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Beetroot and sourcream dip

October 25, 2010


I have been overrun with homegrown beetroot. Not a terrible situation to be in as I LOVE beetroot!

The other night I decided to knock together a beetroot dip. Something that I have eaten many times before but never made. Incredibly simple, tasty and perfect as part of a mezze.

Not only is this dip tasty it is also good for you – don’t you just love that. Beetroot is packed full of folic acid, phosphorus, magnesium, iron and vitamin B6 along with huge amounts of antioxidants.



4 large beetroot or 7 – 8 small ones
Olive oil
Salt and Pepper
150 ml Sour Cream
Juice of 1/2 lemon
Nutmeg (optional)


Scrub the beetroot well and remove the root and any stalks. Cut larger beetroot into quarters and smaller ones in halves. Place in an oven proof dish, drizzle with olive oil and season with salt and pepper.

Beetroot ready for roasting

Add a splash of water and cover with foil. Bake in oven at 200 degrees Celsius for approx 25 – 35 mins or until tender.

Remove from oven and leave to cool.

Beetroot and sour cream in fod processor

Once cool put in food processor with sour cream and blend – add lemon, salt and pepper and grated fresh nutmeg to taste.

Beetroot dip

Serve with hot flat bread, pita chips or plain crackers.


Healthy vegetable and tofu stir fry

June 23, 2010

Stir fry

After a weekend in London which kicked off with a rather boozy engagement party and a few days in Brighton with my friend Austyn LOTS of pasta, bread and cheese I was craving something healthy and with no wheat PLEASE!!!! So I decided to cook a stir fry.

Stir fries just sound so boring and are usually a limp vegetable salty disappointment of a meal however done well a stir fry is fab!

The key is to prepare well and not to add too many ingredients. As always keep it simple:

Ingredients: (serves 3 – 4)

5 spring onions or shalots
1 thumb size piece of fresh ginger
4 cloves of garlic
1 small head of broccoli
6 – 8 mushrooms (closed cup)
1 cup of mange tout or snow peas
1 1/2 cups of bean sprouts
1 packet of firm tofu (or silken firm)
Cooked brown rice for 4
Shoaxing wine (this is a Chinese cooking wine you can you dry sherry instead)
Light Soy Sauce (ideally Lee Kum Kee brand)
Peanut oil (veg, canola or corn will do)
1 teaspoon of sugar

Tofu cut into 2 cm pieces

First step is to cut the tofu into 2cm cubes and fry in a good quantity of oil (about 1/3 cup). Do this in batches in a wok at a high heat.

Frying tofu

Make sure you turn the tofu pieces why frying to get even colour then drain on kitchen towel to remove excess oil.

Tofu draining on kitchen towel

Once you have fried all the tofu you can prepare the veg.

Peel the ginger and garlic and cut into match sticks (quite finely). Slice the spring onions on an angle into pieces and set aside in a separate bowl.

Ginger garlic and spring onions

Cut the broccoli into small florets, the mushrooms into quarters, leave the mange tout whole (remove stalks if not already removed) and wash and drain the bean shoots.

Stir frying ingredients

Put veg in separate bowls at the side of the stove ready for stir frying.

Make sure your rice is cooked and ready before you start stir frying.

Clean out your wok and put in some fresh oil (about 3 table spoons). Heat up until smoking hot then add in the garlic, ginger and a teaspoon of sugar.

Ginger and garlic

Cook for a minute then add about 2 table spoons of Shoaxing wine. Cook for another minute or two until wine has reduced. Add in broccoli and mushrooms and cook for 3 – 4 minutes until a little colour is on the mushrooms and the broccoli is bright green but still firm.

Mushrooms and broccoli added to stir fry

At this stage add in the mange tout/snow peas and the tofu. Fry until mange tout are brilliant green but firm – this should take about 2 minutes.

Tofu and mange tout added to stir fry

Finally add in the bean sprouts and the spring onions. Fry until bean sprouts are hot but still crisp then add in soy to taste. I usually add a little black pepper too.

Stir fry with bean sprouts and spring oinions added

Serve on brown rice and serve ASAP – stir fry does not keep well so always cook right before you eat.

And this is why I love Tupperware

June 3, 2010


My sister’s kitchen has been driving me mental for the last 2 months! Every time I opened a cupboard door I was in fear of a head injury from jars and tins “jumping” out to get me. Because I am such a great sister I offered to lend (yes lend not give) her my store cupboard Tupperware. For those in the know Modular Mates.

I spent hours arranging Fiona’s cupboards yesterday and took photos so that you all could see how hazard free her kitchen is now.

Well done me. I slept like a baby last night dreaming of organised cupboards.


Tupperware 2

Here goes

April 19, 2010

So I now have a Blog – my friend Rebecca will be so proud! As you can see things are rather on the spares side at the moment due to the fact that I have had this blog for all of about 3 minutes. So here is the plan, as most people already know I am totally obsessed with food and have been since I was a wee one, I have decided to document all my foodie experiences in one easy to access site.

I am regularly being asked by my friends for recipes, restaurant recommendations, “where can I buy…” advice and the like so the plan is to post all this info here.

The past 12 years I have been living in Oz which has been fan-bloody-tastic, I have loved every minute of it. As of about 7 weeks ago I have moved to the other side of the world to Bonnie Scotland. My sis just got married and I am currently living with “the parents” with my child (Ren the cat) until I find myself somewhere to live.

Fortunately I have arrived in the Spring which is the best time of year here, the daffodils are blooming everything is coming to life.

Unfortunately however there ain’t much selection going on it the veggie department – cabbage, carrots, potatoes. Soon to change I am hoping!

There happens to be a bit of a “foraging” trend at the moment which has inspired me. The “parents” live in an 100+ year old farm cottage in the middle of fields. At the bottom of their lovely garden is a small wood which is FULL of wild garlic.

I have never used this before so watch this space, hopefully I will be able to share some fabbo recipes with you very soon.

AND there are nettles coming up so there will be some young leaves coming along very soon.

Hmmmm….. I am waffling on already!

So goodbye for now and I will post something soon – I promise!