Vegetarian friendly recipes is predominately what we cook in our house. My diet is mainly flexitarian as I eat 80% vegetarian and 20% meat products. This meal can be adapted for both as you could add chicken or ham is you wanted to.
Prep Time: 15 minutes Cook Time: 25 minutes Feeds 4 Ingredients
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Open Bao Bun with Crispy Tofu of Chicken
Food culture is very important in my family and we like to try cuisines from different cultures. We had an open Bao bun from a Vietnamese restaurant in glen Iris called 'So Pho So Good', and decided we would try to make these ourselves. It was such a family hit. Everybody loved these. Prep Time: 15 minutes Cook Time: 20 minutes Feeds 4 Ingredients
Instructions 1. Add the portions of sesame seeds, corn flour, salt and pepper to a plate and mix together as shown in the photo above. 2. Slice the tofu wet into 1 cm slices. 3. Coat the tofu in the flour mix until all sides are covered. 4. If using chicken place it on a baking dish with a little grapeseed oil and some salt and pepper and bake on 180 degrees (fan forced oven) for 45 minutes. Shed when cooked. 5. Add some grape seed oil to a pan and lightly fry the tofu until the outside is lightly brown and crispy. 6. Boil a pan with boiling water to sit the bamboo steamer on to cook the boa bread. Add a square of baking paper to the bamboo steamer to stop the boa sticking. 7. Once the water is boiling add the steamer to the top so that it sits above the water. Place as many boa as you can fit inside and cook for 5 minutes. 8. Grate 2 carrots. 9. Mix the hoisin sauce, Kewpie Mayonnaise and chili oil or olive oil in a bowl and set aside. 10. Remove the boa bread and carefully open each one to start assembling the dish. Careful they are hot. 11. Spoon the sauce onto the boa, followed by the carrot, tofu or chicken. Enjoy while they are hot! Chocolate truffles
One of my favorite desserts to eat is chocolate truffles. Its a family recipe that my uncle would make at my age. Its simple, delicious and is the perfect finish to every meal. Prep Time: 30 minutes Makes approximately 24 Truffles depending on size Ingredients 1 tin of condensed milk 20 digestive biscuits (crushed into crumbles) 5 tbsp desiccated coconut, plus extra for decoration 5 tbsp drinking chocolate (Cadbury not instant) 75g of butter 2 tbsp of wattle seeds - optional Instructions 1.Melt the butter gently in a pan, and when completely melted, remove from heat. 2. Stir in the condensed milk until completely mixed, and stir in chocolate and coconut, again until completely mixed. 3. Stir in the crushed biscuits, about a quarter at a time. This makes it easier. Also, keep an eye on the mixture. if it is too stiff, don't add all of the biscuits, if its too lose add a couple more. You should be able to roll it into balls. 4. Roll into balls, makes around 24 bite size balls but you can make them any size, roll them in coconut or Australian wattle seeds and they are ready to eat. Potato and Onion Soup
In the middle of a Melbourne winter there is nothing more comforting than a bowl of warm potato and onion soup. It's creamy without using cream, sweet from the caramelized onions and filling. Its dairy, and gluten free. Prep Time: 15 minutes Cook Time: 1hr 30mins Serves 4 Ingredients 1 Tbsp grape seed oil 1 Tbsp butter 2 white onions thinly sliced 2 cloves garlic, chopped 8 medium sizes potatoes 3 cups of vegetable or chicken stock 1 tsp salt to taste 1 tbsp lemon Instructions 1. Peel and thinly slice the onion. 2. Add the oil and butter in a medium sized saucepan. 3. Saute the onion over low heat for 45 - 60 minutes. Stir the onion every 4 minutes to avoid them sticking to the pan. Add a small amount of water if they are sticking. The secret to this receipe is cooking the onions on low heat for the full 45-60 minutes. 4. While the onions are caramelizing chop the potatoes with the skin on, into thin slices. 5. When the onions are almost ready add the chopped garlic to the onion mix and cook for one minute. 6. Add the sliced potato and stock and cook for a further 20 minutes until the potatoes are tender. 7. Blitz the soup until there are no lumps. 8. Ladle the soup into bowls and decorate with green herbs or cheese if desired. The soup will last in the fridge for up to a week in a sealed container. |
AuthorI am Passionate about using organic, locally produced, sustainable food makes a huge difference in the taste and texture of my dishes. CategoriesArchives |