sweet potato breakfast loaf

I turned into our road this afternoon and saw these sweet bright little flowers sitting on the edge of a paddock. This paddock contains a old lovely white horse, her name is Rose.

Whenever we go for walks to the end of the road, I always scoop up a bunch of grass from the other side of her fence and she has a nibble. Grass is greener, right Rose?!

Well, today she was standing by the fence trying to reach these flowers. So, I stopped the car and picked some and held them up offering them to her. She quickly gobbled them down, but I managed to spare a few for me, because they are so pretty.

Sorry Rose, I had to keep some.

Anyway, I've had a sweet potato loaf written on my "to build" list for a while now.
And finally, I've got around to it.

With very minimal effort, the 'loaf' is a great addition to a meal or my favourite - a quick on-the-go breakfast.

Ingredients

(makes 1 loaf, 12 slices)

2 sweet potatoes

1 tblsp coconut oil

2 c wholemeal spelt flour

1 tblsp savoury yeast flakes

1/2 tsp grated nutmeg

1/2 tsp cinnamon

1 tsp himalayan rock salt

1 tsp bi-carb soda

1 c water

1 tblsp sunflower seeds

Heat oven to 180 C and line a loaf tin/dish with baking paper.

Next, thoroughly wash and roughly chop the sweet potatoes (skin left on).

Boil, cool and mash the potatoes, add the coconut oil and set aside.

Combine flour, yeast flakes, spices, salt and soda in a large bowl.

Add the sweet potato mixture, then slowly add the water stirring until well combine.

Transfer the dough to the loaf tin, sprinkle over the sunflower seeds and bake in oven for 1 hour.
Remove from oven and cool before cutting.

 

baked rice paper rolls

I have a love of rice paper rolls.

But, Joel has an absolute love of spring rolls.

They are both great for dipping and serving as an entrée.

Not so long ago I wanted to see what it would be like to bake a rice paper roll, to see if it would be a healthier option of the greasy spring rolls. I was so surprised with the outcome. Retaining their freshness but still having a crunchy outer shell, they made for a great alternative.

When I gave one to Joel, he did his infamous “mmm tastey” and I knew I was on a winner.

It’s fun wrapping up the spring rolls, it can take a bit of practice but it’s super easy once you get the gist of what you are doing.

Keep in mind that these baked rolls don’t have to be Asian inspired, but could be filled with anything that you wanted really. You can even make ahead and freeze them ready for a party or impromptu entertaining.

Ingredients

(makes 20)

20 rice paper roll sheets

1 tblsp seseame oil

1/4 cabbage, finely sliced

4 spring onions, finely chopped

1/2 c basil leave

2 large garlic cloves, finely sliced

olive oil spray

Heat over to 180 C and line a baking tray with baking paper.

Heat oil in a wok and toss in cabbage, onions, garlic and basil frying for 3-5 mins until softened and fragrant.

Remove from heat and cool.

Place one of the rice paper sheets in some luke warm water to soften (I usually do this under the tap).

Once softened lay sheet on a plate.

Place a tablespoon amount in the middle of the sheet running the mixture vertically. Fold the bottom of the sheet towards the middle. Next fold the left-side so the crease is at the edge of the filling. Then fold the top down and roll the spring roll to the right.

Repeat method with the rice paper, until all the mixture is used up.

Place rolls on baking tray and spray ever so lightly with olive oil spray.

Bake for 20 mins.

Serve immediately.

grilled snapper with daikon sesame salad

It's so great to grow your own veggies especially when you have not been able to made it to the markets. 

But, nothing else in my garden seems to last like the radishes. 

I guess the kangaroos and possums have not acquired a taste for this peppery vegetable.

I've been eyeing off my daikon radish for a while now. Watching it slowly grow higher and higher!

Finally it was ready for harvest and I knew exactly what I was going to build with it.

It's so rewarding growing your own veges. I love being able to wander outside and pick a few leafy greens for dinner, or a couple of herbs to garnish a meal.

I look forward to the day the Joel and I settle on our own acreage with a HUGE vege patch. I will grow everything.. including my own olives for pressing and a small vineyard for wine.

But for now, I'm content with the few things that I am able to grow.

Ingredients

(side serves 4-6)

1 large daikon radish

2 tblsp sesame oil

1 tblsp mirin sauce

2 tsp soy sauce

1 tblsp nigella seeds

pinch of Himalayan rock salt

4-6 portions fresh snapper 

oil

Shred or grate the daikon and toss with all other ingredients, leave in refrigerator for flavours to infuse.

Heat a grill pan, lightly oil and sear the snapper fillets for 4-5 mins on each side.

Serve.

P.S. Our weekend was well spent.