Our Top Five Blissful Recipes To Make Yourself

Ingredients
1 cup rice flour
3 tablespoons sugar
1 egg
1 cup milk
½ cup water
4 bananas
3 tablespoons coconut oil
(If you don’t have eggs at home, you can go without!)

Method

Whisk together egg and sugar until smooth.

Stir in milk, water and flour and mix until light and fluffy.

Heat large frying pan over medium heat and add enough coconut oil to coat pan.

Slice banana and set aside.

Pour mixture in slowly and lay banana slices on top and increase the heat.

When pancake is golden brown, turn over and cook for 3 minutes.

Flip pancake again and cook for a further 2 minutes.

Turn pancake out onto a plate, top with a couple of fresh banana slices and serve with a lime wedge and maple syrup.

Serves 4 – 5 large pancakes.

Ingredients
8 large green prawns, peeled and deveined
2 limes
½ teaspoon salt
½ teaspoon pepper
3 cloves garlic, peeled and chopped
1 egg yolk
1 cup shredded coconut
1 cup coconut oil

Salsa:
1 mango, finely diced
½ teaspoon salt
½ teaspoon pepper
1 small bunch coriander
1 lime, juiced

Method

Place the prawns in a bowl and squeeze the limes over the prawns. Add salt, pepper and garlic to the prawns.

Place the egg yolk and coconut in separate bowls. Dip the prawns in the yolk and then coat with coconut. Repeat until all the prawns have been coated.

Heat oil in a pan. Fry prawns until golden brown.

To make the salsa:
Place the chopped mango in a bowl, add remaining ingredients and stir to combine.

Serve the prawns with the salsa.

Serves 4.

Ingredients

6 tablespoons coconut oil
6 shallots, halved and sliced
6 cloves of garlic, sliced
1 carrot, sliced into fine strips
2 long red chillies, halved, de-seeded and finely sliced
2 birds eye chilli’s, sliced (optional)
100g white cabbage, thinly sliced
1 cup green beans, sliced
1 tablespoon tomato sauce
2 tablespoons soy sauce
2 eggs, beaten
600g, cooked white rice, chilled
1 celery stick, sliced
1 leek, white part only, sliced
1 cup spinach, cut into lengths
Pinch salt
2 tablespoons fried shallots, to serve

Method

Heat oil in a wok or heavy frying pan.  Add shallots, garlic, carrot, beans and chillies and sauté for 1 minute until shallots and garlic are golden brown.

Add cabbage, tomato sauce and chicken and sauté for another minute.  Season with soy sauce and sauté.

Add eggs and scramble then add rice.  Cook for another 3 minutes then add remaining ingredients except fried shallots.  Mix well and season to taste with salt.

Garnish with fried shallots.

Serves 4.

Ingredients

16 bamboo skewers
3 medium chicken breasts, skin off, diced into 2cm pieces
4 cloves garlic, crushed
1 large chilli, de-seeded
1 lime, juiced
2 tablespoons sweet soy sauce
½ teaspoon sugar
¼ teaspoon chicken stock
Pinch salt
Pinch pepper
1 tablespoon coconut oil

Method

Soak the bamboo skewers in water to prevent them burning when grilling.

Place the diced chicken breast in a bowl.

Add the garlic, chilli, lime juice, sweet soy sauce, sugar, chicken stock, salt and pepper and stir.

Let the chicken marinate for 10-15 minutes.

Thread chicken onto skewers.

Heat grill pan, add oil and then chicken skewers and cook until golden brown.

Serves 4.

Ingredients

2 carrots, thinly sliced
2 cups white cabbage, thinly sliced
3 spring onion, sliced
3 cup bean sprouts
3 stalk celery, thinly sliced
8 cloves garlic, finely chopped
Rice paper – 16 sheets

Method

Fry garlic in small amount of coconut oil, add a pinch of salt and pepper.

Add the cabbage, carrot and celery and cook for 4 minutes.

Add the bean sprouts and spring onion and cook for a further minute.

Dampen the rice paper with warm water until they soften – do one sheet at a time.

Add ¼ of the ingredients into the rice paper and roll up, like a spring roll. Repeat 3 more times.

Serve with satay sauce.

Notes:
*These rolls can be with chicken or with prawns (shrimp).  If using chicken/shrimp – cook 100g of either prior to cooking the vegetables and then start cooking as per above.

Serves 4.