Super Speedy Fried Rice

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!

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Awesome After Surf Snacks – Popcorn

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.

IMG_4297

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!

Pumpkin and pesto risotto

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)

Glowing Skin Juice

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.