Tuesday, 23 April 2013

RICE PAPER ROLLS

I'm in pain today. I some how managed to position myself at the very front of my yoga class yesterday and there was no way I was going to let the warrior poses get the best of me - especially not with all those Mum's and office workers watching me. Needless to say I'm feeling a little sorry for myself today and nothing gets me out of a post workout funk quite like these rice paper rolls and watching Ryan Gosling/JT clips on YouTube, this never gets old.



Rice Paper Rolls

Rice paper sheets
Soaked vermicelli noodles - follow packet instructions
Tofu cut into strips and fried
Baby cos or spinach
Small bunch of sliced spring onions
Carrots finely sliced or 'julienned'
Cucumber cut into strips
Lime
Mint leaves
Fresh coriander leaves and stalks
Fresh chili



Once you have all the ingredients prepared you can start to assemble the rolls. Dip the rice paper sheets into boiled water and then place on to a clean damp tea towel. Place all the ingredients on the rice paper sheets and roll up tightly - the trick here is not to over fill them. Serve with satay sauce or nuoc cham.





Satay Sauce - enough for two people

5 Tbsp peanut butter
1 small clove garlic crushed
Small piece of ginger grated
1 - 2 Tbsp soy sauce
Like, 3 drops of sesame oil - it's really really strong
Juice of half a lime







This sauce takes about three minutes to make but it's really good! Put all the ingredients in a small pot on a low heat and stir to combine. Adjust flavour to your taste and add some water if it's too thick.





Wednesday, 10 April 2013

PEANUT BUTTER AND HAZELNUT SPREAD.


If you haven't tried to make your own nut butters yet well you just don't know what you're missing out on. Quick, cheap and so simple so give it a go!

Peanut Butter

500g raw peanuts
1 - 2 Tbsp rice bran/vegetable oil
1 tsp salt 

Roast peanuts in oven and remove skins. Removing the skin is a real pain but this one time I decided I couldn't be bothered taking them off and I didn't like it as much as the skinned version. Put the peanuts in a food processor and mix on high speed scraping down the sides as you go. It should form into a nice thick paste and will naturally be slightly chunky. Slowly pour in the oil while the food processor is still running and  then add salt. Pour into a jar and store in the cupboard. The oil will separate over time this doesn't mean it has gone off - simply stir with a fork to mix the oil back in.

Ten points to Hufflepuff if you can guess what I made next. Here's a clue.



Hazelnut Spread

This is addictive so I tend to make it in small batches! Spread it on toast or crepes or use the traditional spoon/jar/mouth method. I made this for my niece and she said "Mmm I like that" and while I wouldn't recommend feeding this to your kids every day it's a nice treat and a lot less processed than store bought stuff.

1 big cup of raw hazelnuts
1/2 tsp vanilla essence
1/2 cup icing sugar
1/4 cup cocoa powder
5 - 8 Tbsp rice bran/vegetable oil

Preheat your oven to 180ÂșC. Place the raw hazelnuts on a baking tray and roast for about 10 minutes until the skins are peeling and the nuts start to look golden brown. Remove from the oven and pour into a tea towel. Roll the towel up making sure there are no gaps and roll it around like you are rolling out dough, this will loosen the skins. Pick the hazelnuts out of the crumbled skins and set aside to cool.

 Put the cooled hazelnuts into your food processor and mix until they form a crumb scraping as you go. Continue to mix until it forms an oily paste then add vanilla essence, icing sugar and cocoa. Blend until combined then add the oil a tablespoon at a time, continue to mix and scrape the mixture will resemble a very thick fudge. When you are happy with the consistency taste and add more sugar if it is not sweet enough. 

Store in an airtight container in the fridge OR take it to the next level and make hazelnut truffles.

My next level hazelnut truffle ball things inspired by the Ferreo Rocher.