Tuesday, 4 June 2013

Day in the life & new recipe tries: silverbeet bake and nutty seedy slice

Ok, so I'm getting a quiet moment now. Finally. Kitchen's clean, baby's asleep (since 7pm actually), mumma and papa bear fed and Masterchef half watched.

Been quite a day really, much like all the others. Lunch pulled together at 6am for me and Mr Wolf (left over roast pork sarnies with salad and wholegrain mustard). Washing (that's pretty much a staple) - today changed the beds. Made sure bubba bear fed: organic baby cereal with stewed dried apricot and apple, plus raw pear puréed for brekky. Sardine pâté and steamed broccoli for lunch. Mashed parsnip, carrot and egg yolk with fresh paw paw for supper. Riveting reading: The Gruffalo's Child (borrowed from the library), No Matter What & Puppy's Garden Game (an Essie FAV!), coffee with a girlfriend, quick dash to the supermarket, naps x2 - Essie, not me (unfortunately), a quick game of ball. Kitchen chaos as I cooked up a couple of new recipes, in between all of the above.

We'll start with something sweet...afterall, this was my order of doing things. Yesterday I discovered (thanks to another fav blogger of mine: Mamacino - check her out!) Marinya Cottage Kitchen and some of her lovely recipes. I've been wanting to pull together some sort of raw nutty slice or bliss type balls that I keep hearing about and M's Cottage Kitchen had just the thing. Not nutty, but seedy: raw choc-mint slice, plus I had some coconut cream that I needed to use up which was called for in this recipe (see link). Big win win for me.

I followed the recipe almost exactly by throwing together in short: dates, plus raisins (didn't have enough dates!), pumpkin seeds, cacao powder, coconut - oil and desiccated, vanilla bean, peppermint essence, honey and almonds - didn't have sunflower seeds. My version was also a lot more chunky and less blended. Next time, I would probably whiz it up a bit more.

The results... super special and healthy lunchbox treat. Sooo much nicer, if you have the time, than any store brought version. Know what Papa Wolf (and moi) will be having for morning tea tomorrow! Note to self: don't eat it all.

While pulling together my seedy slice, I also worked on my silverbeet bake, well I put the rice on! I know I'm a woman and I'm supposed to be great at multi-tasking... not me in the kitchen though. Maybe one day. So, once my sweet treat was sorted, it was on to the main course: Jude Blereau's chard, mushroom and rice bake. I didn't have chard and Jude said it was fine to use silverbeet. I pre-soaked my rice last night, to help make it more digestible and then it was a case of a bit of chopping: onions, garlic, mushrooms, my 'beet, sautéing it off and then mixing together with cheese: parmesan and ricotta, lightly beaten eggs, salt and pepper and baking in the oven, with sliced tomato and sprinkled pine nuts on top. Bloody yum!

And, what I love the most is that there's enough for lunch tomorrow. Now, that's my favourite kind of multi-tasking. Off to bed now. Goodnight! x