Aquafaba Chocolate Mousse

So aquafaba (chickpea water) desserts have been all over my Instagram and Facebook feed for a little while now. Since I always have a tin of chickpeas in my pantry, I figured I’d give this a go. I was definitely a bit of a sceptic at first that’s for sure. However as I began to whip the aquafaba like I would eggs, it was coming together exactly as it should. Weird huh? I don’t have an intolerance to eggs so this was a curiosity challenge more than anything. With melted chocolate folded through, these turned out to be quite a tasty afternoon dessert.

This recipe definitely gives you the light and airy feel of a mousse with a subtle chocolate flavour. If you are looking to be more nifty with your food leftovers and are keen for an experiment, I reckon you should try this out. Or, if you happen to have an egg allergy or are a vegan well then this is perfect!

Aquafaba Chocolate Mousse

What you’re going to need

1 tin chickpeas, draining the liquid into a medium sized bowl (save chickpeas for Hummus )

1 block 70% dark chocolate (100g if using Lindt)

2-3 tablespoons castor sugar (adjust to taste)

Method

  1. Using a hand mixer, beat the aquafaba and sugar until stiff peaks form (ideally you can lift the mixer out of the bowl and you will have mixture all over the blades). This will take at least 10-15 minutes.
  2. Melt chocolate using your preferred method. (I like the bowl over water approach on the stove top. It’s quick and works every time).
  3. Once completely melted, pour into the aerated aquafaba and fold through with a spatula. Keep folding until all mixture is even.
  4. Spoon mixture into small ramekins.
  5. Leave to set in the fridge for 4 hours. Serve fresh out of the fridge with grated chocolate on top.

 

Chocolate Mousse

Sweet Potato Salad with Honey Mustard Dressing

For the most part, I am trying to eat healthy. I am quite a bit fussy about salads though. They can just be so ordinary and unfulfilling. I always need something to give them a bit more substance. For example, quinoa, pearl couscous or a starchy vegetable like in this case, sweet potato. I cook with sweet potato quite a lot because it’s flavoursome, healthy and most importantly filling.

I was out shopping earlier for groceries and noticed that my local store had pomegranates! I’ve eaten them numerous times but have never actually bought one. Decided to take the plunge and buy one. With a bit of manual labour, I managed to get out all the seeds ready for use. I normally don’t like fruit in my savoury salads but pomegranates are the exception. So in went a handful of fresh pomegranate seeds. Now for a dressing. I wanted something tangy but not with too much vinegar so went with a honey mustard style dressing. Easy to make with ingredients that most people will have in their pantries staples.

Sweet Potato Salad with Honey Mustard Dressing

What you’re going to need

Salad

½ gold sweet potato, peeled and chopped into small even pieces

Generous handful of mixed green salad leaves

1 tablespoon pomegranate seeds

20 g feta cheese

Dressing (note: these are rough measures so taste you as go until you’re happy)

2 tablespoons olive oil

½ tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

Pinch sea salt

Method

  1. Preheat oven to 200 degrees Celcius.
  2. On a baking tray, add the sweet potato with a drizzle of oil and pinch of salt. Bake until soft. (15-20 minutes roughly)
  3. Whilst the potato is baking, place all salad ingredients on your serving plate.
  4. In a small bowl, whisk together all dressing ingredients until well combined (you’ll find that the dressing will split if you leave it sitting on the bench so whisk just before serving as well)
  5. Once potatoes are cooked, allow to cool for 5 minutes before serving with the rest of the salad and dressing.

 

 Sweet Potato Salad

 

Creamy Tuna Pasta Bake

I must admit, I only really got into tinned tuna last year. Before that, I’d eat it sporadically and just mix it with corn kernels and seasoning. Now that I am working full time and often procrastinate preparing my lunch until the morning of…(habit I am trying to break that’s for sure), I often find myself looking for things I can just pick up and easily pair with something else. My favourite last minute lunch that is healthy and filling is just simply a tin of tuna, single serve microwave rice, half an avocado plus seasoning. Works well when it needs to but you can only eat so much tuna and rice right?

Alas, today’s meal was a combination of carb cravings, utilising leftovers and of course branching out of my go to tuna routine. The gift I had today was time. I wasn’t in a rush to bolt out the door and make my train and so could actually concentrate on making something flavoursome. This is simple home cooking and it just works so well every time.

Creamy Tuna Pasta Bake (serves 2)

What you’re going to need

1 cup spiral pasta

100 ml cream

1 teaspoon butter

1 70g tin tuna

handful baby spinach, roughly chopped

3 slices sun dried tomatoes, roughly chopped

tasty cheese, grated (quantity up to you)

salt and pepper to season

Method

  1. Preheat oven to 200 degrees Celcius
  2. Cook pasta as per packet instructions until al dente.
  3. In a saucepan on a medium heat, add the cream, butter and seasoning until well combined. Optional: mix in a bit of the grated cheese here for extra flavour.
  4. Once the sauce is ready, add the cooked pasta, tuna, spinach and tomatoes. Stir until the pasta is well coated and the additions are mixed in evenly.
  5. In a small baking dish, add the pasta mixture and spread evenly. Add the rest of the grated cheese.
  6. Bake for 10-15 minutes or until the cheese on the top goes crispy. Set to cool for 5 minutes and then eat.*

Tuna Pasta Bake.JPG

* This recipe is freezer friendly. Wait until completely cool and freeze in a snap lock bag. 

Spinach and Feta Fritters

I don’t know about you but I have a tendency to crave ultimate mood food (aka pizza, burgers and the like) when I am relaxing. To me, Sunday is my day of relaxation. I am usually at home and pretty lazy quite frankly but a girl’s gotta eat right? And so comes today’s recipe.

Opened the fridge and it was pretty bare. However we tend to freeze our leafy greens when they’re no longer good for fresh use so I had a whole stash of kale and spinach ready to go. Next stop, creamy element. I’m a big sucker for cheese and eat it religiously so threw some feta in the mix for these ones as it pairs perfectly with leafy greens. Lastly, a twist. A half filled jar of semi dried tomatoes that lifted the dish to what became a really great lunch.

Spinach and Feta fritters (yields 4-6 small fritters) 

What you’re going to need

1 heaped cup of baby spinach and kale

3 small semi dried tomatoes, roughly chopped

20g feta cheese

1 egg

1/2- 1 tablespoon self raising flour

salt and pepper to season

basil + olive oil to dress (optional)

Method

  1. In a pulse blender, combine the baby spinach, kale feta and semi dried tomatoes. Pulse until roughly chopped (don’t blend too much or you’ll end up with more of a dip consistency)
  2. Transfer mixture from the blender to a small bowl. Add the egg and mix well with a fork. Once combined, add small amounts of flour and stir until mixture holds well together but it’s not too thick. (too much flour makes fritters rubbery in texture and taste. Add with caution)
  3. Heat up a non stick fry pan on medium. Once hot, spoon even amounts of the mixture onto the pan. Cook on one side for about 2 minutes or until you can comfortably flip them over with a spatula. Flip over and cook for 30 seconds to 1 minute until golden brown
  4. Serve immediately with chopped basil and olive oil drizzle.

Spinach and Feta Fritters

 

New York City Eats

I have just returned from a two week holiday in New York City and I am already feeling the nostalgia. It was my first time visiting the United States and was definitely a change from my norm back in Australia. It really is the city that never sleeps. I spent 12+ hours of my day roaming the streets checking out the sights, catching up with friends and most importantly eating all the wonderful food that the city has to offer. What I bring to you today is a snapshot of the tasty delights that I consumed whilst in the Big Apple. It is by far not an exclusive list of places that are worth visiting but are the highlights of my short stint.

 

Bagels – Absolute Bagels (2788 Broadway, Upper West Side) $

Bagel

 

Oooo la la first New York bagels. I went with simple cream cheese on a plain bagel just for starters. The shop was everything I expected from a bagel place. It was a little local bakery filled with customers and pretty much raining bagels. As the mornings were quite cold while I was there, bagels served as a perfect warm start to my jam-packed days of sightseeing.

 

Pizza – Famous Famiglia Pizzeria (Corner W 96th Street and Amsterdam Avenue)* $

New York Slice

I was never really into “just cheese” pizza. It always seemed so uninviting and pedestrian. Well my thoughts have changed about cheese pizza forever since my first taste of a New York Slice. Homemade, rich and flavoursome tomato sauce base, a generous amount of cheese melted to perfection on a crispy thin base. Oh and bonus, they’re basically giving them away with slices ranging from $1 – $4. There were a few of these stores around the city but this was my local.

 

Bacon and Egg Roll – BEC  (148 8th Ave) $

Bacon and Egg Roll

Okay not going to lie, main reason I went to this place is because of the name. Alas, the food was actually
really good! If you want to switch it up from bagels for breakfast then have a wonder down 8th Avenue and get yourself a classic bacon egg and cheese on fresh ciabatta. I am a big fan of runny yolk and this place cooked the egg to perfection.

 

Deli – Katz Delicatessen (205 E Houston St) $$$

World famous deli both for their pastrami and also Pastrami Sandwichtheir movie features (When Harry Met Sally anyone?). I walked in here and was immediately intrigued by every little thing in the place. From all the photos along the wall of past visitors (both famous and non) as well as the enormous counter and diverse selection of food available to diners. I had pastrami on rye with a generous side of pickles. It was a battle to eat but worth it in the end and reaffirmed why people flock from all over the world to visit. Due to its popularity and fame, it is quite pricey for what it is. Best is just to not think about it and just eat there anyway.

Italian – Amici II (165 Mulberry St, Little Italy) $$

Lobster RavioliIs it even a trip to New York without a visit to Little Italy? I had a wander through Mulberry Street not really knowing what I was looking for but then stumbled across this quaint looking restaurant, dimly lit but filled with life (and a very enthusiastic waiter). I was spoiled with choice. The menu was filled with traditional Italian dishes with all the pasta made fresh in-house. I ended up going with the lobster ravioli with absolutely no regrets. It was so rich in flavour and the “flamingo” sauce complemented the fresh pasta perfectly. I paired this with a cocktail and devoured the free bread with homemade garlic and herb oil. Molto bene!

Fries – Food Stand at Yankee Stadium $$ 

Have you even been to America unless you have had a Cheese Frieshot dog, cheese fries and a soda? Well I had all three…in one day. Only managed to grab a photo of the cheese fries because they were the most glamorous looking of the trio. I didn’t even want to think about what the “cheese” sauce was made from or if it even was cheese but I ate it anyway happily because there is just something so satisfying in devouring junk food. I only do it sparingly so that when I do, I get the ultimate satisfaction and no guilt.

Brunch – Le Garage (157 Suydam St, Brooklyn) $$

Poached Eggs and ChorizoI spent my second week in the borough of Brooklyn and was lucky enough to have a wonderful friend show me around her local neighbourhood. But first, brunch. This place reminded me a lot of home. Quirky cafes, poached eggs, you name it. I dove straight into my chorizo and eggs whilst sipping on house made mimosas. What a time to be alive. This place is a bit out of the way from where most tourists reside but it is worth a look at if you want to feel a bit more local during your stay.

 

Burgers – Shake Shack (1 Old Fulton Street, DUMBO, Brooklyn)* $

My oh my, people rave on about this place for a reason. Shake ShackThe burgers are so fresh and flavoursome, it almost makes you feel like you’re not eating fast food. We went with the original Shackburger accompanied by cheese fries and a soda each. Enough said, you need to try this whilst in New York City (especially since this is the city where it originated). Get on it.

 

Poke – Sons of Thunder (204 E 38th St) $

Poke bowlI really wanted to try poke whilst in the United States even though this is a Western American dish technically. As per reviews on Buzzfeed and Instagram, I landed at this place on the East Side that was thriving. I happened to be around at lunch hour and the place had a huge line (always reassuring). I went with a half salmon + tuna over white rice + avocado ($1.5 extra). Overall I was satisfied with the dish. I had confidence that the ingredients were all fresh due to the turnover of trade. It is a generous portion and would probably get mixed greens instead of rice next time.

Mexican Fiesta – Tacombi (255 Bleecker St) $$

My first proper meal in New York City was at Tacombi, a Mexican place located in Greenwich Village. We had chipotle corn, guacamole and homemade corn chips and tacos (of course). I had a pork taco and a crispy fish taco (yum). The meal was filling, flavoursome and located in a really cool garage vibe place to give a street food feel. This food was accompanied with cocktails including a pina colada for me. All in all, night and money well spent.

Southern BBQ – Virgil’s Real BBQ (152 W 44th St – Times Square) $$

My friend and I were in desperate need for mood food on the day we discovered this place and it definitely delivered on what we needed. First up was BBQ wings with a blue cheese sauce (the full size wings and not the teeny ones that disappear in a second). I then followed this up with a pulled pork sandwich, house cut fries and homemade pickles. Let’s just say I was full for the foreseeable future. Even though it was close by to Times Square, it was tucked away a bit away from the action so you could escape the controlled chaos that is Times Square. Tasty, friendly service and moderately priced.

German – Retagast Hall & Biergarten (113 N 3rd Street, Williamsburg, Brooklyn) $$

After a long day of sightseeing around the popular neighbourhood of Williamsburg, we decided to park ourselves at the long bench tables at Retagast Hall. My friend expressed how great the sausages were here so was keen to try them out. I had Bratwurst on a pretzel bun (yes that’s a thing) and loaded with homemade sauerkraut. I was spoiled with choice for mustard. I ended up going with the most German option available. As well as this we decided to split one of the giant pretzels! It was warm, fresh and the way every pretzel should be. There were also pickles on the side. Yes!

Greek – Souvlaki GR (116 Stanton St) $$

If you’re having Greece nostalgia like my friend and I were and you are unfortunately not in Greece, then this is the place to go. It is decked out exactly like the Greek Islands with the white and blue colours protruding from all angles. They even had the pink flowers and blue chairs as part of the decor. We started off with Greek fries which consisted of house cut fries covered in herbs and feta. Next up it was souvlaki pita which mimicked a mini “Gyros” but a bit more glamorous. Finally, we finished up the meal with loukoumades drizzled in honey and sprinkled with nuts. Food babies for days.

A few other places I visited that are worth mentioning that I didn’t manage to capture any decent photos from are as follows

  • The Meatball Shop (170 Bedford Ave, Brooklyn) – $. Perfect for lunch or late night feed.
  • Gray’s Papaya (everywhere) – $. Hot dog cravings sorted within seconds.
  • Magnolia Bakery (Grand Central Dining Concourse)* –  $. Cupcakes and fan girl moments.
  • Gallow Green (542 W 27th St) – $$$. Beautiful rooftop with light meals and cocktails.

So that’s it! I was spoiled with choice and have barely even scratched the surface on one of the most incredible cities in the world. Can’t wait to go back.


* Places indicated with a * are found in multiple locations. I have included the address of the location that I visited/frequented most.

Price scale 

$ – giving it away

$$ – a happy medium and well justified

$$$ – I really loved it and forgot about my whole food philosophy for a second

 

 

 

 

Vegetarian Stuffed Pasta Shells

Hope everyone is having a great Easter long weekend! I have been cooking away and experimenting a fair bit and I’m excited to share another recipe with you all.

I aim to make my work lunches with tuna or make them vegetarian just because meat is so expensive! I have been on a bit of a streak lately where I have come up with some tasty, filling and cheap lunch options. There were some odds and ends around the kitchen today. I wanted to use up the bits of food we had leftover both in the fridge and pantry to make this dish. I decided to substitute the meat in this dish with potato. It worked well and gave the dish the substance to make it a complete dish. I have also developed the flavours with cheese, garlic and Barilla Basilico Pasta Sauce.

Vegetarian Stuffed Pasta Shells (serves 2)

What you’re going to need

10 giant pasta shells (these were from a local food market which sells an abundance of Italian food products)

1 medium potato, diced

100 grams baby spinach

50 grams feta

1 clove garlic

1/2 cup Italian pasta sauce (I used Barilla Basilico Pasta Sauce)

100 grams cheddar, grated (I used Mersey Valley)

salt and pepper to season

Method

  1. Preheat oven to 200 degrees Celcius
  2. In a small saucepan, add the diced potato to cold water and bring to the boil. In a medium saucepan, bring a pot of water and salt (1/2 tablespoon) to the boil. Once boiling, add pasta and cook until al dente.
  3. In a food processor, blitz the spinach, feta, garlic, salt and pepper until coarse. (you don’t want to blitz it for too long and end up with a dip…)
  4. Mash the potato to remove the large lumps and then combine with the spinach mixture.
  5. Have a small baking dish ready. Place a heaped spoon of the filling into each of the giant pasta shells and place in one layer in the baking dish until all the shells are filled. Spoon pasta sauce over the shells and cover the top and around the sides. Place the grated cheddar on the top evenly.
  6. Place in the preheated oven and bake for 20-25 minutes. Serve hot.

Stuffed Pasta Shells

 

French Toast with Raspberry Compote

I absolutely love weekend breakfasts. At the moment, my weekday breakfast is the exact same thing everyday. It tastes delicious but I like spending time in the kitchen and creating something a bit different to my usual.

French toast is super easy and always guaranteed to be tasty! Very minimal prep time and ingredients required. I had some leftover frozen raspberries that I had been meaning to use for a while and figured it would be a good pair with the toast.

And to finish, I added a generous drizzle of 70% dark chocolate. The combination of raspberry and chocolate works a treat if you’ve never tried it, you should.

French Toast with Raspberry Compote (yields 1 serving)

What you’re going to need

2 slices bread, sliced into large triangles

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

25 g dark chocolate, melted

1/4 cup raspberries (frozen or fresh)

1 tablespoon maple syrup (plus additional for serving)

20 mls water

Method

  1. In a small saucepan, prepare the raspberry compote by adding the raspberries, water and maple syrup. Keep on a low simmer unless mixture reduces and thickens. Set aside.
  2. In a small bowl, whisk the egg, vanilla extract and cinnamon until well combined.
  3. Heat up a fry pan on a medium heat. Dip each triangle of bread into the egg mixture then place in the fry pan. Cook for approximately 2 minutes each side or until golden brown.
  4. Serve toast hot with melted chocolate drizzle and raspberry compote on top. Optional: Add maple syrup over the top as well.

French Toast