Archive for January 2019
Chai Coconut Chia Pudding
January 31, 2019 | 
Author After many weeks of festivities and overindulgence, it’s time for this Noosa Foodie to clean up her diet. Whilst I’m a fairly healthy foodie at the best of times, I will be giving up a few of my favourite things for a little while – cheese, wine, coffee, chocolate to name a few – and following a paleo eating regime minus the meat. This Chai Coconut Chia Pudding is a perfect breakfast solution as it’s super healthy, tasty and satisfying. Flavoured with chai flavours of cinnamon, ginger, cardamom and cloves, it’s delicious served with seasonal fruit (I also like to serve it with a homemade grain-free granola). It’s easy to make too – you just need to be a little organised as it’s best made the day before to allow the chia seeds to gel and the pudding to set. It will keep up to 5 days in a sealed container stored in the fridge.
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Lime Ice Cream
Limes are in season, it’s humid and too hot to cook, so what’s a Noosa Foodie to do? Make Lime Ice Cream! This tangy, refreshing ice cream is not only extremely delicious but super-simple to make. An ice cream maker is a useful appliance to own if you enjoy homemade ice cream, and you can pick them up inexpensively from department stores and electrical retailers. For those of you that don’t own an ice cream maker, I’ve included alternative instructions in my recipe (it will require a little more work). Regardless, your efforts will be well rewarded!
Mango Daiquiri
With summer in full swing and mangoes and limes in abundance, it’s the perfect time to whip up this delicious cocktail.
It’s super-easy to make, and the only equipment you need is a blender or food processor (or a NutriBullet if you have one). I like to think there are health benefits to this summery cocktail, but regardless, drinking it is a highly pleasurable experience.
Panzanella Salad of Mixed Tomatoes
With tomatoes in abundance right now, it’s the perfect time to make this Tuscan salad of bread and tomatoes. We make this in our Italian Long Lunch cooking class when tomatoes are at the height of their season, and it is always a winner. There are a number of variations where ingredients such as onion or anchovies are added, but I like to make it simplistically with just the additional of fresh basil. The success of this salad relies on the quality and variety of the tomatoes, so choose a selection of different types and colours. And like all Italian cooking, always use quality ingredients including good vinegar, the best extra virgin olive oil you can afford and fresh garlic and basil. As well as being utterly delicious, this salad is also a great way to use up stale bread (nothing is wasted in the Italian kitchen).