Category Archives: Recipes

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1

Baked whole Exmouth Red Emperor with prawns and lemongrass

Posted by  | Categories: Featured, Gascoyne Region, Recipes, Regional WA, Seafood, WA Signature Dish

The Gascoyne region in the north-west of our State is sometimes called the “food bowl of Western Australia”. It includes the regions of Exmouth, Carnarvon and Shark Bay and forms the gateway to the world-famous Ningaloo Reef where you are able to swim in the sea alongside the majestic whale sharks. The climate is warm all year round with average temperatures ranging from around 25- 30 C allowing an abundance of fresh fruit and vegetables to be cultivated including bananas, mangos and tomatoes.

The region is also well known for its freshly caught seafood which includes snapper, mullet, whiting, prawns, scallops and crab. I am really looking forward to our travels up North for the WA Signature Dish regional final in early May as I know I will be literally living on seafood. After a whole month of Eat Drink Perth overindulgence my heart and liver will surely be thanking me.

0

Vegan fructose friendly tortillas inspired by Rebecca Kerr

Posted by  | Categories: Baking, Blender Recipes, Featured, Raw Food, Recipes, Vegetarian

I recently attended a cooking demonstration by gluten free chef Rebecca Kerr as part of the Eat Drink Perth Festival. Like many others on a strict gluten free diet, she has longed for an easy, reliable bread recipe that produces something that tastes good. Gluten free bread is a temperamental food to bake and can often end up tasting too heavy and doughy or worse it ends up like a crumbly savoury cake. Commercially made gluten free bread often has a long list of ingredients many of which include sugars, artificial additives and preservatives. Rebecca discovered for herself a type of flour used in South American and Mexican cooking called masa lista. This is a particular type of flour made from corn by a process called nixtamalization were the corn is pre-cooked in an alkaline solution before being ground. This process releases the glue-like substance from the corn’s cell walls. This resultantly gives the flour an almost gluten-like property whilst still remaining totally gluten free. Basically all you need to do is mix the flour with water, knead it for a few minutes and hey presto; you get a workable dough that can be used to make flat breads.

4

Raw vanilla coconut pudding

Posted by  | Categories: Blender Recipes, Featured, Raw Food, Recipes, Vegetarian

There are many reasons why eating a raw diet can be both healthier for you, kinder to animals and help save our ailing planet but it does take a lot of commitment and time to prepare many of the dishes. Whilst I enjoy making everything from scratch I am also very time poor. I am greatly appreciative when I find more talented people out there to do the more laborious and technically challenging components of raw cooking. I was recently contacted by Chris from Raw by Chris to collaborate and create some raw dishes that are not just gluten free but also fructose friendly. She was generous enough to deliver me a bag of raw goodies containing an assortment of different raw foods; some ready to eat and others as core ingredients to utilise with my own raw food preparation. I was inspired to utilise each ingredient to its full potential and the first creation I made was this very addictive raw vanilla coconut pudding.

5

Raw Baskets by Raw by Chris | Gluten free & Fructose Friendly Raw Food

Posted by  | Categories: Desserts, Featured, Perth, Raw Food, Recipes, Vegetarian
Disclaimer: I received the Raw Basket from Raw by Chris as a gift at no charge. 

Many of you may have twigged on that I’m a fan of raw food. Whilst I do not eat strictly raw I am always looking for ways to incorporate it more into my weekly diet at home. I am inspired by those take both veganism and raw food more seriously. Recently when I was out for breakfast at Harvest Espresso I tried a raw macaron made by Raw by Chris and fell in love on the spot.

DSC_0125-5-with-logo

A sugar free, dairy free, raw, living macaron! After devouring it eagerly I was prompted to contact Chris directly. I was interested to see if she wanted an help to formulate some fructose friendly raw sweets. Most raw food desserts are sweetened naturally with dried fruits which is a big no-no for us fructose malabsorbers. Imagine how happy I was not only was she enthusiastic about the concept, she also wanted me to be her guinea pig…..receive free raw food samples that are both gluten free and fructose friendly? How could I refuse such an offer?

4

Gluten Free Tomato bread (pan con tomate)

Posted by  | Categories: Barcelona, European, Featured, Recipes, Spain, Vegetarian

Tomato bread, or as it is said in Spanish “pan con tomate” is one of the simplest but most well-loved and widely eaten dishes from the Cataluña region in the Northern parts of Spain. During my recent travels to Barcelona I found that many tapas bars would actually have bowls of tomatoes and garlic sitting out on their tables with a bottle of olive oil. As their customers took their seats, waiters would bring out freshly toasted bread to the table enabling the diners to make the bread for themselves. Unfortunately for me I found that not many of these bars offered gluten free bread thus leaving me to watch others enjoy the tomato bread in envy. Consequently upon my return to Perth I was inspired to make my own gluten free tomato bread.

Just a word of warning. This gluten free tomato bread is so easy to make yet it is incredible addictive.

5

Cambodian and Thai Cooking Classes with Red Hot Spatula at the Accento Home Kitchen, Claremont

Posted by  | Categories: Baking, Events, Featured, Perth, Recipes, Thai

My first experience of Red Hot Spatula’s cooking was at the Clandestine Cake Club last year. Yvonne made these amazing gluten free Asian cakes called Kuihs that were steamed cakes made with rice flour, green bean flour and tapioca flour. I greedily ate a number of them that day before I physically had to stop myself from over eating my welcome. In fact I loved them so much that a few short weeks later I ordered a batch of my own to be delivered to work to share with my colleagues.

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Since then Yvonne and I have crossed paths at many foodie events, markets and degustation evenings and I have grown to appreciate her passion and drive for success.  Her business has grown from strength to strength and it is so inspiring to see someone reap the rewards from so much hard work.

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The Raw Food Meatless Monday Man Challenge Week 6: Sweet Treat Smoothie & Holiday Medley with Sweet Potato Mash

Posted by  | Categories: Blender Recipes, Featured, Paleo, Raw Food, Recipes, Vegetarian

It has been six weeks and our Raw Food Meatless Monday comes to an end. It has been a fabulous learning experience for me as I had previously had no experience with preparing raw food. Whilst I realise to get more variety I need to take it further and get the right equipment like a dehydrator for example, I think I have dabbled enough in it to gain some basic understanding and appreciation.  Whilst I cannot say I would be keen to go to an all raw diet, we will still continue to eat some raw food dishes beyond the conclusion of this challenge.  Adapting some of the recipes to suit my fructose malabsorption has been interesting as banned ingredients like dried fruits are frequently used ingredients. Nevertheless I will continue to enjoy learning more about this more natural way of eating and hope I haven’t bored my dear readers with six weeks of it in a row!

3

The Raw Food Meatless Monday Man Challenge Week 5: Raw Red Capsicum Soup & Cucumber & Zucchini Noodles with Spicy Almond Sauce

Posted by  | Categories: Blender Recipes, Paleo, Raw Food, Recipes, Vegetarian

I have a tendency to brag about Perth’s balmy weather but the reality of it is that by having great weather for most of the year many of us Perthites are poorly acclimatised for any remote resemblance of winter. We are notorious for being winter whingers when the reality of it is our winters are comparatively short and mild and we really have nothing to complain about. The Boy and I have been sticking to our Raw Food Meatless Monday for over four weeks now and both of us are feeling vibrant and our skin is glowing. Or maybe that’s still some post wedding bliss?!

However waking up in the morning when it is still dark outside and the temperature is in the single digits drinking a cold smoothie isn’t that enjoyable, no matter how tasty and nutritious it is. So prompted by this cold snap, I decided this week our Raw Food breakfast would be a raw soup instead; warmed in just minutes by using my blender on high speed which then gently heats the soup with friction.

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Gluten Free Raspberry and Almond Chocolate Kisses: Sweet Swap 2013

Posted by  | Categories: Baking, Desserts, Featured, Recipes, Vegetarian

I have a tendency to often bite off more than I can chew. This habit applies not only to my constant overeating but to many other aspects in my life. Working under pressure seems to bring out the best in me however this can sometimes lead to being in the position where there is so much to do that it’s almost overwhelming.  Being a persistent and determined person I always seem to get through it all, often with success which only serves to drive me to do it all again. Earlier this year the rambunctious Amanda from Chew Town told me all about her project of The Sweet Swap over an oversized second breakfast at Miss Kitty’s Saloon. It sounded like such a great idea to me. The best way to describe The Sweet Swap is it’s kind of like a food bloggers Kris Cringle but not at Christmas and the presents are all edible.

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The Raw Food Meatless Monday Man Challenge Week 4: Savoury Green Smoothie & Fruit & Cinnamon Chia Pudding

Posted by  | Categories: Blender Recipes, Featured, Paleo, Raw Food, Recipes, Vegetarian

A number of you dear readers who have been following my Raw Food Meatless Monday Man Challenge have suggested to me that I make some raw food desserts.  I wanted a raw dessert to serve us for our Monday night dinner that could actually pass off as our main meal.  It needed to be nutritious, filling and not too sweet.  To complicate my requirements furthermore, it had to comply with my fructose malabsorption (FM) restrictions. Many raw food desserts contain dried fruit which are completely off the menu for a FM so I had to delve a bit deeper for something more interesting."Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" “vegan recipes” “raw dessert” “dairy free dessert recipe” “gluten free dessert recipe” “fructose malabsorption dessert recipe” “dairy free recipe” “cashew cream” “chia pudding” “black chia” “chia berry pudding” “chia dessert”

To kick start our day, I created a savoury green smoothie which is low in calories yet full of nutrients. Unlike last week’s smoothie, this one is light on the stomach and easier to drink. For dinner I have made use of some organic chia seeds I recently received from the generous guys at Cheap Superfoods. The chia seeds are raw and unprocessed meaning that all their antioxidant and essential fatty acid content remains undamaged. The berry chia pudding is dairy free, gluten free, raw, fructose friendly AND it tastes AMAZING!

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The Raw Food Meatless Monday Man Challenge Week 3: Pineapple Kale Smoothie & Creamy Garden Chowder

Posted by  | Categories: Blender Recipes, Featured, Paleo, Raw Food, Recipes, Vegetarian

They say it takes us on average around 21-28 days to form a habit.  The Boy and I are only entering into the beginning of Week Three of our Raw and Meatless Mondays and I am finding that our vegetarianism stretches to encompass most of the week. Last night we ordered some take out from our local Thai restaurant Little Ying and the Boy insisted that I only order vegetarian dishes.  He has embraced this new approach to eating with much more gusto than I anticipated. I ordered some Tom Yum Goong for us and I even saw him scoop out the prawns and plop them into my bowl.

With memories of Thailand still fresh in my mind I was inspired to create this highly addictive green smoothie for our Monday morning breakfast.

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Pineapple Kale Coconut Smoothie

 

Pineapple Kale Smoothie
Author: 
Recipe type: Smoothie
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 Cups Fresh Pineapple
  • 2-3 Frozen Ripe Bananas
  • 1 Cup LIght Coconut Milk (you may need a bit more if you want a thinner consistency)
  • 2 Tbsp Shredded Coconut
  • 1 Cup Kale
Instructions
  1. Place all ingredients into the blender and blend on high for one minute or until smooth. Drink immediately.

 

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Greenie goodness

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The Raw Food Meatless Monday Man Challenge Week 2: Pineapple Beet Smoothie & Thai Style Raw Noodles

Posted by  | Categories: Blender Recipes, Paleo, Raw Food, Recipes, Vegetarian

I admit sometimes I completely underestimate my dear husband.  I thought that after the first week of our Raw Food Meatless Monday Man Challenge his enthusiasm levels would start to wane.  This is a man who used to eat a whole roast chicken in one sitting. I’m not saying that I don’t have faith in him changing his eating habits, but I didn’t think it would happen easily.

The following Monday arrived and to my astonishment he bounced out of bed all excited and ready for his next smoothie to try. He is not a morning person and seeing him with this much energy first thing in the morning was a little out of the ordinary. Knowing how much he loves his pink drinks it was logical that this would be the colour of his next smoothie to taste test.

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Pineapple beet smoothie

Pineapple Beet Smoothie
Author: 
Recipe type: Smoothie
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ pineapple
  • ½ medium beet
  • 1 carrot
  • 1 cup strawberries
  • cup of cooled green tea
  • water, as needed
Instructions
  1. Place all ingredients into the blender and blend on high for one minute or until smooth. Drink immediately.

3

The Raw Food Meatless Monday Man Challenge Week 1: Tropical Green Smoothie & Raw Curried Pumpkin Soup

Posted by  | Categories: Blender Recipes, Perth, Raw Food, Recipes, Vegetarian

Over the past few years, the Boy and I have made a natural progression to eating a more vegetarian based diet. Whilst not completely giving up eating meat all together, our intake has been dramatically reduced such that our initial goal of a Meatless Monday has now extended into several days a week.

Our reasons for vegetarianism are twofold.

Our first reason comes back to being compassionate human beings.  Can we truly justify the way we farm production animals? Housed in completely unnatural environments with cramped stocking densities and fed highly processed foods such as pellets and other animal proteins? Worst still, how can we know that every animal that is slaughtered for our consumption didn’t suffer in the process? Many of you may have seen Animals Australia’s shocking footage of our live export cattle in Indonesia abattoirs last year. We were all left outraged and distraught at the horrific treatment of these innocent beasts. But these events are by no means isolated and happen all around the world every day. While I understand that sometimes brutal death is a part of life in the natural world, I am certain a lion hunting a gazelle in Africa doesn’t stop to consider her prey’s welfare before she kills it. But unlike these majestic big cats, we humans choose to slaughter animals to eat on a much larger scale than is necessary for our own survival.

5

OmniBlend V blender review

Posted by  | Categories: Blender Recipes, Paleo, Raw Food, Recipes, Vegetarian

The Boy and I initially got into juicing back in late 2011 as a result of watching Joe Cross’s documentary Fat Sick and Nearly Dead. This period marked the beginning of a long overdue quest for finding better health by dramatically increasing our vegetable and fruit intake. We have slowly gravitated away from eating meat as the predominant ingredient in our meals to it being a small component if at all. The Boy bought us the latest whizz-bang juicer and was so enthusiastic with his juicing that he managed to burn the first one out in just a week. He stuck to his guns however and returned to the shops to get a replacement juicer. Over the following nine months he lost over 20 kg in body weight. He was well on his way to become a picture of health and this was all just in time for our wedding.

5

The Accento Italian Cooking Master Classes Media Launch

Posted by  | Categories: European, Events, Featured, Italian, Perth, Recipes

I originally starting blogging as a natural progression from my love of food photography and eating out. Finding a restaurant that caters for peeps like me with food intolerances without compromising the wow factor rocks my world. Naturally over time my blog has morphed to begin to include the occasional recipe. Whilst I have never claimed to have talent in the kitchen I do enjoy cooking things from scratch and my need to alter and change recipes due to my intolerances has developed into a passionate love of cooking. When I received an invite to the launch of the Accento Italian Cooking Master Classes I was intrigued and excited to see what these classes were all about.

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Accento showroom & kitchen

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Scallop carpaccio with mango

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Preparing the antipasto

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Pumpkin and smoked cheese dumpling

10

Coconut flour Paleo Anzac Biscuits (gluten free)

Posted by  | Categories: Baking, Featured, Paleo, Recipes

Coconut flour Paleo Anzac Biscuits (gluten free)
Author: 
Recipe type: Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • 1 & ¾ cup almond meal
  • 1 cup flaked almonds
  • 1 cup dessicated coconut
  • ⅓ cup coconut flour
  • ¼ cup maple syrup
  • ½ cup coconut oil, softened
  • ½ teaspoon bicarb soda
  • 1 tablespoon water
Instructions
  1. Preheat over to 130 degrees C.
  2. Combine the almond meal, flaked almonds, coconut and coconut flour in a large mixing bowl.
  3. Combine maple syrup and coconut oil in a small saucepan and heat very gently.
  4. Mix the bicarb and water together then add to the maple syrup mix, stir until mixed.
  5. Add wet ingredients to dry ingredients and mix thoroughly until combined. Add a small amount of water to help mixture stick together.
  6. Squeeze firmly into small balls to stick mixture together then flatten slightly and place on a baking try lined with baking paper.
  7. Bake for about 40 minutes until golden.
  8. Allow to cool on a rack before serving.

 Adapted from the website The Healthy Chef by Theresa Cutter the author of The 80/20 Diet and 101 ways to lose weight.

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They may look a little rustic but they taste good enough to eat three in a row. Just sayin.

17

Coconut Flour Banana Bread (gluten free)

Posted by  | Categories: Desserts, Featured, Recipes

I have been eyeing off the bananas in our fruit bowl that have been slowing ripening over the week from a lovely golden-yellow into a patchy dark black. As no one seems to be tucking into them any time soon I figured the logical thing to do was to bake myself some banana bread.  I had a bag of organic coconut flour that had been sitting in my pantry for quite some time as I had been waiting for the inspiration to start experimenting with it. Well here it was, I was inspired.  Coconut flour is an interesting flour to work with, it is very high in fibre so you don’t need to use as much as you would with conventional flours. The high fibre content makes this banana bread very filling which was ideal for my bridal diet as I couldn’t binge out on it like I normally would!

8

Gluten free potato cake with smoked salmon

Posted by  | Categories: Modern Australian, Recipes, Seafood

These  gluten free potato cakes with smoked salmon make the perfect alternative to the traditional blinis. They take only minutes to prepare yet still taste fabulous.

Gluten free potato cake with smoked salmon
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3 Yukon gold potatoes (about 450 grams), peeled and grated on the large holes of a box grater
  • 1 tablespoon chopped fresh dill, plus sprigs for garnish
  • ½ teaspoon salt
  • Pinch of freshly ground black pepper
  • 1 large egg white
  • 120 grams smoked salmon
  • ¼ cup reduced-fat sour cream
  • Olive-oil, cooking spray
Instructions
  1. Preheat oven to 230 degrees Celsius. Combine potatoes, chopped dill, salt, pepper, and egg white in a medium bowl, and stir to combine.
  2. Coat two baking sheets with olive-oil cooking spray. Form pancakes by dropping about 1 tablespoon mixture on tray for each and flattening into disks. Bake until golden brown on bottom, about 10 minutes, rotating trays once during cooking. Remove from oven, and turn pancakes over. Return to oven, and bake until brown on both sides, about 7 minutes more.
  3. Serve pancakes topped with salmon and a dab of reduced-fat sour cream. Garnish with dill sprigs.

Recipe adapted from www.marthastewart.com/food

1

Prosciutto Wrapped Beef Fillet with Pesto

Posted by  | Categories: Featured, Recipes, Steakhouse

Have you ever cooked a whole beef eye fillet? If you have you will understand what little effort it takes to produce a sumptuous meal. For those who haven’t this prosciutto wrapped beef fillet with pesto will convert you. Just make sure you buy ethically sourced meat!

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It was hard not to eat some of this before wrapping the fillet!

Prosciutto Wrapped Beef Fillet with Pesto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 14 slices of prosciutto (about 120 gm)
  • 1 jar of pesto (I used a complementary jar of Roza’s Dairy Free Pesto)
  • ½ cup raw cashews, chopped finely
  • 1.5 kg piece of beef eye fillet
  • Fresh basil to serve
Instructions
  1. Preheat the oven to 200°C. Preheat oven to 200°C. Place 7 prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangle. Repeat with the remaining prosciutto slices, slightly overlapping, at the long side of the first rectangle.
  2. Mix the cashews and pesto together in a small bowl. Spread the pesto mix over the beef. Place the beef, dip-side down, on the prosciutto. Roll up to enclose the beef. Place the beef, seam-side down, in a roasting pan. Roast for 45 minutes for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest. Top with basil.

Note: the original recipe can be found on www.taste.com.au and used Wattle Valley Baby Spinach with Cashew and Parmesan Chunky Dip

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Prosciutto wrapped pesto beef fillet (in my rush to serve I forgot the basil garnish!)

The Pesto used in this recipe was given free of charge by Roza’s Gourmet Sauces.

 

Roza’s Dairy Free Pesto)

1

Wasabi Devilled Eggs

Posted by  | Categories: Breakfast/Brunch, Recipes

Wasabi Devilled Eggs
Author: 
Recipe type: Finger Food
Prep time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 8 large eggs
  • ⅓ cup mayonnaise
  • 1½ teaspoons gluten free wasabi paste
  • 2 teaspoons unseasoned rice-wine vinegar
  • 2 large scallions (3 tablespoons), minced (I OMITTED THIS INGREDIENT TO MAKE IT FRUCTOSE FRIENDLY)
  • Coarse salt
  • Pea shoots or sprouts, for garnish
Instructions
  1. Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes.
  2. Drain, and transfer eggs to ice-water bath until cold. Peel eggs, and halve lengthwise.
  3. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites.
  4. Garnish with pea shoots or sprouts.

Recipe with much thanks from www.marthastewart.com/food