Blog - Nourish and Nest – Tagged "Nourish and Nest Kitchen"

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Nourishing Spring Soup

Fragrant, warming and nurturing, soup is comfort in a bowl. For this reason it seems to be commonplace to relegate soup to the dinner time rotations of the cooler seasons and bid it farewell as the days grow longer.

My love for soup doesn't allow me to do that. I prefer for soup to stay on the menu year-round, however the style of soups I enjoy definitely changes with the season. 

In Spring and Summer, I move away from minestrones, root vegetable soups and anything thick and start making lighter soups - such as miso-based vegetable or spicy noodle soups.

If you don't normally eat soup in the warmer months (or even if you do).. I have a recipe for you!

It is not the prettiest meal you have ever seen but it is delicious, nourishing, perfect for warmer weather and easy to make. In other words, it ticks all the boxes in my books.

It is a combination of salmon, edamame, cauliflower and lime and can be spiced up with dried chillies if you like it hot.

Nourishing Spring Soup

Ingredients (for 2):

1 salmon fillet, at least 200g, skin off and cut into roughly 2cm chunks 

1 spring onion, chopped

1 clove garlic, finely chopped

1 2cm piece of ginger, finely grated

1/2 teaspoon ground turmeric

1 cup cauliflower, chopped/processed super-fine (pre-made cauliflower 'rice' works too)

200g frozen edamame beans in shells, steamed and shelled or 100g defrosted shelled edamame beans

1 cup English spinach or silverbeet, finely shredded

1 sheet roasted nori, shredded

500ml broth (I use homemade chicken broth but veg stock would work just as well and there's nothing wrong with shop-bought either!)

1 tsp coconut oil

salt and pepper to taste

1/2 a lime

Method:

1. Heat the coconut oil in a medium saucepan over low-medium heat.

2. Add spring onion, garlic, ginger and turmeric and stir.

3. Once the spring onion is soft, add the cauliflower and stir until everything is well-combined. 

4. Add the broth and bring to a boil.

5. Add edamame, spinach and salmon and reduce heat to a simmer.

6. Simmer for a couple of minutes until salmon is cooked.

7. Serve into bowls, season to taste, add a squeeze of lime and garnish with shredded roasted seaweed.

 

 

 

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Nourish and Nest Kitchen // with Jacqui Tyler

The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.
Laurie Colwin

And so, (here in Australia) we find ourselves in the depths of winter. And even when the days are sunny, the nights are still cold and so our homes become a place of warmth and refuge at the end of a long day. And whether you are preparing food to nourish your own body or you're feeding a whole tribe of friends or family, warm meals on Winter nights only add to that feeling of sanctuary our homes can provide. 

And when it comes to simple, warm and comforting, you just can't beat a bowl of soup.  A soup dinner is a weekly Winter ritual in our home which is why I am excited about adding this month's recipe to the repitoire.

My good friend Jacqui of Rethink Nutrition is our guest contributor to Nourish and Nest Kitchen this month (it is her second visit, read her last recipe here) and it is soup (with a delicious little twist) that she is bringing us. Thank you for sharing your impressive knowledge about and love of good food with us Jacqui! For more where this came from, check our Jacqui's blog.

 

Who doesn’t love a warming bowl of soup on a Winter’s night? With the right combination of ingredients, making soup can turn a humble everyday vegetable into a delicious and nourishing bowl of comfort. Here we have taken sweet potato, which is in season now, and paired it with the smokey flavour of paprika, aromatic fresh thyme, and a dash of honey for sweetness. With the low glycemic index of the sweet potato, and the cashews and chickpeas adding extra protein and fibre to the meal, this soup will both warm you up and fill you up.


Smokey sweet potato & cashew soup with crispy chickpeas


Ingredients

1 Tbsp olive oil

1 cup raw cashew nuts

1 onion, finely diced

1 tsp smoked paprika (add another ½ tsp for a bigger flavour hit)

1 tsp honey

1 tsp fresh thyme (or ½ tsp dried thyme)

1kg sweet potato, peeled, diced

4 cups vegetable stock

Salt & pepper to taste


1 can chickpeas, drained, rinsed

1 Tbsp olive oil

¼ tsp cayenne pepper

Pinch of salt


To make the crunchy chickpeas:

Preheat the oven to 200°c. Pat the chickpeas dry with some paper towel, then put them in a bowl with the olive oil and cayenne pepper. Stir to coat the chickpeas, then pour them onto a lined baking tray. Roast in the oven for 45 minutes, stirring once during this time. Serve these straight away, as they will slowly lose their crunch as they cool.


Put the olive oil, cashews and onion in a large soup pot over medium heat. Cook for 8-10 minutes or until the onion softens and turns translucent. Add the smoked paprika, honey and thyme to the pot, stir and cook for a further minute.


Add the sweet potato and stock to the pot. Turn up the heat and bring to the boil. Then reduce to a simmer, partially cover and let cook for 20 minutes or until the sweet potato is soft.


Allow the soup to cool. Transfer the soup to a food processor and blend until smooth, or use a handheld stick blender to blitz to soup consistency. Reheat the soup and season to taste. Serve topped with the chickpeas, fresh thyme and an extra sprinkle of paprika.

 

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Nourish and Nest Kitchen // with Chloe Skipp

 

The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.

Laurie Colwin

The cooler months pull us inward, to the rhythms of our home. And this can translate into a desire to create warmth in the kitchen. This month's guest contributor to 'Nourish and Nest Kitchen' is bringing us a recipe that is perfect for when you want to do just that. It is a great recipe to potter over in the kitchen on a slow weekend afternoon, to share with a friend over a cup of tea, or the perfect thing to slice up and take to work during the week.

Chloe is a cook, event extraordinaire and stylist. She also happens to be my sister-in-law so I can tell you with great authority that she is amazing at creating food that brings people together and makes them linger at the table.

As this is the very essence of 'Nourish and Nest Kitchen', I am excited to have her here for her second contribution. Read her previous recipe here.

Over to Chloe!

I am a cook who is passionate about using ingredients from our own backyards, especially cooking with Australian Native foods. So this month I am introducing you to one of my favourite ingredients which is Wattle seed. This Australian Superfood is low GI, high in protein, and full of potassium, calcium, iron and zinc. The flavour is similar to roasted coffee, chocolate with a nutty aroma. 

This simple loaf has been a staple weekly recipe for my partner's morning coffee breaks at work. It plays off the beautiful pairing of apples and hazelnuts, and is best served hot and toasted with butter, or simply slice and enjoy fresh.

 

 

Apple, Hazelnut & Wattle Seed loaf

 

1 cup plain (all-purpose) flour, sifted
2 teaspoons baking powder, sifted 
½ cup hazelnut meal
1 cup (175g) brown sugar 
1 teaspoon ground wattleseed*
3 red apples 
100g butter, melted
1/3 cup milk
2 eggs 

 

Preheat oven to 175°C. Lightly grease and line the base of an 11 x 21cm loaf tin. 

Sift flour and baking powder into a large bowl, add brown sugar, hazelnut and wattle seed and mix well. 

Combine milk, butter and eggs and whisk until well combined. 

Peel apples and grate two of the apples, and quarter and slice the third apple. Mix grated apple into wet indigents.

Make a well in dry ingredients and fold in wet mix before pouring into the greased tin.

Layer the loaf with sliced apples and place in the middle shelf of the oven to cook.

Bake for 60 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning onto a wire rack. Slice and toast or serve fresh. Serves 6-8.

*cinnamon can be substituted for wattleseed. 

 

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Nourish and Nest Kitchen // with Eat Me Chutneys

The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.

Laurie Colwin

I am excited to introduce Ankit from Eat Me Chutneys who is bringing us a most delicious cake - seasonal goodness that will make you want to gather around the table with those you love (or at least those who love good food!)
I am inspired by the good that Ankit and Jaya are doing through Eat Me Chutneys. A delicious, creative, simple yet brilliant solution to a social problem. I reached out to Ankit to join us here on the blog as soon as I discovered Eat Me Chutneys and the ethos behind what they produce. Read on for their story and a delectable cake recipe.

Over to Ankit!

 

Eat Me Chutneys / Quick Story

/ PROBLEM - beauty contest leaves aesthetically wonky and bruised fruits and vegetables destined for landfill. Wasted food is also wasted inputs (energy, water and fertilisers).

 

/ WHAT WE DO - a mum and son team we rescue this unsold, wonky, bruised produce and convert it into epic chutneys, that we like to call rescued chutneys.

 

/ OUR SOCIAL IMPACT - we've rescued 1.2 tons of produce so far, preventing CO2 emissions by 3.4 tons; which is about 13,000 kms driven by your average passenger car.  Quiet rad we think!

Recipe / ORANGE SLUSH CAKE

A cracking recipe, this one goes hand in hand with what we do at Eat Me Chutneys.  Any slightly old-ish oranges, we chop them up and cook them down into this orange slush.  And it freezes well too <simply defrost it in the refrigerator overnight> and boom a cracking base is ready for muffins and cakes.

 
Orange Slush
/ Take 2-4 oranges (preferably unwaxed)
/ Give them a good wash
/ Chop whole oranges into small chunks 
/ Put into a small saucepan and just cover with cold water
/ Bring to a boil and then gently simmer for 30-45 mins till they are cooked (or knife inserted into the orange skin comes out with no resistance).  Add a little water during cooking if pan begins to dry up
/ Let them cool for a bit and then into the blender it all goes to make a thick yet runny puree (be careful the blender or food processor spout isn't covered else the hot steam will cause it all to explode)
/ Cover with cling film and let it sit in the fridge overnight (very important)
/ It will be quite bitter and very orange-y
 
Cake
/ Into a big bowl go 4 eggs, a tbsp of vanilla essence, 1 cup sugar - whisk to melt sugar
/ Fold in 1 cup of almond meal
/ Finally fold in 1 cup of the magical orange slush 
/ Into a cake mould it goes and bake at 170 degrees till skewer comes out clean (it will be a little moist and thats ok).  About 45-60 mins (depends on oven)
/ Let the cake cool completely and top with fruits/ice cream whatever you fancy!

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Nourish and Nest Kitchen // with Deb Young

The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.

Laurie Colwin

I have to say I am really enjoying the monthly instalments of Nourish and Nest Kitchen. I love introducing good people here on the blog, being inspired by the food they make to nourish their bodies and the idea that people may gather around these meals with the people who nourish their souls. At the very least I am adding a whole lot of new recipes to my repertoire! If you are playing catch-up, you can read all the past instalments here

This month's guest is Deb Young of Younga Yoga. Deb is genuine, funny and full of life. She inspires me in her balance of family, business, creativity, self-care and doing her good. Just this week she has launched Stretch and Glow - an online oasis for busy mums. Deb was such a positive support to me during my pregnancies, I just know Stretch and Glow will be a beautiful resource for mothers-to-be.

I can't wait to make this recipe - enjoy! Here's Deb:

I know it's winter - but for me there's nothing better than to make up a big salad for lunch as an alternative to the heavier foods that we sometimes tend to favour as the whether cools down. I also love to make hearty soups at this time of year - but often crave fresh greens - so this is the perfect salad as you can pre-prepare it and then eat it as a main or a side.

If you have never tried using kale in salads - it is THE BEST!

Unlike traditional lettuce which goes soggy once you've dressed it - kale actually needs dressing in order to break down the fibrous nature of the leaves. The number one rule to using kale in salads is to make sure you 'massage' the leaves before adding all your toppings.

You can use plain olive oil, lemon juice or the dressing itself to 'massage' the kale. 

This salad is adapted from my amazing friend, raw food chef & exercise physiologist Corrine Travaglini from Edible Solutions.

It has now become a retreat staple, and also a staple at our house because as a busy mum with a business and and two kids, I love the fact that I can prepare a big batch of the salad and use it over a few days (although it never lasts that long!!!)

Clean & Green Kale Salad

Serves: 

4-8 as a main or side

Ingredients:

Kale x 1 large bunch

Parsley x 1 bunch finely chopped

Mint x 1 bunch finely chopped

Goji Berries x 1/2 cup (I like to add these in just before I eat the salad as I like mine chewy).

Pumpkin seeds or Sunflower seeds x 1/2 cup

Cherry Tomatoes x 1/2 punnet cut in half

I also add in avocado if I'm eating this as a main meal.

Dressing:

1 tspn garlic powder

1/4 cup olive oil

approx 1/4 cup white wine vinegar - I like to add a bit less then this so add half then taste.

1/2 freshly squeezed lemon

2 tbsn coconut syrup / agave / maple (maple is my favourite)

pinch salt

Instructions:

1. De-stem the kale & chop finely (you can eat the stems but they are really tough!)

2. Prepare your dressing then massage the kale until it changes colour & texture (it should go a deeper green and start to soften up).

3. Cut cherry tomatoes in half, then add with your toppings & stir through.

4. Serve by itself - or as a side to your favourite winter soup.

Busy mum / Fussy kids tips:

You can pre-prepare this salad and it will last a couple of days even with the dressing. For mums on the go if you know you have a few busy days - cook up extra portions of your favourite soup that your kids love and freeze - make this salad in advance then you have a healthy meal in less than 15mins. My kids are still little and aren't keen on kale (yet!!!) they also change what they 'like' on a day to day basis - so I will usually separate out the ingredients on their plate antipasto style - that way they can pick and choose what they feel like on the day and will usually eat all the elements separately (nuts/seeds/berries/avo/tomatoes etc).

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Nourish and Nest Kitchen // with Amy Cuneo

Nourish and Nest Kitchen-2

The lead up to Mother's Day was a very busy one here at Nourish and Nest HQ but also very rewarding, especially when I think of all the Mums who were gifted our goods this last weekend and how much I loved meeting new people and seeing friendly faces at the Pop-Up Store.

However I must admit that I am happy to be far less busy this week and back into normal, nourishing  rhythms again. I find that when things have been a little frantic, a bit of time spent 'making' in the kitchen is a good way to slow things down and find my calm again. So it is very timely for me that with have a new instalment of Nourish and Nest Kitchen on the blog today. You can catch up on past instalments here.

As I mentioned in this recent post, I have very much been looking forward to introducing Amy Cuneo to those of you who don't already know her. If you're local to me and love on-point coffee, from-scratch food and a good community scene then chances are you already know her well. Amy and her husband Josh run All & Sundry cafe and I am incredibly grateful for the multi-faceted goodness that they bring to my little hood.

all_and_sundry_colour-76 I love that Amy is a great supporter of local artists (and a talented artist herself), is incredibly warm and genuine and has developed some completely delicious (and wholesome) baked goods and meals for the cafe menu. One of the most-loved baked goods on the All & Sundry menu would have to be the recipe she is sharing with us today. If you're in the area, do pop in to All and Sundry or if you're interested in the rad events they run you might like to sign up to their mailing list.

I'll hand it over to Amy...

Spelt and Apple Muffins

muffin Before we opened All and Sundry we spent many a long hour searching for the perfect muffin recipe. We were looking for something substantial, nourishing, and flavoursome. My husband Josh and I often disagree (fight) over what is more important: nutrition or flavour? Well I think the muffins nail both departments so let’s also attribute these muffins with marriage saving qualities. The beauties also happen to be dairy free and vegan so that we can include as many in the devouring as we can!

Spelt and Apple Muffins

(MAKES 12-14)

Ingredients

700g grated apple 250g raw sugar 500 ml soy milk 225ml vegetable oil 600g wholemeal/white spelt flour 100g rolled oats 300g of chosen flavourings (see below) 25g baking powder

Method

  1. Grate apples, add sugar, soy milk, oil and any wet flavourings
  2. Stir in flour and baking powder
  3. Stir in dry flavourings and pour into greased tins
  4. Fill each muffin hole quite full as this is a dense recipe and they do not rise as much as other recipes
  5. Bake for appx 45 minutes at 190 degrees or until a skewer comes out clean. .

The recipe can be done in one large mixing bowl This is the base recipe and each day we select different flavourings to add. Some of our favourites include Dark chocolate + Raspberry Roast Rhubarb + ricotta Peach + Strawberry Just stir through any of these combinations or your own to modify the base recipe.

DSC_0127 all_and_sundry_colour-80

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Nourish and Nest Kitchen // with Chloe Skipp

Thank you for all the lovely feedback about our first instalment of Nourish and Nest Kitchen. I have some fabulous contributors lined up for the coming months. It is my hope that a recipe or idea shared through Nourish and Nest Kitchen might possibly inspire you to gather, celebrate, connect and create some nourishment.

I am very excited to say that April's contributor for Nourish and Nest Kitchen is the very talented Chloe Skipp. Chloe is a cook and a stylist (she styled our recent shoot) and as she also happens to be my sister-in-law, I (happily) get to sample her creations. I love that the recipe she has created for us is perfect for freezing in preparation for spontaneous entertaining. But before I give any more away I will hand it over to Chloe!


Hazelnut and Chocolate Tartlets

There is something about this time of year when the nights are clear, the air is crisp, and my cupboards are filled with chocolate that makes my baker's hands anxious. April is upon us and the bounty of Easter explorations have stocked my shelves. My standard Sunday night splurges have turned into an over indulgence of Easter bunnies and sugar highs, but what do I do when I hit my limit and need to find a use for all that excess chocolate? I say let’s break it down into a delicious treat that is versatile, easy to store and the perfect pop-in treat.

This recipe came about after my visits to Brazil last year where I had the pleasure of discovering a well-known French dessert which the Brazilians seemed to have taken as one of their own. The much-loved, Petit Gateau. Traditionally, this little slice of heaven is a small cake that oozes with rich melted chocolate when pierced by an expecting spoon. For me the perfect combination of the short-crust pastry makes this an 'eat-on-the-go' kind of option. Although, you do have the choice here to ditch the short crust pastry and cook in little ramekins for your own little self-saucing puddings. Bon appetit!

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Hazelnut and Chocolate Tartlets

Makes 18

Ingredients

Basic short crust recipe 2 ¼ cups plain flour 1/3 cup caster sugar 175g unsalted butter, chilled, chopped 2 egg yolks 2 tablespoons chilled water Pinch salt Preheat oven on 180C fan forced. Process flour, salt, sugar and butter until mixture resemble fine breadcrumbs. Add egg yolks and chilled water. Process until dough just comes together. Turn dough onto a lightly floured surface. Knead gently until smooth. Shape into a disk and wrap in plastic wrap for 30mins. When pastry is ready, roll between two sheets of baking paper until around 1cm thick. Grease tart shells, prick bases with a fork and blind bake in the oven for 15 minutes. Remove beads and bake for a further 5 minutes. Filling • ¼ cup all purpose flour • ¾ cup hazelnut meal • 1/3 icing sugar • 2 egg whites • 80gms butter, melted • 160gms chocolate ( approx 8 hollow Cadbury eggs ) • Eggs to melt in centre • Pinch of salt

Method:

Sift dry ingredients into a large mixing bowl. Melt butter and chocolate over the stove until combined. Whisk egg whites to form soft peaks and gently fold wet and dry ingredients together. Spoon into the prepared tart shells and bake for 15 minutes or until just firm to touch. Serve hot with icecream and fresh berries.

*Remember that this recipes freezes well which always helps with unexpected pop-ins.

colourful headshot

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Nourish and Nest Kitchen // with Jacqui Tyler

IMG_2332 I am excited to be introducing a new monthly feature here on the blog:

 

'Nourish and Nest Kitchen'

At the start of each month, we will welcome a guest food contributor who will inspire you with a delicious recipe. Something you can create to nourish your body and to bring to the table when you gather with those who nourish your soul.

Our first guest is my friend Jacqui Tyler of Rethink Nutrition. Jacqui is an accredited practising dietitian and an accredited nutritionist. She asks the (very good) question, "what if food and eating could be this simple, this joyful, all the time?" and her peach and nut granola is the stuff of legend. Enjoy!


 

Balsamic mushroom, fig & walnut salad

As we slowly creep into the cooler months of Autumn, seasonal eating becomes a little earthier and we reach for foods that bring a little more comfort. While Summer is king for light and refreshing salads, Autumn produce can hold it’s own in the salad arena.

This warm salad of balsamic glazed mushrooms, subtly sweet figs and buttery walnuts, balanced with peppery watercress, makes a nourishing small meal, or a delicious side dish. Not only delicious, this salad brings the goods in terms of nutrition too.

Walnuts are a great source of plant protein (great for vegetarians!), rich in antioxidants, and are also one of the few plant sources of omega-3 fats. Mushrooms are packed full of nutrients while having a low energy density, meaning they can help you to feel full while still being a low calorie food. Watercress has twice the vitamin C of an orange, and similar iron content as spinach. You should be able to find watercress at a good green grocer or farmer’s market, but if you can’t get your hands on a bunch, substitute rocket leaves instead.

IMG_2327 IMG_2334 IMG_2337

Serves 2 as a light meal

Ingredients

200g button mushrooms

2 cups watercress

3 ripe figs

3Tbsp balsamic vinegar

1/4tsp honey

Pinch of salt

¼ cup of walnuts

Extra Virgin Olive Oil

Wipe away any dirt from the mushrooms. Chop the thicker part of the stems off the watercress, pick out any yellow or brown leaves and rinse thoroughly under cold water. Pat the watercress dry with some paper towel. Cut the figs into quarters. Mix together the vinegar, honey and salt and pour into a small frypan over medium heat. When the vinegar mixture begins to bubble, lower the heat and leave to reduce for 5 minutes. Add the whole mushrooms and stir to coat. Cook over low heat, stirring regularly, for 5 minutes. Arrange the watercress on a plate and scatter the mushrooms over the top. Top with the figs and walnuts. Drizzle any remaining balsamic reduction over the salad and drizzle with the olive oil. Serve with crusty toasted sourdough or some dense grainy bread.

Rethink Profile

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