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Baked Strawberry and Quinoa Custard (gluten free, low sugar)

If you like a good old fashioned Baked Rice Pudding, then you will love this. 

It’s not often you find a high protein, low sugar dessert that’s easy to make and yum to eat. 

The original recipe is from chef Michael Moore’s cookbook, Quinoa and Healthy Living, which was a part of his Blood Sugar cookbook series. A talented chef who was diagnosed with Type 2 Diabetes in his 30’s, followed by a stroke in his 40’s, he is now helping educate people in how to eat well to manage diabetes and overall good health.

There’s something quite lovely about enjoying a warm dessert in winter time and knowing it’s not too bad for you after all. 

E x

Baked Strawberry and Quinoa Custard
Serves 8
A baked custard pudding, with whole strawberries and quinoa.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 3 large eggs
  2. 60 ml (1/4 cup) rice malt syrup or agave syrup
  3. 1 teaspoon vanilla paste or extract
  4. 1/2 a lemon, zest and juice
  5. 2 tablespoons quinoa flour
  6. 250 grams cooked white quinoa (approximately 1/2 cup of raw quinoa will give you this quantity)
  7. 250 ml (1 cup) cream
  8. 250 ml (1 cup) milk
  9. 350 grams (approximately 1 1/2 punnets) strawberries
  10. a handful of flaked almonds (optional)
  11. icing sugar to dust (optional)
Instructions
  1. Preheat oven to 180 degrees celsius.
  2. Using whisk attachment of electric beaters, whisk eggs, syrup, vanilla, zest and lemon juice.
  3. Whisk in quinoa flour.
  4. Stir in cooled cooked quinoa.
  5. In a small pan, heat cream and milk to a simmer. Remove from heat and allow to cool for 5 minutes.
  6. Stirring constantly, pour the cream mix over the quinoa mixture.
  7. Place strawberries that have been trimmed over the base of the baking dish.
  8. Carefully pour the custard mixture over the strawberries.
  9. Scatter flaked almonds over the top, if desired.
  10. Bake for 45 minutes - 1 hour, until the custard is set and lightly golden.
  11. Serve warm, with cream or ice-cream.
Adapted from Quinoa and Healthy Living
Adapted from Quinoa and Healthy Living
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/ emma@cookfasteatslow.com 2 Comments

Slow Cooker Butter Chicken

I have been wanting to create a good slow cooker version of this favourite Indian dish for so long. I am pleased to say I have finally got around to it and it was a hit with the whole family. 

The ingredient list may look long, but don’t let that put you off. Depending on how well-stocked your pantry is, you may need to pick up a few extra spices. All of these can be found in your local supermarket.

Once you have coated your chicken in the yogurt and spice mixture, it’s just a matter of throwing everything else in the slow cooker and letting time and the spices do their thing. 

Serve it with steamed basmati rice, Naan bread and a big pile of vegetables. 

Slow Cooker Butter Chicken
Serves 6
A mild slow cooker version of one of India's favourite chicken dishes.
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Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Ingredients
  1. 1 kilo chicken thigh fillets
  2. 1/2 cup plain greek or natural yoghurt
  3. 1 teaspoon ground turmeric
  4. 2 teaspoons garam masala
  5. 1/2 teaspoon ground chilli powder
  6. 1 teaspoon ground cumin
  7. 1 teaspoon ground cardamon
  8. 2 teaspoons sweet paprika
  9. 2 teaspoons grated fresh ginger
  10. 100 grams unsalted cashews
  11. 1 brown onion, peeled and thinly sliced
  12. 400 ml can tomato puree
  13. 400 ml can coconut cream
Instructions
  1. Place the whole thigh fillets (they stay more moist if you don't chop them) in a plastic bag.
  2. Add the yoghurt and all of the spices and ginger.
  3. Give the bag a big shake, coating the chicken well in the mixture.
  4. Place the contents of the bag into the slow cooker.
  5. Using a food processor, grind the cashews until finely ground, before they become a paste.
  6. Add the cashews, onion, puree and coconut cream to the slow cooker.
  7. Place the lid on and cook for 4 hours, 6 hours if using a low setting.
  8. Remove the lid for the last 30 minutes to slightly thicken the sauce.
  9. The chicken fillets will have fallen apart slightly.
  10. Ladle chicken and sauce into bowls with basmati rice, Naan bread and vegetables.
Notes
  1. For vegetarians, try using eggplant, cauliflower or other vegetables instead of chicken.
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Flourless Chocolate Cake (gluten free)

It was our anniversary last week. We celebrated as many middle- age-couples-with-kids do. Staying home, ordering take away and falling asleep in front of a movie. Yep, party animals, I know!

I often find myself in a reflective mood on days like anniversaries, and this day was no different. As I went about my day, with the highs and lows of the last 16 years swirling through my head, I came up with 16 lessons that the last 16 years have taught me. 

I wrote them down with the intention of sharing them with you, but that was before the argument that turned into a fight. 

I was quick to toss the list aside. 

I can’t write about marriage when we are just cooling off from our last argument? What qualifies me to share lessons from our journey? 

And then it was the conversation with a kindred spirit that had me mulling over what qualifies any of us to write and share anything at all. 

If perfection is required to share thoughts on parenting, marriage, cooking, or faith, then I really need to make this my last ever blog post and say farewell to you all. 

The truth is I, like all people who write about stuff, have it no more together or perfect than those who don’t write.

I suppose the only difference is I am willing to share the good and the not so good stuff of life through what I write.

So here they are, lessons learnt through the imperfection of the journey. Lessons we keep learning today. 

16 Lessons from 16 Years of Marriage

  1. I love him more now than 16 years ago.
  2. It’s harder than I expected.
  3. It’s a marathon, not a sprint.
  4. My husband always seems to offer the olive branch first. He shows grace and moves on quickly. I’m still working on this. 
  5. It’s ok that we are different. I’m good in the morning, he holds it together at night. I can cook, he can build the boys a billy cart. I freak out about a potential disaster, he stays calm. He can drive all day, I negotiate peace amongst the kids in the car. Different means we’re a good team, even if it makes for interesting sometimes. 
  6. We’ve grown to be the same over the years too. I love the rugby and he now knows how to book a good restaurant and sit with me for hours talking over a meal. 
  7. You don’t always needs to talk. It’s ok to sit in silence. It doesn’t always mean something is wrong. 
  8. Communication is essential. Say it. Get it out. Deal with it. Move on. Unresolved issues not spoken of will fester, bubbling under the surface and eventually rot the foundations. 
  9. We can agree to disagree on things that don’t matter. Bedtimes, clothes, job lists, holiday destinations can all be negotiated. But family, it’s direction, goals, beliefs, parenting, use of time and money – we need to be on the same page on the big things.
  10. We need to compromise with no strings attached. 
  11. Small random acts of kindness on a daily basis, like making a cuppa, calling during a busy day to see how an appointment went, offering to do something helpful, will show love sometimes more than the once off, BIG, FLASHY things.
  12. Time alone without the kids is essential.
  13. Laugh. Hold Hands. Dance in the kitchen. Life is going to get harder, so fight for joy when you can. 
  14. Give each other time to do the things they love. He has sent me to cooking classes over the years, I’ve encouraged him to cycle with his mates. 
  15. Invest in mutual friends who we can be real with. They’ll see the good, the bad and the ugly and they’ll still be a safe place for us both.
  16. Keep our eyes on Jesus. He was the ultimate example of sacrificial love, grace, forgiveness and putting others first. We’re going to need all those things to make it to the finish line together. 
Flourless Chocolate Cake
Serves 12
A rich, moist, chocolate cake made with roasted pecans and a hint of brandy.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 250 grams unsalted butter
  2. 250 grams good quality dark chocolate
  3. 85 grams sifted cocoa powder
  4. 180 grams pecans, roasted
  5. 6 eggs
  6. 1 cup castor sugar
  7. 1/3 cup brandy
  8. 2 teaspoons vanilla
  9. icing sugar for dusting
Instructions
  1. Preheat oven to 180 degrees celsius.
  2. Grease and line the base and sides of a 20-22cm round cake tin with baking paper.
  3. Melt the butter in a saucepan over a medium heat.
  4. Add the broken chocolate and whisk until melted too.
  5. Take the pan off the heat and whisk in the cocoa, till smooth and glossy.
  6. Set aside to cool a little.
  7. Whiz the pecans in a food processor till they are as fine as possible, being careful to stop before they turn into a paste.
  8. Set aside.
  9. In a large bowl, whisk the eggs and sugar together with a hand balloon whisk till combined.
  10. Whisk in the chocolate mixture, then the brandy and vanilla.
  11. Stir in the ground pecans.
  12. Pour the batter into the prepared tin and bake for 40 minutes. The middle of the cake may still wobble a little, but if the sides are set, it is ready.
  13. Cool completely in the tin.
  14. Remove from tin and dust with icing sugar to serve.
  15. Serve warm or at room temperature with thick cream, ice-cream and berries for a special dessert.
Notes
  1. This cake will last for one week covered in the fridge.
Adapted from Mix and Bake
Adapted from Mix and Bake
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Speedy Veal Scallopini

A one-pan dish with only 5 ingredients, that takes 15 minutes to get on the table? That’s a perfect mid-week meal if you ask me. 

The one thing this delicious dish is missing in my opinion, is a load of vegetables, so serve this with a fresh crunchy salad, a big bowl of roasted vegetables or yummy mash. 

Speedy Veal Scallopini
Serves 5
Pan-fried veal topped with mozzarella, basil and prosciutto, in a tomato sauce.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 5 pieces of thin veal steaks
  2. 500 gram jar of pasta sauce or passatta
  3. 1 bunch of fresh basil
  4. 100 grams of cherry bocconcini (baby mozzarella balls)
  5. 5 slices of prosciutto
  6. 1/4 cup pitted olives (optional)
Instructions
  1. Heat a few tablespoons olive oil in a large baking dish or frying pan over medium heat.
  2. Cook the veal for 2 minutes on each side, until lightly brown.
  3. Set aside on a plate.
  4. Pour the pasta sauce into the same pan, add a handful of fresh basil leaves and olives if using.
  5. Bring to the boil, then add the veal back into the pan.
  6. Turn off the heat.
  7. Lay the halved bocconcini balls, basil leaves and a slice of prosciutto on top of each piece of veal.
  8. Place under a hot grill for 6 minutes until the cheese has lightly melted and the prosciutto is crisp.
Notes
  1. You can used grated mozzarella instead of bocconcini balls.
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Pick-me-up Pumpkin & Ginger Soup (vegetarian)

It seems like our extended summer in Sydney has finally come to an end.

As I type this I am looking out to my front yard where leaves of many colours and sticks of many sizes are dropping to the ground, covering our lawn and driveway. The wind is strong and cold and it looks like winter might well and truly be here.

I don’t know many who love this season we are about to enter, but dear friends, it’s coming anyway, so we may as well get out our scarves and hats, throw some extra blankets on the beds and start making soup. 

It’s days like these that make me happy to be at home, on the couch holding a mug of this Pumpkin Soup. 

Made in the slow cooker, it’s a little more ‘pumped up’ than your normal pumpkin soup. 

There is a beautiful sweetness from the fennel and apples, and a gentle heat from the ginger and turmeric. A mixture of sweet potato and pumpkin add the rich earthiness that brings it all together.

Turmeric is such a super spice that actually belongs to the ginger family. It is considered to be one of nature’s most powerful anti-inflammatory’s, while also being an anti-oxidant and an infection fighter. 

Including ginger and turmeric in your diet over the winter months will help in keeping your immune system strong.

Weekends are a perfect time to bung these ingredients in the slow cooker, let it bubble away and then you’ll be set up for lunches or dinner the following week. 

Stay warm friends x

Pick-me-up Pumpkin & Ginger Soup (vegetarian)
Serves 5
A slow-cooked soup made from pumpkin, sweet potato, fennel, apple and spices.
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Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Ingredients
  1. 800gm pumpkin, peeled and chopped into large chunks
  2. 400gm sweet potato, peeled and chopped into large chunks
  3. 2 granny smith apples, peeled, cored and roughly chopped
  4. 1 small fennel bulb, white part, chopped into large chunks
  5. 1 teaspoon turmeric
  6. 1 tablespoon peeled and grated fresh ginger
  7. 1 vegetable or chicken stock cube
  8. 5 cups water (or 5 cups of ready made stock)
Instructions
  1. Place all ingredients in the slow cooker, put the lid on and cook for 5 hours, (or on low for 6 or high for 3)
  2. When all the vegetables are soft it is ready.
  3. Allow to cool slightly before pureeing with a stick blender or in batches in a food processor.
  4. Serve on it's own or with greek yoghurt, sour cream or cream fraiche and fennel fronds.
Notes
  1. If you don't own a slow cooker, you can use a large soup pot and gently boil it till all the vegetables are soft.
  2. It will freeze well without the toppings.
  3. It will keep in the fridge, covered for 5 days.
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