Our Galley

http://dreamtimesailourgalley.blogspot.com.au/
 

http://dreamtimesailourgalley.blogspot.com.au/p/todays-recipe.html

CLICK HERE FOR TODAY'S RECIPE OF THE DAY

 
This page of our blog is no longer big enough for Karen to share her recipes, all her galley tips and handy ideas to make provisioning for passages as stress free as possible and cruising more relaxed. We have now created an ALL NEW, HUGE 'OUR GALLEY' where she can really spread out and shine.










































































Karen is a particularly creative person as evidenced by her background in textile and fashion design and her career as an artist. This creative streak also extends to the galley where she delights in constantly experimenting with new recipes and ingredients to produce amazing delicacies. As her working area is limited to a typical two metre by two metre galley with a small gimballed stove top and oven, out of necessity, the vast majority of her culinary creations are surprisingly simple to make.


 
CLICK ON THE IMAGE BELOW FOR THE NOW ENLARGED 'OUR GALLEY' PAGES
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My Galley Rules ..... Gourmet Cooking in the Galley

In Karen's words, "Now I'm not talking about slaving away in the Galley for hours to provide gourmet food for the crew. I'm the first to admit I would rather be sitting with a sundowner in hand with everyone else than being in the Galley for hours.

Cooking on a boat should be fun ...... if not slightly .... a lot different .... to cooking in your stable kitchen, not always is the turquoise water, postcard calm. Pots and pans love to skim off... benches, the oven if not secured correctly loves to open by itself and throw your latest creation across the galley floor and that latest wiz bang electrical food processor that you NEED uses way to much power for life on a boat. Life onboard is so much simpler and easier with a few well purchased items, the freshest produce, a little imagination and a relaxed approach. This will get the best out of your galley and you.

I just love cooking fresh produce that we catch or gather onboard "Our Dreamtime" during our travels. Catching fresh fish, crab or picking the oysters directly from the rocks and collecting pipies with your toes in sand is one of the most pleasurable past times. You will find many of my recipes easy to follow that don't take a lot of time to prepare in your Galley or kitchen ... Leaving you time to enjoy life!

One of my secrets to quick and tasty gourmet meals is YIAH range (Your Inspiration at Home). With all-natural seasonings, spices, salts and other items that are inspired by ethnic regions and custom blended to make cooking fast, simple and healthy (with no added gluten, MSG or preservatives).

You can order these products and many more from the comfort of your boat and have the delivered to you in USA, UK, NZ or Australia. Check out the huge range available on my web page or like my FB for recipes, updates and specials.To purchase YIAH products follow this link YIAH.... Order online and the products are sent to your door (or marina) ... So easy .... Happy cooking."



Another favourite of Karen's is her "Thermos Shuttle Chef" thermal cooking system which significantly lowers LP Gas (Bhutan) consumption and saves a lot of work while producing fantastic food on the move. Many of her recipes listed provide instructions for both cooking in the conventional oven or the Shuttle Chef. Saving us time and energy

The Shuttle Chef is a slow cooker like no other. Only minutes of boiling on a stove top and the food automatically continues cooking for hours using the heat already in the pot. For more information about this cruisers best friend in the galley follow this link

We certainly enjoy eating well afloat. Here's a link to a cool video a friend shot of a relaxed lunch out at anchor on 'Our Dreamtime'. Watch

CONTENTS

Recipes are arranged in sections in the following order. Scroll down to find what you'd like to see.

Snacks & Sundowner Nibbles

10 minute mini Cheese Cakes
ANZAC Biscuits
Baked Philly Cheese wrapped in Prosciutto
Baked Ricotta Pancetta Tarts
Bourbon Maple Balsamic Onion Tarts
Halloumi Cheese with Honey Caramelised Balsamic Vinegar
Honey and Garlic Dip with Crisps
Italian Cheese filled Meat Balls and Dipping Sauce. Meze Dip with Organic Corn-chips
Maple, Bourbon Fennel and Onion Tarts
Marinated Olives
Pumpkin Scones
Roasted Mediterranean Mixed Nuts
Salted Caramel Chocolate Slice
Salmon & Cheese Log
Salmon Terrine
Sausage Rolls & Hand Made Spiced Tomato Sauce
Yummy Brunch

 Beef

Aussie Outback Steak with Shiraz Mushroom Jus
Louisiana Creole BBQ Beef

Poultry


Asian Inspired Roast Chicken Salad
Bay of Bengal Chicken Curry
Chinese 5 Spice Crisp Skin Duck
Classic Chicken and Salad Sandwich Variations
Italian Chicken Thighs
Keralan Chicken Curry
Lime & Cracked Pepper Chicken Nuggets
Marrakech Roast Chicken
Thai Satay Chicken
Tuscan Chicken and Mushroom Risotto
YIAH Chicken Stew


Lamb



Aussie Outback Lamb Shanks
Lamb Meatballs and risotto
Lamb Ras El Hanout

Roast Lamb YIAH style with a little KOberg influence

Scarborough Fair Roast Lamb

Seafood


Asian Wild Lime Prawns in Thai Satay Sauce.
Baked Thai Spiced Salmon
BBQ Vegetarian Stack topped with Sand Crab
Crispy Skin Salmon
Fish Cakes
Fresh Prawns and Oysters with 3 amazing dipping sauces!
Grilled Salmon with North African Mash and Aioli

Noice Tuna Salad

Omelette Stack with Sandcrab
Prawn Mornay with Grilled Scallops
Sand Crab Topped Omelette Stack
Seared Seafood with Asian Noodle Salad
Singapore Chilli Crab
Sri Lankan Coconut Prawns
Thai Green Curry Fish Balls
Thai Green Curry Prawns
Thai Prawn and Peanut Noodle Soup
Thai Stuffed Squid
Wahoo San Choy Bau

Pork


Adobo Pork Spare Ribs
Poached Pork Loin Roast in Apple, Pear & Ginger
Chilli Lime Chipotle Ribs

 

Pasta

Chorizo Pasta

 Vegetarian and Salads

Asian Rice
Cauliflower Rice
Greek Salad
Orange & Fennel Salad
Roast Vegetables
Tuscan Pizza

Soup


Rustic Pumpkin Soup

 Deserts



Banana Pancakes & Berry Topping
Blackcurrent and Blood Orange Crepes.
Coconut Sorbet
Cranberry Mojito Muffins
Eve's Temptations - Apple Roses & Wildberry,
Key Lime Pie
Mint and Dark Chocolate Pudding.
Orange White Chocolate Crazy Cake
Poached Pears
Strawberry and Apricot Shots
Tim Tam Balls
Tropical Pineapple Parfait
Truffles


Specials


Asian Rice
Candied Apple Sauce
Chilli Jam
Flu remedy organic tea
Fresh Mint Pesto
My Best Salsa Collection
YIAH Aioli

Bread Making

Sourdough



 

______________________________________________________________________


 SNACKS AND SUNDOWNER NIBBLES




10 minute mini Cheese Cakes ....


Ingredients

1 packet of round shortbread biscuits or Gingerbread are great.
1 packet of Philly Cheese...
1 1/2tbs icing sugar
1-2 tbs YIAH coconut mango lime Balsamic Vinegar
YIAH Key Lime Dukkah
Let's get Cooking

I warm to room temp so Philly mixes smoothly.
Place Philly Cheese in bowl
Add Balsamic Vinegar and icing sugar mix well
Place in piping bag
pipe over a biscuit and sprinkle with dukkah!!!

 ANZAC Biscuits



On April 25, 2015 we commemorated the Centenary of the ANZAC landings at Gallipoli in 2015 during World War One.... Lest We Forget.

The popular ANZAC biscuit is now an Australian tradition. It is an eggless, sweet biscuit. Early recipes did not include coconut.

The following recipe (without coconut) was published in The Capricornian (Rockhampton, Queensland) on Saturday, 14th August 1926....
Ingredients
2 cups rolled oats
1/2 cup sugar
1 cup plain flour
1/2 cup melted butter
1 tbls golden syrup
2 tbls boiling water
1 tsp bicarbonate soda (add a little more water if mixture is too dry)

Lets get cooking

Combine dry ingredients.
Mix golden syprup, boiling water and bicarbonate of soda until they froth. Add melted butter.
Combine butter mixture and dry ingredients.
Drop teaspoons of mixture onto floured tray, allowing room for spreading.
Bake in a slow oven.

The Country Women's Association of New South Wales Calendar of Cake and Afternoon Tea Delicacies: a recipe for each day of the year (Sydney: The Association, 1933) included two recipes for Anzac biscuits, one without coconut and the version which included coconut.

For my twist on the ANZAC Biscuits to celebrate the Centenary 1915 - 2015 .... I add.
2 tps of YIAH Gingerbread Spice &
2 tps of YIAH Country Baked Apple Pie Spice

Time to heat up the ovens .....

 Baked Philly Cheese wrapped in Crispy Prosciutto



Ingredients

250g block PHILADELPHIA Cream Cheese
4 slices prosciutto
4 sage leaves
1 tbs of Herb and Garlic Dip Mix
Fresh crusty bread to serve

Let's get cooking

Lay prosciutto slices onto a board, slightly overlapping on the long side.
Place sage leaves along the centre of the prosciutto,
Roll the block Philly cheese in the Dix mix.
Place the Philly cheese on the prosciutto
Enclose in the prosciutto, and turn up the other way
Place Philly block onto a lined oven tray and bake at 200°C for 10-12 minutes, until prosciutto is crispy.
Serve on a platter with crusty bread.
Baked Ricotta and Pancetta Tarts

Ingredients

Olive oil spray
12 slices hot or mild pancetta
650g wedge fresh ricotta cheese
2/3 cup finely grated parmesan cheese
1/3 cup finely chopped parsley
1/3 cup finely chopped chives
1 tbs of YIAH Herb and Garlic Dip Mix
2 eggs, lightly beaten
Salt and ground black pepper, to taste
12 marinated sundried tomatoes in oil, drained

Let's get Cooking

Lightly spray a 12 hole muffin pan with oil.
Carefully line each hole with pancetta.
Combine ricotta, parmesan, parsley, chives, dip mix and eggs in a small bowl, season generously with black pepper.
Spoon ricotta mixture into the pancetta, pressing firmly. Press 1 sundried tomato onto the top of each tart and lightly spray tarts with olive oil. Bake at 180°C for 20 minutes, until edges are golden and ricotta is set.
Cool for 2 minutes in the pan, then remove ricotta tarts to a cooling rack.
Serve ricotta tarts warm, or at room temperature, garnished with extra chives if desired.

Bourbon Maple Balsamic Onion Tarts

This is an easy recipe for when guests drop over for sundowner nibbles.



Ingredients

Sheets of Puff Pastry
Brown Onions (1 onion per pastry sheet)
Olive Oil and butter
YIAH Bourbon Maple Balsamic or alternatives such as Caramelised Balsamic.

Let's get cooking

Cut a sheets of puff pastry into 9,
Cut onions finely and cook in a combination of Olive oil butter and Balsamic.
Cook onion well, then put on puff pastry and cook at 180 for 12-15 mins.


 

Halloumi Cheese with Honey Caramelised Balsamic Vinegar


Ingredients


250g halloumi cheese
1 tbs flour
45ml olive oil

FOR THE DRESSING

80ml YIAH Honey Caramelised Balsamic Vinegar
1 tbs Olive oil.
salt & freshly ground black pepper
Parsley and pita bread to serve.

Let's Get Cooking

Prepare dressing by heating balsamic vinegar in a small saucepan over medium heat.
Take off heat and set aside to cool for 1-2 minutes.
Whisk in olive oil and add seasoning to taste.
Unwrap the Halloumi cheese and cut into six slices.
Season flour with salt and pepper and coat pieces of Halloumi with flour on both sides.
Heat Oil in a frying pan until very hot and add Halloumi pieces.
Fry one or two minutes on each side until golden brown.
Pour half of dressing on warm plate until it covers the whole plate evenly.
Add cheese pour the rest of the dressing on top.
Garnish with sprigs of parsley and serve with hot pitta bread.
Honey Carrot and garlic Dip with Flat Bread Crisps

Ingredients

Dip (makes two cups)
3 carrots (400g), peeled and chopped
125g PHILADELPHIA Light Spreadable Cream Cheese
1/4 cup grated Parmesan cheese or matured tasty
2 tbs of Honey Garlic Caramelised Balsamic Vinegar
1 tps of YIAH Herb and Garlic Dip Mix or your favourite
Salt and pepper, to taste

Crisps
2 large flat breads.
Olive oil spray or brush with YIAH Intense Garlic Olive Oil
1 tbs of YIAH Garlic and Herb Dip Mix

Let's get cooking

Boil, microwave or steam carrots until tender. Place carrots in a blender and process until smooth.
Add PHILLY, Parmesan, B/V, herb and garlic mix, and seasonings and process until well combined.
Chill

Put flat bread on a large baking tray and spray with oil and sprinkle with herb mix, cut into wedges.
Bake in a hot oven at 200°C for 5-10 minutes or until golden and crisp. Or as we did cook in BBQ.

SPOON the dip into a serving bowl.
Serve with oven baked flat bread chips

Italian Cheese filled Meat Balls, Dipping Sauce and Meze Dip with Organic Corn-chips

Meatballs  Ingredients
500 grm Beef Mince
1 large egg
2 Tbs plain flour
1 block Philly Cheese
1 Tbs of YIAH Mediterranean Risotto Blend Extra flour.
Oil for cooking
Let's get cooking
Mix all ingredient together except Cheese.
Cut Philly Cheese into 1cm cubes.
Roll meat mixture around cheese to form a ball Roll meatballs in extra flour to stop sticking.
Refrigerate for 1 hour or until required. Can be made one day prior.
Fry in heated frypan with oil until cooked through.
Dipping Sauce Ingredients


4 Tbs of Leggos Tomato Pizza Base Sauce
1 Tbs of YIAH Tomato and Herb  Dip Mix
1 Tbs of YIAH Herb and Garlic Dip Mix
2 Tbs of YIAH intense Garlic Oil
Extra Water.
Let's get cooking
Mix all ingredients together. Add water until you have the desired dipping consistency. Serve with tooth picks.
Meze Dip Exotic flavours of Turkey.

Combine 1 tablespoon of YIAH Meze Dip mix with 3/4 of a cup of sour cream and a 1/4 of a cup of whole-egg mayonnaise. Make 1/2 an hour prior to use. Serve with organic vegetable corn-chips

Maple, Bourbon Fennel and Onion Tarts



Ingredients
Makes 8 tarts

Filling
2 Large brown onions sliced into rings
1 Fennel bulb diced
2 Tbs of YIAH Maple Bourbon Balsamic Vinegar
1 Tbs of Olive oil spread.

Tarts
4 sheets of puff pastry cut into quarters
1 egg and 1 tbs of milk mixed together

Let's get cooking

Pre heat oven to 180
Thaw pastry and cut into 16 squares.
Place all filling ingredients in frypan on medium heat cook until onion and fennel have caramelised. Remove from heat.
Using a baking tray with eight individual pie cases.
Grease and flour pie cases.
Line each pie with a square of pastry. Trim to fit.
Spoon filling into each pie.
Top each pie with another square of pastry trim. Place fork into pastry top to vent.
Brush pie tops with egg and milk
Bake for approx 25 min until golden brown.

These can be served hot or cold they are deLISH with chilli jam!


Marinated Olives



Ingredients

20 - 30 black olives (I use pip in)
4-5 tbs of YIAH Mediterranean Olive Oil
2-3 tbs of Caramelised Balsamic
2-3 tps of Tapenade Dip Mix

Let's get cooking

Combine all ingredients mix well.
Store in airtight jar in fridge.

 Pumpkin Scones



Pumpkin Scones - a classic favourite


Ingredients

350g pumpkin cut into cubes
2 cups self-raising flour
1 tsp salt
1/3 cup pure icing sugar sifted
40g butter at room temperature
1 egg
milk (needed if the mix is a bit dry, plus extra for brushing over tops)

Let's Get Cooking

Preheat oven to 200 degrees.

Place the pumpkin in a steamer over boiling water, cover, and steam until tender (about 10-15 minutes).

Transfer the pumpkin to an oven tray lined with baking paper and dry out in the oven (about 10 minutes -watch out for steam).

Place the pumpkin in a bowl and mash until very smooth, then place in the fridge to chill. This step is very important - if the pumpkin isn’t properly chilled when it is beaten into the mix, then the dough will be loose and sloppy.

In a separate bowl, sift the flour and add salt.

In another bowl, beat the butter and icing sugar with an electric mixer until pale and fluffy. Add the egg and continue beating until it’s well incorporated. Beat in the cold pumpkin.

Add the flour and mix by hand to form a rough dough. If it looks too dry, add some of the milk to bring it all together.

Turn out onto a lightly floured surface (beware of too much extra flour) and knead gently till smooth. The dough should be a little sticky but NOT wet.

On a boat many things do double duty such as a champagne flute becoming a cookie cutter.

Roll out to 2cm thickness and use a cookie cutter or, in our case on the boat, a 3cm crystal champagne flute, to cut rounds before transferring to a prepared oven tray. They should be well spaced on the tray. Brush tops with milk or cream and bake till golden (about 10-15 minutes).

Serve Warm.



Roasted Mediterranean Mixed Nuts





Ingredients

1kg of mixed raw nuts
1 cap full of YIAH Mediterranean Dukkah
2 tbs of YIAH Mediterranean oil

Let's get cooking

Heat oven low/medium
Combine all ingredients mix well
Scatter over baking tray
Bake for approx 30 minutes stirring often.

Serve warm and then keep the remainder in airtight container for later.



Salted Caramel Chocolate Slice



Ingredient

250g pack Arnotts Choc Ripple Biscuits
100g butter, melted
50g butter, chopped
395g can sweetened condensed milk
200g dark chocolate, chopped
2 tbs of YIAH Salted Caramel Chocolate Powder
1/3 cup thickened cream

Let's get cooking

Grease a 20cm (base) square cake tin.
Line base and sides with baking paper, allowing a 3cm over hang on all sides.
Process biscuits until it resembles fine crumbs.
Add melted butter.
Process until combined.
Tip mixture into prepared tin, using the back of a metal spoon, press mixture over base of prepared tin.
Refrigerate for 15 minutes.

To make caramel filling,
place 50g butter and condensed milk in a small saucepan over medium- low heat. Heat stirring constantly for 10- 12 minutes or until mixture thickens and becomes golden.
Pour over base, with the back of a metal spoon, smooth top.
Refrigerate for 10 minutes.

Meanwhile place chocolate, salted caramel chocolate powder and cream in a bowl over a small pot of boiling water. Stirring constantly for 5 minutes or until melted.
Spread chocolate over filling.
Cover and refrigerate for 3 hours or until set.
Cut into pieces and serve.

Salmon & Cheese Log




Ingredient

1/3 block of Philly Cheese softened
1/2 a salmon fillet grilled medium/rare cooled and chopped
1 tsp of YIAH Herb and Garlic Dip Mix
1 tbs of YIAH Dill and onion Dip Mix
(If you don't have YIAH products use your favourite chopped fresh herbs) Cling wrap
To Serve
Lime wedges
Crackers
Extra chopped salmon

Let's get cooking

Combine cheese, salmon and Herb and Garlic Dip Mix.
Form a log shape.
Place Dill and Onion Dip Mix on Cling Wrap Roll cheese log in herb mix.
Wrap cheese log in cling wrap and chill for 1/2 hour or until ready to serve.


Salmon Terrine


Ingredient

1 salmon portion cooked, chilled and chopped roughly (you could use canned salmon)...
1/2 onion diced finely
1/2 firm but ripe Mango diced 1 cm cubes
1 small firm but ripe avocado diced 1 cm cubes
2 tps of YIAH Blood Orange Mango and Guava Balsamic Vinegar
1 tbs of YIAH Dill and Onion Dip Mix
zest of 1 small lemon,
1/2 cup warm water,
I tbsp powdered gelatin.


Let's get cooking

Dice everything.
Combine Mango and Balsamic Vinegar in Bowl
Add the warm water to the gelatine and stir to dissolve.
Combine the salmon, onion, avocado, herbs and zest with the gelatin and stir to combine.
Spray two ramekins with oil place the mango in the base and then fill with salmon mixture. (I used silicon muffin cases).
Push down gentle as you are filling the moulds.
Set aside in the fridge until needed.
Simple and fresh for a entree or lunch served with salad or for sundowners ..... Serve pepper crackers
Tiramisu cinnamon scrolls.

Ingredient

2 cups of self raising flour
1 cup plain greek yoghurt
1 tab coconut oil
1/3 brown sugar (I used coconut sugar in mine)
1 tab YIAH Pumpkin Pie, or YIAH Gingerbread spice
Butter to grease sides of dish and drizzle over scrolls prior to baking

Icing
1 cup icing sugar
1 massive tbs of YIAH Tiramisu Chocolate power
20ml of espresso coffee
Cream (optional)

Let's get cooking

Mix flour and yoghurt together
Roll out between 2 sheets of baking paper into a rectangle shape.
Spead coconut oil evenly over top, then sprinkle sugar and spice.
Roll up as tightly as you can leaving the of dough bottom down.
Cut into 1- 1 1/2 inch pieces, and place into greased dish.
Drizzle over a little butter, or even coconut oil if you prefer.
Place into a moderate oven for approx 20 mins.
Remove from oven and let sit for a approx 5 mins, in the mean time make up the icing/glace mixture
While scrolls are still warm, drizzle over the icing mixture (I find a zig zag pattern looks nice) and finish off with a sprinkle of dry icing sugar, this will be seen on the un glaced parts of the scrolls and looks rather nice.
Serve immediately with fresh whipped cream, and enjoy with a nice hot cappuccino or cup of tea
 

Sausage Rolls & Hand Made Spiced Tomato Sauce

 

Yummy Brunch


Yummy brunch ..... Ciabatta loaf cut length ways in half, sprinkled with YIAH Intense Garlic Oil, grill till slightly golden. Add Hamm and grated cheeses of your choice sprinkle with YIAH Herb and Garlic mix. Grill until cheese is melted.



 __________________________________________________________________________________

 BEEF

Aussie Outback Steak with Shiraz Mushroom Jus

For 2

Ingredients

2 250grm Fillet Steaks
250grm sliced button Mushrooms
1/2 cup of good quality Shiraz
2 tbs of Olive oil
2 tbs of butter
1 tbs of YIAH Australian Outback Coffee Rub

4 Carrots cut Julian
2 tsp of Honey

8 small potatoes peeled and cut in half
1 tbs of YIAH Intense Garlic Olive Oil
2 sprigs of fresh rosemary

6 Broccolini

Let's get cooking

Rub the Australian Outback Coffee Rub over both sides of the steak.
Let marinate for at least 1 hr.

Pre heat oven to 180
Prepare potatoes toss in YIAH Intense Garlic Olive Oil and rosemary.
Place in baking pan and cook in oven for 40/45 min

Prepare carrots and Broccolini
Place each vegetable in separate microwave safe containers with 2 tbs of water.
Cover.

Heat large skillet pan to med/high
Add 1 tbs of Olive oil and 1 tbs of butter
Add mushrooms and cook until soft, remove from pan. Keep warm.
Return skillet to heat add rest of oil and butter.
Once oil and butter are hot
Add steak cook 3 min on each side.
Remove from pan and rest whilst you cook the vegetables and Shiraz jus.
Add Shiraz to hot pan with steak juice. Cook until reduced.

Cook vegetables in microwave on high for 3 min.
Add honey to carrots and toss.

Serve steak with mushrooms on top with Shiraz Jus poured over.
Add vegetables and potatoes.

With the best of Aussie herbs and wine this is a winner.

 

 Louisiana Creole BBQ Beef

Ingredients
1kg of beef fillet
3 tbs of YIAH Louisiana Creole mix
2 Tbs of YIAH Intense Garlic Olive Oil

Let's get cooking
Marinate
Mix Louisiana Creole and Oil in bowl
Pour over Beef fillet
Rub into the meat
Marinate for min 2 hours over night if possible.

Heat BBQ grill on high
Place beef in centre of rack
Cook for 25 - 30 min.
Set aside to rest for five minutes before slicing.
Serve with a selection of steamed vegetables.
_________________________________________________________________________________

POULTRY

  

Asian Inspired Roast Chicken Salad

A Quick healthy salad.
Ingredients

1/2 Roast Chicken sliced into bite sized pieces
200grm Mixed greens, rocket, baby beetroot etc..
100grm of Red cabbage sliced thinly
100grm of Wombok Cabbage sliced thinly
2 Spring onions sliced thinly
2 table spoons of fresh coriander leaves torn
1/2 a red capsicum sliced thinly
1 tomato deseeded and diced
YIAH Asian Extra Virgin Olive Oil
YIAH Lime and cracked Pepper.

Let's get cooking

Place all salad ingredients in bowl and toss
Arrange on plates
Arrange chicken on top of salad
Drizzle YIAH Asian Extra Virgin Olive Oil over chicken and salad
Finnish with YIAH Lime and cracked Pepper sprinkled over top.

 

Bay of Bengal Chicken Curry

 

A great Curry for on the go ..... We use this one on passages

Ingredients

3 tbsps YIAH Bay of Bengal
2 tbsps olive oil
2 onions, diced
1 tbsp minced ginger
2 tomatoes, diced
3 boneless, skinless chicken thighs diced 500g
1 can of coconut cream
2 tbsps honey
2 tbsps peanut butter
2 large potatoes, diced
1/2 cup. fresh cilantro
1 lime/lemon squeezed
YIAH Saffron Grinder Salt to taste.




Let's get Cooking - instructions for both Shuttle Chef and stove top.

Heat the olive oil in a large skillet over medium-high heat.
Cook and stir the onions in the hot oil until translucent, about 5 minutes.
Add the ginger and continue cooking another 5 minutes.
Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 minutes.
Add the YIAH Bay of Bengal mix; cook and stir another 5 minutes.

For Shuttle Chef cooks: Add the chicken, potatoes, coconut milk, peanut butter and honey in the pot, simmer, for 15 minutes.
Place pot in Shuttle Chef.
Cook for min 4 hrs.
Sprinkle the cilantro over the Curry. Finish with freshly squeezed lemon or lime and salt to taste.

If cooking on stovetop: Add Chicken, potatoes and continue to simmer stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes.
Add coconut milk, peanut butter and honey.
Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Finish with freshly squeezed lemon or lime and salt to taste.

Serve hot with Couscous.

 

Chinese 5 Spice Crisp Skin Duck

Chinese 5 Spice Crisp Skin Duck with Honey Sesame Carrots .... It's so easy but you'll look like a 5 Star chef.....
Ingredients

4 boneless duck breast halves with skin
1-1/2 tbs YIAH Chinese five-spice powder
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Let's get cooking.

Trim the visible fat and silver-skin from the flesh side of the duck. If the tenderloins are still on the breasts, leave them on. Don’t trim the skin side; simply score the duck skin in a crosshatch pattern to allow the fat to cook out. Mix the five-spice powder with the salt and pepper in a small bowl. Gently rub the duck all over with the mixture.

Heat BBQ to medium-low heat and put the duck, skin side down, iron the rack. Slowly render the fat from the skin without moving the duck breasts. Cook until the skin is dark golden brown and crisp, about 15 minutes total.

Flip the breasts with a metal spatula (carefully loosen the skin if it’s stuck to the pan). Increase the heat to medium and finish cooking the duck until the second side is golden and the duck is done to your liking, another 3 to 7 minutes, depending on thickness. (An instant-read thermometer should register 135°F for medium doneness, which will still be pink and juicy.)

Transfer the duck breasts to a cutting board and let rest, skin side up, for about 5 minutes before serving whole.

Serving Suggestions

Honey and sesame seed coated steamed carrots, with beans, broccoli or Brussel sprouts

Italian Chicken Thighs



Ingredient
Serves 2
6 Chicken Thighs
12 slices of Prosciutto
1/4 a knob of Mozzarella cheese sliced thinly
1 tps of YIAH Herb and Garlic Dip Mix
1 tps of YIAH Mediterranean Olive Oil

Let's Get Cooking

Roll chicken thighs with a rolling pin
Lay slices of the cheese on the centre of each thigh and sprinkle the herb mix over
Roll the chicken thighs
Wrap each thigh tightly with two slices of Prosciutto overlapping each slice by 1/2 and secure with skewer
Rub the oil all over wrapped chicken
Let rest for 5 minutes
Meanwhile heat BBQ grill
Place Chicken on grill
Cook for 5 minutes intervals and continue turning the chicken until Prosciutto is crispy and the chicken is cooked through (when skewered the juices run clear)
Serve with salads or veggies ...

 

Keralan Chicken Curry

Kerala is known as the "land of Spices", as it is known for its spicy and hot foods. Traditionally, in Kerala food is served on a banana leaf. One has to take food with right hand. Almost every dish prepared in Kerala has coconut and spices to flavour the local cuisine giving it a sharp pungency that is heightened with the use of tamarind, while coconut gives it its richness, absorbing some of the tongue-teasing, pepper-hot flavours. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala.The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people.Kerala cuisine is a combination of vegetables, meats and seafood flavoured with a variety of spices.
Directions for using my Shuttle Chef or the oven. .... Mild enough for children and they love the coconut sticky rice.
Ingredients:

800g Chicken thighs (8 thighs)
1 x Onion large
2 x Green chilli
2 x Tomato medium chopped deseeded
3 tsp Ginger and garlic minced
2 x Cardamom pods
1 tsp Kashmiri chilli powder
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1 tbs YIAH Garam masala
1/2 tsp Fennel powder
3/4 cup Coconut cream
3 x Curry leaves
3 tbs of YIAH Rajah Oil
Salt
To Marinate :
3/4 tsp Kashmiri chilli powder
2 tsp Coriander powder
1/2 tspTurmeric powder
1 tsp Ginger and garlic minced
1/2 tsp Mustard seeds
Salt

Let's get cooking

Mix all the ingredients to marinate. Add little water into it and make it to a paste. Add chicken pieces into it and mix well.
Add to it sliced onion, green chilli, curry leaves and mix well. Marinate for at lest 2 hours.
Pre heat oven to 150 degrees.
Heat 1/2 of the oil in pan (Shuttle Chef Pot) Add chicken skin side down. Brown the skin. Remove chicken to oven proof dish. Including stock created by cooking chicken.
Heat remaining oil in a pan add sliced tomato and sauté till it becomes soft.
Add ginger garlic paste and sauté for a minute
Add crushed cardamom pods, all spice powders and sauté till oil starts appearing on the sides of the pan.



To the pan add the chicken stock in the pan and mix well.
Add the chicken pieces and mix well so that gravy gets coated on the chicken pieces. Bring to the boil. ( If using Shuttle Chef Cooker simmer for 15 minutes)
Remove pan from heat
Add coconut cream and mix well
Transfer chicken and curry gravy into oven proof dish. Cook slowly on low heat for min 2 hours, meat should be falling off the bones.



Alternatively if using Shuttle Chef place the pot into the bottom of cooker, prepare rice in top pot and close main lid, leave cooking min 4 hours.

Serve with steamed coconut rice.

Classic Chicken and Salad Sandwich Variations

Instead of butter .... Try these combos for your next lunch time classic sandwich base. Taste sensation!

Classic Chicken and Salad .... 1 1/2 tsp of sour cream mixed with 1 tsp of Tomato and Herb Dip Mix

 
Classic Roast Chicken ..... 1 1/2 tsp of sour cream mixed with 1tsp of Herb and Garlic Dip Mix

 

 
YIAH Casablanca spice  marinated chicken gives a fantastic Middle Eastern flavour ... Combine with tabouli, lettuce, and sour cream piled onto toasted Turkish bread ..... You have a great tasting but easy meal.

 

Lime & Cracked Pepper Chicken Nuggets


Saturday night dinner for the kids ..... Or enjoy at sundowners with Aioli and a crisp white wine ONLY for the big kids!

Ingredients

2-3 teaspoons YIAH Lime & Cracked Pepper
1 cup Plain Flour
2 chicken breast fillets cut into 1 1/2-inch pieces
2 eggs
1 cup oil (I use Bran Oil) but any type can be used.

Let's get Cooking

Place the flour in a bowl with the YIAH Lime & Cracked Pepper.

Whisk the egg and 1 tablespoon milk in a medium bowl.

Dip the chicken pieces into the flour mixture and then toss into the egg mix to coat (work in batches).

Repeat with the remaining pieces of chicken. Let sit for 30 mins.

Heat the vegetable oil in a small pot over medium-low heat.

Add the chicken pieces to the pot (work in batches if needed) and brown on each side, about 8 minutes total.

Place cooked chicken nuggets on to a paper-towel-lined plate.

Let cool and serve.

Marrakech Roast Chicken

 

Try this North African inspired recipe I have developed from our travels to North Africa

Ingredients


2 tsp of cumin seeds lightly crushed
2 1/2 tbs of Marrakech Spice blend
2 tbs of Honey
1 lemon
1 tbs of Sesame Seeds
1 onion
2 tbs of YIAH Intense Garlic oil
Extra Olive oil
2 cans of Chick peas drained
2 large cloves of garlic bruised
2 tomatoes chopped and seeded
1 cup chicken stock
1 whole large chicken jointed and cut into 10 pieces
YIAH Saffron grinder Salt and cracked pepper

Let's get cooking

Heat large oven proof heavy based pan on high heat, add a little oil oil to baste pan.
Season Chicken pieces with salt and pepper.
Place chicken skin side down in hot pan and brown skin.
Remove chicken from pan.
Add garlic and onion cook until onion is clear.
Add cumin seeds to onion and continue to cooking until fragrant.
Add tomatoes and chick peas and combine.
Add stock and combine, cook for a further 5 minutes until sauce starts to reduce.
Pre heat oven to 180 degrees.
Combine in a bowl, spice mix, honey, garlic oil and whisk in the juice of half the lemon.
Brush marinated over chicken sprinkle with sesame seeds.
Place chicken in pan over chick peas skin side up.
Place pan into oven cook for approx 35 - 45 minutes or until chicken is cooked.
Occasional baste chicken with marinade until cooked.
Serve with Quinoa. Just before serving dr isle a little warmed honey over the chicken pieces.

Enjoy!

 Thai Satay Chicken


Ingredients

500 gs Diced Chicken Breast
1 Brown onion sliced
1 Red capsicum Cut into strips
1 1/2 tbsp.s YIAH Thai Satay spice blend
2 tbsp.YIAH Thai Inspired oil

Salad Ingredient

Baby Spinach leaves
Red Cabbage
Wombok Cabbage
Red Capsicum
Spring Onion
White onion
Mung Beans
Celery

To garnish salad
Fresh coriander
YIAH Coconut, Mango, Lime Balsamic Vinegars

Let's get cooking

In bowl Mix one tablespoon of YIAH Thai Inspired Oil with the YIAH Thai Satay Spice. Place diced chicken in bowl with marinate stir till chicken is covered and refrigerate for two hours.

Salad slice all ingredients (except spinach and beans leaves) finely and toss together in bowl.

Place oil in wok and heat add chicken and brown then remove chicken from wok. Add onion and capsicum and soften. Once onion and capsicum softened, return chicken to wok, Once cooked serve over Asian Salad drizzled with YIAH Coconut, Mango, Lime Balsamic Vinegar and torn coriander.


Tuscan Chicken and Mushroom Risotto

This is one of my recipes using Tuscan Style Capsicum Pesto.

Ingredients

1 Chicken Breast diced
1 Onion diced
2 tbs of YIAH Tuscan style Capsicum Pesto Mix
500 grams mixed mushrooms
1/2 glass of white wine
1 litre of Chicken Stock
2 cups of Arborio rice (risotto rice)
YIAH Intense Garlic Olive Oil

To serve
Shaved Parmesan Cheese
Fresh parley chopped 


 

Let's get Cooking

In a heavy based frypan heat YIAH oil. Add Onion and 1 tbs of YIAH Pesto mix add stir until onion is clear. Add Chicken breast and cook approx 5 minutes, add mushrooms and cook until chicken is cooked. Set aside.


In wok add more oil with 1 tbs of Pesto mix and rice, stir to cover rice. Add white wine storing constantly and cook until absorbed. Slowly add batches of stock enough to cover rice and stir constantly until each batch is absorbed. When no stock is left add Chicken mix. Heat through.

Serve with shaved Parmesan Cheese and Fresh parley chopped over the top. Enjoy!

YIAH Chicken Stew

Winter stews are flavoursome, warming, filling and fantastic when on passage.
Serves 2

Ingredients:

4 x Chicken thighs cut in 4
2 tbs of YIAH Intense Garlic oil
Extra Olive oil
2 x carrots chopped
2 x tomatoes chopped
2 x potatoes chopped
250grm green beans top/tailed cut in half
1 x onion cut roughly
3 x garlic cloves peeled but whole
1 x red capsicum sliced thick
1 cap full of YIAH Tomato and Herb Dip Mix
3 tbs of Passata or tomato paste
2 cups of chicken stock

Let's get cooking (oven cooks pre heat oven to 150degrees)

Place YIAH Garlic oil, onions, garlic, capsicum, YIAH Tomato and Herb Dip Mix in oven proof pot/Shuttle Chef Pot, Mix well.
Place on medium heat, cook stirring occasionally until onion is clear and soft.
Add extra oil if required, but keep mix reasonably dry.
Add Chicken and brown off, mixing occasional approx 5 minutes.
Add Passata and mix.
Add tomatoes cover and let tomatoes soften to pulp.
Add vegetables and add enough stock just to cover.

Shuttle Chef Cooks
Bring to boil and simmer for 10 minutes.
Transfer pot into Shuttle Chef and leave to cook for min 4 hours. Place second pot full of boiling water on top if not cooking another dish.
Serve with fresh chunks of Soughdough.

Oven cooks
Bring to boil and transfer to oven on medium heat for 1 1/2 hours.
Serve with fresh chunks of Soughdough.

Enjoy.
__________________________________________________________________________________

LAMB

  

 Aussie Outback Lamb Shanks


A one pot flavour sensation
Ingredients:


2 x lamb shanks

2 tbs YIAH Intense Garlic Olive oil
2 tbs Olive oil
3 tsps of YIAH Australia Outback Coffee Meat Rub
1 tsp of Sweet Paprika
1 leek sliced (white only)
2 large garlic cloves (crushed)
1 x 440gm can chopped tomatoes
1 cup boiling water
2 x chicken stock cubes.
1/4 cup Pearl Barley (washed and husked)
1 x turnip (peeled and diced into 1cm cubes)
1/2 cup of sliced fresh fennel bulb

Let's get cooking

Combine 1 tbs of YIAH Intense Garlic oil with 1tsp of coffee rub. Rub mixture over the lamb shanks and let marinated for at least two hours. (I like to do it the night before)

Heat remainder of oils in a heavy based deep pot with lid, I use my shuttle chef.
Add the Lamb Shanks and cook for approx 8 minutes turning to brown all over.
Remove shanks from pot and keep warm.
Add leek and garlic to pot and cook until soft approx 5 min.
Add paprika and remainder of coffee rub, mix well cook for further 2 min.
Add Turnip, mix well until coated in spices.
Add can of tomatoes, chicken stock cubes, boiling water and Pearl Barley.
Return lamb shanks to pot, fluid should be just covering meat. If not add a little more water.
Add fennel to on top of the meat.
Bring to boil and simmer on stove top for 20 minutes.




If using Shuttle chef*, transfer pot to bottom position, ensuring that the top pot is full of boiling water seal and leave for min 4 hours.

If cooking on stove top, simmer gently for a further 1 1/2 hours until meat is cooked through and just falling off the bone.

Serve with fresh crusty bread. ENJOY!

Lamb Meatballs and risotto

Using my Thermos Cooker I can make this in the morning and have it ready to serve at dinner without having to watch over the stove or use lots of energy (in our case gas).

Ingredients

Meatballs

1000 grm Lamb Mince
2 large eggs beaten
2 Tbs plain flour
2 Tbs of YIAH Herb and Tomato Dip Mix
2 Tbs of YIAH Mediterranean Risotto Blend
Extra flour.
Olive Oil for cooking
4 tbs of rich tomato paste
1 cup of water
1 onion chopped roughly
6 small potatoes chopped in 4
1/2 small sweet potato peeled and chopped to same size as potatoes


Risotto

2 cups of Risotto Rice
3 cups of boiling Water
1 tbs of YIAH Risotto blend

Let's get cooking

In bowl place
Mince, eggs, 1/2 the YIAH spices and herbs and flour.
Mix well form meatballs. I did a large size making 12.
Roll meatballs in extra flour to stop sticking.
Refrigerate for 1 hour or until required. Can be made one day prior.

Add oil to the large Pot, Place pot on stove medium to high heat
add 1/2 chopped onion and 1/2 the meatballs sear meatballs removing from pot when browned, added meat balls and onion until all seared.
Remove meatballs and add to the pot, the rest of the herb mixtures, tomato paste, water, potatoes and sweet potato. Bring to boil.
Add meatballs and simmer for 12 minutes.
Whilst simmering prepare risotto

In your other pot place water, rice and YIAH risotto blend.
Place pot on stove high heat
Bring to boil and simmer 3 minutes.

Remove pots from stove, place meatballs in the bottom of your thermos cooker and risotto on top. It will continue cooking for up to 12 hours. Ready to eat in 3 hours enjoy .......

Lamb Ras El Hanout

 

 Ingredients

3 tbsp.s YIAH Ras El Hanout Spice Blend
2 tbsp.s olive oil
2 onions, diced
1 tbsp. minced garlic
2 tomatoes, diced
500g diced Lamb
1 cup of vegetable stock
1 cup of diced sweet potato
1/2 cup. Sliced carrots
1/2 cup of sliced beans
YIAH Saffron Grinder Salt to taste

Let's get Cooking - instructions for both Shuttle Chef and stove top.

Heat the olive oil in a large skillet over medium-high heat.
Cook and stir the onions in the hot oil until translucent, about 5 minutes.
Add the garlic and continue cooking another 5 minutes.
Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 minutes.
Add the YIAH Ras El Hanout spice, cook and stir another 5 minutes.

For Shuttle Chef cooks: Add the lamb, brown.
Add potatoes, carrots, beans and stock into the pot, simmer, for 15 minutes.
Place pot in Shuttle Chef.
Cook for min 4 hrs.
Sprinkle the salt to taste over the mixture and serve hot with couscous sprinkled with raisins.

If cooking traditionally on stove top: Add Lamb and brown, add vegetables and stock and continue to simmer stirring occasionally, until the potatoes are tender and the lamb is cooked about 20 minutes.
Sprinkle the salt over the mixture and continue simmering another 10 minutes.
Serve hot with Couscous sprinkled with raisins.

 

Roast Lamb YIAH style with a little KOberg influence

A Greek style lemon and herb marinated roast lamb with lemon roast potatoes that is perfect for a special celebration Sunday dinner. I have no pics of the cooked roast it was eaten to fast!!


Ingredients

Roast Lamb

1kg leg of lamb with bone removed
1 tablespoon of YIAH Greek Taverna spice blend
2 teaspoons oregano
2 tablespoons rosemary, chopped
2 tablespoons thyme, chopped
1 lemon
1/3 cup YIAH Intense Garlic olive oil
1 tablespoon dijon mustard
1 teaspoon paprika
1 tablespoon sea salt
2 teaspoons pepper

Lemon oregano Potatoes

1kg potatoes, optionally peeled and cut into large wedges
3 lemons
4 tablespoons of Olive oil
1/2 teaspoon oregano
salt and pepper to taste

Greek Sauce for Lamb

1 1/2 tablespoons YIAH Tzatziki Dip mix mixed with
1 1/2 cups of Greek Yoghurt

Let's get cooking

Marinate lamb for at least 1 hour if you can leave it overnight even better.
Start cooking the potatoes first as they will take longer to cook.

Toss the potatoes in oil and the juice of one lemon, oregano, salt and pepper to taste.
Cut the remaining lemons into wedges, add them to the pan along with the potato wedges and roast in the BBQ until the potatoes are tender on the inside and slightly crispy on the outside, about 30-45 minutes.

Mix the YIAH Intense garlic oil, YIAH Greek Taverna spice blend, oregano, rosemary, thyme, the juice and zest of 1 lemon, mustard, paprika, salt and pepper.
Rub the mixture over the lamb and let it marinade in the fridge for min 1 hour to over night.
Remove lamb from fridge 30/40 minutes prior to cooking to bring the meat to room temp.
Place the lamb on a rack in your BBQ, top it with more of the marinade.
Cook on the rack until meat is medium rare. Approx 30 minutes.

Serve with potatoes, seasonal vegetables and sauce on the side for dipping.

This recipe is also great for lamb chops or lamb kebabs on the barbie!
Enjoy!

 Scarborough Fair Roast Lamb

Ingredients

11/2 kg lamb shoulder rolled roast
250grm of cherry tomatoes
1 fennel bulb sliced
4 sprigs of fresh rosemary
250grm of green beans
3 small potatoes chopped into 3cm pieces
1 cap full of YIAH Grill Master Meat Rub
3 tbs of YIAH Scarborough Fair Balsamic Vinegar
1 tbs of Olive oil spread.
1/2 cup of red wine.
 

Let's get cooking

Marinate the lamb with a mixture of YIAH Grill master and YIAH Scarborough Fair, for at least 3 hours
Heat oven to 180
Pour off remaining marinated into the baking tray add Olive oil spread.
Add fennel to base Place lamb on top of fennel
Add to the surround, tomatoes, potatoes and rosemary sprigs
Place in oven and cook until medium rare 1 1/2 hours approx.
take form oven and drain 1/2 the fluid into small skillet.
Reduce oven heat to low, add beans to dish, cover baking dish with Alfoil and return to oven for another 15 minutes.
Meanwhile on medium heat on stove place skillet add red wine. Stir and reduce the sauce until it thickens.

Serve with vegetables and lamb sliced thickly, red wine jus poured around dish.


____________________________________________________________________________________

 SEAFOOD

Asian Wild Lime Prawns in Thai Satay Sauce.



Ingredients

2 tbs of YIAH Wild Lime extra Virgin Olive Oil
Extra Olive oil
500grms green prawns with tail on
2 tbs of YIAH Thai Satay Spice Blend
1 Onion sliced
2 Garlic Cloves smashed
1 lemon

Vegetables I used
Carrots julienne
Beans topped and left whole
Capsicum sliced
Pad Thai noodles
Boiling water

Let's get cooking

Combine in a bowl, Wild lime oil, satay spice blend mix well
Add prawns and mix well to cover prawns, marinate for at least 2 hours.
Slice onions and prepare vegetables
Prepare noodles by soaking in boiling water
Heat Olive oil in wok
Add onions and garlic cook until onion is clear
Add prawns cook until just turning pink
Add vegetables Stirfry for 5 minutes
Add noodles and stir to coat noodles with flavours
Squeezes juice of 1/2 a lemon over and serve in bowls

Enjoy.

Baked Thai Spiced Salmon



Ingredients:


6 salmon fillets
Pinch of salt
2 tbsp Thai Satay Spice Blend mixed with 1 tbsp of YIAH Thai Inspired EVOO
2 - 3 tbsp green onions---chopped
2 tsp of YIAH Wild Lime EVOO mixed with 1 tsp of honey.
Cooking spray

Let's get cooking

In a large baking dish, lay down salmon fillets in a row. Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai Satay mix.
Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides.
Cover and let marinate in the fridge for at least 2 hours or overnight is the best.

Turn on oven on High and position top oven rack.
Line large baking sheet with paper, spray with cooking spray and place salmon fillets skin side down.
Coat with remaining marinade from the dish.

Bake for 8 minutes, rotating baking sheet once.
Remove from the oven and drizzle YIAH Wild Lime EVOO and honey mix top of each fillet.
Return to the oven and bake for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.

This recipe can also be cooked on your BBQ if it has a roasting lid.

Enjoy!

BBQ Vegetable Stack topped with Sand Crab


 
Ingredients

Eggplant, 4 slices 1cm thick
Large Tomato, 4 slices 1 cm thick
Halloumi Cheese, 4 slices 1 cm thick
2 Onions sliced thinly
YIAH Intense Garlic Olive Oil
YIAH Maple Bourbon Balsamic Vinegar
1 fresh sand crab cooked, cleaned and shelled (ours just happened to be caught in the great sandy straights on the Queensland coast)
Fresh dill leaf and a wedge of Lemon to serve.

Let's get cooking

Heat BBQ
Brush vegetables and cheese with oil
In small skillet on stove cook onions in a little Balsamic until soft and caramelised
Grill vegetables and cheese on BBQ until cooked approx 5 min.
To plate up ..... Layer vegetables, onion, eggplant, tomato, halloumi, sand crab REPEAT. ....... Then drizzle extra Balsamic and dress with fresh dill and a wedge of lemon. Yummmmmmm!

Crispy Skin Salmon

Ingredients
2 small portions of salmon for each person
YIAH OMG Blood Orange, Mango a Guava Balsamic Vinegar
Oil for grilling

Salad

Baby Spinach leaves
Red Cabbage
Wombok Cabbage
Red Capsicum
Spring Onion
White onion
Mung Beans
Celery
Fresh Asparagus

To garnish salad
Fresh coriander

Let's get cooking

Drizzle YIAH OMG Blood Orange, Mango a Guava Balsamic Vinegar over the salmon flesh. Heat frying pan medium to high add oil, when oil is smoking add salmon skin side down on heat. Leave for 3 minutes, turn heat down, flip salmon to flesh side down cook for a further 3 minutes. (Medium rare) add cooking time for those who like it cooked through. Rest fish for 2 minutes before serving.

Salad slice all ingredients (except Spinach leaves and beans ) finely and toss together in bowl.

Cut asparagus hard ends off, cut in half. Boil water in saucepan immerse asparagus in boiling water for 3 minutes. Drain and cool.

Once fish has rested serve over Asparagus and Asian Salad drizzled with YIAH OMG Balsamic Vinegar and torn coriander.
Thai Fish Cakes
Ingredient
500g firm white fish fillets ... I used Wahoo, coarsely chopped
2 large cooked potatoes mashed coarsely
1/2 cup fresh coriander leaves
1/4 cup cornflour
2 tablespoons fish sauce
2 tablespoons YIAH Wild Olive Oil
2 tablespoons of YIAH Asian Stirfry Spice Blend
1 egg, lightly whisked
3 green shallots, ends trimmed, finely chopped
1/3 cup coconut oil
Panko Bread crumbs
Lime wedges, to serve
Wild Lime Olive Oil, extra, to serve

Let's get Cooking

Place the fish in the bowl of a food processor and process until smooth.
Add the potato, coriander, cornflour, fish sauce, Wild Lime Oil, Spice blend and egg, and process until well combined.
Transfer the fish mixture to a large bowl.
Add the shallot and stir until well combined. Heat the oil in a large frying pan over medium heat.
Divide the fish mixture into 8 equal portions.
Roll in Panko bread crumbs
Press each roll onto the pan until about 2cm thick
Cook for 4 minutes each side or until golden brown.
Transfer to a plate lined with paper towel.
Repeat with the remaining fish mixture, reheating the pan between batches
Divide the fish cakes among serving plates.
Serve with lime wedges and extra YIAH Wild Lime Olive Oil.

Fresh Prawns and Oysters with 3 amazing dipping sauces!

1 1/2 tbs YIAH Wasabi and Chive dip mixed with 1 1/2 cups of sour cream.
1/2 cup of YIAH Blood Orange, Mango, Guava Balsamic Vinegar.
1/2 cup of YIAH Wild Lime Extra Virgin Olive Oil.



Serve dips in 3 separate bowls with fresh prawns and oysters ready for the dipping ..... YUM! Oh and some nice Champagne goes well with them too!

Grilled Salmon with North African Mash and Aioli

 The Salmon

Ingredients

Atlantic Salmon fillets

Let's get cooking

Grill on BBQ  skin side down for 4 minutes or until skin is crispy
Turn and cook for approx 2 minutes  for medium rare or longer to individual taste

The Asparagus

Ingredients

1 bunch  fresh asparagus

Let's get cooking

Snap the woody end of each asparagus spear
Blanch for 3 minutes in boiling water
Remove and quickly rinse in cold water to stop the cooking process

The North African Mash

Ingredients

1/4 Qld Blue Pumpkin
2 tbs of Greek Yoghurt
1 tbs of Casablanca Dip Mix

Let's get cooking

Cut and peel pumpkin removing seeds.
Boil until very soft.
Drain water.
Mash with fork, you still want it a little lumpy.
Add yoghurt and spices. Mix well

Serve under salmon or grilled meats ....


The YIAH Aioli

Ingredients

1 teaspoon sea salt or rock salt
2 egg yolks
1 cup extra virgin olive oil
2 tbs of YIAH Intense Garlic Olive Oil
1 tablespoon lemon juice
2 teaspoons wholegrain mustard
1 tablespoon water
Let's get cooking

Process salt and egg yolks in the small bowl of a food processor until well combined.
Combine oils
With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl.
Stir in lemon juice and mustard. Add water according to taste. Cover surface with plastic wrap and refrigerate until required.

Noice Tuna Salad

Ingredients

1 Cup of Can Tuna in Spring-water drained
2 soft boiled eggs ... Just so yolks are soft.
200grm Mixed greens, rocket, baby beetroot etc..
100grm of Red cabbage sliced thinly
100grm of Wombok Cabbage sliced thinly
2 Spring onions sliced thinly
2 table spoons of fresh coriander leaves torn
1/2 a red capsicum sliced thinly
1 tomato deseeded and diced
1 carrot sliced thinly or grated
YIAH ProvenceExtra Virgin Olive Oil
YIAH Saffron Grinder Salt
Cracked black pepper to taste.

Let's get cooking

Place all salad ingredients in bowl and toss.
Add Tuna and fork through
Arrange salad mixture on plates
Arrange egg on top of salad
Drizzle YIAH Extra Virgin Olive Oil over salad
Finnish with YIAH Saffron Salt and cracked Pepper sprinkled over top.

A Quick healthy salad.
You can order YIAH products directly online from my web page, products will be delivered to your door ... So simple .. Happy cooking.

 

Prawn Mornay with grilled Scallops

Ingredients

30 g butter melted
1 1/2 cup cream
3 tbs cornflour
2 tbs parsley chopped
1 tbs YIAH Herb and Garlic Dip Mix
1 cup cheese grated
1 onion chopped into wedges
500 g cooked prawns peeled or a mixture if any seafood you please

Let's Get Cooking

In a medium saucepan with a little butte cook onion until soft and clear, stir in butter, cream and cornflour.
Over a medium heat gently stir until sauce has thickened, taking care that no lumps form.
Stir in parsley, dip mix and cheese.
When cheese has melted stir in prawns,
Bring mixture to the boil, stirring constantly, remove from heat and serve.
Serve with fluffy rice.

Grilled Scallops

Add a little butter to scallop shell, place under grill until cooked approx 4 minutes.


 Sand Crab Topped Omelette Stack


Ingredients


4 eggs whisked
4 tbs of milk whisked into eggs
Olive oil
2 onions thinly sliced
YIAH Maple Bourbon Balsamic Vinegar
4 slices of Halloumi cheese
1 fresh sand crab, cooked, cleaned and shelled
Fresh dill leaf to serve.

Let's get cooking

Heat a medium skillet on med to high. Add oil to cover base of skillet.
Pour half the egg mixture into the skillet. Cook until large bubbles are forming. FLIP.
Cook until golden. Place on plate and keep warm.
Repeat process with remaining egg mixture.

Grill Halloumi Cheese until golden. Place on plate and keep warm.

In small skillet add onion and a little balsamic, cook until golden and caramelised. Add only enough balsamic to keep moist. A little at a time as it cooks, you don't want to stew the onion.

Take each omelette and with an egg ring cut three rounds from each omelette.

To plate up ...... First onion, then the three circles of omelette overlapping in the centre. Then the halloumi. Add more onion and top with crab meat .... Drizzle with more balsamic and sprinkle with dill leaf.

Enjoy!

Seared Seafood with Asian Noodle Salad



There is something about seafood ...... Here is a simple dish for seafood with an delicious Asian twist.

Ingredients

2 tsp lime zest
3 tbs lime juice
1 tbs soy sauce
1tbs of fresh chopped coriander
12 muscles
12 prawn shelled with tail on
12 squid rings
2 tsp YIAH Sri Racha Dip Mix
1 tbs of YIAH Thai Satay Spice Blend
4 tbs of canola oil.

To serve
Micro Asian salad with YIAH Thai Inspired Olive Oil and extra lime zest for serving with Asian noodles cooked as per packet.


Let's get cooking


Combine all ingredient except for 2 tbs of oil and let marinate for 2 hours.
Drain any marinate after 2 hours. Reserve extra marinade.
Heat wok and add oil.
Cook seafood adding a little of the marinade at a time.
Once seafood is cooked through remove from wok.
Toss cooked noodles into wok and remaining marinade coat well.
Place noodles on serving plate and arrange seafood on top.
Serve with Asian salad dressing of YIAH Thai Inspired Olive Oil.

Chilli Singapore Crab



Ingredients

8 -10 Sand crabs (cooked and cleaned)
1 brown onion diced
4 chilli diced
2 Table spoons of Honey
1 Table spoon of Soy Sauce
2 Table spoon of YIAH Intense Oil
1 Table spoon of YIAH Thai Inspired Oil
1 heaped Table spoon of YIAH Asian inspired Dukkah.
1 x 1220grm packet of Rice noodles
Fresh coriander

Let's get Cooking

Cook crabs and let cool. Remove the crab's top shell clean and chop the crab into quarters. Crack the claws to allow the flavours to penetrate. Set aside.

Place the onion, garlic and chilli in a food processor and process to a puree. Add honey Soy Sauce, YIAH Intense Garlic oil, YIAH Thai Inspired oil and YIAH Asian inspired Dukkah and mix.

Place marinade in large zip lock bag. Place crab inside the bag with marinade, you might have to double bag if the claws cut the bag. Place bag in refrigerator to marinate for 2 hours, turn regularly to ensure crab is being covered.

Heat a wok over medium. Add the crab pieces and marinate and cook, covered, over a medium heat for 5-8 minutes, turning occasionally, until the crab is warmed through.

Meanwhile cook noodles as per packet directions drain set aside.

Remove crab pieces from wok retaining marinate. Add noodles to wok, toss until coated.

Serve noodles on serving platter arrange crab on top. Garnish with a sprinkle of YIAm Asian inspired Dukkah and fresh coriander.

To purchase YIAH products login to my web page ... Order online and the products are sent to your door ... So easy .... Happy cooking.

Sri Lankan Coconut Prawns




Ingredients

 1kg green prawns
1 onion chopped...
1 tbs of YIAH Intense Garlic Olive Oil
1 can Water Chestnuts
1 can Baby Corn chopped
3 tbs of Crunchy Peanut Butter
2 tbs of YIAH Sri Lankan Coconut
1 can of Coconut Cream
To serve
Jasmine Rice steamed

Let's get Cooking

Sauté green prawns and chopped onion in Intense Garlic EVOO.
Add water chestnuts and chopped baby corn.
Add 3 tablespoons crunchy peanut butter and stir.
Add 2 tablespoons of YIAH Sri Lankan Coconut to one can coconut cream and stir into other ingredients.
Let simmer until mixture thickens - serve with rice.

Thai Green Curry Fish Balls

 

Thai Green Prawn Curry






20 minutes start to table .....

Ingredients - serves 4...

500 grams of green prawns tails on. (Mine are cryovaced frozen and thawed)
1 full tbs of YIAH Green Thai Curry Dip Mix.
1/2 a capsicum sliced length ways thinly
1 onion sliced thinly in wedges
2 garlic Cloves diced
1/2 can coconut cream
1 tbs of coconut oil
200 grams Pad Thai Noodles

Let's get Cooking



 After thawing the prawns cut open bag, add Curry mix and coconut cream, mix well.
Seal bag and marinate for at least 1 hour. If you don't have time to marinade don't worry it will still taste great, tonight mine got 10 minutes only...... TIP: if you have time Make up in morning and leave in fridge until required for dinner.
In heavy based saucepan boil only enough water that will cover your noodles
When boiling add noodles cook for five minutes and drain.
Meanwhile ..... Prep capsicum and onion.
In saucepan heat oil
Add garlic and onion
Cook until soft.
Add prawns and curry and coconut cream mix.
Add capsicum
Cook for 10 minutes, check prawns are cooked through.
Add noodles
Combine well
Serve hot.


Sensational Sunday Seafood ....



Thai Squid


Ingredient...

With salad serves 4

4 Whole Squid tubes, approx 12cm each
8 skewers soaked in water

Stuffing
2 cups of cooked rice
2 tbs of Coconut oil melted
1 tbs of YIAH Wild Lime Olive Oil
1 tbs of YIAH Intense Garlic Olive Oil
2 tbs of YIAH Thai Satay Spice Blend
3 garlic cloves minced
3 cm of fresh garlic zested
1/2 of capsicum seeded and finely diced

Dressing
100 grams of Butter cubed
4 garlic cloves minced

To baste combine
3 tbs Freshly ground salt and pepper
1 tbs of YIAH Wild Lime Olive Oil

Let's get cooking

Combine all of the stuffing mixture in a bowl. (This can be made the day before and refrigerated until required)
Skewer the tops of each Squid tube
Fill each squid tube with the stuffing
Skewer the ends of the tubes
Coat the outsides of the squid with the salt and pepper mix.
Let rest
Heat BBQ with lid closed for 15 minutes
Transfer the tubes to the grill and bake on each side for 6 minutes.
Baste in between
Meanwhile heat butter and garlic on stove and cook for 5 minutes on low, don't burn the butter
When squid tubes are cooked transfer to serving dish, slice each squid tube a number of times diagonally though the top, do not cut all the way though.
Drizzle Garlic butter over the top and serve.

 

Wahoo San Choy Bau



Ingredients
400 grams cooked Wahoo ... Or fish of your choice shredded...
1/2 cup of grated cheese
1/2 cup of Sour Cream
1/3 cup of Whole Egg Mayonnaise
2 tbs of YIAH Thai Satay Spice Mix
1 tsp of YIAH Wild Lime Olive Oil
1 tomato seeded and diced
1/2 red onion diced
1 long continental cucumber peeled
2 tbs of YIAH Salsa Mix
Juice of 1/2 lime
2 small cos lettuce segmented
1/4 cup of pistachio nuts roughly chopped.

Let's get Cooking

Combine first 6 ingredient in a bowl and set aside.
Peel the cucumber and ribbon the flesh down to but not into the seeds. Set aside.
Dice the rest of the cucumber and add to it in a bowl, tomato, onion, salsa mix and juice.
Assemble the salad .... Cos lettuce arranged in a circle on plate, a few cucumber ribbons in centre of the circle, salsa mix on top of the ribbons with a little sprinkled over lettuce leaves.
Form palm sized balls out of the fish mix.
Place in the centre of salad
Divide the remaining cucumber ribbons between the serves and top the fish ball.
Sprinkle the pistachio nuts over salad.
Drizzle a little extra YIAH Wild Lime Olive Oil over salad.
 ___________________________________________________________________________________

 PORK

 

 Adobo Pork Spare Ribs


Adobo (from Spanish adobar: "marinade," "sauce" or "seasoning") is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which is browned in oil, and simmered in the marinade.

Tip: The simplest adobo is equal amounts of vinegar and soy sauce. Adobo needs oil from whatever you are cooking in order to... do its magic. So use fatty meats.

This is the recipe I used. I used a double cook technique in my Shuttle Chef for a great easy meal on passage ... However your slow cooker would also work.

Ingredient

3/4 cup of Soy Sauce (good quality)
3/4 cup of White Vinegar
2 tbs of Garlic minced
2 tps of YIAH Chinese 5 Spice
8 Pork Spare Ribs

Let's get Cooking

Combine all ingredients except the Chinese 5 Spice in your Shuttle Chef pot.
Bring to boil and simmer for 20 minutes.
Sprinkle the Chinese 5 Spice over Ribs.
Place pot in bottom of Shuttle Chef, place top pot 3/4 full of boiling water on top of bottom pot close lid.
Cook for 8 hours I did this over night.
Remove pot and bring to boil once again and simmer, reducing the sauce to 1/2
Place pot back into Shuttle Chef, with another pot of boiling water on top and cook for a further 6 hours or until required.
Remove pot from Shuttle Chef.
Take spare ribs out of sauce and keep warm.
Bring the sauce to boil once again and reduce until thick.
Serve Pork Spare Ribs topped with sauce over rice and stir fry vegetables of your choice.

Poached Pork Loin Roast in Apple, Pear & Ginger.

Ingredients:

1.5kg Rolled Pork Loin

2 tbs of Olive oil
1 tbs of YIAH Anise. Coriander, Ginger and Orange Salt
1 Cup of Apple juice no added Sugar or preserves.
1 Cup of Pear juice no added Sugar or preserves.
4 cm piece of Ginger peeled and grated
4 Granny Smith apples peeled and cut in half.

Let's get cooking

Rub salt all over pork and rest for 1/2 hour at room temp.
In large skillet heat oil. Place pork rind side down in oil and cook until browned continue turning pork until browned all over.
Remove pork from skillet and place in shuttle chef pot. Place apples around pork.
Combine juices and Ginger pour around pork up to but not covering the roast.

Shuttle Chef directions.
Place on stove and bring to boil. Then simmer for 20 minutes.
Boil 3lts of water and place in shuttle chefs other pot.
Place the pork pot in the bottom of Shuttle Chef with the other pot of boiling water on top. Seal shuttle chef and cook for min 3 hours.
Remove pork and slice cover to keep warm.
Bring poaching fluid to boil on stove and reduce by half. Blend apples roughly through sauce still leaving chunks.
Serve pork on platter with sauce poured over accompany with your favourite roast veggies

Stove top.
Place on stove and bring to boil. Then simmer for 2 hours or until cooked.
Remove pork and slice cover to keep warm.
Bring poaching fluid to boil on stove and reduce by half. Blend apples roughly through sauce still leaving chunks.
Serve pork on platter with sauce poured over accompany with your favourite roast veggies

Enjoy!

 

Pasta

Chorizo Pasta

Ingredients

2 Chorizo Sausages chopped
4 slices of Bacon rind removed roughly chopped
1/4 cup Olive oil
1/2 red Capsicum chopped
1/2 red onion chopped
1/2 brown onion chopped
4 garlic cloves diced
1 440gm can of diced tomatoes
12 Olives
1 cap full of YIAH Country Onion and Chive Dip Mix

To serve Parmesan and fresh basil leaves.

500 grms of Pasta
Boiling salted water

Let's get cooking

In large heavy based pan combine oil, Chorizo, bacon and garlic.
Cook for 5 minutes.
Add capsicum, onions, dip mix.
Cook for a further 5 minutes.
Add canned tomato and cook until sauce has reduced and thickened approx 15 minutes.
Meanwhile in large pot boil water add 1 tbs of salt stir.
Add pasta cook until soft but still firm.
Drain pasta return to pot.
Pour sauce over pasta stir through olives.
Serve with Shaved Parmesan cheese and fresh basil leaves torn.

___________________________________________________________________________________

VEGETARIAN AND SALADS



Asian Rice



Ingredient

2 cups of cooked Jasmine Rice
1 Fennel cup diced and blanched for 3 minutes in boiling water
1 heaped Tbs of YIAH Thai Green Curry Dip Mix
Drizzle of YIAH Wild Lime Olive Oil
Fennel fronds to serve

Let's get cooking

Combine all ingredient mix well.
Top with Fennel fronds to serve

This dish is great with grilled fish or chicken.


Cauliflower Rice

Cut up or use a food processor to chop 1 cauliflower to resemble rice. (Mine is a bit bigger than usual today as I chopped by hand).
Fry in 1/4 cup butter.
Add 2-4 cloves of minced garlic, salt & white pepper to taste. ...
Cook till soft and brown.
That's it.
You can add green onions, roasted pumpkin, frozen peas etc.
PLUS
Add 2 tps of your favourite YIAH Spice blend during the cooking process,
Asian Stir Fry - Taste of China
Casa Mexicana - Taste of Mexico
Baharat - Taste of Turkey
Have fun making it your own as a side dish for all occasions.
And yes, lower carbs and healthier than rice.
Enjoy.

Greek Salad

Ingredients

1 cup mixed Lettuce
1 Tomato diced
1 small continental cucumber peeled and diced
12 pieces Marinated Feta
10 Marinated Olives
Olive oil to dress.

Let's get cooking

Combine all ingredients and mix well in bowl, dress with a drizzle of Olive oil

North African Mash

Ingredients
1/4 Qld Blue Pumpkin
2 tbs of Greek Yoghurt
1 tbs of Casablanca Dip Mix


Lets get Cooking

Cut and peel pumpkin removing seeds.
Boil until very soft.
Drain water.
Mash with fork, you still want it a little lumpy.
Add yoghurt and spices. Mix well



Orange and Fennel Salad


 
Ingredients

2 tablespoons fresh lemon juice

1 large fennel bulb
1 red onion sliced thinly into rings
3 teaspoons extra-virgin olive oil
3 teaspoons YIAH Blood Orange Mango and Guava balsamic vinegar
160g baby rocket
3 oranges, peeled, and segmented.

Place lemon juice in a bowl of iced water. Trim fennel, reserving one-third of a cup of the fronds. Slice fennel into thin strips with a vegetable peeler. Add to bowl.

Combine oil and vinegar in a small bowl. Place rocket, onion and orange in a large serving bowl. Drain fennel mixture.

Add fennel to salad. Drizzle dressing over. Season with salt and pepper to taste and toss to combine. Top with reserved fennel fronds to serve. Amazing served with your favourite grilled seafood.


Cooking Roast Veggies



Preparing

For potatoes, cut out any bad looking bits.
For carrots, it's your call. I usually peel them if the carrots look "rough" but just wash them if not.
For pumpkin, I generally leave the skin on but it 's your choice.
For parsnip, I recommend peeling.
For garlic, I prefer to take the skin off and just keep the clove/edible bits.
For tomatoes, onions, green beans, just wash and leave untouched.
For beetroot, I prefer to peel.

If the vege is large it will take longer to cook. Consider cutting it in halves or quarters if you want to reduce cooking time. If you are cooking multiple vegetables at once, try and keep everything roughly the same size.

For the root vegetables potatoes, sweet potatoes, pumpkin etc....

Put all of your vege into a pot large enough to hold them.
Cover with cold water and add a tablespoon or so of salt.
Bring it to the boil and cook until the vegetables are just cooked.
Best way to test this is to get a butter knife and poke it into the middle of a large or thick piece.
Turn your oven to around 220c.
Put your roasting pan inside.
Once the vegetable feels soft and doesn't resist the knife, drain it in a colander.
Give it a good shake to get rid of the water and "rough up" the vegetables a bit.
The less perfect the vege, the crunchier they'll get.
Dry the vege with paper towel.
Take your roasting pan out of the oven, cover with some baking paper and put the vege on.
Drizzle everything with oil, I like to use YIAH Intense Garlic Olive oil mixed 1/2 n 1/2 with normal Olive oil, salt and pepper to taste.
You can also add herbs like YIAH Herb and Garlic Dip Mix, or Spices like YIAH Southern Onion also go well.
If you're using any vege that wasn't par-boiled (Beetroot, tomato, onion, beans etc) then add them now.
Give everything a mix so all of the vege is coated in the oil/herbs/spices.
Put it in the oven and cook until golden brown.
It will take around an hour, but check every 25 minutes or so and give the pan a good shake/mix so all sides of the vege is roasted.

Tuscan Pizza


Tuscan Pizza is a great way to enjoy the convenience of pizza with the fresh taste of a Bruschetta. Use any or all YIAH infused vinegars for a breadth of flavour contributions. It’s fast, easy and a great appetizer too.

Ingredients

1 Store bought pizza crust or flatbread
1 lb. Fresh mozzarella sliced
1 pt. Grape tomatoes sliced
YIAH Mediterranean Olive Oil Blend
1 tbsp. YIAH Tuscan Style Capsicum Pesto Dip Mix
Fresh basil from our herb garden
YIAH Infused Balsamic Vinegars your flavour choice

Let's get cooking

Preheat oven to 205 C .
Sprinkle crust or flatbread with YIAH Mediterranean Olive Oil Blend and YIAH Tuscan Style Capsicum Pesto Dip Mix.
Then top with combination of assorted meats, tomatoes and mozzarella.
Bake for 8-12 minutes until thoroughly heated and cheese is melted.
Drizzle with your flavour choice of YIAH Infused Balsamic Vinegar.
Top with fresh basil and serve.

 _______________________________________________________

SOUP


Rustic Pumpkin Soup


Healthy energy food
 Ingredients
1/2 large Pumpkin pealed and chopped...
4 Bacon rashes diced
2 onions diced
4 tbs YIAH Mediterranean Risotto Mix
4 Garlic cloves diced
2 Cups of Milk
Olive oil
To serve
4 tbs of Sour Cream
4 tbs of Parsley finely chopped
2 tsp of dried onion
2 tsp YIAH Mediterranean Dukkah
Let's get Cooking
In a large saucepan boil the Pumpkin in water until soft. Drain, and then mash or with a stick blender, blend until smooth.
In a heavy based fry pan heat oil, add 4 Bacon rashes diced, 2 onions diced, 2 tbs YIAH Mediterranean Risotto Mix, 4 Garlic cloves diced, fry until onion and bacon is cooked. Stirring constantly so herbs don't burn. Divide bacon mix in half. Place half into the pumpkin mix and blend. Add milk and blend. Add the remainder of the bacon mix and 2 tbs YIAH Mediterranean Risotto Mix, and stir through.
Divide mixture into bowls, to serve add a dollop of sour cream a sprinkle of onion, parsley and Mediterranean Dukkah.


_________________________________________________________________________________

DESERTS



 

Banana Pancakes with Berry Topping

Ingredients

2 bananas
4 eggs
Mixed berries, blueberries, raspberries, strawberries
YIAH OMG

Let's get cooking

blended together bananas and eggs, then cooked like pancakes
Combine Berries and OMG in microwave for 15 seconds
Stack pancakes and pour berry mixture over the pancake stack
Serve.


Blueberry and apple pies



Ingredient

 125 grams unsalted butter
1/2 cup caster sugar...
1 egg
1 teaspoon vanilla essence
1 cup self-raising flour
2/3 cup plain flour
2 tablespoons icing sugars
Pouring cream or vanilla custard, to serve

Filling
1 large Granny Smith apples, peeled, cored, diced
1 teaspoon finely grated lemon rind
1/3 cup caster sugar
1/4 cup water
300g pkt frozen blueberries, thawed
2 tbsp a of Wildberry, black current and blood orange Balsamic vinegar

Let's get Cooking



To make the filling, place the apple, lemon rind, sugar, balsamic vinegar and water in a saucepan over low heat.
Cover and simmer for 10 minutes or until apple is soft.
Add the blueberries and simmer for 1 minute.
Set aside to cool.
Meanwhile, beat the butter and caster sugar in a bowl until pale and creamy.
Beat in the egg and vanilla.
Sift the combined flour over the butter mixture and stir to combine.
Turn onto a lightly floured surface and knead until smooth.
Wrap dough in plastic wrap.
Place both dough portions in the fridge for 30 minutes to rest.
Preheat oven to 180ºC.
Roll out the dough portion on a lightly floured surface until about 1 cm thick
Grease and flour your tins ... I used 6 x flan tin you could use a round 20cm springform pan.
Cut the pastry into two for 1 pie or into 12 for 6 x flan tray.
Line the pie tins with the pastry leaving about .5 cm overlapping the top.
Strain the filling to remove any excess moisture and transfer to the prepared pan.
Now top the pies with remaining pastry, press the base and top together around edges and trim.
Spike the top of pies for air vent.
Bake for 30 minutes.
Set aside in the pan for 10 minutes to cool.
Dust with icing sugar.
Serve warm with cream or custard.

Eve's Temptations - Apple Roses

Eve's Temptation .... Individual Apple Pies ... To die for ... And sooooo easy!

Ingredients

2 large red apples sliced
1/2 cup of water
juice of lemon
2 sheets puff pastry cut into 6 lengths
1 table spoon of jam - I used Strawberry/Apple
2 tbs of Water
1 tbs YIAH Country Baked Apple Pie Spice
1 tbs YIAH Sweet Orange Sugar

To serve
4 tbs of whipped cream
Extra YIAH Sweet Orange Sugar

Let's get cooking

Cut apples in half
Slice apples thinly across




Place apples in microwave dish
Cover with 1/2 cup water and lemon juice
Microwave for 3 min

Place Jam and water in microwave dish stir
Microwave for 1 min

Warm oven to 375 degrees



Cut pastry
Spread jam over each piece
Lay cut apples along top of each piece of pastry
Sprinkle with YIAH Country Baked Apple Pie Spice.
Fold pastry in half to cover half of apple slices
From one end roll pastry.
Place in cupcake tins / papers
Sprinkle with YIAH Sweet Orange sugar.
Repeat



Place in oven and cook for approx 40mins checking and rotating so Apple doesn't burn. Apple does go crispy, but should not burn.

To serve.

Serve Hot with whipped cream and sprinkled with extra YIAH Sweet Orange Sugar.



Pineapple, Coconut & Lime Muffins






Wildberry, Blackcurrent and Blood Orange Crepes.


Ingredients

1/2 cup of plain flour
1/2 cup of self raising flour
Milk
1 egg
1 tbs of YIAH Sweet Orange Aromatic Sugar
Oil

2 cups of mixed berries
2 tbs of YIAH Wildberry, Blackcurrent and Blood Orange Balsamic Vinegar.

Let's get cooking

Combine berries and vinegar in bowl
Set aside

Combine flours and sugar in bowl
Add egg and mix well
Slowly add milk while continually whisking until you have a batter consistent with thickened cream

Heat pan with oil
Pour a small amount of batter into hot pan and spread into circle size of bread and butter plate.
Cook until bubbles are forming all over crepe, flip. Cook until golden, not brown.
Place on plate to keep warm. Repeat until batter is used should make 8.

Place berry mixture into pan and heat through.

Plate a crepe and half fill crepe with berry mixture.
Fold crepe in half over berries and serve.

Enjoy.
So indulgent!

Coconut Sorbet

Ingredients

2 cans coconut milk
1 1⁄2 cups shredded coconut
1 cup sugar

Let's get cooking

In a medium saucepan, combine the ingredients and bring to a boil, stirring until sugar is completely dissolved.
Remove from heat, cool, then refrigerate until fully chilled.
Place in freezer, each hour remove and scrap the frozen crystals.
This will take about 4 hours depending on your freezer.
Once the sorbet is formed, place in container with lid and freeze until required.

Cranberry Mojito Muffins

Try these YIAH Cranberry Mojito Muffins .... Just a little bit naughty!
Ingredients

3 cups flour
2 tbsp baking powder
½ tsp salt
½ cup butter (softened)
½ cup sugar
¼ cup YIAH Mojito Sugar
1 cup coconut milk
2 eggs
1 cup dried cranberries
1 tsp lime zest

Let's get cooking


Preheat the oven to 180°.

In a small bowl combine the flour, baking powder and salt

In a large bowl combine the butter and sugars.

Using an electric hand mixer, combine the butter and sugars.
Add the coconut milk and egg, combine well.
Add the flour mixture.
Once the batter is well mixed, hand mix in the cranberries and lime zest.

Mix together then spoon the muffin batter into lined muffin tins.

Bake for 25-30 minutes.
Enjoy!

Key Lime Pie


INGREDIENTS

For the Crust
1 1/2 cups (225 g) gluten free crunchy cookie crumbs (I used my gluten free chocolate graham crackers)

6 tablespoons (84 g) unsalted butter, melted

Filling
1 scant tablespoon (1 packet) unflavored powdered gelatine
2 tablespoons cool water
11/2 cups sweetened condensed milk
3 Tablespoons of YIAH Key Lime Mix
2 teaspoons freshly grated lime zest
1/8 teaspoon kosher salt
1 cup thick whipping cream, chilled

Let's get cooking

Make the crust. In a large bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a 9-inch nonstick or greased pie plate. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).

Make the filling. Place the contents of the packet of powdered gelatin and the 2 tablespoons of water in a small, microwave-safe bowl, and mix well. Allow to sit for a few moments until the gelatin swells. It will be lumpy.

Place the sweetened condensed milk and the YIAH Key Lime Mix in a medium-sized heavy-bottom saucepan and bring to a simmer over medium heat, stirring constantly. Add the softened gelatin, and mix until it is melted. Pour the mixture into a blender, add the lime zest and salt, and blend until smooth. Pour into a large bowl and set aside to cool briefly.

Place the heavy whipping cream into the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), and beat on medium-high speed until stiff (but not dry) peaks form. Fold the whipped cream into the lemon-lime sweetened condensed milk mixture until no more than a few white streaks remain. Pour the filling into the chilled crust, and smooth the top with a spatula. Sprinkle YIAH Key Lime Mix over the top. Chill the pie for at least 4 hours or until firm. Slice with a sharp, wet knife and serve chilled.

Mint and Dark Chocolate Pudding.

Dinner guest, Tanya Campbell commented "I can vouch for the speed at which they were eaten."

Ingredients

4 tbs of YIAH Dark Mint Chocolate Powder (or any in range)
Milk (4 x the size of your ramekins you are using)
2 satchels of Gelatine
Boiling water.

Topping
Dark Chocolate squares
Berries of your choice marinated in YIAH Blood Orange, Mango and Guava Balsamic Vinegar.



Let's get cooking

Boil water.
Dissolve Gelatine in small amount of boiling water stirring until clear
Set aside to cool
In saucepan mix milk and Chocolate powder ( you can use any other in the YIAH range)
Bring to boil stirring constantly.
Remover from stove and cool slightly.
Add gelatine to milk mixture.
Pour into ramekins and place in fridge to set min 4 hours.

Cut berries and pour a small amount 1 tbs of YIAH OMG Balsamic Vinegar over and toss, set aside to marinate.



Assemble

Just before serving take puddings from fridge top with berries and broken dark chocolate squares.

So easy .... Sooooo yummy .... And eaten in a flash!

Orange White Chocolate Crazy Cake



 Ingredients


1 1/2 Cups flour (all-purpose)
3 Tbsp. YIAH White Chocolate Powder
1/4 cup of black Chai seeds
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. YIAH Blood Orange, Mango and Guava Balsamic vinegar
1 tsp of fresh Orange Juice
Zest of one orange.
5 Tbsp. vegetable oil
1 Cup water

Let's get cooking.

Preheat oven to 200 degrees

Mix first 6 dry ingredients in a bowl.
Make 3 depressions in dry ingredients - two small, one larger
Pour vinegar in one depression, juice and zest in the other and the vegetable oil in third larger depression.
Pour water over all.
Mix well until smooth.
Pour into a greased cake pan 20cm

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool.

I topped my cake with

zest of 1 orange,
1/2 cup of Honey,
2 tbs of YIAH Blood Orange and Guava Balsamic Vinegar
Warmed and poured over the top of cake after I pieced it all over with skewer. And served with a dollop of mascarpone cheese yummmm!

Or Top with your favourite icing Enjoy!

Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

 Poached Pears


Ingredients

2 cups of boiling water
2 tbs of YIAH Organic Lemon Soother Tea
1 tsp of YIAH Country Baked Apple Pie Spice
I tsp of YIAH Sweet Orange Sugar
1 tbs of Honey
1 Cinnamon stick 3cm long
2 Star Anise
5 cloves
1 Cup of Full bodied red wine - I used Shiraz


Let's get cooking

Peel pears.

Place boiling water and tea in saucepan. Boil for 3 min, remove from heat and let steep.

Add spices, sugar, honey and red wine, stir until honey and sugar dissolve.

Add pears bring to boil. Remove from heat turn pears occasionally let pears take up the flavours .. Min 1 hour. I left mine all day standing in a Tupperware container with juices poured over them. Then reheated them in microwave on high for 3 min Just before serving.


Remove from liquid and stand on serving plates, pour over Double Thickened custard and drizzle a little of the juice and serve ...... just perfect for our cooler nights. Makes six.

Strawberry and Apricot Shots

Ingredients
6 large strawberries, chopped...
6 tinned apricot halves, chopped
4 tbsp clusters, I used Neapolitan clusters, Vanilla, strawberry pieces and choc chips
3 meringue nest crushed
150 ml thickened cream
1 tbsp Pavlova chocolate Powder
2 tbsp Strawberry Apricot & Blood Orange Vinegar
Lets get cooking

Place chopped strawberries and apricots in a bowl and add the balsamic vinegar.
Whip the cream and add Pavlova Chocoloate powder.
In small glasses place a layer of Clusters. Then place a layer of the crushed meringue.
Next divide evenly between glasses the strawberry and apricots reserving a small amount for garnishing., Top with whipped cream and add some more cluster, strawberries and Apricots. Finish with a sprig of mint.

Tim Tam Balls

These are so simple - all you need is
Ingredients
250g block of Philadelphia Cream Cheese,
one pack of Tim Tams ( I use the traditional plain ones but White Choc and Double Coated also work well) - I have a few extra Tim Tams on hand too in case want to be extra naughty and one of the fabulous dukkahs -
YIAH Key Lime Dukkah is fabulous with White Choc Tim Tams
Or
YIAH black forest dukkah works with the traditional and double choc.


Let's get cooking

Simply cut the Philadelphia Cream cheese into small cubes and throw in to a food processor.
Break the Tim Tams into halves and add to the food processor.
Blend until smooth (few lumpy Tim Tams add texture and are also great)
using a tablespoon scoop mixture in small amounts from the food processor and roll into a ball.
Then roll gently through the Dukkah blend chosen until coated well.
Place in refrigerator to set.
Prep time is only around 10 minutes but allow 3-6 hours to fully set.
Tropical Pineapple Parfait


Ingredients serves 2

2 scoops of Coconut Sorbet (see separate recipe)
1 cup of pineapple wedges just frozen (fresh not canned)
1 cup of mixed berries just frozen
1/4 cup unsweetened shaved coconut
2 tbs of YIAH Coconut, Mango Lime Balsamic Vinegar
2 tbs of Cream
2 tbs of shaved chocolate

Let's get layering

In serving glasses layer as following

Sorbet, pineapple, cream, berries, coconut, balsamic vinegar, chocolate.

Serve ..... And Enjoy!

Note: when I am serving main course I take the fruit out of the freezer.

Truffles

Combine, 1 tub of cream cheese, 1 pkt tim tams crushed, 1 Tbs of YIAH Raspberry Chocolate powder and then roll in YIAH Black forrest dukkah. Refrigerate to set firm and serve. In the unlikely event of any leftovers store in refrigerator.
...
Combine, 1 pkt of White tim tams with 1 tub of cream cheese, 1 Tbsp of YIAH Sorbet powder and roll in YIAH rose White chocolate n pistachio dukkah. Refrigerate to set firm and serve. In the unlikely event of any leftovers store in refrigerator.
 _________________________________________________________________________________

SPECIALS

 

 

 

Asian Rice

Ingredient

2 cups of cooked Jasmine Rice
1 Fennel cup diced and blanched for 3 minutes in boiling water
1 heaped Tbs of YIAH Thai Green Curry Dip Mix
Drizzle of YIAH Wild Lime Olive Oil
Fennel fronds to serve

Let's get cooking

Combine all ingredient mix well.
Top with Fennel fronds to serve

This dish is great with grilled fish or chicken.


Candied Apple Sauce.

Ingredients

1 large Apple cut into 2 cm pieces.
1/4 cup Apple juice
1/4 cup Pear juice
2cm piece of Ginger finely grated
2 tbs of coriander ( optional)


Lets get Cooking
Place Apples in roasting pan with Pork roast and bake.
Remove with cooked through.
In small saucepan add Apple and other ingredients.
Bring to boil and simmer approx 5 minutes until sauce has caramelised and thick.
Pour over roast pork when serving.

Chilli Jam



Ingredients


6 long fresh red chillies, coarsely chopped
1 brown onion, coarsely chopped
2 garlic cloves, coarsely chopped
1/2 cup water
2 cups white sugar
1/3 cup YIAH Chamoy Balsamic vinegar
1 lime, juiced
1 teaspoon fish sauce

Let's get cooking

Process the chilli, onion, garlic and water in a food processor or stick blender until finely chopped.
Transfer to saucepan.
Add the sugar, vinegar, lime juice and fish sauce.
Stir over medium-low heat until the sugar dissolves.
Increase heat to medium-high and bring to the boil.
Reduce heat to medium-low and simmer for 35-40 minutes or until the jam jells when tested.
Spoon the hot jam into clean, dry jars.
Seal. Invert for 2 minutes. Set aside to cool. Makes approx 2 cups.

 

Flu remedy organic tea

On a cold wet windy winters day .... Just what I need plus my Mum!
Ingredients
Honey
Lemon
YIAH Organic Lemon Soother tea
Boiling water
Make up a soothing pot of tea and apply liberally to the throat. (Add rum if required)

 Fresh Mint Pesto

Ingredients

1 1/2 cups loosely packed fresh basil leaves (no stems)
1/4 cup loosely packed mint leaves, no stems
1/4 cup fresh parsley
2 garlic cloves, peeled and crushed
1/4 cup blanched almonds
4 tablespoons grated Parmesan cheese
4 to 6 teaspoons YIAH Intense Garlic virgin olive oil
salt and freshly ground YIAH Porcini pepper to taste

Let's get cooking

Put the basil, mint, parsley, garlic and almonds in a food processor. Blend at low speed for a few moments until the ingredients are coarsely chopped. Add the cheese and half of the YIAH Intense Garlic olive oil and blend again. Scrape the mixture down from the side of the container. Turn the speed to low and trickle in the remaining olive oil while blending. By hand, stir in YIAH Porcini pepper to taste. Makes 1 cup.


My best Salsa's .............

Above: Taste of France

Salsa's

A Taste of Tunisia

Ingredient
1 roasted red capsicum skinned, seeded and roughly chopped. Use canned or jarred capsicum if you don't have fresh.... Drain well.
2 Garlic Cloves roughly chopped
4 red chillies seeded and roughly chopped
2 tps of YIAH Harissa Spice Blend
1 bunch of fresh coriander
3 tbs of Olive Oil
1 tbs of Lemon juice
Let's get cooking
Place all ingredient in a food processor and process until you have a thick paste. I love to use this on Chicken, Tuna and eggs.
In a sealed jar refrigerated salsa will last several weeks ....

A Taste of China

Ingredient
1 Lebanese cucumber (small), finely diced
1 red Chilli (large), seeded and diced
1/2 yellow capsicum, seeded and diced
1 spring onion finely sliced
1 tbs of fresh coriander, finely chopped
1 tps of fresh Ginger, very finely grated
2 tps of YIAH Asian Stir Fry Spice Blend
2 tbs of lime juice
1 tbs of Fish Sauce
1 tps of sugar
1 tps of Sesame Oil
Let's get cooking
In a bowl combine the first 6 Ingredient.
Place the remaining ingredient in another bowl and stir until sugar has dissolved.
Gently toss the dressing and salsa together.
I love to serve this with fish, scallops, oysters or crab.

A Taste of France

Ingredient
12 (small) Cherry Tomatoes, cut in half
10 Basil Leaves, torn
12 (small) black olives
1 1/2 tbs of YIAH Caramelised Balsamic Vinegar
3 tbs of YIAH Mediterranean Olive Oil
2 tbs of YIAH Tapenade Dip Mix
Let's get Cooking
Combine all ingredient in a bowl.
Let rest for 1/2 hour prior to serving to let flavours develop.
I love to use this over grill game fish, tuna, swordfish and mackerel

 

A Taste of Thailand

Ingredient
1 ripe but firm Avocado, diced
1 Lebanese cucumber (small), diced
1/2 Red Onion, diced
2 Red Chillies, (large), seeded and diced
1/2 bunch fresh coriander, leaves only
1 tbs of YIAH Thai Satay Spice Blend
2 tps of Fish Sauce
2 tbs of Lime Juice
1 tbs of YIAH Wild Lime Olive Oil
3 tbs of Olive Oil
1 lime
Let's get cooking
In a bowl gently combine all ingredients except the lime.
Be careful not to mash the Avocado.
Peel the lime removing all pith.
Cut the lime into the natural segments and the chop each segment in half.
Combine gently into salsa.
I love to use this with grilled fish.

 

A Taste of the Tropics

Ingredient
500g fresh pineapple, peeled, cored, coarsely chopped
1 small red onion, finely chopped
1 long fresh red chilli, seeded, finely chopped
2 tbs chopped fresh mint
1 fresh lime peeled, segmented and diced
1 tbs of YIAH Pineapple Coconut and Lime Balsamic Vinegar
1 tbs of Coconut oil melted.
To serve
Toasted Coconut Flakes
Let's get cooking
Combine all ingredient and let rest for 30 minutes for flavours to develop.
Serve over your favourite seafood and top with toasted coconut flakes.
I served this over Mackerel steaks with a side of potatoes and BBQ corn on cob, easy simple meal for after a long day sailing.

Taste of Greece

Ingredient
1/2 a long continental cucumber
1/2 cup of sour cream
1 tbs of YIAH Tzatziki Dip Mix
Let's get cooking
Peel and dice the cucumber
Combine all ingredient in bowl
Mix well
Let rest in refrigerator of 1/2 hour for flavours to develop.
Serve with any spice dishes to help put out the flames!

 YIAH Aioli


Ingredients

1 teaspoon sea salt or rock salt
2 egg yolks
1 cup extra virgin olive oil
2 tbs of YIAH Intense Garlic Olive Oil
1 tablespoon lemon juice
2 teaspoons wholegrain mustard
1 tablespoon water
Let's get cooking

Process salt and egg yolks in the small bowl of a food processor until well combined.
Combine oils
With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl.
Stir in lemon juice and mustard. Add water according to taste. Cover surface with plastic wrap and refrigerate until required

Bread Making

Sourdough

I know there is apparently great mystery and magic behind the making of sourdough ...... This is how I make my culture on the boat ... I use it for white, rye and whole meal sourdough loaves. Note: secure your starter well whilst underway ... I didn't the other day! Beating into 20nts and sticky, smelly sourdough starter all over the floor ... Not nice!

Sourdough

Sourdough Rye Bread
Sourdough White

Ingredient

150 grams of Starter (see how I make my starter below)
600 grams of organic white flour
300 mls of room temp water
12 grams of salt

In your mixing bowl pour in the flour.
Make a well in the middle, and pour in the water - start with about half, and then add most of the rest.
Keep a little reserved, to be used if the dough feels too tough when it comes together.
Put the starter in the well of water and squelch it so it mixes with the liquid.
Using one hand only, mix all the ingredients together roughly.
You don't need to knead - what you're after at this stage is just a fairly loose dough. Lumps are Cool


 Make sure that the dough has absorbed all the flour and all the water before you leave it to rest.
Once this has been achieved, put the lid/ tea towel on and leave it for about an hour in a warm draft free place.
After about an hour, spinkle the salt over the dough.
Knead it through, still using one hand and your fingers to push the salt into the dough, until the dough comes together.


 Now, kneading in the dough for 5 minutes on the bench will bring the dough to a silky finish, just ensure the salt is absorbed and not all over the outside of the dough.
Rest for 15 minutes and repeat 5 minutes of kneading.
NOW .... Leave the dough to rest in the bowl covered for about 5 to 8 hours.( sometimes it will take a little longer)
The dough should have doubled in size during this time, but this is not always the case.
But it should have filled out quite a lot, and will be very 'slack' if you poke it.
Now take the dough out of the bowl and flatten it out a bit, until it's about an 3 cm thick.


 Now roll it into a cyclider, remembering to keep the seam heading into the middle of the dough.
At this point put it back into the bowl for a quick rest (15 minutes) while preparing the tin and oven for baking.


 Pre heat oven to 180 degrees ... Remember each oven is different!
Put the dough onto or into your prepared tin. I use a flat tin, but you can use a bread tin.
Spray or wipe the top of the loaf with water and dust with sifted flour ... Rice flour is nice.
Cover and let rise again for 15 minutes.
Slash/gash the dough diagonally across quite deeply
Bake for approx 1 hour for the last 10 minutes lower the temp by 10 degrees to allow for a thicker crust,
The bread should sound hollow to tap on it ... If not return for another 10 minutes at lower heat.
This bread takes time, love and GAS but it's worth it!


Sourdough Starter


So I am going to blow the myth here ..... Starters are not complicated! But it does take commitment for the first 6 days ......
About the flour: it depends on your taste. Above I used organic plain flour to make a White Soughdough ..... If you want to make rye or whole meal use those as your starter flour .... Simple. Each flour with react differently as this is simply a chemical reaction with bacteria .... Yummmmm
Grab your self a container with lid that hold approx 2 cups. 500mls.
A medicine measuring cup
Scales to measure flour
Teaspoon

Ingredients



40 mls of room temp water
40 grams of Flour.

Let's get fermenting

Note: Make sure all utensils are clean and hands are clean.

Day1
Measure out your flour and water.
In your container mix flour and water for 30 seconds .... Simple!
Mark the container with marking pen at today's level.
Place container in secure spot with lid on but not sealed.
24hrs time .... Or there abouts .... Your flour and water should have doubled in size, show signs of bubbles and smells a little off!

Day 2
Measure out your flour and water.
In your container mix flour and water for 30 seconds .... Simple!
Mark the container with marking pen at today's level.
Place container in secure spot with lid on but not sealed.
24hrs time .... Or there abouts ....Your flour and water should have doubled in size again, show signs of more bubbles and smells a little sweet!

So you have the story in 6 days time your now active ripe starter should be ready for use ..... Smelling sweet if not a bit ripe .... Have bubbles all the way through it and look ACTIVE!

So after six days you can seal your lid and place the starter in the fridge. (Makes it dormant) You need to re activate the starter once a week .... Yep you got it 40mls of water, 40 grams of flour mix for 30 seconds.

When you wish to use your starter bring to room temp so it re activates ..... You use 150 grams of Starter for each loaf so re activating your starter after each bake for 3 days should maintain enough. If you require more double the quantities .....

I don't put my starter in the fridge .... As I bake every second day. However if I leave the boat I do, just make sure it is at room temp and re activated before using smile emoticon

Family ... Friends .... Food .... Freedom .... Fine Wine = FANTASTIC FUN!

1 comment:

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