Food

  • _MG_0564

    OUR BABY SHOWER #2

    July 30th 2015, by Cara G Mcilroy in Family & Food


    _MG_0541IMG_0601_MG_0587 _MG_0570_MG_0612_MG_0598_MG_0570
    IMG_3550

    After the amazing job they did helping me to style my wedding and my first baby shower, my fave stylists iDecorate were the obvious choice to help me with the shower for Baby #2.

    The central focus for the party was of course the food table. iDecorate used a soft pastel colour palette of turquoise, grey, baby pink and blue with pops of gold thrown in for good measure.

    Five giant white balloons lined the back of the table, with a two meter long paper tassel garland. The large balloons on each end featured extra long gold tassel garlands to frame the table.

    Guests sipped on Genie Juicery  juices and smoothies , pink lemonade and my special home-made sangria, served in iDecorate vintage inspired crystal decanter and glassware. We served a light assortment for a Sunday afternoon tea –finger sandwiches with tuna spread and cucumber and tomato, vegetables sticks with hommus and guacamole, mini sausage rolls with tomato sauce (an Australian favourite) and of course my yummy raw bounty bars.

    Ms B’s Cakery surprised me with the most delicious cakes made by the amazing Ms. Bonnae Gokson. We devoured the new ‘Gender Reveal’ cake, which of course was pink to mark “It’s a Girl!” The cake is a cherry & vanilla marbled chiffon cake with white chocolate crisps smothered with fresh cream. Gender reveal cakes are very popular in the United States and Ms B’s Cakery are the first one to bring it to Hong Kong.

    I had dreamt of a beautifully relaxed, yummy day where I could catch up with all my friends before I go on lock-down again but that wasn’t to be. So many of my friends now have babies of their own and I have made so many new friends with kids since having India. My quiet little shower turned into an all-out baby rave, with kids taking over the living room singing ‘Let It Go’ and ‘Shake It Off ‘ at the tops of their lungs. Wow how life has changed, but I really wouldn’t have it any other way.

    signature-web

    GET THE LOOK FOR LESS : You can DIY my baby shower. All products in these photos are sold on iDecorateshop.com including the tassels, bunting, balloons, cake platters and glassware – all you have to do is buy it, get it delivered and get your hubby (hehe) to put it together.

    0
  • Granola_6

    GRANOLA

    July 27th 2015, by Cara G Mcilroy in Food

    Granola_2Granola_1Granola_3 Granola_4 Granola_5 Granola_7Granola_6

    INGREDIENTS

    – 3 green apples

    – 3 cups of oats

    – 1 1/2 teaspoon of cinnamon

    – 1/2 teaspoon of nutmeg

    – 1/4 cup of pumpkin seeds

    – 1/4 cup of sunflower seeds

    – 1/2 cup of crushed walnuts

    – 2 tablespoons of chia seeds

    – 4/3 tablespoons of coconut flower nectar

    DIRECTIONS

    1. Preheat oven to 180 degrees C. 

    2. Take your apples. Core, peel and cut into quarters.

    3. Fill a medium-sized pot half full with water and add the apples. Bring to boil.

    4. Once boiling lower the temperature and maintain a low simmer for 15- 20 minutes or until the apples are soft.

    5. Remove the pot from the heat.  Drain the apples and let them cool.

    6.  Once the apples have cooled pop them into a blender with your coconut flower nectar. Blend until smooth.  This is your apple sauce.

    7. In a large bowl add your oats, cinnamon and nutmeg and mix together.

    8. Then add your pumpkin seeds,  sunflower seeds, crushed walnuts and chia seeds and mix well.

    9. Now add your applesauce to the above dry mixture and mix together thoroughly. If you like your granola sweet now is the time to add some extra sweetener.

    10. Grease a baking tray with coconut oil and spread the granola mixture evenly onto the tray. 

    11. Bake for 20 minutes.  Stir and continue baking for around another 5 to 15 minutes more or until the granola is very light golden brown colour. Keep an eye on it, it can change from light brown to burnt very quickly.

    12. Remove from the oven and place on a wire rack to cool.  The granola will harden and become crunchy as it cools. Once cool your granola is ready!

    Keep your granola in an airtight container in a cool, dry place for up to 2 weeks. Enjoy with your favorite milk, honey and fresh fruits for a healthy start to your day.

    Enjoy,

    signature-web

     

    2
  • Bounty_bar_5

    RAW BOUNTY BAR

    July 13th 2015, by Cara G Mcilroy in Food

    Bounty_bar_2Bounty_bar_1Bounty_bar_3 Bounty_bar_4 Bounty_bar_5

    INGREDIENTS

    The filling:

    – 2 cups of raw organic coconut flakes

    – 1/2 cup of raw organic maple syrup

    – 1 teaspoon of natural vanilla essence

    – 1/2 teaspoon of vanilla bean

    The chocolate coating:

    – 1/2 cup cacao paste

    – 1/4 teaspoon vanilla bean

    – 1 1/2 tablespoon coconut oil

    – 1 1/2 tablespoon coconut flower sugar

    – a pinch of pink Himalayan sea salt

    * You will need a food processor or good blender for this recipe

    DIRECTIONS

    1. Place all of the filling ingredients into your food processor and pulse until all ingredients are thoroughly combined.

    2. Take a tablespoon of the filling and shape it into a rectangle with your hands.

    3. Place the rectangles onto a tray and leave in the freezer until frozen. Now its time to make the chocolate.

    4. Take a pot and fill with water around 1/2 way from the bottom.  Take a thick glass bowl that fits snug on the top of your pot. You don’t want your glass bowl to touch the water or the bottom of your pot. This method of melting chocolate is called double boil. Check out this informative clip if your confused. https://www.youtube.com/watch?v=q2UGOZMd9qM

    5. Place the coconut oil and cacao paste into the glass bowl. Turn the heat onto low. Stir frequently until oil and cacao paste have completely melted.

    6.  Now add your coconut flower sugar and vanilla bean powder into the melted mixture. Stir until all the coconut flower sugar granules have melted.  Turn off the heat. Your chocolate is now ready!

    7. Take your now frozen coconut filling rectangles out of the freezer, dip each piece into the chocolate sauce and placed on a tray.

    8. Pop your bounty bars back into the freezer until the chocolate has hardened. To get a thicker coating of chocolate, dip the raw bounty bars a second time and freeze again. Then your done.

    WARNING! If you are like me and love chocolate I suggest doubling this recipe.  These are super addictive and don’t last long in my fridge at all.

    Enjoy,

    signature-web

    0
  • Banana_pops_3

    RAW CHOC BANANA POPS

    July 6th 2015, by Cara G Mcilroy in Food

    Banana_pops_3Banana_pops_5Banana_pops_4Banana_pops_1 Banana_pops_2

    INGREDIENTS

    – 2 bananas

    – sprinkles

    – crushed organic freeze dried apples

    – raw organic coconut flakes

    – 1/2 a cup of raw cacao paste

    – 1/4 teaspoon vanilla bean powder

    – 1 1/2 tbl spoons raw coconut oil

    – 1 1/2 tbl spoons coconut flower sugar

    DIRECTIONS

    1. Peel and cut each banana in half and insert a popsicle stick into where the banana was cut, the flat end. Place on a tray and place in the freezer until frozen.

    2. Prepare a good amount of sprinkles, crushed freeze dried apples and raw organic coconut flakes onto separate plates and set aside for later, these are your toppers.

    3. Take a pot and fill with water around 1/2 way from the bottom.  Take a thick glass bowl that fits snug on the top of your pot. You don’t want your glass bowl to touch the water or the bottom of your pot. This method of melting chocolate is called double boil. Check out this informative clip if your confused. https://www.youtube.com/watch?v=q2UGOZMd9qM

    4. Place the coconut oil and cacao paste into the glass bowl. Turn the heat onto low. Stir frequently until oil and cacao paste have completely melted.

    5.  Now add your coconut flower sugar and vanilla bean powder into the melted mixture. Stir until all the coconut flower sugar granules have melted.  Turn off the heat. Your chocolate is now ready!

    6. Take your toppers and frozen bananas that you had prepared earlier.

    6. Hold the popsicle stick and carefully dip your frozen bananas into your melted chocolate. You can completely cover the banana or dip them only half way, the choice is yours.

    7. Immediately roll your chocolate covered banana into the topper. Place on a tray and pop it back into the freezer for the chocolate to set. This should only take around 20 mins max and then your absolutely delicious treats are ready to be devoured.

    Get creative with the toppers,  you could use nuts, honeycomb, cacao nibs or chia seeds. You could even mix a bunch of ingredients together. Keep them 100% guilt free or add something naughty. The possibilities are endless.

    These are for sure a favorite with my daughter India as you can see, and me too.

    Enjoy,

    signature-web

    0
  • _MG_1325

    QUINOA PORRIDGE RECIPE

    June 25th 2015, by Cara G Mcilroy in Food

    _MG_1330_MG_1307_MG_1297_MG_1312_MG_1310_MG_1325PHOTOGRAPHY : Jesper McIlroy

    INGREDIENTS

    – 1 cup of cooked organic quinoa

    – 1 banana

    – 1 tbl spoon of organic chia seeds

    – 1 tbl spoon of organic honey

    – 2 tbl spoons of organic pumpkin seeds

    – 2 tbl spoons of organic dried shredded coconut

    – 1/2 a tsp of organic cinnamon

    – 1 cup of almond mylk or desired milk

    DIRECTIONS

    1. Place your cooked quinoa, honey, chia, cinnamon and milk into a small saucepan and heat on medium for 2 minutes making sure all ingredients and mixed together.

    2. During this time slice your banana up into pieces

    3. Remove quinoa from the saucepan and place in a bowl.

    4. Sprinkle your pumpkin seeds, coconut and sliced banana on top of your cooked quinoa and your all done.

    Your healthy breakfast or snack is now ready to be enjoyed however you can add some cold milk or more nuts, chia or honey as desired.

    Enjoy,

    signature-web

    0
  • _MG_1353

    ORGANIC CHOCOLATE CHERRY BLISS BALLS RECIPE

    June 8th 2015, by Cara G Mcilroy in Food

    _MG_1353_MG_1346_MG_1358

    PHOTOGRAPHY : Jesper McIlroy

    INGREDIENTS

    – 3/4 of a cup of organic dried cherries

    – 1/5 of a cup of organic cacao nibs

    – 3/4 of a cup of organic dried shredded coconut ( 1/2 a cup is for the ball mixture, 1/4 cup to be kept aside for rolling)

    – 2 tbl spoons of organic cold pressed coconut oil

    – 2/3 of a cup of organic almond flour

    – a pinch of pink Himalayan salt

    – 6 organic Medjool dates ( remove seeds )

    * You will need a food processor for this recipe or good blender

    DIRECTIONS

    1. Place all ingredients into your food processor.

    2. Pulse or blend until ingredients are completely mixed together. Mixture will seem quite dry and feel a bit sticky

    3. Take a tablespoon of the mixture and roll into a ball in the palm on your hands. Place ball to the side and continue until you have used all your mixture.  I find this recipe will gibe you around 20 balls give or take.

    4.  Take your 1/4 cup of shredded coconut and place on a plate.

    5. Roll your prepared balls in the coconut until you have your desired coverage, and then your all done!

    * Store your yummy Choc cherry bliss balls in the fridge in an air tight container for around 8-10 days or your freezer for up to 2 months.

    These Choc-cherry bliss balls are the perfect healthy treat for the whole family and so easy to make. The only problem you will have is trying to not eat them all at once!

    Enjoy,

    signature-web

    3
  • _MG_1289

    VANILLA ALMOND MYLK RECIPE

    May 25th 2015, by Cara G Mcilroy in Food

    _MG_1289_MG_1190 _MG_1232_MG_1196_MG_1286_MG_1237_MG_1292

    PHOTOGRAPHY: Jesper McIlroy

    INGREDIENTS

    – 1 cup of raw organic almonds

    – 4 cups of filtered water

    – 1/2 teaspoon of powdered vanilla beans

    – 1/4 teaspoon of pink Himalayan salt

    – 5 organic pitted medjool dates

    – 1/4 teaspoon cinnamon

    EXTRAS

    * Nut mylk bag ( if you can’t find one in your local health food store you can use a new stocking.  Just like they do for Asian style tea )

    * Large bowl

    DIRECTIONS

    1. Soak almonds over night in filtered water for no longer than 12 hours

    2. Strain soaked almonds

    3. Place strained almonds, filtered water, cinnamon, medjool dates, pink Himalayan salt, vanilla beans into a blender for 1-2 minutes on high speed.

    4. Take your bowl and nut mylk bag. Open your nut mylk bag and pour blended ingredients into the bag slowly. Gently push liquid through the bag into the bowl. All that should remain in the bag is the pulp of the almonds and in your bowl should be your delicious almond mylk.

    5. Pour your mylk into a large glass jar or storage container with a lid and store in your fridge for up to 4-5 days.

      *You can keep the almond pulp to make cookies or other recipes.

    * Clean your nut mylk bag in running water and store in the freezer in a zip lock back.  This will kill all bacteria.

    Enjoy your mylk as a vegan alternative to dairy or soy milk on your cereal, in your coffee, baking or as a yummy drink all on its own.

    signature-web

    0
  • _MG_1167

    ORGANIC BLUEBERRY & BLACKBERRY CHIA JAM RECIPE

    May 14th 2015, by Cara G Mcilroy in Food

    _MG_1188_2_MG_1095_MG_1107_MG_1105_MG_1110_MG_1167_MG_1214

    PHOTOGRAPHY: Jesper McIlroy

    INGREDIENTS

    – 1 cup of fresh organic blueberries and blackberries

    – 2tbl spoons of organic chia seeds

    – 2tbl spoons organic maple syrup (optional )

    DIRECTIONS

    1. Place mixed berries in saucepan and simmer on a medium heat for 3-4 minutes, gently mash and stir berries with a spatula during this time.

    2. Add your maple syrup and stir thoroughly. ( You can skip this step for an even healthier option)

    3. Turn heat to low. Now add your chia seeds to the berry and maple mix and continue to mash and stir for another 1-2 minutes.

    4. Turn heat off and remove your jam from the hotplate.  Set jam aside to cool before storing in the fridge in an airtight mason jar.  Your jam can be stored in the fridge for up to 5 days.

    Enjoy,

    signature-web

    2
  • IMG_6162

    TAI HANG

    October 10th 2014, by Cara G Mcilroy in Family & Food

    27.4.14 - TAI HANG 1 27.4.14 - TAI HANG P2 27.4.14 - TAIN HANG P3

    Recently I decided to take my family to visit Tai Hang.  I had heard so much about this little quaint little neighborhood near Happy Valley but had never visited.  If I’m to be perfectly honestly I mainly wanted to go because I had heard of this revolutionary ice cream joint there and I wanted to see what all the fuss was about for myself.

    I think we may have chosen maybe the hottest day of the year to visit.  My poor dog Roxy was dying in the heat as we ducked in and out of the tightly grouped together streets that make up this little village. Lucky for Roxy the locals in the area were so lovely and offered their hoses to cool her down. For us we headed to LAB.

    LAB MADE – Lab Made is not just any old ice-cream place and was for sure worth the drive over to Tai Hang for.  It was lip-smacking deliciousness.  Lab uses liquid nitrogen to quickly freeze their ingredients, which they say, enables them to use less cream, which I say means healthier.  In that saying I found their ice creams far creamier than other brands.  They also work together with different brands to create quirky flavors.  I tried a Sunkist choc flavor, which had pop-rocks in it.  Took me back to my childhood.  In addition to the great taste Lab Made insures you have entertainment too by mixing your tasty treat right there in front of your eyes, well if you can see through the clouds of icy cold nitrogen that is.

    We also dropped by Bat Kut King.  We were with my mother and she was born in Singapore so anytime there is a restaurant that dishes up Malaysian or Singaporean we almost never just walk by without trying.

    BAT KUT KING- a cute little place with extremely friendly and dog loving staff.  For me a place that is puppy friendly immediately gets thumbs up, as it is a rare find in Hong Kong. They even let Roxy sit just inside the door to escape the heat.  We tried the laksa and although it wasn’t the best laksa I have had it was still yummy.  I would go back simply because the staff were so lovely.

    Just before leaving we noticed this super cool little coffee joint called UNAR. Unfortunately we didn’t get a chance to try it as we were stuffed from the ice cream and laksa but as I huge coffee addict I plan to go back to Tai Hang soon just to try this place.  It had so much charm with its street side seating and service through a hole in the wall that I almost couldn’t resist, but I did this time.

    signature-web

    0