I'm Back !!! Something New...

Wow it has been a long time ppl ! and it feels refreshing to be back blogging.
We just HAD A BRIEF (i.e. QUITE A WHILE) HIATUS, since the last blog.
To cut a long story short, I think I over used our kitchen and the hot water system flooded our home :( it was quite sad to say goodbye to our retro kitchen ~ you have done quite a job of feeding us ~
but BEHOLD ~ my sweet readers!
Here comes our urban organic inspired functional NEW KITCHEN! Check out the pictures! We also had a dishwasher installed :) A bonus for Mr Wong - washing dishes is a breeze for him now - so double happiness!

A super BIG THANK YOU to Mr Wong for organising everything with Gumtree Joinery to get this baby ready! Loving every aspect of it~  X

My gluten free dumplings have improved tremendously since the last orders.
These babies are the ones you should look out for! They are like the ones you can get in YUM CHA!
Yup I'm super proud, took me a while to get these darlings out!
A fair number of friends and family have tried them out and have given the green light ready to go!
Enjoy Xoxo
Anna

Sweet Teriyaki Salmon

Hello Sweet Readers, I'm obsessed with eating fish lately. They say fish is great for your brain power, full of proteins and Omega 3!
Whenever I go to a Japanese restaurant,  ordering Sweet Teriyaki Salmon is my number 1 priority. I always wonder what they put in the sauce.
I will share with you today my version of the dish. You'll be surprise how easy it is to do! It's super yummy and tasty. Enjoy xoxox


Serve: 2
Ingredients:
2 x Fillets of Salmon (approx 400 grams)
2 TBS finely chopped coriander ( 2 x stems)
20 grams Unsalted Butter

Sweet Teriyaki sauce:
1/4 cup Tamari sauce (Soy sauce)
1 TBS Mirin Seasoning (it contains wheat/ gluten)
To make Gluten free & Wheat free Mirin Seasoning
(1 TBS Sake (Rice Wine) & 1 TBS Brown Sugar and mix well together)

1 TBS Brown Sugar

Ingredients Check!!! Let's get rolling baby

This dish need TLC !!!Prep and marinate the Salmon baby 

Baking Time: making a baking bag out of foil sheets (easy to clean up)

While the salmon is baking, make extra sauce for you sauce lovers!

After 12-15 mins, this salmon is ready to be served!

Voila~ Sweet Teriyaki Salmon served with roasted sweet potatoes yummo enjoy xoxox

Spaghetti Bolognaise

Hello Sweet Readers, winter is finally here.
Make sure you are well covered and drink plenty of soup, liquid and eat tasty hearty meals to stay warm and cosy!
Today I would love to share my secret version recipe of the classic "SPAGHETTI BOLOGNAISE". Everybody has their own version of this family favourite. I have a little twist to it. I use a wedge of orange (which enhances the sweetness of the beef mince) and I serve it with Mung Bean & Potato Noodles to make it gluten free. But you can use whatever noodles / pasta you like for this.

I have been testing and trialling a fair bit to get it just how I like it. Both Mr Wong and I can't get enough of it. It's super tasty and delicious. You can freeze the left over in containers for lunch or dinner. Enjoy xoxoxo

I used:
A large pot (To cook the pasta sauce and stop the sauce spitting out and making a mess)
A wok (This is fantastic to stir fry the beef mince)

Serve 4 - 6
Ingredients for Pasta Sauce:
5 x Truss tomatoes (chopped into quarters)
1 Tbs Fresh Oregano (2 x stems)
1 Tbs Fresh Marjoram (2 x stems)
1 Tbs Fresh Thyme (2 x stems)
3 Tbs Fresh Parsley (4 x stems chopped finely)
1 Tbs Chopped garlic (10 grams)
1 Tbs Coconut oil ( You can use any cooking oil)
1/4 Tsp Ground White Pepper
1/4 Tsp Ground Black Pepper
1 x Tub Tomato Paste (140 grams)
1/2 Cup Water
2 Tsp Brown Sugar
2 Tsp Salt


Ingredients for Beef Mince Mixture:
500-600 grams Beef Mince (I used organic beef)
2 x Zucchini (sliced)
1/4 orange (1 x Wedge)
1/4 Cup Red Wine
1 Tbs Chopped garlic (10 grams)
1 Tbs Coconut oil (You can use any cooking oil)
1/4 Tsp Ground White Pepper
1/4 Tsp Ground Black Pepper
1 & 1/2 Tsp Salt

Garnish:
1 Tbs Shaved Cheddar Cheese
1 Tbs Shaved Parmesan Cheese

Ingredients set and ready to go!!!

Pasta sauce ingredients

Pasta sauce easy cooking steps~



Beef Mince Ingredients

Beef Mince Cooking steps



Mung bean & potato Vermicelli Noodles

Garnish with shaved tasty cheddar and parmesan cheese! 

Voila ~ Tasty Spaghetti Bolognaise with a twist ~Enjoy Xoxo 

Easy Curry Chicken

Hello Sweet Readers, It's getting colder and wetter over here. It's been raining for the last few days. Winter is definitely near.
Wouldn't it be nice coming home to a warm bowl of curry chicken on your lap and sitting in front of the television to your favourite show or movie!
I love curry but only mild ones. Mr Wong and I can't handle the hot spicy ones.
So today I would love to share this gentle delicious warm curry chicken with you, kids will love it.
If you have extra left overs, you can freeze it in containers ready to be served whenever you want.

This recipe is inspired from my Uncle's restaurant Sum Lam in Heathcote. The only difference is I made my own curry powder mixture (which is super easy to do). Enjoy!! xoxoxo

Serve 6
Ingredients:
600grams Free-Range Chicken Thigh fillets (Skinless and cut into strips)
1 x Carrot (slice 5 mm thickness)
2 x Celery sticks with leaves attached (slice 5 mm thickness). Reserve the leaves (chopped finely)
1 x Sweet potato (you can use normal potato too) chopped
1 x Zucchini (slice 5 mm thickness)
3 x Stem of Coriander (remove roots and chop finely)
1 x Garlic (20grams) sliced or chopped finely
1 x Ginger (10grams) sliced or chopped finely
5 x Fresh Kaffir Leaves
8 x Dried Bay Leaves
2  cup Water
185ml Evaporated Milk
2  tbs Cooking Oil (I used rice bran oil)
2  tsp Corn Flour
1 & 1/2 tsp Salt to taste
2 tbs curry powder mixture ( store bought premixed is fine too)



Curry Powder Mixture:

1  tsp cummin (cumin) seeds
1  tsp caraway seeds
1  tsp mustard powder
2  tsp turmeric powder
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
1/4 tsp ground white pepper

Ingredients ready to roll~

 

Curry Powder mixture is ready ~

Start cooking

Easy Cooking instruction~

Voila ~ Creamy tasty Curry Chicken is served with brown rice (healthier choice) Enjoy xoxo

Devilish Chocolate Mousse

Hello My Dear Readers , it has been a while since my last post. I've been a busy busy bee, tackling and testing all these gluten free recipes running around in my head.
I've been cooking so much my poor oven broke down in the middle of baking my GF Pizza . OMG! I actually had to pan fried the pizza though I was impressed with the result - it tasted quite good and had a very nice crunchy crispy base. When there's a crisis, a new opportunity always open it's door! Any way, now I have a new stove/oven and his name is Chef.
Bless your little heart my previous cooktop. You have done an amazing job over the last 5 years and now you can rest peacefully.

Today I would love to share this Devilish Chocolate Mousse recipe. It's decadent, rich and ohh so smooth. Be warned though, try not to eat it all at once. Enjoy my dear friends xoxox

Yield: 7 tea cups

Ingredients:
200grams organic dark cooking chocolate
300ml whipping /cooking fresh cream
3 free range eggs (separate yolks(beaten lightly) and egg whites in 2 different bowls)
30ml black coffee

Ingredients ready set go !!!

Separate yolks and egg whites into 2 different bowls

Cooking method! Super easy!

Half way there ... Beat those egg whites!

Chilling time~

Voila ~ Decadent, delish! Enjoy Xoxo (served here with raspberries and cream)

Gluten free and Wheat Free Dumplings

Hello my Sweet Readers! today I would like to celebrate my 1st successful batch of gluten & wheat free, NO MSG, no preservative super healthy dumplings !

I'm so happy with the result. They can stand all the different cooking methods! You can boil, steam, bake and pan fry them!!!! The result is delicious, tender smooth and moist.

To make the dumplings I created a special, magical dough! It's gluten free, wheat free, no eggs, no diary, no GMO, no msg, no preservative and no yeast.
This wonderous dough is super versatile! Here's a few cooking creations I've tried it on over the past weeks: a pizza, on iconic Aussie pie, pasta noodles etc. The possibilities seem endless.
The joy of this fantastic discovery is beyond words!!!
This dedication is for you Mr Wong. Thank you for being my human food guinea pig/ taster and my supporting rock . Couldn't have done it without you my darling Man.

Please enjoy xoxo

Voila! Magical creation!!

Delicious Pear Sorbet

 

Pear and more pears. It’s pear season!

Delicious, full of nutrients and fibre. What to do with ripe pears? Turn them into yummy Pear Sorbet!

This is 1 of my favourite dessert recipes - refreshing, delicious and super easy to make!!! I can't stop eating it!!! Enjoy Xoxo

Ingredients:

• 3 x ripe pears (choose pears that have a yellow tinted colour and a strong pear fragrance)
• 1/3 cup caster sugar
• 1/4 tsp vanilla bean paste or vanilla extract
• Juice of 1 lemon
• 1 & 1/2 cups water
• 1/2 a lime garnish (optional) I love to squeeze a little bit of lime juice on the sorbet to give that tangy flavour. I love it on it's own too !!

Ingredients check and ready to go !!

Line your rectangle tin ( I'm using a 27cm x 17.5cm tin) with clingwrap twice. Wash pears, remove core and cut into quaters



 

Cooking time, easy peasy!

 

Pear sorbet is coming up soon!

work it good, exercise those fingers!! another easy option is to leave the pear sorbet in room temperature for 15-30mins, break into slabs and blend in a food processor.

Voila ~ see it's easy ~ homemade Pear Sorbet . You can do so many different fruit combinations with this great recipe ! Enjoy xoxo