Taste Bud Pleasures

Home, Food & Body, The Dressing Room

These look fun and taste great, there’s even a possibility of sneaking in some extra veggies without the kids knowing 😉

If you’re looking for a healthy snack be sure to give these a go (they are easier to make then they look)!

Inside Out Veggie Rolls

insideoutveggierollPREP: 30 minutes

MAKES: 32

INGREDIENTS:

  • 1 cup sushi rice
  • 1/4 cup Obento mirin seasoning
  • 4 asparagus spears, trimmed
  • 4 nori sheets
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons whole-egg mayonnaise
  • 1/2 small yellow capsicum, thinly sliced
  • 1/2 Lebanese cucumber, cut into thin strips
  • 1/2 small carrot, peeled, cut into thin strips
  • 1/2 medium avocado, thinly sliced

METHOD:

  1. Make sushi rice: Rinse and drain rice 3 times or until water runs clear. Place rice in sieve over a bowl. Set aside for 10 minutes to drain.
  2. Place rice and 1 cup cold water in a small saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has been absorbed. Remove from heat. Stand, covered, for 10 minutes.
  3. Transfer rice to a large ceramic dish. Using a spatula, stir rice to break up lumps. Gradually add seasoning, lifting and turning rice, until rice has cooled.
  4. Bring a small saucepan of water to the boil over high heat. Cook asparagus for 2 minutes or until bright green and tender. Drain. Refresh in a bowl of chilled water. Drain.
  5. Place 1 nori sheet, shiny-side down, on a sushi mat. Using damp fingers, spread 1/4 rice mixture over nori. Sprinkle over 2 teaspoons sesame seeds. Cover rice with plastic wrap. Turn mat over so nori faces up. Slide plastic onto mat, nori-side up.
  6. Spread 1/4 mayonnaise along centre of nori. Arrange 1/4 capsicum, cucumber, carrot, avocado and asparagus over mayonnaise. Using mat, roll up firmly to form a roll. Unroll mat, keeping plastic intact.
  7. Cut roll into 8 slices. Remove and discard plastic. Repeat with remaining nori sheets, rice mixture, sesame seeds, mayonnaise, capsicum, cucumber, carrot and avocado to make 32 pieces. Serve.

TIP:

  • If you have left over seasame seeds, use them to garnish rolls.

ENJOY!

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What’s In?

Home, Food & Body, The Dressing Room

This time we’re not referring to what’s in season for our wardrobe but instead what’s in season for our fridge!! We’ve welcomed July with open arms and now it’s time to prepare for the month ahead. When you know exactly what is in season for produce, cooking is made easier. So we’ve done our research and know  exactly what storms we can cook up this month!

Cooking In July

Chef-Cooking

       Fruit:

  • Avocados
  • Custard apples
  • Fuji apples
  • Grapefruit
  • Kiwifruit
  • Lemons
  • Limes
  • Mandarins
  • Nashi
  • Navel oranges
  • Pineapple
  • Pink lady apples
  • Pomegranates
  • Quinces
  • Red delicious apples
  • Rhubarb

Vegetables:

  • Beetroot
  • Broccoli
  • Broccolini
  • Brown onions
  • Brussels sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celeriac
  • Celery
  • Chinese greens
  • Dutch carrots
  • English spinach
  • Fennel
  • Gai lan (Chinese broccoli)
  • Garlic
  • Ginger
  • Jerusalem artichokes
  • Kumara or sweet potatoes
  • Leeks
  • Olives
  • Parsnips
  • Potatoes
  • Pumpkin
  • Silverbeet
  • Spinach
  • Witlof

HAPPY COOKING

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Organic Living

Home, Food & Body, The Dressing Room

Everyone seems to be taking more notice of whats good for them, and eating organic is on top of the list.

Now, we know that organic food can sometimes be a little more expensive but the signs say it’s worth it.

First of all the “foodies” say it tastes better; better fresh and better in your cooking with the natural flavours untainted by artificial additives. It also has obvious health benefits over it’s alternative as it has NO pesticides or harmful chemicals, meaning it is also that much better for the environment!

Organic food can often be found at local farmers markets, so buying there also benefits the community.

So make a difference – why not give it a go?