It Just Has To Be Delicious

Archive for November, 2014

Raw Coconut, Lemon and Blueberry Balls

I have often seen raw food balls in the cafes that I frequent and they are quite expensive, often costing around $4 each.

Blueberry and Lemon raw food balls

I am currently on a muscle strengthening plan and I have to eat protein every 3 hours throughout the day. Not wanting to eat huge amounts of meat every day, I decided to have a go at making these balls to give me a protein hit and to stave off mid morning and mid afternoon hunger pangs. They are incredibly easy to make, very quick and they taste really good.

I also added some cacao powder to mine which I had in the cupboard, but it’s optional. you can also add things like chia and oats if you like, or try different nut varieties.

Ingedients:

30g Cacao powder (optional)

One and a half cups of cashews

Half a cup of shredded or desiccated coconut (plus extra for rolling)

Half a cup of dried blueberries (I found these in Coles with the home baking goods, but I am sure you can use fresh blueberries too)

Three quarters of a cup of fresh dates, chopped

1 lemon, you need the zest and at least half the juice

Half a teaspoon of vanilla essence

Stevia sweetener or raw brown sugar (optional)

A generous pinch of sea salt

Method:

In a food processor, whizz up the cashews, coconut and blueberries. Pour them into a bowl. Put the dates and cacao in the food processor and whizz them up. Add them to the bowl. Add half the lemon zest, half of the lemon juice and the salt and vanilla.  Mix well and taste the mixture. Add more lemon juice if necessary. If you need it to be sweeter you can also add some Stevia sweetener or a teaspoon of brown sugar.

Using a spatula, mix the ingredients together until they bind into a dough.

Place some desiccated coconut and the rest of the lemon zest in a separate bowl – mix them well.

Now make small balls with the mixture (approx the diameter of a 50p or 50c piece, but it doesn’t matter if they are bigger or smaller). Roll the balls in the coconut/lemon mixture to coat them and store them in an airtight container.

This made about 14 balls but the exact quantity depends on the size.

Huevos Rancheros

This is my recipe for huevos rancheros. I am not sure if it is totally authentic, but it is very tasty and works well as breakfast, brunch or supper.

huevos rancheros

This is a recipe that can be adapted to be suitable for vegetarians.

If you are vegetarian, leave the chorizos out, and if you are vegan leave the eggs out.

Ingredients:

4 fresh eggs

1 – 2 chorizos sliced or diced

2 medium potatoes

1 – 2 onions sliced

1 -2 fresh chillies sliced (any variety depending on how hot you like them)

2 cloves of garlic chopped finely or crushed

2 capsicums, one red, one yellow sliced

2 fresh ripe tomatoes chopped (Roma are good)

1 tin of mixed beans, drained (pinto beans and black beans are traditional but you can use any bean mixture)

1 tin of diced or crushed tomatoes

Thyme – fresh or concentrate

Flat leaf parsley

Smoked paprika

Salt and pepper

Method:

  1. Wash the outside of the potatoes and dice them (leave the skin on – it is full of goodness and life is too short to peel potatoes). Boil them in salted water for about 10 minutes until they are soft but still holding their shape. This can be done a day in advance and if you like a crispier texture, the potatoes can then be fried or oven baked to add a bit of crunch, however, if you don’t have time the recipe still works with just boiled diced potatoes.
  2. Choose a pan that is suitable for the hob and the grill (one with a handle that won’t melt) and put a little olive oil in the pan.
  3. If using chorizos, put them in first to render the fat from them and add flavour to the oil. Fry them for a few minutes.
  4. Add the garlic, onion, chilli, potatoes, capsicums, approx. 1 teaspoon of smoked paprika and 2 tablespoons of thyme and fry for approx. 5 minutes until the onion and capsicums have softened.
  5. Add the beans and the tinned and fresh tomatoes and stir well, cook for a further 2 – 3 minutes. Turn the grill on.
  6. Taste the mixture and add salt and pepper to your taste. Stir in some chopped flat leaf parsley.
  7. Now make 4 wells in the mixture and break an egg in to each well. Cook for another minute on the hob and then transfer to the grill to finish off the eggs. I like my eggs to be slightly wobbly and dippy, but if you prefer your eggs well done, cook them for longer. Garnish with a little parsley.
  8. Traditionally this is served on corn tortillas, but I like to serve it with crusty bread to mop up all of the sauce.

Onion, Tomato and Mushroom Tart

tart

I wanted to make a tart for our Melbourne Cup lunch at work, and decided to make something vegetarian so that everybody could have a taste. I made the pastry the day before and lined the pie dish with it. I then kept the pie dish in the fridge until I needed it.

PASTRY:

250g plain flour

125g butter (or 100g dairy free spread), diced

1 egg

pinch of salt

1. Mix the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs.

2. Transfer to a large bowl and add the egg. Mix well with a spatula.

3. Add splashes of cold water until it binds together to form a nice round of dough.

4. Making sure that your hands are cold, pat the dough together and roll out on a floured surface. Line a pastry dish with the dough and hook it over the edge of the dish slightly (this will stop it from shrinking down in the oven). Wrap the whole dish in foil and store in the fridge until needed.

On the day that you are cooking the tart, bake the pastry case blind (use ceramic beads) for approx 10 – 15 minutes at 180 deg C. Once baked blind, gently press a rolling pin on the top edge to remove the excess pastry that was hooked over the sides.

FILLING:

You can use your imagination with the filling and include any veggies that you like, but I chose onion, mushroom and tomatoes.

ONIONS – Slice 1 large or 2 small onions (I used red onions), and fry them in a little olive oil. As they soften add a sprinkle of salt, a dash of balsamic vinegar (optional) and a little sugar (optional) to help them caramelise.

MUSHROOMS – Slice the mushrooms and cook them in a saucepan with a little salt and pepper and a teaspoon of dairy free spread or butter until they are just soft.

TOMATOES – I used cherry tomatoes halved and I cooked them – cut side down – in the onion pan just to concentrate some of the liquid in them. You can also add some  chopped sun dried tomatoes to the tart. I seasoned them lightly with salt and pepper.

BASIL – tear or thinly slice some fresh basil leaves

SAUCE – 3 eggs whisked up with 280mls milk and some grated cheddar – I don’t know how much I used but it was probably enough to cover the surface of the tart. I mixed some cheese with the sauce and saved some to sprinkle on top.

Now arrange the onions, mushrooms and tomatoes in the tart, add some chopped basil, and pour the sauce over to fill the tart to the brim, Sprinkle a little cheese on top and bake in a preheated oven at 180-200 deg C for approx 25-30 minutes until the filling is set and golden.

Serve warm or chilled.

Tag Cloud