Hi Friends, Welcome back to another Kiah’s Kitchen post! Today I am sharing something a little different, specifically around budgeting and food. I grew up in a single parent household and money was considered scarce and hard to come by, this attitude and fear towards […]
Welcome to another recipe post!
It was my mums birthday this weekend and to celebrate I had her and my sister over for lunch. I love to cook for and feed others, it’s my way of showing love and generosity. I think I got this from my mum actually, she’s an exceptional cook and I learn’t most of what I know from her.
I’m in the second trimester of my pregnancy and generally feeling pretty good, however I have noticed that lately I have been having really busy weekends on top of my already busy work week and the result of this is increasing fatigue. This weekend was no exception so while it was important to me to have my family over and provide them with delicious and lovingly created food, I also wanted to make it as easy on myself as possible.
I ended up making a DELICIOUS and creamy roasted cauliflower soup topped with some fresh parsley, black pepper and Grana Padano cheese. I stopped in at our towns bakery and bought a fresh loaf of rye sourdough to accompany the soup. For dessert I wanted something flavourful and seasonal so I decided to make these super easy and very tasty baked apples. I remember having baked apples at home when I was a child, mum would make them in winter for dessert and they were always a favourite of ours. Baked apples have so much going for them, firstly, they are a relatively cheap dessert even when serving many people especially when apples are in season, they are easy to prepare allowing you to concentrate on your guests, and they look and taste amazing without too much effort from you. I also find them extremely festive, their smell and taste just reminds me of the fall/winter season which is so comforting.
You don’t need to be a whiz in the kitchen to whip up an impressive dessert, it is quite difficult to fail at baked apples, the worst that might happen is they will burst while cooking, which at the end of the day may mean they look a little less impressive, but I am telling you, they will still taste just as amazing!
Mum loved her birthday lunch and it was so nice to spend time with my family at home rather than heading out to a noisy restaurant or cafe, there is nothing that makes your home feel more homely than good company and good food.
After sharing pictures of the baked apples on my Instagram I have had a couple of requests for the recipe, so thought I would get it up on the blog ASAP – see the details below. Having said that, baked apples are extremely customisable, you can pretty much stuff them with whatever takes your fancy, feel free to use my recipe as a base and just use whatever you have on hand for the filling! If you give these a go, please do send me a photo over on Instagram so I can see your creation, or leave a quick comment below to let me know how you found them.
Thank you for stopping by the blog, I hope you are all having a wonderful week!
Until next time,
Baked apples are a delicious yet frugal dessert, especially good for entertaining and feeding large numbers of people. They look impressive but take minimal effort and have that delicious fall/winter festive feel about them!
- 4 large pink lady apples (can use other varieties)
- 1/2 cup rolled oats
- 2 tbsp brown sugar
- 2 tbsp sultanas
- 1/3 cup walnuts roughly chopped
- 1 tbsp real maple syrup
- 1/2 tsp ground cinnamon
- 2/3 cup water
- 4 scoops vanilla ice cream for serving use almond or coconut based ice cream if avoiding dairy
Preheat fan forced oven to 180 degrees Celsius (356 degrees Fahrenheit)
Wash and core apples, shaving away a little extra from the centre to ensure the hole in the middle is big enough for filling
Use a small sharp knife to score a line around the apple (about 1/3 of the way down) just cutting through the skin (this is to prevent them from exploding in the oven as they cook)
Place apples on a deep baking tray (I used my cast iron skillet)
In a bowl, combine the oats, brown sugar, sultanas, cinnamon and most of the chopped walnuts (reserve some for topping)
Divide oat mixture evenly between the apples, spooning it into the centre of each
Sprinkle remaining walnuts on top of the apples
Drizzle the maple syrup evenly over the apples
Pour the water into the base of the baking tray around the apples
Place tray in the oven and set timer for 30 minutes
Apples may be ready sooner depending on their size and the power of your oven, generally you will be able to smell when they are ready
Once the apples are cooked through and the skin/topping is golden, remove from the oven and place into individual bowls
Add a scoop of vanilla ice cream to each bowl and drizzle with some more maple syrup if desired
Serve immediately and enjoy!
Baked apples are best eaten fresh, however if you do find yourself with extra, do not add the ice cream and store in an airtight container in the refrigerator for up to 2 days. Simply reheat and add ice cream to serve!
If you don't have the right ingredients for the stuffing on hand, feel free to make up your own, baked apples are very customisable and you can fill them with almost anything that takes your fancy!
Hi Friends, Welcome to another Kiah’s Kitchen recipe post! This delicious and creamy pumpkin, mushroom and spinach risotto came about because I am really focusing on minimising food waste and being frugal in the kitchen. I had a butternut pumpkin (I think in America this […]
I’m back with another Kiah’s Kitchen recipe for you today! This past weekend in Melbourne was a doozy! I believe Saturday was the coldest March day in over 40 years and it poured with rain for most of the day. Whilst there are many downsides to being trapped inside all weekend, there are a few positives to come out of it. Firstly, drinking copious amounts of tea and reading all the books. And secondly, getting to whip out and dust of my red lentil Dahl recipe that is perfect for this kind of weather!
Let’s talk about lentils!
These little legumes are low in calories and packed with nutrition. Lentils are high in fibre, iron, protein and folate, they help to lower blood cholesterol and stabilise blood sugar. Nutrition aside, lentils are easy to come by, extremely affordable and able to be sourced in bulk! Whilst there are so many great recipes you can use lentils for, one of my staples is a delicious and warming red lentil Dahl.
Dahl is prepared using dry lentils, spices and various sources of liquid to create a flavourful curry that can be served as a side, as a main, on its own, with rice, with naan bread…really the sky is the limit.
For my Dahl, I use both coconut milk and canned tomatoes to give extra flavour and creaminess, I also use homemade veggie stock and fresh curry leaves in addition to the dried spices to really make the flavour pop. Dahl is a super easy and quick meal, its cheap and extremely healthy, the perfect dish to add into your weekly rotation during the cooler months. I add a lot of fresh ginger to mine so it is very warming and good for your immune system, the chilli is optional, you can omit this if you don’t like too much spice, it will still have plenty of flavour from the other spices used. When I make this dish I will usually stir through some spinach in the final stage of cooking then serve on a bed of jasmine rice topped with some coconut yogurt and fresh coriander leaves with a side of steamed greens!
If you have never cooked with dried lentils before and would like to give it a go, this is a perfect recipe to start with. I do hope you enjoy this meal and it adds some warmth and flavour to your week. If you make this please feel free to share an image with me on Instagram by tagging @kiahs.kitchen or #kiahskitchen I would love to see your creations, alternatively leave a comment down below to let me know how you liked it!
Until next time,
Easy Creamy Coconut and Tomato Red Lentil Dahl
Lentils are seriously a little nutrition powerhouse, they are an excellent source of plant protein, folate, magnesium and fibre, they are packed with protein and help to reduce cholesterol while stabilising blood sugar. Lentils are super affordable making this Dahl recipe a cheap but flavourful and nourishing meal, great for the cooler months!
- 1.5 cups dried red lentils rinsed
- 3 cups vegetable stock
- 1 400g tin diced tomatoes
- 1 400g tin of full fat coconut milk
- 1 whole brown onion diced
- 4-5 cloves garlic crushed
- 1 thumb fresh ginger peeled and grated
- 1 tsp ground tumeric
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp good quality curry powder
- .5 tsp dried chilli flakes optional
- 12 fresh curry leaves
- 1 tbsp cold pressed olive or avocado oil
- 1 bunch coriander including stems roughly chopped
- 1 whole lime
- 4 servings jasmine or basmati rice
Optional for serving
- 4 servings fresh steamed broccoli
- 250 grams fresh baby spinach leaves
- 1 tub natural coconut yogurt
Prepare onion, garlic and ginger and measure out spices into a small ramekin (makes cooking process easier)
In a medium cast iron pot, heat olive oil over a medium/high heat
Add onion and sauté for 2-3 minutes until becoming golden and translucent
Add garlic, ginger and curry leaves, stir well for another 1 minute
Add all spices (turmeric, cumin, garam masala, curry powder and chilli flakes) and stir quickly so as not to burn, add a little water to prevent sticking and create a paste consistancy
After a minute, add the rinsed red lentils, coconut milk, tomatoes and vegetable stock and stir to combine
Bring mixture to a boil then immediately turn down to a simmer and cover partially, set a timer for 30 minutes
While the Dahl is cooking, prepare your rice according to packet directions (I use a rice cooker)
After 30 minutes, lentils should be cooked, stir through most of the coriander (save some for serving) and fresh spinach leaves (if using)
Dish rice into bowls, top with Dahl, sprinkle with remaining fresh coriander leaves and squeeze over lime juice, add a dollop of coconut yogurt (if using)
Other options include serving with naan bread and adding some steamed greens on the side
Leftovers can be stored in an airtight container in the refrigerator and consumed within 3 days or frozen for up to one month for optimum freshness.
Hi Friends! Welcome to another Kiah’s Kitchen recipe post. I recently read a book called Food for the Seasons: Eat Well and Stay Healthy the Traditional Chinese Way by Lun Wong, it was a gift from my mum for Christmas and I loved it! I […]
I hope everyone is having a fabulous week! Today I am sharing my recipe for a banana apple bread which is 100% dairy free, egg free, refined sugar free and could be made gluten free by changing out the flour, so it certainly ticks all the boxes.
The banana apple bread gets its sweetness from using over ripe bananas, fresh apple, a small amount of coconut sugar and some maple syrup. If you like your treats on the sweeter side you can always add a bit more coconut sugar or maple syrup however I find it sweet enough as it is.
As we move into autumn it’s once again cool enough to turn our ovens on and do some baking. I absolutely LOVE this time of year, traditionally the ‘harvest’ time where we experience the rewards of a fruitful growing season over summer. There are plenty of great fruits and veggies to work with in the kitchen and it’s time to create some more nourishing and warming meals to support our health and wellness as we head into the cooler months.
This banana apple bread can be cut into slices and stored in an airtight container in the refrigerator for up to 7 days. It is the perfect work lunchbox snack or afternoon treat, I especially love heating it up and enjoying with a cup of tea on the side.
As with all of my recipes, if you give this a go, please let me know in the comments below how you liked it, if you share it on social media please tag me @kiahs.kitchen or #KiahsKitchen so I can see your creations!
I really hope you enjoy this recipe!
Until next time,
Vegan Banana Apple Bread
A delicious and easy banana bread recipe which is dairy free, egg free and refined sugar free. Great to make on a Sunday for snacks during the week, stores well in the fridge and can be enjoyed warm or cold.
- 1 tbsp flaxseeds
- 3 tbsp water
- 3 large over ripe bananas
- 1 medium apple
- 1/3 cup coconut sugar
- 1 tbsp maple syrup
- 1/4 cup coconut oil
- 1 cup almond milk (or other plant based milk)
- 1 cup organic flour
- 1 cup organic self raising flour
- 2 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp cinnamon
- 2 tbsp chopped walnuts
Preheat oven to 180 degrees celsius (fan forced)
Combine the flaxseeds and water in a small bowl and set aside to soak
Grease a loaf tin with some coconut oil and line with baking paper
Add the dry ingredients (flour, self raising flour, baking powder, bicarbonate soda and cinnamon) to a large mixing bowl and stir to combine, create a well in the centre
Grate the apple (skin on) and set aside
In NutriBullet or food processor, combine the three bananas, coconut oil, almond milk, coconut sugar and maple syrup and blend until smooth
Add the blended banana mixture, the grated apple and the flaxseed/water mixture to the bowl of dry ingredients and gently fold through until everything is combined
Pour mixture into the prepared tin and sprinkle the chopped walnuts on top
Place banana loaf in the oven and bake for 45 minutes
Insert a skewer into the banana bread, if it comes out clean it's cooked through, if it comes out with batter on it, cook for a further five minutes
Once cooked, remove the banana bread from the oven and place on a cooling rack for 15 minutes or so
Slice banana bread and serve warm, enjoy with a cup of tea or coffee
Leftovers can be stored in an airtight container in the refrigerator for up to 7 days. To ensure the bread is sweet, it is important to use over ripe bananas. If you have a sweet tooth, add some extra coconut sugar or maple syrup to taste.