Moroccan Sweet Potato, Carrot and Chickpea soup

Last week, before the end of winter we enjoyed eating 

Moroccan Sweet Potato, Carrot and Chickpea soup

recipe here

I have made this soup before

This time I doubled the quantity of coriander, cumin and chill powder

Amazing flavour!

~ ~ ~

I have recently added crochet baby blankets to my shop

www.etsy.com/shop/SqueezeCuddles

Have a beautiful day!

Chicken Ginger Congee

Hubby found a Chicken Ginger Congee recipe in The Courier Mail and asked if I could make it some time. I made it last weekend. It was yummy. Good winter food!

Did I hear you say "What is congee?"

Congee or conjee is a type of rice porridge or gruel popular in many Asian countries

In Korea, it is known as Juk. It is considered the ideal choice of food for babies, the ill or elderly, as it is easily eaten and digested

I have made a Korean Juk before ~ 소고기 야채죽 ( SoGoGi YaChaeJuk )

Translation is 'Beef Porridge with Vegetables'

It was very tasty!

I'll do a post on this recipe another time

Chicken Ginger Congee

Serves 4

1 litre chicken stock

500ml water

4 slices fresh young ginger (I used minced ginger)

1/2 cup long grain rice (we prefer the texture of medium grain rice)

200g chicken, diced into 1cm pieces

1 tsp Chinese rice wine (I had rice wine vinegar in the pantry)

Salt and ground white pepper

2 tbsp spring onion, finely sliced

1/2 tsp sesame oil

1 tbsp fried shallots

2 tsp fried garlic

Soy sauce, to serve 

Bring the chicken stock, water and ginger to the boil in a large heavy-based saucepan over a hight heat. Add rice and reduce the heat to medium-low

Simmer for 1 hour, covered, stirring occasionally to prevent the rice from catching until thickened and most of the liquid has been absorbed

Add chicken to the congee, cover and simmer for 4-5 minutes. Add rice wine to congee and season to taste with salt and pepper

* I added the spring onion, sesame oil, shallots and garlic during the cooking process 

Serve congee in bowls, sprinkle with spring onion, drizzle with sesame oil and top with fried shallots and garlic

Serve with soy sauce on the side

Recipe by Michelle Noerianto  

If I have the ingredients I'll be making Beef Vegetable Juk (Beef Porridge with Vegetables) today. Our baby boy (9yrs old) was picked up early from school yesterday. He has had temps and felt rather horrible. I'm sure it will help the healing process

If you try this recipe I hope you enjoy it!

Portuguese Rice Pudding

We enjoyed eating this yummy dish on the weekend. I made double so we could have some for breakfast the next day

Traditionally Portuguese rice pudding is served cold, however we love to eat it warm. A family favourite during the cooler months

A subtle lemon flavour with a sprinkling of cinnamon. Delicious!

Here's the recipe ~

Portuguese Rice Pudding

Serves 4 - 6

1 cup short grain pudding rice (I use medium grain rice)

2 1/2 cups milk (just as yummy using low fat milk)

2 or 3 strips pared lemon rind (I use lemon juice, 1-2 tbsp) 

5 tbsp butter, cut in pieces

1/2 cup caster sugar (I use raw sugar)

4 egg yolks

Salt

Ground cinnamon, for dusting

Lemon wedges, to serve

Cook the rice in plenty of lightly salted water for 5 minutes, by which time it will have lost its brittleness

Drain well, then return to the clean pan. Add the milk, lemon rind and butter. Bring to the boil over a moderately low heat, then cover, reduce the heat to the lowest setting and simmer for approx 20 minutes or until the rice is thick and creamy

* I take it off the heat while it is moist and easy to stir. When you do the next step the rice, sugar and egg yolks soak up some moisture

Remove the pan from the heat and allow the rice to cool a little. Remove and discard the lemon rind, then stir in the sugar and the egg yolks. Mix well

Divide among four to six serving bowls and dust with ground cinnamon. Serve cool, with lemon wedges for squeezing

Recipe from ~ Rice. Delicious savoury and sweet dishes from around the world by Christine Ingram

Do you have a favourite dish to warm your tummy?

Apple and Mixed Berry Crumble

Over the years I've searched and we have tried various crumble recipes. The recipe listed below is a combination of a few recipes. I've added cinnamon and ginger for extra flavour. This is my favourite crumble recipe! I hope you like it too.

Each time I make this dessert I use different fruits. 

Including fresh, frozen or tinned fruit. 

Image via Pinterest

Image via Pinterest

This time we enjoyed Apple and Mixed Berry Crumble.

I used frozen mixed berries and let them thaw. 

Apple Crumble recipe

6 large granny smith apples - peeled, cored, sliced  (see note)

1 cup raw sugar

1 cup desiccated coconut

1 cup SR flour

1 cup rolled oats

2tsp ground cinnamon

2tsp ground ginger

50g softened butter (not melted)

Preheat oven 180 oC

Cook apples in a saucepan with a splash of water and simmer on stove until just cooked. Place cooked apples into a large baking dish. If using mixed berries or tinned fruit there is no need to cook on the stove.

Mix sugar, coconut, SR flour, rolled oats, cinnamon and ginger in a bowl, including the butter. Crumble butter with fingertips to form coarse crumbs. Spoon crumble mixture over the fruit.

Bake in oven for approximately 20 minutes (check after 15 minutes to make sure top does not burn).

Serve with ice cream or custard

* Note – any fruit can be used. Mixed berries, peach, pear, etc

* SR flour – self raising flour

A yummy dessert to warm your tummy during the cooler months of the year. 

Great way to start the day with a warm breakfast.

Image via Pinterest

Do you have a favourite food to eat during the cooler weather?

Vintage Fabrics and Chickpea Stew

This week I started on a collection using beautiful vintage fabrics. 

Image via Pinterest

The collection will be released end of this month or early June. I'll show sneak peeks along the way. 

~ ~ ~ ~ ~  

Here's a very healthy, super tasty meal to warm your tummy.

Chickpea Stew

4 brown onions (or use Spanish onions), chopped

Oil

1 cup water

2 containers cherry tomatoes, half are sliced in half

1 cup chicken stock

1 garlic clove, chopped

1 red chilli, chopped, with or without seeds

2 tins chickpeas, drained

1 tbsp turmeric

Salt

Pepper

2 handfuls baby spinach leaves

½ lemon, juiced

Olive bread, garlic dip or aioli, optional

Danish feta, crumbled

Using a stove - 

In a large heated saucepan, add oil and onions. Cook until soft, and then add water. Add cherry tomatoes and chicken stock. Reduce heat to medium-low. Simmer for 20 minutes with lid on, until liquid reduces and ingredients are soft. Add garlic, red chilli, chickpeas and turmeric. Stir together.

Add a pinch salt and pepper and stir. Replace lid back on for 10 minutes. Increase the heat then turn heat off. Add baby spinach leaves. Mix through and add lemon juice. Serve on toasted olive bread topped with garlic dip or aioli and crumble feta on top. 

Lemon wedges and cracked pepper. Nice without bread too! 

Using a slow cooker - 

Place all ingredients in slow cooker. Cook on low for 1 hour or on high if you need to cook if faster. Check occasionally so it doesn’t stick to the bottom and stir. Add water and extra chicken stock.

Serve on plates and crumble Danish feta on top. Very healthy. Super tasty!

* This delicious recipe was shared by Skye Tiernan. Please visit her facebook page Little Pearl Designs and let her know Squeeze Cuddles sent you!

~ ~ ~ ~ ~ 

 Today, I'll be creating more items for the vintage fabric collection. 

What are you creating today?

Chicken Pad Thai

Hello! Hope you're having a gorgeous day. We're enjoying a bright, sunny day 

I think it's time I cooked this delicious meal again. It's been a while and it is an easy recipe. Our children devoured it the last time I made it. Think I'll make double, so we have leftovers. It is light on the tummy, healthy and tastes so fresh!

Serves 4

Preparation Time:
 10 minutes

Cooking Time: 
     10 minutes

             

200g rice stick noodles

2 tbsp oil

200g firm tofu, drained, cut into 1cm pieces

1/4 cup sweet chilli sauce

2 tbsp lime juice

1 tbsp fish sauce

2 tbsp brown sugar

2 eggs, lightly beaten

500g chicken breast, cut into stir-fry strips

3 garlic cloves, crushed

3 green shallots

1 ½ cups bean shoots

1/4 cup crushed nuts

1 bunch coriander leaves

Slices of chilli and lime wedges, optional

Place noodles into a large bowl, cover with boiling water and stand until soft. Heat oil in a large fry pan. Add tofu and cook, tossing, until golden. Drain on paper towel. Meanwhile, combine chilli sauce, lime juice, fish sauce and brown sugar in a jug.

Heat a large non-stick frying pan. Add a little oil. Cook egg, roughly break up as it cooks. Cook chicken strips and garlic until lightly browned. Remove from pan and set aside.

Heat remaining oil. Stir-fry shallots for 1 minute. Add drained noodles to wok and stir until well combined. Add sauce mixture and egg, toss until well combined. Return chicken to pan with bean shoots and cook until heated through.

Spoon into serving bowls. Sprinkle with nuts and coriander leaves. Optional, some slices of chilli and serve with lime wedges.

Hope you enjoy making this for your family, or friends!