A Very Indulgent Easter: Nutella Tsoureki French Toast

Happy Easter Friends! I can hardly believe Easter is already here, I was just getting over the over indulgence during the Christmas period and now it has started all over again! This year I was fortunate enough to join in the Greek tradition of making tsoureki (sweet Easter bread) and koulouraki (Easter biscuits) in the lead up to Easter with my sister in-law. Last year I made my first tsoureki bread with a twist making nutella filled tsoureki muffins which turned out great, but this year I went traditional with the help of Yia Yia and her special recipe, where experience is everything and measurements are well…pretty much non existent. A recipe of this stature deserves to be treated with love and respect and despite feeling daunted at the prospect of attempting a mother of a recipe, my sister-in-law and I rounded up our determination to make it work. And I can proudly say after 10 hours and 18 Tsoureki later, we were a success! Kudos to us!

Last Easter as every other, we end up with so much tsoureki we don’t know what to do with it, so I decided to make some french toast using our left over tsoureki and I haven’t looked back. The beginning of our own little Easter tradition. I still haven’t figured out what to do with all the left over Easter eggs but I’m sure that I will get to that soon enough! In the meantime however enjoy this yummy and indulgent french toast recipe, perhaps you can start a new feasting tradition with your family!

 

Happy Easter!

Love Wifey xx

 

Nutella Tsoureki French Toast

Ingredients

1 loaf of Tsoureki or Brioche

Nutella

3 Eggs

Dash of milk

Pinch of salt

Roughly chopped hazelnuts

Olive oil for frying

 

Method

  1. Slice the tsoureki loaf in approximately 1cm thick slices. Sandwich two slices of tsoureki together with nutella until you have used up the whole loaf.
  2. Whisk eggs with a dash of milk and pinch of salt.
  3. Dip all the tsoureki sandwiches into the egg mixture and coat well.
  4. In a frypan place some oil and on a medium heat fry the tsoureki sandwiches until all sides are golden brown.
  5. Serve the tsoureki french toast with a dollop of nutella and some roughly chopped hazelnuts.

 

Note: Tsoureki is available at most Greek delicatessens during easter time, if you don’t have any a brioche type bread or even panettone will do. You can also add bananas or berries to your nutella filling if you like, or just omit the nutella completely! The possibilities are endless!

Advertisements

Honeymoon Acai Bowl

Since our honeymoon in Hawaii, my husband and I have been eager to recreate the infamous acai (pronounced “ah-sah-EE”) bowl that’s been popping up on trendy breakfast menus around Melbourne. Many versions of the acai bowl I have tried have been too sweet and it’s taken me a while to get this recipe right.

The once humble, but absolutely delicious acai berry originates from Central and South America. Some studies have shown that the berry has a higher concentration of antioxidants when compared with other berries, therefore making it’s claim to superfood stardom, but I should note that the research on the health benefits of the acai berry is limited and a variety of fruits and vegetables found at your local green grocer are just as effective and more economical.

An acai bowl addiction can become an expensive one (approximately $9.50 per 400g of frozen puree packs), so it’s not something we would make every morning for breakfast. Having said that, it is a wonderful weekend treat that we love to reminisce over.

A hui hou – Until we meet again.

 

Love Wifey xx

 

Honeymoon Acai Bowl

 

Ingredients

2 x 100g Acai berry frozen puree packs (I use Amazonia, they are usually found in the frozen section of gourmet food stores and health food stores)

100ml Almond milk or Soy milk

1 handful of frozen berries (I love to use raspberries and blackberries)

1 frozen banana (or fresh – my husband likes it this way)

Fruit (I like to use sliced banana, strawberries or kiwi fruit)

Muesli (I prefer to make my own with seeds and nuts and low in sugar)

Shredded coconut

Flaked almonds

 

Method (Serves 2)

  1. Add the milk, banana, frozen berries and acai packs to your blender and blend until you get a thick consistency.
  2. Divide the mixture into bowls and top with muesli, shredded coconut, flaked almonds and fruit.
  3. Sit back, hang loose and enjoy the flavours of Hawaii!

Reflection: A journey to find my voice

Two thousand and sixteen has been a difficult one for me, both emotionally and physically.  Whilst becoming a Mother has been one of my finest achievements this year (and probably in my lifetime) it’s also been one massive learning experience. I’ve been forced to see habits in myself that I have refused to acknowledge and with the only solution being to face them head on. Adjusting my habits to help me form new ones and thus leading to a clearer perspective, a neutral mind and peace within myself.

I’ve always been the type of person to stuff my thoughts and feelings in a box deep within hoping they’ll magically stay there. Unfortunately there are only so many things you can stuff in a box, or under the carpet so to say. They will resurface, and when they do it’s not just a trickle of thoughts or emotions, it’s everything at once. Every little bit comes bursting out in an uncontrollable explosion.

In social situations I’ve always been quite reserved, I’ve never truly spoken out about how I’ve really felt (unless you know me well enough). Sure, in a work situation (typical gemini!) I have always had the confidence, but on a personal level I haven’t, especially with people with overpowering personalities. I’ve always allowed other people’s opinions and thoughts to overshadow my own. I would often not speak my truth, I’d go along with everyone else, worrying that if I didn’t, I would offend (the last thing I would ever want to do) or alter peoples perception of me.

And on the off chance I would find the courage (and that’s rare) I’d be left with the panging feeling of guilt that I may have just hurt someone. It wasn’t just an emotional feeling, it was physical, right in the heart. So rather than working up the courage and then having this debilitating feeling of guilt, I’d rather just leave myself feeling small in those situations and allowing feelings of anger to set in for not speaking out.

Call it hormones or the intense #tigermama instinct, soon after my sons birth I began to realise that it wasn’t just me anymore. I wasn’t speaking for myself, there was another human being here who I was responsible for. If I wasn’t able to speak for him who would? And there it was staring at me right in the face. The guilt. For all these years I was suppressing that exact emotion. My habit of never speaking out just wasn’t working anymore. The only solution that I could see was to dig deep, find the courage and speak. Speaking from the heart…gracefully and truthfully.

I needed to cut the guilt. It had to stop.

Breaking a habit is hard but I’m determined it can be done. People break habits all the time, and it doesn’t happen in a day, it may not even happen in a year, but one just has to start these things and here I am at the end of a year with a long road ahead of me that I know isn’t going to be easy. But it’s all a process right? and I’m starting off small. I guess it makes it easier to break a habit if it’s for someone you love. My motivation is my son, I want to show him that our strength comes from within, it’s the fire in our belly, the compassion in our heart and our ability to speak the truth that we should never be afraid of. As much as I am doing this for him, I am doing this for me too. It blows my mind that we as adults can learn so much from our children.

Thank you 2016 for opening my eyes to my old habits and showing me that I have courage and the voice to go with it. I’m looking forward to many more life lessons I will come across in 2017.

Have a blessed New Year my friends.

Love Wifey xx

A Summery Christmas: Nectarine, Rocket & Prosciutto Salad

With the beautiful summer weather (about time Melbourne!) and the festive season upon us, it was time to bring out my summery Christmas salad to get us into the spirit!

Festive in colour and the perfect dinner for those balmy nights or refreshing side dish for the Christmas table, it’s definitely one of my go to recipes of the season! Enjoy!

Love Wifey xx
Nectarine, Rocket & Prosciutto Salad

Ingredients

2 Nectarines chopped into sticks

100g Proscuitto roughly torn in bits

1 Red capsicum chopped in chunks

1 Punnet cherry tomatoes halved

4 Large handfuls of rocket

Olive oil

Salt & pepper

Method

1. Wash and prepare ingredients and combine in a large bowl with a good glug of olive oil and season with salt and pepper to taste.

Detox Chicken Burgers on a Lettuce Bun

It’s been a few weeks since my last post, moving into a new place plus looking after a bub is definitely a lot to take on, not to mention I started my annual glow detox with my naturopath this week (sometimes I wonder why I do this to myself).

So here I was on Tuesday in the midst of moving house, completely caffeine deprived with a 16 week old who’s possibly started the teething process…YES a whole lot of fun… and can I just say I’m pretty sure husband was really lucky to be interstate for work! Haha! But I made it through the first day and here I am onto the third and no longer caffeine dependent! #winning

After no longer feeling sorry for myself, it was back to the kitchen and time to get really creative! How this detox works is pretty much like an elimination challenge, the gut has a total cleanse. This means no sugar, dairy, gluten, caffeine, alcohol or any processed foods (this includes things like salad dressings and sauces etc). It’s just pure clean eating. So you can see where this can be a challenge! Everything needs to be made from scratch, which isn’t such a bad thing! Today I was really craving a delicious burger and a traditional burger contains pretty much everything on my no no list, thus I was forced to improvise.

The following recipe is an open chicken burger on a lettuce “bun”, it’s super easy and something you can make a big batch of in advance and pop in the freezer for quick and easy meals. Enjoy!

Love Wifey xx

 

Detox Chicken Burgers on a Lettuce Bun

Ingredients

Chicken Burger Patties 

500g chicken mince

1/2 onion chopped

1 clove of garlic minced

1 egg

3 tbsp rice crumbs plus extra for coating

1 handful roughly chopped mint

1 handful roughly chopped coriander

1 tsp sweet paprika

1/4 tsp ground chillies

pink Himalayan crystal salt

cracked black pepper

olive oil for frying

 

Lettuce Bun & Salad Topping

cos lettuce leaves (you could use other lettuce if you like, I just love cos lettuce)

handful of baby spinach

1 tomato diced

1 avocado diced

juice of 1 lime

 

Method (Serves 4)

  1. Combine all ingredients listed for the patties and mix well.
  2. Roll the patty mixture into balls (about the size of a golf ball) and then flatten them.
  3. Next begin preparing your lettuce buns and salad. Dice the avocado and tomato and place in a bowl and squeeze over the lime juice toss the salad and set aside.
  4. Separate your lettuce leaves, wash thoroughly and set aside.
  5. Heat some olive oil in a frypan and begin to fry your patties making sure they are cooked through.
  6. First place a lettuce leaf on your plate followed by some spinach, two patties and top with your salad. Bon appetite!

 

 

Bowl Full of Love: Coconut Quinoa Porridge with Cranberry, Pomegranate & Nuts

Usually on a weekend, when we aren’t held up with a billion things to do and places to go, I like to get creative in the kitchen and make something extra special for my husband for breakfast. I guess it’s my way of saying thank you for all that he does for me, after all food is love right?

This dish is filled with love and is the perfect winter breakfast, it’s warm, full of protein to keep you full and not to mention a great source of vitamin C and antioxidants to help fight off the winter blues.

So go on and share the love!

Love Wifey xx

 

Coconut Quinoa Porridge with Cranberry, Pomegranate & Nuts

Ingredients

1/2 cup quinoa flakes

1 cup almond milk

scoop of vanilla protein powder

1/4 cup shredded/desiccated coconut plus some for sprinkling

sprinkle of cinnamon

handful of dried cranberries

1/2 pomegranate

handful of pistachios roughly chopped

handful of flaked almonds

 

Method (Serves 2)

  1. In a saucepan on a medium heat, combine the quinoa flakes and almond milk and gently cook stirring frequently for approximately 3 minutes until a porridge consistency is achieved.
  2. Remove from heat, add protein powder, coconut, cinnamon and stir through.
  3. Divide the porridge into two bowls and top with a sprinkle of coconut, flaked almonds, cranberries, pomegranate kernels and pistachio.

 

Moussaka with Cashew Cream Béchamel

What’s that? Moose kaka???

Ok, ok I will stop channelling those hilarious mum jokes! This recipe is one of my favourites. As a child it was a staple dish in our household, Mum would make this recipe layering the delicious meat and vegetable filling (without the tomato passata, as Dad would get reflux from tomatoes) with potatoes. Being a vegetable lover, I decided to give Mum’s delicious recipe a revamp and pack it full of veggies and like a traditional Greek moussaka (as my husband would remind me) top it with a creamy béchamel sauce (well in this case a cashew cream béchamel, a bit more friendly on the tummy!).

Whilst I was making this I was thinking you could hide lots of veggies in the filling if you wanted to really bulk it up with vegetable goodness! Have a play with different types of vegetable layers like kohlrabi, turnips or celeriac! Give it a go, you won’t be disappointed!

Love Wifey xx

 

Moussaka 

 

Ingredients

2 tbsp olive oil

1 large onion, diced

2-3 cloves garlic, chopped

1/2 capsicum, diced

1 large carrot, diced 

1 tbspn of tomato paste

1 tspn coarsely ground black pepper

700g-800g beef mince

2 tsps paprika

pink Himalayan crystal salt to taste

vege-spice to taste

700ml Passata (or you could use tinned crushed tomatoes or ripe tomatoes diced)

1/2 cup brown rice

thinly sliced vegetables for layering (e.g. zucchini, eggplant, sweet potato, potato)

 Cashew Cream Béchamel 

2 cups cashews

1 cup water

juice of 1 lemon

pinch of pink Himalayan crystal salt

Method

  1. Preheat oven to 190 degree celsius.
  2. Soak cashew nuts in a bowl covered with water for at least 1hr.
  3. Slice your layering vegetables (I used sweet potato, zucchini and eggplant) and set aside on a paper towel to dry.
  4. Heat oil in a large saucepan over medium-high heat, sauté onions and garlic until they soften. Then add capsicum and carrots, continue to cook until soft.
  5. Add the tomato paste and season with paprika, salt, pepper and vege-spice. Once the veggies are soft you can use a Bamix to puree, this is a personal choice, I quite like my veggies chunky.
  6. Whilst the vegetables are softening, drain the cashew nuts and place in a food processor with 1 cup of water, lemon juice and salt. Blend until you get a very smooth creamy mixture and set aside.
  7. Add the mince and rice to your veggie mixture and stir until browned. Stir in the passata. Take off the heat.
  8. Place a layer of sliced vegetables (use one type of vegetable at a time) at the bottom of a baking dish, lightly salt and pour some of the filling on top.
  9. Continue to layer the vegetables and filling until you finish with a layer of the filling on top.
  10. Top with the béchamel and cover the baking dish.
  11. Bake for approximately 30-45mins or until the vegetables are just tender.
  12. Remove the cover and bake further allowing the béchamel to brown.
  13. Serve with a side of salad and enjoy!