Tag Archives: delicious

Super Speedy Fried Rice

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Photo from Taste.com

Photo from Taste.com

Fried Rice is a favourite go-to recipe. I’ve put down a basic recipe here but feel free to use whatever vegetables you like. If you are vegetarian, lightly fried tofu is a great replacement for the bacon and egg. I like to add any left over veggies as well to mix it up!

You Will Need:

.2 teaspoons vegetable oil
.
3 rashers shortcut rindless bacon, chopped
.
4 green onions, finely sliced
.
1 cup frozen peas, corn and capsicum
.
1 egg, lightly beaten
.
450g packet long-grain white rice in 2 1/2 minutes, uncooked
.
1 tablespoon ABC kecap manis

How To Make:

Step 1 – Add rice and water to a pot and cook until el dente. Drain.

Step 2 – Heat oil in a wok or frying pan over medium-high heat. Swirl to coat. Add bacon and onion. Stir-fry for 2 to 3 minutes or until bacon is golden and crisp.

Step 3 – 
Add peas, corn and capsicum. Stir-fry for 1 minute. Add egg. Stir-fry for 1 minute or until egg is cooked. Add rice and kecap manis. Stir-fry for 2 to 3 minutes or until heated through. Spoon into bowls.

Serve and enjoy!

Teriyaki Tofu Salad

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Teriyaki Tofu Salad –
This delicious recipe is a healthy dinner option and tastes amazing!

Photo from Taste.com

Photo from Taste.com

You Will Need:
1 tablespoon kecap manis

1 tablespoon soy sauce

2 (250g) medium carrots, peeled, cut into matchsticks

200g Japanese-style teriyaki tofu, thinly sliced

1 cup beansprouts, trimmed

3 green onions, thinly sliced

80g baby Asian salad greens

2 teaspoons sesame seeds, toasted

To Make:
Step 1 – Whisk the soy sauce and kecap manis together in a jug.


Step 2 – Combine carrot, tofu, beansprouts, onion and salad greens in a bowl. Drizzle with kecap manis mixture. Sprinkle with sesame seeds. Serve, eat and enjoy!

Greek Yogurt Chocolate Truffles

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Greek Yogurt Chocolate Truffles –
I’m never going to be able to give up chocolate. It’s something I realised very early on. What makes me happy is that there are now so many delicious recipes out there to make “healthy” chocolate treats. MMMMM We have our friends at My Urban Nutrition to thank for these!

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Ingredients:
4 teaspoons cocoa powder + some extra cocoa to roll the truffles in
1 tablespoon fat free vanilla Greek Yogurt
5 tablespoons vanilla protein powder or powdered skim milk
2 egg yolks
5 drops of vanilla extract
3 teaspoons stevia, agave nectar, honey or artificial sweetener

Directions:
Mix together all ingredients except protein powder. Add protein powder until the paste reaches a firm consistency. Put aside in the fridge for 30 minutes or in the freezer for 10 minutes. Before serving, roll the mixture into balls and dip into cocoa powder.

Enjoy!

Awesome After Surf Snacks – Popcorn

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Need a new after surf snack? Think corn. POPCORN.

mmm

Homemade popcorn is a healthy treat that will cure those after surf munchies. It’s better than stuffing your face full of chips and chocolate too.

I’m not talking about the super buttery microwave packets, they contain loads of nasties. Buy yourself a packet of plain corn kernels, put them in a pan, heat some oil and place the kernels inside. Then, secure the lid to avoid corn in the eye and crank up the heat, shaking the pan intermittently.

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It takes a few minutes but when the corn starts popping you know it’s almost done. Turn down the heat and wait for 4-5 minutes for the popping to ease.

Serve with a sprinkle of salt and a drizzle of oil. *If you prefer sweet popcorn, replace salt with some brown sugar…mmm

yum

NB: Nothing tastes worst than burnt popcorn, make sure you turn down the heat when the first kernels start jumping!

Enjoy!

Beet This – Detox Juice

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Beetroot is an incredible cleanser for your liver, ginger helps strengthen your immune system, carrots help you see in the dark and an apple a day keeps the doctor away. Do we need to convince you again how awesome this juice is?

Ingredients
• 2 tablespoons peeled and chopped fresh ginger (1/2 ounce)
• 1 medium beet (8 ounces), scrubbed and coarsely chopped
• 4 medium carrots (8 ounces total), scrubbed and sliced
• 1 medium apple (8 ounces), cored and cubed
• 1 cup water
•
Preparation
In a blender, combine ginger, beet, carrots, apple, and water; blend, scraping down sides occasionally, until smooth. Strain juice and, if desired, thin with additional water. Refrigerate up to 2 days (shake before serving).

Pumpkin and zucchini sweet soy stir-fry

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There’s nothing better than a delicious Stir-Fry for dinner. They’re fast, easy and taste yum. 🙂

To make this one, you will need:

1kg butternut pumpkin, peeled, cut into 3cm pieces

1/3 cup kecap manis (sweet soy sauce)

2 tablespoons Ayam oyster sauce

1 long red chilli, finely chopped

1/2 teaspoon ground white pepper

1 tablespoon peanut oil

1 brown onion, cut into thin wedges

2 garlic cloves, thinly sliced

2 zucchini, halved lengthways, sliced diagonally

1 medium eggplant, cut into 2cm pieces
2 eggs, lightly beaten

Make:
Fast version: Place pumpkin on a microwave-safe plate. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on high (100%) for 3 to 4 minutes or until just tender. Drain.
Long version: Boil water in a saucepan, steam pumpkin until tender.


Combine kecap manis, oyster sauce, chilli and pepper in a small bowl.


Heat a wok over high heat. Add half the oil. Swirl to coat. Add onion and garlic. Stir-fry for 2 minutes or until softened. Add remaining oil. Swirl to coat. Add zucchini and eggplant. Stir-fry for 4 to 5 minutes or until tender. Add pumpkin. Stir-fry for 2 minutes. Add egg. Stir-fry for 1 minute or until egg is just cooked. Add sauce mixture. Stir-fry for 1 to 2 minutes or until heated through. Serve.

Rainbow salad

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Photography by Jeremy Simons

As well as having an awesome name, this salad will taste like a rainbow in your mouth. Mmmm…

You will need:
2 small carrots, peeled

2 Lebanese cucumbers

2 1/2 cups shredded red cabbage

2 green onions, thinly sliced

80g baby Asian salad leaves

50g fried noodles (see note)

2 tablespoons Alfa One rice bran oil

2 tablespoons sweet chilli sauce

2 tablespoons lime juice

2cm piece fresh ginger, finely grated
Make:
Using a vegetable peeler, cut thin ribbons from carrots and cucumbers. Place in a large bowl. Add cabbage, onion, salad leaves and noodles. Toss together.


Mix rice bran oil, sweet chilli sauce, lime juice and grated ginger together in a small bowl. Add to salad mixture. Toss gently until the dressing is evenly distributed. Serve.

If you have any delicious recipes you’d like us to feature, email us!

Pumpkin and pesto risotto

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Photography by Andrew Young

There’s nothing better than some warming comfort food after a cold water surf! This is one of my favourite recipes and warms you up on chilly days.

You will need:
600g butternut pumpkin, peeled, seeded, cut into 2cm pieces

1 tablespoon olive oil

1 litre (4 cups) chicken or vegetable stock

1 brown onion, finely chopped

1 cup (200g) aborio rice

1/2 cup (125ml) dry white wine
*
If you’d like to make a creamy version – 1/2 cup (125ml) Cream for cooking

Pesto ingredients

1 cup loosely packed basil leaves

1/4 cup (45g) toasted pinenuts

1/4 cup (20g) finely grated parmesan

2 garlic cloves, finely chopped

1/4 cup (60ml) olive oil

Steps:
1.Preheat oven to 200°C. Line an oven tray with baking paper. Scatter the pumpkin over the tray.
Drizzle with half the oil and season with salt and pepper. Bake in preheated oven for 30 minutes or until brown and tender.

2.
Meanwhile, to make the pesto, place the basil, pinenuts, parmesan and garlic in the bowl of a food processor and process until finely chopped. While the motor is running, gradually add the oil in a thin, steady stream until incorporated. Taste and season with salt and pepper.

3.
Bring the stock to boil in a saucepan. Reduce heat and keep at a gentle simmer. Heat remaining oil in a heavy-based saucepan over medium heat. Add the onion and cook for 5 minutes or until soft. Add the rice and stir for 2 minutes or until grains appear slightly glassy. Add the wine and cook, stirring continuously with a wooden spoon until the liquid is completely absorbed. Add the stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Taste and season with salt and pepper.

4.
Add the pumpkin and gently stir to combine. Add half the pesto and gently fold through. Spoon among serving bowls. Top with remaining pesto and serve immediately.

*NB: This can be made into a creamy pesto by adding cream when you have removed the risotto from the heat. Stir to combine. (In between step 3&4)

Apricot, pistachio and cranberry quinoa porridge!

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This recipe is delicious, filled with vitamins and will keep you full until lunchtime. What more could you want from a breakfast?

Photography: Cath Muscat

You will need:

1 1/2 cups quinoa, rinsed, drained (until clear water runs through)

1 1/2 cups milk

1/2 cup dried apricots, chopped

1/3 cup dried cranberries

1 1/2 tablespoons brown sugar

1/3 cup pistachio kernels, coarsely chopped

Honey, to serve

Steps:

  • Mix quinoa and 4 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes.
  • Stir in milk, apricot and cranberries. Cover and cook for 10 minutes or until quinoa is no longer hard. Stir in sugar.
  • Spoon porridge into bowls. Sprinkle with pistachios. Drizzle with honey. Serve.

 
Recipe by: Lucy Nunes

Glowing Skin Juice

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Glowing Skin Juice

(Makes about two glasses)
Note that beetroot is a very strong flavour, so use less if its not one of your favourite vegetables. Can dilute juice with water or herbal tea.

You will need
:
1 carrot

Half a beetroot

2 celery sticks

Half a cucumber(any kind)

2 spinach leaves

1 orange

A generous chunk of watermelon to sweeten

Wash, trim and chop all ingredients and process in juicer.