Tag Archives: chocolate

Thai Lime and Coconut Salmon Parcels with Lemongrass Infused Rice

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IMG_4541Planning a “dinner for two” but stuck for ideas and can’t bare the thought of spending the whole evening slaving away in the kitchen? Why not try this amazing little dinner and dessert combo that is packed full of flavour, easy on the eye and sure to please even the toughest of critics. Despite looking like something you would see served up at a fine dining restaurant, both of these recipes are very simple and easy to prepare, leaving you plenty of time to sit back, relax and enjoy yourself.

Thai Lime and Coconut Salmon Parcels with Lemongrass Infused Rice

 What you need…

  • 2 salmon fillets
  • 1 fresh lime, thinly sliced
  • 1 red chilli, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 shallots, chopped
  • 2 kaffir lime leaves, finely diced
  • small bunch coriander, choppedIMG_4519
  • 1 tsp green curry paste
  • 1 cup light coconut milk
  • 1 tbsp fish sauce
  • 2 lemongrass stalks, bruised
  • ½ Chinese wombok, finely sliced
  • 1 cup Jasmine rice, rinsed and drained
  • ½ tbsp toasted sesame seeds
  • Steamed greens to serve

What to do…

Pre-heat fan forced oven to 200 degrees Celsius.

Next place 2 cups of water in a saucepan and bring to the boil. Add a pinch of salt, the lemongrass and the rice. Turn the heat down to a simmer, cover with a tight lid and cook for about 20-25 minutes or until all the water has been absorbed.

Meanwhile, spread two large pieces of alfoil down on a clean working surface and then place a piece of baking paper over the top. Divide the wombok amongst the sheets of paper and then top each with a salmon fillet. Next start layering the salmon fillets with the fresh lime slices followed by the shallots, garlic, coriander, chilli and kaffir lime leaves.

Add the coconut milk, fish sauce and curry paste to a bowl and stir well to combine. Fold up the sides of each of the salmon parcels and then pour the coconut mixture over the fillets. Wrap each parcel up like a big present.

Place in the oven and cook for approximately 15-20minutes depending on the thickness of your salmon fillets. To test, open one of the packets, insert a fork into the centre of the fillet and gently pull back. If the inside flesh is opaque the fish is cooked. If not, return to the oven for another 5-10 minutes or until cooked to your liking.

Once cooked, remove from the oven and serve with some steamed greens and the lemongrass infused rice sprinkled with the toasted sesame seeds.

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Choc Coconut Dipped Strawberries with Pistachio Crumb

What you need…

  • 1 punnet fresh strawberries, rinsed and drained IMG_4557
  • 200g dark cooking chocolate
  • 200ml coconut milk or cream
  • 2 tbsp pistachios, finely chopped
  • 1 tbsp desiccated coconut
  • 1 tbsp almond meal

What to do…

Preheat the oven to 180 degrees fan forced. To make the crumb, mix the pistachios, almond meal and coconut together and spread over a baking tray lined with baking paper. Spray lightly with oil and place in the oven for about 5-7 minutes or until the edges of the mixture just start to brown slightly. Remove the oven and set aside to cool.

Meanwhile, use a double boiler or microwave to melt the chocolate and coconut cream, stirring occasionally until smooth.

Transfer the chocolate to a bowl and assemble on a platter with the beautiful fresh strawberries and the pistachio crumb.

Enjoy!

A

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Christmas Highlights Part 3: Healthy Chocolate Ginger Spiced Truffles

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So it’s Christmas day and by this stage you have probably already ploughed your way through hours of pre-dinner drinks and nibbles and then a huge Christmas banquet, I’m sure most of you wonder where on earth you are going to find room for a big serve of Christmas pudding or trifle right?! Well this is a problem I seem to face just about every year anyway, so I find its great to keep some lighter sweet options on hand for anyone struggling to find room for dessert!

In keeping with my passion for trying to create healthier versions of all of our “not-so-healthy” favourite foods I thought why not re-invent the traditional calorie-laiden chocolate truffles into a healthier version?… And here is what I came up with: Healthy Chocolate Ginger Spiced Truffles…Aka My Choc Protein Balls with a Christmassy twist!)

A healthier nutrition packed version filled with heart healthy fats, antioxidants and natural sugars!

Healthy Chocolate Ginger Spiced Truffles

What you need…christmas truffles

  • 1 cup raw almonds
  • 1/3 cup shelled pistachios
  • 1 cup dried, pitted dates or pitted medjool dates
  • ½ cup raw cacao or good quality cocoa powder
  • 1/3 cup rolled oats
  • ¼ cup dried goji berries
  • 1 tsp ground ginger
  • 1 tsp Cinnamon
  • 1 tsp nutmeg
  • cocoa or desiccated coconut for rolling
  • Note: you could also add in some chopped glaze ginger for a little extra zing and flavour or even some cacao nibs for an extra chocolatey fix!

What to do….

Place the almonds, oats, cocoa and spices in a food processor and blend to combine. Then add the dates and blend until it forms a dough-like consistency. You may need a splash of water to bind the mixture together. If the mixture becomes too sticky and wet, try adding more oats or cocoa powder.

Next add in the goji berries and mix with a spoon or your hands to combine…Don’t be afraid to get your hands dirty – its half the fun!

Roll the mixture into small bite-sized balls, roll them in the desiccated coconut and then place in an air tight container in the freezer until ready to eat!

I find they taste best still slightly frozen and firm so keep them hidden in the freezer until time to serve!

Enjoy… in moderation!

A