Super Green Shakshuka

Super Green Shakshuka

Hello Everyone! I can’t believe that we’re already halfway through the year! Metro Manila has now shifted from Enhanced Community Quarantine to General Community Quarantine since the beginning of this week and I honestly don’t know what’s going to happen. We haven’t even started to flatten the curve, and here we are letting people out and go back to work with positive cases rising much higher than when we were under enhanced quarantine.

I’ll unfortunately be reporting back to the office starting this coming Monday and Tuesday, twice a week while the other 3 days will be to continue working from home. I honestly don’t see the point in risking my health and my life just to go into the office two times a week when there is still so much uncertainty with the on-going pandemic, especially when it’s ten times harder to get anywhere via public transport due to capacity limitations to comply with social distancing. It was hard enough to get a ride to and from work pre-pandemic times, what more now? I remember waiting almost an hour for a ride home on many occasions, now I’ll probably be waiting 2 or even more hours just to get home, exposed in the open to the virus. While there’s a shuttle service initiated by the company I’m working for to avoid this issue, I don’t know how long they’ll be able to keep up with a door-to-door pick-up/drop-off service.

Super Green Shakshuka

Anyway, mini tangent/rant aside, a new month means it’s time to move onto the next colour of the rainbow for this year’s theme on Amcarmen’s Kitchen! The recipe that I’ll be sharing with you tonight is inspired by a dish that I had way back when I was still living and studying in Australia. It was in fact a weekend farewell brunch for me as I left the country the following day for good after having completed my degree and graduated a couple months back before this weekend brunch gathering.

I first came across the idea of a green shakshuka at SHUK North Bondi. Green shakshuka puts a healthy green spin on the classic Middle Eastern shakshuka recipe. Traditionally, a shakshuka is a mixture of simmering tomato sauce and spices, topped with gently poached eggs. Within the tomato sauce there’s diced onions, garlic and bell peppers. Lastly, it’s garnished with freshly chopped herbs such as cilantro and parsley.

The great thing about a shakshuka is its versatility. Similar to how you can toss most ingredients from your fridge into a smoothie, the same can be said for a shakshuka. For this green shakshuka, I’ll be replacing the tomato sauce and bell peppers with an abundance of sautéed green vegetables.

Super Green Shakshuka Ingredients

Whatever veggies you’ve got lying around, just throw them in! For my improvised take on this recipe, I’m going with broccoli and asparagus for some bite, and leafy greens such as locally grown kale, spinach, chilli, and malunggay leaves. I also threw in some green chillies for a kick of heat and some fresh basil and green scallions for freshness.

Super Green Shakshuka Ingredients

PREP TIME 10 MINS | COOKING TIME 30 MINS | SERVES 3

INGREDIENTS

  • 3 large free range eggs
  • 1 cup broccoli, roughly chopped
  • 1 cup kale leaves, roughly chopped
  • 1 cup spinach leaves
  • 3/4 cup chilli leaves, stemmed
  • 1/2 cup asparagus, roughly chopped
  • 1/4 cup malunggay leaves, stemmed
  • 2-3 garlic cloves, finely minced
  • 2 large green chillies, sliced
  • 2 small red onions, finely diced
  • 2 small red bird’s eye chillies, sliced
  • 1 stalk green scallions, chopped
  • 3 tbsp olive oil
  • 2 tsp black olives, sliced
  • 2 tsp capers
  • Handful basil leaves, roughly chopped
  • Salt and ground black pepper, to taste
  • Shaved parmesan cheese

Optional (to serve with)

  • 1 large avocado, peeled, pitted, and sliced (optional)
  • Crusty bread, toasted

METHOD

  1. Heat olive oil in a non-stick sauté pan over medium heat. Add the minced garlic and sauté until golden brown and fragrant, about 30 seconds. Be careful to not burn the garlic. Then add in the diced onions together with half of the sliced green chillies and the white parts of the scallions, cooking until they soften, about 1-2 minutes.
  2. Next, add in the chopped broccoli and cook for about a minute before adding the chopped asparagus in. Season with a touch of salt and freshly ground black pepper. Give it a good mix and cook for a further minute or so until they start to soften a bit.
  3. Add in the chopped kale and spinach leaves with just a touch of water. Cover for about 30 to 45 seconds to allow the steam to wilt the leaves. Add in the chilli leaves followed by the malunggay leaves and give it a good mix. Cook, uncovered, for about a minute or two; turning the heat down to low at this point so that your veggies do not overcook.
  4. Flatten the veggie mixture with a spatula and create 3 small wells. Crack an egg into each well and season with a touch of salt freshly ground black pepper. Add the sliced black olives, capers, red and green chillies, and green scallions. Cook the eggs until done to your liking. You can also cover to steam and cook the eggs faster (about two minutes for cooked whites and a lovely runny yolk). Heat off, and sprinkle with the chopped basil leaves to garnish.
  5. Serve immediately with your choice of sliced avocado or crusty bread, or ever both for a heavy brunch. Enjoy!

Super Green Shakshuka

You can easily double this recipe to serve more hungry tummies. It’s an easy, one-pan dish filled with lots of green goodies and poached eggs. Whether you eat it for breakfast or dinner, it’s a hearty, nutrient-packed meal that will last you through any season!

Super Green Shakshuka

BON APPÉTIT

– Ally xx

myTaste.com

Avocado & Spinach Smoothie Bowl

Avocado & Spinach Smoothie Bowl

Hello Everyone! So yesterday my friend, who is visiting from New Zealand, and I went on a day-trip adventure to the pristine rainforest district of Brunei. We took a 45-minute boat ride from the city centre to the small town of Bangar in Temburong where we then travelled about 20 minutes by car to the Freme Rainforest Lodge where we had some local delights for our morning tea before setting off again on a 45-minute longboat ride to the Ulu National Park.

We climbed almost a thousand steps to get to the forest floor of the canopy walk, and then scaled a total of about 60m to the highest tower above the tallest trees of the luscious green rainforest. Even with multiple layers of sunblock, we were red from the scorching sun and we definitely worked our calves and derrières as we felt our legs shake when climbing back down to head to the mini waterfall for a nice cooling dip. The water was refreshingly blue but had fishes that weren’t afraid to nibble on you. They were the fish spa kind of fishes that really just wanted to nibble on your dead skin, but the fishes were much bigger that the little ones that you find at fish spas, so their bite was a little more scary.

Ulu Temburong National Park Adventures

After we cooled down, we headed back out on a longboat to the starting point of our kayak ride. On the way back down the crystal clear waters we spotted two freshwater crocodiles by the riverbanks – and apparently that didn’t seem to make us second guess our kayak ride back to the lodge. After our relaxing (or should I say, workout for our arms), kayak down the river, we got changed into dry clothes and had our late lunch. We were supposed to go zip-lining after but because it started to pour, we weren’t allowed to. Such a bummer though because apparently it hadn’t rained in Temburong for the past week, and it decided to as we were about to do our final activity before heading back to the main city. All-in-all it was a fun-filled day of nature and adventure – things that we both enjoy.

Anyway, I just wanted to share this little adventure for everyone before I dive right into tonight’s recipe for a lovely green smoothie bowl to match our little nature adventure from yesterday. You can switch out the low-fat milk to almond milk or coconut water, and the honey for agave nectar or maple syrup for a vegan alternative.

Avocado & Spinach Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup spinach leaves
  • 1 cup low-fat milk
  • 1 large banana
  • 1 small avocado
  • 1 tbsp honey

Toppings

  • Bananas – loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6
  • Chia Seeds – contains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
  • Goji Berries – excellent source of antioxidants and nutrients that help boost the immune system and protect the body from high levels of inflammation
  • Granolacontains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
  • Kiwis – loaded with vitamins and minerals such as Vitamins A, B6, B12, E, and potassium, calcium, iron, and magnesium
  • Raspberriesgood source of vitamin C, E, K, manganese, dietary fibre, copper pantothenic acid, biotin, magnesium, folate, omega-3 fatty acids, and potassium

METHOD

  1. Blend the spinach, milk, banana, avocado, and honey until smooth.
  2. Transfer to a bowl and top with the raspberries, kiwi slices, chia seeds, granola, goji berries, and banana slices. Enjoy for breakfast or a power-boosting afternoon snack!

Avocado & Spinach Smoothie Bowl

As I have mentioned in last week’s post, whipping up a smoothie bowl is a great opportunity to get creative and top them with whatever you have lying around in your pantry and/or fridge. Top them with your favourite fruits, seeds, nuts, and grains!

BON APPÉTIT

– Ally xx

myTaste.com

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

Spinach, Carrot, and Zucchini Dog Treats

Spinach, Carrot, and Zucchini Dog Treats

Happy Birthday Blacky!

Hello Everyone! Wow I’m definitely on a roll here with the recipes – posting 3 back-to-back for this week! Well, the only reason for that is just because two very special days just happened to sandwich my normal Wednesday post schedule. So yes, today is indeed another special day and having read the title of this recipe, you already know who’s special day it is. Of course it is none other than my not so baby boy anymore, Blacky! Happy 6th Birthday to my Mutt Blacky, or as my friends have nicknamed him, Mr. Black and Cinnabon (because of his cinnamon scroll-like tail).

Last year a made him a batch of bacon doggie treats, and since the theme of my blog for this month is vegan, I decided to make him a healthy treat this time ’round. Okay, okay. I know. This isn’t vegan treat, but I realised a little bit too late when I was photographing the ingredients for this recipe. I guess I could’ve easily omitted the eggs from the recipe – but would that have somehow ruined the recipe altogether? Or is there a substitute for the eggs that I could’ve used instead? Any vegans out there please let me know in the comments section below. Thank you 🙂

Spinach, Carrot, and Zucchini Dog Treats

That aside, I know Blacky hates his vegetables. Whenever we feed him some soup with meat, veggies, and rice, he is able to pick out anything green that he sees in his bowl. I thought that maybe by hiding some greens into a doggie treat, he wouldn’t notice and eat them. I guess I was wrong…ish. He still ate the treat, but it looked like he was being very picky in the beginning by just playing around with them, but not actually eating them. Then after a few hours, he’d eat half of the biscuit. Then by the end of the day, once I’m home from work, he’d show off and eat the rest of them and made sure that I saw him eating it. What a clever and devilish dog he is haha!

Once again, Happy Birthday Blacky! Original recipe can be found over on Damn Delicious.

Spinach, Carrot, and Zucchini Dog Treats Ingredients

PREP TIME 5-8 MINS | COOKING TIME min. 40 MINS | SERVES 75 BISCUITS

INGREDIENTS

  • 225g pumpkin, steamed and then puréed*
  • 3 cups wholewheat flour, or more as needed
  • 1 cup baby spinach, chopped
  • 1/2 cup old fashioned oats
  • 1/4 cup peanut butter
  • 2 large free range eggs
  • 1 carrot, peeled and shredded
  • 1 zucchini, shredded

*225g of pumpkin should be able to make 1 cup of cooled pumpkin purée which is needed for this recipe

METHOD

  1. Preheat oven to 180C (350F or gas mark 4). Line a baking tray with parchment paper or a silicone baking mat and then set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the cooled pumpkin purée, peanut butter, and eggs on medium-high until well combined, about 1-2 minutes.
  3. Gradually add the old fashioned oats and 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky. Then, add in the carrot, zucchini, and spinach, beating just until incorporated.
  4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
  5. Place into oven and bake until the edges are golden brown, about 20-25 minutes.**
  6. Let cool completely. Makes about 75 biscuits.***

**Baking time will vary depending on the size and thickness of the treats.
***Serving size will also vary depending on the desired shapes and cookie cutters used.

Spinach, Carrot, and Zucchini Dog Treats

Spinach, Carrot, and Zucchini Dog Treats

So just like last year, I decided to try the biscuits for myself. Of course, they tasted really bland to me because I didn’t add any sugar or anything to sweeten it up a bit. I gave some to my Mom and sister to try, and my Mom actually liked them. Because I ended up making around 75 biscuits, I asked my Mom if I could give them to a colleague of mine who also has a dog. To which my Mom replied, “No, I will eat them” *crying laughing face emoji* Well, at least I know someone in the house will finish them if Blacky can’t! Hahaha!

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2016: Brendon D'Souza

Spinach, Broccoli & Thai Green Curry Soup

Hi Foodies, it’s so exciting to be able to share a recipe with you via Amcarmen’s Kitchen and I want to say a big thank you to Allison for organising such a wonderful global blogging experience. Last year, I was able to cook and collaborate in the same kitchen with Allison, where were exchanged some delicious recipes. If you haven’t had the chance to read them, here are the links to my Giant Chocolate Chip Cookie and Cookies & Cream.

My friends call me a chilli fiend. I can’t help it, I am after all Indian. I just love the pungency and zing it adds to soups, curries and stews. I created this recipe on one of those cold winter Sydney evenings when feeling a little bit under the weather. It’s packed full of delicious super greens, fragrant herbs and spices that will help to reinvigorate your senses. Make a big batch and pack it for work the next mayor freeze in snap-lock bags for 1-2 months.

Spinach, Broccoli & Thai Green Curry Soup Ingredients

PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 3-4

INGREDIENTS

For the green curry paste

  • 1 large garlic clove, peeled
  • 5cm piece of ginger, washed
  • 2 spring onions
  • 1 bunch coriander, washed, roots and stems scrubbed
  • 1 bunch Thai basil, washed (optional)
  • 2 tbsp cumin powder
  • 1/2 tsp turmeric powder
  • 2-3 small green chillies

For the soup

  • 2 tbsp sunflower oil
  • 1 cup firmly packed English Spinach, washed and finely chopped
  • 1 broccoli, cut into florets, stem diced
  • 1/2 cup coconut milk
  • Lime wedges
  • Extra coconut milk, to serve

METHOD

  1. Roughly chop the garlic clove, ginger, spring onions, coriander leaves, root and stems, and Thai basil. Place these and the remaining ingredients into a blender along with a 1/4 cup water. Blitz to form a smooth paste. You may need to add some more water to help the mixture along.
  2. Heat the sunflower oil in a large saucepan over medium heat. Add the curry paste to the saucepan and cook, stirring occasionally until fragrant. Add the spinach and broccoli and season with salt and pepper to taste. Add 1L cold water and cook over medium-high heat for 10 minutes or until the broccoli stems are tender and the spinach is wilted. Allow to cool.
  3. Purée the mixture using a stick blender, then return to the heat and add the coconut milk. Allow to heat through. Serve with lime wedges and a drizzle of coconut milk. This soup goes really well with turkish borek or spinach and ricotta triangles.

Spinach, Broccoli & Thai Green Curry Soup

For more tasty recipes and Sydney food adventures head to www.brendonthesmilingchef.com

About Brendon
I’m a food writer, blogger and passionate home cook living and working in Sydney. By day I work at one of the world’s fastest growing premium restaurant delivery services, and by night I cook, style and photograph recipes for my award-winning recipe blog. I really can’t stop smiling, believe me, I’ve tried and probably lasted 2 seconds. Sharing food, stories and recipes with family and friends makes me happy, which is exactly why I created “Smiling Chef”. I often try to include a selection colourful vegetables in my cooking, for both it’s nutritional benefits, and the fact that it makes such great #foodporn for Instagram. Get in touch if you need #instaworthy shots of your restaurant or cafe food for your website and social networks. I’m also keen singer and pianist and also love street and landscape photography – see more at @my_omd_and_me.

Instagram: @brendonthesmilingchef/ @my_omd_and_me
SnapChat: bthesmilingchef
Facebook: brendonthesmilingchef
Twitter: bthesmilingchef

Recipe Copyright © 2016 | brendonthesmilingchef

Happy cooking and keep smiling,

Brendon D’Souza:)

myTaste.com

Auguest 2016: Diandra Cappelut

Quinoa Black Bean Tacos

Hello Everyone! Diandra here. Just another third culture foodie.

A few months ago, I delved into the weird side of Youtube and somehow ended up watching a documentary about the cruelness of pig farming at three in the morning. From there, I watched a famous vegan Mukbang star, Mommy Tang, who talked about how she became vegan and how a plant-based diet has helped her lose weight, overall positively affecting her health. Intrigued by the idea of veganism, I watched more and more documentaries on the negative impact of animal farming on the environment and animal products on our health.

Mind-blown by the influx of information, I decided to cut down my consumption of animal byproducts overnight. Mind you, I was that girl who ate meat for breakfast, lunch and dinner. I LOVE MEAT. But, after educating myself on the many issues that come with consuming meat and other animal byproducts, I simply couldn’t live with myself if I continue eating meat mindlessly for breakfast, lunch and dinner.

Could I let go of meat and dairy completely? No. Not right now. But maybe one day. However, currently I have drastically cut down my consumption of animal byproducts to the point where I eat a plant-based diet 6 days out of the week. I give myself one cheat day. Still, not bad for a girl who was pretty much a full-time carnivore.

I always encourage others to try and lessen their consumption of animal byproducts. You don’t have to give it up completely, but at least lessen. The secret of eating a plant-based diet without passing out halfway through the day is to fuel yourself with CARBS. This Quinoa Black Bean Taco recipe is the perfect filling and delicious vegan meal. Oh and it’s extremely high in protein 😉 Yes, you can find lots of protein in plants too, not just in meat! Hope you like it!

Quinoa Black Bean Tacos Ingredients

PREP TIME 15 MINS | COOKING TIME 10 MINS | SERVES 3-4

INGREDIENTS

  • 2 cups Superlife Co. mixed quinoa, cooked
  • 1 can black beans
  • 1 cup frozen corn
  • 1 cup spinach
  • 3 garlic cloves
  • 2 tomatoes
  • 1 yellow bell pepper
  • 1/2 brown onion
  • 1 tbsp olive oil
  • Jalapeños
  • Taco Seasoning
  • Taco Shells

Optional

  • Cayenne pepper
  • Salt-free Mexican seasoning blend

Quinoa Black Bean Tacos Method

METHOD

  1. Dice the tomatoes, onion and bell pepper. Mince the garlic.
  2. Add olive oil, garlic and onion into a heated pan. Sauté until the onions and garlic are nice and golden.
  3. Add the bell peppers and frozen corn, and continue sautéing until the peppers are soft and the corn is defrosted.
  4. Add the cooked quinoa into the pan, sprinkle in the taco seasoning and mix everything together.
  5. Taste the quinoa/black bean mixture. If you would like additional spice and seasoning, add in the cayenne pepper and Mexican blend seasoning. Note: Taco seasoning is normally already pretty salty, so additional salt is not necessary.
  6. Turn down the heat and add the tomatoes into the pan. Mix everything together.
  7. ASSEMBLING THE TACO: Take a warm taco shell and line the bottom with some spinach leaves.
  8. Add the quinoa/black bean mix into the taco shell.
  9. Lastly, top the taco off with some jalapeños and voila!

Quinoa Black Bean Tacos

Quinoa Black Bean Tacos

Recipe Copyright © 2016 | diandracappelut // saladhunter.sg

Eat them all up! 😉

Diandra.

myTaste.com

Blackberry, Pineapple, & Spinach Smoothie

Hello Everyone! First of all, I apologise that it has taken me this long to be able to edit this part of the post. If you do not already know, I had a flight to catch on Wednesday evening to Singapore. Upon arriving in Singapore at about 7:20pm that evening, I headed straight for the hotel to drop my things off, and then quickly headed back out again with my sister for a very late dinner. After dinner, we shopped for a bit, mainly to buy some water and a comb since I forgot to pack mine. We then said our goodbyes at the train station and headed in opposite directions. I didn’t get back to my hotel until about 10:30pm, maybe 10:45pm that night, and I hadn’t prepared my usual Wednesday post. Nevertheless, I quickly got it up because I am very particular about getting my posts up on its scheduled day – I just haven’t shared it on my other social media pages because I wanted to write this part out properly.

So yes! I am in Singapore until this coming Wednesday 9th March. I’m here to do some important errands, and of course to have some rest and relaxation from work, and of course to do some shopping! Aside from that, it’s my sisters birthday as well (March 04). We’ll be celebrating by going on a River Safari all day Saturday, and then spending the Sunday café hopping with my friend Pamela. I also have plans to meet up, cook, eat, and catch up with some friends from high school so that should be fun!

Anyway, so before we race on to the recipe, please check out the original over on Way Fair. I replaced the milk with coconut water for a diary-free option, and coconut water is filled with electrolytes and potassium, which are two nutrients your body craves when expending lots of energy. It’s low in calories, fat, and sugar meaning that this is the liquid-base you want when working out. In addition, blackberries contain a handful amount of vitamins such as vitamin A, B1, B2, B3, B6, C, E, and K. Blackberries also include calcium, iron, magnesium, phosphorous, potassium, and zinc. They are a good source of amino acids and essential dietary fibre without offering any harmful cholesterol. If you’d like to read up more on the health benefits of blackberries, click here.

 

Blackberry, Pineapple, & Spinach Smoothie Ingredients

PREP TIME <5 MINS | COOKING TIME — MINS | SERVES 1

INGREDIENTS

  • 3/4 cup coconut water
  • 1 cup spinach leaves
  • 1 ripe banana
  • 1/2 cup frozen blackberries
  • 1/4 cup pineapple
  • Handful of walnuts

METHOD

  1. Add all the ingredients into a blender and blend until smooth. Enjoy immediately.

Blackberry, Pineapple, & Spinach Smoothie Ingredients

Blackberry, Pineapple, & Spinach Smoothie

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Plate

Breakfast Plate

Hello Everyone! I can’t believe that it’s already October! Where did September go?! So I’m sure all of you are aware that a new month calls for a new theme on the blog for the month of October! Those of you who know me, I am a breakfast/brunch person. I mean, I sometimes skip breakfast when the mornings just get a little too hectic for me; that was during my first few years at uni, but towards the end, I made it a habit to pack my breakfast to uni and/or work and eat it there.

I remember my internship days at Hello Social where I’d always be rushing out in the mornings to catch my bus, which therefore meant that I didn’t have time to sit down and enjoy my breakfast. That was where Muffin Making Mondays with Jialing came in, and when I had run out of muffins to take to work (because we only bake fortnightly), I would pack some fruits and even sometimes a small tupperware of cinnamon toast cereal with one of those small drink cartons of milk. When I’d get to the office, I’d pour the milk over my cereal and enjoy breakfast at my table. There was a time where one of the managers asked me what I was having for breakfast and the thought of me bringing a small carton of milk made her laugh so hard. I told her it was practical 😛 Another time when I was also having cereal, my other manager asked if what I was having was shareable; to his dismay, cereal ain’t shareable! He asked what kind of cereal I brought in and I said cinnamon toast. The other manager said that that was so American of me.

Anyway, I mean, if you didn’t already gather what this month’s theme is from my little story, yes it’s breakfast and brunch month on the blog! For the month of October I will be sharing with you some of my favourite breakfast/brunch recipes! I’ll be kicking off tonight’s post with a dish that I threw together when I was still living in Sydney. I was inspired by a post that I saw on Instagram by Raw Pawpaw Café in Brisbane. I was inspired by their plating of one of their dishes, and decided to plate it up with a few of my favourite ingredients for breakfast. I think most of the preparation of the ingredients in this dish is pretty straight forward, and you can get creative yourself by mixing up the ingredients a bit by adding your own favourite breakfast ingredients!

Breakfast Plate Ingredients

PREP TIME 5 MINS | COOKING TIME 20-22 MINS | SERVES 1

INGREDIENTS

  • 2-3 slices of soy & linseed bread, toasted
  • 2 bacon rashers
  • 2 large free range eggs, at room temperature
  • 1 chorizo sausage, thick slices
  • 1/2 avocado, cut into chunks
  • Bunch of grape vine tomatoes
  • Butter, for spreading
  • Ground salt and black pepper to taste
  • Handful of cup mushrooms, sliced
  • Handful of loose baby spinach leaves
  • Lemon wedges, to serve
  • Olive oil

METHOD

  1. In a small bowl, marinate the avocado chunks with a little bit of olive oil, salt, pepper, and lemon juice. Set aside.
  2. Preheat oven to 200C. Line a baking tray with aluminium foil and toss the grape vine tomatoes in a little bit of olive oil and salt. Roast in the oven fro about 10 minutes, or until the tomatoes have gone soft. Turn the temperature down to about 80-90C just to keep them warm before serving.
  3. Meanwhile, heat a large grill pan over medium high and cook the bacon rashers and chorizo slices, about 3 minutes per side. Once done, transfer to the baking tray and keep warm in the oven.
  4. Add your sliced mushrooms to the same grill pan and cook until browned and softened, about 4-5 minutes altogether. Turn the heat off and transfer to the baking tray and keep warm in the oven.
  5. Place the eggs in a small saucepan, covering the eggs with cold water. Bring to a boil over high heat, and once boiling, reduce the heat down to medium. Simmer gently for about 3 minutes. Remove the saucepan from the heat and using a slotted spoon, transfer to the egg carton.
  6. Plate up accordingly and enjoy your breakfast!

Breakfast Plate

Breakfast Plate

Just a little side note here before I end tonight’s post – I wanted to choose an egg carton that wasn’t grey just so that it doesn’t look dull. I must say it was hard choosing eggs based on the colour carton they come in because most of the non-grey ones were caged eggs (yes, I don’t buy caged eggs). Good thing these eggs that came in the blue carton were free range, and the blue really suited the plating and contrasted the food colours nicely.

BON APPÉTIT

– Ally xx

myTaste.com

Spinach & Ricotta Triangles

Spinach & Ricotta Triangles

Food Party for 3

Hello everyone! Today has been quite an eventful day filled with food. It kicked off with early start to a Saturday morning where two of my other housemates Lina & Marissa, and myself, caught a bus to Paddy’s Market to shop for some fresh produce. It was Lina’s first time to Paddy’s Market and I think she really enjoyed the fresh produce, and found it a little bit overwhelming at the same time. We shopped for our own food, as well as ingredients for our picnic that we had planned for the afternoon as well. I think I spent about $45 dollars in total for fresh vegetables, meat and seafood – half of the budget went to the seafood though, but then you can imagine buying the rest of the stuff for $20 which I think will last me the whole week plus 1 or 2 days max.

And of course, on our way back we stopped by Chinatown to grab some delicious cream puffs from Emperor’s Cream Puff. I told Marissa to get a box of 20 to share between the 3 of us. She told me while she was lining up, she doubted whether we could finish the whole box. Well, we did. Half of the box was practically devoured in less than 5 minutes, and the rest we finished up on the bus trip back home.

On today’s menu for the picnic, we had Chicken & Pea Soup, Chorizo & Caramelised Onion Sausage Rolls, Penne Salad, Spinach & Ricotta Triangles, and for dessert, Marissa’s Egg Custard (gone wrong, long story short, it ended up becoming steamed eggs). We also had an array of white wine: Chardonnay, Pink Moscato & Sauvignon Blanc, and a bottle of Apple & Pink Grapefruit Schweppes.

I think we overestimated the amount of food for 3 people, (and eventually became 4 as we invited our other housemate Sam to join us), for we had SO much food. All in all it was a fun day, well anything that involves food is always fun!

Penne Salad
Lina’s Penne Salad with fresh capsicums, corn, tomatoes, and sautéd garlic, mushrooms and zucchini. Drizzled with lemon juice and a touch of vinegar, seasoned with salt and pepper

Chicken & Pea Soup
Marissa’s Chicken and Pea Soup (see original recipe here on Taste). Basically substitute the ham for the chicken drumettes, and without the salami bites

Mexican Chorizo & Caramelised Onion Sausage Rolls
My Mexican Chorizo & Caramelised Onion Sausage Rolls


Today, besides my Mexican Chorizo & Caramelised Onion Sausage Rolls, I also decided to make some Spinach & Ricotta Triangles to add the dishes for Lina is a vegetarian. These triangles are a quick and easy family food, perfect for entertaining food or for a vegetarian lunch or dinner, served with a salad.

Spinach & Ricotta Triangles

PREP TIME 20 MINS | COOKING TIME 15-20 MINS |
MAKES 
27 TRIANGLES

INGREDIENTS

  • 3 sheets frozen puff pastry, semi-thawed
  • 100g fresh loose leaf baby spinach, washed and dried
  • 250g ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1 stalk fresh mint leaves, finely chopped
  • Zest of one lemon
  • Ground salt and pepper
  • 1 egg, beaten
  • 1 tbsp milk

Spinach & Ricotta Triangles

METHOD

  1. Preheat oven to 200C. Combine the egg and milk in a small bowl. Add the remaining ingredients in a medium bowl and mix with a spoon.
  2. Cut puff pastry sheets into 9 squares. Add about a teaspoon (or more) of the mixture in the middle of the pastry square and fold over into a triangular shape. Brush the ends with the beaten egg and milk mixture to secure. Using the tips of the back of a fork, gently press down on the edges to seal the joins. Repeat for the remaining squares.
  3. Space them out on a tray lined with baking paper. Brush the tops with the rest of the egg wash and bake in the oven for 15-20 minutes or until puffed, golden and cooked through.
  4. Serve with salad on the side.

Spinach & Ricotta Triangles

BON APPÉTIT

– Ally xx

myTaste.com

Cheesy Mushroom Omelette with Avocado Mint Greek Yoghurt & Wilted Spinach

Cheesy Mushroom Omelette with Avocado Mint Greek Yoghurt & Wilted Spinach

First off let me be the last to wish everyone a glorious Good Friday! Welcome everyone, to my very first blog post ever! I have been meaning to start up a food blog of all my kitchen adventures, well more like I have had other blogs before but I never kept up with it. So I decided to start fresh!

I just went through a hard week of procrastination and a 2500-word essay that was due yesterday and I’m so glad that it’s the Easter weekend and mid-semester break! So to celebrate the end of the first half of the semester, and of course Good Friday, I wanted to whip up a special BIG brunch for myself – though I think my eyes were way much bigger than my tummy, I only ate half of it and kept the rest.

Today’s recipe as the blog title says is: Cheesy Mushroom Omelette with Avocado Mint Greek Yoghurt & Wilted Spinach:

Cheesy Mushroom Omelette with Avocado Mint Greek Yoghurt & Wilted Spinach

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 1

INGREDIENTS

For the Omelette:

  • 4 regular-sized Swiss Brown Mushrooms, sliced
  • 3 large free range eggs
  • 2 sprigs of fresh thyme
  • 1/2 gourmet tomato, diced
  • 1/2 green capsicum, diced
  • 1/2 red onion, diced
  • 1/4 cup milk
  • 2 tbsp canola oil
  • Ground salt and black pepper to taste
  • Handful of shredded parmesan cheese
  • Knob of butter

For the Avocado Yoghurt:

  • 1 small-sized avocado, roughly mashed
  • 1 cup regular greek yoghurt
  • 1 clove garlic, minced
  • 1/2 cup of fresh mint leaves, roughly chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • Ground salt and black pepper to taste
  • 1 cup of loose-leaf baby spinach

Just note that I sometimes work without measurements in the kitchen, so some of the measurements in the ingredient list may not be very accurate. I’ve tried to remember roughly how much of each ingredient I’ve added in, but please feel free to adjust to your liking! Also, I don’t work with timers very often (unless it’s for baking or cooking with seafood and other meats). For this recipe I used my eyes to tell when something is cooked – probably not to perfection like Masterchef and all, but definitely cooked.

METHOD

  1. Combine all the avocado yoghurt ingredients in a small bowl. Refrigerate until needed.
  2. In a large fry pan on high heat, melt the butter. Then add in the onions and stir until soft. Add in the mushrooms and stir until colour changes. Add in the capsicum, tomatoes and 1 sprig of the thyme leaves, stir for about a minute and transfer to a dish. We don’t want to over cook the capsicum and tomatoes, so that they still retain a slight crunch.
  3. Turn the heat down to medium-low and add oil to the same frying pan. While waiting for it to heat up, beat the eggs in a bowl with the milk and season with salt and pepper. Pour the egg mixture into the frying pan.
  4. Sprinkle the parmesan cheese over the top and let the egg cook until the egg starts to set. Top half of the egg with the mushroom filling. Fold omelette in half, and cook for a further minute or so. Transfer to a plate.
  5. Add the spinach to the same frying pan and stir until wilted. Season with salt and pepper. Transfer to the plate.
  6. Garnish by sprinkling fresh thyme leaves over the omelette, avocado yoghurt and wilted spinach.

Cheesy Mushroom Omelette with Avocado Mint Greek Yoghurt & Wilted Spinach

I remember when I was chopping up all the ingredients, my housemate came into the kitchen and she said, “Wow it smells so fresh in here!” And again we met again when the meal was cooked and ready to be devoured by me, she said “THAT LOOKS AMAZING!” She’s so adorable 🙂

BON APPÉTIT!

– Ally xx

myTaste.com