Tag: salad

Summer Salad In A Jar

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It’s Summer and we are in 2017! Happy New Year everyone! I hope 2016 has been good for you, but I hope even more that 2017 will be an amazing year with lots of opportunities for you to strive on, lots of love, happiness and that everyone will be in the best of health!

To start the year on the right note, I decided to change the way we eat, and steer it towards eating as healthy as possible! So when Croud Australia contacted me to send me a WW Freshbox that’s completely vegetarian by the Aussie Farmers Direct, I couldn’t say no!

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 It’s a box filled with fresh vegetables and beautiful produce! What’s great about each box is they come with recipes that you could follow too! How easy is that? I love the convenience!

When I saw what I had in my box ( 3 meals for 2 people, $64) a few ingredients jumped out at me and I really wanted to make a vibrant salad that we would be able to even have it on the go and with a salad “dressing” that would be exciting for the taste buds too.

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So I decided to make a kale & basil toasted walnut pesto and it absolutely binds all the ingredients together! The perfect dressing (and healthy too with a superfood in it!) for the salad and if you have people you’re making for that loves and needs meat (like the mr), you could easily grill some meat and pop it on as well! It’s a really versatile recipe, and you can add your favourite ingredients too!

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Don’t you just love the colour? It tastes absolutely amazing too!

So here’s the recipe for the perfect Summer salad!

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Summer Salad in A Jar (An original Food Made With Love recipe)

For the kale & toasted walnut pesto:

40g toasted walnut

80g kale leaves, stem removed

35g basil leaves

2 large garlic cloves

80g grated parmesan

1 tsp salt

150ml olive oil

Steps:

  1. Add the kale, basil, garlic cloves and salt in a food processor and pulse for 10 to 12 times, till you get a fine chop.
  2. With the motor running, slowly pour the olive oil into the bowl. Scrap the sides of the bowl.
  3. Add the walnuts, garlic cloves & parmesan, continue to pulse until the mixture is well combined. Set aside.

Note: I used this as a dressing for my salad, but you could use this in your pastas, or coat it with some grilled chicken!

For the salad:

350g butternut pumpkin, cut into cubes

1 red capsicum, sliced length-wise

1 can of chickpeas, drained

1 large handful of rocket leaves

1 large handful of baby spinach leaves

30g Greek style feta, crumbled

3 tsp smoked paprika

1 tsp ground cumin

2 tsp ground coriander

1 tsp salt, and extra for seasoning

ground black pepper

2 tbs olive oil

Steps :

  1. Preheat the oven to 180 degrees Celcius. Line the baking tray with some aluminium foil, drizzle with 1 tbs of olive oil, and place the butternut pumpkin and red capsicum onto the tray. Season the butternut pumpkin with the smoked paprika and season with some salt. Bake for 20 mins or until the pumpkin is tender. Set aside to let it cool down.img_1784-1
  2. In a small nonstick pan, heat 1 tbs of oil over medium heat. Add ground coriander, cumin & salt, and cook for a minute. Remember to keep stirring, so that it doesn’t burn. Add the drained chickpeas and stir for 5 minutes or until lightly toasted and the chickpeas are well coated with the spices. Set aside.
  3. To plate : In a large jar, place the rocket and baby spinach leaves into the base. Add the butternut pumpkin and the red capsicum then sprinkle with the crumbled greek feta. Top with the spiced chickpeas and finally the kale & toasted walnut pesto.
  4. You could shake it gently to coat the contents with the pesto dressing, or if you have access to a plate, pour it out and mix it gently. Enjoy on its own or with some grilled meats!

           ENJOY!

Remember to always cook and bake with love!

xx

PS: Thank you Croud and Aussie Farmers Direct for this opportunity to try and love the Freshbox! Will be trying some of the recipes that are on the website too! Stay tuned, more recipes to come!

Going Healthy : Cauliflower Rice Salad

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Cauliflower rice salad

Hola dear readers! Obviously I still wish I am back in Barcelona. hehe Have you ever felt the need to cut down on food and eat better? After all the good food (and don’t get me started on the amounts haha) that I’ve eaten in Europe, I decided to try and eat a little healthier when we got back. The thing that has been going around alot these days is the Paleo diet. Don’t worry, I’m not on it! haha I, for one, cannot go through a diet for the life of me. Plus my dearest husband will never allow me to. He’s a firm believer of exercise and eating everything in moderation. hehe But there are a few recipes out there which caught my eye and I’ve written down in my recipes-to-try list! hehe One of which is the cauliflower rice!

Cauliflower rice

I was intrigued by the cauliflower rice ever since I’ve seen it on instagram  (follow me on @lianneelow). It’s not rice, but it’s cauliflower that is made to look like rice, and it’s absolutely delicious! hehe There are many different ways to make it and there’s no right or wrong way. The best thing about it is that you can flavour it any way you want! Absolutely anything that you fancy!

Cauliflower rice with dishes

I had mine two ways. One as a substitute for rice/quinoa (with dishes) and another in a salad! They both worked really well but I am addicted to the salad. Which is the recipe I’ll be sharing with you today. And trust me, even though you don’t intend to change your diet, this is something you definitely should try making! Plus, there’s no harm in having something healthy yes? hehe

Cauliflower Rice (Adapted from Nom Nom Paleo)

1 head of cauliflower (cut into small pieces)

3 shallots, finely sliced

1-2 tbs olive oil

1 tsp garlic salt

1 tsp ground ginger

1 tsp ground coriander

A bunch of fresh coriander, roughly chopped

Freshly ground black pepper

cauliflower

Steps : 

1) In a food processor, pulse the cauliflower into the size of couscous or rice grains.

2) In a heavy-based pan, heat the olive oil and sautéed the finely sliced shallots until its soft and aromatic. When it’s softened, add the cauliflower and stir until it is well coated and mixed thoroughly.

3) Season the cauliflower rice with the garlic salt, ground ginger and ground coriander. Cover the pan and allow it to cook for 5-10 minutes. Season with freshly ground pepper and fold in the fresh coriander.

cauliflower rice salad

Cauliflower Rice Salad (Original recipe)

2 cups cauliflower rice

200-300g butternut squash, cubed

1 tsp smoked paprika

1 pint cherry tomatoes (250g, sliced into halves)

Juice of 1 lemon

3 tbs extra virgin olive oil

1 can of chickpeas, drained

salt & pepper, to season

handful of fresh coriander, roughly chopped

Steps :

1) On a lined baking tray, place the butternut squash and sprinkle paprika and salt. Drizzle some olive oil over. In a preheated oven (180 degrees celcius), bake the butternut squash for 15-20 minutes, or until the squash is tender. Remove from the oven and set aside to cool.

2) In a small bowl, emulsify the oilve oil with the lemon juice and set it aside.

3) In a large bowl, place the cauliflower rice, then top with the butternut squash, cherry tomatoes and season with salt & pepper. Drizzle the emulsified lemon juice and olive oil and add in the chopped coriander. Give it a good mix until well combined.

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4) Eat it by the spoonful or keep it in the fridge for up to 3 days.

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I had mine with some extra pine nuts and a hard boiled egg for some extra protein! hehe See, you can have it anyway you fancy!

Enjoy and remember to always cook and bake with love! 

Lemongrass Beef Rice Vermicelli Salad

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As you all know, the holidays are here and because of that I get to spend more time with the hubs and also have more time and energy to spend making things in the kitchen! And I have to admit, I’m loving it! (: Not needing to rush the cooking process to get food on the table after work and cooking the same dishes over and over again. No more clock-work, not for the next 2 and a half weeks anyways!

Remember the lemongrass beef vermicelli salad we had at MissChu’s a few days back? The mr loved it so much, he asked me to try and make him some for dinner a few nights back. And so I did! Looking for recipes to help me make some lemongrass beef and off to the market I went and straight back into the kitchen.

So glad I did give this a shot. It was so so good, the Mr said he doesn’t mind having it every day! hehe I decided to just make up my own dressing for the salad, according to what I thought I tasted. haha Thankfully, it turned out really well. Sour, sweet and just a tad bit of spicy! So do give it a try! It’s really something I wouldn’t mind having every day and you could easily change the protein! I’ve tried it with chicken and it was super yums as well! Might try it with prawns or a firm fish as well. hehe but if you like red meat, can never really go wrong with beef! (:

This was the chicken thigh fillet version. Works equally well! (:

Lemongrass Beef Rice Vermicelli Salad

For marinade (adapted from epicurious.com)

1 stalk fresh lemongrass, finely chop the tender part (about 6-inches of the bottom)

4 cloves of garlic, finely chopped

2 tbs fish sauce

1 tbs light soy sauce

3 tsp caster sugar

2 tbs vegetable oil

1/2 tsp sesame oil

500g beef scotch fillet (or other proteins you like)

Preparation :

Mix all the ingredients for the marinade and marinade the steaks in a large ziplock bag or container. Place it in the fridge and allow it to marinade for at least 2 hours. The longer you marinade, the tastier it gets!

For the dressing :

4 tbs sweet chilli sauce

2 tbs white wine vinegar

1 tsp sugar

1 tbs fish sauce

For the salad :

150g dried rice vermicelli (the thicker ones)

25g bean shoots/sprouts (blanched and cooled)

150g mixed salad leaves (washed and spun dry)

1/4 cup coriander (wash well and spun dry)

1 lebanese cucumber (deseeded and thinly sliced diagonally)

2 tbs fried shallots, for garnish

Steps :

1) In a large bowl, soak the noodles in hot water for 15 minutes. Drain noodles and blanch it in hot water. Careful not to leave it too long in the boiling water, as it will turn too soft (1 min max). Still want the noodles to have a bit of a bounce. Run the noodles under cold water to stop them from cooking further. Set aside while preparing the beef.

2) Preheat the oven at 200 degrees celcius. Heat a non-stick pan on high heat and sear both sides of the scotch fillets. Place them on a baking rack and bake them for 10 minutes. While waiting, prepare the salad dressing.

3) For the dressing : Mix all the ingredients together until well combined and sugar has dissolved completely. Taste it and you can adjust the amounts of vinegar or sugar depending on your personal taste.

4) Take the beef out and place it on a chopping board and let it stand for 3-4 minutes. Slice diagonally.

5) Plating up : Place the salad leaves and half of the coriander at the bottom of the bowl. Then pour the dressing a tablespoon at a time, mixing and coating the salad leaves well (about 1-2 tbs). Top the salad leaves with the noodles and the sliced cucumber. Place the beef on top of the noodles, garnishing with the rest of the coriander and the fried shallots. Drizzle another tablespoon of dressing over the top and serve.

ENJOY! (:

The Mr definitely enjoyed his salad, look how clean it is! hehe (:

So here you go, an asian spin to the usual salad just so you got more options now! hehe Hope you all will like it as much as we do!

Coffee Hit : Famish’d

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The holiday food adventures continues! The Mr brought me here after our wonderful lunch at MissChu for some digestive – coffee and cakes. Just what we needed to complete our lunch. There is ALWAYS space for dessert, or some kind of sweet, regardless of how full you are. haha Trust me!

Famish’d

Address : 130 Little Collins Street, Melbourne Vic 3000

Tel : (03) 90040322

Website : http://www.famishd.com.au

Opening Hours : 7-4pm

 Love the decor of the place. You feel a kind of comfort I can’t really describe. Everyone is so friendly there and the Mr said that they actually address you by your name when you’re a regular. Adds a personal touch to your visits here and definitely allows you to be more comfortable while dining there. How fabulous is that? To me, great service is everything!

Famish’d is actually known for their salads. It’s almost the same concept as Salad Stop in Singapore, where you can actually design your own salads, and pick your combination from a whole huge range of different ingredients. Or pick from daily salad special which are the hot favourites! How exciting is that? And now that it’s winter, they offer a soup special daily with freshly baked bread! YUMS! I am definitely returning back on an empty stomach to try their salads and soup!

But for this visit, I was there for some sweets and a good cuppa coffee using St Ali coffee beans.

When I saw what they have to offer, I just instantly picked these two cakes : citrus & poppyseed and orange & almond ! The cakes had a burst of flavour the second it touches your tongue and they were so moist. It’s a slightly denser cake, but I actually like dense cakes. haha Feel like they have more bite to it!


Word.

We both had lattes. Just that the mr ordered their large. And their hot drinks all came with a meringue that will filled with a surprise. It’s filled with chocolate chips! I have no idea how they make it, cause you don’t see the chocolate chips till you bite into it!

I do apologise that I didn’t get a shot of the chocolate chips in the meringue. I got too excited and it was too delicious, I finished it in 2 quick bites. haha I guess I just have to head back to have it again!

 I can’t wait to head back to try the food they have to offer. I have a good feeling they will be yummy! (: So if you work in the city and want a healthy and hearty lunch or even just a cuppa and something sweet, why not drop by and satisfy that hunger!

Valentine’s Day Surprise!

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( Us 7 years ago ♥ )

Surprises. Don’t you just love them? Cause I definitely do.

My past year has been filled with happy surprises. First the proposal, then the engagement party and now valentine’s day! (: Regardless of the size of the surprise, I feel very very loved and very very lucky to be loved.

The Mr and I talked about it before hand that we won’t be celebrating Valentine’s Day as we would have arrived back in Melbourne just a day before and really, we just didn’t wanna spend the astronomical amount that restaurants would charge on this day for lovers. So I decided that I was going to cook for him.

Baby surprised me with a rose when I met him for coffee! (: It’s the small things like that that counts!

and see that lego guy? He’s Leroy. hehe

okie. TO THE POINT. I’m sorry if I’m telling my life story in one post. SO. I decided to make something that my baby had always wanted to have and so I walked around in Woolworths trying to get inspiration. He always wanted to get those pork medallions stuffed with herb butter but being me, I refuse to get things that pre-marinated unless I really can’t get the flavour that they have. So I decided to get pork chops and made my own herb butter!

I was so happy I did it. Cos the smile on my baby’s face was worth every single second spent deciding on what to cook and executing it.

Love on a plate. (:

Together with the pork chops, I made a side of caesar salad! I remembered when watching masterclass in the second season that Donna Hay made caesar salad in a totally different way. So I decided to try it, just through my own memory of how to do it. and it turned out great!

I do hope everyone had an awesome valentine’s day and you spent it with your loved ones! (:

Herb Butter

125g unsalted butter, softened

2 pinches of salt

2 tablespoon of fresh oregano

handful of chopped parsley

Steps :

1) In a mortar and pestle, pound the herbs with the salt till it’s almost in a paste.

2) Add the butter and with a spoon combine both the herb paste and butter till well combined.

3) Remove from the mortar and put it in a cling wrap. Roll it up and put it into the fridge to set.

Caesar Salad

1 baby cos lettuce

4 slices of bacon

2 hard boiled eggs, sliced into half

Your favourite Caesar dressing

Parmesan cheese

Avocado (optional)

Sunflower seed (optional)

Steps :

1) Preheat the oven to 180 degrees Celsius, and bake the bacon for 10mins. Remove from the oven (need it for the pork chops, so do not slice it up yet).

2) Slice the baby cos into half lengthwise

3) Cut the bacon onto the lettuce (only after the pork chops are done). Sprinkle some parmesan cheese.

4) Pour the caesar dressing on the lettuce, the amount that you would like. Place the egg on the side and the avocado and top the salad with some sunflower seeds.

Herb Butter Pork Chops

2 pork chops with bone

salt and pepper, to taste

Vine tomatoes

Steps :

1) Rub some of the herb butter and marinade the pork chops generously. Season both sides with salt and pepper.

2) Heat the frying pan and sear both sides of the pork.

3) Take the tray which you used to bake the bacon and place the pork chops on top of the bacon. Place the vine tomatoes on the side of the tray and baked for another 10-15mins (depending on how thick the chops are)

4) Plate the different components. Cut a slice of cold herb butter and place on top of the pork chops.

5) SERVE (: