The easiest pineapple sorbet in the world

Now that summer is finally heating up the weather, what about a super duper easy recipe for Pineapple sorbet that is actually also low fat, low calories…

You will need a can of pineapple packed in juice.
A few hours or a few days before, open the can of pineapples and pour everything that is inside into a freezer friendly container.
When its really frozen, remove it from the freezer and let it sit in the counter for around 10 minutes. Use a knife and break the block in large chunks, and then place them in the food processor.

Process the pineapple in the processor, stopping if you need to push the chunks closer to the blades. You should  do it for a couple of minutes until is smooth and with a creamy consistency. Serve immediately.

Left overs can be refrozen.

fresh fig & goat’s cheese tartellete with caramelised leek

No explanation required to this one. Just bake it and enjoy! J

Pastry
180g cold unsalted butter, diced
250g plain flour
Pinch of salt
2 tbsp (40ml) lemon juice
1 tbsp (20ml) cold water
Filling
2 leeks, white part only,
finely sliced
20g butter
20g caster sugar
1 egg
2 egg yolks
180ml cream
Sea salt and freshly ground black pepper
200g soft goat’s cheese, crumbled
3 fresh figs, sliced

1 Preheat oven to 200ºC (180ºC fan-forced). To make the pastry, pulse the butter, flour and salt in a food processor until the mixture resembles breadcrumbs.
2 With the motor running, add the lemon juice and enough water to make the pastry into a ball. Wrap in cling film and rest in fridge for 15 minutes.
3 Roll the pastry out to 3mm thickness and line 8 x 11cm tart cases. Bake the pastry shells for 15 minutes, remove from the oven and allow to cool.
4 To make the filling, gently cook leeks, butter and sugar in a frypan over medium heat until softened and golden. Set aside and allow to cool.
5 In a medium mixing bowl, whisk together the  egg, egg yolks, cream and salt and pepper.
6 Divide the cooked leek and goat’s cheese  between each tart. Fill each case with the egg and cream mix and bake for 15 minutes until set.
7 While still warm, add a slice of fig to each tart. Serve at room temperature.

Tomato, Boccoccini and Olive Salad

My gorgeous hubby bought me a new cooking book: MY table from Pete Evans.

Well, he actually didn’t buy it, he got in a promotion with some wines we bought a while a go? Well , what matters is that he thought about me, and I received the book via mail and I am happy.

Here is one of the recipes, with a little bit of a tweak 🙂

Tomato, Boccoccini and Olive Salad

You will need (For 4 people)

4 tomatos, cut in wedge

2 large or 8 mini boccoccini cheese

16 basil leaves

3 tbsp olive oil  (virgin or extra virgin)

1 tbsp of vinegar (You should always keep the balance 3 x oil for 1x acidity)

20 olives (black or kalamata or other similar)

Method:

Put all ingredients in a plate (but the dressing). Drizzle the olive oil and vinegar over the salad and season with salt and pepper.

Serve

That’s a must try for the upcoming summer. will we have summer at any stage? I am quite scared about wearing boots and jackets almost in november but…hopefully that will get better soon.

Love,

Vic

Tzatziki

have you ever tried Tzatziki?

It is so simple to make and it’s a match made in heaven. It gives a fresh Mediterranean taste and reminds me of summer. 


Here is a simple recipe of Tzatziki that would easily serve 10 people and you can prepare in 10 minutes.
Attention, I don’t know about other recipes, but this one can’t be frozen so if you think you wont eat it, you can try and make it in smaller quantities.


You will need:
3 Lebanese cucumbers, halved, seeded, and grated coarsely.
1 clove garlic, chopped finely
500g Greek-style or natural plain yogurt
2 tbsp shredded fresh mint leaves
1 tbsp lemon juice


Method:
1. Using absorbent paper, gently squeeze out the excess liquid from the grated cucumber.
2. in a large bowl, combine the cucumber, yogurt, garlic, lemon juice and mint. Mix well. Season with salt and pepper and serve.

Vermicelli Noddles, Tofu and Vegetables Stir Fry – Invention Recipe

I had Tofu and wanted to give it a try since I became Fishetarian a couple of months ago…I read about some recipes and adapted a little bit of this and a little bit of that and the result: Brilliant.

you can use any vegetables, but I had those in my fridge.

Ingredients (for 2 with left overs)
half a pack Vermicelli Noodles (Or any other actually)
Asparagus – 1 bunch
1 carrot
8 Button mushrooms
a bunch of Green beans
1 package (250g) hard tofu
1 tsp of sugar
1 clove Garlic
1 small piece of Ginger
50ml Soy Sauce
1 tsp Sesame seeds
4 tsp Vegetable oil
Vegetable stock (250ml)
Some chilli powder if you wish
Lemon Juice

Method:
First, drain the tofu in paper towel
Cut in small squares
Slice the Ginger and chop the garlic, and place it in a bowl with soy sauce and lemon juice and 1 tea spoon of sugar.
you need enough liquid to coat the tofu…leave to marinate.

Chop the vegetables

Prepare the noodles as per package instructions. In my case, put it in cold water for 10 minutes.

Heat up some oil in a wok, add sesame seeds, and stir fry the tofu (Reserve the marinate). In my case I did it in 2 batches. Stir fry for 1 minute and dry it in a plate with paper tower. (Try to keep the oil in the wok).

With the remaining oil in the Wok, add the Marinated (Soy sauce and lemon) and the hard vegetables ( I kept mushroom for later)…stir fry for 1 minute or 2, and add vegetable stock.
Add mushrooms.

Stir fry for another 5 minutes and add noodles.
The noodles will absorb a lot of the liquid. Keep stirring for another 3 to 5 minutes and add tofu again to heat it up to 1 minute.

Serve!

Megadarra – A traditional jewish lentil recipe

This dish or rice and lentils is a classic vegetarian meal. I made it the other day and its delicious.

The recipe came from my “Kosher cooking” book.

Ingredients: Serves 4 to 6


300g large brown or green lentils.
3 tbps olive oil
3 brown onions: 1 chopped, 2 thinly sliced
1 tsp ground cumin
1tsp ground cinamon.
3 cardamon pods
250g long grain rice, rinsed.
1 cup vegetable stock
salt and pepper to taste

Method.
1 Put the lentils in a large saucepan with enough water to cover generously. Its more water that you would put for rice for example. Bring it to boil, then simmer, for about 30 minutes or until tender. If you think its getting dry without the lentils being cooked, add bits of water. it shouldn’t get 100% dry because you haven’t cooked the rice yet.
Skim off any scum that forms on the top. when its almost ready go to step 2.

2 Heat half of the oil in a pan, add the chopped onion and fry for 5 minutes or until golden brown. Stir in half the cumin and half the cinnamon.

3 Add the fried onion to the pan of the lentils. Add the cardamom pods, rice and the stock. Mix well, then bring to boil again.  Reduce the hear and cover to simmer until the rice is tender and (NOW YES) all the liquid has been absorbed. If the mixture appears a little too dry, add some extra water or stock. Season with salt and pepper to taste.

4 Meanwhile, heat the remaining oil in a pan, add the sliced onions and fry for about 10 minutes, until dark brown, caramelized and crisp. Sprinkle in the remaining cumin and cinnamon just before the end of cooking.

5 To serve, pile the rice and lentil mixture on to a serving dish, then top with the browned caramelized onions. Serve immediately.

Vegetarian Quiche

Another recipe for vegetarian quiche, this time more old school.


Adapted from  Nestle Australia recipe.

Ingredients for 6:

oil spray

1 sheet frozen reduced fat puff pastry, thawed

1 cup Carnation Light Evaporated Milk (Or another brand)

3 eggs  – I only use free range and advise everyone to do the same for several reasons.

1/2 cup broccoli florets

1/2 red capsicum, thinly sliced

1 tomato, diced

1 onion, diced

4 button mushrooms, sliced 1 Zucchini thinly sliced

1/4 cup grated low fat cheese

METHOD:

 1. Preheat oven to 180°C. Lightly spray a 20cm pie dish with oil and line with pastry.

2. Mix Evaporated Milk and eggs in a bowl. Stir in vegetables.

3. Pour mixture into prepared pie dish

4. Sprinkle with cheese and bake for 30 minutes or until set. Serve hot or cold with a tossed salad.

Vegetables Pie / Quiche

I just made it up this recipe and it is very nice

It is a Vegetable Pie / Quiche (I haven’t decided yet how to call it) maybe Bavarian Style?

anyway,  here is the recipe:
you will need:

1/4 pumpkin

1 zucchini
2 carrots
1 sweet potato
1 brown onion
1 garlic clove
3 eggs
1 1/4 cups flour
extra flour to thicken the filling
3 tbsp butter / margarine (Cold / chopped)

3 tbsp of water for the dough

plus some more for the vegetables 

250g Ricotta ( i used light)
2 tbsp sugar
1 tsp salt
plus salt (and pepper) to taste
Cinnamon
Nut meg

Oil Spray

All the vegetables should be shredded. I used the food processor, because mine has a disc with this function, otherwise you can use the old and good metal one. The onion and garlic can be chopped.

But first, the dough
In a large bowl, put flour and salt and butter / margarine. Star mixing with your finger and it will become granular. add water, 1 spoon at time.
Make a ball, and wrap it with cling wrap paper and put it in the fridge to rest for 30 minutes.
It is a little bit messy, but it doesn’t matter because only goes on the bottom of your pie / quiche.

Heat up the oil in a large frypan, add onion and garlic and sugar.
Add some water so the sugar wont burn.

In this photo you can see is just enough sugar to “Cover” the onions.

Add all the vegetables, and stir well. The vegetables will absorb the water.
Add some nutmeg and cinnamon and some flour (Very little), to thicken the mixure only a little bit and keep stirring for around 5 to 8 minutes in high heat.
Put it aside.

Preheat the oven to 180C.
in a separate bowl, beat up the eggs, and add half of the ricotta, salt and pepper to taste.
Open your dough between to pieces of baking paper, so you wont need to use extra flour.

Place the dough in the bottom and sides of a oven proof dish or baking tray.
Now this is how I made it (and dont ask me why)

First, a layer of the vegetables mixture.
Then, I poured a little bit of the egg mixture, that technically should penetrate in between the veggies.
Then, I put another layer of vegetables and egg.
Then Mix the rest of the ricotta with the rest of the vegetables and put it on the top.
I mixed everything a little bit but feel free to adapt and do it the “Right way”

I am showing this photo so you can see the inside.
It is delicious and healthy.
Yum Yum.

Melon Brain

This is one of the most fantastic things I’ve seen lately.
It is good fun for Kids and “older” kids.
Definitely it  goes in a budget and it’s friendly to everyone, vegan, vegetarian, kosher…you name it.
The idea (And full instructions) come from here

you will need:
1 watermelon (seedless)
– a vegetable peeler
 – a paring knife
 – a large knife
 – patience.

Method:
 – Slice of the bottom of the watermelon so it wont roll around. Like building a base for it.
 – peel the green skin off the watermelon.
 – score brainy folds in white flesh.
– Using a sharp paring knife, carve channels out of melon to resemble the cortical folds
– Done!

Very Easy Salad

Very easy Salad.
Is quite fancy but it’s so easy to make it. Ive been making it a couple of times a week.

Ingredients:
Rocket
pear
Granna Padana Cheese
Olive oil
Balsamic Vinegar

Method:
Are you serious?

🙂