Recipe: Thai Pumpkin + Fish Curry

fishcurrytitleThis is one of my favourite dishes of all time.  I make it a lot at home.  It is a go to comfort food and tv dinner, and also a great dish to serve to guests.  When you make it just make sure you have a lot in the pot because your guests and loved ones will want more.  It is light and gorgeous but also hearty enough for a winter’s night.

This meal is easy to make and only takes me less than half an hour to whip up. Before you start make sure to put on the rice to cook so that it will be ready to go.  The Thai flavours are heavenly.

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Ingredients

400ml coconut milk (we use light)
1kg pumpkin (butternut squash) (peeled and cubed)
500g salmon (cut in large chunks)
1 bunch of bok choy or pak choy
2 tablespoons Thai green or yellow curry paste (found at Asian foodstores)
350ml fish stock
3 tablespoons fish sauce (high quality and without msg)
2 tablespoons grated palm sugar or can use brown sugar
3 lemongrass stalks
3 kaffir lime leaves
1/2 teaspoon turmeric
Juice of 1 lime
Handful fresh coriander

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Method

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1. Place a big pot onto medium heat on the stovetop. Pour in the coconut milk and add the curry paste. Mix together with a wooden spoon while it is heating.

2. Let this mixture simmer a bit while you add the fish stock, sauce, sugar, lemongrass, lime leaves and turmeric.

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3. Bring to the boil and add the pumpkin chunks to the mix. Cook the pumpkin for fifteen minutes or until it has gone quite soft.

4. Add the fish chunks to the sizzling mixture and gently stir so as not to break up the fish. This part will only need a few minutes. When the fish is white they are done.

5. The last part is to wash and separate the bok choy leaves. Leave the mixture simmering and lay them out over the top of the mixture. As they begin to wilt, gently mix them into the curry.

6. Your delicious meal is done. Serve it over rice and garnish with fresh coriander leaves.

We hope you enjoy. If you like this Pin or Twitter It. And if you like us, Like Us on Facebook. Keep coming back for more food goodness…

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Recipe: Baby Roma Tomato & Bocconcino Christmas Starters

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To begin our Christmas food tutorials we thought we would start with one of our longtime favourite starters.  These little Santa-like food structures are so easy to make and make a gorgeous minimalist statement.  And most importantly, they are delicious to eat!

Ingredients

Mini Bocconino balls (a delicious little cheese ball)

Mini Roma tomatoes

Fresh mint leaves (or basil)

Pepper

Olive oil

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Method

1. Carefully slice the bottoms of the tomatoes, trying to make them as level as possible.  We use a Japanese ceramic knife which makes life a lot easier when slicing.

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2. Turn the tomatoes and slice of the other side so that they are now shaped like little barrels, keeping them as level as you can.

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3. Using the other end of a spoon, de-seed the tomatoes.

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4.  Wash the mint leaves and push one mint leaf into the centre of each tomato.

christmasentree65. Place a mini bocconcino on top of each tomato.  They will just be perched on top but will stay quite well.
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6. Display on a white platter.   Crack some pepper on top and drizzle Olive oil over the top.

Hand them around to your guests who will love them.   Check out our other Christmas tutorials, we have a Birdie Advent Calendar, Star + Cane Advent Calendar, Felted Wreath and plenty more coming in the weeks leading up to Christmas.

If you like this, please Pin It and if you Like us, then Like us on Facebook and tell your mates!

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How To: Indonesian Satay Sauce

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On our recent trip to Indonesia, we ate a LOT of satay.  It is the most wonderful nutty flavour, fresh with a little kick.  And so versatile,  it can be used to make Gado Gado, or used with chicken or beef and served with rice.  This recipe was constructed from ingredients given to me by our wonderful driver, Wyen,  while in Indonesia.  He gave us this recipe while sitting eating Nasi Goreng and sipping on coconut juice in a rural outdoor restaurant, set in the midst of green fields with rice growing.  Brown sugar has been used instead of the traditional palm sugar, because that it was what in the pantry.  Feel free to use palm sugar but please make sure it is ethically sourced.
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Ingredients

2 cups fresh raw peanuts

Juice of 1 lime

1 Tbs brown sugar

1/4 tsp chilli flakes

2 Tbs Kecap Manis

2 Tbs Soya Sauce

1 cup water

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Method

1. Add all of the ingredients to your high speed blender.  Blend ingredients for about a minute on an average speed.  If you leave it for longer, all of the peanuts will become smooth.

2. Scoop out the sauce into a small bowl to serve.  This sauce also stores well in an airtight container.  It will keep for up to a month in the fridge.

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3. Use this simple method to make beef satay.  Cut your beef into small cubes and place five or six of them onto a wooden skewer.  Marinate the skewers in the satay sauce and then cook on a bbq.  Serve the satay sauce with it as a dipping sauce.

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How To: Homemade Tagliatelle with Tomato + Bacon

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At OHC we love homemade pasta.  Today’s pasta is a great one because it doesn’t require a pasta maker and it is one of the easiest to make.  Pasta is really easy to make and tastes delicious when made from scratch.  Homemade pasta can either be thrown into a boiling saucepan of water, and cooked straight away, or it can be folded and stored in shoebox, with baking paper neatly wrapped between each layer.

Making pasta is a great way to include the whole family in the kitchen and provides an entry point for introducing children to the joys of cooking whole foods, made from delicious fresh ingredients.  This recipe was not gluten-free but we will follow in the future with more gluten-free pasta recipes.

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Ingredients

300g Tipo ’00′ flour

3 large free-range eggs

Pinch salt

Method

1. Measure out the flour and pour it into a mound on the table.  Use a closed fist to make a well in the centre of the flour.

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2. Crack open the three eggs into the centre of the flour well.

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3. Starting from the outside of the flour, begin to push it towards the centre, mixing it with the eggs.  Work your way around the outside of flour, doing this.

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4. Once the flour and egg are mixed into a ball, begin to knead the dough ball.  To knead, hold your hands together and push your palms into the dough.  The dough ball will turn as you go.  Knead the dough until it begins to feel smooth and silky, no longer rough and floury.

5. Divide the dough into four balls.  Put flour onto the table and using a rolling pin or your pasta maker, roll the pasta into four long pieces.

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6. Take a length of pasta and starting from one end, dust it in a little extra flour, then roll it.  Do this to all four rolls.

7. Using a sharp knife chop the pasta rolls into small slices.

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8. To cook your pasta, place it in boiling water with a pinch of salt.  Fresh pasta will only take a few minutes to cook.

This pasta was served with tomato and bacon.   This will take a few minutes to cook up.  Take about three tomatoes, cut them in half, seed them and then dice them.  Finely chop half an onion.  Cut the fat from three rashers of bacon and dice them.  Fry these three ingredients together in a frying pan with oil for a few minutes until they have mixed and are softened and fragrant.

Toss the tomato and bacon into the pasta and serve this dish with fresh basil.

Enjoy!  and if you like this, pin it.

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How To: Gluten-Free Strawberry Clafoutis

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Clafoutis is a beautiful, rustic French dessert which is easy to make.  It is a sort of mixture between a pudding and a cake.  Light and refreshing and tastes delicious, clafoutis is traditionally cooked with cherries.  Strawberries also taste very good with it. The berries will bubble and dye the batter a gorgeous, bright pink. We guarantee that children love clafoutis! This recipe is both gluten-free and dairy-free (made with coconut milk).

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Ingredients

1/3 cup (70 grams) natural cane sugar
3 eggs
1 cup (225 ml) coconut milk
1 vanilla bean, split and seeded
1/4 cup (35 grams) superfine brown rice flour
4 Tbs (40 grams) almond flour
pinch salt
1/2 tsp cinnamon
2 punnets strawberries

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Method

1. In a bowl whisk together the sugar and eggs.

2. Add the coconut milk, vanilla seeds, brown rice flour, almond flour, salt and cinnamon.

3. Place the strawberries into the dish (or small dishes).  We cooked our clafoutis in four wide-mouthed mason jars and this was wonderful.

4. Pour the batter over the top of the strawberries.

5. Sprinkle sugar and almond flour on top for a lovely crunch.

6. Bake them at 180C/375F for 20 – 30 minutes, depending on the size of the dish.

7. The clafoutis will set in the middle.  Do not overcook it as it tastes better if it is like custard on the inside.

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Recipe: Gluten-Free Lime & Pistachio Meltaways

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These meltaways are divine.  They are so full of flavour and literally melt in the mouth. The lime rind pieces are like tiny pieces of candy that pop in your mouth, and the sugar coating is perfect.  These cookies use a mixture of cornflour, amaranth and quinoa flour, which we find to be a great gluten-free mix for biscuits like these.

Ingredients

120 grams butter

125 grams castor sugar

zest of 2 limes

2 teaspoons vanilla extract

Juice of one lime

40 grams cornstarch

80 grams amaranth flour

80 grams quinoa flour

40 grams pistachio nuts – finely crushed, almost to meal

1/4 teaspoon salt

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Method

  1. Cream the butter, castor sugar and lime zest together until it is the mixture is light.
  2. Add the lime juice and mix.
  3. Shell the pistachios and place in boiling water on stove for one minute to blanch.  Put into cold water and peel away the red casings to reveal the bright green nuts.  (this step is really worth taking the few minutes to do).
  4. Place the pistachios in a food processer and grind until the pieces are just bigger than nut meal.  Set aside.
  5. Sift all the dry ingredients into a bowl.
  6. Add these to the creamed butter.  Mix until it comes together.
  7. Add the pistachios, vanilla extract and salt and mix some more until it is a dough.
  8. Transfer the dough onto a sheet of baking paper and shape it into a log that is about 2 inches in diameter.
  9. Use the baking paper to tighten the log and wrap it up.
  10. Place the dough in the fridge for at least two hours.
  11. Cut the log into 1/4 inch thick discs.
  12. Place the discs onto a baking tray and bake at 350°F/180°C for about 12 minutes.  Don’t let the biscuits get brown but leave them white.

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Cool the biscuits on a cooling rack and coat with a thick layer of powdered sugar while they are still a little warm.  These are best eaten within a few days and should be stored in an airtight container.

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How To: Apple and Cheese Stack (Delicious Snack)

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This is probably the most simple and easy tutorial we have ever posted — but still one of our favourites. This apple and cheese stack is perfect — and gluten free! This is very quick and easy to make. If you have an apple spiraliser use it for this.  Children love this snack.  It has a lot of visual appeal and cheese and apple is delicious together.

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Ingredients

1 Granny Smith (or any other) apple

Semi- matured Swiss Cheese

Honey or Agave Nectar

Cranberries (optional)

Cinnamon

Method for Making Apple Stack

1. Core the apple using a corer, or spiraliser.

2. Cut the apple into slim slices.

3. Cut the cheese slices.

4. Re-stack the apple, placing a slice of cheese in between each apple slice.

5. Drizzle honey over the apple stack.

6. Sprinkle cinnamon on top.

7. Sprinkle dried cranberries or goji berries around.

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How To: Gluten-Free Summer Peach Flan

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We found our first peaches in the store this week…. A reminder that summer in Australia is coming soon, just as it disappears in the Northern Hemisphere. Maybe there are peaches left from summer in the North, there are definitely peaches coming in the South. They are a fruit which has no equal, in juiciness and flavour.

This is another post from the past from December 2011.

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The secret to this perfect peach flan is a fantastic knife. We use a Japanese ceramic knife for the delicate slicing that this recipe requires. This flan is a showstopper and a great addition to a summer party.

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Recipe for Summer Peach Flan

Ingredients for Shortcrust Pastry

225g (2 cups) All purpose gluten-free flour (of course you can use gluten flour also)

good pinch of salt

100g (8 tablespoons) butter at room temperature

45ml (3 tablespoons) cold water

Sugar – to taste (I used about 2 tablespoons of white sugar only)

How to Make Shortcrust Pastry Pie Shell

1.Sift the flour and sugar into a mixing bowl

2.Cut the butter into small chunks and rub it into the flour mix between your fingers.

3.Pour the water in and combine to make a stiff dough.

4.Take the dough out of the bowl and roll it in your fingers to make a ball.

5.Wrap the dough in plastic wrap and leave in the fridge for ten minutes to an hour. (You can leave it overnight as I did – no problem).

6.Roll out the dough on a floured board with quick rolls from the middle, turning the board around.

7.Lightly grease your pie dish.

8.Stretch the dough over your pie dish, gently press it in and trim the edges. Prick the base with a fork and place in the fridge for 30 minutes.

9.Preheat the oven to 180 degrees celcius (350 Farenheit).

10.Line the pastry with baking paper and cover with lentils or baking weights. Bake for 15 minutes, then remove the lentils or weights and cook for another ten minutes until golden. Remove from the oven and let it cool.

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Ingredients for Peach Flan Filling

4 – 5 ripe peaches

2 teaspoons freshly ground nutmeg

Sugar to taste – I only used two dessert spoons as I like to use as little sugar as possible.

How to Make Flan Filling

1.Cut the peaches into quarters, then carefully remove the stone and cut the quarters into four small slices.

2.Place the thin peach slices around the pin tin, starting from the outside and overlapping them. Make sure that the pieces are faced with with skin to upwards.

3.When you get to the centre, cut some tiny slices for the middle.

4.Sprinkle the nutmeg and sugar over the peaches.

5.Place the flan in the oven and cook at 180 degrees celcius (350 Farenheit) for 30 minutes.

Slice your flan and serve with cream or ice cream – or plain because it is divinely delicious!

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How To: Gluten-Free Chocolate Peanut Butter Cookies

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These cookies were adapted from a vegan recipe given to me by a friend, Tessa Martens. I have made them gluten-free instead of vegan. When gluten-free cooking it can be tricky to get a moist delicious, melt in the mouth cookie. These are them. They are our favourite cookies we have ever eaten. We hope you enjoy making them. If you are not gluten free, you can easily adapt these to wheat flour.

Recipe for Gluten-Free Chocolate Peanut Butter Cookies

Ingredients for Chocolate Dough

1/2 cup Olive oil

3/4 cup sugar

1/4 cup agave nectar

3 tablespoons milk

1/2 teaspoon vanilla extract

1 1/2 cups gluten-free flour (you can buy special mixes for cookies now)

1/3 cup raw cacao powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Ingredients for Peanut Butter Filling

3/4 cup Natural unsalted peanut butter

1/2 cup sugar

2 tablespoons milk

1/4 teaspoon vanilla extract

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How to Make Gluten-Free Chocolate Peanut Butter Cookies

1.Mix the wet ingredients for the chocolate dough in a bowl.

2.Sift in the flour, cacao, baking soda and salt.

3.Mix until you have a firm-ish dough.

4.(Make the filling) Mix together peanut butter, sugar, milk and vanilla extract in a bowl. It should be a wet dough.

5.Preheat the oven to 350°F/180°c.

6.Lining and baking tray with baking paper.

7.Scoop up a ball of chocolate dough, roll into a ball and then press it into a disc in your hands.

8.Take a ball of peanut butter filling half the size of the chocolate ball. Place it onto the chocolate disc and wrap the chocolate dough around it until the peanut butter ball is completely covered.

9.Place it onto the baking paper and continue to do this until all the dough is used. Place cookies about 5 centimetres apart.

10.Place cookies into the oven for 10 minutes. Remove and cool on a cooling rack for 10 minutes.

11.Store in an airtight container.

* Note we have used raw cacao because we love the taste and it is healthier, but you could used cocoa instead. Also where we use agave nectar, you could use Maple Syrup.