KAI - Recipes

Breakfast Crunch

Breakfast was so exciting this morning!! I found a recipe on @ketodad for home made granola and thought I’d give it a crack. I really miss crunchy foods like cereal so I thought this would be perfect and it’s so easy!! For my mix I combined walnuts, sliced almonds, pumpkin, sunflower, chia and flax seed. Then I folded this with whipped egg white, melted butter and stevia.

Baked and cooled overnight, breakfast was the first thing  on myn mind as I jumped out of bed this morning ready for the day. I made a hearty bowl with cold almond milk and sliced feijoa. So nice to have a real home made wholesome cereal with no processed nasties. Now to kick on with the rest of the day xx

KAI - Recipes

Crustless Quiche

Ingredients:

  • 8 Eggs
  • 8  Cherry Tomatoes
  • 1 small pack frozen spinach
  • Handfull of Feta Cheese
  • 1 cup Cream
  • Handfull of Grated Cheese
  • Salt + Pepper
  • Sprinkle Dried Herbs (sage, oregano, rosemary use your favourites or whatever you have on hand)
  • Feel free to also add an optional sprinkle of onion or garlic powder for a bit of extra flavour and seasoning.

Crack eggs into bowl, whisk with cream and salt and pepper. Defrost spinach if using frozen and remove all the liquid. If using fresh spinach, lightly sautee in a pan with a dash of oil to remove all the moisture. Lightly grease quiche dish. Arrange spinach loosely to cover the base of the dish.

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Pour egg mixture over spinach base. Cut tomatoes and place into dish. Crumble feta over the top. Season well with a sprinkle of dried herbs, and optional garlic or onion powder. Bake in a pre-heated oven on 180 degrees celsius for 20mins. (We have a fan forced oven, so timing may vary between different oven models)

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At the 20 minute check, remove from oven and sprinkle the grated cheese over the top. Place back into oven and cook for a further 10 – 15mins ( again timings may vary depending on your oven). Once cooked, the egg mixture will be cooked all the way through and all the moisture should have evaporated. The quiche will be light and fluffy, and the cheese golden brown. 

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Slice + serve!

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KAI - Recipes

Raw Fish – Pacific Delicacy

Eating well has been a big focus for our whanau this year, and with the recent lock downs and food restrictions, it’s become even more important as we try to keep healthy and fit while being confined to our home.

Whenever we have raw fish it’s like a huge hug for the soul. Knowing there’s a bowl chilling in the fridge just puts me at ease. It is the ultimate comfort food and Pacific delicacy. During these uncertain and stressful times I think it’s nice to make traditional foods where we can. It helps maintain that feeling of connection. Everyone has their own way of preparing this dish but this is the recipe I make for our whanau and will be passing down to my tamariki.

At the moment meat is selling out pretty quickly in the supermarkets, but surprisingly there always seems to be fish available, which is fantastic for the seafood lovers in our whare. For this version I will be using fresh Bassa fillets (easily available in Australia and really economical). But you can use any firm fish with white flesh fish like snapper or tarakihi.

You will need: 

2-3 fillets of Bassa fish

1 can x Coconut cream

Lime or lemon juice

Cucumber

Tomato

Onion (spring, red or white – what ever you have available)

Salt + Pepper to taste

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1- The first step is to cube the fish fillets and place in a bowl. Cover with just enough lemon or lime juice. Cover and chill in the fridge for a few hours. The acid from the juice will turn the fish opaque white. You will know it is done when has turned white all the way through and the fish has a nice firm texture. Drain the excess juice by half and season well 

2 – Wash + chop the cucumber, tomato and onion into a small dice – everything should be of a similar size.

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3 – Add the vegetables and the can of coconut cream to the bowl. Mix through, then season to taste.

4 – Cover and chill for a few more hours or overnight for best results.

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5 – Test the seasoning again and add more if required. Serve + enjoy!

 

 

 

KAI - Recipes

Coconut Flour Pizza

I’ve been testing out different low-carb dough recipes and I found this one called “Fathead Pizza Dough” over on wholesomeyum

It is really tasty and has a lovely texture. It’s one of the better recipes and so fast compared to say a cauliflower crust. I almost always use almond flour as a baking substitute so I was interested to see how coconut flour would turn out.

Here is our attempt at getting that delicious pizza taste without all the extra carbs and sugar. Toppings included grilled and marinated sliced eggplant, olives, grape tomatoes, bocconcini, stuffed pepperdews, basil and mozzarella. It gets the thumbs up from us, and is extremely tino reka!!!

The dough does have that fibrous coconut taste and can dry out easily if you add too much, so just be mindful if you’re not a coconut lover. However I reckon topped with some berries and a sprinkle of Stevia or maybe a cinnamon, stevia, melted butter glaze you could get some tantalising treats from this dough, for those moments when the tastebuds are calling out for something on the sweeter side.

KAI - Recipes

Chia Seed + Flax Seed Crackers

Our family have been working towards a healthier diet, taking small steps to reduce the amount of processed foods, carbs and refined sugar in our cupboards. But being a chip + dip girl from way back I really miss that crunch factor! Today we decided to test out two types of cracker recipes. You can find these plus many more great recipes over on sweetashoney.co

Both recipes were tasty, but our fav of the two was definately the chia seed type, they have a crunch and chewiness which has us hooked! We topped them with salmon, avocado, cream cheese + spring onion. We love spice in our household so I added some heat with a gentle sprinkle of cayenne pepper.

I think these will be replacing our current supermarket cracker selection. They will make an awesome chip + dip replacement for any social gathering too and a welcome addition to the lunch boxes for the tamariki

KAI - Recipes

Pickled Radish

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Today was a very special day! We got to celebrate my sisters birthday. The last time we celebrated a birthday togther she had just turned 22 which was six years ago so this occassion was extremely significant and symbolic. Being our first dinner guest in our new house, we were amped + excited to have some good company!! The kids wanted to help cook a special lunch which included chicken korma, rice, steamed broccoli, papadams + home made garlic naan bread.

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We also had chocolate bday cake and strawbs with choc sauce for dessert. It was truly delicious and a beautiful way to enjoy the afternoon.

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One of the sides we decided to serve was pickled radish slices. I’ve always been interested in pickling, preserves + chutney making. I love how families pass down secret recipes and pantries get stocked with jars of goodness ready to be used over the coming months – call me old skool, nostalgic even. But what I truly appreciate is it’s such a practical and economical way to use excess seasonal produce and a way to make the most of what’s available. I love the idea of taking something humble and turning it into something next level. So imagine my delight when I stumbled upon this bunch of radishes for $1.99 @ our local spudshed.

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Previously I wouldn’t of exactly called myself a radish fan, and I wasn’t entirely sure what I would do with all 27 of them but for that price, it was a challenge I was willing to take on. Cue my new obsession – pickled radish

It is so easy you will kick yourself for not having tried it sooner, and if like me you are not a fan of raw radish and find the flavour quite intense this pickle will definitely mellow it out.

You will only need a few basic basic ingredients including:

  • vinegar 1/2 cup (white) however here I’ve used apple cider
  • sugar 1/2 cup
  • salt 1 tsp
  • pepper corns (optional) 1 Tblsp
  • and the star of the show radish! Approx 2 cups sliced

 

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First wash then slice the radish into thin slices discarding the ends and tops. Keep the slices slightly thicker if you want a bit of crunch.

Then you can make your pickling liquid. It’s equal parts vinegar and sugar with a dash of salt. You can also add a few whole peppercorns for extra pep. I chose to leave out the pep this time round as I really wanted the bright white + red of the radish to pop when served to the table. Simply mix everything together until all the sugar is dissolved.

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Once it’s thoroughly mixed add in your radish slices, cover + chill – 8 hours or more would be ideal. But we only had a couple hours up our sleeve and this recipe still worked a treat so YOLO

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Keep covered in the fridge and consume within three days. Use in salads, on platters or in sandwhiches and burgers. But at this rate I think they will be long devoured by then!

Enjoy x

 

 

 

 

 

 

 

 

KAI - Recipes

Plum Sponge

Plum Sponge

Fruit sponge pudding of any kind is always good, served with cream, custard or ice cream – it is the ultimate in comfort food. It makes me feel like I’m in the country whenever we have it. My sister first learnt to make fruit sponge when she was about five years old and could whip one up at the drop of a hat. Golden spongy top with sweet, syrupy fruity goodness beneath – you just can’t beat it as a good old fashioned favourite. It is super economical as you can use seasonal fruits, canned or frozen – what ever you have available which means this dish can be served all year round. For this recipe we just so happened to have extra plums in the fruit bowl that needed to be used up before they spoiled. My daughter is a keen helper in the kitchen, and I am hoping as it was with my sister that once she learns this recipe she too will be able to whip up a fruit sponge with minimum fuss and effort. If like me you like to have hard copies of recipes this basic sponge recipe can be found in the Edmonds Cookbook – an icon + staple of many a kiwi kitchen!

Here is what you will need –

2 cups stewed or canned fruit – e.g. apples, boysenberries, apricots, plums, peaches or rhubarb

sugar to taste (leave out the additional sugar if using canned fruit as they tend to be sweet enough)

125 g butter

1/2 teaspoon vanilla essence

1/2 cup sugar

2 eggs

1 cup plain baking flour

2 teaspoons baking powder

2 tablespoons milk

Method

Place stewed fruit in an oven proof dish

Sweeten with sugar to taste, set aside

Put butter, vanilla and measured sugar into a bowl

Beat until pale and creamy

Beat in eggs one at a time, beating well after each addition

Sift flour and baking powder together in a separate bowl, then fold into creamed mixture

Add milk and mix to combine

Spoon and dollop the sponge mixture over the fruit and spread to form a top layer making sure the fruit is all covered

Bake at 190°C for 40 minutes or until sponge springs back when lightly touched

Serve warm dusted with icing sugar with cream, custard or ice cream

Serves 4 – 6004

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