Photo – Panorama Shots

Here are some panorama shots taken on my iphone from places I have visited.

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Culloden, Scotland
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Gold Coast, Australia
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Yarrabilba, Queensland, Australia
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Fort Augustus, Scotland
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The Mound, Scotland
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Urquhart Castle


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Mt Tamborine Resort, Queensland, Australia
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Bangkok, Thailand Rajamangala National Stadium

 

 

 

Recipe – Naked Silverbeet Pasta

Pasta with Silverbeat
This is a super easy and quick recipe.  My love with eating silverbeet started when I first
ate it in New Zealand. In other parts of the world it is called Swiss Chard.
It is packed with vitamins and minerals such as Vitamin A, Vitamin C, Vitamin B6, Calcium,
Iron and Magnesium.

Preparation time: 7 minutes
Silverbeet cooking time: Silverbeet steamed 8 minutes
Pasta cooking time: Depends on which pasta you use
Serves: Two people

Ingredients
4 bunches of silverbeet – remove the white stems then roughly chop
300g Rigatoni Pasta
A couple of tomatoes cut in quarters
1 jar of pasta sauce
A couple of tablespoons of nutritional yeast

Instructions
Cook the pasta then start steaming the silverbeet. This pasta takes longer to cook so
after a few minutes place the silverbeet into a pot and steam it for 8 minutes.
When the pasta is halfway through cooking palce the pasta sauce into a pot and heat up
After 8 minutes remove the silverbeet from the hot plate
When the pasta is cooked, drain the water then pour the pasta sauce in the pasta and stir
Plate up the pasta and with a pair of tongs stack the silverbeet onto of the pasta
Sprinkle some nutritional yeast on top of top of the silverbeet then
serve immediately

Recipe – Rosemary Focaccia

Rosemary Focaccia 1
Ingredients
450g strong white flour
1 Tbsp dried yeast
4 Tbsp Lukewarm water
3 fresh sprigs of rosemary chopped finely
2 fresh sprigs of rosemary
1 Tbsp olive oil
240 ml Luke warm water
1 tsp sea salt

Instructions
Place in a bowl the dried yeast and 4 tablespoons of lukewarm water stir and
leave for 5 minutes
In another bowl place the flour and make a well in the center then pour the
yeast mixture inside then add one teaspoon of olive oil and the chopped rosemary
Combine all of this and make a dough. Kneed for 7 minutes then place the dough in a bowl,
cover it with a damp tea towel and leave the dough for 40 minutes in a warm place
After the 40 minutes place the dough in a focaccia tin degassing the dough and spreading it
out to cover the tin
Again cover the dough with a tea towel and place in a warm place for 40 minutes
Pre-heat the oven to 200C. After the 40 minutes sprinkle 1 teaspoon of sea salt on top and
press with your fingertips to make dimples in the dough and add the last remaining fresh
rosemary and sea salt on top
Bake for 18 minutes or until the top turn slightly brown

Recipe – Indonesian Eggplant Curry

Indonesian Eggplant Curry 2
Ingredients
1 medium size eggplant chopped in chunks
4 Spring Onions chopped in 2 cm pieces
1 can of tomatoes
1 Cup of mushrooms
1 Tbsp tamarind paste
3 Tbsp Water
2 Tbsp Ketjap Mantis Soy Sauce
2 tsp lemon juice
For Frying –
3 Tbsp Water
1 tsp vegetable stock

Instructions
Place the tamarind paste in a bowl with water then mix and leave to the side
Place a frying pan on a medium heat pour water and add the vegetable stock
ensuring it is dissolved
Add the tamarind and ketjap mantis to the frying pan then add the mushrooms,
eggplant and spring onions fry until soft
Before serving add lemon juice to the frying pan and combine

Cafe Review – Flora And Fauna – Perth, Australia 

We found this small vegetarian and vegan friendly cafe in the area of Northbridge Perth.   I ordered Spicy Pumpkin on toast and my wife ordered bruschetta on toast.  The spicy pumpkin was very delicious and flavours tasted of cumin, basil and hint of cayenne pepper.  The toasted bread was a rye bread and on the side I had some fresh avocado with drizzled balsamic glaze.  The bruschetta was on a quinoa bread with avocado and balsamic glaze.  The bruschetta was very different from a regular bruschetta as it was rich in tomato flavour without any onion.  The heirloom tomatoes really made both dishes shine.   It was also nice to eat the edible violet coloured flowers.   When we had finished the waitress came over and gave a sample of some vegan chocolate cake which was rich and delicious.  We declined the offer to buy any as the breakfast made us both feel very full.   We actually didn’t eat anything until the evening as the food was very filling.   The staff are very friendly and knowledgeable.  Seating is shabby chic and mainly outside.  There are a few seats inside facing the window because most of the inside is where the kitchen and preparation area is situated.   We highly recommend this cafe to enjoy a healthy vegan breakfast….   

    
 

Recipe – Vegan Plum Tart (Pflaumenkuchen)

Recipe - Vegan Plum Tart (Pflaumenkuchen)
Ingredients
115g Vegan margarine
Egg replacement 2 tsp + 4 Tsp water (See Egg Replacement ideas here) https://veganthom.wordpress.com/2012/11/10/egg-substitute-cheat-sheet/
1 tsp vanilla extract
3/4 C raw sugar
1 1/2 C flour
1 tsp baking powder
1/4 C almond milk
10 sliced plums in quarters
1 C Sliced Almonds
1 tsp cinnamon to sprinkle
1 tsp sugar to sprinkle

Instructions
In a bowl blend the vegan margarine together then add the egg replacement, flour, raw sugar,
baking powder, vanilla and almond milk then leave to the side
Place baking paper in a round tart tray
Preheat oven to 190C (375 F, Gas mark 5)
Spread dough on the round baking tray
Now place the plums in circle starting from the outside working toward the center
Sprinkle plums with sugar and cinnamon then finally sprinkle almond nuts over the tart
Place in the preheated oven an bake @ 190C (375 F, Gas mark 5) for 30 minutes

Trail Race – Mapleton, Qld, Australia

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This trail race was held deep in the beautiful rainforest in an area 1.5 hours
north of Brisbane. The race started at 6:30am. The climate was
temperate in the rainforest and as it had rained the night before the trails were
a little slippery but enjoyable. The trail was not too technical with the minimum elevation
was 235m and the maximum elevation was 467m. The trail distance was 15.7km. I ran in my new
trail shoes Altra Superior 1.5 and they felt fantastic with plenty of grip in the downhills
and good stability.
As always with wearing Altras they feel so comfortable with the wide toe box and it is as
if I had be wearing these for many years. For nutrition I use Tailwind Nutrition and as
this was a run over an hour I added three scopes of Tailwind in a 600ml bottle and mixed
it with water.
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Recipe – Ginger Lemonade

It has been pretty hot today…so I made this refreshing drink.
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Ingredients
1/3 C chopped fresh ginger
1/3 C maple syrup
2 C boiling water
1/3 C fresh lemon juice
3 C cold water
Some ice cubes
A slice of lemon for garnish
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Instructions
Combine the ginger and maple syrup in pot. Add boiling water. Let it steep 30 minutes.
Then strain the ginger and maple syrup liquid into a large bowl by pressing down on the on solids to extract liquid.
Add lemon juice and the 2 cups of cold water.
Fill glasses with ice cubes and add a slice of lemonade. Then serve.

Recipe – Chickpea, Cannelloni Bean, Artichoke & Dill Spread

Chickpea, Canneloni Bean, Artichoke & Dill Bruschette 2
After returning from my trail race this morning, my wife made this delicious spread which tastes so good with all the different textures and flavours. You can use this on bread, toast and on baked potatoes.
Ingredients
400g tin Chickpeas
400g tin Cannelloni Beans
400g tin Artichokes sliced in quarters
1 red onion sliced fine
1 celery stick sliced fine
2 tsp dill chopped fine
3 Tbsp lemon juice
Instructions
Roughly mash the beans and chickpeas together
Add the artichokes, red onion, celery, dill & lemon juice
This will keep refrigerated for one week

Recipe – Tom Yum Soup

This is a re-post of a recipe I did a few years ago to share a wonderful simple Thai Tom Yum Soup.
It takes 30 minutes to make and when you take our first sip of the soup and close your eyes you
feel like you are in Thailand. The vegetables are entirely your choice you dont need to stick to these.

Tom Yum Soup 1
Serves 6 people

Ingredients
2 C bok choy cabbage chopped
4 Spring onion chopped
2 C mushrooms cut in half
2 C green beans
4 scraped coriander roots
4 sticks of lemon grass (Use only white parts)
1 tsp yellow asafoetida or 1 tsp garlic
3 hot red chillies
2 liters of vegetables stock
4 kaffir leaves
4 large ripe tomatoes
400g firm tofu
3 small fresh hot chillies sliced diagonally
5 Tbsp soy sauce
1/2 C lime juice
1/2 C chopped fresh coriander leaves
Tom Yum Soup 2
Instructions
Pound the coriander roots, lemon grass, asafoetida and hot chillies in a mortar and pestle
Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves
and tomato and cook for 2 minutes
Add the spice paste, reduce the heat to a simmer, add the tofu and cook for 2 minutes
Also add whatever vegetables you want. I added mushrooms, bok choy cabbage, spring onion
and green beans.
To serve divide the extra chilli, the soy sauce, lime juice and chopped coriander
into large deep serving bowls and pour the boiling soup over.
Serve with steamed rice or crusty bread