no churn strawberry creme fraiche ice cream by bottomfeeder

Roasted Strawberries Pop in This No-Churn Ice Cream

Firstly unlike many other no churn ice cream recipes this one is not sickly sweet. I aimed to reduce the sweetness of the mandatory no churn condensed milk part (I think the sugar and custardy texture help make it more foolproof than a more headache-inducing version with an egg based custard or similar wizardry).

strawberries roasting on an oven tray


ROASTED STRAWBERRIES?!
Roasting the strawberries gives you a great depth and big strawberry flavour while also reducing the sweetness and water content that can cause the dreaded ice crystals in ice cream. If you wish to try add fresh cut up strawberries in your ice cream mix, be warned! The water content of the fresh fruit might add icy bits! It’s best to add these on top when serving, but give it a go if you’re not fussed about icy ice cream.

TO SERVE
Serve a scoop or two simply with some fresh strawberries or extra creme fraiche on top in a cup or cone, or go ham and sandwich between wafers or cookies for a fancy homemade ice cream sandwich (I did ). Basil and mint are great herby additions, as are the strawberry leaves themselves (I find these taste earthy and slightly basil-like, but less fragrant – plus you already have them!).

RECIPE
ROASTED STRAWBERRY CREME FRAICHE ICE CREAM – NO CHURN


INGREDIENTS
500g strawberries, tops cut off (use them to make a strawb top vinegar)
1/2 tbsp white sugar
1/2 tsp vanilla bean paste (or extract)
197ml/g* sweetened condensed milk (1/2 a can – double the recipe you want to use it all)
200ml/g cream (full fat, must be whippable)
100ml/g creme fraiche (can substitute for sour cream)

METHOD
Roasted strawbs
1. Preheat oven to 160°C. Wash, lightly dry and halve your strawbs. Pop on an oven tray and toss with sugar, then spread into a single layer.
2. Roast for 40-45 mins. Don’t let the sugary juices burn!
3. Once roasted scrape everything into a food processor and blitz till as smooth as possible. Allow to cool.

ICE CREAM (WOO!)

  1. Chuck your condensed milk into the food processor with the cooled strawb mix. Blitz for 1-2 minutes till well combined and aerated.
  2. In a large bowl (larger than you need, we’ll dump the strawberry mix in here later instead of dirtying another bowl 😉) whip together cream, creme fraiche and vanilla till stiff peaks are achieved.
  3. Push the cream to one side of the bowl and pour the strawberry mix next to it, scraping everything out with a spatula.
  4. Fold a scoop of the cream mix through gently (don’t beat, we need the air to get the right texture!). When mostly mixed in add another scoop and repeat. This helps start to lighten the mix so it’s easier to fold through and allows you to retain the air you spent all time time whipping the creams into desserty submission.
  5. Now fold through the rest of the strawberry mix into the cream. Again gently folding till it’s almost a homogeneous millennial pink. About 15-20 folds should do it. A few streaks here and there make it look lovely, so don’t stress about them.

FREEZING + SERVING

  1. Pour your ice cream into a container – either an airtight glass one or a metal one (freezes quickly and retains the cold temp).
  2. Top with a sheet of baking paper cut to fit your container and smooth it out to prevent bubbles that can create dreaded icy bits. Freeze for 12 hours. You get more of a soft serve texture after at least 3-6 hours.
  3. Serving – let it sit at room temp for a few mins to make it easier to scoop. It might seem hard once frozen for a few days, but it’s more like a churned ice cream and scoops more easily when it softens a lil’. Not bad at all for homemade!

VARIATIONS
You could roast other fruit and substitute, but strawberries are pretty darn hard to beat! I also want to work on a version that incorporates the strawberry leaves into the ice cream the future…keep your eyes peeled!

NOTES:
* All ingredients can be interchangeably weighed on a scale or measured in a cup. I find it easier to just weigh creams in a bowl or straight into the food processor instead of dirtying a measuring cup and having the scrape it all out.

ZERO WASTE LEFTOVER USE IDEAS
– Strawberry tops – Strawberry top vinegar, use leaves as garnish.
– Cream – whip and serve alongside your ice cream.
– Creme fraiche – serve a dollop with your ice cream. Kind of like a cross between ricotta and double cream – really nice on toast with jam or leftover fresh strawberries.



Tag me on instagram at @_bottomfeeder if you end up making this! I’d love to know who it went and how you served it🙏🌞

This strawberry series of recipes was developed by me in response to the plight of strawberry farmers in Australia, many of whom have been forced to sell their spring strawbs below cost price due to the affects of Covid Lockdown around Australia. With heavily reduced business from bakeries, restaurants and cafes (that are still takeaway only at the time of writing) their berries are piling up, and some are spraying their crops and letting them die out of desperation. See more of my strawberry recipes here!

DIY ‘Aesop’ Post-Poo Drops (Natural Mandarin Toilet Freshener)

Aesop is an Australian skin-care and self-care company, known for their high-end, well-branded (and incredibly expensive) products. And there’s no bigger epitome of this than their fabled Post-Poo Drops, a toilet freshener which elicits an understated scent of Mandarin, Tangerine, and Ylang Ylang when plopped into your toilet bowl after (and this is to quote the labelling) “vigorous activity has occurred” – far more natural than those artificially pumped up floral fresheners that you find on the supermarket shelves.

The original is beautiful, and actually has a Bottomfeder-esque origin story! “This botanical deodoriser got its accidental start when discarded essential oils from our in-house lab were repurposed to scent an office bathroom. It has since become one of our most popular products” – @aesopskincare

While I originally got these delightful drops for bathroom guests, my partner and I have fallen in love with the scent. And so rather than use it too quickly, I thought I’d have a go at making this mandarin marvel myself. Just save up some citrus skins and let time and patience work their magic. Make a larger batch and gift it to friends and family, or just store it to refill your smaller bottle. The prep time is 3 weeks, and this sounds insane, but like most good preserving projects, it’s very hands-off and mostly about letting time pass…especially something we have lots of in lockdown!

First, we create our own essential oils by steeping dried citrus peels in rubbing alcohol. Commercial versions use a distiller or cold press to extract oils, but alcohol is much more accessible way to draw these oils out at home without needing all that hi-tech wizardry. I used mandarin, orange and lemon peels leftover from eating and cooking. If you want a shortcut or have essential oils on hand you could just use them, however this can be costly and this recipe came about as an elevated way of utilising those naturally zingy smelling citrus peels.


My partner Mark and I created a really calming and chilled, but also tounge-in-cheek video which accompanies the recipe below. It was heavily inspired by the minimalist and considered Aesop brand and aesthetic, with our cheeky spin. Hope you like it!

RECIPE
DIY ‘AESOP’ POST POO DROPS (NATURAL CITRUS PEEL TOILET FRESHENER)

INGREDIENTS:

For the essential oils: (yields approx 20-50mL of each, prep time 3 wks)

  • 3 or more mandarins
  • 3 or more lemons
  • 3 or more oranges
  • rubbing alcohol

For the final mixture: (yields approx 150mL, prep time 5 min)

  • 125ml water
  • 1 tsp rubbing alcohol (can substitute for vodka)
  • 1 tsp vegetable glycerine (or substitute 1/2 tsp liquid soap)
  • Lemon essential oil
  • Mandarin essential oil
  • Orange essential oil

METHOD:

For the essential oils:

  1. Peel each of the mandarins and oranges.
  2. With a paring knife, remove the white pith for each of the peels.
  3. While you’ve got your knife out, cut the peel off the lemons.
  4. Place the de-pithed peels out in the sun to dry for approx 1 wk, keeping them separate so you know which peels are which. Turn every so often.
  5. Put each group of peels into a separate jar and cover with rubbing alcohol, shaking the jar to ensure peels are evenly covered/submerged.
  6. Place a lid loosely over each jar, and put in a cool dry place for 1 wk.
  7. Strain each oil to remove the peels, and place in jars. Optional zero waste drained peel use – Store the strained peels together in a jar – these can be used as a rubbish bin deodoriser, just shake some into your bin to keep it smelling fresh. As they’ve been sitting in alcohol they’re kind of preserved.
  8. Use paper towel and rubber bands to create a breathable lid for each oil. Then put in a cool dry place for 1 wk, shaking infrequently to stop bacteria forming.
  9. (Optional) Store each oil in eye-dropper bottles for ease of use.

For the final mixture:

  1. Measure 125mL of water out into a jug.
  2. Add the glycerin and rubbing alcohol.
  3. Use your nose to mix a balance of the essential oils to your liking. 30-40 drops total ought to be enough. Go slow and add oils bit by bit.
  4. (Optional) Store in eye-dropper bottle for ease of use.


For blending: Mixing the scents comes down to your individual preferences. It’s very subjective, so you have to use your nose to smell what’s right for you. I found that lemon is sophisticated, bright and fresh, orange verges on that musky stereotypically grandma toilet freshener smell, and mandarin is somewhere in the middle. For me, I added approximately 50% Lemon, 35% Mandarin and 15% Orange.

To create an aroma that smells more like the Aesop original: The Aesop original post poo drops have an aroma blend of tangerine peel, ylang ylang and mandarin peel. My version omitted the ylang ylang. I wanted to see what I could make with what I had without buying extra first (I haven’t seen any wild ylang ylang around me either). I recommend you include ylang ylang (native to Queensland, but not as readily available wild to everyone) or something similar like jasmine. You can buy readymade ylang ylang oil if you want, but a lemon heavy version of these post poo drops is pretty darn good as is! It is just going down the toilet in the end anyway!

For storage: You can buy amber glass bottles with some form of a dropper to make dispensing the oils and storing your finished post poo drops easy. They’re available online and at health food stores, or reuse ones you have leftover. The amber glass also helps prevent the oils from oxidising due to heat and light.

Future ideas: I’m currently creating some lemongrass essential oil to hopefully add a bit of a floral note (I usually dry the tough ends and outer parts of lemongrass whenever I buy it. I add it to cooking and make my own ginger and lemongrass tea). Make it your own though! You could add in rosemary, lavender or eucalyptus and take it in a different direction to the Aesop version if that’s what you like. I find it helps to look at or google the blend of scents in perfumes and products you already gravitate towards and try to recreate blends inspired by those (wayyyy easier than becoming an actual perfumer).

Credit: This recipe was adapted from this ‘fabulous farm’ girl ‘diy poo poo spray’ recipe.
mixed with this ‘hillsbourough homesteading’ orange essential oil recipe.

Share your version by tagging me on instagram @_bottomfeeder I’d love to see what you create!

Summery Sweet! Mango Pits & Peels Make a Delicious Marinade

There’s nothing like biting into some juicy mango on a hot summer’s day. I have so many memories of cross hatching mango cheeks with a knife and inverting them to become an edible cubist echidna. But what do you do with the pits and the peels that you can’t eat? I recently came across this recipe from Cornersmith (also in the Use It All cookbook) and lowered the amount of sugar since I’d mainly use it as a more savoury marinade. Make your mango scraps go the extra mile! It’s surprising how little mango you need to get a good flavour. This marinade base tastes kind of like a subtle Weis bar with a light gingery kick – you can add other ingredients to tweak it to your taste, see the recipe below for suggestions.


RECIPE
MANGO SCRAP MARINADE BASE

INGREDIENTS:
2-3 mangoes
2 tbsp sugar (or honey)
2 cups water
A few slices of ginger (or 2 tbsp dried ginger pieces/skin)

METHOD
1. Prepare your mangoes – we need the pits and skins for this recipe. Cut off the cheeks and seperate the flesh from the skin with a large spoon. Peel the section around the pit and cut off any mango you want to utilise – reserve the mango flesh for another use.

2. Add the mango peels and pits, sugar, water and ginger to a small pot on medium heat. Stir to dissolve the sugar and bring to a simmer.

3. Simmer for 10 mins, then turn the heat off. Let the flavours infuse for 15 mins.

4. Strain the mango marinade through a sieve pressing as much mango as you can out. Pop the mixture back on the heat on low to reduce further if you’d like it thicker.

5. To use as a meat marinade, use as is, or add salt or fish sauce, pepper, olive oil, and/or chilli to your taste. It also goes great in salad dressing or as is on sweet things like ice cream and pancakes.

MANGO MARINADE VARIANT SUGGESTIONS
Add these to the marinade base for something different
– Asian: fish/soy sauce, lime juice and zest, coriander stems and/or a bashed lemongrass stalk.
– Mango sweet chilli: chilli or sriracha and maybe a little honey.
– Mango BBQ: garlic, bbq sauce, chilli.

What would you use this mango marinade for?

Use Your (Prawn) Head! Zero-Waste Prawn Head Oil

Merry belated Christmas! I hope, like me and my family, you enjoyed bucketloads of fresh seafood and prawns or maybe you’re having some for New Years. With all those prawns, inevitably comes lots of leftover prawn heads, tails and shells. In this recipe I’m going to show you how to get the most bang for your buck from your prawns by extracting that rich flavour of the sea into a deep red hued prawn oil. Best of all you only need 4 ingredients. Freeze your prawn bits till you have 1kg or so and simply thaw out in the fridge and drain. Inspired by Christmas, but great anytime you have prawns.

This prawn oil is great tossed through pasta or noodles – use it to flavour a stir fry, curry or cook fried rice or vegetables with it. Drizzle it on soups or seafood dishes for an extra oomph of umami prawny flavour.

My partner Mark and I filmed this recipe as a video. We’re going to try do this for our recipes from now on!


RECIPE
ZERO-WASTE PRAWN HEAD OIL

INGREDIENTS
1 small brown onion, finely diced (keep the skin and ends)
Vegetable oil or other neutral-flavoured oil
1-2kg Prawn heads, shells and tails
1/4 teaspoon salt
Optional: Onion skin peels and ends 

METHOD
1. Prepare the prawn heads by tearing up the shells from the head flesh you can also bash them with a mortar and pestle. Make sure there’s no poop chutes (otherwise known as the prawn poo veins)!

2. Heat a deep pot on medium heat. Add a splash of oil, then toss in your diced onion and salt. Cook for approx 5 min, stirring occasionally until softened and translucent.

3. Increase the heat to medium high. Add the prawn heads, onion skin and ends and cover them half way in vegetable oil. 

4. Cook them for approximately 30-45min, until the oil is reddy/orange in colour. Stir and crush the heads/shells with a wooden spoon periodically to release flavour.

5. Strain into jars. Allow to cool and store in the fridge. It lasts for a couple of months (if you haven’t finished it before then!).

OTHER PRAWN HEAD & SHELL USES
– Prawn stock – You could also simmer prawn heads and shells with water to make a flavourful stock. Great as a base for seafood dishes, pasta sauce, tom yum soup, ramen, risotto and as a general flavour enhancer in stir fries, veggies, curries and noodle dishes. 
– Crunchy prawn heads – Season self raising flour with salt and coat the cleaned prawn heads. Deep fry for a few minutes till crisp and golden right through. Eat with a chilli sambal or sweet chilli sauce to dip.

What are your favourite uses for prawn shells and heads?

Mushroom makes a bloody good mince!

I usually make this mushroom mince when I have a glut of mushrooms that I either forgot about or overbought from the bargain bin. Semi dried out, sad looking mushrooms are perfect for this! It’s a bonus if they’re fresh, but I’ve made this with both and it’s delicious either way. It’s an umami-rich lighter alternative to mince. My go to use for this is usually a riff on Chinese san choy bao or in a rice bowl. When I don’t have much left of this I just stretch it by adding a few spoonfuls to meals on the side.

Everything is chopped in the food processor since we have it out anyway! If you don’t have a food processor you can roughly hand chop everything up with a little more time, but definitely more love.


RECIPE

MUSHROOM MINCE SAN CHOY BAO

INGREDIENTS
600 g mushrooms (any mix really, I often use a mix of field, button and swiss, whatever you have or whatever’s cheaper)
1 large onion
1 cup leftover cooked white rice
Canned bamboo shoots, sliced (approx 225g)
Canned water chestnuts, sliced (approx 227g)
3 tsp oyster sauce
3 tsp light soy sauce
2 tsp brown bean paste* (fermented soy bean and flour paste)
2 tsp kecap manis (sweet soy sauce)
1 tsp rice wine vinegar
Pepper and salt to taste


TO SERVE
Coriander
Sesame oil
Baby cos lettuce – washed and dried
Pickles on the side (optional)

METHOD
1. Heat a large fry pan on medium with a bit of vegetable or another neutral oil. Roughly halve and quarter the onion and finely chop in a food processor, then add to the hot pan with a pinch of salt and fry for 2-3 mins or until golden.

2. Add the washed and drained water chestnuts and bamboo shoots to the food processor and carefully process with the pulse function to a rough chop. Keep some texture as this part adds a bit of crunch, so some larger bits are fine. Add to the pan with the onion and saute for 5 mins. Add another glug of oil if it’s drying out then 1 tsp each of oyster, soy sauce, brown bean paste and kecap manis – mix through well – this imparts extra flavour into the chestnuts and bamboo shoots. Cook for a few minutes, then set aside in a medium bowl.

4. Meanwhile chop the mushrooms to a rough dice, in the food processor. Work in batches (depending on the size of your food processor) so the chop is even – tear large mushrooms into smaller bits for a more even chop. Do some finely, some more chunky to get variation. Be careful not to over do it as they’ll cook down and shrink. Add more oil to the large pan on medium high heat and add your chopped mushrooms and leave them, if you overmix them you’ll coax out more liquid. Letting them sit allows them to brown and set a bit of colour on the edges. The cooking time depends on your mix of mushroom varieties. I cook them until they don’t have that raw taste anymore. Should be around 5-10 minutes. 

5. Throw in the chestnut and bamboo mixture and cooked rice with the mushrooms, mix well and warm through. Add the remaining sauces and the rice wine vinegar: 2 tsp oyster sauce, 2 tsp soy sauce, 1 tsp brown bean paste, 1 tsp kecap manis and some white pepper. Taste for seasoning after each sauce addition if you’re not confident mixing and layering asian sauces then do a final taste for seasoning. 

Photography by Eric Cech

TO SERVE
Spoon warm mushroom mince into prepared lettuce cups and top with coriander (finely sliced stems or leaves) and pickles on the side – chinese pickles, kimchi, takukan (yellow pickled daikon), do chua (pickled carrot and daikon) or just sweet sliced pickled cucumbers work well). Crunchy cucumber slices and lil’ red radishes are nice too if you have some handy. Enjoy!

NOTES: *Brown bean paste: Is a fermented soy bean and flour paste. If you cannot find it substitute with extra soy sauce to taste.

There’s so many ways to eat this, how would you do it?

Photography by Eric Cech

Cauliflower stem and leaf pizza with egg

Cauliflower leaves make an excellent pizza topping

Cauliflower leaves are quickly becoming my go-to zero-waste staple. This non-traditional pizza recipe came about when I ran out of baby spinach but was craving a spinach and egg pizza. The closest thing I had in the crisper was a whole cauliflower + extra cauliflower leaves (everyone left them behind at the grocers, so I sneakily grabbed a handful and put it with my cauliflower bag hehe). I thought…I COULD USE CAULIFLOWER LEAVES!

Untitled (4)

I was going to use tomato paste on the base but decided to use kale stem pesto because I had some fresh. I usually make a big batch and keep some in the fridge, then freeze the rest in sheets so I can break off the amount I need. You can also just use readymade, but if you want to give it a go here’s my recipe for kale stem pesto.

Kale stem oesto spread on a pizza base

It’s pretty easy. Seperate the leaves and stems, cut the stems into small pieces and baked quickly to soften a bit, then pop it on a pizza base spread with kale stem pesto (my recipe here, you can also use store bought). Add a few other bits and pieces, pop it back in the oven, add your egg towards the end and there you have it! YOUR OWN. PERSONAL. PIZZA.

All the ingredients below can be subbed for whatever you have available…I just used what I had for this very last minute pizza. For the cheese go ahead an use something fancier like mozzarella or bocconcini (it’ll be better, obviously, but sometimes you just need to offload a few slices of cheese) or scale it back to the tasty cheese slices…nobody will know, not even Instagram. If you don’t have pistachios, almonds or hazelnuts would work just as well. The pizza base I tried happened to also contain cauliflower (Picasso kitchen cauliflower base – a regular base with cauliflower added to up the veg content). It wasn’t bad! I’d buy it again for quick meals like this. It was thin and became nice and crispy. I’d usually have less toppings but my slight distrust of the pizza base and hunger meant I piled it on a bit more.

IMG_20200113_131922

RECIPE

EASY CAULIFLOWER LEAF & EGG PIZZA

INGREDIENTS
Cauliflower leaves, 4 large pieces, stems attached
Pre-made pizza base
2 tbsp kale stem pesto (or pre-made pesto alternative)
10-12 kalamata olives, drained
1 tsp capers (optional – can just use a pinch of salt instead)
2 slices gouda cheese, torn into pieces (or whatever cheese you have)
100g pistachios, shelled and chopped
1 large egg
Salt and pepper, to taste

METHOD
1. Pre-heat a fan forced oven to 180°C. Rinse and trim the cauliflower leaves. Pat dry. Line a large oven tray with baking paper and set aside.

2. Pull leaves off cauliflower stems, keeping leaves and stems seperate. Tear the leaves into bite sized pieces. Chop stems into 1cm pieces, halving any large ones, then pop onto your lined baking tray with a drizzle of olive oil and 1 tsp of capers and pepper. Toss to coat in oil, place tray in oven for 2 minutes or till stems are beginning to soften slightly (this pre-cooking ensures they’re not undercooked at the end).

3. Spread pesto evenly onto your chosen pizza base using a spoon leaving a bit of a border for the crust edge. Scatter the cauliflower stems and capers, cauliflower leaves and pistachios on top making sure to leave an egg-sized bare circle on the middle of the base for the egg later on (one or two leaves on the circle are ok you just don’t want a mound of things there messing with the egg and popping the yolk). Top with cauliflower leaves and put back in the oven following the packet directions for the pizza base (my thin one required 8 minutes). Halfway through add your cheese on top (still avoiding the middle bare bit).

cheese

4. Meanwhile crack your egg into a ramekin so it’s easier to place it. Take out your pizza and drizzle with a little olive oil (the cauliflower leaves should be crispy, this addition of oil just ensures they don’t burn).
Carefully slide the egg out of the ramekin into the middle ensuring the yolk doesn’t break (no biggie if it does, it’ll just cook quicker). Use a spoon to spread out the egg white slightly to fill any gaps between it and the fillings. Place the olives anywhere the egg isn’t and put back into the oven for 2-3 minutes or until your pizza crust is golden and the egg is just starting to turn white on the edges (without clear bits).

rawegg

5. To serve sprinkle with some chopped pistachios, fresh basil leaves and pepper (there’s probably enough salt with the capers and olives). Season the egg with salt and pepper. Cut into 4 slices, ensuring all bits get a bit of egg/yolk and enjoy!

I’d love to hear your spin on this pizza! What did you add?

Untitled (3)

MORE OF MY CAULIFLOWER LEAF RECIPES:
Easy Cauliflower Stem Breakfast Salad

WHAT ABOUT KALE STEMS, YOU SAY?
Save your stems! Easy raw kale pesto

Zero Waste veggie peel fritters

How often do you peel a carrot or a potato and chuck away the skin? Imagine if these nutritious strips could be turned into a whole ‘nother meal.

Well dream no more.

Recently I was cooking a bunch of carrots and parsnips, and didn’t have the heart to bin the peels — so I developed this frugal fritter recipe to make the most of them. It actually transforms them into caramelised discs of savoury goodness, with a subtle earthiness. You’ll never bin a peel again.

fritters1

RECIPE

ZERO WASTE VEGGIE PEEL FRITTERS

Serves 2 with leftovers. Cooking time: 30 mins

INGREDIENTS

  • 2.5 cups parsnip and carrot peels*, chopped finely (peels of approx 5 carrots and 4 small parsnips)**
  • Half a brown onion, finely diced
  • 1/4 cup self raising flour
  • 2 eggs
  • 1 tsp ground tumeric
  • ½ tsp ground cumin
  • ½ tsp whole fennel Seeds
  • ¼ tsp ground nutmeg
  • Salt and pepper (to taste)
  • For serving: Greek yoghurt, salsa or chutney

METHOD

  1. In a biggish bowl mix together the eggs, onion, parsnip and carrot peels and any other veg. Add the flour, turmeric, cumin, nutmeg, salt and pepper and mix well.

  2. Heat a little vegetable oil in a non-stick fry pan on medium heat. Add heaped tablespoonfuls of the fritter mix in the pan pressing it flat into 1cm thick fritters before the mixture sets. Cook in batches for 2-3 mins per side or till golden.
  3. Transfer to a paper-towel-lined plate and keep warm. Serve fritters with salad and greek yoghurt, salsa or chutney.

fritters2fritters3fritters4fritters5

COOKING NOTES

* You can swap in and out any of the following veggie peels with this recipe: potato, sweet potato, beetroot and zucchini (if you weirdly were peeling zucchini for some reason, though it might make the mix watery so add flour to counteract).

** If you’re peeling veg but don’t feel like fritters, the peels will store well in a ziplock if used within a few days.

Supercharged Instant Ramen (feat. old mushrooms)

So late one night, my partner and I were watching a Bon Appetit video – the one where Claire painstakingly recreates a gourmet version of instant ramen – and suddenly we felt super-inspired to pimp up some packet ramen for ourselves.

We found some ageing mushrooms holding on for dear life at the bottom of the fridge. Usually I’d just throw them in with something meaty to add flavour, but I figured adding them to ramen would be a far more interesting way to use them up and extract their umami goodness.

But for any good ramen you need a good broth — and given its vital role, it’s preferable to use a homemade stock. It’s nicer than the salty store-bought versions — but in a pinch you could easily use a good quality liquid stock (with added pan-fried mushrooms), or even a stock cube or flavour packet if you really cbf.

Luckily, in the freezer, we rediscovered some frozen homemade chicken & miso mushroom stock that we decided would be an easy and tasty base. I won’t go into the detail now (of how this stock was made), but the short of it is, I’d made a regular chicken stock a few months ago, and just for the heck of it added some rich umami juice obtained from roasting huge miso-covered mushrooms. If you’re interested in the full recipe, please comment below!

From there, we got way too enthused — the resulting ramen was so light and satisfying, and although it wasn’t a thick, 24-hour tonkatsu broth, it was super flavourful for the amount of time we put into it. Enjoy!

IMG_20181202_085156_body.jpgRECIPE

SUPERCHARGED INSTANT RAMEN

Makes 2 servings. Cooking time 15-20 minutes.

INGREDIENTS

  • 1 litre of chicken and miso mushroom stock (or good quality liquid chicken stock)
  • 2 bricks of instant ramen
  • 300g almost-bad mushrooms, halved and sliced thinly*
  • 2cm piece of ginger, sliced
  • Few pinches roasted ground Szechuan pepper (or white pepper)
  • 2 tsp neutral flavoured oil (like rice bran, vegetable or grapeseed)
  • Sesame oil (to serve)
  • 1/3 cup dried seaweed (miyeok or wakame)
  • 2 tbsp dried diced porcini mushrooms
  • 3 eggs

METHOD

  1. Put 3 eggs into a small pot and cover with cold water on medium heat. Once boiling turn heat down to medium-low and start a 5 minute timer for slightly set (not runny) soft boiled eggs. Once done run under cold water till eggs are completely cool to stop them cooking.**
  2. In seperate small bowls, rehydrate dried porcini mushrooms and seaweed with boiling water. Reserve the liquid from both to add more umami flavour to your stock in Step 4.
  3. Heat a medium fry pan on medium heat and add 2 tsp neutral flavoured oil. Throw in sliced mushrooms with salt and ground Szechuan pepper to taste. Stir occasionally for 5 minutes or till roasty and slightly golden. Take off the heat and reserve.
  4. Meanwhile in a medium saucepan, bring your frozen stock to the boil – adding in the sliced ginger plus the reserved liquid from both the rehydrated seaweed and porcini mushrooms. Taste your stock – if it needs more flavour add soy sauce to taste, but keep in mind when soup’s too salty you get sick of a whole bowl. Break both bricks of ramen in half (they’re probably too wide for a small pot) and drop into the pot to cook ensuring they’re submerged in the stock. Stir to ensure even cooking. Allow to boil for 3-5 minutes or till ramen has reached your desired doneness. ***
  5. Peel eggshells off the eggs and cut each into halves. To serve tong the noodles into 2 deep bowls and pour over the soup. On top of the noodles in each bowl place half the seaweed, mushrooms and 3 egg halves. Sprinkle with a dash of sesame oil to taste.

IMG_20181202_092116_header.jpg

COOKING NOTES

* If your mushrooms are slightly dried out and look a bit worse for wear we can work with that – new ones are totally fine too but I just had sad ones!

** To level up your eggs: make soy sauce eggs (shoyu tamago) the day before. This Momofuku recipe sounds great!

*** I took the ramen off when it was al dente, with a bit of bite. This is okay as they’ll sit in the stock for a few minutes while you prepare everything else, so they’ll cook further without going too soft.

Cauliflower leaves become deliciously crispy when roasted

Whenever you have a cauliflower with the outer leaves and stalks in tact it’s almost second nature to pull them all off and bin them. I started this process recently and noticed there was almost as much leaf as actual cauliflower. That got me thinking…there had to be a way to utilise them…

cauliflower leaves

To clarify by ‘leaves’ I mean the green outer leaves and the stems they’re attached to. After a few experiments I whacked them in the oven with some seasoning I’d typically use on cauli. Once roasted, the leaves become incredibly crispy, in a kind of unexpected way. They taste like deep fried kale chips and nori (roasted seaweed, often used for sushi), while the stalks retained their cauliflower nuttiness.

I mixed the roasted cauliflower leaves into a little breakfast salad – but you could also enjoy them as a side, with other roasted veg or in a more substantial salad.

roasted cauliflower stems

RECIPE

EASY CAULIFLOWER STEM BREAKFAST SALAD 

Serves 1 as a light salad

INGREDIENTS
Cauliflower leaves (middle stalk intact)
Olive Oil
Cumin
Smoked paprika
Chilli flakes
Salt and pepper

TO SERVE
Fried egg
A few big handfuls of mixed salad leaves
Caramelised white balsamic

METHOD
1. Preheat oven to 200°C. Rinse the cauliflower leaves off and trim any woody ends off. Pat dry, then place on an oven tray. Drizzle with olive oil and toss well to coat.
2. Sprinkle cauliflower leaves with a bit of cumin, smoked paprika, chilli flakes, salt, pepper.
3. Pop into the hot oven for 10-15 minutes or until the leaves start to become golden and crispy. 10 minutes is enough for some light colour on them – while at 15 minutes they’ll look more like mine did with more char on the stalks and super crispy (almost deep fried looking) leaves.
4. To Serve: I tossed them with mixed salad leaves, a bit of caramelised balsamic and a fried egg on top.

roasted cauliflower leaf salad

roasted cauliflower stem salad with egg

BAM!

I definitely want to have another play around with these next time I get a leafy cauli and I can’t believe how many times I’ve just mindlessly thrown these delicious stalks away. Never again.

What do you use cauliflower leaves for?

 

Homegrown sweet potatoes are easier than you think

Recently I visited my dad and he gave me a gift: An old sweet potato from the very back of his fridge. It was sprouting and looked mostly unsalvageable.

“Ummm… thanks… dad…?”

He pushed it into my hands, “You should plant it.”

I assumed this was another one of his harebrained ideas, but I googled it and was surprised to find that it’s a thing. There’s a bit more of a process to it than just digging a hole and chucking in your sprouting sweet potato though…

1. Grow the slips

Slips are long, vine-like and leafing growths near the tip of a sweet potato – and it’s these that sprout baby sweet potatoes for you to enjoy (you can actually grow up to 50 slips per half). To grow slips, use a new sweet potato or one that’s already begun sprouting by itself. Cut it in half and place each cut side down in a bowl, glass or jar half submerged with water (pictured below). Leave it in a warm place and change the water daily to keep it fresh. I left mine for 2 weeks.

growing sweet potato sprouting slips

2. Let the roots grow

Once the slips have developed nice and long, it’s time to separate them from the mamma potato so they can grow on their own. Carefully twist the slips off where they connect to the sweet potato and place them in a shallow container with a little water to cover the bottom half of the stems.

slips-2

The roots will begin to grow and sprout leaves within a few days. When they’re 2-3 cm long they’re ready to be planted.

roots

3. Plant the slips

This step’s pretty straight forward. Dig 10cm deep holes and 7cm wide holes for each slip to be placed into. (P.S. I know this soil is suuuuper dry – but I’m going to try these tips here to rejuvenate it: https://soiltosupper.com/simple-ways-to-fix-dry-garden-soil/ ).

plant

4. Water!

watering2
plantsss

Soon I’ll never have to shop for sweet potatoes again – well at least that’s the plan. Stay tuned for updates on my sweet potato babies!