tag:blogger.com,1999:blog-71760729857047801002024-03-13T11:04:47.294-07:00Umeboshi PinkSamnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-7176072985704780100.post-5796081214700466792011-04-07T20:09:00.000-07:002011-04-07T20:21:58.389-07:00Buckwheat Butternut Pancakes<div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><a href="http://localhost:51253/7fdf75622634c99648e8bc1a7876ee0c/image/19c0d6b4b3a65d3e.jpg"><img border="0" alt="" src="http://localhost:51253/7fdf75622634c99648e8bc1a7876ee0c/image/19c0d6b4b3a65d3e.jpg?size=320" /></a></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span class="Apple-style-span"><br /></span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><a href="http://localhost:51253/7fdf75622634c99648e8bc1a7876ee0c/image/19c0d6b4b3a65d3e.jpg"></a> <span><strong><span class="Apple-style-span">I am going to be tied down all weekend working on essays and so I wanted something quick, but nutritious with some staying power to have on hand for study snacks. I decided to make some Buckwheat pancakes, using Orgran premix Buckwheat pancake mix but with some slight variation. I had some leftover roast butternut pumpkin, and some frozen baby spinach in the freezer - so decided to add them in. </span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span><br /></span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span class="Apple-style-span"></span><span>Ingredients:</span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span> I pkt Orgran Buckwheat Pancake Mix </span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>3tsp of Orgran No Egg </span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>1tsp of baking powder</span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>Generous amount of cinnamon and/or nutmeg or whichever spices you like best. </span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>1/4 cup of apple puree</span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>300ml of Almond Milk </span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>300ml of water </span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>1 cup of mashed butternut pumpkin </span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>1tsp vanilla extract </span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>1/2 cup of crushed frozen baby spinach</span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>Another ideal addition to this mix would be a handful of rolled oats.</span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span><br /></span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span> Directions: </span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>Roast butternut squash for about 45 mins on 150 celcius, leave to cool. </span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span><br /></span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>Combine dry ingredients in a bowl, and then add almond milk and water to a creamy consistency. Add other wet ingredients. </span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>Pour ladlefuls at a time onto a hot pan and wait for bubbles to form and pop, flip and cook the other side. </span></strong></span></div><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><span><strong><span>Add whichever toppings you prefer, I personally prefer lemon juice and a little sugar. This recipes makes a lot of servings, so just pop the leftover mix in the fridge and cook a pancake or two whenever you like. </span></strong></span></div>Samnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.com0tag:blogger.com,1999:blog-7176072985704780100.post-32153221102767661062011-03-29T17:13:00.000-07:002011-03-29T17:20:23.206-07:00Long time no blog<div>I didn't blog for a very long time, but due to some prodding by friends I will try and do this again. I thought I would start with some ideas for smoothies. I might even add a pic later ;)</div><div><br /></div><div>Every morning I make different smoothies for breakfast, mostly because my son is not a breakfast kid and I want to get some nourishment into him before he goes to school. </div><div><br /></div><div> I keep ziploc bags of baby spinach in the freezer - Yes! I just discovered you can do this without blanching. Just put the spinach in the bag, suck out the air with a straw and freeze. It is great for using in cooking and smoothies, just not for salads ;) The bonus is, if you need to finely chop spinach for a recipe, just give the bag a bit of a bash and it will finely chop itself.</div><div><br /></div><div>To make our breakfast smoothie, we always start with orange juice and frozen spinach. The vitamin C in the orange helps you to absorb more of the iron from the spinach. I then add mixed frozen berries, frozen bananas if we have some (another thing that freezes well) and whatever fruits we happen to have on that particular day. Today for example, we had cranberries and kiwi fruit. Sometimes I also throw in some oats or almond meal for extra staying power.</div><div><br /></div><div>Enjoy :)</div><div>. </div><div><br /></div>Samnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.com1tag:blogger.com,1999:blog-7176072985704780100.post-85496742219720937262009-12-21T01:08:00.000-08:002009-12-21T01:17:32.710-08:00Santa's midnight Nigella snack<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sme87g1K8MH5_5K1VJ3kNiHK0dVJLmtyAhh2iCQiPYf-zGmoLSJTQla2zKDr2luuWvw5B8Bb-WSApTEkImanX6VjR2NV1E7NBBjDqbRHQZRH7_T8qOCW9M7KbYfUbu6hIpQibvOCA9A/s1600-h/P1200001.JPG"><img style="margin: 0px 10px 10px 0px; float: left; clear: both;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sme87g1K8MH5_5K1VJ3kNiHK0dVJLmtyAhh2iCQiPYf-zGmoLSJTQla2zKDr2luuWvw5B8Bb-WSApTEkImanX6VjR2NV1E7NBBjDqbRHQZRH7_T8qOCW9M7KbYfUbu6hIpQibvOCA9A/s320/P1200001.JPG" border="0" /></a> <br /><br />This year Santa is getting in a few more calories than last year. If Nigella can indulge in multiple midnight snacks, then so can Santa.<br />This year the bickies are bigger, we have certified reindeer carrots and the supersized mug is full to the brim with that dodgy milky powdered tea that someone thought I might want to drink. But no, you go ahead Santa, drink up. Or else the powdered tea will sit on the shelf again till next Christmas.<br />It is only Dec 21, but we are impatient and trying to help Santa spread out his workload a little bit. We are hoping this tempting offering might just tempt Santa to make his delivery a little earlier this year, to save mummy's sanity.<div style="clear: both; text-align: left;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" align="middle" border="0" /></a></div>Samnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.com0tag:blogger.com,1999:blog-7176072985704780100.post-27968365993654243282009-12-16T01:08:00.000-08:002009-12-16T02:55:59.987-08:00Sweet potato gnocchi<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1F95yFS7-hNmOR3AW3SZbbh1HVmzOjysA3fijKpgeIKaL_YNl_mNnMMYtiiUp6-J9O5vzektU3I-x8CbusHqKEp-rVNkFHqTrGB_3OFvTiC6tZLMwNiRNSQPCcgEUuptYc8AWhBc7968/s1600-h/P1150002.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1F95yFS7-hNmOR3AW3SZbbh1HVmzOjysA3fijKpgeIKaL_YNl_mNnMMYtiiUp6-J9O5vzektU3I-x8CbusHqKEp-rVNkFHqTrGB_3OFvTiC6tZLMwNiRNSQPCcgEUuptYc8AWhBc7968/s320/P1150002.JPG" border="0" /></a><br /><br /></div>Ok, you got me - I eat from Pooh Bear plates ;) Tonight I had a craving for both gnocchi and sweet potatoes, so decided to try making gnocchi with sweet potatoes. I usually make potato gnocchi, tried pumpkin once but it didn't work. I think the issue is moisture, potatoes and sweet potatoes are quite dry and that makes for good gnocchi.<br /><div style="margin: 0px auto 10px; text-align: center;"> </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYmZ9QrDGxg-u14W6uvKk2qvJoyIBBA-UV4agqqOQML8mNANbJjcay691HuFoWwjijAaS2uTMqkSsR0wt7ysvi_lurD6iOStfqDaDg35n9R1FR96ddLBjC4WJqpZvVRaDAGmac4W8zwiU/s1600-h/P1150001.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYmZ9QrDGxg-u14W6uvKk2qvJoyIBBA-UV4agqqOQML8mNANbJjcay691HuFoWwjijAaS2uTMqkSsR0wt7ysvi_lurD6iOStfqDaDg35n9R1FR96ddLBjC4WJqpZvVRaDAGmac4W8zwiU/s320/P1150001.JPG" border="0" /></a><br /><br /><br />Making gnocchi is really quite simple. I simply peeled two large sweet potatoes and steamed them whole. I then used my potato ricer to turn them into mash. You can just use a masher if you prefer, or even a fork. After mashing leave the sweet potato to cool down to room temperature.<br />I added a sprinkle of Herbamare seasoning and then used one hand to knead as I very slowly added a small amount of GF flour. I sometimes use potato flour instead.<br />Just keep adding flour and kneading until you have a dough like consistency, but be careful not to add more flour if you think it's not coming together. Give it a few minutes of kneading and you will see that it will all come together.<br /><br />When the dough is ready, sprinkle some flour onto a board and gradually break off sections of dough and roll them into thin snake shapes. Break off or cut small sections of the snakes of dough to make the gnocchi - as seen above.<br /><br />Boil your water and add a good quantity of salt to the boiling water. Add your gnocchi and remove with a slotted spoon once it floats to the surface.<br /><br />The gnocchi can then be served with any sauce you like. This time I put some macadamia oil and garlic, but a tomato based sauce would also work well. Two large sweet potatoes makes about 3 servings of gnocchi. Mmmm, now I want some more!<br /><br />P.S The gnocchi that I put in the fridge and cooked up later turned out much better than the ones cooked right after making the dough<br /><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" align="middle" border="0" /></a></div>Samnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.com0tag:blogger.com,1999:blog-7176072985704780100.post-6553591947425693422009-12-10T18:48:00.000-08:002009-12-10T19:02:05.648-08:00Gluten Free Vegan Cornbread Pizza<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2B0LVzgeVBEl0OBgIwTzAZq9I4GFGWJaa3VLhIazN09z7tftUvVtVLt2siDdWe6IqOBsRzNn5fK_w4riIVhM2e6zA_VqaYE4JDZt5BL_a1gwHcPHTZtpviCIdTeIXU47wGbUo2f56qVg/s1600-h/PC040022.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2B0LVzgeVBEl0OBgIwTzAZq9I4GFGWJaa3VLhIazN09z7tftUvVtVLt2siDdWe6IqOBsRzNn5fK_w4riIVhM2e6zA_VqaYE4JDZt5BL_a1gwHcPHTZtpviCIdTeIXU47wGbUo2f56qVg/s400/PC040022.JPG" border="0" /></a><br /><br /><br /><div style="text-align: left;">My picasa albums are full of photos of food that I've cooked and never gotten around to blogging. I've been pretty busy with uni etc, so even though I might find time to cook I don't usually have time to blog about it as well. So slowly, I will be adding to my blog with things I've been cooking over the past few months.<br /><br />This pizza base is made from PAN precooked cornmeal. I bought my last pack online from USAfoods.com.au, but I do know that the greengrocer next to Coles in Burnside has it too. That is where I used to buy it. I know that some of you live pretty close to that area.<br /><br />Basically to create the base, I use about 1 cup of warm previously boiled water a teaspoon of massel vege stock and a pinch of salt. I then use one hand to mix while I slowly add PAN cornmeal until I get to a dough like consistency. The dough should get to a point where it doesn't stick to your hand when rolled in a ball.<br /><br />The next step is to roll and flatten your dough out as you would with pizza dough. Trickle with a little olive oil, top with thinly sliced vegetables or topping of your choice and pop in the oven for about 15 - 20 minutes at about 200c until the base is crisp.<br /><br /><br /></div><br /><div style="text-align: justify;"><br /></div> </div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" align="middle" border="0" /></a></div>Samnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.com0tag:blogger.com,1999:blog-7176072985704780100.post-41165171362326698162009-02-23T01:01:00.000-08:002009-02-23T01:02:04.999-08:00Khmer Krom Caramelised Pineapple Tofu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqjuCOageZIBWfASETj20HBsNJDEKbKRLHSdpjfjMPpUkcv9L-zVueRSfDc89aM03slEKRNqX6L_1DTev6OnljTbLTYincfJzwnhORj1ThiXrsPO7n0UYFuhd9ylSN3jIvqRtad-qZnA/s1600-h/P8290018.JPG"><img style="CLEAR: both; FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqjuCOageZIBWfASETj20HBsNJDEKbKRLHSdpjfjMPpUkcv9L-zVueRSfDc89aM03slEKRNqX6L_1DTev6OnljTbLTYincfJzwnhORj1ThiXrsPO7n0UYFuhd9ylSN3jIvqRtad-qZnA/s400/P8290018.JPG" border="0" /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Tonight I made this recipe from the KhmerKrom recipe website: <a href="http://www.khmerkromrecipes.com/recipes/recipe287.html">http://www.khmerkromrecipes.com/recipes/recipe287.html</a> It was incredibly easy and I made it completely in the slow cooker. Took me just a couple of minutes to prepare and then a couple of hours in the slow cooker. My picky five year old ate it happily, so it must be good ;)<div style='clear:both; text-align:LEFT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Samnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.com2tag:blogger.com,1999:blog-7176072985704780100.post-89115747030997513512009-02-15T02:46:00.000-08:002009-02-15T11:37:10.023-08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlYPo10bnKPOIBGSs3l53F3kWW4sgRj4G1fCa5IV3J3SnJkkX9IefwwGulfXOIFkLMhfIkwMAj055px2vOxWog6h0UqpP0rMp9e_MFOizDKPHtF5w5q0zlDXlSpv7IdFrulsytEiIamo/s1600-h/P8210015.JPG"><img id="BLOGGER_PHOTO_ID_5303110324823083890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlYPo10bnKPOIBGSs3l53F3kWW4sgRj4G1fCa5IV3J3SnJkkX9IefwwGulfXOIFkLMhfIkwMAj055px2vOxWog6h0UqpP0rMp9e_MFOizDKPHtF5w5q0zlDXlSpv7IdFrulsytEiIamo/s320/P8210015.JPG" border="0" /></a><br /><div align="center"><span style="color:#003333;"><strong>Slow Cooked Vegan Gluten Free Lasagne</strong></span> </div><br /><div align="left"><br /><br /><span style="color:#330033;">Several zucchini, I prefer Italian white zucchini - though today they weren't available.<br /><br />Two large sweet potatoes<br /><br />Herb salt (I like herbamare)<br /><br />Quality oil of your choice<br /><br />Two packs of Cheezely Mozzarella (vegan)<br /><br />Parmazano (vegan parmasan)<br /><br />Gluten free lasagne sheets<br /><br />Vegan pesto sauce<br /><br />Good quality tomato pasta sauce 1 large jar.<br /><br />Serves - 4-6<br /><br /></span><span style="color:#000066;">Directions<br /><br />Thinly slice sweet potatoes and zucchini lengthwise. Drizzle with olive oil and herb seasoning.<br /><br />Grill in a hot grill until golden brown. Allow to cool for easier handling. Drizzle with pesto sauce.<br /><br />In a slow cooker pot, alternate layers of lasagne sheets, the vegetables with pesto sauce, sprinkles of parmazano and cheezely.<br />On the top layer put pasta sauce with plenty of cheezely.<br /><br />Put the slow cooker on low for about 4 hours.<br /><br />Alternately, you can make a smaller amount of lasagne in a casserole dish in the oven.<br /><br />Cook on 180 for about 45 minutes.<br /><br /><br />Freezes and reheats well, if there is any left ;) </span></div><br /><div align="center"><br /><br /><span style="color:#009900;">Buon Appetito!</span></div>Samnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.com0tag:blogger.com,1999:blog-7176072985704780100.post-81534923711182390172009-01-02T04:49:00.000-08:002009-07-25T00:21:38.387-07:00Just B Cos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdafbixUYgVE0mmTATvaGvjfVx-l9wA1UePADHAWzODQqIFPy1p8e47oDFOdUvvkfk2q0aV04UGpJJxu4y7VVcsEX1yyS8T_euqLrbYvOYgteHhiN4Pjja0l0v0_G3DJrJpyxcmjpTMGs/s1600-h/P7080008.JPG"><img style="margin: 0px 0px 10px 10px; clear: both; float: right;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdafbixUYgVE0mmTATvaGvjfVx-l9wA1UePADHAWzODQqIFPy1p8e47oDFOdUvvkfk2q0aV04UGpJJxu4y7VVcsEX1yyS8T_euqLrbYvOYgteHhiN4Pjja0l0v0_G3DJrJpyxcmjpTMGs/s400/P7080008.JPG" border="0" /></a> This recipe is inspired by Gillian McKeith's Sleepy Lettuce Soup (You Are What You Eat recipe book). But of course, mine is brilliant.<br />This soup is meant to be eaten as a late night snack, as lettuce has calming, relaxing qualities. But Gillian's soup has white potatoes, garlic and onions and no sweet potatoes. The white potatoes will raise your blood sugar and the garlic and onions will keep you up all night with indigestion. Though I'm sad to skip the garlic, as I love it. Sweet potatoes just give the soup such a lovely flavour, which is wonderful.<br />Tonight is a freezing cold summer night in Melbourne and I enjoyed this soup while sobbing over a heartwrenching episode of Adoption Stories. It has made me sleepy and very warm. So I will be off to bed after blogging this.<br /><br />So here is my version of lettuce soup:<br /><br />1/4 of a large gold sweet potato, or 1 whole standard sweet potato<br />rice bran oil, or oil of your choice.<br />2-3 tbsp of millet meal<br />1 vege stock cube (I use the swiss ones in the health food section)<br />1 baby cos lettuce.<br /><br />Directions:<br /><br />Cut up the sweet potato and cook gently in some rice bran oil with the crushed up stock cube for 5 mins.<br />Add one cup of boiling water and 2-3 tbsp of millet meal, depending on how thick you want the soup. 3 tbsp is quite thick.<br />Turn heat down low and simmer for about 10 minutes.<br />Add ripped up and well washed baby cos lettuce for about a minute or 2, until all wilted and soft.<br />Whizz up with your blender or handmixer and you're done.<br /><br />A healthy late night snack! Serves 2.<br /><br />P.S. I just discovered that if you make this with Macadamia oil instead of rice oil, and besan flour instead of millet then the soup will taste even more incredible :)<br /><div style="clear: both; text-align: right;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Samnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.com4tag:blogger.com,1999:blog-7176072985704780100.post-7392375019148142872008-12-28T22:43:00.000-08:002009-01-02T04:54:20.650-08:00Butternut Pumpkin Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCELlQT6ylVstWNwM65EqaL56JI-eq1W2ldWr5o1Z3o0Fss2HHTqHmyWVE5MWvAp9ODZ2qaX74df2TSD_9E5lFxHSGeOvzgXF3mHG7mGK7_VjJvOpOlZvjuq1o8Tj-hp0WFjZqm_bZ8Q/s1600-h/P7040011.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCELlQT6ylVstWNwM65EqaL56JI-eq1W2ldWr5o1Z3o0Fss2HHTqHmyWVE5MWvAp9ODZ2qaX74df2TSD_9E5lFxHSGeOvzgXF3mHG7mGK7_VjJvOpOlZvjuq1o8Tj-hp0WFjZqm_bZ8Q/s400/P7040011.JPG" alt="" id="BLOGGER_PHOTO_ID_5285099866964389826" border="0" /></a><br /><div style="margin: 0px auto 10px; text-align: center;"><span style="color: rgb(204, 102, 0);"></span><span style="color: rgb(153, 51, 0);"></span><br /><br /><br /><div style="text-align: left;">Gluten free bread is the pits. The stuff you buy in the shops is like rubber and I just cannot eat it. It also has heaps of additives and is usually high in fat. So I spent a couple of years eating no bread at all, and just stuck to organic corn thins and then I got fed up with it. So now I make my own bread. Homemade gluten free bread is 100 times better than store bought and you can make it to suit your own tastes. This pumpkin bread is delicious, light and full of goodness. I'm mathematically challenged - so don't expect measurements in my recipes ;)<br /></div><br /><div style="text-align: left;"> Ingredients:<br /><br /><ul><li>1 whole small butternut pumpkin or a larger one split into 2.</li><li>rice bran oil</li><li>gluten free SR flour</li><li>Massel vegetable stock</li><li>Healthy additives to suit you: caramelised onions, cranberries, nutmeg, fruit (if you want a sweeter bread), garlic - the possibilities are endless.</li></ul></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgQFuWy04UGKDuHRERYn3FzHA8_zGczY2G7uH_WmTK2newSyCOTcEt6YvU6q14eBlLwOGpjaJqB6DdB-EwHWVtnE3-DxeezxQpHKqEigMCQCTQA24pa84PdhxQP55JOJ6R1c3jodAvWc/s1600-h/P7040006.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgQFuWy04UGKDuHRERYn3FzHA8_zGczY2G7uH_WmTK2newSyCOTcEt6YvU6q14eBlLwOGpjaJqB6DdB-EwHWVtnE3-DxeezxQpHKqEigMCQCTQA24pa84PdhxQP55JOJ6R1c3jodAvWc/s160/P7040006.JPG" border="0" /></a><br /><div style="text-align: left;">First you need to bake your butternut pumpkin whole or in two halves as pictured, trickle with a little rice bran oil if desired and bake for 45 minutes at 200c</div></div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqrJ_PDicfP5e_xZvo_9Xw1pWofMMAE_6H68X_Vk6bjIAeJzbhj-T7cuyPKUOi6L-nVQ1tDUiSi2NdHz6Y4DLa0e0GgoPPmQD5RxPkTvd2dlqzW_ucCtkrQ7xAulxUtSwvLl9XCXoIoU/s1600-h/P7040007.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqrJ_PDicfP5e_xZvo_9Xw1pWofMMAE_6H68X_Vk6bjIAeJzbhj-T7cuyPKUOi6L-nVQ1tDUiSi2NdHz6Y4DLa0e0GgoPPmQD5RxPkTvd2dlqzW_ucCtkrQ7xAulxUtSwvLl9XCXoIoU/s160/P7040007.JPG" border="0" /></a><br />Once your pumpkin is baked, let it cool before removing the seeds, peeling off the skin and mashing. If you baked the larger pumpkin, then only mash half of it. Put the other half aside.<br /><div style="text-align: left;">Add vegestock powder to taste, a dash of oil and add the additional ingredients if desired. I added caramelised onions and cranberries this time. Mash well, then start adding flour in small increments. Use one hand to mix and one to hold the bowl. Keep adding flour until you form a pliable dough that doesn't stick to your hand.</div></div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0U7qUSlcxg2E4Cbwqq-rUnoO4Z29dtJs_cxP4csqDvuohgnQBzSgNIKpngA6NtDJk4nhY9L8-Sw_RqU3eXJ9O-ZfP2fObyeMn7M9cprNYky4ibWjRVd0hyAseyPiWKGml1XYqauQvN8/s1600-h/P7040009.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0U7qUSlcxg2E4Cbwqq-rUnoO4Z29dtJs_cxP4csqDvuohgnQBzSgNIKpngA6NtDJk4nhY9L8-Sw_RqU3eXJ9O-ZfP2fObyeMn7M9cprNYky4ibWjRVd0hyAseyPiWKGml1XYqauQvN8/s160/P7040009.JPG" border="0" /></a><br /><div style="text-align: left;">Form your dough into a loaf shape, and score the loaf with criss cross patterns as shown. Place in a 200c oven for 35minutes.</div></div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUlay9p8XvNuz08JJX2c_xSZjzWmMWyfLgF3-T5w_n61eultSkeLwGXhNzcH84dQzedJdEPaKJGY5X7Rjg3guTgEb2RpLW2Nvpld8oEchoO9yJNUs6EcWA5sDqnjJiZ0JdbV6r4sMyCSY/s1600-h/P7040010.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUlay9p8XvNuz08JJX2c_xSZjzWmMWyfLgF3-T5w_n61eultSkeLwGXhNzcH84dQzedJdEPaKJGY5X7Rjg3guTgEb2RpLW2Nvpld8oEchoO9yJNUs6EcWA5sDqnjJiZ0JdbV6r4sMyCSY/s160/P7040010.JPG" border="0" /></a><br /><div style="text-align: left;">If you have some leftover roast pumpkin. Top with cranberry sauce and enjoy while the bread is cooking ;) Yumm Alternatively, you could add it to a soup to serve with your bread.<br /></div><br /><div style="text-align: left;">To check is bread is ready, tap with a knife. If it sounds hollow, it's ready! Put it on a cooling rack to enjoy later.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo7_hqeT7s-HJn9zlUjzvnbcdp_2f6Y34mZjZL7KwbfMZOH_2WegWrMRgW4ob4dzbQ-EZ7CwIErzPBJDo0mVpWtKeIGX4dV0Cu6c8TYYMtlSFwb-_CKEVs9Rl3cU4o0qVkmMhkq3yYoTA/s1600-h/P7040012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo7_hqeT7s-HJn9zlUjzvnbcdp_2f6Y34mZjZL7KwbfMZOH_2WegWrMRgW4ob4dzbQ-EZ7CwIErzPBJDo0mVpWtKeIGX4dV0Cu6c8TYYMtlSFwb-_CKEVs9Rl3cU4o0qVkmMhkq3yYoTA/s320/P7040012.JPG" alt="" id="BLOGGER_PHOTO_ID_5285100393871652930" border="0" /></a><br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Samnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.com5tag:blogger.com,1999:blog-7176072985704780100.post-18721071073596786322008-12-24T04:55:00.000-08:002008-12-24T05:12:09.891-08:00'twas the night before Christmas and all through the house, not a creature was stirring - Not even a mouse!Well, I do believe Santa has been tonight and has enjoyed his delicious snack. He even left a lovely thankyou note. I'm glad Santa was here to eat it, because I definitely wouldn't be drinking milo or eating gluten filled ginger bread. No wonder Santa is so bloated ;) It was lovely of Rudolph to share the grapes and apple with me however :)Samnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.com0tag:blogger.com,1999:blog-7176072985704780100.post-44687177969207927332008-12-24T04:54:00.000-08:002008-12-24T05:10:31.030-08:00Santa snacks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4QYF08ltjs9OXn_Wm4JNBdaMHXfwunxjcRxTSg3SkiDXBqV7vjNI5CQEEavMiVB4UtxS6POzthuzCGLLvxx8mEJu2w8FmmEE45YzAS8P8XMJVcwEz3CjpksWCeuihNYYQZuYtBN4XWk/s1600-h/P6290005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4QYF08ltjs9OXn_Wm4JNBdaMHXfwunxjcRxTSg3SkiDXBqV7vjNI5CQEEavMiVB4UtxS6POzthuzCGLLvxx8mEJu2w8FmmEE45YzAS8P8XMJVcwEz3CjpksWCeuihNYYQZuYtBN4XWk/s320/P6290005.JPG" alt="" id="BLOGGER_PHOTO_ID_5283343072685678658" border="0" /></a><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GFHtgRdo-kyR0YPJG11zp7J25O7bvzUIucoRCe8pYRz64jmRuCAQ5atU4uNSTwxM_SoJN9YNbPYD4aW_6eQEXW24T2NIgyHVj2nfRU-6Y7I-qs3PExiUcokTt4Rdv3rGn5z4JNCiVuo/s1600-h/P6290005.JPG"><br /></a> </div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Samnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.com0tag:blogger.com,1999:blog-7176072985704780100.post-77183916579108931062008-12-23T18:07:00.000-08:002008-12-23T18:25:46.824-08:00Umeboshi? Perche?I first discovered umeboshi, which are preserved salty Japanese apricots (ume), in Italy of all places. I was working in Firenze (Florence) as a nanny, and my boss, who once owned a vegetarian supermarket, only bought the best organic and biodynamic produce. She also had a chef come in once a week to cook her a special lunch. The rest of the week I was cooking for them, and believe me - Italian families love to eat. I learnt so much about cooking while living there, mostly Italian, but surprisingly some Asian cooking.<br />One of the things that this family liked to use in their cooking was umeboshi. . They also taught me about the therapeutic properties of umeboshi - which came in handy, as I got travel sick every time I went in their car.<br />The first time I tried umeboshi, was in a vinegar form on top of a light tofu salad. I would also take the whole umeboshis in the car with me to eat when I felt car sick.<br />I loved umeboshi instantly, and knew when I got home to Australia that I'd miss this lovely red salty stuff. Lucky for me, they sell it here too.<br />I now have umeboshi vinegar, puree and whole fruits on hand at all times and use it for many different dishes, especially for onigiri (rice balls) and sushi. My little boy loves to have it on everything.Samnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.com2tag:blogger.com,1999:blog-7176072985704780100.post-57196210565600972602008-12-22T16:21:00.000-08:002008-12-22T19:55:33.753-08:00Blog at lastSo after years of blog envy and being dared to start a blog of my own - I'm here in all my pinkness. Being a procrastinator of the highest order, expect this blog to be slow. My blog is about cooking. I am very passionate about food and cooking. I am a vegan coeliac, so my diet is very restricted and that forces me to be a little creative. My five year old son, is not vegan or coeliac - but he is dairy free. Here I will tell you about great new recipes I've tried, with some help from experts and some of my own creative attempts. Whatever I make, I promise it will be delicious - as I only eat the best ;)<br />My particular interest is in Japanese cuisine, especially Bento boxes. Yes, I'm one of those mad bento mums! I also have an interest in Khmer cuisine, because my son is from Cambodia. Italian cuisine, because I lived in Italy and am studying an MA in Italian. And anything else that is vegan and delicious. Hope you will enjoy my blog.Samnangmehhttp://www.blogger.com/profile/03780936443284096348noreply@blogger.com1