Turkey noodles

We made these super easy and delicious noodles and want to share the recipe with you all :)

INGREDIENTS:
Turkey meat diced 500gr
1 tbsp sugar
Broccoli - 1 medium, cut in small pieces
1 small diced onion
1/2 capsicum / bell pepper
Noodles - 1-2 packs, depending on how much you'd like to make
Soya sauce
Fish sauce
Pepper

Fresh cucumber for serving

HOW TO...

1. Heat up a pan with some oil and cook the turkey until golden and cooked through (not over cooked as turkey can get dry and chewy), add the sugar and caramelize.
2. Meanwhile start boiling water and cook your noodles until al-dente ;)
3. Add the broccoli, soya sauce and fish sauce to taste to the turkey and in the end add the noodles, stir and serve.
4. To decorate and serve, I spiralled some cucumber but if you don't have a spiralizer just cut them thinly Julienne style. Top the noodles with them and enjoy!

Banana Pancakes

My little man loves pancakes with peanut butter so we have tried different recipes and this one is great, the pancakes are moist and we don't have to add butter to the batter. It also just makes about 6 pancakes so that is more than enough for us.

INGREDIENTS:

1/2 cup flour
1/2 cup milk
2 tsp baking powder
1 ripe banana
1 egg

1. Add all ingredients to the blender and mix until thoroughly combined.
2. Heat a pan and add a bit of butter every time you're about to cook a new pancake.
3. Cook the first side until you can see holes through the batter and then turn for less time on the second side.
4. Serve with anything from jam to peanut butter or honey or fresh fruit. Possibilities are great!

Pumpkin and vegetable cream (soup)

The weather was perfect for soup so we made this great cream. The amounts are for what we used and not what you should use so just add as much/little of each vegetable and omit whatever you would prefer not to include.

INGREDIENTS
Pumpkin (about 1Kg)
Onion (1 medium)
Potatoes (l large)
Garlic (2 heads)
Any other vegetable you want to add (we added brocoli)
Salt and pepper
Water or stock
Milk (optional)
Seasoning of your choice

1. Cut all the veggies (except the garlic which you add whole and peel once cooked) so they cook faster and place them on a baking tray. Spray with a little oil and season with salt and pepper. Cook until tender and they are a bit golden*.
2. Put the cooked veggies in a large pot and cover with water or stock. Let boil for a little while and then with a stick mixer, puree the vegetables and add some milk and the seasoning.
3. Taste and adjust salt. Done.

*We baked the broccoli as well which wasn't a good idea since it cooked way faster than the rest and became a little burnt.

We served with a dollop of greek yoghurt.

Fesenjun . Chicken with walnuts.

Persians have a LOT of amazing dishes and this is one of our personal favorites. It is called "Fesenjun" and it is basically a stew with walnuts, meat and pomegranate. Sounds yummy yet? If you have seen the Junior Masterchef in Australia a few years ago, there was a kid who made this. Although the judges liked the taste, it didn't make it because of its appearance...hahaha...yes, not the most appetising looking dish but truly a very delicious one!

- You can make this dish vegetarian. We suggest using mushrooms whole or cut into large chunks.

INGREDIENTS:
1 medium onion diced
1-2 cloves of garlic, minced
Chicken - we used 400gr of diced thigh fillet but you can use as much/little as you like with or without the bone. People also make it with small meatballs.
Salt and spices
400gr walnuts ground
1 bottle of Pomegranate paste (found in Middle Eastern grocery shops)
1 tbsp brown sugar
Water

1. Soften the onion in a large saucepan and add the chicken and garlic mince. Cook but don't brown. Add salt and whatever spices you like (we used cumin, turmeric and pepper).
2. In the meantime, put the ground walnuts in a frying pan and heat until you can smell them roasting (be careful it doesn't burn and stir constantly). Add to the chicken.
3. Add the pomegranate paste (we added almost the entire bottle...only left about 1/8 of it) and sugar and stir.
4. Add the water until it almost covers the entire stew and bring to boil. Reduce heat and simmer for 40 minutes to up to several hours - you can do this in a slow cooker and leave it to slow cook for a really long time. The stew will become darker.
5. Taste and adjust sugar or salt accordingly.

We served it on a bed of rice (as you would).

Noodles with seared tuna and wasabi dressing

We saw this recipe on a magazine and made is according to what we remembered. It was quite delicious!

INGREDIENTS:
1 pack of noodles (soba or udon work really well)
Tuna (we used 300grams for the 3 of us)
1 tsp wasabi paste
6 tbsp soya sauce
1 tbsp hot water
2 tsp sesame seed oil
2 tbsp canola oil

1. Cook the noodles according to the package instructions. Grain and set aside.
2. Meanwhile cut the tuna in rectangular stripes and cook briefly on each side (30 secs to 1 minute each side max), remove from heat and cut into bite-size squares
3. Mix the wasabi, soya sauce, water, sesame oil and canola oil and whisk until combined.

Serve the noodles and top with the tuna. Drizzle with the wasabi dressing. You can top the dish with some chopped spring onions for more colour. Enjoy!

 

Boiled quinoa

INGREDIENTS:
2 parts water
1 part quinoa
Seasonings (optional)

1. Bring the water to the boil and then add seasonings if desired (we usually don't add anything but we have used stock cubes or salt). Add the quinoa to the boiling water.
2. Bring to the boil again and then reduce heat to minimum and let simmer covered until little holes appear and the water is consumed.
3. Remove from heat and stand covered for about 15 minutes.

Serve as rice or use as cereal with fruits and milk!