Everything Slaw

Sometimes you just crave flavours and textures, on a warm afternoon as it starts to cool down with the setting sun I crave something fresh, crunchy and light yet creamy and amazingly tasty.

At this time of year salad vegetables are a plenty so you can add in or leave out what ever you like- and the dressing… well i could eat it on anything… it would go wonderful on a cold japaneese noodle salad with toasted sesame seeds and even some grilled chicken…

Everything slaw with Creamy Asian Avocado dressing

Carrot

Red Cabbage

Radish

Cucumber

Red Onion

Bean sprouts

Capsicum

Coriander (mint would also be lovely)

I like to cut the vegetables in long thin pieces like a traditional coleslaw.

Toast in a dry pan a selection of nuts and seeds, I used:

Cashews

Sunflower Seeds

Pumpkin Seeds

Sesame Seeds

Creamy Asian Avocado Dressing

Avocado

1 small clove Garlic- finely grated

1/4tsp Ginger- finely grated

Small handful Roquette or Spinach

1Tbs Tahini

Tamari/ Soy sauce to taste

Sesame Oil

Juice 1 Lime

Salt

Optional- Chilli

Blend everything till creamy- Adjust flavours to desired taste

Add a little water to thin if you want to use as a salad dressing.

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Aint no party like a Chicken Nibble party

What I love about Family, is over the years without trying they develop traditions that get passed down from generation to generation. You can choose to embrace these traditions or not. No pressure.

You can make slight changes as the years go on and make the tradition your own in its own special way.

If you have ever been to a special occasion at my Parents house you will know ‘chicken nibbles’ make a party, and over the years special occasions at my sisters house or even my own the star of the show is and all ways will be ‘chicken nibbles’.

Cards night with the boys= chicken nibbles.

Girls night on the town= chicken nibbles

Birthday party whether it be a 1st or 60th= chicken nibbles

House warming, dress-up party, engagement, anniversary, watching the rugby or just a Sunday night.

These small yet perfectly formed morsels of chicken are tasty moist flavour explosions that in our family is one tradition I think will go on forever.

I do not have precise measurements, I never have, what I like about these is you can add what you like quantity wise to suit your taste.

Worlds yummest Chicken nibbles

Garlic
Ginger
Worcestershire sauce- dash
Honey (1/4)
Tomato sauce(1/2)
Soy sauce (1/8-1/4)
These are just a guide it really is to taste- I like to add different hot sauces for a bit of zing- mix marinade and toss through chicken nibbles and leave to macerate for an hour or even over night, spread on a tray (lined with paper makes cleaning up easy) and bake 180c for about 40-60min turning once during cooking. if there is marinade left over you can either baste the nibbles while cooking or boil in a pan and pour over once cooked. You can sprinkel toasted sesame seeds to finish.
It is a must to eat these with fingers, and a big saucy grin to finish.

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The new Vogels

I could waffle on about making bread, how satisfying it is, how good it smells, how yummy homemade bread is- but I wont.

This afternoon I was meant to go to the supermarket to get Mr Lid more Vogels, to those not in the know Vogels Bread is wonderful hearty wholemeal bread that you can actually see the grains, the goodness, the flavour.

Then I remembered an amazing looking recipe I came across a while ago- and as much as it annoys Mr Lid it was on one of the million tabs I have open at any given moment.

Its quick, very easy, healthy, by healthy i mean gluten free and packed full of good oils nut and seeds and you can adapt the recipe to what you have in the pantry. Did I mention its delicious and I can’t wait to toast it tomorrow morning smother it in butter and marmite.

Nut and Seed bread

3/4 cup Raw Cashew nuts (I actually had roasted unsalted cashews and it turned out fine)

1/4 cup Raw walnuts (you could just use 1 cup of nuts if you have them)

3/4 cup Pumpkin seeds

1/4 cup Sesame seeds (Again a cup of any seeds would be yummy)

1 cup Almond meal

Pinch Salt

6 Free range Eggs (big ones)

1 tsp Baking Soda

1 Tbs Lemon juice

60g Olive oil (again, you can substitute what ever you have-  nut oils would be lovely)

50g Rice Bran oil

Pre heat the oven to 170-180c. Line a loaf tin with paper.

Place the whole nuts and seeds in a food processor and blend till the consistency of bread crumbs. Combine the nut mixture with the Almond meal, salt and baking soda.

mix all the wet ingredients together and add to the dry ingredients.

Pour into the lined tin and bake till a knife in the center comes out clean- around 40-55min.

Let the loaf cool on a rack before eating.

Adapted from http://scandifoodie.blogspot.co.nz/2011/03/nut-and-seed-bread.html

http://www.vogels.co.nz/home

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