Lovoni's hot pink juice concoction

Juicing isn't for everyone. Quite frankly it's a pain in the ass. Washing all your veggies, juicing them and cleaning the frigging juice extractor thingy is time consuming. Like good sex and exercising, the health benefits are great and once you've done it a few times you get more proficient at it. People have commented to me why not eat the veggies and fruit instead of juicing them. Well look at the recipe, I don't know about you but I couldn't eat all of that in one sitting. Juicing gives you a big hit of nutrients that passes into your system fast letting you utilize the vitamins. I also eat fruits and veggies. It's all about balance, right? Beets are a powerful antioxidant and can make your pee bright pink so don't be alarmed and think you're bleeding internally. If you don't like them leave them out, I know they can have that dirt-like taste but I keep them because of their health benefits. And we can all do with a good detox I'm sure.

Lovoni’s hot pink juice concoction

1 ruby red grapefruit, peeled and quartered

1 lemon, peeled

4 tomatoes, halved

1 apple, halved

2 handfuls spinach leaves

1 large beet (beetroot), trimmed and quartered

3 celery stalks

3 large carrots, trimmed

Using a juice extractor press ingredients through extractor in order given; stir. Makes 3 cups/750ml.

 

Photo by Cory Howe Photography

grilled shrimp - 3 ways

There's so much for me to prattle on about shrimp, or prawns as us Aussies call them. They are without a doubt one of my favourite things to eat. Pretty much anything from the sea is though. Prawns are inexpensive (they are, a bag of the frozen raw ones will set you back a whole $6 for a pound. More in Costco because you get more, and they're better), they are low in calories - 4 shrimp is about 30 calories, low in fat and carbs, are incredibly versatile - you can put them in pretty much anything and they cook in a milli second, what's not to love? Here are 3 quick shrimp grilling recipes. I generally serve them just like that as an appetizer or add some buttered pasta and a salad. 

honey garlic prawns

3 tablespoons honey

1 tablespoon olive oil

4 garlic cloves, minced

3 tablespoons chopped fresh parsley

1 teaspoon crushed dried chili

1 lb (500g) raw, large shrimp (prawns), peeled and deveined leaving tails intact

salt and freshly ground pepper, to taste

Heat the barbecue to medium and grease grill. Combine all ingredients in a large bowl. Cook on hot grill for about 2 minutes per side or until prawns change color and are just cooked; do not over cook. Serves 2 to 3.

photography Bruce Nimmer, Food styling and art direction Lovoni Walker

lemongrass shrimp

2 lbs (1kg) medium-large raw shrimp (prawns), peeled and deveined leaving tails intact

2 small red chilies, finely chopped

4 garlic cloves, crushed

1 stalk lemongrass, white part only, finely chopped

1 tablespoon soy sauce

2 tablespoons vegetable oil

1 lime, quartered

Combine chilies, garlic, lemongrass, soy and oil in a bowl. Add shrimp; stir to coat. Cover and refrigerate for 1 hour.

Heat barbecue to medium and grease grill. Thread shrimp lengthways onto metal skewers, allowing one shrimp per skewer. Grill for 2 to 3 minutes per side or until shrimp are pink and just cooked. Serve with lime wedges. Serves 4 to 6.

 jalapeno lime shrimp

1/4 cup jalapeno jelly

1 tablespoon lime zest

1/4 cup lime juice

1 tablespoon olive oil

2 garlic cloves, crushed

1/2 teaspoon ground cumin

salt and freshly ground pepper, to taste

24 large, raw shrimp (prawns), peeled and deveined, leaving tails intact

JALAPENO LIME DIPPING SAUCE

1/3 cup lime juice

3 tablespoons jalapeno jelly

1 teaspoon fish sauce

Heat barbecue to medium and grease grill. Combine all the ingredients in a large bowl; cover. Marinate in fridge for 15 minutes. Grill shrimp 2 minutes per side until pink and just cooked.

To make the jalapeno lime dipping sauce, stir ingredients in a small saucepan until jelly is dissolved. Serve with shrimp. Serves 4.

chicken fajitas with all the fixin's

Those convenient fajita and salsa package mixes are great when you're pressed for time but you can't beat making fajitas from scratch. Buy salsa and guac if you must but homemade is where it's at. Serve them up with a margarita or 3.

chicken fajitas

 8 skinless, boneless chicken thighs

1 tablespoon canola oil

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

salt and freshly ground pepper

1 red pepper, quartered, seeds and membranes removed

1 green pepper, quartered, seeds and membranes removed

1 red onion, thickly sliced

8 small tortillas

SALSA

4 vine-ripened tomatoes, cored

1 to 2 jalapeno peppers

1 onion, quartered

2 garlic cloves, peeled

1 chipotle pepper in adobo sauce

1 cup coriander leaves

1 teaspoon sugar

salt and freshly ground pepper

GUACAMOLE

2 avocadoes, peeled

1 tablespoon lime juice

1 garlic clove, crushed

2 tablespoons chopped fresh coriander

salt and freshly ground pepper

Heat barbecue to medium. Combine chicken, oil, paprika, cumin and a pinch of salt and pepper in a bowl. Cook chicken, peppers and onion on greased grate of preheated barbecue, 5 to 10 minutes for peppers and onion and 15 minutes for chicken until cooked.

Sliced chicken and peppers, separate onion rings.

To make the salsa, cook tomatoes, jalapeno peppers, onion and garlic ion greased grill or grilling vegetable basket. Cook over medium-high heat on preheated barbecue for about 15 minutes, turning occasionally, until cooked. Put in processor; add remaining salsa ingredients. Process until finely chopped.

To make the guacamole, mash avocado until almost smooth. Add remaining ingredients; stir to combine. 

chicken fajitas IMAGE COURTESY OF BRUCE NIMMER PHOTOGRAPHY

asparagus and goat cheese pastries

I have to admit it, I'm depressed. I'm so ready for some warm weather, firing up the barbie and eating al fresco. I have lots of delicious grilling and warm weather recipes ready to share with everyone. I think a spring boycott is in order. Minnesota is getting more hideous weather. As I sit and write this, looking out across a never ending landscape of fields, it's pouring and windy out and I'm freezing. The vodka and homemade lemonade isn't helping to warm me up but it's certainly taking the edge of my mood. These tasty morsels I hope will do the same for you no matter what sort of weather you're getting. Firstly, who doesn't love pastry - sweet or savory it's one of my most favorite things to eat. And secondly, this recipe with asparagus, goat cheese and sweet red pepper spread is an absolute synch to make and SO-DARN-GOOD! The recipe works as an appetizer, brunch, lunch or for dinner with a salad. And pairs so well with a great Italian proseco (is there a bad one?) or anything white and sparkling.

asparagus & goat cheese pastries

17.3 oz (490g) package frozen puff pastry sheets, thawed according to package directions

8 oz (250g) creamy goat cheese, room temperature

3 tablespoons chopped fresh basil

2 garlic cloves, crushed

salt and freshly ground pepper

1/2 cup red pepper jelly, warmed

30 asparagus spears, trimmed

Preheat oven to 375°F (190°C). Grease 2 baking sheets. Cut each pastry sheet into thirds lengthways. Place in a single layer on baking sheets. Combine goat cheese, basil, garlic and a pinch of salt and pepper in a small bowl. Spread goat cheese mixture onto each piece of pastry. Spread red pepper jelly over goat cheese. Place 5 asparagus spears on each piece of pastry. Bake for 20 to 25 minutes or until pastry is golden brown. Makes 6.

asparagus and goat cheese pastries

lemon poppy seed cake with brown butter icing

I don't really know why but I love cakes cooked in a bundt pan. Maybe it's because they look so much nicer than a boring-old round cake pan plus they cook evenly. This is a really nice, moist lemon poppy seed cake to enjoy on a blustery cold day, like today. Browning the butter adds a whole other flavor dimension to the icing. So get baking!

lemon poppy seed cake with brown butter icing

1 1/4 cups butter, softened

1 3/4 cups sugar

2 tablespoons finely grated lemon rind

2 teaspoons vanilla extract

4 eggs, room temperature

3 cups self-rising (raising) flour

1 1/2 tablespoons poppy seeds

1/2 cup milk

1/2 cup lemon juice

BROWN BUTTER ICING

1/2 cup melted butter

3 cups powdered (icing) sugar

2 tablespoons lemon juice

2 to 3 tablespoons of milk

Preheat oven to 325°F (160°C). Grease a 9-inch (23cm) bundt pan. Dust with flour; tap pan to remove excess flour. Beat butter and sugar in large bowl using an electric mixer until light and creamy. Add rind, vanilla and eggs one at a time, beating well after each addition. Fold in flour, poppy seeds, milk and juice. Spoon into prepared pan; smooth top. Bake about 50 minutes or until cooked and a skewer inserted into cake comes out clean. Let stand in pan for 10 minutes before turning onto wire rack. Drizzle with warm icing while hot.

To make the icing, heat butter in a medium saucepan over medium heat until browned. Add remaining ingredients. Stir until well combined. Add more milk if necessary to mix icing to a thick, but runny consistency. Drizzle warm icing over warm cake. Let stand until icing is set. Serves 10. 

lemon poppy seed cake with brown butter icing

creamy asparagus & smoked gouda soup

Sad to say but it's soup weather, although asparagus does say "spring"...if only it were true...

creamy asparagus & smoked gouda soup

2 tablespoons butter

1 1/2 cups chopped onion

4 garlic cloves, crushed

2 tablespoons flour

1 cup dry white wine

1 cup milk

2 cups chicken broth

2 lbs (1kg) asparagus, trimmed and chopped

1/4 teaspoon ground nutmeg

salt and freshly ground pepper

1 cup grated smoked gouda cheese

1 cup whipping cream

Heat butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add flour and cook, stirring for 1 minute. Gradually stir in wine, milk and broth. Bring to a simmer. Add asparagus, nutmeg and a generous pinch of salt and pepper. Cook, covered, for 15 minutes or until asparagus is softened. Add cheese and cream. Spoon mixture into a blender in batches; blend until smooth and frothy. Return mixture to same pan and stir over medium heat until hot. Serves 6 to 8.

creamy asparagus and smoked gouda soup

how to cook rice

I used to call my father from the other side of the world many moons ago and ask him his rice to water ratios for cooking rice. For some reason I could never remember them. After many phone calls of having "you cook for a living and you can't remember this" barked down the phone I finally wrote it down. It's not just about getting the ratios exact, it is about the correct cooking method, in this case, steam. Do them both right and you'll be rewarded with perfect rice. Jokingly to people I call my father "the rice master". It is true really though because his method works, every time and I think he makes better steamed rice than most Asian restaurants. And he never uses a rice cooker. This method has worked for him and for me for years and years, hopefully it does for you too. Give your rice a quick rinse first to remove any dust.

How to cook…rice

When it comes to cooking sometimes the simplest things can be the most challenging. Like cooking rice. If you follow this method exactly it’s foolproof. I like to use jasmine rice for most recipes, unless East Indian food is on the menu, then I love to use basmati.

2 1/4 cups water

1 1/2 cups jasmine rice

salt

 

step 1- gather your ingredients

Bring water to a boil in a medium (2 quart/2 liter) saucepan with a heavy base over a small burner or hot plate.

 

bring the water to a boil first before stirring in the rice

Stir in rice and a pinch of salt. Reduce heat to low (as low as the burner will go). Cover tightly and cook for 20 minutes. Remove from the heat and fluff with a fork. Makes about 5 cups.

do not under any circumstances attempt to peek at the rice while it's cooking and always fluff with a fork when it is cooked before serving it