Food Photography, Recipes

Chilli Crab with Squid Ink Linguine

I absolutely love seafood and carbs. Hands down, they both rock my world. I was walking through South Melbourne Market and spotted some amazing looking Squid Ink Linguine from The Fresh Pasta Shop.

My mind started ticking, what would be perfect with this dish?

After some serious deliberation with my Husband we decided that chilli crab would go well with it, especially with a little heat from the chilli on these cold Melbourne nights.

We also picked up a yabbie, because I thought it would look good on the plate – I’d never actually tried yabbie.

Ingredients, serves 2

  • 2 serves of Squid Ink Linguine, ours is from The Fresh Pasta Shop at South Melbourne Market
  • 2 long red chilli
  • 1 onion
  • 3 cloves of garlic, minced
  • Juice and zest of one lemon
  • Meat of 2 Blue Swimmer Crabs
  • Grampians Olive Co Chilli Infused Extra Virgin Olive Oil

Method

  • Dice onion, garlic and chilli separately
  • Bring two pots of salted water to boil
  • Place the crab and yabbie into boiling water, cook the yabbie for 10 minutes and the crab for 15 minutes.
  • Once cooked, place the crab and yabbie into an ice bath to stop the cooking process
  • When the crab has cooled, pick the meat and discard shells
  • Place Squid Ink Linguine in the second pot of water and cook for 7 minutes or until ‘al dente’
  • Heat oil in a pan and saute off onion and garlic.
  • Add chilli and the crab meat to the pan and mix well. Add additional Extra Virgin Olive to create a sauce
  • Once the pasta is ready add to the sauce, zest a lemon and add chopped dill.
  • Add some of the pasta pot liquid to the pan to help emulsify the sauce
  • Plate to create height and use the yabbie to garnish.

What you will create will be sure to wow your guests, we served this dish on a light blue bowl which made the Linguine and the yabbie pop!

Anything else you would recommend for this dish?

Enjoy!

Renee

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Food Photography, Recipes

Fig & Almond Olive Oil Cake

I was searching for recipes where I could utilise the delicious organic extra virgin olive oil we picked up while we were at the Grampians Olive Co a few weeks back.

I stumbled across this recipe online and instantly feel in love, especially since it didn’t call for any added sugar and that the honey was used as sweetener.

You can find a link to the website here.

I also loved how the recipe was fairly simple and that the only real expense is the almond meal (the recipe calls for almond flour).

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Here is what you will need to whip up this gorgeous and delicate cake.

Ingredients

  • 2 Tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1/4 cup of honey
  • 1/4 cup of Grampians Olive Co Extra Virgin Olive Oil
  • 2 large eggs
  • A pinch of salt
  • 1 1/2 cups of almond meal
  • 1 1/2 teaspoon of baking powder
  • 8-10 fresh figs, slice

Method

  1. Heat over to 180 degrees
  2. Use olive oil spray to grease the cake pan and line the tray with baking paper
  3. Gently whisk lemon juice, lemon zest, honey, olive oil,eggs and salt
  4. Add your almond meal and baking powder and continue to whisk till all combined
  5. Pour batter into your cake pan and place figs decoratively in tray
  6. Bake for 25 – 30 minutes, the top will go a lovely golden colour
  7. Once cool remove from cake pan

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This would be delicious with a thick cream and a drizzle of honey, the perfect dessert on a cold winters day!

Enjoy!

Renee

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Business in Focus

Meet the Makers – Ashleigh from Buddha Organics

Ashleigh from Buddha Organics specialises in organic powder blends, such as Cacao & Chocolate, Greens and Breakfast Boost which can be added to smoothies, cereals, puddings to give you an added nutritional boost. It’s an easy way to add some extra vitamins to your meal, especially if you are often on the go!

I previously shared my recipe for Cacao Chocolate Chia Puddings on the blog, you can locate that recipe here. I must say, the Cacao Chocolate Blend is one of my favourites and satisfy’s my chocolate cravings – yum!

This evening, we sit down with Ashleigh to learn a little more about this growing brand.

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R. Thank you for jumping on board and being so passionate about being part of the Meet the Makers & Shakers series! Tell me something, I don’t already know about you!

A. Hi I’m Ashleigh, im 27 years old and a mother of 7! (2 kids and 5 fur-babies). I am currently completing my Bachelor’s degree in Business. Outside of running my business I enjoy doing yoga and Pilates on a regular basis as well as spending time with the family.

R. I didn’t know you were currently studying your Bachelor’s of Business – that’s amazing! Especially with your little growing business. What lead you to starting Buddha Organics?

A. Recently my daughter was diagnosed with ADHD + ODD, I started looking into the food she was eating and came to a realisation of how much preservatives and additives are placed in to these products. I was wanting to share my knowledge and provide people with healthy alternatives.

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R. You recently launched a new logo for Buddha Organics (which I love!), are you currently working on anything new?

We have a few new products in the pipeline where we will be expanding on our superfood blend range. Make sure you sign up to our email list, located here to be the first to know when they launch!

R. Aside from the yummy superfood blends you currently stock, you also offer vegan lipsticks that look so creamy! Do you have any tip to those wanting to move away from mainstream beauty products and into green beauty – where should they start?

A. Start by reading the reading the labels and make sure you are aware of what ingredients are in the products you are using. It is very easy to be mistaken by companies that like to “greenwash” but the ingredients will never lie to you.

R. We definitely need to spread the word about “greenwashing” as unfortunately it is such common practice amongst some larger brands.

Tell me a little about how you practice gratitude?

A. I try and donate plasma as regularly as possible. This is only something I have started within the past 6 months but it has been an amazing feeling knowing that I am able to help so many people by taking 1hr out of my day every 2 weeks.

Thank you so much Ashleigh for taking the time to chat to us! I see big things on the horizon for Buddha Organics!

As a special thank you to readers, Ashleigh is offering 15% off using the code HAPPY at checkout.

You can locate the Buddha Organics website here.
Please let me know if you have any questions you would like asked in our next Meet the Maker!
Enjoy your Saturday night,
Renee
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Recipes

Chilli Scrambled Eggs with Danish Feta

Long weekends at home, call for an extra special breakfast with the family.

On our recent visit to the Grampians Olive Co. we picked up a 6 pack of infused oils, and I thought how better than to put one of them to use in this super easy breakfast recipe.

The recipe; Chilli Scrambled Eggs with Danish Feta – using the Chilli Infused Organic Extra Virgin Olive Oil.

Scrambled eggs are super easy to make, I mean, if I can make them than anyone can.

Ingredients – Serves 2

  • 6 eggs
  • 1 teaspoon of chilli flakes
  • Knob of butter
  • 2 pieces of bread, toasted
  • 50 grams of Danish Feta
  • Drizzle of the Grampians Olive Co. Chilli Infused Organic Extra Virgin Olive Oil

Method – Allow 5 minutes to cook

  • Whisk eggs till combined
  • Melt butter in pan
  • Add chilli to pan and sauté till fragrant
  • Add eggs to pan and reduce to low heat
  • Continue to stir until eggs are cooked
  • Serve on toast and sprinkle Danish Fetta and Chilli Oil to taste

What’s your go-to weekend breakfast recipe?

Renee

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Dining Reviews, Health, In The Kitchen, Recipes, Wellbeing

Smoothie Sunday!

Smoothie Sunday was easy as pie today. I only needed 3 ingredients, and with summer berries coming into season it was cheap as chips!
I love smoothies, sometimes I worry about the sugar intake so I look for ways to reduce this.

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Today was also my first day using the Beauty Chef, Glow Inner Beauty Powder. What a magical canister of goodness this is!

The Glow Inner Beauty Powder is a bio-fermented superfood blend created to improve the outer skin complexion. Beauty from the inside out!
Key ingredients are;
* Dunaliella salina – nutrient dense algae
* Queen Garnet Plum- has up to 6 times the antioxidant properties than blueberries
* Probiotics- promoting up to 500 million good bacteria per serve
* Vitamins + minerals- such as vitamin C which assists in collagen production

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The ingredients you will need are as follows;
– Punnet of strawberries
– Punnet of blueberries
– Coconut water
– Ice

I added the recommended amount of Glow Inner Beauty Powder, 1 tsp, to the smoothie mix prior to blending.

Once blended, the smoothie is ready to enjoy!

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cruelty free beauty, Health, In The Kitchen, Recipes, Wellbeing

Peppermint Belly Jellies, Reece Carter (The Garden Apothecary)

I stumbled across Reece Carter’s book, The Garden Apothecary, one day on my travels. It was immediately love at first sight.
The author, Reece Carter is a naturopath by trade, and it shines through in each recipe. Reece also touches on how to grow your own herbs and uses raw and natural ingredients in all recipes.

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I am terrible in the kitchen, luckily The Garden Apothecary is filled with the easiest of recipes!

Below is the recipe for the Peppermint Belly Jellies. I don’t think I added enough gelatine (vegan) as they were a little slimy but they tasted amazing plus were the most gorgeous shade of green. I felt healthy just looking at them.
Reece even suggests serving them after dessert if you have friends around, and I agree the Peppermint Belly Jellies would be the perfect way to end dinner!

You can follow Reece on Instagram – @herbnerdreece

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Peppermint Jelly Bellies
– 300mls coconut milk
– 1 cup of fresh peppermint leaves
– 12 to 16 drops stevia extract
– 9 teaspoons (45mls) gelatine (or agar-agar)

How To
– Put the coconut milk and peppermint leaves into a blender and blend until smooth.
– Pour into a heavy-base saucepan and bring to a boil over a medium heat. Turn the heat of, and leave to infuse with the lid on for 5 minutes.
– Stir through the stevia extract.
– Whisk the gelatine or agar-agar through with a fork then pour into your mould or moulds.
– Place in the fridge for 1 to 2 hours or until completely set. Enjoy!

Note: I found a vegan gelatine in Woolworths!

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Enjoy!