Food Porn Friday - September 7

Wow, the silly season is not far off now. And that’s scary. For those in Melbourne, you know it’s the start of the silly season when we ramp up for the grand final! After that is the Spring Racing Carnival, then Christmas, New Years, Easter…… woah, I gotta lie down and enjoy some food porn.

SAVOURY

Tomato Walnut Basil Pasta

http://ohsheglows.com/2011/02/15/tomato-walnut-basil-pasta/

Being Italian, I go weak at the knees for spaghetti. When I was there (many, many years ago) I would have spaghetti at least once per day, and more often, twice! And I still can’t get enough of it. But I’m a little more restrained now with how often I have it - unless I go to Italy, then it’s going to be a bang-up pasta fest!!

Photo: Oh She Glows

Ingredients

One 28oz can crushed tomatoe

2 tbsp. extra virgin olive oil

1/2 medium onion, dice

3 garlic cloves, minced

1 tsp dried oregano

Pinch red pepper flakes

1/2 cup packed fresh basil leaves, stems removed &chopped finely

1 tsp kosher salt, or to taste

Freshly ground black pepper, to taste

1/2 cup nutritional yeast

2 large handfuls spinach, roughly chopped

1/2-3/4 cup walnuts, roughly chopped

Pasta of your choice

Method

Chop onion and garlic. In a large skillet, heat 2 tbsp. of olive oil. Add in the onion and cook over low-medium heat for about 5 minutes. Add in the minced garlic and cook on low for another 4-5 minutes until the onion is translucent.

Add in the oregano, salt, and black pepper. Stir well. Cook on low for a few minutes. Now add in the 28oz of crushed tomatoes, chopped basil, and nutritional yeast. Stir. Bring to a low boil and then simmer on low for about 5 minutes. Meanwhile, cook your pasta.

Stir in the chopped walnuts and the chopped spinach. Cook for about 10 minutes longer on med-low. Serve over pasta and garnish with basil leaves and additional walnuts. Makes about 3.5 cups sauce.

SWEET

Quinoa Salad with Blueberries, Strawberries and Watermelon

http://glutenfreegoddess.blogspot.com/2011/07/quinoa-salad-with-blueberries.html#ixzz25juRiKHL

Quinoa is delicious. As are berries. I’m not a fan of watermelon; it’s a bit dull and tasteless. But I cannot wait til the weather warms up a little (and the fresh fruit becomes available!) to make this tasty looking salad.

Photo: Gluten Free Goddess

Ingredients

2 cups uncooked quinoa

3 cups fresh water

Pinch of sea salt, to taste

1.5 cups fresh blueberries, washed, picked over

1.5 cups fresh strawberries, washed, sliced

1.5 cups diced watermelon

6 cups baby salad greens

A handful of fresh chopped herbs: cilantro, dill, parsley and mint

1/2 cup extra virgin olive oil

Fresh squeezed lime juice from 1-2 limes

Cracked pepper, to taste

Method

Place the quinoa, water, and sea salt in a large to medium rice cooker, and cover. Cook until all the water is evaporated and the quinoa is tender. Scoop the cooked quinoa into a large bowl and fluff with a fork. Let it cool to room temperature.

Meanwhile, prepare the fruit and baby greens.

When the quinoa has cooled, drizzle it with the extra virgin olive oil and toss well to coat, fluffing with a fork to separate the grains. Add the fresh squeezed lime juice and toss again. Season with cracked pepper, to taste. Taste test. Add more olive oil or lime as needed.

Add the blueberries to the quinoa, and toss lightly.

Distribute the baby greens on six plates. Add the quinoa and blueberries. Add the sliced strawberries and diced watermelon, and the fresh chopped herbs.

Food Porn Friday – August 31

It’s the last day of winter – HOORAY!!!

To celebrate, let us enjoy #foodpornfriday.

SAVOURY

Ratatouille-Inspired Summer Veggie Dish

A delicious mix of colourful, nutritious vegies, ratatouille can be either a summer or winter dish. And I LOVE the movie…

Photo: Oh She Glows

Ingredients

1 tbsp extra virgin olive oil

2 large cloves garlic, peeled & minced

2 cups chopped sweet onion

1 large zucchini, chopped into 1” chunks (~2 cups chopped)

1 large yellow zucchini, chopped into 1” chunks (~2 cups chopped)

1 Italian Eggplant, peeled & chopped into 1” chunks (~1-1.5 cups)

1 red pepper, chopped

3/4-1 cup marinara sauce (or use chopped tomato)

1-2 tbsp fresh thyme leaves, to taste

1/4 cup packed fresh basil, finely chopped

Herbamare + salt & pepper, to taste

Method

In a large cast-iron pot or skillet, heat the oil, garlic, and onion over medium heat for about 5 mins, stirring frequently and reducing heat if necessary.

Add the chopped zucchini, eggplant, and red pepper, as they are ready to go in. Season with salt and pepper and cook over medium heat for about 10 minutes. I like giving the veggies a sprinkle of Herbamare to bring out the flavours.

Stir in about  3/4-1 cup of your favourite marinara sauce (I used The Linen Collection Marinara from Costco!) along with fresh herbs. Cook until vegetables are tender, but still a bit firm and not overcooked – about 5-7 more minutes.

Serve with a crunchy baguette, rice, potatoes, couscous, quinoa, or simply as a side.

SWEET

Vegan Chocolate Cupcakes with Vegan Banana Ice Cream

I don’t think I would ever make these as I don’t have enough patience to wait for it to cool, or artistic merit. But I would have no problem one (or 4!) down!

Photo: Joylicious

Banana Ice Cream

Ingredients

3 very ripe bananas, frozen

1 tablespoon soymilk (optional)

Method

Using a blender or hand-held immersion blender, blend the bananas into a smooth paste.  If it feels a little thick, feel free to add the soymilk.

Place in a medium glass container and freeze for 30 minutes or more before using. 

Vegan Chocolate Cupcakes

Ingredients

1 1/4 cups flour

1 cup sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

½ cup warm water

½ cup brewed coffee

1/3 cup vegetable oil

1 teaspoon distilled vinegar

1 ½ cups all-natural peanut butter, room temperature

½ cup honey

Cocoa nibs and cocoa powder for garnish

Method

Mix peanut butter and honey together in a bowl until combined.  Set aside until ready to use.

Preheat oven at 350F. 

In a large bowl mix the flour, sugar, cocoa powder, baking soda and salt together until well incorporated. 

Add water, coffee, oil and vinegar into dry mixture, mix until fully blended. 

Fill muffin pan with liners and fill with batter ¾ the way full. 

Bake in oven for 22-25 minutes, or until a toothpick comes out clean. 

Place on rack to cool.  Using a paring knife or tiny circular pastry cutter (1”-1.25”) cut out a hole in the center of each cupcake for the peanut butter filling.

Take banana ice cream out and set aside.  Fill each cupcake with peanut butter mixture up to the top and scoop banana ice cream on top. 

Garnish with cocoa nibs and cocoa powder.  Serve immediately.

Strawberry muffins

Are deeeeeeeeelicious!!

Having bought a couple of punnet’s of strawberries on the weekend, and tasting just how flavoursome and yum they were (hello summer fruits!), I felt compelled to buy more and create a tasty baked treat. So I did!!

I hopped off the train one stop early to go to Woolworths (not ideal, but they had 2 punnets for $3.40!) and then walked home, salivating at the thought of baking goodness.

I googled a recipe, it received raving reviews and I had all the ingredients. So I settled on this recipe, with a few Ess Mick’s tweaks (as usual, my tweaks are in italics).

They were so easy to make, and smelt so good baking in the oven. Once they were ready, I packed some up and popped over to visit L-whack and Miss Molly (L-whack is dog-sitting) and we ALL enjoyed these light, fluffy muffs… erm muffins!! I can’t wait to have another one (or three…) tonight for dessert.

Om nom nom...

The Best Strawberry Muffins

http://www.food.com/recipe/the-best-strawberry-muffins-315162

Ingredients

1 1/4 cups all-purpose flour (wholemeal SR flour)

2 1/2 teaspoons baking powder (3/4 tsp as was using SR flour)

1/2 teaspoon salt

1 cup rolled oats

1/2 cup sugar

1 cup milk (soy milk)

1/2 cup butter, melted (nuttelex)

1 eggs, beaten (1 chia egg, see note)

1 teaspoon vanilla extract

1 cup strawberries, chopped (about 1 1/2 cup)

Method

Preheat oven to 425F (220°c), then grease your muffin tin (I lined mine with Spiderman wrappers!).

Sift flour, baking powder and salt into large bowl. Stir in rolled oats and sugar, then set aside.

Combine milk, butter, egg and vanilla in a small bowl.

Stir milk mixture into dry ingredients until moistened. Then stir in strawberries.

Spoon batter into muffin tray, filling each until about 2/3 full.

Bake for 15 to 18 minutes or until lightly browned.

Note:

1 chia egg = 1 tbsp. chia seeds + 3 tbsp. water in a cup. Let sit for ~10mins until it resembles egg white consistency. Voila!

And there you have it. Delicious, chunky, moist muff!!

On another note, I have to share with you this sign that caught my eye in Woolworths yesterday… I kid you not. Slightly inappropriate much?