Caprese salad | Summer salads #3

Posted on

This is the third episode of our Summer Salads series! Stay tuned here so you don’t miss anything.

Today you will learn an Italian 🇮🇹 classic: Caprese Salad. Boy, I think this is the easiest salad on Earth! You only need 3 ingredients and, BOOM, a delicious salad in less than 10 minutes.

I love to have this salad as a meal replacement, especially those heavy ones, you know. It’s very fresh and perfect for a hot summer day.

Ingredients
  • 2 vine ripe tomatoes
  • 150g of fresh buffalo mozzarella (I’m using Burrata style in the shape of a ball)
  • ¼ of a cup of fresh basil leaves
  • A drizzle of olive oil
  • Salt and black pepper to taste
Directions
  1. Get the tomatoes and mozzarella cheese and make thick slices out of them.
  2. Overlap all ingredients on a plate. For example, a slice of tomato, mozzarella, and finally basil. Do it until you use all the ingredients.
  3. Immediately before serving, drizzle olive oil and season with salt and pepper to taste.
  4. It’s done!

Kosamu | Shinjuku – Tokyo

Posted on

Kosamu is a Korean restaurant that was really close to the place we stayed in Tokyo (Shin-Okubo area).
I might say this was very convenient for those long, exhaustive summer days walking around the city. Plus, it wasn’t packed (around 7pm), so no waiting lines at all!

We decided to have dinner there not only to have a ramen break, but also because we LOVE ❤️ bibimbap! This Korean dish is delicious, really nutritious, gluten free and packed with flavour.

Bibimbap means “mixed rice” – thanks Wikipedia. Basically you have a base of white rice, topped with a selection of veggies, minced beef and a raw egg, all served in a hot stone pot. Then, you mix everything together and it’s done!

In case you are not super comfortable with the idea of having raw eggs, while mixing things in the hot pot, the egg will cook a bit. So don’t worry about too much about it. 🙂

My order

I might say that particular evening I was tempted to order more and more things.
They had so many good (and eye-catching) options in their menu, but we decided to go with:

  • Appetizers: Radish Kimchi and Myeolchi Bokkeum (fried anchovies). They are complimentary and served right after you place your order.
  • Main: Hot Pot Bibimbap topped with bean sprouts, cooked spinach, mushrooms, sesame seeds, minced beef and a raw egg.
Kosamu appetizers: Daikon (winter radish) Kimchi and Myeolchi Bokkeum (fried anchovies)
Kosamu appetizers: Radish Kimchi and Myeolchi Bokkeum (fried anchovies)
Kosamu main: Hot Pot Bibimbap
Kosamu Bibimbap

It was my first time trying Radish Kimchi and I really enjoyed it. I always had the cabbage one, but this version got me impressed.

About the Bibimbap, that portion was huge! I’m glad I gave up ordering other things.
The flavour was very nice as well, quite authentic in my opinion. At least for someone that hasn’t been to Korea yet. 🙂

In general, I really liked the well-cooked veggies combined with the crunchiness of the sesame seeds.

The verdict

It is a good restaurant, especially considering the portion sizes and price. Also, what I like about this dish is the variety of veggies in it. It was hard to find good salad options in Japan, so having some veggies was something very positive for me.

The downside about this place was that they did not have a smoke-free area.
This, unfortunately, seems to be relatively common in Japan, more noticeably in Korean places. Bummer. 🙁

About the English: There is an English menu and staff can communicate well in English.

Total bill (two people): $1,960 Yen (A$ 25) – dinner and no drinks.

Exact location: https://goo.gl/maps/DPY792N5rA12 (This restaurant is on the ground floor. There is another Korean restaurant upstairs.)

More information: https://facebook.com/kossamjp

Christmas Berries Cheesecake | Special recipe

Posted on

Ho Ho Ho 🎅🏻! As we’re all on Santa’s nice list this year, I’ve decided to treat us with a delicious Christmas Berries Cheesecake.

This recipe is ridiculously simple to whip up and will impress every guest you might have (I would have it only for me though :P). They will never guess this is gluten-free, refined sugar-free, and much lower in carbs when compared to a regular recipe.

In case you don’t celebrate Christmas, no worries! Have it to welcome the new year, or any other special date you would like to celebrate by having something totally guilty free as dessert. 🙂

Ingredients
  • Half of our famous 🙂 sweet pastry crust recipe
  • 460 grams of cream cheese at room temperature
  • 200 grams of ricotta cheese
  • 1/2 cup of coconut sugar (or any sweetener you like)
  • Juice of 1 lemon
  • 1 tablespoon of vanilla extract
  • 4 medium eggs
  • 1 cup of berries jam
  • 100 grams of fresh berries to garnish
Directions
  1. First get your sweet pastry crust done and cooled before use. We’ve already shown you how to make sweet pastry crust.
  2. Now onto the filling preparation, use a stand mixer and beat together the cream cheese and ricotta.
  3. Once everything is well combined, add the eggs and mix well.
  4. Add coconut sugar, lemon juice, vanilla extract and mix again.
  5. Finally, stop the stand mixer and pour the creamy mixture over the baked crust.
  6. Preheat oven to 180C and bake it for 40 minutes.
  7. Let it cool in the fridge before serving at least for 4 hours. Overnight is better.

Out there: Moonlight Vietnamese Restaurant | Sutherland

Posted on

A break from our sequence of Japan posts, but still in the Asian cuisine. 😀

I had to after all, I’ve found a delicious place in Sutherland – Sydney, called Moonlight Vietnamese Restaurant, and I MUST share this place with you!

There you will find not only traditional Vietnamese dishes, such as pho, rice paper rolls, and yummy wrap options, but also some Australian fusion dishes and many gluten and nut free alternatives as well.

My order

For our dinner that night, we decided to have as appetisers the Goi Cuon (Vegetarian Rice Paper Roll), filled with vermicelli rice noodles, fresh greens and tofu.

Appetiser - Goi Cuon – Vegetarian Rice Paper Roll (2)
Appetiser – Goi Cuon – Vegetarian Rice Paper Roll (2 units)

For the mains we got:

  • Hubby: Stir fried duck with chilli and basil + jasmine rice serve.
  • Me: Red duck curry, with pineapple, lemongrass and longan (GF).
Stir fried duck with chilli and basil + jasmine rice serve
Stir fried duck with chilli and basil + jasmine rice serve
Red duck curry - With pineapple, lemongrass and longan (GF)
Red duck curry – with pineapple, lemongrass and longan (GF)

Everything was delicious, and the servings come in a very good-sized portion. My curry was creamy, silk and filling.

I’ve tried my husband’s dish – duck – and that crispy skin was from heavens. He liked this dish so much that he ordered it again the other time we were there!

I had been there on a few other occasions (no photos, sorry) and I highly recommend the place. Food is always delicious, packed with flavour, generously served and staff is very polite.

Ah! This place is B.Y.O for any type of drinks, A$ 2,00 corkage fee.

Moonlight Vietnamese Restaurant: 742 Old Princes Highway, Sutherland, NSW 2232
Check their website for other locations: http://moonlightrestaurant.com.au/

3 ingredients pancake | Low Carb Breakfast #3

Posted on

Time for the third episode of our  Low Carb Breakfast series! Are you enjoying it?

On today’s video, you will learn how to make this very simple and delicious 3 ingredients pancake. I love to make these pancakes on Sunday mornings for a lazy breakfast! They are so easy and nutritious. Yum!

You can use this exact same recipe for other pancakes flavours, for example, sometimes I use 3 tablespoons of mashed sweet potato as a replacement for the banana or a simply add more nut butter. Check the directions below for the complete instructions.

Ingredients
  • ½ over-ripe medium banana
  • 2 tablespoons of peanut butter (or any nut butter)
  • 3 eggs
  • 1/4 teaspoon of baking powder (optional, but recommended)
  • ½ teaspoon of cinnamon (optional, but recommended)
Directions
  1. Add all ingredients in a blender. Keep in mind that the banana must be over-ripe to bring enough sweetness to our pancakes.
  2. Blend until everything is well combined.
  3. Warm a non-stick fry pan and grease it a little bit with coconut oil.
  4. Pour around ¼ of a cup of this mixture, letting it cook for like a minute, then flip to the other side.
  5. Keep doing that until your batter is gone. This recipe will give you 6 small pancakes.
  6. It’s done! Serve it warm, with some butter and extra bananas.