Category: Yum
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Yum : Breakfast Muffins

Chocolate Breakfast Muffins

Since discovering these fantastic breakfast muffins through my friend Anna, we haven’t looked back.  I make a couple of batches every week and they quickly disappear – Poppy and James just love them.  Give them a whirl – they are delicious and sugar free, dairy free, gluten free and grain free!

Chocolate Breakfast Muffins

  • 3 smallish very ripe bananas or 2 apples and a pear (peeled)
  • 1/4 avocado (optional – anywhere from a tablespoon to 1/2 an avo works. It adds in some more good fats and changes the texture slightly.)
  • 1/2 cup coconut flour
  • 1/2 cup raw cacao
  • 1 tablespoon acai berry blend or you could use C-berry blast for immune boosting power and a milder flavour.
  • 6 free range eggs (room temperature)
  • 1/2 cup coconut oil melted (or melted butter)
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons vanilla bean paste (or 2 teaspoons vanilla extract)
  • Fresh or frozen raspberries

Method

  • Add all ingredients into a Thermomix except for the raspberries and mix until well combined with no lumps
  • Spoon into muffin tray (to make 12 large muffins)
  • Pop a few raspberries into each muffin
  • Bake at 160°c for 20 – 25 mins until they are firm to the touch.  Be careful not to let them burn.
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Yum : Grilled Zucchini Wraps

Grilled Zucchini Wraps

I made these wraps last night for dinner and wow-we, what a success!

Grilled Zucchini Wraps

  • 2 tbs olive oil
  • 2 garlic cloves, finely chopped
  • 2 long zucchini, trimmed, quartered lengthways
  • 1 cup peas
  • 80g marinated feta, drained
  • ¼ cup thick Greek-style yoghurt
  • 2 spring onions, finely chopped, plus extra thinly sliced on an angle to serve
  • Finely grated zest and juice of 1 lemon
  • 4 butter lettuce leaves
  • 4 flour tortillas, lightly chargrilled
  • ½ cup mint leaves
  • 1 long red chilli, seeds removed, finely shredded

Method

  • Combine olive oil and garlic in a bowl
  • Bush zucchini all over with garlic oil and season with sea salt and ground pepper
  • Preheat a chargrill over high heat.  Add zucchini, flesh-side down, then cover loosely with foil and cook for 3 minutes or until lightly charred.  Turn and cook the other flesh side for a further 3 minutes (don’t cook the skin side, as it will burn)
  • Meanwhile, cook the peas in boiling salted water.  Drain, set aside one-third of the peas, then roughly crush the remainder with a fork
  • Combine crushed peas with drained feta and yoghurt in a bowl.  Add spring onion, lemon zest and lemon juice, to taste, then season well
  • To serve, place a lettuce leaf on each tortilla, top with pea mixture, then place 2 wedges of zucchini on top.  Scatter with reserved peas, mint leaves, chilli and extra spring onion, then roll up tightly to eat.
  • Serves 4 as a side.

* I omitted the chilli and spring onions as we had these with Poppy and James.  James devoured his wrap and made lots of mess, whilst Poppy liked it but needed a little encouragement to finish hers before she could have fruit salad!

This recipe is sourced from ABC Delicious –  Love to Cook

Grilled Zucchini Wraps

Grilled Zucchini Wraps

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Yum : Salmon Fillet wrapped in Prosciutto

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Good old Jamie Oliver has done it again!  I made this delicious meal last week for our old friend Keith who was visiting us from Launceston.  It was super simple and yet incredibly tasty:

Salmon fillet wrapped in prosciutto with herby lentils, spinach and yoghurt

  • 255g lentils
  • 4 x 225g salmon fillets, skinned and pin-boned
  • salt and freshly ground black pepper
  • 8 slices of prosciutto
  • olive oil
  • juice of 1 lemon
  • 2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped
  • 3 large handfuls of spinach, chopped
  • 200ml natural yoghurt

Method

  • Preheat oven to 220ºC
  • Put the lentils into a pan, cover with water, bring to the boil and simmer until tender
  • Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices.  Leave some of the flesh exposed
  • Drizzle with olive oil and roast in the oven for 10 minutes until the prosciutto is golden.  Feel free to cook the salmon for less time if pinker is to your liking
  • Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and 4 good lugs of olive oil
  • Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted
  • Place on to plates with the salmon and finish with a drizzle of lightly seasoned yoghurt.

return-of-the-naked-chef

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Yum : MONA Market

Wild Rice SaladWe popped out to the MONA Market (MOMA) on Saturday afternoon with my sister.  It was a stunning day, we ate lovely food and listened to some (interesting) music.

We were incredibly impressed with the use of enamel plates, denim napkins and timber utensils.  The lines were a little crazy but hey, everyone had the same idea as us!

MONA Market

MONA Market

Mmmm ... what will I eat now?

Pops

Pops trying to put her brother's pants on

Nick, Cath & Pops

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Yum : Pink Eye Potato and Salmon Salad

Summer in Tassie is synonymous with our famous Pink Eye potatoes!  This recipe found in the fabulous Bream Creek Farmers Market – The Cookbook showcases this fine vegetable very nicely.

Pink Eye Potato and Salmon Salad

  • 8 medium Pink Eye potatoes
  • 4 eggs
  • 3 tbsp sour cream
  • 3 tbsp whole egg mayonnaise
  • 400 g salmon (smoked or tinned)
  • 1 small spanish onion
  • 1 tbsp capers
  • 2 tbsp dill
  • 1 tbsp chives
  • Salt and pepper

Method

    • Scrub the potatoes and put them in a medium-sized saucepan, cover with water and bring to the boil
    • Simmer for 15 minutes until the potatoes are cooked but firm.  Drain the potatoes.  When cool, cut into 1 cm cubes
    • Hard boil the eggs by bringing a small saucepan of water to the boil, adding the eggs and cooking for 10 minutes.  Cool, peel and cut into quarters
    • Combine the sour cream and mayonnaise in a small bowl
    • To assemble, arrange the potatoes, egg and salmon on a platter.  Drizzle with the sour cream dressing, sprinkle with the finely sliced onion, whole capers and chopped herbs
    • Season with salt and pepper to taste and serve.

Source:  Bream Creek Farmers Market – The Cook Book

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Yum : Gado Gado Spicy Peanut Sauce with Vegetables

Now that summer is here we have been enjoying beautiful salads and fresh veggies for our evening meals.  This recipe is a ripper – try it out! Gado Gado Spicy Peanut Sauce with Vegetables Sauce 2 medium onions – chopped small 2 – 3 cloves of garlic – minced 2 tbsp butter or oil 2

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Yum : Chicken Wings

I didn’t even have a chance to get a photo of the chicken wings that we had for dinner last night.  Little Miss Poppy and her Dad just love them and they quickly disappear from the bowl, but the evidence is obvious! This meal is a guaranteed winner in our house – no leftovers on

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Yum : Leather

Design-Covet-Leather

I have been a bit slack haven’t I with my Tuesday recipes?

I thought instead of posting a boring standard family meal today I would mix it up with some yummy leather love!  There is no denying I love all things leather – especially that beautiful natural patina that only gets better with age and use!

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Yum : Art & Soup

MONANo time for cooking when there is a world-class museum in the neighbourhood!

I met Annabelle and her daughter Lilly at MONA yesterday, where we introduced James to contemporary art.  The little fella wasn’t that enamoured with the artwork or installations as he fell asleep for the most part.  He did manage to squeeze out a few smiles for Lilly however!

After our wander through the museum we enjoyed a delicious Thai Pumpkin Soup at the wine bar.  A lovely day out.  Xxx

MONA

MONA

MONA

Lilly in the Pink Room

MONA

MONA

Lilly, Annabelle & James

Lilly, Annabelle & James

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Yum : Pear Tea Cake

This recipe is usually an Apple Tea Cake but I have so many jars of preserved pears left that I am keen to use them before the new season of pears ripen.  So I replaced the apples in this recipe with pears and it was absolutely delicious … oh and very easy.

Pear Tea Cake

  • 1 cup self-raising flour
  • 1 cup sugar
  • 1 egg
  • 125 g butter – melted
  • 2 preserved pears
  • Cinnamon and vanilla
  • Cream to serve

Method

  • Preheat the oven to 190 C
  • Mix all ingredients together
  • Pour into a spring form tin
  • Bake for 40 – 45 minutes.

Source:  Scoff and Quaff