Celebrating A Milestone. The Perfect Gift. A Truffle Tree From Gascony.

Posted on September 20, 2013 by thepaddingtonfoodie

I’m so overwhelmed. This week I celebrated a significant birthday with more than a little help from my friends. Over a long and  lively lunch my gorgeous girlfriends presented me with the perfect gift. My very own truffle tree, growing in its own 20 square metres of land in a truffiere at Le Gers (Gascony). Nestled in the foothills of The Pyrenees in south west rural France, home of those highly sought after black diamonds, Perigord truffles. Thoughtful, generous and a real conversation piece.

I love the romance behind the idea of the gift. I’ve been smiling ever since. My very own, albeit infinitesimally small piece of France. Sitting here, thousands of miles away in Australia, I’m imagining a trip to France complete with a picnic under my tree. And perhaps another long, leisurely lunch in six or so years with those same girlfriends. Replete with my very own freshly harvested truffles.

In the coming days I will be choosing my tree, a Downy Oak (Quercus pubescens) or Holm Oak (Quercus lex)  inoculated with the spores of the French Black Truffle (Tuber melanosporum) aka the famous Black Perigord Truffle. Now here is where this gift becomes interesting. Any truffles that eventually appear in the plot will be mine. I’ll have the option of having my harvested truffles mailed to me for my enjoyment, or sold on my behalf.  I can also choose to spread my risk by pooling my truffles with other owners in the truffiere. Of course there is no guarantee that my plot will yield truffles. Highly desirable and expensive, they’re notoriously difficult to grow, requiring specialised skills and knowledge. When all is said and done I’m more than happy to leave the growing and harvesting to the experts and their hounds, allowing me the freedom to revel in the romantic possibilities of my gift.

Yesterday I received a delightful email from Dick Pyle and his daughter Hannah from Truffle Tree welcoming me to their truffiere in Gascony:

I hope that your tree gives you many years of enjoyment and that you will visit it from time to time to encourage it to produce truffles and to explore this wonderful unspoilt and unknown area of France.  For gastronomes we offer artisanal foie gras, ham from the fabulous Gascony black pig, superb rare-breed lamb, wild boar and venison plus wines from one of the world’s great winemakers and the finest brandy, Armagnac; and they are all on our doorstep.  Best of all the producers are our friends.  We look forward to welcoming you to Le Gers and Le Gardian very soon so that you can discover our fortified villages, stunning countryside, churches and cathedrals.

I’d like to thank my girlfriends for their incredible friendship, wonderful generosity and thoughtful gift. May it be bountiful and bear truffles. What a fabulous way to celebrate a milestone birthday. It really is the gift that keeps on giving. To learn more about the trufferie I highly recommend a virtual visit to Truffle Tree’s website www.truffle-tree.com. Perhaps you, too, may become the proud owner of your very own truffle tree in Gascony.

Posted in Musings & Inspiration | Tagged , , , , , , , , , | 18 Comments

The Perfect Mid Week Dinner. Omurice オムライス . Japanese Omelette With Fried Rice.

Posted on September 18, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2013/09/18/the-perfect-mid-week-dinner-omurice-%E3%82%AA%E3%83%A0%E3%83%A9%E3%82%A4%E3%82%B9-japanese-omelette-with-fried-rice/

What to cook for my teenage son on the eve of his departure of a school field trip to Japan? The perfect midweek dinner. Omurice  (オムライス).  Japanese omelette rice (omu-raisu). Popular in Japan, it is considered yōshoku (western food).  A contemporary fusion of  Western omelette filled with Japanese fried rice. Modern comfort food, often prepared with leftover rice. So simple to recreate at home.

Traditionally made with chicken flavoured fried rice wrapped up in an omelette, generously drizzled with tomato ketchup. It is thought that omurice originated at a western style restaurant known as Renga-tei in Tokyo’s Ginza district at the turn of the 20th century. These days there are many variations of this well loved dish.

In my version I’ve substituted bacon for  chicken in my fried rice, and rather than drizzling tomato ketchup over the omelette have used sweet chilli sauce. And that is the beauty of this dish, it is infinitely adaptable to the contents of your fridge. Nutritious and delicious. Quick and easy to prepare. It really is the perfect midweek dinner.

Omurice. Japanese Omelette With Fried Rice

Serves 4

For the Fried Rice
4 cups steamed white rice
2 tablespoons oil
1 small brown onion, finely diced
250 g streaky bacon or chicken thighs, diced
1 long red chilli, finely diced
2 cloves garlic, minced
1 teaspoon fresh ginger, finely diced
2 stalks celery, finely sliced
1 carrot, peeled, finely diced
1 red capsicum, deseeded, finely sliced
1/2 cup fresh garden peas
3 plum tomatoes, peeled and  diced
1/2 cup long green spring onions, finely sliced
2 teaspoons white sugar
2 tablespoons Japanese sake or sherry
2 tablespoons light soy sauce
sea salt and white pepper

For the Omelettes
8 eggs (2 egg omelette per person)
4 tablespoons milk
4 teaspoons oil

For the Garnish
1/2 cup sweet chilli sauce (I used 2 heaped tablespoons chilli jam thinned with sufficient mirin to achieve a  drizzling consistency)
1/4 cup long green spring onions, finely sliced

To Make the Fried Rice.

HEAT wok until smoking hot, add  oil and stir-fry chilli, ginger and garlic for 1 minute, or until very aromatic.
ADD onion and stir-fry for 2 minutes, or until lightly browned and tender.
ADD bacon and stir-fry for a further minute, or until lightly browned.
ADD celery, carrot, capsicum, peas and tomato. Stir- fry for another minute or so.
STIR in sugar and sake or sherry,  stir-fry for 30 seconds.
ADD rice to the wok with spring onions and soy sauce. Stir fry for 3 minutes or until rice is hot and well seasoned. Set aside.

To Make A Two Egg Omelette Per Person and Assemble the Omurice.

WHISK two eggs in a bowl with a tablesoon of milk and a little salt and white pepper.
HEAT 1 teaspoon oil in a hot wok.  Pour in beaten eggs  and cook for about 1 minute, lightly scrambling them. Rotate wok to ensure even cooking.
PLACE 1/4 of the fried rice in the middle of the omelette and fold the omelette over the rice.
INVERT the fried rice filled omelette onto a serving plate. Keep warm while you repeat this process to make the remaining three omurice.
DRIZZLE each omurice with sweet chilli sauce and garnish with a little extra finely sliced spring onion. Serve immediately.

Posted in Eggs, Rice, What I Love to Cook | Tagged , , , , , , , , | 7 Comments

Eat, Fast And Live Longer. 5-2 Diet Recipe Ideas Under 200 Calories.

Posted on September 17, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2013/08/27/the-5-2-challenge-the-perfect-fast-day-meal-baked-eggs-wrapped-in-prosciutto/
https://thepaddingtonfoodie.com/2014/03/26/eat-fast-and-live-longer-a-5-2-recipe-idea-under-200-calories-sweet-potato-and-leek-soup-with-apple-and-ginger/
https://thepaddingtonfoodie.com/2014/02/21/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-clear-tomato-consomme/
https://thepaddingtonfoodie.com/2014/11/24/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-cooling-mango-buttermilk-lassi/
https://thepaddingtonfoodie.com/2015/01/13/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-warm-broccoli-rice-salad-with-bacongarlicchilli-and-parmesan/
https://thepaddingtonfoodie.com/2013/11/15/eat-fast-and-live-longer-5-2-fast-diet-meal-idea-under-200-calories-a-classic-middle-eastern-salad-tabbouleh-lettuce-cups/
https://thepaddingtonfoodie.com/2014/10/06/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-dairy-free-pea-and-watercress-soup/
https://thepaddingtonfoodie.com/2014/08/18/eat-fast-and-live-longer-a-5-2-fast-day-recipe-idea-under-200-calories-hummus-with-roasted-red-capsicum/
https://thepaddingtonfoodie.com/2015/08/10/eat-fast-and-live-longer-a-5-2-fast-day-idea-under-200-calories-sweet-roasted-carrot-hummus/
https://thepaddingtonfoodie.com/2013/12/02/eat-fast-and-live-longer-surviving-the-christmas-party-circuit-on-the-5-2-fast-diet-choose-drinks-wisely-cranberry-vodka-on-ice/
https://thepaddingtonfoodie.com/2015/08/03/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-apple-fennel-and-celery-slaw-with-a-lemon-mustard-vinaigrette/
https://thepaddingtonfoodie.com/2013/06/28/the-5-2-challenge-layering-flavours-spiced-pumpkin-orange-and-ginger-soup-with-gremolata-crumbs/
https://thepaddingtonfoodie.com/2013/07/29/the-5-2-challenge-fast-healthy-and-wholesome-raspberry-and-banana-smoothies/
https://thepaddingtonfoodie.com/2013/11/23/eat-fast-and-live-longer-a-5-2-fast-diet-meal-idea-under-200-calories-grilled-asparagus-salad-with-rocket-mint-and-parmesan/
https://thepaddingtonfoodie.com/2014/10/27/eat-fast-and-live-longer-a-5-2-fast-day-recipe-idea-under-200-calories-chinese-style-steamed-eggplant-salad/
https://thepaddingtonfoodie.com/2013/06/04/the-5-2-challenge-chicken-soup-for-the-soul-stracciatella/
https://thepaddingtonfoodie.com/2014/04/16/eat-fast-and-live-longer-a-5-2-fast-day-recipe-idea-under-200-calories-som-tam-thai-green-papaya-salad/
https://thepaddingtonfoodie.com/2014/05/19/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-hearty-minestrone-soup-with-bacon-and-pasta/
https://thepaddingtonfoodie.com/2013/03/23/the-5-2-challenge-lessons-i-have-learned-stock-up-the-pantry-minimal-cooking-avoid-cappuccinos/
https://thepaddingtonfoodie.com/2015/03/16/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-sauteed-green-beans-with-roasted-cherry-tomatoes/
https://thepaddingtonfoodie.com/2014/07/23/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-chickpea-tuna-and-fennel-salad/
https://thepaddingtonfoodie.com/2013/11/08/eat-fast-and-live-longer-a-5-2-fast-day-meal-idea-under-400-calories-barbecued-harissa-prawns-with-an-israeli-couscous-salad/
https://thepaddingtonfoodie.com/2014/11/10/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-tamagoyaki-japanese-rolled-egg-omelette/
https://thepaddingtonfoodie.com/2014/10/13/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-raw-power-house-super-food-salad/
https://thepaddingtonfoodie.com/2013/04/01/the-5-2-challenge-eating-with-the-seasons-roast-pumpkin-and-red-lentil-soup-with-moroccan-spices/
https://thepaddingtonfoodie.com/2014/06/09/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-savoury-zucchini-and-bacon-muffins/
https://thepaddingtonfoodie.com/2014/03/12/eat-fast-and-live-longer-a-5-2-diet-meal-idea-under-200-calories-asian-slaw/
https://thepaddingtonfoodie.com/2013/07/08/the-5-2-challenge-sweet-and-healthy-blueberry-and-apple-breakfast-compote/
https://thepaddingtonfoodie.com/2013/05/28/the-5-2-challenge-a-fast-day-calorie-counting-conundrum-pea-and-ham-soup/
https://thepaddingtonfoodie.com/2015/01/23/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-tuscan-style-shredded-kale-fennel-and-radish-salad/
https://thepaddingtonfoodie.com/2013/05/10/the-5-2-challenge-some-like-it-hot-shakshuka-moroccan-eggs-in-a-spicy-tomato-sauce/
https://thepaddingtonfoodie.com/2013/07/19/the-5-2-challenge-winter-greens-radicchio-and-endive-salad-with-fennel-apple-crisp-pancetta-and-roasted-hazelnuts/
https://thepaddingtonfoodie.com/2013/04/12/the-5-2-challenge-veering-off-course-a-little-pumpkin-leek-and-spinach-salad-with-pine-nuts/
https://thepaddingtonfoodie.com/2013/10/22/eat-fast-and-live-longer-a-5-2-fast-day-recipe-idea-under-200-calories-cauliflower-couscous-with-fresh-harissa-roasted-capsicum-and-sweet-potato/
https://thepaddingtonfoodie.com/2015/05/18/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-yellow-split-pea-and-vegetable-soup-with-crispy-shredded-kale/
https://thepaddingtonfoodie.com/2013/08/13/the-5-2-challenge-thinking-outside-the-square-la-cecina-chickpea-crepes-with-a-vine-ripened-tomato-avocado-and-rocket-salad/
https://thepaddingtonfoodie.com/2014/02/26/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-watermelon-feta-mint-salad-with-pistachio-parsley-and-lime/
https://thepaddingtonfoodie.com/2015/05/25/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-roasted-eggplant-salad-with-saffron-yoghurt-and-pomegranate/
https://thepaddingtonfoodie.com/2014/06/16/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-shredded-brussels-sprout-salad-with-fennel-apple-rocket-and-bacon/
https://thepaddingtonfoodie.com/2013/12/16/eat-fast-and-live-longer-a-recipe-idea-under-200-calories-prosciutto-wrapped-chicken-thigh-fillets-with-rosemary-and-garlic/
https://thepaddingtonfoodie.com/2014/09/08/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-a-crisp-green-salad-with-fennel-pistachio-and-blood-orange/
https://thepaddingtonfoodie.com/2013/04/26/the-5-2-challenge-reinterpreting-a-classic-as-a-salad-prawn-cocktail-with-green-goddess-dressing/
https://thepaddingtonfoodie.com/2015/06/01/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-creamy-broccoli-soup-with-crispy-oven-roasted-chickpeas/
https://thepaddingtonfoodie.com/2015/06/15/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-overnight-yoghurt-chia-seed-pudding-in-a-jar/
https://thepaddingtonfoodie.com/2014/01/27/eat-fast-and-live-longer-a-5-2-fast-day-meal-idea-under-200-calories-banana-pancake-stack-with-summer-stone-fruit/

All of the recipes in the gallery above are between 100 and 200 calories per serve. Ranging from traditional brunch offerings of smoothies, compote and eggs to more substantial soups and salads. On occasion I have made three selections from this category and have comfortably stayed within my 500 fast day calorie allocation. For example; a mid morning smoothie (133 calories) followed by a mid afternoon Tuna and Cannellini Bean Salad (144 calories) and a  Pea and Ham Soup (160 calories) for dinner. Often I will opt for a higher calorie dinner of up to 350 calories and choose something from this category to tide me over throughout the day. The permutations are endless, the devil is in the detailed forward planning.

My earlier 5-2 Challenge posts give a fast day by fast day breakdown of exactly what I ate each day complete with associated calorie count. These may be a useful reference point for anyone who is starting out and wondering where to begin. I know I found the 5-2 eating plan a little overwhelming at first. The key to surviving a fast day is to stay well hydrated between meals.  I prefer sparkling water and herbal teas. Each cup of unsweetened herbal tea accounts for 2 calories. My biggest indulgence in the depths of winter has been a morning sugarless, skim milk cappuccino. At 70 calories for one small cup it accounts for 14% of my total fast day allocation, involves a bit of a juggle but in my books well worth it as it gets me through the day. More than once my errant cappuccino craving has taken me a touch over 500 calories.

When the days are cold and inhospitable soups make a brilliant 5-2 fast day meal. Healthy, nutritious and warming they fill you up and keep the hunger pangs at bay. Make a large batch and freeze in one cup portions in the freezer. I like to freeze my soup in snap lock bags which I place flat on a tray in the freezer until snap frozen. Removed from the tray my flat soup pouches are easy to store and thaw very quickly in a saucepan or the microwave. Just remember to remove the soup from the bags before reheating.

With the onset of Spring and warmer weather I am looking forward to swapping my soups for salad. There is a huge array of fresh spring vegetables beginning to make an appearance at the markets. Cleverly dressed salads can be interesting and satisfying. My preference is for low oil vinaigrettes or creamy herb and yoghurt emulsions. In many ways the warmer weather makes fasting easier.

Combine these ideas with those in my previous post  Eat, Fast and Live Longer. 5-2 Diet Recipe Ideas Under 100 Calories. Later in the week I’m hoping to complete the third instalment 5-2 Diet Recipes Under 300 Calories. If the truth be told I’m enjoying rediscovering some of these recipe posts. It is so refreshing to be able to cook a fast day meal without having to constantly substitute ingredients and whip out the calculator to make a recipe fast day friendly.

Other Related posts
Eat, Fast and Live Longer. The 5-2 Diet. Putting It All Together. For Under 500 Calories a Day.
Eat, Fast and Live Longer. 5-2 Diet Recipe Ideas Under 300 Calories.
Eat, Fast and Live Longer. 5-2 Diet Recipe Ideas Under 400 Calories.

Posted in What I Love to Cook | Tagged , , , , , , , , | 6 Comments

Eat, Fast and Live Longer. 5-2 Diet Recipe Ideas Under 100 Calories.

Posted on September 16, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2014/06/02/eat-fast-and-live-longer-a-5-2-fast-day-idea-under-100-calories-lemon-mint-and-cucumber-infusion-with-apple-cider-vinegar/
https://thepaddingtonfoodie.com/2014/06/23/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-roasted-green-chilli-sauce-poblano-style/
https://thepaddingtonfoodie.com/2015/05/04/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-beef-broth-stock-or-brodo/
https://thepaddingtonfoodie.com/2013/04/23/the-5-2-challenge-adapting-recipes-to-fit-the-brief-green-goddess-dressing-with-avocado-and-greek-yoghurt/
https://thepaddingtonfoodie.com/2015/07/27/eat-fast-and-live-longer-a-5-2-fast-day-meal-idea-under-100-calories-whipped-feta/
https://thepaddingtonfoodie.com/2014/12/01/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-mini-caprese-cocktail-santas/
https://thepaddingtonfoodie.com/2014/12/22/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-frozen-yoghurt-drops-with-cranberries-and-pistachio/
https://thepaddingtonfoodie.com/2013/03/19/the-5-2-challenge-figuring-out-what-to-eat-on-five-hundred-calories-a-day/
https://thepaddingtonfoodie.com/2015/04/20/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-black-forest-trail-mix/
https://thepaddingtonfoodie.com/2015/03/02/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-soft-cauliflower-tortillas/
https://thepaddingtonfoodie.com/2015/01/30/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-savoury-granola/
https://thepaddingtonfoodie.com/2013/08/19/the-5-2-challenge-fresh-delicious-and-vibrant-a-fast-day-guacamole-with-crushed-spring-peas/
https://thepaddingtonfoodie.com/2015/02/23/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-strawberry-chia-agua-fresca/
https://thepaddingtonfoodie.com/2013/11/19/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-a-classic-catalan-salsa-romesco-sauce/
https://thepaddingtonfoodie.com/2013/09/10/the-5-2-challenge-keeping-cool-when-temperatures-soar-watermelon-mint-and-lime-paletas-or-granita/
https://thepaddingtonfoodie.com/2013/05/07/the-5-2-challenge-on-trend-gourmet-popcorn-with-nori-gomashio-a-japanese-sesame-seed-seaweed-and-salt-seasoning/
https://thepaddingtonfoodie.com/2013/07/23/the-5-2-challenge-my-fast-day-snack-with-crunch-oven-baked-beetroot-crisps/
https://thepaddingtonfoodie.com/2013/03/23/the-5-2-challenge-lessons-i-have-learned-stock-up-the-pantry-minimal-cooking-avoid-cappuccinos/
https://thepaddingtonfoodie.com/2013/12/03/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-grilled-corn-salsa/
https://thepaddingtonfoodie.com/2013/05/21/the-5-2-challenge-a-surprisingly-low-calorie-count-cauliflower-potato-and-leek-soup-with-crispy-prosciutto/
https://thepaddingtonfoodie.com/2015/06/22/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-whole-roasted-cauliflower-with-a-chermoula-spiced-yoghurt-crust/
https://thepaddingtonfoodie.com/2014/02/17/eat-fast-and-live-longer-a-5-2-fast-day-meal-idea-under-100-calories-simple-mexican-style-summer-stone-fruit-salad-with-chilli-lime-and-sea-salt/
https://thepaddingtonfoodie.com/2013/03/27/the-5-2-challenge-resetting-my-appetite-thermostat-a-bowl-of-puy-lentil-and-vegetable-soup/
https://thepaddingtonfoodie.com/2014/04/28/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-lemon-silverbeet-and-green-lentil-soup/
https://thepaddingtonfoodie.com/2013/07/16/the-5-2-challenge-cooking-from-scratch-home-made-yoghurt-in-a-jar/
https://thepaddingtonfoodie.com/2013/10/29/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-egg-omelette-and-nori-rolls-filled-with-fresh-salad/
https://thepaddingtonfoodie.com/2014/12/08/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-frozen-grapes-and-cherries/
https://thepaddingtonfoodie.com/2015/04/15/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-mini-berry-and-yoghurt-smoothie-bowls/
https://thepaddingtonfoodie.com/2015/02/16/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-lean-and-mean-green-vegetable-soup/
https://thepaddingtonfoodie.com/2014/08/25/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-oven-baked-sweet-potato-crisps/
https://thepaddingtonfoodie.com/2014/09/15/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-japanese-hand-rolls-temaki-zushi/

In March 2013 I embarked on the 5-2 diet after viewing Michael Mosley’s inspirational documentary Eat, Fast and Live Longer. Here is how the diet works. Fast for two non-consecutive days each week. Eat normally for five days and consume no more than 500 calories on the two fast days.  My personal challenge over the last six months has been to source great low calorie seasonal recipes that make the journey just  a little easier and hopefully a lot  more interesting.

Some of those recipes have become personal favourites that I revisit time and time again. Over time I have become more mindful of how I eat and if the truth be told the 5-2 diet approach has become almost second nature. I have even been known to sneak in a fast day recipe on a feast day without my family raising an eyebrow. The secret to eating well is simple. By concentrating on using lean protein, masses of fresh vegetables, and a moderate amount of pulses, grains and carbohydrates I can easily put interesting meals on my plate and still meet my restricted fast day allocation of 500 calories. Of course this means drastically limiting fats and sugars.

My latest approach to fast days is to look through my 5-2 challenge recipe posts, pick an evening meal and then work out how many calories I have to play with for the remainder of the day. I then revisit my posts again for lower calorie options to enjoy throughout the day. To make this process easier I have scrawled a list of sorts on paper, categorising my posts by calorie count. I mentioned this plan of attack to a friend who has asked me to share that list. As it so happens she has also embarked on the 5-2 diet and thought she’d find it useful. So here is the first post in a series of five listing my 5-2 challenge recipe ideas by calorie count. I’m starting with recipe ideas under 100 calories and working my way up in increments of 100 to recipe ideas under 500 calories. We all know each fast day is different. This approach helps me enormously when it comes to sticking with the plan. I’m hoping you might find it useful too.

Each image in the picture gallery represents a recipe under 100 calories per serve. Hover over the image for a recipe description and associated calorie count. Clicking on an image will take you to a picture carousel which includes a link back to the original blog post and recipe.

Related Posts

Eat, Fast and Live Longer. The 5-2 Diet. Putting It All Together. For Under 500 Calories a Day.
Eat Fast And Live Longer. 5-2 Diet Recipe Ideas Under 200 Calories.
Eat, Fast and Live Longer. 5-2 Diet Recipe Ideas Under 300 Calories.
Eat, Fast and Live Longer. 5-2 Diet Recipe Ideas Under 400 Calories.
Posted in What I Love to Cook | Tagged , , , , , , , , | 17 Comments

Highly Addictive. Incredibly Easy To Prepare. Brigadeiros. Brazilian Chocolate Caramel Fudge Truffles.

Posted on September 14, 2013 by thepaddingtonfoodie

Brigadeiros

These must be the easiest truffles I have ever made. Cooked to fudgy perfection, cooled, rolled into little balls and coated within an hour. Including the clean up and loading of the dishwasher. Brigadeiros. Unbelievably sweet and delicious. Highly addictive. A Brazilian children’s party treat that’s incredibly easy to prepare. Made from just three ingredients. A can of sweetened condensed milk, Dutch process cocoa and a little butter.

Traditionally covered in granulated chocolate and served in paper cases, I made mine a little smaller, truffle sized and rolled them in an assortment of coatings. Crushed nuts, demerara sugar and crushed mint m&ms. The variations are endless, limited only by your imagination. They really are simple to prepare. Here is the process in photos. A written recipe follows.

https://thepaddingtonfoodie.com/2013/09/14/highly-addictive-incredibly-easy-to-prepare-brigadeiros-brazilian-chocolate-caramel-fudge-truffles/

Brigadeiros. Brazilian Chocolate Caramel Fudge Truffles.
Makes 24 truffles

1 (395 g) can of sweetened condensed milk
½ cup Dutch process cocoa powder
2 tablespoons butter, melted
About 1 ½ cups (150 ml) sprinkles of your choice for rolling;  hundreds and thousands, grated chocolate, demerara sugar, cocoa powder, crushed nuts, coconut or praline.

COMBINE cocoa, butter and condensed milk in a medium sized saucepan over medium-low heat.
COOK the mixture, stirring vigorously with a wooden spoon until it thickens, about 10 minutes. At this point, as you stir the mixture will separate from the bottom of the pan.
REMOVE from heat and test for readiness by dropping a small teaspoon of the mixture into a glass of cold water.  The mixture should hold its shape after cooling down a little  (soft ball stage on a candy thermometer). If it flattens as it cools it needs to be returned to heat and cooked for a little longer. To prevent the mixture from burning or overcooking it’s a good idea to take the saucepan off the heat as you test for readiness.
WHEN done pour the mixture into a greased dish and allow to cool to room temperature, about 20 minutes.
TAKING a teaspoonful of the mixture at a time and using greased hands roll the brigadeiros into 24 small balls.
COAT each ball in the sprinkles of your choice. Set aside until ready to eat. If it is a hot humid day place the brigadeiros in the fridge on a covered, baking paper lined tray.

Posted in Chocolate, Confectionery, Sweet Treats, What I Love to Cook | Tagged , , , , , , , | 3 Comments

Marbled Bundt Cake With A Neapolitan Twist. Three Flavours. Raspberry, Chocolate and Vanilla.

Posted on September 13, 2013 by thepaddingtonfoodie
Bundt Baking With A Neapoitan Twist

Last week’s chocolate and vanilla marble bundt cake was so popular that the requests came in thick and fast for another. Could it be that this simple cake is about to supersede caramel slice, choc chip cookies and chocolate cake in my teenage children’s holy trilogy of  favourite bakes? With a little raspberry coulis leftover from the weekend’s Red Back Spider ice cream floats, this week’s offering was a marble cake with a neapolitan twist. Three flavours. Raspberry, chocolate and vanilla. Swirled together, baked in a bundt tin and finished with a vanilla glaze.

The verdict?  In this case the proof was definitely in the eating.Demolished by a hungry horde teenagers in the blink of an eye.

Bundt Marble Cake With Raspberry Chocolate and Vanilla Swirls

Raspberry, Chocolate and Vanilla Marble Cake.
Makes 1 large or 16 mini bundt cakes. 

150g butter, softened
1 cup (220g) caster sugar
2 eggs
1 teaspoon pure vanilla extract
2 1/2 cups (375g) self-raising flour
1 cup (250ml) milk
1/4 cup cocoa powder
1 – 2 tablespoons boiling water
1/4 cup raspberry coulis (recipe follows)
vanilla glaze (recipe follows)

PREHEAT oven to 180 C. Grease and flour a 22 cm fluted ring bundt tin
BEAT butter and caster sugar until pale and creamy. Add eggs and vanilla, beating until just incorporated.
FOLD in self-raising flour and milk in two batches.  When smooth divide mixture into three portions.

For The Chocolate Swirl
DISSOLVE cocoa powder in a tablespoon of boiling water and stir into one portion of the cake batter.

For The Raspberry Swirl
ADD raspberry coulis to another portion, stirring well to combine. If you prefer a more intense shade of red add a drop or two of food colouring.

USING three tablespoons alternately dollop the raspberry, chocolate and vanilla batters into the prepared tin. When all the batter has been used gently tap the bottom of the tin against your bench top to disperse any air bubbles. Drag a skewer through the cake batter a few times to create a marbled effect.
BAKE for 40-45 minutes, until a wooden skewer inserted into the centre of the cake comes out clean. Set aside for 15 minutes before inverting the cake onto a wire rack to cool. If using a mini bundt tray the cakes will be baked in 20 minutes.
WHEN the cake has cooled, drizzle over a generous quantity of vanilla glaze. Allow glaze to set before serving.

Raspberry Coulis
Makes 3/4 cup

500 g frozen raspberries
1/3 cup caster sugar
finely grated zest of one lemon

PLACE frozen raspberries, lemon zest and sugar into a large non-stick frying pan. Stir to combine.
COOK, stirring often, over medium heat until bubbling. Reduce heat and simmer for 5 minutes or until the fruit is very tender. Using a wooden spoon, crush the raspberries until puréed.
REMOVE from heat and set aside to cool. Pass the mixture through a fine mesh sieve to strain, pressing down with the back of a wooden spoon to force the fruit and juices through. Discard the seeds.
TRANSFER the coulis to a glass jar and refrigerate until ready to serve.

Vanilla Glaze

1 1/2 cups icing sugar
1 teaspoon butter, melted
2 tablespoons milk
1/2 teaspoon pure vanilla extract
a pinch of salt

COMBINE  all icing ingredients in a small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk or icing sugar.
SPREAD or drizzle onto cooled marble cake.

Posted in Baked, Sweet Treats, What I Love to Cook | Tagged , , , , , , , , | 2 Comments

The 5-2 Challenge. An Asian Inspired Pork Larb Salad With Ground Toasted Rice.

Posted on September 11, 2013 by thepaddingtonfoodie

Pork Larb Salad With Toasted Ground Rice

Larb is a minced meat salad popular in Thailand, and is widely regarded as the national dish of its neighbouring country, Laos. Most commonly made with pork, chicken or beef. Seasoned with lime, chilli, fish sauce, ground toasted rice and fresh herbs, it is incredibly refreshing on a hot day. Crammed full of fresh Asian inspired salad ingredients, it’s another recipe that is easily adaptable to the 5-2 fasting challenge. Here is my version, delicious and refreshing at only 332 calories a serve.

Pork Larb Salad Ingredients

Asian Inspired Pork Larb Salad With Ground Toasted Rice
Serves 4 (332 calories per serve)

1/4 cup (50 g) uncooked jasmine rice (180 calories)
1 tablespoon peanut oil (120 calories)
500g lean pork mince (815 calories)
1 stalk lemongrass, white part only, chopped (10 calories)
2 garlic cloves, crushed (8 calories)
1 thumb sized piece of fresh ginger, peeled and roughly chopped (18 calories)
1 long fresh red chilli, seeded (18 calories)
2 tablespoons lime juice (8 calories)
2 tablespoons fish sauce (12 calories)
2 teaspoons brown sugar (24 calories)
2 cups (110g) bean sprouts (62 calories)
4 long green spring onions, trimmed, thinly sliced diagonally (30 calories)
1 cup coriander leaves, shredded plus a little extra for garnish 4 calories)
1 cup round mint leaves, shredded plus a little extra for garnish (4 calories)
100g baby Asian mix lettuce leaves, washed and dried (14 calories)

HEAT a wok over medium heat. Add the rice and cook, stirring, for 3-4 minutes until lightly golden brown. Transfer to a mortar and gently pound with a pestle until crushed. Set aside.
PLACE lemongrass, garlic, ginger and chilli in the bowl of a small food processor. Pulse to a coarse spice paste. Set aside.
HEAT oil in wok over high heat until just smoking. Add the pork and cook, stirring with a wooden spoon to  break up any lumps, for 10 minutes or until pork changes colour and begins to brown.
ADD the spice paste and  stir fry for 2 minutes or until aromatic. Remove from heat.
ADD the lime juice, fish sauce and sugar and stir to combine. Set aside for 10 minutes to cool slightly.
ADD the bean sprouts, spring onion, coriander and mint. Toss gently to combine.
DIVIDE lettuce leaves among serving bowls. Spoon pork mixture over the lettuce leaves. Garnish with extra coriander and mint and sprinkle with ground toasted rice. Serve immediately.

Posted in Pork, Salads, What I Love to Cook | Tagged , , , , , , , , , | 5 Comments

The 5-2 Challenge. Keeping Cool When Temperatures Soar. Watermelon, Mint and Lime Paletas or Granita.

Posted on September 10, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2013/09/10/the-5-2-challenge-keeping-cool-when-temperatures-soar-watermelon-mint-and-lime-paletas-or-granita/

I fell in love with paletas last summer. In fact one of my earliest posts was about these very addictive Mexican fruit ices. It’s early spring but temperatures are already beginning to soar. We are expecting the thermometer to reach 28 C tomorrow. I’m going to keep my cool with a ready supply of Watermelon, Mint and Lime Paletas. At only 57 calories a serve they are a perfectly refreshing 5-2 fast day treat.

These fruity flavour bombs on a stick couldn’t be easier to make. All you need is an abundant supply of fresh fruit and a simple sugar syrup. Blend the watermelon, mint and lime into a sweet puree, pour into paleta moulds and freeze until solid. More detailed instructions for making perfect paletas can be found in my original post Hola! Mad About Paletas.

Not quite in the mood for a fruit ice on a stick? The beauty of this recipe is that it can also be adapted to produce a marvellous granita. Just pour the puree into shallow metal trays, occasionally scraping the ice into coarse crystals as it freezes. One recipe. Two delicious fast day treats to help keep you cool as the temperature soars.

Watermelon, Mint and Lime Paletas or Granita
Makes 12 Ices (57 calories a serve)

1/2 cup sugar (386 calories)
1/2 cup water
1/2 bunch fresh mint stems
3 tablespoons mint leaves, shredded (3 calories)
juice and finely grated zest of 1 lime (20 calories)
1 teaspoon salt
6 cups watermelon diced (276 calories)

MAKE a simple syrup by combining the sugar and water in a small saucepan. Cook over medium heat, stirring  until the sugar dissolves. Take off the heat and pour the syrup into a glass jar. Add mint stems and refrigerate until cool. Strain mixture through a sieve to remove the mint stems before using.
PUREE watermelon, mint infused simple syrup, salt, shredded mint leaves, lime zest and juice in a blender until smooth.

To Make Paletas
DIVIDE purée among moulds, remembering to leave up to a one centimetre buffer from the top of the moulds for expansion.
SNAP on the lids and freeze until mixture begins to set around edges, about 45–60 minutes. Insert sticks and freeze until solid, about 4 hours.
DIP moulds briefly in hot water to release paletas.

To Make Granita
POUR mixture into two shallow 20cm x 30 cm metal trays.
FREEZE for about 2 hours until mixture is partially frozen, it will be just starting to freeze around the edges.
REMOVE from freezer and use a fork to break the granita into large chunks, stirring them into the centre. Return to freezer. Repeat 3-4 times, every 30 minutes, until the mixture resembles coarse crystals. Freeze overnight, if desired.
ONE hour before serving, use a fork to scrape the mixture into crystals. Return to the freezer for an hour to set the crystals and give the granita its crunchy texture. Spoon into serving bowls or glasses and serve immediately.

Posted in Frozen, Fruit, Sweet Treats, What I Love to Cook | Tagged , , , , , , , , | 6 Comments

A Trip Down Memory Lane. Australian Milk Bar Red Back Spiders. Vanilla Ice Cream, Raspberry Coulis And Coca Cola.

Posted on September 9, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2013/09/09/a-trip-down-memory-lane-australian-milk-bar-red-back-spiders-vanilla-ice-cream-raspberry-coulis-and-coca-cola/

Remembering  the good old  Aussie Milk Bar. The cornerstone of any self respecting city suburb or country town. Mixed businesses usually run by Greek or Italian immigrants. Friendly, communal places where you could pick up the newspaper, a bottle of milk and loaf of bread. Or more importantly a bag of mixed lollies, an ice-cream, hamburger or milkshake. The ultimate after school treat, however, were  ice-cream spiders. Available in an array of popular soft drink flavours. Coca Cola, Creaming Soda and Passiona. My favourite?  The Red Back Spider. A concoction of  vanilla ice-cream, and raspberry syrup muddled together in an icy cold  glass. Topped with coca cola. Perched on a stool at the counter, slurping my spider through a candy striped straw I was convinced I would be the envy of my friends.

This weekend we made the most of the unseasonably warm weather  with back to back barbecues. A very easy option. For dessert nothing could be simpler than Red Back Spiders. Chilled glasses and bottles of Coca Cola were set out for my guests, together with jars of raspberry coulis, tubs of ice cream and bowls of raspberries. A quick show and tell on how to put it all together and self assembly is the order of the day.  A wonderful talking point that puts a smile on everybody’s face.

Nostalgic and a little bit of fun, there really is no set recipe. I like to use a good quality vanilla ice cream with both raspberry coulis  and fresh raspberries instead of the more traditional  artificial topping. Here’s a quick rundown on  how I prepared my Red Back Spiders. As always feel free to improvise or embellish as you like.

For Each Red Back Spider

Use chilled bottles of Coca Cola.  Also chill your glasses by placing them in the freezer or refrigerator for up to two hours.

2 scoops vanilla ice cream
1 tablespoon raspberry coulis (recipe follows)
1 tablespoon fresh raspberries
Up to 200 ml Coca Cola, depending on the size of your glass

PLACE one scoop of ice cream in a chilled glass. Top with raspberry coulis and half a tablespoon of fresh raspberries.
POUR in enough coca cola until the glass is 2/3 full. The mixture will froth and bubble.
ADD another scoop of ice cream and the remaining half a tablespoon of fresh raspberries.
TOP UP the glass with a little more coca cola, taking care not to overfill.
SERVE with a straw and long-handled spoon and extra coca cola on the side.

Raspberry Coulis
Makes 3/4 cup

500 g frozen raspberries
1/3 cup caster sugar
finely grated zest of one lemon

PLACE frozen raspberries, lemon zest and sugar into a large non-stick frying pan. Stir to combine.
COOK, stirring often, over medium heat until bubbling. Reduce heat and simmer for 5 minutes or until the fruit is very tender. Using a wooden spoon, crush the raspberries until puréed.
REMOVE from heat and set aside to cool. Pass the mixture through a fine mesh sieve to strain, pressing down with the back of a wooden spoon to force the fruit and juices through. Discard the seeds.
TRANSFER the coulis to a glass jar and refrigerate until ready to serve.

Posted in Frozen, Sweet Treats, What I Love to Drink | Tagged , , , , , , , , | 5 Comments

The 5-2 Challenge. A Very Old Favourite. Oriental Cabbage Salad With Shredded Chicken.

Posted on September 7, 2013 by thepaddingtonfoodie

Oriental Cabbage Salad With Shredded Chicken

Spring brings warmer weather and lighter, healthier meals. After a winter of warming soups and satisfying comfort food, salads make a welcome reappearance to the dinner table. Fast days suddenly become so much easier – a smoothie, a salad and bottles of sparkling mineral water to keep well hydrated.

This particular salad is a very old favourite. Straight from the back of the packet of Chang’s Original Fried Noodles with a few minor adjustments. Crisp and crunchy it’s infamous and addictive, making a regular, if not iconic, appearance at Australian picnics, barbeques and family gatherings. The addition of a little shredded, poached chicken rounds out the salad to a more substantial meal.With or without chicken it truly is delicious. Just remember not to add the noodles until ready to serve. In my books there really is nothing more unappetising than soggy noodles.

Oriental Cabbage Salad With Shredded Chicken

Serves 10 cups  (262 calories per cup)

500g poached chicken, shredded (600 calories)
10 cups Chinese wombok (Napa) cabbage, about 1 small head, finely shredded (110 calories)
6 long green spring onions (scallions), finely sliced (30 calories)
100g slivered almonds, lightly toasted (576 calories)
1 packet Chang’s Fried Noodles,100g, about 2 cups (500 calories)

Dressing
3 tablespoons white vinegar (20 calories)
2 tablespoons caster sugar (90 calories)
1 tablespoon light soy sauce (9 calories)
5 tablespoons olive oil (600 calories)
2 teaspoons sesame oil (80 calories)

WHISK all the dressing ingredients in a bowl until the sugar is dissolved.
COMBINE the shredded cabbage and chicken, sliced spring onions and toasted almonds in a salad bowl.
ADD dressing and mix well.
JUST before serving add the noodles and toss thoroughly.

To Shred Cabbage

CUT the cabbage in half. To remove the thick white core section from the centre of each half, lay cabbage flat side down on the board and cut a “v” in the centre. Turn over and ease the core out.
USING a large, sharp knife, cut the cabbage into very fine shreds, working from one end.

To Poach Chicken

PLACE chicken in a shallow pan. Cover with cold water.
ADD aromatics – I like to use a thumb sized piece of ginger, a little green spring onion, sea salt and a sprinkling of whole peppercorns.
BRING to a gentle simmer over medium heat. Reduce heat to low. Cover and simmer for 3 to 5 minutes or until almost cooked through.
REMOVE pan from heat. Stand for 5 minutes before removing chicken from poaching liquid. Cool. Shred.

Posted in Poultry, Salads, What I Love to Cook | Tagged , , , , , , , , | 5 Comments