Thai Beef Salad with Wild Rice

You Will Need:

Rice:

• 2 cups of Black Rice (180 ml cup)
• 4 cups of water

Steak:

• 4 Beef steak cuts, 125 gm each
• 1 tsp of “Eight Spice Sprinkle”
• 2 tbsp, Himalayan Pink Salt
• 1 tsp olive oil
• 2 tbsp, Rosemary, fresh de-leafed
Sauce:
• 2 Pickled capsicums
• 3 cloves of Garlic
• 1 division of ginger (3 cm cut)
• 2 tbsp Fish sauce
• 1 cup of Brag’s Aminoacid Soy sauce
• 2 tbsp of coconut Aminoacid
• 2 tbsp of Maple Syrup
• 2 tbsp of Natvia (erythritol/ Stevia Sweetener blend)
• ½ tsp Himalayan Salt
• 1 tbsp Olive oil
• 1 tsp of chilli flacks
• ½ cup of water
• ½ cup of beef stock
• Rice Vinegar
• ½ lemon
• Half a bunch of fresh coriander

Salad:

• 1 Head of Cos Lettuce
• 1 Hand full of Rocket salad
• 1 red Capsicum
• 1 big carrot
• 1 big cucumber
• 1 small red onion
• 200 gm cherry tomatoes

Directions:

Rice:

1. Take Rice, wash it and put it into the pot.
2. For 2 measuring cups of rice you need 4 measuring cups of water
3. Put the pot onto the stove cover it with the lid and on a slow heat bring it to the boil.
4. Reduce heat even more to almost nothing and let it steam until all water evaporated
5. Turn the cooker off and let it rest for 30 minutes under the lid.
6. Mix rice thoroughly

*** If you have a rice cooker, just cook it on the regime of “brown rice” or if you don’t have “Brown rice” mode, add a little bit more water into the cooker 4,25 cups of water for 2 cups of Black rice and cook it on “White rice” regime.

Salad:

 Cut carrot into long thin strips or if you have stripe slicer for vegetables use that choosing medium size slicing insert.

1. Cut Cucumber into long 7mm thick strips diagonally
2. Half the Cos lettuce head, cut the core out and slice it thinly.
3. Half red onion and slice it into a half circles, then separate half rings one from another
4. Half the capsicum and slice each half into thin strips
5. Cut cherry tomatoes into quarters.
6. Mix all those vegetable ingredients breaking it up with some rocket salad lettuces.

Sauce:

1. Chop up the garlic and ginger nice and fine
2. Chop up pickled capsicums
3. In the blender put together soy sauce, fish sauce, seseme oil, water, beef stock, maple syrup, coconut amino-acid, Himalayan salt, rice vinegar, natvia sweetener, chopped up pickled capsicum and blend together for 2 minutes.
4. Heat up the oil in the pot and fry garlic and ginger until slightly golden
5. Add chilli flakes and mix
6. Pour slowly mixture from the blender and mix
7. Let the mixture simmer constantly steering with a wooden spoon until start boiling.
8. Reduce the heat to the minimum and simmer until thickened occasional steering it.
9. Squeeze lemon into the mixture, follow with chopped up coriander, mix well, and turn it off.

Steak:

8. In the Little Bowl put together Olive oil, “eight Spice Sprinkle, Rosemary leaves taken of the steam and Himalayan Pink salt, mix well.
9. Rub Steaks with the spices potion you’ve just prepared. Leave it for 30 minutes. Grill the steak on the barbecue to the medium rear of the finish you like. Leave it to rest for 10 minutes before serving.
10. Slice Meat nice and thin and serve.

Assemble:

Serve on the individual plate distributing evenly meat, rice, salad and topping it up with nice and warm sauce.

Enjoy your meal

 Bon Appetit  ?

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This Dinner recipe is reasonably easy to make and it is quite entertaining as well! You are a master of quite a few pieces in here: your Thai beef Sauce, your wild rice your salad and of course your grilled beef! 

There is a little tip to it to make it even easier for you. 

During the working week I usually put my rice on in the rice cooker and leave  it on  using the ‘delay’ regime setting so the timer  is set for it being ready and cooked by the time we have dinner, something like 7 pm.  

Likewise, I marinate beef in the morning before I leave for work, which allows all these beautiful spices to penetrate through making meat nice and soft. Then when I get home from work I put the sauce on and while it’s cooking along I prepare the salad and grill the meat.  And Just like that, the rice is ready, the meat was marinated and ready for the barbecue  and all you needed to do is get the salad and sauce sorted and grill your meat!  

Enjoy

Bon Appetit

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Wholegrain Porridge “Rise-Up”

You Will Need:

• 45 gm organic Steel-cut Oats (1/2 cup or 80 ml)
• 2 g, Natural Sweetener, 200 gm
• 1 pinch of Himalayan Salt
• 5 tsp of unsalted Organic Butter
• 100 ml, Whole Milk, Non-Homogenized
• 75 g, Frozen Mixed Berries – defrosted
• 2 tbsp of “Crunchy Fruit Vinaigrette”45 or a fruit salad of your choice

Directions:

1. Take frozen berries and defrost them in the microwave or simply leave them out in the bowl while your porridge is getting cooked.
2. Take ½ cup of steel cut oats, 1 cup and a bit of water, 1 tsp of Natvia ( erythritol & Stevia sweetener blend), 1 pinch of Himalayan Salt and put it into a rice cooker. If you don’t have a rice cooker you can use Pressure cooker or multi cooker. Select “White Rice” Cooking mode click “Start”.
3. When the “cooker” beeped “Ready” open the lead and add some butter, mix thoroughly.
4. Extract porridge into the serving bowl.
5. Add 2 tbsp of “Crunchy Fruit Vinaigrette” and defrosted berries into the bowl
6. Serve with Milk on the side

*** If none of the listed above electric cookers are present soak steel cut oats over night in the small cooking pot and add sweetener and salt just before cooking. Slowly bring it to the boil, simmer on the very slow heat for 10 minutes, turn it off, put the lead on and keep it under the lead for 10 minutes. Add butter and mix thoroughly. Follow steps from 4-6. 

Enjoy with your favourite Coffee or Tea

BonAppetit

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This breakfast recipe is very easy to make, the only thing is that it takes time to cook the porridge. It takes about 15 to 20 minutes depending on the cooker of course. 

You can surely cook it on the stove, or if you have a multi cooker or rice cooker it is just to your best convenience.  In multi cookers it take no time leaves no mess, 15 minutes and you done, also you can put it into the cooker the night before with a delay start. 

Just work out what time you need it ready by, press delay button, put in the number of hours you need it ready by – from the time onward and press start. In the morning you open the lid of the cooker and  Vu’a la, serve adding some fruit salad and milk!

Enjoy

Bon Appetit

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Slavic Cottage Cheese Pie

You will need:

• Quick Oats or Oat Bran – 2 hipped tbsp
  Rolled oats – 1 hipped tsp
• Sweetener (low calorie) erythritol & stevia blend like Natvia1.5 tbsp
  Himalayan pink salt – 1 pinch
• Cottage cheese (big or small curd) -2 hipped tbsp
• Free range egg, size extra large- 1 egg
• Butter unsalted -2 gm-(for covering the pie tin & pie when it’s baked)
• Blueberries fresh (or other berries) 50 gm- for serving
• Greek strained yogurt 2 tbsp for serving

Directions:

1. Preheat the oven to 220 C° on “bake”
2. Mix all ingredients together, cover the small baking tin with some butter
3. Fill it with the mixture, bake for 20 minutes or until golden.
4. Take the pie out of the oven, cover it with a tiny bit of butter, let cool for 10 minutes.
   Serve with Greek yogurt and ½ cup (50 gm) of Blueberries or any other berries.

Enjoy with your favourite Coffee or Tea

Bon Appetit 

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This breakfast recipe is very easy to make, the only thing is that it takes time to bake it. It takes about 15 to 20 minutes depending on the oven of course. In the oven such as “Smeg” it takes 15 minutes at 220ºC to the beautiful golden colour. You can serve it not only with blueberries but any other berries or fruit. My daughter, for instance, loves it with some yogurt and thin slices of orange, there is no limit to it, try it how you like it the most!

Little Tip:

Prepare this Cottage Cheese Pie mixture from the night before, pack it into the food container and leave it overnight in the fridge. The next day all you have to do is put it into the greased with olive oil baking tin and throw it into the oven. And just in no time, you’ve got your scrummy breaky right in-front of you!

Enjoy

Bon Appetit

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