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how would i know when it was time for baci to go she said well you need to speak to her and tell her that she doesn t need to hang on and if she is ready to go to give you a sign i admit i thought that was weird and there was no way i was going to start talking to my dog like that on the 31st of january we decided to get baci on a drip to hopefully clear out the toxins in her body and make her feel better when we got home i tried to get her to eat more liver treats but even those she refused to eat in desperation i reached for some of the sourdough ice cream i had made a few days before at last she started eating i was so happy to see her finally eating something anything after four days at the back of my mind i knew that sooner or later i would have to make a decision about when to put her down making a decision that is literally about life and death is traumatic and never easy i knew i didn t want baci to suffer and as long as she was walking alert and wagging her tail i wanted to spend as much time as i could with her unfortunately that night things took a turn for the worst baci started shivering and started to lose control of her legs we had to carry her up to the room and you could tell she had a hard time breathing that night she left our room to drink some water in the courtyard then threw up and could not get up to go back to the room i cleaned her up and sat down beside her i whispered to her baci if you are ready to go don t worry about us thank you for the 14 years of joy and love that morning i called the vet my husband and i were with her as she peacefully went when i think of all the effort involved in taking care of a dog it s a little bit like making sourdough ice cream it is truly a labour of love my journey in making this started with me learning how to make a sourdough starter then how to make sourdough bread culminating in my learning to make my own ice cream it was an evolution that went over two years but very much worth the effort i m not a big ice cream eater but this is addictive how could it not be when it s got bits of caramelised sourdough enveloped by a creamy vanilla ice cream base you can even save some sourdough crumbs and serve it on the side for extra crunch having said that to make life easier you can easily buy your own load of sourdough and just proceed with the ice cream recipe as written here when i look back on my life with baci i can honestly say i have no regrets i want to tell everyone of all the wonderful times we had together but 14 years is a long time and while i can t remember everything i feel fortunate to say that there is no doubt in my mind that i could not have cared for her any more than i did that we have a great life together and that she was loved so much until the very end sourdough ice cream serves 8 150 grams sourdough crumbs 300 ml cream 170 ml milk 60 grams sugar 3 egg yolks 1 teaspoon vanilla paste best quality you can find 1 4 teaspoon maldon salt flakes heat the milk and cream in a sauce pan until the sides start to come to a boil at the same time whisk the egg yolks and sugar until thick and pale pour a third of the cream milk into the egg yolks then give it a good stir pour the egg cream milk mixture back in to the sauce pan and heat until the mixture reaches 76c immediately strain in to a container and add the sourdough crumbs place this over another container filled with ice water to cool down quickly when cool transfer the custard to the refrigerator and allow to rest at least four hours or until you are ready to make the ice cream churn the ice cream following the manufacturers instructions i churned mine for around 35 minutes and immediately place in the freezer until ready to serve serve with the extra sourdough crumbs sourdough crumbs makes enough for two batches of ice cream recipe from david lebovitz 250 grams old sourdough bread 45 grams butter 100 grams sugar 1 4 teaspoon maldon salt flakes pre heat the oven to 180c tear the sourdough in to 2 cm pieces and place in a food processor and process until you get fine breadcrumbs melt the butter until and continue to cook until the butter is browned and smells nutty take care not to burn the butter when the butter starts to foam add the breadcrumbs sugar and salt and immediately take it off the heat stir the mixture to combine please the crumbs in a baking tray lined with wax paper and bake for 25 to 30 minutes until dark brown stir often to keep from burning when done allow to cool and store in an airtight container posted in uncategorized leave a comment salmon poke with soba noodles may 6 2017 by trissalicious hi i know it s been ages you re probably wondering if i m here to make an appearance and then disappear after one or two posts maybe i don t know but this recipe was too good to pass up and not share with you i know i ve jumped on the poke bandwagon a little bit late but this is a revelation i have always wanted to have poke bowls for lunch but buying fresh fish and taking it to work has never been an option and the prices for sashimi in the food court at work is ridiculously expensive so why not buy salmon and cook it sous vide and use that for poke the texture is pretty close to sashimi maybe a little bit on the firmer side and you can store it for a few days in the fridge if you re not ready to use it yes this is super easy to put together and if you aren t inclined to sous vide your fish maybe use tofu or prawns instead even chicken i don t know i don t even know if this is even a poke bowl anymore maybe it s just a soba salad that is disguised as a poke bowl i ve brought it to work a couple of times already and it tastes awesome so yes you re welcome haha in case you are wondering what happened to me since the last time i posted well yoga took over my life and pilates as well in the last year i took a teacher training course in pilates two actually but i kinda failed the first one and then i decided to take a yoga 300 hour teacher training in thailand and now doing another 200 hour training i am hoping one day to find a way to blend my passion for food and movement mostly yoga if and only if you are interested and why wouldn t you be go check out trissalicious on instagram follow me there you ll probably get to see a little bit more of me there salmon poke with soba noodles serves two 2 salmon fillets sous vide 100 grams each 1 tsp black sesame seeds 2 tsps finely chopped green onions shredded carrots shredded red cabbage edamame japanese seaweed soba noodles pickled cucumber roasted sesame sauce i used kewpie first make the sous vide salmon i suggest using the recipe here once you are ready to use the salmon mix around 2 tbsp of roasted sesame sauce and top with black sesame seeds and finely chopped green onions top with the carrots cabbage edamame seaweed cucumber and whatever else you d like to add posted in cook eat healthy uncategorized tagged healthy lunch poke bowl salad salmon sousvide leave a comment life changing crackers april 7 2015 by trissalicious a few days ago i stumbled across a recipe for life changing bread again normally i would be skeptical about such a bold statement but given that i had recently made a bold statement of my own i gave this recipe the benefit of the doubt so off i went to the health food store to buy ingredients i had never ever heard of psyllium flax seed chia and 15 later this was going to be one expensive loaf of bread i was ready to bake essentially you mix all the dry ingredients together and bind it with a combination of water maple syrup and coconut oil then you let the bread sit and then bake for 20 minutes turn the loaf over and bake for another 40 minutes then let rest until cool was it good yes was it life changing i ll have to be honest and say not really i found the texture to be a little bit slimy now i normally don t like eating the edges in a loaf of bread but i found the edges of this loaf to be particularly yummy nutty and crispy so why not slice the rest of the loaf and bake it again to get dry out the dough like a biscotti so i sliced the rest of the loaf in to thin slices and baked at 175 c for 20 minutes success this time the crackers were amazing on it s own topped with pumpkin and cashew spread topped with cheese and truffle honey etc the crackers were delicious it was only after that i realized that blogger who posted this recipe also had a recipe for life changing crackers on her blog the technique is different though it that she spreads the mixture in between two sheets of baking paper and rolls in to a thin sheet whichever way you decide to make the crackers baking it a third time like i did or rolling it out in to thin sheets this is a winner recipe and dare i agree life changing life changing cracker topped with pumpkin and cashew dip posted in healthy tagged bread cracker gluten free healthy life changing bread my new roots nuts oats leave a comment best ever superfood salad april 3 2015 by trissalicious superfood salad i am one of those people that are always skeptical of anything healthy and delicious i used to think those two words could never co exist in the same plate like airline food or diet ice cream i must admit though in the last few months i ve had to eat my words so to speak i now love to challenge myself to find tasty and healthy food and my salad is the poster child for this the fitspiration comes from a little cafe near where i work called the nook smoked trout watercress quinoa edamame beetroot how can you go wrong with an ingredient list that sounds like a superfood checklist i hope i can convince you to try it i know it s a bold claim is this really the best ever superfood salad you ll have to try it and let me know no particular recipe here today just a general guideline on how i put this together chunks of black pepper covered hot smoked trout or salmon watercress edamame quinoa hardboiled egg or a poached egg would be great roasted beetroot sliced beetroot drizzled with olive oil and seasoned then roasted for 25 min at 200c toasted pine nuts caramelized balsamic vinegar and a squeeze of lime to dress the salad posted in healthy tagged healthy salad superfood vegetarian leave a comment living in the grey challenge salmon tarator february 8 2015 by trissalicious salmon tarator at start of this year i signed up for a 10 day challenge on this site the idea was each day i would get an email prompting me to take on a small risk in order to do something that would take me outside my comfort zone for example 1 take a new route to work 2 try a new exercise 3 go to an event where you don t know anyone 4 reach out to someone and tell them you admire them 5 try a new food i particularly liked challenge 8 which was try a new recipe so here it is this recipe is from greg malouf and i ve adapted slightly based on the ingredients i had on hand sometimes i tend to stick to what i know but i m glad this challenge prompted me to learn a new way to cook salmon and try new flavours with the tarator crust to cook this salmon you will bake each fillet in a parcel for 12 minutes at 80c then turn the fish over and re wrap and cook another 12 minutes then allow the fish to rest the result is a perfectly moist cooked salmon the tarator crust is as delicious as it is pretty too i loved the 10 day challenge it definitely took me out of my regular routine i m thinking that it s worth doing the challenge once a quarter just to keep things interesting salmon tarator serves six 6 pieces salmon filets skin on 250 g each 80 ml extra virgin olive oil juice of 1 2 lemon 2 tbsp sea salt flakes fragrant salt 1 2 tsp each cumin seeds coriander seeds cardamom seeds fennel seeds and nigella seeds 1 2 tsp sesame toasted tarator crust 100 grams pine nuts 2 small red onions finely diced 1 cup coriander finely shredded 1 2 cup mint leaves finely shredded 3 tsp sumac i substituted dukkah tahini sauce 100 grams greek yogurt i substituted labneh 30 ml hulled tahini juice of 1 2 lemon 1 small garlic clove diced mixed with 1 tsp salt make the fragrant salt by dry roasting the cumin coriander cardamom fennel and nigella seeds in a frying pan for 1 to 2 minutes cool place the salmon in a tray and spread the salt all over the filets cover with plastic and place in the refrigerator for 1 hour for the tarator toast the pine nuts in the oven at 160 c for 10 minutes or until golden once cool finely chop the pine nuts and mix with the red onion shredded coriander mint and sumac or dukkah place in refrigerator until ready to use prepare the tahini sauce by mixing all ingredients together to cook the fish pre heat the oven to 100 c and place each fillet skin side down along with 20 ml of olive oil in a sheet of baking paper and wrap in to a parcel cook the salmon for 12 minutes then remove from the oven and turn the fish over and wrap again cook for another 12 minutes once the fish is done allow to rest for another 10 minutes to serve place the fillets on a serving tray top with the tahini sauce and press the tarator crust in to each of the fillets on top of the tahini sauce mix the 80 ml of olive oil and the other half of the lemon and drizzle over the fillets salmon tarator posted in uncategorized 3 comments ama s grandma lumpia february 3 2015 by trissalicious pam s fresh lumpia i met pam over a year ago when i held a macaron class to raise money for the victims of typhoon haiyan she signed up for the class and we got along straight away it helped when i found out she worked in the food industry when the class ended everyone left but pam and kath stayed for lunch and that was the start of our friendship today pam is not only a great friend to me but she is equally close to my siblings she has an open invitation to all our family gatherings i learned this recipe from pam it comes from her ama grandmother if i remember correctly her ama used to make this and another dish misua noodles whenever it was someone s birthday in their family then her ama would personally deliver the food to each family what a lovely tradition one night pam made this and the misua for our family it wasn t anyone s birthday but the amount of work she put in to the two dishes made all of us feel like it was i could eat this every day actually that is a fact there was a period where i must have eaten this for dinner two straight weeks sometimes lunch and dinner this is one of those dishes that tastes so good and is so filling that you don t miss the fact that there is no meat two things i ve changed i ve omitted the fresh lumpia spring roll wrappers but you could easily purchase this from the frozen section of your grocery i also omitted the sweet garlic sauce that you pour over the spring rolls this recipe makes a lot enough for at least 6 people it also keeps well so great to make ahead ama s lumpia 50 ml vegetable oil 2 onions sliced 3 garlic cloves 2 tablespoons chicken powder 4 large carrots peeled and grated 1 2 head of cabbage sliced 300 grams green beans diced into...