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

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.

 

 

 

 

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!!

 

Wellbeing Live 2017

I was invited to do a cookery demo for Health and Wellbeing Live.  I decided my Rye bread goreng recipe had to shown and shared.  I came up with this recipe for my childrens school lunch box.


Rye Bread Goreng recipe

A quick easy to cook, nutritious stir fry

Ingredients- Serves 2

2 tbsp rapeseed oil
1/2 red onion or 1 stalk spring onion sliced
2 pieces of organic Rye Bread- cut into bite sized pieces
100g smoked tofu
1 organic free range egg
1 stalk celery
Liquid aminos to taste
Quartered cherry tomatoes
Sea salt flakes and cracked black pepper to taste
Handful fresh parsley
Handful nuts of choice (optional)

Method

  1. Heat the oil in a frying pan
  2. Add onion- fry ’til slightly coloured
  3. Add Rye Bread and smoked tofu (or fresh fish/meat)
  4. When Rye Bread is crispy around the edges, move to the side and crack an egg into pan. Fry the egg ’til cooked
  5. Add chopped celery
  6. Add liquid aminos to taste
  7. Take off heat and add quartered cherry tomatoes
  8. Season with sea salt and cracked pepper
  9. Stir through fresh curly leaf parsely
  10. Garnish with toasted nuts (optional)

 

Jom Makan! (Let’s eat!)

Lunch at Giselda’s

I made this duck tart as an introduction to my food when I invited Rebecca Randall of Health and Wellbeing Live for lunch.  I will be showcasing my cooking demos.

 

I bought the ingredients from Shipbourne Farmers Market.  This wonderful market is open from 9am – 11am next to the Chaser Inn.  I love how the little church is also used to house some of the products.

Ingredients for pastry

200g Doves Gram flour
100g Doves Rice flour
3 Tbsp Kentish Cobnut Oil (I used Edward’s at Shipbourne Farmers Market)
1 Organic Egg
Large pinch of Pink Himalayan salt
Cold water


Method

In a large roomy bowl combine the Gram and Rice flours.

Add the salt and mix well.  Rub in the Cobnut oil till the mixture looks like crumbs.  Add the egg and bring it all together with enough cold water.

Roll out the pastry to 1/2 an inch and line a fluted tart tin.  Pierce the bottom with a fork in several places.

Cook in a pre heated oven for 10 minutes.


Ingredients for Filling

250ml Oatley Oat Cream
2 Organic eggs
2 Tbsp Liquid Aminos
1 Tbsp Clearspring Mirin
1/2 Tbsp Almond Butter
1 Wild Duck Leg (from the game stall in Shipbourne Farmers Market) roast as per instructions, and shred.  Scrap juices into a bowl to mix with filling
3 chopped stalks of wild garlic (seasonal) or chopped fresh spring onions
1 handful fresh Coriander
Small handful Cobnuts


Method

Pour the Oat cream into a large measuring jug,  whisk in the eggs, Liquid Aminos, Mirin, Almond butter.  Set aside.

Layer the chopped wild garlic on the bottom of the tart tin pre-lined with pastry.

Add the shredded duck.

Pour in the Oat cream mixture and add the chopped coriander and roasted cobnuts.

Cook in a preheated oven at 180 degrees Celcius for 40 minutes or till the filling is only just slightly wobbly.