Sun, Surf and Fish & Chips

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Summer is coming and when I think of summer I think of sunny days, sandy beaches, picnics and Fish and Chips. We are so fortunate to live on the Gold Coast here in Australia where it is only the middle of Spring and can already enjoy the backyard pool and local beaches. We are quite spoilt in that respect and there is no denying the kids love it and makes for great family time.

Most Fish & Chips are not the healthiest let’s be honest, deep-fried batter and greasy chips whilst if we are out we may opt for the quick takeout but thought I’d share my homemade version which is oven baked and a whole lot less greasy contains less saturated fats and has a gluten-free crumb. Takes hardly no time and while its baking you can still enjoy the outdoors at home. Grab a beach towel and relax by the pool or picnic rug in your backyard and enjoy the great weather that we have been so blessed with.

Oven Baked Fish and Chips

  • Servings: 4
  • Difficulty: easy
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Ingredients

4 Sebago potatoes or other floury variety peeled and cut into thick chips

1 tbs olive oil

Salt

4 pieces firm fish fillets cut into small fish finger pieces or can be left whole

3 eggs

1 cup polenta (cornmeal)

1 cup rice flour or other gluten-free flour eg. quinoa, buckwheat or coconut flours

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 tb olive oil or coconut oil

lemon wedges to serve

Homemade Tartare Sauce

1/2 cup organic mayonnaise or natural yoghurt

1 tsp lemon rind

1 tsp capers finely chopped

2 gherkins finely chopped

1 tb flat leaf parsley finely chopped

Directions

  1. Preheat oven to 200’c
  2. Prepare potatoes and toss in olive oil and season with salt (you can add some thyme or chilli salt if you desire)
  3. Place potatoes on a lined baking tray set a side
  4. In a bowl place eggs and gently whisk set aside
  5. In another bowl place polenta, flour, garlic powder and salt and pepper and mix to combine set a side
  6. Prepare fish and coat in egg wash mix then coat pieces in polenta mix
  7. Lay on a lined baking tray and repeat with all the fish pieces
  8. Coat the fish evenly with the olive oil
  9. Bake both the chips and the fish in the oven for 15mins, chips may need an extra 5 mins until golden and crunchy
  10. Serve with a homemade tartare sauce and generous squeeze of lemon

Green Goodness Bowl with Sesame Soy Dressing

Eat Your Greens..

This certainly has a lot of them, what could be a better way to start off the week. Clean and light with the added zing of soy and citrus dressing.

Green Goodness Bowl with Soba Noodles and Sesame & Soy Dressing

  • Servings: 4
  • Difficulty: easy
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Ingredients

200g soba noodles

4 cups green vegetables eg. steamed broccoli, kale, sliced shallots, shredded cabbage, sliced cucumber, sliced avocado,fresh basil leaves

Sesame Soy Dressing:

2 tbs Sesame oil

Juice of 1 lemon

5 tbs olive oil

1 clove garlic crushed

2 tsp soy sauce

salt and pepper

black sesame seeds to garnish and squeeze of fresh lime

Directions

  1. Cook soba noodles per packet instructions
  2. Steam broccoli and prepare vegetables
  3. Make dressing by adding all ingredients into a jar and shake
  4. Add broccoli, green vegetables to the noodles and pour over dressing. Mix and season with salt and pepper, sprinkle of sesame seeds and squeeze of lime.

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Sundays Are For Brunching

Lazy Sundays are the best and if you don’t have children not waking up to an alarm equals heaven…Unfortunately for me I have three monsters who still wake up at the crack of dawn and are unbeknown to the word quiet so we are still up early as usual.

On Sundays we like to enjoy breakfast together something a little more special than the weekday oats and toast. Scrambled eggs are a crowd pleaser for the whole family, easy to whip and by adding a healthy kale pesto, sourdough toast with some watercress or fetta and a hot espresso we still feel like we are brunching at the local hipster cafe, difference is there is no crowds, no exuberant bill and we can still be in our pjs. Winning!!

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Kale & Basil Pesto

Ingredients

1 cup firmly packed kale leaves stalks removed

1 garlic clove

1/4 cup pinenuts

1/3 cup basil leaves

1/3 cup grated parmesan

Juice of 1/2 lemon

3tbs olive oil

salt and pepper

Directions

  1. Place kale, garlic, pinenuts, basil, parmesan and lemon juice in a food processor and blitz till smooth
  2. Add olive oil while pulsing till well combined
  3. Season with salt and pepper
  4. Place in a sterilisered airtight jar and keep in the fridge.

Pesto is also great as a dip or through pasta.

 

Spelt Spaghetti with Broccoli Pesto

Broccoli and Pasta are my kids two favourite things so putting them together is always a safe bet. They love it and its super simple to make, can prepare the pesto beforehand and leave it in the fridge so in less than 10mins you have dinner on the table when afternoon madness kicks in. Not to mention its appetizing for us adults too!

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Spelt Spaghetti with Broccoli Pesto

  • Servings: 4
  • Difficulty: easy
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A simple, quick family pasta that the whole family can enjoy

Ingredients

1 packet spelt spaghetti

Pesto

1 head of broccoli stalk removed and cut into florets

1 garlic clove

1/4 cup pinenuts

1/3 cup basil leaves

1/3 cup grated parmesan

Juice of 1/2 lemon

3tbs olive oil

salt and pepper

Directions

  1. Make pesto, boil broccoli in a small saucepan of boiling water for 5-7 minutes until tender, drain water
  2. Place broccoli, garlic, pinenuts, basil, parmesan and lemon juice in a food processor and blitz till smooth
  3. Add olive oil while pulsing till well combined
  4. Season with salt and pepper
  5. Boil water for pasta, cook per packet instructions
  6. Once cooked drain reserving a little of the water with the pasta
  7. Stir through broccoli pesto as much as you like, any left over place in an airtight jar and keep in the fridge.

Pesto is also great on slices of bread, as a dip or used for other meals.

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Are you a Superfoodie?

One of my favourite salads is Kale and Quinoa not to mention it’s a superfoodie’s dream. Quinoa is something I eat regularly because of it high protein and fibre levels but also it is a slow releasing energy carbohydrate (low GI) making it a powerful energy food.

Kale is low in calories, high in fibre and has zero fat, it’s also filled with so many nutrients, vitamins, folate and magnesium making it a top shelve ‘superfood’, convinced yet?

Next time you do your groceries grab bunch of kale and try it out. Kale can have a bitter flavour so by gently squeezing/massaging  the leaves makes them more tasteful. Add your favourite salad vegetables like tomatoes, cucumbers, grated carrot, shredded cabbage, avocado then add this creamy dressing for extra goodness and you are on your way to feeling great.

Creamy Zucchini Dressing

Makes a jar full, keep in the fridge and can also be used as a spread or dip.

Ingredients

1 avocado

2 small chopped zucchinis

1 clove garlic

2 tbs apple cider vinegar

1/3 cup walnuts

4 tbs olive or grapeseed oil

Salt & Pepper to taste

Directions

1.In a blender add all ingredients minus the oil and blitz

2.While motor is running add the oil one tablespoon at a time until thick and creamy texture

3.Keep in an airtight jar in the fridge for up to one week if it last that long!

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