Crisp radicchio. Smooth and creamy ricotta. Salty savoury beef....oh what a dish!
Whip it up in a matter of minutes and you too could be enjoying this yummy mid-week meal.
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Meet Meghan from Cupcake with Sprinkles. An amazing baker, beautiful blogger and mother of three.
As you know, I've been staying away from fructose lately so I laughed out loud when I received Meghan as my secret partner for this month's Secret Recipe Club challenge. With a title like Cupcake with Sprinkles, it doesn't get more sugary than that..haha!
As you can imagine, Meghan's blog is filled to the brim with stunning cakes and of course cupcakes...my mouth was watering the whole time and excuses, should I happen to bake and eat all of her recipes, where flying out of my mouth faster than I could wipe up the drool.....
But then I saw it..........the recipe with my name written all over it.
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Food for though: Rice Malt Syrup.
If you've been here before you may have noticed that lately I've been leaning towards Rice Malt Syrup as my sweetener of choice when baking. I'm no expert on the matter, but I am an avid researcher and am learning along the way and what I've discovered so far is that
Rice Malt Syrup is a 100% glucose natural sweetener made from fermented cooked rice (no fructose in sight!). And because it contains more maltose and is low GI, it releases the glucose more slowly and steadily into our systems, rather than a quick spike.
I don't write this to try and convert you on the matter, but purely to explain very simply why it's my sweetener of choice at this point in time.
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A silly fact about me is that I can sit and shell peas for hours. Happily.
Luckily for you, frozen peas work just as beautifully in this quick Summery soup.
Seriously, who could say no to a smooth and creamy soup, topped with a generous dollop of creme fraiche....I certainly can't and in fact, I didn't.
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Food for thought: Have you ever used spelt flour in your baking?
It seems to be quite a popular "ancient grain" that is now popping up all over the place, in pasta, breads and even in some wheat-free recipes (however, I do believe it does contain some gluten).
I absolutely love it as I can substitute it into all of my baking recipes, and it gives a wonderful nutty and slightly sweet flavour. I also love it as it is a little higher in protein than normal wheat flour and is easier to digest.
Be warned not to overwork it though, as it can end up being a little crumbly in texture.
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Do you know how much yoghurt we had to eat in France last year just so I could bring back these gorgeous little blue pots?!
Some never made the plane trip home, but I still have a big box full!
As you can see, they were the perfect size for this yummy soup I served for my sister's birthday feast last weekend.
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Sometimes I just want cake.
Problem is, you have to bake a whole cake for just one slice and if you're anything like me, once a whole cake has been baked and is sitting on the cake plate, one slice just won't do!
I've found the answer - These yummy individual little puddings.
You only have to make one AND they're fructose free!
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Eating Mexican food these days brings back memories of New York where I travelled with some girlfriends a couple of years ago. Drinking jugs of sangria and chomping on corn chips in the East Village we witnessed hundreds of bikes riding past us with naked bodies attached.
Not a memory you can forget easily.
I later found out it was part of The World Naked Bike Ride. Not just New Yorkers amusing themselves.
This dish may not be Mexican, but as soon as I add red kidney beans to a dish...voila....naked bike riders!
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We drove up the gravel driveway of this little winery, hidden from the main road, and I will admit that my initial feeling was a little disappointment. The initial sight of the little shed-like structure just didn't match the grand building I had built up in my head.
And then I walked through the door.
Oh my!
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My first cake.
I haven't baked a cake in over 3 months and for me, that's an eternity.
The drought has officially been broken.....
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If you've been here before you'll know that about 3 months ago I stopped eating sugar (specifically, fructose).
If you've been here before, you'll know that I've never felt better!
If you've been here before, you'll also know that I LOVE to bake, yet at the very beginning of my experiment I found I had to stop as I just couldn't trust myself. You see I'm one of those people that can't stop at one piece. It's all or nothing for me.
Now 3 months on, I feel like I can dabble my toes back in the baking pool again, experimenting with other sorts of natural sweeteners - ones that don't do so much harm to my body.
Can you see the huge smile that's back on my face?
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About 5 years ago I would have turned my nose up at this recipe.
I had always felt tofu was a waste of space in my stomach.
You could say I wasn't a fan.
That was before I discovered silken tofu. Oh my. Now I crave the stuff!
If you're not a fan, you could easily substitute the tofu with thin slices of chicken or beef, perhaps with some paneer (firm cottage cheese), boiled eggs, or even just some extra veggies of your choice.
This is a super simple mid-week dish and it re-heats brilliantly the next day for lunch.
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I like to think we all have dreams we want to come true. A goal. Something we're passionate about. Unfortunately, not everyone has the drive or the ability to fulfill them.
Not my niece!
If you happen to be in Brisbane and travelling through the the inner-city suburb of Albion, then you should make a beeline for She Bangs Coffee.
It's small and intimate and serves absolutely delicious coffee.
It's also my gorgeous niece's coffee shop.
Did I mention she's brilliant!
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