Pan-fried Fish with Fennel, Caper and Lemon Cream Sauce

This picture doesn't do the dish justice, but it really is a delicious dish. This time I served it with cos lettuce from the garden, and sauted potatoes, but it could as easily go with any seasonal steamed green, and mashed potatoes or brown rice......

Ingredients:
- 800 grams firm white fish
- Olive oil
- Good knob butter
- 1 fennel bulb, thinly sliced, fronds reserved
- 2 cloves garlic, crushed
- 3 Tablespoons capers
- Zest 1 lemon
- 3 Tablespoons lemon juice
- 1/2 cup cream
- 1 cup stock (fish or vegetable is best)
- Handful flat-leaf parsley, chopped
- Sea salt and pepper

Method:
Cut the fish into portions and season. Heat the oil and butter in a large saute pan and when the butter is sizzling add the fish. Cook until golden and just cooked through. Transfer to a plate, cover, and keep warm. Don't wash the pan.

Add the fennel to the pan and cook until tender. Add the garlic, capers, lemon zest and juice and let it bubble 1 minute. Add the cream, and stock, and season, and simmer until the sauce has reduced and thickened a little. Stir in the parsley.

Best served with rice.

Japanese Style Eggs with Sage

This is a variation on a recipe from the Nikau Cafe, using my favourite style of eggs, kind of japanese style - semi omelette, semi scrambled......
http://www.tv3.co.nz/Sage-Eggs-Nikau-Gallery-Cafe/tabid/2226/articleID/72759/Default.aspx

Serves 1 person

Ingredients:
- 10-15 sage leaves
- 2 eggs
- Sprouts for garnish (optional)
- Wholemeal grain bread (your choice)

Method:
- Fry sage in a little butter until starting to crispen, then take off heat, and put aside.
- Whisk eggs. I don't add anything, but feel free to add salt to taste.
- Toast bread.
- Meanwhile, put a little butter in a frying pan, and then pour in the egg (as if you're making an omelette). Then once the egg is starting to set on the bottom (but not set on the top), fold the egg over and over to create a long thin tube. Then press down and slice into pieces using a fish slice.  Add the sage back into the pan next to the sliced egg, and allow to sit for another couple of minutes.
- Serve on toast with sprouts for garnish.

Italian Inspired 10 Minute Tuna Pasta Salad

I learned this one from my Italian friends back in 2002 when I was in Italy for a month. I've since played around with it a lot. So there are lots of variations. And it's probably no longer authentic, but it makes a great easy lunch, dinner or snack none-the-less.

Ingredients (this recipe is so flexible, so use what you have to hand):
- 1 can tuna (large can)
- Cooked wholemeal pasta (spirals or penne is good) 
- Kalamata olives (or other of your choice)
- Garlic (you can saute it briefly if you prefer)
- Lemon juice
- Extra virgin olive oil
- Marinated mixed vegetables in a jar (you can get from Italian Food Warehouse). This is the most authentic option. OR fresh seasonal vegetables work well too. In this example, I used: baby spinach, basil, roasted capsicum, and fresh tomato.

Palak Paneer (Paneer in a spinach curry)

 This recipe is sourced from the following website:
http://www.indiansimmer.com/2010/07/palak-paneer-for-my-birthday.html

Ingredients:

450g fresh green spinach
225g packet of paneer cut into cubes
1 cup red chopped onion
1 cup tomato pureed
3-4 cloves garlic
1 1/2 inch ginger
2-3 thai green chili
1 tsp fennel seeds
3-4 cloves
1/4 cup cream or 2 tbsp sour cream
1 tbsp coriander powder
1 1/2 tsp curry powder
3 tbsp olive oil/cooking oil


Method:

Boil spinach in a big pot adding fennel seeds and cloves to it. Save the water in which you boiled your spinach. Let the spinach cool and then blend in a blender. Remove from blender and put in a bowl.

Using blender, blend onion, ginger, garlic and thai chilli.

Heat oil in a medium sized pot and add the paste of onion, garlic and the other ingredients. Cook until the paste starts changing color from light pink to darker pink and then slowly towards golden. Then add coriander powder & curry powder. Mix it all together and add pureed tomato.

Cook everything until the paste is thicker and all the liquid from the tomato is cooked. Then add the pureed mixture of spinach, fennel seeds and cloves.

Stir on a low heat for a minute or two and then cover it with a lid to let it cook. If you think the gravy is too thick for you add a ladle or two of the saved boiled water from the spinach.

In a separate sauce pan boil salted water, turn off the heat and then add the paneer cubes. Leave for 2-3 minutes while the curry is being cooked. This helps drain all the excess fat from the cheese making it softer.

Then add cream or sour cream whatever you are using to the spinach curry. Mix well.

Drain paneer cubes from the salt water and add to the gravy. Voila.

Parsnip carrot lentil ragout

I have made this dish so many times, and love it.

Ingredients
- 1 parsnip, diced
- equivalent in carrot, diced
- 1 onion, diced
- 1 cup dried lentils (puy, or brown)
- 6 cups vegetable stock
- Sour cream to taste
- Herbs of your choice (eg: thyme, rosemary)

Directions
Pan fry carrots, parsnips, and onion in a bit of oil, until golden.
In the meantime, boil the lentils in water until cooked.
Add together, along with herbs and stock cubes.
Serve, with a big dollop of sour cream, cracked pepper, and a nice piece of bread.

Beetroot, yoghurt & Mint Dip

This is a looker....

 

Ingredients:

1.5kg beetroot, cooked and peeled (or bought cooked, but not in vinegar)
2 garlic cloves, peeled
Bunch of coriander, washed
Bunch of mint, leaves only

2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons ground cinnamon
3 tbsp balsamic vinegar
2 tbsp olive oil
125ml thick Greek-style yoghurt
Salt

Method:

1. Put all the seeds into a frying pan and fry for three minutes, leaving the cinnamon to one side.
2. Empty the seeds into a pestle and mortar and grind to a powder. Add to cinnamon and pour into your jar.

3. Put all ingredients, apart from the yoghurt and salt, into a food processor or blender and blend, until smooth.
4. Add the yoghurt and pulse quickly, just once or twice. Taste for seasoning – it will definitely need a little salt. If you prefer a bit of sharpness, you may want to add more balsamic vinegar.

Fennel Orange and Pistachio Salad

This salad has the most divine mix of vegetables, that work so well together....

• 2 navel oranges, peeled, quartered and thinly sliced
• 1 small bulb fennel, quartered, cored and very thinly sliced crosswise
• 1 cup very thinly sliced radishes, (about 8 radishes)
• 1/4 cup coarsely chopped fresh coriander leaves
• 2 tablespoons extra-virgin olive oil, or pistachio oil
• 1 tablespoon plus 1 teaspoon lime juice
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 6 tablespoons shelled salted pistachio nuts, toasted and chopped

Combine orange slices, fennel, radishes, coriander leaves, oil, lime juice, salt and pepper in a bowl. Gently toss to mix. Just before serving, sprinkle nuts over the salad.

Quinoa Vegetable Salad

Thanks to the Real Fresh Food guys.....
http://www.wildhealthfood.com/quinoa-salad-with-roasted-almonds

With brocollis at 2-for-1 prices, and capsicums coming into season, I thought it was time to make this healthy quinoa salad for work lunches.....

Salad

1/2 cup quinoa cooked 

1/3 capsicum (cut into small pieces)                                   

1 medium sweet potato (kumara), roasted, or peeled & grated

1 cup finely chopped lightly blanched broccoli                            

Fresh herbs (whatever you have available)                                           

1/2 cup roasted almonds chopped 

Salt and pepper to taste

Dressing

Swig olive oil

Juice of a lemon 

1 large clove garlic, finely chopped

Directions

1) Place cooked quinoa, vegetables, roasted almonds and herbs in a bowl.

2) Put garlic, water, olive oil and lemon in a in a jar with a lid and shake. Pour over quinoa mixture and mix.

3) Add salt and pepper to taste.

Cheeky Monkey Smoothie

This is a yummmmmy one...... I'd have it more as a treat, rather than a daily occurrence, due to it's natural sweetness.

Fats:
- 2 Tablespoons natural yogurt

Proteins:
- 2 Tablespoons tahini (fats and proteins)
- 1 Tablespoon LSA/LSC/chia seeds

Veg/fruit:
- 1 banana

Flavours:
- 1 teaspoon cinnamon
- 1 teaspoon vanilla essence

Other:
- Handful of unsweetened muesli
- Water/almond milk/rice milk/oat milk - to a desired consistency

Just whiz it all up, and decorate with chia seeds

Mixed Bean Goulash

This is a mixture of a couple of recipes I found online.... I almost always have vegetarian for lunch, and this makes for a great option. I even had it for breakfast a couple of times!

Ingredients
2x 400g tins mixed beans, drained and rinsed
2 x 400g tins chopped tomatoes
1 large onion, finely chopped
6 cloves of garlic, crushed
2 tablespoons smoked paprika
2 teaspoon of ground cumin
1/4teaspoon of chilli powder
1/2 teaspoon black pepper
1 tablespoon of olive oil

Method
1. Saute the onion in a large pan for 5 minutes or until soft.
2. Add the garlic, paprika, cumin and chilli powder and cook for 1 minute.
3. Add the tomatoes and pepper.
4. Simmer gently for 10 minutes until thickened. Add a bit of water if too thick.
5. Add the mixed beans and cook for another 5 minutes or until the beans are heated through.

Mushroom & Barley Osso Buco

This was really nice for something a different, and is an 'all in 1' dish (if you've got a casserole dish that is oven and stove friendly)....

This is a slight variation on the Nourish Magazine version.
http://www.nourishmagazine.co.nz/mushroom-and-barley-osso-buco/

Ingredients
500g osso buco
1 leek, washed and finely chopped
1 garlic clove, crushed
200g mushrooms
 ¾ cup barley
4 cups of good quality beef stock
Chopped spinach or kale

Method
Sweat the leeks and garlic in a little oil or butter, when soft remove from the pan and set aside.  Add a little more oil and brown the osso buco.  You will probably want to do this in two batches as overcrowding the pan creates steam and stops the meat from browning.

When the meat has all been seared, place in an ovenproof dish along with the cooked leeks, mushrooms, barley and beef stock, cover with a lid and cook in a low oven (150-160°C) for 3-4 hours.  You may want to check after a couple of hours and add more liquid if needed.  Add the chopped spinach or kale 10 minutes before serving making this a complete one pot dish.

Green Soup

Thanks to Brenda Fawdon's 'Whole Hearted Food' recipe book for this interesting soup....

Ingredients:
- 1 Tablespoon oil
- 1 bunch spring onions
- 6 garlic cloves
- 3 celery sticks
- 1 leek, white part only, washed and chopped
- 250g mung beans, soaked overnight in water with 2 T apple cider vinegar, drained
- 1 Litre vegetable stock
- 1 Cup fresh/frozen peas
- 1 bunch greens (spinach, silverbeet, kale, rocket) stalks removed. I used what was available in my garden.
- Salt & pepper to taste

Method:
Heat oil in a large pot over medium heat. Add spring onion, garlic, celery and leek and cook until softened. Add the mung beans and stock and cook for 20 minutes or until mung beans are soft and squishy. Take off the heat and allow to cool.

Once cooler or cooled, add the peas, greens, and blend in a blender until smooth. Note: If you add the greens when the soup is still hot, they will lose their brightness.

Warm up just before serving.

Serving ideas:
Serve with gremolata (parsley, finely chopped, minced garlic, lemon zest, lemon juice, and virgin olive oil), and fresh focaccia.

Chicken with Olives and Sage

I love the simplicity of this meal....

Ingredients:

- 4 chicken marylands (section of chicken consisting of leg and thigh)
- sea salt and freshly ground black pepper
- 6 cloves garlic, lightly crushed
- small handful sage leaves
- 1 cup white wine
- 1 cup green Sicilian olives, drained and rinsed
- 1/4 cup olive oil

- Flour, for coating the chicken

Method:
 1. Preheat the oven to 200°C.
2. Heat the olive oil in a large wide saucepan or casserole dish suitable for oven use, over a medium heat. Mix the flour with a bit of salt, coat the chicken pieces well and sear in a little butter until browned.
3. Add the garlic cloves and sage leaves and cook for a couple more minutes until fragrant.
4. Pour in the wine, olive oil, olives and transfer the dish to the hot oven. Cook for 30-40 minutes.
5. Serve the chicken pieces with olive and sage braising liquid.

Self Crusting Quiche

This is a recipe that Christine gave me about 10 years ago, and I've used it sooooo many times.... Thanks Christine! x

 
Ingredients:
- 3 eggs
- 50g salted butter
- 1/2c self raising flour
- 1 1/2 cups milk
Suggested fillings:
- Bunch kale (approx 3 big leaves?) chopped finely
- 1/2 onion
- Approx 100g feta
- 2-3 tomatoes thinly sliced (for the top)
- Mixed herbs

You could use any fillings, like bacon, silverbeet, carrot, kumara, cauliflour, brocolli, corn... Try using up the veggies in your fridge.

Method:
Preheat an oven to 175degrees.
Meanwhile melt the butter. Do not let it bubble or burn. Then take off the heat and add in the whisked eggs. Then add the flour to form a nice paste. Add the milk and continue to mix.
Line a dish with baking paper (15 x 25cm dish works well).
Pour mixture into the dish. Then add your chosen fillings and pat down so that the egg mixture covers the fillings.
Place slices of tomato on the top, and sprinkle with mixed herbs.
Cook for 45 min. Take out the oven and leave to set for about 15 min.

Pumpkin cannelloni with lentil tomato sauce

This is a variation on Jamie Oliver's Pumpkin Spinach Ritollo

Ingredients:
- 500g butternut squash 
- 1/2 onion (red is good, but white works)
- olive oil 
- 1 teaspoon dried thyme 
- 250 g spinach, kale or other greens (defrosted and finely chopped) 
- 1 whole nutmeg, for grating 
- 4 cloves of garlic 
- 1 x 700 ml jar of passata    
- 1/2-1 can brown lentils  
- 6 large fresh free-range pasta sheets (roughly 15cm x 20cm each) 

- Grated cheese to taste

Method: 

Preheat the oven to 180ºC. Cook the squash whole on a roasting tray for around 1 hour 30 minutes, then remove from the oven. 

Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil, the thyme and a pinch of salt and pepper, and cook for 10 minutes, stirring occasionally. Stir in the greens, cover with a lid and allow to slowly cook for a few minutes, or until the liquid has evaporated, then remove from the heat. Cut the squash in half, discard the seeds and skin, then mash up with a fork. Keeping them separate, season both the squash and greens with salt, pepper and a grating of nutmeg.

Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden. Pour in the passata,then add a splash of water to the empty jar, swirl it around and pour it into the pan. Add the lentils. Bring to the boil, simmer for just 3 minutes, then season.

On a clean work surface, lay out the pasta sheets facing lengthways away from you. Working quickly so your pasta doesn't dry out, brush them with water, then evenly divide and spread the squash over the sheets. Sprinkle over the cooked greens. Roll up the sheets and cut each one into 4 chunks, then place side by side in the tomato lentil sauce. Bake for 20 minutes at the bottom of the oven. Then add the cheese and a drizzle of olive oil. Bake for another 10 or so minutes until golden and crisp. 

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Refreshing Green Smoothie

I'd just come back from swimming earlier today, and wanted something really refreshing, but balanced as well..... This is what I came up with......

Ingredients:
- Small handful sprouts, any type. I used homemade mixed sprouts.
- 1 banana (I used frozen)
- 1 avocado
- 2 large handfuls green leaves. I used lettuce.
- 1 large handful mint leaves (pref from the garden)
- 6cm piece cucumber, peeled and deseeded
- 1 kiwifruit. I used kiwi-gold
- Water and/or ice

It's useful for one of the ingredients to be frozen. If not, add some ice-cubes.

Zip it all up, and keep adding water until desired consistency.

Lamb Cutlets Marinated in Oregano and Balsamic

This recipe is thanks to the Cuisine Magazine. 

 Serves:2

Ingredients:

8 Lamb Cutlets
4 gloves garlic, crushed
1 T freshly chopped oregano
1 T dried oregano
about 50ml balsamic vinegar
about 50ml olive oil
sea salt and freshly ground black pepper

Method:

Mix the garlic, fresh and dried oregano, balsamic and oil. Coat the lamb cutlets with this mix. Refrigerate overnight.

Heat frying pan, add a dash of oil,
Take the lamb cutlets out of the marinade (reserve the marinade), and season with salt and pepper. Fry for around 3 minutes on one side.
Turn lamb cutlets over, add the marinade to the pan, and cook for another 3 minutes or so. Rest in a warm place for 6-7 minutes.

I served with mashed potato and kale. However other green veg would work well.

Spicy Red Lentil, Tomato and Kale Soup

This soup really is super delicious...... and nutritious.....

Ingredients:
- 1 tsp coconut oil (or other)
- 2 garlic cloves, crushed
- 1 onion, diced
- 3 celery sticks, sliced
- 1 bay leaf
- 1 1/4 tsp ground cumin
- 1/4 tsp chilli powder
- 1/2 tsp ground coriander
- 1/4 to 1/2 tsp smoked sweet paprika
- 3 Tbsp tomato paste
- 1 Tin tomatoes
- 8 cups veg stock
- 1 cup red lentils
- 2 cups finely chopped kale


In a large pot, saute the onion and garlic in the oil for about 3 minutes. Add the celery and saute a few more minutes.

Stir in the bay leaf, spices, tomatoes, stock, and lentils, then bring to a boil, reduce the heat, and simmer for 25 min.

Add kale and simmer 5 to 10 min or until kale is soft.

Serve with fresh crusty bread.

For an omnivores delight, add chorizo, as we did the second night.....

Spicy Marinated Chicken Wings

Forget those pre-packed marinated chicken wings..... This dish is soooo yummy, and way healthier.

Ingredients
12 wings or 6 drums
1/2 teaspoon ground black pepper
1/2 teaspoon chilli powder
1 t turmeric
1 t ground cumin
12 whole cardamom pods, split to release seeds
1/4 t each ground cinnamon, cloves, and nutmeg
1 1/2 teaspoon salt
2 cloves garlic, crushed
3 T plain yoghurt

Method
mix spices in a large bowl. Add salt, garlic, yoghurt. Mix. Then add chicken and coat with marinade. Leave in fridge at least one hour, pref overnight.

preheat oven to 180. Bring chicken to room temperature, then place in a shallow roasting tin with baking paper.

bake about 45 min, turning during cooking. Remove chicken, and let rest for 30 min if possible.

serving ideas: potato wedges and coleslaw (see recipe below)
http://abalancedkiwilifestyle.blogspot.co.nz/2014/08/coleslaw-ideas.html

Balanced Smoothie

Yesterday I decided I'd put together a few smoothie ingredients, and just see what happened. It actually tasted pretty good!

Fats:
- 1/4 cup coconut milk
- 1 teaspoon coconut oil

Proteins:
- 2 teaspoon LSA, soaked in small amount of water for a minute or two
- 1 teaspoon tahini
- Small handful mixed sprouts

Veg/fruit:
- Handful greens (I used spinach, mizuna and parsley from the garden)
- Small handful mixed frozen berries
- Half a banana

Flavours:
- Pinch sea salt
- Half teaspoon cinnamon
- Drop vanilla essence

Water - to a desired consistency

Just whiz it all up.

Natural Deoderant Alternative

Following a lot of mixed media about the effects of using aluminium and other chemicals on the arm pits, I decided to try a natural deoderant alternative, and it works a treat. (I do get chaffing on the odd occasion though).

Ingredients:
- 6 Tablespoons Virgin Coconut Oil
- 1/4 Cup Baking Soda
- 1/4 Cup Corn Flour
- A couple drops of essential Oil of your choice (this is not necessary for the effectiveness)

Mix everything in a bowl, and transfer to a container. Use a pea size amount and spread onto each armpit.

Source:
http://wellnessmama.com/1523/natural-deodorant/

Meditteranean Fish Soup

This is my first attempt at trying to copy a yummy soup we had at Le Cafe Cafe in Picton over Easter.... Definitely not quite as good as the Le Cafe version, but a good start....

Ingredients:
- 150g flakey fish
- 350g firm fish

- 4-5 cups fish stock
- Olive oil 
- 1 cup white wine
- 500 g veggies (carrot, celery, onion, leek, parsnip, fennel bulb)
- 3-4 cloves garlic
- tomato paste / 1/2 tin tomatoes
- 1 teaspoon fennel seeds
- Pinch saffron
- 1 piece orange peel (optional)
- 1 Star anise
- 1/2 Teaspoon coriander seeds
- handful chopped parsley
- 3 bay leaves

Steps:
Fry spices. Sweat veggies in olive oil. Add diced flakey fish. Deglaze with white wine. Add tomato paste, top up with stock, and simmer 30 min. Add the firm fish, and bring back to a gentle simmer.

Three fabulously matched winter salads

Using a few leftover veggies in the fridge, I stumbled across an amazing match of three salads.

Sweet Balsamic Cabbage and Onion Salad
- Red cabbage
- Red onion
- Balsamic vinegar
- Extra virgin olive oil

Tangy Yoghurt Mustard Potato Salad
- Yoghurt
- Dijon mustard
- Lemon
- Extra virgin olive oil
- Capers
- Celery
- Potatoes

Savoury Chilli Garlic coriander lentil Salad
- Brown lentils
- Fresh red chilli
- Fresh coriander
- Garlic
- Salt & Pepper

Coleslaw Ideas

Coleslaw is great any time of the year. Here are a few ideas:

Ingredient Options (choose some)

- Spring / red onion

- Red / white cabbage

- Daikon / radish

- Carrots

- Bean sprouts

- Cucumber

- Beetroot

- Red capsicum

- Mint, parsley, oregano, coriander

- Fresh red chilli

- Tamari roasted seeds

- Raw pumpkin seeds

Dressing Options

1       - Mixed: Small knob ginger, 2 cloves garlic, 2 spring onions, 60ml  lime juice, 20ml white wine vinegar, 30ml soy sauce, 180ml canola oil, 30gr sugar. Blend all ingredients in a food processor.

2      - Mexican: 50ml sour cream, 1 lime, 1 chilli, pinch salt

4      - Asian: Sesame oil, rice wine vinegar, salt, pepper

5       - Mayo alternative: Extra-virgin olive oil, 250ml yoghurt, 2 Tbs Dijon mustard, salt, black pepper

Curried Red Lentil and Pumpkin Soup

This is even better than pumpkin soup, tasting very much like pumpkin soup, but with added flavour, and protein....

Ingredients:

Olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 teaspoon finely grated fresh ginger

1 Tablespoon curry powder

1kg butternut pumpkin, peeled, deseeded, cut into 1cm-pieces

1 cup red lentils, rinsed

1.25L (5 cups) water

1x 10g Vegetable stock cube

Natural yoghurt (optional)

Coriander leaves (optional)

Method:

Heat a large saucepan over medium-low heat. Spray with olive oil spray. Add the onion and cook, for 5 minutes or until soft. Add the garlic, ginger and curry powder and cook, stirring, for 1 minute or until aromatic.

Add the pumpkin, lentils, water and stock cube. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.

Ladle half the lentil mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining lentil mixture.

Place the soup over medium heat and cook, stirring, for 3 minutes or until heated through. Season with pepper. Ladle among serving bowls. Top with the yoghurt and coriander to serve.

Tamari Roasted Seeds

These are soooo easy, and delicious as a snack or topping

Put a heavy bottomed fry pan on the element, and heat to a low-medium heat. Once heated up, add 1 cup of mixed seeds (pumpkin, sunflower, sesame, or others). There is no need for any oil. Heat until golden. This takes about 5 minutes. Be careful not to burn.

Meanwhile, mix 1 Tablespoon soy sauce (preferably without additives or excessive salt), along with a pinch of cayenne, and 1/4 teaspoon garlic powder.

Once the seeds are golden, take off the heat, move to a bowl, and stir through the sauce. Leave to cool.

Cottage cheese, walnuts, carrot and sprouts on rye toast

Ever since I lived in Japan for a few months in 2008, I've chosen to eat a savoury breakfast, and I've felt so much better for it. Some of my breakfast ideas include: baked beans, eggs in various ways, avacado and salmon on toast...... and now I have another option: cottage cheese, walnuts, carrots and sprouts on rye toast. 

Having a savoury breakfast means that my afternoon snack can be home made porridge or muesli, which means I don't need to resort to sweet stuff.

- NZ walnuts (NZ ones are way less bitter than American ones)
- Carrot, grated
- Organic cottage cheese (no preservatives)
- Spicy mixed sprouts (home grown is best)
- Organic rye bread (I use Mestemacher german rye which is thinly sliced, very dense, and a bit bitter, yum!!)

I don't think I really need to explain what to do. Just check out the picture if you're unsure.
PS: I crush the walnuts and put them on the cottage cheese, before I add the grated carrot and sprouts.

Seafood Laksa

Sourced from Alison Holst, this is a delicious seafood laksa. You can even make the paste the night before.

For the paste:
- 2 Tbsp curry powder
- 2-3 Tbsp cashew nuts or blanched almonds
- 2-3cm piece ginger, peeled
- 2-3 Tbsp chopped fresh lemon-grass, or grated lime rind
-1-2 tsp thai red curry paste
- 1 Tbsp soy sauce
- 2 Tbsp water

For the laksa:
- laksa paste (above)
- 400ml coconut cream
- 3 cups chicken stock
- 500g fresh egg noodles
- 400-500g firm fish fillets, cut into cubes
- 1 medium-large carrot, cut into match sticks
- 100g spinach leaves, asian greens, or green beans
- 100-200g cooked prawns (optional)
- chopped fresh coriander leaves or spring onion to garnish

Method:
Combine the paste ingredients in a blender to form a smooth paste.

Heat oil in a large pot, then add the paste and cook, stirring continuously for 1 minute. Add the coconut cream, and stock. Bring the soup to a boil and add the noodles, fish, carrot and green veg and simmer for 2-3 min until the cubes of fish are just cooked. During this time divide the prawns and bean sprouts between the serving bowls.

Ladle the soup into the bowls, garnish with coriander leaves / spring onion, and serve immediately.

Jo’s Sugar Free Slice

This is an easy, yummy, healthier treat. I eat 1 or 2 of these when I'm on the go / need a perk / exercising, etc.

2 cups raw nuts (almonds, cashews, macadamias) 

1 cup seeds (sunflower, pumpkin, chia)

3/4 cup chopped sultanas

½ cup shredded coconut
2 Tablespoons tahini
3 Tablespoons peanut butter
2 Tablespoons ground flax seed soaked for 30 sec in 2 T water
7 figs, chopped
10 pitted prunes

6 pieces crystalised ginger
zest of 1 orange
1 teaspoon cinnamon 

pinch salt

Process dry ingredients in a food processor until well mixed. Then add butters and dried fruit. 

Press into a container (roughly 20cm by 15cm, but most sizes will work).

Refrigerate for a few hours. Then cut into squares.

You can keep in the fridge for at least a couple of weeks, or freezer for longer.

See chocolaty version here:

http://abalancedkiwilifestyle.blogspot.co.nz/2014/03/healthy-version-of-chocolate-nut-and.html

Jamie's Roasted Cauliflower Salad

This is a great, easy, different salad... I served it with chicken tikka masala one night, with pies and home made coleslaw the next night, and with tuna cakes the next....

Ingredients:

1 head cauliflower, outer green leaves removed, broken into florets

sea salt

olive oil

1 knob butter

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1-2 dried red chillies

1 handful blanched almonds, smashed (I actually used raw almonds)

zest and juice of 1 lemon

Preheat oven to 200°C. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. 

In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof tray to slowly roast them. After about 5 minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Cook in over for about 15 minutes.

Thanks Jamie Oliver. 

Fish Tikka Masala

Yum, yum! This is a slight variant on Alison Holst's Fish Tikka Masala, and it was soooo yum.

Ingredients (for 2 people):
- 350g firm fish
- 1/4 cup unsweetened yogurt
- 1 tsp honey
- 1 Tbsp lemon juice
- 1 large clove garlic, crushed, peeled, and chopped
- 1 tsp each cumin, coriander, and fenugreek seeds
- 400g can crushed tomatoes
- 3/4 cup cream
- 2 Tbsp grated ginger
- 1 Tbsp tomato paste
- Sprinkle of brown sugar (1 teaspoon)
- 1/2 teaspoon salt
- 1/2 tsp chilli powder
- 1 tsp garam masala
- handful fresh coriander, to serve

Cut fish into cubes, then place in a plastic bag with the yogurt, honey, lemon juice and garlic. Massage the bag so the fish is evenly coated with the mixture. Set fish aside while you turn on the grill, and make the sauce.

To make the sauce, place the whole spices in a large dry pan and heat until fragrant. Transfer to a morter and pestle and grind. Then put the spices along with the next seven ingredients into a food processor and process until smooth. Pour the mixture into the pan and heat to boiling, then reduce the heat and leave to simmer while you cook the fish.

Arrange the fish on a tray and grill for about 5 minutes. Add garam masala and coriander leaves to sauce, stir to mix, add grilled fih, and simmer for 2-3 minutes longer.

Serve with rice and/or naan/roti.

Easy Miso Soup

Did you know how easy miso soup is?.... and how warming it is on a winter's day?

Ingredients:
- 600ml boiled water (from kettle)
- 1 sachet dashi
- 1 1/2 Tbsp miso paste (or more/less to taste)
2 or 3 of the following:
- small handful wakame
- 1/2 spring onion, chopped finely
- 1/2 block of silken tofu, chopped into 1cm squares

Put boiling water and dashi sachet into a pot, and cook on medium for about 6 minutes.

Meanwhile mix the miso paste with a small amount of hot water (about 1/4 cup), so it becomes less paste-like and more sauce-like. (This will make it much easier for the miso to mix with the soup)

After the 6 minutes have passed, add the miso-sauce, and other ingredients.

There, you're done!

Delicious Autumn Fruit Salad

I'd never had a persimmon until today, and I'd never had such a delicious fruit salad until today!.... The sweetness of the persimmon and pear balanced the tanginess of the feijoas and mandarins perfectly.... You have to try it.

Ingredients:
- 2 mandarins, peeled
- 1 persimmon, chopped
- 2 feijoas, peeled and chopped
- 1 pear, chopped
- a dash of lemon juice

Smoked Salmon and Vegetable Frittata

This is another one from the Real Fresh Food Cookbook, but downsized to fit in my dish.

Ingredients (serves 3-4)
- 250g silverbeet, cooked
- 250g carrot, grated
- 5 eggs
- 125ml yogurt
- Pinch nutmeg
- 125g smoked fish. Salmon works well
- 1/2 teaspoon seasalt

Preheat oven to 160deg. Line dish (mine was approx 19 x 24cm) with baking paper
Place eggs, yoghurt, nutmeg, salt and pepper in a bowl and whisk to combine.
Press grated carrot into prepared baking dish. Pour some egg mixture over and press down through carrot. Repeat with silverbeet.
Break smoked fish into small pieces and scatter over the top. Push fish down into the egg mix a little. Bake for 30-40 min.

This is a great dish for using up vegetables that are getting a bit old.... Try grated pumpkin, spinach, Cooked potato, etc.....

Miso lentil stew

This one is for you Jenny...... ;-)

[Photo to come]

This is a relatively easy and yummy lentil stew. Great for lunches, or as part of a dinner. It's from one of my favourite recipe books: Real Fresh Food, by Anna and Roger Wilde.

Ingredients:
2 cups green or brown lentils
1 Tablespoon oil
1 onion, sliced
3 cloves garlic, chopped
2 carrots, cubed
500g pumpkin, cubed
4 bay leaves
2 Tablespoons miso paste
small bunch parsley

Soak lentils overnight. (This makes cooking faster). Drain and rinse lentils, then set aside until required.

Heat a large heavy-based pot over medium heat. Add oil, onion and garlic and saute for a few minutes.
Add lentils, carrot, pumpkin and bay leaves. Cover with water to about 2cm above the contents, and bring to a boil. After 20 min, check if there is still sufficient water. (You want to have just a little liquid remaining after the lentils are cooked). Continue cooking for 30 minutes or until lentils are soft.

Dissolve miso in a little of the liquid from stew and add to dish. Season. To serve, mix in freshly chopped parsley.

Lamb Shank Ragu

Tim made this one. It was super yummy and reasonably priced .... I thought it was a bit like spaghetti bolognaise with better meat!

Ingredients:
1 onion, finely chopped
2 cloves garlic, crushed
1 celery stalk, finely chopped
1 carrot, finely chopped
2 Tbsp your chosen oil
2 lamb shanks
1/2 cup red wine
400g tin chopped tomatoes
1/2 cup beef stock
2 Tbsp tomato paste
1 Tsp treacle (we used molasses)
1 sprig rosemary
1 bay leaf

In a heavy pan heat the oil and gently fry the onion, garlic, carrot and celery until golden and translucent. Remove from the pan and set aside, adding the in lamb shanks to brown on all sides. Once the shanks are browned, add the wine to deglaze the pan.

Transfer the shanks, reduced wine, and all other ingredients to an ovenproof dish or slow cooker. If putting in the oven, cook for 2-3 hours at 150deg.

When cooked, the meat should fall off the bone. Shred the meat into the sauce and serve tossed through cooked pasta, topped with parmesan.

Food interlude: Walking home from work on an autumnal Tuesday evening....

I like to combine my work commute with exercise, killing two birds with one stone. I aim to cycle 2 days per week (that's about all a fair weather cyclist can get in wellington), and do a walk-drive combo the other days. All-in-all it gives me a minimum of 1 hour exercise every day.... This is what I got today....

'Put together' carrot radish capsicum salad that really worked!

Ok, so this was put together using left overs from the fridge, but it actually tasted really delicious!

Ingredients:
- grated carrot
- green pepper, sliced really thin
- spring onion, sliced
- radish, sliced into small slithers, really thin
- tamari roasted seeds

Just mix together. No need for any dressings at all!
I served with crumbed fish and lemon couscous. Yum!

Fish Veracruz

This is a slight variation on Alison Holst's Fish Veracruz recipe....

For 2 serves:
2 Tbsp olive oil
1 medium onion, sliced
2-3 cloves garlic, crushed
2 dried red chillies, deseeded and sliced
1 green pepper, deseeded, quartered and sliced
2 bay leaves
1tsp cumin
1/2tsp oregano
400g whole tomatoes in juice
300g firm-fleshed fish (eg: monk)
1-2Tbsp fresh coriander leaves, chopped
1 Tbsp lime (or lemon juice)
Salt

Heat oil in a large frypan. And onion and garlic and cook until the onion softens, then add the chillies, green pepper and bay leaves.
Continue to cook, stirring occasionallly, until the onion is translucent and the green pepper is soft. Add the cumin and oregano, and then the tomatoes.
Carefully stir in the cubed fish, and simmer gently, stirring once or twice to turn the fish. Remove from the heat as soon as the largest cubes of fish are just cooked, and stir in the coriander leaves. lime juice, and salt.
Serve over rice.

Yummy weekend lunch

Now just for a non-recipe interlude.... I had to take a picture of the scrumptious lunch that we had whilst on holiday in Motueka over Easter....

Tasman Bay mixed fresh herbs, cherry tomatoes and cucumber from the holiday house owners, locally grown white radish, celery, Nelson feijoas, a bit of shop bought ham, coleslaw and buns, and some sauted cajun chicken...... YUMMM!