Crumbed Prawns on a Sweet Veggie Salad

Ahh seafood, a luxury for a student like myself. How is it that something so simple can brighten up my day in an instant? When I scurried into Harbour Fish yesterday, I was shocked to see a whole bag of crumbed prawns for five dollars. Lucky me.

Prawns. Crumbed prawns. What do people have with prawns? Being such a luxury, I had never cooked them before and rarely get the opportunity to eat them. So I searched high and low in my fridge and decided to use what I had. A few desperate vegetables and a lemon. It was going to be one of those experimental meals. I quickly ran to warn my boyfriend of the potential failure that was ahead, and then started chopping like crazy.

This is often the way my kitchen works. I have learnt to be economical and use up as much as I can whenever I cook. People often ask me how I can afford to cook so many meals that often have  expensive ingredients such as prawns, when I am a student. My answer? Honestly I am still learning but I guess I'll start by saying, don’t go to the supermarket with a strict list, buy what is in season and what's on special, and then come up with your meals. Use leftovers, create recipes, and always keep your spice rack full! You might have the odd disaster, but it is all a learning experience. And sometimes you might just have a wonderful outcome, like I did last night.

A simple cauliflower, broccoli, calvo nerco (kale), and date salad with pre-crumbed prawns. Obviously you can opt to crumb your own prawns or even keep them fresh, but like I said, I bought what was on special at the fish store. With a touch of seasoning and some lemon juice, this dish was divine.

Serves two

Ingredients

1 small head cauliflower

1 small head broccoli

Handful of calvo nero (dark kale)

Moroccan seasoning (season to taste)

Salt and pepper

Garlic

1/2 cup dates 

Rice bran oil for frying

1 lemon (zest and juice)

16 prawns (crumbed or fresh)

Grate the broccoli and cauliflower, and finely chop the calvo nero and dates. Fry the calvo nero in the oil until softened. Add the cauliflower, broccoli, dates, Moroccan seasoning, garlic, and lemon juice. Fry together over a medium heat for 10-15 minutes, stirring occasionally.

In the mean time you can either bake or fry the prawns. To bake the prawns, drizzled them in a touch of oil and lemon juice and then bake at 200°C for 10 minutes or until nice and crispy. To fry the prawns, heat some oil in a pan and fry the prawns for a few minutes on each side or until nice and crispy. 

Serve up your veggie salad, place the prawns on top and drizzle with a bit of lemon juice.

This is such a fast and easy meal, enjoy!

-Sophea

Simply Sweet Cinnamon Scrolls

Oh sweet buns, why do you have to look so delicious in the evenings?

Sugar, my guilty pleasure.

Baking has to pretty close to the top of my favourite-things-to-do list. The whole process is so enjoyable for me. It's all about creating something so sweetly satisfying that makes your house smell like a home. However, as unfortunate as it is, eating the baking is even closer to the top of my favourite-things-to-do list. Yes, I love to eat the final result and this is why I don't do a whole lot of baking. It's far too dangerous for me to have muffins, cookies, or loaves lurking in the pantry at night time. I just know I will give in to temptation. 

And this is why I need a bit of a push, an excuse, any excuse to do some baking. Visitors are coming? Great I will make some slice. Someone's birthday? Cake it is. Chocolate was on special? Cookies, I'll see you soon.

So when it was requested to me this week that I do a blog on cinnamon scrolls, I jumped at the opportunity.  Not only did I have a whole day off from study, but my flat mate's new camera equipment arrived this week. Excuses were flying at me from every angle. Why not spend a day researching cinnamon scrolls (seeing as I had never made them before), making and trialing recipes, and taking photos of the final result. The perfect Friday afternoon!

So here we have it, my final result. Sweet Cinnamon Scrolls glazed with icing. I chose to go with a recipe that is simple because as I have discovered, a lot of recipes for sweet scrolls are quite complicated. And honestly, the simpler the better. Not everyone has time to spend hours baking. Even for me this was an odd occasion. So please do give them a go, don't be scared of making the dough, it's easy I promise!

There is only one problem... these beauties taunt me at night time. They are dangerously awesome so make sure you have guests coming over when you make them - they are best eaten on the day!

Ingredients 
Dough:
2 1/2 cups flour
3 Tbsp granulated sugar
1 tsp salt
2 1/4 tsp dry activated yeast
1/2 cup water
1/4 milk
50 grams butter
1 egg

Filling
60 grams butter melted
2 Tbsp cinnamon
2 heaped Tbsp brown sugar
2 Tbsp granulated sugar

Basic Icing
50 grams butter
1-2 cups icing sugar
1 tsp vanilla essence
boiling water as needed

How to
1. Preheat your oven to 100°C. Grease a pie dish with butter and set aside.

2. In a large bowl whisk together the flour, sugar, salt and yeast and then set aside.

3. In a sauce pan heat butter, water, and milk over a medium heat until hot (do not boil). Once hot, pour into the flour mixture, add the egg and mix to make a soft dough. The dough should not be sticky but rather soft and elastic. If it is sticky, add a Tbsp of flour at a time till it comes right.
Once you have a soft ball of dough kneed it on a floured surface for 5 minutes and then let it rest for 10 minutes.

4. Roll the dough out to a large rectangle ready to coat with the filling.

5. In a bowl mix the sugars and cinnamon together. Cover the dough in the melted butter and then sprinkle the sugar mixture on the top.

6. Starting from one end, tightly roll the dough into one long scroll. With a serrated knife, cut the dough into about 10 or 11 different pieces.

7. Place the scrolls in your prepared dish and cover with tin foil. Place them in your preheated oven and then turn the oven off! This will help your scrolls rise in the perfect environment. Now leave them there for 1 1/2 hours.

8. Once, risen bake scrolls uncovered for 20-25 minutes until nicely browned.

Icing
For the scrolls I recommend two different types of icing. Just use the basic icing recipe ingredients and then add these yummy extras. You choose! I know this recipe for icing is vague but every time I make icing I do it differently. It really depends how much icing you want and what kind of texture you want.

Brown Sugar Icing
Cream the butter and add 2 Tbsp brown sugar. Whisk until smooth. Add 1-2 cups of icing sugar and vanilla essence then whisk all together. Too thick? Add  tsp of boiling water at a time to thin it out. Too runny? Add 1/2 cup icing sugar at a time to thicken it up.

Coffee Icing
To make this icing instead of adding the brown sugar like above, add a shot of coffee! Dissolve as much coffee as you want (I use 1-2 tsp grounded coffee) in a small (less than 1/4 cup!) amount of boiling water. Coffee icing on cinnamon scrolls is amazing!

Once the icing is made literally drizzle it over the warm sweet buns and you are done. Don't they look beautiful?

I hope you enjoy these as much as my house hold has enjoyed the numerous times I have made them recently. Happy baking everyone, try not to turn into your own personal version of a cinnamon scroll!

-Sophea

Chocolate Caramel Slice

After bragging about how much I have been enjoying eating my home-made chocolate caramel slice this week, and considering that it's Easter weekend, I thought it was about time I share this recipe.

Until recently I have always believed that there is only two types of chocolate caramel slice in this world, the soft icing icing type that tastes far too much like icing sugar, and the type that has a hard chocolate topping which causes all the caramel to come oozing out the sides when you bite into it. Is it so bad to want sweet decadent flavours as well as perfect texture? Or am I just being picky? Well, in the world of Matt and Fee we say texture is just as important as flavour. So here we have it, the perfectly sweet and perfectly textured chocolate caramel slice.

What you will need:
Base:
1/2 cup coconut flour
1/2 gluten free flour (you could use regular flour if you want. However, for this particular base I think the combination of these flours adds great taste and texture)
1/2 cup shredded coconut
1/3 cup sugar (I use organic unrefined sugar, it adds a wonderful depth of flavour and unique quality)
125g melted butter

Filling
70g butter
1 can condensed milk
3Tblsp golden syrup

Topping
1 block dark whittakers chocolate
3Tblsp coconut oil

Here's how:
Grease your slice tin with butter by using baking paper, don't be shy with the butter! To make the base, mix all the ingredients together well, then press into baking tin and bake for 15 minutes or until golden brown. Then remove from the oven and let it cool.

To make the caramel filling, melt the butter, condensed milk and golden syrup in a pot and stir it over medium heat for at least 10 minutes. I usually stir it for about 15 minutes. This allows it to get that rich caramel flavour and nice firm, yet sticky texture, Then pour the mixture on the base and bake for another 12 minutes.

To make the chocolate topping, let a pot of hot water simmer slightly and place a heat proof bowl over the water (make sure it doesn't touch the water!). Break in the block of chocolate and add the coconut oil. Stir until completely melted. I love this bit, the glossy chocolate is so satisfying. Pour over the cooked base and filling and then place it in the fridge until completely sold. This will take a few hours.

And you're done. This recipe is so simple, I have already made it twice this week! Use a warmed knife to slice it into small squares. Try not to eat it all in one go. Although, I would be lying if I said we didn't eat ours quickly. With the help of some guests, of course.

Enjoy!

-Sophea

Chicken Nacho Baskets

I always get motivated to make something nice for dinner after watching Jamie Oliver on TV. The way he cooks is incredible, a true naked chef. Watching him reminds me to stop being so particular in the kitchen. Cook the way YOU like. Use the in ingredients YOU love. And always add a little extra of your favourite ingredient if YOU want to. Cooking should be enjoyable not stressful. When I'm in the kitchen I like to be in control, it's my space to play, my space to relax, and the decisions are always mine to make.

Tonight, after watching Jamie's 30minute meals of course, I decided to break almost every rule when it comes to nachos. I didn't feel like greasy mince or fatty nacho cheese crisps. I felt like something fresh, like the real deal when it comes to eating REAL food. 

I don't know, sometimes I just hate the thought of processed and genetically modified food. You know that feeling, right? So I found the freshest food I could find in my kitchen that could be used to create nachos and made these, Nacho baskets!

The bonus is, they were super easy and looked crazy cute. So, what did you have for dinner tonight? Want something fresh that feeds that greasy nacho craving you get every now and then? Chuck these together in the same amount of time it takes you to decide if you want supreme cheese or salsa crisps. 

This will serve two

You will need:

3 wraps of your choice 

1 chicken breast 

1 chopped onion 

1/2 green capsicum 

2 large tomatoes 

A few chopped jalapeños 

Fresh herbs such as origano, coriander and parsley 

1 teaspoon paprika

Chilli powder

Chilli flakes

1 tablespoon spoon of tomato paste

Sea salt

Oil (I use rice bran)

Garlic

1/2 can cannelloni beans

A sprinkle of organic golden sugar

Brown your chicken breast in an oiled pan and then bake for about 15 minutes at 180 degrees or till cooked so it's ready for shredding. In the same pan, fry the onion for 5 minutes and then add the herbs and spices. As for the chilli, add as much as you would like. I like it hot so I add a lot, about 1 heaped teaspoon of hot chilli. While this is all frying you may need to add a little more oil.

Take a moment to smell it, isn't it wonderful? The paprika adds terrific colour and smells amazing. Add the tomato paste, capsicum, jalapeños, beans, tomatoes, and then sprinkle over some sugar. Let it simmer. Once the chicken is cooked through, shred it using two forks and then add it to the mixture. 

For the baskets, get reasonable sized muffin tins and drizzle the oil over four of them. Warm the wraps up in the microwave for 20 seconds and place two in their own muffin tin, creating the basket shape. As for the other wrap, break it into triangles and place into the other prepped tins. Sprinkle with sea salt, chilli flakes, and some more oil. I baked mine for roughly 5-7 minutes in a moderate oven and then flipped them all over and baked for another 5 minutes. Or until the edges are browned and they are crispy. 

Fill your baskets up and top with some grated cheese and coriander. I love to have cottage cheese and natural yoghurt on mine too. As for Matt, he is happy with just yoghurt. Drizzle with a bit of lemon juice and chilli flakes and you are done.

-Sophea

Ta da! 

I do what I want in my kitchen and what I wanted was fresh chicken nacho baskets. What do you want in your kitchen?