Vegetarian sushi is a great meal or snack for any age. Kids really enjoy eating sushi and making it. It can be made into little pieces that they can easily grab. Children love being engaged in the production of a meal. Sushi is a great recipe for children to help with as the degree of difficulty is easily differentiated, children can help chop or simply roll the sushi.
Best of all sushi is really versatile, everyone can pick ‘n mix the flavours that they want to enjoy in a sushi roll. You could easily add some omelette, grilled chicken or tuna.
215g (1 cup) koshihikari rice
375ml (1 1/2 cups) water
1 tablespoon seasoned rice vinegar
4 nori sheets
1/2 small ripe avocado, peeled, mashed
1/2 small Lebanese cucumber, cut into thin strips
1/2 small red capsicum, deseeded, cut into thin strips
1/2 carrot cut into thin strips
Soy sauce and wasabi, to serve
Combine the rice and water in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to very low and cook, covered, for 15 minutes or until all the water is absorbed. Set aside for 5 minutes to cool slightly. Place the rice in a large bowl. Use a wooden spoon or rice paddle to break up any lumps. Gradually add the vinegar and gently fold through the rice (the rice shouldn’t become too wet). Set aside, stirring occasionally, for 30 minutes or until completely cool.
Place a nori sheet, shiny-side down, on a clean work surface. Use wet hands to spread one-quarter of the rice mixture over half the nori sheet, leaving a 2cm-wide border along the edge closest to you. Spread one-quarter of the avocado across the centre of the rice. Arrange one-quarter of the capsicum and cucumber across the avocado and a piece of carrot. Roll up firmly to enclose filling. Brush edge of nori with warm water to seal. Repeat with remaining nori, rice, avocado, capsicum, cucumber and carrot. Set rolls aside, seam-side down, for 5 minutes to rest.
To serve: Cut each roll into 6 pieces. Serve with soy sauce.
This dish is so quick and simple you will never get it from the take out store again. You can cut each piece of chicken into nugget sized pieces if you prefer. I serve this dish with a big bowl of steamed greens. You could easily serve this dish with a side of rice. The benefit of using cornflour is this dish is gluten free!
2 chicken breasts
1Tb Dry Sherry
2Tb soy sauce
½ tsp salt
Oil for frying
¼ cup cornstartch
½ tsp baking powder
1/3 cup white sugar
1/3 cup honey
1 cup chicken stock
3tb lemon juice
1 tsp salt
1 lemon sliced
2tb vegetable oil
salt and pepper
Garnish: chopped shallots
Slice chicken in half horizontally, so you will have 4 thin slices of chicken breast.
In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
In a small bowl, beat together the eggs, 1/4 cup corn-starch and baking powder to form a batter.
Remove chicken from marinade and sprinkle with salt and pepper.
Place vegetable oil in fry pan on a medium heat
Dip chicken in the batter to coat.
Place chicken into fry pan and fry until golden brown and turn over and repeat for the other side, do this for each piece of chicken breast.
In a medium bowl combine the sugar, honey, 1 tablespoon cornstarch, lemon juice and 1 pinch salt, mix together until their are no lumps add stock and lemon slices. In the fry pan that you cooked the chicken pieces in place lemon sauce, on a medium heat bring the sauce to a gentle simmer.
Pour sauce over chicken, sprinkle with shallots and serve.
Smooth sweetened ricotta studded with cherries, wrapped up in light and flaky filo pastry, coated in a chocolate cherry sauce each mouthful of this dessert is an exquisite pleasure.
1 375gram can cherries in syrup
300grams ricotta cheese
4tb caster sugar
3 sheets filo pastry
1tsp vanilla extract
1tsp lemon zest
2Tb white chocolate melts
¼ tsp cinnamon
50grams butter melted
Cherry sugar syrup (from canned cherries)
100grams chocolate melts
Preheat oven to 180C. Line a baking sheet with greaseproof paper, spray with oil spray.
In a mixing bowl, combine ricotta, vanilla, cinnamon, sugar and lemon zest, mix well. Add half cherries and stir until combine.
Lay a piece pastry horizontal on a clean bench, brush with melted butter, lay another piece of pastry on top, continue with remaining layers of pastry.
Form the ricotta mixture into a log. Place on the filo pastry 2cm from the top and 2cm from each side at the end horizontally furthest away from you, press white chocolate melts into the mixture. Fold the pastry towards you and either side across the centre, brush pastry with butter and roll towards you.
Place onto baking sheet, brush with butter, bake for 15-18minutes until pastry is golden brown.
Make the sauce while the strudel is cooking. Place the liquid from the can into a small saucepan, place on a medium heat and allow to simmer and to reduce slightly. Add cream cook for 2minutes; add chocolate keep on cooktop until melted add remaining cherries and take off the heat.
Allow strudel to cook for a few minutes before serving. Serve strudel with lashings of sauce and ice cream if you dare.
This delicious tart has the velvety smoothness of ricotta cheese, with the crunch of the nuts in the basil pesto, as you cut through the smooth layer of ricotta and pesto you crack the layers of light, fluffy and crunchy puff pastry. Each mouthful has a fabulous combination of flavours and textures, the sharpness of the basil cuts through the creaminess of the ricotta.
Adding a little steam to the cooking process creates, light, fluffy and golden pastry.
1 piece puff pastry
4Tb basil pesto
12 Tb ricotta cheese
8 cherry tomatoes
Salt and pepper
Side salad to serve (if desired)
Preheat combination steam oven to 180oC, quarter steam and heat /25% humidity.
Line a large baking sheet with baking paper and spray with oil spray.Cut tomatoes into quarters, finely chop shallots.
Cut Pastry into 4 even squares, place onto bake sheet. Place 1Tb basil pesto in the centre of each square, spread out leaving a 1cm edge, sprinkle with shallots. Place 3Tb ricotta cheese on each square and spread out leaving a 1cm edge. Scatter cherry tomatoes on top of each tart, sprinkle with salt and pepper.
Bake in preheated combination steam oven for 15minutes.
This sumptuous desert of sweetened walnuts encased in light and flaky filo pastry, soaked in a sweet honey syrup, is a great companion with a cup of tea.
2T soft brown sugar
1tsp ground cinnamon
1Tb lemon zest
20g butter, melted
10 sheets filo pastry
50g butter, melted
1 cup sugar
2 T honey
pink Persian fairy floss
Pre heat oven to 180c, line a tray with baking paper.
Place the walnuts, sugar, cinnamon, honey, lemon zest and butter into small bowl of a food processor, and pulse until finely chopped (if you do not have a food processor chop the walnuts as finely as possible with a knife).
Remove one sheet of filo and cover the rest to prevent drying out. Place the sheet of filo onto workbench and brush with melted butter, place another sheet of pastry on top.
Cut sheet into 2 strips for large fingers or 2 strips for smaller fingers.
Divide mixture into 10, and shape into a log, it should be 2/3 of the length of the pastry. Place a log of mixture in the centre of the pastry.
Fold edges over the nut mixture, brush length of pastry with butter roll.
Brush top with a little more butter and dust cinnamon over, place onto lined tray and repeat with remaining mixture.
To make the syrup, combine the sugar, honey and ½ cup water in a small saucepan. Stir for one minute, allow to reach a boil then reduce temperature to a simmer, simmer for 5 minutes. Pour syrup over baklava fingers.
Serve fingers individually with Persian fairy floss.
Follow me on my wonderful adventures, sourcing the best produce, using the best ingredients to make the most marvelous of dishes with a pinch of fun and travel on the side. I am passionate about using my combination steam oven so you will find loads of recipes you can use in a combination steam oven.