A Nutty Christmas Fudge

Ingredients

  • 1 Can of condensed milk
  • 50g Dark Chocolate
  • Handful of nuts, toasted and chopped

Method

  1. Bring condensed milk to a gentle bubble
  2. Stir condensed milk until it thickens and leaves the sides (as shown below)
  1. Turn off the heat and add broken pieces of chocolate
  2. Once chocolate is melted, add chopped nut pieces, leaving a little to add on top of the fudge
  3. Empty into a tray and smooth the top
  4. Press down extra chopped nuts
  5. Once cold, cut or break into pieces

Lord of the Sliders

Ingredients

  • 1 x pack shredded Ham Hock (Waitrose cooks ingredients) or from your local butcher 
  • 1/2 onion
  • Chipotle or BBQ sauce
  • Chilli powder (optional)
  • Mini slider buns

Method

  1. Chop onions and fry
  2. Add ham hock
  3. Fry till ham is heated through
  4. Turn heat down and add sauce to taste

You can add a pinch or more of chilli powder or fresh chopped chillies.
Off heat, cut buns in half and fill!! 

Macaroni Cheese Lover (cheekily vegan!)

Super easy Vegan Macaroni and Cheese

Ingredients- Serves 1

100g Macaroni (or other similar sized pasta)

1 large fresh broccoli or cauliflower sliced

1 whole tinned butter beans with water, puréed

Hard vegan cheese, grated

Mixed dried oregano and thyme, to taste

Salt and pepper, to taste

Method

  • Cook pasta in salted boiling water (see pasta package for approx. cooking time)

Whilst pasta is cooking

  • Sauté garlic until fragrant and brown tinged
  • Add puréed butter beans
  • Add herbs
  • Add grated cheese, vegan or dairy
  • Add salt/pepper to taste
  • Mix until heated through
  • Drain pasta when it is to your preference of cooked, add the sauce
  • Put in a bowl and add fresh sliced broccoli and extra grated cheese
  • Grill, or eat as is

I add chilli powder or flakes for an extra kick

The Chipstead roti and crab, potato mash, Winterdale cheese supper

Ingredients 

  • 8 medium-sized roti 
  • 1 Crab (Mikey’s Plaice) 
  • 2 large potatoes
  • 1 chilli pepper (chopped)
  • 1/4 leek (chopped)
  • ~125g of Winterdale Cheddar Cheese
  • Lemon*
  • Salt*                                                    * To taste 

Method

  1. Boil 2 large potatoes. When they are soft, peel and mash them. Transfer to a large mixing bowl
  2. Add the leek and chilli
  3. Add the crab
  4. Mix throughly 
  5. Squeeze ~1/2 a lemon into the mixture and add the salt
  6. Grate cheese into the bowl and mix again
  7. Heat the (flat) pan and drizzle on some rapeseed oil to crisp the roti
  8. On a plate, place a roti and spoon out some of the mixture on to cover approximately 1/2 the roti. Fold over the roti in half so that the mixture is covered (see video/images) 
  9. Place the folded roti onto the hot pan and press down with a spatula until crispy and brown on both sides, with the cheese melted. Remove from (flat) pan, and cut in half. 

The wonderful thing about this recipe is that it just serves as inspiration for a myriad of other fillings that may be used instead!

Jom Makan!

Love and peace always,

Giselda. 

Learning to Stir Fry

Ingredients 

  • A medium piece of Salmon (chopped) (from Mikey’s Plaice
  • 1/2 red onion (chopped)
  • 3 pak choi florets (chopped)
  • Rapeseed oil (for frying)
  • 2 medium-sized roti 
  • 2 tbs spicy paprika*
  • 1 tbs cumin seeds*
  • 2 tbs Worcestershire sauce*
  • 2 tbs dark soy sauce*
  • 1 lemon (rind)*
  • Coriander*                                                       *Or to taste

Method

  1. Heat the oil in a pan
  2. Fry the onion with the cumin seeds and spicy paprika 
  3. Once the onions have softened slightly, add the salmon and mix throughly to coat it with the spices
  4. The length of time you cook the salmon depends on your preference, approximately 3-5 minutes
  5. Tear the roti roughly into strips and add into the pan
  6. Add the Worcestershire sauce and dark soy sauce
  7. Add the pak choi and coriander
  8. Grate the lemon into the pan to get the rind 
  9. Stir through to make sure all the ingredients are nicely mixed

Jom Makan!

Love and peace always, 

Giselda x

50 Shades of Autumn – warming Butternut and Carrot curry

Ingredients – Serves 2

2 x Garlic Clove

1 x Small Red Onion

1 1/2 in Fresh Ginger

1 x Small Butternut Squash

1 x Medium Carrot

200g Organic Plain Tofu

1tsp Cumin Seeds

1/2tsp Turmeric Powder

1 large pinch Dried Curry Leaves

2x Tbsp Spicy Paprika – please use less or a non spicy paprika if spicy not enjoyed

2x Tbsp Tomato Puree

2 Cups of Water – or more if needed to cook butternut

Rapeseed Oil

Method

  1. Roughly chop onion, ginger and garlic
  2. Remove skin of butternut squash, scrape out seeds and cut into small cubes
  3. Heat pan and pour a generous glug of rapeseed oil
  4. Add chopped onion, garlic and ginger.  Fry till slightly coloured.
  5. Add cumin seeds, turmeric, handful of dried curry leaves (optional).
  6. Add paprika
  7. Add butternut squash and stir to coat in oil and spices
  8. Add tomato puree and water.
  9. Add salt and cover with a lid and leave to simmer gently till butternut squash is soft
  10. If water evaporates, add more and stir occasionally
  11. When squash is cooked, grate carrot, crumble tofu and add frozen peas
  12. Stir till all warmed through and take off heat
  13. Serve with roti or grain of choice

How to Gluten Free a Roti

I made these the other day after reading that its good to go gluten free and how flaxseeds are one of the richest sources of essential omega-3 fatty acids, and high in lignans (google what they are).

Flaxseeds help with premenstrual breast pain and can help reduce breast cancer risk.  They extend periods by a day and reduce periods over a lifetime.  Reducing exposure to eastrogen and the risk to breast cancer (extracted from page 221 -223 of Dr Greger’s How Not to Die).

 

Ingredients

  • Buckwheat flour
  • Milled Flax seeds
  • Walnut oil
  • Himalayan sea salt
  • Tepid water

Method

  • Put flour in a clean glass bowl.
  • Add flax seeds.
  • Add glugs of walnut oil.
  • Add salt.
  • Add enough water till dough comes together and can be kneaded.
  • Roll on a floured surface into thin rounds.
  • Cook on a hot flat pan.
  • Turn over once and at the third turn gently press with a piece of cloth shaped into a ball till it puffs up.
  • Take off the heat and cover with a tea towel.

Delicious with lentil curry or tempeh mushroom varuval!

 

A Varuval to remember

I love a good spicy dry fried mutton varuval.  I remember scorching hot days sat eating  varuval and rice on banana leaf at the local mamak for Sunday lunch.

Now I am plant based, I decided to recreate my favourite Indian mamak dish with organic tempeh and chestnut mushrooms.

IMG_0794

Ingredients (serves 4)

  • 1 packet organic tempeh chopped
  • 10 pieces chestnut mushrooms, thickly sliced
  • 20 cherry tomatoes cut in half
  • 2 tbspn curry powder
  • Cayene Pepper
  • 1 tsp turmeric
  • 1 tbspn cumin seeds
  • Clearspring avocado oil
  • Himalayan pink salt

Method

  • Pour a generous glug of avocado oil into a hot pan.
  • Add cumin seeds and fry
  • Then add curry powder, turmeric, cayenne pepper
  • Stir fry till fragrant
  • Add chopped tempeh and mushroom
  • You may want to add a little more oil if pan looks dry
  • Add cherry tomatoes
  • Stir fry till cherry tomatoes are soft and release juice
  • Add salt to taste

Enjoy with quinoa, rice or roti, will be posting my buckwheat and flax roti recipe soon.

 

 

 

 

Healing diets and going plant based

My kitchen is becoming a plant based healing sanctuary.   I started studying a mind expanding Healing Diets course and it has helped me in ways I never thought possible.  I distil my water, have a food dehydrator, going to slow press my homegrown wheatgrass.

I have been on a 3 day water only fast, a 7 day fresh lemon, maple syrup, cayene only fast and a green smoothie fast.  I have done an enema on myself (easy and very pleasant).  Increased my daily consumption of fresh greens, fruit, nuts and seeds.  Swapped refined sugar for maple syrup, mollases, dates, applesauce etc.

The fasts helped me recognise my emotional attachment to food, to understand and not feel guilt for comfort eating and to enjoy every thing that I put into my mouth. My body deserves the best!

My emotional, mental, physical and spiritual wellbeing increasing with every lesson.  I am grateful to Bonny Casel of London Institute of Natural Medicine.  A course I have been wanting to do for some years and finally started in November 2017.

My Friday takeaway reflects my love of plant based meals.  I prefer to cook and sell what I truly believe is the best for my customers.  Ensuring I use the highest quality ingredients to produce tantalising Southeast Asian dishes, meat and dairy free.

I am not purely vegan, in fact, I am not purely anything.  I am just Giselda, who follows an evidence plant based diet daily and indulges in nostalgic food cravings from time to time.  As someone who is genuinely curious about the cultures and food trends of others, I would not be able to refrain from tasting local dishes that are not purely plant based and dairy free on my many travels.

I also gain inspiration to create my plant based meals from tasting all different types of food.  London being my main taste center!  I am and always will be, a curious food tasting world traveller.   The lucky one, who grew up in a household of fantastic cooks in Malaysia, a country of diversity in food, religion and race.

I believe a fresh organic locally sourced plant based diet excluding meat, dairy, seafood, sugar, processed food is best for optimal health.  I practice this in my daily life.  I have seen an amazing increase in my energy levels and overall health.  I sleep better at night too.  My yoga asana’s are easier to execute and my mind less foggy for meditation.

I am looking forward to learning more about the goodness of humble plants, herbs, spices.  I cannot wait to create delicious recipes to share.

Here’s to a cleaner, healthier mid life growth 🙂 !!!

Love, peace and gratitude always

Giselda  – Giselda’s Food, It’s not only what you put in, it’s what you don’t!!

Perks of being a yellow split pea!

One rainy afternoon and a craving for Amachi’s dhal and rice.  Having no red lentils (a favourite), I decided on yellow split peas – yum!!!

Whilst the dhal was cooking, I made roti using some of the boiling water from the cooking dhal, generous glugs of Hemp oil, a pinch of sea salt and Doves Farm wholemeal spelt flour.

I love the gentle English rain.  A far cry from the pounding giant raindrops on the aluminium tin roof of my childhood home in Jalan Laxamana, Kuala Lumpur.


RECIPE

  • 250g yellow split peas
  • 1/2 tsp asafoetida
  • 1 tsp turmeric
  • A large pinch Maldon sea salt
  1. Boil the above in a medium sized pot.  1 ltr of water per 250g peas but top up if it boils down too quickly
  • Good glug Rapeseed or Hemp oil
  • 2 cloves garlic chopped
  • 1 inch ginger julienned
  • 1/2 tsp cumin seeds
  • 1 tbspn curry powder
  • 4 pieces dried birds eye chillies (omit if you dislike heat)
  • 2 tbsp tomato puree
  • Quarter lemon for fresh lemon juice
  1. Once peas are cooked and soft to the bite, turn off heat and drain liquid.  Keep liquid to moisten the dhal if it dries as you cook.  The liquid can also be enjoyed as a hot drink.
  2. In a pan, fry the garlic and ginger.
  3. Add the cumin seeds, the curry powder and dried chillies.  Fry till fragrant.
  4. Add the cooked spilt peas, stir and add a little cooking liquid if too dry.  Then add the tomato puree.
  5. Stir till ingredients are well combined.  Cook on low heat for another 5 minutes.  Ensure salt is to your liking.  Take off the heat and add fresh lemon juice.

Enjoy with your Roti!!