Quick Pickled Bok Choy

Our weekly veggie boxes lately have been coming with a LOT of bok choy and I was at a bit of a loss when trying to figure out how to use it all. I'm not that much into bok choy, but had this thought one day that I could pickle it. I figured somebody must have done it before because everything is on the internet right? But when I did a quick search, apparently not. So I made up a quick pickle and gave it a go. It turned out so good that I pickle the bok choy straight from the veggie box every week. I can't tell you how long they'll last you in the fridge or cupboard, though. They don't last long in my house because my kids eat them straight out of the jar.

It's a very straightforward pickle. I used a warm pickle instead of hot because I didn't want the bok choy to get too "cooked", so it would retain it's nice crunch. Add any flavours you like - chilli, ginger, garlic, lemongrass, kaffir lime leaves. Our favourite variety is the ginger ones.

I use these pickles inside rice paper rolls, with Asian salads or noodle dishes. They add a lovely fresh crunch to a sweet/sticky tofu dish.

Now I just need to figure out what to do with all the leaves? I add them into other dishes in small amounts but can't seem to use them up in the quantity that I have them! Suggestions welcome :)



Ingredients:
2-3 bok choy, stems only
1 cup, boiling hot water
1/2 cup apple cider vinegar (you could also use white wine vinegar or rice vingear)
2 tbsp sugar
1/2 tsp salt


Additional flavours (optional): chilli, garlic, ginger, lemongrass, kaffir lime leaves. 

To Make:
1. Wash bok choy stems and cut into sticks. Put into a clean jar (pack them in tight because they shrink as they pickle).
2. Combine the boiling water with the sugar until dissolved and then add the apple cider vinegar and salt. 
3. Pour into the jar over the bok choy. If the quantity isn't quite enough you can top up with a little more vinegar and water to fill up the jar.
4. Put the lid on and store in the fridge overnight.

Makes approximately 1 x 500ml jar. 

Moroccan Spice Mix (Edible Christmas Gifts)

Edible Xmas gifts are a passion of mine, because most people I know don't need more stuff and home made consumables are such a nice thing to give. I've tended to try and go on the healthy side the last few years, making Tomato Vodka Pasta Sauce Gift Packs, Cornbread in a Jar (2 kinds) and Bean Soup in a Jar. Also in keeping with the less-sugary-treats theme (but so much 'healthy') I've also made lots of infused vodkas - chilli, raspberry and strawberry lime.

I've been blogging for years now, and still trying to come up with new and different ideas to share for home made Xmas pressies. This year* I've gone with a theme of home made spice blends, giving away my own home made Garam Masala and also this beautiful Moroccan Spice blend. I like to try and give some guidance with my gifts though, so I've written a basic recipe on the label to help my recipients use it up.

* actually, I'll let you in on something. I hate to spoil the surprises for my family and friends by blogging about their Xmas presents before they even get them, so each year I blog about last years home made Xmas gifts. These spice blends were part of my gifts last year :)

I've started by toasting some of my spices, because I just love to do it. You can simplify the whole process and just mix pre-ground spices if you prefer. Get some little jars with good sealing lids, so the spice blend keeps nice and fresh for as long as possible. If you want to add the the gift you could combine it with some good quality couscous, a jar of Preserved Lemons or even a tagine. 

Moroccan Spice Mix

Ingredients

3 cinnamon sticks (you can substitute 1/4 cup ground cinnamon)

1/4 cup black peppercorns (you can substitute ground black pepper)

1-2 dried chillis (more or less to taste, you can substitute 1/4 cup cayenne pepper)

1/2 cup cumin seeds (you can substitute ground cumin)

1/2 cup ground ginger

1/4 cup smoked paprika

1/4 cup turmeric

To make: 

1. Combine the cinnamon sticks, peppercorns, dried chillis and cumin seeds in a dry frypan and toast until fragrant. Crush in a spice grinder/coffee grinder/food processor/mortar and pestle into a fine powder. 

2. Add in the ground ginger, smoked paprika and turmeric. 

3. Divide into small jars with tight sealing lids. 

Makes about 2 1/2 cups spice mix, will keep for several months. 

Write a label with a basic recipe if you like, here is what mine said:

Yule Mule (Cocktail)

Ever since I made this delicious Dutch Orange Bitters, I've been keeping an eye out for cocktails to use it in. This Yule Mule is (as you can tell by the name) a traditional Yuletime cocktail, but really is great any time of the year. It's incredibly refreshing on a hot Australian summer day, so bring it out at your family Xmas this year. You could even give gifts of little bottles of home made Orange Bitters to family with a copy of the recipe for this cocktail so they can replicate it at home.

How are you going for Xmas gift ideas? If you're a bit stumped, or are looking to add in some home made edible stocking fillers then Gormandize has definitely got you covered! Small edible gifts are also great for colleagues, teachers or neighbours who you want to give a gift to but don't know that well and don't want to spend too much on. All this month starting tomorrow, I'll be sharing Christmas Gift ideas on the Gormandize facebook page. Don't worry, they're not all just different types of biscuits in jars - they're very varied. Follow the page on facebook to get all these nifty ideas in one place. 

Yule Mule

Ingredients

1 1/2 measures of vodka

1/2 measure fresh lime juice

1/2 measure cranberry juice

Dash of orange bitters 

3 measures ginger beer

To Make

1. Combine vodka, lime juice, cranberry juice and orange bitter. Shake well and strain into a highball glass half filled with ice.

2. Top up with ginger beer and serve. 

Makes 1 drink - multiply by however many people you're making it for.

Jamaican Ginger Cake

The first great thing about this cake it how easy it it. Mix everything in a bowl, bake and then sprinkle with icing sugar and serve. I love finding cakes which don't need any kind of icing or fancy decoration, because it's so much less work :) The rich taste of this cake doesn't need any icing, glaze or drizzle - it's perfect just how it it. The second great thing about this cake is that it tastes like a million dollars in your mouth. It's got a double it of ginger - fresh and ground - and luscious molasses to give it that dark and sticky quality. The flavours are reminiscent of gingerbread, but the consistency is soft, moist and sticky. It looks plain and unassuming, but I think it's probably my favourite of all the cakes I've made for all the countries I've featured (that's a big call, but I'm making it!).

Jamaican Ginger Cake
Adapted from Feast Magazine Issue 35 (September 2014)

Ingredients
160g vegan margarine or butter
200g dark brown sugar
90g castor sugar
2/3 cup apple sauce
4-5cm piece of fresh ginger, peeled and finely grated
100g blackstrap molasses
100ml oat or soy milk
300g plain flour (I prefer wholemeal, but you can use either)
1/2 tsp bicarb soda
1 tsp baking powder
1 tbsp ground ginger
1/2 tsp ground cloves
1 tsp allspice
Pinch salt
Powdered sugar, to serve

To Make
1. Preheat oven to 170 degrees C. Lightly grease a 22-23cm cake tin and line with baking paper.
2. Beat margarine and both sugars together using electric beaters for about 5 minutes, until smooth and thick. 
3. Add the apple sauce a bit at a time and beat in. Then beat in the molasses, grated fresh ginger and milk. Fold in the flour, bicarb soda, baking powder, salt and spices. 
4. Pour into the prepared cake tin and bake for 1 hour, or until a skewer inserted in the middle of the cake comes out clean. Cool slightly in the pan and then invert onto a cooling rack and allow to cool completely. 
5. Sprinkle the cool cake generously with powdered sugar. If you like an extra ginger hit, mix a pinch or two of ground ginger in with the powdered sugar that you sprinkle on the top. 
6. Eat it. Preferably with a cup of tea.

Makes 1 x 23cm diameter cake. 

This month I'm featuring lots of delicious food from Jamaica.

Check out my other Jamaican recipe posts:

Jamaican Rum Punch

Jerk Tofu & Pineapple Skewers

Jamaican Peanut Punch

Gizzada (Coconut & Brown Sugar Tarts)

Old-time Jamaican Lemonade

Pineapple Salsa

Callaloo

Jamaican Patties

Jerk Sweet Potato Chips

Gin Thoke (Burmese Ginger Salad)

I came onto the blog today thinking to share another great Burmese recipe with you for Myanmar month, I was halfway through posting up my Burmese Sticky Rice cake when I realised that so soon after Christmas most people are probably well and truly dessert-ed out! So instead I'll share with you this rather special, very healthy and very fresh salad.

It's a ginger salad, yes, ginger. You might think that is a bit too strong to be a main ingredient in a salad, but this salad uses beautiful fresh ginger which you pickle yourself the night before making the salad. The pickling softens the ginger and smooths the punchy flavour and the end result is really so delicious. I served it up at my Burmese Dinner party and everyone absolutely loved it. It makes a perfect addition to a big meal because the fresh crunchy salad and zingy ginger are so refreshing and make a light and tasty accompaniment to heavier dishes.

Ingredients
1/2 cup grated fresh ginger
1/4 cup lime juice (or a mixture of lemon and lime)
1 tbsp. sesame seeds
3 cloves garlic, thinly sliced
2 tbsp. peanut oil
1 small quarter green cabbage , finely shredded
2 small tomatoes, chopped
1/2 green chilli, finely chopped
1/4 cup peanuts, finely chopped
2 tbsp. light soy sauce
1 tbsp. chickpea (besan) flour

To Make
1. Combine the grated ginger and lime juice in a jar and shake well. Let sit in the fried overnight, or for about 12 hours. If possible, take it out and shake it a couple of times during the 12 hours.
2. Dry roast the sesame seeds in a pan over a low-medium heat until slightly browned. Remove and set aside to cool. Heat the peanut oil in the pan and fry the garlic slices until they start to brown and go a bit crispy. Remove from the pan with a slotted spoon to cool. Keep any remaining oil from the pan in a jar or small bowl.
3. Squeeze the lime juice from the ginger and add any juice squeezed out to the jar with the cooled garlic oil. Combine the shredded cabbage, tomatoes, ginger, chilli, peanuts and chickpea flour in a large bowl and toss to combine.
4. Add the soy sauce to the jar with the garlic oil and lime juice and shake to combine. Pour over the salad and toss through. Top the salad with the fried garlic chips and serve.

Serves 4-6 as a side salad.

This month I'm featuring vegan recipes from Myanmar (Burma).

Check out my other Burmese recipe posts:

Vegan Fish Sauce

Ohn No Khao Swe with Chickpea Tofu

Burmese Tomato Salad

Burmese Sticky Rice Cake

Quinoa Soba Noodle Salad with Bok Choy & Sesame

This autumn/winter I planted some bok choy for the first time, it grew quickly and beautifully into big gorgeous green leafy bunches of bok choy. However, I actually wasn't that sure what to do with it - because I've never been a big fan of it. I find it's a bit of a fine line between delicious crunchy fresh bok choy and slimy pieces of goo that get all stuck up in your teeth. It occurred to me that since I prefer it only super lightly cooked - maybe I shouldn't be cooking it at all? Turns out it makes a beautiful, crisp and fresh addition to an Asian salad. So - ingredient one: a big beautiful bunch of bok choy picked fresh from my garden.

Now - enter my next batch of ingredients. I have to say, I get plenty of emails from PR companies trying to get me to push products - as do most bloggers. I virtually never even bother to answer any of them, because I'm very picky. But the other day I got one from Spiral Foods, which was much more up my alley. They sent me a box of lovely foods to cook with:

It was quite an exciting piece of mail! I've got quite a few dishes floating around in my brain to make with all these lovely things, but the first thing I had to go for was the lovely packed of Quinoa Soba noodles. I've never had them before so I couldn't wait to try them out in combination with my beautiful home grown bok choy. The dressing is simple for 2 reasons - firstly because of the lovely flavour of the noodles, and secondly because the star of the dressing is the Spiral Plum Vinegar. Yum!

Quinoa Soba Noodle Salad with Bok Choy & Sesame

Ingredients
1 packet quinoa soba noodles
1 large lebanese cucumber
1 bunch of bok choy
1-2 tbsp pickled ginger sliced, sliced (to taste, it depends how much you like pickled ginger)
4 tbsp plum vinegar
1 1/2 tbsp sesame oil
1 tsp soy sauce
1 1/2 tsp white sesame seeds
1 1/2 tsp black sesame seeds

To Make
1. Cook the quinoa soba according to the directions on the packet, then drain and rinse with cold water.
2. While the noodles are cooking, slice the cucumber into strips and finely chop up the bunch of bok choy.
3. Combine the cold rinsed noodles in a big bowl with the cucumber, bok choy and pickled ginger. 
4. Combine the plum vinegar, sesame oil and soy sauce in a jar and shake to combine. Toss the salad with the dressing and sprinkle generously with black and white sesame seeds.

Serves 4.

These products were sent to me by Spiral Foods.

I've submitted this recipe to the Vegan Virtual Linky Potluck - click here to see the other entries.

Gingery Chocolate Truffles

Yes, it's the latest in my series of amazing and easy vegan chocolate truffles! You can also check out the other varieties:
Cracked Pepper Chocolate Truffles
Jalapeño Chocolate Truffles
Truffles in 3 Flavours: Smoky Paprika, Strawberry Gum and Double Sesame (with amazing Tahini centres!)
Chokladdarraksbolls (Swedish Chocolate Arrak Balls!) 

What is next? Super gingery chocolate truffles. You can adjust the gingery-ness according to taste preference, I personally love them super gingery and can highly recommend it.

Gingery Chocolate Truffles

Ingredients:
250g of dark chocolate, coarsely chopped
¼ cup of soy milk
6-7 pieces of glace ginger, chopped finely (you could also use crystalised)
1-2 pinches ground ginger (depends how gingery you want it, add more or less to taste)
Cocoa powder for dusting (optional: to make it even more gingery add a pinch of ground ginger to your rolling cocoa)

How to make:
1. Heat the soymilk in a small saucepan until small bubbles appear and steam rises off the pan.
2. Take off heat, add the chocolate and ground ginger and stir vigorously until the chocolate has melted and the ganache is smooth.
3. Stir through the chopped glace ginger. Place in a container and leave to chill in the fridge for 8 hours or overnight.
4. Remove ganache from the fridge. Place about ¼ cup of cocoa powder on a small bowl, and using a teaspoon or a melon baller (these are perfect!), place a spoonful of the ganache into the cocoa, tossing it in the cocoa until covered. Then dust your palms with some of the cocoa and roll the ganache piece into a ball, and place on a serving plate/whatever plate you like. Repeat until you run out of ganache.

Note: If you're doing it on a warm day they you're going to want to keep these babies in the fridge as much as possible!

Makes about 30 truffles (depends how big you roll them)

Edible Christmas Gifts Part 2: Super-Gingery Vegan Gingerbread People Biscuits

Gingerbread Men and Women are generally awesome - and are even more awesome when they are made to look like your friends (ok, not actually like them very much) as gifts to give to them for Xmas. For example, in the above picture we have (starting from top left and going clockwise): K-bobo, Katie-Cuddlepot, Daniel, Ben, Super Sophie, Chris, Paolo, Leobean and A-dizzle.

These particular gingerbread people are extra gingery with a double ginger hit so if your friends and family don't like ginger...... well...... don't make them these.... or divorce them. Don't worry A-dizzle will be posting some awesome Xmas shortbread recipes for those of your family and friends that don't do ginger. 

Ingredients

1/3 cup canola oil

1/2 cup sugar

1/8 cup blackstrap molasses (just fill a 1/4 cup measurement halfway)

1/4 cup almond milk or soy milk

2 cups plain wholemeal flour

1/4 tsp salt

1/2 tsp baking powder

1/2 tsp bicarb soda

2 1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 cup crystallised (or you can also use glacé) ginger, chopped very finely

To Make:

1. Preheat your oven to 180 degrees C, or about 160 if your oven is fan forced.

2. In a bowl whisk together the oil, sugar, molasses and milk until well combined.

3. Add one cup of flour and whisk through. After this you will want to put the whisk aside and get a wooden spoon because the mix will get too stiff.

4. Add the bicarb, baking powder, spices and the other cup of flour and mix thoroughly with a wooden spoon (this will help develop your huge biceps so you may like to even out the other side by stirring a bit with your left (or non dominant) hand). Stir through the finely chopped ginger.

5. Wrap the biscuit dough up in plastic wrap and flatten slightly into a thick disk. Refrigerate for about an hour and a half (or as long as it takes before you have time to make them - you can leave in the fridge for up to 2 days, but make sure you take it out of the fridge 10 mins before using to soften it up a bit).

6.Flour your benchspace and roll out the dough to about 1/2 cm thick (keep the piece of plastic wrap aside though as you will use it again). Use a person shaped biscuit cutter to cut out the biscuits and transfer them carefully to a tray lined with baking paper (you will want to do this with a thin spatula). Continue until you can't fit any more out of your rolled dough.

7. Grab up all the little extra bits of dough and put them back in the plastic wrap. Wrap tightly and knead a bit before flattening out into a disc shape again (this will smoosh all the pieces together). The roll this piece out and cut some more.

8. Keep repeating step 7 until as many biscuits are cut out of the dough as possible. Here they are before cooking:

9. Bake each batch for about 8 minutes (if you know your oven is very hot you will probably want to reduce that to 6-7 mins, or reduce the temp) and then transfer to a cooling rack. Allow to cool completely before icing.

Makes 22 Gingerbread People (may vary depending on the size of your cutter).

Now the icing...

How much effort you want to go to really depends on how much time you have. You can make do with just eyes and mouth or you can go the whole shebang and give them little outfits.

Ingredients

1 1/2 cups soft icing mixture

2 tbsp soy milk

Food colourings (of your choice)

Coloured sprinkles (if you want - I used them to make A-dizzle's awesome colourful tights because she always wears awesome tights)

To Make:

1. Put icing sugar in a bowl and add 2 tbsp soy milk. Mix well with a butter knife. 

2. Consistency should be like toothpaste, nice and thick but easy to pipe. If it is too dry add 1/2 tsp more soy milk, alternately if you find it is too runny you can add a little more icing mixture.

3. Split icing into 3 containers and add a different colour to each one (I used green, yellow and hot pink).

4. Put into piping bags with the thinnest nozzle you have and go crazy on the little divas!

5. If you want to use the coloured sprinkles just smear some icing on first so that they stick (I made a small amount of brown icing using a bit of cocoa powder to use for sticking sprinkles to - but you can use the coloured ones too).

Here are all the other ones that I made too:

And all of them together:

Chilled Watermelon Salad with Ginger and Passionfruit Syrup

This salad is perfect for a light and refreshing snack on a hot day. The cool, juicy watermelon paired with the slightly spicy ginger and the zingy, flavoursome passionfruit makes for a most lovely combination. Elegant and sophisticated enough to take to party, and easy enough to make and keep in the fridge for when you're feeling peckish, this salad has all occasions covered.

Ingredients:
3kg watermelon, chilled beforehand.
The pulp of 1-2 passionfruits

Syrup:
3 Tbsp of freshly squeezed orange juice

3 Tbsp water
2 Tbsp of chopped fresh ginger
3 Tbsp of agave nectar or maple syrup

How to make:
1. In a small saucepan, add all syrup ingredients and bring to the boil, simmering for 3 mins.
2. Take saucepan off the heat and let sit for 15mins. Chill for 1 hour.
3. Prepare the watermelon by either chopping into cubes or scooping out small and delicious spheres with a melon baller (this is way funner!). Add to your serving bowl/s.
4. Strain the ginger from the syrup and drizzle over the salad, adding a few of the reserved peices of ginger if you like.
5. Top with the passionfruit pulp and enjoy!

Serves 4