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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.

Mediterranean Vegetables

4 Dec

I’m pretty sure this ‘recipe’ is long over-due. Ok so, really simple dish, can be served as a side, part of a main meal, put into lasagnas, bolognese, on pizzas or eaten as a snack and it’s oh so healthy!

Ingredients
Courgettes
Red onion
Green/red/orange/yellow peppers – make it colourful!
Carrots (optional, slice them thin if you add them, I don’t)
Aubergine (optional but I would advise cooking these separately. I think they need their own post)
Italian herbs and spices – you know, you’re typical blends or random mixtures of anything. Oregano is a must I think.
About a teason of butter/ghee/coconut oil
Pinch of salt and pepper

Method
Chop the veg chunkily (awesome word!) and toss into a frying pan with the fat of choice and season/herb up. Put it on a meadium to high heat and just give the pan a shake until the veg are a little tanned.
Don’t kill (overcook) the veg please, we want them to be full of goodness still and they should be a little crunchy still. If they’re mushy, you’ve gone too far. Simple, yummy and kids will LOVE them!

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Num num, yum yum!

Spicy Roasted Red Pepper & Tomato Soup

20 Nov

A brilliant soup for a cold, wintery day (we’re not quite in Winter yet but it certainly feels like it!) This recipe was actually one I made before going GF/Paleo so please ignore the evil slice of wholegrain bread you see in the shot of the final product. I could crop it out but I can’t be bothered, just pretend it’s an almond flour cracker thing. By the way, if you don’t want this to be spicy, leave out the chillies.

Ingredients:

  • (Try to use organic veg where possible and support your local farmers by buying British!) 4 large Red Peppers
  • 8 Tomatos (deseeded) or 2 tins of tomatoes
  • 1 large red onion (or a white one will do but red is sweeter)
  • 1 whole garlic bulb
  • 1 litre of vegetable stock (Home made is best but when pushed for time try to pick Organic reduced salt stock cubes)
  • Oregano or mixed herbs
  • 1 small bunch of sweet Basil
  • 1 large carrot (optional)
  • 2 red chillies (optional)
  • Cayenne Pepper (optional)
  • Paprika (optional)

Method:
Cut the peppers and red chillies in half and deseed them (don’t deseed the chillies if you love the heat, I kept mine in) and place them on a roasting tray. Take the garlic bulb, chop off the top to expose the garlic cloves and place on the tray.

I don’t use oil on the peppers or chillies but you can if you want. Keep it healthy by spraying a little on.

Whack it all in the oven on Gas mark 6ish until the Red Pepper (and chillies’) skin is ‘blistered’ and slightly charred. You could do this under the grill or on a BBQ. The garlic should also be a golden brown by now. When the peppers and chillies are cool enough to handle, pop them in a zip lock bag so the steam releases the skin from the flesh. Throw out the skin and chop the flesh. Alternatively just peel the skins off by hand, it’s not difficult and I find it therapeutic lol.

Squeeze the garlic cloves out (this should happen easily now they’re cooked) into a cooking pot. (You could add oil to the pot but I never do). Chop the red onion and finely chop the carrot then add them to the pot. Add the dried oregano or mixed herbs if you don’t have an oregano and add a little bit of stock just to get the onions and garlic cooking nicely. Once the onions look a little soft, add the rest of the vegetable stock, tomatoes, chopped red peppers and chillies and some basil, boil for about 5 minutes then cover and lower the gas for a further 15-20 minutes so the liquid reduces and thickens a little.

Add a dash of cayenne pepper and paprika to taste and if you don’t like lumpy soup, grab the liquidiser and get blending. Dish it up and you’re good to go!

All the ingredients boiling away for 5 minutes before covering the pot and simmering for 15-20 minutes

The finished product – a lovely bowl of soup (serve without the bread!)

Egg spring (or pancake) rolls

13 Nov

I love this for it’s simplicity and the goodness you can get from this light meal or breakfast option.

The idea is simple: I love spring rolls and this is healthy alternative.

Ingredients
1 or 2 eggs
sliced mixed vegetables/left over stir fry/bean sprouts etc
Salt & Pepper

Depending on the size of the pan you fry your eggs in, you will need one or two eggs. the frying pan I used was small so one egg was a enough. Whisk the egg and fry like a pancake. Lightly fry your vegetables  with some S&P or use some left over stir fry as the filling. Place a couple of tablespoons worth into the centre of the egg pancake and then fold the right and left sides over and roll away from you into a sausage-ish shape. Cut in half and serve!