homecooking

SWEET CORN SOUP

Easy Sweet Corn Soup

Hello lovelies

I make this soup almost weekly. It’s a delicious winter warmer and takes me approximately 15 minutes to whip up.

So whats in it?
2 x 400g tins of sweet corn kernals
2 x 400g tins of creamed corn
3 eggs (separate the egg whites)
1 level tablespoon of powdered vegetables stock (chicken stock is fine)
1.75 litres of boiled water
2 cloves of garlic
1 tablespoon of olive oil
1 level tablespoon of tamari (soy sauce is fine)
Pepper to taste
Fresh parsley to garnish

The simple instructions
1. Boil your water in a kettle
2. While the water is boiling, finely chop up the garlic
3. Heat up the pot, add in olive oil and toss in the garlic. Lightly stir until brown and then add in your boiled water
4. Add in your stock, soy sauce and corn in the pot. Stir gently until ingredients are thoroughly mixed together.
5. Turn down to medium heat and cover the pot with a lid and leave for 5 minutes.
6. Uncover the pot and whisk in your egg whites.
7. Scramble the egg yolks and add that in to the soup mixture. You will notice your soup begin to thicken
8. Add pepper to taste and cover for another 5 minutes.

Serve warm with some chopped up fresh parsley and enjoy.

That’s it. So simple and makes the perfect lazy dinner recipe.

Thanks and enjoy. Until next time.

Xx

GOLDEN SAVOURY PIKELETS

Hello lovelies and thanks for coming by my blog.

Fridays are my days off work leaving me more time to make fresh food for the little girl. This little girl is growing up fast and with that comes her own desire to be more independent with feeding herself during meal times.

So these days I’m making foods that will either stick to the spoon enough for it to land in her mouth and not the floor or I’m cooking foods that allow her to eat using her little hands. Aside from a happier munchkin, the result is more food in her tummy and less on the floor.

Savoury pikelets are fantastic as it’s quick and easy and you can be quite versatile with the vegetables you use.

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So what’s in them
?
1 cup of white quinoa
Half cup of frozen peas
3 eggs
Half cup of shredded cheddar cheese
Half cup of wholemeal flour
Olive oil

The simple instructions of how to make them

1. Rinse the quinoa and add it to the pan with double the amount of water. That is for 1 cup of quinoa, add 2 cups of water.

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2. When the water begins to boil, add in the frozen peas and leave on high heat.

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3. While the quinoa is cooking, beat 3 eggs and add in the cheddar cheese then mix well.

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4. Stir the quinoa and peas occassional until it cooks. If you feel that the texture of the quinoa is not soft enough then add a little more water.

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5. When the quinoa cooks and uses up all the water, transfer the contents into the egg mixture and add flour, then mix well.

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6. On high heat, add a little olive oil to the pan and add spoon fulls of the mixture into the pan. Cook for 2 minutes and flip the pikelets over then turn the heat down and leave the pikelets to cook for a few more minutes.

7. Transfer the pikelets on a paper towel lined plate to soak up the oil and leave to cool then serve warm.

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This mixture makes approximately 20 pikelets. Any pikelets that don’t get eaten can be put in a ziplock bag and heated up the next day.

I hope you and the little one enjoys this recipe.

Xx

TASTY VEGETABLE PASTA WITH CASHEW BUTTER

Vegetable Pasta Topped with Cashew Butter & Sunflower Seeds

Hello hello

Firstly, thanks for coming by and checking out this blog post.

Like many households we frequently turn to pasta for our meals. It’s quick, easy, tasty and I love that there are so many pasta variations. In addition, it’s also a dish that I can easily add meat to for my dear hubs and daughter. What’s unique about this pasta dish is that I have topped it with a spoonful of raw organic cashew butter. If you haven’t tried this, please do because its absolutely divine. There are alternatives out there so if you aren’t a fan of cashews, try macadamia, hazelnut or even peanut butter.

So whats in the dish
Spaghetti
Mushrooms
Tomato
Carrot
Capsicum
Parsley
Garlic
Onions
Olive oil
Powdered vegetable stock
Pepper
Organic agave nectar
Sunflower seeds
Raw organic cashew butter

The simple cooking instructions

1. Cook the spaghetti noodles, following the instructions on the packet and then place in a strainer when ready.

2. While you allow the pasta noodles to cool, add a small amount of olive oil to the pan and toss in some garlic and onions. Lightly stir until brown and then add in your chopped up mushroom, tomato, carrot and capsicum.

3. Gently stir all your vegetables until slightly soft and then add in, a teaspoon of powdered vegetable stock and your desired amount of pepper, agave nectar, parsley and a little water. Continue to stir until all ingredients are well mixed in together.

4. Once vegetables are cooked and tomatoes are nice and soft, stir in the spaghetti noodles.

Serve hot with cashew butter, sunflower seeds and extra parsley.

Enjoy!

xx

LORT CHAR

Hello gorgeous

Thanks for visiting my blog. Tonight I wanted to write about one of my favourite Khmer dishes – Lort Char which is basically stir fried rice drop noodles.

I have veganised this dish and substituted meat with tofu, however for all the meat lovers out there, its frequently cooked with either chicken, prawns and/or eggs. For my darling husband, who adores this dish and is a meat eater, I would normally pop some chicken in the oven and serve it on the side for him.

Whats in the dish?

1 packet of rice drop noodles – found in Asian grocers
1 bunch of chives
Spring onions
1 packet of Bean shoots
1 packet of tofu
Tamari/Soy sauce
Agave nectar (or sugar)
Pepper
Ginger
Garlic

The simple instructions

1. Prepare and set aside some finely chopped up some garlic and ginger. Then wash the chives and spring onions, cut into match stick length and also set aside. Wash and drain the bean shoots and finally, drain your pack of tofu and dice.

2. Once you have prepared the ingredients, bring a pot of water to boil. When the water begins to boil, add in your packet of rice drop noodles for maximum 5 minutes and then drain. You don’t want to overcook the noodles.

3. Heat up the pan with some olive oil and add in your garlic and ginger. Stir until lightly brown.

4. Turn down the heat, and add in the tofu, noodles, chives and spring onions, half a table spoon of pepper, half a cup of tamari (give or take) and a dash of agave nectar and then stir all the ingredients together.

5. Once all the ingredients are thoroughly mixed in together, and the chives begin to look soft, stir in the bean shoots and cover the pan/pot for a few minutes on low heat until the bean shoots become lightly cooked.

This dish is now complete and ready to eat. So very easy and absolutely delightful.

Thanks for reading and I do hope these instructions are easy to follow. Happy to answer any questions you have otherwise.

Have a lovely night. x

SPICED PUMPKIN, LENTIL & RED QUINOA SOUP

Hello lovelies

This was another super healthy and non-time consuming dish to make during the working week. I must admit, it was my first time making this dish and it tasted so good, I will be making this one a working week regular.

Whats in the soup?

:: Grains and vegies
Onion
Garlic
Ginger
Organic red quinoa
Cherry tomatos
Pumpkin
Canned organic lentils

:: Spices and flavouring
Cumin
Hot paprika
Organic agave nectar
Pepper
Powdered vegetable stock
Sea salt

::Garnish
Spring onlons
Hot peppers
Walnuts
Marys Gone Crackers

The simple directions

1. Rinse the quinoa as you would with rice once, then place the quinoa in a bowl with some water and set aside.

2. Finely chop up your garlic, onion and ginger and set aside. Then peel and wash up your butternut pumpkin and dice into cubes. Wash the cherry tomatoes and chop into halves and tomatoes and set aside. Open up your canned lentils and drain.

3. Heat up a non-stick pot/pan (high heat), add in some coconut oil (olive oil is fine) and then toss in the onion, garlic and ginger. Stir and let it lightly brown.

4. Once the onion, garlic and ginger is lightly brown, add in the pumpkin and tomatoes and stir for a few mins.

5. Add in pepper, cumin, hot paprika, powdered vegetable soup stock, organic agave nectar, salt and then thoroughly stir in with all the vegetables.

6. Once all the ingredients are mixed in together and lightly brown, add in water (1-2cms above the vegetables and place a lid on the pot on high heat. When the soup starts to boil, turn down the stove heat, drain the water from the quinoa and add it in the soup along with the lentils. On low heat, cover your pot/pan with a lid and let it all simmer until your quinoa and vegetables are cooked.

Thats it. Easy. Serve the soup with spring onions hot peppers, roughly chopped walnuts and crackers or toasted croutons.

The ginger tasted quite strong in this dish which is fine because I love ginger. However if you aren’t a fan then it’s just as easy to leave out.

Thanks for reading an hope you enjoy this recipe.

xx

NOT SO BORING FRIED RICE

Hello gorgeous people

For everyone in Melbs, I hope you all had a chance to enjoy todays beautiful Autumn sunshine. I am really glad that we had a break from the cold.

So heres another dish I made during the week that I would love to share with you! During the working week, I am really lazy with my dinners which is why I love making fried rice. What I love most about fried rice is that not only is it quick and easy, it doesn’t have to be the usual egg, carrots, corn & peas with rice. You can change it up, just like I have a use up all your left over vegetables. Plus you can use tofu instead of egg if you would like to make it vegan friendly.

As usual, I prep all my dinners the night before, so that when I come home I don’t have to stress about what we are going to have for dinner. I just pull out the goods from the fridge and get cracking with the cooking.

So whats in it?

:: Grains & Vegies
Organic brown rice
Organic carrots
Capsicum
Zucchini
Chickpeas
Corn
Tofu

:: Spices & Flavouring
Organic coconut oil
Onion
Garlic
Ginger
Pepper
Cumin
Powdered vegetable soup stock
Tamari
Organic agave nectar
Water

:: Garnish
Chilli flakes
Pickled hot peppers
Crackers
Organic coconut butter
Parsley

Simple instructions on how to make it

1. Start cooking the rice (I use a rice cooker). While thats cooking, start preparing (if you have not done so). Finely chop up your garlic, onion and ginger and set aside. Then wash up your vegetables, chop into small cube sizes and set aside. Open up and drain the tofu, chop into cubes and set aside.

2. Heat up a non-stick pot/pan (high heat), add in some coconut oil (olive oil is fine) and then toss in the onion, garlic and ginger. Stir and let it lightly brown.

3. Once the onion, garlic and ginger is lightly brown, add in all your vegetables, chopped up tofu and just enough water to help cook your vegetables and stop the pot from burning your veggies.

4. Add in pepper, cumin, powdered vegetable soup stock, organic agave nectar, tamari (qty depended on your taste) and then thoroughly stir in with all the vegetables.

5. Turn down the stove heat to, cover your pot/pan with a lid and let it all simmer until veggies are nice and soft

6. Once soft, add in the brown rice & gently stir.

7. Add in some more water, and cover the pot/pan with a lid and let it simmer for a while longer until water is reduced.

Done! Plate up the fried rice and serve it with some sprinkled chilli flakes, chopped up pickled hot peppers, crackers for some crunch, shaved organic coconut butter & chopped upparsley.

YUM…

Yes, it does look like quite a few steps but its actually easier and quicker that it looks. Prep up all the vegetables like I do the night before and save even more time. To me, this is the modern way off cooking – thinking outside the traditional ingredients and making dishes your own.

It was delicious so I hope you enjoy it as much as we did 🙂

xx