1 tsp dairy free probiotic or 6 capsules, emptied in to a bowl
1 litre bonsoy
Combine the two together.
Pour in to yoghurt maker and make according to manufacturers instructions.
Flavour with whatever you like. Berries, maple syrup, fruit, muesli OR use it in a savoury dish.
1/4 cup vegetable oil
10 cloves garlic
1/4 cup sesame oil
1 tsp sea salt
300g plain flour
pinch of salt
160ml water
half a bunch of spring onions (approx. 5)
olive oil
30ml soy sauce
30ml chinkiang vinegar
1 tsp mirin
1 birdseye chilli, finely sliced
To make black garlic oil: heat vegetable oil and garlic in small pot, stirring, until garlic literally turns black. Turn off heat and add sesame oil and salt. Let cool then blend on high and set aside.
Combine flour, water and salt and knead until smooth. You can do this by hand. I used my kitchen aid with the dough hook attachment.
Set aside in an oiled, covered bowl while you prepare the rest.
Combine soy sauce, chinkiang vinegar, mirin and chilli in a saucer to serve as dipping sauce
Divide dough into about eight pieces. Roll each piece out to about half a cm thickness. Roll up as though you’re making sushi then coil into a snail shell shape. Roll out again. Top with finely sliced shallots and roll up again, first like a sushi roll and again, coiled in to a snail shell shape. Set aside while you do the rest.
When you’re ready to serve, roll each snail dough out as thin as possible (this will be the thickness of your sliced shallots), heat oil in a pan over high heat and cook each one until golden. Drain on paper towel. Once all are cooked, season with salt, drizzle with garlic oil and serve with dipping sauce.
Notes
You can find chinkiang vinegar in the supermarket. It’s delicious. Once you have it at home you’ll find lots of uses for it.
Thanks to Lara for the recipe request!
1 cup almond meal
6 tbsp nutritional yeast
1 tbsp garlic powder
1 tsp salt
Combine all and sprinkle liberally on everything!
BASE
170 grams butter
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
LEMON CURD
2 teaspoons lemon zest
1 cup sugar
250 ml lemon juice
1/2 cups butter
4 tbsp corn flour
1/3 cup soy milk
To make pastry base:
Mix the butter and sugar together until they are just combined. Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix until the dough starts to come together. Press the dough into a 25cm tart pan. Chill until firm. Meanwhile, preheat the oven to 175 C.
Place a sheet of baking paper on the pastry. Fill with baking beans or rice. Bake for 20 minutes. Remove the baking paper and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes, until lightly browned. Allow to cool to room temperature.
To make lemon curd:
Dissolve the corn flour in 2 tbsp water. Keep aside.
In a small pan, heat lemon zest, sugar , juice and butter. Bring to a boil and boil while stirring for 4-5 minutes.
Mix in the dissolved cornflour and simmer for 3-4 minutes until it starts to thicken.
Take off heat and allow to cool.
Once pastry is room temperature and curd has cooled, pour curd into pastry and keep in fridge until chilled.
Sift icing sugar on top of the tart just before serving.
200g pasta
8 garlic cloves, finely sliced
1/2 cup olive oil
2 fresh birds eye chillis, finely sliced
1 bunch parsley, finely chopped
salt and pepper
1 lemon
almond parmesan, to serve
Have all your items prepped, ready to go as this is a quick recipe once you start.
Get a pot of salted water on to a rolling boil and add pasta. Cook according to packet. Usually 8-10 minutes.
While your pasta is cooking, heat oil in pan with sliced garlic.
As soon as the garlic starts to turn golden brown add the chilli.
Season with salt and pepper and add parsley. Turn off heat.
Add strained pasta and a ladle or two of pasta water.
Add lemon juice and serve immediately. Top with almond parmesan.
Notes
You can easily scale this recipe. 100g pasta, 4 garlic cloves, 1 birds eye chilli, 1/2 lemon and 1/2 bunch parsley per person.
Serves 4
3 potatoes, cubed
1/4 jap pumpkin, cubed
~200g broccoli, chopped
1 tin coconut cream
2 jalapenos, roughly chopped
2 birds eye chillis, diced
2 bunches coriander, washed and chopped. Roots and all. Save a few leaves for a garnish.
1 tsp salt
1 tsp keffir lime leaves
1 lime
5 garlic cloves
3cm ginger, chopped
4 lemongrass stalks, chopped
1 red onion, chopped
1/2 tsp pepper
2 tbsp fish sauce
1.5 tsp sugar
rice of your choosing
Cook the pumpkin and potato in salted boiling water, strain and bake in oven with oil and salt until crispy. Set aside.
Cook rice according to packet instructions.
In blender: 1/4 tin coconut cream, jalapenos, birds eye chillis, coriander, salt, keffir lime leaves, rind of lime, garlic, ginger, lemongrass and red onion. Blend on high.
Heat in pan over medium-high heat, stirring constantly, until reduced.
Reduce heat and add sugar, remaining coconut cream, fish sauce.
Add potato, pumpkin, broccoli and cook until broccoli is cooked to your liking. Serve with rice, a squeeze of lime and a few coriander leaves.
Notes:
This recipe is a great way to use up veggies. I’ve listed potato, pumpkin and broccoli here but you can use pretty much whatever you have available.
Make sure you wash your coriander. There’s always some dirt in and around the roots and if you don’t get rid of it, your meal will taste gritty.
I say cook the broccoli to your liking as this varies a lot. I’ll happily eat it raw while others like it cooked to death. Half way between is the safest bet if you’re cooking for friends.
MANDARIN SORBET
1kg mandarins, peeled
180g caster sugar
200ml water
1tbsp glucose
CHOCOLATE
180g 70% cacao chocolate
1 tsp mandarin peel, finely grated
1/4 cup coconut cream
a pinch of sea salt
To make the sorbet: Blitz the mandarin in a blender and strain through a fine sieve in to a tupperware container.
Heat the caster sugar and water over medium heat until the sugar is dissolved. Take off heat and stir through glucose. Add to mandarin juice.
Cool in fridge overnight.
Put in ice cream maker according to manufacturers instructions. Set aside in freezer.
To make the chocolate: melt all ingredients in double boiler. whip until slightly thickened/paler. Set aside in fridge.
To serve: Bring chocolate mix to room temperature. Serve one (ore more) scoop of mandarin sorbet, scoop chocolate with a melon baller and add to bowl. Top chocolate with a small amount of sea salt.
Delicious and filling thanks to the addition of oats.
BANANA BREAD
3 medium over ripe bananas
1 flax egg (1 tbsp flax meal plus 2.5 tbsp water in a bowl and left for 5 minutes)
1/2 cup brown sugar
3 1/2 tsp baking powder
1/2 tsp sea salt
1 tsp ground cinnamon
3 tbsp olive oil
1 tsp vanilla extract
1 cup soy milk
2.5 cups flour
1 heaped cup of oats
Preheat oven to 170°C and line a loaf tin with baking paper.
Mash banana in a large bowl.
Add flax egg, brown sugar, baking powder, salt, cinnamon, olive oil, vanilla and soy milk. Stir until combined.
Add flour and oats and again, stir until combined.
Pour in to lined loaf tin and bake for an hour and 15 minutes.
Notes:
This recipe is not super sweet. I like it that way. Feel free to add more brown sugar to sweeten the deal.
Serve simply toasted (I use a flat sandwich press) with butter for a yummy, filling brekky.
What would I take if I was sent to a desert island and could have any one thing forever? Pesto. Pesto every time!
PESTO
100 grams basil
1 garlic clove
¼ plus ⅛ cup olive oil
½ cup almond meal
½ cup nutritional yeast
1 pinch sea salt ~½ tsp
In blender: Basil, garlic clove and oil. Blend.
Add almond meal, nutritional yeast and salt and blend again.
Done. Serve on anything and everything.
Notes:
– Some pesto purists might gasp at my use of almond meal over pine nuts. I get it. I used to only use pine nuts too but almond meal is delicious in pesto and thats all I can really say about it. Give it a go.
Out come the veggs!
“This tastes better than the real thing” said two separate people on two separate occasions. Thanks Big Red and Dave!
“Please take this as a compliment”, said another friend. “I don’t normally eat eggs and I can’t eat this because it tastes too real”.
VEGG WHITES
400ml soy milk
6tbsp corn flour
¾ tsp black salt
Put all in a pot.
Cook stirring with a whisk until thickened. You’ll know its ready when the bubbles formed due to the whisk start to dissapear. Turn heat off immediately.
Pour in to silicone egg mold and refrigerate.
Once set, scoop out a space for the yolk with a melon baller
VEGG YOLKS
¼ cup cooked and mashed potato
2 tsp nutritional yeast
¾ tsp black salt
¼ tsp tumeric
Combine and put in already made and set egg whites.
When serving veggs, season top with a little more black salt.
Notes:
If you want a runnier yolk, just add soy milk.
For an eggier kick, sprinkle some additional black salt just before serving
Go nuts with your veggs! Make a brekky burger, ramen or eggs on toast.
