Beautiful Blogger Award

I’m so wrapped, I’ve been nominated for the Beautiful Blogger Award by kz from The Eclectic Eccentric Shopaholic. Her blog gives a positive take on life, with witty commentary, beautiful photos of the Philippines and even some tips on what to eat if you visit there.  I nominated a few other bloggers, who also have beautiful blogs and are great reads.

Beautiful Blogger Award Rules:

The idea behind the Beautiful Blogger Award is to recognize some of the bloggers we follow for their hard work and inspiration.

1. Copy the Beautiful Blogger Award logo and place it in your post.
2. Thank the person who nominated you and link back to their blog.
3. Tell 7 things about yourself.
4. Nominate 7 other bloggers for their own Beautiful Blogger Award, and comment on their blogs to let them know.

7 Things About Myself

1.  My two great loves are my dogs Albie and Bella. Albie is a one year old white german shepherd. I got him when I was really chuckly, so you can imagine how much of a baby he has become. Bella is my 6 year old maltese x shih tzu. I adopted her from my brother (who abondoned her) when I got Albie and they have become best friends. They have really changed my life.

2. I am nearly finished my Business/Arts Degree, majoring in Marketing, Italian and Cultural History. Why so many majors? I worked in sales and thought I could market products better then our bosses, I wanted to get back to my roots and learn my language and history because I love anything historical. Although I was first fell in love with Ancient history in high school, I have learned to appreciate Australian history and learn the real history, behind the myths and legends in which our country has been built on.

3. I come from a family of chefs. My mum, dad and brother are all chefs and specialize in Italian food. Did I learn from them? No, they always worked, but I been influenced by them and have tried to find my own way with cooking. I prefer to make health, traditional recipes, than the normal crowd pleasers.

4. Both sides of my family originate from Calabria in Italy. They all speak their language, except for my of my generation, which is a shame. But we all try to keep our culture through family and food.

5. My boyfriend is serbian. He speaks his language with his family and I one day hope to learn serbian as well. He can’t cook to save himself, but he’s a great dishwasher. He has 3 gorgeous nieces and nephew. I call them the mini Marcos, because they all look like they are his kids. I love spending time with them and listening to the cute things they say.

6. My favourite movie is Down with Love. It’s just beautiful.

7. My guilty pleasure is hot chips.

The Beautiful Bloggers:

 Uberdish

Peris spice ladle

Kicking back the pebbles

Travel Culture Food

Rabbit can cook

Made of Stars

Gotaste

Banana Chocolate Espresso Shake

Ok so I made my first Espresso Shake. I kept it simple, since I was a bit scared how it would taste. But now I think that espresso can be added to just about any milky smoothie. So no more having to choose between soy cap or fruit smoothie for breakfast anymore.  Only thing I would do differently is put some ice so that it is more cooler. The espresso warms there cold milk, so it becomes room temperature.

I am trying to cut down my caffeine consumption so maybe this will just been for my really sleepy mornings. I use to keep it to one a day, but then I went to Italy and go influenced by my aunt who lived on coffee and cigarettes. It was normal to have 3-6 shots a day and for some strange reason it didn’t stop me sleeping. But now in the real world I don’t sleep if I have coffee too late. Below is some pros and cons about coffee.

Banana Chocolate Espresso Shake (vegan, gluten free, soy free, nut free)

Ingredients:

1 banana

1/2 glass plant milk (coconut, rice or oat; almond or soy if you can tolerate)

1 shot of espresso

1 teaspoon raw cocoa powder

1 tablespoon maple syrup

Method:

1. Blend all the ingredients and serve.

Sweet Potato & Rice Veggie patties

Today is another lazy day of procrastination so far. I figure if I’m on my computer I am one step closer to doing some work. I didn’t plan on cooking some major for lunch, but then I got temped to make something with the leftover  basmati rice. I didn’t want to have fried rice again like I did last night, so I came up with this. I added the polenta, as I found when I made Chloe’s Mexicali Sliders, that it helps to bind patties like egg does. I think this would serve about 10 patties (size of mine) or perhaps 5 large one. I just made a simple sweet chilli mayo to go with it. This is just a ratio of 2 parts vegan mayo to 1 part sweet chili sauce and a pinch of ground cayenne.

Sweet Potato & Rice Veggie patties (vegan, gluten free, soy free, nut free)

Ingredients:

1 cup leftover basmati/other rice

1 cup mashed sweet potato (about 2 small)

2 tablespoons polenta

1 onion diced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon ground cayenne pepper

handful coriander leaves minced

2 tablespoons sweet chilli sauce

sea salt to taste

Methods:

1. First steam sweet potato and once finish mash.

2. Take a large bowl and add sweet potato and rice.

3. Add 2 tbsp of polenta (better if sweet potato is warm, otherwise add 1 tbsp of hot water to polenta before adding).

4. In a non-stick pan heat 1 tbsp of olive oil and cook onion on medium heat for 4 mins or until browned. Then add to bowl.

5. Add cumin, garlic powder, cayenne, sweet chili sauce, coriander leaves and salt to the bowl.

5. Make balls of the mixture in hands and place on baking paper (or straight into the pan)

6. Heat nonstick pan with 1 tbsp of olive oil and place balls into the pan. Flatten balls with a flip, so it forms a pattie. Cook a few minutes on each side, then serve.