Tag Archives: Almonds

Inappropriate

I feel like this post is almost inappropriate tonight. The whole country is gearing itself up for the rugby semi-finals tonight. I’ve read online that the Rugby World Cup may be partly responsible for lowering vegetable prices – everyone is eating takeout so the demand has lessened. And then there is me – eating a salad as my main meal. But this is no ordinary salad – this has got to be the best salad I have had this Spring. It is fresh, filling, delicious and a complete meal in a bowl.  Broccoli, snow peas, peas & chicken are tossed in a tangy Asian-inspired dressing and then sprinkled with toasted almonds and cayenne pepper. Delicious. I recommend you try it!

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Double Pea Spring Salad Recipe
(adapted from Warm Snow Pea & Chicken Salad at EatingWell.com)

(serves 2)

Ingredients

  • 250g chicken breast
  • 1 cup chicken stock
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic, minced
  • 1/2 tablespoon ginger, minced
  • 1 broccoli
  • 100g snow peas
  • 1/2 cup peas

Dressing:

  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon tahini
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sesame oil

Toppings:

  • 1T sliced almonds, toasted
  • dried capsicum flakes (optional)
  • cayenne pepper (optional)

Method

  1. Bring chicken stock to a gentle simmer in a pot. Add chicken and cook until the chicken is cooked through.
  2. Meanwhile, slice the snow peas into strips and cut broccoli into bite sized florets.
  3. Cook peas by microwaving for 2 minutes in a tablespoon of water. Alternatively, boil in water until heated through and bring green.
  4. Place dressing ingredients in a bowl and whisk together until smooth, place aside.
  5. Heat 1 teaspoon of sesame oil over a moderate heat in a fry pan.
  6. Add garlic and ginger to fry pan until fragrant (about 1 minute)
  7. Add broccoli and snow peas to fry pan. Cook for about 5 minutes until the broccoli is tender crisp and heated through.
  8. Meanwhile, drain chicken and tear into pieces.
  9. Add chicken, peas and dressing to fry pan when broccoli is cooked. Mix to combine.
  10. Serve and top with toasted almonds and dried capsicum flakes. Sprinkle with cayenne pepper if you enjoy a little heat.
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Mission Accomplished

I am a woman on a mission at the moment. I’m going away tomorrow and I seriously don’t like food going to waste so I’m trying to eat my way through the perishable contents of my fridge. After surveying my fridge this morning I came up with this decadent porridge recipe.

It turned out very sweet and creamy, reminding me of rice pudding. I topped my oats with greek yoghurt, passionfruit curd, toasted coconut and toasted, sliced almonds. I loved how the sweetness of the oat mixture was cut by the yoghurt and the toasted toppings broke the creaminess.

I quite often have toasted nuts on my oats. It sounds like a lot of hassle but doesn’t need to be. Just chop them up and pop them in a small microwaveable dish. Nuke them a minute at a time until they are golden and you can smell them cooking. So simple and delicious.

Creamy Tropical Oats Recipe

(serves 1)

Ingredients

1/3C rolled oats
2/3C light evaporated milk
1/3C water
1/2 banana, sliced
1t chia seeds
1 ring of tinned pineapple, chopped into bite-sized pieces (fresh would be even better)
1/2t coconut essence

1/2TBSP desiccated coconut
1/2TBSP sliced almonds
Greek yoghurt
Passionfruit Curd

Method

1. Heat oats, evaporated milk, water, banana and chia seeds in a saucepan at a moderate temperature.
2. Whisk every few minutes until the mixture is thick and creamy
3. Meanwhile, toast coconut and almonds in the microwave (see above for how to do this)
4. Add pineapple
5. When fruit is heated through, stir through coconut essence
6. Pour into a bowl and top with yoghurt, passionfruit curd, coconut and almonds.

If I make this again I think I would add sultanas in with the oats. You could also substitute the pineapple for mango.

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Single Serve Blueberry Cobbler

I have an epic sweet tooth and love few things more than a hot, sticky pudding to end my day’s eating. However, I don’t trust myself to make entire cakes or puddings because I know I will not win the fight against my will-power so I’m always on the lookout for recipes that can be adapted to make just one serving. When I saw the recipe for Blueberry Cobbler on food.com I knew I had to make it my own!

Single Serve Blueberry Cobbler Recipe

(serves 2 not-so-hungry people or one hungry eater)

Ingredients

Filling

  • 3/4C blueberries
  • 1/8C sugar
  • 1tsp arrowroot powder (I’m pretty sure cornflour or normal flour would work also)
  • 1 tsp margarine or butter
  • 1TBSP water
  • 1TBSP lemon juice

Topping:

  • 1/4C flour (could use white, whole-wheat, or a blend of the both flours)
  • 1/2TBSP sugar
  • 2/3tsp baking powder
  • pinch of salt
  • 1TBSP margarine or butter
  • 1TBSP skim milk
  • 1/4 egg (I just stole some egg mix from the frittata I was making)
  • 1/3tsp almond essence (could substitute vanilla essence)

Extras (optional but delicious)

  • 1TBSP sliced almonds
  • 1t demerara sugar (brown sugar would work fine but I used organic demerara sugar from Edible Planet)

Method

1.Preheat oven
2. Combine filling ingredients in a microwave safe dish and mix until the mixture is boiling and thickened, stirring every minute or so. This took about 5 minutes in my microwave.
3. Mix together dry ingredients in a small bowl with a fork until well combine.
4. Melt margarine or butter and mix with wet ingredients in a separate bowl.
5. Mix wet and dry ingredients until doughy.
6. Spoon dough over blueberry filling in blobs
7. Sprinkle extras on top
8. Bake for about 15-20 minutes until the extras are caramelised and the topping is cooked through and fluffy.

I served this dessert with a scoop of vanilla ice cream and it was fantastic.

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