Healthy

Rolled omelette sidedish Gyeranmari 계란말이

 Adapted from Maangchi

tumblr_n5uel9ifzq1s46p8ao1_500

Ingredients

3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper, Jarlsberg cheese, nori sheets, olive oil, Korean zucchini (finely shredded).

img_0869img_0868

Directions

  1. Crack 3 large size eggs and put it into a bowl.
  2. Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper
  3. Heat up a non-stick frying pan over medium heat and spread a little olive oil.
  4. Cook the onions and the zucchini. Add to the egg mixture.
  5. Pour about ⅓ of the egg-onion-zucchini mixture on the pan and spread it thinly by tilting the pan.
  6. Layer cheese and nori over the egg pancake.
  7. When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
  8. Repeat this step of 4 and 5 until the egg mixture runs out.
    *tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
  9. Make a long rectangle box shape by cooking 4 sides.
  10. When the omelette cools down, cut it into bite size and serve it with rice.

img_0867

Simple potato pancake Gamjajeon (감자전)

Adapted from Maangchi

Ingredients

(2 servings)

  • 1 large potato (8 ounces), peeled and grated
  • ¼ cup grated onion
  • ¼ teaspoon salt
  • ¼ cup potato starch
  • ¼ cup grape seed oil (or vegetable oil)

For dipping sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon freshly squeezed lime juice (or vinegar)
  • 1 green onion, chopped
  • ¼ cup thinly sliced onion
  • 1 jalapeno pepper, chopped
  • ½ teaspoon sugar

Directions

  1. To make the dipping sauce, combine soy sauce, lime juice, green onion, onion, jalapeno pepper, and sugar in a small bowl and mix it together until the sugar is melted. Set aside.
  2. Put the grated potato and onion in a bowl. Add salt, potato starch and mix it together.
  3. Heat up a 9 to 12 inch nonstick pan over medium-high heat.
  4. Add 2 tablespoons grape seed oil and swirl the pan around to coat it evenly. Add the potato mixture and spread it thinly on the pan.
  5. Cook a few minutes until the bottom of the pancake turns crispy and a light golden brown.
  6. Turn it over with a spatula or flip it. Add the rest of the grape seed oil to the edge of the pancake. Shake the pan and tilt it so that oil spreads underneath the pancake. Let it cook until the bottom of the pancake turns golden brown.
  7. Keep turning it over and cooking until both sides are crispy and light golden brown, usually about 8 to 10 minutes.
  8. Transfer it to a plate and serve hot with the sauce.

img_0891

img_0887

Cheat Tip: Use a food processor to pulverise potatoes. Use a pancake maker to cook them evenly and sit while doing it!

giphy

Bulgogi + Cheese Gozleme

The BEST of Korea and Turkey! 😄

Adapted from Phoodie’s Spinach and Feta Gozleme recipe

MAKES 4 (1 per person is a light lunch)

2014-07-12 20.51.45

Ingredients [Gozleme Dough]:

  • 2 cups (250g) Self-raising flour
  • 220g full fat natural greek yoghurt OR 2 tubs of Chobani Plain Greek Yogurt (170g each)
  • 1/2 teaspoon salt
  • Extra flour for dusting
  • Later – oil of your choice

Ingredients [Bulgogi + Cheese filling]:

  • Canola oil spray
  • 1 cup spring onions (diced)
  • 3 cups Marinated Bulgogi (I used Costco’s but Woolworths is fine too!)
  • 2 cups Shredded Mozzarella
  • *Optional BUT recommended – > Lemon Wedges (to serve)

Directions [Gozleme Dough]:

1. Place yoghurt in a bowl.

2014-07-12 19.22.53

2. Whisk it up with a fork so that it becomes “flat”, add salt and mix some more.

2014-07-12 19.21.29

3. Slowly add the flour, whilst stirring at the same time until it combines to yield a firm and only ever so slightly sticky dough.

2014-07-12 19.26.59

4. Once combined, knead on a surface lightly dusted in flour and then form into a ball.

2014-07-12 19.29.30

5. Place in a bowl and cover with cling film, Leave to rest for 15 minutes.

2014-07-12 19.29.55

6. After 15 minutes, take it out of the bowl and cut it into four quarters.

7. One at a time, roll out the dough quarters. You want to get it paper thin, thin to the point that it is ALMOST see through.

*Tip: When rolling dough out, be sure to flour both sides so that the dough doesn’t stick to the rolling pin OR the table. Another good thing to do is oil your hands by wearing kitchen gloves and spraying a bit of non-stick cooking spray onto them and then massaging the oil in so that your ‘hands’ are essentially non-stick! 

Directions [Bulgogi + Cheese Gozleme]:

1. Stir-fry the marinated bulgogi with the canola oil or whatever oil of your choice (i.e. coconut or olive) until cooked through.

2014-07-12 19.35.072014-07-12 19.37.51

2. Stir in the spring onion and set aside to cool.

2014-07-12 19.43.47

3. Add about one large handful of the cooked bulgogi and spring onion mixture to the dough should have been rolled out (step 7 above).

4. Sprinkle with shredded mozzarella.

5. Fold over and seal edges using the end of a fork, or just your fingers is fine.

6. Slam the little baby into a hot, oiled pan (I used the oil from my marinated feta but olive is just as good).

7. Flip it when golden and cook the other side.

2014-07-12 19.54.462014-07-12 19.55.56

8. Cut with a pizza cutter, kitchen scissors or knife and serve with lemon wedges!

2014-07-12 19.57.51

2014-07-12 19.58.24

2014-07-12 20.51.58

My mum is always the first in line to taste-test!

2014-07-12 19.58.30

Tradtional Turkish Pancake

Alternative fillings:

Beef Filling:

  • 400 grams beef mince
  • 1 tablespoon olive oil
  • 1 onion
  • ½ teaspoon sweet paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste

Peri-Peri Chicken Filling:

  • 400 grams shredded chicken seasoned w/ peri-peri sauce
  • 1 tablespoon olive oil
  • 1 cup continental parsley/spinach
  • 1 cup crumbed feta
  • Salt and pepper to taste

Italian Filling:

  • 200g salami
  • 1 tablespoon olive oil
  • 1 cup sundried tomatoes OR jalapenos
  • 1 cup shredded mozzarella
  • 1/2 cup cooked leek OR spinach OR some vegetable of your choice
  • Salt and pepper to taste

Cheesecake Stuffed Strawberries



2014-09-04 06.34.24
 
Adapted from Nutmeg Nanny

Ingredients:

  • 1 lb large strawberries
  • 8 oz. cream cheese, softened (can use 1/3 less fat)
  • 3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
  • 1 tsp vanilla extract
  • graham cracker crumbs

Directions:

  1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.

2014-09-04 06.13.412. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Tip: If you are a lazy and kind of risk-taking person like me, mix cream cheese with jam instead to make the cheesecake filling. Then top with any kind of crumby cookie for the cheesecake crust.

2014-09-04 06.17.19

3. Enjoy!

2014-09-04 06.34.35

The Humble Strawberry… what would we do without you? o.O

 

Prosciutto-wrapped Spanish Melon

At Coles - also available at Harris Farm Markets and other green grocers around Sydney.

Found at Coles Parramatta- also available at Harris Farm Markets, probably other Coles and other green grocers around Sydney.

This, my friends, is the humble Spanish melon. 
 
Ugly-looking, sweet-tasting...
 
In Korea, we call it ‘frog melon’ because it is so ugly.
 
Oh, it may be ugly but it sure tastes good!

Look at the inside – yum, yum!

HOWEVER – like the frog prince, if you give it a chance, it will surely amaze you! Sweet, succulent and more flavoursome than watermelon and honeydew put together, I *strongly recommend* trying some ASAP. You won’t regret it!
 

Okay, now for the recipe…

Prosciutto-wrapped Spanish Melon Slices

 

The perfect, yet unlikely accompaniment to melon!

Prosciutto

 

Back of prosciutto packet

Back of prosciutto packet

Ingredients:

            • Prosciutto – thin sliced
            • Spanish melon

Directions:

            1. Dice melon into 3cm x 4cm pieces (rough estimate – totally up to you XD).
            2. Wrap prosciutto around each piece of melon.
            3. Eat or serve and enjoy together!
*Tip: try wrapping one piece and sampling to see if it is too salty or too bland before continuing with the wrapping of the melon with the prosciutto. Remember that prosciutto can be salty and that brands may differ, so adjusting the length of your prosciutto makes all the difference!
 
Oohh! You *must* taste it!

Prosciutto-wrapped Spanish Melon

Oh, you gotta try this!

Prosciutto-wrapped Spanish Melon