'Just Oat It' *swoosh*

Newest obsession I guarantee you if:
1. You are an oats fan
2. You like the fresh fruity PUNCH in the mornings
3. You like to eat out of mason jars (Ofc who doesn't)
4. You want to desperately cut out those morning bacon and cheese rolls because you don't have time to make brekkie!

If you haven't guessed already I am talking about the mysterious overnight oats which I have to say is so easy and so yum that I slap myself for not discovering these months ago! After many dark hours on Pinterest, trial and errors and giving the recipe my own spin I've finally found the recipe for me (and hopefully for you too!)

 

What the flippins are overnight oats?! Well, think your average plain porridge oats softened by soaking in milk + yogurt overnight only NOT PLAIN when in the morning (like Cinderella out of the pumpkin carriage but in daylight) when you top with nuts, fruits, syrup and granola! A dash of chia seeds to up that Calcium? Too easy! It's not porridge - it's better! Who wants a scolded tongue in the middle of Summer anyways?!

From now on you can never use the 'I have no time in the morning' excuse! I never want to see a bakery good in your hand ever again unless it's a croissant and you're in Paris...

STEP ONE: Your base BASS!
1/4 C rolled oats
1 1/2 t Chia Seeds
1/4 C milk
1/4 C Greek yoghurt
1 t honey

- mix all into a mason jar (or any container of a 1 Cup size) 

STEP TWO: Choose your fruits!
Here are a few inspired ideas for you but really - 'anything goes'....in :P

Mango Vanilla
1/4 C chopped mango + 1 t vanilla essence

Peanut Banana (don't be phased by the peanut!)
1 T peanut butter + 1/2 banana sliced

Very Berry
1/4 C strawberries sliced, raspberries

Apple Cinnamon
1 t cinnamon + 1 apple chopped

- mix your desired choice through the oats mix

STEP THREE: wake up and go topping crazy!

1. top with either the same or a different sliced fruit
2. Generously sprinkle over some granola or clusters for that CRUNCH!
3. Drizzle some honey if you like and HELLO HEAVEN IN A JAR! 'Nice to meet you, I'm hungry!'

 

Mine's mixed through with Mango + Raspberry
with Banana, Mango + Carmen's Vanilla Clusters!

These overnight oats save my life when I have 8am uni starts!
So enjoy busy bees!!

MVPD xx

Quinoa Queen

Quinoa is just one of those things I've discovered a little too late in my life (to late for my liking, that is, I'm still young). It's always easy for me to order brunch when there's Quinoa on the menu - it's Quinoa or nada but of course when its not on the menu the ordering time sky rockets!

I was even more scared to try and recreate Quinoa salads at home but finally (with the holidays coming to a close) I have finally attempted it. I didn't really search for a specific recipe because in reality, anything (must be reasonable enough) can be tossed and enveloped in the Quinoa goodness! All I had to do was search for leftover veggies and the vinaigrette recipe (which there are endless!).

Without further ado this was my fancy lunch for today - If I could make it on my first go, you will be glorious!

Summery Quinoa with roast veg, mango and red wine vinaigrette

Ingredients (Serves 3)

Quinoa:
1 teaspoon oil, for frying
1 garlic clove, finely diced
1/2 C toasting Quinoa (or any quinoa of choice)
1 C water

Salad add ins (anything really - go for your life):
1 sweet potato (kumara), chopped and roasted
2 canned whole beetroots, chopped
6 pitted dried dates, chopped
1/2 avocado, sliced
1/2 small mango, chopped

Red wine vinaigrette:
1/8 C red wine vinegar
1/8 C olive oil
1 garlic clove, minced
1 pinch salt
1 pinch dried oregano leaves
1 grind of pepper

Bought this from Dr Earth in Newtown but not
sure what makes it "toasting Quinoa" :P
Best to follow packet instructions for different Quinoa! 

Method:

1. Soak Quinoa in water for 30 mins

2. Drain and rinse the Quinoa

3. Add oil to saucepan and fry your garlic until golden and fragrant

4. Now add your Quinoa and allow it t toast and become golden

5. Add the water and bring to a immer

6. Cover with the lid and simmer for 15 mins or until water all absorbed

7. After all water absorbed, give it a fluff and rest it with lid to cover

8. For the vinaigrette, just combine all dressing ingredients in small bowl :)

Plating!

9. Begin with a bed of Quinoa

10. Pretty self explanatory, in goes the salad add ins with a drizzle
of the vinaigrette over the top!

11. Photo moment before you dig in!

I need to work up the ranks a little before I truly become Quinoa Queen but for now there are no excuses! That was almost dead easy! The only hiccup may come from the cooking of the Quinoa but you should be all G if you follow the packet instructions!

I challenge you to take advantage of the seasonal produce and to add bursts of colous! Try another vinaigrette is red wine is not "your thang".

It's been fun making this today! Feel a little fancy today - you can only go so long with the microwave as your weapon for lunch :P


MVPD xx

A crack at the Macaron

Macarons – The French Way (or that’s what the recipe claims!)

So where did these delectable treats come from if not fallen from the heavens? Some sources cite two Carmelite nuns running from the French Revolution or maybe even Pierre Desfontaines of patisserie Ladurée in the early 20^th century – who really knows!
To me, attempting (or even considering) to make macarons have always entailed visions of irregular piped shapes, smoking ovens, hideous tar-looking deposits smeared across the tray and dense, gooey insides . And then they’ll be me too disappointed and disgusted to even look my Frankenstein creations!

Turns out what I really needed was a mentor – a gal pal who bakes them regularly enough to know a full proof recipe and who also watches The Great British Bake Off!

So I hope you too will find this recipe French enough and Bullet Proof enough! Take a deep breath and channel the little French nun in yourself (haha)!

PLEASE MIND THE MESSY KITCHEN – THIS IS EVIDENCE THAT THIS RECIPE WORKS... RIGHT?! :P

Chocolate Macaron Recipe:

125 g almond meal
125 g icing sugar
30 g cocoa powder (“i’m in love with the coco”)
100 g caster sugar
100 g egg whites
Pinch of egg white powder (to stabilise the meringue)
Method:

1. In the food processor, grind the almond meal, cocoa and icing sugar until very ground!

2. In an electric mixer, whip them egg whites and egg white powder until soft peaks.
Start off slowly then crank up the speed!
3. Slowly add the caster sugar to the electric mixer (while it’s still whipping) in a steady stream.
4. Beat egg whites until stiff peaks that don’t ‘plop’ off the spoon when you take a scoop!

5. Fold the ground mixture into the egg white mix in three additions until fully combined.
 The folding action you want is around and through! You’ll get a nice uneven light brown colour. 

6. Pipe onto lined baking trays from the centre, aiming for 50 cent piece (go Aus!)
7. Rest the macarons in a safe place for about 30 mins so shells can dry! Test by lightly pressing the top. If it doesn’t stick to your finger you good to go!

8. Bake in a pre heated fan-forced oven at 150°C for 15 mins!
9. They’re ready when you see little ‘feet’ at the bases and give them a light pat with a finger to check they are crisp J10. With a spatula, transfer the little disks onto a cooling rack, then begin ordering them from largest to smallest size.

Chocolate Ganache time!

150 g dark chocolate, even chopped (chocolate melts work best i think)
150 g cream

Method:

1. Bring cream and chocolate to boil in a clear mixing bowl over a saucepan of boiling water.

2. When all chocolate has melted and cream is mixed in to become a uniform colour, refrigerate until it thickens!

3. With two teaspoons, you want to deposit a ‘thumb pad’ sized dollop of ganache into the centre of the disk (using the second spoon to ease it off).

4. Press the other disk on top to evenly spread out the ganache so it oozes over the edges a little. Viola!

To seal the sense of accomplishment (this step is optional) its photoshoot time and then of course, tasting time!

Since I've survived to write this post, I would say these macarons have been successful (phew!)

Until our next baking meeting!

MVPD