The History & Tribute to Cheke&Bake

It comes as a surprise to no one that I love to cook. I always have. There is just something about the whole experience. Taking a few ingredients and putting them together in one way to form something unique and then taking those exact same ingredients and making something completely different. That’s always been one thing I’ve loved about food. Even more so the experience of cooking the food itself is obviously the eating. Sitting down and watching people eat your food and looking at the expression on their face can be either daunting or fulfilling. No words need to be spoken. Just a simple grin with their eyes half closed and you know you have a winner dish right there.

After arriving in Korea the first thing I did was look for an oven so that I could continue making the food I enjoyed to eat and not just rice and kimchi everyday. It started becoming a tradition with some of my very good friends; Ana, Jemma & Mairead, to come to my tiny apartment on Sunday for a “Come Dine with Che” experience. Jemma’s first request was Shepherds Pie. Well I had never made it before and to be honest I didn’t reli have much of an opinion about it but I tried it out anyway. Finding Lamb was the hard part. It’s not a very popular meat here. After much exploring and food adventures I finally found the holy grail of Lamb. Right nearby my apartment. It ended up turning out great and I’d just discovered my favorite comfort food in Korea. Shepherds pie became probably the only thing I cooked at these Sunday lunches. It was a real hit. I even managed to get my vegetarian friend to finally try it and she ended up eating 2 bowls worth. Now if that isn’t a success I dunno what is.

The best purchase in Korea

After some time and through the encouragement of a good friend Lumantha. I decided to open up my own home cooking business supplying great homemade dishes that most expats cannot find in Korea. Living in Daegu was great because of the niche market that I could expose myself to. Seoul or even in Busan the streets and downtown areas are riddled with International restaurants and delis. Daegu was an untouched market at the time with only a few if not any of these kinds of places. And hell if I could convert a veggie, maybe I could convert the whole of Daegu.

I started in very humble beginnings. A kitchen the size of most peoples cupboards. Measuring about 2x2metres. I had no idea what the hell I had signed myself up for so I decided to just overplan it all. Story of my life lol. I got one of my amazing friends Loops to even design me a logo for the business. It was perfect. Exactly what I had pictured in my head.

The Cheke&Bake Logo designed by Loops

So Cheke&Bake started to come to life. I found the amazing Baking Shop near Daegu Station where I was planning on buying most of the packaging and materials I needed for my food. Now if you think I love cooking you must know how much I love buying everything for the cooking. I’m literally like a kid in a candy store. Grabbing big bottles of cinnamon, baking pans, cake boxes, chocolate chips. Basically everything and anything I could find that I “might” need. Once I’d paid and headed to find a taxi I looked down at the 2 massive bags I was carrying and it dawned on me. What have I done? Do I really need all this stuff? OMG How much money did I just spend? What if people don’t like what I have to sell? What if I actually can’t do it? What if I fail? It would have all been a complete waste of time and money.

The birthplace of Cheke&Bake

It was a lot to process in the first few weeks but I knew that if I persevered I could do it and I could do it right. The first few weeks were the hardest. Getting recommendations for recipes and ideas and relearning how to make certain things. Trying to figure out how the hell I was gonna cook in bulk in the tiniest kitchen in the world. How I was going to fit everything into the worlds tiniest fridge and how the hell I could run a functioning business while being employed full time and away for 12 hours a day. Compiling a menu that wouldn’t burn me out was the hardest. I just wanted to make everything and at the time I truly believed I could. I even got my good friend John to come and take some beautiful pictures of everything I had made. They turned out stunning and so the visual side of Cheke&Bake had finally been established. I needed my business to be well structured and advertised, but not THAT well advertised. Lol.

After the first few months of Cheke&Bake being opened I started realizing that hey this is actually working. Yes I’ve made a few stuff ups but for the most part it was a success. I had people in Gumi, Gyeongju, Pohang and Busan asking how they could get their hands on my food. I was overwhelmed. News spread and it spread fast. I was getting friend requests from complete strangers asking for massive orders of Shepherds Pies, Vetkoek, Hummus, Pita Bread and my Heart Attack Bread. It was great and then BOOM I hit a wall. I was tired, time was a killer and people started ordering more and more food that required  “Puff Pastry”. My arch enemy haha. Now puff pastry is not a very easy thing to come by in Korea. Especially in Daegu. If u do find it you’ll probably be paying out of your ears for it. So the only solution here was to make it myself from scratch.

Now I’m not a trained pastry chef but hey the people want the pastry so I gotta give them the pastry. I’m sure there are many people who enjoy making pastry so hats off to you. I wish I had your patience. If you have ever made puff pastry you’ll know it’s quite an arduous task. The folding of butter into freshly made pastry and then rolling and folding and rolling and folding, leaving in the fridge for a few hours and then folding and rolling and folding and rolling, going back in the fridge and folding and rolling and folding and rolling until you get to a point where you actually couldn’t be bothered anymore and end up calling your chicken pot pie a chicken pot. My weekends and weekdays were overloaded with everything Cheke&Bake. I was constantly planning my life around when I was going to go to the shops, printing out a schedule of what I needed to make and when I had to send it. I was burnt out. I just couldn’t anymore. Luckily at the time other things were going on in Korea and so Cheke&Bake closed her doors. I was really sad in a way to close that chapter of my life but it had, had a good run.

During the close I got a lot of people begging me to please still cook for them and so I did but very little and in moderation. I was sitting at 2 or 3 orders a week sometimes none at all. I started appreciating my cooking more. It became simplistic and in a way more sophisticated than before. I started trying different techniques and at the time I had also moved into a bigger apartment so I had more space to play. My head was cleared of the rush and panic around pleasing other people and I started to really enjoy cooking again. It was fantastic.

I realized at this point that after all the hard work and craziness that I put myself through I was more determined and focused as ever to make it work this time. And make it work right. So I opened up again. It was one of the best decisions I’d made in those last 2 months of 2012 because I finally got my fire back.

I also decided to attempt posting my orders. Madre was the first person I ever posted a delivery to and if it wasn’t for her asking me to please please send those Vetkoeke and Quiches I don’t know if I would have ever risked it. And so Cheke&Bake expanded. I was posting between 5-10 orders a week as well as keeping up with my Daegu orders. It was great. I was absolutely loving it. Cheke&Bake was back and baby she was back with a vengeance.

Then one beautiful day in June I saw a Facebook posting from a Café downtown talking about a Market Day. I was very intrigued. As some of you know I used to work at the Stellenbosch Organic Food Market in my final year at University and it was some of the best months of my life. The whole vibe that surrounds an outdoor market is difficult to describe in words it is something you need to experience. I was so excited so I immediately emailed the owner Sandy Lee and asked if I could have a table for the market day.

My first market day

Then my head started going crazy mad. Now I’ve signed myself up for more work? I thought I was trying to calm my life down. But hey I always seem to enjoy the pressure. I decided my menu would host the star of Cheke&Bake, The Shepherds Pie as well as a few quiches and some South African goodies. Well the first market day was an absolute success. Even friends from the outskirts of Daegu came to buy my food. I sold out by 2pm. I didn’t know what to feel. I felt numb from happiness. I had no idea it would go off so well. I knew at this point I had to cultivate this new market and keep the awesomeness coming.

Sold OUT!

Through suggestions from friends I decided to attempt making pies. No not Shepherds Pies. But good old fashioned pasty pies. In Korea pies are very hard to come by. And even if u can find a place that does pies; for example Jesters, they just are not up to scratch. They might fill you up and settle the savory dream you were having but they won’t ever truly hit the spot. This is where I decided to come in. Now pies require puff pastry. We all know how I feel about good old pastry but I was willing to just give it a try and see what the demand was like.

After missing the second bake sale due to traveling I knew I had to come back and be remembered. Luckily there were a few customers from Buy the Book who had. I decided to go all out. Guinness & Beef Steak Pie, Chicken & Mushroom Pie and my exciting new creation Kimchi Roast Chicken Pie. The dreaded puff pastry mission had started and I was popping the pies out that oven like nobodys business. The nights leading up to every bake sale were stressful and exciting. I might have been covered in flour all night everyday but I had one hell of a smile on my face. I could do it and I did.

All my love and hardwork

I was also lucky enough to try my hand at making Koeksisters (South African Donuts) as a request from a highly respected South African chef up in Seoul. It was another very exciting time learning new techniques and making dreaded dough but I had already pushed the band wagon so why not keep pushing on?

Koeksister production line. I once made 120 Koeksisters in this little Kitchen

As the successful market days kept rolling on I was asked by Sandy the owner of Buy the Book Cafe If I would like to be a feature chef and run my own menu through the restaurant for a weekend. I was beside myself! I would finally have an opportunity to run my very own restaurant with my very own menu! Absolute dream come true! I immediately started constructing a one of a kind menu and sourcing all my ingredients. Then the next step of figuring out how much of each thing I needed started.

My Menu for the Guest Chef Wknd

Then my brain exploded. How on earth do people run restaurants! It is such a time consuming, ever changing, unpredictable line of work to expose yourself to. Its people with that real passion for it, the real love for all the hardwork that make places like Buy The Book Cafe stay open month after month and year after year. Sandy taught me so much. So many big and small things and the support I was given was astounding. The customers really enjoyed the food and I loved making it. I could barely walk for the next week and my back was in such pain from the constant bending to get things out the oven, the fridge and making my plates look fantastic. I don’t remember a time before that where I’ve ever been so tired. But I was never happier. It was one of the best weekends of my entire life and it opened up my eyes to the kind of world I want to get into. I finally had a taste of what my future could be. Thank you again Sandy & Yatren for that amazing opportunity!

My Number 1 Seller – Shepherds Pie

Dark Choc Mousse with Persimmon

Earl Grey Creme Brulee

Cheke&Bake has been my baby for the last 2 years. It has brought me tears of both happiness and frustration. It’s brought me new friends and business partners. It’s brought me satisfaction and joy. It’s taught me that no matter how small your ideas may be if you try hard and work at them you can turn those ideas into something great, something successful and something meaningful.

It breaks my heart to tell you now that Cheke&Bakes time in Korea has come to an end 😦 My good friend David Mansell with his company Bouche Delivery will be continuing the awesome food dream that I had. So never fear, the pies will still be here 😀

It’s been an absolute honor cooking for you all. If it wasn’t for all of you amazing people my dream would have never taken flight. So thank you from my whole heart. I hope that one day you will come visit me in South Africa where I will have hopefully opened up my very own Café and we can reminisce over our awesome time together.

Keep Happy and Keep Hungry Cheke&Bakers, it’s been wild. Much Love ❤

My Food Heroes – Manny’s Need Lotsa Bread for dipping Spicy Chicken Soup

Coming home from Uni was always wonderful. I got to lie on the couch sipping Milo and watching the food channel all day long. It was absolute bliss. More importantly than the relaxation was getting home and seeing my family and friends. It was sometimes difficult coming back and missing so many things that happened, the birthdays, the parties, the memories but even so was the new friends that had inadvertently become my new friends. I’ll always remember the story Amy told me about this girl she met at her Uni up in Joburg and all the shenanigans they would get up to. They had become instant friends but I never really got much of a chance to meet her or even hang out. When I was home for Amy’s 21st birthday I finally got to meet Tammy. She had planned this beautiful slide show of stunning pics of Amy throughout her childhood and older years. It was a really special thing to see and I realised then and there that Tammy was such a great and caring friend and was excited to get to know her more. We hung out a few times at the ever famous O’hagans and drank way too much but never enough haha. I got to meet and visit her amazing family on a few occasions and finally adopted them as my own lol. Sharing so many similarities and dreams it felt like I had known Tammy my entire life.

It was awesome coming home every 3 or 4 months to such a great friendship group where it felt like no time had passed at all. There was always a glass of wine to be had and a story to be told and one such night embodied all of the above and one delicious bowl of soup. It was probably the months leading up to before I left for Korea that Tammy invited me over for dinner. YAY! I love when people cook for me. I brought enough wine to keep us entertained for the night knowing that her fridge was most probably full of wine already and probably a few bottles of beer too. There is NO such thing as too much wine.

We sat on her couch sipping glass after glass chatting about all of life’s ups and downs. We had really connected as friends over those last few months when I was still in South Africa and it was such an emotional and spiritually important time for the both of us. It’s a time I will always remember and cherish and all around a steaming bowl of delicious spicy soup lapped up with so much bread it could fill a bakery. It was so comforting and hit you like a ton of bricks but represented so much of what our friendship was; an instant kick you in the teeth kinda love with a dash of respect and understanding.

And here is the recipe straight from my wonderful friend herself. It made me chuckle for a good few minutes as I was reading the whole recipe in her voice. haha lol.

Ingredients

You need:
2 x wine glasses (1 for me and 1 for you)
1 x red wine (1/2 for you, 1/2 for me:) )

6 x chicken breasts chopped into cubes or heart shapes, what ever
1 x chicken stock
250ml cream
200ml boiling water
1 x fresh red chili finely chopped (more if your enemy is coming to dinner)
1 x chopped onion, finely chopped
1 x garlic clove crushed
1 x chopped green pepper
– take a sip of wine…
1 x table spoon of marmite or bovril
1 x table spoon curry powder
1 x bowl of crispy bacon (I say bowl as you can never have too much bacon)
– take a sip of wine and cheers your friend to good times
2 x whole tinted tomatoes blended
2 x cups of cooked lentils
3 x baguettes

Now here is the hard part….

Put it all in a big pot and stir on a medium heat until the chicken is cooked and everything smells yummy!
– sip wine every 5 mins

Toast your bread in the oven

Pour soup in bowl, pour more wine and serve!

Love u too much my Manny ❤

My Food Heroes – Moface’s Macaroni & Cheese

Now no one could ever start a food blog without remembering all the amazing food they had as a young child. The very first meal that got you hooked  and who was there when it happened. For most people this involves their mother. How could It not! Hell I could dedicate an entire blog just to her. My amazing mother has been on a culinary journey with me my entire life. The bags of flour that I sifted through, the eggs, the baking powder THE MESS!! THE MONEY spent! My mom has been there through it all. She always allowed me the time and space to destroy her kitchen and turn it into an experimental mecca of foodie thoughts and ideas. She is the one that got me started not just on the idea of cooking and feeding people but the whole concept and joy behind it.  Luckily for me I remember this day. In the kitchen at my childhood home. My mom had just made dinner, a huge casserole dish sat pristine ontop of the stove cooling down. All I could see was melty cheese and bits of sausage and some pasta. Ooo melty cheese. My gastronomical crutch. I pushed the small wooden chair closer so I could reach it and started picking away at the delicious crispy crunchy melty bits.

It was heaven. The sauce that embodied the pasta was creamy and rich and full of flavor. The tomatoes displayed neatly on the sides. The little russian sausages cut into small cubes and perfectly distributed throughout the dish. The onions diced finely gave a gentle sweetness and crunch. The cheese! Oh the cheese! Melty and gooey inside, perfect and crispy ontop. It was as I have and always will remember the best meal of my entire life and every time and I mean every time my Moface makes it, it brings back only the happiest thoughts and memories. It’s tough to explain in that it’s the most special dish I think I will ever share on this blog. It’s comforting, it’s moorish and just plain damn delicious.

Moface’s Macaroni & Cheese Recipe

Ingredients

1 Onion chopped

4 Savoury Sausages (Russians) chopped

1tsp Garlic

1tsp Salt

1/2 tsp Mustard powder

1 tsp Oregano

1/2 cup Cheese (grated)

1/2 pkt Cooked Macaroni

2 Tbs Butter

2 Tbs Flour

1Tbs Corn Starch

1 Cup Water

Instructions

1. To make a white sauce add the butter into a small pot and melt. Add the flour and corn starch in small quantities and mix till it forms a smooth paste. If it gets too think add small amounts of water to bring it back to that paste like consistency.

2. Mix all the ingredients above except the cheese.

3. Add the white sauce into this mixture  and mix well.

4. Once combined place this mixture into a glass casserole dish, cover with freshly sliced tomatoes if that’s your thing and then pile as much cheese as you can on the top.

5. Bake in the oven at 180 degrees for 30 mins or until the cheese is crispy.

Dish yourself a massive bowl, pour a glass of wine, sit back, relax and enjoy.

Love you Mamma ❤

My Food Heroes – Stef’s Gnocchi

When I had returned to Johannesburg after studying in Stellenbosch for 4 years my good friends and I all started a book club together. It was such fun and we did end up dubbing it the wine club as everyone always forgot about the books. Each person would host the dinner and the others would bring the wine. So many amazing recipes passed my lips but it was my stunning friend Stef’s Gnocchi at her first book club that stood out.

She had a whole menu full of Italian inspiration and I couldn’t wait to stuff my face. The one thing that stood out was Gnocchi. Little delicious potato globes smothered in a rich bolognaise sauce. The first time I had ever eaten it I was at some or other health restaurant with my Mom in Stellenbosch. It was stodgy and stuck together and the sauce was waaaay too healthy with zero meat. I was unimpressed but I just knew that my little Italian firecracker of a friend was gonna blow me away with her version.

We all sat around her kitchen table which I absolutely love. A kitchen to me is the absolute heart of any home and there is nothing better than sitting with my friends, sipping on some Merlot, while Stef stood at the stove and boiled the freshly made Gnocchi then lathered it in ladel fulls of sauce.  All I was waiting for now was some Italian granny to pop out the cupboard like in the Fatti’s & Moni’s ads. It was immaculate. Such an amazing meal with such amazing friends.

Now getting this recipe from her a week or so ago was insanely amusing and I had a good chuckle at the detailed description she gave me. I haven’t had a chance to practice the recipe myself due to some other cooking commitments but once I have the free time I’m gonna be Gnocchifying all of Korea. Try the recipe yourself and let me know how it goes!

My Stef’s Spectacular Gnocchi Recipe

Ingredients

4 Potatoes

4 Cups Flour

1 Egg

Pinch of Salt

Instructions

1. Peel & boil the potatoes until there is no resistance when you poke with a knife (To cut down on cooking time cut potatoes into chunks)

2. Mash the potatoes  well, if you want to be fancy you can pass them through a sieve (or even fancier a potato ricer)

3.  Allow the potatoes to cool but not completely as they will partially cook the flour when added.

4. Add 2 cups of flour first and work into the potatoes with your hands mashing up any stray lumps with your fingers.

5. Add the egg, the rest of the flour and salt to create a dough that doesn’t stick to your fingers when kneading.

6. Cut the dough into easy to manage sections and roll out to the thickness of your thumb. Cut into pieces roughly an inch.

7. Then get a fork and gently roll the Gnocchi over the back of the fork to make ridges. This is so the Gnocchi catches the sauce you make it with.

8. When all your Gnocchi is in pieces dust lightly with flour and let it rest for about 30 minutes. This will let the Gnocchi absorb any flour as it is still moist.

9. Boil some water in a deep pot till It starts bubbling rapidly and then add handfuls of Gnocchi at a time.

10. Let the Gnocchi float to the top (this should tell you that it’s ready) scoop it up and place in a colander and serve with a delicious bolognaise or creamy sauce.

Chef Stef’s TIPS:

1. For a healthier version replace 2 potatoes with butternut and follow the same process.

2. You can also add some parmesan cheese and parsley when you add your flour to the potatoes.

3. Don’t worry about making too much the Gnocchi can be frozen and reused at your next dinner party.

My Food Heroes – Piley’s Cappuccino Choc Chip Muffins

Not many people know but I’m not really into sweet things. I couldn’t imagine sitting down with a whole bar of Cadburys and devouring the thing in one small go. I’ve never liked chocolate and if I do get one I tend to savor each piece. A large Toblerone could last me a good month maybe longer. Easter eggs are just lost on me, all that chocolate and no belly to enjoy it. I’m not a chocolate bar or candy prude I guess I just only like certain sugar highs.

I do however like decadent sweet things; chocolate eclairs, chocolate ganache covered triple layered mousse, fudgey brownies, oh the list could go on. It’s that kind of sweet dessert that tickles the back of your throat and leaves u in an eye rolling ecstasy. Never experienced that before? Well we need to hang out, you have no idea what you’re missing out on!

One such gorgeous treat is my childhood friend Amy’s (Piley) Cappuccino Chocolate Chip Muffin Recipe. It may seem like just a muffin recipe but it is sooo much more than that. It represents an almost 15 year friendship. More than half of my life, these muffins have played their part. That day at school where she came into Afrikaans class with a whole box of muffins and cookies for sale. Yes Aimz I remember 😀 I bought one who knows how much for and the first bite had me addicted. I think I bought another 3 or 4 by the end of the day.

It’s always been a running joke that whenever Amy ever wanted me to do something for her she would repay me in muffins haha. It was actually discussed not even a few weeks ago. haha.  It got to a point a few times where I even bribed her to make them for me. I eventually decided I couldn’t treat my bestie like my foodie slave so I got the recipe myself and tried my hardest to match that delicious pouch of sweety goodness. Well I failed. It looked as if small aliens were sprouting out of the muffin tray. So I just decided to continually bribe my wonderful friend and probably will until we are old grannies sitting on the stoep at the old age home talking about that one time at band camp…

I will however attempt to once again recreate these little chocolatey angels for the sake of a few pictures and a walk down memory lane. The ingredients are simple enough to find in Korea, except buttermilk. That’s quite easy to fix though. Just some milk and vinegar and boomshakalaka.

Ingredients

500ml flour
15ml baking powder
125ml soft brown sugar
100g choc chips
50ml strong coffee granules
80ml water hot
100ml oil
100ml butter milk or plain yoghurt
2 extra large eggs
60ml milk

Instructions

1. Place flour, baking powder, sugar and choc chips into mixing bowl

2. Dissolve coffee in hot water and let it cool down.

3. Mix oil, buttermilk, eggs and milk with coffee and then add to dry ingredients to form a stiff dough, do not over mix!

4. Spoon into muffin tins and bake at 200 degrees for 20mins. Remove and cool.

CHEF AMY’s TIPS:

Try not to eat them all up yourself 😀

My Food Heroes – Amy’s Marmite Fritters

Your typical breakfast can be anything from a small bowl of cereal to a slice of toast to anything as extravagant as eggs, bacon and four hundred different kinds of side dishes.  Unfortunately I’m not one of those “breakfast people” that lives for a full on english or continental spread. I’d rather skip breakfast all together and miss out on all those wonderful creations, chefs from all over the world have made. Who would have thought that one of my best friends Amy could turn me into a breakfast person with something as simple as a marmite sandwich.

I remember the day as clearly as it was yesterday. We were at Amy’s parents house on the Vaal River and Amy’s mom Sorene had suggested we should make marmite fritters. I had absolutely no clue what to expect. Fried marmite? Eek!!! Marmite mixed with something else and then fried? I had no idea. So I just stood back and watched. It seemed simple enough but I knew there was definitely something special about this specific tasty snack that would stick with me. Well it has been almost 10 years and that first marmite fritter still lingers on my taste buds.

Ever since that first taste, marmite fritters have been constructed at gatherings, birthdays, breakfasts, lunches and for midnight snacks. I’ll never know who ever invented this amazing recipe however many years ago but I will always remember the family that introduced it to me. It brings back so many wonderful warm memories spent with my amazing friends that I could even tear up right now thinking about it all. So let’s get onto the recipe before I start getting all mushy.

Compliments of my awesome friend Amy Trevarthen here is the recipe that is bound to change your breakfast time forever.

Ingredients:

2 slices soft white bread

1/2 Tablespoon of butter

1 Tbs Marmite or Bovril depending on your fancy

100g Freshly grated Cheddar

3 Tbs Flour

1tsp Potato Spice/Aromat/Salt (some kind of MSG inducing saltiness)

Water

Sunflower Oil

Instructions

Make yourself a marmite sandwich with the bread/marmite and butter. I put marmite and butter on both sides of the bread and the closed it up. Cut the sandwich into four squares.

So much marmitey buttery goodness

Make a paste with the flour, seasoning and water. The paste should resemble a kind of pancake like batter.

Heat up your pan with the oil. Dip each square into the batter making sure to cover all the sides and fry till golden brown.

As suggested by Aimz you can also add cheese to your sandwich before you fry it. I however like to put my cheese in right at the end; burning my fingers trying to pry open the square, releasing the steamy goodness and shoving freshly grated cold cheese inside, closing it up and again and shoving it straight into my mouth. It’s heavenly, indescribable really.

The salty marmite, the soft creamy cheese and the crunchy outside = Che’s heaven breakfast!!

Love to my stunning friend Amy for her recipe ❤

Melty Cheesey Marmitey Heaven

My Food Heroes

After trying, testing and experimenting with my own recipes since the age of 7 I thought It was only but right that I dedicate a section of my food blog to my food heroes. No, I’m not talking about Jamie Oliver, Nigella or Gordon Ramsay. Even though I do love them all.

My food heroes are the friends and families that have been a part of my cooking journey since I was small enough to reach the stove. Every single memory I have has always involved a certain meal, smell, sound and experience. Mostly food to be quite honest but hey I wouldn’t love cooking so much if it wasn’t that way right?

I’m going to be dedicating the next few weeks posts to my special friends and family members and the recipes that changed my world.

Enjoy ❤

My Healthy Kitchen – Vegetarian Quinoa Chilli

On the healthy lunch train for the next couple weeks and I’ve been battling to come up with some delicious one week meals that I’m not going to get bored of too quickly. Eating the same thing everyday can get a bit tedious but with my work schedule it’s such a mission to be making fresh lunches everyday. I’ve made everything from curries to soups and needed a fresh challenge. Recently I’ve been reading a lot of posts on friends walls about Chilli. Now when I first heard about chilli I imagined those little green or red peppers that can cause a hell of a lot of pain if u eat too many. I didn’t realize that “Chilli con carne” or other versions of chilli contain a healthy mix of ground beef, beans, veggies and tomatoes in a spicy/Mexican inspired sauce.

My first bowl of Chilli with Ronnie 😀

I had my first bowl of Chilli on top of Mount Lemon in Tucson Arizona with my uncle Deon’s very good friend Ron Osland. I had no idea what to expect but Ron explained it all for me. It was just a nice big Moorish bowl of delicious meat and sauce topped with cheese and onions. The smell was amazing and the setting of the restaurant was too stunning for words and to compliment the meal I also had my first Root beer. It was the perfect meal for the perfect day. Thanks Ronnie 😀

I chose to recreate this recipe/moment after looking through some old pics. The original recipe calls for ground beef (insanely expensive in Korea) and lots of cheddar (Damn u diet!!) But I wanted to give it a healthy twist. Vegetarian style Chilli with Quinoa is quite a popular winter meal so I decided to make my own.

Ingredients

1 cup quinoa, rinsed

2 tablespoon olive oil

1 onion, minced

4 cloves garlic, thinly sliced (I love everything garlicky)

1 tin corn kernels

2 green bell peppers, chopped

1 can red kidney beans, drained and rinsed

4 Tomatoes, chopped

1/2 cup tomato sauce

1/2 cup veggie stock

1-2 tablespoons hot pepper flakes

Salt and pepper to taste

Instructions

Wash quinoa and set aside.

In a large pot, heat the olive oil. Add the onion and garlic and cook until translucent, about 2-3 minutes. Add the tomatoes, corn and peppers and cook about 3-4 minutes.

Add the quinoa, kidney beans, tomato sauce and veggie stock. Season with hot pepper flakes. Simmer for about 10 minutes and add 1 cup of water if it gets dry. Serve warm.

Garnish with avocado slices and cheese if you’re feeling naughty. I had this bowl of chilli for dinner but the rest of the lunches for the week will have no fun toppings.

CHEFS NOTES:

One problem I had with adding the quinoa straight into the sauce was that it didn’t really cook/sprout as fast as I wanted it to. I kept adding water and boiling and simmering a couple times before I got it right. What I would do next time is cook the Quinoa separately and then add it to the sauce once both components were semi-cooked.

I wanted to add some different beans such as black beans or even lima beans (butter beans) but due to the sad fact that down in Daegu we can’t find any of those ingredients easily. I just stuck to the usual kidney beans. I guess you could also add lentils to this recipe for something different. Try it your own way and post any recipes here 😀

My Healthy Kitchen – Quinoa Sushi

So with my Quinoa obsession starting a few months ago I have been looking for all sorts of crazy and obviously healthy recipes to experiment with. The one recipe that blew my mind as I was on my usual afternoon Pinterest hack was Quinoa Sushi. This specific recipe that I got from iwashyoudry included crispy fried bacon and sun dried tomatoes as a filling! Yum yum!! I wanted to go with something a little more traditional and with 2 of my favorite sushi fillings, avocado and salmon. I was amazed at how easy it was. All u do is replace the rice with the Quinoa and cook it almost exactly the same way. I mean really! Quinoa sushi? Now I love sushi. I even flew all the way to Japan to eat sushi. I had no idea if this recipe would even come close to the real thing and if I would have gone and ruined a beautiful piece of salmon as well as my other love Avocado. It was worth a try.

So I finally gathered all my ingredients together and gave it a go. I prepared my quinoa the night before as it needs to be cold when u place it on the Nori Sheet. This was the first time I was using Red Quinoa and was pleasantly surprised when it sprouted in the pot! It was just beautiful. This is the recipe I adapted from iwashyoudry.

Ingredients

For the Roll:

1 cup of Quinoa (prepared beforehand and left to cool)

1 sheet of Nori (sushi paper)

1 Avocado, pitted, peeled and sliced

100g Fresh Salmon

1 1/3 cups of water

1/2 cup rice vinegar

2 tbsp sugar

2 tsp salt

Plastic wrap

Bamboo rolling mat

For the Spicy Mayo:

2 tbsp Mayo

2 tsp Sriracha Hot Sauce

dash of Sesame Oil

Instructions

For the Quinoa:

Wash the quinoa in cool water to remove any soapy residue. Place quinoa and water in a small sauce pan. Set to high heat, stirring occasionally until it reaches a boil. Reduce heat to low, cover and let cook for 12-15 minutes.

Meanwhile in a small saucepan combine the vinegar, sugar and salt over low heat. Stir constantly until the sugar and salt are dissolved, then remove from heat and cool. Once the quinoa is cooked use a wooden spoon to scoop it into a plastic or wooden bowl. (do not use a metal bowl, it does not react well to the vinegar). Pour the vinegar mixture over the quinoa gently fold it in. Let the quinoa cool to room temperature. I let my quinoa cool down and then popped it in the fridge overnight.

Red Quinoa, Salmon & Avocado

To make the sushi:

I first made the spicy mayo by adding the Sriracha, mayo and sesame oil together and setting it aside.

The I placed the bamboo mat inside a Ziploc bag and then put the sheet of Nori on top.

Then I spread the cooled quinoa evenly over the Nori about 5mm thick. Leave about 2cm at the end of the Nori. This will help when sealing the sushi roll. The quinoa isn’t as sticky as normal sushi rice so take care when spreading it. I compressed it quite a bit.

I put on some sliced avo and salmon near the front of the roll. I also drizzled a little of the spicy mayo inside. Then I slowly lifted up the front of the mat and started to roll and squeeze until the whole sushi roll was tightly packed and ready to be eaten.

Then I cut it into 1cm rounds, drizzled some spicy mayo on top and devoured it without breathing lol. I’m lucky I managed to get any pictures once I was done. It tasted brilliant. I could definitely taste the quinoa and even though it was a bit loose it was fantastic. It had the correct balance of sweet and sour inside and the spicy mayo just finished it off perfectly. I would have even dipped the roll in some soy sauce had I had any. I’m certainly gonna try this again and see what other ingredients compliment the quinoa. Maybe even a spicy shrimp? Keep ur bellies posted.

My Korean Kitchen SPECIAL – Korean Chicken Cajun Quinoa

Being on a diet (story of my life) is never easy. Especially in Korea when bowls of rice are served at every meal and by every meal I mean EVERY meal, even breakfast. My poor blood sugar was in shock after the first few months here; I just couldn’t face eating my school lunch without it but I persevered. The death stares and questions I was asked when I had no scoop of rice on my tray caused an absolute riot in the cafeteria. Is Che sick? We should make her Kimbap (made with rice!!) Does Che not like the lunch? Let’s make her rice cake soup (moooorree rice). Eventually I made the rational decision to walk away from school lunches all together. This was a good thing (my health) and a bad thing. Going to lunch is the only time I ever really got a chance to spend with my other teachers and when I stopped going to the cafeteria they thought I had left the country!

So now that I had to start prepping my own lunches everyday I finally had a chance to hit the healthy train. I had heard about Quinoa many years ago but didn’t really know much about it. About 5 months ago I decided to look into it a bit more (after hours of Pinterest searching). Turns out Quinoa is not infact pronounced Kee-No-Wa (lol) and is as healthy as ever. It’s a healthy grain, high in protein and gluten free! Wahoo! I’m all about no gluten these days. I immediately tried to get my hands on the stuff but as is always with Korea, the ingredients we miss and crave are veeery hard to find. I resorted to buying myself a bag on iHerb. The greatest website ever for healthy supplements and foods. Finally I could start experimenting with it.

I’ve always been a sucker for a nice spicy yet creamy pasta and taking a hint from a fellow chef in Korea I decided to take a traditional Cajun Cream Chicken recipe and adjust it with a few delish Korean ingredients, make it as high protein as possible and rest it on a bed of delicious Quinoa.

I first made my own version of  Cajun spice from scratch. 2T Paprika, 2T Salt, 2T Garlic Powder, 2T Onion Powder, 3T Hot Pepper Flakes. I popped this into a nice big Ziploc bag.

I used a whole chicken diced up Korean style (hacked to bits! Gordon Ramsay would invent new swear words for this) and put this into the bag of spices and shook it up till all the pieces were coated.

I fried 1 chopped onion in some olive oil till translucent then added the chicken and fried till brown on all sides. I then added 1 yellow pepper, 4 green chilies (seeds omitted – tooooo spicy!!) and 1 large zucchini (baby marrow). Added 1 cup of water and 100ml  cream. This boiled away for about 20 mins.

At this stage the sauce was juuust about there but I had only added a small amount of cream and needed to thicken and creamify it more. Enter tofu. Yes that’s Tofu not more cream in the picture.

I’ve fallen in love with Soft Tofu since the first time I made a Korean Tofu Stew. It adds a wonderful texture and flavour to a dish. I let this cook through for another 10 mins.

Also because I’m Koreanising this recipe what goes in next? Yup good old Kimchi! YUM!! I put this in near the end of the cooking time because I still wanted the fresh crunch and because rice is my devil I had cooked a few cups of Quinoa a bit earlier and added my chicken to it. It smelt AMAZING!! It was spicy as all hell just how I like it and had this wonderful creamy sauce packed with delicious veg and chicken. So full of protein deliciousness for my lunches for the week. Dr Atkins eat your heart out 😀