Tag Archives: hazelnuts

Toasted Spiced Muesli – Video Blog

29 Mar

A delicious way to start the day and use up ingredients in the pantry.

Blood Orange Infused Toasted Spelt Muesli

5 Mar

I love it when I can cook without a recipe and use my senses and this is a perfect example. I visited a favourite wholesaler on Friday and stocked up on ingredients to make a batch of muesli for the week.

Organic Wholegrain Rolled Spelt

Extra Virgin Coconut Oil

Sesame Seeds, white, hulled

Hazelnuts

Pistachios

Walnuts

Flaked Almonds

Coconut Flakes

Honey

Blood Orange Infused Extra Virgin Olive Oil

Turmeric Powder

Cinnamon Powder

Cocoa Nibs

Himalayan Pink Salt

Pre heat an oven to 180° c

Pour the rolled spelt into a baking tray and add the desired amount of nuts, sesame seeds and coconut flakes. Sprinkle over some salt, turmeric and cinnamon powder and crumble the cocoa nibs into small chunks.

If the coconut oil is too solid to pour, warm it just enough so it becomes liquid and pour generously over the muesli mixture. Drizzle with the olive oil and honey and stir well so all the ingredients are coated and evenly distributed.

Toast in the oven and stir regularly so the top layer doesn’t burn. When the muesli is golden brown, remove from the oven and allow it to cool to room temperature. Serve with your favourite milk, yoghurt, fresh or poached fruit. YUM!

This muesli is fragrant, full of texture and packed with ingredients that each boast their own list of health benefits. I’ve been enjoying it with this pistachio yoghurt and poached peaches. There’s another spelt recipe to follow and you won’t believe how good it is because it looks seriously naughty!

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Chia Seed Breakfast Pudding

13 Jan

So the holiday season has swept through like a hurricane and I’ve enjoyed every minute. I ate and drank whatever I felt like and now it’s time for a healthy kickstart – not just for me but also friends and family. Over the past few years I’ve received requests for healthy diet tips and now even to push people to exercise and keep checking in on their progress. This is a sign of things to come…

I began by preparing my breakfast last night. It’s often a difficult meal for most people to master yet it’s so important to start the day with the right fuel to avoid loading up on the wrong foods when you finally become fuzzy and ravenous. I’m as guilty of skipping breakfast as the next person but when I get into a routine I stick to it. There doesn’t need to be a lot of effort involved in preparing a delicious healthy breakfast and I’m a believer in eating the foods that make you feel good.

A fruit salad on an empty stomach can make me feel sick due to the natural acids and sugar while others might find this is perfect for their body. Tune in and notice how you feel when you eat different foods – you are the best person to assess this.

So back to breakfast this morning. You may have heard of Chia Seed Pudding and this is my version which is very basic. I’m experimenting with different ingredients using chia seeds as the focus.

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When chia seeds come into contact with liquid, a gel like substance forms around them similar to tapioca. There’s a plethora of information online about the health benefits of chia seeds and whether or not humans should be consuming them. Again, I believe in moderation and listening to my body and I like chia seeds. I don’t eat them everyday, just when I feel like it.

Chia Seed and Coconut Water Pudding

1/2 cup of fresh young coconut water

1/2 cup of black chia seeds

Organic shredded coconut  

Young coconut flesh

Blueberries

Skinless hazelnuts

Cut open a fresh young coconut, drain the water and scoop out the flesh. Mix the chia seeds and 1/2 cup coconut water in a bowl until it starts to thicken. Divide the mixture into individual bowls (1 serve each), cover and leave it in the fridge over night.

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To serve, you can either leave the pudding as is or loosen it with extra coconut water. Toast some shredded coconut and hazelnuts and sprinkle over the pudding with blueberries, some coconut flesh and crunchy (dry) chia seeds. 

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I have a mix of chia seeds and organic natural yoghurt soaking in the fridge for my next recipe so until then, here’s an old post that makes me laugh…

Cocoa and Roasted Hazelnut Butter Ravioli with Cherry, Strawberry & Blackberry Compote and Vanilla Mascarpone

29 Dec

Since getting a pasta machine for my birthday I’ve been in my element and wrist deep in dough.

Merry Christmas Sheet

Fettuccine

Last night I made fettuccine with speck, onion, garlic, grape tomatoes, chilli and rocket. It is incredibly satisfying to eat a dish that has been made entirely from scratch including the fresh pasta.

Unfortunately I was too impatient to take photos before we sat down to eat but I can tell you about dessert… I licked the plate at the end – seriously! There are a few processes to this but it’s worth the effort. I made 12 ravioli (only served 6 between 2 people) and have dough left over to experiment with another dish.

Cocoa Pasta

2 1/2 cups plain 00 flour

1/3 cup pure, unsweetened cocoa powder (I used organic)

3 eggs

1/2 cup water

Cocoa and Hazelnut Butter

1 packet of roasted hazelnuts (approx 150g packet)

1 dessert spoon of pure, unsweetened cocoa powder (I used organic)

1 teaspoon of honey (I used a flat teaspoon for just a hint of sweetness)

Himalayan Pink Salt

Berry Compote

6 strawberries

6 cherries

6 blackberries

Vanilla Mascarpone

2 heaped dessert spoons of mascarpone

1 teaspoon of vanilla bean paste (not extract)

Heat the oven to 200°c and place the hazelnuts in a baking dish and roast in the oven for 10 – 15 minutes until the aroma starts permeating the kitchen and they are golden brown. If they still have the skins on, place the hot nuts straight into a clean tea towel and cover them. Start rubbing over the tea towel and the skins will peel off. Repeat this again when they cool to remove any stubborn pieces of skin that are remaining.

Put the cooled hazelnuts (keep approx 20 aside) into a food processor and blend until it becomes a smooth nut butter. Add the cocoa powder and blend again. Add a pinch of salt and honey to taste. Blend again and taste. The remaining hazelnuts will be used later and I ate a few while I was cooking – who can resist the intoxicating scent of freshly roasted hazelnuts?!

To make the pasta, mix the flour and cocoa powder together on a clean work surface. Make a well in the centre of the flour, place the eggs in the middle and slowly mix in using your fingers. Start adding a little water to bring the dough together as you keep kneading to a smooth, firm consistency. I found that I had a lot of water left over so only add a very small amount as you go along. The dough should be moist but not sticky. Once it comes together, cover in cling wrap and leave in the fridge for 1 hour.

Cut the dough into 4 pieces and roll through the pasta machine from 0 to the thinnest setting to create a lasagne sheet. Keep adding flour if it becomes sticky. The first sheet was long enough to cut in half and create the bottom and top layer of the ravioli. Spoon teaspoons of the hazelnut butter along the pasta sheet as shown below and place a whole roasted hazelnut in the centre with the point down so it doesn’t pierce the pasta.

Ravioli Filling Ravioli Filling 4

Place a sheet of pasta over the filling and seal using a handheld ravioli cutter. Dust with flour and keep them in the fridge until you’re ready to cook the ravioli.

Filled Ravioli

Rinse the fruit, remove the cherry stalks and cut the tops off the strawberries. Leave everything whole. Put all the fruit into a small saucepan over low heat and warm through until the natural juices start to ooze out. Turn off and leave them in the heat until ready to serve.

Bring a pot of water to the boil with a heaped dessert spoon of sugar. Put the ravioli in and if they rise to the surface try pushing them under the water to make sure they cook evenly. Being my first attempt, I realised that I need to press the pasta around the filling to eliminate air pockets which make the pasta float – practice makes perfect! Bring a frypan to high heat (not smoking hot). Just as the pasta is cooked to al dente, melt a generous amount of butter in the frypan and using a slotted spoon transfer the ravioli. Fry them quickly on either side so some of the moisture evaporates and they become slightly crispy but not so long that the butter burns.

To serve, mix the mascarpone and vanilla together. Place the warm ravioli on a plate with some compote, drizzle the juices over the top and serve some vanilla mascarpone on the side (it will melt if you put it on top of the warm ravioli).

Cocoa Ravioli Ravioli dessert

Now when you taste this you will understand why I licked the plate!

Have You Seen My Chia Seeds?

29 Apr

When I first saw this video I couldn’t breathe because I was laughing so hard and today I had flash backs! I was searching through the cupboards for my chia seeds and was so frustrated that they were nowhere to be seen until I thought of the scenes in this video.

Of course the packet has just fallen to the back of the cupboard… so I continued to make a late Sunday breakfast with quinoa and chia seeds. I can hardly write the words chia seeds now without bursting into laughter!!!

1 cup of White Quinoa, uncooked

3 cups of Water

1 teaspoon of Coconut Sugar

1 teaspoon of Virgin Coconut Oil

1 teaspoon of Chia Seeds

Sprinkle of Himalayan Pink Salt

Sprinkle of Cinnamon Powder

Organic Milk

6 Whole Hazelnuts, roasted

Put the quinoa and water into a saucepan and bring to the boil. Reduce the heat and simmer for 15 minutes with the lid on. Strain any excess liquid. Transfer about 4 heaped tablespoons of cooked quinoa to a breakfast bowl and mix in the salt, sugar, coconut oil, chia seeds, cinnamon and hazelnuts. Now add enough milk to suit your taste depending on whether you want a thick porridge like consistency or runnier.

I made up this recipe as I went along so you can simply adapt it to your taste. Try dried or poached fruit, slivered almonds, honey, shredded coconut, cocoa powder or nibs or freshly sliced banana – not necessarily all together!

I have a chia plant growing in the backyard and I’m looking forward to experimenting with more recipes soon.

Considering how much of my life revolves around passion for food, most people would be surprised to learn that I have a habit of skipping breakfast even when I wake up before dawn to do yoga. So I made a promise to myself last week that I would try to get back into a good routine. I used to make fresh juice every morning or have something healthy to start the day so I’ve taken on the challenge to get back to eating breakfast.

Anyway, I’m going to put some eyeshadow on my 3rd eye so until the next post… watch this and laugh.

Fig and Hazelnut Salad with Vincotto

2 Apr

I’ve been shopping for fresh produce this weekend so I was due to start cooking! Considering how fresh the figs were I decided to let them shine through with minimal fuss. This simple salad was the perfect accompaniment to lamb cutlets that were tossed in EVOO, salt, lemon juice and a diced clove of garlic before being panfried until crispy and brown on both sides while still juicy in the centre.

Fresh figs

Green leafy mix (I used rocket and spinach)

Rosted hazelnuts

Extra Virgin Olive Oil (EVOO)

Vincotto

Salt

To make the salad, put the leaves in a large bowl, drizzle with EVOO and vincotto (just enough to lightly coat the leaves, you can add more if it’s not enough) and a pinch of salt. Gently toss with your finger tips to spread the dressing and place it in the middle of a plate. Cut the fig into 4 segments and place over the leaves and sprinkle with hazelnuts.  Just use your instinct to make it to your taste. More fig, less hazelnuts, it’s up to you. Drizzle the salad with a little more EVOO to serve.

The potatoes I picked up at Eveleigh Markets were like little golden nuggets.

I put them in a pot of water, brought it to the boil and simmered for about 5 minutes before draining. I sliced them in half and put them in a baking tray with rosemary I picked from the garden, salt, EVOO and whole peeled cloves of garlic. They roasted at 200ºc for about 1 hour but you may need to remove the garlic earlier so it doesn’t get too brown and taste bitter.

This was the perfect dinner to end a beautiful weekend.

Toasted Cardamom, Cinnamon and Rosewater Muesli Recipe

17 Feb

So my last muesli recipe was designed to give your jaw a day off but I do love crunchy toasted muesli. This is a recipe to get your jaw muscles warmed up for your daily workout.

Ingredients List:

4 cups of rolled oats

3 tablespoons of whole almonds

1 tablespoon of flaked almonds

2 tablespoons of walnut chunks

2 tablespoons of whole hazelnuts

2 tablespoons of sunflower seeds

1 tablespoon of slivered almonds

1 tablespoon of pepitas

1/2 a teaspoon of salt

2 heaped teaspoons of cinnamon powder

1/2 a teaspoon of cardamom powder

1/4 of a cup of extra virgin olive oil

1/2 a cup of freshly squeezed orange juice

Rind of 1 orange finely grated

1/4 of a cup of honey

1 teaspoon of rosewater

1 teaspoon of vanilla essence

2 tablespoons of goji berries

1 tablespoons of craisins

Method:

Place the oats, nuts, spices and salt in a large baking tray. Put the orange juice, orange rind, olive oil, rosewater, vanilla essence and honey in a jug and stir well.

Pour the liquid over the dry ingredients and stir well. You may need to separate the mixture onto 2 trays to allow it to toast evenly. Place the trays in the oven at 160°c for 30 – 45 mins depending on how golden and crunchy you want the muesli to be. Keep an eye on it, give it a stir about every 10 mins and swap the trays between the top and bottom shelf to allow even browning.

When the muesli is golden and crunchy enough, remove from the oven, allow to cool and stir through the craisins and goji berries. Store the muesli in a jar or airtight container.

*All nuts are raw and unsalted

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