Tag: super food

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

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

Author inspiration, Dessert, Recipes, Snack4 Comments

Gold Coast Gob Stoppers

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My father is in hospital on the Gold Coast in Queensland, Australia and I am by his side every day supporting his healing – which is healing for me too. It is a wonderful time for us both. The hospital food is hit and miss with nutritional value and like airplane food, you really don’t know what you are going to get until you lift the cover! I’ve been taking in soup to support his diabetes diet. He has a sweet tooth but needs to keep his blood sugar levels in check so I’ve made him a treat that has … Continue reading Gold Coast Gob Stoppers

Recipes, Seafood, Vegan, Vegetable6 Comments

Simple Dahl & Fish Supper

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Super simple … Gently fry a piece of fresh fish (or you could use prawns, or tofu, or grilled aubergine!) in a little coconut oil with lots of chilli flakes on one side. While that is cooking, re-heat some pre-cooked coconut dahl (or cook from fresh – allow one hour) and chop some fresh coriander. Turn the fish till cooked through and serve on top of the dahl, sprinkle the coriander and eat lovingly. Satisfying, tasty and super simple. Continue reading Simple Dahl & Fish Supper

Breakfast, Recipes, Seafood, Snack, Vegetable4 Comments

Jane’s Gorgeous Egg Muffins

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Jane works and travels a lot so she prepares lovingly her meals and make sure she is well nourished as she scoots about the UK on planes, trains and auto-mobiles. Pre-heat the oven to about 180oC/350oF Gently fry a tin of tuna, chopped shallots, chopped fresh herbs (whatever you feel like), fresh garlic and chilli and a dash of tomato puree. Prepare a muffin tray and use cases if you don’t have a non-stick tray. A splash of olive oil in the bottom of each muffin case and a spoon full of the cooked mixture. Whisk eggs then fill the … Continue reading Jane’s Gorgeous Egg Muffins

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

Dessert, Vegan1 Comment

Rachel’s Coconut Ice Cream

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Blend 2 small or 1 large can coconut cream, a banana, some vanilla powder or a glug of vanilla essence,  then freeze. Or for the berry version add a good handful of fresh or frozen berries of your choice TIP Works better if you stir the setting mixture whilst its freezing every 30 mins until it sets. Otherwise use an ice cream maker. If you don’t stir it you get a rock hard lump and can’t serve it!! For Christmas we made plain mixture and a raspberry mix this needed about a tablespoon of honey to cut the tartness of … Continue reading Rachel’s Coconut Ice Cream