nasi goreng

Like Gado Gado, this is another Indonesian street food recipe. It is a delicious mix of sweet and sour with a bit of crunch mixed with the creamy egg. Who’d have thought lime would go with a fried egg? Well it really does. You can soft poach the eggs if you prefer… It’s perfect Asian comfort food and its low budget and pretty healthy too. I love anything with a fried egg!

Serves 4.

Ingredients:
1 onion finely sliced
2 carrots thickly grated
½ a small cabbage shredded
½ cup of thawed frozen peas
4 minced cloves of garlic
1 teaspoon of grated ginger
2 x 250 bags of cooked brown basmati rice
1 ½ tablespoons of fish sauce
1½ teaspoons of maple syrup
3 tablespoons of soya sauce
3 tablespoons of olive oil
4 eggs

To serve:
A few salad onions cut into fine slivers or finely chopped
Lime wedges
A handful of crispy fried onions ( available in tubs in supermarkets, check for gluten)
Chilli sauce (I think Sriracha is the best)
Some diced cucumber (optional)
A small bunch of Coriander finely chopped
A big bag of prawn crackers

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tuna sashimi with sesame dressing

this delicious easy recipe lower carb sashimi style tuna has a fab dressing which is sweet and savoury with the flavours of sesame and soya sauce. I serve it with the Japanese pickled ginger and a wasabi sauce as you would with Japanese food. It takes  about 5 minutes to make and there’s no cooking. So it’s perfect if you fancy sushi and a bit of a sushi scenario and you don’t want the carbs. Make sure the tuna you buy is the colour of watermelon and has not gone brown, so it’s the freshest possible which tastes the best. I hope you like it as much as me…

Serves 2.

Ingredients:
Very fresh tuna steaks
1 tablespoon maple syrup (you can get a carb-free one from Avidlite)
1 tablespoon soya sauce
1 teaspoon of olive oil
1 teaspoon of toasted sesame oil
A handful of finely chopped spinach
1 teaspoon sesame seeds (I use black)
Wasabi
Sushi ginger
Pepper to taste

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chocolate dipped ginger shortbread

These shortcakes are really fun easy and vegan. Anyone can make them. All you do is mix the ingredients, bake them, dip in warm chocolate and leave to cool. They taste amazingly buttery even though there’s no butter in them. They are perfect as tree decorations if you make a little hole in them before baking so you can thread a ribbon or piece of string through to hang them up.  I’ve tried these out on friends who can’t tell they are dairy free, so give them a go….

Makes around 20 cookies, depending on the size of your cookie cutter.

Ingredients:
1 cup of mild coconut oil
1/2 cup golden caster sugar
2 and a half cups of plain flour( I use white organic spelt flour)
zest of one orange
3 tablespoonfuls of ground ginger
1/4 teaspoon of vanilla extract
1/4 teaspoon of salt
200g of dark chocolate
candied orange

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vegetable tajine with harissa

This tajine has all the flavours of a tasty Moroccan dish.  It’s perfect for a warming supper or dinner party now it’s colder.  It has that lovely combo of savoury and sweet because it’s got delicious spices and dried apricots in it. It’s super easy as it’s sll baked in the oven and needs little attention. Perfect if you are busy. I serve it with saffron couscous, garlicky yogurt (Alpro have just started doing a sugar free plain yogurt) and my Moroccan orange salad, recipe in the index, and it’s a big hit with vegetarians and non vegetarians.

Serves 4.

Ingredients:
4-5 carrots sliced lengthways
4-5 shallots peeled
1 aubergine cubed
100g unsulphured dried apricots, chopped
4-5 baby courgettes or two large ones cut into spears
250 ml vegetable stock
1 big pinch of saffron fronds
A tin of chick peas and the water they come in
4 tablespoons of olive oil
A few bay leaves
1/2 teaspoon each of ground ginger, turmeric, chilli flakes and smoked paprika
Salt to taste
1 teaspoon of Harissa
A small handful of chopped parsley (optional)

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chewy ginger cookies

Crunchy, chewy and spicy…these cookies tick all the boxes. I found a recipe in the Waitrose supermarket, converted it to vegan and reworked them with healthier coconut oil and spelt flour. They are really easy to make and would be fantastic dipped or drizzled in melted dark chocolate. They are also perfect for making an ice cream sandwich with, with dairy free ice cream stuffed between two cookies. My favourite dairy free ice cream is Swedish Glace,I’m testing them out on my friend Emily tonight and I’ll get back to you.
They passed the very ‘moorish’ test….hurrah!

Recipe

Makes 24.

Ingredients:
75g of stem ginger in syrup plus three tablespoons of the syrup
150g soft light brown sugar
150g of warmed coconut oil (I use mild coconut oil)
200g of self raising flour (I used white self raising spelt flour)
1 tsp of bicarbonate of soda
1 teaspoon of mixed spice
1 teaspoon of ground cinnamon
3 tablespoons of ground ginger
1/4 teaspoon of salt

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kale curry

This Kale curry is really creamy and it’s got pine nuts, sultanas and coconut milk in it so it’s quite rich. I wasn’t sure if it was too rich, but once you put it with plain basmati rice it’s perfect. You could also serve it with roast chicken. It’s also a more complicated recipe than my usual recipes, but bear with it as it’s worth it and it’s a tasty way to eat kale. My friend Babs tried it when she popped round and she loved it and she normally loathes curries…So if you fancy a healthy, creamy curry this recipe is made for you

Recipe

Serves 1-2.

Ingredients:

A couple of teaspoons of coconut oil
A big bunch of kale or a big supermarket bag of it
½ cup of coconut milk (the thick cream bit only)
A handful of pine nuts
A handful of sultanas
1 teaspoon of maple syrup
½-1 teaspoon of chilli powder
¼ teaspoon of turmeric
¼ cup desiccated coconut
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1 clove of garlic peeled and minced

The semi final
A couple of teaspoons of coconut oil
2-3 fresh mild red chillies
½ teaspoon of mustard seeds

The final
A thumb size piece of fresh ginger cut into matchstick pieces
½ cup of coconut oil

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shrimp laksa bowl

Laksa is a creamy coconutty broth which is spicy, delicious and is  a very traditional Thai dish. It’s always served in a big bowl with noodles and with lots of garnishes, so it looks scrumptious. You can also make this recipe with whatever takes your fancy, so you can add different seafood to it like squid and scallops or shell fish. It’s up to you and if you omit the noodles you have a very tasty, creamy low carb meal. It’s perfect for date night dinner with your darling, when you fancy something hot and spicy.

Recipe

Serves 2.

Ingredients:
180g of raw prawns, shrimps or langoustines
A handful of baby pak choy or chopped pak choy
1 tablespoon of coconut oil
3 tablespoons of the laksa paste, recipe following this list
400ml tin of coconut milk
1 teaspoon of maple syrup
2 limes juiced
2 tablespoons of Nam Pla fish sauce
Cucumber strips or shaved with a potato peeler (as a garnish)
A few salad onions finely chopped
Coriander leaves as a garnish
400ml of hot fish stock (I use Knorr stock pots)
100g of uncooked brown rice noodles. Follow cooking instructions on the packet.

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Laksa paste
2 red chillies
2 cloves of garlic
Half a thumb of fresh ginger or galangal
4 small chopped shallots
1 stick of lemongrass
1 tablespoon of Thai fish sauce which is called Nam Pla
2 tablespoons of cashew nut butter or peanut butter or 50g of raw cashews

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Put all the ingredients into a small food processor and whizz up till smooth. Keeps in an airtight container in the fridge for up to two weeks. Or you can freeze it for months. Continue reading