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Kelp Noodles – Singaporean Style

31 Mar

A while back I came up with an idea which I thought was my own and called it Courgetti Bolognese. Turns out, it’s something many people already make so it’s not exactly unique! I have however, heard of kelp noodles and although it sounded a little strange, the fact that it was a raw food, healthy and neutral in taste convinced me to give them a try. I have made three ‘recipes’ using them. The first was Lemony Prawn Kelp noodles using my Lemony Prawn recipe which I simply made and added to noodles. Then I made Kelphetti bolognese (I just made that up…) and the final genius idea was Singaporean Noodles.

I was inspired by a local restaurant that I used to purchase these wonderful noodles from made using vemicelli noodles. It contained a range of different meats including duck, chicken, beef, prawns, and I think squid. I did attempt to buy some squid for this recipe but unfortunately I wasn’t able to find some.

Ingredients:

Kelp noodles
Sliced Chicken breast/boneless thighs
Thinly sliced beef/lamb
Prawns/Shrimps
Pak Choi
Bean Sprouts
1 medium onion, sliced
Spring onion
(Hot) Curry powder
Finely chopped chilli (optional)
Crushed chilli flakes (optional)
Pinch of salt
Cooking fat of choice

Method:

In a small wok, add a little bit of fat and quickly cook the beef and chicken slices with a pinch of salt and some curry powder. Remove from pan.
Add onions and other veg to wok in the order of how long it takes to cook them just enough. Veg that need more cooking should be added first. Season and add spices.
Add back the meats and throw in the kelp noodles just to warm them through and mix well. Taste and add more spice if desired or any other spices you think it needs. It really does depend on what you like. I tend to add more heat.

Plate up and eat! It’s such a quick and easy dish and you can alter it whichever way you like, add as many meats and veg as you like and really experiment with different spices. Some toasted sesame oil may be nice too but I didn’t have any and don’t really cook with it anymore but I suppose as a small treat it’s okay…

I apologise for the lack in images for this recipe. I have loads of images stored on my phone of recipes I’m supposed to be blogging but due to time constraints and a busy schedule I was unable to post any. Since then I now have a new phone and my pictures are… somewhere…. once I figure out where everything’s gone I’ll edit this recipe and possible future ones if needed and add the pictures inshaaAllaah.

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Courgetti Bolognese

10 Nov

This is genius! I’m only chuffed with it because I came up with this idea all by myself.
I made a massive amount of beef bolognese yesterday so I could freeze smaller batches for my Totally Paleo Pizza. I figured seeing as I made so much I may as well have it as bolognese but I don’t eat spaghetti, not even the GF kind (duh).
I’ve recently discovered that I LOVE courgettes and have been cooking Mediterranean veg quite a bit recently so I thought, ‘How about I make some courgetti?!’

For this courgetti I used courgettes and carrots. I would have used bean shoots too but we didn’t have any, plus this was a quick thing. 1 medium/small courgette and 2 medium/small carrots.
After peeling and washing the carrots I used this cool potato-kinda-peeler-gadget thing we have that shreds veg into spaghetti-like strips (or julienne slices) and I did the same to the courgettes (I didn’t peel them)

I added a light spray of EVOO and a tad bit of ghee. Tossed the carrotetti(?) in the pan first, then the courgetti, just for a couple of minutes with a bit of salt and pepper.
You could also have this raw! I would add the bean shoots raw next time, just so there’s more of a crunch.

My bolognese recipe will be posted separately.

Edit: Apparently making “spaghetti” with courgettes has already been done and it’s old news. I’m still holding onto my genius title because I never heard of it! Alhamdulillaah, it was good to discover something for myself instead of reading about it somewhere.

Totally Paleo Pizza

7 Nov

Allaahu Akbar! Alhamdulillaah for simple pleasures. It’s funny because I wasn’t a huge pizza eater before going GF/Paleo but since almost everything is off-limits, I want them even more. I have to say, this pizza is brilliant and it’s so quick and easy to make. Better than our regular home made pizza and certainly better than a take away! The best bit? It was a veg pizza (almost) and I’m not a fan of veg pizzas. And I didn’t add much cheese (I know, I shouldn’t have cheese but it was just a tiny bit and I decided that it wasn’t needed so next time I’m leaving it out inshaaAllaah).

Crust:
2 cups almond meal
2 eggs
3 tbsp olive oil
¼ tsp baking soda
1 tsp garlic powder (I used garlic granules because I didn’t have powder)
1 ½ tbsp fresh rosemary chopped (I’m not a fan of rosemary so I used dried basil, it was all we had plus I thought it’d be nicer)

After making this recipe I thought the base could done with a pinch of salt and crushed chillies (I really will put chilli in anything!) I would also like to point out that left over paleo pizza eaten the next day, cold, is just as good as, if not better, than having take away pizza for brekkie the next day. Hence why I’m lumping this in the Breakfast category

I didn’t take a picture of the sticky dough as I wasn’t sure it would work but next time I make it I’ll upload a piccie inshaaAllaah. It was weird and needed ‘splatting’ on the tray with the palm of my hand. Don’t use your fingers to pat it out, it’s too sticky and leads to wastage. This dough recipe is enough for a 12ish” round pizza tray. Make sure it’s not too thick.

I used left over bolognese as my tomato sauce because we happened to have a bit of left overs in the fridge. GENIUS idea! I wanted a veg pizza but the little bit of eat that was on here really enhanced the flavour of the veg. Next time I make a bolognese I’ll be freezing small batches for pizza, you need to try this!

For the veg I just pan fried Mediterranean vegetables. I know, not your usual method but I was cooking for one and wanted to do this meal quickly (it was ready from start to finish in less than an hour!). Besides, putting the oven on for a few veg is a little pointless, time-consuming and wasteful, but that’s just my opinion. Experiment with toppings and have fun.

Mediterranean veg recipe will be posted separately inshaaAllaah.

Roast Chicken

6 Nov

Who doesn’t love a roast?!

Ingredients
Chicken thighs/drumsticks with skin.
Paprika
Cayenne pepper
Crushed chilli flakes
Himalayan salt
Hot piri piri seasoning from Sainsbury’s (yummy!)
Small white onion
No added salt/reduced salt stock cube. If you only have the regular kind, OMIT the above Himalayan salt.

Method
Mix the spices together or spinkle on to the chicken legs. roll them about until evenly coated, place into a small roasting tin. Finely slice 1/2 – 3/4 of the onion, or the whole lot if you love onions. Chuck on top of chicken with about half a stock cube crushed on top. Cover roasting tin with foil and pop into the oven for 20 mins on Gas mark 6, after 10 mins, turn the chicken and add water to create sone sauce, not a lot, just about 1cm deep in the tin maximum. Roast for 10 minutes, turn and roast again just to crispen the skin. The onions should be soft and the sauce should be nice and brown. Not thick because it’s not a gravy.
You could mix the stock cube with a little water and then add it but I do it this way because sometimes, depending on how much chicken you use, you may find you have enough liquid from the chicken fat and stuff. Don’t add any oil or fat to the chicken, all the fat you need is in the skin. And this should be made too often because of the fat content.

Serve with salsa, roast veg, pan fried veg, steamed veg or whatever you fancy and enjoy!