Blondie's Recipes | Finding Feasts

Oil Free, Skin Free ‘Fried Chicken’

Yep, that’s right! Oil Free, Skin Free ‘Fried Chicken’ drumsticks – These are soooo good that you seriously can’t believe it till you actually make them yourselves.

This is a recipe adopted from The Food Truck with Chef Michael van de Elzen. Hubby and I love this show (this is the only cooking show he enjoys). Every meal Chef Michael Van Elzen converts to a healthier version of stock standard fast food is just so mouth wateringly good – I literally drooled over the burger episode.

This chicken has a covering that is crispy and oh so tasty, the meat is succulent and flavourful (be sure to buy ‘happy’ chicken) and all the family will adore it. It is just as good eaten cold the next day, so make a batch for your next picnic.

Truly finger lickin’ good! Blondie

BlondieLeave a comment

Thai Pork Skewers

Here is another recipe from David Thompson’s, Thai Street Food – one of my all time top 5 favourite cook books.

I have made a couple of minor adjustments and alternative ingredient options if you have trouble sourcing the exact recipe, but it’s basically the same.

These Thai Pork Skewers are beautifully sweet and salty, and with the cooking processing requiring coconut cream and a pandanus leaf brush for basting you can really feel like you’re on the streets of Thailand. Ideally cook these over gentle coals but you can use a grill on the stovetop – I really need to get my self a hibachi for cooking such dishes as the smoke that rises with the dripping juices adds an authenticity that can’t be beaten. I think every house had one 20 years ago!

Enjoy… Blondie 🙂

BlondieLeave a comment

Vietnamese Chicken w/ Red Quinoa Stir Fry

Looking for a ridiculously tasty and healthy dish for dinner tonight? Well go no further… Vietnamese Chicken w/ Red Quinoa Stir Fry is what you’ve been looking for!

This is an outstanding, flavour packed chicken meal that honestly, you can whip up in half an hour… Even quicker the second time round once you have made the big batch of marinade. Just store what’s left in a large jar and it will keep for ages in the fridge.

The Vietnamese marinade is so versatile that you can use it with both red and white meats or fish to baste or marinade with and also as a dipping sauce.

I’m reasonably new to quinoa and fell in love with it from my first taste. The texture is amazing also, particularly with this red quinoa, almost like little caviars that kind of burst in your mouth. This red one is particularly yummy with a slightly sweet taste that complements Asian cooking so well.

A little something you may not know about quinoa is that it’s actually related to green leafy vegetables like spinach. Maybe that’s why it’s such a super food, covers all bases!

If you haven’t had a chance to taste this yummy grain yet, you won’t be disappointed with this dish.

Warming comfort food… Blondie

BlondieLeave a comment

Banana Egg Flip Thick Shake

Banana Egg Flip Thick Shake… Who remembers egg flips? My mum used to make egg flips when my sister and I were kids. A simple milkshake with an egg included, maybe some vanilla and nutmeg added for sweetness. I continued this on for my son when he was a baby who loved them also.

Now that I have restarted gym (after a 2 year break, yikes!) I am looking for healthy meals during the day that are tasty and are full of goodies – dinner is my indulgence, after all, I am a foodie

With a banana too old for me to eat (my bananas have to be just on yellow from green) and an egg in hand, I remembered my mum’s egg flips.

Far better than store bought protein shakes, a Banana Egg Flip Thick Shake is an easy addition to a healthy meal plan.

Although this is a basic recipe, sometimes you just need a little reminder of the simple things…

Drink up!

Blondie

BlondieLeave a comment

Baharat and Panko Crusted Salmon Croquettes

I am on a mission to make the perfect Bitterballen, so far without much luck. I know what I’m looking for and the recipes I am experimenting with just aren’t cutting the mustard, but I will get there and will proudly announce my efforts when I do!

In the meantime, here is a gorgeous mid-week meal to serve with a crisp salad and a little yoghurt, Baharat and Panko Crusted Salmon Croquettes. Also works very well for finger food at a party!

How can anyone pass on these little deep fried little flavour bundles? Bite into the crispy outside with the beautiful flavours of the Middle Eastern spice mix then break through to the creamy salmon centre… Heaven!

Enjoy, Blondie 🙂

BlondieLeave a comment

Sweetened Yoghurt Dessert with Lemon Curd and Oat Crumble

I love the little yoghurt cups you get at the markets with the cookie crumble and fruit puree that you mix in for a delicious dessert – I like to pretend that I’m eating healthy…

Here I have chosen to do my very own version, Sweetened Yoghurt Dessert with Lemon Curd and Oat Crumble and without being too overtly proud of myself I have to say that this is more awesome than any else I have tried! You could use a natural greek yoghurt but I personally like to have this as a sweet treat so I choose the sweetened yoghurt, the lemon curd gives a lovely tang and then add the crumbs from the Barley and Oat Bars (that you have made previously) adds a nice textural element. In minutes you have yourself a gorgeous dessert or a little indulgence for breakfast.

Buy the yoghurt and lemon curd for convenience – I will be putting my recipe for both the lemon curd and a passionfruit curd shortly – it’s fast and oh so tasty!

Creamy, sweet and tangy crunchiness…. Blondie 🙂

BlondieLeave a comment

Crunchy Barley and Oat Bars

So how did I come around to making these delicious Crunchy Barley and Oat Bars?

Well, my husband loves his porridge in the morning and I usually buy the quick cook rolled oats sachets (these cook in 90 seconds in the microwave because the oats have been finely cut as opposed to the full oat which takes a lot longer) anyway to make a boring story short, I got the wrong brand and he wasn’t too impressed!

Left with 9 sachets of Rolled Barley and Oats I figured that healthy snack bars will be the best way to use them up. Just to pump up the healthy side of them a bit more, I used Coconut oil instead of butter – AMAZING! They are like Anzac biscuits but even better!

With baked recipes you can replace the butter or margarine with coconut oil – Measurements are 1:1 so if your recipe asks for 2 tbs of butter you use 2 tbs of coconut oil. If the butter in the recipe needs to be solid then place the coconut oil in the fridge till firm, if it needs to be melted then gently heat till liquid… so easy.

These are a fantastic and healthy lunchbox snack for the kids!

Crunchy, sneaky goodness… Blondie 🙂

BlondieLeave a comment