Foodie Friday: Rice Paper Rolls

As promised, here is a tutorial of how I prepare my rice paper rolls. This recipe makes 10 rolls, but the ingredients can be easily modified to make more/less.

1. Prepare ingredients: 10 sheets rice paper, 30 cooked/shelled prawns, 1 grated carrot, 1 cup bean sprouts and 20 cucmber sticks.

2. Take one sheet rice paper, and soak it in warm water for approximately 30 seconds, until just pliable and a little tacky (very important that you don't leave it too long as it will become to soft and will be likely to split during rolling).

3. Place rice paper sheet on a clean, damp tea-towel. Arrange 3 prawns down the centre of the rice paper.

4. Top with bean sprouts.

5. Top with carrot.

6. Top with 2 cucumber sticks.

7. Fold the 2 shorter sides of the roll in.

8. Fold 2 longer sides over the top.

9. Wah-lah! Your first rice paper roll!

10. Continue with remaining ingredients.

It really is that simple! I love to make these up in batches and take to work over a couple of days. The fillings can be modified to include whatever you like- for a cheaper alternative to prawns I often used tuna. Rice vermicelli noodles are a common inclusion, as are herbs such as thai basil leaves.

There are many commercially available dipping sauces, however I prefer to make my own by mixing together 1 tsp fish sauce, 2 tblsp sweet chilli sauce, 3 tsp honey, and some chopped peanuts. Depending on the individual brands you buy you may need to tweak the amounts slightly, and I sometimes add a little brown sugar for some extra sweetness.

I hope you enjoy creating these little morsels! Happy Friday!

Emma xx.

Winter Wellness: Warding off the Sniffles

Whilst the winter months are great for hot chocolates by the fire, or watching movies on a rainy day, unfortunately most of us will be plagued by some sort of cold or flu at least once during this season. Here is a little advice on how I try to beat the winter chill...

Nutrition

According to the Better Health Channel (which provides reliable and up to date health and medical information fully funded by the State Government of Victoria) a diet high in antioxidants may reduce the risk of many diseases. This is because antioxidants scavenge the free radicals from our cells. Free radicals are made when our bodies break down oxygen, and they cause damage to our cells, proteins, lipids and DNA. So, how can we get more of these little critters called antioxidants?

It is recommended that we eat a wide variety of fresh fruits, vegetables, whole grains, lean meats and dairy products...EVERY DAY!

To increase my fruit intake I like to whip up a fruit blend. Simply chop up some fruit, you can use any fruit you like, and pop into a blender with a little fruit juice. For this blend I used an apple, orange, stewed rhubarb, a fresh diced beetroot, kiwi fruit, mixed frozen berries, the flesh of half a lemon, fresh ginger and some apple juice.

 Make a big batch of vegetable soup at the start of the week, and take to work for an easy, hearty lunch. Bring about 1 litre stock to the boil, add a can of diced tomatoes, chopped vegetables (I just use whatever I have on hand- the more variety the better), and simmer until the vegetables are tender. I sometimes add a tin of drained chickpeas, or some bacon bones for a little extra flavour. Mmm, delish!

I also love to make rice paper rolls as a way to get some fresh vegetables and a little protein in at lunch time...look out for my 'Foodie Friday' post this week for a tutorial!

And of course it is of vital importance that we balance our fruit and veg intake with whole grains, lean meats and alternatives. My staple dinner is usually meat and veg, with some brown rice on the side. Eggs are so versatile and one of my favourite breakfast dishes, and I also get amongst the porridge for a warming breakfast.

Water, baby! 

The human body can last weeks without food, but only days without water. Water is needed for most body functions, including maintaining the health and integrity of every cell in the body. It is recommended that we drink six to eight glasses of fluid each day - but when it's cold, I really don't feel like drinking water!

I'm now in the habit of sipping on a nice big glass of hot water each morning with breakfast. It goes a long way to helping my body maintain its hydration.

Drinking herbal teas during the day is another great way to increase our hydration.

Keeping Warm

It can be so difficult to keep ourselves warm during the chilly winter months. I can always remember my mother handing me my jacket as I walked out the door, saying "put this on, you don't want to catch a chill!". For a while there has been debate about whether exposure to cold weather actually causes a cold or flu. It appears that without having a virus in your body, you won't contract a cold just simply due to cold weather. However, having lowered body temperature does weaken our immune system and therefore makes us less able to fight an infection. So whilst cold weather won't directly make us sick, it decreases our body's ability to protect itself.

Layer up! With comfy woolen jumpers, scarves, hats and gloves...

Left picture - black jumpers from Portmans, green jumper from Dotti, Sportsgirl beret, Just Jeans scarf, thrifted woolen gloves.

Right picture - Beanie from 'Ardent Alpaca' in Beechworth Victoria, Just Jeans scarf.

Sip away on a hot beverage...my favourite winter comfort drinks are hot chocolates or warm milk with honey.

Cosy up on the couch with a warm blankey and heat pack- Pictured heatpack from Mozi.

Have a cuddle!

Staying Active

When I'm lying in bed and it's raining outside, the last thing I feel like doing is getting up for exercise! But the benefits of exercise are well known and documented, we really should be aiming for at least 30 minutes of exercise per day.

During winter I still go running 2-3 times a week, but I incorporate more indoor activities into my regime so I can't use the weather as an excuse. I do pilates 1-2 times per week, use my indoor fitness equipment (exercise bike, rowing machine, fit ball and resistance band), and swim in an indoor heated pool once a week.

To help myself ignore those voices that tempt me to stay in bed rather than exercise, I set clear goals as to what I would like to achieve by exercising. These are sometimes to do with body weight or muscle tone, but are usually about my level of fitness. Think about what you would like to achieve- is it fitting into last season's pair of jeans? Are you training for an event such as a fun run? Or would you just like to feel more energised and less sluggish throughout your day? Whatever your goals are, keep them in mind. By focusing on them you will be more motivated and driven to keep exercising.  

Running in winter can be very invigorating!

Stay warm and well this winter,

Emma xx

Playing Catch-up / Foodie Saturday!

Happy weekend everyone! It's been a very busy week, and as a result my poor blog has been a little neglected (sad face). Here are a few quick snapshots from my week:

 

I was very pleased to enjoy a lovely catch-up over lunch and coffee at the 'Old Green Bean' in Bendigo, with my mum and brother. I highly recommend this cafe if you're after some breakfast, brunch or lunch in Bendigo, fantastic food and great atomosphere!

 

  

Embracing the change in seasons with a visit to Portmans for a mini wardrobe update! I came up trumps with warm colours + chunky textures + a little bit of frill.

 

Brightly coloured yarn served as project inspiration for a new tea cosy design I am working on...

 

 

Stacks of books and study notes: I am beginning to get sick of this sight!

Enjoying a lovely recovery breakfast after a night out with my girlfriends: French toast with crispy bacon and maple syrup plus coffee...mhmm.

 

Foodie Saturday: Garlic Naan

 

 

 

I recently stayed at my sister and her husband's house and we decided on having butter chicken for dinner. I thought that a bit of naan wouldn't go astray, and whipped some up using this recipe with a few alterations.

 

  

Step 1: Gather and prepare ingredients

• 235ml (1 cup minus 3 teaspoons) full cream milk
• 1 teaspoon (5g) sugar
• 1 1/2 teaspoons (5g) instant dried yeast
• 550g (3 2/3 cups) plain flour
• 1 1/2 teaspoons (9g) fine table salt
• 135g (1/2 cup) Greek style natural yoghurt
• 1 large egg
• 1 1/2 tablespoons (30ml) oil
• Plain flour, to flour work surface when kneading dough
• 1/2 teaspoon oil, for oiling bowl
• 2 cloves garlic, crushed
• 2 tablespoons extra virgin olive oil, to make garlic oil
• 1/4 cup flat leaf parsley, finely chopped, for garnish.

 

Step 2:

Place milk in saucepan and heat very gently until it is no longer cold, but no warmer than body temperature. Remove from heat, stir in sugar and yeast. Rest in a warm place for 10 minutes, until the milk has a frothy layer over the top.

Step 3:

Meanwhile, sift flour and salt together into a large bowl, and make a well in the centre.

Step 4:

Add yoghurt, egg and oil to the milk mixture.

 

 

 

 

Step 5:

 

Pour milk mixture into well, combine with a spoon and then use your hands to bring dough together - it should be a soft and sticky consistency.

 

 

 

Step 6:

Knead the dough on a clean, floured work surface, for about 7 minutes. You may need to re-flour the work surface several times if the dough starts to stick.

Step 7:

Once the dough is smooth and elastic, form it into a ball.

Step 8:

Coat a large bowl with a little oil, place the dough inside and turn it several times to coat with the oil. Cover the bowl with a clean, damp tea towel to prevent the dough from drying out. Leave dough to rest in a warm place for about 1 1/2 hours, until doubled in size.

Meanwhile, place a large tray in the oven about 10cm below the griller. Preheat the grill on a high heat.

Combine crushed garlic and olive oil in a bowl.

Step 9:

Take your well rested and risen dough, and using your hand, press down on it to remove some of the air. Take one fifth of the dough, and cover the rest with the damp tea towel. Divide this portion into two and roll into balls. Use your fingertips or a rolling pin to flatten out each ball of dough and shape into a tear-drop, about 3-5mm thick.

Step 10:

Place dough shapes onto preheated tray, and cook until the naan is puffed with a few brown spots (about 1 1/2 - 2 minutes). Flip over with tongs and repeat on other side.

Remove from tray, place tray back in oven to keep warm and continue this procedure for the rest of the dough.

Step 11:

Brush the warm naan with the garlic oil and sprinkle with a little parsley. The garlic oil soaks into the naan to leave it infused with delicious garlic-ness.

 

 

 

Foodie Friday

Well it's official, Winter has finally arrived! Could have fooled me, it's been feeling like we're in the midst of Winter for months already...and for that reason, I have been eating porridge for breakfast for quite a while now. Porridge really appeals to me during the Winter period. But many people think of porridge to be boring, lumpy, and old fashioned. Well, this Foodie Friday post is about to prove you all wrong! I've been experimenting with different flavour combinations, and have come up with my favourite three...

Banana, Nutmeg and Honey

Step 1: Place oats, milk and nutmeg in pot and simmer until it has reached your desired consistency.

Step 2: Pour into bowl, drizzle with honey.

Step 3: Slice up one banana and layer over the top of the porridge.

Apple, Brown Sugar and Clove

Step 1: Take one apple.

Step 2: Peel it.

Step 3: Grate one half, dice the other.

Step 4: Place your lovingly peeled, grated and diced apple into a pot, along with oats, milk, brown sugar and three cloves. Simmer until reached your desired consistency.

Step 5: Pour into a bowl.

Blueberry and Vanilla

Step 1: Place into a small pot a handful of blueberries and a teaspoon of caster sugar. Heat over a low heat, stirring occasionally, until blueberries have softened and given up their juices.

Step 2: Meanwhile, place into a medium pot your oats, milk, another handful of blueberries and a teaspoon of vanilla essence. Simmer until desired consistency is reached.

Step 3: Pour your porridge into a bowl, top with the cooked blueberries and their syrup that would have seeped out and mixed deliciously with the castor sugar.

N.B: the quantities of oats and milk that you use will depend on the amount of people you are cooking for. I made all of these recipes for just me, and use about 3/4 cup of quick oats to a cup of milk.

Have a wonderful weekend,

Emma xx.