I’m not great at following recipes. I’m not sure if this is because I’m too lazy to read them properly or if it’s because I tend to be a little bit experimental in the kitchen. Let’s go with the later.
Tonight, I made this very simple Moroccan style Chickpea Pilaf with Feta and Falafels. I got the inspiration from taste.com.au‘s recipe for Chickpea Pilaf with Haloumi and of course, gave it my own twist. And, it was great. It had lots of flavour and textures, as well as being quite light and fresh.
Note, I generally cook for one. So, this is way too much food for me. However, I intend to use the rice mixture in other dishes throughout the week (not too long though as rice can go bad)… such as roasted stuffed capsicums and tuna cakes.
2 cups of Basmati Rice
(alternatively, you could use Brown Rice, Quinoa or Cous Cous)
2 cups of Chicken or Vegetable Stock (optional, can use water)
1 tablespoon of Olive Oil
2 medium to large Brown Onions, thinly sliced
1/4 cup of Shredded Almonds
1 1/2 tablespoons of Moroccan Seasoning
400gm can of Chickpeas, drained and rinsed
1 bunch of Coriander, roughly chopped
1/4 cup of Pistachios, roughly chopped
Pre-made Falafels, preferably organic – prepare as per instructions
What to do
Cook the rice via your preferred method. For this, I used a rice cooker and stock instead of water.
Heat the Olive Oil in a large saucepan over medium-high heat. Cook the Onion (stir often) for 10 minutes or until light golden. Stir in the Moroccan Seasoning and Shredded Almonds and cook for another 1 minute.
Add the cooked Rice and Chickpeas. Stir till the ingredients are mixed through (you want the colour of the Onions and Seasoning to coat the rice).
Now, you can either add all the Coriander and Pistachios at this stage, or if you are making a smaller batch like I was, add your desired serving to a bowl and add Coriander and Pistachios to taste.
Top with Falafels and Marinated Feta.
I also added a few spoons of the Oil from the Feta to add some moistness to the Falafels and a little extra kick. Alternatively, you could squeeze some Lemon on top.
Finally, take a picture, share on Instagram and dive in!
Let me know how you go or if you used your own variation.
I’m not technically working at the moment (just a bit of freelance/ consulting work and looking for more!) and have way too much time on my hands. So, I’ve been taking advantage of this time at home by whipping up lots of delicious and healthy treats in the kitchen.
Whilst I’m not strictly healthy or organic all the time, when I cook, I generally ‘try’ to use fresh, quality, organic ingredients and keep the nasties at a minimum (to offset the damage I do when I’m out).
My friend Valeria Ramirez, over at The Well Nest, often inspires me with her healthy lifestyle posts and recently shared this delicious muffin recipe, so I thought I’d give it a go. Not only are they super healthy (due to the use of coconut flour which is heat stable and nasty-free), they’re delicious!
Note, I’ve haven’t baked anything for about 20 years! So, when I made mine, I forgot to do a few things, which to be honest, wasn’t a disaster. I forgot to buy shredded coconut, so I added a little extra coconut flour and some slivered almonds instead. I also used a whole 165 ml tin of coconut milk, instead of the 4 tbs, which probably made up for the fact that forgot to put in the coconut oil! Next time, I’ll try to read the recipe properly, but I think I’ll add a little extra honey for sweetness.
1/2 cup of Coconut Flour
1/4 cup Shredded Coconut
5 tablespoons of Coconut Oil
6 Organic Eggs
4 tablespoons of Coconut Milk (or dairy)
1/2 teaspoon Apple Cider Vinegar
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Himalayan Rock Salt
2 tablespoons Raw Honey
1/2 cup of Blueberries
What to do
Combine wet and dry ingredients in separate bowls.
Mix together wet and dry ingredients.
Fold in berries.
Pour the batter into muffin pan (makes about 12)
Bake at 200 degrees C for 10-20 minutes – keep an eye on them so that they don’t brown too quickly.
Grace Kelly has inspired many over the years, throughout her short life, and following her tragic death in 1982. In honour of Grace Kelly’s extraordinary beauty, Henri Giboulet created a perfume in 1955 for Lubin (the same year Grace Kelly starred in To Catch a Thief and met her soon to be husband, Rainier III, The Prince of Monaco). The perfume was named after one of the popular cocktail’s sold at that time in ‘American Bars’ in Paris, ‘Gin Fizz‘.
Lubin has now re-released this soft floral fragrance so that we too can enjoy the spirit of the ’50s and evoke the style and elegance of Princess Grace. With notes of bergamot, lemon, mandarin, juniper berry, iris, galbanum, orange blossom, rose absolute, jasmine, lily, benzoin, vetiver, oak moss and white musk – Gin Fizz is a timeless fragrance that will continue to be a favourite of those who wear it (including me). Lubin‘s Gin Fizz is now available at Peony Melbourne in 50ml and 100ml bottles. Get a taste of the ’50s with Jamie Oliver‘s recipe for Gin Fizz: Rub lemon slice around the rim of tumblers and dip into sugar.Add two generous shots gin, juice of two lemons, 2 tsp super and 1 egg white with ice in a cocktail shaker. Shake, shake, shake.Pour into glasses, top up with soda and garnish with lemon slices.