Almond Orange and Rosemary Cake

Posted on August 24, 2014 by soulfoodie92

Almond Orange and Rosemary Cake

Orange, rosemary caramel with delicious lemon and orange scented almond cake these are flavours that pair perfectly against each other!!
It turned out simply divine, served it just warm with mascarpone and rereduced orange vanilla bean syrup and a cup of Earl Grey this was the perfect sunday baking treat! Yum

Would you like to try this recipe out?
Comment below for the recipe.

P.S Did I tell out this beauty is Gluten and Dairy Free!!!

Easy Asian Noodle Salad

Posted on July 19, 2014 by soulfoodie92

Here is a recipe for a super easy asian noodle salad, with lots of fresh veges and rice noodle plus crunchy peanuts and shallots you can’t go wrong! . Simple powerful range of delicious flavours that take you on a journey, reminds me of being back in Asia!

Easy Asian Noodle Salad

Ingredients:

150 gm instant rice vermicelli*
1 tsp garlic granules
1 cup cabbage, shredded
1 cup carrot, julienne (finely sliced into match sticks)
1 cup mung beans, rinsed
1/2 cup coriander roughly chopped
2 heaped dessert spoons chopped peanuts*
2 heaped dessert spoons crispy shallots*
1 dessert spoon white sesame seeds

Dressing
3 dessert spoon light soy sauce
1 dessert spoon oyster sauce
2 dessert spoon sweet chilli sauce
2 tsp. palm sugar, shaved*
3/4 tsp rice vinegar
1/4 tsp. ground ginger
1 lime, juice and zest
1 1/2 tsp. sesame oil

some extra crispy shallots and peanuts for garnish
1 tsp black sesame seeds

Method:

Bring medium pot to a rapid boil, add vermicelli and garlic granules cook for 5 minutes until tender.
Rinse under cold water and toss 1 tsp sesame oil over cold noodles.
Add cabbage, carrot, mung beans, peanuts, shallots and white sesame to a large bowl.
In a small bowl combine all ingredients for the dressing, stir well.
Cut cooked noodles with scissors in half add to vegetables in bowl, pour in dressing.
Toss together with your hands.
Serve with a slice of fresh lime, sprinkling of black sesame seeds, shallots and peanuts.

Serves: 1-2 people for lunch or 1-4 as a side salad.

Rice vermicelli is thicker than usual, but you could substitute it for the thin vermicelli.

Add garlic and noodles to boiling water, cook for 5 minutes.

Drain and rinse under cold water, add sesame oil.

Combine all vegetables and shallot, peanuts and white sesame seeds in a large bowl.

Combine all vegetbales and shallot, peanuts and white seasme seeds in a large bowl.

Add noodles.

Followed by dressing, toss with hands until well combined.

Sprinkle with black sesame seeds, shallots, peanuts and a slice of fresh lime.

Vanilla Buckwheat Pancakes with Lemon Honey and Almonds

Posted on July 10, 2014 by soulfoodie92

I’m on holiday at the moment and a great way that I pass time is to get in the kitchen and get creating!

I’ve had a bag of buckwheat in the cupboard for quiet awhile now and thought it was about time to crack into it and make something. I made a couple of jars of lemon honey a recipe of my granny’s and thought it would be great to incorporate that into the dish i was making. So that’s when i decided it was time for afternoon pancakes. Pancakes are great you can have them for breakfast, lunch or dinner with what ever toppings you like sweet or savory.

Here is a great Gluten-Free recipe for fluffy delicious pancakes, you wouldn’t even realize that they are gluten-free.

Vanilla Buckwheat Pancakes with Lemon Honey, Greek Yoghurt and Almonds

Ingredients:

3/4 cup buckwheat flour
1/4 cup gluten-free flour
1/4 tsp cinnamon
1 egg, beaten
1/2-3/4 cup trim milk
1 1/2 tsp. vanilla essence
4 tbsp. canola oil
50g butter, cubed
To Assemble
Lemon Honey
Greek unsweetened yoghurt
sliced Almonds

Method:

In medium size bowl sieve dry ingredients, make a well in the centre.
In a separate bowl whisk together milk, egg and vanilla.
Whisk liquid into dry ingredients until there are no lumps.
Heat non-stick fry pan over a medium to low heat, add a cube of butter and a tsp of oil.
Pour in 1 ladle of pancake batter cook for around 1-2 minutes each side.
Flip pancake when bubbles in batter are starting to burst, Keep pancakes warm in 100 degree oven until the batter is all gone.
Layer pancakes and smear with lemon honey, stack and top with big dollop of unsweetened yoghurt and more lemon honey plus crunchy sliced almonds.

Makes: 5-6 medium pancakes

Crunchy Chicken Lettuce Cups

Posted on June 18, 2014 by soulfoodie92

Creating healthy dinners is always something I enjoy doing. Making something tasty yet healthy and satisfying don’t always go hand in hand. However I think I may have just discovered a recipe that achieves all of that.
This is a great recipe suitable for all ages its a great gluten-free way to have dinner.

My girlfriends where coming over for dinner, they are both fit and healthy young women who enjoy good food. I was thinking something fun interactive and had a lot of flavour, I had made these before but a Asian inspired version with sticky soy and hoisin pork mince.

Polenta crumbed crunchy chicken lettuce cups with chipotle tomato salsa, sour cream, guacamole, cinnamon pickled red onions and slice of fresh lime

Ingredients:

1 kg boneless chicken thighs, cut into strips
4 tsp. cumin
2 tsp. ground coriander
2 tsp. smoked paprika
1/2 tsp. cinnamon
2 tsp. oregano
1 tbsp. garlic granules
salt and pepper
5 tbsp. canola oil
1/2 cup fine polenta
1 iceberg lettuce
1 avocado
cinnamon pickled onions
4 tomatoes, core removed chunky dice
1/4 cup. fresh coriander, rough chop
3 spring onions, finely sliced
1 tbsp. peanut oil
1/2 tsp chipotle sauce
1/2 zest and juice lemon
1 lime, cut into wedges
lite sour cream to serve

Method:

In a bowl add sliced chicken followed by cumin, coriander, paprika, cinnamon, oregano, garlic, salt, pepper and oil. Toss until chicken is well coated, refrigerate overnight for best flavour results.
The next day; Pre-heat oven to 180 degrees fan bake.
Remove every lettuce leaf as intact as possible from your iceberg lettuce, rinse and set aside.
Combine chunky diced tomatoes, spring onions, 3 tbsp. fresh coriander, zest and juice of lemon, chipotle sauce, peanut oil and a good seasoning of salt and pepper. Stir well to combine, taste and adjust seasoning if necessary.
Pour polenta into a rectangle dish. Remove chicken from the refrigerator and tip into polenta. Toss and coat evenly.
Place coated chicken onto a lightly oiled tray and bake until golden brown, around 30-45 minutes.
In bowl combine avocado, salt, pepper, squeeze lime juice and 1 tbsp. fresh coriander. Stir and mash, check seasoning.
Arrange salsa, sour cream, pickled onions, limes, lettuce leafs and guacamole in different bowls. Add spoons to each so I makes it an interactive dinner for all.
Place chicken into a bowl and sit down at the table and enjoy.

Serves: 4-5

Marinate chicken overnight

Coat evenly polenta.

Arrange things in small bowls with spoons to make it an interactive dinner for all.

Start building your lettuce cup.

I served mine with some chunky kumara chips.

Would you like the recipe for my special cinnamon pickled onions or oven baked kumara chips??

COMMENT BELOW!!

Moist Rhubarb, Custard and Green Apple Pudding – GF

Posted on May 19, 2014 by soulfoodie92

A goal of mine is to create tasty delicious baked goods that are gluten-free but taste the same as other baking. Here is a tasty gluten-free moist rhubarb, custard and green apple sticky pudding that you wouldn’t think was gluten free.

Rhubarb is in its prime at the moment with beautiful red stalks that create a soft pink syrup when poached, slightly tart and full of flavour the rhubarb is the star of this recipe.

Moist Rhubarb, Custard and Green Apple Sticky Pudding – GF

Ingredients:

4 stalks rhubarb, cut into thumb length pieces
2 large green apples, cored and cut into large chunks
1/2 vanilla bean
1/2 cup sugar
1/2 cup water

1/4 cup ground almond
1/4 cup rice flour*
3/4 cup gluten-free flour*
1 cup sugar
1 tsp. baking soda
1/3 cup canola oil
1 tbsp. vanilla essence
1 tbsp. white vinegar
250 ml water
3 tbsp. custard powder

Plain yoghurt for serving

Method:

Pre-heat oven to 180 degrees.
Line two sponge tins with baking paper and grease the sides.
In saucepan combine sugar, water and vanilla bean. dissolve sugar over a medium heat, stirring occasionally.
Add rhubarb to the sugar syrup cook for 2 minutes, then add diced apple and cook for 4 minutes, turn off the heat and set aside.
In a large bowl sieve dry ingredients and then whisk for 3 minutes until well incorporated this also adds air to the mix.
In a bowl place custard powder and stir in 250ml water, followed by oil, vanilla and vinegar.
Make a well in the center of the dry ingredients and pour in liquid, whisk in a figure 8 pattern until combined. (do not over mix this will make your cake tough.)
With a slotted spoon evenly distribute the poached apple and rhubarb into the two sponge tins.
Next evenly pour over cake batter about 1/4 way from the edge of the tin, bake for 25 minutes until golden and skewer comes out clean when tested.
Remove from oven allow to stand for 5 minutes, run the edge of a knife around the edge of the cake and place a plate over the top, flip, remove baking paper and serve this sticky pudding upside down.
Best served with plain yoghurt or cream.

*These flours will be found in your gluten-free section at the supermarket or baking isle.

Add vanilla bean, sugar and first measure of water to a pot.

Rinse and remove ends of the rhubarb.

Add prepared rhubarb and apple to vanilla sugar syrup.

Lin to sponge tins with baking paper and grease.

Evenly fill both cake tins with rhubarb apple mix.

Layered with rhubarb and apple.

Whisk dry ingredients to add air and combine.

Whisk together custard powder and water.

Make a well in the center of the dry ingredients and whisk in liquid.

Perfect looking batter.

Fill each tin evenly up to 1/4 from the edge of the tin.

I’m using Bakels gluten-free flour and Healtheries Rice Flour plus ground almonds.

Golden brown and ready to be eaten.

Serve a warm sliced of this pudding with unsweetened yoghurt.

Slow cooked Coconut, Apple and Quinoa Pudding

Posted on April 16, 2014 by soulfoodie92

A velvety delicious pudding, just place it on the stove and within 30 minutes you’ll have a soft tasty pudding. Inspiration came from rice pudding how it is cooked over a low heat and absorbs the milk or cream.

So here I’ve made a gluten and dairy free pudding, using coconut cream and natural sweetener New Zealand Manuka honey.

Slow cooked Coconut, Apple and Quinoa Pudding

1 cup quinoa, rinsed
1 can coconut cream
3 tsp Manuka honey
2 apples, cored and cut into chunks
1/8 tsp cinnamon

Combine all ingredients in a medium size pot, bring to the boil stirring often.
Drop heat to low and gently simmer for around 25-30 minutes, until quinoa is soft and has absorbed most of the coconut cream ( it will be velvety and soft texture, apple will be perfectly cooked)
Serve on it’s on or with some plain yoghurt.

Great side to any curry

Posted on April 13, 2014 by soulfoodie92

As requested here is the recipe for Mint and Lime Yoghurt and Garlic Sautéed Silver beat, featured with lightly spiced butter chicken and brown rice and red quinoa. Perfect sides to accompany any curry.

I used Sun Rise’s Brown Rice and Red Quinoa mix and followed the recipe on the back of the packet. Be sure to rinse your quinoa and brown rice before cooking as this removes some of the bitterness and starch.

Mint and Lime Yoghurt

5 fresh mint leaves, finely sliced
1 lime zest and juice
3 tbsp. flat leaf parsley, roughly chopped
3 heaped dessert spoons of plain unsweetened yoghurt
Salt and pepper

Combine all ingredients in a small bowl season with salt and pepper, taste adjust seasoning.
This side sauce is great served with a spices curry, spooned over meat on salad and folded through couscous.

Garlic Sautéed Sliver Beat

4 large sliver beat leaves rinsed, thick slice
1 clove of garlic, fine dice
1 tbsp. olive oil
Salt and pepper

Heat fry pan over a medium heat, add olive oil and sauté garlic for 1- 2 minutes until garlic becomes fragrant.
Add rinsed sliver beat, cook for 3 minutes until wilted and shiny. (The water left from rinsing will steam sauté your silver beat.)

Great side dish for curry or any mid-week dinner, tasty way to incorporate greens into any meal.

Speedy G.F Snack

Posted on April 6, 2014 by soulfoodie92

Aged Cheddar Cheese with Heirloom Green Tomato and Ginger Chutney Bites

The delicious cheese and cracker topped with a chutney or relish perfect afternoon snack. However not so good if your gluten intolerant or gluten sensitive. So why not have cheese topped with the chutney or relish.

It’s a speedy simple snack that’s full of flavour and keeps you going a little longer.

Here’s how to make this speedy snack.

5 tsp. Heirloom Green Tomato and Ginger Chutney

5 slices good quality tasty cheddar cheese, I’ve used Mainland Noble Tasty Cheddar

3 Chives, to garnish each cheesy bite

If you’re not gluten-free then by all means add a cracker under the cheese , but it’s just as good with out!