Spring Salad Series No# 4

Spring Salad Series

Shaved Beetroot and Shredded Chicken Salad with Quinoa and Spiced Cumin Yoghurt. 

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Recently we’ve been experiencing a croissant craving. Now, we don’t usually get immense food cravings as we eat a pretty balanced diet, incorporating all food groups and tune into what our bodies need on a daily basis. For some reason however, we’ve been really wanting to indulge in the buttery-ness and crispness of a freshly baked croissant. We’re thinking it’s the fact that we leave for europe in two months time (omg!) in combination with our desire to visit our favourite bakery in Melbourne – Tivoli Road Bakery. Literally the best bakery. We absolutely love everything about it. Mmm their smoked trout on rye is to die for. As well as their fruit toast (apparently, we’re yet to try it)

So last night we decided that this morning we’d make the long over due visit to our favourite bakery and indulge in the buttery-ness and crispness of their famous croissants.

Best Decision Ever.

After our delicious breakfast we stopped by the markets and bought some fresh deli sicilian olives, goats feta and organic grass fed lamb straps (for dinner tonight!)

With the beetroots, chicken and quinoa that we already had in the fridge, we put together this fun, italian inspired spring salad. To go with our french inspired breakfast of course. 

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Ingredients (Serves two as a main dish)

-3 small beetroots

– 6 leaves of rainbow chard

-1 cup of pre cooked quinoa (we make big batched and leave in the fridge)

– Half a punnet of strawberries

-1 chicken breast (poached and then shredded with a fork)

– 10 sicilian olives

– 2 – 3 tablespoons of full fat greek yoghurt

– 1 teaspoon of cumin (can use less if you find cumin too strong)

-1 teaspoon of tahini

– A few leaves of flat parsley

-Himalayan salt and pepper to taste

-1 teaspoon of Extra Virgin Olive Oil

Method

  1. Pre-heat the oven to 175 degrees celsius. Whilst you’re waiting for the oven to warm up, leave the beetroots whole and cover them with aluminium foil. Finely chop your rainbow chard and layer evenly on two plates.

2. When the oven is ready, place the beetroots on the middle rack and bake for about half an hour.

3. As the beetroots are in the oven, heat up a saucepan of water on the stove with a tad of salt and bring to the boil. As you’re waiting for the water, you can prep your chicken by dicing up the breast into generous sized pieces. (You can also poach the chicken whole, however this will take you more time)

4. When the water is boiling, pop in your chicken. It will take about 6-8 minutes to poach (depending on the size of your pieces). It is important to keep a close eye on it as you don’t want it to over cook!

5. As the beetroots are in the oven and the chicken is poaching, heat up your quinoa on the stove (ours was pre-cooked so we just had to quickly re-heat) and start to prep your yoghurt. Grab a small bowl and scoop in two to three tablespoons of full fat yoghurt. Add your cumin, tahini and pepper and mix together. Set aside. You can also slice your strawberries either in halves or quarters.

6. The chicken should be ready by now so remove from the stove and drain. Poached chicken should be extremely tender so shredding with a fork should be relatively easy. Basically just ‘stroke’ the pieces with your fork so they almost rip apart. (Sorry that’s a little hard to explain). Set the chicken aside on a plate

7. Remove the beetroots from the oven and test whether you can insert a knife through the middle. If you can they are ready to be finely shaved with either a sharp nice or a large grater. Finely shave the beetroot and place half onto of the rainbow chard that you have already placed on the plates.

8. Evenly distribute the quinoa onto the two plates, alternating with beetroot, shredded chicken, sicilian olives and strawberries. You’re basically layering your ingredients.

9. Now top with a dollop of your yoghurt that you set aside just moments ago and garnish with himalayan salt, pepper and parsley. You can also drizzle with some olive oil if you wish!

10. EAT

We hope you enjoy it! Please let us know what you think!

Oh and also, head over to Tivoli Road Bakery in Melbourne and indulge in one of their croissants.

M + S xx

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Zucchini Paleo Loaf

Paleo Loaf, what a complete fluke.

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We’d spent the morning pottering around the kitchen, listening to Bon Iver and searching our favourite blogs for some breakfast loaf inspiration. A popular theme that we came across was Paleo Loaf. Paleo baking is definitely ‘in’ at the moment.

Now, we’re not the type to lean towards a particular diet label (i.e. paleo, vegan, vegetarian, high carb etc), but we are gluten intolerant so paleo bread is actually quite suited to our sensitive stomaches. Being paleo, it has no flour, almond meal is the substitute. This loaf is not only gluten free, it is also dairy free, sugar free and high in protein! The eggs give it the protein punch, sorry vegans!

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Anyway, here is the recipe that has been adapted from Brown Paper Bag‘s zucchini loaf and Luke Hine’s Paleo Bread.

Ingredients

—-Dry ingredients—-

– 2 cups of almond meal

– 1 tbsp of psyllium husk powder (optional)

– 2 tbsp of pepita seeds (plus more for topping)

– 2 tbsp of sunflower seeds

– 1/2 tsp of himalayan salt

– 1 tsp of baking powder

—-Wet ingredients—-

-3 eggs

– 1 chia egg ( 1 tbsp of chia seeds mixed in 3 tbsp of water and let sit)

– 1 1/2 tbsp of coconut oil

– 2 medium zucchinis  – should equal 2 cups once grated

Method

1. Set the oven at 180 degree Celsius

2. Line a tin loaf with baking paper.

3. Combine all dry ingredients in a large bowl

4. In another bowl, whisk the eggs, chia egg and melted coconut oil.

5. Grate the zucchinis and squeeze out the excess water.

6. Combine the zucchini with the other wet ingredients and mix throughly

7. Fold through the zucchini mixture with the dry ingredients. Make sure you fold the mixture rather than aggressively stirring it. You want to keep it light and airy.

8. Spoon into the tin, reaching all edges and evenly spreading out the top. Sprinkle with the excess of pepita seeds.

9. Bake in oven for 1 hour or until golden on top.

10. Once golden, remove from oven and let it sit in the tin till it cools. Vital step!

11. EAT

M + S x

Camden’s Cosy Cafe

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There we were, fresh off the plane, first day in London.

And what was the only question we had for our hostel’s receptionist? Did we want to know where all the big tourist sites were? Or how the underground actually works?

No, we wanted to know where are all the cafes were. Obviously.

Twenty minutes later, we found ourselves on a bus heading towards Camden Town. For all of you who are unfamiliar with London’s outer city hidden gems, Camden Town is definitely one of those “must see’s”. Not only is it home to many vintage markets and food stalls, it also has a very popular cafe culture. Thankgod!

So, completely jet lagged and ‘clogged’ (sorry about the use of this word, we just don’t know how else to describe that disgusting tummy-cramp-bloated gross feeling) from the flight, we were searching for somewhere to recover and replenish. Thankfully only after a few hundred meters, we stumbled across “M y V i l l a g e C a f e”.

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This family run eatery had an Eastern europe influence, yet also had all the characteristics that define many of Melbourne’s Fitzroy cafes. All of this awesomeness in humble Camden Town.

With a GF, vegan and raw menu, we were drowning in options.

Luckily, our decision was made for us by the ever so lovely owner, of this ever so lovely cafe. We were given the organic soy porridge and fresh mint tea. Very simple, yet delicious. The most comforting meal to devour after a 30 hour journey and definitely tummy approved!

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Naturally, the remainder of the day we spent exploring Camden’s markets, discovering a beautiful yoga studio and climbing hills. Ahh, if only we could rewind the clock…

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M + S xx

Mother’s Day Madness at Brighton School House

Arn’t mums just great?

Just ponder over this thought for a second

When is there ever a time when you cannot end the day without thanking your mum for something or other? Whether it be for waking you up in the morning, reminding you that you have a test that day, making sure that your favourite shirt is clean for work or driving you to the train station. There is ALWAYS something that you can thank them for. And yes, we mean always.

Its funny because we subconsciously need them in our every day. Just think about it – when you’re at home sick with a temperature, or in a situation you really don’t want to be in (like being stuck in the city at 3 am in the freezing cold with nothing but heels and a skimpy skirt) or half way across the world during the typical ‘backpacking’ adventures over the early 20’s – what are the words you secretly say under your breath?

“I want my mum”

You want your mum in these situations because you love her, you love her so dearly that when you’re hurt or lonely, it is only their nurturing hugs or kind words that can heal you.

With all this in mind, we think that OUR mum is the best of them all.

Her selfless, generous, positive and fun loving attitude that she offers us every single day is something that shouldn’t be celebrated on just ONE day of the year, but rather, celebrated and appreciated on EVERY day.

After all, if it weren’t for all the mummy’s out there, none of us bloggers would be here, to well..blog?

So how did WE celebrate our mummy on mothers day? Well! we introduced her to the fabulous School House Cafe in Brighton of course

And wow, was it busy. It appeared that half of Melbourne had the same idea.

After arriving with a positive attitude and eager appetite, we were disappointingly sent to the ‘bench’ to wait our turn for a table…eugh. Trying to not let our ‘hungry-angry’ state ruin what was supposed to be a lovely mothers day breakfast, we set aside our frustration and took our time with the menu.

Being mothers day, the chefs had obviously anticipated the massive rush of customers and endless flowing orders SO they had a set menu comprising what we assumed were the ‘best’ of their regular dishes.

Being torn between the I eat quinoa for breakfast and the heirloom tomatoes, we all opted for the tomatoes.

Ordering the same breaky on mothers day, what can we say, we’re kinda cute like that

The tomatoes were divine. So tangy yet oh so sweet. They were beautifully tossed over two pieces of gluten free toast (mum had the original olive toast) that had been smothered with creamy avocado. On top, was a dollop of fresh ricotta (yum!) and a perfectly humbled poached egg.

Delllicioussss

Show your love and take your mamma ducks to School House!

S + M x

15 St Andrews Street, Brighton

Monday-Friday 7 am till 4pm

Sat and Sun8 am till 4 pm

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