Category Archives: Foodie

Sweet potato & roasted peppers crustless quiche

Posted on November 28, 2016 | 4 comments

I am trying to eat healthy these days and come across this recipe. The recipe is really quick and easy and healthy too.

Ingredients

  • 1 medium sweet potato, diced
  • 1 brown onion, sliced
  • 1 red pepper (bell pepper/capsicum), sliced
  • 1 tbsp fresh thyme leaves
  • 3 garlic cloves, finely diced
  • 1 tbsp balsamic vinegar
  • Pinch of sea salt
  • 6 eggs
  • 1/4 cup full fat cream
  • Zest of 1/2 lemon
  • Sea salt and pepper for seasoning
  • 1-2 tbsp of pine nuts
  • Ghee, macadamia oil or virgin olive oil for cooking

Steps

  • Preheat oven to 200°C (390°F). Grease a flat baking tray with coconut oil and scatter diced sweet potato. Bake for 20 minutes. Remove and turn the oven down to 180°C (355°F), ready for the quiche to go in.

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  • In a medium frying pan, sauté onion and red peppers in ghee or macadamia oil on medium heat for 15 minutes. After 10 minutes of cooking, add fresh thyme, garlic, balsamic vinegar and a pinch of salt.

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  • Whisk eggs with cream and combine with the zest of lemon, a pinch of black pepper and a generous pinch of sea salt.
  • Grease the bottom of a deep baking tray with coconut oil and line with baking paper, making sure the sides are covered. Assemble sweet potatoes and onion and red peppers mix evenly on the bottom. Pour whisked egg mix on top.

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  • Bake for 10 minutes, then sprinkle with pine nuts and some extra fresh thyme and bake for a further 10 minutes.

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  • Stand aside to cool and settle for 5 minutes before serving.

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Take care everyone,

M from nepaliaustralian

XOXO

P.S.

Nominations open for NEPALIAUSTRALIAN’s Blog Award 2016

Make sure your blog and the blogs you read are nominated so they can win the title.

4 Comments

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Scone recipe

Posted on September 12, 2016 | 3 comments

A very easy scone recipe 🙂

Ingredient

  • 4 cups self-raising flour
  • 250 unsalted butter, cubed

scones-9

  • 500 butter milk
  • Jam and whipped cream (homemade will be nice without sugar), to serve
  • Dates/raisin/cholate chips (optional)

scones-8

Method

  • Preheat oven to 180°C.
  • Line flat baking tray with baking paper.
  • Sift self-raising flour into a large bowl.
  • Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.

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  • Now add butter milk slowly with a flat-bladed knife until mixture forms a soft dough, adding more buttermilk if required.

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  • If you want to add dates or raisin or chocolate chips, add now and mix with butter knife.

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  • Turn the dough on a lightly floured surface.
  • Don’t knead dough or scones will be tough
  • Pat dough lightly into a 2cm thick round.

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  • Using butter knife cut the small portion from the dough and lightly press together and place on baking tray.

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  • Keep the scones close together so they will be soft.
  • Bake for 20 to 25 minutes or until golden and well risen.

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  • Serve warm with jam and cream.

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Enjoy and Take care everyone,

M from nepaliaustralian

XOXO

3 Comments

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Fried Chura (Beaten rice with Potatoes)

Posted on September 11, 2016 | 6 comments

After having Chhori, I am always looking for easy and quick meals as I don’t have lots of time to spend in the kitchen.

Chura (beaten rice) is one of the widely used to replace rice in Nepali culture. I used to make fried chura a lot with eggs and onion but recently discovered that they are very yummy with potatoes too so sharing the recipe here.

I used flat thick Chura as shown in photo below. Make sure it is not too thin otherwise it will be very mussy when soaked.

Ingredients

  • 2 cups Beaten/Flattened Rice Flakes, thick variety (Poha)
  • 1 medium sized potato, peeled and cut into small cubed size
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 medium onion, diced
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • Few curry leaves
  • 2 green chilli

chura fry (5)

Method

  • Gently rinse Beaten/Flattened Rice with cold water. Let it sit in a colander and drain the excess water and sprinkle salt.

chura fry (1)

  • In a microwave safe container, add the cubed potatoes and add 2 table spoon of water, cover it and cook for 5 minutes. This process will semi cooked the potatoes making it easy to fry.

chura fry (2)

  • Heat oil in a medium non-stick pan/work on medium heat.
  • Add the mustard in it and when it starts popping, add the cumin seeds.

chura fry (6)

  • When it gets aromatic, add turmeric powder, onion, chillies along with curry leaves
  • Cook for 1-2 minutes until the onion gets soft.
  • Add the potatoes and mix until combined.

chura fry (3)

  • Cook potatoes for few minutes until tender but not mushy.
  • Add beaten/Flattened Rice  and gently mix everything.

chura fry (4)

  • Fried Chura is ready to serve.

Take care everyone,

M from nepaliaustralian

XOXO

6 Comments

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Simple Sponge cake with strawberry jam and cream

Posted on August 3, 2016 | 4 comments

A few weeks ago, one my colleagues had his birthday and instead of a fancy store bought cake, he requested that he would like a simple sponge cake with strawberry jam and cream.

So we decided that we would make one for him. I was surprised at how good it turned out so I did it again and it is so easy.

Ingredients

  • 2 sponge cakes (I bought readymade ones, you could make your own)
  • 300ml thickened cream
  • Icing sugar, for dusting
  • 250g strawberry jam

Method

  • Beat cream using an electric mixer for 8 to 10 minutes or until thick and creamy. If you like extra sweet, add icing sugar.

Simple Sponge cake with strawberry jam and cream (2)

  • Place 1 sponge cake on a plate and top it with jam and then the cream. Then put the remaining sponge on top.

Simple Sponge cake with strawberry jam and cream (4)

  • I made two different versions depending on the topping on the sponge cake on the top.

Simple Sponge cake with strawberry jam and cream (5)

  • One I dusted with icing sugar on the top while on the second one I spread with jam and cream and added cherry as topping.

Simple Sponge cake with strawberry jam and cream (3) Simple Sponge cake with strawberry jam and cream (1) Simple Sponge cake with strawberry jam and cream (6)

  • Both the cakes turned out to be quite yummy and I loved it.

Enjoy.

M from nepaliaustralian

XOXO

4 Comments

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Pan fried Chicken Gizzard

Posted on April 28, 2016 | 5 comments

As I have mentioned in my previous post, in Nepal, a goat’s brain (gidi), feet (khutta), head (tauko), stomach (bhundi), tongue (jibro), liver (kalejo), kidney, lungs (phokso), fried intestines (aandra), fried solidified blood (rakati) are considered delicacies and are in very high demand during Dashain and other festivals. We also eat certain parts of chicken apart from the usual.

I know some of you might feel squeamish even thinking about eating offal but believe me if you love your meat, you will love these dishes. Another thing is that eating offal uses the parts of the animal that might otherwise be wasted. As it takes 10 kilos of cereal to produce one kilo of meat we should not waste any part of the carcass. Unless you deliberately avoid meat, eating offal should be regarded as “green”.

Today I am sharing the recipe to cook chicken gizzard. A gizzard is an organ found in the digestive tract of a chicken. Similar to a stomach, the gizzard is used to grind up the foods the bird eats. Eating gizzards provide a healthy dose of certain vitamins and minerals.

Chicken Gizzard is a very popular appetizer and tastes really good.

Ingredients

  • 500 gm Chicken Gizzard, cleaned
  • 1 teaspoon Ginger/Garlic Paste
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • 3 teaspoon Vegetable Oil
  • Salt to taste

Method

  • Clean the chicken gizzards and boil them for 5 minutes until they are tender.

Chicken Gizzard (1)

  • Drain them and let it cool for a few minutes.

Chicken Gizzard (2)

  • Cut them into bite size pieces

Chicken Gizzard (3)

  • In a big bowl, add ginger garlic paste, cumin powder, coriander powder, turmeric powder, chilli powder and salt with chicken gizzard and mix them well.

Chicken Gizzard (4) Chicken Gizzard (5)

  • Heat oil in a pan and add the gizzard and fry for around 8-10 minutes.

Chicken Gizzard (6)

  • Keep stirring occasionally until they are brown on all side.
  • Serve hot as an appetizer.

Take care,

M from nepaliaustralian

XOXO

P.S: Do not forget to nominate your favourite blog. NEPALIAUSTRALIAN’s Blog Award 2015

P.S.S: If you blog about Nepal, please visit my new page .

5 Comments

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