Tag: energy food

Lamb, SpicyLeave a comment

Lamb & Fennel Casserole

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  This is one of the tastiest, simplest casseroles I have ever made. The photo was taken on the stove top before the lid went on! 500g lamb cubed (you could use any meat or tofu) 1 large fennel bulb 1 large brown onion 2 bay leaves 1 star anise 1 heaped teaspoon turmeric powder 1 heaped teaspoon ground black pepper 1 pinch all spice powder 1 pinch chilli 2 tablespoon coconut oil In a heavy based saucepan (with a secure lid) melt the coconut oil on a medium heat Fry the onion till translucent and starting to brown then … Continue reading Lamb & Fennel Casserole

Snack, Vegan, VegetableLeave a comment

Kale & Radicchio Stir Fry

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Inspired by a Jamie Oliver recipe, Braised Peas with Spring Onions and Lettuce, I tweaked and twirled and danced a jig when this evolved in my kitchen last night … The simplicity of this dish is divine. The ingredients are for a dish for one, or a side dish for two. 1 medium brown onion 2 cups kale leaves (stalk removed) 6 outer leaves of radicchio 1/2 cup pine nuts 2 tablespoons coconut oil Ground black pepper Pinch of dried chilli flakes Juice of half a lemon Melt the coconut oil in a large frypan on a medium heat When … Continue reading Kale & Radicchio Stir Fry

Breakfast, SnackLeave a comment

Sarah’s Perfect Salmon, Spinach & Eggs

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Simple, speedy and scrumptious … Heat a non-stick fry pan with a little oil … Place a couple of handfuls of baby spinach leaves into a bowl and drizzle with a little olive oil. Pop it in the microwave oven ready for the last minute! Finely chop some fresh herbs – today I used flat leaf parsley – you can use whatever you want! Gently beat two eggs in a bowl, add the parsley and some cracked black pepper. Fry the eggs, moving around to cook evenly. Allow to get crispy and brown then flip over to crispy the other side. … Continue reading Sarah’s Perfect Salmon, Spinach & Eggs

Breakfast, Seafood, Snack, Vegetable4 Comments

Prawns with Fennel & Basil Stir Fry

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Fennel is my absolute favourite food ever in the whole world. Fennel, combined with prawns, another absolute favourite food ever in the whole world, is truly a delight I can’t describe! Nicole and I felt like a hearty breakfast, but you could have this anytime of the day. Stir fry finely sliced fennel, snow peas (mangetout), broccoli florets in coconut oil with some dried herbs, garlic and onions. Add lots of fresh basil leaves right at the end. Stir fry fresh uncooked prawns in coconut oil with chilli and cracked black pepper. Serve in the morning sun with a steaming pot … Continue reading Prawns with Fennel & Basil Stir Fry

SaladLeave a comment

Radicchio, Fennel & Salmon Salad

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Hello 🙂 Welcome to my desk. My week has been incredible busy so I am taking my lunchbreak at my desk to share this scrumptious salad with you all. One of my gorgeous house mates, Geraldine, is a master on the barbeque. In the fridge this morning was a piece of salmon that has had the ‘G’ BBQ treatment – it is smoky and al dente – just how I like it. I finely sliced fennel, radicchio, celery leaves and cos lettuce, sliced the succulent salmon and dressed with cracked black pepper, lemon juice and olive oil. Served sprinkled with … Continue reading Radicchio, Fennel & Salmon Salad

Breakfast, SnackLeave a comment

Silverbeet & Tuna Omelet

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Half way through eating this divine scrumptiousness I had half an avocado … oh joy 🙂 Small brown onion Finely sliced silver beet (or you could use spinach) Small tin of tuna 1/2 teaspoon crushed garlic 1/2 teaspoon cracked black pepper 1/2 teaspoon dried chilli flakes 2 eggs Small handful of sliced fresh basil leaves In a non stick fry pan heat some olive oil and saute the onion till starting to brown and soften. Add the silver beet, tuna and spices and cook through till the silver beet is soft. Add the eggs and basil and gently heat through, … Continue reading Silverbeet & Tuna Omelet

SaladLeave a comment

Crispy Crunchy Celery Salad

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Welcome to my desk!! I’ve started a new job, that I love … and I have been loving my exploration of salads. This one was particularly tasty and crispy and filling that I felt to share it with you all. Finely slice … Celery Fennel Spinach leaves Red pepper/capsicum Because this salad doesn’t have lettuce in it, I like to dress it in the morning before I leave home with lemon juice and oil (olive or avocado or hazelnut or macadamia – whatever you have and whatever takes your fancy!) … that way the fennel doesn’t brown and the dressing … Continue reading Crispy Crunchy Celery Salad

Author inspiration, Chicken, Lamb, Recipes, Saucy, Seafood, Soup, Spicy, Vegan, Vegetable3 Comments

First Sydney Curry Paste

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After some grocery shopping today with Maxine, we realised that all the pre-made curry pastes in the supermarket have sugar in them, so I felt to make one up! 4 garlic cloves 1/2 large red onion – roughly chopped 2 teaspoons dried chilli 2 teaspoons turmeric 2 teaspoons cumin seeds or ground 2 teaspoons coriander seeds or ground 15 or so curry leaves 1 star anise 2 teaspoons of fresh chopped lemongrass 2 tablespoons of water Blend all of the above in a small blender till you have a fine paste. The twist on this recipe tale is that I … Continue reading First Sydney Curry Paste

Saucy, Vegan, Vegetable3 Comments

Catalonian Escalivada Sauce

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Fiona shared this traditional recipe from the Catalonia region of Spain. It’s traditionally served over barbequed onions, but could be served with meat, fish, vegetables or salads or as part of a mezze or snack! Blend red peppers/capsicum, tomatoes, garlic, olive oil, roasted almonds with lots of parsley and lime juice. Serve with toasted chopped hazelnuts and pine nuts on top. Fiona had it with a salad of advocado, celery and roasted beetroot Yummy 🙂 Continue reading Catalonian Escalivada Sauce

Author inspiration, Vegan, Vegetable2 Comments

Pushkar Aubergine/Eggplant Curry

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I had a wonderful baby aubergine curry in Pushkar, Rajasthan and it goes something like this … Make a paste with onions, garlic, cumin, garam masala, turmeric, coriander stalk and root and chilli. Fry this in some oil for a few minutes to bring out the flavours and then add fresh or tinned tomatoes, cardamon pods, mustard seeds and aubergine. Simmer gently for 40 minutes and serve with fresh coriander and a squeeze of lime juice. Lovely as a stand alone dish, or served with grilled fish, chicken or lamb. Continue reading Pushkar Aubergine/Eggplant Curry