loulou: first time caller, long time listener

oh yeah; i called dr karl* last week (i've got his home number, see? no- i just called triple j during science hour :D ) and asked, live on national radio, for his thoughts on the safety of using essential oils during pregnancy. he didn't want to touch it with a 10 metre pole, but if you'd like to hear me trying to squeeze an answer out of him, here 'tis (at 25m30s) 

*if you don't know him, YOU SHOULD! he's australia's premier pop scientist :)

knock off vietnamese noodle salad

i miss working in footscray. the waves of alternating smells in each street- mouth watering one second, quickly followed by some unspeakably and overwhelmingly revolting stench; feuding derelicts; the insane drivers; the banh mi (vietnamese baguettes. the only place to go is nhu lan bakery, at 116 hopkins st footscray - behind the market. it's always packed, but the rolls are to die for). *sigh*  

so i make do at home. you can even prep all the ingredients into a really big salad bowl, and make the dressing in a small jar: mix the salad ingredients without dressing, put half the salad undressed in a container and refrigerate for later- then dress what you'll eat in the salad bowl immediately. this helps the salad keep longer (great when it's hot and you can't be bothered making any more delicious food :)

asian grocers have the best, freshest and cheapest ingredients, but most supermarkets will have enough of these ingredients to approximate the flavours if that's easier for you.

the quantity below feeds at least 4, if not 6, for a substantial lunch or dinner (or breakfast, if you're as keen as i am :D ).

you will need:

a large salad or mixing bowl 

a small jar or bowl

500g firm tofu

pinch each of salt and ground pepper

1tsp garlic powder (optional, but makes the tofu yummier!)

500g packet of dry rice or bean thread vermicelli and boiling water to soak

2 large carrots, grated

3c green or savoy cabbage, finely shredded or sliced

2c bean shoots

1 bunch mint, remove coarse stems, chopped

1 bunch coriander, chopped

0.3c roasted unsalted peanuts or cashews

optional: 1-2 sliced tomatoes; 1 finely sliced cucumber; 1c lightly steamed (ie still crunchy) green beans; 1c raw snow peas, cut into 2cm lengths 

for the dressing

4Tbs sesame oil

1Tbs rice vinegar (or white vinegar if not available)

6Tbs lime juice (or lemon)

zest of 2 limes (or lemons)

3Tbs palm or brown sugar

4Tbs soy sauce

1 small fresh chilli, finely chopped or 1 tsp hot chilli sauce (or sweet, if you prefer)

2Tbs fresh ginger, finely grated

1Tbs fresh garlic, finely grated or crushed

toasted sesame seeds and/or fried shallots for garnish (optional)

slice tofu into 1cm cubes and gently pan fry on medium heat with a little oil for 2 minutes before adding the salt, pepper and garlic powder. continue cooking for another 5 minutes until lightly golden- turn the heat off.

in the large bowl, soak the noodles in boiling water for about 5 minutes. stir once gently then drain; rinse with cold water to stop the cooking, drain well and place noodles in bowl. 

add carrot, cabbage, bean shoots, and any other veggies on top of the noodles; top with nuts, herbs, and tofu.

mix all dressing ingredients in small jar or bowl. adjust to taste. if you're saving some salad for later, separate some out now and dress the rest. serve with tongs, and garnish.

suggested beverage: thai young coconut juice

experiments in colour: alkanet infusion #1

in my never-ending quest for safe, natural, vegan colours for lip balms and cosmetics, i have found alkanet (alkanna tinctoria)! very interesting. gives a great, ruby colour that seems to actually stay, and not just give the appearance of colour to a product before it goes on your face in a disappointing way. i'm trying to find solid safety info, but have only found the usual, general stuff - and as always, the non-specific info for pregnant and lactating women. boooo.

http://www.aussiesoapsupplies.com.au/alkanet-root-powder.html (this is where i bought the powder)

http://www.mountainroseherbs.com/learn/alkanet.php

http://www.wellnesstimes.com/health-resources/articles/alkanet

check out my (totally not creepy) pics below; i emptied 4 tea bags, filled each with 2-4 teaspoons of alkanet powder (they infuse better if you don't over fill them), and put them in a small, heat proof pyrex bowl with about 100ml sunflower oil. then i put this bowl over a small saucepan of simmering water on the lowest stovetop heat possible (use a diffuser if you can, and keep an eye that the water in the saucepan doesn't totally evaporate). they've been infusing for about 2 hours at this point: i will take the bags out, make new ones and infuse the new bags in the existing oil for another couple of hours for maximum concentration. when i'm happy with the process, i might scale it up and not pack tea bags- just put the oil and powder in the pyrex bowl over the saucepan with water, and strain the lot through a small funnel lined with coffee filter paper when i'm done.

excitement!

the next workshop at CERES is this sunday 15 september- click to book, as there are 3 places left if you're keen to try out this new ingredient!

later that day...:

tried the direct powder in oil infusion, same quantities and time, then filtered through a paper coffee filter. 

the colour ends up pretty much the same- 3-4 hours seems to max the colour out regardless of method. 

the top smear is from the tea bag infusion; the bottom, from the direct infusion. there is more powder matter left in the tea bag infusion (might be because i squished the bags too hard and they exploded a bit), but the coffee filter method is a bit slow when you're waiting for the oil to seep through. will cover it and give it a gentle press in the morning. 

it's tom kha tofu!

this has got to be one of my top ten meals of all time: hot, sweet, sour, salty and umami galore, fresh and quick and comforting. magic.

i think the proportions are very flexible, based on taste and what you have available. a litre of coconut milk makes a great soup, but less can be used without problems.

1L coconut milk

200ml water 

3cm knob of galangal or ginger (preferably young)

1 stalk lemongrass (cut and keep the top half for tea; chop the bottom half into 3cm lengths for the soup)

4 kaffir lime leaves

2-3 red chillis

3-4 tsp black/fried chilli paste

1 large piece kombu seaweed

300g firm tofu

1c mushrooms, quartered (tinned straw mushrooms are nice, too)

4-5tbs soy sauce

2tbs sugar (palm or brown sugar is best)

1 bunch bok choy or other asian greens

1 lime, juice and zest

bunch of coriander

jasmine rice to serve

put rice on to cook.

on low-medium heat, gently simmer coconut milk and water in a large saucepan. add galangal, lemongrass, lime leaves, half the chillis (you can always add more later!), kombu and chilli paste. stir and heat for 5-10 minutes. remove kombu and discard.

add tofu, mushrooms, soy sauce and sugar. cook for a further 10 minutes on medium heat without boiling. after the first 5 minutes, add the greens in to cook. finely grate lime zest into the saucepan. adjust seasoning, then remove from heat. 

serve in bowls: add a teaspoon of lime juice to each, and top with a few stalks of lightly chopped coriander.

More workshop fun!

Workshop coming up at CERES Community Environment Park in Brunswick on:

- Sunday 15 September (learn to make your own natural cosmetics)

- Sunday 20 October (natural cosmetics spa afternoon)

- Sunday 17 November (natural cosmetics gift workshop)

Click the dates to book! Learn how to make your own products (including face masque and lotion), create a spa facial ritual, or make gorgeous gifts for everyone for the end of the year!

the prune and almond friand

meet my tasty little friend, le friand. it may not be known as such in la france, perhaps bearing more of a resemblance to a cake called un financier. all these italics are making me feel slanty, as in, slanting towards another friand. these are an excellent prune delivery system.

0.5c (75g) plain gluten free flour
0.75c (100g) icing sugar, sifted (i wonder if brown sugar or panela would work?)
1.5c almond meal
4tsp (heaped) no-egg, mixed with 2tbs water in a small bowl
150g melted nuttelex
200g pitted prunes, roughly chopped
3 drops each of almond essence and brandy essence (optional)


preheat oven to 140C

sift the flour and icing sugar into large mixing bowl. stir in almond meal, no-egg and melted nuttelex. fold in prunes and essences (if using). spoon mixture into mini muffin pans (silicone is the best, paper may stick) and bake for 20 minutes or until golden brown (when a skewer is inserted into centre, it should come out clean). bake for longer if using regular-sized muffin or friand pans.

Natural cosmetics workshop this Sunday!

It's here! Come to CERES Brunswick this Sunday to learn how to make your own natural lotions and other potions! https://weteachme.com/ceres/natural-cosmetics-with-louise-fischer

Mamasita's Mexican quinoa salad

oh mamasita, you are a doll. a treasure, a pleasure! your quinoa salad makes me go kaboom in my mouth. so i cracked open your secret and made a facsimile.

cook 2 cobs of corn in 2.5c water with 1tsp salt for 3 minutes: remove corn with tongs and proceed with cooking quinoa in the remaining water:

1c white quinoa

1Tbs olive oil

pinch of salt

simmer quinoa in water in small pan on low for about 20-30 minutes with lid ajar or until all the water is absorbed. stir gently once or twice to ensure even cooking. once cooked, stir through oil and salt, and leave lid off for quinoa to cool.

in a large serving bowl, add:

2c baby spinach leaves, maybe a bit of rocket

1 flame grilled and sliced red capsicum (or 1c from a jar)

10 halved cherry tomatoes or 2 large tomatoes in quarters

2-3Tbs each coarsely chopped fresh dill and coriander

0.25c pepitas (toasted is even nicer)

zest of 1 lime

1 finely sliced medium-hot chilli

1 finely sliced spring onion

using flameproof tongs, grill the corn over the gas flame until lightly charred (about 30 seconds on each side). slice kernels off with a sharp knife. add the corn and cooled quinoa to the serving bowl, toss everything with a little extra olive oil and a small squeeze of lime juice. savour.

all you need is... tiny carrot cake

0.25c plain gluten free flour

1tsp ground cinnamon

0.25tsp baking powder

0.125tsp bicarb soda

0.125tsp salt

1/2 egg substitute (i use 0.5tsp orgran no egg powder + 1Tbs water)

2Tbs sugar

0.3c grated carrot (about 1 medium carrot)

1Tbs raisins

1Tbs milk of choice

1Tbs oil (macadamia or other lightly flavoured oil is best)

1Tbs ground flax seeds

mix dry ingredients in a small bowl; mix in egg/water, then carrot and wet ingredients. lightly grease a microwave safe ramekin or coffee mug, and use a silicone spatula to fill the container. microwave on high for 1.5 minutes and allow to cool before eating. seriously, that’s it! or you could whip up some frosting in a food processor with

50g silken tofu

50g tofutti better than cream cheese

2tsp icing sugar

zest of 1 lemon

dash of vanilla essence

my gratitude to CCK for this one! http://chocolatecoveredkatie.com/2012/04/03/five-minute-carrot-cake-for-one/  

massaman curry

this curry is AMAZING; another one i can strike off the list of must haves at a thai restaurant-cos  i can DIM (that’s right- do it myself)!

this part could be made up in bulk and stored in an airtight container for another time (if you do this, use about 2 heaped teaspoons of powder in your recipe). buy the following ingredients pre-ground, or use a coffee grinder to grind to a powder:

3 bay leaves

2tsp turmeric powder

1tsp coriander seeds

1tsp cumin seeds

0.5tsp pepper

0.25tsp cardamom seeds
half a cinnamon stick

set aside and gather all other ingredients.

2Tbs coconut oil or other vegetable oil

1 small onion, finely sliced

1Tbs fresh ginger, finely grated

3 cloves garlic, crushed

1 small red chilli, finely sliced, or 0.5tsp hot chilli powder

0.5c vegetable stock or water

0.5 stalk lemongrass, finely minced, or 2-3 Tbs frozen/dried lemongrass

0.25c unsalted dry-roasted peanuts (+ handful more to serve)

1tbs tamarind paste (lime or lemon juice can be used instead)

1tsp soy sauce

1Tbs palm sugar or brown sugar
400ml can coconut cream

200g tofu puffs, firm tofu or tvp chunks (i used frozen vegetarian beef chunks from an asian grocer- great! this place is awesome- lots of vegan and asian grocers stock their products if you can't get to footscrazy)

1-2 medium potatoes, peeled and cut into 2cm thick chunks

1 small red capsicum, in 1cm slices

green veggies cut into 2cm pieces, eg bok choy, broccoli

heat a large saucepan (8L) over medium-high heat. heat oil and add onion, ginger, garlic, and chili, cook for 1 minute. add the stock/water plus the lemongrass, ground spices, peanuts, tamarind (or lemon/lime juice), soy sauce, and sugar. bring to a gentle boil.

add tofu, coconut cream and potatoes; add more water/stock if too thick. stir and bring back up to a boil. reduce heat to low. cook for 10 minutes, then add capsicum and green veggies (add bok choy 2 minutes before end). adjust seasoning (more soy sauce, sugar, tamarind, chilli or coconut cream to taste). top with coarsely chopped coriander and extra peanuts, or fried shallots, and serve with steamed jasmine rice and/or pan fried roti bread.