Asian Style Coconut and Chicken Noodle Soup
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This fragrant and spicy soup is simple to prepare and quick to cook. It will warm you inside and out.
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Spelt Banana Loaf
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A wonderful ‘all in one bowl’ recipe makes this light and moist banana loaf so simple. Add the dates for an extra hit of nutrient-rich sweetness if you like. Unbeatable served warm, or sliced and toasted the next day. It also freezes very well, in slices, making it perfect for the lunchbox or as an ‘on the go’ snack!
Double Chocolate and Quinoa Muffins
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DOUBLE CHOCOLATE AND QUINOA MUFFINS
These wholesome gluten-free muffins will deliver you double the chocolate taste, with the nourishment of quinoa flour, almond meal and natural yoghurt to sustain you. I like to make mine large, giving you six decent sized muffins, but they will work just as well smaller, giving you a dozen from this recipe.
makes 6 large or 12 medium
V GF
what you need
125g butter,
¾ cup (115g) rapadura sugar
2 eggs
1 tsp vanilla bean paste
1 cup (100g) almond meal
1 cup (120g) quinoa flour
2 tbsp cocoa
1 tsp gluten-free baking powder
½ cup (125ml) natural yoghurt
100g dark chocolate pieces
what you do
1. Preheat the oven to 180°C (160°C fan forced) and lightly grease 6 large (160ml) or 12 medium (80ml) muffin tins.
2. Using electric beaters, beat the butter and sugar until light and creamy. Add the eggs and vanilla bean paste and beat to combine. Add the remaining ingredients except the chocolate pieces and mix well.
3. Spoon the mixture evenly into prepared muffin tins. For larger muffins use a ½ cup measure per muffin, for smaller muffins a ¼ cup per muffin. Evenly disperse the dark choc pieces between all muffins, poking them into the top of the batter.
4. Bake large muffins for 30 minutes, or medium muffins for 20 minutes or until skewer comes out clean when inserted into the centre of the muffin. Lift out onto a wire rack to cool.
Note: It is doable and worthwhile to make your own almond meal. Process ¾ cup (100g) whole raw almonds to produce the required 1 cup of almond meal. Left over almond meal is best stored in the refrigerator in airtight glass jar.
Storage: To freeze muffins wrap in non-stick baking paper, then place into an airtight snap lock bag with the excess air expelled.
©Jane Grover - Our Delicious Adventure – Recipes and Stories of Food and Travel
Prawn and Mango with Grilled Haloumi Salad
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My husband Paul grew up eating fresh caught and cooked school prawns. Although they are laborious to peel, he has now convinced me that they are the sweetest and tastiest prawns you can eat. This salad was inspired by a kilo of ‘as fresh as you’ll find’ school prawns, that we were fortunate enough to purchase from a local fisherman just cooking his morning’s catch on the shores of Lake Macquarie last summer. This makes a perfect Christmas Day dish!
Read MorePotato and Sage Gnocchi with Tomato and Pancetta
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This is the simplest way to make potato gnocchi, without the need for the tedious process of passing the cooked potato through a sieve or mouli. Bake, peel and mash, then utilise the lightness of spelt flour to create fluffy dough which results in tender gnocchi pieces.
Read MoreA Culinary Adventure at 'Fleet' in Brunswick Heads
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A tiny restaurant called Fleet has emerged and has caught the attention of discerning diners and restaurant reviewers, with many travelling from Melbourne and Sydney for the weekend to partake. Fleet was certainly the culinary adventure promised and a real treat for me to observe chef Josh Lewis, methodically and passionately preparing each dish from the bounds of his compact and completely exposed kitchen space. We had snared a table for Sunday lunch, and in this little restaurant which only seats fourteen inside and a possible extra eight outside (if the weather permits), getting a reservation isn't easy. Needless to say you must book well in advance.
Read MoreBircher Muesli with Pears and Raisins
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This is a lovely high fibre breakfast treat, made tasty by the addition of sweet, nutritious, fresh and dried fruit. On the weekend I often soak the oats in the juice as soon as I get up, then we take our dog for a long walk and enjoy this breakfast when we return.
Read MoreBruschetta with Tomato and Basil
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Seasonal eating at its best, this is a fabulous way to enjoy your glut of tomatoes! Tomato and basil were created for one another, and when you combine them with a lovely Australian organic extra virgin olive oil it is a ‘naked food’ sensation.
Read MoreSweet Corn and Zucchini Fritters
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These fritters are a wholesome, high fibre, ‘all day breakfast’ dish, matched with a creamy, cleansing avocado and lime salsa, salty feta cheese and crunchy roasted almonds. Great as they are or, to add a hit of protein, dress them up with a soft poached egg and some crispy bacon.
Oysters From The Wild
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Discovering, gathering, shucking, preparing and devouring our own oysters from Tasmania’s pristine waters off the coast of Bruny Island will always remain a happy memory. In my experience you are either an oyster fan or you are not, and for those who enjoy oysters you’ll love these combinations.
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