Steamed Gow Gee - vegan.

Ingredients: 

Store bought gow gee papers (round) - available in the refrigerated section of most supermarkets, or asian grocers

A combination of filling - I used onion, potato, celery, garlic, peas and mushrooms, which I minced by hand to a fine consistency

1 tsp ground cinnamon

1 tsp ground cumin

Butter/oil for frying

A little water

Melt butter in a pan over moderate heat. Add your vegetables and cook until soft. Add the spices and stir until combined. 

Lay the gow gee papers out on a clean work surface and spoon a small teaspoon into the centre of each round. 

Using a clean finger or pastry brush, run a little water around 1/2 of the outer rim of the pastry, then fold in half to form a crescent shape. Clip the outer edges together, applying firm pressure, to make the shape. 

Steam for around 3 - 5 minutes, then turn off the heat. Once you've steamed them, tip a little cold water over the top to make them easier to lift from the steamer. 

I served these with a sauce made with sesame oil, honey and white wine vinegar, plus filtered water. 

Rice paper rolls

Dinner tonight for my sweet little sir is nice and easy, super quick and ultra tasty. A free range chicken breast, shredded, with a perfectly ripe avocado, served in softened rice paper. With a mandarin. I love this kind of meal. We had a huge day out today- starting in the city at 8am and then to breakfast out, then to a gorgeous beach front park, then to the city zoo (we saw penguins, lions, giraffes, monkeys, highland cattle, goats, fawns, pheasants and, my personal favourite, very old flamingos). Then back to the city to meet my husband for coffee...and finally home for naps and lunch before heading back out again in the afternoon. Phew! So a quick and easy meal like this that the kids love is a winner for this tired mama.

Sticky Chicky

We have our very adorable nephews visiting at the moment. They're older than my son, which makes them just impossibly cool to him, and every day he is learning new expressions and tricks. We had an awesome day together yesterday, playing tourists in our city. We went to a farm to forage strawberries and then had a delicious picnic in a park. We wrapped up the day at the city zoo, which has an unbelievably impressive complement of animals... We were pooped and hungry when we got home. A quick and tasty dinner was required. Enter, sticky chicky.

Ingredients
5 x free range chicken lovely legs
1 tsp butter
1/3 cup organic tamari
2 tablespoons manuka honey
1/3 cup filtered water
1 tsp flour
1 tablespoon sesame seeds (optional)

Melt the butter in a saucepan over high heat. Add the chicken and fry off on both sides until brown, then lower temp and cover with a snug fitting lid. Cook for approximately 20 minutes, until cooked through and tender. Remove lid and add the tamari and honey and water. Use a spoon to ladle over the chicken and increase heat.

Remove chicken and set aside. Add tsp flour and stir to remove lumps. The sauce will thicken. Add sesame seeds if using.

I served this with my nephews' favourite-- mashed potato! And with the sauce on the side for dipping in to.
This is great for kids or grown ups alike. Such a yummy and simple meal at the end of a huge day.

Satay chicken & "little trees"

For Jonno tonight, chicken satay sticks, "little trees" (like the dinosaurs do eat, mama!) and an organic Cous Cous timbale. I'm always surprised with meals like this to see what he attacks first and enjoys most. Despite whipping up a yummy organic satay sauce, the Cous Cous is the hit of the platter tonight.

For the satay sauce, I literally mixed organic crunchy peanut butter and organic low-fat coconut cream to a 50/50 ratio and cooked it with the chicken. I added a dash more coconut cream once I had removed the chicken from the pan, and let it simmer and reduce. For toddlers who can't have peanuts, cashew butter substitutes perfectly.

Little trees were quickly blanched and Cous Cous cooked according to packet instructions- you only need two tablespoons of dry Cous Cous to make a small timbale.

The little dish I served it in was given to me today by my clever mum who has impeccable taste and can always find a treasure in amongst op-shop trash.

Chicken satay skewers with carrot chips and organic rice

Ingredients
1 free range organic chicken breast, cut into strips
1/2 cup organic coconut milk (light)
1/2 cup organic crunchy peanut butter (substitute cashew butter if allergic)
1 carrot
1/2 cup basmati rice (substitute brown rice)
Handful of skewers, soaked in water

Preheat oven to 220'c

In a saucepan, combine peanut butter and coconut cream and stir until combined. Heat over low until warmed. Remove from heat. Meanwhile, slice carrots into battons and steam until tender. Cook rice according to packet instructions.

Thread the chicken onto skewers, leaving enough skewer for sticky little fingers to grab on to.

Line a baking tray with baking paper. Line the skewers up and place in the oven. Cook at high heat for approximately 20 minutes or until cooked through. Cooking times will vary according to individual ovens so check thoroughly....chicken must be cooked through completely!

Once cooked, serve topped with the satay sauce, carrot chips and rice. I guarantee, these will get devoured as soon as the plate hits the table!

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