Tag Archives: homemade

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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Easy Peasy Zucchini Slice

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slicePacked full of flavour, essential nutrients and good quality protein, this slice is a winner all round! This slice is super quick and easy to whip up and makes the perfect simple mid week dinner or convenient lunchbox option! Though it does contain a few less healthy ingredients (uhmmm bacon) the amount used is minimal and is really only in there for flavour, so not too much too worry about there! This slice is also perfect for all you carb conscious people out there! Recipe as follows…

What you need…

  • 2 large zucchinis, grated
  • 1 large carrot, grated
  • 2 shallots, finely chopped
  • 2-3 slices short cut bacon, diced (or you can use ham for a slightly healthier version!)
  • 1 brown onion, finely diced
  • 1/2 cup wholemeal SR flour (or gluten free self raising flour for a gluten free version)
  • 3/4 cup grated low fat cheddar cheese
  • 2 tablespoon olive oil
  • 5 extra large eggs

What to do…

Preheat oven to 170°C.  Grease and line a non-stick baking tray.

In a large bowl combine the zucchini, carrot, onion, shallots, bacon, flour and cheese and mix together.

In a separate bowl lightly beat the eggs add the oil before pouring into the mix of dry ingredients. Mix well to combine and season with a salt and pepper.

Finally pour the mixture into your lined baking dish. Bake for 30-35 mins or until golden and set.  Allow to cool slightly before cutting.

Enjoy!

A

My take on the traditional Nicoise Salad

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salmon niscoiseHi everyone! Has been awhile but I’m back and man do I have something for you! Now that the weather is warming up again I am happy to say the soups are just about out and the salads are coming back in avengeance! With a hankering for salmon I decided to combine the two and create my own take on the traditional salmon (or more traditionally tuna) Nicoise Salad! Tried and tested on my other half earlier this evening this dish is a winner all round. Packed full of flavour, complementing textures, healthy fats and a tonne of fresh, crunchy salad veggies to up your vitamin and mineral intake there is really nothing not to like about this dish!

As a bit of an experimenter in the kitchen, I decided to mix things up a  bit and swapped the traditional steamed spuds for roasted sweet potato, swapped the boiled eggs for poached and added a sprinkling of lightly toasted almonds for an extra crunch!

Not only did the sweet potato add a tonne of flavour to the dish but from a nutritional perspective, using this lovely starchy vege instead of plain old potatoes helped to lower the overall GI (glycemic index) of the dish ever so slightly! Sweet potato also contains betacarotene which is a precursor for vitamin A (a vitamin essential for maintaining a healthy immune system, skin integrity and eyes). Furthermore, not only did adding the crunchy almonds create a textural party in your mouth but they are also a great source of healthy monounsaturated fats…Great for your general health AND lowering your cholesterol! As are the omega 3 fats found in the salmon… Winning!! The boiled eggs on the other hand were really just there for show, but I have to say, they were delicious, as they just oozed over the salad to create a lovely creamy textured sauce for the dish!

To recreate this dish here is what you will need for 2 people:

For the salad:

x2 Salmon fillets

olive oil

paprika

handful of green beans, halved

small handful of kalamata olives

1/2 bag of mixed leaves

1/2 punnet cherry tomatoes

1 small sweet potato, chopped into bite sized chunks

2 tbsp toasted slivered almonds

2 eggs

For the dressing:

1 tbsp olive oil

juice of 1 lemon

1 tsp seeded mustard

salt & pepper to taste

1/2 tsp minced garlic

What to do…

Preheat your oven to 180 degrees fan forced.

Place the chopped sweet potato on a lined baking tray, spray with olive oil and season with salt and pepper and a sprinkling of paprika. Cook in a moderate oven for 20-25mins or until soft and slightly browned around the edges.

Begin constructing the salad by adding the mixed leaves, olives and the chopped cherry tomatoes. Then steam the green beans and once cool add them to the salad.

For the dressing, add all of the ingredients to a small bowl and mix well. Set aside until ready to serve.

Meanwhile, boil some water in a saucepan and allow to simmer on low heat until you are ready to poach your eggs.
While your water is simmering away, place a non-stick frypan over moderate heat on the stove and spray with oil. Pat dry your salmon fillet and season lightly with salt and pepper. Place your salmon to the pan skin down and leave for 4-5mins before turning. Leave facedown for a further 2 mins (or until cooked to your liking) before removing from the heat.

Leave the salmon to rest while you quickly poach your eggs which should only take 2-3 mins. (Make sure the water is only simmering when you drop your eggs in otherwise the whites will go everywhere! ) Once cooked to your liking remove the eggs from the water and set aside while you assemble the rest of the salad.

To finish off the salad, gently break the salmon into large chunky flakes or pieces and scatter over the salad along with the roasted sweet potato before dividing the salad amongst your serving bowls.

Finally top each salad bowl with a poached egg, a sprinkling of toasted almonds and a drizzle of the homemade salad dressing!

Delish!

And a point to note, if you wanted to jazz up this salad a little further you could always add in some avocado or a sprinkling of marianted fetta cheese for a little extra indulgence!

Hope you enjoy this one as much as I did!

A

xx

Homemade vietnamese rice paper rolls

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One of the easiest meals to whip together, ricepaper rolls have long been one of my go to’s when I’m after something quick, fresh and healthy! Low in fat and packed full of fresh salad veggies and lean grilled chicken breast this meal really can’t be beat in the health department…not to mention they taste amazing!

So what you need….

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1/4 packet rice vermicelli noodles

1 large chicken breast (sliced)

2 cloves garlic

tsp grated ginger

2 tsp fish sauce

juice of half a lime

1 tbs sweet chilli sauce

coriander

1/4 capsicum

half an avocado

1 large carrot grated

a couple of iceburg lettuce cups

1/2 lebanese cucumber (cut into long thin strips)

handful of fresh mint leaves (or vietnamese mint!)

For the dipping sauce….  ricepaper rolls4

juice of a lime

1 tsp brown sugar

2 tbs white vinegar

3 tsp fish sauce

splash of sesame oil

sm handful coriander (finely chopped)

1/2 red chili (sliced)

What to do….

For the chicken marinade, crush up your garlic and add to a bowl with your grated ginger, fish sauce, sweet chilli sauce, lime juice and a handful of chopped coriander. Mix together and then add in your chicken, mixing it around to coat all of the meat. Set aside until ready to cook. (if possible try and do this an hour or 2 earlier to give it time to marinate!)

Then for the dipping sauce, add all your ingredients to a small serving bowl..and you’re done here!

Place your noodles into a bowl and pour over boiling water until they are all covered. Set aside for a couple of minutes until they are cooked through and then pour into a drainer and leave aside to drain well. For the salad veggies, grate your carrot, and slice up your avo, capsicum and cucumber into thin slices. Put on a serving tray/plate with the lettuce and herbs.

When you’re almost ready to serve heat some ricebran or canola oil in a fry pan and pan fry your chicken in batches.

Annnd that’s about it! Next time you’re feeling like something light and fresh while spending minimal time in the kitchen I highly recommend giving these a go! They are delicious!

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