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Cilantro & Lime Quinoa #glutenfree Salad

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Summer holidays are winding down but the rugby girls got one more BBQ opportunity before school started. This quinoa salad was light and citrusy, a perfect contrasting flavour to the smokey BBQ meat! And we were even blessed with a lovely sunset 🙂 Continue reading

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Fresh Salsa & Guacamole – Vegan & Gluten Free

sg5I found new organic, gluten free corn chips at Villa today and thought I would celebrate by making my own salsa and guacamole!

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Depending on how many people you want to feed, you can double or triple the recipe! This is enough for 2 people to snack.

Prepare the salsa a little before you need it so that the flavours can mix together.

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For the salsa, you will need:

  • 2 super ripe tomatoes
  • 1 small onion
  • 1/4 red or yellow pepper
  • a bunch of cilantro
  • 1/4 lime
  • ground pepper
  • salt
  • ground cayenne pepper or 1 fresh Thai chili

Directions:

  1. With a sharp knife, finely chop the tomatoes and onion. Throw them into a bowl and squeeze the juice out of the lime on top.
  2. Again, you’ll want to finely chop the red or yellow pepper, and then the cilantro. I find tearing off the leaves and then hammering the crap out of it is best. You really want to get the flavours out.
  3. Add a pinch of salt and pepper, and then the spice. Adjust according to your taste buds.

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For the guacamole, you will need:

  • 2 super ripe avocados
  • 3 cloves of garlic
  • 1/2 lime
  • salt and pepper

Directions:

  1. Cut the avocados in half and then use a spoon to scoop out the flesh. You can use a potato masher, or put these in a food processor.
  2. Dice the cloves of garlic and juice the lime into the processor.
  3. Blitz and then add your salt and pepper. Taste, and then add in extra ingredients if you require them.

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Quinoa Thai Style with Chili Pumpkin Seeds

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The finished product: Thai Style Quinoa

I’m not sure if you’ve noticed, but pumpkins are in season. I’ve had pumpkins in my puddings, risottos, pastas and salads. I’m almost over it.

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There’s pumpkin …. in everything!

Ingredients:

  • 1/2 cup quinoa
  • 3-4 spring onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2-3 sprigs of fresh cilantro, finely chopped
  • 1 lime, quartered
  • 1-2 stalks of kale, roughly chopped
  • 1-2 cups stock (veg or chicken works best)
  • 1/2 cup water
  • chili powder
  • pepper

Directions:

  1. Prepare your pumpkin seeds first, so you can wash your quinoa while they cook. Quinoa can be quite bitter because of the coating on the outside of the seeds, so be sure to give it a good wash. I use a metal strainer and really push the seeds into the metal to help release that bitter outer coating.
  2. Put 1/2 cup of water into a small sauce pan and get it to a raging boil. Then add your quinoa. As the water evaporates, gradually start adding in the stock.image
  3. Start prepping your veg. As the quinoa cooks, you can add in a little bit of garlic and kale each time you add the stock. The flavours of the garlic will mix with the quinoa, while the stock will cook the kale and take away its bitterness.image
  4. Test the quinoa – you don’t want it to be al dente. When it is soft enough, pull it off the heat and mix in the cilantro, spring onions. Squeeze the juice out of the limes and mix well. This produces a light and tangy flavour for the quinoa.
  5. Season with some pepper (and I like to add a little chili pepper) and then serve with a wedge of lime and chili pumpkin seeds on top. This is great as a side dish, or as a main meal.

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Thom Kha Soup

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One of my favourite soups! Spicy meets sour!

Makes about 2 bowls of soup. Note: you can add chicken, shrimp or tofu. I’ve also used chunks of salmon.

INGREDIENTS:

  • 100 grams of your chosen protein
  • 8 thin pieces of galangal
  • 1 stalk of lemongrass (smashed and cut into 2cm lengths)
  • 1/2 cup mushrooms
  • 1/4 cup sliced onion
  • 1/4 cup sliced tomato
  • 1/2 cup coconut milk
  • 1 cup water

SEASONING:

  • dried ground chili (as much as you like)
  • 1/2 lime’s juice
  • 2 tbsp gluten free fish sauce or gluten free soy sauce
  • 1 tsp sugar
  • pinch of salt

GARNISH:

  • 2-3 kaffir lime leaves
  • 4-6 leaves of Thai parsley cut into 2cm pieces or 2 sprigs of coriander/cilantro

Bring the coconut milk and 1/2 the water to a boil. Add lemongrass and galangal. Cook for 2-3 mins.

Add your protein, onion, mushrooms and tomato. Cook for another few minutes.

Then throw in the seasonings and stir. Turn off the heat. Serve and then add garnish.

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You can use fresh chili also. Or I have seen some restaurants drizzle chili oil to add some colour.

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GF Thai Streetfood Soup

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Basic chicken noodle soup – really

When I first moved to Thailand, I ate at this little soup cart outside my block of flats, at least twice a week. It always smelled awesome and tasted great. Of course, I stopped eating there when I realized their stock was full of glutened soy sauce. Hence, I went without for a few months.

Once you make this a few times, you get it down to 5 mins. This is a great quick dinner that doesn’t require a lot of brainpower. I make this a couple times a week, and especially after I have been glutened!

You need:

  • GF stock cubes (I use the knorr chicken stock pots)
  • rice noodles (any size will do)
  • coriander (or cilantro, same stuff)
  • GF soy sauce
  • bean sprouts
  • spring onions
  • other leafy greens (kale, spinach or lettuce)
  • mushrooms (I usually have enoki)
  • dried chili
  • garlic salt

Directions:

Boil water and then use it to soak the noodles in a separate bowl. I do this because I usually rinse the noodles, just like rice.

Then, throw in a cup to two cups of water in a soup pot. Throw in the stock, mushrooms, garlic salt, and spring onions. If you’re using kale or spinach, add it in now. It should come to a boil immediately, but turn the heat down. You don’t want to cook the veg, just surprise it into turning a bit softer.

Rinse the noodles and then add to the soup pot. Add in your chili and soy sauce to taste.

I like to use leafy lettuce and put it in the bowl first. Then just pour your soup in and use the cilantro last, as a garnish.

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Pork Patties with Mango Salsa & Purple Spuds

That is a stunning shade of purple - for a spud

That is a stunning shade of purple – for a spud

Salsa: red onions, tomatoes, ripe mango, lime juice, red chili and coriander. It’s best to prepare this a bit ahead of time, so the flavours can sink in. Just add however much you want, in the proportions you want. This is much better than that canned poop!

Pork patties: salt, pepper, olive oil, gluten free bread crumbs and pork. Mix everything together, but add small amounts of the bread crumbs until the patties stick together and lose some moisture. Then just fry until gold brown.

Purple spuds – potatoes, water, garlic, salt. Boil. (I accidentally bought ‘Japanese potatoes’ thinking they’d be like sweet potatoes. They’re not.) Mash well, season with pepper and add some olive oil or butter.