gluten free

Gluten free recipes to make at home.

Veggie Patch Nasi Goreng

~ danib@eatmystreet.net

Veggie Patch Nasi Goreng

On a recent holiday to the South Coast of NSW, we stayed at an amazing Airbnb.  It had backyard views of the river and the ocean and we had our own little island that we could paddle over to when the tide was out. The sun woke us up early every morning as it washed the whole house in bright, white sunlight. There was a local bike path out the front and a private beach out the back and we spent a lot of our time just enjoying the view and the natural “playground” of parks and beaches. There are so many great benefits for choosing an Airbnb including that you get to live in locations that might otherwise be off limits.

One of the other benefits is that you often get to have a browse through someone else’s book collection.

I have noticed that the NSW folk love their Bill Granger recipes and on my recent visit to Minnamurra I spend some of my time cooking my way through his book.

This recipe for Veggie Patch Nasi Goreng is really inspired by his own recipe for Nasi Goreng but it was re-worked so that I could use up some of the fresh produce from my own veggie patch.

I hope you like it.

Veggie Patch Nasi Goreng Recipe

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Veggie Patch Nasi Goreng Recipe

Servings 4

Ingredients

  • 2 tablespoons of vegetable oil
  • 6 spring onions finely chopped
  • 4 garlic cloves crushed
  • 1 long red chilli finely chopped
  • 1 baby cos lettuce (or 1/2 chopped cabbage is more traditional) finely chopped
  • 2 tablespoons of kecap manis
  • 2 tablespoons of soy sauce
  • 1/2 teaspoon of sugar
  • 4 cups of cooked rice
  • 4 eggs
  • 1/2 cucumber chopped
  • 1 lime cut into wedges
  • chilli sauce to serve

Recipe Notes

The lime is optional but I had a fruit bowl full of them and was definitely keen to add them to my own lunch.

Here is a photo to show you what it looks like. Sorry about the quality but I was on holiday!

The recipe is definitely improved by the addition of eggs with a runny yolk which I only managed to pull off for two of my dishes as I was cooking in an unfamiliar kitchen.

The yolk then will kind of run down into the rice dish and mix with the sauce and you will be delighted.

Happy Eating.

Dani xx

Just a couple more photos of paradise…..

Rice Bowl Genius Meal Solution

~ danib@eatmystreet.net

I don’t know about you but occasionally I have ZERO enthusiasm for cooking dinner. The problem is not just the dinner itself of course, rather it is the shopping, preparing and cleaning that goes along with every meal.

To add to the difficulty, some recipes call for such an exotic array of ingredients that every time I go to make them, there is something missing from my panty.

So this is why I have a few back up recipes that are simple, tasty and healthy and that really require very little effort.

My genius rice bowl meal solution is one of my favourite ways of ensuring there is something nutritious and simple to cook every night. It is based on a lot of really delicious Vietnamese and Korean restaurant food (think Korean Bibimbap) I have eaten and is so flexible that I cook it once a week on average. Continue reading →

Gluten-free Brownie Recipe. Warning- it is so very gooey and good.

~ danib@eatmystreet.net

Gluten free brownie recipe

Gluten-free Brownie Recipe

Brownie, the Bob Dylan of the dessert world.

So why should gluten avoiders miss out on its glorious goodness?

“They shouldn’t” I hear you shout at your computer and indeed I agree.

So I present to you my gluten-free chocolate brownie recipe.

Based on a recipe from the darling of Sydney cooking Bill Granger, and presented to me by the sassy smart Collette from The Morning Drum.

I have adapted it to remove the small amount of flour that was in it and instead added in a mix of gluten-free flours.

I have chosen half coconut and half rice flour because they are complementary in the small amount of flavour they apart.

I have also used chickpea flour to quite good effect in the past. If you do decide to use Chickpea flour instead, then increase the amount to 60grams.

This gluten-free chocolate brownie recipe is ever so popular at my house.

It makes a very rich, gooey batter that is very sweet and chocolatey. It is also quick and easy to make and basically takes next to no time to prep. I have now taught both my ten-year old and thirteen year old to make it so it can’t be too hard right?

Just be patient with the cooking and be sure to pull it out of the oven before it over cooks.

I like to leave some good sized chunks of chocolate in my mix so that when I eat it I get to enjoy chunky pieces of chocolate. Choc chips will work just as well though, especially if you are serving this to a large group and want a nice even spread.

You can make it with normal flour should you be so inclined.

The kids and I tend to eat as much chocolate brownie as we can, almost straight from the oven because the melted chocolate is divine. There is always plenty left over though for a gentle reheat in the microwave the next day, or even a little afternoon tea treat with friends.

I hope you like it, I really think you will.

Gluten-free Brownie.
 
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Author:
Recipe type: Dessert
Cuisine: Modern Australian
Ingredients
  • 1 ½ cups caster sugar
  • 80g cocoa powder
  • 25g of coconut flour
  • 30 g of rice flour
  • 1 teaspoon McKenzies baking powder
  • 4 eggs, lightly beaten
  • 200g unsalted butter, melted
  • 11/2 teaspoons vanilla extract
  • 200g dark chocolate, roughly chopped
Instructions
  1. Preheat the oven to 160ºC and great and line a 22cm square baking tin (see note).
  2. Stir together the sugar, cocoa powder, flours and baking powder in a bowl.
  3. Add in the eggs, vanilla and melted butter and stir until combined.
  4. Add in the chopped chocolate pieces and stir through gently (I dont like to chop mine too small).
  5. Pour into the tin and bake for 40-45 minutes. Leave to cool slightly in the tin, then turn out onto a wire rack.
  6. Enjoy.

Note

I like to make my chocolate brownie in nice, deep brownie tin. If you want to serve this to a large group though, you might like to go for a longer, flatter tin and then recreate the cooking time a little.

Everton love to cook have a great selection of tins in both sizes.

Happy Eating.

Dani xx

Love chocolate?

Me too.

You might like to see my white chocolate cake recipe, or my best ever mud cake recipe. 

Chilli Pork with Green Beans Recipe

~ danib@eatmystreet.net

Chilli Pork with Green Beans Recipe

Ooo, I love this recipe for chilli pork with green beans.

Not too porky and with a big, punchy flavour you can make it even spicier by adding in a little extra red chilli.

It makes great use of fresh, crunchy green beans by steering well clear of that soggy, dull, boiled bean problem.

Gluten free friends, you will want to be sure to use gluten-free soy sauce and gluten-free hoisin (use the Ayam brand).

Chilli Pork with Green Beans

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Course Main Course
Cuisine Modern Australian
Keyword beans, pork, pork and rice
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

Ingredients

  • 220 grams of green beans topped and tailed.
  • 1.5 tablespoons of vegetable oil or olive oil
  • 250 grams of mixed pork
  • 4 tablespoons of soy sauce
  • 2 teaspoons of rice wine
  • 1 teaspoons of caster sugar
  • 2 teaspoons of sesame oil
  • 1/2 a red chilli diced
  • 4 garlic cloves finely chopped
  • 1 small knob of ginger finely chopped
  • 2 spring onions chopped.
  • 2 tablespoon of hoisin sauce
  • sesame seeds to garnish toasted if you like
  • 1 lime cut in wedges to serve
  • 2 cups of rice

Instructions

Method

  1. Cook the rice according to packet directions.
  2. Boil the beans for 4 minutes until cooked through and then set aside to drain. Freshen them with some ice cold water if you accidentally over did the cooking.
  3. In a large heavy based saucepan add in half your oil and turn the heat to medium high.
  4. Add in the pork mince and cook through until it starts to brown.
  5. Stir through your soy sauce, rice wine vinegar and castor sugar and turn off the heat.
  6. Heat the remaining oil in another pan. Tip in your garlic, ginger, chilli and spring onions and cook through gently until they start to release their flavour and the garlic is softened. (2 minutes)
  7. Tip in the beans and then the mince.
  8. Add in the hoisin sauce and stir thoroughly.
  9. Sprinkle over the sesame seeds and on a bed of rice and with a wedge of fresh lime

Recipe Video

Chilli Pork with Green Beans Recipe

Ingredients

220 grams of green beans, topped and tailed.

1.5 tablespoons of vegetable oil (or olive oil)

250 grams of mixed pork

4 tablespoons of soy sauce

2 teaspoons of rice wine

1 teaspoons of caster sugar

2 teaspoons of sesame oil

1/2 a red chilli, diced

4 garlic cloves, finely chopped

1 small knob of ginger finely chopped

2 spring onions, chopped.

2 tablespoon of hoisin sauce

sesame seeds to garnish (toasted if you like)

1 lime cut in wedges to serve

2 cups of rice

Method

Cook the rice according to packet directions.

Boil the beans for 4 minutes until cooked through and then set aside to drain. Freshen them with some ice cold water if you accidentally over did the cooking.

In a large heavy based saucepan add in half your oil and turn the heat to medium high.

Add in the pork mince and cook through until it starts to brown.

Stir through your soy sauce, rice wine vinegar and castor sugar and turn off the heat.

Heat the remaining oil in another pan. Tip in your garlic, ginger, chilli and spring onions and cook through gently until they start to release their flavour and the garlic is softened. (2 minutes)

Tip in the beans and then the mince.

Add in the hoisin sauce and stir thoroughly.

Sprinkle over the sesame seeds and on a bed of rice and with a wedge of fresh lime.

You’ll love it.

Great, simple weeknight dinner sorted.

Dani

Gluten free Quiche Lorraine with Oat Crust

~ danib@eatmystreet.net

Gluten free Quiche Lorraine with Oat Crust

A Quiche Lorraine is apparently a pie from the Lorraine region of France that has eggs, cream and lardons, lately replaced with bacon for us Aussie folk. Modern varieties also include cheddar cheese which I guess makes this excellent recipe a gluten-free Quiche Lorraine with oat crust.

I don’t know much about Lorraine or Quiche to be honest but I do know that this pie is delicious. I also do know that I made it weekly for the whole of first term because my kids loved eating it and because I love it when they eat dishes full of cheese and egg.

Also, given my own desperation around lunchtime for ideas that do not contain bread, I have enjoyed a piece of this delicious pie myself on more than one occasion.

I have mixed the recipe up a bit from the traditional one handed down to me, in order to remove the 1 tablespoon of flour and to add in half a grated zucchini. Gluten free purists might also like to be sure they are using gluten-free oats.

If you would like to add that flour back in then go for it- lucky you. I have included the instructions either way.

Gluten free Quiche Lorraine

Gluten free Quiche Lorraine with Oat Crust Recipe

Crust:

Mix together

1 cup rolled oats

1 cup grated cheese   (cheddar/tasty – use good quality cheese especially if using packet grated cheese.)

Press into well greased quiche dish.

In a pan  fry off

225 grams bacon diced and fried till crisp – set aside to cool a bit and

1 cup grated cheese. 

Custard/filling:

In a large basin put

4 eggs

1 tablespoon plain flour (I simply leave this out with no trouble at all.)

Stir with whisk – it will look lumpy but that’s OK.

Then add/stir in

1 ½ cups of milk (you can use cream)

¼ teaspoon salt

Freshly ground black pepper

1/8 teaspoon nutmeg

Put alternate layers of bacon pieces and grated cheese into the rolled oats and cheese crust then carefully pour the custard mixture over. I also add in the half a grated zucchini into this layering process (never leaving it on the top of course).

Bake in 190 degrees celsius oven for 30/35 minutes until the quiche has puffed slightly and the custard is lightly firm in the centre.

If you plan to use it hot straight away – allow 5-10 minutes for the quiche to ‘settle’ after removing it from the oven.

Freezes OK – but I really think it’s best eaten about ½ an hour or so after making it!!

Good to eat hot or cold.

This is a most excellent and devious dish. It is most extremely cheesy in a rather good way.

I have included photos here of the oat crust on the bottom (image 1) and the top (image two) for your enjoyment. Gluten free Quiche Lorraine with Oat Crust

Gluten free Quiche Lorraine with Oat Crust

Happy Eating.

Dani xx

Gluten free Quiche Lorraine with Oat Crust
 
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Author:
Cuisine: Traditional Australian
Serves: 4-6
Ingredients
  • Crust:
  • 1 cup rolled oats
  • 1 cup grated cheese   (cheddar/tasty – use good quality cheese especially if using packet grated cheese.)
  • 225 grams bacon diced and fried till crisp -
  • 1 cup grated cheese
  • ½ a zucchini grated (optional)
  • Custard/filling:
  • 4 eggs
  • 1 tablespoon plain flour (I simply leave this out with no trouble at all.)
  • 1 ½ cups of milk (you can use cream)
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • ⅛ teaspoon nutmeg
Instructions
  1. Crust:
  2. Mix together in a bowl, one cup of rolled oats 1 cup grated cheese.
  3. Press into well greased quiche dish.
  4. In a pan  fry off 225 grams bacon diced and fried till crisp - set aside to cool a bit.
  5. Now make the filling by lightly whisking 4 eggs together and then adding in the flour if you are going to use it.
  6. Stir with whisk – it will look lumpy but that’s OK.
  7. Pour in the milk and season for taste.
  8. Put alternate layers of bacon pieces and grated cheese into the rolled oats and cheese crust then carefully pour the custard mixture over. I also add in the half a grated zucchini into this layering process (never leaving it on the top of course).
  9. Bake in 190 degrees celsius oven for 30/35 minutes until the quiche has puffed slightly and the custard is lightly firm in the centre.
  10. If you plan to use it hot straight away – allow 5-10 minutes for the quiche to ‘settle’ after removing it from the oven.

Looking for lunch ideas?

You might also like.

Chicken and porcini soup with lemon.

Minestrone soup from scratch. 

Roasted sweet potato soup with a touch of spice. 

A very simple Beetroot and goats cheese tart. 

 

 

 

Warm lentil and radish salad

~ danib@eatmystreet.net

Warm lentil and radish salad

I am always trying to find new ways to incorporate seeds, legumes and grains into my diet as I have never really have a lot of them in my cooking repertoire.

For nearly a year my husband and I ate a strict Mediterranean diet due to a health scare that he had. When a heart specialist recommends a certain diet you don’t really tend to mess around.

It was a very delicious and satisfying way to eat and we had to focus a lot more on eating fish and using nuts, cheese and lean protein in place of red meat. My husband did not eat ice-cream for nearly a year, but once he eventually cracked that first bowl of ice-y creaminess again, it was all over.

Years later I am still on that learning curve of eating more vegetables and adding in legumes, beans and seeds. This lentil recipe is a lovely way to do just that and came about courtesy of some garden fresh radishes from a friend. I also used the remaining radishes to make a mixed vegetable pickle with bay leaves, garlic and peppercorns. This was a direct copy of a delicious jar of pickles I bought from an Italian couple at the Park Orchards markets. Perfect on rice, pasta or in salads it would even lend a lovely tangy crunch to salads.

When the veggie patch gifts you such delicious crunchy morsels, you have to make the most of it.

The star of this salad, apart from the radish itself, is the lovely dressing with maple syrup and tamari.

Enjoy.

Warm lentil and radish salad
 
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Ingredients
  • 2 red radishes, trimmed and thinly-sliced
  • 10 cherry tomatoes, halved
  • 1 tablespoon tamari
  • 1 tablespoon Dijon mustard
  • Dash of maple syrup
  • ¼ teaspoon sea salt, or more to taste
  • 1 cup puy/ green lentils, cooked
  • 2-3 cups of water
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • ½ a red onion, finely diced
  • 1 stick of celery
Instructions
  1. In a medium saucepan, cover the lentils with 2 inches of water and bring to a boil. Add ½ teaspoon of salt. Simmer the lentils over low heat, stirring occasionally, until tender, about 25 minutes. Drain and transfer to a bowl.
  2. Heat the olive oil in the saucepan.
  3. Add the red onion and cook over mild-moderate heat until softened, about 5 minutes. Stir in chopped celery and cook gently for another two minutes. Add the cooked lentils and remove from the heat.
  4. Finely slice your radishes and cut your cherry tomatoes in half and add the to the lentils.
  5. Mix your tamari, mustard and maple syrup to make a dressing and pour this over your lentil salad. Mix well and season to taste.

Happy Eating.

Dani xx

 

Cauliflower Steak Recipe with lemon and capers

~ danib@eatmystreet.net

Cauliflower Steak with lemon and capers

Cauliflower Steak Recipe with lemon and capers

I am a great cauliflower lover these days, even though when I was younger I did not really care for it.

Cauliflower is such an awesomely versatile veg and home cooks are so creative with ways to use it.

As part of my own mission to find new exciting ways to cook fresh, seasonal vegetables, I have tried cauliflower rice and these cauliflower bites (a personal favourite).

Both of them are great as a delicious way to get more veg into your life.

Last year I also made quite a bit of roasted cauliflower by simply adding it to my other roasted veg with a little olive oil and salt.

This Neil Perry recipe for “Whole roasted cauliflower with lemon and mustard” makes for a rather spectacular dish and is one of my favourites. It is also part of the inspiration for my own cauliflower steak recipe.

Cook this cauliflower steak recipe as part of a roast dinner or even as a side dish to serve with a rice bowl. I enjoyed eating this on it’s own as a pre dinner snack but that is probably just me!
Cauliflower Steak Recipe with lemon and capers

 

Cauliflower steak recipe with lemon and capers

Cauliflower Steak Recipe with lemon and capers
 
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Author:
Recipe type: Vegetables
Cuisine: Modern Australian
Serves: 4
Ingredients
  • 1 large cauliflower
  • ¼ teaspoons of salt
  • ¼ cup extra virgin olive oil
  • ¼ tsp salt
  • 2 tbsp fresh lemon juice, or to taste
  • 1 tbsp wholegrain mustard
  • 1 tbsp salted baby capers, rinsed and drained
Instructions
  1. Preheat oven to 180 degrees celsius.
  2. Grab a baking dish.
  3. Cut the cauliflower into 5 thick slices, leaving the base intact.
  4. Drizzle with olive oil and scatter salt over the top then massage the salt and oil in.
  5. Place in the oven and roast for 35 minutes until tender and browned in places.
  6. While that cooks, make the dressing.
  7. Whisk together the olive oil, lemon juice, extra salt and mustard. Stir through the capers.
  8. When the cauliflower is cooked and ready, remove from the oven and drizzle over the dressing. Serve with the extra dressing on the side.
Notes
I do not always leave the base of the cauliflower intact before I roast it. Basically it allows the veg to "hold together" and look like an actual steak, but it will taste just as delicious without the base intact.

I am sure you are going to love this Cauliflower Steak Recipe with lemon and capers. Tangy, salty  and delicious, it will help you do something different with this great, versatile vegetable.

What is your favourite way to cook cauliflower? Have you tried cauliflower rice yet, and if so, did you like it? I don’t think I’m quite convinced yet.

Happy Eating.

Danixx

As my website “grows up” I realise most of my cooking involves two things; vegetables and cake. What a lovely combination for life yes? I am particularly interested in exciting, modern ways to cook vegetables, and traditional, tried and true ways to cook cake.

Do you have a great traditional cake recipe that you would like to share?

Then send me an email. The older the recipe the better.

danib@eatmystreet.net

Or you can join me on Facebook where I look forward to hanging out with my fellow food enthusiasts.

You might also like

No new clothes for a year

Love, bread and war

Getting hygge with it. 

Nine great mushroom recipes.

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Dani xx

(I’m on the left. Excellent human Poh on the right).

 

 

 

 

Roasted Eggplant Dip Recipe

~ danib@eatmystreet.net ~ 1 Comment

Roasted Eggplant Dip RecipeEggplant dip recipeI have not traditionally eaten a lot of eggplant, but after deciding to incorporate a lot more vegetables into my daily diet I have been keenly searching for recipes that feature vegetables.

Research also tells us that we tend to stick to the same small list of foods in our diet across a week, month and year and that there are nutritional benefits to breaking out a little and trying different foods. The Spice Adventuress recently shared with me that her favourite vegetable is Okra and I had to shamefully admit that I had never cooked with okra!

I also tend to get a little bored eating the same things over and over. As I explained to a girlfriend who asked me recently “what is your favourite thing to cook?”

Basically anything new.

Although, just like most Mum’s, week night cooking tends to steer toward the reliable and rehearsed recipes because life with three different aged children is just like that. Spaghetti Bolognese and chicken with rice and vegetables is on high rotation at my house and I won’t pretend otherwise.

This all leads me on my endeavour to try to cook with vegetables that I have avoided. Eggplant falls right into this category.

This Roasted Eggplant dip is a great way to get some more eggplant into your diet. It can also be used as an accompaniment to a simple rice bowl with grilled chicken.

It is quite easy to make. The eggplant will collapse in on itself when it is roasted, which I find kind of gorgeous and appealing.

You will need to let it cool a little before working with it, or if you are impatient like me, you will have to use some nifty cutlery tricks.

roasted eggplant

Roasted Eggplant Dip
 
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Author:
Serves: 6
Ingredients
  • 2 large eggplants
  • 50ml of olive oil
  • Half a lemon
  • 150ml of plain greek yoghurt
  • 2 garlic cloves, crushed
  • A pinch of ground cumin
  • Salt and pepper to season.
Instructions
  1. Preheat the oven to 190 degrees celsius
  2. Pierce the skin of the eggplant with a knife and then place them on a baking tray.
  3. Place in the oven and cook for around 45 minutes or until very soft.
  4. Remove from the oven and cut in half. Scoop out the flesh and place in a bowl. This should be very easy to do once they are completely cooked through.
  5. Heat the olive oil in a pan and add the garlic and cook very gently for 1 minute. Add the cumin and cook very gently for another 30 seconds. You want to just heat it through.
  6. Add eggplant, olive oil and garlic mixture and the juice of the lemon into a food processor and blend until smooth.
  7. Gradually add the yoghurt and then season with salt and pepper.
  8. Chill in the fridge before serving.

I sometimes add some cooked chickpeas into he mix if I have some sitting around. I then adjust with a little extra lemon and salt if needed.

You can dress this dip with an extra swirl of olive oil and some toasted pine nuts. Some roasted cumin and coriander seeds in oil would also not hurt, but I am a little obsessed with this at the moment so I may be biased.

Serve it as an entrée with bread or crackers or as an interesting accompaniment to chicken, lamb or fish.

If you are also looking to incorporate more vegetables into your life then you might like to read cookbooks by the love of my life 

my food hero Yotam Ottolenghi who writes for the Guardian and who this week featured a lovely recipes inspired by Melbourne’s own Kathy Staples from the Sweet Greek Shop. 

Either way, enjoy your Roasted Eggplant Dip recipe.

Roasted eggplant dip recipe

Happy Eating.

Dani xx

Love a good dip recipe?

Then you are not alone. I am well known among my family as being the bringer of dips.

Here are some of my other favourite dip recipes.

Guacamole Salsa

Mexican Bean Dip

Roasted Beetroot Hummus Recipe.

Or make your own flat bread. It is super easy, I promise.

Two-ingredient flatbread recipe.

Want to cook more with vegetables?

Cauliflower 

Sticky Cauliflower Wings.

Roast Sweet Potato Soup with Coconut Milk and Spice. 

Spring Onion and Sweet Corn Fritters.

Risotto Bake Recipe. Perfect for picnics and sneaky veg.

~ danib@eatmystreet.net

Risotto bake recipe
Risotto bake recipe

Summer is over already.

Sigh.

But thankfully here in Melbourne the warm weather tends to last quite a  long way into March. Although I no longer have long days spent swimming in the beach and staring at the water over the top of my toes, I can still head out for a picnic or a bike ride, to really make the most of the warm, glowing evenings.

This risotto bake recipe is perfect for such on occasion.

The Risotto bake recipe will keep in the fridge so you can prepare it ahead of time. It also has a nice dose of veg and eggs in it which means it helps me to obtain my goals of eating as though I live on a Greek Island.

Make it and take it on a picnic to your favourite little spot and serve with a side salad and a little glass of red. Why should those who live near the Mediterranean Sea have all the fun?

What is your favourite recipe for increasing your intake of Summer bliss and/or vegetables?

Happy Eating.

Dani xx

Risotto Picnic Pie
 
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Author:
Serves: 6
Ingredients
  • 200g of broccoli but into small florets
  • ½ onion, finely diced
  • 2 garlic cloves, crushed
  • 1 yellow capsicum, diced
  • 2 tbsp of olive oil
  • 4 tbsp of butter
  • 1¼ cups of arborio rice
  • ½ cup of white wine
  • 41/2 cups of vegetable stock, hot.
  • 125g of parmesan cheese, grated
  • 4 eggs, separated
  • salt and pepper to taste
Instructions
  1. Cook the broccoli very briefly in a saucepan until it just starts to soften (3 minutes).
  2. Drain and set aside.
  3. In a large saucepan gently cook the onion, garlic and capsicum in the oil and butter for 5 minutes.
  4. Stir in the rice and cook until all coated then pour in the wine.
  5. Cook gently until the liquid is absorbed.
  6. Pour in all the hot stock, bring to the boil and then simmer gently for 20 minutes, stirring occasionally.
  7. Preheat oven to 180 degrees celsius.
  8. Grease a 25cm cake tin and line the base with baking paper.
  9. Stir the cheese into the rice and allow the mixture to cool a little. Season to taste at this stage.
  10. Seperate the eggs and whisk the whites until they form soft peaks.
  11. Mix the egg yolks thoroughly into the rice and the gently fold in the egg whites.
  12. Pour into the tin and add the broccoli florets and bake for 1 hour.
  13. Allow to cool and then turn out onto a flat plate.
  14. Serve.

 

Risotto bake recipe Risotto bake recipe

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 Berry and Cherry Farms to visit this Summer. 

Beef and mango stir-fry recipe

Guacamole Salsa Recipe

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Choc-Orange Brownie Recipe

~ danib@eatmystreet.net

chocolate biscotti recipeI have a few favourite flavour combinations… lemon and rosemary, lime and chilli, coconut and raspberry, pear and cardamom… but few trump my ultimate favourite: chocolate and orange. When these two flavours- beautiful in their own right- come together, a new, more primal Amy appears… I become Dawn French in that classic ad- that choc-orange explosion is “mine!”

I love the bitterness of the dark chocolate which is balanced with the sweetness of the orange. I love the tart bite of citrus, measured with the smoothness of the creamy cacao. I adore the scent of the fruit which precedes any taste and I relish the lingering richness that the palate is left with.

So, when I saw a recipe for Choc-Orange brownies which had a healthyish makeover, I knew I had to try it out. Now, the original recipe called for GF flour (which I didn’t have any of) so feel free to substitute that if you’re gluten intolerant, but if you’re not, just stick with the wholemeal flour. The original recipe also called for one cup of date syrup, which seemed excessive to me so I cut it down (dramatically) which meant I had to increase the liquid in another way, which I did by adding the orange juice and a splash more almond milk. I also changed the carob chips she originally suggested for walnuts and raisins to add a bit of crunch and flavour variety to these fudgy morsels.

They’re rich, certainly, and you only need a small piece, but they are delicious. I made them for my year 12 students who are coming up to exams and need all the immune and mood boosting benefits that oranges and cacao (and frankly, brownies in any form) provide! They enjoyed them (despite the lack of refined sugar and increased hit of healthy ingredients) and I’m sure you will too!

Choc-Orange Brownie Recipe
 
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Author:
Cuisine: Modern Australian
Ingredients
  • Chocolate Orange Brownies
  • ¼ cup barely ripe avocado
  • ¼ cup Sweet Freedom date syrup
  • Juice of 1 and a half blood oranges
  • 2 teaspoons pure vanilla extract
  • ¼ cup coconut oil
  • 1 tablespoon ground flax seeds
  • ⅓ cup unsweetened plain or vanilla almond milk (plus some extra, if required-I probably used ½ a cup in total)
  • 2 teaspoons instant coffee
  • ¾ cup wholemeal plain flour
  • ½ cup oat flour
  • ¾ cup raw cacao powder
  • 1 tablespoon psyllium husks
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • zest of 1 blood orange
  • ½ teaspoon orange extract
  • handful of raisins
  • handful of walnuts
Instructions
  1. Blend together the avocado, date syrup, vanilla extract, coconut oil, almond milk, flax and coffee.
  2. Add the flours, cacao, psyllium husks, baking powder and soda and salt.
  3. Add the juice and zest of the oranges, the extract and the raisins and walnuts.
  4. If needed, add more almond milk to moisten.
  5. Bake for 25-30 mins in an 180C oven!

 

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Devour.

I hope you enjoy them as much as I did.

Let us know if you give them a try.

Amy.

Recipe adapted from:

www.abeautifulmess.com

Fungus, the third food kingdom and 9 great mushroom recipes.

~ danib@eatmystreet.net ~ 6 Comments

FullSizeRenderMy sister and I recently won a “mushroom experience” courtesy of Australian Mushrooms and Prahran Market. We were fed, whisked off Parwan Valley Mushrooms to see their mushroom growing sheds and then fed again. You can read more about it by going here, but suffice to say, it was fascinating learning about how mushrooms are cultivated and grown for production with the whole process being much more sophisticated than I had realised. FullSizeRender

Different sized mushrooms pushing through the casting soil that comes all the way from Holland.

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Did you know that a mushroom is neither a fruit or a vegetable, rather it is the fruiting body of the mycelium and is actually comes from the third food kingdom, the mushroom kingdom.

Mushrooms also have lots of health benefits and a great nutritional profile as they contain;

  • selenium
  • B vtiamins
  • antioxidants
  • Vitamin D in light exposed mushrooms
  • protein
  • fibre and more.

After witnessing the fascinating process that goes into growing mushrooms, I am determined to use more of this precious ingredient in my cooking. So here are 9 great recipes to inspire more mushroom usage in the kitchen.

  1. Green Eggs and Mushrooms from Champagne and Chips.

mushroom recipes

2. Mushroom & Quinoa Vegan Meatballs with a Rustic Pasta Sauce courtesy of 84th and 3rd.

mushrooms recipe

3. Stuffed Mushroom Kilpatrick from Australian food blog What’s For Eats?

great mushroom recipes

4. Creamy Polenta and Mushrooms from food blogger Bec at www.dancingthroughsunday.com.au.

mushroom-polenta-31

5. Vegetarian Sausage Rolls made by Tara at www.vegetaraian.com.mushroomrolls

6. Miso Mushroom Fettuccine (this one is gluten free and coeliac friendly) courtesy of The Aussie Coeliac. 

MisoMushroomFettuccine

7. Porcini and Chicken Soup from Eat My Street.

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8. Mushroom & Caramelised Onion Polenta Bites from Jennifer at Delicious Everyday. 

Mushroom-Thyme-Caramelised-Onion-Polenta-Bites-4196

9. Chipotle Chilli Mushrooms from from Mother, author and blogger Kyrstie of A Fresh Legacy.

great mushroom recipes

There they are, 9 beautiful mushroom recipes courtesy of some talented Australian bloggers.

Tell me, do you have a simple, tasty mushroom recipe? I would love to hear from you if you do. Tell me about it in the comments below.

Happy Eating.

Dani xx

FullSizeRenderDani B is a food, travel and wellness blogger from Melbourne. She writes about “good food for a good life” with recipes, reviews, interviews and more.  You can also find her on Facebook, Instagram or come and join her online cooking club. 

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