Thursday, January 27, 2011

4 seasons rice salad

This is so simple to make & yet it tastes lovely!
Easy to whip up on those rushed mornings before work!
And good for those times when the fresh veggies in the fridge are running low but you still want something healthy to eat.

You'll need:
1 cup precooked brown & wild rice mix.
2 red cabbage leaves, shredded
1/4 cup tinned corn, drained & rinsed
1/4 cup tinned lentils, drained & rinsed
1 shallot, finely sliced
1 tablespoon sushi seasoning
1 teaspoon cumin

Mix all ingredients together in a bowl.
If you have the time, I recommend soaking the rice in the seasoning first for 10 mins before adding the other ingredients.

Quick & Easy Date Scones

mmmmmmmmmmmm, date scones!
These ones are so simple to make & work out so light & fluffy.

You'll need:

3 cups self-raising flour
200ml leomonade
200ml coconut cream
250g dates (fresh of dried- i prefer fresh)

(you can also substitute other dried fruits if you'd rather, or just make them plain)

Mix flour, lemonade & cream in a bowl. Stir gently. Chop dates into small pieces & remove pips.
Add to the bowl.
Stir gently until all combined.
Mixture will be slightly sticky but still touchable.

Turn mixture onto a floured board, or a piece of baking paper. Press down lightly with your hands til mixture is about 1 inch thick.

Using a scone cutter, or the top of a cup, cut out scones & place on a piece of baking paper.

Bake for 10-12 mins at 200C until lightly golden brown.

Serve with jam or by itself :-)

Wednesday, January 19, 2011

Noodles with veggie "sauce"

You will need:

1 packet of oriental 2 min noodles (my preference is the Maggi low fat ones)
1 cup mushrooms
1 onion
1 teaspoon minced garlic
1/2 green capsicum
1 tablespoon flour

Chop all the vegies and saute with the garlic til tender - bout 5 mins.
While the veggies are sauteing, put the noodles in a bowl with 2 cups of boiling water & cover DO NOT ADD THE FLAVOUR SACHET. Soak for 2mins (or until tender).
In a small dish mix the flour with a small amount of cold water. Stir until becomes a thick paste without any clumps.
Empty the contents of the noodle flavour sachet into a measuring jug. Add 1 1/2 cups of boiling water. Stir until all the sachet contents has dissolved. Add to the veggies.
Add the flour paste and mix rapidly to avoid any clumps forming & continually stir until it thickens.
Drain the noodles & serve into bowls.
Pour the veggie sauce over the top.

Serves 2

Sunday, January 16, 2011

Corn Salad

A lunchbox favourite.
Also nice as accompaniment to wraps or tacos, as it has a mexican flavour about it.

Corn Salad

1 large tin of corn, drained
1/2 red onion, finely chopped
1/2 red capsicum, chopped finely
1/2 green capsicum, chopped finely
1/2 cup sun-dried tomatoes, sliced
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon lime juice
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika

In a large bowl combine corn,  onion, capsicum, and sun-dried tomatoes. In a little dish whisk together the vinegars, lime juice, garlic, cumin, coriander, and paprika. Pour over the corn mixture & toss gently til well mixed.

The base for this recipe comes from the nutritionmd website, I have adjusted it to suit my personal taste.

Better Than Ice-cream

My favourite dessert :-)
I love black forest cake - this treat has a similar flavour but without all that fat & sugar.

Combine in a blender or food processor:
           1 frozen banana
           1 cup frozen pitted cherries
           100ml chocolate soy milk
Process until smooth.

Makes about 2 servings

Friday, January 14, 2011

Quick & Easy Fruit Cake

Can you believe I finally remembered to take pictures as I was preparing the cake but then forgot to take a picture of the finished product! lol SORRY!
This cake has no fat or added sugar, so it's great for everyone.

1kg dried fruit (either from a packet or chop your own)
850ml apricot nector (or pear juice)
2 cups self raising flour

1/ Pour dried fruit into a mixing bowl.
 2/ Pour over the nector or juice.
3/  Leave covered (or in the fridge) to soak for 12-48 hours. The nector will have been absorbed into the fruit.

4/ Pour into a lined baking dish. I tend to use my roasting dish because it is quite a large cake.
Bake for 1 hour at 180C, until a skewer comes out clean.
Allow to cool before cutting.

Mini Christmas Puddings

I think that in all honesty - these are my favourite little treat ever!!!!!!!!!
They are just so very tasty.
Easy enough, although a little time in involved - but well worth it :-)

If you have a vegan fruit cake on handy - use it! 
Or else a quick recipe:
You'll need 1/2kg dried fruit -either prepacked fruit or chop your own apricots, figs & sultanas
Soak the fruit in 1/2 litre of fruit juice (pineapple or grape works wells)
Leave to absorb the juice for between 12 to 48 hours.
Add 1 cup wholemeal flour, 1 cup plain flour, 2 teaspoons baking powder, touch of nutmeg, cinnamon & other spices you enjoy.
Bake for 1 hour (or until cooked through) at 160C.

(For those who have dairy allergies but eat egg, Woolworths Home brand dark fruit cake is dairy free, I note that each year store-bought Christmas cakes vary, but most years there is one available that is vegan.)

Crumble your dark fruit cake into a mixing bowl. 
Melt 150g dark cooking chocolate & add it to the mixing bowl along with 1 cup of orange juice. (You could alternatively use 3/4 cup orange juice & 1/4 cup rum).
Take spoonfuls of he mixture and mould into balls - doesn't need to be perfectly shaped. I found pressing 2 spoons together worked well. Place balls into cases.
Refrigerate until set. 
Melt 150g white chocolate (Sweet William White Chocolate works really well over a double boiler) and dribble over the set pudding balls.
Decorate with cute up pieces of red & green jelly beans or snakes or other lollies of your choice.
Refrigerate again to set white chocolate.