It’s creamy, it’s tasty, it’s the perfect camp morning coffee!
2tbsp instant coffee
2tbsp sugar
2tbsp hot water
Put all in a bowl
Whisk with a mixer, hand whisk or balloon whisk – whatever you have – until it’s light and creamy.
Pour milk of your choice in to a glass, add ice and top with a couple of generous spoonfuls of the coffee cream.
Note
If its too inconvenient to boil water while you’re camping – use cold! Works just as well.
I’ve texted this recipe so many times to friends and now here it is for you. Exact amounts are out the window. If you have extra gnocchi then lucky, lucky you! All you need is:
Potato
Flour
Time
Slice your potatoes in half and put in an empty pan. Once they’re all in, add a healthy amount of salt and top with cold water.
Heat on stove and boil until a butter knife easily slides through the potato. You want these to be nice and soft. Drain in to a colander and leave to cool.
Once they are cool enough to handle, scoop the insides of the potatoes out and pass them through a potato ricer. (Save the skins. You can fry them or cook them on a sandwich press, season and eat them as a snack.)
Now, measure how much potato you have and add half that amount of flour. So, if you have three cups of potato, add 1.5 cups of flour. Combine with your hands until the mix has come together. The only thing you want to be mindful of here is over working the potato mix. Once the mix is holding together like a smooth dough, stop there as you’re making perfect gnocchi.
Take handful sized chunks of the mix and roll out in to a long, thin sausage on a floured work surface. A smooth stone benchtop is ideal. Cut the roll in to gnocchi sized pieces and set aside on a floured baking tray or plate depending how much you’re making and keep going until all your dough is now gnocchi.
Heat a pot of salted water until it’s boiling.
Add your gnocchi pieces and remove them with a slotted spoon as soon as they rise to the surface. How easy is that? You don’t need to check anything, they are done as soon as they float to the surface.
Serve with your preferred sauce. I like to have a home made passata and pesto and lots of almond parmesan or a burnt sage and butter sauce.
NB:
Use the leftover potato skins to make yummies. I cook mine on a sandwich press so they’re flat and crunchy and then top them with leftovers to make mini pizzas. Choose your own adventure and enjoy.
700g cabbage, finely chopped
¼ cup pickled red ginger
4 spring onions, finely sliced (save the sliced tips for serving)
1 cup flour
¼ tsp sea salt
¼ tsp baking powder
150g soft tofu
1 cup water
4tbsp flax meal
1tbsp mushroom powder
Oil
TOPPINGS:
Teriyaki sauce
Vegan mayo
Spring onions, finely sliced
Rice seasoning
Togarashi
Put chopped cabbage, red pickled ginger and the sliced spring onions (saving some of the green tips for garnishing) in a large bowl. Add flour, salt and baking powder and gently stir to combine.
In a blender, add tofu, water, flax and mushroom powder. Blend until smooth and pour in to bowl. Stir until combined evenly
Heat about 1 tbsp of oil in a non-stick pan over med-high heat. Add approximately 1 cup of batter to the pan and squish down until it’s about 1.5cm thick. Cook until browned on one side and then flip to cook the other side. Transfer to a serving plate.
Brush or spoon over teriyaki sauce, top with mayo in a zig-zag pattern, sprinkle with rice seasoning, sliced spring onions and add togarashi to taste.
Notes
Togarashi is a Japanese chilli. It has orange rind in it and it’s so good. Don’t limit your use of this to Japanese dishes.
Rice seasoning can be purchased from your Asian grocer and some supermarkets. It’s seaweedy, sesame seed goodness.
To anyone who has read this recipe and seen my video making okinomiyaki, did you notice that I do things in a slightly different order each time? In the written recipe, I add the dry mix to the cabbage then add the wet mix. In the vid I add the wet mix to the dry mix and then add that to to cabbage. The point is that slight changes don’t make a huge difference in most recipes. Try it, enjoy the process, taste as you go and feel proud of yourself you good thing!!
1/3 cup brown sugar
1/4 cup soy sauce
1/8 cup mirin
1/8 cup rice wine vinegar
1 teaspoon grated ginger
Put all the ingredients in a small pot.
Heat, while stirring, over medium heat until the sauce slightly reduces and thickens.
serve warm or cold with okinomiyaki, korokke, dumplings etc
100g dried vermicelli noodles
MEATBALLS
~250g vegan hamburger patty – I use two of the beyond meat brand burgers
1tbsp fish sauce
2tsp sugar
1/3 cup finely sliced spring onion
Two lemongrass stalks, finely diced
Salt and pepper
NUOC CHAM
3tbsp sugar
3tbsp fish sauce
2tbsp rice wine vinegar
2tbsp lime juice
1/3 cup water
1-2 birds eye chillis (depending how hot you want the noodles)
3 cloves garlic, minced
TOPPINGS
handful of bean sprouts
Lettuce leaves, torn up in to smallish pieces
1 carrot, julienned
Coriander, roughly chopped
Place the vermicelli noodles in a bowl and cover with hot water. Leave for about five minutes to soften.
While your noodles are steeping, Combine all the NUOC CHAM ingredients and set aside.
Combine MEATBALL ingredients (with your hands is easiest) and form in to about 10 patties.
Check on your noodles as they should be done. Give them a stir with a fork and check that they’re all softened. Pour in to a sieve and run cold water over them to stop them cooking more. Set aside
Cook the meatballs in a pan over medium heat, flipping once browned on one side. Once cooked on both sides, turn off the heat and get ready to assemble.
In a serving bowl, place the drained vermicelli noodles and all your toppings. You can mix these together or place them in their own sections on top of the noodles.
Finally, top with the meatballs and pour the nuoc cham over everything. Then get straight to putting this in your gob. You’re gonna love it!
It’s creamy, it’s tasty, it’s the perfect camp morning coffee!
2tbsp instant coffee
2tbsp sugar
2tbsp hot water
Put all in a bowl
Whisk with a mixer, hand whisk or balloon whisk – whatever you have – until it’s light and creamy.
Pour milk of your choice in to a glass, add ice and top with a couple of generous spoonfuls of the coffee cream.
80g dried vermicelli noodles
120g calamari, defrosted and chopped in to chunks ( I use Lamyong brand. If you can’t find this, use fried tofu squares cut in half)
Half an iceberg lettuce, roughly chopped
1 carrot, grated
1/2 cup coriander, roughly chopped
1/2 red onion, finely sliced
1 chilli, finely sliced
3tbsp chopped peanuts
1-2 tbsp fried shallots
DRESSING:
1 garlic clove, minced
1/4 cup water
1/4 cup vegan fish sauce
2tbsp caster sugar
1tbsp rice wine vinegar
2tbsp lime juice
Put vermicelli noodles in a bowl and top with hot water. Let sit for five minutes until softened.
Combine dressing ingredients and add the finely sliced red onion. Steeping the red onion in the dressing while you prepare the rest of the salad will take the edge off the onions.
Check your vermicelli noodles. Give them a stir with a fork making sure they’re soft. Drain in a colander and run cold water over them so they stop cooking.
In a serving bowl, combine the vermicelli noodles, calamari, lettuce, carrot and coriander. Gently mix.
Give the dressing one last stir to make sure the sugar is dissolved and pour over the salad.
Sprinkle chilli, peanuts and shallots on top.
1 cup bonsoy soy milk
1/4 cup caster sugar
1/4 cup glucose syrup
400 gram tin of coconut cream
1 tablespoon matcha powder
a pinch of sea salt
1 teaspoon vanilla extract
ICE MAGIC
100 grams dark chocolate
50 grams coconut oil
TOPPING
small handful of almonds, chopped
In a saucepan, heat soy milk, sugar and glucose syrup until sugar is dissolved.
Turn the heat off.
Add all other ingredients and stir until combined.
Keep in fridge until chilled.
Place in ice cream machine according to manufacturers instructions.
Melt together chocolate and coconut oil in a small pot, stirring constantly on low heat until chocolate is dissolved.
Drizzle over ice cream just before serving and top with chopped almonds.
~3 king oyster mushrooms, sliced in to 1cm thick rounds.
2 teaspoons brown sugar
2 teaspoons fish sauce
1 tablespoon lime juice
2 tablespoons olive oil
1/3 cup roasted macadamia nuts plus extra for sprinkling on finished dish
1 birds’ eye chilli, chopped finely
2 teaspoons grated ginger
1/4 cup mint leaves, chopped
3/4 cup coriander, chopped
1 lebanese cucumber, thinly sliced
65g (1 cup) bean sprout shoots, trimmed
1 small red capsicum, deseeded and cutinto strips
3 green shallots, trimmed and thinly sliced diagonally
Cook sliced mushroom in a combination of half butter and oil over medium heat.
Turn once browned on one side and cook on other side.
Place brown sugar, fish sauce, lime juice, olive oil, macadamias, chilli, ginger, mint and coriander in a blender and blend until smooth.
Combine all other ingredients except for the spare macadamias together in a bowl.
When the mushrooms are cooked, ready your platter or individual servers or scallop shells if you already have them and are cool with that. I have about 20 that I’ve had for over ten years.
Spoon the salad mix on to the scallop shells, top with a scallop, then the dressing and finally sprinkle some macadamias over the top.
3 shallots, sliced finely
3 tbsp pickled red ginger, chopped finely
100grams prawn (I use Lamyong brand prawns), chopped up
300ml mushroom stock
1 flax egg (1 tablespoon flax meal mixed with 2.5 tablespoons hot water and left to sit for five minutes)
100grams flour
TOPPING
teriyaki Sauce
vegan Mayo (I use kewpie)
leftover shallot and pickled ginger
japanese rice seasoning
Chop schallots, pickled ginger and prawn and set aside.
In a bowl, put flour and flax egg. Add a small amount of stock and stir until no lumps. Add more stock a little at a time until its all incorporated.
Heat takoyaki pan and oil it. As soon as it starts to smoke, Pour in batter until the holes are slightly overfilled.
In each hole, put a piece of prawn, a sprinkling of shallot and a sprinkling of ginger.
Using a spoon, turn takoyaki balls so the other side cooks.
When browned, remove and plate,
Top with teriyaki sauce, mayo, shallots, ginger and rice seasoning.
