Vegetarian Lunch in a Hurry..Soup, rice, salad and fruit

French friends came by and stayed for Lunch. Together we put this awesome lunch on the verandah table….consisting of soup, Turmeric rice, salad and fruit platters….

Vegetarian Lunch

  1. Vegetable Soup…made with pumpkin, onion, sweet potato, Chinese cabbage, tomato, with fresh herbs
  2. Turmeric Rice…cooked in rice cooker with teaspoon turmeric, cinnamon sticks, cloves, cardamons and Kniffer lime leaves.
  3. Mixed leaf Salad..using a lettuce and leaves and flowers from my garden…nasturtium, marigold, sweet yam, spring onions, basil, rosemary, parsley and mint, edged with sliced tomatoes
  4.  Fruit platters…apple, orange, banana, dragon fruit, custard apple,  passion fruit…
  5. French Crepes….
  6. Cheese cubes
  7. Lemon Juice and green tea..

Lunch at Russell Island

Lunch at Russell Island

Chicken and Vegetable Springroll with Wrapper recipe

ngredients:

For Spring roll wrapper

1 egg

120g corn flour

100g plain flour

pinch of salt

water

 

For filling:

250g chicken

50g shredded cabbage

200g mix vegetables of carrot, green beans, red pepper and spring onions

10g ginger, finely shredded

1 clove rough chopped garlic

Pinch red powdered pepper

salt to taste

soy sauce

1 tsp. corn flour

oil for deep frying

 

http://www.infoboxx.com/index.php/life/your-food/item/880-recipe-for-chicken-vegetable-spring-roll

Recipe For Chicken & Vegetable Spring Roll

Method:

•Wrapper – mix egg corn flour, plain flour, salt and little water into a thin batter. In a non-stick pan, heat a little oil and evenly cook batter into thin pancakes but without colour. Slowly remove the pancake and leave it to cool.

 

Filling: 

•Marinade the chicken with a little soy sauce and a pinch of salt. Heat a little oil in a pan and sweat off the garlic and ginger very quickly, add the chicken and very quickly stir and fry till cooked. Cut the carrot, red pepper and green bean into matchstick length.  Add it to the pan stir and sprinkle 4-5 drops of soya sauce.

•Mix the corn flour with a tablespoon of water and stir it into the vegetables.  Add the spring onions and pepper, correct the seasoning, cook for a minute and remove from fire.  Pour it into a strainer to drain excess liquid from the chicken and vegetables mix and leave to cool.

•Folding:  To roll, place a little of the filling into lower half of the pancake or spring roll wrapper,  fold bottom edge over, tuck sides in, then roll up neatly enclosing filling and seal with egg white.  Cover with a dampen cloth until all pancakes are rolled before frying.

•Heat oil from medium to high in a frying pan and deep fry rolls until golden brown and crisp. Serve immediately with a dip.

Vegetarian Vietnamese Spring Rolls with peanut sauce

Vegetarian spring rolls2
Ingredients
  • 24 thin spring roll rice paper wrappers (Vietnamese or Thai, not the Chinese ones used for egg rolls)
Choice of fillings:
  • Rice vermicelli noodles
  • Red peppers (capsicum)
  • Carrots
  • Cucumber
  • Avocado
  • Purple cabbage
  • Fresh herbs (I recommend a couple mint and/or basil leaves per roll)
  • Thin strips of lightly-fried tofu or seitan
  • Bean sprouts
  • Enoki mushrooms
  • Lettuce/Spinach
Peanut Sauce
  • ½ cup creamy natural peanut butter (or almond/cashew/sunflower butter)
  • ½ cup soy or coconut milk
  • 1 tbsp Tamari or soy sauce
  • 1 tbsp lime or lemon juice
  • 1 tbsp maple syrup (agave would work too)
  • 1 tbsp fresh grated ginger
  • ½ tsp chili powder (or 1 tsp crushed red chili pepper)
  • ¼ cup unsalted peanuts, chopped (optional)

vegetarian spring rolls

 
Instructions
  1. In a medium bowl, mix together all of the ingredients for the peanut sauce except the chopped peanuts, set aside.
  2. Prep all your veggies so that they are thinly sliced, and shorter than your wrappers by about 5-6 cm. (My wrappers are 16 cm wide, so I cut my veggies about 10 cm long.)
  3. If using rice noodles, decide how much of the noodles you will need based on the quantity of rolls you’re making and how many ingredients you plan on using. You can break the noodles off or use scissors to gently cut them away from the bigger piece. Fill a pot with just enough hot water to submerge your noodles. Regular hot tap water should be hot enough – it doesn’t need to be boiling. Let the noodles sit in the water until they are soft and edible, about 2 minutes. Remove the noddles, shaking them to remove excess water, and set aside.
  4. Wet a clean tea towel, ring it out and lay it flat on your counter top.
  5. Fill a pot with water and bring to a boil. Transfer the water to a large bowl and let cool a couple minutes. drop a wrapper into the water, and let it soak for 30 seconds – any longer and it will begin to get too soft and/or tear. It should be transparent and pliable. Remove wrapper from the water and gently shake it to remove any excess water. Lay the wrapper flat on your tea towel.
  6. Place your mint and basil leaves near the top of the wrapper, as per diagram. Take some noodles and fold them back so that they fit within the top of the wrapper, as shown. Add 2-3 pieces of each vegetable on top, keeping everything tight and in a nice elongated pile. Tightly fold the top of the wrapper over the ingredients, and then fold-in each side. Continue rolling the wrapper onto itself to form the roll. Continue with remaining ingredients.
  7. Before serving, add the chopped peanuts on top of the peanut sauce that you plan on serving. If desired, cut rolls diagonally with a sharp knife before serving.

Vietnamese Spring Rolls…Cha Gio

 

  • http://www.taste.com.au/recipes/17882/cha+gio+vietnamese+spring+rolls
  • 50g cellophane (mung bean) noodles
  • 3 dried shiitake mushrooms
  • 250g pork mince
  • 1 carrot, peeled, coarsely grated
  • 2 shallots, ends trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 x 170g can crab meat, drained
  • 1 tablespoon fish sauce
  • 2 teaspoons caster sugar
  • 1/2 teaspoon white pepper
  • 20 round rice paper sheets
  • Vegetable oil, to deep-fry
  • Baby cos lettuce leaves, to serve
  • Fresh mint leaves, to serve

spring rolls

Nuoc cham (dipping sauce)

  • 60ml (1/4 cup) fish sauce
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon caster sugar

 

  • To make the nuoc cham, place the fish sauce, chilli, garlic, water, lime juice, vinegar and sugar in a small bowl, and stir until the sugar dissolves.

  • Step 2

    Place the noodles and mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes or until the noodles are tender. Drain. Use your hands to squeeze out excess liquid from the mushrooms. Remove the stems from the mushrooms and discard. Thinly slice the mushrooms.

  • Step 3

    Use clean kitchen scissors to cut the noodles into short lengths. Combine the noodles, mince, carrot, shallot, garlic, crab meat, fish sauce, sugar and pepper in a large bowl.

  • Step 4

    Soak 1 rice paper sheet in a dish of warm water until soft and pliable (don’t soak the sheet for too long or it will tear). Transfer to a clean work surface. Place 1 heaped tablespoonful of the noodle mixture along the centre of the sheet. Fold in the sides and roll up tightly to enclose the filling. Place, seam-side down, on a baking tray and cover with a damp tea towel. Repeat with remaining rice paper sheets and noodle mixture.

  • Step 5

    Add enough oil to a large heavy-based saucepan to reach a depth of 10cm. Heat to 180°C over high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add 5 spring rolls to the oil and cook for 2-3 minutes or until golden brown and cooked through. Use tongs to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining spring rolls, reheating the oil between batches.

  • Step 6

    Cut each spring roll in half crossways, if desired. Serve with the nuoc cham, lettuce and mint leaves.

 

 

Stuffed Capsicum and Chillies served with fresh lettuce leaves

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Cut capsicum in half and remove seeds, split chillies and remove seeds

Fill with mince meat, minced turkey or minced kangaroo

Butter generously with minced garlic…season with salt, pepper and sprinkle with olive oil and lime juice.

Sprinkle with any herbs..or mixed herbs

Place in oven 180 degrees and bake 25 minutes.

Serve with a whole fresh minaret lettuce..place baked capsicum in lettuce leave, roll and eat.

 

Apple Turnover

Such a simple recipe…am making some again today

appleturnover2

Pack Puff Pastry

Tin Pie Apple

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Depending on the size you want..cut pastry into 2 or 4….Use a sharp knife..

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Place spoonful of pie apple in centre and fold over…Cut slit in pastry to let steam escape when baking

Place on baking tray…can paint with beaten egg, or just leave as is, as when cold dust liberally with icing sugar, so the glaze does not really show… Bake 200C..hot oven 25 minutes or until golden.

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Cool, split and fill with whipped cream, and dust liberally with icing sugar

Can be decorated with poured icing design if wished.

I just love them with an icing sugar dusting

Apple-Turnovers2smaller

 

Persian Spiced Lentil patties

lentil

Ingredients

1 1/2 cups red lentils
3 shallots, finely chopped
1 tablespoon olive oil
1 red chile, finely chopped
1/2 cup fresh cilantro, finely chopped
1 teaspoon advieh seasoning (available from specialist Middle Eastern shops) or ras-el-hanout
2 organic free-range eggs
Salt and freshly ground black pepper
1 cup medium matzo meal
olive oil, for shallow-frying
Directions:
  1. Place the lentils in a glass bowl, cover with double the volume of water, and cook in the microwave on high for 30 minutes. (Alternatively, simmer them gently in a pan over low heat until tender, topping up with water as necessary to stop them from drying out.) Drain any excess liquid. Set aside to cool.
  2. Meanwhile, gently cook the shallots in the olive oil until soft but not colored. Add the chile, cilantro and advieh and stir for a few minutes to coat the shallots in the herbs and spices. Break the eggs into a large bowl and beat well with a fork. Add the cooked shallots and the cooked lentils and mix thoroughly. Season with salt and pepper. Stir in the matzo meal to bind and set aside to swell for about 10 minutes.
  3. With wet hands, form the lentil mixture into golfball-sized balls and flatten slightly. Cook the patties in the olive oil for 4–5 minutes on each side until golden. Serve with homemade flatbread (or pita) and salad.
  4. If necessary, these patties can be cooked in advance and reheated, either in the microwave on high for 2 minutes or on a baking sheet in a warm oven for 5 minutes.

Easy egg and cheese pies….with tomato

IMG_0093

Using a glass cut circles from puff pastry and line a muffin tin.

Beat 2 eggs with 1/2 cup milk and season with salt and pepper.

Cut slices of any cheese and add some to the pie.

Add 1/2 a small cherry tomato and handful of any fresh herbs…I used parsley… and pour egg mixture over

Make small lid with any left over pastry or leave as it open pie……and bake in oven 180 degrees…for 20 minutes.

Delicious served with mango chutney…

Avocado Bread

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup mashed avocado (1 medium avocado)
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans

http://homecooking.about.com/od/breadrecipes/r/blbread16.htm

Preparation:

Preheat the oven to 375 degrees F. Generously grease a 9 x 5-inch loaf pan.

Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly.

In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans.

Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.

avocado..

Substituted: 1 tbs ground flaxseed + 3 tbs water for the egg, and in place of buttermilk I combined half of a cup of non-dairy creamer (I’m sure almond or coconut milk would work too) with a small splash of Apple cider vinegar. I also used 1 cup of almond flour and 1 cup of sprouted wheat flour in place of the all purpose. And because I love chocolate so much my last batch I traded the nuts for some soy and dairy free chocolate chips

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Cheesy Baked Dip

Cheesy Baked Dip

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degree

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