Easiest dessert ever :)

A dessert maker I am not.  In fact, I don’t really have much of a sweet tooth.  My buds much prefer the savoury side of snacks such as potato chips, pickles, etc.

Well, last week I bought a persimmon.  Now, before the holidays I had never had a persimmon.  A wandering foodie eye always kinda wonders about things unknown but I never took the plunge; until a colleague at work offered one up to me.  Looking at this gorgeous tomato-like orange thing, I really wanted to bite right into it.  So fleshy and plump.  Almost like a firm breast.  Reminiscent of what mine used to be like.

ANYWAY (perv)…I had no idea what to do with this thing.  So of course, google being my ‘next to bestie’, I set forth.  Now, let’s remember I am not a dessert kind of person.  I never make it and for dinner parties, always have someone else deal with the pudding.

I digress.  The persimmon.  I channeled Martha Stewart.

I threw my oven on to broil, cut that succulent fruit in half and threw it in the oven.  In the meantime, I scraped a vanilla bean (like a champ I might add) into 1 cup of greek yogurt.  After about 10 minutes or so (until little bubbles started forming on my gorgeous little bumps) I took them out.  Topped them like the little sluts they were – with the yogurt – and drizzled honey.  Oh and to top it off, sifted some cocoa on these scrumptious little whores.

Next time, I’m gonna get boozy with it…

food 1

photo credit: Forest Greenwell

1 persimmon cut in half

1 cup non fat plain greek yogurt

seeds from 1/2 vanilla bean

1 tbsp honey

cocoa

broil persimmon for 10 minutes and top with vanilla and yogurt.  Drizzle with honey.  Sift cocoa on top.  VIOLA!


Ladle it up!

Ladle it up

WOOHOO!! Get your bowl and spoon and come to Ladle It Up! the annual Soup tasting competition in support of Community Centre 55.  Sample 4 different soups, choose your favourite and vote!  All for only $5.  Cheapest meal in town on a Thursday night 🙂 So come out, take a taste of Mad Food Love’s delicious soup du jour (and of course vote for us) and support an amazing centre in the Beaches.  See you there!


Korma Kameleon

Kashmiri Lamb Korma

Kashmiri Lamb Korma

Jamie Oliver put us to the test check it out ~ www.jamieoliver.com/news-and-blogs/weekend-curry/!  We decided to take him up on his weekend curry challenge and boy, did we ever make fireworks!  Even the kid who hates curry (the same one who refused to come to a certain mom’s birthday party because it was at an Indian restaurant)…ya that kid…he loved it.  Up until dinner last night he refused to eat Indian AND lamb.  We are kinda chuffed over here.

We have decided to add a Nutrition Facts Panel to our recipes.  If you click on the link Kashmiri Lamb Korma, you will be able to see exactly what you are feeding your body.

So here is the recipe…please let us know how you liked it and what alternatives you used:

  • 1 tbsp unsalted butter
  • 2 medium onions, coarsely chopped
  • 1 tsp ground turmeric
  • 5 green cardamom pods, crushed
  • 1 cinnamon stick
  • 8 black peppercorns, crushed
  • 6 whole cloves
  • 1 tsp cumin seeds
  • 2 garlic cloves, crushed
  • 1 tbs finely grated fresh ginger
  • 2 tsp coriander seeds
  • 1 tsp chilli powder
  • 1 tbs smoked paprika
  • 1 can diced unsalted tomatoes
  • 200 grams boneless lamb *
  • 2 cups (500ml) water
  • 1 cup (250g) natural yoghurt
  • 1/2 cup pitted cherries
  • 1/4 cup almond (ground)
  • 1/4 cup cashews (ground)
  • Naan bread, to serve
  • Steamed basmati rice, to serve
  1. Mix all spices and nuts together
  2. Saute onions in butter for 2 minutes
  3. Add spice mixture and cherries and let cook for 5 minutes
  4. Add canned tomatoes, yogurt and water
  5. Add lamb
  6. Cover and let simmer for 2 hours

*Addendum ~ add zucchini, eggplant, cauliflower, tofu for a vegetarian dish.  You will only need to simmer half the time.


Paleo Diet

I have been noticing an increasing trend in the area of diets.  In particular, the Paleo Diet.  A concise definition is “Eating what our early ancestors ate”.  Meats. vegetables, fruits, seeds and nuts.  Seems pretty simple, right?  Not so much when you have to cut gluten, grains and legumes our of your diet.  Again, sounds easy, right?  Think about it: no rice, bread, beans, peanuts.  So how do you transition into this lifestyle?  Carefully.  Slowly.  When I try out something new I get all gung-ho, transform my kitchen and get the family on board.  two days later BAM!  I am in overwhelm mode and end up eating junk food (insert emotional eating here).  So follow my new lead…

First, read the Paleo diet food list.  The visual reference will make your life much easier. Print it out if necessary(this is what I have to do) This website makes it easy to follow and provides you with simple recipes to get started.

Second, join a Paleo community.  Get as much support as you can.  Surrounding yourself with like minded people will give you an opportunity to ask questions, bounce ideas, and feel supported if you fall off the wagon (we all do).  Here is the facebook group for Paleo Diet Lifestyle.  Like them, follow their links and create a presence.  Most important, reach out when you are feeling lost or overwhelmed!

Now here is a very simple and highly nutritious Paleo based coleslaw:

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1 red cabbage shredded
6 carrots shredded
1 red onion very thinly sliced
3 apples very thinly sliced
(I use a food processor with the shred/slice attachment)

1 cup Bragg’s apple cider vinegar
1 cup olive oil
1/8 cup sesame oil1/4 cup sesame seeds
1/4 cup sunflower seeds
mix it up, then stuff it into mason jars and refrigerate!
(makes 3-4 large mason jars – if you want smaller portions for lunches, use smaller jars!)

Caesar Salad Dressing

Almost everyone I know loves a good Caesar salad.  Lucky for me, Caesar dressing was in a culinary lab about a month back.

(note: this is taking me WAY longer to write than it should…my eyes are crossing and it’s only 10:30 on a Sunday morning)

How about we post a picture, huh?

Anchovy and garlic puree

yummm delish! (almost)

Here are the ingredients you will need:

Anchovy paste – 2 tbsp
Garlic puree – 2 garlic cloves
Egg yolks – 2
Lemon Juice (fresh) – half a lemon
Dijon Mustard – 1.5 tsp
Olive oil – 3/4 cup
Veg oil – 3/4 cup

What you will do is stir together the anchovy and garlic puree (like it the photo above) then add the 2 egg yolks.  Stir together then add the mustard and a bit of the lemon juice.  Now GO GET YOUR WHISK!  If you are doing this in a blender then I will be disappointed!  Not really, just added that for dramatic effect.

OK, so now that you have your whisk, you will want to slowly add your oils and start whisking the shit out of that dressing.  Whisk, whisk, whisk until the oil and mustard have emulsified then add more oil.  Continue adding the oil until it is all gone.  Now add the remaining lemon juice. Whisk some more! And drink wine…lots of wine. 😀

Whisk it, Whisk it good.

Whisk it, Whisk it good.

And there you have it!  Don’t expect it to be runny like most store bought dressings.  This will be deliciously thick and sticks seductively to the romaine lettuce.  Should I be posting about croutons?  I will post about croutons.

How to make amazing croutons:

1 amazing baguette (seriously, get some damn fine bread)
Butter – 1/4 stick (use a whole stick if you are making the entire loaf)
Garlic – 1 clove minced
Rosemary – fresh, minced (or whatever savoury herb you want to use)

Preheat your oven to 250 F.  Cut the bread into bite sized cubes.  Heat a pan on medium and toss in that butter.  Let it melt then add the bread cubes.  Stir them around, letting them soak up all that fatty goodness.  Now add the garlic and herbs.  Stir them up until they start to turn a slight golden colour.

**NOTE** be sure to use an oven safe pan!

Now throw the whole thing in the oven and wait. And smell that garlic and rosemary.  Now feel your mouth water and your tongue quiver in anticipation for the buttery goodness…wait a second!  Who called in the food porn??  Maybe I should not be drinking wine this early.


Oh crepe

After all the shopping and cooking I did this weekend, there is still so much food left in the fridge.  Knowing I need to cook it all, the dog and I made CREPES!  What a treat!  Asparagus, hollandaise, avocado and berries!

I used a gluten free crepe mix to make things easy and made the hollandaise from scratch.  I quickly blanched the asparagus and the rest is fresh deliciousness 🙂

This is my first crepe…

Bad crepe…very bad crepe.

How to blanch your veg!
Boil water
Put veggies in and bring to a boil
Boil for 1-3 minutes (depending on how crispy or soft you want them)
Transfer to ice water
TADA! You have now blanched your veggies!
This is a really good time to freeze them – they freeze better blanched.

Hollandaise is easy – however – you need to stand over it – like a slave to the sauce –

3/4 cup unsalted butter (cold)
3 egg yolks
1/2 tbsp lemon juice
1 tbsp water
Salt and pepper to taste

Whisk eggs, lemon and water and add half the butter. Put over low heat and gently whisk until the viscosity (thickness) is dense and you can see the bottom of the pan. Take off stove and add the rest of the cold butter. Stir well until sauce thickens and butter is melted. If the hollandaise is still to thin, put in back over the heat, stirring constantly. AVOID SIMMER OR BOIL!

Hollandaise and rat grass 🙂

I clearly need more counter space…

Next you put them all together! Like this…


coleslaw!

Coleslaw! 


1 red cabbage shredded 

6 carrots shredded
1 red onion very thinly sliced
3 red apples very thinly sliced
(I use a food processor with the shred/slice attachment)

1 cup Bragg’s apple cider vinegar
1 cup olive oil
1/8 cup sesame oil1/4 cup sesame seeds
1/4 cup sunflower seedsmix it up!!! Then stuff it into mason jars and refrigerate!

Making a Rainbow Salad

Hey Mad Food Lovers!  This is our very first official post!  And what a way to welcome Mad Food Love into your lives…Bringing our own Erin Socall into your kitchen!  Erin will show you how to make a beautiful and nutritious fruit salad that even the most cynical cook can make.  So easy and delicious, you will be having as much fun as Erin in your kitchen.