Food Processor Cheesecake

Posted on July 24, 2017 by soulfoodie92

Sometimes you just want cheesecake but without the hassle of whipping, folding and the hard work behind it right? I took to the drawing board and tested out food processor cheesecake, no mixing stiring or whipping required by you just … Continue reading →

Asian Spinach Omelette

Posted on August 21, 2014 by soulfoodie92

Asian Spinach Omelette

Perfect start to any day, make my easy asian spinach omelette have it by itself during the week or with oven baked mushrooms and beans for brunch on the weekend. Best Brunch Ever!

You Choose!

Ingredients:

3 large eggs
2 tsp. light soya sauce
2 tsp. sesame oil
1 tsp. canola oil
1 cup baby spinach
1 tsp. fresh parsley, rough chop

Method:

In bowl whisk together eggs and soya sauce.
Heat wok or fry pan over a high heat until just about smoking, add sesame and canola oil.
Makes sure it cots the bottom of the pan.
Pour in beaten egg mix.
Roll your egg around the sides of the wok. *see pic below
Fold your omelette sides down, add baby spinach to one side, cook for 1 minute. using a large spoon or spatula flip half of the omelette over the spinach.
Cook for 2 minutes then serve sprinkled with fresh parsley.

Whisk together 3 eggs and 2 tsp light soya sauce.

Whisk togther 3 eggs and 2 tsp light soya sauce.

Heat wok or frypan over a high heat until nearly smoking add sesame and canola oil.

Make sure the oil has coat the bottom of the wok, pour in beaten egg.

Leave for 30 seconds.

Roll your wok or fry pan in a circle to spread the egg mixture.

Fold down the sides with a large spoon or spatula.

Add spinach to one side, cook for 1 minute.

Fold half omelette over the spinach and serve sprinkled with parsley.

Rustic Chicken Laksa

Posted on July 27, 2014 by soulfoodie92

Rustic Chicken Laksa has to be one of my favourite asian soups. Slightly spicy coconut broth with rice noodles and seasonal veges, finished with a wedge of lime and bursts of fresh coriander, this one is super good and can be whipped up for dinner within 30 minutes.

Rustic Chicken Laksa

Ingredients:

1 small onion, fine dice
4 garlic cloves, fine dice
1 tsp. root ginger, finely grated
1 tbsp. peanut oil
1 230g jar thai style laksa paste
400g boneless chicken thigh, cut into strips
1 can coconut cream
1/4 tsp fish sauce
1 tbsp. palm sugar, shaved
300g rice stick noodles, cooked
1 carrot, peeled and cut into match sticks
1 head broccoli, cut into florets
1/2 pak choy, washed and chunky slice
1 lime, cut into 4 wedges
4 tbsp. fresh coriander, rough chop
4 tbsp. crispy shallots*

Method:

Heat a large pot over a low to medium heat, add peanut oil and onions. Sweat for 5 minutes until translucent, add garlic and ginger cook for a further 1 minute until fragrant.
Add laksa paste and cook for 2 minutes, add sliced chicken cook until chicken starts to turn white.
Add coconut cream. Fill laksa and coconut cream tin with water add to the pot. ( Fill coconut up twice, this makes sure you don’t leave any laksa paste or coconut to waste.)
Add palm sugar and fish sauce simmer for 15 minutes.
While your laksa is simmering, cook noodles and rinse in cold water, blanch all vegetables until just tender, drain and run under cold water to stop the cooking process.
In each of the serving bowls evenly divide rice noodles and top with vegetables. ( when you add the hot laksa they will heat up.)
Fill each bowl with hot laksa and chicken, sprinkle with crispy shallots and coriander plus a wedge of lime to serve.

Serves: 2-4

* Crispy Shallots can be found at any asian supermarket or in the international isle at your supermarket.

Use thick rice noodles, see back of packet for cooking instructions

Use thick rice noodles, see back of packet for cooking instruactions

Simple base ingredients to a good laksa.

Sweat onion in peanut oil, add ginger and garlic. Cook until fragrant.

Add laksa paste and cook out for 5 minutes.

Add laksa paste and cook out for 2 minutes.

Add chicken strips.

Once the chicken has started to turn white add coconut milk.

Fill laksa jar with water add this to the pot.

Followed by 2 cans of water. I’ve used the coconut cream and laksa jars for measures, plus you don’t leave any goodies behind.

Once noodles are cooked rinse under cold water and leave to drain.

Divide evenly between serving bowls.

Slice the stalk end of the pok choy quiet thin.

Slice the leaves into large slices, cooks extremely fast.

Divide blanched vegetables between serving bowls.

After laksa has simmer for 15 minutes its ready to serve.

Top with chicken.

Ladle over hot laksa.

Finish with crispy shallots, coriander and lime wedge.

Mexican Twice Baked Potatoes

Posted on July 20, 2014 by soulfoodie92

Another week has come to an end and I felt like having something fun for dinner, I’ve been craving nachos for a while now but wanted to put a fun take on them. Well do I have the recipe for you!

This recipe is perfect for a week night meal or more meal prep for dinner or lunches during the week. You can bake your potatoes in advance or hot on the day. Either way it does not jeopardise the flavour in any way! This was such a cheap and affordable dinner only using 200 grams of mince, can tomatoes and a can of chilli beans it bulks it out so far and makes 4 huge baked potatoes or 6-8 small ones, perfect for a small or large family eating on a budget. One of the best things about this dinner is you don’t really need anything else to go with it I must say if I had a side salad like id planned I wouldn’t have finished this beauty of a meal.

Twice baked mexican potatoes with tomato and jalapeno salsa and sour cream

Oven baked potato split in half and topped with my special mince chilli beans, tomato jalapeno salsa and a generous dollop of creamy sour cream. This was a fiesta of flavour in my mouth!!

Ingredients:

4 large potatoes or 6 medium
200gm mince
1 onion, small dice
4 garlic cloves, fine dice
1 tbsp. oil
1 tsp. cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1 tsp. fried oregano
1 can mild chilli beans
1 can diced tomatoes
salt and pepper
1 cup cheese, grated

Salsa
2 tomatoes, chunky dice
1/2 red onion, fine dice
1/4 green capsicum. small dice
1 tbsp. jalapeno, fine chop*
1 lime zest and juice
3 tbsp. coriander, roughly chopped
salt and pepper

sour cream to serve

Method:

You will need 4 baked potatoes either use this slow cooker recipe or follow the steps below. The potatoes can be cooked the day before to reduce time the next day.
Pre-heat oven to 170 degrees.
Wash and remove any blemishes from potatoes wrap individually in tin foil add a small amount of oil and good pinch of salt to each parcel.
Bake for 1 hour until tender and knife slides through easily.
While your potatoes are baking its time to make the salsa.
Combine all salsa ingredients in a bowl and toss, taste to check the seasoning adjust if necessary. Set aside, salsa is best left to sit it develops the flavour.
Heat heavy based fry pan over a medium to low heat, add oil followed by onions sweat for 2 minutes until translucent.
Add garlic, salt, pepper, cumin, oregano, coriander and cinnamon stir well and cook for 5 minutes.
Turn up the heat and add mince, once brown add chili beans and tomatoes. Stir well to combine and drop the heat to a gentle simmer for 15 minutes until mixture has reduced and turned glossy.
remove potatoes from oven open tin foil and roll back to create a parcel around the potato. Cut a cross in the top of the potato and push to spread open.
Fill split potato with chilli mince mix followed by generous amount of grated cheese.
Baked for 2-25 minutes at 180 degrees until golden brown.
Remove from tin foil and serve with a huge dollop of sour cream and tomato jalapeno salsa.

Serves: 4-6 people

*Jalapenos; i brought a jar and just drained of some liquid and chopped them up seeds and all.

Remove any brushing or imperfections from potatoes.

Individually wrap in tin foil add pinch of salt and drizzle of oil to each.

Place on wire rack in oven and bake in 170 degrees for 1 hour until tender.

Combine diced tomatoes, red onion, capsicum and japaneo in a bowl, stir to combine.

Combine diced tomatoes, red onion, capsicum and jalapeno in a bowl, stir to combine.

Add chopped coriander, lime zest and juice plus a generous seasoning of salt and pepper. Stir to combine and set aside,

Sweat onion, garlic, cumin, ground coriander, cinnamon and oregano in fry pan.

Turn up the heat. Add mince and brown.

Once browned add chilli beans, tomatoes and good pinch of salt and pepper.

Stir well simmer for 15 minutes until glossy and reduced, stirring often.

Cut a cross int the top of the potato and spread open slightly.

Fill each split potato with the chilli bean mince.

Top with grated cheese and bake for 20-25 minutes until golden brown.

Remove potato from tin foil.

Top with a generous dollop of sour cream and tomato jalapeno salsa.

Strawberries and Cream

Posted on June 18, 2014 by soulfoodie92

Here’s a recipe for a wonderful no-bake strawberries and cream cheesecake. homemade strawberry jelly with crunch malt biscuit base and vanilla cream center. This is a great show stopping dessert that will have any followers smiling and asking for more!

Strawberries and Cream Cheesecake

Ingredients:

250 gram malt biscuits
150 grams butter, melted

500 grams frozen strawberries
3/4 cup white sugar
1/2 cup water
3 tsp. gelatin powder or agar agar*
3 tbsp. water

2x 250 gram tubs cream cheese
1/2 cup castor sugar
1 1/2 tbsp. vanilla essence
1 lemon zest and juice
2 tsp. gelatin powder or agar agar*
2 tbsp. water
250ml cream, whipped to soft peaks

Method:

Add biscuit’s to food processor and pulse until fine crumb texture is reached, add melted butter and pulse until well combine.
Line medium spring-form cake tin with baking paper, tip crumb into the base and press firmly into the tin. Place in the refrigerator.
In a medium pot add frozen strawberries, sugar and first measure of water. Bring to a boil and reduce to a simmer for 10 minutes stirring to avoid berries from sticking and burning.
Using a metal masher, mash berries and add juice half lemon.
In small microwave save bowl add first measure of gelatin and 3 tbsp. water together, stir and heat in microwave for 30 seconds.
Remove and stir until dissolved, pour into strawberry mix and stir to combine.
Leave berry mix to sit for 2 minutes, skim off the white foam with a ladle and discard.
In stand mixer combine cream cheese, lemon zest and remaining juice, vanilla essence and sugar. Beat with a whisk attachment until smooth and no lumps are present. Repeat the same method as before with the gelatin this time using 2 tsp. gelatin and 2 tbsp. water, whisk into cream cheese mix.
Scrap down sides of bowl, add 1/4 whipped cream and stir in. ( this helps to lighten the mixture before folding in remaining cream.)
Add remaining cream and fold through cream cheese mix until well incorporated, don’t over mix this will drop the mixture.
Pour cream cheese mix into spring-form tin over the base, smooth the top. Pour over cooled strawberry jelly and refrigerate for 1-2 hours until jelly is set.
Using a hot knife cut cheesecake into pieces, serve by itself or with cream/yoghurt.

Serves: 12

*Agar Agar can be found at any Asian supermarket or gourmet section at good supermarket. It’s a vegetarian substitute for gelatin.

Pulse biscuits into fine crumb.

Press into lined spring-form cake tin and refrigerate.

Combine strawberries, sugar, water in medium pot.

Mash with potato masher to break up strawberries.

Mash with potato masher to brake up strawberries.

Skim off white foam and discard.

Add cream cheese, lemon zest and remaining juice, vanilla essence and sugar into stand mixture, whisk until smooth.

Add to spring-form cake tin, smooth out top.

Pour over cooled jelly, spread evenly.

Place cheesecake in the fridge for 1-2 hours until jelly is set.

Enjoy

Kumara and Beef Slow Cooker

Posted on May 4, 2014 by soulfoodie92

Kumara and Beef Slow Cooker

As winter looms closer and the weather out side isn’t the nicest, its great too come home to a dish already cooked and the house smelling amazing. On a cold and busy day last week I pulled out the slow cooker and created this tender slow cooked meal. Rich beef alongside naturally sweet kumara and carrots with a flavorful gravy. This is an affordable recipe and I hope you try it out, its one that’s worth having in your recipe collection.

Kumara and Beef Slow Cooker

Ingredients:

1 cup carrot, rinse leave skin on and 2cm dice
2 cup kumara, rinse leave skin on and 3cm dice
2 small red onions, diced
4 cloves garlic, crushed
2 tbsp. olive oil
1 tbsp. butter
1 orange zest and juice
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
850gm beef blade steak, remove fat and cut 3cm dice
1/4 cup flour
1 tsp. salt
3/4 tsp. pepper
4 tbsp. Worchester sauce
1 tbsp. balsamic vinegar
1 1/2 cup vegetable stock
1 1/2 tbsp. cornflour

Method:

Turn on slow cooker to either low or high, check the bottom of the recipe for cooking times and temp.
Heat a heavy based fry pan over a medium heat at 1 tbsp. of oil followed by onions, garlic, thyme and rosemary. plus a good pinch of salt and pepper.
Once the onion mix has started to brown add zest and juice of the orange and tip into the base of your slow cooker.
Add stock to the hot fry pan, this will deglaze it and remove all the tasty flavour stuck to it. Add this to the slow cooker.
Remove fat from beef and cut into 3cm chunks.
In a snap lock bag combine the flour, salt and pepper mix well. Add diced beef and coat with the flour mix. (give it a good shake)
Dust of excess flour this will burn when browning.
Heat fry pan to a medium heat add 1/2 tbsp. oil and 1/2 tbsp. butter, add beef and brown both sides add to the slow cooker. ( I did this in 2 batches so the beef didn’t stew.)
Add Worchester sauce and balsamic vinegar to the slow cooker give it a light stir, place the lid on and cook.
Combine corn flour with 2 tbsp. cold water stir and make a slurry, add this to your slow cooker in the last 30 minutes to thicken up the sauce into a glistening gravy.
Turn slow cooker onto warm while you cook either some rice, mashed potatoes or serve with dumplings and your fave green veges.