Auguest 2018: Shazrinah Shazali

Mini Mixed Berry Pancakes

ShefShaz is back again on Amcarmen’s Kitchen and this time I will be sharing a sweet breakfast option for those who love to start their day off on a sweet note – Mini Mixed Berry Pancakes served with Earl Grey Ice Cream and Fresh Fruit.

Mini Mixed Berry Pancakes

Before we dive into the recipe, if you missed my guest post a few days ago, I whipped up some delicious homemade Salmon Fish Cakes for the savoury breakfast eaters! You can also read more about my approach to food and how I know Ally.

Mini Mixed Berry Pancakes Ingredients

PREP TIME 15 MINS | COOKING TIME 10 MINS | MAKES 24 MINI PANCAKES*

*Or 12 regular-sized pancakes

INGREDIENTS

  • 1 & 1/2 cups plain flour
  • 1 & 1/4 cups skimmed milk
  • 57g unsalted butter, melted
  • 1 large free range egg
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 3/4 tsp salt
  • Frozen mixed berries, or any other kind of fruits

To serve

  • Digestive biscuits, crushed
  • Earl Grey ice cream*
  • Fresh fruits
  • Icing sugar
  • Lemon slices (for a kick of tang)

*Or any other flavoured ice cream that tickles your fancy.

Mini Mixed Berry Pancakes

Mini Mixed Berry Pancakes

METHOD

  1. Preheat oven to 180C (350F or gas mark 4). Grease a 24-hole mini cupcake tray with a bit of butter to prevent the pancake batter from sticking to the tray. Set aside.
  2. In a large bowl, mix all the wet ingredients together until you have a smooth and creamy mixture.
  3. Sift in the dry ingredients and gently fold until just combined. Leave the mixture to rest for about 10 minutes to allow the baking powder to work its magic.
  4. Pour the batter into the tray, filling about 3/4 of the way and drop in your frozen mixed berries on top.
  5. Bake in the oven from about 10 minutes or until a toothpick inserted into the centre of the pancake comes out clean.
  6. Remove from the oven and set aside to cool down for about 5 minutes. Lightly dust with icing sugar and serve with ice cream, crushed digestive biscuits, and fresh fruit of your choice. Enjoy!

Mini Mixed Berry Pancakes

Mini Mixed Berry Pancakes

Before I end, I would like to thank Ally for giving me the opportunity to cook and write for her blog. We had a lot of fun during our cookout session – both the cooking and feeding our dishes to many tummies!

Recipe Copyright © 2018 | shefshaz

BON APPÉTIT

– ShefShaz

myTaste.com

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Honey Lime Rainbow Fruit & Quinoa Salad

Honey Lime Rainbow Fruit & Quinoa Salad

Hello Everyone! I can’t believe the month is going by in the blink of an eye! It’s already the third week of Cooking with Quinoa and I’ve got another colourful recipe to share with y’all. I’ll keep tonight’s post short as I’ve got nothing much to tell really – other than the fact that it was a slow day at work today, and has been for the second half of last week up until today. Tomorrow may be another slow day and I guess it will be like this for a while until another event creeps up on me. Even though there’s not much to do, I’m still slowly preparing the things that I need to deliver for January’s event so that I won’t find myself stressing out and doing things last minute a month before the event. At least I can enjoy my Christmas and New Years when it comes.

All that aside, if you’re obsessed with fresh fruit, then this is a dish you’d want to whip up as an easy pre and/or post workout meal. This salad is also very versatile in a sense that you can easily mix and match fruit combinations depending on what you like and what fruits are in season. The original recipe can be found over on The Recipe Critic: Tried and True.

Honey Lime Rainbow Fruit & Quinoa Salad Ingredients

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 4-6

INGREDIENTS

For the salad

  • 1 cup baby spinach leaves, rinsed and drained
  • 1 cup tri-colour quinoa, uncooked
  • 1 large orange, peeled and segmented
  • 1 punnet (125g) blueberries
  • 1 punnet (125g) strawberries, hulled and halved
  • 1/2 pineapple, peeled and cut into bite-sized chunks

For the honey lime glaze

  • 1/4 cup honey
  • 2 tbsp freshly squeezed lime juice

METHOD

  1. Rinse the quinoa before combining it with 2 cups of room temperature water in a medium-sized pot. Turn the heat up to high and bring the quinoa to a boil. Once boiling, cover, reduce heat to low, and simmer until the quinoa is tender, about 15 minutes. Drain and then set aside to cool. Note: Quinoa holds lots of water, so you have to make sure you drain it thoroughly after it’s cooked.
  2. Meanwhile, combine the honey and lime juice in a small bowl. Set aside.
  3. Add all the fruits into a large mixing bowl together with the cooked and cool quinoa. Mix until well combined.
  4. Transfer to a serving dish with the spinach leaves and then drizzled with the honey lime glaze. Serve as a healthy morning or afternoon snack, pre or post gym workout. Enjoy!

Honey Lime Rainbow Fruit & Quinoa Salad

Honey Lime Rainbow Fruit & Quinoa Salad

BON APPÉTIT

– Ally xx

myTaste.com

Tropical Mix Smoothie

Tropical Mix Smoothie

Hello Everyone! Once again, time really has flown by! I can’t believe that it’s already the end of March and we’re already a quarter into the year. I wish I could say the same for each passing day I spend in the office. It was only just recently where I started to feel that everyday is like a Monday, and that weekends do not exist – even Sunday does not feel like a Sunday anymore. Everyday is Monday. Haha, I’m so pessimistic; but no, seriously, just last week I was convinced that the afternoon of Wednesday was already Thursday, and that the next day would be Friday. I was rushing to get all my work done that was due for Friday, only to realise a little later that is was still only Wednesday. Sigh. I think I briefly mentioned this is last week’s post too – yes, still not over it haha!

Anyway rant aside! Nothing exciting has happened since my post last week besides the night that we (my colleagues and I) went wax (yes, not ice) skating. I was a bit sad to find out that the rink was not actually ice, but I was also slightly a little bit relieved because I find it easier to skate on wax than ice. I nearly made a no-fall record for myself, until my colleague Grace dragged me down with her. Other than wax skating, I managed to complete my meat free week that ended on Easter Sunday! This weekend I’ll be hanging out with some of my high school buddies whom I have not seen in forever! We’ll be watching Belle the Musical (Beauty & The Beast), but as usual, before the weekend comes it’s going to be all about work work work work work.

Happy days are here as sweet Philippine mangoes are finally in season! And because of that, I cannot resist a refreshingly delicious tropical smoothie that just screams Summer is here! Mangoes alone tastes so good, and that is one of the reasons why people often forget that mangoes are actually quite beneficial to our health, however, there are a few cautions to take into consideration especially if you have some allergies that can cause a reaction to consuming mangoes. First of all, research has shown that antioxidant compounds in a mango fruit has been found to protect against colon, breast, leukaemia, and prostate cancers. Other than that, mangoes contain high levels of fibre which helps to lower cholesterol levels.

This particular health benefit caught my attention, and it’s that mangoes helps in diabetes. I would think that it would spike sugar levels because of it’s insane sweetness, but apparently the fruit has a relatively low glycemic index (41-60) so moderate quantities will not increase sugar levels. The mango leaves though, help normalise insulin levels in the blood.  The traditional home remedy involves boiling leaves in water, soaking through the night and then consuming the filtered decoction in the morning.  To read up more on the health benefits of mangoes, click here.

Now as mentioned, there are some cautions to look out for when consuming mangoes:

  1. If you have a latex allergy, a reaction is possible, particularly green mangos. This reaction develops because of anacardic acid.
  2. Mango peel and sap contain urushiol, the chemical in poison ivy and poison sumac that can cause an allergic reaction in susceptible individuals.
  3. Mangos are ripened by some dealers using calcium carbide which can cause serious health problems (one more reason to buy organic).  If you do have inorganic mangos, do wash them properly before consuming or soak overnight in water.

Tropical Mix Smoothie Ingredients

PREP TIME <5 MINS | COOKING TIME | SERVES 3

INGREDIENTS

  • 3-4 pineapple slices
  • 2 bananas, peeled and cut into chunks
  • 2 ripe Philippine mangoes (or any other sweet mangoes), peeled and cut into chunks
  • 1 cup coconut water
  • Juice of 1 large orange

METHOD

  1. Add all ingredients to a blender, and pulse until combined. If the smoothie is too thick, add more coconut water. If it is too thin, add more fruit and/or ice if needed.
  2. Serve immediately and enjoy!

Tropical Mix Smoothie

BON APPÉTIT

– Ally xx

myTaste.com

Strawberry & Banana Smoothie

Strawberry & Banana Smoothie

Hello Everyone! It’s Week 4 of Smoothie month and tonight I’ve got a very simple recipe yet packed with lots of flavour and nutrients. I don’t actually have much to share with you guys besides the fact that it has been a long week of work. I actually genuinely thought that today was Thursday, and then to my dismay, it’s only Wednesday – I was so looking forward to being one step closer to my 1-day weekend!

Besides my life being non-exciting for the past week, on Monday I started my Meat Free Week in preparation for Easter. So far, it’s going well and I can definitely say that I am in a much better place than where I was two years ago with this. Two years ago I was always hungry and depressed for being always hungry. I lasted the whole week but despised the rollercoaster of emotions that I experienced. Last year, I did not last 3 days I think – I needed my meat. This time around, I’ve completed 3 days without meat, but I have to say, yesterday I had such intense cravings for deep fried crispy chicken – and to my dear friend Pam, saying round 2 to Korean Fried Chicken did not help me get over my cravings that day! Haha.

Anyway, tomorrow will be a bit more exciting I guess. After work I’ll be having dinner with my Marketing colleagues and then heading off to do some ice-skating! Oh gosh, what have I gotten myself into. Firstly, I may have mentioned this in a previous blog post before, and I can’t skate to save my life! The last time I went ice-skating, I fell hard on my bum 7 times in a span of a 2-hour skating session. Secondly, I managed to slice my pinky finger on someone else’s skates as I was going down for my last fall of the day. It was a small cut, but the scar is still visible *sad face*

Moving on, if you’re not already a fan of strawberries, you should be. Not only are they juicy, summery and delicious, they’re a bona fide superfood, too. Nutrient-rich and packed with antioxidants (like vitamin C), strawberries offer a wide range of health benefits. Strawberries boost your immunity, promote eye health, help fight cancer and bad cholesterol, reduce inflammation, regulate blood pressure, boost fibre, aid in weight management, and result in healthier, younger-looking skin. To read each health benefit in more detail, head on over to Reader’s Digest Best Health. Likewise, bananas too contain many important nutrients and powerful antioxidants that help support heart health, improve digestive health, moderate blood sugar levels, and many more. You can read more on the health benefits of bananas here.

Strawberry & Banana Smoothie Ingredients

PREP TIME <5 MINS | COOKING TIME | SERVES 2

INGREDIENTS

  • 2 cups fresh or frozen strawberries
  • 1 fresh banana, peeled
  • 1 cup coconut water
  • 1 cup Ice
  • 1 tablespoon honey, if needed to sweeten

METHOD

  1. Add all ingredients to a blender, and pulse until combined. If the smoothie is too thick, add more milk. If it is too thin, add more fruit and/or ice.
  2. Serve immediately and enjoy!

Strawberry & Banana Smoothie

BON APPÉTIT

– Ally xx

myTaste.com

Pink Grapefruit Lemonade

Hello Everyone! It’s the last of Juicy January and I’ve got a nice, refreshing drink for you that you can also add a little twist if you want something naughty for all that healthy juicing you’ve (I’ve) been doing for the past month. It was just a normal Sunday morning when I went grocery shopping with my Mom and sister. I saw these lovely, plump, fresh grapefruits on the shelves and Schweppes’ Apple & Pink Grapefruit Mineral Water that I always, or well, most of the time, had in my fridge when I was still studying in Australia, came into mind. So I grabbed these fruits, some lemons, and mint, and decided that I was going to make a Pink Grapefruit Lemonade. When I got around to making them, I realised that I had some strawberries in the fridge that were on the verge of becoming overripe, and so I decided to slice them up and add them to the drink as well.

Grapefruits vary in hue from white or yellow to pink and red and can range in taste from very acidic and even bitter to sweet and sugary. Grapefruits are low in calories but are full of nutrients, and are an excellent source of vitamins A and C. These fruits support clear, healthy skin, can help to lower our risk for many diseases and conditions, and may even help with weight loss as part of an overall healthy and varied diet. To read into more details on how, for example, grapefruits can aid in weight loss, click here.

Pink Grapefruit Lemonade

Mix the juice of one grapefruit together with the juice of a lemon and you’ve got yourself and juice that’s rich in many nourishing elements like vitamin C, vitamin B6, vitamin A, vitamin E,  copper,  calcium, iron,  magnesium, potassium, zinc, phosphorus, protein, and the list goes on. The health benefits of lemons include the treatment of throat infections, indigestion, constipation, dental problems, and fever, internal bleeding, and high blood pressure, while it also benefits hair and skin care. They also help to strengthen your immune system, cleanse your stomach, and it is considered a blood purifier.

Throw in some roughly chopped mint leaves for a fresh, aromatic, sweet flavor with a cool aftertaste. If you happen to have strawberries in your fridge too, or if you actually bought them to try this out, throw them in too for an extra added nutrients and antioxidants, offering a wide range of health benefits that may surprise you – click here for more information.

PREP TIME 5 MINS | COOKING TIME | SERVES 3-4

INGREDIENTS

  • 650ml cold water
  • 1 punnet (125g) fresh strawberries, sliced thinly
  • 1 large grapefruit, peeled and cut into quarters
  • 1 large lemon, juice squeezed
  • 1/2 bunch of mint, roughly chopped
  • 1/4 cup boiling water
  • 1 tbsp white sugar

Optional:

  • 2-3 tbsp white rum

METHOD

  1. Add the white sugar and boiling water to a large pitcher. Stir until the sugar has full dissolved.
  2. Add the lemon juice together with the cold water, mint leaves, sliced strawberries.
  3. Juice the grapefruit using an electric juicer and then pour into the pitcher. Give it a good stir.

Pink Grapefruit Lemonade

If you’re feeling a little bit cheeky, throw in a few tablespoons of coconut rum (that was the only thing I had available at that time) or just plain white rum, tequila, or vodka – whatever tickles your fancy that is! 🙂 Enjoy and happy juicing!

BON APPÉTIT

– Ally xx

myTaste.com

Cucumber, Green Apple, & Kiwi Juice

Hello Everyone! Before I begin, I just wanted to take this opportunity to say (before I forget that is), that I am not a huge fan of cucumber. Why am I saying this? Well, it’s only because I realised that I posted a recipe last week with cucumber in it and I didn’t mention about this love/hate relationship that I have with cucumber. I actually paused for a bit there when I was trying to decide whether love/hate was the right choice of words – because it’s more hate and not even an ounce of love. I can’t exactly put my finger on why I’m not all that about cucumber, I just know that if I see it on my plate, I won’t touch it. I don’t know if it’s taste, or texture, or whatever else there is to it. I just don’t like it. However, I do realise that when it is cut up quite small and finely, and it is mixed with other foods, then I’ll eat it, but only because I’m too lazy to pick them out one by one *cheeky grin* Yes, so after all that, I still wonder why I’d drink a juice with cucumber in it. Well, I can’t exactly answer that question myself to be honest.

Cucumber, Green Apple, & Kiwi Juice

This combination of Apple + Cucumber + Kiwi helps improve skin complexion. However, after doing some research, I’m pretty sure that this combination of fruits and veggies help in many more ways that just keeping us from ageing:

In my previous post, I mentioned that cucumbers are beneficial in helping one to avoid nutrient deficiencies, especially those that are accustomed to eating a typical American diet. In addition, cucumbers contain an extraordinary amount of naturally purified water and therefore contains a higher quality of water content than that of ordinary water. It is no wonder that cucumbers should be eaten all year long. Yeah – even after all that research and knowing how good cucumber actually is for my health, it’s still a no, with the exception for this juice recipe and the previous one I guess.

Aside from the health benefits of cucumber, pair it with a kiwi or two and you’ve got your hit of vitamin C and E. It is known that two medium-sized kiwis contain a whopping amount of vitamin C (boosting up to about 230% more than the daily recommended about of vitamin C intake), that aids in boosting our immune system, fights the stress away, and helps protect our skin from ageing. It also promotes wound healing and iron absorption for healthy bones, blood vessels, and teeth. Besides the C, there’s also the E which, a kiwi carries a rare and fat-free form of it. This is a potent antioxidant said to help lower cholesterol and boost immunity. I could write a whole essay on the health benefits of kiwis as the list goes on – but I won’t *cheeky grin*

Lastly, we all know the saying “an apple a day drives the doctor away” – but what does it really mean? Well, apples are extremely rich in important antioxidants, flavanoids, and dietary fibre, and therefore may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease. I mean, I guess that pretty much says it all doesn’t it? The list of benefits continue on! And here are 15 health benefits of apples.

PREP TIME 5 MINS | COOKING TIME | SERVES 1

INGREDIENTS

  • 1 large green apple, quartered and cored
  • 1 large cucumber, peeled and cut into thirds
  • 1 kiwi, peeled and halved lengthwise

METHOD

  1. Juice all the ingredients using an electric juicer. Pour into a tall glass and add ice if you want your juice cold. Serve and enjoy, especially on a hot tropical afternoon for a nice refresher!

Apple, Celery, & Cucumber Juice

Swap out the kiwi and go for a combination of Apple + Cucumber + Celery to help prevent cancer, reduce cholesterol, and eliminate stomach upset and headache. We ran out of green apples, so we used the red ones we had in the fridge – I don’t see a difference in using either, but for me it would’ve just looked visually nicer if the apple was green in the photograph hehehe. Happy Juicing!

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Apple Strudel

Breakfast Muffins: Apple Strudel

Hello Everyone! Oh my! I cannot believe that it’s the last week of October already! My has time gone by so quickly this past month. Anyway, it’s been a while since I last baked muffins for breakfast and only because the last time I made muffins was back in Sydney with my Muffin Making Monday partner Jialing. We made a pizza muffin together one afternoon at her place (the recipe isn’t up on my blog yet), and yes that was the last of our Muffin Making Monday days. Since I left Sydney, we’ve talked about how much we miss baking muffins together and even said that we should still continue it… Over Skype! I don’t know how that’s ever going to work anymore since we’re both independent working women with our busy schedules and time differences.

But anyway! I wasn’t aware that it was a Monday when I baked these babies; only Jialing reminded me of it when she asked me what I was doing that day and I said that I was going to bake some muffins. Today’s recipe can originally be found on All Recipes. The recipe says that it should make 12 muffins, but I ended up with 16, maybe I should’ve filled the muffin cups a bit more because some of them were a bit flat, and some had a nice rise to them. Also, since I ended up with 16 muffins, I ran out of crumbed topping so the muffins weren’t very covered with the brown sugar streusel. Anyway, I’ve edited the recipe a bit so that the proportions match up. These muffins are a little bit on the sweet side, so if you’re someone who doesn’t like sweet things for breakfast, then tune in on Thursday for a savoury brekky muffin 🙂 It involves chorizo and has a bit of a spicy kick to it!

Breakfast Muffins: Apple Strudel Ingredients

PREP TIME 20 MINS | COOKING TIME 20 MINS | SERVES 16 MUFFINS

INGREDIENTS

For the muffin batter

  • 2 cups plain flour
  • 3/4 cup white sugar
  • 110g unsalted butter, softened
  • 2 large apples, peeled and roughly chopped
  • 2 large free range eggs
  • 1 & 1/4 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For the brown sugar streusel

  • 1/2 cup packed brown sugar
  • 20g unsalted butter
  • 1 & 1/2 tbsp plain flour
  • 1/4 tsp cinnamon

Breakfast Muffins: Apple Strudel

Breakfast Muffins: Apple Strudel

METHOD

  1. Preheat oven to 190C (375F or gas mark 5). Line a 12 hole muffin pan with paper cases. In a medium-sized bowl, combine the plain flour, baking powder, baking soda, and salt. Set aside.
  2. In a small bowl, mix the brown sugar, cinnamon, and plain flour. Add the butter, and using your fingers, crumb the butter into the sugar mixture. Because Brunei is scorchingly hot, I needed to place the streusel in the freezer to stiffen up a bit.
  3. Using an electric handheld mixer, beat the butter and sugar in a large bowl until smooth. Add in the eggs and vanilla extract and continue to beat until well combined. Add in the apples and stir using a rubber spatula. Gradually stir in the flour mixture.
  4. Spoon the batter into the prepared muffin pan, filling them up to about 3/4 of the way, and top with the brown sugar streusel.
  5. Bake for about 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Once down, remove from the oven and set aside to cool for about 5 minutes before removing them from the pan. Cool down completely on a wire rack and then they are ready to eat!

Breakfast Muffins: Apple Strudel

Breakfast Muffins: Apple Strudel

Muffins taste best on the same day, though they may be stored covered tightly at room temperature for 3 days or in the refrigerator for 5 days.

BON APPÉTIT

– Ally xx

myTaste.com

Sadhana Kitchen

Sadhana Kitchen

Hello Everyone! Not only is it another Review Sunday but it is also my 100th post on the blog! 10 months ago I started this blog out of pure procrastination. Basically I was bored over the Easter break and was in no mood to tackle the many assignments that I had at the time for uni. Thus this blog was born. I have long been interested in food even way before 10 months ago, and was encouraged by many to start up a blog. I can say now that what was once just hobby, I have now grown to put much more effort into each dish that I prepare and into each blog post that goes up 3 times a week. I don’t want to say that blogging is now my ‘job’ as it sounds a little bit like ‘I have to do it’ kind of thing. It’s not about me having to do a blog post for everyone out there, but it is more like I do it because I want to do it – if that makes any sense? Anyway, I am just super happy about how well I have been doing with my blog and I have some exciting new changes coming up in the next few months. I am also looking to building up my followers both on wordpress and other social media platforms such as Facebook and Instagram, so if any of you guys out there have any tips on how to do this, your help/knowledge will be much appreciated!

Sadhana Kitchen

Now on to today’s post – Sadhana Kitchen! I first came to know about this little gem through posts on Instagram from various food bloggers. What attracted me to their menu was that the food they served was always so colourful through the uploads I came across while browsing through my newsfeed. The great thing about Sadhana Kitchen, even though it does not really matter in my case, is that they are gluten-free, organic, raw, and vegan – Sydney’s first organic wholefoods and raw foods café. Now, when I made mention that it does not really matter to me, I meant that I am not gluten intolerant, nor am I a vegan, but I was quite intrigued as to what kind of foods do those with dietary requirements eat since I am a person who can eat almost anything and everything. I often find myself saying how I’d never go vegetarian or vegan because I love meat too much to give it up but after paying a visit to Sadhana Kitchen, I have a whole new appreciation for healthy, organic, and raw superfoods. Though I don’t think that I will ever find myself converting, maybe not right now that is. I can’t say what will happen in the future, maybe tomorrow I will wake up and suddenly transform into a ‘crazy vegan lady’ as one of the waitresses mentioned about her obsession over veganism.

I’ve been here a total of two times, both with friends whom I know to have an appreciation for healthy foods but not necessarily vegans themselves. I thought that they’d be the perfect company for a nice weekend lunch. What was funny though was that one of my friends that I went with (she who shall not be named, but you know who you are), actually asked the lady at the counter if they put any ice cream in their smoothies – I mean, even after my other friend and I explained to her that they would definitely not put ice cream in their smoothies since its all about the vegan. The lady gave her a sort of weirded out look and said that they only use frozen fruits in their smoothies. Though I felt bad, I could not stop laughing on the inside.

This place I feel could do with a lot more seating space. Both times that I’ve been, and not even on the hour when normal people have their breakfast and/or lunch, like I’m talking 2 o’clock in the afternoon, it’s always packed. The first time we visited we were lucky enough to snag the only table left, but the second time around we weren’t so lucky. We waited about 20 minutes before we could run and grab a table, and after we did the place started empty out slowly.

Sadhana Kitchen - FRAPPES: PITAYA PUNCHFRAPPES: PITAYA PUNCH
Pitaya (dragon fruit), strawberries, banana, and orange ($9.50)

I love dragon fruit, but even though this is called a ‘pitaya’ smoothie, the banana taste came across more predominantly. A refreshing smoothie nonetheless and had a very vibrant colour to it which made it even more appealing to the eye.

Sadhana Kitchen - GREEN SMOOTHIES: COOL MINT
GREEN SMOOTHIES: COOL MINT
Seasonal greens, orange, mango, and flax seeds. Vitamin, mineral, and fibre booster with omega-3 fatty acids ($9.50)

Though I wasn’t quite sure about what greens were added to the smoothie (but I’m guessing either kale, spinach, or even both), the mint flavour really came through. Again, refreshing for a warm summer day.

Sadhana Kitchen - SUPERFOOD SMOOTHIES: WARRIOR SMOOTHIESUPERFOOD SMOOTHIES: WARRIOR SMOOTHIE
Blueberries, raspberries, banana, sprouted brown rice protein powder, chia seeds, coconut oil, mesquite, and almonds. Packed with muscle building cholesterol free protein, omega-3 for brain function, and calcium & manganese for healthy bones ($9.50)

The epic of smoothies! Very thick though so it was a bit difficult to drink from the straw.

Sadhana Kitchen - RAW SANDWICHES: BLAT
RAW SANDWICHES: BLAT
Sadhana coconut bacon, lettuce, avocado, tomato, coriander and house-made mayo, in between two sliced of onion bread ($14.50)

What intrigued me about this dish was the ‘coconut bacon’ which basically was just coconut that was made to look like bacon and even had the texture of bacon. I’m not sure about whether it’s an innovative way of thinking from Sadhana Kitchen, as in if it’s actually already a thing that someone else came up with, but definitely creative idea!

Sadhana Kitchen - SADHANA LASAGNE
SADHANA LASAGNE
Layers of zucchini pasta, cultured cashew cheeze, basil pesto, walnut mince, wilted spinach, and chunky tomato sauce ($15.50)

This was the dish that I had the first time I came around to visiting Sadhana Kitchen. Don’t be fooled by the size of it on the dish, it actually filled me up good! Loved the flavours of the dish and that walnut mince really looked like meat mince that you’d find in your traditional lasagne.

Sadhana Kitchen - CARROT AND WALNUT FALAFEL PLATE
CARROT AND WALNUT FALAFEL PLATE
Carrot and walnut falafels served with seasonal greens, pickles, olives, zucchini hummus, and beet dip ($16.50)

This was the other dish that I had the second time around. I initially wanted to order their Prana Pad Thai which had kelp and zucchini noodles, but they unfortunately ran out. I had no regrets though because this dish did not only look pretty on the plate and appealing to the eye, it had great flavour and was also surprisingly filling (just not a filling as the lasagne of course). The ‘falafels’ had a nice crunch to them as well as a roasted flavour. The dips complimented them nicely and the salad on the side really enhanced the flavours that it needed to bring it to the next level of flavour satisfaction.

Sadhana Kitchen - SADHANA SUPER BOWL
SADHANA SUPER BOWL
Shredded kale, house-made sauerkraut, cherry tomato, cucumber, and pesto zoodles served with Brazil nut cheddar, sundried tomato, and smoked paprika hummus ($17.50)

I’m not quite sure as to how this dish tasted, only because this wasn’t my dish to consume. I had a taste of the zoodles (zucchini noodle) but that was basically it. To me, this dish looked like a bowl of vegetables – that’s it really, though my friend did find it quite satisfying.

Sadhana Kitchen


SNICKERS CHEEZECAKE
Cashews, almonds, walnuts, desiccated coconut, coconut oil, coconut sugar, vanilla, dates, sesame, and salt ($12.50)

This cheezecake was made with layers of nougat creme, milk chocolate, and chocolate ganache topped with caramelised nut clusters. Probably my favourite from the two of the cakes we had. The flavour really came through as it almost tasted like a traditional snickers bar – when I say traditional, I mean it in a way that it doesn’t taste like the vegan alternative.

Sadhana Kitchen - WHITE CHOCOLATE & SALTED CARAMEL BANOFFEE PIE
WHITE CHOCOLATE & SALTED CARAMEL BANOFFEE PIE
Cashews, desiccated coconut, coconut oil, stevia, cacao butter, sesame, vanilla, dates, maca, mesquite, and lucuma salt ($12.50)

This banoffee pie was made of layers of banana creme, salted caramel creme, and white chocolate creme on a walnut & coconut biscuit base. The name itself was already enough for me to be sold on ordering it, but I must say that that was probably the only good thing about it, the name. I don’t know what it was, but the cake didn’t quite tickle my fancy. I think it was the taste of it? Like the banana tasted a bit off, not that they used a bad banana, but it was more like you know it’s supposed to be banana, but it doesn’t taste like banana kind of thing. It was also the cake that was ignored for a while on the table when we dug into our desserts.

Sadhana Kitchen - SALTED CARAMEL SUNDAE COCOWHIP
SALTED CARAMEL SUNDAE COCOWHIP
Twisted SK coconut cocowhip, topped with half a caramel slice, cacao nibs, himalayan pink salt, and house made superfood caramel sauce ($13.00)

The second time we came around to visiting Sadhana Kitchen, it was all about the cocowhip hype. To be honest, it was alright. Loved the added toppings, but I felt like the cocowhip was a little bit too soft. By the time we dug in and had about 2-3 spoons each, it was almost like soup, and it wasn’t even a particularly hot day as well for it to melt so fast!

Before I end, here are a few things that you might want to know about organic/raw foods, and veganism:

  • Veganism is the practice of abstaining from the use of animal products and by-products, particularly in diet.
  • Foods that are prepared and processed without exceeding 40°C are known to be raw. This way of preparation allows the food’s natural enzymes to stay intact, which in return gives your body the most benefit and easy digestion.
  • The best place to start improving your health is by improving what you eat. This is the main reason why Sadhana Kitchen insist on using only pure, organic seasonal produce that is free from harmful toxins to create delicious dishes.

Overall, I would definitely recommend this place for those who are fans of organic and raw foods, and of course those who are all about the vegan. I would also recommend this for those who are experimenting with food and are open to broadening their palettes. Like I said, I would probably never go vegan myself, but having experienced the foods has really made me appreciate how else it can be prepared and still be as filling and delicious as what I am used to eating. The food is a definite 8.5 out of 10 for me. Their main menu was the stand out, but their dessert disappointed a bit, even though I was even more excited for their dessert menu. Service was good, and the ambience could be a bit better. Value for money is variable, I don’t know about spending $12.50 for a slice of cake. I definitely hope to visit again soon as I am curious to know what the vegan substitute for their ‘eggs benny’ is and their prana pad thai with kelp and zucchini noodles looks too good to pass up! *drooling*

Sadhana Kitchen

Sadhana Kitchen
147 Enmore Road
Enmore, New South Wales
Australia, 2042

– Ally xx

Rustic Pearl

Rustic Pearl

Hello Everyone! Here is another brunch turned late lunch review of this lovely café in Surry Hills that my housemate/friend recommended for a Sunday Brunch treat before the beginning of Semester 2 (last semester for me, but many more semesters for her). We’ve also been planning this brunch outing for a while now as our friend Daniel was on a month-long, or even more, holiday and we wanted to have our first brunch-turned-late-lunch get together. I also invited along my new housemate Lydia for our delicious eats.

I keep saying brunch-turned-late-lunch, and for those of you who have read my previous post, I am very particular about the timing when it comes to ‘brunch’ and ‘lunch’. Well hats off to Marissa for wanted to get to Rustic Pearl at 10am, at least she understood the concept of time when it comes to brunch, but what happened was that we ended up leaving a little bit later than planned. We only left home at about 10:45AM and probably reached the place at around 11:15AM. At least it wasn’t quite lunch yet, but nearly pushing it. The place was hectic though, we had to wait in line for a table and I was told by one of the waiters that it would be about a 45-minute to an hour wait. I was just like OH MY GOD, but we waited anyway.

They were pretty spot on with the predicted waiting time as I didn’t get a call for a free table until about an hour later. By the time we sat down and ordered it was probably already quarter to one, and food probably came out about another 15-20 minutes later. Man I was starving because as usual I skipped out on breakfast thinking that I would be having brunch. I think from the past two ‘brunch’ outings I have learnt my lesson – that I will NEVER be able to actually have brunch at the time I perceive it to be at, and that I should ALWAYS have breakfast before going out for a brunch-turned-late-lunch outing.

But enough babble, I shall get onto what I loved about Rustic Pearl. Now, I’m not one to order drinks at cafés just because it usually fills me up a bit even before the food arrives. But Marissa told me that they have some pretty awesome smoothies, and other drinks of course on their menu – and she was right! It was to die for! I had something called a Chocomolé which was basically Avocado and Chocolate, something I’ve never had before, combined that is, and I was just blown away by how amazing it tasted. The other smoothies were delicious as well (yes, we all doubled dipped and shared a sip from each drink that we ordered amongst the four of us).

Rustic Pearl - Avocado SmoothieAvocado Smoothie topped with pistachio & pomegranate seeds ($7.00)

Rustic Pearl - Banana Cinnamon SmoothieBanana Cinnamon Smoothie ($7.00)

Rustic Pearl - Chocomolé SmoothieChocomolé Smoothie with avocado, cocoa & honey, topped with pistachio & pomegranate seeds ($7.00)

Rustic Pearl - 'Yum Yeshil' (dairy free) Blended Fruit Juice‘Yum Yeshil’ (dairy free) Blended Fruit Juice with spirulina, topped with seeds, goji berries & bee pollen ($7.00)

Daniel wasn’t too fond of this drink. I only had a little sip so I couldn’t really judge the taste of it based on that. But this was the only smoothie that was dairy-free which is why he ordered it.

Now onto the food, we of course decided to order something different so that we could all each have at least one bite from everyones plate. The food was amazing! I could not fault the dishes at all, and neither could my friends.

Rustic Pearl - Breakfast Special: Smoked Wagyu Omelette
Breakfast Special: Smoked Wagyu Omelette with buffalo mozzarella, spinach, skordalia, bacon dust, tomato relish & toast ($17.00)

Marissa’s dish; she absolutely loved about the omelette was silky smooth and juicy. She is not a big fan of cherry tomatoes, but with this dish in particular, she almost forgot that she ate them! It was that good. She said that it looked a little bit small on the plate (in comparison to our dishes) but it was filling enough for her.

Rustic Pearl - Lunch Special: Fish of the Day (Swordfish)
Lunch Special: Fish of the Day (Swordfish) with spinach, tomato concasse, capers, avocado, cucumber & witlof, dressed with apple vinaigrette ($19.50)

Daniel’s dish; he absolutely loved how his fish was cooked to perfection. Yummy and juicy. He also loved his greens so this was the perfect, healthy dish for him.

Rustic Pearl - LUNCH for the soul: Char grilled Mediterranean Lamb Burger
LUNCH for the soul: Char grilled Mediterranean Lamb Burger with red onion jam, smoky eggplant purée, fresh tomato, cos lettuce & yoghurt dressing ($18.00)

Lydia’s dish; another stellar dish that did not upset. The meat patty was cooked to perfection – moist and juicy.

Rustic Pearl - BREAKFAST for the soul: Bosphorus Benedict
BREAKFAST for the soul: Bosphorus Benedict, char grilled bay lobster flesh, crushed avocado & 2 poached organic eggs, topped with homemade hollandaise, fresh chives, coriander & chilli ($24.00)

In my opinion, the best dish of the 4 (just because it was mine and I got to eat most of it) no but seriously, this dish was just so delicious. Runny egg yolk with char grilled lobster, who would’ve thought? Another stellar dish to my list of mind-blowing eggs benny (my top one is still Devon’s Eggs Blini – I will do a review on them when I have the chance to go back with more friends that that I have an array of dishes to show and write about and not just the one).

Now this is one worth mentioning (but hopefully no one from the café will see this, just incase it was a mistake and they will get in trouble with this), however I assume that it was intentional and I will state why… So, when the bill came, it was folded in half, had the total amount written on the back of the order sheet, and had a ‘Thank You!’ note written just below it. Now of course because we all knew that we needed to split the bill according to what we ordered, I opened the bill to see that we were undercharged in two of the dishes. Each dish, except Daniel’s was $17. Which meant that Lydia’s Lamb Burger was undercharged by $1 and my lobster Eggs Benny was undercharged by $7… Now being a nice and honest person, I was actually going to ask them if they had made a mistake on the bill, because I find being undercharged $7 is quite significant.

But instead I didn’t – not because I wanted to cheat but because I analysed they way the bill was given to us. It was folded in half, the total was written on the back of the order sheet, and I’m pretty sure that if they had totalled it, they would’ve spotted the mistake on the bill. Also, the two dishes that were undercharged came from their regular menu so I’m pretty sure they have been serving the dishes for a while and they would’ve remembered how much it costed. So I just wondered… Why? I probably should’ve asked why we were undercharged so that I at least knew why… A part of me also thought that it might be because we waited just a little bit over an hour for a table? Just maybe.

Nonetheless, it was a great day of warmth and sunshine (off for it is the middle of ‘winter’ here down under), laughs shared between old and new friends accompanied by delicious drinks and lip-smacking food. A must visit café for those in the Sydney region!

Rustic Pearl
415 Crown Street
Surry Hills, New South Wales
Australia, 2010

– Ally xx

Peach Crumble

Peach Crumble

For my 21st Birthday (which was like a year and a half ago), one of my friend’s from church, Tom, got me a set of 4 mini-cocottes with an accompanying cookbook. It was probably one of the best gifts I’ve ever received – a lot of people back then knew that I am a foodie and that I love to cook. The mistake they always make is that they get me food, such as chocolates and even gingerbread cookies (since my birthday was towards the end of the year, they thought they’d give me a birthday and Christmas gift too). I never really liked receiving food as gifts as I always say “I’m just gonna poop it out later anyway”, but cookware or even tableware? Best.

Note, I’m actually not a very big fan of chocolate. Moist, warm, oozy, chocolate cake: Yes. Chocolate bars, candies: No.

Peach Crumble

From this cookbook, I’ve only actually made two recipes, Shepard’s Pie and of course today’s post, Peach Crumble – which I have made numerous times because I just love it! Even my friends love it! It’s also simple and requires no more than 10 ingredients. I’ve tweaked the recipe a bit in terms of lessening the amount of sugar (I don’t really like my desserts too sweet and sometimes when I see ‘1 cup of sugar’ it scares me a bit). I also used less peaches than what the recipe calls for, and discarded the juice of lemon – in the past I have found the lemon too overpowering, making the dessert very sour. I think the zest adds enough lemony flavour to the crumble.

This is usually a dessert I pull out during the summer as peaches are in season then here in Australia. To my surprise, when I went shopping a few days ago at Coles, I found peaches! At first I was a bit skeptical knowing that they weren’t in season, and then I realised they had been imported from the US. I bought them anyway despite it being a tad bit more expensive than the local peaches during the summertime, because I needed peach crumble in my life right now and I couldn’t sit around and wait for summer to come along. But a warm peach crumble dessert fits perfectly with the cold weather don’t you think?

Peach Crumble Ingredients

PREP TIME 15 MINS | COOKING TIME 20 MINS SERVES 4

INGREDIENTS

  • 3 large ripe peaches
  • 100g cold unsalted butter, cut into little cubes
  • 1 cup plain flour
  • 2/3 cup caster sugar
  • 1/3 cup crumbed walnuts
  • 1/3 tsp ground cinnamon
  • Zest of one lemon

Peach Crumble

METHOD

  1. Preheat oven to 190C. Lightly butter 4 mini-cocottes.
  2. Bring a saucepan on water to a boil and plunge the peaches in one by one for 2 minutes. Remove using a slotted spoon and transfer to a deep dish to cool. Once cool, the skin should easily peel off. Cut into generous chunks or slices and mix with the lemon zest, cinnamon, and half of the sugar. Set aside.
  3. Mix the remaining sugar together with the butter, flour, and walnuts in a bowl. With your fingertips, quickly mix the ingredients together until looks like rough bread crumbs. If your mixture is too warm, put the bowl into the refrigerator for 15 minutes and start again when it has chilled.
  4. Fill each mini-cocottes with the peaches and top with the crumble mixture. Place any remain peach slices on the top.
  5. Place the cocottes on a baking tray lined with aluminium foil. This is to catch any juices that may overflow from the cocottes; saves having to clean the tray later. Place in the oven and bake for 20 minutes, uncovered.
  6. Serve hot out of the oven or at room temperature with vanilla ice cream (optional).

Peach Crumble

Peach Crumble

Additionally, you can use any stone fruit besides peaches, such as apricots and plums – anything that is ripe, available locally, and in season. Reserve and leftover crumble by freezing it in a small ziplock bag.

BON APPÉTIT

– Ally xx

myTaste.com