Dinner Party

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I had my friend and her husband over for dinner yesterday. I cooked up five main dishes and one dessert menu. Since it is summer over here, I didn’t want anything too warm or hearty so it was mostly cold salads and finger foods. Such a good night with laughs and chit-chat over 4 hours. It is always nice to have good food and company. It couldn’t be better!

– Mediterranean Bites: home-made bread topped with apricot cream cheese, sundried tomato, black olives, basil and truffle oil

– Bulgogi: Korean style marinated thinly sliced beef with enoki mushrooms and spring onions

– Cold Udon Salad: poached udon and fish balls with grated zucchini, carrot, coriander and parsley dressed with soy sauce and sesame oil

– Cheese Parcels: grated cheese wrapped in filo pastry with sweet and sour sauce

– Honey Roasted Carrot and Lentil Salad: honey roasted carrot on beds of green beans and mixed salads topped with ricotta cheese, roasted walnuts, cumin seeds and drizzle of infused honey

– Earl Gray Custard Slice: earl gray tea infused custard slice with pear puree for dessert (no photo)

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Pumpkin Soup

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My aunty lives in a country side after she and her husband retired. They now have a huge block of land full of organic fruits and vegetables that she is busy looking after. Thanks to her, all our family gets to eat fresh foods delivered to the door. She not only has a farmer’s hat but also is a great cook! She just has these magic hands that make all fresh produce turn out to be great dishes. Before I came back to Perth, she packed me a couple of bottles of freshly squeezed sesame oil, dehydrated pumpkin powder and concentrated plum tea. I always worry about losing the food items at the customs though it was fine this time. Hooray!

I made a pumpkin soup for lunch today using dehydrated pumpkin powder. My aunt harvested pumpkins, sliced them, dehydrated in the full autumn sun, and pounded to the powders – Yes! a long process, but it really boosts all the goodness in the pumpkins. These magic powders have full of packed nutrients; an antioxidant beta-carotene that fights against cancer, a provitamin for vit A, that is good for your eyes,  vit C for immune system and skin, a great source of fibre, potassium and zinc. I love using pumpkin in my cooking since it is so versatile. Great for soup, roasted pumpkin salad, stuffed pumpkin, stir-fry, etc.

I put two heap tablespoons of pumpkin powder, vegetable stock and handful of pine nuts in the small pot. Boil for about 5-10 mins in medium heat until it is cooked, then blended with a stick blender until you get an ideal smooth consistency. I like mine to have a bit of chunky bits and spicy, so blended about half way and added some cayenne pepper. It was so warmly and filling!

Posted in: Gluten Free, Lunch, My recipes, Vegetarian

Summer Salads

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I recently bought a veggie spiraliser on-line, which is great for making “pasta” (zucchini pasta here). I decided to use it today and felt like making lots of salads, so went down to the local market to get some fruits and veggies. Getting close to Christmas (nothing opens over holiday here..boo hoo!) everyone is mad shopping to stock up all the foods they need for a few days. I just realised all morning is gone shopping, making salads and cleaning up the mess that I created in the kitchen. I wish I could concentrate on reading and studying as much as I do on cooking 🙂

Anyhow after spending hours in the kitchen, I ended up making about four different salads for the weekend, which are zucchini pasta salad (photo above), roasted beetroot and pumpkin salad, potato and green bean salad, and lastly watermelon and cucumber salad with cottage cheese (photo below). I like keeping it simple. So dressing for all salads pretty much consists of apple cider vinegar, dijon mustard, mustard seeds, pepper, and extra-virgin olive oil. Simple dressing like this not only has low calories but also doesn’t ruin the original taste and vibrant colours of the veggies. Just the way I like it!

I might take some of these down to the park on the weekend for a little picnic since the weather is so great here, only about 30 degrees. Despite a good weather, I’m dying to have winter Christmas with lots of snow! Ah..homesick again. I hope everyone has a safe, healthy and happy holiday.

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Posted in: Gluten Free, Lunch, My recipes, salads, Vegetarian

Vanilla and Cacao Raw Cheese Cake

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Here is my second attempt to make “raw cheese cake”.

This time I added vanilla in the first bottom layer and cacao powder in the second layer. I added a bit of vanilla yogurt when blending, which helped to get smoother consistency. Very happy with that:)

Who doesn’t like vanilla and chocolate flavour? Well..It has always been my favorite ever since I was young. Even now when it comes to choosing dessert menu, vanilla + chocolate or either one always attracts me. Vanilla panna cotta, chocolate mousse, chocolate truffles, vanilla bean ice cream, mmm,, sounds yummy but unhealthy >.<

I purchased a packet of cacao powder from the local health shop a while ago and started using in baking and making dessert instead of using chocolate or cocoa powder. Unprocessed raw cacao powder contains high anti-oxidants, magnesium, iron, copper, calcium, potassium and zinc. It helps to regulate blood pressure, reduce cholesterol and build the immune system. It is also an aphrodisiac and mood enhancer. Not to be confused with cocoa powder, the nutritional value is definitely so different. Colour and smell is very similar to cocoa powder, but it has more bitter taste than sweet. Knowing all that, there is no guilt any more having a piece of chocolate muffin, chocolate brownie, hot chocolate or chocolate cheese cake like this, as long as you make them healthy at home. It is good for you!

I picked up beautiful lavender today on the way home after my morning walk. It’s hanging upside down at the corner of my computer screen now. It looks gorgeous and smells amazing. I’m so lucky to have kind neighbors who have nice herbs out on the streets:)

Raw Cheese Cake

Posted in: Dessert, Gluten Free, My recipes, Snack, Vegetarian

Honey Gift Jars

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I cannot believe Christmas is only a week away.

You can see people everywhere shopping for Christmas gifts at the shops. From Custom Dog Blankets to everything beautiful. It is just a crazy time of the year.
I don’t like buying presents just for the sake of buying because you have to for Christmas. I like more of a surprise thoughtful gift whether or not it is small just like the custom slides. Christmas for me is to have a family time with some carol songs and good food back home, not much buying presents.

Daniel and I got invited to Christmas lunch from his friend this year. So I made infused honey jars for them, inspired by Sarah B from My New Roots.I was lucky to come across her blog a while ago when I was searching for some healthy recipes. She puts up awesome photos of food, recipes and her stories, which I’m so addicted now. I haven’t actually followed any of her recipes yet, though her post on this edible gift idea rang a bell for me. It is personal, healthy, pretty, versatile to use, simple to make and special.

I put cinnamon sticks, star anise, pink pepper corns, walnuts, fennel seeds and sliced ginger in the jar, and covered honey over it. Decorate with Christmasy ribbon and let it infuse. I made a big jar for myself as well to have it in my tea or on my breakfast muffin or on salads (maybe with Gorgonzola cheese, walnut, pear and rocket leaves?). It is sitting in my fridge now looking so pretty. I cannot wait to try it 🙂
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