and add in 3 litres of water with the onion and bring to the boil, then simmer for 2 to 3 hours until the meat is soft and falling apart.</span></div><div><span style="font-family: georgia;">2. Cut the remaining vegetables into 2 to 3cm chunks; carrots, potatoes, corn, cauliflower, mushrooms, green beans. Finely slice the cabbage.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Eq5j-aw5RE0qGrhyxPnnZOL9507J9WEnT4j4FF5Wh2GiZQBVc8au4OE81OYnEiWtf0itHSI4qxH_-CdAxhcJaXNrnPNP2XdhL6BTXG8ZKnZEemWWC7AUvNSjF2z9yE2hMgZoSXkqnaooIW--9z8r9L58hfjnIEWCLL0h_x6gAeIZKDa4SUhmBvE80A/s1800/nilaga_1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Eq5j-aw5RE0qGrhyxPnnZOL9507J9WEnT4j4FF5Wh2GiZQBVc8au4OE81OYnEiWtf0itHSI4qxH_-CdAxhcJaXNrnPNP2XdhL6BTXG8ZKnZEemWWC7AUvNSjF2z9yE2hMgZoSXkqnaooIW--9z8r9L58hfjnIEWCLL0h_x6gAeIZKDa4SUhmBvE80A/w400-h266/nilaga_1.jpg" width="400" /></span></a></div><div><span style="font-family: georgia;">3. Add the potatoes, carrot, corn and cauliflower and boil for 20 minutes.</span></div><div><span style="font-family: georgia;">4. Add the cabbage, mushrooms and green beans. Season with fish sauce, chicken stock powder, salt and pepper and boil for another 10 minutes until the vegetables are soft and cooked through. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUMttDCiW2Ou6FTPpIARszyhU6MJg3F0J5ZhesDn8FOGKpH-3fjo04QclBuIQaQJBsF5dcaHAFha5hWDxgEMBQKUbBQMjQqV5NKE1T20_NIMYgqG2f_Mq0XpgCRfDDBxPm6PEYA5zZSZc7Yd8T3ElwfVmiNhjTHmN9RSCtUVGzUo-odhS8KD5-ieUUQ/s1800/nilaga_2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUMttDCiW2Ou6FTPpIARszyhU6MJg3F0J5ZhesDn8FOGKpH-3fjo04QclBuIQaQJBsF5dcaHAFha5hWDxgEMBQKUbBQMjQqV5NKE1T20_NIMYgqG2f_Mq0XpgCRfDDBxPm6PEYA5zZSZc7Yd8T3ElwfVmiNhjTHmN9RSCtUVGzUo-odhS8KD5-ieUUQ/w400-h266/nilaga_2.jpg" width="400" /></span></a></div><span style="font-family: georgia;">5. Serve hot, with rice. Prepare a small dish of fish sauce for dipping the meat in.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDD8YjSvqvTr6Z4H17hYoa0OZXpwrJ_vMcWULfHXzV8H3h4jal3mPUtRUhHDInLIdfQzfINmOY6lAs_cqL6qOPJ4tCQtDC3ua04CxMocC-gUU7EZdc0kIXxHjixfYek8RNjEv849F26QI_VbgM2Jpa9dH0JmpdGpzKAN4pSNDEUJAP0aek7M6xb58SUA/s4032/22-07-13_Pixel%203a_17-42-41.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: georgia;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDD8YjSvqvTr6Z4H17hYoa0OZXpwrJ_vMcWULfHXzV8H3h4jal3mPUtRUhHDInLIdfQzfINmOY6lAs_cqL6qOPJ4tCQtDC3ua04CxMocC-gUU7EZdc0kIXxHjixfYek8RNjEv849F26QI_VbgM2Jpa9dH0JmpdGpzKAN4pSNDEUJAP0aek7M6xb58SUA/w400-h300/22-07-13_Pixel%203a_17-42-41.jpg" width="400" /></span></a></div><div><span style="font-family: georgia;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3vwp7dgCSFyz1J63GzVrl0oJZ89VbS13QCYtVXPh_NkCRg0-ZhrgjlVowxaYLm02uBh5pa5kWTqW1GS7yclG28SWdyueNixwM9iOriWLamCmJ9ORUQImGHJ0PCXw1qRWStH77zfTDfNgJy4bPNFrSV3_vKctjzH1766Owt6eBkRRLXbIFVQ5hdGS3w/s1800/Nilaga_3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3vwp7dgCSFyz1J63GzVrl0oJZ89VbS13QCYtVXPh_NkCRg0-ZhrgjlVowxaYLm02uBh5pa5kWTqW1GS7yclG28SWdyueNixwM9iOriWLamCmJ9ORUQImGHJ0PCXw1qRWStH77zfTDfNgJy4bPNFrSV3_vKctjzH1766Owt6eBkRRLXbIFVQ5hdGS3w/w400-h266/Nilaga_3.jpg" width="400" /></span></a></div><p></p></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-48558341366401792242022-02-12T20:40:00.003+11:002022-02-12T20:40:44.220+11:00Banana and peanut butter popsicles<div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;">(makes 8 to 10)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjpvfTnUtfcbwm-wBevv8e7mNm-orA2SlPQIQuxD0vrn_nT1iIJAsAtgBENVdLVhPQMlj-Mx63aLIhKXSuKqCf6W36GmNdTVzlgk_Ly-kL1iCXLHhMasoB58iC0gPlULGPQ-M1AXePf5jTd6RwG0-UmpASB15ZiJ9cLEmeTtFRbuZyubjm1uM3IITRrWA=s4032" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjpvfTnUtfcbwm-wBevv8e7mNm-orA2SlPQIQuxD0vrn_nT1iIJAsAtgBENVdLVhPQMlj-Mx63aLIhKXSuKqCf6W36GmNdTVzlgk_Ly-kL1iCXLHhMasoB58iC0gPlULGPQ-M1AXePf5jTd6RwG0-UmpASB15ZiJ9cLEmeTtFRbuZyubjm1uM3IITRrWA=s320" width="240" /></span></a></div><span style="font-family: georgia;">Tasty home-made ice blocks that just take a few minutes to make and are a great way to use up those dying bananas. Bananas are the perfect texture for making creamy smooth ice blocks and always great to have a healthy treat handy for these warm summer days.</span><div><span style="font-family: georgia;"><i>Prep time: 5 minutes</i><br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: georgia;"><span style="font-size: large;">Ingredients</span><br />2 medium ripe banana<br />1/4 cup peanut butter, crunchy or smooth<br />1/2 cup Greek yogurt, plain<br />1/2 cup milk<br />1/4 tsp salt</span><div><span style="font-family: georgia;">a few chocolate chips (optional)</span></div><div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Method</span></div><div><span style="font-family: georgia;">1. Place banana, peanut butter, yoghurt, milk and salt in a blender. Blend until smooth.</span></div><div><span style="font-family: georgia;">2. If desired, add a few chocolate chips at the bottom of the mould then pour the banana mixture into the moulds and freeze overnight. </span></div><div><span style="font-family: georgia;">3. Enjoy!<br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-family: georgia;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9ovt1-1qgmBJ_YhyLySam2WBVH-tLf6dR8GtjapG-SL-jhguq3vT9CiqDv7Yb6JxuwccBgyoj4TYY_JYtx5vGMdYecfiW2KV9B49wG1PknhlLzULDZbY591OF-kSUdofAP7lsRD9KzHmHj9foAyZkQXrKQ5_WUIkZHJAht6FWzZ8qTFGKpYGzu4TnhA=s320" style="margin-left: auto; margin-right: auto;" width="240" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia;">My little one enjoying her treat</span></td></tr></tbody></table></div></div></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-2909226088076703472022-02-11T21:27:00.006+11:002022-02-12T20:36:11.487+11:00Potato boats (jackets)<div style="text-align: center;"><span style="font-family: georgia;">(serves 4)</span></div><span style="font-family: georgia;"><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhM1ABWx9ETaBrGIjTd8AQ8OhTCk1xNP99hqTal5c69zjcfGmYS0tGIs1_kJkq8FXERmskDGBVkqYfkdgtN4Gsf8z2l0EWhjYnt9GlwCFmhXGup5tFRWBEMmRrRCMI9BbvosYB-csDnwXEp-RlK1fq9t--tVrWSzdz9S-8VTPwFD4JAiD10nDIWoMpW4w=s2400" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="2400" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEhM1ABWx9ETaBrGIjTd8AQ8OhTCk1xNP99hqTal5c69zjcfGmYS0tGIs1_kJkq8FXERmskDGBVkqYfkdgtN4Gsf8z2l0EWhjYnt9GlwCFmhXGup5tFRWBEMmRrRCMI9BbvosYB-csDnwXEp-RlK1fq9t--tVrWSzdz9S-8VTPwFD4JAiD10nDIWoMpW4w=s320" width="320" /></a></div></div><div class="separator" style="clear: both; text-align: center;">These potato boats are a great hit with my little one, she seems to like her meals with a story :) They are a bit more effort than just chucking potatoes into the oven, but they are super delicious and very much worth the effort. The potato ends up soft on the inside but tasty and crunchy on the outside and they do make a very neat little meal to present but still messy to eat though, especially with the beans. But, they are eaten very quickly so that in itself makes it worth the effort!</div><div class="separator" style="clear: both; text-align: left;"><i>Prep time: 30 minutes</i></div><div class="separator" style="clear: both; text-align: left;"><i>Cooking time: 40 minutes</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><span style="font-size: large;">Ingredients</span><br />4 large potatoes<br />butter</span><div><span style="font-family: georgia;">50 g grated tasty cheese</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Method</span></div><div><span style="font-family: georgia;">1. Preheat the oven to 220 C.</span></div><div><span style="font-family: georgia;">2. Cut the potatoes in half length-wise and using a melon scooper or a metal spoon, scoop out the middle of the potato leaving a rim around the side. </span></div><div><span style="font-family: georgia;"><i>NB. The inside parts of the potato can be boiled, then roasted too with some olive oil and salt.</i></span></div><div><span style="font-family: georgia;">3. Place skin side up (hole down) on a tray lined with baking paper and drizzle some oil on top. Bake for 20 minutes.</span></div><div><span style="font-family: georgia;">4. Turn the potatoes over, gently prick each half of the potato with a fork. Add some butter and bake for another 10 minutes at 200 C.</span></div><div><span style="font-family: georgia;">5. Drizzle some cheese on top and bake for another 10 minutes.</span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjAcCBcjZ0p5DGGvDBSZ0HUoEyUlHpMHgdMgPkfUjmXlb6B_PONjWuVlxtGw81eItDvxmm3nbBMMiFWlFNl9eXlASWUtpET_yTeqomIbnlGgjRqULcD5Shnu2W62rGUXyLdN0r8Vaz_b1-sCQBsyFh3e4GGYtdyb_sEZaMH6pll72tpdvIexbdPExMxww=s5466" style="text-align: center;"><span style="font-family: georgia;"><img border="0" data-original-height="3644" data-original-width="5466" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEjAcCBcjZ0p5DGGvDBSZ0HUoEyUlHpMHgdMgPkfUjmXlb6B_PONjWuVlxtGw81eItDvxmm3nbBMMiFWlFNl9eXlASWUtpET_yTeqomIbnlGgjRqULcD5Shnu2W62rGUXyLdN0r8Vaz_b1-sCQBsyFh3e4GGYtdyb_sEZaMH6pll72tpdvIexbdPExMxww=s320" width="320" /></span></a></div><div><span style="font-family: georgia;"></span></div><div><span style="font-family: georgia;">6. Serve warm as a side, or can serve with <a href="http://one-wok.blogspot.com/2020/04/mexican-beans-with-paprika-potatoes.html">Mexican beans</a> (or other things that you might want to fill the boat with!).</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYRSs1L2XjhmERqExf-J3Ew4Xr5tknrbJbVr7e8EZVubm0zWfQgCJofNrYUkuOfsU-RL2uv0mzhNX2EbE9MI8zvQXuEbQYK-zg-ykstnWiLHb5Bn2OziUN_Uv677DopGgJaxaYbJX6qpIbBfUNHmifQKpUA9UmMMs6uQ_fEWN7PceTf3OsVjBDQl3m7Q=s6000" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: georgia;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYRSs1L2XjhmERqExf-J3Ew4Xr5tknrbJbVr7e8EZVubm0zWfQgCJofNrYUkuOfsU-RL2uv0mzhNX2EbE9MI8zvQXuEbQYK-zg-ykstnWiLHb5Bn2OziUN_Uv677DopGgJaxaYbJX6qpIbBfUNHmifQKpUA9UmMMs6uQ_fEWN7PceTf3OsVjBDQl3m7Q=s320" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia;">Serve as a side with sour cream and chives</span></td></tr></tbody></table><div><span style="font-family: georgia;"></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgWnhsW3qgpIKIj1KGdrJQMyuxOsxPAf_rv4EhxyPN1BnQir1dgPXgalRKso0xF3oG8mW4c4BPGi1j_ELdIu1-4C0dBJtf4LW2--uqK9JzHRek7jFsoamS6Rw3YlPz3A_rMUaPobH7ULoWNgArZUS9AKAlNyo5yYDklAiWmOi6eq9pIzvzoN_6eYYTfIw=s6000" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: georgia;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEgWnhsW3qgpIKIj1KGdrJQMyuxOsxPAf_rv4EhxyPN1BnQir1dgPXgalRKso0xF3oG8mW4c4BPGi1j_ELdIu1-4C0dBJtf4LW2--uqK9JzHRek7jFsoamS6Rw3YlPz3A_rMUaPobH7ULoWNgArZUS9AKAlNyo5yYDklAiWmOi6eq9pIzvzoN_6eYYTfIw=s320" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia;">Serve as a main with Mexican beans to fill</span></td></tr></tbody></table><div><span style="font-family: georgia;"></span></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-83802181427999591212022-02-11T21:03:00.003+11:002022-02-11T21:08:26.855+11:00Pork spring rolls (Cha gio)<div style="text-align: center;"><span style="font-family: georgia;">Makes 30 to 35 rolls</span></div><span style="font-family: georgia;"><div style="text-align: center;"><i>Adapted from <a href="https://thewoksoflife.com/cha-gio-vietnamese-fried-spring-rolls/">Woks of Life</a></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEinXPxER1p7CkwCWT7zLC3gZWEm1bFAfUWuz3dwxXteBtjFgJfIj8ZfU-3eU7Ld0prma3NHqRX7YrtzyS_ogVmcqV4Sx6ww_A16R6SuKs1rTXV9eoa7_xdKyypjUw8ETv9WzK-RtsJrzm19qAmIllho0mDVmUxFy0GKcVvJpLH7SGNwD-Ij1rMYoUdwEQ=s3699" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2774" data-original-width="3699" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEinXPxER1p7CkwCWT7zLC3gZWEm1bFAfUWuz3dwxXteBtjFgJfIj8ZfU-3eU7Ld0prma3NHqRX7YrtzyS_ogVmcqV4Sx6ww_A16R6SuKs1rTXV9eoa7_xdKyypjUw8ETv9WzK-RtsJrzm19qAmIllho0mDVmUxFy0GKcVvJpLH7SGNwD-Ij1rMYoUdwEQ=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">These are similar to the<a href="http://one-wok.blogspot.com/2020/10/vietnamese-vegetarian-spring-rolls.html"> vegetarian spring rolls </a>we made earlier in the year but this time with pork mince, which is the traditional way of making these Vietnamese spring rolls. I also tried these with using rice paper roll wrappers rather than regular spring roll wrappers and they are super delicious and definitely pretty close to what you get at the restaurant! They do need to be deep-fried (or at least shallow-fried) though so this is more time consuming and less healthy, and also not able to be frozen (I think). The original recipe actually says double fried but who has time for that? Anyhow, last few times I've made spring rolls I just did half vegetarian and half pork, so we ate these ones on the day and the rest were frozen so it felt like it was worth the effort!</div><div style="text-align: left;"><i>Prep time: 60 to 90 minutes</i></div><div style="text-align: left;"><i>Cooking time: 30 to 60 minutes (depending if you're cooking all of them or just enough for a meal)</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><span style="font-size: large;">Ingredients</span></div>100 g dried mung bean noodles<br />30 g (1/3 cup) wood ear mushrooms, sliced<br />5 shiitake mushrooms (20g dried, 100g rehydrated)<br />4 medium carrots (500 g), grated <br />400 g (1 cup) cabbage, grated<br />4 stems shallots<br />3 cloves garlic<br />2 tsp ginger<br />2 Tbsp soy sauce<br />1 tsp salt<br />1/2 tsp ground white pepper<br />2 tsp sugar</span><div><span style="font-family: georgia;">1 kg pork mince<br /></span><div><span style="font-family: georgia;">1 Tbsp fish sauce</span></div><div><span style="font-family: georgia;">1 egg<br /></span><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Method</span></div><div><span style="font-family: georgia;">1. Soak the dried mung bean noodles in warm water (submerge them completely) for 30 minutes. Drain and dry with a paper towel, and cut into ¼ inch pieces. <br />2. Soak the wood ear and shiitake mushrooms for 30 minutes in warm water. Drain and thinly slice.</span></div><div><div><span style="font-family: georgia;">3. Finely shred the carrot and cabbage with a food processor, or by hand.</span></div><div><span style="font-family: georgia;">4. Finely dice the garlic, ginger and shallots.</span></div><div><span style="font-family: georgia;">5. In a large frypan on medium heat, fry the garlic, ginger, carrots, cabbage, wood ear, shiitake mushrooms and shallots. Add in the soy sauce, salt, pepper and sugar until soft. Cool then place in a tea towel to wring dry. </span></div></div></div><div><span style="font-family: georgia;">6. In a large bowl combine the pork mince, mung bean noodles and the vegetable mixture. Add in the fish sauce and egg and stir to combine.</span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiY4q4O74x8mIUVCTuZ_9Nqo5lOoEUS3CVxoVGGccEMbaPedjrRBe_Bmz2FZ0w-aE3AEkVn76IaW6ZwBaaAPoJ3Tc82HRTmfXZ6TmYGqLhzIAi8y3jjwOxCn58fvE0zo7Xpl4T77MT0u43NYz6qdxZJxB9n3iv8xWRp74LWbjaqcazpWCB6vuekvhXwIw=s4032" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiY4q4O74x8mIUVCTuZ_9Nqo5lOoEUS3CVxoVGGccEMbaPedjrRBe_Bmz2FZ0w-aE3AEkVn76IaW6ZwBaaAPoJ3Tc82HRTmfXZ6TmYGqLhzIAi8y3jjwOxCn58fvE0zo7Xpl4T77MT0u43NYz6qdxZJxB9n3iv8xWRp74LWbjaqcazpWCB6vuekvhXwIw=s320" width="320" /></a></div><div><span style="font-family: georgia;"></span></div><div><span style="font-family: georgia;">7. To wrap, use the Vietnamese rice paper roll wrappers by quickly dipping in hot water then place on a large plate. Fill with 2 tablespoons of mixture then fold the bottom up to cover the mixture. Take care to remove any air bubbles. Fold both sides in then roll all the way up.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhC4KDR4bvk46RRlr2vyshZ1sZpZKdLfBDF91wDVwuLWN-BpwIo8dZ1QCJsv5fK0EzTJizCv9jCh1vVsKppfwwzrsDtbn4l1Pt3YGaBrZEBBVRVo3tdc5v54S1larzbwR3XqvMRMxB3Sv2d1fzFlXlLyfXzc9DvgG_dScKpKUCYKxGAGqcHoT5HIAxkng=s1800" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEhC4KDR4bvk46RRlr2vyshZ1sZpZKdLfBDF91wDVwuLWN-BpwIo8dZ1QCJsv5fK0EzTJizCv9jCh1vVsKppfwwzrsDtbn4l1Pt3YGaBrZEBBVRVo3tdc5v54S1larzbwR3XqvMRMxB3Sv2d1fzFlXlLyfXzc9DvgG_dScKpKUCYKxGAGqcHoT5HIAxkng=w400-h266" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Folding bottom up, then two sides in, then roll the rest of the way up</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLvTsnqdrb-5JZ1T7sbvtau_zHeuhjxa1NiKWNunw5OuMzGk3PzvWbvybIHPPEreK8DDWarKcpBNZ2443UqNA705mCNvhnccjQHA_GTBy1PObYKYsv16YV0KTP0voiaklFCuOsMRiHHoqWQ06CycdC79lYG-stmvp4sq9xbNfBh1AA9X-1hFfCCaAI3A=s1800" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1800" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLvTsnqdrb-5JZ1T7sbvtau_zHeuhjxa1NiKWNunw5OuMzGk3PzvWbvybIHPPEreK8DDWarKcpBNZ2443UqNA705mCNvhnccjQHA_GTBy1PObYKYsv16YV0KTP0voiaklFCuOsMRiHHoqWQ06CycdC79lYG-stmvp4sq9xbNfBh1AA9X-1hFfCCaAI3A=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Finished product by my little 4 y.o. (left) and me (right)</td></tr></tbody></table><div><span style="font-family: georgia;">Refrigerate for at least one hour before frying to dry out the rolls.</span></div><div><span style="font-family: georgia;"></span></div><div><span style="font-family: georgia;">If freezing, then use the regular spring roll wrappers.</span></div><span style="font-family: georgia;">8. To fry, heat a pan with 2cm of vegetable oil. Shallow fry the spring rolls in small batches, about 3 at a time. Make sure they do not touch just after they are placed in the oil as the skins will be sticky until a crust forms. Cook each batch for 5 to 6 minutes, or until light golden brown. (Frying them in small batches prevents them from sticking to each other.)</span><div><span style="font-family: georgia;">9. Serve with a vermicelli salad, cucumber, pickled carrots and fresh lettuce and nuoc cham sauce.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjL_ZP0TbHSWcV3kT5Fjt0QEZsrpgjVvpqAmgHgNHPILNSYJ3HOI4QCpvm3S9Yq00azPAxBw2LISfwZ1OBSEOx_21z4uDI5X8EUmEKvMDAn0jcYgq1ANJR6NzU-HMM7ke5XANxt5M9vf0kmzCQpBNHc7WH1dzxrJ9O6sNjXkO0d2IRIUIt2N-lEqj_hWg=s4032" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjL_ZP0TbHSWcV3kT5Fjt0QEZsrpgjVvpqAmgHgNHPILNSYJ3HOI4QCpvm3S9Yq00azPAxBw2LISfwZ1OBSEOx_21z4uDI5X8EUmEKvMDAn0jcYgq1ANJR6NzU-HMM7ke5XANxt5M9vf0kmzCQpBNHc7WH1dzxrJ9O6sNjXkO0d2IRIUIt2N-lEqj_hWg=w400-h300" width="400" /></a></div><div><span style="font-family: georgia;"></span></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-20046374876138386912021-07-15T22:06:00.002+10:002021-07-20T10:34:40.167+10:00Kung pao tofu (宫爆豆腐)<div style="text-align: center;"><span style="font-family: georgia;">Serves 4</span></div><div style="text-align: center;"><span style="font-family: georgia;"><i>Adapted from <a href="https://www.blogger.com/#">My Darling Vegan</a></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjwr563YBqw0edDfRdsEktaDvGOF6fE9oAuNseLLQlAhB651f_Q6iG_pn4qZozL1imb2liI269zHRPIl7jCr_VrlaJ1Sdgs9H2V31QWbFo6z4iI1YSNN8-C43Nfq0R4uxCBOmHlTgiXLo/s640/21-07-08_Canon+EOS+M50_14-23-49.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjwr563YBqw0edDfRdsEktaDvGOF6fE9oAuNseLLQlAhB651f_Q6iG_pn4qZozL1imb2liI269zHRPIl7jCr_VrlaJ1Sdgs9H2V31QWbFo6z4iI1YSNN8-C43Nfq0R4uxCBOmHlTgiXLo/s320/21-07-08_Canon+EOS+M50_14-23-49.jpg" width="320" /></span></a></div><span style="font-family: georgia;"><div style="text-align: center;">Last year for hubby's birthday we were out in Chinatown and ate at a Chinese restaurant (very unusual choice for me). It was Mr Meng's Chongqing Gourmet in the Haymarket food court and we wanted to order something new that wasn't spicy so we decided to try Kung Pao chicken, a famous dish that I had heard of but never tried. It was surprisingly delicious as I had previously thought this was more of a westernised 'Chinese' dish. I think the sweetness of the sauce and the crunchy cashews was enough to win over our little one so we decided to make a vegetarian version.</div></span><div><i><span style="font-family: georgia;">Prep time: 15 minutes</span></i></div><div><i><span style="font-family: georgia;">Cooking time: 30 minutes</span></i><div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">Ingredients</span></div><div style="text-align: left;"><span style="font-family: georgia;">500 g tofu (we prefer a medium-firm silken tofu)</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 Tbsp soy sauce</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 Tbsp mirin</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 Tbsp sesame oil</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tsp cornstarch</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 eggplant</span></div><div style="text-align: left;"><div><span style="font-family: georgia;">1 tsp fresh ginger, grated</span></div><div><span style="font-family: georgia;">2 cloves garlic, finely chopped</span></div></div><div style="text-align: left;"><span style="font-family: georgia;">1 red capsicum</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 stems shallots</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 cup roasted cashews</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><i><span style="font-family: georgia;">Kung pao sauce</span></i></div><div style="text-align: left;"><span style="font-family: georgia;">1/3 cup vegetable broth</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 cup soy sauce</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 Tbsp mirin</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 Tbsp maple syrup</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tsp cornstarch</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">Method</span></div><div style="text-align: left;"><span style="font-family: georgia;">1. Chop the tofu into 2 centimetre cubes. Combine the soy sauce, mirin, sesame oil and cornstarch in a large bowl until the cornstarch is dissolved. Place the tofu into the bowl and gently mix then allow it to marinate for 10 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;">2. Whisk together the ingredients for the Kung Pao sauce and set aside.</span></div><div style="text-align: left;"><span style="font-family: georgia;">3. Peel the skin from the eggplant and dice into 1 centimetre cubes. Pan fry in oil until soft, or even better, use the air-fryer at 180C for about 10 minutes, giving it a toss after 5 minutes.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88fCfeiUdDi8sOFL1VOqd8WXGCG9BFLpG26Hx4pAtjLLb9I8hvalOpw-E0uSSPg89QDAZFswWHREu25ZTLnMvP-TIyWsI41rAc7hwxd0y0BOZfTVzvUEALiAluwqndKkWxVmzruaddgdA/s640/21-07-08_Canon+EOS+M50_14-02-49.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88fCfeiUdDi8sOFL1VOqd8WXGCG9BFLpG26Hx4pAtjLLb9I8hvalOpw-E0uSSPg89QDAZFswWHREu25ZTLnMvP-TIyWsI41rAc7hwxd0y0BOZfTVzvUEALiAluwqndKkWxVmzruaddgdA/s320/21-07-08_Canon+EOS+M50_14-02-49.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: georgia;">Air-fryer cooked eggplant</span></i></td></tr></tbody></table><div style="text-align: left;"><span style="font-family: georgia;">4. Heat a large wok on medium heat. Add in a tablespoon of oil then add in the tofu, along with the extra marinade. Gently cook for 5 minutes until the sauce starts to thicken. Remove and set aside. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SNwjWpUWCitsxPX3ZSeZL0mtgJ6RfGkfMX4vSevgLDdZDW6GvWGgWx6TLLWpZxB9B7RRFt3wVRhi_csrn052Ga4Xvv4XGBbh2vRtIsJsZHTXaZKsAXWpd9YawnqWtrZX7SSIKFByvuHx/s320/21-07-08_Canon+EOS+M50_14-02-29.jpg" width="320" /></span></div><div style="text-align: left;"></div><div style="text-align: left;"><span style="font-family: georgia;">5. Finely dice the ginger, garlic and shallots. Dice the capsicum and chop the broccoli into bite-sized pieces. Add in half a tablespoon of oil, then add in the ginger, garlic, shallots and capsicum and sauté for 5 minutes until soft. Meanwhile, in a separate pot, par-boil the broccoli for 3 minutes, drain and then add into the wok.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidE-ufUCHmTwOxWDedRsLKjO6sIKJZ1Jm8QFHilQ3ctDPjVIb8VFlD3oaJYxT8jGaAsmMaxKeMdcBfkjBIB0xeX1geY2KZIItVrozccQRcakEUsv0rito_DAtJnzHg6uelkqYIJOlLt7Hi/s640/21-07-08_Canon+EOS+M50_14-16-02.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidE-ufUCHmTwOxWDedRsLKjO6sIKJZ1Jm8QFHilQ3ctDPjVIb8VFlD3oaJYxT8jGaAsmMaxKeMdcBfkjBIB0xeX1geY2KZIItVrozccQRcakEUsv0rito_DAtJnzHg6uelkqYIJOlLt7Hi/s320/21-07-08_Canon+EOS+M50_14-16-02.jpg" width="320" /></span></a></div><span style="font-family: georgia;">6. Add in the sauce and cook for a few minutes until the sauce starts to thicken. Add in the tofu and cook for a few more minutes before adding in the cashews. Turn off the heat and stir through. Serve warm with rice.<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIprXlp66SvAmrWv64UO4nf2BxTOaaU3_OYOcVy3EU3P69tXkebvyPDN3RghyPXfWR0VwORqAD9kRaYYT2eh55J9_4sIxoTMQM3thMlcOTQZyLWC5gVtnx6OG2TGQltY5b7IoQ0ueW6O_S/s640/21-07-08_Canon+EOS+M50_14-21-32.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIprXlp66SvAmrWv64UO4nf2BxTOaaU3_OYOcVy3EU3P69tXkebvyPDN3RghyPXfWR0VwORqAD9kRaYYT2eh55J9_4sIxoTMQM3thMlcOTQZyLWC5gVtnx6OG2TGQltY5b7IoQ0ueW6O_S/s320/21-07-08_Canon+EOS+M50_14-21-32.jpg" width="320" /></span></a></div></div></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-411118342949691652021-07-14T11:44:00.005+10:002021-07-14T12:07:38.455+10:00Mixed mushroom soup<div style="text-align: center;"><span style="font-family: georgia;">(serves 4 as a main, or 6 as a side)</span></div><span style="font-family: georgia;"><div style="text-align: center;"><i>Adapted from <a href="https://www.blogger.com/#">BonAppetit</a></i></div></span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoyn1KMQAUl881T1On7_lg7UYtALbdE-NX7aTJEj0cymyne46xxNHWtRFD0erC7GTgeSdDJqny16BCE889yNHU2USeRbs_Tvt03oX_PhrIOEMg9uwFU6SIeLy3TlFwoGjEOpgrBcpwfs1/s640/21-07-07_Canon+EOS+M50_19-09-06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoyn1KMQAUl881T1On7_lg7UYtALbdE-NX7aTJEj0cymyne46xxNHWtRFD0erC7GTgeSdDJqny16BCE889yNHU2USeRbs_Tvt03oX_PhrIOEMg9uwFU6SIeLy3TlFwoGjEOpgrBcpwfs1/s320/21-07-07_Canon+EOS+M50_19-09-06.jpg" width="320" /></a></div><span style="font-family: georgia;"><div style="text-align: center;">So this unassuming cream of mushroom soup (with no cream) is actually amazing! It could be one of my favourite vegetarian recipes thus far, or at least in my recent memory. It all started one day when hubby went to the markets and got a ridiculous amount of mushrooms (like maybe 3kg) for $5. When I questioned this, he said, it was only $5! To which of course, I had nothing to say as I would have done the same. </div></span></div><div style="text-align: center;"><span style="font-family: georgia;">I feel like I've only ever known Campbell's canned cream of mushroom soup and was quite happy with that, but this is seriously next level and amazingly, no cream, just cashew nut goodness?! Genius! Also, the garlic herb oil is that extra step but worth the whole five minutes extra it takes as it really makes the dish! The original recipe only uses half the ingredients and said it served four but the first couple times we made it, we smashed it and had no leftovers and were very sad. I decided best to make double if you're going to the effort and you can always freeze it!</span></div><div><span style="font-family: georgia;"><i>Prep time: 30 minutes</i></span></div><div><span style="font-family: georgia;"><i>Cooking time: 30 minutes</i></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Ingredients</span><div><span style="font-family: georgia;">1 kg oz. mixed mushrooms (such as oyster, king oyster, brown button)<br />2 large sweet onions,<br />4 stems of green shallots<br />8 garlic cloves<br />2/3 cup dry white wine<br />1/2 cup raw cashews<br />1 1/2 Tbsp red or white miso<br />Freshly ground black pepper</span></div><div><span style="font-family: georgia;">garlic and herb salt, optional<br /><br /><i>Garlic herb oil</i><br />6 Tbsp. extra-virgin olive oil<br />6 garlic cloves, thinly sliced<br />2 Tbsp. thyme leaves<br />1 tsp freshly cracked black pepper <br />salt<br /><br />Method<br />1. Chop the mushrooms into bite sized pieces and finely dice the onion, shallots and garlic. </span></div><div><span style="font-family: georgia;">2. Heat olive oil in a large saucepan (or even two different saucepans) on medium-high heat. Arrange mushrooms in a single layer and cook undisturbed until browned underneath, about 3 minutes. Season with salt, stir and continue to cook, tossing occasionally, until golden brown all over, 5 to 7 minutes longer. Remove from the pan and set aside.</span></div><div><span style="font-family: georgia;"><i>NB. You may need to do a few rounds as this is a LOT of mushrooms.</i><br /></span><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeeOue9CwPBU4-t_f4_6S9xwOTSPZehS9EbQbcdyf8iZJ6bUPgvhkYTlgICzGKDEDfSiQnErXJAbMCPqs2b5_4xL6zA2SVzLVBT9BucH4EbVO623cCOG5MTN5jcPVhv9KzNbjr-z9n7nP/s1800/mush_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeeOue9CwPBU4-t_f4_6S9xwOTSPZehS9EbQbcdyf8iZJ6bUPgvhkYTlgICzGKDEDfSiQnErXJAbMCPqs2b5_4xL6zA2SVzLVBT9BucH4EbVO623cCOG5MTN5jcPVhv9KzNbjr-z9n7nP/s320/mush_1.jpg" width="320" /></a></div>3. Add onion and shallots to the pot and season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8 to 10 minutes. Add garlic and continue to cook, stirring occasionally, until softened, about 3 minutes. Add wine and cook until almost completely evaporated, about 3 minutes. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpLOvd8ObR63t3Xb9zteKa5ru2I-IwjdxrE7ymT-G_sLpDFsa_D2F94ug06gDjm01LJyHvebbOqeC-jbCuW7d9iKMS0UbEicU_p2oAge5twWtYtrlOIc8YQTX8YXQTugNMJqpW6ybR3Bg/s1800/mush_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpLOvd8ObR63t3Xb9zteKa5ru2I-IwjdxrE7ymT-G_sLpDFsa_D2F94ug06gDjm01LJyHvebbOqeC-jbCuW7d9iKMS0UbEicU_p2oAge5twWtYtrlOIc8YQTX8YXQTugNMJqpW6ybR3Bg/s320/mush_2.jpg" width="320" /></a></div><div><span style="font-family: georgia;">4. </span><span style="font-family: georgia;">Add 10 cups water and return about 80% of the mushrooms to the pot, leaving some for garnish. Bring to a simmer.</span><span style="font-family: georgia;"><br />5. Transfer most of the soup (including mushrooms) to a blender and add the cashews and miso. </span><span style="font-family: georgia;">Purée until VERY smooth, maybe about five minutes (with breaks). Stir back into soup. Simmer, stirring occasionally and season with salt, garlic herb and salt, and pepper.</span></div><div><span style="font-family: georgia;"><i>NB. Do not use a stick mixer as you need it VERY SMOOTH. This was where I went wrong a couple times. If it's not smooth enough, it's all strangely chunky with the cashews.</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPSZh9IWR6pyFK7erMXbqWIjw-yTUVlOWwqg8XQ68VvUqviUu_rKRX8YxrakOZ3xVVCDG0h30hCKztdYZ0iXj4Nj1n8488xv1TdP7clSmMgUdzJsg-nJJcHcIBqTXq36Ankq6tHCpo3fP/s1800/mush_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPSZh9IWR6pyFK7erMXbqWIjw-yTUVlOWwqg8XQ68VvUqviUu_rKRX8YxrakOZ3xVVCDG0h30hCKztdYZ0iXj4Nj1n8488xv1TdP7clSmMgUdzJsg-nJJcHcIBqTXq36Ankq6tHCpo3fP/s320/mush_3.jpg" width="320" /></a></div><div><span style="font-family: georgia;">6. To prepare the garlic oil; bring oil, garlic, thyme, and pepper to a simmer in a small saucepan over medium heat. Simmer gently until garlic is tender and just turning golden around the edges, about 3 minutes. Season with salt.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Be0SxiGzVdTWHb3pV8hq51NUYNY1kp286MpUu_hOUS5_AsscUaZYgXxEAs_eXtVmXfDdkpwC9XUt7uVqNknybrDgqIVLbelx24_Ai3JWJkhH3ErY9QAlx-agWBlqpvQyBySwVLdZhKQc/s640/21-07-07_Canon+EOS+M50_19-04-45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Be0SxiGzVdTWHb3pV8hq51NUYNY1kp286MpUu_hOUS5_AsscUaZYgXxEAs_eXtVmXfDdkpwC9XUt7uVqNknybrDgqIVLbelx24_Ai3JWJkhH3ErY9QAlx-agWBlqpvQyBySwVLdZhKQc/s320/21-07-07_Canon+EOS+M50_19-04-45.jpg" width="320" /></a></div><div><span style="font-family: georgia;">7. To serve, </span><span style="font-family: georgia;">ladle soup into bowls, top with the garnishing mushrooms and drizzle with garlicky oil. Serve with warm bread and enjoy!</span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovPtm1kNUxF6jLl63oQXmWymBeWcz3zCIv4eba8f9yKSB_V81vyye_9rr5FccK40cemk8qMOSC9EHxH48Wxe6IYv7djxM_IU3jsw5nUpl9ygR5QLrOSV5SIvxKgAHQQyqp_DpiC66dq0J/s640/21-07-07_Canon+EOS+M50_19-10-54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovPtm1kNUxF6jLl63oQXmWymBeWcz3zCIv4eba8f9yKSB_V81vyye_9rr5FccK40cemk8qMOSC9EHxH48Wxe6IYv7djxM_IU3jsw5nUpl9ygR5QLrOSV5SIvxKgAHQQyqp_DpiC66dq0J/w400-h268/21-07-07_Canon+EOS+M50_19-10-54.jpg" width="400" /></a></div><div></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-69657674776753576322021-03-08T14:33:00.004+11:002021-03-08T14:36:31.763+11:00Vegetarian Lasagna<div style="text-align: center;"><span style="font-family: georgia;">(serves 6 to 8)</span></div><div style="text-align: center;"><span style="font-family: georgia;"><i>Adapted from <a href="https://cookieandkate.com/best-vegetable-lasagna-recipe/">Cookie & Kate</a> and <a href="https://www.recipetineats.com/vegetarian-lasagna/">Recipe tin eats</a></i></span></div><span style="font-family: georgia;"><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTMCw5xBZ1RNMe9jD6JqOD-lb5fK9_9bWciZqymvjDc77MYaH1ggWXOhe33X3n-qcL3ROkF31L-dbTVLALExXtI_oqvFBBcxwyo1wJr7NU5qvutCTV4k_dCPlYNnlckQDH5B13Fx8d_ld/s640/21-03-03_Canon+EOS+M50_18-33-33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTMCw5xBZ1RNMe9jD6JqOD-lb5fK9_9bWciZqymvjDc77MYaH1ggWXOhe33X3n-qcL3ROkF31L-dbTVLALExXtI_oqvFBBcxwyo1wJr7NU5qvutCTV4k_dCPlYNnlckQDH5B13Fx8d_ld/s320/21-03-03_Canon+EOS+M50_18-33-33.jpg" width="320" /></a></div></div></span><span style="font-family: georgia;"><div style="text-align: center;">Lasagna is one of those dishes that I feel take a bit of time to make but is so delicious and able to feed many people (or can be eaten for many meals). It's not something I feel I can do on a regular basis, especially with a toddler and a newborn but in other circumstances shouldn't take so long! In theory it's not a lot of work, just a bit time-consuming to prep.</div><div style="text-align: center;">This vegetarian version was designed to use up our giant zucchini that my husband grew (or let grow). Giant zucchini (between 1.5kg to 3kg!) are exciting but rather overwhelming and this dish is great for using up a lot of it! I was inspired by my friend Tara who is also into using lots of vegetables, thanks for the base recipe! </div><i>Prep time: 90 minutes</i></span><br /><div><span style="font-family: georgia;"><i>Cooking time: 35 min</i></span></div><div><span style="font-family: georgia;"><br /><span style="font-size: large;">Ingredients</span><br />1 kg eggplant<br />1.5 kg zucchini (or even more if you are trying to use it up)</span><div><span style="font-family: georgia;">1.5 kg sweet potato</span></div><div><div><span style="font-family: georgia;">300g roasted red peppers, thinly sliced (or 1 kg red capsicum, roasted then skin removed)</span></div><div><span style="font-family: georgia;">375 g fresh (no boil) lasagna sheets</span></div></div><div><span style="font-family: georgia;">500 g shredded pizza cheese (or mix of tasty, mozzarella, parmesan, whatever you have)</span></div><div><i><span style="font-family: georgia;"><br /></span></i></div><div><i><span style="font-family: georgia;">Tomato sauce</span></i></div><div><span style="font-family: georgia;">1 brown onion</span></div><div><span style="font-family: georgia;">3 cloves garlic</span></div><div><span style="font-family: georgia;">50 g dried porcini mushrooms, rehydrated in water for 10 to 15 minutes</span></div><div><span style="font-family: georgia;">700 g passata</span></div><div><span style="font-family: georgia;">400 g chopped tomatoes</span></div><div><span style="font-family: georgia;">2 tsp Italian herbs</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><i>White sauce</i><br /></span><div><span style="font-family: georgia;">500 g cottage (or ricotta) cheese</span></div></div><div><span style="font-family: georgia;">salt and pepper</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Method</span></div><div><span style="font-family: georgia;">1. Preheat the oven to 180 C.</span></div><div><span style="font-family: georgia;">2. Slice the eggplant, zucchini and sweet potato into 1cm thick slices. Toss with olive oil and salt and roast for 30 to 40 minutes or until soft.</span></div><div><i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYlJ6BEXhUGND_-qq2Af30K7_hfq8lfkUzppANqgpP2gIUXG2G2zz7F9z961mWoDvHueA6ikD8kicpipIrdif9thlHzFv07ntakWdHFq5azMmFRL8XHxxuXO_62mo1mGQIeaGw2-lkO7n/s1800/veg_las_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYlJ6BEXhUGND_-qq2Af30K7_hfq8lfkUzppANqgpP2gIUXG2G2zz7F9z961mWoDvHueA6ikD8kicpipIrdif9thlHzFv07ntakWdHFq5azMmFRL8XHxxuXO_62mo1mGQIeaGw2-lkO7n/s320/veg_las_1.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia; font-size: x-small;">Using our huge zucchini!</span></td></tr></tbody></table></i></div><div><span style="font-family: georgia;">3. Meanwhile, prepare the tomato sauce by finely dicing the onions and garlic. Heat a large saucepan on medium heat, add in a tablespoon of a oil then brown the onions, garlic and porcini mushrooms. Add in the passata, chopped tomatoes and herbs and season to taste with sugar (if needed), salt and pepper.</span></div><div><span style="font-family: georgia;"><i>Note: If preparing in advance, you can stop after this and refrigerate for later that day or even the next day.</i></span></div><div><span style="font-family: georgia;">4. Using a food processor, whip the cottage cheese with salt and pepper and then add in half the zucchini to form a thick white sauce.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFw4TbFpFwMtP44YyMcsFLimXJ4BrEtQuvoyDkfiNTSyr6rrTF3ybIgaor1mjSYy5b59HK_tWwUkjN7vcKIQ9bGxeK_hja-IcXHMF_08Alo0eFnOBmUlHRb6ot363XyQOs13OXIOwVHAsy/s1800/white+sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFw4TbFpFwMtP44YyMcsFLimXJ4BrEtQuvoyDkfiNTSyr6rrTF3ybIgaor1mjSYy5b59HK_tWwUkjN7vcKIQ9bGxeK_hja-IcXHMF_08Alo0eFnOBmUlHRb6ot363XyQOs13OXIOwVHAsy/s320/white+sauce.jpg" width="320" /></a></div></div><div><span style="font-family: georgia;">5. Assemble the lasagna by placing </span><span style="font-family: georgia;">a layer of tomato sauce on the base of a large deep tray, then </span><span style="font-family: georgia;">put a layer of lasagna sheets on top. Spread out the roasted vegetables including the capsicum, then top with half the tomato sauce and half the white sauce. Sprinkle a layer of cheese on top then top with a layer of lasagna sheets. </span></div><div><span style="font-family: georgia;">Spread another layer of vegetables and the remaining white sauce, more cheese and then top with another layer of lasagna sheets. Finally, spread the last of the tomato sauce on and sprinkle cheese on top. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqJ_Zdw7j2ZeZ24xePsL6PaVeAp-49cZqbZJ0YiPJJufwwIAacKAmy2OXPq58tQmpCiAteJnfcqCf-S5uHx23quJS79h1YAwIH1uGvbL-f-3wSVhJdAHnnfzlmZnJc3g0zaoyfjSo18T1/s1800/lasagna_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqJ_Zdw7j2ZeZ24xePsL6PaVeAp-49cZqbZJ0YiPJJufwwIAacKAmy2OXPq58tQmpCiAteJnfcqCf-S5uHx23quJS79h1YAwIH1uGvbL-f-3wSVhJdAHnnfzlmZnJc3g0zaoyfjSo18T1/s320/lasagna_2.jpg" width="320" /></a></div></div><div><span style="font-family: georgia;">6. Cover with foil and cook for 20 minutes, then uncover and cook for a further 15 minutes or until the cheese is all melted.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfSAS7gQukxLbyJQ4LgiQp40ZNWRWcbOCE1HmBbAofysf5ytCLNhA3y8m0KPpqGeeys4ksjd8oNFIBYYK1N9zT91ea0_cD3tqISotXMhc8fx-J2Xo0aH6IZ3t8hmIBYInA6FIkXiANSbY/s640/21-03-03_Canon+EOS+M50_18-27-00.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfSAS7gQukxLbyJQ4LgiQp40ZNWRWcbOCE1HmBbAofysf5ytCLNhA3y8m0KPpqGeeys4ksjd8oNFIBYYK1N9zT91ea0_cD3tqISotXMhc8fx-J2Xo0aH6IZ3t8hmIBYInA6FIkXiANSbY/w400-h268/21-03-03_Canon+EOS+M50_18-27-00.jpg" width="400" /></a></div><span style="font-family: georgia;"></span></div><div><span style="font-family: georgia;">7. Let it rest for about 10 minutes, then serve warm, either on its own or with a side of salad or garlic bread!</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrMOVq6rPqRV-ObE5XbXtFglCusJIVJcigbhqYXMZdmQzQGF1bKH3ihtef5O4g8E3k5LuiXcjm4k_6udGO1jXaVn3VUa0ezA_JSev6IK6to0WT-NYzw9PXmpbCKRqixxdO73FC-77ePtT/s1800/lasagna_3.jpg" style="font-family: Times; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrMOVq6rPqRV-ObE5XbXtFglCusJIVJcigbhqYXMZdmQzQGF1bKH3ihtef5O4g8E3k5LuiXcjm4k_6udGO1jXaVn3VUa0ezA_JSev6IK6to0WT-NYzw9PXmpbCKRqixxdO73FC-77ePtT/w400-h266/lasagna_3.jpg" width="400" /></a></div></div></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-89724309850380925052021-01-13T21:47:00.003+11:002022-07-22T08:18:39.669+10:00Vegetarian curry puffs<div style="text-align: center;"><span style="font-family: georgia;">(makes 24 medium curry puffs or 45 small curry puffs)</span></div><div style="text-align: center;"><span style="font-family: georgia;"><i>Adapted from <a href="https://www.blogger.com/#">Plantd</a></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9sCO3fM9mABdQDZb5hIWiOVH70ar_E_ymFKtkRR7Qy-5Z6hYMwNxL7ZZWsFioKTJLvQbRzgyJXFCrbpoD4gUJlEZiXadjt5yGMn8cPhOCdJ9Frsocmph8-SjRnsmfcS3EHUNo8u9cTn6Y/s2048/20-11-01_Canon+EOS+M50_18-06-44.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9sCO3fM9mABdQDZb5hIWiOVH70ar_E_ymFKtkRR7Qy-5Z6hYMwNxL7ZZWsFioKTJLvQbRzgyJXFCrbpoD4gUJlEZiXadjt5yGMn8cPhOCdJ9Frsocmph8-SjRnsmfcS3EHUNo8u9cTn6Y/s320/20-11-01_Canon+EOS+M50_18-06-44.jpg" width="320" /></a></div><span style="font-family: georgia;"><div style="text-align: center;">There's so many variations on curry puffs from different cuisines and although I love them all, I was particularly inspired by some that we received from a Thai lady that we get to do catering for us once in awhile. She actually gave them to us for free and they were so delicious we ordered them the next time! Clearly a great strategy and also very generous.</div></span><div style="text-align: center;"><span style="font-family: georgia;">I really liked that she had sweet potato mixed in and they were more sweet than spicy, which was perfect for our little one, especially as I wanted to make these to store in the freezer for when Bub #2 comes along and we could have a quick meal with vegetables that she will be keen to feed herself. She mostly loves the pastry, but hey, who doesn't?! </span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>Prep time: 20 min + 40 min (folding time)</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>Cooking time: 30 minutes</i></span></div><div style="text-align: center;"><br /></div><div><span style="font-family: georgia;"><span style="font-size: large;">Ingredients</span><br />1 small brown onion<br />4 cloves garlic<br />2cm piece ginger<br />2 stems shallots<br />500 g mix of potato and sweet potato, peeled</span><div><span style="font-family: georgia;">1 carrot, peeled<br />3/4 cup of frozen peas and corn</span></div><div><span style="font-family: georgia;">1 1/2 cups vegetable stock or water<br />1kg puff pastry<br /></span></div><div><span style="font-family: georgia;">1 egg or butter, as needed </span></div><div><span style="font-family: georgia;"><br /></span></div><div><i><span style="font-family: georgia;">Spices</span></i></div><div><span style="font-family: georgia;">1/2 Tbsp ground cumin</span></div><div><span style="font-family: georgia;">3 Tbsp ground coriander</span></div><div><span style="font-family: georgia;">1 to 2 Tbsp curry powder</span></div><div><span style="font-family: georgia;">1 tsp turmeric</span></div><div><span style="font-family: georgia;">2 tsp salt</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Method</span></div><span style="font-family: georgia;">1. Preheat the oven to 180 C.</span><div><span style="font-family: georgia;">2. Dice the onion, garlic, ginger, potato, sweet potato and carrot</span><div><span style="font-family: georgia;">3. In a heated non-stick pan, sauté onion until soft. Continue to cook with garlic, shallots & ginger until fragrant. Season with spices. Add in the potatoes, sweet potato and carrot & give it a stir. Add enough water or stock to cover all the potatoes. </span></div><div><span style="font-family: georgia;">4. Cover the pot and bring to boil and then let simmer until potatoes are fork-tender, approximately 5 minutes. Stir in frozen peas and corn, cook for another minute then let it cool. Taste and adjust seasoning.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyH4vT4zIUFBCRvobqahhks1lTD0MmOfJT0Pm9Y-qmgDGtqtUgLclJ3jAjzgA9hx3KJ54viTNZ1GEJP9aU2xKkW4tiIH0hEUYYsZAlHCzGqKJ6aTjDNXn9xykxXUPB3Ma_RXIDxqtqxPw/s1800/curry_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyH4vT4zIUFBCRvobqahhks1lTD0MmOfJT0Pm9Y-qmgDGtqtUgLclJ3jAjzgA9hx3KJ54viTNZ1GEJP9aU2xKkW4tiIH0hEUYYsZAlHCzGqKJ6aTjDNXn9xykxXUPB3Ma_RXIDxqtqxPw/w400-h266/curry_1.jpg" width="400" /></a></div><span style="font-family: georgia;">5. Thaw puff pastry based on package instructions. For larger curry puffs, cut each piece into four. Place one to two tablespoons of potato mixture and pleat to seal into a triangle. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3b0En7jk5M-_MUtKdMHkFJ87ssQ7Yr8p1tZ8_SxWB_9sZeOtQ1GJ39xSQk7QK4yd7GaB7bwN4r4jEC2SUEmJ7D6jiiy5ZUx5FcLnOgfIMIJopVyjMcYRIaLc08KEGCOemz9B06HTPj-S8/s1800/curry_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3b0En7jk5M-_MUtKdMHkFJ87ssQ7Yr8p1tZ8_SxWB_9sZeOtQ1GJ39xSQk7QK4yd7GaB7bwN4r4jEC2SUEmJ7D6jiiy5ZUx5FcLnOgfIMIJopVyjMcYRIaLc08KEGCOemz9B06HTPj-S8/s320/curry_2.jpg" width="320" /></a></div></div><div><span style="font-family: georgia;">For medium curry puffs, cut the pastry into 6 rectangles and fill with one or two teaspoons of mixture. </span></div><div><span style="font-family: georgia;"><i>NB. You may need a bit of extra pastry (8 sheets total) for medium curry puffs as you don't fill them up as much.</i> </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhRIRMtdub8_TkxDsO6b9bsQTv6ASkBCeQ2hTlSCOEmJ89A9ISEpb4odILKMGabSrCoSgu-PqN5-26vrhlKapWQJL3BhC_syYesAIvjUZ5CVcpLs7Pm8J-t1QXug1nz1Nf3MwJvEk5_5k/s2048/20-12-30_Canon+EOS+M50_15-44-22.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhRIRMtdub8_TkxDsO6b9bsQTv6ASkBCeQ2hTlSCOEmJ89A9ISEpb4odILKMGabSrCoSgu-PqN5-26vrhlKapWQJL3BhC_syYesAIvjUZ5CVcpLs7Pm8J-t1QXug1nz1Nf3MwJvEk5_5k/s320/20-12-30_Canon+EOS+M50_15-44-22.jpg" width="320" /></a></div></div><div><span style="font-family: georgia;">6. Brush each puff with melted butter or egg wash and bake 25 to 30 minutes or until golden brown.</span></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F7mAI04AJZ8sE3NTI-xcB0qzwakTvlTpHtqbX1_2q9laQOZi3xdwzVCf4R8m-p02yfGPSruOtyVuo4QnNr_xRuGO9Tey9xpQSgiI26eItx492f7qRAFA-J0Q8yL4-6izzaJc0ezei69S/s2048/20-11-01_Canon+EOS+M50_18-08-53.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F7mAI04AJZ8sE3NTI-xcB0qzwakTvlTpHtqbX1_2q9laQOZi3xdwzVCf4R8m-p02yfGPSruOtyVuo4QnNr_xRuGO9Tey9xpQSgiI26eItx492f7qRAFA-J0Q8yL4-6izzaJc0ezei69S/w400-h266/20-11-01_Canon+EOS+M50_18-08-53.jpg" width="400" /></a></div></div><div><span style="font-family: georgia;"><i>Storage: Freeze overnight in a single layer on a tray lined with baking paper then place into an air-tight plastic bag. Can keep for 4 to 6 months. </i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5Azi3iD0rGm0IRjztOGiJ9VK31SMl0Mhj7bR4EL0eV836fbZ0XxVVGdrx8B1Jio9uoR29ehYIEI-jycgC0Jcuo_Qaq5S1MF-7IbCA_WRRp7vrBpsHnTML4mUm5s_KCtj49bLitshXkeZ/s2048/20-12-31_Canon+EOS+M50_14-03-35.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5Azi3iD0rGm0IRjztOGiJ9VK31SMl0Mhj7bR4EL0eV836fbZ0XxVVGdrx8B1Jio9uoR29ehYIEI-jycgC0Jcuo_Qaq5S1MF-7IbCA_WRRp7vrBpsHnTML4mUm5s_KCtj49bLitshXkeZ/s320/20-12-31_Canon+EOS+M50_14-03-35.jpg" width="320" /></a></div><div></div></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-32418504891023875142021-01-12T21:01:00.006+11:002021-09-26T15:01:47.189+10:00Healthy potato bake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_d4NRe1BzRu9iLEmhfIkUf74GK-ZLbnw-e-LjhatIfvoadDvEQru1WJtZ8_iFopmm_dEszMwtT2ao-0hfdYxxYFYTz-4X3ou6vYnm3vXacyw8fToPq2HWnaXST5hj0UKzh2dKtOJg3eqN/s2048/20-12-28_Canon+EOS+M50_13-15-31.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_d4NRe1BzRu9iLEmhfIkUf74GK-ZLbnw-e-LjhatIfvoadDvEQru1WJtZ8_iFopmm_dEszMwtT2ao-0hfdYxxYFYTz-4X3ou6vYnm3vXacyw8fToPq2HWnaXST5hj0UKzh2dKtOJg3eqN/s320/20-12-28_Canon+EOS+M50_13-15-31.jpg" width="320" /></span></a></div><span style="font-family: georgia;"><div style="text-align: center;">This is a healthy version of the previous <a href="http://one-wok.blogspot.com/2012/07/comfort-food-classic-potato-gratin.html">potato gratin</a>, using a white sauce with yoghurt with a bit more cheese but no cream - maybe it's a case of choose your dairy indulgence? :) It feels a bit lighter to eat and doesn't require buying cream, which we never use all of. It worked out really well and tastes about the same, with the softness, creaminess and cheesiness of a traditional potato bake.</div></span><div><span style="font-family: georgia;"><i>Prep time: 30 min</i></span></div><div><span style="font-family: georgia;"><i>Cooking time: 40 min</i><br /></span><div><span style="font-family: georgia;"><br /><span style="font-size: large;">Ingredients</span><br />1 kg potatoes<br />25g butter<br />2 cloves garlic, finely chopped<br />30g plain flour<br />1 1/2 cup vegetable stock<br />1/2 cup yoghurt<br />150g shredded tasty cheese<br /></span><p></p><span style="font-family: georgia;"><span style="font-size: large;">Method</span><br />1. Prepare the sauce by adding the butter to a saucepan on medium heat. Once melted, add in the garlic and flour and mix until well combined. Add in the vegetable stock until warm and then add in the yoghurt and mix through, cooking for about five minutes until thick.</span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4c1fTTqaI5XKfF7VmS-l1rjlOrL5b8pIByaVsrhhD7P_BDcNGRKSSTYdSIjbdYf3z-E1cZoBlm7uOBvR4j9ZL0hYkcOjxkj6fNY5UJIfJc9_K6d1yj1U4WlO7h95IED9jcNoeJ7H91n6j/s2048/20-12-28_Canon+EOS+M50_12-11-32.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4c1fTTqaI5XKfF7VmS-l1rjlOrL5b8pIByaVsrhhD7P_BDcNGRKSSTYdSIjbdYf3z-E1cZoBlm7uOBvR4j9ZL0hYkcOjxkj6fNY5UJIfJc9_K6d1yj1U4WlO7h95IED9jcNoeJ7H91n6j/s320/20-12-28_Canon+EOS+M50_12-11-32.jpg" width="320" /></span></a></div><span style="font-family: georgia;">2. </span><span style="font-family: georgia;">Use a food processor to thinly slice the potatoes.</span></div><div><span style="font-family: georgia;">3. Layer the pan with half the potatoes, half the cheese and then the remaining potatoes. Pour in the white sauce then sprinkle the remaining cheese on top. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 20 minutes or until the cheese is bubbling.</span></div><div><span style="font-family: georgia;"><i>NB. Try to spread the potatoes out with just a slight overlap and keep going around the pan (but not stacking them directly on top of each other) otherwise the sauce and cheese doesn't seep through)</i></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfC0NgeKf7wUFnuVpkXT92WnBKVwQKwER11mjNLULibYAXigyJ7cRVSagMrWyVfzdmdRaBwuAN1KTgjZrw6RMk3JL1ChwXZUTVf9HRuIfKJF7XWNXpLrlBC_GJ5jOGR6C6ByYQ5rN2RlW8/s1800/healthy_pot.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1200" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfC0NgeKf7wUFnuVpkXT92WnBKVwQKwER11mjNLULibYAXigyJ7cRVSagMrWyVfzdmdRaBwuAN1KTgjZrw6RMk3JL1ChwXZUTVf9HRuIfKJF7XWNXpLrlBC_GJ5jOGR6C6ByYQ5rN2RlW8/s320/healthy_pot.jpg" width="320" /></span></a></div><span style="font-family: georgia;">4. Remove from the oven, check the potatoes are soft and cool for 10 to 15 minutes before serving.<br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKOX4VX6jVitkxuFg3RFnXLYepWT5I8Lsd_roFqgsdVoilhgw87PrjJF548y8JJ7hZF_8iLUeTD-hIi_howPvOYxXPxJHi7lcO5VtrwhAcdDYV9ojgcajrpmN0O3gKJvNVHry3uxHbTe9/s1800/healthy_pot_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKOX4VX6jVitkxuFg3RFnXLYepWT5I8Lsd_roFqgsdVoilhgw87PrjJF548y8JJ7hZF_8iLUeTD-hIi_howPvOYxXPxJHi7lcO5VtrwhAcdDYV9ojgcajrpmN0O3gKJvNVHry3uxHbTe9/s320/healthy_pot_2.jpg" width="320" /></a></span></div></div></div></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-25292031210398166412021-01-11T22:23:00.006+11:002021-01-12T21:04:04.730+11:00Sweet potato and kale fritters<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><span style="font-family: georgia, "times new roman", serif;">(serves 2)</span></div>
<div style="text-align: center;">
<span style="font-family: georgia, "times new roman", serif;"><i>Adapted from the <a href="https://thehealthyhunterblog.com/2015/07/08/sweet-potato-and-crispy-kale-fritters/">Healthy hunter</a></i></span></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQIhKsazo67vzh8XNGK5RyDCDunXoqyPAnvbKxY6ztNq8Y1FSYFuvqUCR1uJg_xnnMGxldo0WvmwMPyaWUxrtAGKRd7UYl9KPYO34iWu965u4Kk3QjoGrXbLQhVZe7Dbo4DBWzEJDCAhR/s2048/20-08-17_Canon+EOS+M50_09-59-37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQIhKsazo67vzh8XNGK5RyDCDunXoqyPAnvbKxY6ztNq8Y1FSYFuvqUCR1uJg_xnnMGxldo0WvmwMPyaWUxrtAGKRd7UYl9KPYO34iWu965u4Kk3QjoGrXbLQhVZe7Dbo4DBWzEJDCAhR/s320/20-08-17_Canon+EOS+M50_09-59-37.jpg" width="320" /></a></div>
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<span style="font-family: georgia, "times new roman", serif;">Going out for brunch on Saturday morning as a family is one of those luxuries we really enjoy. There's something special about it, and especially sweet now that our little one loves it when we get 'a coffee for mummy and daddy and a baby-cino for me'. I personally love it because it's a chance to eat something different for breakfast and well, just take some time out together. On one of these occasions we tried some sweet potato and crispy kale fritters. Clearly, they made an impression and we have been trying to recreate it since - well, every time we have leftover roasted sweet potato anyway. Hubby worked out this perfect recipe, but it took a bit of convincing and a few trials for me to note down the recipe. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: georgia, "times new roman", serif;"><i>Prep time: 15 min </i></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: georgia, "times new roman", serif;"><i>Cooking time: 15 min</i></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: georgia, "times new roman", serif;"><i><br /></i></span></div>
<span style="font-family: georgia, "times new roman", serif; font-size: large;">Ingredients</span><br />
<span style="font-family: georgia, "times new roman", serif;">1 cup chopped kale (about 5 leaves)</span><br />
<span style="font-family: georgia, "times new roman", serif;">1 cups roasted sweet potato or about 200g raw sweet potato coarsely grated</span><br />
<span style="font-family: georgia, "times new roman", serif;">2 stems of shallots, finely chopped</span><br />
<span style="font-family: georgia, "times new roman", serif;">2 eggs, lightly beaten</span><br />
<span style="font-family: georgia, "times new roman", serif;">1/3 cup plain flour</span><br />
<span style="font-family: georgia, "times new roman", serif;">1 tsp paprika</span><br />
<span style="font-family: georgia, "times new roman", serif;">1/2 tsp ground turmeric</span><br />
<span style="font-family: georgia, "times new roman", serif;">salt and pepper</span><br />
<span style="font-family: georgia, "times new roman", serif;">dollop of aioli, to serve</span><br />
<span style="font-family: georgia, "times new roman", serif;"><br /></span>
<span style="font-family: georgia, "times new roman", serif; font-size: large;">Method</span><br />
<span style="font-family: georgia, "times new roman", serif;">1. Prepare the ingredients by roughly chopping the kale and removing the stem. Combine the roasted sweet potato (or the raw grated sweet potato), shallots and eggs. Mix to combine.</span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: georgia, "times new roman", serif;">2. Add in the flour, paprika, turmeric, salt and pepper and combine.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJU9-E9ZQyjtClrAmyVJqh0TfJLeQS8lKcW2wPSx4-ZG-ZMd1uN6YO4dX-PevSanliAjqcHMEQrvT15_WSc62V7XoQY2olNaWV4YMrW_rjjThQ7cGPHC28DPIsLQRPK2YOdid_np84wAV/s1800/kale+fritters_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJU9-E9ZQyjtClrAmyVJqh0TfJLeQS8lKcW2wPSx4-ZG-ZMd1uN6YO4dX-PevSanliAjqcHMEQrvT15_WSc62V7XoQY2olNaWV4YMrW_rjjThQ7cGPHC28DPIsLQRPK2YOdid_np84wAV/w512-h342/kale+fritters_1.jpg" width="512" /></a></div>
<span style="font-family: georgia, "times new roman", serif;">3. Heat a pan on medium heat, add in half a tablespoon of oil then spoon in about two tablespoons of mixture, roughly shape it into a circle then pan-fry on each side for about 3-5 minutes until brown. </span><br />
<span style="font-family: georgia, "times new roman", serif;">4. Remove and serve warm with a drizzle of aioli, or a dollop of aioli on the side.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx18rZ-iPQv3dWFxa7tspG0XnXeHUyukBnsffsL409xd15wBjxgDtuExbpy44yhLCAUpsdQTp1c0RtMOyUpu9uuhGuzCjk_pyuC7pCzM7Vsi90IvHSapduONa7URsf4XRDVPSYEjfdgFQS/s2048/20-12-30_Canon+EOS+M50_09-52-24.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx18rZ-iPQv3dWFxa7tspG0XnXeHUyukBnsffsL409xd15wBjxgDtuExbpy44yhLCAUpsdQTp1c0RtMOyUpu9uuhGuzCjk_pyuC7pCzM7Vsi90IvHSapduONa7URsf4XRDVPSYEjfdgFQS/w400-h266/20-12-30_Canon+EOS+M50_09-52-24.jpg" width="400" /></a></div></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia, "times new roman", serif;"></span></div>
One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-78901997714278779242020-10-20T21:38:00.009+11:002022-02-02T21:41:20.373+11:00Vietnamese vegetarian spring rolls<div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;">(makes 20 large or 25 medium spring rolls)</span></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-family: georgia;"><span style="text-align: left;">Adapted from </span><a href="https://thewoksoflife.com/cha-gio-vietnamese-fried-spring-rolls/" style="text-align: left;">Woks of Life</a></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHWwmjd-aMP7wfMu4A43MOI-rJ3nvzHC5zrmPxVZxndIL1dDMO3vSkUMILIb8SfjUv4zbjZLaWaYu7-DFZs93OQsdRTtealuKwn0ka2OfQeY7c71MTtTZVMFIACCRnKXMd999M2NQGMDq/s2048/20-10-05_Canon+EOS+M50_17-57-16.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHWwmjd-aMP7wfMu4A43MOI-rJ3nvzHC5zrmPxVZxndIL1dDMO3vSkUMILIb8SfjUv4zbjZLaWaYu7-DFZs93OQsdRTtealuKwn0ka2OfQeY7c71MTtTZVMFIACCRnKXMd999M2NQGMDq/s320/20-10-05_Canon+EOS+M50_17-57-16.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-family: georgia;">I'm always on the lookout for some good freezer meals that can be easily reheated and will be consumed without fuss or feeding (from a toddler). In particular, I have been trying to think of vegetarian options now that we're 'flexitarian'. I was inspired to make these after being at my friend's place and seeing her easily whip out a box of spring rolls to put in the oven alongside some curry puffs and just like that, lunch was done. </span></div><div style="text-align: center;"><span style="font-family: georgia;">This recipe is based on the Vietnamese style Cha Gio with wood ear, green bean vermicelli and assorted vegetables inside. I have seen that you can also use rice paper roll wrappers which I will try next time, though don't know if they would freeze? These are definitely better shallow (or deep)-fried but are pretty good oven-baked with a spray of oil all around, as a healthy alternative. I am keen to try a few variations of spring rolls but am pretty happy with this one as a starter. It does take a bit of time to prepare and wrap, but I guess it's an investment in a quick meal later!</span></div><div><br /></div><i><span style="font-family: georgia;">Prep time: 60 min + 30-45 min wrapping time </span></i><div><i><span style="font-family: georgia;">Cooking time: 25-30 min</span></i><br /><div><br /></div><div><span style="font-family: georgia;"><span style="font-size: large;">Ingredients</span><br />100 g dried mung bean noodles</span><div><span style="font-family: georgia;">30 g (1/3 cup) wood ear mushrooms, sliced</span></div><div><span style="font-family: georgia;">10 shiitake mushrooms (40g dried, 200g rehydrated)<br />4 medium carrots (500 g), grated <br />400 g (1 cup) cabbage, grated<br />1 turnip or 200g taro, finely chopped/grated</span></div><div><span style="font-family: georgia;">4 stems shallots<br />3 cloves garlic <br />2 tsp ginger<br />2 Tbsp soy sauce<br />1 tsp salt<br />1/2 tsp ground white pepper<br />2 tsp sugar<br />20 large (8.5") or 25 medium (6") spring roll wrappers</span></div><div><span style="font-family: georgia;">Lettuce and mint, to serve</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><i>Dipping sauce (<a href="https://thewoksoflife.com/nuoc-cham-vietnamese/">nuoc cham</a>)</i></span></div><div><span style="font-family: georgia;">1 1/2 Tbsp palm sugar or caster sugar</span></div><div><span style="font-family: georgia;">2 Tbsp hot water</span></div><div><span style="font-family: georgia;">1 Tbsp fish sauce</span></div><div><span style="font-family: georgia;">1 Tbsp rice vinegar</span></div><div><span style="font-family: georgia;">1 Tbsp lime juice</span></div><div><span style="font-family: georgia;">1 clove garlic, finely diced</span></div><div><span style="font-family: georgia;">1 chilli, seeds removed (optional)</span></div><div><br /></div><div><span style="font-family: georgia; font-size: large;">Method</span></div><div><span style="font-family: georgia;">1. Soak the dried mung bean noodles in warm water (submerge them completely) for 30 minutes. Drain and dry with a paper towel, and cut into ¼ inch pieces. <br />2. Soak the wood ear and shiitake mushrooms for 30 minutes in warm water. Drain and thinly slice.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEtbk5zEAK_y_1FnS8RZI9Aaj-CkhF56qVXz1mag3_OujOLQtRsmCVQCEsn_wj0pOD8ZhU9nbtaVj22ixKN02b3t3lfkCz0CqB76mHaNWRC_X7DdYUFzBW3YG7Ryeti3jwP8HzZxvgYP4/s2048/20-10-20_Canon+EOS+M50_10-28-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEtbk5zEAK_y_1FnS8RZI9Aaj-CkhF56qVXz1mag3_OujOLQtRsmCVQCEsn_wj0pOD8ZhU9nbtaVj22ixKN02b3t3lfkCz0CqB76mHaNWRC_X7DdYUFzBW3YG7Ryeti3jwP8HzZxvgYP4/s320/20-10-20_Canon+EOS+M50_10-28-08.jpg" width="320" /></a></div></div><div><span style="font-family: georgia;">3. Finely shred the carrot, cabbage, turnip/taro, shallots with a food processor, or by hand.</span></div><div><span style="font-family: georgia;">4. Finely dice the garlic and ginger.</span></div><div><span style="font-family: georgia;">5. In a large frypan on medium heat, fry the garlic, ginger, carrots, cabbage, turnip, wood ear and shiitake mushrooms and shallots. Add in the soy sauce, salt, pepper and sugar until soft. Cool then place in a tea towel to wring dry. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOBbQiBcbugzUFw_9-LvSNH669khiywazJj6AeSqUb5nMwgrF7vsSe31XyWNpVvGQE8RTdls98v7_7PWmXr1rj8LKRHVOEgvHaEydRcjCSgoRE3TSN6Qpqft1JGDVgcA8Soxgf-2LcWym/s1800/spring_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOBbQiBcbugzUFw_9-LvSNH669khiywazJj6AeSqUb5nMwgrF7vsSe31XyWNpVvGQE8RTdls98v7_7PWmXr1rj8LKRHVOEgvHaEydRcjCSgoRE3TSN6Qpqft1JGDVgcA8Soxgf-2LcWym/w400-h266/spring_1.jpg" width="400" /></a></div></div><div><span style="font-family: georgia;">6. Combine with the mung bean noodles.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgameefXpFONFSVRgo-DB_c-I_A-w2mfWXCe5eTrIIos7YbDAmTGuRWDElgsShabVFzpvmE11fzMP2T-aqQAjrs-G6b94PCDKwAWRkbPuaT6qkne8k2im6N-5pctDJLYQhL2De0vjaSQvQn/s2048/20-10-05_Canon+EOS+M50_16-24-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgameefXpFONFSVRgo-DB_c-I_A-w2mfWXCe5eTrIIos7YbDAmTGuRWDElgsShabVFzpvmE11fzMP2T-aqQAjrs-G6b94PCDKwAWRkbPuaT6qkne8k2im6N-5pctDJLYQhL2De0vjaSQvQn/s320/20-10-05_Canon+EOS+M50_16-24-07.jpg" width="320" /></a></div></div><div><span style="font-family: georgia;">7. To wrap the spring rolls, place the wrapper in a diamond shape with one corner facing you. Place the filling in the lower third of the wrapper then tightly wrap upwards. When you reach about half-way then fold in the sides and continue wrapping. Dab a bit of water on the end to seal and set aside.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip7WTHKOSlzrO7MlR6D3i7qrJj2d3A_cCdqoiOJ00VbMWD9AalTJVSgFS6vuphWmeMjqPtC8lxKCcnduSKW-tNt5YxzYy1DdlQ2kPNiaJRQGMd4z4RHVAiQfgET0H5Z7BbTxOfUGc4M0oJ/s1800/spring_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip7WTHKOSlzrO7MlR6D3i7qrJj2d3A_cCdqoiOJ00VbMWD9AalTJVSgFS6vuphWmeMjqPtC8lxKCcnduSKW-tNt5YxzYy1DdlQ2kPNiaJRQGMd4z4RHVAiQfgET0H5Z7BbTxOfUGc4M0oJ/w400-h266/spring_2.jpg" width="400" /></a></div></div><div><span style="font-family: georgia;">8. If using an air-fryer or in the oven, then spray on top with oil then cook at 200 C for 15 to 25 minutes, until brown. </span></div><div><span style="font-family: georgia;">If deep-frying then cook for about 3 minutes each side. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPLcl_NOCaYmUOtF7yCAG3oaJWhyphenhyphenwHaWHs9FfpLuKMqvIL_0Jidid2X96DwhkSUh1f6F-hpEsYqNdrWblrHo9yYh1pQ_T2zTZoYclNIUvPWHhmkBu2HxJmd1colwelC8XOZhjzoldC4ud/s1800/spring_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPLcl_NOCaYmUOtF7yCAG3oaJWhyphenhyphenwHaWHs9FfpLuKMqvIL_0Jidid2X96DwhkSUh1f6F-hpEsYqNdrWblrHo9yYh1pQ_T2zTZoYclNIUvPWHhmkBu2HxJmd1colwelC8XOZhjzoldC4ud/w400-h266/spring_3.jpg" width="400" /></a></div></div></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">9. To make the dipping sauce, dissolve the sugar in the hot water, then add in the fish sauce and rice vinegar. Stir in the lime juice and chopped garlic and chilli (optional) and refrigerate till serving. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><i>NB. The longer you leave the chilli in the spicier it will be, so you can either add it in at the last minute or keep it soaking for a bit longer.</i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">10. Serve wrapped in lettuce and mint, alongside the dipping sauce. </span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><i>Storage: To freeze, place on a baking paper lined tray and place in the freezer overnight then transfer to a air-tight bag or box.</i></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVBbQ4j_PDKOEfGK62QQxVzwpwV63fV8cB_UBhSAk1pmf3MSOW54XdKeAL50tXm5INwsc7f-Og3yBOHrGy83OFW1QyDBCLgl6r74PxDUWrARrONteu6nBp9v9AkIldiRt_e-WqecIMUYv/s2048/20-10-20_Canon+EOS+M50_12-30-43.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVBbQ4j_PDKOEfGK62QQxVzwpwV63fV8cB_UBhSAk1pmf3MSOW54XdKeAL50tXm5INwsc7f-Og3yBOHrGy83OFW1QyDBCLgl6r74PxDUWrARrONteu6nBp9v9AkIldiRt_e-WqecIMUYv/s320/20-10-20_Canon+EOS+M50_12-30-43.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-family: georgia;">NB. Personal reminder that if you do want to add meat to this, can add 900g pork mince and 2 eggs or can just do half vegetarian, half pork by adding extra 450g pork mince and 1 egg to half the mixture. Also very tasty using rice paper roll paper - if opportunity allows will blog about this separately.</span></i></div></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-8873817119818415272020-09-24T21:49:00.007+10:002021-08-15T17:53:28.926+10:00Falafels<div style="text-align: center;"><span style="font-family: georgia;">Serves 6-8 </span></div><div style="text-align: center;"><span style="font-family: georgia;"><i>Adapted from <a href="https://www.themediterraneandish.com/how-to-make-falafel/#">The Mediterranean Dish</a></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMs8dGeQLU0T5QxjrefLqSt9YCK8yUGJ5-CW38hNl1MYfVCpNQyidEDEJo8afcLeMKydqHfBggy0h0MtlE_mPAhhiB-157FglNSrLfDm4HvDQCVVM7FMLMMCJBdxkhWMxgFSQ6IE0MsBz9/s2048/20-09-23_Canon+EOS+M50_13-17-51.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMs8dGeQLU0T5QxjrefLqSt9YCK8yUGJ5-CW38hNl1MYfVCpNQyidEDEJo8afcLeMKydqHfBggy0h0MtlE_mPAhhiB-157FglNSrLfDm4HvDQCVVM7FMLMMCJBdxkhWMxgFSQ6IE0MsBz9/s320/20-09-23_Canon+EOS+M50_13-17-51.jpg" width="320" /></a></div><span style="font-family: georgia;"><div style="text-align: center;">This is definitely a dish I have grown to love since moving to the south-west of Sydney. We have a local Iraqi bakery and they bake the most more-ish fresh Iraqi bread, and used to serve these amazing falafel salad sandwiches for a bargain $5! Sadly the falafel part of the store has closed, though there are about another 5 falafel sandwich stores within the next block or two, but I finally thought maybe it's time to try to make it ourselves. </div></span><div style="text-align: center;"><span style="font-family: georgia;">The recipe from The Mediterranean Dish was pretty spot-on with helpful tips and a great video too, highly recommend! I left out the coriander as I'm not a big fan, but otherwise really loved the mix of fresh herbs and spices. A very satisfying meal, and can even freeze some for later too!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>Prep time: 40 min (but need to soak chickpeas overnight first)</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>Cooking time: 20-30 min, depending on how many batches you're doing and if you are making eggplant too</i></span></div><div style="text-align: center;"><br /></div><div><span style="font-family: georgia;"><span style="font-size: large;">Ingredients</span><br /></span><div><span style="font-family: georgia;">2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)</span></div><div><span style="font-family: georgia;">1/2 tsp baking soda<br />1 cup (45g) fresh parsley leaves, stems removed<br />1/2 cup (25g) fresh dill, stems removed<br />1 small onion, quartered<br />8 garlic cloves, peeled<br />1 tsp salt <br />1 tbsp ground black pepper<br />1 tbsp ground cumin<br />1 tbsp ground coriander<br />1 tsp cayenne pepper<br />1 tsp baking powder<br />2 tbsp toasted sesame seeds</span></div><div><span style="font-family: georgia;">1/4 cup plain flour (optional, helps to make them firm before frying)<br />Oil for frying<br /><br /><i>To serve;</i></span></div><div><span style="font-family: georgia;">Pita pockets or Iraqi bread<br />Hummus</span></div><div><span style="font-family: georgia;">Garlic sauce or aioli<br /></span><div><span style="font-family: georgia;">Lettuce</span></div><div><span style="font-family: georgia;">2 eggplants, sliced into 1cm thick - to deep-fry also</span></div><div><span style="font-family: georgia;">Roasted capsicum<br /></span><div><span style="font-family: georgia;">1 cucumber, thinly sliced <br />125 g cherry tomatoes, quartered<br />1/4 Spanish onion, thinly sliced</span></div><div><span style="font-family: georgia;">1/2 cup (25g) parsley, finely chopped</span></div><div><span style="font-family: georgia;">olive oil</span></div><div><span style="font-family: georgia;">lemon juice</span></div><div><span style="font-family: georgia;">salt<br /><br /></span></div><div><span style="font-family: georgia;"><span style="font-size: large;">Method</span><br />1. (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.<br />2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined, slightly grainy and not too wet to form the falafel mixture.</span></div><div><i><span style="font-family: georgia;">NB. You may need to do this in 2 batches depending on the size of your food processor. This took longer than expected as it's quite a big batch of chickpeas!</span></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAPwYrGsy-CNEJh8hXRPfyU3BA3ZBHNmraa6XkPhU17D4Iw6IDqJ0lonGCYde3U1ltgh8lhicKk2_imBIhX8_4zL13hEcdd6NFPwy5OhzqVXynboh5Cj4kXHLfW2WuqLsTFn3KgbbvhRR/s1800/falafel_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAPwYrGsy-CNEJh8hXRPfyU3BA3ZBHNmraa6XkPhU17D4Iw6IDqJ0lonGCYde3U1ltgh8lhicKk2_imBIhX8_4zL13hEcdd6NFPwy5OhzqVXynboh5Cj4kXHLfW2WuqLsTFn3KgbbvhRR/w400-h266/falafel_1.jpg" width="400" /></a></div></i></div><div><span style="font-family: georgia;">3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.<br />4. Just before frying, add the baking powder, sesame seeds and flour to the falafel mixture and stir with a spoon. Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.<br />5. Fill a medium saucepan 2 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVp8QyQRnTctYQ3mJ9_7nKBMhxMh1ZOsHlUa-PV4YB6uAw7b1P1t3J7sI6cc0RrUB52wmfQr1GhW49gQSnY8waSggV0gTRHmDllR5e4FsGeRfOGGHBItzyjuhDHKEw7ndHv3Q98VXAVSca/s1800/falafel_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVp8QyQRnTctYQ3mJ9_7nKBMhxMh1ZOsHlUa-PV4YB6uAw7b1P1t3J7sI6cc0RrUB52wmfQr1GhW49gQSnY8waSggV0gTRHmDllR5e4FsGeRfOGGHBItzyjuhDHKEw7ndHv3Q98VXAVSca/w400-h266/falafel_2.jpg" width="400" /></a></div><span style="font-family: georgia;">6. Place the fried falafel patties in a colander or plate lined with paper towels to drain.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">If serving as sandwiches;<br />7. Prepare the eggplant by slicing into 1cm thick chunks, salt and leave for 15-30 minutes. Pat dry then deep-fry until golden brown. Drain on a plate lined with paper towels.</span></div></div></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnaYaq9_Y2S-jEATMSWEuCk5iQk-CTdJ-BTMJ9_v-SF95i0BfVPg6glwl4VNSPhZfDrMbBeJFF9oxIAFp_3TksSMK300y7ofTvARcg-yWzmxinH227gMBgvm-o4tlbEvaAkn4JX33cG9lB/s2048/20-09-23_Pixel+3a_17-08-28.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnaYaq9_Y2S-jEATMSWEuCk5iQk-CTdJ-BTMJ9_v-SF95i0BfVPg6glwl4VNSPhZfDrMbBeJFF9oxIAFp_3TksSMK300y7ofTvARcg-yWzmxinH227gMBgvm-o4tlbEvaAkn4JX33cG9lB/s320/20-09-23_Pixel+3a_17-08-28.jpg" width="320" /></a></div></div><div><span style="font-family: georgia;">8. Prepare the salad ingredients and combine with olive oil, salt and lemon juice to taste.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxt51UNa9Ax8Q5B3YVov9s6sOJOd7Mr9Qnc4vb48xFuj3VL_m86Eh1q7PO15J9plEErW8cP2eNwEC1XsFPmrXmRoEfcSzk2mvgj_1f_1GFQqVI9kGsPY8R9TiauYv5y7KqEVPLeq5Cug9H/s1800/falafel_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxt51UNa9Ax8Q5B3YVov9s6sOJOd7Mr9Qnc4vb48xFuj3VL_m86Eh1q7PO15J9plEErW8cP2eNwEC1XsFPmrXmRoEfcSzk2mvgj_1f_1GFQqVI9kGsPY8R9TiauYv5y7KqEVPLeq5Cug9H/s320/falafel_3.jpg" width="320" /></a></div></div><div><span style="font-family: georgia;">9. Assemble sandwiches with Iraqi bread or pita pockets with hummus, lettuce, roasted capsicum, salad, falafel and eggplant! </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1SI2hJt7yMtH49Qeiq5RmqqH9e-KLt8nbimfT0MsRpYe4SSWEyGerwQhamgCoN9dLHYkp9GMBYMFZfYYbZwQqlT_FpegDhyExHUVP6UcGxDf2sCAst_OmtbPhOhUeFc1HhvRqW434fF1/s2048/20-09-23_Canon+EOS+M50_18-23-19.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1SI2hJt7yMtH49Qeiq5RmqqH9e-KLt8nbimfT0MsRpYe4SSWEyGerwQhamgCoN9dLHYkp9GMBYMFZfYYbZwQqlT_FpegDhyExHUVP6UcGxDf2sCAst_OmtbPhOhUeFc1HhvRqW434fF1/w400-h266/20-09-23_Canon+EOS+M50_18-23-19.jpg" width="400" /></a></div></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-37712049098751739982020-09-09T22:21:00.014+10:002020-09-10T21:04:04.249+10:00Homemade foccacia<div style="text-align: center;"><span style="font-family: georgia;">Makes 1 loaf, serves 4 </span></div><div style="text-align: center;"><span style="font-family: georgia;"><i>Adapted from <a href="https://www.blogger.com/#">Marion's Kitchen</a></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fbtm7SGXDV3__caAabS-QTvQJMpK9YvpD782cmvfEmaVo2NBi4RZOwhmaUvSxNCI6wD2LUPmT7dAIb4puTDMvI-EG5ocTxI6rX1ntVY3vuX5sw7U0N2y9wbZoLP_u4nWda7z4spwHFct/s2048/20-09-08_Canon+EOS+M50_19-02-29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fbtm7SGXDV3__caAabS-QTvQJMpK9YvpD782cmvfEmaVo2NBi4RZOwhmaUvSxNCI6wD2LUPmT7dAIb4puTDMvI-EG5ocTxI6rX1ntVY3vuX5sw7U0N2y9wbZoLP_u4nWda7z4spwHFct/s320/20-09-08_Canon+EOS+M50_19-02-29.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;">I tried this bread recently at my friend's place and it was incredibly addictive - so soft and chewy and delicious! She convinced me it was incredibly easy to make and I'm glad I believed her as I'm definitely adding this to the regular rotation, perfect with soup or as a side. It takes a bit of organisation in terms of preparing a bit the night before and about an hour and a half before you want to eat it, but it doesn't take long, you just need to be mindful of the time. It's </span><span style="font-family: georgia;">incredibly yummy and so versatile in terms of topping options, I can't wait to try a few others. Tick of approval from hubby and toddler - we actually almost devoured the whole loaf in one sitting, but I think you could feed four adults with it if they're not all bread-addicts like our family!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><i>Prep time: 1 1/2 hours night before, 1 1/2 hours on the day (but mostly waiting time)</i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><i>Cooking time: 20 to 25 minutes</i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">Ingredients</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia;"><i>Yeast starter: </i><br />¼ cup semolina <br />½ tsp instant dry yeast <br />80ml warm water<br /><i>Foccacia:</i></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia;">3 cups plain flour or tipo '00' flour <br />1 tsp sea salt <br />320ml warm water <br />2 tbsp extra virgin olive oil, plus extra to drizzle <br /><i>Toppings;</i></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia;">¼ cup crispy fried shallots <br />3 cloves garlic</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia;">2 stems of shallot</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia;">125 g cherry tomatoes, halved</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia;">5 stems of kale, finely chopped</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia;">50 g feta cheese, diced</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia;">Salt</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia;">Olive oil<br /><br /><span style="font-size: large;">Method</span></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia;">1. <i>Night before: </i>Make the yeast starter by combining the semolina, dry yeast and warm water in a small bowl. Stir well, cover and set aside for one hour or until thick and foamy.</span><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxq36x1i88Y1HX8qxUlP5qMbTFZSYQ87qw3FZu5hAzYQI3AQkPGPM84KNSbB3h0HNKc-sjL1xNjdlLuI-XCph-CpBiN-aFCEEY_gPI23E0AcRPkzbqy687mrZbpetnizChutK5Rv5VzAO/s1800/foccacia_1.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: georgia; font-size: x-small;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxq36x1i88Y1HX8qxUlP5qMbTFZSYQ87qw3FZu5hAzYQI3AQkPGPM84KNSbB3h0HNKc-sjL1xNjdlLuI-XCph-CpBiN-aFCEEY_gPI23E0AcRPkzbqy687mrZbpetnizChutK5Rv5VzAO/w400-h266/foccacia_1.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia; font-size: x-small;">Left; yeast mixture initially, right; yeast mixture after an hour</span><br /></td></tr></tbody></table><div class="separator" style="clear: both;"><span style="font-family: georgia;">2. In a large mixing bowl, combine the flour and salt. Make a well in the middle and pour in the yeast mixture, 320mL warm water and 2 tablespoons of olive oil. Mix altogether then drizzle with olive oil, cover and set aside overnight to rise. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-family: georgia; font-size: x-small;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7Ncy2jZVh8fIPBw1XTLKmWiFgiV9Ykg_vr1bCxDtTwMASwBLevsT2nNb2oiPwadxncexshc1F-T2IZFoBustD46BBbp2wphzp9NxFbEjYYcLPwj7f_HKvfSOKoxOiTax31A4rBQNH2q0/w400-h266/foccacia_2.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia; font-size: x-small;">Top left: night before, bottom left: next morning, right: dough after mixing<br /></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7Ncy2jZVh8fIPBw1XTLKmWiFgiV9Ykg_vr1bCxDtTwMASwBLevsT2nNb2oiPwadxncexshc1F-T2IZFoBustD46BBbp2wphzp9NxFbEjYYcLPwj7f_HKvfSOKoxOiTax31A4rBQNH2q0/s1800/foccacia_2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: x-small;"></span></a></div><span style="font-family: georgia;">3. <i>An hour and a half before serving</i>; u<span class="TextRun BCX0 SCXW78925903" data-contrast="none" lang="EN-AU" style="background-color: white; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;" xml:lang="EN-AU"><span class="NormalTextRun BCX0 SCXW78925903" data-ccp-charstyle="Strong" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">se </span></span><span class="TextRun BCX0 SCXW78925903" data-contrast="none" lang="EN-AU" style="background-color: white; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;" xml:lang="EN-AU"><span class="NormalTextRun BCX0 SCXW78925903" data-ccp-charstyle="Strong" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">a spatula </span></span><span class="TextRun BCX0 SCXW78925903" data-contrast="none" lang="EN-AU" style="background-color: white; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;" xml:lang="EN-AU"><span class="NormalTextRun BCX0 SCXW78925903" data-ccp-charstyle="Strong" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">to slide under the dough reaching halfway and pull the dough up over itself. Repeat, turning the bowl 4 more times. </span></span></span><div><span style="font-family: georgia;">4. Prepare a 20 x 30cm baking tray, line the bottom with baking paper and drizzle some olive oil on the bottom and brush to c<span class="TextRun BCX0 SCXW20033540" data-contrast="none" lang="EN-AU" style="background-color: white; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;" xml:lang="EN-AU"><span class="NormalTextRun BCX0 SCXW20033540" data-ccp-charstyle="Strong" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">over the base. </span></span><span class="TextRun BCX0 SCXW20033540" data-contrast="none" lang="EN-AU" style="background-color: white; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;" xml:lang="EN-AU"><span class="NormalTextRun BCX0 SCXW20033540" data-ccp-charstyle="Strong" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">Scrape</span></span><span class="TextRun BCX0 SCXW20033540" data-contrast="none" lang="EN-AU" style="background-color: white; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;" xml:lang="EN-AU"><span class="NormalTextRun BCX0 SCXW20033540" data-ccp-charstyle="Strong" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"> the dough gently into the prepared pan. Use lightly oiled fingers to press gently into the pan until it resists. Set aside for 1 </span></span><span class="TextRun BCX0 SCXW20033540" data-contrast="none" lang="EN-AU" style="background-color: white; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;" xml:lang="EN-AU"><span class="NormalTextRun BCX0 SCXW20033540" data-ccp-charstyle="Strong" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">hour, covered, gently pressing the dough to reach the corners of the pan every so often. </span></span><span class="EOP BCX0 SCXW20033540" data-ccp-props="{"134233117":true,"134233118":true}" style="background-color: white; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"> </span></span></div><div><span style="font-family: georgia;"><span>5. <i>Forty</i><i> minutes before serving</i>; preheat the oven to 230 C. Prepare the toppings and check on the dough. When the dough has finished resting for an hour, the use </span><span data-contrast="none" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">oiled fingertips to press deep holes into the dough. Whisk together </span><span data-contrast="none" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">1 tablespoon of oil and 1 tablespoon of water.</span><span data-contrast="none" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"> Pour over the dough and swish around to ensure an even spread. </span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywvLKkMO9jvVE9gA67wrMN65pVXB_xIi8uYh1ylg9_RLjVl_t7B5dc1-lFR4VKJwj3-tVmflp0ZK3NWyv6RNJi2sbqWSvl691TNWlIL5G5ePxdEWPRi1zrY5FKTTg7i8okMBIHpnpUS_A/s1800/foccacia_3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywvLKkMO9jvVE9gA67wrMN65pVXB_xIi8uYh1ylg9_RLjVl_t7B5dc1-lFR4VKJwj3-tVmflp0ZK3NWyv6RNJi2sbqWSvl691TNWlIL5G5ePxdEWPRi1zrY5FKTTg7i8okMBIHpnpUS_A/w400-h266/foccacia_3.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><span data-contrast="none" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">6. Sprinkle with sea salt</span><span data-contrast="none" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">, and toppings of choice; we did half cherry tomatoes, feta, rosemary and kale, and the other half with garlic, green shallots and crispy fried onion.</span><span data-contrast="none" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"> Bake for 20 to 25 minutes or until the bread is golden and sounds hollow when you tap it.</span></span><p></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mDCkDABnfPydxc_5UJJHFNBXqhCPeeK00y4vF81Qq-MRbW-V4x0DQA-IU3QjKYNwEE94oWMChJqY-grFVeHOtfDLDPjd41-N2JAQSwEPZuBWDoA6xXOG2TrUVGqBSchObo2jSk6W7wYG/s2048/20-09-08_Canon+EOS+M50_18-54-21.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mDCkDABnfPydxc_5UJJHFNBXqhCPeeK00y4vF81Qq-MRbW-V4x0DQA-IU3QjKYNwEE94oWMChJqY-grFVeHOtfDLDPjd41-N2JAQSwEPZuBWDoA6xXOG2TrUVGqBSchObo2jSk6W7wYG/w400-h266/20-09-08_Canon+EOS+M50_18-54-21.jpg" width="400" /></a></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-84681389599711310452020-09-04T22:34:00.017+10:002022-02-16T14:00:55.431+11:00Chicken, wombok and spinach dumplings<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><span style="font-family: georgia;">(makes approximately 100-120 wontons)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFt-wHk8Se43vfygPEtFudMmjIcwyiMPCDD8Hxsw-yHnY9U0dRvUTF5QOgLUNfkqul4hYbaEGcv0E9bROyTOFm8-ZKyvPT_RkvPY2vVU6d6uPljcLfjbK-8CQA5lfbSiGQkVosBPuCMPAp/s2048/20-08-28_Canon+EOS+M50_18-39-18.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFt-wHk8Se43vfygPEtFudMmjIcwyiMPCDD8Hxsw-yHnY9U0dRvUTF5QOgLUNfkqul4hYbaEGcv0E9bROyTOFm8-ZKyvPT_RkvPY2vVU6d6uPljcLfjbK-8CQA5lfbSiGQkVosBPuCMPAp/s320/20-08-28_Canon+EOS+M50_18-39-18.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;">Our family have always made either traditional wontons (pork, prawn, shiitake and chives) or the standard pork and chive dumplings. These are delicious but I have noticed that some of the traditional ingredients are a bit strong for our little one, so I finally convinced mum to branch out and to help us make some toddler-friendly dumplings. These are a winner! It's not often that our little one will willingly feed herself (quickly) and ask for more! We tried both the wonton (</span><span style="background-color: white; color: #444444; font-family: georgia;">雲吞) </span><span style="font-family: georgia;">and jiaozi (</span><span style="font-family: georgia;">餃子) format and both are delicious; with only one third meat, with plenty of vegetables to fill out the rest they feel like a complete meal by themselves!</span></div><span style="font-family: georgia;"><div style="text-align: left;"><i>Prep time: 40 min</i></div><div style="text-align: left;"><i>Wrapping time: 60 min (depending on number of helpers)</i></div><div style="text-align: left;"><i>Cooking time: 20 min</i></div></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><br /><span style="font-size: large;">
Ingredients</span><br />One and a half medium Chinese cabbage (wombok)<br />
250-300 g baby spinach, finely sliced<br />1 kg chicken mince<br />
1/2 cup soy sauce<br />2 tsp sugar<br />2 tsp salt<br />2 eggs + 1 egg for wrapping<br />100 Shanghai (white) wonton (<span style="background-color: white; color: #444444;">雲吞) </span>or round dumpling (<span style="background-color: white; color: #222222;">餃子) wrappers</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59x5wQRIwa2QHaHrrcxKRPwMm9ahz8rflIqdYIqNtRh_-7mGZPHG3-LUcxH9n4oHZDBSjfR5QNjzQTeSgZ05lzs60WfbQKcO_Ehxp7fQU_vcI9qQ16n5KAfkWb3Urk61NawkSUpBpKaHp/s1800/pastry_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59x5wQRIwa2QHaHrrcxKRPwMm9ahz8rflIqdYIqNtRh_-7mGZPHG3-LUcxH9n4oHZDBSjfR5QNjzQTeSgZ05lzs60WfbQKcO_Ehxp7fQU_vcI9qQ16n5KAfkWb3Urk61NawkSUpBpKaHp/s320/pastry_1.jpg" width="320" /></a></div><span style="font-size: large;">
Method</span><br />
1. Tear the wombok leaves from the stem. Rinse then blanch in hot water for 2 minutes until soft, then wring it dry in the sink. Finely slice.<br />
2. In a large mixing bowl (or two if it's too much), add the chicken mince, sliced cabbage, spinach, soy sauce, sugar, salt and eggs. Mix to combine.<br />
3. Leave for about 15 minutes to marinate, or even overnight.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWINBHufNP6HYywuQJWgs4JQzin58AAakN-kbpaMVIxNrC4xnNHEwM8ihgXRdJyA60wpKwnw19l6Szt4qfwOArh1PJ4JkfaTqWcpbK959TXvuIlRA-2CIkRWHoP2a_QSSYMFtyj3KTQvB1/s1800/dumplings_2.jpg" style="font-family: times; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWINBHufNP6HYywuQJWgs4JQzin58AAakN-kbpaMVIxNrC4xnNHEwM8ihgXRdJyA60wpKwnw19l6Szt4qfwOArh1PJ4JkfaTqWcpbK959TXvuIlRA-2CIkRWHoP2a_QSSYMFtyj3KTQvB1/w400-h266/dumplings_2.jpg" width="400" /></a></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">
4. When ready to wrap; prepare the dumpling wrappers, a small bowl with one egg lightly beaten and the dumpling mixture. Wrap the dumplings one by one and place them on a non-stick surface (tray or plate). </span><span style="font-family: georgia;">Freeze the first batches that you won't be eating on the day.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUz2uyRGGJwSx1cJzmfSqI1OhomiKd9l8eHgZZzFMWMehc0JOnbKly1ROymjqwVxd0JMg3RND0ztNKbdr-5judZa4IgY5eQj4F0O4PkHADywVVrzEh9JkfzCHvwpB7vW9cDyHpvwaOIyG/s1800/dumplings_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUz2uyRGGJwSx1cJzmfSqI1OhomiKd9l8eHgZZzFMWMehc0JOnbKly1ROymjqwVxd0JMg3RND0ztNKbdr-5judZa4IgY5eQj4F0O4PkHADywVVrzEh9JkfzCHvwpB7vW9cDyHpvwaOIyG/w400-h266/dumplings_1.jpg" width="400" /></a></div></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><span style="font-family: georgia;">NB. Demo of <a href="http://one-wok.blogspot.com/2013/03/comfort-food-home-made-wontons.html">wonton</a> and <a href="http://one-wok.blogspot.com/2020/05/vegetarian-pot-stickers.html">dumpling</a> (</span><span style="background-color: white; color: #222222; font-family: georgia;">餃子) </span><span style="font-family: georgia;">wrapping links.</span></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vPJSHtsdDKfG6jxrQTJUTdW8AenVRPtz_W_vm-yfpXpq2LI-bVfN0tNASxe1hDvXEavFKhCqwKByfDfS3VxBX8vyrV8I-9Z-THCK93QwVx1AUyHUF7vrfUFyCq8Djy0vz3hM063BDwDu/s1800/dumplings_4.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Dumpling wrapping is always a family affair" border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vPJSHtsdDKfG6jxrQTJUTdW8AenVRPtz_W_vm-yfpXpq2LI-bVfN0tNASxe1hDvXEavFKhCqwKByfDfS3VxBX8vyrV8I-9Z-THCK93QwVx1AUyHUF7vrfUFyCq8Djy0vz3hM063BDwDu/w400-h266/dumplings_4.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: georgia; font-size: x-small;">Dumpling wrapping is always a family affair!</span></i><br /></td></tr></tbody></table></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">5. Aim to cook the last batch of dumplings that you make. If you are making;</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><i>Wontons</i> - cook the wontons in a large pot of boiling water for three to five minutes or until they float then add in half a cup of water and bring back to the boil.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgKp2STbXBYkIzi4EifU4Q4gW-mlgiAX3iJyYB6qGAxtFo1dGEaWNHKM6Cbs5LNE5sAXrRDpk4GbrTLKPPvMLkByoy_nPsz7dy2Vn8jA6LPEeziiZ2ZExQWj9edgJbCM99YQzbxxjgnT-/s1800/wontons.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgKp2STbXBYkIzi4EifU4Q4gW-mlgiAX3iJyYB6qGAxtFo1dGEaWNHKM6Cbs5LNE5sAXrRDpk4GbrTLKPPvMLkByoy_nPsz7dy2Vn8jA6LPEeziiZ2ZExQWj9edgJbCM99YQzbxxjgnT-/w400-h266/wontons.jpg" width="400" /></a></div></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><i>Pan fried dumplings </i>- place flat on a pan heated with 1 tablespoon oil. Fry for a few minutes until the bottoms are crispy, add in half a cup of water or until a third of the depth of the dumplings are immersed in water. Cover and cook for 8 minutes on medium heat, or until the water is all absorbed. Remove the lid and cook for a further few minutes until the bottoms are crispy. Serve hot with black vinegar on the side for dipping sauce</span><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoikbBTOhu4cIL0kUfyaPo3KPQmZWSOqOe0o_o6Hlyx6od6i2AhqA0M-mjZF1yWajjl-5Nce71sqcvw4pnGtAW5icUriJ8Sl9tRYvReAZSxFgVbXoyCP9Zp0hlEsGcafrcuOjRpF0kBoJP/s1800/dumpling.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoikbBTOhu4cIL0kUfyaPo3KPQmZWSOqOe0o_o6Hlyx6od6i2AhqA0M-mjZF1yWajjl-5Nce71sqcvw4pnGtAW5icUriJ8Sl9tRYvReAZSxFgVbXoyCP9Zp0hlEsGcafrcuOjRpF0kBoJP/w400-h266/dumpling.jpg" width="400" /></a></div>
One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-80849817271910615822020-08-21T22:35:00.008+10:002020-08-21T22:46:58.724+10:00Chickpea and sweet potato curry<div style="text-align: center;"><span style="font-family: georgia;">(serves 6-8)<br /><i> Adapted from <a href="https://www.kitchensanctuary.com/chickpea-and-sweet-potato-curry/" target="_blank">Kitchen Sanctuary</a></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasofMAx681pLZShi-0nAXxHKjizzNGW4OfW8FiUW5YOmSDsxVd6tHbY-t5lnX5VXAkS7BzorzqnXPJiI0JrKTuzGbWrhJm32ZHSKV9OHBeW0X0GzyE5l1jm0jlCG-0JuyjNr5Izqhvd-A/s2048/20-08-17_Canon+EOS+M50_13-49-28.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasofMAx681pLZShi-0nAXxHKjizzNGW4OfW8FiUW5YOmSDsxVd6tHbY-t5lnX5VXAkS7BzorzqnXPJiI0JrKTuzGbWrhJm32ZHSKV9OHBeW0X0GzyE5l1jm0jlCG-0JuyjNr5Izqhvd-A/s640/20-08-17_Canon+EOS+M50_13-49-28.jpg" width="640" /></a></div><span style="color: #333333; font-family: georgia;"><span style="letter-spacing: 0.3px;"><div style="text-align: center;">This Indian-style mild curry is a new addition to our vegetarian rotation. It was inspired by having leftover roasted sweet potato and chickpeas that we'd already soaked, and with a bit of googling, we found this great recipe! Hubby made this first and kept it on the stove to cook for a lot longer than the original recipe and it really developed the flavour so well worth the wait! It also keeps well for a couple nights and probably freezes well too.</div><div style="text-align: left;"><i>Prep time: 20 min</i></div><div style="text-align: left;"><i>Cooking time: 60 to 80 min</i></div><div style="text-align: center;"><br /></div><span style="font-size: x-large;">Ingredients<br /></span></span></span><div><span style="font-family: georgia;">2 medium sweet potatoes (around 450g)<br />2 tbsp vegetable oil<br />1 large brown onion<br />2 cloves garlic<br />2 tsp minced ginger<br />2 Tbsp mild curry powder<br />1 Tbsp ground coriander<br />½ Tbsp ground cumin<br />1 tsp paprika<br />½ tsp ground cinnamon<br />½ to 1 tsp salt<br />½ tsp black pepper<br />2 cans (2 x 400g) chopped tomatoes<br />2 tbsp tomato paste<br />1 can (400g) full fat coconut cream<br />1 can (400g) chickpeas, drained<br />2 packed cups (60g) baby spinach<br /><br /><i>To serve;</i><br />Brown or basmati rice<br />½ Spanish onion, finely sli<span style="color: #333333;"><span><span style="background-color: white; letter-spacing: 0.3px;">ced</span></span></span></span></div><div><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: georgia; letter-spacing: 0.3px;"><br /></span></div><div><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: georgia; letter-spacing: 0.3px;"><span style="font-size: x-large;">Method</span></span></div><div><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: georgia; letter-spacing: 0.3px;">1. Preheat the oven to 180 C. Dice the sweet potato into 2cm squares, toss in olive oil and salt and roast for 30 to 40 minutes. Set aside.</span></div><div><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: georgia; letter-spacing: 0.3px;">2. Prepare the ingredients by finely chopping the onion, garlic and ginger.</span></div><div><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: georgia; letter-spacing: 0.3px;">3. Heat oil in a large saucepan on medium heat. Add the onion and cook for five minutes, stirring often until soft. Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Stir and cook for another minute.</span></div><div><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: georgia; letter-spacing: 0.3px;">4. Add the tinned tomatoes, tomato puree and coconut cream. Bring to a gentle bubble then simmer gently for 30 to 60 minutes.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZrpLHk5-mWyqIh66j_1SpjlbSmxHOZGDs1_OoG0gAXj6umAvpF6dCLI8DoZwSmCWq7lA4MMwrDfVP20lHdU1WnO9vo43EbpE8KjdDhsEFKqAaX6lPGsDa-DmALDxFOb5XEZm5Z42Yqrw/s1800/chickpea_1.jpg" style="font-family: times; letter-spacing: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1800" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZrpLHk5-mWyqIh66j_1SpjlbSmxHOZGDs1_OoG0gAXj6umAvpF6dCLI8DoZwSmCWq7lA4MMwrDfVP20lHdU1WnO9vo43EbpE8KjdDhsEFKqAaX6lPGsDa-DmALDxFOb5XEZm5Z42Yqrw/w512-h342/chickpea_1.jpg" width="512" /></a></div><div><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: georgia; letter-spacing: 0.3px;"></span></div><div><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: georgia; letter-spacing: 0.3px;">5. Add in the chickpeas and sweet potato and cook for a further 15 minutes. </span></div><div><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: georgia; letter-spacing: 0.3px;">6. When almost ready to serve, add the baby spinach and cook for another minute then turn off the heat.</span></div><div><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333; font-family: georgia; letter-spacing: 0.3px;">7. Serve with rice and sprinkle with sliced Spanish onion. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdDIqFQgAwb9OIhtpUsOsaua5wkCcPlanre_krq9aYiKMXwJCi7TynSzmWGeecgJVJYNBr_cdmyqChWPbSSPl5WZc36q0mp3GTDfbu_lgR13pWErtSfX0QZ-7HP9Ya43wkbedo1CGpZw6i/s2048/20-08-17_Canon+EOS+M50_13-49-38.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdDIqFQgAwb9OIhtpUsOsaua5wkCcPlanre_krq9aYiKMXwJCi7TynSzmWGeecgJVJYNBr_cdmyqChWPbSSPl5WZc36q0mp3GTDfbu_lgR13pWErtSfX0QZ-7HP9Ya43wkbedo1CGpZw6i/w512-h342/20-08-17_Canon+EOS+M50_13-49-38.jpg" width="512" /></a></div></div>One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-4510645917686865022020-08-11T21:38:00.007+10:002020-08-11T21:41:08.880+10:00Blueberry muffins<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<span face="" style="font-family: georgia, "times new roman", serif;">(makes 12 muffins)</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;"><i>Adapted from <a href="https://www.recipetineats.com/moist-blueberry-muffins/">Recipe Tin Eats</a></i></span></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURsOqoL4cTlyqDJDSo6fHzcpehVXbvEri99IG-FSkxjRl4HXRTgy6crJ5RAsa0vjfxPmuG9ZhHGcCdmzp1xvyrolvjpV0rTbAOShd8N0mIxH_lkWugUgLN7y_NgPUoyrr25ZzHnOtmH_q/s2048/20-08-11_Canon+EOS+M50_12-00-19.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURsOqoL4cTlyqDJDSo6fHzcpehVXbvEri99IG-FSkxjRl4HXRTgy6crJ5RAsa0vjfxPmuG9ZhHGcCdmzp1xvyrolvjpV0rTbAOShd8N0mIxH_lkWugUgLN7y_NgPUoyrr25ZzHnOtmH_q/s640/20-08-11_Canon+EOS+M50_12-00-19.jpg" width="640" /></a></div><span face="" style="font-family: georgia, "times new roman", serif;"><div dir="ltr" style="text-align: center;" trbidi="on"><span face="" style="font-family: georgia, "times new roman", serif;">After making so many muffins, there is a part of me that wishes I understood the science behind muffins a bit better, or had the patience to work it out. Somehow, each recipe is a bit different and the outcome is usually good but why? Anyhow, I don't know why it's taken this long in my blogging to finally make an amazing blueberry muffin but this is it! A great recipe from <i>Recipe Tin Eats</i>, adapted to lower the sugar and use wholemeal flour but otherwise I think she's right about the mix of butter to oil ratio and all her other tips are pretty spot-on! </span></div><i>Prep time: 20 min</i></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face="" style="font-family: georgia, "times new roman", serif;"><i>Cooking time: 20 min</i></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face="" style="font-family: georgia, "times new roman", serif;"><br /></span>
<span face="" style="font-family: georgia, "times new roman", serif; font-size: x-large;">Ingredients</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">2 1/2 cups wholemeal plain flour</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">3 tsp baking powder</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">1 tsp baking soda</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">1/4 cup caster sugar (70g)</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">1/4 tsp salt</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">1 cup buttermilk (or 1 cup warm milk + 1 tsp white vinegar, left for 5 minutes to curdle)</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">60 g butter, melted</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">80 mL vegetable oil</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">2 eggs, room temperature </span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">2 tsp vanilla essence</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">2 cups (250g) blueberries (fresh or frozen)</span><br />
<span face="" style="font-family: georgia, "times new roman", serif; font-size: large;"><br /></span>
<span face="" style="font-family: georgia, "times new roman", serif; font-size: x-large;">Method</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">1. Preheat the oven to 200 C and prepare the muffin tray.</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">2. Combine all the dry ingredients in a large mixing bowl; flour, baking powder, baking soda, sugar and salt. Whisk to combine.</span><br />
<span face="" style="font-family: georgia, "times new roman", serif;">3. Combine all the wet ingredients in a separate mixing bowl; buttermilk, butter, oil, eggs and vanilla essence. Whisk to combine.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFiF6qJ5ue3Kfn7eTs9rZFhcInXY4J65mMhUlL7cjGplWoLWGstm2KMJJ3cea_v3AqRPhVc-VKlxjDeWMQm18w0k8Erv90DVtJbjBFURD-S3_XtOWi8SkuFalvxy7mof3JlNMR0e16kH9/s1600/20-07-14_Canon+EOS+M50_11-46-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFiF6qJ5ue3Kfn7eTs9rZFhcInXY4J65mMhUlL7cjGplWoLWGstm2KMJJ3cea_v3AqRPhVc-VKlxjDeWMQm18w0k8Erv90DVtJbjBFURD-S3_XtOWi8SkuFalvxy7mof3JlNMR0e16kH9/w400-h266/20-07-14_Canon+EOS+M50_11-46-04.jpg" width="400" /></a></div>
<span face="" style="font-family: georgia, "times new roman", serif;">4. Make a well in the dry ingredients and pour in the wet ingredients. Mix until just combined.</span><br />
<i><span face="" style="font-family: georgia, "times new roman", serif;">NB. The original recipe says try not to mix more than 8 times so the muffins don't get tough, but I found there were too many lumps so just did my best to keep it to a minimum, maybe 12 stirs?</span></i><br />
<span face="" style="font-family: georgia, "times new roman", serif;">5. Stir through the blueberries then spoon into the muffin tray.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbSLaEoqgSmLyZl4ZwTzFXGkWFRdaZFp2wJ5241CwPyTW_PKEBLpCQfu9gak1smVMuhd933HooJYuhVIArDcUF5J29m2H1paeClDOu4g8wF-hN2_tI4M1kdy_T4U5mtOGG4lWmYLOQBI-/s2048/20-08-11_Canon+EOS+M50_11-03-55.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbSLaEoqgSmLyZl4ZwTzFXGkWFRdaZFp2wJ5241CwPyTW_PKEBLpCQfu9gak1smVMuhd933HooJYuhVIArDcUF5J29m2H1paeClDOu4g8wF-hN2_tI4M1kdy_T4U5mtOGG4lWmYLOQBI-/w410-h274/20-08-11_Canon+EOS+M50_11-03-55.jpg" width="410" /></a></div>
<span face="" style="font-family: georgia, "times new roman", serif;">6. Bake at 200 C for 5 minutes, then reduce to 180 C and bake for 15 minutes or until a knife inserted into the middle comes out clean. Remove the muffins from the tray immediately and cool on a cooling rack.</span><br /><span face="" style="font-family: georgia, "times new roman", serif;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-gqeSzt6ihDMYQYccNOaWxbQvD_2fEnGU8jfmsIPWNqmIbOhc-vDHP_6VU4VRw9aAsTe9bwwSM23TtrsSxSDEn8v3HTkmAFk1jdvimOwX40YQbIx1tdOLl5LlLWr80rHutak056sFFrO/s1800/bluberr_2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1800" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-gqeSzt6ihDMYQYccNOaWxbQvD_2fEnGU8jfmsIPWNqmIbOhc-vDHP_6VU4VRw9aAsTe9bwwSM23TtrsSxSDEn8v3HTkmAFk1jdvimOwX40YQbIx1tdOLl5LlLWr80rHutak056sFFrO/w410-h274/bluberr_2.jpg" width="410" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia; font-size: x-small;"><i>Attempt 1: too slow with the frozen blueberries leads to bleeding, <br />Attempt 2: much better when leaving them in the freezer till the final step!</i></span></td></tr></tbody></table>7. Serve warm!</span><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89Fj012NND5nqUQKOv1JkMljMV6DDLAdo8CboKROAexnDaJetnjPZ8EO2YFjHws5N19YUfts5shNxXrZZy3g6XVCCJXjWBKgwJkJAN61EKMJ2A75c7-xPi9Fdx4Yw7M9YdOS8b7qxMaty/s2048/20-08-11_Canon+EOS+M50_11-59-53.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89Fj012NND5nqUQKOv1JkMljMV6DDLAdo8CboKROAexnDaJetnjPZ8EO2YFjHws5N19YUfts5shNxXrZZy3g6XVCCJXjWBKgwJkJAN61EKMJ2A75c7-xPi9Fdx4Yw7M9YdOS8b7qxMaty/w410-h274/20-08-11_Canon+EOS+M50_11-59-53.jpg" width="410" /></a></div>
One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-22059985120276243382020-08-10T21:21:00.000+10:002020-08-10T21:21:21.932+10:00Lactation cookies<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: center;" trbidi="on"><span style="font-family: georgia;">(Makes approximately 24 medium cookies)</span></div><div style="text-align: center;" trbidi="on"><i><span style="font-family: georgia;">Adapted from <a href="https://www.bellybelly.com.au/breastfeeding/lactation-cookies/">Belly belly</a></span></i></div></blockquote><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHysca6l4lyC_5uFzMpdz7VktKZsLJQbHStRjx7Q_B0SoqkRYTS_i1qpcv7z-pwGghfyXEfqMqeJmM_5G6tIDKHO8bPSn6bss74Ndel652pz18vGpHBN1iPtrS61P2CckT5D6E53VL66I/s2048/20-08-05_Canon+EOS+M50_14-04-18.jpg" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHysca6l4lyC_5uFzMpdz7VktKZsLJQbHStRjx7Q_B0SoqkRYTS_i1qpcv7z-pwGghfyXEfqMqeJmM_5G6tIDKHO8bPSn6bss74Ndel652pz18vGpHBN1iPtrS61P2CckT5D6E53VL66I/s640/20-08-05_Canon+EOS+M50_14-04-18.jpg" width="640" /></a></div><div dir="ltr" style="text-align: center;" trbidi="on"><span style="font-family: georgia;">I still remember that this was one of the very thoughtful baby shower presents I received, a whole bag of lactation cookies to freeze; delicious guilt-free snack for breastfeeding days! I finally got around to finding the two missing ingredients (1.5 years after stopping breastfeeding!); brewers yeast (from Woolworths) and flaxseed meal (from the chemist, but also probably available from the supermarket) and giving these a go to give to some breastfeeding mums that I know, and maybe in preparation for baby no.2!</span></div><div dir="ltr" style="text-align: center;" trbidi="on"><img border="0" data-original-height="1365" data-original-width="2048" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUAVqUaql5s3dvFM8bNcgoVaE-seW-VZoy3v7bL5IzBSSU5ZVN2eoygmb8yqgBkdeHnvGirkkhL8c8oOjOj20EmmEk-2zsEdx0A0oSF3qctir4FZo7cMGuzC7a1SZfTY8i5aVT1CWZoSX/w329-h219/20-08-05_Canon+EOS+M50_10-37-15.jpg" width="329" /></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><span style="font-family: georgia;">Prep time: 20 min</span></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><span style="font-family: georgia;">Cooking time: 10 to 12 min</span></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><span style="font-family: georgia;"><br /></span></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><span style="background-color: white; color: #333333; font-size: x-large; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Ingredients</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1/2 cup coconut oil, warmed (liquid)</span><br /><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1/2 cup brown sugar </span><br /><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1 egg </span><br /><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1 tablespoon vanilla essence</span><br /><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">2</span><span style="background-color: white; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> tablespoons flaxseed meal</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><span style="background-color: white; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">3 tablespoons of water</span><br /><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1 cup self raising wholemeal flour </span><br /><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1 teaspoon cinnamon</span><br /><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1-2 tablespoons of brewers yeast</span><br /><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1/2 teaspoon salt</span><br /><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1 cup oats</span><br /><span style="background-color: white; color: #333333; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"><i>Optional</i></span><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">: 1/2 cup of your favourite add-ins (e.g. crushed nuts, dried fruit, chocolate chips)</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"><br /></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><span style="background-color: white; color: #333333; font-size: x-large; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Method</span></span></div><div style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"><span style="font-family: georgia;">1. Preheat the oven to 180 C.</span></span></div><div style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"><span style="font-family: georgia;">2. I</span></span><span style="font-family: georgia;"><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">n a large mixing bowl, combine the coconut oil and sugar, then add the egg and vanilla essence. Mix well.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ofLy1GJkYtiA7jwH9eLj8NK1ZB2Y6hmItFdu7mWHbVakMczOsEvu4Y7chz_uWo-wuCmuK74iyNn9nFzlG7DXix_qVxfFPJg2aN3rhtE8LW72OLNyspOA-7z4K0wtZHUAObDMQdy_-tVg/s2048/20-08-05_Canon+EOS+M50_10-47-19.jpg" imageanchor="1" style="display: block; margin-left: 1em; margin-right: 1em; padding: 1em 0px;"><img border="0" data-original-height="1365" data-original-width="2048" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ofLy1GJkYtiA7jwH9eLj8NK1ZB2Y6hmItFdu7mWHbVakMczOsEvu4Y7chz_uWo-wuCmuK74iyNn9nFzlG7DXix_qVxfFPJg2aN3rhtE8LW72OLNyspOA-7z4K0wtZHUAObDMQdy_-tVg/w410-h274/20-08-05_Canon+EOS+M50_10-47-19.jpg" width="410" /></a></div><div style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"></span></span></div><div style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">3. In a separate bowl, combine the flaxseed and water, let them sit for a few minutes before adding to mixture.</span><br /><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">4. Add the flour, cinnamon, brewers yeast, salt and mix well again. Add in the oats and any additional ingredients (dry ingredients (apart from the oats and your additional ingredients) and mix well again.</span></span></div><div style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">5. Stir in the oats and any additional ingredients.</span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3dycEITqV2HNa6N4ENNNQ9HsGyA51qE2-3M2nxnj15bKzG8fuK9_vOQVXzDwQmkZ4VUpMQTqPr0f4a_NiXABVh1O3SQ_ocT0cLJy2VkFneqz27It5FJJbcgF1870fNRhqSOVc0DUnL6x/s1800/lac_1.jpg" imageanchor="1" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px;"><span style="font-family: georgia;"><img border="0" data-original-height="1200" data-original-width="1800" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3dycEITqV2HNa6N4ENNNQ9HsGyA51qE2-3M2nxnj15bKzG8fuK9_vOQVXzDwQmkZ4VUpMQTqPr0f4a_NiXABVh1O3SQ_ocT0cLJy2VkFneqz27It5FJJbcgF1870fNRhqSOVc0DUnL6x/w410-h274/lac_1.jpg" width="410" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: georgia; font-size: x-small;">Flaxseed meal in water (top left), dry ingredients added (bottom left), oats added (right)<br />NB. A very dry cookie dough!</span></i></td></tr></tbody></table><div style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><br /><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">6. Using a dessert spoon, scoop the mixture into your hand and roll it into a ball. </span><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Place the biscuits onto a lightly greased tray or line the tray with baking paper. Flatten them slightly and bake for </span><span style="background-color: white; color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">10-12 minutes.</span></span></div><div style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGaKd8ls1tR6PNkGbMSrgHLVT0jMokVsqTkNAzBg0b2sAAV1TUIb4__4n2SxNSlt6HUsUYQ07pc0uhqYDXIN_me-nNIulnfBS1Vmww_AE08LPUpvnPPgOLw4XJrHrsGgDYYmP4Ts_BfMF/s1800/lac_2.jpg" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1200" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGaKd8ls1tR6PNkGbMSrgHLVT0jMokVsqTkNAzBg0b2sAAV1TUIb4__4n2SxNSlt6HUsUYQ07pc0uhqYDXIN_me-nNIulnfBS1Vmww_AE08LPUpvnPPgOLw4XJrHrsGgDYYmP4Ts_BfMF/s640/lac_2.jpg" width="640" /></a></div></span></div>
One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-75580812025655683532020-08-08T13:14:00.001+10:002020-08-08T13:14:14.030+10:00Vegetable pie<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;"><span style="font-family: georgia;">
(serves 6-8) </span></div>
<div style="text-align: center;"><span style="font-family: georgia;">
(makes 2 pies)<br />
<i>Adapted from <a href="https://www.deliaonline.com/recipes/collections/perfect-pies/winter-vegetable-pie-with-a-parmesan-crust">Delia online</a></i></span></div>
<span style="font-family: georgia;"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXd1yK99ezpqGR4Vob66gh7n5-W99dspv8ZnaWbamtJXHoXOOmIg8VRjP-pTYexV6Rp4BFF5sl4v2oMF2q-S-tj5w5YgQb7MAkfN1-sw0KS-1difdOdJC2s78t-j3XoYasaJONVp_94seN/s2048/20-08-05_Canon+EOS+M50_14-26-36.jpg" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXd1yK99ezpqGR4Vob66gh7n5-W99dspv8ZnaWbamtJXHoXOOmIg8VRjP-pTYexV6Rp4BFF5sl4v2oMF2q-S-tj5w5YgQb7MAkfN1-sw0KS-1difdOdJC2s78t-j3XoYasaJONVp_94seN/s640/20-08-05_Canon+EOS+M50_14-26-36.jpg" width="640" /></a></div><span style="font-family: georgia;"><div style="text-align: center;">Pies! We haven't made pies for ages, but after a recent reminder from my friend who has gotten into the Kmart pie maker craze, I remember our own dusty pie maker in storage, and the idea of pies in general. Anything wrapped in crispy pastry is a winner, especially for our little one. I was looking for a healthy-ish vegetarian pie that didn't use cream or wine as a base, this was a delicious alternative :)</div><div style="text-align: left;">Prep time: 45 to 60 min</div><div style="text-align: left;">Cooking time: 30 to 40 min</div></span></div><br /><span style="font-size: x-large;">
Ingredients</span><br />
1 medium sweet potato (300-400g), about 250g cooked<br />
1 brown onion<br />
1 clove garlic<br />
1 carrot<br />
100 g silverbeet<br />
1/2 cup frozen peas<br />
1/2 cup frozen corn<br />
2 sheets of shortcrust pastry<br />
2 sheets of puff pastry<br />
1 egg, beaten, to glaze (optional)<br />
<br />
<i>Sauce:</i><br />
50 g butter<br />
50 g plain flour<br />
600 mL milk<br />
pinch of ground nutmeg<br />
1 tsp garlic and herb seasoning<br />
1 Tbsp seeded mustard<br />
45 g grated Parmesan<br />
salt and pepper<br />
<br /><span style="font-size: x-large;">
Method</span><br />
1. Preheat the oven to 200 C.<br />
2. Peel the sweet potato and dice into 1cm cubes. Dress with olive oil and salt then roast for 30 minutes until cooked through. Remove from the oven and cool.<br />
3. Finely dice the onion, garlic and carrot. Thinly slice the silverbeet.<br />
4. In a medium saucepan, add in half a tablespoon of olive oil and a touch of butter, then add in the onion and garlic and cook on low heat for 10 to 15 minutes until soft. Add in the silverbeet, half a teaspoon of salt and sauté until soft. Set aside.<br />
5. In a small pot, place the diced carrot with boiling water and boil for 5 to 7 minutes until soft. Drain, cool and set aside.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZq_F_EdBVHc-XdePaC4Xii0oTNTr5Kfqn85fYd4XSUzI960s_a72MOFHFcsZdf9wI-ZCVwSJfjdI5a-7VnZ8l5pWInhy-ie57p8WB-FvWphvYINlokUu9hcS2nDbVo34cPhRWSARmFpK/s1800/pie_4.jpg" imageanchor="1" style="display: block; padding: 1em 0px; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1800" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZq_F_EdBVHc-XdePaC4Xii0oTNTr5Kfqn85fYd4XSUzI960s_a72MOFHFcsZdf9wI-ZCVwSJfjdI5a-7VnZ8l5pWInhy-ie57p8WB-FvWphvYINlokUu9hcS2nDbVo34cPhRWSARmFpK/w410-h274/pie_4.jpg" width="410" /></a></div><span style="font-family: georgia;">
6. Take the pastry out of the freezer to allow to thaw for about 15 minutes.<br />
7. Prepare the sauce by putting a saucepan on low heat. Add the butter, once it's melted then slowly add the flour, stirring to ensure no clumps. Slowly add the milk in bit by bit, stirring continuously to ensure no clumps. Heat on low for 5 minutes then add in the nutmeg, seasoning, mustard, and season to taste with salt and pepper. Stir through then take off the heat and allow to cool for a few minutes.<br />
8. Prepare the pastry by cutting and shaping to the pie dishes that you have. If preparing a large pie, then blind bake the pastry for about 20 minutes.<br />
9. Mix all the vegetables (sweet potato, onion, silverbeet, carrot, peas, corn) into the sauce and stir through. Add in the Parmesan cheese and stir again.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIDrI1jhgfs0KhSqheItY8MKPa3i4JR9E6yvKmAjc7eqGlI-QIlTHYochUSuFgf_ezZ86a0wJ-ZOmuun_UuNlU3UbwOxT1ujvWIDIK-_JwgGuHJhV30ZUsoM6wDUi1sZX_MYy7vag8bpb/s1800/pie_5.jpg" imageanchor="1" style="display: block; padding: 1em 0px; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1800" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIDrI1jhgfs0KhSqheItY8MKPa3i4JR9E6yvKmAjc7eqGlI-QIlTHYochUSuFgf_ezZ86a0wJ-ZOmuun_UuNlU3UbwOxT1ujvWIDIK-_JwgGuHJhV30ZUsoM6wDUi1sZX_MYy7vag8bpb/w410-h274/pie_5.jpg" width="410" /></a></div></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">
10. Place the filling into the pie then top with puff pastry on top, trimming and tucking in the edges. Use a fork to crimp lightly and ensure a seal. Glaze on top with the egg and bake for about 30 minutes until crispy on top.<br />
<i>NB. You may need to roll out the pastry slightly to ensure it covers the edges.</i></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;">11. Cool for 10 minutes before serving. Serve alongside salad for a more balanced meal :)<br /></span><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUv7nx-NB5EdV6v-wCDVIwSEo3ZY58yyhhgjtK0-R91FcQSHsafWphWuKWmgLRJEC6l1WGaVEoYQtqQVgrCoAMsV7AmJUgwVJhssvgA74yc1k_LzP7FEXvzIh9blxzMd4O1V0WyXHwj-YS/s1800/pie_3.jpg" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1200" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUv7nx-NB5EdV6v-wCDVIwSEo3ZY58yyhhgjtK0-R91FcQSHsafWphWuKWmgLRJEC6l1WGaVEoYQtqQVgrCoAMsV7AmJUgwVJhssvgA74yc1k_LzP7FEXvzIh9blxzMd4O1V0WyXHwj-YS/s640/pie_3.jpg" width="640" /></a></div></div>
One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0tag:blogger.com,1999:blog-4984642188842317396.post-31112451762001152212020-07-17T21:37:00.001+10:002020-07-17T21:37:47.301+10:00Tom Ka Vegetable Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;">(serves 4 to 6)</span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Adapted from <a href="https://40aprons.com/tom-kha-soup-whole30/">40 aprons </a></span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">We have been having a lot of soup lately; being the middle of a cold winter, an easy way to go vegetarian and have a meal ready for a couple of days. I was reminded of this delicious tom ka soup when mum showed up with a lot of mushrooms the other day. This traditional Thai soup (= tom) is an aromatic (distinctly from the galangal = ka), coconut milk based delicious soup that usually isn't spicy (despite a lot of recipes I saw using plenty of chilli but I guess Thai people generally love chilli). </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I remember the first time I tried this in Thailand and it was <i>amazing </i>and definitely a comfort food! Always prefer this over tom yum now. </span><span style="font-family: "georgia" , "times new roman" , serif;">Usually it's served with chicken but that's actually my least favourite part, so it wasn't hard to go vegetarian for this meal. It's traditionally served as a soup, but treated like a curry as you can eat it with rice, but we also enjoyed it is a rice noodle soup. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Prep time: 30 minutes</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cooking time: 30-40 minutes</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ingredients</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 brown onion</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cloves garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 lemongrass stalk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1x5cm length piece of galangal</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp red curry paste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 cups (1 Litre) vegetable stock</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6-10 kaffir lime leaves</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 cups (1 Litre) coconut milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 cups chopped vegetables (e.g. broccoli, zucchini, carrot, Chinese cabbage, cauliflower, potatoes)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">350 g mushrooms (can do a mixture of white, brown, oyster)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1-2 Tbsp (10-15 g) palm sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 Tbsp fish sauce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1-2 Tbsp (approximately 1/2 lime) lime juice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 stems of green shallots, to garnish</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">handful of Thai basil leaves, to garnish</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">dried onion flakes, to garnish</span><br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;">To serve;</span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;">rice or 1kg thin rice noodles</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Method</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1. Prepare the aromatics by roughly chopping the onion and garlic. Remove the outer layer of the lemongrass then diagonally slice it. Wash and slice the galangal into 3mm thick sections.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2. In a large pot, heat up the oil on low heat, then add in the onion, garlic, lemongrass and galangal. Stir gently for a few minutes then add in the r</span><span style="font-family: "georgia" , "times new roman" , serif;">ed curry paste,</span><span style="font-family: "georgia" , "times new roman" , serif;"> then after a minute add in the </span><span style="font-family: "georgia" , "times new roman" , serif;">vegetable stock. Tear the kaffir lime leaves as you place them in then simmer for 10 minutes before adding in the coconut milk. Cook for another 10 minutes until just starting to bubble.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Meanwhile, prepare the vegetables by chopping into bite-sized pieces and the garnishing ingredients (wash the basil, cut the shallots) and set aside.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">4. Place the vegetables (other than the mushrooms) into the soup to cook, this may take 5-10 minutes. Drain the aromatics and the vegetables through a sieve into a large bowl. Return the soup to the pot. Remove the aromatics and set aside the cooked vegetables. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">5. Taste test the soup now, adding the fish sauce and sugar. When the taste is about right, then add in the mushrooms and cook for 5 minutes or until soft. Remove from the heat and add in the lime juice to taste.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. If serving with rice noodles, remove from the packet and soak for a couple of minutes in hot water then drain. Separate into the serving bowls, add in the cooked vegetables then pour the soup on top. Garnish with shallots, basil and fried onion.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">If serving with rice, then combine the previously cooked vegetables back into the soup pot and stir through. Garnish with shallots, basil and fried onion and serve hot.</span><br />
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One wok, one pot, one panhttp://www.blogger.com/profile/08325855671966610283noreply@blogger.com0