Category Archives: Fresh food

Gözleme all the way

Have you tried gözleme? If not you should absolutely put it on your ‘must try before I die’ list. Technically I do not have one of these lists (yet!), but it rolls off the tongue beautifully so I think it should be a thing 🙂

I have an amazing group of friends at my work. They are brilliant people and truly without them my day to day life would not be half as shiny. We often like to have lunch together and one of my friends had been eyeing off a gözleme place that has been under construction for some time now. Finally it opened, so obviously we had to go on the first day.

gozleme-potato

Potato, spinach & feta – SO GOOD!!!

Looks great on the plate and even better when you taste it. It is served on a wooden board with a wedge of lemon. We all loved it and have already visited again a couple of times. It is promoted as Turkish street food and is made fresh, you can literally watch them make it for you from rolling out your dough to placing the finished product on your board. It is completely tasty and the people that run it are (from what I can gather) 1-2 families who are all Turkish, spanning across 3 generations, which I think is really cool.

Last week we went there and were offered Turkish tea (or Rize tea), it was a promotion and you got a free cup with every gözleme. I was a little hesitant because I had been warned off Turkish coffee, but I promised to try new things this year so I did… and I LOVED it. It was super yum. It is served in this elegant tiny little glass with a teeny teaspoon and a sugar cube. My friend and I were only disappointed that there wasn’t more.

turkish-tea

Turkish tea with spinach and feta gozleme

Such an interesting contrast to be eating street food with your hands and sipping on tea out of an elegant cup like a posh lady.

9/10 will eat and drink again – A LOT.
It is probably not good that this is such a short walk from my work, but honestly it is not that bad for you is it?

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Cauliflower fried “rice”

#trysomethingnew 🙂

I have wanted to try cauliflower fried “rice” for some time now, but there were a few deterrents. For starters there is a LOT of prep (chopping up etc.) and the other thing is my Dad and Hubster are not into cauliflower at all. So yesterday I got over that and decided I was doing it anyways. I paired it with chicken breast marinated in a smoky BBQ sauce.

After much chopping up of every vegie I thought would go well in the dish and putting the cauliflower through the food processor the cooking began.

I put a little bit of butter and garlic oil in the bottom of the pan to prevent sticking (plus garlic goes with everything 🙂 ) heated the pan then chucked in the vegies that take longer to cook like celery, capsicum, peas, onion, shallots. After a couple of minutes I added carrot and a bit of ham and some corn. After a couple of more minutes I added the cauliflower.

I made sure everything was well mixed then added a bit of soy sauce, in all there was maybe 2 tbsn, to be honest I think there was less than that, but I was doing it by taste not recipe. I don’t like a lot of soy in my fried rice so I wanted to be light on it 🙂 If you put too much it get bitter and salty really quickly.

rice

Because I did it by guesstimate I ended up with a LOT of it. As in we all ate a healthy serve of it and there is still enough for me to have at lunch today and for everyone to have seconds for dinner tonight also.

Everybody LOVED it. I waited until they gave their verdicts to tell them it was cauliflower, they seemed slightly surprised, but kept eating and saying it was great! Woohoo experiment success – and so much healthier for us than our home made fried rice (which was already pretty healthy apart from the rice hahaha).

Will definitely do again!

final product

 


Shepherd’s Pie amazingness!

Yes the title totally sounds like a year 6 project, but I don’t care because I am super proud of the tasty, tasty meal I made the other night!!!

Shepherd's Pie

I started out wanting to make a healthy Shepherd’s Pie for my family, originally the plan was to make cauliflower mash for the top, but Dad kind of 86’d that idea in a heartbeat. So on the way home I went to the fruit and produce market and bought a bunch of ingredients setting myself to make an amazing hot dinner to combat the cold nights we have been having.

Ingredients Shepherd’s pie:

  • 1 kilo lean beef mince
  • 1 jar of tomato based pasta sauce (I got a chunky one for extra veg)
  • 1 red capsicum
  • 1 brown onion
  • 1 large carrot
  • 2 cloves garlic
  • TBSN mixed herbs
  • 2 medium sized tomatoes
  • TBSN BBQ Sauce
  • TBSN Tomato Sauce
  • Charisma Potatoes – these are low GI potatoes
  • butter and milk for mash

Ingredients bread:

  • sliced loaf of Pane di casa bread
  • margarine or butter
  • mixed herbs
  • 2 cloves garlic
  • grated parmesan cheese

What I did:

  • Preheat oven to 180 degrees Celsius.
  • Peel potatoes, place in a saucepan, add water until just over the potatoes then place on heat to begin boiling. Once the water is boiling turn down to half heat.
  • Dice the capsicum, onion and carrot and place in a hot pan with the lean beef mince, dice/break up the mince as it is cooking. Continue until meat is cooked.
  • Add pasta sauce, tomatoes, BBQ sauce, Tomato sauce and mixed herbs. Mince the garlic and add this to the mix too. Allow the mixture to simmer on a low heat.
  • Check potatoes, when they are done drain the water. Add about 2 teaspoons of butter and a dash of milk and start mashing. Add more milk as required to get a creamy consistency, try not to make it runny. I use New Milk which is lighter, but still creamy.
  • Grab a baking dish (it will need to be a biggish one) spoon your entire meat mixture into it and pat it down a bit so the surface is even.
  • Grab your mash and a spoon and spoon the mash on top of the meat mixture. Use the back of the spoon to smooth it to ensure distribution is even across the pie. I then like to texture the top with a fork and sprinkle some low fat grated tasty cheese on top.
  • Place in the oven for approximately 10 minutes (or until top is golden brown and cheese melted – do NOT burn the cheese 🙂 )
  • Grab a small bowl and mix up approx 2 TBSN margarine with 1 TBSN herbs and 2 cloves of minced garlic. To be honest I did not measure these amounts I just kind of felt it out and added what I felt it needed from the look of it. (Sorry – it’s how my Nan and Aunt cook and I kind of adopted the idea).
  • Spread the mixture on one side of the pane di casa bread and place under the grill on medium heat. Keep a close eye on this as different grills cook at different speeds and everyone has a different idea of “perfectly” toasted 🙂 So… toast it until you are happy then remove from the grill and place on a plate lined with all foil, sprinkle a small amount of grated parmesan over the top the wrap the foil over the top of the bread to keep the heat and moisture in as well as melt the cheese.
  • When you pie is cooked serve immediately with the bread.

Gettin’ Figgy with it – Try something new

Remember my New Year’s resolution to try new things? Well I did 🙂

Some of you might find this surprising, but I have never tried a fig in my life… ever. Some ladies I worked with went on and on about how amazing they are and how easy they are to grow. Since I am currently trying to plan my own garden for when the house is finished I have been looking at a lot of different fruit trees (I like fruit and plants that provide food as well as look good). So I decided to try one and see if it was worth considering planting a tree and waiting 3 years for the first harvest 🙂

Full fig

The Sacrifice

So I acquired said fig. It was a little firm and my expert Googling has said they need to be kinda squishy to be fully ripe so I waited a couple of days.

So it came time to eat my fig. I then realised I had no idea what to do with a fig, did I eat it skin and all like an apple? Do I cut it open and just eat the innards like a passionfruit? Am I supposed to cook anything first? Back to ole reliable Google and I learnt some very interesting things about figs, turns out you can eat them whole, just the pulp and they can be cooked in things. I also kept coming across YouTube videos about people getting sore mouth and tongues from eating figs. Then I watched this guys video and it was very educational:

Fig in natural yoghurt

Fig in natural yoghurt

My Mum thought it was odd that I bought 1 fig and asked me what it was for. I explained that I had never tried one and it turns out she hadn’t either, so I roped her into the experiment 🙂

Two's company after all

Two’s company after all

So guess what?…. Turns out I like figs. I am not in love with them the way I love chocolate or anything, but I like them well enough. We could totally be friends 🙂

Pretty figgin good

Pretty figgin good