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HEALTHY TURMERIC FISH CAKES I thought of my mum when I decided to make these fish cakes for my dinner last night. Mum r...
15/04/2020

HEALTHY TURMERIC FISH CAKES

I thought of my mum when I decided to make these fish cakes for my dinner last night. Mum really does make the most tastiest and wholesome fish patties, and always puts her love in the food she makes.
This fish cakes recipe that I’ve created do not take long to make as all the ingredients go into a food processor. You just press play and watch the pretty colours come together!

INGREDIENTS
400g of Blue Grenadier - chopped
140g of cannelloni beans (drained)
1 cup of chopped Tuscan Cabbage (cavolo nero)
1 teaspoon of turmeric
2-3 garlic cloves
2 shallots
1 tablespoon of freshly squeezed lemon juice
100g quinoa
Himalayan Salt
Ground Pepper
240g of filtered water

INSTRUCTIONS
1. Boil water in a saucepan and cook quinoa for 10-15 minutes ( or until the quinoa opens up)
2. Add all the ingredients into a food processor and process until smooth.
Add the coriander and quinoa and give it another blitz until all the delicious ingredients are combined
3. Measure up 1/4 cup of the mixture and form patties. If you want to avoid staining your hands with Turmeric I’d suggest disposable gloves (however good luck finding them). I haven’t bothered, I just rinse it off with soapy water.
4. Heat coconut oil or spray in a large frying pan and cook the fish cakes for 4 minutes until a deep golden brown, then turn and cook the other side for 4 minutes
5. Serve with Coconut yoghurt and a fresh tomato, cucumber salad garnished with coriander leaves and lime or lemon wedges on the side. I sprinkled some nigella seeds on my salad the last minute before serving. Nigella seeds have a slightly bitter flavor and resemble cumin or oregano. The taste combo I get from them are little bits of burned onion, poppy a sesame seeds! I love them.

I hope you enjoy making these delicious fish cakes. Pease take a pic and share it in your post and feed and tag me so I can enjoy your creation.

@ Essendon, Victoria, Australia

Oven baked Eggplant porcini mushroom h**p balls INGREDIENTS 2 Medium eggplants 30g dried porcini mushrooms1 1/2 cup boil...
27/01/2020

Oven baked Eggplant porcini mushroom h**p balls

INGREDIENTS
2 Medium eggplants
30g dried porcini mushrooms
1 1/2 cup boiling water
2 tables spoons of fresh basil and flat leaf parsley
1 egg
2-3 tablespoons of bread crumbs
2-3 tablespoons of h**p seeds abs extra for rolling
Pink Himalayan salt & cracked black pepper

HOW TO MAKE
1. Preheat the oven to 350°. Prick the eggplant all over with a fork and set it on a baking sheet. Roast in the center of the oven for 1 hour, until very soft and collapsed. Let cool slightly, then scrape the eggplant flesh into a large bowl and let cool completely. Discard the skin
2. Reduce the oven to 180 degrees and line a baking tray with baking paper
4. In a heatproof bowl, cover the porcini with 1 1/2 cups of boiling water and let stand until softened for 30 minutes; drain. Rinse the porcini to remove any grit. Finely chop the porcini
5. Fold the chopped porcini, bread crumbs, h**p seeds, eggs, parsley, and chopped basil into the eggplant. Season of salt pepper
6. Using the palm of your hands, roll the mixture into balls, creating 8 - 10 medium sized balls.
7. Roll each ball in the extra h**p seeds
8. Place the balls onto the tray and bake in the oven for 25-30 minutes or until cooked

**pseeds
@ Trentham Falls

Caprese salad with dukkah and crushed pistachio flat breadCAPRESE DALAD INGREDIENTS Basil TomatoesExtra virgin olive oil...
07/01/2020

Caprese salad with dukkah and crushed pistachio flat bread

CAPRESE DALAD INGREDIENTS

Basil
Tomatoes
Extra virgin olive oil
Salt & cracked black pepper

METHOD

Step 1:
Slice each tomato from top to bottom into 1cm thick slices. Place on a serving plate and top with the bocconcini and basil leaves. Sprinkle with salt and pepper.

Step 2:
Just before serving, drizzle the salad with oil.

MOUNTAIN BREAD WITH DUKKAH & CRUSHED PISTACHIO NUTS

INGREDIENTS
2-3 Mountain bread squares
Extra virgin olive oil
1 1/2 tablespoons dukkah
2 teaspoons coursely ground pistacchio nuts
1/2 teaspoon of Himalayan salt and cracked black pepper

METHOD
Step 1
Preheat oven to 180C/160C fan-forced. Position oven racks on the middle and lowest shelves of oven.
Step 2
Cut each bread into 6pieces. Place in a single layer on 2 large baking trays. Brush one side of each piece with olive oil. Sprinkle the bread with dukkah and pistacchio nuts and season with salt and pepper.

Step 3
Bake for 7 minutes or until light golden and crisp, swapping position of trays halfway through cooking.

@ Upper Coomera, Coomera

SPELT SPAGHETTI WITH BROCCOLI 🥦 Hi guys here’s the pasta dish that I made with my middle nice last night. I’d love to ...
19/12/2019

SPELT SPAGHETTI WITH BROCCOLI 🥦
Hi guys here’s the pasta dish that I made with my middle nice last night. I’d love to see your version of it and any of my recipes that you will re-create. My niece and I used the whole packet of pasta which is 500 grams as we made extra for her work colleagues. This is such a quick and easy dish and you can get the family members to help prepare and set the table Have a beautiful day ♥️

INGREDIENTS
1 large broccoli head
500 g of spelt spaghetti or your pasta of choice
6 anchovy fillets
2 -3 cloves of garlic
2-3 fresh chillies
Parmesan cheese
Extra virgin olive oil (for frying and extra for drizzling)
Italian flat leaf parsley

METHOD
1. Bring a large pot of salted water to a boil
2. Once water boils add pasta, then after 5 minutes or so add broccoli
and cook till al dente
3. White the pasta has cooking on another burner heat some olive in a large fringe pan and add the garlic and anchovies, and cook on a low heat until the anchovies start to dissolve.
4. Drain the pasta and broccoli, reserving about 1/2 a cup of pasta water and add to the frying pan, add the parsley, grate the cheese and add more olive oil.
5.Serve in your favourite pasta bowl with addition cheese and olive oil, cracked paper and chillies

Teaching my niece how to make on of my traditional dishes, pasta broccoli.. Recipe up tomorrow ♥️ @ Gold C...
18/12/2019

Teaching my niece how to make on of my traditional dishes, pasta broccoli.. Recipe up tomorrow ♥️
@ Gold Coast, Queensland

Food should be treated with care and be respected and not be taken for granted. Creating new meals by reusing leftovers...
17/12/2019

Food should be treated with care and be respected and not be taken for granted. Creating new meals by reusing leftovers is a great way to reducing waste. I’ve transformed the Sunday’s black rice and pea salad into rissoles. Hope you enjoy this one. It’s easy, and a creative way to re-use left overs.

Pistacchio crusted black rice rissoles
INGREDIENTS
Left over black rice salad
1/4 cup pistachios
I egg
2 tablespoons flour of your choice
Olive or coconut oil

METHOD
1. First whisk egg
2. Add egg to left over black rice and bind together with your hands
3. Add flour and bind it and start shaping into whatever size pattie you like and role in the ground pistacchio mix
4. Place into the fridge for an hour.
5. Pan fry, bake in olive or coconut oil
@ Upper Coomera, Coomera

I’d love to share this must have left over recipe idea.
17/12/2019

I’d love to share this must have left over recipe idea.

Welcome to my first recipe!! ♥️Last night I was craving one of my favourite foods - black rice. I played around with one...
16/12/2019

Welcome to my first recipe!! ♥️
Last night I was craving one of my favourite foods - black rice.
I played around with one of my signature dishes which I will be posting in the very near future, but this on the spot crayon was pretty yummy.
The dish can be modified to vegetarian or Vegan.

I had a blast making this dish in mum’s beautiful Gold Coast kitchen. Mum and I chatted away and roles were reversed as she was my souls-chef.
I made for two but there was still some left overs which is waiting for me in the fridge to morph into another dish, but for now enjoy recreating this Black rice and pea dish that will put a big smile on anyone’s face once you serve up thus bowl of colourful bright goodness made with love!

Ingredients
3/4 - 1 cup of black rice
3/4 cup of green peas
1/2 medium red capsicum
Small tin of tuna in oil (my fav is Sirena)
5 small button mushrooms
2 spring onions
Italian flat leaf parsley
Handful of whole pistachio
I healed table spoon of natural Greek yoghurt
Salt & pepper to taste
Olive oil for frying and dressing

Method
1. Absorption method: place rice in saucepan, add 1.5 - 2 cups of cold water and bring to the boil, reduce heat and simmer covered for 25 - 30 minutes and then remove from heat and stand covered for 5-10 minutes. Once al dente strain rice and leave it to rest
2. In a pan add some olive oil and lightly fry capsicums and mushrooms, tuna and spring onion for about 5 minutes.
3. Add parsley and drained black rice and lightly fry for two minutes and add salt and pepper and add more seasoning to your liking.
4. Dish up in your favorite bowl and add tip with pistacchio nuts parsley and a little olive oil.


@ Upper Coomera, Coomera

Address

Essendon, VIC

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