rustic rhubarb pie

My husband’s favourite dessert is rhubarb pie. I picked up a bunch of rhubarb at a quaint little farmers market in Esperance and a few days later when the Vision Van was in Kalgoorlie, I pulled out our camper cooker and got creative! Inspired by the abundance of Eucalyptus trees all around, I flavoured the sauce with a couple of leaves and the smoky sweet taste was incredible…

 

Rhubarb sauce:

  • bunch of rhubarb
  • 2 TBS butter honey
  • 1 TBS honey
  • 2 eucalyptus leaves
  • 1/4 cup water
  • 2 TBS plum jam (optional, replaces the honey)

 

  1. Chop up the rhubarb into roughly 1cm pieces and add to a frying pan with the other ingredients.
  2. Simmer on a low heat for about 10 min until, rhubarb is soft and sweet.
  3. Remove the leaves and pour into a serving dish. Cover with oat crumble topping.

Oat crumble topping:

  • 2 cups rolled oats
  • 4-6 TBS butter (depending on how buttery you like it)
  • 3 TBS honey
  • Any (stale) biscuits lying around
  • 1 teaspoon sugar
  1. In a frying pan, lightly toast the rolled oats in butter and honey.
  2. Using a tea towel, crush biscuits into fine pieces and stir into the oat mixture.
  3. Pour oat crumble over the rhubarb sauce.
  4. Sprinkle white sugar over the oat crumble, light your blowtorch (bought for $30 from Bunnings) and fire away!!
  5. Serve with a dollop of Greek yoghurt.

 

 

 

mediterranean feast

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The team were hungry and so I cooked up this healthy Mediterranean feast!

The fritters are made from Lupin: which are an awesome source of protein and grown all over Western Australia. Follow the link for more information about Lupin Foods and different recipes!

Lupin and Zucchini fritters

INGREDIENTS:

  • ½ cup dried lupin flakes
  • 1 cup ricotta cheese
  • 2 zucchinis, grated
  • ½ granny smith apple, grated
  • 2 eggs
  • ½ cup self-raising flour
  • 1 teaspoon salt and pepper
  • 1 teaspoon paprika
  • 2 cloves garlic, finely grated

METHOD:

  • Grate zucchini and apple into a colander; leave the water to drain away.
  • Boil the kettle and pour a cup of hot water over the dried lupin flakes. After about 2 min the flakes should absorb the water and swell.
  • Squeeze out any extra moisture from the zucchini and apple.
  • In a bowl, add all ingredients together and mix well. You’ll find it quite a wet consistency.
  • Drizzle about 2 table spoons of oil (olive oil/canola/coconut) in a frying pan a dollop a heaped table spoon of the mixture into the hot pan. Flatten slightly with a spatula and allow to cook for about 2 min. Flip over and cook the other side.
  • Serve with Roasted egg plant an sumac salad.

 

Roasted eggplant and sumac salad

 Preheat oven to 200’C

INGREDIENTS:

  • 1 medium sized eggplant
  • 1 red onion
  • 1 clove garlic
  • salt and pepper
  • ½ cup Greek yoghurt
  • ½ lemon
  • mint
  • chili (optional)
  • olive oil and balsamic vinegar
  • 2 teaspoons sumac
  • toasted almonds, chopped

 

METHOD:

  • Slice eggplant into circles and then quarters. Place in a bowl and sprinkle over and rub in salt to draw out the bitterness. Leave to stand for about 10/15min and then rinse off salt.
  • Slice the red onion into long thin wedges. Place veg in a baking tray and drizzle over olive oil, balsamic vinegar and seasoning. Bake in the oven at 200’C for about 20min or until golden brown.
  • Grate the garlic into the yoghurt and add the juice of the lemon, a pinch of salt and pepper and a teaspoon of balsamic vinegar.
  • Place the roasted veg on a serving plate, drizzle over the yoghurt dressing.
  • Sprinkle on sumac, mint, chilli and toasted nuts.

 

These dishes can be served in flat bread with a green side salad:

  • rocket and spinach mix
  • sliced avocado
  • feta cheese

 

 

Cacoa Protein balls

The team working on the Vision Van needed an energy booster and so I made this healthy snack for them

Ingredients:

1 cup pitted medjool dates/dried fig
1/2 cup walnuts
1/2 cup almonds
1/3 cup raw organic cacao powder
1/3 cup coconut milk
1/2 cup shredded coconut
1 tablespoon chia seeds
pinch of salt

Method:

Add all the ingredients together and mix in a food processor.
Divide the mixture up and roll into the size of a golf ball.
Roll the balls in shredded coconut.

Ceire’s Kitchen is back!

Ceire’s Kitchen is in the outback of Western Australia, and this time I’m travelling with a team of eye specialists (one of them being my husband, Angus!)

We are travelling on the Lions Outback Vision Van. This Vision Van is kitted out with the latest equipment and is travelling all over regional WA, treating patients. It’s for everyone and it’s for free!!

What am I doing? Im learning more about healthy eating because one of the biggest problems relating to blindness and vision loss is caused by diabetes… diabetes is effected by what you eat! Especially sugar! So I’ve come along for the ride – exploring this beautiful country, meeting locals and cooking healthy meals for the team and learning more about diabetes and eye health.

Follow the Lions Outback Vision on Facebook for regular updates, videos and healthy food recipes!

www.outbackvision.com.au

 

Our first video is up! Our first stop was in Katanning where we met an awesome woman, Beverly, who’s as passionate about healthy eating as we are! She’s growing her own veggies and her story is a brilliant example of how eating healthy is linked to diabetes management and good eye health… Next stop: Albany!

Woodfire

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I know it’s been a while since I’ve posted up a recipe and told a tale or two about an epic adventure involving food, friends, wine and a wild escape from a gang of bandits…. Well I couldn’t think of a better way to break the silence then by writing about one of the best meals I’ve had all year (and last year for that matter.)

Woodfire Italian Restaurant.

This is my kinda place. It brings a piece of Italy (or rather a ‘pizza’ of Italy) to the suburb of Ellenbrook. A mere 20min car journey from Perth CBD. Not only do they do wood fire pizza and flat bread to perfection, but also freshly made pasta, incredible salads, chargrilled meats and desserts made from locally sourced ingredients. An open kitchen and lots of space for families and large dinner parties.

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Woodfire has a culture of making incredible Italian food, accessible to the everyday Perthian and with an emphasis on quality. Chef Lorenzo Schiaffini and Chef Mark Barnett have hit the nail on the head. I’m looking forward to dinner already!

Click below for contact details:

http://www.woodfirerestaurant.com.au/

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tapas

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It’s a Saturday afternoon and we’re having a warm winters day in Perth. The rain filled week has left the grass green, the vegetable garden fed and full and the cloudy skies have cleared in celebration of the weekend. My itchy feet were dreaming of a holiday in Greece or Italy or some foreign city full of history, cobbled streets, blue waters and gorgeous men unable to pronounce my name properly.
Who needs to speak English when you have the language of love…

In these moments of passionate day dreaming, I usually feel inspired to use my hands in a creative way.
And by that I mean cooking something to eat, obviously.

Much to the delight of my family (who usually spend Saturday’s working hard in the garden while I toil in the kitchen) and in honour of my wonderful new South African friend, I whipped up Greek tapas, that even Zeus and Aphrodite might have feasted upon.

Paprika spiced meat balls:

  • 250g lean beef mince
  • Stalk of finely chopped spring onion
  • 2 tablespoons finely chopped parsley
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons salt
  • Pinch ground pepper.
  1. Mix all ingredients together, roll into little balls and cook on a medium heat for about 10 mins, turning regularly.
  2. Once cooked, serve in a bowl with a dash of paprika and some chopped parsley.

Balsamic hummus:

  • 1 tin chickpeas
  • 1 teaspoon tahini
  • Lug of olive oil
  • 2 cloves garlic
  • 1 teaspoon ground cumin
  • Salt and pepper

With a food processor, combine all ingredients and season to taste.

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Zucchini ribbon, feta and spring pea salad:

  • 1/2 zucchini
  • 300g spinach and rocket mix
  • 1 cup frozen peas
  • 150g feta
  • handful toasted pumpkin seeds
  • squeeze of 1/2 lemon, olive oil and balsamic vinegar
  1. Grab a flat salad dish and lay on the greens.
  2. With a mandolin (or peeler) peel thin slices of zucchini and toss it into the greens.
  3. Scatter over the peas (cooked frozen peas work well) and crumble over the feta cheese.
  4. Season to taste, sprinkle over the toasted seeds. Drizzle over some olive oil, balsamic vinegar and squeeze of lemon.

Assemble your dishes on a large wooden table, add in some homemade spelt bread, a bottle of crisp white wine, a few friends and let the afternoon roll away in simple bliss.

Ghormeh Sabzi

It took me a while to pronounce this phrase correctly but after tasting this beautiful Persian stew for the first time, the words rolled off my tongue as though I was fluent!
In the last few months I have become good friends with Sami and Meysam who recently moved to Perth from Iran. We have been excited to learn more about each other’s cultures and especially each other’s food!
Ghormeh Sabzi is a warm and comforting stew that is usually only cooked when a special guest comes to visit. I felt privileged when they wanted to cook it for me and some friends, when we visited them in their home a few weeks ago!
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This is the delicious crusty bottom of the cooked basmati rice – a new method that I’ve discovered!

Serves 4-6 people.
(Use beef chuck, lamb or extra veg for a vegetarian option
Ingredients:
  • 200g beef chuck
  • 1 tin red kidney beans
  • 1 large onion
  • juice of half a lime
  • 2 strands of saffron
  • 1 tsp turmeric
  • 1/2 leek
  • 1/2 bunch coriander
  • 1/2 bunch parsley
  • 100g spinach
Method:
  • Finely chop leek, parsley, spinach, coriander and fry in pan with a dash of olive oil.  Set aside.
  • In a cup of hot water, add the saffron and set aside.
  • Finely chop red onion and fry up in some olive oil, seasoning and turmeric.
  • Chop the meat into rough chunks about 1cm x 2cm and add to the onion. Cook for 3-5min and then add the cup of saffron infused water and extra water to cover the meat.
  • Leave to cook on a low temperature for about 1 1/2 – 2 hours.
  • Add the red kidney beans and the cooked greens. Cook for a further 20min.
  • Spoon this beautiful stew onto some basmati rice and enjoy around a table with friends!

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