Spiced Pumpkin, Turmeric and Coconut Soup

Time to spice things up, A twist on an old classic soup. If you like Thai flavours of ginger, coconut cream and coriander well this is a simple yet tasty dish to help change-up the everyday pumpkin soup recipe.

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Spiced Pumpkin, Turmeric and Coconut Soup

Ingredients

20g butter

1kg butternut pumpkin, peeled, seed removed and diced

1 potato, peeled and diced

1 leek white part sliced

1 tbsp ground turmeric

2 tsp ground ginger

2 tsp ground coriander

2 tsp cumin

2 tsp cinnamon

1 L  vegetable stock

1/2 cup coconut cream

salt and pepper

Fresh coriander to garnish

Directions

  1. In a large stock pot melt butter on medium/high heat, add leek and saute for 2-3 mins until softened.
  2. Add potato and pumpkin and spices, toss through vegetables
  3. Add stock and bring to the boil
  4. Turn heat to low and simmer for 20-30mins until pumpkin is soft
  5. Blitz soup with a stick blender or in a food processor to make a smooth puree
  6. Place back in the pot and add coconut cream and season with salt and pepper
  7. Reheat the soup then serve with some fresh coriander

 

 

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Thai Chicken & Glass Noodle Salad with Chilli Lime Dressing

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When the hubby hates coriander so you make a coriander packed thai noodle salad all for yourself!

Coriander is one of those herbs that you either love to love or hate to hate. With quite a few people giving it a bad wrap over the years, there is even a Facebook page setup just for coriander haters can you believe. Unfortunately the debate will stand the test of time so for the coriander lovers out there this is a light and tasty salad with a perfectly balanced dressing of hot, salty, sweet & sour exactly what the Thai do best.

[recipe-title=”Thai Chicken & Glass Noodle Salad with Chilli Lime Dressing]

250g glass noodles / vermicelli

400g chicken breast  shredded

1/2 small cabbage shredded

1/4 cup coriander leaves roughly chopped

3 green onions sliced

2 tbs roasted peanuts roughy chopped

Chilli Lime Dressing

2 small chillis finely chopped

2 cloves garlic crushed

1/4 cup fish sauce

1/4 cup lime juice (around 2-3 limes)

1 tbsp honey

[/recipe-ingredients]

Directions

  1. To make dressing  place all the ingedients into a jar and shake well. Set a side
  2. In a bowl place noodles and fill with boiling water set a side for 10-15mins. Then drain and run under cold water.
  3. Place noodles, cabbage, coriander, green onions, peanuts and chicken in a bowl pour over the dressing and using your hands toss well.
  4. Top with extra coriander leaves

Tip: If taking for work lunch leave the salad undressed and take it separately.

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Gluten Free Lemon & Passionfruit Yoghurt Cupcakes With Cream Cheese Icing

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Don’t these cupcakes look so cute? Like little yellow honey bee hives.

I haven’t baked little cakes like this in a while. Well since I stopped baking cakes for our cafe a few years back and I actually do miss it. It was just getting too much with the kids and at the time I fell pregnant with my third little one. I found I just couldn’t keep up with the demands and had to give something up.

The cafe is as busy as ever which is wonderful, we also have amazing staff who support us so gives me this time to spend with my kids while they are still young. So very thankful for that. I manage to cook for home and write/blog in my varied spare time which gives me joy and something I work on for myself. Some might say why does she do this blog thing for? What she getting out of it? Well simply it’s a passion, a hobby and something I like to do for myself. Helps me stay motivated in healthy eating and gives me a feeling of fulfillment. Just like people like to read books, paint, do yoga, or play Pokemon go. We all need an outlet that makes us happy. And If I can share it with others and they get something out of it than why not. Blogging is for the love of it and not what you can get out of it. It’s like writing poetry or sharing life stories it starts for yourself and if others enjoy what you do then that is a bonus.

Wouldn’t you agree blogger friends?

 

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I decided to whip out my piping bag and make a little sweet treat for old times sake. I’m not much of a decorator I like to keep things simple when it comes to decorating sweets we already have a professional cake maker in the family so I usually leave all the fancy cake decorating to her. I had forgotten what it feels like to make pretty delicate things so it was nice to do it again but with a healthier spin on it of course. This recipe is  refined sugar-free using natural sweetener of honey and gluten free substituting plain flour with buckwheat flour and almond meal.

Perfect for kid’s birthday parties (if they have no nut allergies) or just for something a little special for your kiddies. Not to say adults can’t enjoy them too for a ladies high tea or morning tea coffee date. Lemon and passionfruit are one of my favourite flavours.

Hope you enjoy!

Caz

Refined Sugar-Free Lemon & Passionfruit Yoghurt Cupcakes with Cream Cheese Icing

Ingredients

3 eggs

1 1/2 cup natural yoghurt

4 passionfruits

1/2 cup olive or coconut oil

1 tsp vanilla bean paste

3/4 cup raw honey or rice malt syrup

2 tbs lemon zest

3/4 cup buckwheat flour

1 1/2 cups almond meal

3 tsp baking powder

Cream Cheese Icing

250g Cream Cheese roughly chopped

1/3 cup rice malt syrup

1 tsp vanilla extract

125g butter softened roughly chopped

 

Directions

  1. Preheat oven to 160’C
  2. Line a 12x capacity muffin tin with cupcake cases
  3. Place eggs, yoghurt, passionfruit pulp (reserving one for the icing), oil, vanilla and honey in a large mixing bowl. Mix ingredients together until well combined.
  4. Add the remaining dry ingredients to the bowl and mix till just combined.
  5. Divide batter into cupcake cases and bake for 25-30mins until skewer comes out clean when tested. Cool on a wire rack
  6. Make icing: Beat together cream cheese, rice malt, vanilla and butter for 5 minutes until light and fluffy
  7. Once cupcakes have completely cooled, using a piping bag pipe icing in a circular movement onto cupcakes or spread evenly with a blunt knife
  8. Drizzle some extra honey and extra passionfruit pulp on the tops
  9. You can add the passionfruit into the icing when mixing together also if you prefer

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Eggplant Pizzettes

 

Yes it’s actually a thing I googled it!  Really just meaning mini pizzas with eggplant as the base which can be eaten as a appetiser, snack or with antipasto.

With my influx of basil pesto in the house and the family eggplant delivery I received from my sister-in-law the other day I was eager to use them both. I was making a traditional eggplant parmigiana for dinner and had some eggplant left over so I decided to bake some extra thick cut slices with a drizzle of olive oil and sprinkle of oregano in the oven for 15-20mins until was just cooked through without being mushy.

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Topped with some extra tomato passata I’d made, spooned some of the Homemade Basil Pesto  from the other day and topped with some shredded cheese. Popped back in the oven for a few minutes until the cheese was melted and we had a delicious pre dinner appetiser. It is a great idea for entertaining,  something a little different and suitable for vegetarians. I just called them mini eggplant pizzas but soon discovered there was an actual name for them. You learn something new everyday don’t you. hehe

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Autumn Spiced Pear, Ginger & Almond Cake

This past week we have finally seen some true Autumn (fall) weather. The days are getting cooler with the early morning air crisp as we start to prepare ourselves for the winter months ahead. There is something so romantic about this time of year that I love. I think of cosy park walks, picnics,  baked dinners at home and toasty belly warming desserts and cakes. Beurre Bosc Pears are also now in season which makes for amazing baking.

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I did get a little over excited and bought a few too many when I saw them so I ended up having quite a few too many pears that were getting over ripe, I needed to use them up in some baking. I could have made a tart or pie but didn’t have a lot of time to be in the kitchen this particular day. Keeping it refined sugar-free the easiest recipe that came to mind was a gluten-free cake that I’ve made plenty of times before with citrus fruits such as oranges and mandarins. This time I decided to  try it out with some poached spiced pears and well it turned out a treat. Lovely and moist with just enough spice and sweetness.

 

I love mix and bake recipes that aren’t too difficult and time-consuming, this recipe certainly ticks all those boxes. I poached the pears first in some water, honey and with a few aromatic spices of cinnamon, nutmeg and vanilla. These spices work well together infusing the flavours into the pears and the smell tantalising the senses which flowed through the kitchen. After the pears are soft, drain the poaching liquid and it’s as easy as adding a few ingredients into a food processor with the poached pears, then bake for half an hour. So simple and makes for a perfect Autumn afternoon tea cake.

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Pear, Ginger & Almond Cake

  • Time: 55-60mins
  • Difficulty: easy
  • Print

A gluten-free and Refined sugar-free afternoon tea cake

Ingredients

4 beurre bosc pears peeled, cored and quartered (or any other varieties)

1/2 tsp cinnamon or 1 stick

1/4 tsp nutmeg

1 vanilla pod or 1 tsp vanilla extract

1/2 cup plus 2 tbsp raw honey

3 eggs

2 cups almond meal

1 tsp baking power (GF)

1 tsp ginger

flaked almonds to top

Directions

  1. Preheat oven to 160’C. Line a 20cm round cake tin with baking paper or grease with cooking spray.
  2. In a small saucepan place the pears then fill with water till just covering the pears.
  3. Add the cinnamon, nutmeg, 2 tbsp honey, scrape the inside of a vanilla pod and place all in the saucepan
  4. Bring to the boil then turn heat down to med/low
  5. Cook for 18-20mins until pears are soft. Discard water
  6. Place pears, almond meal, baking powder, remaining honey and ginger in a food processor and mix to combine
  7. Add eggs one at a time mixing well after each addition
  8. Blitz till becomes a smooth consistency
  9. Pour cake mixture into prepared cake tin and top with faked almonds. Bake for 35-40mins until when pierced with a skewer come out clean.

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