Time for a new blog post!!! After our time in America, then having a baby girl (now 7 weeks old), I'm finally getting back into it! And, of course back into doing in home demonstrations as a Consultant.
This is a recipe that came about because of a favourite dish at a Thai restaurant where we lived in California. I'm not sure that it's even authentic in any way (I found a lot of Thai restaurants seemed to have slightly different versions of the Thai that we have in Australia typically), but I do think it is very tasty!! Obviously, a yellow curry would usually use yellow chillies but I have not found them here. So it's basically a green curry with other non-Thai-ish spices added! And I think it's nice served with the rice noodles as a change from rice. Here it is, I hope you enjoy it!
1 packet of Rice Noodles (whichever size)
1 lemongrass stalk cut into pieces
3 cloves garlic
2 spring onions
3 Kaffir lime leaves
2 yellow or green chillies, deseeded (or not if you want very spicy)
400g Can Coconut Milk
10g Olive Oil
1 tsp Cumin
1 tsp Ground Coriander
1/4 tsp turmeric
2 tbsp rapadura or sugar
150g broccoli florets
150g mixed veg (e.g., zucchini, peas, capsicum)
400g prawns (I usually just have frozen ones in freezer, so have based cooking time on that)
Prepare boiling water for rice noodles, and add as many rice noodles as your family will eat.
1. Chop lemongrass, garlic, spring onions, Kaffir lime leaves, and chillies 6 seconds, Speed 6.
2. Add a dash of oil, sauté 3 mins, 100C, Speed Soft.
3. Add 100g Coconut milk, cumin, coriander, turmeric and rapadura, Cook 2 mins, 100C, Speed 1.
4. Add rest of coconut milk, blend 1 min, Speed 9.
5. Add veg, broccoli and prawns, cook 7-8 mins, 100C, Reverse + Speed Soft.
6. Add 2 tbsp fish sauce, cook 3 mins, 100C, Reverse + Speed Soft, making sure the prawns are fully cooked.
Serve over Rice Noodles!
I don't claim to be an expert cook. Or a fancy cook. In fact, I never used to really enjoy cooking. So this is mostly about low fuss, filling and tasty meals, and really just anything I have a go at and decide to share along the way!! My top priority is avoiding additives and preservatives wherever possible closely followed by using whole/less processed/healthier ingredients. But for those who would like conventional options that are quick tasty and cost effective, I would like to share tips on all of these as well!!
Monday, 25 November 2013
Tuesday, 10 September 2013
It's been a long time, yes. Our trip to America, then settling back in in Australia, and now expecting Bub number 4 in a few weeks!!! But I do have a few recipes I have been trialling and hopefully will post soon once I am happy, including dairy free salted macadamia ice cream, naturally sweetened.... yum and hooray!!!
In Thermomix Australia news, September purchases receive the Thermomix Kitchen Toolkit for free!!! It's fantastic, I don't even have one but would love one!!! I am still doing Thermomix consulting, so if you are interested in purchasing a Thermomix or know someone who is, then please contact me via email! I would love to finalise any deliveries in September if I can before the bub arrives in October.
Anyway, lately I have moved to completely gluten free for one of my sons. I have been thinking of healthy recipes that are still yummy and easy to eat that I can make and put in the freezer and eat when needed! So this is based on my Spelt banana bread, but is gluten free. I trialled it with coconut flour, but as I am very new to cooking with it, I just couldn't get the mix right, so tried what I came up with below, and I think its a winner!! Again, it just makes a relatively small loaf (I rarely have enough bananas that get to very ripe stage to make a larger loaf!) so you can try to increase quantities for a bigger loaf. Here we go!
100g Brown Rice (organic if you can find it)
50g almonds (again, organic is great!)
3 Very Ripe bananas (I measured approx 300g)
40g Macadamia oil (could use coconut as well)
45g raw honey
45g raw honey
65g dates, cut in half (preservative free)
25g desiccated coconut (I actually used large shredded coconut and it was nice - preservative free)
1/2 teaspoon ground cinnamon
pinch Himalayan salt
1/2 teaspoon Bicarb Soda
1 teaspoon gluten free baking powder (or homemade in the Thermie)
1. Put 100g Brown rice into Thermomix. Grind for 1 min, Speed 9.
2. Add 50g almonds, Grind 30 seconds, Speed 9. Scrape down sides of bowl.
3. Add egg, macadamia oil, honey and bananas, mix 15 seconds, speed 5.
4. Add dates, shredded coconut, cinnamon, baking powder, bicarb soda and salt, mix 5 - 10 seconds Reverse, Speed 4.
5. Pour into loaf tin, bake 45 - 50 mins approx 180 Degrees (my oven is new and so it may need a little less or little more time if your oven is cooler/hotter).
Enjoy!!! This would be nice with nuts added too.