Sweet Potato Noodles with a Creamy Peanut Satay Sauce: Deliciously Ella with Friends – Ella Mills ( Woodward)

deliciously-ella-with-friends

Deliciously Ella with Friends by Ella Mills RRP $29.99 published by Hachette Australia on 31 January 2017

“These noodles were quite a revelation to me. They’re so much heartier, more filling and more like conventional pasta than everyone’s favourite courgette noodles, and this satay sauce really brings them to life. It’s so incredibly creamy, with subtle hints of chilli and tangy lime. Together they make for the best pick-me-up dinner, healthy but comforting and bursting with flavour. You will need a spiraliser for this recipe.” p.86

SWEET POTATO NOODLES WITH A
CREAMY PEANUT SATAY SAUCE
Serves 2

FOR THE NOODLES
olive oil
1 celery stick, finely chopped
5 garlic cloves, crushed
2.5cm root ginger, finely grated
pinch of salt
250g mushrooms, thinly sliced
2 small sweet potatoes, about 200g each, peeled and spiralised
100g baby spinach

FOR THE SAUCE
3 tablespoons crunchy peanut butter
(or almond butter also works)
70ml almond milk, plus more if needed
1 teaspoon tamari
1 teaspoon chilli flakes
juice of 1 lime
1 tsp honey
a little olive oil, if needed

Heat a glug of oil in a large frying pan, then add the celery, garlic, ginger and salt and sauté over a low heat until the celery is softening. Add the mushrooms once the pan has been bubbling for a couple of minutes.
After a minute or so more, add the sweet potatoes and cook for about 10 minutes.

COMFORT & SPICE
Next, make the satay sauce. Simply place all the ingredients in a blender and blend until smooth, adding oil if it helps to process the sauce, then add salt to taste.
Once the noodles and mushrooms are tender, add the spinach and the satay sauce. Stir until the spinach has wilted and the sauce is warm. If the sauce feels a little thick, add a splash of water, olive oil or almond milk and stir it in until it reaches your desired consistency.

DELICIOUSLY ELLA WITH FRIENDS by Ella Mills (Woodward). Hodder & Stoughton 2017.

CLEVER COOKING
Slice the ends off the sweet potatoes to create flat surfaces at either end before spiralising, it makes the process so much easier!

Flourless Blood Orange and Almond Maple Cake: Get Lean Stay Lean – Dr Joanna McMillan

get-lean-stay-lean

Images and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35)

Flourless Blood Orange and Almond Maple Cake

This is such a simple cake recipe, yet you won’t believe how beautiful it tastes. I use blood oranges when they are in season. If you can’t get hold of any, simply use navel oranges instead. The almonds have been roasted before grinding them to give a deeper depth of flavour. You don’t have to do this and can simply use almond meal instead if you prefer. The recipe as it stands is dairy free, but it is delicious served with a spoonful of Greek-style yoghurt.” p.208

 

flourless-blood-orange-almond-maple-cake-

Serves 6  Time 2 hours 15 minutes  DF GF V

 

4 blood oranges, skin on, plus extra orange segments to serve

Mint leaves, to serve

6 large free-range or organic eggs

175 g (6 oz/1/2 cup) pure maple syrup

1 teaspoon baking powder

1 teaspoon extra virgin olive oil to grease
the baking tin

250 g (9 oz) flaked almonds, pan-roasted, then ground (alternatively, you can use almond meal, see note)

Handful whole almonds, to serve

 

 

 

Put the oranges in a saucepan and cover with water. Place a piece of baking paper over the top of the oranges—this helps keep the oranges from bobbing on the water surface. Gently bring to the boil, then reduce the heat to a simmer. Simmer for 1 hour.

Preheat the oven to fan-forced 180°C (350°F/Gas 4). Brush a round
22 cm (81/2 inch) springform cake tin with the extra virgin olive oil and line with baking paper.

Drain the oranges and slice in half, removing any pips. Using a food processor or a Vitamix on level 10, blitz the oranges to a paste.

Add the eggs and blitz again. Then add the maple syrup and baking powder, and mix together well.

Pour the mixture into the tin and bake in the oven for about 1 hour. To test that the cake is ready, insert a skewer into the centre of the cake and if it comes out clean the cake is cooked. Remove from the oven and leave to cool in the tin.

Remove the cake from the tin, decorate with fresh blood orange segments, whole almonds and mint leaves, and serve.

 

 

 

Note Using nut meal in place of flour keeps the cake gluten free and since nuts are already high in fat you don’t need to add additional butter or oil as with a traditional cake. This, of course, also ensures you have all good
fats present. You do, however, need to be careful with your portion size,
as nut meal is energy dense—not always easy with a delicious cake! Just
be sure to cut each quarter of the cake into a further four slices to keep your kilojoules appropriate for a snack.

 

Dr Joanna’s Go To Green Smoothie: Get Lean Stay Lean – Dr Joanna McMillan

get-lean-stay-lean

Images and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35)

My go-to green smoothie

“This is the smoothie I make most often. It’s all plant food and so has a seriously low number
of kilojoules, yet delivers some serious nutrition. It has B group vitamins for energy, folate
for cell protection, vitamin C for immune function and healthy skin, antioxidants galore
for anti-ageing and it even has almost 2 mg of iron. All up it’s a fantastic addition to your
daily Get Lean, Stay Lean menu plan.” p.224

my-go-to-green-smoothie-

Serves 1  Time 5 minutes  DF GF NF V Ve

 

1/2 celery stalk

1/2 Lebanese (short) cucumber

20 g (3/4 oz) baby English spinach leaves

1 thin slice of lemon

6 mint leaves

Small handful flat-leaf (Italian) parley leaves

80 g (23/4 oz/1/2 cup) fresh or frozen pineapple pieces (see note)

+

A few ice cubes

 

 

Put all the ingredients into a Vitamix or high-speed blender with 250 ml (9 fl oz/1 cup) of water and the ice on top. Blitz for about a minute or until completely smooth.

 

 

Note You might not think of a pineapple automatically when we list superfoods, but there’s more to this tropical fruit than you might realise.
A cup of pineapple chunks provides you with over 60 per cent of your RDI for vitamin C. Since we know vitamin C aids in the absorption of plant iron, adding some pineapple to smoothies like I have done here, or to a legume or quinoa salad will boost your uptake of iron from these foods.

I always chop up my pineapple soon after purchase so they are ready to eat immediately. I keep one tub in the fridge for using fresh over the next few days and pop the rest, ready in ice cube-sized chunks, into zip-lock bags in my freezer. These are ideal for then using in your smoothie and frozen dessert recipes.

 

Oven-baked Ratatouille: More Please – Manu Feildel with Clarissa Weerasena

more-please

Images and recipes from More Please! By Manu Feildel with Clarissa Weerasena (Murdoch Books) $39.99

Oven-baked Ratatouille

serves 4 as a main or 6 as a side

If you’re not a big fan of vegetables, I have a feeling this recipe from the south
of France will change your mind. Ripe vegetables are baked together with garlic and fresh herbs, and the result smells like summer.” (p.150)

 

Oven Baked Ratatouille

60 ml (2 fl oz/¼ cup) olive oil

4 brown onions, thinly sliced

4 garlic cloves, thinly sliced

2 tablespoons thyme leaves

3 large zucchini (courgettes)

3 Japanese eggplants (aubergines)

6 truss tomatoes

2 tablespoons coarsely chopped rosemary

sea salt and freshly ground black pepper

 

Preheat the oven to 200°C (400°F).

 

Place a frying pan over medium heat, add 1 tablespoon of olive oil and sauté the onion for about 15 minutes, or until lightly golden, reducing the heat a little if the onion begins to catch. Add the garlic and 1 tablespoon of thyme and cook for 2 minutes. Spread the onion mixture over the base of a large roasting tin.

 

Wash the veggies and cut them widthways into 1 cm (½ inch) thick slices. Tightly arrange the vegetables in rows over the onion base, starting with the zucchini, followed by the eggplant then the tomato. Gently push the slices out so they sit in a diagonal pattern, exposing some of the flesh. Drizzle with the remaining olive oil and sprinkle over the rosemary and remaining thyme. Season with salt and pepper and bake for 45 minutes, or until the vegetables are tender.

 

Seeds, Seeds and Nuts

Real Delicious Cover

More baking – brought to you by Chrissy Freer’s Real Delicious; Seed and Parmesan Crackers p.110 ( my first and not my last attempt at making crackers – these are divine!)  and Seed and Nut Bars  p.111

These both taste fab ! And so easy to make I wonder why I haven’t tried these before.  The crackers are vegetarian (if you use Parmesan made with non animal rennet), the Seed and Nut bars are like an exotic, healthy, peanut free, brittle –  I used rice malt syrup instead of honey (a personal preference as I am allergic to honey) and used a mix of raw unsalted nuts, sunflower, sesame, pumpkin (pepitas) and chia seeds, macadamia oil ( my favourite oil to cook with)  and a few spices…so easy!

 

Seed and Parmesan Crackers and Seed & Nut Bars

 

Fruit Jellies:The Zen Kitchen – Adam Liaw

zen-kitchen

The Zen Kitchen by Adam Liaw is published by Hachette Australia, $49.99

FRUIT JELLIES

フルーツ寒天

KANTEN IS MORE POPULARLY KNOWN OUTSIDE JAPAN AS AGAR AGAR. IT’S A SEAWEED

BASED GELLING AGENT BUT ITS PROPERTIES ARE VERY DIFFERENT TO GELATINE. THE JELLIES

IT PRODUCES ARE FIRMER AND CRUNCHIER. KANTEN HAS BEEN USED FOR MAKING JAPANESE

SWEETS FOR HUNDREDS OF YEARS. HERE, A LIGHTLY SWEETENED WATER JELLY ENCASES

DELICIOUS COLOURFUL FRUITS. OUR KIDS LOVE THESE.

MAKES ABOUT 16 JELLIES PREPARATION TIME 30 MINS COOKING TIME 10 MINS, PLUS 4 HOURS CHILLING TIME

 

INGREDIENTS

Various fruits, such as

strawberries, blueberries,

lychees (tinned is fine), mandarin, kiwifruit, rockmelon

1 litre water

120g caster sugar

8g kanten (agar agar) powder

(or according to packet directions)

fruit-jellies

 

METHOD

1 Prepare the fruit by cutting into bite-sized pieces, large chunks, decorative cuts or shapes. A variety of shapes, colours and sizes is good.

2 Combine the water, sugar and kanten in a medium saucepan and whisk over medium heat until the kanten and sugar are dissolved. Allow to cool until just warm to the touch but not set. You don’t want to cook the fruit.

3 Pour into a 1.5 litre capacity mould (e.g. a 20cm square cake tin) and press the fruits into the liquid. Allow to cool until set, then refrigerate until chilled. You may find it easier to line the mould but if you do, line it with baking paper, as plastic wrap may leave shapes in the base of the jellies. Carefully turn out the jellies and cut into individual cubes. Alternatively, set the jellies in individual moulds. Individual moulds will make it easier to keep the fruits separated.

 

You need to follow the directions on the packet of the kanten if there are any. Brands may differ in their setting strength.

 

Nut Cake: The Scandinavian Belly Fat Program – Berit Nordstrand

he-scandinavian-belly-fat-program

Images and recipes from The Scandinavian Belly Fat Program by Berit Nordstrand (Murdoch Books) RRP $35.00

 

Nut Cake

This is a wonderful cake that does not require baking. It contains neither gluten nor dairy products.” p41

serves 6

500 g (1 lb 2 oz) nuts and seeds, such as almonds, walnuts, hazelnuts or pepitas
(pumpkin seeds)

5 fresh dates or prunes, stones removed

100 g (3½ oz) raisins

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon vanilla powder (optional)

pinch of sea salt

1 tablespoon maple syrup or honey (flower honey is best)

 

nut-cake

 

Process half of the nuts and seeds in a blender, until quite finely ground. Repeat with the rest
of the nuts and seeds. Transfer all the blended nuts and seeds to a mixing bowl.

Put the dates and raisins in the blender and run it at full speed until they are finely chopped.

Mix the cinnamon, nutmeg, vanilla powder and sea salt into the blended nuts, and stir in the chopped dates and raisins.

Drizzle over the maple syrup or honey. Bring the dough together with your fingers.

Press out the dough in a cake shape that measures approximately 22 cm (8½ inches) in ­diameter, or press it out into six small portions.

 

TOPPING SUGGESTIONS

plain yoghurt, fresh fruit, dark chocolate flakes and lemon balm, mint or chervil

sour cream, softened cranberries and lemon balm, mint or chervil

sour cream and oven-baked apple slices with ground cinnamon

fresh blueberries and 2 pears simmered until tender in 200 ml (7 fl oz) apple juice, then diced

100 g (3½ oz) melted dark chocolate and 1 tablespoon organic coconut butter, combined to make a chocolate sauce