HOW RE’FRESH’ING!

Re’fresh’ing Pineapple Sage Ice Tea!

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Ingredients:

  • 1/2 a 2 litre jug worth of fresh ice cubes
  • 700 ml water
  • 5 long branches of freshly cut pineapple sage, stems removed and leaves kept
  • 1 large lemon, cut into slices, then placed in jug
  • 1/2 a cup of fresh apple juice

 

Method:

Bring 700 ml water to the boil. Once water has boiled, place all the pineapple sage leaves into a large heatproof bowl, then carefully pour the water over the pineapple sage leaves. Leave the pineapple sage leaves to infuse for 20 minutes, allowing the water to cool, whilst infusing takes place. While the pineapple sage leaves are infusing, place 3 tablespoons of honey, all the lemon slices and 1/2 a cup of apple juice into the pineapple sage leaves infusion, then give a good stir. Keep infusing this mixture, with the pineapple sage leaves, lemon slices, honey and apple juice, until 20 minutes are over or until the infusion cools to a lukewarm temperature.

Once this infusion has cooled to a lukewarm temperature, pour this whole infusion over 1/2 a 2 litre jug worth of fresh ice cubes, stirring well to help chill the ice tea. Once this is completed, place the whole jug into a refrigerator for 2 hours, or until well chilled.

 

Compiling the Beauty:

Using a drinking glass, pour the chilled and refreshing pineapple sage ice tea into the glass.

Serve by itself or with a meal as a refreshing drink!

Serves 6

Enjoy!

Karina x

Copyright © 2016 by Karina Teuma

HAVING A GOOD ‘FIG’URE!

Baked Fresh ‘Fig’, Honey, Walnuts and Cinnamon!

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Ingredients:

– 40 g walnuts, 1 walnut placed on top of each fig

– 8 fresh whole figs, cut into halves

– 1 tablespoon honey, drizzled over all the figs

– 1 fine sprinkle of ground cinnamon, sprinkled over all the figs

 

Method:

Preheat the oven to 150°C, fan forced.

Line a baking tray with some aluminium foil.

Place all the figs, skin side down, evenly over the aluminium foil. Drizzle all the fig halves evenly with honey, then sprinkle ground cinnamon evenly onto every fig half. Place 1 walnut onto the middle of each fig half.

Once the oven has preheated for approximately 10 minutes, place the fig halves into the oven, then cook until the fig halves are slightly caramelised and until the walnuts are roasted. This should take approximately 10 minutes, according to the oven used.

Compiling the Beauty:

Place 4 fig halves into your favourite bowl.

If you like, first spoon some low fat and low sugar yogurt into the middle of the bowl, then delicately place the beautiful baked figs on top. If you like, spoon a little of the flavourful natural syrup over the figs and the yogurt. Pure bliss and simplicity!

Tip: use the juices coming out from the cooked figs, as a natural syrup to add on top of your fresh fruit salad. You may also choose to add this natural syrup to some chilled water, for a different drink.

Easy peasy 🙂

Serves 4 as a light dessert!

Enjoy!

Karina x

Copyright © 2016 by Karina Teuma

FEELING “PEACHY!”

Breakfast Yogurt Peachy Crunch!

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Ingredients:

  • 4 heaped tablespoons of plain or flavoured – low fat and no added sugar – yogurt
  • 1.5 tablespoons of toasted mixed breakfast muesli
  • 1 fresh peach, seed removed, then segmented
  • 1 whole passionfruit pulp
  • A few fresh blueberries, or other berries, to garnish

Method:

Using a tall glass, place half the segmented peach on the bottom of the glass, then place half the passionfruit pulp on top of the peach slices. Pile 2 heaped tablespoons of yogurt on top, then repeat with one more layer.

Using a flat sandwich press, toast the mixed breakfast muesli for 1-2 minutes, or until slightly golden brown, then turn the sandwich press off.

Compiling the beauty:

Once there are two layers inside the glass, of peach, passionfruit pulp and yoghurt, pile the top layer with the toasted mixed breakfast muesli, then decorate with blueberries or other berries of your choice.

Enjoy a healthy and light breakfast!

Karina x

Copyright © 2016 by Karina Teuma

18 “CARROT” GOLD!

Fresh & Easy Carrot Salad!

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Salad ingredients:

  • 350g carrots, peeled, then shaved with a potato peeler
  • 120g mixed salad (could be any salad vegetable/s you like, such as capsicum, english spinach, cherry tomato and/or lettuce, chopped into small pieces)
  • 1/2 tablespoon wholegrain mustard
  • 1 tablespoon caramelised balsamic vinegar
  • 1.5 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 large pinch pepper
  • 1 small bunch fresh thai basil leaves, torn roughly, stems removed

Garnishing ingredients:

  • A few fresh thai basil leaves

Method:

Using a large bowl, add all your salad ingredients. Stir to combine well.

Compiling the beauty:

Pile the mixed salad onto the plate, then garnish with fresh thai basil leaves.

Serves 3-4 as a side dish.

Enjoy!

Karina x

Copyright © 2015 by Karina Teuma

“PEAS” BE SAFE!

Kids Kitchen Safety Tips!

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It’s such a wonderful thing to teach kids how to cook. It’s an even more wonderful thing, when kids remain safe in the kitchen at all times. There are many checkpoints one can fulfil, when helping kids stay safe in the kitchen. The below are some examples of some cooking tasks which are relatively safe for kids to do:

  • Weigh small amounts of ingredients on the cooking scale
  • Place placemats on the dining table
  • Place serviettes on the dining table
  • Sprinkle food with fresh herbs or cheese
  • Pour small amounts of cold water into a bowl for the recipe
  • Mix the ingredients together using a wooden spoon, provided there are no harsh ingredients inside the bowl (e.g. chillies)

The above will enrich the cooking experience for children. The above will teach them valuable cooking skills, along with keeping them safe in the kitchen, away from sharp utensils, hot surfaces, electricity and many other hazards in the kitchen.

Enjoy!

Karina x

Copyright © 2015-2016 by Karina Teuma

IM’PASTA!’

Herby Spaghetti!

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Ingredients:

  • 250g lean minced beef
  • 250g low GI pasta, cooked as per packet directions
  • 1/4 cup dry red wine
  • 1 small bunch of fresh oregano, stems removed, leaves picked
  • 400g can diced tomatoes
  • 1.5 tablespoons of olive oil for frying
  • 1 small bunch of fresh sweet basil, stalks removed, leaves ripped roughly
  • 2 tablespoons of tomato paste
  • 4 fresh bay leaves, stems removed, scrunched with the hand, then kept whole
  • 1 small brown onion, cubed
  • 1 tablespoon of balsamic vinegar
  • 4 cloves of garlic, crushed
  • 1 small pinch of salt for cooking the pasta
  • 1 large pinch of pepper for the pasta sauce
  • 1 fresh red asian chilli, sliced finely (if you like chilli)

Garnishing Ingredients:

  • A small handful of fresh basil leaves, kept whole
  • Freshly shaved parmesan cheese

 

Method:

Cook the pasta as per the packet directions, adding a small pinch of salt to the pot of water whilst cooking.

Using medium heat, add 1.5 tablespoons of olive oil to a large saucepan, until slightly heated, then cook the onion, stirring occasionally, for approximately 3 minutes, or until slightly translucent.

Once the onion is slightly translucent, add the chilli and garlic, then sauté for 30 seconds. Once the mixture has been sautéd for 3o seconds, add the balsamic vinegar, cooking for approximately 1 minute, or until slightly evaporated. Once the balsamic vinegar has reduced slightly, add the wine, then cook further, ensuring some wine has evaporated slightly.

Add the 250g of lean mince to the cooked onion mixture, then cook, stirring occasionally, until lightly browned. Once the meat is lightly browned, add the 400g can of diced tomatoes, along with 2 tablespoons of tomato paste, 1 large pinch of black pepper and fresh, scrunched bay leaves. Cook, stirring occasionally, for 3 minutes, or until reduced slightly.

Once the mixture has reduced slightly, add the basil and oregano, stir in well, then turn the heat to off.

 

Compiling the Beauty:

Pile the cooked pasta onto the serving plate, then add a large ladle of pasta sauce on top of the cooked pasta. Decorate the plate with fresh whole basil leaves and freshly grated parmesan cheese.

Serves 3 generous serves.

Enjoy!

Karina x

Copyright © 2015-2016 by Karina Teuma

THAT’S “RADICAL”!

Karina’s ‘Radical’ Healthy Cooking Tip!

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There are many ‘radical’ things in life. Broccoli is one such ‘radical’ thing. The most ‘radical’ thing about broccoli is that it protects the body from horrible free ‘radical’s, which pollute and damage the body.

Another ‘radical’ thing about broccoli is that it helps your body to repair cuts and wounds.

Now, that’s ‘radical’!

Enjoy!

Karina x

 

NOT “BATTER”ING AN EYE!

Karina’s Healthy Cooking Tips!

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There are many ways to cut on fat whilst cooking. See the below short list which may help keep healthy cooking habits:

  • Avoid cooking in batter. Grill your fish and bake your chips.
  • Stir-fry, adding a very small amount of olive oil or another good oil.
  • Steam your vegetables until just cooked. Try not to overcook vegetables, as some vegetables loose their crunch and also loose nutritional content.
  • Roasting your meats and vegetables is quite healthy and it also enhances the natural flavours.
  • Try using olive oil, instead of butter, in your cooking. This helps reduce consumption of saturated fat from butter.

There are plenty more healthy cooking tips, however, this will do for now.

Have fun in the kitchen!

Enjoy!

Karina x

Copyright © 2015 by Karina Teuma

THAT’S DE”LIGHT”FUL!

Karina’s Environmental Eating Tips!

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There are many creative ways you can help the environment whilst enjoying your meals. The below is a very short, but different, list to get your creative juices flowing:

  • Have a nice candlelit dinner instead of turning on the lights. This creates a nice atmosphere for eating, it saves on electricity and helps the environment. How de’light’ful is this!
  • Try to eat vegetarian every so often. This helps the environment by minimising meat consumption, helps your wallet by saving you money and makes you healthier by going meat-free every now and then.
  • Try to eat seasonal produce where possible. You may be able to get a bargain this way (as more produce is available for sale), along with helping the environment by reducing quantities of imported produce.

I hope this is enough to stir the imagination.

Have fun, whilst helping the environment!

Karina x

Copyright © 2015 by Karina Teuma

“SOUP”ER FRESH!

Fresh Vegetarian Rice Noodle Soup!

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Ingredients:

  • 1 medium onion, peeled, then sliced finely
  • 1 medium sized red capsicum, cored, deseeded and sliced into medium sized strips
  • 1 large zucchini, cut in half lengthwise, then sliced into disks
  • 2 small red chills, sliced finely
  • 1 litre vegetable stock
  • 1/2 tablespoon dark soy sauce
  • 2 cloves of garlic, minced finely
  • 1 teaspoon fresh ginger, minced finely

Last Minute ingredients:

  • 1 large bunch of fresh thai basil, chopped
  • A small amount of fresh thai basil, to garnish
  • 1/2 a fresh lemon, juiced
  • 1/2 tablespoon sesame oil
  • 450g fresh rice noodle sheets, cut into desired thickness

Method:

Using a medium-sized pot, combine all your ingredients into the pot, except for the Last Minute ingredients. Cook, on medium heat, for approximately 10 minutes, or until the vegetables are cooked. Once cooked, turn the heat to low, then place your last minute ingredients into the same pot. Cook, stirring occasionally, for approximately 2 minutes, or until the noodles have softened. Once cooked, turn the heat to off.

Compiling the Beauty:

Grab your favourite soup bowl, then ladle the ‘soup’er fresh soup into that bowl. Garnish with some more fresh thai basil.

Relax and enjoy!

Karina x

Copyright © 2015 by Karina Teuma