Oat Flour Waffles with Strawberry Compote

My parents included a gift certificate from Bed, Bath & Beyond in our Christmas gifts this year so that we could add a few more household items to our LA-based life. Having left all of our electronic devices in Australia when we moved here last year, we've only gradually been adding non-essential electrical items to the house. A waffle maker has always been in the back of my mind, but was definitely not a priority as we populated the house with lamps, a coffee maker, hairdryer, etc...

So at the post-Christmas BB&B sales we made a few non-essential purchases, and now that we own a waffle maker, I don't know how we did weekend breakfast without it. I have recipes for savory waffles and spiralized-veggie based waffles saved, but this oat-flour based waffle mix has been our go-to for the last three Saturday mornings. The texture is just hearty enough, and it perfectly soaks up this delicious fresh strawberry compote. Blueberries, blackberries, raspberries, frozen or fresh, whatever you have access to, would also be awesome here.

gluten-free waffles with homemade strawberry compote: breakfast complete

I make oat flour in small batches when I need it using our coffee grinder (another non-essential electronic kitchen item, but we use it at least every other day), but you can also just pour what measurement you need of old fashioned rolled oats into a blender, and then blend on high for 15-25 seconds until you have a fine four. The amount of rolled oats is roughly equal to the amount of freshly-ground oat flour.

oat flour makes for a tender inside/crispy outside waffle 

I often have a couple extra waffles to wrap in foil and store in the fridge for the next morning, but they will also keep wrapped up in the freezer for a month, just microwave for 10 second intervals till they are defrosted and re-warmed. They won't have the crispy-outside, tender inside texture of a just-made waffle, but the taste is still great. Happy weekend breakfasting, and I promise a savory waffle recipe in the not-too-distant future. 

Oat Flour Waffles with Strawberry Compote

Makes 4 waffles

Waffles:

1 1/2 cups oat flour (make sure it's gluten free if you're cooking g-f)

2 teaspoons baking powder
1/8 teaspoon ground cinnamon

pinch of freshly ground sea salt

3/4 cups milk (any fat content is fine, can substitute soy milk)

1/4 cup melted butter or oil (such as olive oil or coconut oil)

2 eggs

1 teaspoon vanilla extract

Strawberry Compote:

2 cups sliced strawberries (rinsed and hulled)

2-3 tablespoons water

1/2 teaspoon vanilla extract

Place the sliced strawberries and 2 tablespoons water in a small saucepan over medium-low heat. Warm the strawberries through, stirring occasionally, until they begin to bubble. Turn the heat down to low, add the vanilla, and continue to cook, allowing the strawberries to break down while you prepare the waffles. Stir occasionally, and add an additional tablespoon or two of water if you feel there is not enough liquid in the pan and they might burn. 

As the strawberries are simmering, make the waffle mixture. In a medium sized bowl, whisk together the dry ingredients. Make a well in the middle, and pour in the wet ingredients, whisking everything together just until the ingredients are combined. Set aside to rest for 10 minutes. 

Heat up your waffle iron during the last few minutes of resting the batter, then make your waffles one at a time, spooning enough batter into the center of the waffle iron to fill the iron when you press down to bake. 

Place finished waffles on a platter in a single layer, or slightly overlapping, while you prepare all of the batter. Try not to stack the waffles, as they can become soggy. If you want, you can place the platter in an oven preheated to 250F/ 120C to keep them warm as you go, or just microwave the waffles for 30-45 seconds on high to reheat before serving.  

Pour the warm strawberry compote into a bowl with a serving spoon, and serve alongside the warm waffles, with butter and warmed maple syrup if desired. 

Storage tip: Store waffles in a freezer-safe plastic bag or wrapped in foil in the fridge for 3 days, or in the freezer for up to 2 months. Reheat in the microwave, a toaster, or a 350F oven until warmed through. Note that this batter does not store well in the fridge for later use, as the oat flour will absorb liquid and become quite dry. If you do need to store the batter in the fridge and make waffles at a later time, add a few tablespoons of milk and stir through to thin out the batter again. 

Zoodles with Sausage, Peppers, Mushrooms & Tomato Sauce

I got a spiralizer last year on sale at Bed, Bath, and Beyond, and it is so much fun to use. That might be the most American middle class sentence ever written on this blog. But really. Love being able to have a big bowl full of spiralized vegetable noodles and meat sauce without feeling like I just ate a brick of gluten. I started out steaming or boiling zoodles (zucchini spiralized into noodles), but they get pretty sloppy-- a better method is to spread the zoodles out on a baking tray in the oven and cook at 400F for about 15 minutes. They bake just enough to loose the raw crunch without absorbing moisture and are then the perfect canvas for whatever toppings you so choose.

spiralized zucchini noodles = zoodles

This recipe combines a simple tomato sauce with a few more veggies (bell peppers + mushrooms), and sausage for protein. Alternatively, you could brown ground beef or ground turkey in the skillet first, then add the veggies and sauce. But I'm a sucker for those pre-cooked, well seasoned sausages (without preservatives! Hooray!) at Trader Joes. Just chop them up and throw them in. 

baked noodles ready to be topped with sausage and veggies in tomato sauce

I've also baked this recipe up as a casserole: mixing the zoodles into the tomato-sausage mixture and pouring it all into a lightly greased casserole dish, topping with some shredded cheddar or mozzarella cheese, and baking it in a 400F oven or under a low broiler for a few minutes until the cheese is bubbly. 

Easy, delicious dinner chock full of vegetables

If you don't have a spiralizer, a julienne vegetable peeler also works fine. And you can even just dice up the zucchini and sauté it with the onions and peppers if you want for a noodle-less tomato ragu. Enjoy the added veggies in your naturally gluten-free spaghetti dinner!  

Zoodles with Sausage, Peppers, Mushrooms & Tomato Sauce

Serves 4

3 zucchini or summer squash, shredded into noodles with a spiralizer or julienne peeler

1 tablespoon cooking oil (such as olive oil or canola oil)

1 small yellow onion, diced

1 bell pepper, any color, diced

2 garlic cloves, minced

1 cup sliced white or brown mushrooms

4 pre-cooked, Italian-seasoned-style chicken sausages, sliced in half length-wise then chopped into half moons

1 15oz can or bottle tomato sauce, no sugar added (try to find just tomatoes and salt)

1 1/2 teaspoons Italian seasoning blend (or 1/2 tsp each of dried oregano, parsley, rosemary)

pinch each of sea salt and freshly ground pepper

1/4 cup of freshly grated parmesan cheese (optional)

Pre-heat the oven to 400F/ 204C. Spread the spiralized zucchini noodles evenly onto a baking sheet. Once the oven is preheated, place the zoodles in the oven and bake at 400F for 15-20 minutes, until the zoodles around the edges just begin to brown. Remove from oven and set aside. 

While the zoodles are baking, heat a large skillet over medium heat. When the skillet is hot, add the oil and swirl it around to coat the bottom. Add the onion and pepper, and cook for 3-4 minutes, stirring occasionally to prevent burning. Add the minced garlic and sliced mushrooms, and cook for another 3-4 minutes, until onion and peppers have begun to soften. Add the chopped sausage, tomato sauce, Italian seasoning, and salt and pepper to taste. Turn the heat down to low, and continue to cook, stirring occasionally, for 4-5 minutes, until the sauce is heated through. 

Divide the baked zoodles into 4 bowls or plates, top with sausage-tomato sauce, and garnish with parmesan cheese, if desired. Serve immediately. 

Storage tip: Combine any leftover zoodles and sausage-tomato sauce mixture and store, covered in the fridge for 2-3 days. 

One-bowl {Gluten-Fee} Peanut Butter Oatmeal Chocolate Chip Cookies

If you read this blog on the reg, you know we don't do peanuts, as the hubs has a (non-life-threatening) sensitivity to them. If you knew me in college, you'd have thought I survived merely on a diet of pretzel twists, honey-roasted peanut butter, and Common Grounds coffee. Seriously. But love makes you do crazy things, like switch to almond butter (who could never steal my heart, dear PB).

However, the hubs has been in Sydney for work for the last month, and you better believe I have been going through a jar of Trader Joe's natural, creamy, no salt added peanut butter a week. He comes back in a couple of days (hooray!) so I'm winding down the PB habit and clearing it out of the house. This afternoon, rather than my typical snack of apple slices slathered with nut butter, I felt the urge to make a small batch of cookies: to re-live the college days of baking with the roomies (one of whom is now a pediatrician and rightly chides our undergraduate sugar consumption levels). The cookies needed to be quick, easy, and have that ideal crispy outside, gooey inside finish.

One bowl clean-up for these chewy, chocolatey, peanut butter oatmeal cookies.

These turned out perfectly. Use one bowl to mix up the peanut butter, sugar, vanilla and egg, then add oats and leavening, chocolate chips for good measure, and you're set. Don't have peanut butter? Use any nut butter. Don't do sugar? Use the equivalent measure of mashed banana. Don't have chocolate chips? Don't use them, or add some chopped pecans, walnuts, etc. Make a few for a snack, and save the rest of the dough in the fridge or freezer for later. But since it's only a small batch, you won't be tempted to go overboard on the sugar splurge. Enjoy!

Easy to make, tasty to eat.

One-bowl {gluten-free} Peanut Butter Oatmeal Chocolate Chip Cookies
Makes 8-9 cookies

1/2 cup peanut butter (I used natural, no sugar or salt added; can use any nut butter)
1/3 cup brown sugar (or a mix of brown sugar, cane sugar, coconut sugar, whatever you have)
1 egg
1/2 teaspoon vanilla
1/3 cup rolled oats (old fashioned, not instant; gluten-free if you're cooking g-f)
1/2 teaspoon baking soda
1/3 cup chocolate chips
pinch of salt

Preheat oven to 350F/ 177C.

In one medium-sized bowl, mix together thoroughly with a spoon or with an electric mixer the peanut butter, sugar, egg, and vanilla. Add the oats, baking soda, chocolate chips, and salt, and stir to thoroughly combine.

Drop cookie dough by rounded tablespoons onto a non-stick or pre-greased cookie sheet, spacing them about 2 inches apart. Bake at 350F/ 177C for 8-10 minutes, until golden on the bottom but still not completely set in the middle. Remove from oven, and let stand on cookie sheet for 2 minutes before removing.

Cookies will keep at room temperature in an air-tight container for 3 days.

Shepherd's Pie with Butternut Mash & Capers

This is the hubs' recipe for shepherd's pie, and it is epic. Born to British parents, he knows a thing or two about hearty, pub-style cooking. This is the kind of thing you'll find in a country pub, perfect for warming you up with a pint alongside. It's also great because it makes so much, so cook it up to feed a crowd, or put some in the freezer for easy meals later in the month.

The slightly sweet butternut-sweet potato mash is the perfect topping for the salty, caper-flecked ground meat (and makes this savory pie gluten-free). We sometimes crumble a little stilton or blue cheese over the top if we're feeling extra cheeky... but that might be a step too far for some.

No pictures yet for this one. Honestly, it's a hard dish to catch an an aesthetic angle, like many good comfort food, casserole-style dishes. But I promise it's worth making, especially if there's a chill still hanging around where you are! And if the temp has already hit 80, as it is here in Los Angeles, file it away for next winter: you'll thank me. In lieu of a Southern Spoon pic, here's a cheat photo of Jamie Oliver's delicious-looking vegan shepherd's pie:

Jamie Oliver's photo, not mine!
Recipe below is original to Southern Spoon, and is very much not vegan.

Shepherd's Pie with Butternut Mash & Capers
Serves 6-8

1 small butternut squash, peeled and chopped into 2-inch pieces (about 1.5 cups)
2 medium sized sweet potatoes, peeled and chopped into 2-inch pieces (about 1.5 cups)
3-4 carrots, peeled and sliced into coins (about 1 cup)
1 tablespoon oil (such as olive or canola)
1 yellow or brown onion, diced
3-4 cloves garlic, minced
1 cup sliced mushrooms
2 packages ground beef (20% fat content works well)
1 cup beef stock
1 tablespoon cornstarch
1/2 cup frozen peas
1-2 tablespoons capers, drained and coarsely chopped
1-2 tablespoons Worcestershire sauce
1 teaspoon anchovy paste or 1 anchovy, mashed with a fork (optional!)
1 teaspoon coursely ground pepper
1 teaspoon dried thyme
1 teaspoon smoked paprika
pinch of sea salt
1/2 cup shredded cheddar or crumbled stilton/blue cheese (optional)

Place the butternut and sweet potato pieces in a medium size pot with water covering the vegetables. Bring to a boil, then place the carrots in a steamer basket, and set the steamer basket on top of the pot with the potato and butternut pieces. Boil/steam the vegetables for 10 minutes. Remove the steamer basket and set the carrots aside (they will go into the pie's meat filling). Drain the potatoes/butternut, and mash them thoroughly with a potato masher or fork. Stir in a pinch of salt, and set aside.

Heat the oil in a dutch oven or large skillet over medium heat. Add the onions, and sauté for 3-4 minutes, until onions begin to turn translucent. Add the garlic and mushrooms, and cook for another 3-4 minutes. Add the ground beef, and carefully stir and break up the beef as it browns in the skillet. Cook for about 6-7 minutes, until beef is mostly cooked through.

While the beef is cooking, whisk the cornstarch evenly into the beef stock. Add the steamed carrots and the stock to the beef, along with the peas, capers, Worcestershire sauce, anchovy paste, pepper, thyme, paprika, and a pinch of salt. Stir carefully to combine, and bring to a simmer. Simmer for 5 minutes, then taste and adjust any seasoning-- adding a bit more Worcestershire, capers, salt and peppers, etc, as you like. Simmer for another 5-7 minutes to further reduce the stock.

(At this stage, if you are not using a dutch oven, transfer the ground beef mixture to a large, oven-proof casserole dish).

Carefully dollop and lightly spread the butternut/sweet potato mash over the top of the ground beef mixture, and sprinkle the shredded cheese evenly over the top. Place the shepherd's pie under the broiler set at high heat for about 3-5 minutes, until the cheese begins to bubble and slightly brown, watching to ensure it doesn't burn.

Serve immediately.

Storage Tip: Shepherd's pie will keep in the fridge, covered, for 2-3 days, or can be covered and frozen for up to 3 months.

Kofta-style meatloaf with tahini sauce

Happy New Year from Southern Spoon! Excited to share another year of cooking with you.

Comfort food with a twist is just what today's grey, rainy Los Angeles day called for. This is a great cold-weather recipe adapted from the incredible Ottolenghi's Jerusalem cookbook. Koftas, like meatballs, are tasty bites of ground lamb and beef, spiced just right and often served with pita bread, salad, and a tahini or yogurt based sauce. But, like meatballs, koftas take a while to prepare, rolling them individually, and then searing them in batches or baking them in an oven.

My sister and I made Ottolenghi's recipe as called, into small meatballs, for dinner one night when I was staying with her a couple of weeks ago. She's a very busy gal, and after we spent an enjoyable evening together making them, she mentioned that if she made them again she would just form the mixture into a meatloaf so that it could bake all at once. Genius! I experimented with this method and it worked out perfectly-- thanks for the idea, sister. The recipe makes a big meatloaf, enough to serve a small crowd.

Lamb & beef kofta meatloaf give a traditional American dinner Mediterranean flavor. 

Meatloaf is difficult to photograph and make look pretty, but I promise it's delicious. It's also gluten-free and paleo-friendly, without any breadcrumbs or fillers. Serve it alongside steamed greens (swiss chard, broccoli) and roasted veggies (butternut squash, sweet potatoes, peppers, beets), and you have a substantial meal that will feed a family and probably yield some leftovers for the next day. Enjoy!

Kofta-syle meatloaf with tahini sauce
serves 6-8

Meatloaf
14 oz (400 g) ground lamb
14 oz (400 g) ground beef
1 yellow or white onion, diced
3 cloves garlic, minced
6 tablespoons pine nuts, toasted (divided use)
1/2 cup chopped fresh parsley (or 2 tablespoons dried parsley)
1 teaspoon dried red pepper flakes
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1/2 teaspoon grated nutmeg
2 teaspoons freshly ground black pepper
1/2 teaspoon freshly ground sea salt
1 tablespoon chopped fresh parsley (optional, for garnish)

Tahini sauce
1/2 cup tahini (hulled or unhulled)
2 tablespoons freshly squeezed lemon juice
1/3 cup water
1 clove garlic, minced
2 tablespoons extra virgin olive oil
pinch of freshly ground sea salt

Preheat oven to 325F / 163C. Place all of the meatloaf ingredients (using only 4 tablespoons of the pine nuts) in a large bowl and mix thoroughly with your hands. Shape the meat mixture into a loaf, and place the loaf into a baking dish with raised edges (such as a pyrex dish), or, if you have one, a large cast iron skillet.

Bake meatloaf at 325F / 163C for 1 to 1 1/4 hours, checking for doneness by seeing if the meat is cooked through in the centre (it should be no longer pink and should register 160F / 71 C on an instant read thermometer).

Meanwhile, make the tahini sauce by whisking all of the ingredients together. Set aside.

In the last 10 minutes of cooking the meatloaf, pour 1/2 of the tahini sauce evenly over the top of the meatloaf, and return to the oven to cook. When done, remove the meatloaf from the oven, and sprinkle with remaining 2 tablespoons pine nuts and, if desired, a tablespoon of chopped parsley. Serve straight from the cast iron skillet or dish, alongside the remaining tahini sauce.

*Storage tip: extra meatloaf and sauce will keep, covered in the fridge, for 2-3 days. 

Kung Pao Chicken with Zucchini & Carrot Noodles

Delinquent blogger alert. It's been almost 8 months since my last post, whoops! In fairness, it's been a strange year, having been separated from the hubs for 3/4 of it by the good ole US dept of immigration, and then, finally being able to live and work in the same country, moving out to California to start our new lives in America. We're now happily settled on the west coast and loving exploring our fantastic city and state.

Our new city! Los Angeles from the Getty Museum.

This awesome, easy recipe is a little nod to the Chinese influences shared by our most recent home, Sydney, and our new one in Los Angeles. And it's adapted from everyone's favorite British naked chef, Jamie Oliver, so you know it will be flavorful and fresh. It's got the perfect spicy, slightly caramely finish without being overly sauced like so much of the American Chinese cuisine you might remember if you grew up in the 80s and 90s.

Kung Pao chicken: peppery and bursting with fresh ginger, garlic, and spring onions.  

We served the chicken over spiralized zucchini and shaved carrot ribbons, which was perfect. But you could also serve over rice, cauliflower rice, or with roasted vegetables. We loved the bold flavors so much that we're going to make this for my family back in Texas one night over the holiday break- it will be a refreshing (and gluten free) change of pace from the traditional Christmas spread. Give it a try, you'll never order Kung Pao take-out again!

Zucchini noodles and carrot ribbons round out a meal that's light but flavorful. 

Kung Pao Chicken with Zucchini & Carrot Noodles
Serves 4
Adapted from Jamie Oliver's recipe here

1 tablespoon black peppercorns (or Szechuan peppercorns if you have 'em)
2 tablespoons gluten free flour (or cornflour)
4-5 chicken thighs, cut into 1-inch pieces
1/4 cup + 1 tablespoon oil that can withstand high heat (such as olive oil)
4 garlic cloves, thinly sliced
1 1-inch piece of ginger, minced
3 green onions (spring onions/scallions), thinly sliced
1-2 teaspoons red pepper flakes (to taste)
2 tablespoons soy sauce (or coconut aminos)
2 teaspoons rice wine vinegar (or apple cider vinegar)
2 teaspoons honey
4 zucchinis, spiralized into noodles (or shaved into ribbons with a vegetable peeler)
3 carrots, shaved into ribbons with a vegetable peeler
1/4 cup crushed cashews

1/4 cup fresh cilantro (coriander), coarsely chopped

Heat a large skillet over medium heat. Add the peppercorns, and cook for 2-3 minutes, shaking occasionally, until toasted and fragrant. Transfer the peppercorns to a grinder or a mortar and pestle, and grind finely.

Place the gluten free flour in a large bowl, and add the ground pepper. Add the chicken, and toss to coat evenly with the flour mixture.

Heat the large skillet again over medium heat, add 1/4 cup of oil. Carefully add the chicken to the pan, and fly for 7-8 minutes, until cooked through. Stir occasionally while cooking to avoid burning, and careful not to get burned by splattering oil. (A splatter screen makes this step much cleaner!). Remove the chicken from the pan and onto a plate lined with paper towels.

While the chicken is cooking, heat a large pot over low heat, and add the remaining tablespoon of oil. Add the zucchini and carrot noodles/ribbons to the pot, stir to coat in the oil, then cover with a lid. Continue to cook the noodles over low heat for 4-5 minutes, stirring occasionally, until tender but not mushy. Remove from heat and remove lid when finished.

Carefully discard most of the cooking oil from the skillet in which you cooked the chicken, leaving about 2 tablespoons oil. Add the garlic, ginger, green onions, and red pepper flakes to the skillet, and sauté for 2 minutes, stirring occasionally to ensure the garlic doesn't burn. Add the soy sauce, vinegar, and honey to the skillet, stirring to combine with the garlic-onion mixture, and cook for 1 minute. Add the chicken back to the skillet, and stir to combine and reheat the chicken, about 2 minutes.

Serve the chicken over the zucchini and carrot noodles, and top with a sprinkle of the crushed cashews and chopped cilantro. Serve immediately.

Storage tip: The vegetable noodles will become mushy as leftovers, but they still taste fine. The chicken will keep for up to 3 days in a sealed container in the fridge.

Bell Pepper & Beef Fiesta Skillet Bake

Today concludes Fiesta week in San Antonio-- a city-wide party that culminates in a Fiesta Friday holiday and colorful parades through historic downtown and the famous riverwalk. For the first time in 10 years I am in town to celebrate: hooray! I attended the lively King William Fair, watched the night-time Flambeau Parade, and cajoled my parents into joining me at Night in Old San Antonio, a party in the historic La Villita area with hundreds of food and drink booths set up to represent all the different cultures that have formed Texas. The most beloved food booth is Maria's Tortillas, where seasoned tortilla makers slap together masa flour dough to make thousands of tortillas over charcoal burning stoves. Fresh off the coals and filled with cheese and salsa, they are the quintessential melt-in-your-mouth taste of old San Antonio. Everyone carries around their NIOSA cups filled with margaritas, beer, or raspas, eats freshly-made food, and dances to live music while trying to crack cascarones (dyed eggshells filled with confetti) over friends' heads.

bell peppers, corn, black beans, and ground beef topped with avocado and cheese
make a gluten-free, one-skillet meal

In the spirit of this festive holiday, I made a Tex-Mex inspired cast iron skillet bake filled with bell peppers, corn, black beans, and ground beef, and topped with avocados and cheese. I served the skillet straight out of the oven to the table, with bowls of plain yogurt and salsa so people could help themselves to toppings. This gluten-free meal was hearty and delicious, and could easily be adapted to whatever you have on hand/like to eat. Leave out the beans, corn, and cheese for a paleo-friendly version, skip the meat for a vegetarian version, etc. If you don't have prepared fajita seasoning on hand, there's a great homemade recipe here. And if you don't have a cast-iron skillet, this would work just as well prepared over the stove top in a large skillet, then either top with the avocado and cheese and cover for a few minutes until the cheese melts, or place the beef and pepper mixture in a pie plate or casserole dish to top with the avocado slices and cheese for the final quick pop in the oven.

Enjoy these flavors wherever you are, and think of the cultural traditions that make your hometown come together to celebrate. Viva Fiesta!

Bell Pepper & Beef Fiesta Skillet Bake
Serves 4-5

1 tablespoon olive oil
1 large yellow or white onion
1 lb ground beef
two tablespoons tomato paste

3 cloves garlic, minced

2-3 teaspoons fajita seasoning (divided use)

two bell peppers, any color, diced (or thinly sliced with a spiralizer)
1 cup fresh or frozen corn (thaw if frozen)
1 can black beans, drained and rinsed
1 avocado, thinly sliced
1/2 cup shredded cheddar cheese

To Serve:
1/2 cup salsa

1/2 cup plain/Greek yogurt or sour cream

Preheat oven to 400F/ 205C.

Heat a large cast-iron skillet (at least 10 inches) over medium heat. When hot, add the olive oil and swirl to coat the pan. Add the onion, and saute 5-7 minutes, until translucent and beginning to brown. Add 1 teaspoon of fajita seasoning and the ground beef, breaking it up into small pieces, and stirring to brown it evenly, about 5-6 minutes. Once the meat has cooked through, add the tomato paste, and stir to distribute. Remove the beef mixture from the skillet into medium sized bowl, set aside.

To the hot skillet add the garlic, sauteing for 1 minute, then add the bell peppers, corn, and another teaspoon of fajita seasoning. Saute until the peppers begin to soften, 4-5 minutes. Add the black beans and stir to incorporate. Add the beef mixture back to the skillet, and stir gently to evenly distribute the beef through the vegetables. (Taste the mixture at this point, and add a bit more fajita seasoning or a pinch of salt if you'd like).

Top the skillet mixture with the sliced avocados and shredded cheese. Place in the oven and bake at 400F/ 205C for 5 minutes, until cheese is melted. Serve immediately with salsa and yogurt or sour cream.

Serving Tip: Tex-Mex dishes are often served with a simple salad of shredded lettuce topped with a dollop of guacamole and chopped tomatoes. This would be the perfect side for this hearty skillet bake.

Storage Tip: leftover skillet bake will keep in an airtight container in the fridge for 3-4 days.

Baked whole red snapper with lemons and garlic

The first time I was ever presented with an entire baked fish to eat was in Haiti. I had just landed after a re-routed flight from Capetian to Port-au-Prince then back to Capetian (cattle on the runway, apparently), and was experiencing all kinds of new culture overstimulation just from the ride through the city via tap-tap from the airport to a place to eat. So when my plate turned up and the eyes of a fish were staring right back at me, I was a little stunned as to how to approach the meal. That was the first of many new culinary and cultural experiences in Haiti, and it all turned out better than I could have imagined. I loved the warmth of the people I met and their willingness to introduce me to their country and local customs.

In Australia we baked whole fish quite often. It's very easy to prepare when your fishmonger does the dirty work for you (gutting and descaling), and it always makes for a striking presentation at the table. We often serve it up directly off of the baking paper, but you could also transfer the fish to a platter and surround it with steamed or roasted vegetables.

baked red snapper, fresh from the oven and ready to to eat

The method below simply combines lemon slices, garlic, and some fresh parsley, but feel free to add whatever spices, herbs, or rubs you have on hand. Tomato slices are also delicious when baked in and around the fish. By baking in parchment paper the fish stays very moist while cooking through. Change this recipe up to suit your taste, and enjoy the looks on the faces of your fellow diners when you serve up an entire fish at the table!

Baked whole red snapper with lemons and garlic
Serves 4

1 whole red snapper (about 2 lbs, or 900g), gutted and descaled
1 lemon, sliced into 1/4-inch rounds
3 cloves garlic, thinly sliced
3 tablespoons butter, softened and chopped into chunks
pinch of freshly ground sea salt and pepper
1/4 cup chopped fresh parsley

Preheat oven to 390F / 200C. Line a baking tray with parchment paper. Tear off another sheet of parchment paper the same size and set aside.

Place about half of the lemon slices and half of the garlic slices onto the paper-lined baking tray, and place the fish on top. Place half of the butter, a few of the lemon slices, half of the parsley, and the remaining garlic slices into the cavity of the fish (where the guts were). Dot the remaining butter over the top of the fish, and place the remaining lemon slices on top. Sprinkle the salt, pepper, and parsley over the top. Place the second sheet of parchment paper over the baking tray, and crimp all four edges together with the bottom sheet of parchment paper.

Bake the fish at 390F / 200C for 35 minutes, then remove the top piece of parchment paper and return to the oven for another 10-15 minutes. The fish is done when the flesh from the center flakes easily with a fork.

Serve immediately (warning everyone to watch for bones as they eat!).

Storage tip: Remove any remaining fish from the bones, and store in an airtight container in the fridge for 1-2 days.

Roasted butternut & purple onions with tahini sauce & toasted pine nuts

Welcome to 2015 from Southern Spoon. In the spirit of positive and healthy starts, this year begins with a delicious dish that showcases roasted winter vegetables, dressed simply with fresh herbs, toasted nuts, and tahini sauce. This colorful platter of veggies will entice even the most stalwart of your hard to please low-vegetable eaters. One of my goals is to incorporate even more, and more variety, of vegetables into every meal.

This recipe is one of many that I prepared with my mom and sister from Yotam Ottolenghi and Sami Tamimi's incredible cookbook Jerusalem, which I gifted to my sister for Christmas. We loved reading through Ottolenghi's portrayals of this ancient city's cuisine, which is deeply wrapped up in its culture-- a culture that is unfortunately so often the target of persecution, as we saw in Paris last week.

roasted butternut, purple onions and dressed with a creamy tahini garlic sauce
and sprinkled with parsley and toasted pine nuts for an easy, attractive, delicious side dish

The next couple of posts will celebrate the multicultural influences that make some of my favorite dishes absolutely delicious. How sad, and how dull, would it be for us all to live in a monocultural world? May our actions this year provide a little more understanding and tolerance and many special moments shared over food and drink with friends and family, who are each beautifully different than we are. Cheers from Texas.

Roasted butternut & purple onions with tahini sauce and toasted pine nuts
Serves 8
Adapted from Jerusalem

1 butternut squash, sliced into 4x1 inch wedges (skins can be removed or left on)
2 purple onions, sliced into 1/2-inch wide wedges
3 tablespoons olive oil
1/4 cup chopped fresh parsley
1/4cup pine nuts
pinch each of freshly ground salt and pepper

Tahini sauce:
3 tablespoons tahini
1 tablespoon lemon juice
2-3 tablespoons water
1 clove garlic, minced

Preheat oven to 475F / 240C. While the oven is preheating, make the tahini sauce. Whisk together sauce ingredients, adding enough water until the mixture is the consistency of runny honey. Set aside.

In a large bowl, carefully toss the squash and onions with the olive oil, salt, and pepper. Arrange squash and onion evenly on the greased baking tray in a single layer. Roast at 475F / 240C for 30-40 minutes, until onions are beginning to brown around the outer edges and squash is cooked through. In the last 3-5 minutes of roasting, place the pine nuts in a separate baking tray and place them in the oven with the vegetables to toast, watching closely to ensure they don't burn.

Arrange the squash and onion onto a serving platter, sprinkle parsley and pine nuts over the top, and drizzle the tahini sauce over the vegetables. Serve warm or at room temperature.

Storage tip: these roasted vegetables and sauce will keep, covered in the fridge, for 3-4 days.

Pumpkin Salad with Avocado, Pecans, and Pomegranate Vinaigrette

New Year's resolution-making already for 2015: more blogging! It's been over a month since I've posted, but since then: my job in Sydney finished, my Australian visa ran out, we've packed up and shipped all of our possessions, and I've moved back to Texas temporarily while I wait on the state department to approve the hubs to join me in the USofA. Needless to say, it's been busy.

But we're still cooking, and this is my first post from the Southern homeland I still call home. Have done a swift transfer from summer-weather salads to winter-themed dishes here in Texas, even though the weather is not quite frosty yet. The beautiful, delicious salad recipe shared below is just perfect for the holiday season, weather you're in the northern or the southern hemisphere. I made it in Sydney on Thanksgiving last month with my wonderful in-laws and will be making it again in Texas on Christmas for my family here.

This salad makes a beautiful addition to your holiday spread.

The sweet pumpkin, savory rocket (arugula) and crunchy pomegranate seeds and pecans make a mouthwatering combination, and the flavors are holiday season appropriate without adding another heavy, starchy side to your dinner table. I've used both kent pumpkin and acorn squash in this recipe with success, and butternut or any other slightly sweet squash would also work well. If you can't source avocados where you are (they're plentiful in Australia this time of year, and thankfully in Texas we have access to avos from Mexico and Cali), just leave them out-- the salad will still look and taste divine. This festive dish is also gluten-free, dairy-free, and paleo-friendly. Win.

pumpkin, avocado & acorn squash over greens, topped with toasted pecans,
pomegranate arils, and pomegranate vinaigrette

Hope to be back before the month and year are over, but all best to you for December. And especially warm wishes to my family and friends back in Sydney, where the past week has been a tense and difficult one. May peace abound as we move forward into the New Year.

Pumpkin Salad with Avocado, Pecans, and Pomegranate Vinaigrette
Serves 6-8
Adapted from How Sweet it Is

1 acorn squash, or half of a kent pumpkin or butternut squash (no need to remove the skin!)
4-5 cups rocket (arugula; can substitute shredded romaine or another lettuce)

1 avocado, sliced into long, 1/4 inch-wide slices

1/2 of a medium sized pomegranate (for about 1/2 cup pomegranate arils)
1/2 cup pecans, chopped into large chunks

Pomegranate Vinaigrette
makes 1/2 cup

3 tablespoons pomegranate juice
3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 garlic clove, minced

1/2 inch piece of fresh ginger, peeled and minced

pinch each of freshly ground salt and pepper

Preheat oven to 395F/ 200C. Slice the squash or pumpkin into 1/4-inch slices (if using acorn squash, cut in half from bottom to top, then slice horizontally from bottom to top so you end up with scalloped slices of squash).

Place squash slices on a lightly greased or baking paper-lined baking tray, and place into a pre-heated oven. Roast at 395F/ 200C for 20-25 minutes, turning the slices over halfway through cooking, until the slices are cooked through and beginning to brown slightly. In the last 5-6 minutes of baking, place the pecans on another baking tray and place them in the oven to toast. Remove squash and pecans from oven and set aside to cool.

While the squash is roasting, remove the arils (seeds) from your pomegranate and set a 1/2 cup aside (refrigerate the remaining arils for another use). Then make the pomegranate vinaigrette by whisking all ingredients together thoroughly.

On your serving platter or bowl, arrange the rocket leaves, and pour half of the vinaigrette evenly over the leaves. Arrange the squash slices over the rocket, then arrange the avocado slices in between the squash slices. Pour the remaining vinaigrette evenly over the salad, and sprinkle the pomegranate arils and pecans on top. Serve immediately.

Salad will keep, covered in the fridge, for 24 hours.

* Prep tip: The squash can be roasted up to a day ahead and placed in the fridge, ready to be used when you are ready to assemble the salad. The vinaigrette can be mixed up and stored in the fridge up to two days before serving.

Bok choy salad with sticky grilled eggplant, baby corn & miso garlic chicken

We spent last weekend in the Blue Mountains with friends (see pic at the end of this post), and had a great time going on long bushwalks through the gum trees then coming back to our Airbnb house to cook up a big meal over beers and old fashioneds. My friend Kate made the most amazing seared kangaroo salad on our first night-- check out her blog The Katechen for more delicious food outta Melbourne. We'll definitely be trying *roo salad* at home soon, but tonight we stuck to our favorite version of summer salad (marinated, grilled chicken thighs over an Asian-inspired base), topping it with sticky grilled eggplant slices inspired by Laura over at The First Mess.

baby bok choy salad topped with grilled sticky eggplant and baby corn

The basil and mint keep things tasting light, while the grilled eggplant and chicken make this dish go a long way to satisfy big appetites. If you can't easily source baby bok choy, any lettuce (romaine, oak leaf, etc) will do, or try a combo of thinly sliced Napa (Chinese) cabbage and purple cabbage. If you're cooking for vegetarians, just serve the grilled chicken separately, alongside the salad.

salad topped with miso garlic grilled chicken

These eggplant slices would also be delicious as a side on their own, or added to a burger/wrap situation. File this one away for the summer months, northern hemisphere mates. And a shout out to my little brother, whose birthday is today! Can't wait to toast the last year of your twenties with an old fashioned when we're back in the same country, bro. 

full of flavor: salad with grilled veg & chicken

Bok choy salad with sticky grilled eggplant, baby corn & miso garlic chicken

Serves 3-4

Bok choy salad

3 bunches baby bok choy, separated, washed, and thinly sliced

1/2 of a red bell pepper (capsicum), thinly sliced

4-5 button mushrooms, thinly sliced

small handful of fresh mint, roughly chopped

large handful of fresh basil, roughly chopped

1 tablespoon extra virgin olive oil

1 tablespoon mirin

1 tablespoon reserved eggplant marinade (recipe below)

Toss the baby bok choy, bell pepper, mushrooms, mint, and basil together in a large bowl. In a small bowl, whisk together the reserved eggplant marinade with olive oil and mirin. Pour the marinade dressing over the salad, and toss to coat. Set aside to serve straight from the bowl, or transfer the salad to a flat serving plate to serve. 

Sticky grilled eggplant and baby corn (inspired by this recipe at The First Mess)

1 large eggplant, sliced into 1cm-wide slices

fat pinch of ground sea salt

1/4 cup balsamic vinegar

1 tablespoon honey

1/2 inch piece of fresh ginger, peeled and finely chopped

1/4 of a brown or purple onion, thinly sliced 

big pinch of freshly ground black pepper

1 tablespoon miso

1 tablespoon mirin

handful of baby corn, sliced in half lengthwise

Lay the eggplant slices in a single layer on a sheet of aluminum foil or a baking tray, and sprinkle with with sea salt on both sides. Leave the eggplant to sit while you make the marinade.

In a small saucepan, combine the balsamic vinegar, honey, ginger, onion, and pepper. Bring the mixture to a boil, then turn down the heat to medium and simmer for 6-8 minutes, until the mixture has reduced by about half and is thickened. Remove from heat, and stir in the miso and mirin. Set aside one tablespoon of the marinade mixture to use in the bok choy salad dressing (see above). 

Generously brush the eggplant slices on one side with the marinade (you won't use all of it, save the remainder to use while you're grilling). Leave the eggplant to marinate while you prepare the chicken (eggplant needs only about 10 minutes to soak up the flavors of the marinade).

When you're ready to grill, heat an outdoor barbeque or an indoor stovetop grill to high heat. Brush the grill with oil. Place the eggplant slices, marinated side down, onto the grill, and immediately brush the tops with the remaining marinade mixture. Place the sliced baby corn on the grill, too. 

Grill the eggplant slices for about 3-5 minutes on each side, until char marks appear and eggplant softens. Toss the baby corn around on the grill every couple of minutes, removing after the corn begins to develop a little char, about 6-8 minutes total. Remove the eggplant and corn and set aside to cool for a few minutes before arranging them on top of the bok choy salad.  

Miso garlic chicken

1 tablespoon fish sauce

1 tablespoon olive oil (or toasted sesame oil if you have it)

1 tablespoon mirin
1 teaspoon miso

2 cloves garlic, minced

4 boneless, skinless chicken thighs

In a large glass or ceramic dish, mix the fish, sauce, oil, mirin, miso, and garlic. Place the chicken thighs into the mixture and turn them over a few times to coat evenly. Place the dish in the fridge for 15 minutes as you grill the eggplant (or, alternatively, marinate chicken, covered in the fridge, for up to 8 hours or overnight). 

Heat the grill (outdoor barbeque or indoor stovetop grill) to high heat. Add the chicken thighs, and grill for about 5-8 minutes on each side, until chicken is no longer pink in the middle and juices run clear. 

Remove chicken from heat and allow to rest for a couple of minutes before slicing against the grain into thin slices. Arrange the chicken on top of the salad and grilled eggplant and baby corn, or serve the chicken on a separate platter alongside the salad. Enjoy!

view from one of the lookout points near Leura on our Blue Mountains bushwalk last weekend

Prosciutto-wrapped green beans & pecorino over lentils with swiss chard & mustard

A couple of weeks ago I finally tried a few of the dinner recipes I've been eyeing in Rachel Khoo's wonderful My Little French Kitchen cookbook. In this sequel to My Little Paris Kitchen, Rachel has traveled all around France to gather the quintessential flavors and current food trends of many areas. The result is a beautiful snapshot of the varied French palate, from seaside-inspired dishes to heartier fare from the eastern side of the country. I loved the look of her green bean bundles over lentils, and though we've pretty much cut out legumes over the last few months (along with grains), I gave this one a try.

green beans & pecorino wrapped in prosciutto, served over lentils and swiss chard

The first time around I was very impressed with the green bean bundles, but the lentils were a little lackluster. A week later I revisited the recipe, this time sautéing swiss chard with the onions and thyme, and deglazing the pan with some apple cider vinegar and strong dijon mustard before gently tossing in the lentils. Tangy and delicious, plus another full serving of green vegetables : )  I used canned lentils for ease. If you have dried lentils, measure out 200g (7oz), rinse them, and bring to a slow simmer in 400g (14oz) water, simmering uncovered for 20-30 minutes, until lentils are soft.

tangy apple cider vinegar & dijon mustard lend lots of flavor to swiss chard & lentils

Tonight we're making the green bean bundles for dinner to serve alongside portuguese baked chicken. They are a very tasty side, and I bet these little prosciutto wrapped, cheese stuffed beauties will persuade even the pickiest non-green bean eater (they would also make a beautiful addition to a Thanksgiving table). The lentils could also work on their own as a side, or make them a main dish by stirring through some cooked sausage or crumbled crispy prosciutto. Enjoy, and happy fall to folks in the northern hemisphere!

* Update: if you're making this for a vegetarian or for someone who doesn't eat pork, I've successfully replicated the prosciutto wrapper with thinly shaved slices of carrot. Just take your vegetable peeler, place your carrot on a flat surface, and carefully shave a long slice, moving from the top to the bottom of the carrot (peeling away from yourself... that sounds like a 90s emo song). You might have to shave off a couple layers before you get a nice wide slice-- just wrap this around the green bean & pecorino bundle, and cook in the oven as per the recipe. 

Prosciutto-wrapped green beans & pecorino

serves 4-6 (larger appetites may want 2 bundles)

oil to coat baking tray

400g (or 14oz) green beans, rinsed

100g (or 3.5oz) pecorino (or other hard cheese, such as parmesan)

6 slices prosciutto (or thinly shaved carrot slices for a veg version)

Preheat oven to 190C/ 375F. Line a baking tray with baking paper and spray or brush lightly with oil (foil works, too, but must be oiled very well to avoid sticking). Set aside.

Slice the cheese into 12 sticks, about as long as the beans. Gather about 8-10 green beans, and two pieces of pecorino, and carefully wrap a slice of prosciutto around the bundle (for veg version, wrap a thin carrot slice around the bundle). Place the bundle on the prepared baking pan. Repeat with remaining ingredients. 

Bake the wrapped bundles for 18-25 minutes, until cheese is melted, just beginning to brown at the tips, and the prosciutto is beginning to crisp up. Remove from oven and carefully lift bundles from the baking tray. Serve immediately. 

Lentils with swiss chard & mustard

serves 4

1 tablespoon cooking oil (I use rice bran oil)

1 yellow or white onion, coursely chopped

about 10 sprigs thyme, leaves picked from any woodier stems, other thin stems rough chopped

3 cloves garlic, peeled and minced

3 heaping cups rough chopped swiss chard, cleaned and de-stemmed

2-3 tablespoons apple cider vinegar (to taste)

1-2 tablespoons strong dijon mustard (to taste), plus additional mustard to serve

freshly ground salt and pepper (to taste)

2 x 400g cans lentils (or 14oz each), drained and rinsed (I used brown, any type will do)

Heat a large skillet or saucepan over medium heat. Add the oil and swirl to coat the pan. Add the onions, and sauté on medium to low heat for about 7-8 minutes, until onions are soft and beginning to brown. 

Add the thyme and garlic to the onions and stir, cooking for 1 minute. Add the swiss chard, stirring to distribute it amongst the onions. Cover and cook at medium-low heat for 7-8 minutes, stirring occasionally to avoid burning. Add the apple cider vinegar and mustard to the pan to deglaze, scraping off any browned bits on the bottom of the pan. 

Add the lentils and salt and pepper to the pan. Stir gently to distribute, then cover and cook on medium-low for 5 minutes, until lentils are heated through. 

Serve immediately, with a little mustard on the side to which people can help themselves. To serve with green bean bundles, arrange the lentils on a serving dish and place the bundles over the top of the lentils, or serve up individually with a mound of lentils on each plate topped with a green bean bundle. 

Mini Eggplant Pizzas, Julia Childs style

As soon as I saw a pin for mini eggplant pizzas, I immediately began creating the perfect pizza in my head-- spinach mixed with tomato sauce for a hearty base, thinly sliced mushrooms and chunky olives, bit o mozzarella, and some prosciutto or prawns on top. *How* had I never thought of this?! My mom used to make me and my siblings mini pizzas on English muffin halves after school, and these are just as easy and tasty-- but paleofied : )

mini pizzas loaded with spinach and veggies on an eggplant base

Apparently the idea originated with Julia Childs, America's favorite TV chef before TV chefs were a thing. This woman introduced French cooking techniques to the household cook, and we are forever grateful. Eggplant pizzas may not be French, but they are adorable, hearty, veg-based snacks that can easily make a meal. 

I give the recipe for what I made below, but feel free to adapt as you wish. A different protein, such as cooked beef mince (ground beef), turkey mince, or shredded cooked chicken, could be added to the tomato sauce base instead of prawns or prosciutto. Anchovies would also work well. Or go for pineapple and prosciutto if you're feeling Hawaiian. Your imagination is the limit. These would be great to make for a DIY eggplant pizza bar dinner party. Three little pizzas were filling enough for dinner for me, and one each would serve as a nice starter before a main meal. Enjoy!

Mini Eggplant Pizzas

Makes approximately 9 pizzas

1 large eggplant, sliced into 1cm-wide slices

1 14oz (400g) can whole, peeled tomatoes

1/2 cup frozen spinach, cooked (or wilt a few big handfuls of fresh spinach)

1/2 teaspoon dried red chili flakes

1/4 cup thinly sliced mushrooms

2 tablespoons sliced ripe (black) olives

1/3 cup freshly shredded mozzarella cheese

9 raw prawns, peeled, deveined, and butterflied (split almost in half with a knife down the belly of the prawn)

Preheat the oven to 210C/ 410F. Line a large baking tray or cookie sheet with baking paper.

Place the eggplant slices on try baking tray and place them in the preheated oven for 10-12 minutes. 

Meanwhile, discard half of the liquid from the can of peeled tomatoes (or save for another use), and pour the remaining half into a medium sized bowl. Roughly chop chop (or pulse in a blender or food processor) the tomatoes, and add them to the tomato juice. Add the spinach and chili flakes (if using) to the tomatoes and mix well. 

Remove the eggplant from the oven and turn each slice over. On top of each eggplant slice, place a couple of tablespoons of the tomato mixture, spreading evenly over each slice. Next top with the mushroom slices and olives, then sprinkle the mozzarella evenly over each pizza. Top each pizza with a butterflied prawn. 

Bake the pizzas in the preheated oven for 15-20 minutes, until the prawns are cooked through and the mozzarella begins to bubble. Serve immediately. 

Pizzas will keep, covered in the fridge, for 2 days.

Chocolate Pavlova with Figs & Honey Yogurt Whipped Cream

This weekend was my sister's birthday-- happy birthday! Although I haven't been able to celebrate with her in the same country for the last nine years, we did have a mini early celebration last month when she visited us in Sydney. To acknowledge the Australian locale, we made a pavlova (aka *pav*), the delicious meringue dessert topped with cream and fruit that is ubiquitous at any Aussie holiday, especially around the broiling Christmas season.

Pavlova with a chocolate base, lightly sweetened cream filling,
ripe figs, and melted dark chocolate 

We decided to experiment with a chocolate pav base, and used an interesting technique picked up from Nigella Lawson recipe-- a touch of balsamic vinegar stirred into the whipped egg whites with some cocoa. The flavor is perfect, not too chocolatey, and a delicious accompaniment to ripe figs and lightly sweetened cream. I've since made this recipe again using a half cup of halved fresh cherries, which worked really well with the chocolate flavor, and I'm sure sliced strawberries would also be great. We Americanized the pav even further by drizzling a little melted dark chocolate over everything before serving, which made for a great presentation-- but it's just as tasty without the drizzle.

chocolate pav: a delicious birthday cake alternative : )

A word of warning-- the pavlova base doesn't hold its shape well in a fan-forced oven (I accidentally made a flat fruit pizza instead of a pav when I used the fan on my oven), and this dessert will work best when prepared on a less-humid day. Try it out for a special occasion-- it's a gluten-free dessert that's sure to impress, and people will be coming back for seconds. Enjoy, and happy birthday wishes to my favorite sister!

Chocolate Pavlova with Figs and Honey Yogurt Whipped Cream
Adapted from Nigella Lawson
Serves 6-8

Pavlova:
4 egg whites
2/3 cups sugar (I used  2 tablespoons brown sugar as part of this)
2 tablespoons cocoa
1 teaspoon balsamic vinegar

Honey Yogurt Whipped Cream:
1 small carton cream (whipping cream in the US, single cream in the UK)
3 tablespoons natural or Greek yogurt
1 tablespoon honey
1/4 teaspoon ground cinnamon

Fruit & Chocolate Topping:
4 ripe figs, quartered (halved fresh cherries or strawberries also work well)
1/4 cup finely chopped dark chocolate (optional)

Preheat oven to 180C/ 350F (do not use a fan-forced oven or pavlova will flatten).

Whip up the egg whites till firm with electric mixer. Add the sugar one tablespoon at a time. Carefully stir in cocoa and balsamic vinegar. (It's ok if streaks of cocoa remain)

Pile the egg white mixture onto a baking-paper lined cookie sheet. Make a large but tall circle, making a bit of an indentation in the centre for the cream filling. Place in oven and immediately turn oven down to 150C/ 300F. Bake for 1 - 1 1/4 hours, until meringue is set, but still very slightly squidgy when you press your finger in the very centre. Turn off oven, crack open the oven door a couple of inches, and leave to cool completely (pavlova can be left in the oven overnight if necessary).

When ready to serve, carefully peel the meringue shell from the baking paper and set it on a serving plate. Mix all ingredients together for the honey yogurt whipped cream. Pile the yogurt whipped cream into the centre of the meringue shell, leaving an inch or so of meringue showing around the edge. Arrange the fig quarters around the creamy topping.

For the chocolate topping (optional): melt the dark chocolate carefully in a microwave (at 15 second intervals) or a double-boiler. Drizzle the chocolate over the entire pavlova.

Serve within a few hours to ensure that the meringue stays crisp on the outside.

Rocket Salad with Steak, Roasted Eggplant & Dukkah-Crusted Pumpkin

Apologies for the lull here at Southern Spoon recently. We hosted my awesome sister in Sydney for a couple of weeks, after which I few straight to Iceland for work (fabulous fish, meat, soups, berries, etc-- see proof on my instagram feed @SouthernSpoon), then we moved house-- always an exhausting exercise, but our new kitchen makes up for it. It's big by inner-city standards, equipped with new appliances, and just around the corner from a great grocery store and Newtown, a central Sydney suburb known for its great cafes and restaurants. So goodbye to our tiny, 1970s vintage kitchen, and hello to white granite countertops and a new neighborhood of food and drinks to explore.

This simple salad is inspired by one over at Sydney-based blog Eat Drink Paleo (a beautiful blog of delicious, doable, whole food recipes-- highly recommended). Aussie salads are delicious: focused on seasonal produce without tons of dressing weighing them down, and this one is the perfect balance of textures and flavors. The slight sweetness of the dukkah-crusted pumpkin goes well with the savory steak and peppery rocket (aka arugula), and a simple olive oil and apple cider vinegar dressing is all the salad needs to bring the flavors together. Rather than eggplant, you could easily substitute bell pepper or tomatoes, cutting them into slices before roasting for 15-20 minutes.

paleo-friendly salad of rocket, steak, dukkah-crusted pumpkin, and roasted eggplant

This is delicious for lunch or dinner, and would make a great salad to transport to a barbeque or pot luck event, as the hardier rocket leaf holds up very well in a dressing, staying crisp for hours after it is made. The steak packs a protein punch, so this salad will fill you up and keep you satisfied till your next meal. It's paleo, gluten-free, and dairy-free, and allergy friendly for serving to a crowd (though careful about what nuts/seeds you use in the Dukkah if cooking for nut-sensitive eaters). Hope you enjoy it as much as we do.

Rocket Salad with Steak, Roasted Peppers & Dukkah-Crusted Pumpkin
Serves 3-4 as a main course, 6-8 as a side
Inspired by Eat Drink Paleo

1.5 lbs (680 g) flank beef steak or other thin-cut of beef
pinch of freshly ground salt and pepper
3 teaspoons cooking oil (such as rice bran oil), divided use
2 cups rocket (arugula), rinsed and spun dry
2 cups diced pumpkin (kent, grey, butternut), about 1-inch squares
2 tablespoons dukkah (see my easy, homemade dukkah recipe here)
1 cup diced eggplant, about 1-inch squares

Vinaigrette:
2 tablespoons extra virgin olive oil
1 teaspoon apple cider vinegar
1 small clove garlic, minced
freshly ground pepper to taste

Preheat oven to 215C / 420F, and line a baking sheet with baking paper.

In a large bowl, add 1 teaspoon of cooking oil and diced pumpkin, tossing to coat. Add the dukkah, and toss to coat the pumpkin evenly with the dukkah. Arrange the pumpkin and diced eggplant on the baking sheet lined with baking paper or greased well with oil, spreading out the vegetables so that the pieces aren't touching. (You may need to spread everything out over two baking trays). Place in pre-heated oven and cook at 215C / 420F for 18-25 minutes, turning over the pieces halfway through, until pumpkin is cooked through. (If the eggplant pieces are done earlier and beginning to brown, just remove them and set aside while the pumpkin continues to cook).

While the pumpkin and eggplant are cooking: season the steak on both sides with salt and pepper. Heat a skillet to medium heat. When the skillet is hot, swirl 2 teaspoons cooking oil around to coat the skillet evenly. Add the steak, and cook for 3-4 minutes on each side, till seared on the outside but still pink in the middle (medium), or to your desired level of doneness. Remove steak and set aside to rest for 5-10 minutes before thinly slicing across the grain into 1/4-inch thick slices.

Make a vinaigrette by whisking together the 2 tablespoons of olive oil, 1 teaspoon apple cider vinegar, and the minced garlic.

To assemble the salad: on a large serving platter or wide bowl, spread out the rocket leaves. Scatter the dukkah-crusted pumpkin and the roasted eggplant evenly over the leaves. Arrange the steak slices along the top of the salad, and drizzle the vinaigrette over the entire salad. Top with freshly ground pepper to taste. Serve immediately, or chill for up to 6 hours, and bring to room temperature before serving.

Leftover salad will keep for two days in the fridge in a sealed container.

Banana Muffins (gluten-free, grain-free)

I love whipping up a batch of muffins, savory or sweet, and that's something I've missed now that the hubs and I are focusing on lowering our carb intake in favor of more vegetables and protein. I've been pinning paleo-style and low-carb recipes like crazy for inspiration as we make up new dishes, and there are quite a few good-looking recipes out there for grain-free muffins. I've tried a few almondmeal-based muffins and have been very happy with the results-- they still rise a bit (not as much as a flour-based muffin), are moist and crumbly, and very satisfying after just one or two.

banana muffins, pale-style (grain-free goodness)

These banana bread-style muffins were a delicious component of our weekend breakfast, rounded out with eggs over easy and some crispy fried prosciutto. The muffins are plenty sweet with the banana and just a tablespoon of honey-- a perfect treat.

tender and just-sweet-enough banana muffins

This recipe is already grain-free and gluten free. To make it dairy-free just substitute melted coconut oil or your favorite cooking oil for the butter. I've listed my preferred mixture of warm spices, but feel free to use your favorite combination or a pumpkin pie spice mixture that adds up to one teaspoon. This makes a small batch of muffins, just six, but double the ingredients and divide between twelve muffin cups (same baking time) for a full dozen. 

For breakfast, dessert, or a sweet snack I'm sure you'll find these paleo-friendly muffins as delicious as we do. Happy (grain-free) baking! 

Banana Muffins (gluten-free, grain-free)

makes 6 muffins (double ingredients for 12)

Inspired by a number of paleo-friendly banana bread recipes

1 medium, ripe banana, mashed (about 1/2 cup mashed)

2 tablespoons melted butter or coconut oil

1 tablespoon honey

1 egg

1 cup almond meal 

1 tablespoon plus 1 teaspoon coconut flour

2 tablespoons ground flaxseed (ground linseed)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

dash of freshly ground sea salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

2 tablespoons chopped walnuts for topping (optional)

Pre-heat oven to 177C/ 350F, and grease 6 cups in a standard-sized muffin pan (or line with cupcake liners or baking paper).

In a small bowl, add the melted butter (or coconut oil), honey, and egg to the mashed banana. Stir thoroughly to combine.

In a medium sized bowl, add all of the remaining dry ingredients (almond meal through nutmeg), and stir to evenly combine. Add the wet ingredients to the dry ingredients, and stir thoroughly to combine. 

Divide the mixture between 6 muffin cups (if desired, top with chopped walnuts), and bake at 177C/ 350F for 15-18 minutes, until a toothpick inserted comes out without any batter on it (it may have a few crumbs). After removing from the oven, leave muffins to cool for at least 10 minutes before gently running a knife around the edges and removing them from the pan. Serve warm or at room temperature. 

Muffins will keep, stored in an airtight container at room temperature or in the fridge, for 3 to 4 days.

Cauliflower Crust Pizza

Honestly, the first time the hubs and I made and devoured cauliflower crust pizza, we both agreed it tasted better than normal pizza. It has a *flavor*, even if the texture isn't quite the same as a crispy thin-crust pie.

cauliflower crust pizza: low carb, huge flavor

I've made this base many times now, experimenting with slightly different methods, and can impart two key points of wisdom: 

1) you must steam the cauliflower and squeeze it out before you form the dough 

2) shredded cheese works better than any other substitutes for binding the dough 

So, apologies if you're not into cheese (sorry not sorry... great pizza has gotta have cheese). You can try an extra egg as substitute, but the crust won't hold together quite as well.

Below you'll find the recipe for cauliflower pizza crust, and then suggestions for topping combos and methods. This really is a delicious alternative to grain-based pizzas, and no more time-consuming than making a wheat-flour dough from scratch. Plus, low carb, higher veg = win, win. Enjoy!

Cauliflower Pizza Crust

makes 2 big pizza bases (about 12-inch diameter) 

1 large head cauliflower

1 egg

1/3 cup shredded cheese (cheddar, mozzarella, etc)

Optional: 1 teaspoon dried herbs (oregano, rosemary, parsley, marjaram, etc)

Baking paper to line your baking trays or pizza stones

Pre-heat oven to 215C / 420F. Place two baking trays or pizza stones into the oven as it heats. 

To prepare the cauliflower you have two options: 

1) place the heads (not stems) into a food processor and process until you achieve an even snow-like texture; OR 

2) grate the heads (holding the stems, don't grate the stems) using the large holes of a box grater, this is least messy if done over a large bowl. 

Place the grated cauliflower in a microwave-safe container, cover, and microwave for 4-6 minutes on high, stirring halfway through, until cauliflower is tender and piping hot. (Alternatively, you can place the cauliflower in a saucepan on the stovetop over medium heat, cover, and cook for 6-8 minutes).   Remove cauliflower from microwave, uncover, and let cool for at least 5 minutes, stirring occasionally to release steam.

Once the cauliflower is cool enough to handle, pour half of the cauliflower onto a clean, dry dishtowel. Gather the towel together so that the cauliflower is in a ball at the bottom, and wring the towel over a sink or bowl so that you extract as much liquid as possible. Place the squeeze-dried cauliflower into a bowl, and then repeat the twisting-wringing process with the remaining half of the steamed cauliflower.

To the squeeze-dried cauliflower, add the egg, shredded cheese, and, if desired, a teaspoon of dried herbs. Mix well to combine evenly. 

Remove the baking trays or pizza stones from the oven and line them with baking paper (or oil the trays generously... but note that using baking paper yields the best results). Divide the cauliflower dough into two equal portions, and, using your hands, carefully spread the portions out on the trays into a large, thin circle, about 12-14 inches wide. Pat together any holes that appear.

Place the crusts into the oven, and bake for 15-25 minutes at 215C / 420F, rotating the trays halfway through, until the crust is completely cooked through and browning well around the edges. Remove crusts from oven, add desired toppings, and return the pizzas to the oven for another 15 minutes, or until your toppings are done. Serve immediately.

Cauliflower Crust Pizza: Topping Suggestions

We find we like our toppings best if we sauté the vegetables in a pan for a few minutes, then place them onto the pre-baked cauliflower crust with the meat, top with shredded cheese, and bake again for a good 15-25 minutes at high heat (215C / 420F). But we pile our pies high.  If you're more minimalist in your toppings, placing them raw on the pre-baked crust, topping with cheese, and baking 15-25 minutes at 215C / 420F will be sufficient.

Because we have food sensitivities to tomatoes in our house, we simply spread a little olive oil over the crust before piling on the toppings. But of course you can use tomato sauce for a traditional pizza base.

The amounts below are for *one* pizza, double amounts for two pizzas.

Chicken-Avo

1 cup chopped, cooked rotisserie chicken 

half of an avocado, thinly sliced

1 thinly sliced red or yellow bell pepper (capsicum)

1 cup baby spinach leaves

1/2 thinly sliced purple onion

2 cloves minced garlic

1/3 cup shredded cheddar or mozzarella cheese

a few dashes of Cholula or another mild chili sauce to top

Prawn-Brie

1 cup cooked prawns

3.5 oz (100 g) brie, diced into 1-inch chunks

1/2 thinly sliced purple onion

2 cloves minced garlic

big handful of fresh basil leaves

freshly ground pepper

Prosciutto-Olive

3-4 slices prosciutto, torn or cut into pieces

1/2 thinly sliced purple onion

1 cup baby spinach leaves or rocket/arugula

1/2 cup thinly sliced button mushrooms

2-3 tablespoons chopped ripe (black) olives

1 tablespoon capers

1/3 cup shredded cheddar or mozzarella cheese

freshly ground pepper