Simply Cooked

Making kombucha at home

noreply@blogger.com (Sarah) — Wed, 15 Jul 2020 10:29:00 +0000

To make kombucha at home, you need a SCOBY (symbiotic culture of bacteria and yeast) from someone else. Maybe you get it from me!

Here is a picture of my kombucha set-up. The first fermentation jar is on the left and the second fermentation bottle is on the right.

1. Make a pot of tea (about 1 L of water with four teabags) and dissolve 1/2 c sugar.

2. Let cool to below body temperature; add to a large, clean jar, and add SCOBY.

3. Cover with paper towel or a cloth to keep dust out. Leave on the counter top. Label with the date you started the batch.

4. After seven to ten days, decant the liquid into a storage jar or bottle which has a lid. Discard any slime at the bottom of the jar when transferring liquids. Add fruit or spices for a second fermentation of two days on the counter top. Release the pressure every morning and evening, as bubbles will build up. Move to fridge and enjoy.

5. Make a fresh batch of sweetened tea for the SCOBY and repeat indefinitely.

6. Take a break of three to four weeks by putting the SCOBY in the first fermentation jar into the fridge with a fresh batch of sweetened tea.

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Chickpeas, Carrots, Courgettes and Snap Peas

noreply@blogger.com (Sarah) — Sun, 28 Oct 2018 13:06:00 +0000

I spent the last nine days in London and had the pleasure of seeing many friends for the first time in years. We don't travel through London regularly, so it has been eight years since my husband and I were there together. Most of my friends asked about this blog, since my food blogging was at its peak when we were living in London and I was cooking for them. My change in job has led me to blog very little these last few years, but I still enjoy cooking (and eating) healthy food.

While in London I bought the new Yotam Otoolenghi cookbook, Simple. I have cooked several Ottolenghi recipes before -- they were delicious and inventive, though not simple. The recipes in this new cookbook contain fewer ingredients, are more quickly produced, and are easier to make ahead. I am really excited about trying out many recipes!

I arrived home and had to rustle up some food for myself (Anthony is staying on to work in London another few days). This meal was inspired by a recipe from the new book, but the welcome-home emptiness of the fridge meant that most of the ingredients were substitutes.

One aspect of this that is very 'Ottolenghi-ish' to me is the use of two cooking methods in the same dish. The carrots are roasted whereas the rest of the ingredients are sauteed. Surely that's a waste of time? Well, actually, the carrots just roasted in the background while I did the rest, so it didn't take any extra time. And only one extra dirty item was added to my washing up stack. And carrots do taste delicious roasted. So I am convinced it was worth it! (And I roasted extra so I have a few leftover roasted carrot pieces to use in another dinner.)

Chickpeas, Carrots, Courgettes and Snap Peas
serves 2
adapted from Simple by Yottam Ottolenghi

Chop 2 carrots and arrange on a baking tray. Roast for 20 minutes at 200 C (390 F).

Meanwhile, heat a small amount of oil in a large frying pan. Add 1 t each of ground cumin and celery seeds. Cook for one minute.

Drain and rinse a can of chickpeas. Saute the chickpeas in the spiced oil with large handfuls of other vegetables, such as courgette slices and snap peas. Add salt and pepper to taste.
Add some chopped garlic during the last few minutes.
Cook until the water is nearly gone and the veg are dry.

Remove from heat. Add the roasted carrots and the juice of half a lemon. Scatter some dill leaves over top and serve with Greek yogurt and a lemon wedge.

Have you cooked any Ottolenghi recipes before? I see that he is still published regularly in the Guardian and Observer.

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Durian Tasting

noreply@blogger.com (Sarah) — Fri, 27 Jul 2018 04:20:00 +0000

I went to taste durian for the first time. There were four of us, including two local Singaporeans, my friend Kimberley, and me. The stall is open air, due to the smell of the fruit. The aroma all around the stall smells a bit like fruity socks. I have been told many times since moving to Asia that durian smells worse than it tastes. Kimberley and I got there early so we were able to sit and watch some other people buying and eating.

It's usual for people to buy and eat durian at the stall instead of taking it home. I asked my two friends about this and one said she has a strict rule to never allow durian into their flat. The other said only families in which all the members like durian will let it come into their home. It might be tricky to get it home if you don't live within walking distance, though, because the fruits are not allowed on the bus or train.

The stall has plastic tables and stools so we sat down. My friend ordered us two different types of durian. The stall emplyee used a massive cleaver to hack them open and make small cuts for us to pull the fruit apart as we went. There was a box of disposable plastic gloves; my friends said many people prefer not to take the smell home with them on their fingers. One of my friends didn't bother with the gloves. As I looked around I saw that many people had one glove, so I decided to try that.

We shared the two durians by picking up small portions of the fruit. Each piece has a seed inside and you eat the fruit off the seed. Of the two durian, one was more bitter in taste and creamy in texture. The other was more sweet and mild in taste and more solid in texture. I was really surprised about two things.

First, the taste wasn't nearly as strong as I expected. People were right that the smell was strong but the taste was less so. The more bitter durian had a less pleasant taste (to my palate, anyway). The milder one was very nice - quite similar to the taste of a sweet custard sauce.

Secondly, the texture of the fruit was not as firm as I thought. It was softer than a ripe mango. If it wasn't stuck to the seeds you might think that it was easier to eat with a spoon. This is why durians are described as creamy.

I ate quite a few portions and found that I liked the experience. I would go to eat durian again, likely with friends or visitors. It's an authentic, local way to celebrate the durian season in Singapore.

Do you have a favourite bad-smelling food?

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Grain-Free Mug Bread

noreply@blogger.com (Sarah) — Sat, 30 Jun 2018 06:59:00 +0000

Since going grain-free and moderately low carb several years ago, I haven't eaten much bread. But sometimes I just really want to eat my eggs with toast. I found this grain-free mug bread works for me - and it's just a single serving, which works because my husband is not grain-free. When I make one mug bread, I slice in in half like an English muffin, as in this picture. I have made it for savoury and sweet uses.

Read on for the recipe.

Grain-Free Mug Bread
serves 1

1 T butter
3 T almond flour
1/4 t baking powder
1 egg
(1/4 t vanilla essence, optional)

Put the butter in a large mug or small ramekin. Melt in the microwave (30 seconds).
Use a pastry brush to coat the sides and bottom of the mug with the melted butter.

Put all the rest of the ingredients into the mug and whisk with a fork.

Microwave for 90 seconds.
Slide a knife around the edges of the mug to loosen it and remove the bread. Let it rest for about a minute, then cut in half.

For a firmer bread, heat a small frying pan and fry the slices for 30 seconds per side in a bit of oil or grease.

See more pictures of this using the hashtag #simplycookedmugbread.

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Rich and Creamy Eggnog

noreply@blogger.com (Sarah) — Thu, 01 Dec 2016 13:05:00 +0000

Even living in Singapore, when December starts, I am ready for the comforting winter items of my childhood. Eggnog tops the list. (Further down the list are hot chocolate, warm apple cider, stews, and pumpkin dishes.)

Eggnog is not common in Singapore, though, so I have to make my own. And so I chose this eggnog recipe, from Mark's Daily Apple. It has less sugar (and hence tastes less sweet) than any commercial version. This means I can drink more of it - and with abandon - yippee! December beverages are sorted and lots of eggnog lattes are coming my way.

I reckon you have some winter favourites. Share in the comments below!

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Chipotle Beef-Topped Portobello Mushrooms

noreply@blogger.com (Sarah) — Thu, 17 Nov 2016 09:00:00 +0000

Please excuse the quick kitchen counter photo. But I wanted to share this brilliant dinner. It's a portobello mushroom topped with chipotle beef chilli and vintage cheddar cheese.

After mananging to do some meal planning recently, I have been able to actually cook from a recipe instead of throwing together whatever I can find in the fridge each night. This dinner is from Weeknight Wonders by Ellie Krieger. It's nice to pick this cookbook up again after many months away from any serious cooking.

Here's the main lines of the recipe. For details - buy the cookbook - it's excellent! Brush the portobello mushrooms with oil and bake in a very hot oven for 8 minutes. Meanwhile make a beef chilli with half of a chipotle chilli in adobo sauce. Spoon some onto each mushroom and top with a slice of cheese - then broil until the cheese melts. Serve the mushroom on top of a bowl of chilli.

It's been ages since I've joined up at the blogging group Eating with Ellie. Their theme this week is Chili Today, Hot Tamale. (By the way, "chilli" is the British spelling, "chili" is the American way. Yes, I know you were wondering, too.)

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Coffee and Chilli Steak Salad

noreply@blogger.com (Sarah) — Sat, 27 Aug 2016 13:44:00 +0000

I"m a people pleaser at heart. It's a feature, and a flaw. I guess in cooking, it's more of a positive! My husband certainly appreciates that I have honoured him by not becoming a vegetarian.

In general, I find meat boring. I don't enjoy the taste, and that, together with the environmental impact and the cost, leads me to not prioritise it in my thinking. However, I keep making meals with meat as a way of pleasing my husband. And thankfully, over the years we've been married I've learned to cook meat in ways that both of us find interesting.

This salad makes us both very happy. Raw spinach is my favourite food and steak is his. The steak is crusted in a mixture of coffee grounds, chilli powder, smokey paprika, and cumin. The cooking time is short and so this made a fast weeknight dinner. It uses a single steak and made enough for three salads (his, hers, and one lunch).

Coffee and Chilli Steak Salad
adapted from Shape magazine
makes 3 salads

450 g flank steak or skirt steak
2 T decaf coffee grinds (from 2 Nespresso pods, for example)
1 t hot chilli powder or 2 t regular chilli powder
1 t smoked paprika
1 t cumin
salad ingredients of your choice
salad dressing ingredients of your choice

Take the steak out of the fridge and remove any packaging.

Mix the coffee, chilli powder, paprika, and cumin in a wide bowl. Toss the steak with the topping and let rest in the bowl. The steak needs 20 minutes out of the fridge before cooking for the best texture.

Prepare the salads. I suggest spinach, romaine lettuce, red pepper, sun dried tomatoes, and cucumbers.

Prepare the salad dressing. I suggest olive oil, apple cider vinegar, salt, and pepper. Simple is better with the bold steak.

Heat a small frying pan with a little oil until it is very hot and the oil shimmering.
Add the steak and cook for 5 minutes on each side.
Remove the steak to a plate or cutting board and let rest for 5 minutes.
Slice the steak against the grain and serve over the salads. Top with the dressing.

Are you a people pleaser?

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Pumpkin Pasta with Walnuts and Lemon

noreply@blogger.com (Sarah) — Thu, 07 Jul 2016 11:19:00 +0000

This unusual dish caught my eye because of the combination of ingredients I wouldn't have thought went together: walnuts, pumpkin, cream, sage, and citrus zest. I can perhaps imagine putting three of these things together (pumpkin, cream, and sage, maybe; or walnuts, pumpkin, and sage) but all of them at once sounded delicious.

Combinations like this characterise Yottam Ottolenghi's recipes for me. They are unexpected puzzle pieces that you suddenly know will fit together perfectly into an incredible dish.

I certainly was also drawn to this recipe because it's meat-free and grain-free. (The former is something I would like to espouse more and the latter is a requirement for me.) Yet because of the intriguing ingredients, I think that this dish doesn't advertise what it is lacking but rather that it is full of excitement. Please try it and let me know if you feel the same way.

Pumpkin Pasta with Walnuts and Lemon
adapted from a Yottam Ottolenghi recipe (here in weights and here in measures)
seves 2

80 g walnuts
40 g candle nuts
1/4 c (60 g) butter
20 (15g) sage leaves
grated zest of 1 lemon and 1 lime
1/4 c (60 ml) cream
2 c (500 g) thinly sliced pumpkin
1/4 c lemon and lime juice
1 c grated Parmesan cheese

Preheat the oven to 325 F (160 C). Roughly chop the walnuts and candle nuts. Place on a tray and roast in the oven for 15 minutes.
Remove and place into a medium bowl.

Melt the butter in a saucepan. Finely chop the sage leaves and then cook for two minutes, until butter is beginning to brown.
Add the zest, cream, and 1/2 t salt. Stir and allow to heat through for one minute.
Remove from the heat and stir in the nuts.

Meanwhile, bring a large pan of water to boil and add 1/2 t salt.
Add the sliced pumpkin. Let the water return to boiling and then boil for two minutes.
Drain the pumpkin, pouring gently to keep it from becoming mushy.

Place the pumpkin onto two plates and top with the nut sauce.
Drizzle over the lemon and lime juice and top with Parmesan cheese.

enter in Extra Veg, a blogging event which showcases ways to eat more vegetables.
hosted by Fuss Free Flavours and Utterly Scrummy

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Baklazhan: Georgian Eggplant and Walnut Appetizers

noreply@blogger.com (Sarah) — Sun, 21 Feb 2016 12:54:00 +0000

I have a colleague who lived in Moscow for several years. Last spring when Anthony and I decided we wanted to visit Russia in July, I started having long talks with my colleague to hear about all the things he loved (and also those he hated) about Moscow. He said authoritatively that Georgian food was the best Russian cuisine - and I have decided he was right.

When we had a free day in St Petersburg, we used our handy Lonely Planet to go to a recommended Georgian restaurant. The photo below is of an appetiser called baklazhan we had there. Baklazhan is made with slices of fried eggplant wrapped around a walnut and garlic paste. My rendition is pictured above - and it was delicious both times!

Even Huffington Post has a recipe for baklazhan, so I think I can safely say that this is an appetiser that is worth trying. When I made it and took it to a work event, my aforementioned colleague was thrilled. He said they reminded him of many happy evenings drinking beer and eating Georgian food with friends.

Do you recreate restaurant meals at home?

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How to Cook (and Enjoy) Broccoli Stems

noreply@blogger.com (Sarah) — Thu, 12 Nov 2015 02:00:00 +0000

Broccoli is my husband's favourite vegetable and we eat it incessantly. But I can't stand the little dark, curly leaves. And I think the stems taste like ick.

Thankfully a recipe from Ellie Krieger's cookbook Weeknight Wonders has come to my rescue. I have learned how to cook broccoli stems so that they are delicious. Yippee!

There are just two tricks:
1. cut away all but the sweet, inner portion of the stem, and
2. make sure the stems get the most heat while cooking.

First, it turns out the outer portion of the stems really are ick. Cut off the florets and then cut away all the dark parts of the stems to reveal the pale interior. At first I felt guilty for cutting off almost a third of the stem, but then I realised it was better than not eating the stem at all! The almost white insides of the stem are actually the sweetest, most delicate part of the broccoli. Now I love them!

Secondly, the stems need the hotter heat while cooking. Heat the pan and then put half a cup of water and the stems at the bottom of the pan, then pile the florets on top. Slap the lid on and cook on high for three minutes. Then add in any other soft vegetables (such as courgettes and thin carrot strips) and cook for three minutes longer. The stems get boiled while the florets are steamed. In six minutes the broccoli is lovely and tender crisp - both the stems and florets.

This idea was solidified in my mind thanks to our Eating with Ellie blogging group, which this week is making pan-steamed broccoli with lemon, garlic, and parsley gremolata. If you want to join in, we are cooking from Weeknight Wonders. You are welcome to join us; no long term commitment required. Visit the others in my blogging group to see if they liked the recipe.

Are there any vegetables that you think are ick?

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Beer and Beef Skillet Stew

noreply@blogger.com (Sarah) — Thu, 05 Nov 2015 02:00:00 +0000

Thanks to Ellie Krieger, I have discovered how to make a quick dinner that resembles stew. Real stew, like the kind my Grammie makes, takes hours. I do not have that time on weeknights.... Let's be honest, I don't often have that time on weekends, either. To make a quick version, here are four easy steps.

Use a large skillet. Brown some steak strips that you would usually use for stir-fry; set aside.
Add a bottle of beer to the hot skillet and let it reduce by half. (All the alcohol burns off.)
Add some finely chopped baby potatoes and carrots, along with plenty of stock.
As soon as the vegetables are tender (about 10 or 15 minutes), put the meat back in, add some frozen peas, and thicken it with some tapioca powder or flour.

This dish is part of our Eating with Ellie blogging group. If you want to join in, next week we are making pan-steamed broccoli with lemon, garlic, and parsley gremolata from Weeknight Wonders. You are welcome to join us; no long term commitment required. Visit the others in my blogging group to see if they liked the recipe.

Do you face time challenges on weekdays?

Five Minute Mango, Papaya, and Basil Gelato

noreply@blogger.com (Sarah) — Thu, 29 Oct 2015 02:00:00 +0000

I think maybe the title of this recipe is slightly misleading, depending on your grocery store access and freezer habits. If you regularly buy frozen fruit or freeze your own, then this is a five minute recipe. If you only have fresh mangoes and papaya to hand right now, this is a twenty-four hour-plus-five minute recipe. So this gelato is the reason you should become the kind of person who always has frozen fruit to hand. Or it's the reward for already being that person.

Mango, Papaya, and Basil Gelato
adapted from Weeknight Wonders by Ellie Krieger
serves 2

1 1/2 c (300 g) chopped, frozen mango and/or papaya
1/4 c (60 ml) milk of your choice
8 basil leaves

Process until smooth and serve immediately.

As an aside, I recently learned the differences between ice cream, gelato, and sorbet. Ice cream has cream and egg yolks, gelato has milk or cream but no eggs, and sorbet has no milk, cream, or eggs.

This dish is part of our Eating with Ellie blogging group. If you want to join in, next week we are making Guinness and beef skillet stew from Weeknight Wonders. You are welcome to join us; no long term commitment required. This is catch-up week, so visit the others in my blogging group to see what they are posting.

What's regularly stocked in your freezer?

Easy Ideas for How to Eat Grain-Free

noreply@blogger.com (Sarah) — Fri, 23 Oct 2015 02:36:00 +0000

Over the last two years I have transitioned from a pretty normal Western diet to eating grain-free. I discovered that my body functions better without grains. I did some two week elimination tests in order to come to this conclusion. For me, avoiding wheat is the most important, but I also don't eat oats, barley, rice, and corn. From time to time I eat a bit of rice or corn because they affect me the least.

Many people seem to be coming to the same conclusion as me. If this is you, or you are curious, here are some hints.

Try one or two weeks without wheat (or other grains). Do you feel any better? I particularly noticed a change in my digestion and feelings of bloat.
Try eating only one meal a day with wheat (or other grains). Do you feel any different? This is what I did for the first few months after I realised I felt better without wheat. I wasn't ready to completely stop eating it, so I just tried to eat wheat once a day. That allowed me to focus on learning how to change my dinner habits first, then breakfast and lunch.
Learn how to have breakfast without grains.
Try tapioca flour for grain-free muffins with a nice, springy texture
Get a spiralizer and enjoy the fun of zucchini noodles - also called zoodles! In the UK they are courgette noodles - courgeoodles! Haha.
Instead of cakes for dessert, stick with chocolate mousse, pumpkin custard, or grain-free cheesecake.
Wrap your burgers and taco fillings in lettuce cups, an omelette wrap, or grain-free tortillas.

After I started eating grain-free, I learned more and decided to eat high fat as well. I used Healthful Pursuit's book, The Keto Beginning to help me. It's invaluable!

Do you eat grain-free? What are you biggest challenges? What are your grain-free successes?

Roasted Brussels Sprouts

noreply@blogger.com (Sarah) — Fri, 23 Oct 2015 01:46:00 +0000

There are two types of people in the world: those who love Brussels sprouts and those who hate them. Well, I've realised that roasting makes all vegetables better*, and Brussels sprouts are no exception. If you would like to switch to loving them, this is how. If you already love them, this will make them even better.

*except maybe lettuce? Roasted lettuce probably isn't any good.

Actually, let's explore this roasting idea further. Roast potatoes are wonderful, especially when the skins are crispy and glistening with some oil. Roasted sweet potatoes are enough to distract me from even an expensive steak. Roasting aubergines or red peppers transform them into silky, complex dips (see here and here).

Roasting makes cauliflower so delicious it doesn't even seem like the same food. A previous Donna Hay recipe confirmed this: cauliflower gratin. So I was thrilled to see roasted Brussels sprouts as this week's Wednesdays with Donna Hay recipe. I ate half as a side dish one night and the rest with two fried eggs for lunch the next day.

Roasting sprouts is easy. Wash and trim them. Then mix 1 T oil (or bacon grease - yum!) with 2 T of water. Mix them up and put them in a 180 C (250 F) oven for 30 minutes with a lid on. Then remove the lid and continue cooking for another 30 minutes.

I like that this Donna Hay recipe also included a few bonus tasty items. Some garlic, lemon zest, and crushed red pepper flakes were added in the last 10 minutes of cooking. Then Parmesan cheese and balsamic dressing were sprinkled on top.

This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making Thai chicken san choy bau from Off the Shelf. You are welcome to join us; no long term commitment is required. Visit the others in my blogging group to see if they liked the recipe.

Do you love or hate Brussels sprouts? And what do you think about roasted lettuce?

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Beans with Sausages, Bacon, and Poached Eggs

noreply@blogger.com (Sarah) — Fri, 25 Sep 2015 13:37:00 +0000

My husband loves sausages, bacon, and all other pork products. A few years ago I took this picture of him.

I knew that he would love this Donna Hay recipe:

simmered borlotti and kidney beans with soft onions, rosemary, and thyme;
sausages wrapped with bacon and then baked;
all topped with poached eggs.

This is a pork-lover's dream! It reminds me of an English breakfast, but much more posh.

This dish from a Donna Hay magazine from a while back. It's part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week it's catch-up week. You are welcome to join in; no long term commitment is required. Visit the others in my blogging group to see if they liked the recipe.

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Loaded Hummus Plate

noreply@blogger.com (Sarah) — Thu, 17 Sep 2015 13:40:00 +0000

It was my pick at Eating with Ellie this week and I selected a recipe from Ellie Krieger's cookbook for this loaded hummus plate. A good homemade hummus should be in every cook's repertoire; it's a revelation compared to supermarket hummus. Here's a classic hummus recipe of mine. I also like cauliflower hummus!

Krieger has turned hummus into a meal with her loaded hummus plate. The new idea for me was to top the hummus with hard-boiled egg slices. Krieger says that to serve several people as a meal, make a big batch of hummus, put some in the middle of each person's plate, top with hard-boiled eggs, and surround with veggies and pita bread. Voila, a great sharing meal!

This dish is part of our Eating with Ellie blogging group. If you want to join in, next week we are making pasta from Weeknight Wonders. You are welcome to join us; no long term commitment required. Visit the others in my blogging group to see if they liked the recipe.

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Chicken with Lemon Potatoes

noreply@blogger.com (Sarah) — Wed, 16 Sep 2015 13:22:00 +0000

I recently made this simple dish for dinner. It's so easy because the chicken and potatoes are all cooked together in one large frying pan. The recipe is here on the Donna Hay website.

First the chicken is browned in some oil. Then wine, stock, and lemon juice are added, thinly sliced potatoes and sprigs of thyme are thrown in, and it simmers away until everything is cooked. See, simple.

This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making Braised borlotti beans with sausages and poached eggs. You are welcome to join us; no long term commitment is required. Just contact me for details. Visit the others in my blogging group to see if they liked the recipe.

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Relish by Lucy Knisley [book review]

noreply@blogger.com (Sarah) — Sun, 30 Aug 2015 13:34:00 +0000

I just finished reading Relish: My Life in the Kitchen by Lucy Knisley. It's the first graphic book I have read and it was so fun! It was a Kitchen Reader book--it's a memoir by a girl who was raised by a mother who was a catering chef and a father who was a gourmand. I found that it started off a bit self-aggrandizing (there's some name dropping of her mother's friends/clients), but after a couple of chapters I was charmed by Knisley's childhood.

First Knisley lived in New York City and she experienced life as a child among hoards of food-loving adults. Later her parents divorced and she moved to rural New York and helped her mother raise chickens and work at farmers' markets. Time spent with both her parents revolved around food.

The book contains eleven recipes--and doesn't include an index, so I made one myself. The pickle recipe will be first I make. (I'm trying to make and eat more fermented foods.) Also there is a recipe for spaghetti carbonara and it's high time I attempted a grain-free version of that.

Knisley's memoir turned out to be quite a sweet read which I really enjoyed. The illustrations made the story more relatable and down-to-earth in the end since she draws herself as an ordinary, occasionally awkward youngster. I hope the other Kitchen Readers picked up Relish also.

Have you read a graphic book before and what did you think?

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Grain-Free Microwave Cinnamon Breakfast Cake

noreply@blogger.com (Sarah) — Sun, 09 Aug 2015 02:00:00 +0000

Cake for breakfast! Glee came over my face when this thought went through my mind. This is a recipe with its roots as a mug cake, but I cooked it in a little oval-shaped ramekin. It's grain free since it's made with coconut flour. The "icing" on the cake is whipped cottage cheese--a clever idea that was inspired by Fit Girls Guide.

If you're not a banana and cinnamon fan, try my apple mini cake instead.

Grain-Free Microwave Cinnamon Breakfast Cake
serves 1
inspired by Fit Girls Guide

1 T butter
1/2 ripe banana
1 egg
1/4 c (60 ml) any milk
2 T coconut flour
1/2 t baking powder
1/2 t cinnamon
1/2 t vanilla extract

topping:
1/4 c (60 ml) cottage cheese
1 t maple syrup
1/4 t vanilla extract

You need a ramekin or mug that holds at least 1 2/3 c (350 ml).
Melt the butter in the ramekin or mug by microwaving for 20 seconds.
Use a brush to coat the sides and bottom of the ramekin, then pour the butter into a small mixing bowl.
Mash in the banana and whisk in the egg and milk.
Sift in the coconut flour, baking powder, and cinnamon.
Whisk in the vanilla extract.
The mixture will be lumpy. Pour back into the ramekin.
Microwave on high power for 2 1/2 minutes.

Mix together the topping ingredients and serve.

Do you like sweet or savoury breakfasts?

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Tuna and Kidney Bean Patties

noreply@blogger.com (Sarah) — Wed, 05 Aug 2015 02:00:00 +0000

What to eat when the fridge is almost empty? I have discovered that these tuna and kidney bean patties can be made with pantry ingredients and one egg. You just need a can of tuna (or salmon) and a can of kidney beans (or chickpeas, or cannellini beans, or pinto beans). Mix them up!

Tuna and Kidney Bean Patties
serves 2-3
adapted from Donna Hay magazine

one 185 g can of tuna (or salmon), drained
one 400 g can of kidney beans (or other beans), drained and rinsed
1 egg
1 garlic clove, minced
1 t cumin
2 T rice flour (or other flour)
1/2 t baking soda
salt and pepper
butter for frying

Mix all the ingredients except the butter in a food processor and pulse until roughly combined.
Heat the butter in a frying pan. Shape the mixture into patties and fry for 3 minutes per side, working in batches.

This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making pear and almond galettes from Off the Shelf. You are welcome to join us; no long term commitment is required. Visit the others in my blogging group to see if they liked the recipe.

Do you have a pantry meal for times when the fridge is almost empty?

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Delicious! by Ruth Reichl [book review]

noreply@blogger.com (Sarah) — Fri, 31 Jul 2015 02:00:00 +0000

In July each year our Kitchen Reader book club reads a food-related novel. This time it was Delicious! by Ruth Reichl. We have read two of Reichl's non-fiction books before: Tender at the Bone and Garlic and Sapphires (these links are to my reviews of them). They were both excellent so I felt that a novel by Reichl probably wouldn't disappoint us.

Billie is a young woman who is hired on as the assistant to the editor of a food magazine called Delicious!. The novel tells some hilarious stories about the people and food she encounters. As with Reichl's other books, the food descriptions are top notch and made me salivate quite regularly. In the novel, James Beard was a flashback character, and Billie discovers about his time at the magazine though a series of letters written to him by a young reader.

The book was an easy read. There were a few plot points that I saw coming but also some that weren't as obvious. I came to really like Billie and her colleagues and friends. I especially liked Sammy, the magazine's travel writer, who invited Billie for a memorable meal on Thanksgiving - which had the following menu:

white wine
gorgonzola souffle
calamari with aioli
salad of bitter greens with Champagne vinaigrette
poached pears with chocolate caramel sauce

While explaining the meal, Sammy said, "My apologies if you are dismayed by my reluctance to hew to the standard menu. But I must admit that I have always considered the turkey a rather regrettable bird. I should have queried you in advance; are you very disappointed?" To which Billie replied, "'Not at all.' How could I be? Sammy's gorgonzola souffle was little more than intensely fragrant air, so ethereal it floated into my mouth, where it delivered a surprisingly powerful punch." This non-traditional meal cemented Billie's and Sammy's friendship and they went on to discover the Beard letters together.

The picture in this post is my watercress and chive souffle. Souffle is not actually that hard to make but it does need to be served immediately as it deflates quickly after coming out of the oven.

I really enjoyed reading this book - it was the perfect way to start my summer holiday. I hope the other members of the Kitchen Reader book club also liked it. Would you like to join us? Next month we are reading Relish: My Life in the Kitchen by Lucy Knisley, a memoir of a food-loving cartoonist, all drawn in pictures. It sounds fascinating!

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Salmon Burgers

noreply@blogger.com (Sarah) — Thu, 23 Jul 2015 02:00:00 +0000

When I saw this recipe in Weeknight Wonders by Ellie Krieger, I was quite excited. You see, my husband loves burgers and I love salmon. Ha! This would be the best of both--and it was.

I adapted Ellie's recipe a little, of course, to make it grain-free. In her version, she uses breadcrumbs and an egg white to help stick everything together. In my rendition, I use almond meal (also called almond flour) and a whole egg to provide binding. I served the burgers in lettuce cups with tahini-yogurt sauce, cucumber slices, basil leaves, and carrot curls. I think next time I would make them half the size for ease of eating in the lettuce cups. Salmon sliders!

Salmon Burgers
serves 2-3
adapted from Weeknight Wonders

450 g salmon, skinless and boneless
1/2 medium red pepper, finely chopped
3 green onions, sliced
2 T freshly grated ginger
3 garlic cloves, minced
1 egg
1 1/3 c (125 g) almond meal
1 T soy sauce
1 t sesame oil
pepper

sauce:
1/2 c (125 ml) plain yogurt
2 T tahini
1 t hot sauce
1/2 t sesame oil
salt and pepper

accompaniments:
lettuce leaves
sliced cucumber
carrot curls (made from 1 carrot using a peeler)

Place the salmon into a food processor and pulse a few times to break it up into small pieces.
In a large bowl, mix the salmon and all the other ingredients.
Heat some butter in a frying pan. Form the mixture into patties and fry for about 5 minutes on each side. (The time may be more for fatter burgers and less for thinner ones.)

Mix all the sauce ingredients in a small bowl.
Serve the burgers with the sauce and the accompaniments.

This dish is part of our Eating with Ellie blogging group. If you want to join in, next week it's catch-up week so we are making any recipe from the list we have tried so far from Weeknight Wonders. You are welcome to join us; no long term commitment required. Visit the others in my blogging group to see if they liked the recipe.

Do you like salmon or burgers (or both)?

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Pad Thai Salad

noreply@blogger.com (Sarah) — Thu, 16 Jul 2015 12:04:00 +0000

I like Thai food because of its fresh flavours. I love the zesty lime, crisp carrots and bean sprouts, and the crunchy peanuts.

As I was making this pad Thai salad I realised that it's actually quite similar to the coleslaw with which I grew up in Canada - the base is just shredded vegetables. Then there's a sauce and some add-ins. (And almost all of my cooking has a formula not unlike this.)

As I was slicing the mint and basil for the pad Thai, my mind was constructing this table. Suddenly the superiority of pad Thai salad over coleslaw became obvious!

No wonder pad Thai is so delicious. Unlike coleslaw, it makes a great meal on its own: thanks to the scrambled eggs and whatever protein you put in, it's satisfying. And that dressing! So zingy.

So when I sat down after finishing the dinner prep (waiting for my husband to get home from work), I executed another table. Because mainly the only the "expert" guidance you need for pad Thai is for the dressing. This second table sums it up!

This dish is inspired by today's pick from the Eating with Ellie blogging group. If you want to join in, next week we are making Pacific rim salmon burgers from Weeknight Wonders. You are welcome to join us; no long term commitment required. Visit the others in my blogging group to see if they liked the recipe.

Are you a coleslaw lover? Or more of a zesty lime type of person?

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Cannellini, Green Bean, and Tomato Salad

noreply@blogger.com (Sarah) — Wed, 08 Jul 2015 05:28:00 +0000

At the local vegetable market, I buy these long beans. They are sold coiled up in a bunch and are usually about 40 cm long when laid out. Fortunately for me, they are easy to use: in all the same ways as Western green beans. So I usually cut them into bite-sized pieces and stir-fry them or blanch them for salad.

It was a quick blanching for this batch of long beans because I wanted to make this easy salad by Donna Hay. It's just green beans, cannellini beans (from a can and drained), halved cherry tomatoes, and parsley. The dressing is a vinaigrette made with lemon juice and paprika. Simple enough for a quick side dish or for a light lunch.

This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making sesame sweet potato from New Food Fast. You are welcome to join us; no long term commitment is required. Visit the others in my blogging group to see if they liked the recipe.

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Carrot and Cashew Soup

noreply@blogger.com (Sarah) — Thu, 04 Jun 2015 02:00:00 +0000

I was intrigued by this soup recipe in which the cashews are blended into a carrot soup. It reminds me of things my vegan friends do. Cashews seem to do everything creamy in the vegan world. For example, my friend Michael blends it up to make cheese as the basis for cheesecake. Also, he blends up cashews with water and vanilla extract to make a cream for breakfast parfaits. Cashews can be made to make ranch dressing. So why not use cashews in soup? You don't have to be a vegan to enjoy new uses for an ingredient!

In light of all these wonderful ways to use cashews, I decided to try this recipe for carrot soup blended with cashews. I predicted it would be creamy if I blended it long enough, which is was. A bit. Truthfully I think I needed to blend it more (and possibly buy a more high-powered blender). But the cashews gave the soup an amazingly thick and enjoyable body. In my pictures you can see the particles of cashews - so it wasn't completely smooth. I decided it had a good mouthfeel this way. (Ellie Krieger's recipe does say to blend until smooth, though.)

I have learned so much about eating from those who eat differently to me. This dish is part of our Eating with Ellie blogging group. If you want to join us, next week we are making sugar snap pea, tomato, and watermelon salad with feta from Weeknight Wonders. You are welcome to join us; no long term commitment required. Visit the others in my blogging group to see if they liked the recipe.

Have you tried anything old in a new way lately?

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