Breakfast of Champions - Coffee and Mango Chia Pudding

You’ll remember I was coffee-soaking oats for breakfast a while back. I still do that. It’s still delicious. You should still do it. (And incidentally, with these colder Autumn mornings, you should cook your oats in coffee). But my feeds were full of chia puddings, and so was my pantry so I thought I would just slightly alter my work breakfast of choice. Our mango tree was amazingly prolific this season. At final count we got 56 (!!) mangoes, so I knew that this would be an ingredient. Mango and coffee match really well even though at first thought they might seem odd together – the smoky bitterness of the coffee complements the sweetness of the mango. The ginger and cinnamon just round out the flavours and create quite a complex flavour profile. I don’t have a lot of sweet foods in my diet – I naturally crave salt – so the sweetness of the ripe mangoes was sweet enough for me. But feel free to add honey or maple syrup to sweeten things up.

I also eat mine with plain greek yoghurt for the same reason, substitute with a sweeter style yoghurt, or even cream or coconut cream for a more decadent breakfast. And finally, you can substitute whatever crunchy add-ons you have. I’m currently addicted to bee pollen. I first had it when I went to Germany around 16 years ago and am so glad it’s fairly readily available here now. I often just sprinkle some on nut butters on fruit toast, or on top of smoothies. Divine

 

Coffee and Mango Chia Pudding
(one serve)

¼ cup chia seeds

1/3 cup cold-brewed coffee
1 mango, finely diced
¼ tsp cinnamon
¼ tsp ginger
Dollop greek yoghurt to serve
Toasted walnuts, coconut and bee pollen to serve

Mix the chia seeds, ginger and cinnamon (I shake it in a jar). Add the coffee and mango, stir well. Leave to sit at least 15-30 minutes for the chia seeds to swell. Add more coffee if it looks like some of the seeds didn’t turn gel-y. (I usually make this before bed and take it to work in the morning)

Serve with yoghurt drizzled with your crunchy add ons

 

 

Dinner Party Dessert - Choc Peanut Butter Tofu Mousse

This recipe is inspired by Connie from Urban Bakes’ Banana Choc Tofu Mousse. When I saw her recipe I immediately knew it was something I would try. Super easy, relatively healthy and potentially delicious. Just my kind of dessert! Lance isn’t the hugest fan of banana in anything except smoothies – and even then he likes them to have lots of chocolate to disguise the banana – which granted this does have - but I thought I would still omit them. When I made this, I was also having people over for dinner, and not knowing where a few of my guests stand on bananas (they tend to be a bit of a love/hate item in my experience) it just seemed like a safer bet. I decided to add peanut butter, because I’m obsessed with the choc/peanut butter combo and I sweetened it with dates to add a slightly caramelly flavour that dates naturally have. So, on the whole, this is a pretty healthy dessert (dark chocolate is totally good for you!).
 It is also great for dinner parties, because it can be prepared in advance and popped in the fridge to set. I was a little worried that this seemed more like 6 servings, but I divided it up between my 7 guests, but it turned out pretty perfectly. The mousse turned out quite dense and decadent, so a slightly smaller serving didn’t go noticed. I did forget to take photos of it served with the chopped up peanut praline, but it was the perfect accompaniment.
 My full menu was actually pretty brilliant in that the prep work was all done before my guests arrived and I wasn’t a slave to the kitchen, apart from bruleeing the top of the Ceviche, everything was done and just needed to be served.
Salmon Ceviche Brulee
Puerco Pibil with Cashew Crema and Roast Potatoes
Choc Peanut Butter Tofu Mousse
 

Choc Peanut Butter Tofu Mousse12 dates, soaked overnight in water (just cover)
1 package silken tofu (300g)
2 tbsp smooth natural peanut butter
1/8 tsp salt
1 tsp vanilla extract
1 cup (approx. 200g) dark chocolate chips
 ¾ cup raw peanuts
1 tbsp butter
1 tbsp brown sugar
 In a glass bowl, melt the chocolate by microwaving in 30 second bursts until melted (mine took 3 lots of 30seconds). Set aside to cool slightly.
 Remove the dates from soaking water to a bowl, reserving the liquid. Using a hand beater, blend to a smooth paste. Add a few tablespoons of the soaking water, salt and the vanilla to the paste and blend to thin the mixture. Add the peanut butter and blend fully incorporated. Add the tofu and blend on high until completely smooth and combined.
 Using a spatula, fold the melted chocolate into the tofu mixture.
 Scoop into the serving containers, then chill for 30 minutes to ‘set’.
 To make the toffee peanuts, line a baking tray with baking paper. Melt the butter in a pan and add the sugar, stirring to dissolve the sugar. Approx 2 minutes. Add the peanuts and toss around in the caramelly mixture and toast for a further 2 minutes. Pour the whole mixture on the baking tray and leave to harden and cool. Crack and break the toffee peanuts up to use as garnish

Romantic Summer - Salmon Ceviche Brulee

Along with our wedding anniversary, Lance and I still like to acknowledge our ‘dating’ anniversary. We’re both fairly romantic folk, so it gives us another opportunity to celebrate us. We just passed our 6th anniversary of our first date. That first date was Epic. With a capital E. With castles and flying roses and passionfruit wine and dancing. It was seriously wonderful and thinking back over that night and everything that has happened between us in those last 6 years makes me all warm and fuzzy. That first night, we had sushi for dinner (something that Lance had not been a fan of before we became friends and I showed him how good it can be) and as a nod to that, we went to a wonderful Omakase and Teppenyaki restaurant in Mosman Park – Fu Ku. It’s a little pricey, but the food is incredible, so if you like Japanese and want somewhere to go for a special occasion, I highly recommend it! But, seeing as I always have recipe ideas running around in my head and things I want us to try, I thought I’d also make Lance a special meal for our anniversary too.

Given the recent heatwave we’ve been having in Perth, a lot of the dishes I have on my ‘to-cook’ list are ruled out as either too heavy to want to eat, or too labour intensive to want to cook. Which lead me to ceviche. We both love ceviche. We had it often on our last US trip, and since coming back we’ve found it popping up on menus around Perth. Don Tapa in Fremantle and El Publico in Highgate both do great ceviche. And it is so incredibly simple. Whilst you can get all fancy about the ingredients, essentially all you need is fresh seafood and citrus juice to “cook” it. On our last day in New York City, Lance and I went to a fantastic Peruvian restaurant that served a few different types of ceviche including what they called Salmon Brulee. A salmon ceviche formed into a neat square, with a layer of cream cheese on top, and a very thin layer of sugar that had been caramelised to a crisp on top. It was so unique and so delicious. So I decided to make a version of that for Lance.

I kept the whole thing very basic for my first attempt and the result was so good. Using my current citrus favourite - grapefruit and a cheeky little shot of Gin. You can substitute the grapefruit juice for lime or lemon (or a combination). And omit the gin if you're not into it - but I think the flavours go particularly well. I served this with a mango salad on the side, and used some of the marinading liquid to ‘dress’ it (this liquid is called Leche de Tigre in Peru and is considered a potent aphrodisiac AND hangover cure!). And a few home made tortilla chips. I also kept the pieces chunkier for my first attempt - nice and rustic. If you are like us, kind of romantic but looking to keep things fairly low-key with dinner at home on Valentine's Day, this is a fantastic quick and impressive dish for you to share with that special someone.

 

Salmon Ceviche Brulee

250g skinless salmon steaks

Grapefruit juice from one large grapefruit (around ¾ cup)
1 shot (30mL) gin (I used Gin Mare because of it’s olive flavours)
1 jalapeno, finely minced
1/4 tsp good sea salt
100g cream cheese
2 tbsp white sugar
 
Mango Salad

2 medium mangoes

2 roma tomatoes
½ sweet paprika
1 small Lebanese cucumber
1/3  Leche de Tigre (from the ceviche)

 

Finely slice the salmon portions (the smaller you cut it, the less time it’ll take to ‘cook’). Sprinkle with salt. In a glass bowl, add the grapefruit juice, gin and jalapeno. Add the salmon and mix well. Cover with plastic wrap and put in the fridge to cook. As a minimum, 30 minutes. Up to a few hours before you’re going to serve it.

Using a cutter, form a disc (or shape of your choosing) of cream cheese 1cm or so thick. Sprinkle a fine layer of sugar over the top and carefully unmold without pulling the sugar off with it.

To make the salsa – finely chop all of the ingredients and set aside until ready to serve.

When the ceviche is ready, strain through a sieve and reserve about 1/3 cup of the juice. Pour this reserved liquid into the mango salsa salad and mix well.

Form the salmon into a pile, carefully slide the cheese disc on top and use a brulee torch to burn the sugar on top.

 

Serve immediately with some fresh tortilla chips

 

Breakfast of Champions - Coffee, Oats and Yoghurt

I think I’ve mentioned in a few posts that I have been aiming to be healthier. Over the past few years, I have lost a fair amount of weight, and I have been asked numerous times what it is that I’m “doing”. I kind of dislike labelling the way I eat because it automatically adds rules and judgements which I try to avoid. For me, eating healthily just translates into cooking from whole foods. I cook about 95% of my homecooked meals from scratch and I try not to snack too often on pre-packaged stuff like chips and biscuits. Unless it’s a weekend, I’m entertaining and I can’t pass up a packet of Red Rock Deli lime and black pepper chips!

So, as a simple answer to what I’m doing to lose weight – it’s this blog. It’s cooking. This blog is a diary of the actual foods that I eat. Everything on here I have cooked and eaten. With the exception of things like the cakes and biscuits that are for an event – Mothers’ Day, birthdays, etc. – it is just what I had to eat day-to-day. But food is my life – I love cooking it, eating it, and sharing it. So sometimes I’m going to eat that sort of stuff too, so that stuff will also go on the blog. Apart from eating my own cooking, I am working on being a more mindful eater at all times – at home and out at restaurants etc to reduce my portion sizes to more reasonable amounts. This on top of 3 gym sessions a week is what I’m “doing” to improve my overall wellbeing and as a by-product, my weight.

Noticing that I haven’t really included much by way of breakfasts – even though it’s my favourite meal of the day, I thought today I will post my current work-day staple. Given that it’s summer, instead of having porridge, I have oats and Greek Yoghurt. I soak my oats overnight to soften them, and I have started using coffee to soak them in. So. Good. I eat this every day at work, and tend to steer towards eggs and/or toast on the weekends. Work day lunches are generally leftovers and dinner is open!

I’ve recently discovered the joys of cold brewing things. On Sunday nights I will grind some coffee beans and put them in a coffee plunger. I pour cold water over the top, cover it with plastic wrap, put it in the fridge and allow it to brew overnight. When you wake up, you just push the plunger down and BAM! Perfect ice coffee. I make it strong (1 cup coffee to 4 cups water), then dilute with water and/or milk depending on what I’m feeling like or some maple syrup if I feel like some sweetness. The jug will do Lance and I for a almost a week that way. I have started using the same technique for ice tea too. In both drinks it prevents the bitterness you get from hot brewed drinks that have been cooled.

 
Coffee, Oats and Yoghurt

1/3 cup rolled oats

1/3 cup cold brewed coffee
1/8 tsp cinnamon
1/8 tsp ginger
6 prunes, chopped small
8-10 walnuts, roughly chopped
To serve
4-5 heaped tablespoons plain Greek Yoghurt (around 150-200g)

In a container with a lid put the oats and spices, put the lid on and shake to mix. Pour the coffee over the top. Add the chopped prunes and walnut pieces to the top of that. Put in the fridge overnight.

When ready to eat, take out, spoon the yoghurt over the top and mix it all together really well.

Caffeine, protein, fibre, fruit, good fats. Breakfast of champions.