Truffle Pig’s Recipes

Truffle Pigs meals prepared at the pig pen

Inside Out Sushi Salad Recipe…

Sushi salad

This meal is a cheap, healthy, tasty and easy to make even for those cooking with two left feet. It is also versatile enough that you can sub different veggies and meat in depending on what is in your fridge. The veggies are fresh, the quinoa filling, the meat is tasty and the miso, sesame and soy dressing adds an asian twist to top it all off.

What you need:

Salad:
2 cups of quinoa or rice (follow standard cooking instructions on the packet)
1 large cucumber chopped into small chunks
1 large or 2 small avocados chopped into small chunks
1 cup of mung beans
1 cup of edemame beans (can be found in the freezer section)
1 cup of coriander chopped coarsely
2 table spoons of pickled ginger, chopped coarsely
2 large chicken breasts (this can be substituted with fresh raw or cooked salmon or tuna or tofu)
½ teaspoon of sesame or chia seeds

Optional – 2 birds eye chilli thinly sliced
Optional – 2 sheets of seaweed, either raw or blanched chopped into long slices

Dressing and marinade:
3 table spoons of miso paste
1 table spoon of sesame oil
2 tables spoons of soy sauce
½ cup of water
Small lump of wasabi

What you need to do:

•    Cook rice or quinoa following instructions on the packet and while that cooks chop chicken into small slices and coat it in some of the dressing and add to a grill or pan on high heat, continue to add dressing or water as required to keep it moist and remove when golden brown
•    While both are cooking, prepare all the vegetables. The edemame beans will need blanching and  the beans will need to be removed  from the pod
•    Once the rice or quinoa is cooked let it sit for a few minute before placing off vegetables and chicken on top
•    Sprinkle chai or sesame seeds, chilli and ginger on the top of the salad and drizzle dressing over the salad.

Oink oink,

Truffle Pig.

Quinoa and Coconut Granola Recipe…

Quinoa and Coconut Granola Recipe…

quinoa granola recipe

Generally speaking, I am not a fan of cereal. If I wanted an unhealthy breakfast that offered little to no nutritional value, I would probably scoff a bowl of chips and gravy before my daily coffee. But because that is wrong (on many levels), I have decided to take cereal making into my own, trustworthy hooves.

This recipe is not only tasty, but is cheap compared to other gourmet breakfast brands. Plus, it is full of ‘super foods’ and has no added sugar, preservatives, trans fat and other nasty stuff. So, say no to expensive, unhealthy, sugar-filled muesli and try this instead – your hips and bank balance will be thankful for it.

I have used almonds and coconut in this recipe, but you can substitute for any if your favourite nuts or fruit. Place the nuts in from the beginning and add the fruit at the end.

Serves: This portion will be enough for about a week or two of breakfasts, depending on how hungry you are.

What you need:

  • 2 cups of oats
  • 2 cups of quinoa
  • 1 cup of raw almonds
  • 1 cup of shredded coconut
  • 1/2 cup of chia seeds
  • 1/2 cup of pitted dates, chopped roughly
  • 1 cup of almond flakes
  • 1 table spoon cinnamon
  • 2 table spoons of coconut oil
  • 2 table spoons of honey
  • 1/2 cup of water

What you need to do:

  • Preheat the oven at 140 degrees place water, oats, quinoa, almonds, cinnamon and coconut oil into a  into a baking tray make sure all ingredients are moist and add more water if needed, stir thoroughly. Place into oven for 30 mins.
  • Stir every 5 – 10 mins to ensure all the mixture is getting roasted evenly. Add the shredded almonds and chia seeds half way through cooking and stir.
  • Remove when the ingredients turn golden brown and mixed the dates and shredded coconut through the mixture. Eat and serve with whatever you please… my preference is natural yoghurt and mango.

Oink oink,

Truffle Pig.

 

Mini Frittata Recipe …..

Mini frittata recipe

Frittatas are a saviour and the perfect meal any time of the day, and not only that, they are healthy and really cheap to make. Considering I just got back from a very indulgent holiday (more on that to come), these will be a staple for me over the next few weeks.

The ingredients are the ones used in the photographed frittata, but you can substitute the vegetables and cheese for anything you have in the fridge (making them a super convenient meal too!), or you can add meats like ham, bacon or prosciutto.

This recipe will make approximately 5-6 mini frittatas.

What you need:

  • 6 eggs
  • A dash of milk
  • A pinch of salt and pepper
  • 6 asparagus stalks, chopped into small pieces
  • Handful chopped of kale, blanched in hot water and drained
  • 4 spring onion stalks, chopped into small pieces
  • 4 small cubes of feta, crumbled
  • 1 tomato chopped finely

What you need to do:

  • Preheat the oven on 150 degrees
  • While the oven preheats, whisk the eggs and milk together
  • Add all over ingredients
  • Pour the mixture into a muffin tray, only fill half way as the frittatas will rise
  • Leave for 30 mins, or until the frittatas are golden brown.

Once they are cooked, serve them with any salad of your choice or eat them all by themselves.

Oink oink,

Truffle Pig.

Lime & Pepper Vietnamese Chicken Salad ….

Lime and pepper chicken

Spring has officially sprung, although it feels a lot like summer at the moment. And we all know what that means… sweltering days, shedding of clothes and body-friendly meals. So, you will be seeing a lot more healthy recipes pop up from me in the near future. To start, here is a simple, juicy, fresh and healthy salad that is not only quick and easy, but tastes amazing.

What you need:

  • (1/4 cup of fresh lime juice
  • 1 tsp finely grated lime rind
  • 1 long red chilli, seeded, finely chopped
  • 1 tbs fish sauce
  • 1/2 tsp freshly ground black pepper
  • 1 tbs brown sugar
  • 200g green  beans, trimmed and cut into thirds
  • 2 baby cos lettuces, trimmed, shredded
  • 200g punnet grape tomatoes, halved
  • 2 cups trimmed bean sprouts
  • 1/2 cup fresh mint leaves
  • 2 Chicken breasts cut in half, length ways

What you need to do:

  • Combine lime juice and rind, chilli, fish sauce, pepper and sugar in a bowl. Add half the mixture to chicken and leave to marinate for 10 minutes.
  • Cook beans in  boiling water for 3 minutes or until bright green
  • Combine beans, lettuce, tomato, bean sprouts and mint in a large bowl
  • Cook chicken in a saucepan the slice thickly
  • Drizzle remaining lime juice mixture over salad and toss to combine.

Toasted nut and prune museli recipe….

Museli

What you need:

  • Small mixed bag of nuts and seeds
  • 1/2 cup of prunes, chopped
  • 2 cups of apple juice
  • 4 table spoons of honey
  • 2 table spoons of cinnamon
  • 4 cups of muesli
  • 1/2 cup of shredded coconut

What you need to do:

  • Preheat oven on 150 degrees
  • Place all ingredients in a tray and mix together and make sure all the muesli is moist
  • Bake for 20-30 minutes or until all muesli is toasted and stir often to prevent burning
  • Add prunes

Best served with almond milk, fresh fruit and yoghurt!

Oink oink,

Truffle Pig.