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Chia Seed Pudding

Pudding for breakfast? Yes, please! I love this delicious, super nutritious breakfast dish. What’s not to love? I love how easy it is to make; I love how tasty it is, and I love how simple it is to dress it up and add different flavours. I also love that this breakfast is packed full of superfood goodness. This is my simple recipe for Chia Seed Pudding and a few simple modifications to add variety as well as ideas to increase the fibre!

Chia Seed Pudding Superfood Nutritional High Fibre
Layered chia seed pudding with chopped mango.

Before we look at the recipes, please note I have not added any sweetener. This is precisely how I like it. However, it is simple to make this ‘pudding’ sweeter. Experiment with adding honey, maple or sugar syrup.

Making it even easier! I don’t know about you, but I love things to be simple in the morning. I am a morning person, but I like to sit with the computer, write and drink tea. That is when my brain is at its best, and I get the most done. So having breakfast prepared and ready to eat is super handy. I also have a ready-mix of chopped nuts, seeds and coconut, which I keep in an airtight container. This makes topping my chia breakfast pudding quick and easy!

Chia Seed Pudding Superfood Nutritional High Fibre
Chia Seed Pudding with blackberries and natural yoghurt

Basic Chia Pudding

Serves 2

Ingredients

1/4 cup Chia seeds
1 cup milk – almond milk, coconut milk or cows milk

Method

Mix the chia seeds and milk well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate for several hours or overnight.

I refrigerate mine overnight. It will keep in the fridge for a few days. So I make several breakfast puddings at one time.

*Alternatively, you can mix as above and pour into individual serving dishes (after the second mix) before refrigerating.

To serve

Divide the chia seed pudding between two serving dishes and top with yoghurt, berries and nuts and seeds. Get creative!

Some of our favourites!

Choc Berry

1/4 cup Chia seeds
1 cup almond milk
2 Tablespoons of cocoa

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate overnight. Serve topped with berries, nuts, seeds and desiccated coconut.

Choc Coconut

1/4 cup chia seeds
1 cup of almond milk
1 teaspoon vanilla essence
1 Tablespoon cocoa
1 Tablespoon coconut

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with a fork, cover and refrigerate overnight. Serve topped with coconut, and chopped nuts.

Tropical Fruit Salad

1/4 cup chia seeds
1 teaspoon vanilla essence
1 cup almond milk

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with a fork, cover and refrigerate overnight. In the morning I layer chia seed pudding and chopped tropical fruit (mango) in several layers. Top with tropical fruit such as mango, dragon fruit, passionfruit, pineapple and banana.

For a bigger fibre hit, I use Psyllium.

Banana Berry

2 Tablespoon chia seeds
180ml almond milk
1/2 cup water
3/4 – 1 cup mashed ripe bananas
1 tablespoon desiccated coconut
2 tablespoons psyllium husk
1 teaspoon vanilla essence

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix well again with a fork, and pour into serving glasses. Cover and refrigerate overnight. Top with berries and yoghurt, a sprinkle of coconut and seeds.

Chia Seed Pudding Superfood Nutritional High Fibre

Banana Choc

2 Tablespoon chia seeds
180ml almond milk
about 1/2 cup mashed ripe bananas
2 tablespoons desiccated coconut
2 tablespoons psyllium husk
1 teaspoon vanilla essence
2 Tablespoons cocoa

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate for several hours or overnight.  I then serve this in bowls topped with banana, coconut, seed and nut mix.

Chia Seed Pudding Superfood Nutritional High Fibre
Chocolate Chia Seed Pudding with Banana

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Chia Seed Pudding Superfood Nutritional High Fibre

Chia Seed Pudding Superfood Nutritional High Fibre

Chickpea Fritters with Chicken Salad

You don’t need hours in the galley to impress your family or friends. I cooked this for Dwayne and myself for lunch when we arrived at Koh Phi Phi Don after sailing there from Ao Chalong in Phuket. This recipe is delicious and straightforward. The salad, with flavours of soy, sesame, lime, coriander, and mint is refreshing and delightful for lunch or dinner. I think this is one of those meals you can cook for your family or dress it up a little for an exciting dinner party entree or main course. Play around with garnishes and add a little colour with a sprinkle of chopped red chilli.

*This recipe can serve up to four people depending on the size of chickpea fritters.

Chickpea fritters with Chicken Salad - simple delicious recipe. chickpeas, chicken, lime, soy, sweet chilli, coriander, mint, sesame oil and sesame seeds

Ingredients
For the fritters

1 x 439g can chickpeas, rinsed, drained.
6 Tablespoons besan flour (or use plain flour)
3 eggs, lightly whisked
5 Tbs milk
2 spring onions, thinly sliced
Salt & pepper
Oil for frying

For the chicken salad

375ml (1 ½ cup) chicken stock
250 ml (1 cup) water
8 fresh kaffir lime leaves, roughly torn
2 single chicken breast fillets, excess fat trimmed
1 Tbs sesame seeds
1/3 cup loosely packed chopped fresh coriander (I have also use Thai basil place of coriander)
¼ cup loosely packed shredded fresh mint
1 Tbs light soy
1 Tbs fresh lime juice
2 tsp sweet chilli sauce
½ tsp sesame oil

Chickpea fritters with Chicken Salad - simple delicious recipe. chickpeas, chicken, lime, soy, sweet chilli, coriander, mint, sesame oil and sesame seeds

Method

For the chicken salad, combine stock, water and lime leaves in a frying pan over medium heat. Add the chicken and simmer, occasionally turning, for 10 minutes or until cooked. Remove from heat. Transfer chicken to a heatproof bowl with 1 Tbs of the stock mixture. Cool to room temperature.

Meanwhile, in a mixing bowl mash half a can of chickpeas using a fork. Add the eggs and milk, and mix well. Add the flour, spring onions and season with salt and pepper, and mix. Add in the other half a can of chickpeas and mix until well combined. Set aside to rest while you make the salad.

To make the chicken salad, finely shred the chicken and place in a bowl. Add the coriander, mint, soy sauce, lime juice, chilli sauce and sesame oil to the chicken and gently toss until just combined.

Heat oil in a non-stick pan over medium heat. Add a couple of spoonfuls of the batter into the pan and spread into a round shape. Repeat to make three (or 7*) more fritters. Cook for 4 minutes or until golden underneath. Turn and cook for a further 4 minutes or until cooked. Transfer to a plate and cover with foil.

To serve place one fritter on each plate and top with a small amount of chicken salad. Top with another fritter and then top with the remaining chicken salad. Sprinkle with finely chopped red chilli if desired and serve immediately.

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Delicious fritters made with Chickpeas, topped with a fresh flavoursome chicken salad - soy, lime, sesame, mint and coriander!
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Chilli Crab

We have caught many blue swimmer crabs in our time. At times in South Australia, they are abundant. Over the summer months, you see many people catching them in crab pots or raking for them waist deep in water.

crab

The sweet meat of the blue swimmer crab is delicious and chilli crab is one of my favourite recipes to make with them! This is how I make my chilli crab and it has been a hit with many people. Be warned it is messy to eat… best not to worry about the mess and dig in though, because it will disappear fast!

chilli crab 2

Ingredients

1kg raw Blue swimmers
2 Tbs peanut oil
3 garlic cloves, chopped
2 tsp ginger, grated
2 red chillies, seeded and sliced
2 Tbs Hoisin sauce
½ cup tomato sauce
¼ cup Sweet Chilli Sauce
1 Tbs Fish sauce
¼ cup of water
¼ tsp sesame oil
4 spring onions, sliced
½ cup Water
Coriander sprigs to garnish

chilli crab

Method

Clean and cut crabs into segments and crack the claws. Click here for video of how to clean blue swimmer crabs.

Combine the hoisin, chilli, fish and tomato sauces, the sesame oil and the water in a bowl and set aside.

Heat wok until hot, add oil and swirl to coat. Add the garlic, ginger, chilli and stir-fry for 1-2 minutes.

Add the crab pieces and stir-fry for 5-7 minutes until they turn orange.

Stir in the hoisin, chilli, sesame oil mix. Toss the crab and sauce together to combine well and bring to the boil.

Cover and simmer for about 8 minutes. Sprinkle with spring onion and garnish with coriander.

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Chilli Crab #asian #recipe #chilli #crab #hoisin

Beef Rendang

One of our favourites, which we ate in abundance while cruising through Indonesia, is the beef rendang. Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia. [wikipedia] This dry style of curry is sometimes called caramelised beef curry because of the ‘reduction’ style of cooking.

Beef Rendang with coconut milk, chilli and kaffir lime leaves

Prior to refrigeration technology, this style of cooking enabled preservation of large amounts of meat. When the Minangkabau farmers killed a cow for a special occasion it was often turned into Rendang. Rendang provided a way to make the beef last for weeks in Indonesia’s hot tropical climate. For rendang the meat is cooked for hours with coconut milk and a paste of mixed ground spices, which includes ginger, galangal, turmeric, lemongrass, garlic, shallot and chilli. This paste has antimicrobial properties and serves as natural organic preservatives. 

For my rendang you will need the following ingredients….

2 small brown onions, chopped
8 asian shallots, chopped
10 cloves of garlic, chopped
2cm piece turmeric, chopped
1 tsp salt
15 dried long red chillies, soaked in boiling water until soft, drained
1 tsp ground coriander
2-3 tablespoons oil
1kg beef, cubed
5cm piece of galangal,
grated 2 sticks of lemongrass, (soft white only), finely chopped
2 sticks lemongrass (white only), smashed with the flat side of a knife
8 lime leaves
500ml coconut milk

Cooking rendang is a simple but lengthy process. My instructions are as follows…

Place the onions, shallots, garlic, turmeric, salt, chillies and coriander into a blender (or mortal & pestle) and process until smooth. Set aside the spice paste.

Grinding the spice mix for the Beef Rendang

Heat the oil in a pan and brown the beef in batches. Remove from the pan and set aside. Add the galangal, lemongrass and lime leaves to the pan and fry for a minute in oil, remove and add to the beef.

On medium-low heat fry the spice paste for a few minutes, then add the beef and the galangal, lemon grass and lime leaves and the coconut milk. Bring to the boil, reduce the heat and simmer for 2 – 4 hours.

It is ready once the curry sauce has reduced and the oil is separating from the rest of the curry. Serve with steamed rice and enjoy the taste of Indonesia. This rendang is delicious ‘if I do say so myself’!

Beef Rendang - the oil separating from the curry.
Beef Rendang – the oil separating from the curry.

 

Purple Dragon

This dragon fruit cocktail was made for sundowners one afternoon as we sat at anchor in Telaga, Langkawi. Having just returned from duty-free shopping (they have the cheapest alcohol), I decided to make cocktails using the tropical fruit I had handy, and a few of the many differing alcoholic beverages we bought!

Purple Dragon Cocktail!, vodka, tequilla, dragon fruit, cointreau, lime

Anyhow, this is what I did to make two cocktails…

Ingredients

2 shots vodka
2 shots tequila
2 shots Cointreau
1 dragonfruit
Juice of one lime
Lime slices for garnish
Ice

In a blender, I blended the flesh of red dragon fruit with ice, vodka, tequila, Cointreau and the juice of one lime, and garnished with sliced lime.

Delicious!

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Cocktail with red dragonfruit #tequila #vodka #cointreau #lime #dragonfruit #cocktail #drink #alcohol

Crayfish Salad with Thai-Style Dressing

While anchored in Darwin Harbour, with supermarkets nearby, I decided to do a romantic dinner for Dwayne. For an entree, I made crayfish salad using a crayfish we caught in the Great Barrier Reef. It is very simple but looks great!

CRAYFISH SALAD WITH THAI-STYLE DRESSING

This is what I did…

I made a salad dressing by mixing

3 Tbs of coconut cream
2 Tbs lime juice
1 Tbs soy sauce
2 tsp fish sauce
2 tsp brown sugar

I refrigerated until I was ready to use it.

I prepared a small packet of vermicelli noodles by soaking them in boiling water. I drained them well and mixed some of the salad dressing through them. I refrigerated the noodles until I was ready to make my salad stacks.

I shredded carrot, lettuce and snow peas, then chopped some coriander and sliced some tomato.

CRAYFISH SALAD WITH THAI-STYLE DRESSING

I stacked the vegetables firmly into a mould, beginning with the noodles and topping it off with the tomato and coriander.

CRAYFISH SALAD WITH THAI-STYLE DRESSING

I removed the stack mould.

CRAYFISH SALAD WITH THAI-STYLE DRESSING

I then topped the salad with crayfish and salad dressing. Voila! Simple, colourful and delicious.

CRAYFISH SALAD WITH THAI-STYLE DRESSING
Crayfish Salad with Thai Style Dressing

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Crayfish salad with #carrot #lettuce #tomato #snowpeas #coconutmilk #lime #fishsauce #soysauce #crayfish #salad

Marlin Skewers on Green Pea Mash

We just had lunch and I had to share it with you guys. This was just so yummy!

P1020442

I barbequed skewers of marlin, mushroom, cherry tomatoes and red onion. I served these with a green pea mash. Simple…. all I did was sauté a clove of garlic and half an onion with olive oil, then I added frozen peas and a 1/4 cup of chicken stock, cooked it for 5 minutes then pureed it.  Al la Marlin Skewers on Green Pea Mash. Yum!

P1020447