Friday 4 December 2015

Vietnamese Rice Paper Wraps

This is one of my absolute favourite, easy and creative recipes that I love doing.  Even the fiancee was proud to take them to work for lunch.  Only trick is getting your hands on rice paper wraps!  After months of searching through the UK's grocery stores I finally found a small Vietnamese Intro Pack that contained the elusive rice paper wraps.

This recipe is dedicated to my beloved aunt Helen, who showed me the art of delicate rice paper wrapping and I think of her every time I make these.  Thank you!



The beauty with this recipe is you can be as creative as you want with the ingredients.  I usually use chicken, but salmon works great as well.  The more you make these the better you get and more adventurous you become.  Even more reason to give them a try!


Ingredients:

For the wraps in this recipe.

  • Rice paper wraps
  • Vermicelli noodles
  • 2 x Chicken breast fillets
  • Cucumber
  • Carrots
  • Cream Cheese
  • Salad leaves (I would have used mint but didn't have any)

Instructions:

Pop the chicken breasts into a pot of water and bring to the boil.  Cook the chicken until cooked, strain and leave aside to cool.
Cut up the cucumber and carrot into long, thin strands. About 10-15cm in length.
Once the chicken has cooled down enough to handle, shred the meat into long strands about the same length as the cucumber and carrot.

Now prepare the Vermicelli noodles.  Place them in a bowl and cover with boiling water.  Leave to soften for 5-10 minutes.  Once softened, drain and put back into the bowl.

Get a larger bowl or dish that will fit a rice paper wrap.  Fill with warm water enough to cover a rice paper wrap.  When you are ready to start making the wraps drop one into the water.  They only take 20 seconds to soften, they should go see through.

Carefully pull the wrap out the water bath, be careful not to fold it over.  Allow the excess water to drip off and place on a flat surface.  Now the fun part (and remember you can be as creative as you like).  

Start layering your wrap.  I did salad leaves, followed by cream cheese, shredded chicken, Vermicelli noodles and finally cucumber and carrot.  Fold in the shorter sides of the wrap to cap the ends, then roll the longer edge of the wrap over to fold the wrap closed.  Voila :)

Best served with a sweet chilli dipping sauce.

Thursday 16 July 2015

Being Healthy - Bircher Muslie

Breakfast... I'm obsessed!  I think about it before going to sleep, planning and imagining what's in store, even though I'm pot-bellied after dinner.  I'll eat all kinds of breakfast's from traditional English breakfast, to pancakes, to cereal, and porridge; and at anytime of the day.  Breakfast for dinner - satisfying.

So, what better way to obsess over breakfast than to be healthy while doing it.



I'm not 100% sure when Bircher Muslie passed my radar, but I know it was something my Mom originally discovered.  Thanks Mom!  Some dislike it because its rather mushy and sloppy like porridge, but I truly love it.  So I will share it :)

Ingredients: (Serves 4)


  • 1 1/2 Cups Oats
  • 1 1/3 Cups Milk
  • 60ml Apple Juice
  • 1 1/2 Cups Greek Yoghurt
  • 1 Apple
  • tbsp Honey
  • tsp Cinnamon
  • Handful of Raisins
  • Fruit/Nuts to garnish





Instructions:


Mix the oats, milk, apple juice, and yoghurt together.  Grate the apple and add to the mixture, along with the honey, cinnamon and raisins.

Store in fridge overnight.

Serve in the morning and garnish with your favourite fruit and nuts.

This is so filling you won't need anything to nibble on till lunch.  So good!

Tuesday 30 June 2015

Back to Basics - Millie Bread

I knew it had been some time since I last blogged but didn't realise it was this long! One and a half years... Where have I been?

I've been living life locally in Dundee and just simply got carried away with time.  Something everyone can relate to.  The time has come to emerge from the blog void, take the intentions of blogging and turn them into reality, and use the artistic Instagram filters to actually put weight behind the food I share.

My last post was the start of my Bread Beginnings, so what better way to come back than to come back with a bread recipe.

Millie Bread

Ingredients: (makes 1 loaf)


  • 1 Cup Flour
  • 1 Cup Corn Flour / Millie Meal
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 2 eggs
  • 125ml milk
  • 1 tin creamed corn

Instructions:

So easy! Mix everything together until a frothy mix is formed.  Pour into a bread loaf tin or dish and bake at 180C for 20 mins.  Before taking out poke the bread with a knife to make sure no mixture sticks to the knife.  If the knife comes out smoothly you're good to go :)