We LOVE Summer

Finally nailed it glass noodle salad!!
I have been experimenting with Asian salads for quite some time. They are often quite enjoyable but I often find that they are lacking something. Well I think I have finally done it this time. Soon as I had my first mouthful I knew I wanted more, for gosh darn it I had done it!
The small problem is that I don’t measure things so the following recipe is a basic guide.
I can’t wait to have it for lunch today!


1 x packet glass noodles (also known as mung bean or cellophane)
2 x small carrots – julienned
1 x small capsicum – julienned (I used yellow)
2 x cups bean sprouts
10 x snow peas – julienned
1 x bunch asparagus – sliced on the diagonal
2 x cups lightly chopped coriander
1 x onion
1 x packet honey tofu
Tbs honey
2 x Tbs sesame seeds
Quarter cup chopped peanuts
For the dressing
1 x small lime – juiced and zested
Splash of chinese rice wine
3 x Tbs Soy sauce
1 x tsp sesame oil
1 x Tbs grated ginger
1 x 1tsp chopped red chilli
2 cloves chopped garlic

Method in the Madness
Cut onion into thin strips, sauté in a little olive oil to soften. Julienne honey tofu and add to onion. Add honey and sesame seeds and coat tofu and onion, set aside to cool.
Cook glass noodles in boiling water when just about done throw in the asparagus. Leave for 1 minute and then rinse under cold water. Leave in colander to drain and cool.
Mix up all ingredients for dressing and set aside whilst you cut up the vegetables.
Toss together, capsicum, bean sprouts, carrot, coriander, noodles, asparagus, tofu and onions and then pour over dressing, toss some more and leave to sit for 5 minutes.
Serve with peanuts sprinkled over the top.
Tip: make enough for lunch the next day, it’s that yummy :)

Necessity Potato and Chickpea Salad

This recipe was an absolute delight after being borne from necessity - the necessity being - must use the vegies that have been sitting in the fridge or they will have to go in the worm farm.

I had also been soaking some chickpeas for 4 days, changing the water daily. I had originally planned to make hummus, but I just wasn't feeling it.

Obviously you can put other vegies in here depending on whats in your fridge. All ingredients as usual are organic.



10 x purple baby potatoes
1 x large ripe tomato
1 x bunch asparagus
1 x Lebanese cucumber
8 x string less beans
1 x bag spinach
2 x cups cooked chickpeas
quarter cup sunflower oil mayonnaise
2 x tsp mango chutney
half tsp Dijon mustard
half a lemon
salt, pepper and evoo

Method in the Madness

Simmer chickpeas after soaking overnight for about 45 minutes. Clean potatoes and boil with skin on.
Make a cross on the bottom of the tomato and place into boiling water (put it in with the potatoes) for about 30 seconds. Remove and skin will easily peel off, de-seed and slice into thin strips.
Cut cucumber in half and de-seed.
Cut beans and asparagus into roughly the same size pieces. Blanch for 3 minutes and refresh under cold water.
Drain potatoes and chickpeas. Cut potatoes in half.
Mix together the sunflower oil mayo, mango chutney, Dijon, salt, pepper and a splash of evoo to thin it out.
Toss potato, chickpeas, asparagus, beans, cucumber and tomato together with dressing and arrange on some chopped up baby spinach (of course!!). Squeeze a little lemon over the top for some tang.
Enjoy with a glass of mixed organic pomegranate juice and water and pat yourself on the back.

Fresh Beetroot & Lentil Salad

I went to this great restaurant in Mt Hawthorn a few weeks ago called Divido. For my entree I had a beetroot, lentil and goats cheese salad, it was a beautiful combination of flavours which I immediatly new I would recreate - albeit with a Catherine twist.

If you've seen any of my previous salads you will see that I like to start with a baby spinach or rocket base, this gives the salad a bit more goodness and also fills the bowl out.
I used fresh beetroot with canned lentils as I only decided I would make it 2 hours before going to a barbeque. Next time I will soak and cook my own lentils as I think they have a better bite to them.

8 x baby beets
half block feta (or chevre)
1 x tin brown lentils
1 x bag baby spinach
juice of half lemon
evoo
salt and pepper

Method in the Madness

Boil whole baby beets, not trimmed, for about 40 minutes. Once cooked get some kitchen gloves and the skin will simply rub off.

Cut the beets in quarters. Wash the lentils and place them with the beets into a bowl. Add lemon, olive oil, salt and pepper and gently combine.

Lay out the spinach on a serving plate, add some beetroot lentil mix then sprinkle with crumbled feta.

Enjoy the sweetness of the beetroot, the lemon flavoured lentils, the crunch of the spinach and the saltiness of the feta with a cold cider.

In other good news.
I gave blood on Monday after Johanna's post reminded me that I hadn't been in over 10 months. When you go to the Red Cross blood service they test your haemoblobin by pricking your finger to ensure your haemoglobin level is within a healthy range.
I was worried my haemoglobin levels may have decreased since becoming vegetarian, however it was quite the opposite and I recorded the highest level I have ever at a very robust 143.

Information from the Red Cross Website -
It is estimated that one in three Australians will need blood or a blood products at some point in their lives, but only one in 30 Australians (about three per cent of the population) currently donates blood.
If you are aged between 16 and 70, weigh more than 45kg (50kg if under 18) and are in good general health, you may be able to give blood. If you have a query about your eligibility, call 13 14 95 or visit donateblood.com.au

Go on, if you can help, why wouldn't you?

Cooking for the Cousin.
I told my cousin I would make him dinner for his birthday. "So got any special requests?" "Hmm that pumpkin salad and something with mushrooms" came the reply.

The pumpkin salad was no problems - basically 4 ingredients. As for something with mushrooms, well the world was my oyster (mushroom) as to what to come up with, I browsed a few of my favorite blogs and found Heidi's Mushroom Casserole here.
I would probably describe the taste as more of a baked risotto than casserole. It was delicious and well received by all. I will definitely make this again with some variations.
I didn't get any photos last night as I was too busy after coming home from the gym, cooking, cleaning, showering and drinking red wine. But alas I had leftovers for lunch today so I took a quick snap.



I'll let you follow the link to Heidi's page to get the mushroom recipe, the only thing I altered was I used ricotta instead of cottage cheese and omitted the eggs. To speed things up a bit I cooked the brown rice and cut and peeled the pumkin the night before.

Roast Pumpkin and Rocket Salad
This is a simple but really tasty salad that is often requested for family events. Take it to your next barbecue and be adored.

1 x bag organic baby rocket
3 x cups even diced pumpkin
half block of low fat feta
quarter cup pine nuts
evoo
1 x tsp thyme

Method in the Madness
Cut pumpkin in to even bite sized pieces. Put into roasting tray and drizzle with olive oil, sprinkle with thyme and toss to coat. Roast in moderate oven for about half an hour.
In the last 5 minutes of the pumpkin cooking time put pinenuts into an oven proof dish and place in the bottom of the oven.
Leave pumpkin to cool for 10 minutes or so.
Put rocket leaves in salad bowl, drizzle a little olive oil to coat the leaves, place pumpkin on top, crumble feta onto pumpkin then sprinkle with pinenuts.


Enjoy with friends and a glass of wine sitting outside on a summer evening.

What do you do?
When you do
what you do

Eyes drooping. Blink blink.
Large skinny flat white.
Pot of tea.
Nope.
Next step lolly town.
My dentist will like that.
My bottom won't.
Wish I had a pillow.
To rest my weary head.
Not self inflicted.
The boy's on call.
Eyes drooping.
Slow Blinking.