Frozen Yoghurt - 3 Ways

Last week i was in Hobart having a bit of a city holiday- eating and drinking and reclining. It seems I'm quite attracted to the Hobart lifestyle. Much like Melbourne, Hobart's food and coffee scene is inspired and trendy. Much UNlike Melbourne though, is the slower pace of the city and the amount of water around! Ahh... Island life!

In my eating adventures around the Tassie city, I came across a cool Frozen Yoghurt place called Vita: Nature+Culture which is owned by the Creators of Ethos Eat Drink and Provedore (all next door to each other.) To be honest, I'd never jumped on the FroYo bandwagon so this was my first experience. It was so yum and the flavours were so interesting, i was inspired to make my own when i got home.

Here are the recipes to Frozen Yoghurt 3 Ways. This is so easy to make, I'm kicking myself I hadn't thought of doing this before! In these recipes, i have used some ripe fruit that i had at home, but be creative and use what you've got!

Nectarine Frozen Yoghurt
2 Ripe Yellow Nectarines
2 Ripe White Nectarines
1 cup. Organic Natural Yoghurt

Cherry Frozen Yoghurt
150 g Fresh Cherries, Pitted
1 cup. Organic Natural Yoghurt

This Method applies to both of the above recipes.
In a food processor blitz the fruit (without the pips) until you reach a smooth pulpy consistency. Stir through the yoghurt completely, transfer to an airtight container and put it in the freezer to set. Stir every half an hour and repeat 4 or 5 times.

Honey (Hobart Wildflower) and Cinnamon Frozen Yoghurt
1 1/2 tbs. Honey, melted if it's raw
1 tsp. Cinnamon
1 cup. Organic Frozen Yoghurt

Stir the melted honey and cinnamon through the yoghurt, transfer to an airtight container and put it in the freezer to set. Stir every half an hour and repeat 4 or 5 times.

Enjoy.

Banana & Muesli Bread With Natural Yoghurt and Maple Syrup

 I've been on a bit of a hiatus lately -a bit of an unintentional break from the old blog. Lots of cooking has happened since my last post, but sadly, no time for photos and sharing. While i haven't been at the screen, I'll have you all know that I have been having a lot of fun! I've moved in to a beautiful mud brick house a little way from my work (where i was previously living) and have been having many a fun time in the sunshine. It is now well and truly Spring! Lots of work and lots of training and a new found passion for rock climbing.... watch this space!

Anyway, that's what I've been up to and I really have been meaning to update you all with a new recipe. Today's is spontaneous  I hadn't planned to cook today or even blog for that matter, but it all worked out so well that I might just share what happened in my kitchen this afternoon.

Banana and Muesli Bread Ingredients
1/3 cup. Almond Meal
1/3 cup. Rice Flour
1/2 Cup Rye Flour (or Gluten Free alternative)
2 tsp. Baking Powder
1/2 cup. Mixed Muesli (oats, nuts, seeds, dried fruit etc)
1 1/2 tsp. Cinnamon
1 tsp. Nutmeg
1/2 tsp. Ground Ginger
4 Very Ripe Bananas, mashed
3 Eggs, beaten
3 tbs. Natural Yoghurt
1 tsp. Vanilla Essence
1/3 cup. Coconut oil melted
1 tbs. Maple Syrup (optional)
1/4 cup. Milk of choice

Method
Preheat Oven to 180-200 and grease a medium sized loaf tin.
In a bowl, combine the dry ingredients. If you do not have muesli, use rolled oats and throw in some sultanas. In a separate bowl, mash the bananas and add all wet ingredients, saving the coconut oil until last. Combine the dry and wet ingredients together and mix through the melted coconut oil. Fill the loaf tin and bake for 45 minutes to an hour or until a skewer comes out clean.

Serve with natural yoghurt and a drizzle of honey or maple syrup. 
 Enjoy this Beautiful Banana Bread for Breakfast, Brunch, or just Because (how's that for alliteration?!)

Buckwheat Porridge with Strawberry Puree and Crunchy Maple Bits

Spring has almost sprung and I can’t say how happy I am to have some sunshine back in my life. My reptile self is warmly welcoming the early change of season and basking in whatever it gives me. So far it’s been very nice.

The other week I bought some buckwheat groats and since then, have been experimenting different uses.  Today was porridge. 

Before I go ahead and talk about the recipe, I’d like you to just divert your attention to the beautiful board on which my porridge sits. 

At the beginning of this month, Cal and I celebrated the anniversary of 5 special years together. Normally, gifts aren’t on the anniversary agenda, we tend to plan exciting adventures or experiences instead so this gift came a little unexpected. When Cal handed this over he told me he'd bought this beautiful piece of Huon Pine in Tasmania 10 years ago! Not sure how it managed to slip under the radar all this time, I'd never seen it in my life. He had sanded it down and oiled it and it is now one of the most beautiful things i own.

So now that the board has been credited, here's the recipe!

Buckwheat really doesn't need all that much tampering with. It's so beautiful and nutty, i stepped away from the spices this time.

Buckwheat Porridge

1/2 cup buckwheat groats

1 cup water

1/2 tbs. apple cider vinegar

1 cup plant based milk

1 tsp. cinnamon

Soak the buckwheat overnight in the water and apple cider vinegar.

Drain and rinse thoroughly.

In a saucepan cook the buckwheat in the milk and cinnamon until the liquid reduces.

You can either keep reducing and eat the buckwheat as it is like porridge or blend it.

I blitzed my warm buckwheat in a blender for a few seconds to achieve a thicker, porridge-like texture.

Alternatively, you can make a raw version which consists of just soaking overnight and then blending. A beautiful cool version for the warmer months to come!

Strawberry Puree

1 punnet ripe strawberries

1-2 tbs. water

Blend strawberries in a blender or food processor and add water until desired consistency is reached. If your strawbs are ripe enough your won't need to add any other sweetener.

Crunchy Maple Bits

1 handful walnuts

1 handful buckwheat groats

1 handful flaked coconut

1/2 tbs. maple syrup

Dry roast the walnuts, buckwheat and coconut until brown. Pour over the maple syrup and stir through.

Enjoy this wonderful porridge in the sun!

Choc-Peanut Butter Thick Shake

 When Cal says he feels like dessert i get excited to make something! It's not often he wants sweets.

Tonight he was after a thick shake....
Hmm, you say. Mikaela + thick shake does not equate. Yep. I did the maths too and came up with something i could 'disguise' as a thickshake and feel alright about drinking it too!

Oh my it was gooooood!

Ingredients
1-2 frozen bananas
1-2 tablespoons raw cacao powder
1 big handful ice
1 tsp maple syrup (optional)
1/2 tablespoon good quality unsweetened peanut butter (if you're allergic to nuts try tahini)
1 1/2 cups soy milk or milk of choice

Blend everything until smooth and icy!
Need i make this post any longer?

Turmeric Scrambled Eggs

I needed a bit of a flavour sensation for my breakfast the other morning.
 
A few years ago i did an incredible Indian cooking workshop in Sydney with a woman called Madhu Arora. The workshop ran over 2 days- the first day dedicated to North Indan cuisine and the second day to South Indian.

I just found my diary entries from when i was there. Madhu has left a lasting impression on me. 

 The cooking today was so nourishing and satisfying. It was as if you could taste every single element of the dishes. Words can't explain how satisfied i am and how worthwhile my day was.
Madhu Arora is someone i will remember for a very long time....
I came to Normanhurst with the expectation to learn about and cook authentic Indian food, but i have left with so much more than i could have imagined. I feel as if i have learned more about myself at this workshop weekend than i have about cooking.

Anyway! This recipe is not at all about what i cooked on that weekend, but it was Madhu who first taught me to really appreciate spices and how they differ in the north to the south and what they can do for you. Turmeric in particular is one that stood out to me, hence it's appearance in my Asian style eggs. Not only does turmeric have a fantastic colour and taste amazing, it's also supposedly a fantastic anti-inflammatory, anti oxidant and antiseptic. Gargle some turmeric and salt in warm water for a sore throat. I'm no Ayurveda expert, but from what i've read, turmeric is super versatile. I reckon it's pretty cool!

Ingredients for Turmeric Scrambled Eggs
*If you don't eat eggs, try subsituting the eggs for firm tofu. Mash it up with a fork and voila, it's virtually the same dish!*

Coconut oil for frying
2 eggs beaten
dash of milk
1 red chilli chopped small
dash soy sauce or tamari
1/2 tsp fresh ginger, grated
1 small garlic clove
half tomato diced
2 mushrooms cut small
1 spring onion cut small
2 tsp turmeric powder
handful baby spinach leaves
fresh coriander
juice of half a lime or lemon

Beat the eggs in a bowl with a dash of milk of your choice add chopped coriander and spinach leaves.

Heat the oil in a pan and add soy sauce, chili, garlic and ginger. Add the mushrooms, tomato and spring onion. Fry until mushrooms soften and add the turmeric.

Add the egg mixture and stir until the eggs are cooked. Serve with a squeeze of lime/lemon juice and enjoy!

If you're interested in Indian cooking workshops I would highly recommend Madhu!
http://maindiancooking.com.au/

Green Goodness in a Glass

I'm not gonna lie. I am one to follow food trends. Why do you think i have a food blog?
So to celebrate all things food-trendy I am going to get this one out of my system and post the damn Green Smoothie.

Why?
Well, it shot so well on  the camera and to tell you the truth i do actually drink these for  about 4 out 7 of my breakfasts in the week.They're yummy, energising, quick to make and, well, pretty nutritious.
Smoothies are one of those foods that, while I'm sipping away, i wish it would never end.

1 Big Glass Full of Green Goodness:

1 Green Apple

2 Beetroot Leaves

2-3 Kale Leaves

1/2 Small Avocado

Ice cubes

Lots of Cinnamon

5 cm Piece of Cucumber

Milk of choice (rice, almond, soy, coconut water or just water.)

 Blend well and enjoy slowly. You can top it with oats or anything crunchy is you're feeling adventurous. Mine has popped amaranth and goji berries.

Happy Sipping!

Sunday Buckwheat Pancakes

Good morning all!
This week i was in the Asian grocer and i stumbled upon 1kg of buckwheat for $3.90. Bargain! Pancakes with the parents on a Sunday morning. What a treat!

Deceivingly, buckwheat is not actually related to wheat. In fact, it's not even a grain at all. Buckwheat is actually a seed related to rhubarb and sorrel. There's a fun fact!

Ingredients:

1/2 cup buckwheat flour
1/4 cup rice flour
1 tsp baking powder
3/4 cup almond milk (or whichever milk you choose)
1 tsp vanilla essence

 *Makes about 6 small pancakes*

Method:

Heat some coconut oil (or butter) in a  frying pan and drop in a small ladle of the pancake batter. Cook for a few minutes or until bubbles appear on the top of the pancake. Flip and cook the other side for a minute or so.

*These pancakes are a little dense, so if you'd like them a bit more moist, add a mashed banana to the pancake batter before cooking. *

Serve with fruit, yoghurt, maple syrup, nuts, or any sort of nut butter. 

Bon Appetit!

(I should polish my cutlery!)