Month: August 2015

Pumpkin Pancakes

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Make these pancakes in advance to freeze for an effortless breakfast or handy snack to keep. Cook and cool the pancakes, stack them with pieces of waxed paper in between to prevent sticking, place in a air tight container to freeze.  Pumpkin Pancakes Prep time: 5 minutes  Cook time: 10 minutes Serves: 4 portions Ingredients 4 eggs *preferable free range. 1 cup of pumpkin puree. 1/2 cup nut butter of choice. 1 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. 1/4 teaspoon nutmeg. 2 tablespoons coconut oil. Method  In a large bowl mix eggs, pumpkin, nut butter and beat with a whisk until smooth. Add in cinnamon, vanilla, and nutmeg and then whisk again to incorporate. Using a skillet over medium-high heat, add in coconut oil to coat the pan, swivel to make sure the pan is well coated. Drop 1/4 cup servings of batter itno the pan, cook until bubbles begin to apprear and the edges are set, about 2 minutes. Flip the pancake over gently to cook the otherside 2minutes. Cook in batches adding …

Citrus lamb munch.

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It’s all about eating healthy, easy meals, and being savvy with resources. Hard to balance? not entirely. Being an serial meal spammer/foodporn advocate on Instagram, I’ve been asked recipes, and advises on what to fuel on. On Wednesdays I’m lucky to have a sidekick who takes on kitchen duty, this week I decided to give Adrian a hand  (poor lad always stresses out early in the week on what to cook after a brief comment on veg:meat ratio after a meal one day. Whoops!). After a stock take in kitchen, I wrote up some instructions last night and here’s a picture to conclude the wonderful lunch today. Seeing it was good enough for a new entrant around the kitchen to follow,  Adrian thought I should share it on the blog too.. This recipe is incredibly forgiving, quick to prep, and great if you have some left over red meat you have sitting in the fridge you want to give to a spruce up.  Thank you very much for lunch today Chef Soon! Tabuleh Salad 1 …

The Great Ocean Drive

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I’ve learned at this age that I have nothing to prove to anyone but myself; I’m embracing the great company I’m surrounded with and being receptive with what the universe throws at me. I’m thankful for another year on Earth. Adrian isn’t the best at strawberry harvesting, you’ll find that most of it goes straight into his mouth. Constantly learning new things about myself; Giaviota is my favourite specimen out of all the strawberries I’ve tried, it’s super sweet with a very mild tartness. Pretty hard to beat eaten straight off the plant after it’s been basking in the sun. Oh if heaven had a taste this would be close. Out of all the flavours that was tried it has come to conclusion that I’m most comfortable with what I like and don’t feel the need to change, in this case it was vanilla, chocolate and cinnamon. When doing the Great Ocean Drive do try stop by Apollo Bay for a few scoops of ice cream from the all talked about multi award winning Dooley’s …

Malaysian Kaya (Coconut Jam) Recipe.

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My beverage preference has evolved from Milo to milk tea, lime juice, and as of recent years Cham (mixture of coffee and tea mixed). One thing that hasn’t changed is the favouring towards soft boiled eggs and toast with Kaya, I remember ploughing through stack loads of it as kid whenever I was back in Malaysia during the summer break. It was and still is luxury that would remind me of the place I once called home. I’m glad Kaya and I are now inseparable by distance. If you’re craving a rich caramelised coconut jam hit, here’s a recipe to curb. Ingredients 4 egg yolks *preferably free range 270ml canned coconut milk 45g palm sugar/3 Tablespoons 45g raw sugar/3 Tablespoons 2 drops Pandan paste essence Method In medium pot, over medium-low heat, add half the coconut milk, palm sugar, raw sugar, pandan essence, and coconut milk to boil stirring frequently. Reduce heat to low once boiling begins. Whisk egg yolks into the remaining uncooked coconut milk and slowly combine the mixture into the pot. Cook …

Power up green!

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Struggling with your 5+ of veg and fruits a day? Here is a solution; Smoothies, packed full of vitamins, minerals, fiber, and it adds a great score to the hydration count. True goodness all in a glass, what better way to meet your daily nutritional needs? So here are a few tips to begin.. Blend the mix as briefly as possible, this prevents oxidation which contributes to decreasing the nutrient content. Blending shouldn’t take any longer than 2 minutes even with the a underpowered blender, it takes me about 30 seconds to blend; start at the lowest speed until a chunky puree forms and then finish off on high for a few remaining seconds to smooth off. Prepping saves you time, you can wash and cut the ingredients into containers so it’s all ready to be dumped into the the blender. Buy and freeze fruits in season to keep. Peel, deseed fruits you normally would, then store in an air tight container to freeze, it’ll keep for months. I usually buy bags of spotted bananas …

Quinoa and Chia Seed Loaf *gluten free

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Gluten free, vegan friendly, low in starch, high in protein,  low GI, this is a super loaf features uniquely nutty flavours of protein rich quinoa and all the benefits of chia seed, a good source of fiber and Omega-3 fatty acids. Ingredients 1 3/4 cups whole uncooked quinoa seeds 1/4 cup whole chia seed 1/2 cup water 60 ml olive oil 1/2 teaspoon bicarb soda 1/2 teaspoon sea salt Juice from ½ a lemon Method 1. Pre-soak quinoa in plenty of water overnight in fridge. 2. Pre-soak the chia seeds in 1/2 a cup of water overnight in the fridge. 3. Preheat oven to 160 C. 4. Drain and rinse the quinoa well through a sieve, making sure water is fully drained. 5. Place in the food processor quinoa,  chia seeds, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice. Mix in a food processor for approximately 3 minutes. The mixture should resemble a batter consistency with some whole quinoa still left in the mix. 6. Pour the batter into a …