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Sipping our passion fruit shake on a hot Sunday afternoon...
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Saturday tea. Sous vide duck breast MEATER™ made chicken thigh cabbage laksa.
Blogged at yummylummy.com/2019-08-24
YouTube video yummylummy.com/YT2019-08-24
#yummylummy #foodphotography #lowcarb #noaddedsugar #sousvide #meatermade @meatergram
Duck, Chicken, Laksa paste, Cabbage, Spring onion, Red onion, Coriander, Coconut cream, Tomatoes
Sous vide duck breasts
Remove your duck breasts from the packaging.
Treat your breasts carefully, with gentle handling and touching.
Gently rub some iodised salt and garlic powder into your breasts. Don't be aggressive with your breasts.
Insert your duck breasts into a vacuum bag and seal it with a vacuum sealer.
Raise the temperature in your water bath to 76 °C (169 °F) and then put your vacuum sealed breasts into the water bath for two hours.
At the end of the two hours, turn off the precision cooker and remove your breasts from the water bath. Dry off the surface of the bags and put them into your refrigerator so you can use them later in this soup and for another meal.
MEATER™ made chicken thigh
Preheat your oven to about 200 °C (392 °F, you know, 400 °F will be close enough, to be honest, if you live in the USA, Myanmar, or Liberia, why not be brave and change to using SI units. You'll find it's a lot easier using a base ten system. You can then join the rest of us living in modern democratic societies). I trust anyone reading this from the USA, Liberia, and Myanmar will recognise these words as sarcasm. You know, the lowest form of wit.
Remove your thighs from the packaging. You don't need to be that gentle with thighs. Thighs are more robust than breasts which you should always handle with a gentle touch.
Put your thighs on a wire rack which sits on a baking dish.
Put some water in the baking dish because you want the water to transform from liquid to gas and in so doing produce not only the invisible gas known as steam but also the visible entity known as water vapour which is commonly misrepresented as steam by people who didn't listen in primary school science classes (or who were taught by ignorant teachers with little or no science training that you can see steam when you can't). Anyway, the reason for adding the water is to help prevent your thigh from drying in the oven. You need to keep your thighs supple and moist.
Now, take your MEATER™ wireless meat thermometer and with some firmness penetrate the thigh meat deeply with the hard probe.
Put your thighs into the oven and then open the MEATER™ app and set up the cook. Go for an internal temperature of 76 °C or thereabouts. You can figure out the temperature in the other scale (not Kelvin which I'd be happy to use) by reading about how to cook the sous vide breasts in the section above.
Cook your thighs according to the MEATER™ app.
When your thighs are cooked according to the MEATER™ app, it will be perfectly rested and at the right temperature to put into a Tupperware™ container to refrigerate your thighs for use later.
Making the soup
With a sharp cook's knife, cut your red cabbage and sugarloaf cabbage into 1 centimetre wide strips.
Cut the white part of the spring onions on an angle and put into a small bowl.
Open up the green part of the spring onions, roll the green part up, flatten the rolls, and then make curls by cutting parallel with the length of the long fibres of the spring onions. Put the curls into some ice water to help the curling.
Clean coriander including the roots. Chop the roots and stems and put into a small bowl. Chop the leaves and put into a small bowl.
Halve the cherry tomatoes with a paring knife.
Use your boning knife (I have a Dick™ boning knife) to remove the luscious thigh meat from the thigh bones and then using your fingers tease apart of the muscle bundles to get small chunks of juicy thigh meat.
Use your butchers knife (I have a Dick™ butchers knife) to slice your breasts across the grain of the meat into thin slices.
In a large hot saucepan toss in the cut red cabbage and sugarloaf cabbage along with a couple of tablespoons of the laksa paste. Stir that around to get the laksa paste to coat the cabbage and to assist the cabbage to absorb the laksa paste flavours.
Add in enough chicken stock so the cabbage can soften as the stock boils and reduces.
When the cabbage is soft and the stock has reduced, add in enough coconut cream so you have the volume you want for soup plus a little more to allow for reduction during simmering and flavour enhancement.
Add in the juice of half a lime while the soup is simmering.
Toss in the breast and thigh meat and stir through.
Cook until the meat is warmed through.
Toss in the halved cherry tomatoes.
Toss in the chopped coriander stems and roots.
Stir everything through.
Plating up bit
Pour the soup into a bowl.
Garnish your soup with the angle cut white bits of the spring onion, the green spring onion curls, some chopped coriander leaves.
Add some fried shallots if you have them too.
Eat with chopsticks and a big spoon.
With lots of iron, calcium, potassium and vitamin E, these two-bite granola bars are a great on-the-go snack that happens to be vegan, nut free and without and extra refined sugar!
www.yummysmells.ca/2015/02/healthy-hearty-granola-bites.html
Sunday tea. Fish and chips. Baked ling in a bag with corn, cauliflower cheese, and kale chips.
Video at youtu.be/IyZS5nW9VBM
Ling, Butter, Kale, Corn, Cauliflower, Cheese
#yummylummy #foodphotography #lowcarb #noaddedsugar
G'day food lovers
I made fish and chips tonight.
I took a tip from a member of the Cooking for one Facebook group and betrayed Coles by going to Woolworths. I bought a piece of ling in a bag with some parsley and herb butter. I baked it for 12 minutes at 170 °C as per the instructions.
I also made corn, cauliflower cheese, and kale chips. The corn and cauliflower florets were cooked for 40 minutes and then I added some Coles smoky cheese slices to the cauliflower plus some Queensland nut oil squirted kale leaves. I cooked everything for a further 12 minutes while the ling was baking.
I don't normally like ling because it's tasteless, but this tasted pretty good. The best thing about ling is that it's nearly half the cost of salmon.
Have a good one.
Friday tea. MEATER™ made chicken and crispy kale chips.
Video at yummylummy.com/YT2019-09-06
#yummylummy #foodphotography #lowcarb #noaddedsugar #ManFlu #meatermade @meatergram @meatermade
Chicken, Kale, Tomatoes
G'day food lovers
I'm again not feeling terribly hungry today. I had a huge lunch at Garran Kitchen. Check out my Instagram feed for the photos www.instagram.com/p/B2Dtto7h-Xp/. I got home still feeling crook so I stuck my MEATER™ wireless meat probe deep into a chicken thigh and cooked it according to the MEATER™ app. At the same time I cooked some kale. I made kale chips by putting kale leaves in the baking tray under the chicken, adding a squirt of Queensland nut oil, and seasoning with iodised salt and pepper.
I served the meal with some cherry tomatoes.
MEATER made chicken thigh with roast kalettes and fancy cut cucumber
#yummylummy #foodphotography #lowcarb #noaddedsugar #meatermade #chicken #kalettes @meatergram
Chicken, Kalettes, Shallots, Spring onions, Cucumber, Parsley
G'day food lovers,
Tonight I cooked chicken and vegetables. I cooked the chook with the MEATER wireless meat thermometer. I had the oven set at 250 °C and cooked it according to the MEATER app. I put kalettes, spring onions, shallots, and parsley into a stainless steel frypan and squirted on some rice bran oil for lubrication. I put the vegetables in the oven at 200 °C fan forced.
I cut the cucumber with my new pawpaw cutter which I got from the Spirit House Cooking school at Yandina on Thursday. I also cut everything with my new Spirit House cook's knife. Gee, it's sharp.
Have a good night. Catch you later. Bye.
Wednesday tea. Sous vide duck breast and kale sprouts.
#yummylummy #foodphotography #lowcarb #noaddedsugar #ManFlu #sousvide #duckbreast
Duck, Kale sprouts
G'day food lovers
I'm not feeling terribly hungry today. That said, I need to dedicate this meal to a work mate. Today we were discussing some taboo foods and when I mentioned that I was planning duck tonight my friend exclaimed that I shouldn't eat duck because ducks communicate. She explained there are ducks in literature which speak and she sent me a picture of a duck named Jemima which is apparently a famous duck for children. I've never heard of Jemima the duck so I'm dedicating this meal to my work friend and naming my sous vide duck breast, Jemima.
Jemima was cooked sous vide for 2 hours at 76 °C. I chilled Jemima in the refrigerator and then removed Jemima from the vacuum bag and dried Jemima's surfaces with kitchen towel. I heated up a frypan so it was smoking hot and seared Jemima all over. I then sliced Jemima with my Dick™ butchers knife and ate Jemima with some oven roasted Kale sprouts which I'd doused with rice bran oil and iodised salt before exposing to 200 °C dry heat for 15 minutes.
Jemima was delicious. Have a good one.
Thursday tea. Leftover MEATER™ made roast chicken thigh and creamy buttery Dijon vegetables.
#yummylummy #foodphotography #lowcarb #noaddedsugar #meatermade #NSFW #leftovers
Chicken, Tomatoes, Kale sprouts, Cabbage, Dijon mustard, Butter, Cream
G'day food lovers,
I had a very filling lunch today. I had a Wagyu beef wrap with amazing hot chips from Urban Bean Espresso Bar.
I needed something light yet comforting for tea tonight. I had a piece of leftover MEATER™ made chicken which I cooked last night. I broke that up and set it aside.
In a frypan I sautéed some red cabbage and kale sprouts until they softened. I then added in the chicken pieces and the cherry tomatoes and put the lid on the frypan for three minutes. I added a knob of butter and a splash of cream with a teaspoon of Dijon mustard and stirred that through along with some sesame seeds and poppy seeds. I served it all in a bowl.
Catch you later. Bye.
Leftover MEATER™ chicken vegetables
Monday tea. Pan-fried salmon with crispy kale sprouts, cherry tomatoes, avocado cheeks, and Tabasco Hollandaise sauce.
#yummylummy #foodphotography #lowcarb #noaddedsugar
Salmon, Kale sprouts, Tomatoes, Avocado, Hollandaise sauce, Chilli flakes
G'day food lovers,
I went to see my GP today. He told me to maintain the low carb life.
I tossed some kale sprouts in olive oil, iodised salt, and chilli flakes before spreading them out on a baking sheet and putting them into a hot oven for 15 minutes.
I massaged my salmon fillet with rice bran oil and seasoned it with iodised salt. I put the fillet skin-side down onto a cold frypan and then turned the frypan up to as hot as it would go and put the lid on. I set the timer for 5 minutes and titrated the temperature with the amount of smoke coming from the salmon. After 5 minutes, I flipped the fillet over and cooked it for a further minute and then turned off the heat and allowed the salmon to rest on a plate while the kale sprouts were getting crispy.
I served it all with some halved cherry tomatoes, slices of avocado, and homemade stick blender Tabasco Hollandaise sauce.
Have a good night. Bye for now.
Sunday tea. Pan-fried salmon with roasted kalettes, cherry tomatoes, and spring onions.
#YummyLummy #FoodPhotography #LowCarb #noaddedsugar #MasterChefAU
Salmon, Kalettes, Tomatoes, Spring onions, Coriander, Parsley, Avocado
G'day food lovers,
I seasoned a small piece of salmon with iodised salt and black pepper and then cooked it skin-side down in a frypan. I start with a cold frypan and as I add the salmon I turn the heat up to high and decrease the heat as the salmon cooks. After about 5 minutes I turn the salmon over and cook it flesh side down for about 1 minute. This ensures a crispy skin and a pink middle.
In a mixing bowl I add the kalettes, cherry tomatoes, and slices of the white part of the spring onions. I squirt in some rice bran oil and toss the kalettes, tomatoes, and spring onions to ensure there is a thin coating of oil over the vegetables (and fruit given tomatoes are fruit). I transfer everything to a baking sheet and cook it on high heat for 15 minutes. This ensures the kalettes get crispy. At the end of 15 minutes I remove the baking tray and add in some chopped parsley and coriander making sure to include the roots, stalks, leaves.
To finish the plating up I add some avocado.
Tuesday tea. Leftover sous vide pork loin cutlet with garlic lime Hollandaise slaw.
#yummylummy #foodphotography #lowcarb #noaddedsugar #leftovers
Pork, Hollandaise sauce, Cabbage, Carrot, Fennel, Onion, Lime juice, Garlic butter
G'day food lovers,
On the weekend I cooked pork cutlets sous vide so I could enjoy them during the week. I pulled my pork from the bag, cut along the bone of my pork with my Dick-brand boning knife and sliced my meat thinly.
I shredded red cabbage, sugarloaf cabbage, red onion, and fennel, and dressed it with stick blender homemade garlic lime Hollandaise sauce.
There was no cooking tonight and I'm comfortable with that.
If you want the recipe for the Hollandaise sauce send me a message. I love the taste of lime so I make my special sauce with lime.
Catch you later. Bye.
With lots of iron, calcium, potassium and vitamin E, these two-bite granola bars are a great on-the-go snack that happens to be vegan, nut free and without and extra refined sugar!
www.yummysmells.ca/2015/02/healthy-hearty-granola-bites.html
With lots of iron, calcium, potassium and vitamin E, these two-bite granola bars are a great on-the-go snack that happens to be vegan, nut free and without and extra refined sugar!
www.yummysmells.ca/2015/02/healthy-hearty-granola-bites.html
We spent the whole day at the farm today, there was so much to do there, it was a truly eventful and fun day - I don't know about the kids but I know I will sleep very well tonight!
Leftover slow cooker pulled ham hock and chicken thigh with Hollandaise sauce dressed slaw.
#yummylummy #foodphotography #lowcarb #noaddedsugar #MasterChefAU #slowcooker #pulledpork #leftovers
Ham hock, Chicken, Hollandaise sauce, Cabbage, Carrot, Red onion, Avocado
G'day food lovers,
Tonight I had the last of the leftover slow cooker pulled ham hock and chicken thigh. I served it with a slaw made from shredded cabbage leaves, grated carrot, and thinly sliced red onion, dressed with leftover homemade Hollandaise sauce.
It's a cold winter night so I did heat up my meat in a frypan with a little butter for lubrication. I then added some cream for further lubrication. I warmed up the leftover homemade Hollandaise sauce in a bain-marie.
If you're interested in how I make my Hollandaise sauce, I whisk three egg yolks with half a teaspoon of Dijon mustard, half a teaspoon of hot sauce, and a tablespoon of lime juice. I then slowly add one hundred grams of melted butter while whisking vigorously. If you have weak wrists, use a stick blender.
Leftover sous vide duck breast with creamy spinach and tomatoes.
#yummylummy #foodphotography #lowcarb #noaddedsugar #MasterChefAU #sousvide #duckbreast #leftovers
Duck, Spinach, Tomatoes, Garlic, Parmesan, Cream
G'day food lovers,
Tonight I had some leftover sous vide duck breast from the weekend and served it with a creamy cheesy spinach and tomato sauce.
I cut the duck breast into slices and quickly sautéed them in a hot frypan along with the duck fat from the sous vide bag. I transferred the breast meat onto a plate and fried off some minced garlic in butter. I tossed in some halved cherry tomatoes and added a handful of grated Parmesan cheese and stirred it through. I added a handful of spinach leaves and cooked them until they began to wilt. I seasoned it with some iodised salt and freshly cracked black pepper and then poured in a little cream. I added in the breast meat and simmered until the cream reduced a little. It was delicious.
Monday tea. Salmon and cabbage soup with laksa flavours.
Video at youtu.be/9vn9Q_QPJpM
#yummylummy #foodphotography #lowcarb #noaddedsugar
Salmon, Cabbage, Kale, Spring onion, Red onion, Coriander, Lemon juice, Laksa paste, Coconut cream
G'day food lovers
I made a salmon and cabbage soup tonight with laksa flavours. I made enough for two meals because I'm going to a lecture tomorrow night after work and will get home late.
I started with sautéing kale leaves, red cabbage and sugarloaf cabbage to which I added about a cup of water and a couple of tablespoons of laksa paste. I stirred everything through until the paste had dissolved and the water began to boil. I turned the heat down and allowed the cabbage to simmer and absorb the flavours from the laksa paste.
I poured in a tin of coconut cream and the juice of a lemon and stirred bringing the pan to a simmer again.
I then tossed in the salmon and stirred until the salmon had changed colour on the outside. I then added in the sliced roots and stems of the coriander and turned the heat off. I let the soup sit for a few minutes and then tossed in the spring onion, red onion, and coriander leaves.
I ladled the soup into a bowl and put the remainder into a Tupperware™ container for tomorrow night.
Tuesday tea. Leftover salmon and cabbage soup with laksa flavours.
Video at youtu.be/ueJDU7YNeIQ
#yummylummy #foodphotography #lowcarb #noaddedsugar
Salmon, Cabbage, Kale, Spring onion, Red onion, Coriander, Lemon juice, Laksa paste, Coconut cream
G'day food lovers
Last night, I made a salmon and cabbage soup with laksa flavours. I have leftovers because I attended a lecture tonight on the bioethics of public health surveillance.
I started with sautéing kale leaves, red cabbage and sugarloaf cabbage to which I added about a cup of water and a couple of tablespoons of laksa paste. I stirred everything through until the paste had dissolved and the water began to boil. I turned the heat down and allowed the cabbage to simmer and absorb the flavours from the laksa paste.
I poured in a tin of coconut cream and the juice of a lemon and stirred bringing the pan to a simmer again.
I then tossed in the salmon and stirred until the salmon had changed colour on the outside. I then added in the sliced roots and stems of the coriander and turned the heat off. I let the soup sit for a few minutes and then tossed in the spring onion, red onion, and coriander leaves.
I ladled the soup into a bowl and put the remainder into a Tupperware™ container for tonight. I reheated the soup using microwave radiation for 3 minutes.
Nushie's Dairy-Free Coconut Milk Ice Cream AUD3.29 90ml - Thomas Dux, The Glen. The flavours sounds pretty good!
Features:
Non Dairy
No added sugar
Gluten free
Vegan
No preservatives
All Natural
Contains Nuts
Low GI
No Cholesterol
Monday tea. Curry salmon and green vegetables in coconut cream and lemon juice.
#YummyLummy #FoodPhotography #LowCarb #noaddedsugar #MasterChefAU
Salmon, Tomatoes, Spring onions, Coriander, Parsley, Silverbeet, Lemon juice, Almonds, Coconut cream, Curry powder
G'day food lovers,
In a hot frypan I cooked and wilted some silverbeet leaves and stems plus the green part of the spring onions. After the silverbeet stalks were soft I added in a couple of tablespoons of curry powder and stirred it around to ensure the powder was coating everything. I then added in some diced salmon and half a tin of coconut cream. Once the coconut cream was mixed through and bubbling I added the lemon juice. After a couple of minutes, the salmon was cooked so I turned off the heat and tossed in the slices of the white part of the spring onions, plus the chopped coriander and parsley leaves, stems, and roots.
I garnished with slices of cucumber and almond flakes.
It was delicious. Have a good night. Catch you later.
Saturday tea. Cheesy Rissole with Egg and Salad.
The video is at youtu.be/jNrwpYpEmaY
Beef, Cheese, Egg, Tomatoes, Cabbage, Avocado
#yummylummy #foodphotography #lowcarb #noaddedsugar #rissole
G'day food lovers
I felt like eating a juicy rissole tonight. I minced a piece of beef steak and shaped it into a rissole. I fried it in butter for 3 minutes on each side and then turned the heat off the frypan, put some slices of cheese on it, and put a lid on the frypan for 3 minutes.
In the burnt butter I fried an egg in an egg ring and kept the yolk soft and runny.
I shredded the sugarloaf cabbage and red cabbage with a mandolin, halved some cherry tomatoes, and sliced some avocado cheeks.
The rissole was really nice and juicy, especially because I spooned some of the burnt butter on the shredded cabbages.
Have a great night and hope that soon I'll be able to fart with confidence.
Friday tea. Chicken wings and kale sprouts.
The video is at youtu.be/1DcYp1x-T1g
After Manila, which involved a vasovagal episode, diarrhoea, vomiting, fever, and side effects of antidiarrhoeal drugs my appetite is back.
#yummylummy #foodphotography #lowcarb #noaddedsugar
G'day food lovers
I've been away for a week for work. I got sick with a gastrointestinal problem and experienced some side effects from the antidiarrhoeal medication. I haven't really eaten much since Tuesday evening. Tonight my appetite came back.
I bought some chicken wings and a packet of kale sprouts. I rubbed some Queensland nut oil into the wings and sprouts and added a little iodised salt.
I tossed it all into an oven-proof frypan and cooked it all together at 180 °C for 40 minutes.
I hope at the end of the weekend I can fart with confidence.