2015-05-31

Cream of Cauliflower Soup

FOR 2 SERVINGS | INGREDIENTS:

1kg frozen cauliflower florets

4 cloves of garlic, peeled and crushed

1/8tsp ground ginger

1/4tsp onion granules

500ml boiling water

1/4tsp dried herb

1/2tsp salt

Add all ingredients, except herb and salt, into soup pot. Bring to a boil and cook covered on low heat for 12 minutes. Add herb and salt and puree the soup. Serve hot and ENJOY!


2015-05-30

2-Ingredient Chocolate Mousse

Number of servings: 4








INGREDIENTS:


150g dark chocolate in small pieces

4 eggs, yolks and whites separated


1. Have the chocolate melted and cooled down a little.

2. Add yolks, one by one, into melted chocolate. Stir constantly. 

3. In another mixing bowl beat egg whites to stiff peaks.

4. In a few additions, patiently fold egg whites into chocolate mixture, until all well combined.

5. Transfer mousse to serving glasses. Refrigerate for hours before serving.

2015-05-28

Strawberry Kale Salad

Number of servings: 2







INGREDIENTS:


- 200g bite-size pieces kale leaves
- 300g strawberries, halved
- 50g sultanas
- 50g toasted chopped almonds
- juice and zest of 1 orange
- 1tbsp extra virgin olive oil
- 1tbsp honey
- pinch of salt
- ground black pepper


1. In a large bowl combine kale, half of the orange juice, ½tbsp extra virgin olive oil, and salt. Massage kale by scrunching a batch at a time using your hands until softened.

2. Make the dressing by mixing orange zest, the remaining orange juice, honey, ground black pepper, and the other ½tbsp of oil.

3. Pour the dressing over kale. Add strawberries, sultanas, and almonds. Toss well. Leave the salad to marinate for 30 minutes before serving.

2015-05-27

Strawberries Granola Trifle

Berries Granola + Fat-free Plain Greek Yoghurt + Fresh Berries


= a nutritious and delicious breakfast




For reference, as a full meal per person: 70g granola + 160g yoghurt + 200g strawberries












2015-05-22

Steamed Black Sesame Cupcakes

Yield: 6 mini-cupcakes 





INGREDIENTS:


- 60g cake flour

- 25g caster sugar

- 25g black sesame powder

- 1tsp baking powder

- 1 egg

- 80ml unsweetened soy milk


1. Sift flour, sugar, sesame powder, and baking powder into a mixing bowl. Mix well.

2. Mix egg and milk in another small bowl.

3. Pour the wet into the dry. Mix until just combined.

4. Spoon the batter into 6 silicon cupcake cases.

5. Arrange the cases onto a big saute pan. Fill the pan with boiling water until halfway up the cases. Wrap the lid with a towel to prevent water droplets onto the cakes during steaming. Steam for 15 minutes.

6. Be careful when removing the cakes from the pot, even though silicon cases cool down fast.


Serve warm!

2015-05-21

Lemon Brownies

Yield: 16 brownies in 20cm square pan



INGREDIENTS:

128g plain flour
120g granulated sugar
¼tsp baking soda 
¼tsp salt
2 eggs
90g fat-free plain greek yoghurt
1½tbsp light olive oil
zest of 2 lemons
2tbsp lemon juice


1 Line a 20cm square pan with parchment paper. Preheat oven to 180c.

2 Sift first four ingredients into a bowl. In another bowl, whisk to combine eggs, yoghurt, oil, lemon zest and juice.

3 Pour flour mixture into liquid mixture. Stir and fold until well combined.

4 Bake in preheated oven for 20 minutes.

5 Let cool before serving and storage! ENJOY!

2015-05-20

Steamed Honey Cupcakes

Yield: 8 cupcakes



INGREDIENTS:


- 120ml unsweetened soy milk

- 1 egg

- 2tbsp honey

- 150g cake flour

- 30g caster sugar

- 2tsp baking powder

- pinch of salt


1. Sift flour, sugar, baking powder, and salt into a mixing bowl. Mix well.

2. Mix milk, egg, and honey in another small bowl.

3. Pour the wet into the dry. Mix until just combined.

4. Spoon the batter into 8 silicon cupcake cases.

5. Arrange the cases onto a big saute pan. Fill the pan with boiling water until halfway up the cases. Wrap the lid with a towel to prevent water droplets onto the cakes during steaming. Steam for 15 minutes.

6. Be careful when removing the cakes from the pot, even though silicon cases cool down fast.


Serve warm!

2015-05-19

Fried Rice with Chinese Mushrooms in Oyster Sauce

Number of Servings: 8






INGREDIENTS:


choice of rice for 8, cooked and refrigerated overnight
80g dried Chinese mushrooms
450g celery
350g carrots
4 spring onions
4 cloves of garlic
1tsp sesame oil
1tsp brown sugar
1/2tbsp soy sauce
4tbsp oyster sauce

1 Rinse mushrooms once and have them soaked in water hours before cooking.

2 Reserve the mushroom water. Marinate finely chopped mushrooms with minced garlic, sesame oil, sugar, and soy sauce.

3 Finely dice celery, carrots, and spring onions. Set aside.

4 Add mushrooms to saute pan and cook for 1 minute.  Add 80ml mushroom water and cook for 2 minutes until evaporated. Add more mushroom water and continue to cook the same way.

5 When the mushroom has been cooked for 8 minutes. Add oyster sauce, followed by celery, carrots, and spring onions. Stir-fry for 3 minutes.

6 Add cooked rice. Stir to combine. Cook for the last 4 minutes.


SERVE HOT!

2015-05-18

Steamed Eggs with Milk Dessert

Number of Servings: 2






INGREDIENTS:

2 large eggs
20g granulated sugar
240ml skimmed milk (warm)


1 Whisk eggs with sugar, and then whisk in warm milk.

2 Divide mixture into two ceramic serving bowls. Remove bubbles on surface using a spoon.

3 Wrap with foil. Steam over medium high heat for 12 minutes.

Serve warm!

Broccoli Stem Soup with Cashew Cream

FOR 2 SERVINGS



INGREDIENTS:

2 stems of broccoli, diced
1 potato, peeled and diced
1 brown onion, diced
2 cloves of garlic, minced
1/2tbsp olive oil
1/8tsp dried herb seasoning
1/8tsp ground black pepper
750ml vegetable stock
80g roasted & salted cashews
250ml water


1 Soak cashews in 250ml water for hours.

2 Add oil to the pan. Add onion and garlic, followed by broccoli stem and potato. Sautee for 8 minutes. Season with dried herb and ground black pepper.

3 Pour vegetable stock into the pan of veggies. Simmer for 20 minutes.

4 Puree the soup.

5 Process cashews together with the water in a blender until smooth.

6 Pour cashew mixture into soup. Stir well. Serve hot!

2015-05-12

Couscous Salad

Number of Servings: 8



INGREDIENTS:

- 400g couscous
- 480g(drained weight) canned chickpeas, drained and rinsed
- 335g cherry tomatoes, halved
- 2 cucumbers ~740g, seeded and diced
- 70g spring onions, chopped
- 20g fresh parsley, chopped
- zest and juice of 1 lemon
- 1tbsp extra virgin olive oil
- salt and ground black pepper

1. Cook couscous according to package’s instructions. 

2. Put all veggies into a big bowl.

3. In a small bowl mix lemon zest and juice, olive oil, salt and ground black pepper.

4. Pour the dressing over veggies. Toss well.

5. Add in warm cooked couscous. Toss well. Chill for hours before serving.