Thursday, 18 September 2014

Ok so I am on a mission with cauliflower at the moment. I am really enjoying inventing different substitutions for carbs that I would usually eat on a daily basis. When I get stuck into something, it often becomes a bit of an obsession so you will probably be seeing a few more cauliflower recipes.

This one is SO simple. 

What you will need:

1 head of cauliflower
2 eggs
1/3 cup pea flour
1/2 cup grated parmesan cheese
Salt and pepper to taste.
Toppings of your choice. I used salmon, greek yoghurt and avo topped with coriander.

1. Break the cauliflower florets into your blender. Blitz for about 20 secs to make your cauli rice
2. Measure +/- two cups of cauli rice into a microwavable bowl. Cover with cling film and cook in the microwave for 5 mins. This can be done ahead of time. Cauli rices keeps well for a few days in the fridge. Either way allow the cauli rice to cool before continuing.

3. For the next step I used my Bamix hand blender but any blender will do. Add the rest of the ingredients to your cooked and cooled cauli rice and blitz until everything is blended and it resembles the texture of a fritter (or a very thick soup).

4. Heat a non stick frying pan up, add a little butter and fry off spoonfuls of mixture at a time until lightly golden on each side. 

5. Once cooled, top with your topping of choice and enjoy.

Wednesday, 17 September 2014

So this one is super easy and so delicious.

     What you will need...

       Serves 2
  • 1 tin of tuna, drained
  • 2 pieces of celery (long) chopped
  • half a fennel bulb, with stalks, chopped
  • 1 large apple, diced,
  • 1 red onion, diced,
  • 1 carrot, grated
  • 250ml full fat greek yoghurt
  • Mixed greens of your choice
  • 1 lemon
  • Salt and pepper to taste
  • 1 avocado

1. Start with your dressing. In a bowl combine the greek yoghurt with a few squeezes of lemon juice. 
2. Add the rest of your ingredients (except your avo and green leaves) and mix into the dressing. Add salt and pepper to taste.
3.Serve on your greens with chopped avo sprinkled liberally on top.


Monday, 15 September 2014

Ok so I am not going to go all 'banting crazy' here as I am not completely convinced... but I do think it is smart to limit carbs in general, especially at dinner time. I attempted cauliflour pizza's on the weekend (recipe to follow soon) and it was so tasty! I was craving stir fry today so thought I'd try cauli-rice instead of ordinary rice...


So Easy!! OK so for two people I used one small head of cauliflower. I broke off the florets and rinsed them in a colander. I then blitzed the florets in my food processor for about 20 seconds. It will look kind of like cous cous at this stage. 

The next step blew me away at how easy it was!! All I did was put my cauli rice into a microwavable bowl and covered the bowl with cling wrap. I set the microwave to 5 mins and THAT WAS IT! Perfectly cooked cauli-rice.

Thai Ginger Chicken Stir Fry (Pad Khing)

Serves 2

400g chicken breasts, cut into bite size pieces
1 tsp crushed garlic
1 tsp chilli
Oil for frying (I used Sesame but ordinary canola is fine)
1 thumb of ginger, cut into match sticks- click here to learn how
4 spring onions, chopped
1 red pepper, sliced
1 packet mushrooms (I used enoki mushrooms from woolworths)


2 tbs fish sauce
1 tbs oyster sauce
1 tbs soya sauce
1tsp sugar/honey
4 tbs water
-combine these ingredients in a bowl

How to

  • Heat oil in a suace pan with a lid. I used something like this.
  • Add garlic and fry for about 30 seconds. 
  • Add the chicken and fry until slightly brown.
  • Add the sauce to the chicken and allow to reduce a little bit - about 2 mins.
  • Add the remaining ingredients and give it stir. Cook for about a minute and then put the lid on for about 2-3 mins to 'steam' the vegetables.
  • Take the lid off and stir in some fresh coriander leaves.
  • Serve with cauli-rice.
I am being good in the week with regards to drinking wine but if I wasn't- Alvi's Drift Viognier 2013 is the perfect partner to a good ginger based dish.