Pan fried snapper with herb lentil
How (Serves 2)
- Drain a can of lentils, finely dice 4 cloves of garlic, and roughly chop up a hand-full of basil and mint.
- Lightly brown garlic in a pan and toss in the lentils, basil and mint. Toss around in pan until the lentils are heated. Season.
- Garnish with some sliced tomatoes, and top it up with pan fried fish fillet (fish fillets shallow fried in olive oil, salt and pepper to taste).
Simple ya!
Arano 100% Squeezed Gisborne Tangelo
A good friend of mine introduced this juice to me. It’s my favorite juice, so far…
It’s a summer only release and it’s available only in New Zealand :)
Garlic prawns in olive oil
How (Serves 2 to 4)
- 20 medium size prawns, shelled, deveined and leave tail intact.
- Smash 8 clove of garlic and roughly chop 15 basil leaves.
- Heat 250ml of extra virgin olive oil on a non-stick pan on medium-high. Toss in basil, garlic and prawns.
- Remove from heat when prawn turn just pink, and season generously with salt and pepper.
- Plate prawns soaked in olive oil from cooking and garnish with chives.
- Serve imediatelly with some rustic, warm & crusty ciabatta bread.
- Dip and soak bread in olive oil from dish. Eat with prawns, don’t hold back.
Kapiti Boysenberry Ice Cream
I’m addicted. I crave for it.
I’ve recently discovered Kapiti Boysenberry ice cream from a petrol station that I frequent. She’s hard to describe.
Bite it, the rich milk chocolate coating emits a satisfying snap. The taste of the ice cream kicks in as the chocolate coating melts away, you can’t help but notice how so creamy it is. Emmm…
You’ll taste subtle tangy accent seeping through - a refreshing contrast to the sweet ice cream and chocolate coating. On closer inspection, you’ll find swirls of boysenberry sauce integrated into the ice cream itself.
The experience was so enjoyable that I was hoping every bite won’t be my last. I want more.
FAQ
Where can I get this amazing ice cream?
I think it’s a New Zealand only product, you’ll find it in diary shops or petrol stations. A 6 pack is also available from supermarkets.
How many WeightWatcher points?
7 points.6 points.
Why are there half eaten ice cream pictures in this post? Not cool.
I only want to share half of my ice cream with you.
Pan fried salmon, couscous, and…
Ok, the whole idea of this dish is that there is a hidden poached egg hidden beneath the couscous. On inspection, it’s just pieces of salmon resting on a bed of couscous. Not bad at all, I am sure it’s yum, but yawn…
The moment they spoon up some couscous, the poached egg ruptures! Surprise! Couscous soaks up runny egg yolk, giving it an interesting texture. Pair that up with crispy skin salmon pieces on the side, it really can’t get any better. Savour it.
Here’s How
- Tipiak instant couscous, the tomates herbes de provence flavoured one from supermarkets. Just add hot water and wait for 5 minutes.
- Poached eggs.
- Pan fry salmon peices until skin is crispy. Season well.
- Hide poached eggs under couscous.
I am well chuffed, and it only took 15 minutes to prepare.
Super yum braised beef noodle soup.
My daddy made it!
Sushi ice cream from nz natural ice cream franchise.
Taste like ice cream wrapped in candy.
Gimmick, really. Pay a few dollars more for the real deal!
Here’s a Sunday lunch idea for you.
There’s just something special when you mix cucumber yogurt (taztsiki) and salmon. The strong, distinctive flavors of the salmon coupled with the light, fresh & tangy taste of the cucumber yogurt - amazing.
This recipe is great for a lazy weekend lunch, and it only takes 15 minutes to prepare.
What you need (serves 4)
- 600 grams of salmon steak
- Fresh Turkish bread
- 1 cup of natural, unsweetened yogurt
- Juice from a quarter of lemon
- Half a cucumber
- Fresh basil & mint leafs
What do do
- Cut the salmon into strips, pan fry them in a tiny bit of olive oil on medium heat, 2-3 minutes per side. Season well.
- Finely dice the cucumber, basil and mint. Mix it in with the natural, unsweetened yogurt with a dash of olive oil and lemon juice. Season.
- Warm the Turkish bread up in an oven or pan. Butter or lightly drizzle olive oil if desired.
- Assemble bread, salmon and cucumber yogurt.
Pour yourself a glass of chardonnay. Enjoy!
Posted by Darren Wood
I’m not much of a baker. I find it a chore making sure everything is weighed and measured. However due to a glut of over-ripe bananas I was forced to do something drastic… That’s right kids - I baked!
As with almost everything I do these days the first thing I did was to google “banana bread”. The first result seemed to be perfectly simple so I decided to go hard with it (with my own additions). I chose to make mini loaves so I have to alter the cooking time. You could easily make these muffin sized and probably use the same cooking time.
What you need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas
- 1/2 cup of chopped almonds
What do do
- Preheat your oven to 180°C. Grease your mini loaf pan/muffin tray.
- In a large mixing bowl combine the flour, baking soda and salt.
- In another bowl cream the brown sugar and butter (NOTE: I don’t have an electric mixer so I opted for the far more manly by-hand-solution). Stir in the beaten eggs and mashed banana until well blended.
- Stir banana mixture and almonds into flour mixture. Don’t over mix this - you don’t want to develop the gluten. Spoon batter into prepared loaf pan.
- Bake in the preheated over for about 40 mins until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
- Cut/break bits off and apply butter
- Eat & enjoy!
