Recipe: Egg & olive salad

More egg salad madness! This variation includes olive oil mayonnaise and olives, a combo that is very familiar for Peruvians. If this variation doesn’t appeal to you, try the egg & cucumber or egg pesto recipes.

Egg & olive salad
Yield: 1 serving

Egg & olive salad

Ingredients

Salad

  • 2 hard-boiled eggs + 3 hard-boiled yolks (or 3 hard-boiled eggs)
  • 6 pitted black olives (I used kalamata)
  • 1 1/2 tablespoons olive oil mayonnaise (I used this recipe)
  • pepper
  • parsley to garnish

Directions

  1. Chop the eggs and olives.
  2. Mix all the ingredients, season with pepper.
  3. Garnish with parsley.

Cookbook cook-up: Well Fed by Melissa Joulwan (week 2)

Week 2 of cooking from one of my favourite cookbooks ever (see week 1 here) went like this:

Meat and spinach muffins: One of my darkest secrets is that I love the taste of frozen spinach. Okay, it’s not really a dark secret but it’s not sexy either. Anyway, I made a batch of these for breakfast and they turned out amazing. The recipe yielded 5 more muffins than what it said, which is a nice problem to have. I haven’t tried any of the flavour variations but can imagine they would taste as great as the basic recipe.

Meat and spinach muffins

Ras el Hanout: I made this Moroccan spice mix for the recipe below.

Creamy spice market kale: I didn’t like this recipe dish as much as I expected. I love kale but somehow found the spices too strong for a side dish, especially when paired with the salmon below.

Creamy spice market kale

Salmon A L'Afrique Du Nord: I’ve made this recipe a few times before, both in the BBQ and in the oven. The result is slightly better in the BBQ but the flavour is equally good.

Salmon A L'Afrique Du Nord

Citrus carnitas: This is another recipe that I love and have made quite a few times. The carnitas in my photo don’t look as browned as the ones in the book because I ran out of time, but they were delicious as usual. We ate them with coleslaw and a dollop of the mayo below.

Citrus carnitas

Olive oil mayo: I’ve made this mayo a few times, too (and ruined it at least a couple of times due to lack of patience). It’s tasty and creamy, and because it’s made with a whole egg, it’s thinner than egg yolk mayo.

Olive oil mayo

Ginger-lime grilled shrimp: This recipe was relatively simple and very tasty! I cooked the prawns in a stovetop grill instead of a BBQ and didn’t use any oil. I used some of the marinade on leftover fish, but liked it on prawns better.

Ginger-lime grilled shrimp

Review: Nguyen Brothers (Alexandria)

A few weeks ago I was walking home from the gym and discovered this new Vietnamese restaurant. It’s not a secret that Vietnamese is my favourite Asian cuisine, so I organised a visit asap.

Nguyen Brothers

This venue belongs to the owners of Yen for Viet, which seems to be one of the good Vietnamese restaurants in Marrickville.

Nguyen Brothers

I had a sugar cane prawn rice paper roll and a vegies [sic] rice paper roll. The sugar cane prawn was not what I was expecting (it was more similar to kamaboko than to other sugar cane prawns I’ve had in the past). The rolls were standard, with a ton of vermicelli. I think the low carb soldiers at Roll’d have spoilt me.

Sugar cane prawn rice paper rolls

Sugar cane prawn rice paper roll

Sugar cane prawn rice paper rolls ($7.5 for 2)

Vegies rice paper rolls

Vegies rice paper rolls ($5.5 for 2)

The pork & prawn rice paper rolls ordered by someone else looked more attractive.

Pork & prawn rice paper rolls

Pork & prawn rice paper rolls ($6 for 2)

I also shared the pork, prawn, papaya & herbs salad. Nice salad, fresh and light, perhaps a bit expensive for what it was.

Pork, prawn, papaya & herbs salad

Pork, prawn, papaya & herbs salad ($18)

The most enjoyed dish of the day was the classic rice with crispy skin chicken, which looked amazing.

Rice with crispy skin chicken

Rice with crispy skin chicken ($13)

The rice roll (filled with stir-fried pork, mince, onion and wood-ear mushroom, served with pork loaf, cookead bean sprout, basil, fried onion and fish sauce), looked pretty good, too.

Rice roll

Rice roll ($12)

The biggest disappointment of the night was for the man who ordered rice vermicelli with grilled sliced pork, but I think it was just the wrong dish for that particular person, who dislikes fatty meat (??!!). I tried some of the vermicelli, and can say they were pretty tasty.

Rice vermicelli with grilled sliced pork

Rice vermicelli with grilled sliced pork ($13)

My overall impression was that food is generally good, with some exceptions (e.g. avoid rice paper rolls if you don’t like them filled with a ton of vermicelli). Can’t wait to try more dishes!

Nguyen Brothers
21 Fountain Street
Alexandria NSW 2015
(02) 8964 1558
www.nguyenbrothers.com.au
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Recipe: Egg pesto salad

Another egg salad recipe. I told you there were more variations coming! (see the egg & cucumber variation here). This version includes two of my favourite sauces (pesto and mayo), which for some reason I never thought about mixing together.

Egg pesto salad
Yield: 1 serving

Egg pesto salad

Ingredients

  • 2 hard-boiled eggs + 3 hard-boiled yolks (or 3 hard-boiled eggs)
  • 1 1/2 tablespoons pesto
  • 1 1/2 tablespoons mayonnaise
  • salt and pepper
  • 2 cherry tomatoes and extra basil leaves to garnish

Pesto

  • 1 cup basil leaves
  • 1/2 cup olive oil
  • 1/4 cup nuts (pine nuts, macadamias, pecans, walnuts, etc.)
  • 2 roasted garlic cloves
  • 2 teaspoons lemon juice (optional)
  • salt and pepper
  • pepper

Mayonnaise

  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 250ml avocado or macadamia oil
  • 1/2 teaspoon salt
  • pepper

Directions

Pesto

  1. To roast garlic cloves: wrap unpeeled cloves with foil and pop in the oven at 170-180°C for ~30 minutes or until very soft. Then squeeze the garlic out of its skin. You can do this while baking something else. Roasted garlic will keep for a few days in the fridge.
  2. Place all ingredients in a food processor or blender and process until the sauce reaches your desired consistency.
  3. Season with salt and pepper.
  4. This recipe will make plenty of leftover sauce.

Mayonnaise

  1. If you have never made mayonnaise before, check out some YouTube videos before proceeding.
  2. Put the egg yolks, lemon juice and mustard in a food processor or blender.
  3. Start the motor and slowly pour the oil in a thin stream.
  4. Season with salt and pepper.
  5. This recipe will make plenty of leftover sauce.

To assemble

  1. Chop the eggs.
  2. Mix all the ingredients, season with salt and pepper.
  3. Garnish with halved cherry tomatoes and basil leaves.

Cookbook cook-up: Well Fed by Melissa Joulwan (week 1)

Time to revisit one of my favourite cookbooks that has been neglected for the past few years thanks to my obsession for trying new recipes all the time.

The book is Well Fed by Melissa Joulwan, one of my favourite paleo bloggers. You will see that the pages are coming off the book as a testament that we used it a lot in our previous sharehouse. What I love about this cookbook besides the delicious dishes Mel has created is the fact that she includes endless variations for each recipe. So many possibilities!

These are the dishes I cooked on week 1:

The Best Chicken You Will Ever Eat : Yeah, it sounds pretentious but it’s true. This recipe involves brining chicken breasts with 2 purposes: to flavour them and to retain their moisture. The recipe calls for grilling, which I have done in the past, but this time I seared them in a stovetop grill pan and finished them in the oven. I prefer the result when cooking them entirely in a BBQ, but the flavour was still awesome.

The Best Chicken You Will Ever Eat

Italian sausage seasoning : I made this spice mix for the next recipe and really liked it. I think it’s a great mix to have handy in the pantry to cook up a great-tasting dish in no time.

Italian sausage seasoning

Italian sausage and eggplant strata : This was my favourite recipe of the batch, in part because it was my first time making it. I used half beef and half pork mince. The mix went really well with the Italian sausage seasoning.

Italian sausage and eggplant strata

Basil and walnut pesto : I made a batch of this pesto because a) I love pesto, and b) I had leftover basil and parsley and wanted to put them to good use. I normally roast garlic before chucking it into any sauce but I didn’t do it this time to follow the recipe verbatim. Unfortunately, I found the raw garlic overpowering. Other than that, this pesto is really nice.

Basil and walnut pesto

Sunshine sauce : This is a Whole 30-approved nut-free gluten-free sugar-free satay-style sauce that goes really well with both chicken and veggies. Good to have in the fridge to whip up a quick healthy Asian salad like the coleslaw pictured below.

Sunshine sauce

Grilled chicken thighs : This recipe is super easy to make. The idea is that you can cook up a large batch and have protein ready for the week. I didn’t grill the chicken, but followed the instructions for the oven instead. I went a bit over time but the chicken was good regardless.

Grilled chicken thigh

Greek broccoli : This is probably my second favourite recipe of this batch. I loved the flavours and simplicity of this side dish. We ate it with lamb mince seasoned with oregano, marjoram and red wine vinegar, as suggested in the Hot Plates section of the book.

Greek broccoli and lamb mince

Product review: Bear Essentials pineapple cider

Yes, pineapple cider. Not pineapple-flavoured cider, but cider made out of pineapples. In a market saturated by apple (and to a lesser extent, pear) options, this is pretty clever IMO.

Bear Essentials pineapple cider

I got a 4-pack to sample just in time for Australia Day. It was a hot day and unfortunately we hadn’t packed any ice. Despite having no added sugar, this cider is naturally on the sweet side, so it is best enjoyed with ice. On the bright side, the flavour is unique (who doesn’t like pineapple?) and it doesn’t contain any preservatives or sulphites, so rest assured you won’t wake up with a headache the next day.

Bear Essentials pineapple cider

Bear Essentials pineapple cider
www.pineapplecider.com.au
On Facebook

AltShift experiment (part 2)

As you may or may not know, I’m currently testing a fat loss protocol called AltShift (see my previous post about it here). Here is my update for rounds 2 and 3.

Round 2:

  • Lost 1mm off my waist, 2mm off my hips and 5mm off my thigh. Gained 700g.
  • I ate a bit less on both shifts but was still well within the protocol limits.
  • I wasn’t as hungry on the 3 shift as the previous round.
  • I discovered why so many AltShifters rave about egg salad.
  • My digestion was perfect on the 5 shift, but slow on the 3 shift (I was also very gassy during this shift).
  • My energy and sleep were normal.
  • My strength was good most of the time, but I pulled my right hip flexor toward the end of the 5 shift so had to take it easy for a few days after that.

Breakfast: egg salad. #paleo #primal #glutenfree #grainfree #realfood #jerf #altshift #5shift #eattheyolks

A photo posted by Gaby @ Lateral Eating (@lateraleating) on

Egg & cucumber salad (5 shift)

Round 3:

  • No changes in measurements or weight, however…
  • I retained a lot of water, particularly on the 3 shift; my face, feet, ankles and legs were swollen, as well as the fat cells in my belly.
  • Out of frustration I gave in and had drinks twice: on the second last day of the 5 shift (2 gin & soda with cucumber slices) and on the first day of the 3 shift (2 glasses of red wine). Drinks were part of catch-ups with good friends, so they were enjoyed and didn’t cause regret.
  • My digestion was terrible on the 5 shift and got better on the 3 shift. Quite the opposite to what I was expecting.
  • Strength was still good, I PR’d on back squats (+8kg) even though my hip flexor was still giving me some grief. I’ve had a few days of light work in preparation for my next lifting cycle.

5 shift “fast food” dinner

Breakfast: smoked turkey breast rolls #paleo #primal #glutenfree #grainfree #realfood #jerf #altshift #3shift

A photo posted by Gaby @ Lateral Eating (@lateraleating) on

3 shift “fast food” breakfast

Lunch: cebiche #peruvianfood #cebiche #ceviche #paleo #primal #glutenfree #grainfree #realfood #jerf #altshift #3shift

A photo posted by Gaby @ Lateral Eating (@lateraleating) on

Doesn’t get more Peruvian than this… 3 shift compliant

If you’re interested in learning more about AltShift, head to 30kview.com.

Recipe: Egg & cucumber salad

We’re not big on egg salads in Perú. Yes, we have “huevos a la Rusa” (Russian-style eggs, a spin of the classic Olivier salad) but not the typical chopped egg salad as it’s known in the anglo world. Now that I’m doing the AltShift experiment, egg salad has entered my breakfast menu.

I made the mayonnaise with organic avocado oil, which gave it a very cool green colour as you can see in the photo below.

This is a basic recipe with cucumber. There are infinite variations to this recipe; I’ll be posting more in the future.

Egg & cucumber salad
Yield: 1 serving

Egg & cucumber salad

Ingredients

Salad

  • 2 hard-boiled eggs + 3 hard-boiled yolks (or 3 hard-boiled eggs)
  • 3 tablespoons mayonnaise
  • 1 lebanese cucumber
  • salt and pepper
  • dill, to serve

Mayonnaise (makes about 1.5 cups)

  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 250ml avocado or macadamia oil
  • 1/2 teaspoon salt
  • pepper

Directions

Mayonnaise

  1. If you have never made mayonnaise before, check out some YouTube videos before proceeding.
  2. Put the egg yolks, lemon juice and mustard in a food processor or blender.
  3. Start the motor and slowly pour the oil in a thin stream.
  4. Season with salt and pepper.

Salad

  1. Chop the eggs.
  2. Peel and slice the cucumber.
  3. Mix all the ingredients, garnish with dill.

Cookbook cook-up: Family Food by Pete Evans (week 5)

This was the final (for now) week of cooking from Pete Evans’ Family Food. This was the second week on choosing meals that would fit with my AltShift experiment. You can see the other mouth-watering dishes I tested from this book by clicking on the following links: week 1, week 2, week 3, and week 4. These were the chosen meals on week 5:

Licorice sausages with homemade barbecue sauce: I was a bit intimidated by this recipe for 2 reasons: first finding licorice root powder, and second shaping sausages and cooking them without breaking them apart. I did not succeed on the first one, but I found licorice root and ground it in a coffee grinder. The second obstacle was easy to overcome. The sausages turned out great, as did the barbecue sauce even though I did not add any of the optional honey. As with other recipes, this makes quite a bit of leftover sauce that you can keep for later.

Licorice sausages with homemade barbecue sauce

King prawns with preserved lemon guacamole: This is a Christmas recipe that I didn’t get to try on Christmas Eve. I didn’t find king prawns either; those are tiger prawns in the photo. I also used some garlic-infused olive oil in place of some of the lemon-infused one listed in the recipe. Regardless, this dish was good! We ate it as a main so it yielded 2 servings instead of 4. Yes, I went a bit overboard with the herbs.

King prawns with preserved lemon guacamole

Butter chicken: A butter chicken recipe with no butter. Sounds suspicious, doesn’t it? Well, let me tell you: it was delicious. It had quite a bit of coconut oil and coconut cream, which made the curry extra velvety. I followed the recipe verbatim and served it with steamed broccoli (for me) and basmati rice (for Alvaro).

Butter chicken

My meatloaf (not mine, Pete’s): This was one of the dishes I liked the most of this batch, but unfortunately it crumbled down. I think I chopped the vegetables too big. I also added a bit of liver (ran through the food processor) to make the meat weight, which might have contributed to things not sticking together properly. I used leftover barbecue sauce instead of ketchup for the glaze.

Meatloaf

Steamed snapper with ginger, tamari and sesame: For some reason I normally don’t order steamed fish when eating out. I guess it sounds bland and boring. Then I remember the Chinese-style fish dishes my uncle used to cook, and decide I should eat this kind of food more often. This recipe was very quick and easy to make, and had few ingredients. It turned out to be a simple, healthy and nourishing dish that I would certainly cook again.

Steamed snapper with ginger, tamari and sesame

Review: Crema at The Garden (Sydney CBD)

This is the (big) sister of the cafe that operates in the ground floor of my office building. Besides coffee, they specialise in panini, pizza, sweets and more.

Sandwiches, pizzas

Fortunately for me, the handsome tall Italian chef who happens to be my friend, made me one of his awesomely simple and delightful salads, with salmon, rocket, roasted tomatoes, pomegranate seeds and balsamic reduction.

Salmon salad

Salmon salad

Sebastian ordered a spicy chicken wrap just because he likes to complain when his food is not spicy enough :) This was an exception though, even when the chicken morsels were not super hot (I did try one), they were full of flavour. So maybe spiced rather than spicy for people with more chilli tolerance.

Spicy chicken wrap

Spicy chicken wrap

A good black Italian brew completed my lovely meal.

Long black

Long black

Crema at The Garden

The Wintergarden
1 O’Connell St
Sydney NSW 2000
0411 853 799
www.cremaatthegarden.com.au
On Facebook

Crema at the Garden Menu, Reviews, Photos, Location and Info - Zomato