Thursday, April 12, 2018

Zucchini Cups

These are so simple to make I couldn't believe it. Could be made in advance and served cold in the lunch box, as a quick snack using left overs to hand or dedicated to lunch or an evening meal with salad or veggies.
* using a pealer make long strips of zucchini and line a grease cup cake baking tray. One around the outside and one cut in half placed across the bottom. This becomes your casing and I swear it's delicious and you won't get any complaints at sneaking in and extra veg.
* add anything your family like into the cup as long as it will cook or heat through in about 15 minutes ... I've used finely chopped tomatoe, spring onion and salmon today but any left overs of cooked chicken bacon or roast veggies are great. Get creative!
* then 3/4 fill each one with lightly beaten egg covering your contents.
* finally top with grated cheese and a sprinkle of lemon pepper.
* Bake until golden brown about 15-20 minutes in a moderate oven.

Wednesday, March 14, 2018

Tart filling with 6 eggs ... limited only by your imagination

We are currently living in a bedsit in Tasmania that has a very small kitchenette and so creative thinking using a single sheet of pastry has turned into lots of delicousness. Give these a try or create your own family favourite combinations. Very quick and easy once you have your pastry case prepared.

* Lightly grease a flan dish and line it with a sheet of puff pastry. Blind bake this with a circle of baking paper and some weights (rice lentils or ceramic)
* From here you can fill the pie casing with any filing you like. In this one I've used softened onion and spinach sterms, steamed rainbow spinach, feta cheese, tomatoe slices and pine nuts.
* Pour over 6 lightly beaten eggs with fresh herbs added.

*Bake in a preheated 180° oven until golden brown and firm to the touch ... approximately 20minutes.

Alternative filling ideas ... 

*Caramelised onions, roasted pumpkin slices, baby spinach, feta and sliced tomatoe. 

*Mushroom, cheese and baby spinach. 

*Broccoli, leek and cheese. 

* What ever you choose just pour over 6 lightly beaten eggs with fresh herbs of your choice.

Wednesday, November 29, 2017

Mums Goulash - Mushroom Meat or both

Featured today is such a simple and delicious one pot vegetarian option. This dish can also be adapted for the meat eaters by either adding to or substituting the mushrooms with a mince of your choice - pork chicken or beef.  If serving to a large group this recipe is easily doubled to feed a mob.
Served with salad and crunchy bread this should satisfy any appetite.

This one pot meal is prepared and served in a deep pan skillet or a large heavy based saucepan if you don't have one.

* Tiny dice 3 large field mushrooms or the equivelant - about 300grams. Pan fry them in a little butter until softened and put aside.
* If adding mince instead of mushrooms fry it off at this stage until browned -  approximately 500grams and put aside.

* Saute a finely diced onion and a couple of cloves of garlic. If using meat add it back now.

* Add a tin of diced tomatoes and a tin of tomatoe puree along with a stock cube of your choice dissolved in a half a can of hot water, a teaspoon of sugar a teaspoon of vinegar and a teaspoon of Italian herbs.

* Bring up to a slow boil and add a cup of elbow pasta or what ever pasta takes your fancy and another cup of boiling water. Gently slow boil until the pasta is cooked stirring often making sure it doesn't stick.

* To serve return the mushrooms and finally add a cup of grated mozzarella and salt and pepper to taste.

Thursday, May 18, 2017

Pumpkin and Spinach layered pie

This meal was so simple and delicious I decided everyone should learn how it was made so that you can enjoy it for yourselves.
* Prepare a round cake tin by placing a piece of baking paper in the bottom and heating your oven to 180°.
* Thinly slice about a quarter of a pumpkin.
* Shred finely about 6 spinach leaves or you could use baby spinach leaves if you prefer.
* Grate a couple of cups of tasty cheese.
* Slice very thinly about a half a red onion.
* Whisk together 4 to 6 eggs with a couple of spoons of natural yoghurt or sour cream.
From here it's as simple as layering everything into the cake tin starting and finishing with pumpkin ... finally pour in the egg mixture and sprinkle a little cheese on top. Bake until pumpkin is soft and cooked right through and a gorgeous golden brown on top.
This pie is also very nice eaten the next day and equally delicious served cold in the lunch box.

Tuesday, May 9, 2017

Spiced pumpkin, corn and nutty crunch salad

*Bake in a moderate oven diced pumpkin which has been coated with a little olive oil and any of your favourite spices ... I have used praprika lemon pepper and salt.
*While baking shred or break up red baby cos lettuce onto a platter.
*Add and combine fresh herbs of coarsely sliced mint and coriander.
*Crunch is achieved by adding fresh corn kernels and some chopped unsalted cashews or similar nuts of choice.
*Dressing is made by whisking together some softened pepperberry honey, natural yoghurt, mustard seed, a small amount of olive oil and finely sliced fresh herbs of coriander and mint.
*When the pumpkin is cooled add it to the salad and drizzle with the dressing before gently tossing and finishing off with a few more chopped nuts.
*Serve with your favourite protein ... my choice tonight was crumbed butterfly prawns. 

Wednesday, July 20, 2016

Spinach and Cheese Pin Wheels

What's not to love ... gorgeous crispy puff pastry with a yummy spinach and cheese filling ... bought together with a tasty side salad for a quick nutritious meal.

* To make 16 pin wheels firstly take a small bunch of fresh spinach and remove stems and finely shed the green only ... steam and strain off any excess moisture,  cool and then squeeze out all liquid.

*Place the cold spinach into a bowl along with about a cup of grated cheese, half a packet of cream cheese and a small finely diced onion.

*Using 2 sheets of ready made puff pastry divide the mixture in half and spread evenly across both sheets.

*Sprinkle thinly with a little more grated cheese and roll up quite tightly ... slice each of the rolls into 8 and place upturned onto baking papered tray.

*Pop them into a hot oven (200 fan forced) and quickly bake for about 15 to 20 minutes until golden brown. A quick hot oven will result in a beautiful puff pastry.

ENJOY!

Thursday, June 2, 2016

Roast Pumpkin with Pearl Couscous

Shout out once again to the Woolworths "Fresh" magazine. Perhaps I could get a job as the local promoter! This recipe turned out way better than I expected and was absolutely delicious and once again simple to pull together. Truly a salad that will impress your guests.
The recipe below is ideal for two or three people.

*Bake a half a butter nut pumpkin that has been sliced in think slices, oiled and sprinkled with dukkah for about 15 minutes. Then drizzle with honey and bake for a further 10 minutes.
*Meanwhile heat a dash of olive oil in a small saucepan and gently fry off a crushed clove of garlic. Then add 125 grams of pearl couscous and 1/2 cup of sultanas stir to coat in oil and finally add 1 and 1/4 cups of hot water and simmer gently, stirring a couple of times to make sure it's not sticking until all the liquid has absorbed. When cooked transfer to a large bowl to cool.
*When cool stir through a handful of chopped coriander ... the same of sliced spring onions and finally some chopped pistachios and the chunky diced pumpkin.
*Finally finish off this salad with a dressing made from lemon zest a couple of tbs of olive oil, lemon juice and apple cider vinegar ... pomegranate arils for a burst of sweetness! (If you need to know how to seperate them out easily send me a message ) ☺

Wednesday, June 1, 2016

Pearl Barley Risotto with Mushrooms

Shout out to Woolies Fresh magazine for this recipe ... can't believe how delicious it is and so much easier than a conventional risotto.  You really must give it a try the following is a serving for two average size bowls.

*Heat a splash of olive oil and a big blob of butter in a large saucepan and fry off half a sliced leek and a large clove of garlic also finely diced until softened (about 5 mins).
*Next add 3/4 cup of pearl barley and some fresh or dry thyme if you have it. I used dry chives tonight as this was all I had to hand. Stir to coat the barley in oil and change the colour of the grain slightly (about 1 min).
*Now deglaze with a 1/2 cup of white wine and add 2 cups of hot chicken stock cover and simmer gently stirring occasionally. The grains should be softened and the liquid absorbed by the end of this time (about 60 mins).
*Meanwhile in another pan fry until softened and browned about 300 grams of mixed mushrooms ... I kept it simple with button and portobello but be as creative as you like. If any moisture is produced add this to the barley saucepan as this is all extra flavors.
*Combine the mushrooms a handful of baby kale or rocket and a blob of butter to serve. Enjoy!

Tuesday, September 22, 2015

Toffee Corn Cobs

This post needs to come with a couple of warnings ... "you will eat more than you expect so make sure you cook lots" and secondly I give credit for this recipe to Better Homes and Gardens stolen and tweeked unashamedly! So simple and delicious it will become one of your families veg staples very quickly.

📌Diagonally (looks pretty) cut your corn cobs and place then in a saucepan along with

✔a couple of whole garlic cloves just crushed with the back of a knife.
✔a sprinkle of chili flakes to suit your taste.
✔a heaped tablespoon of smoky paprika.
✔a couple of heaped tablespoons of sugar.
✔a couple of large pinches of salt.
✔a large knob of butter.
✔enough water to come about half way up the corn ... this will make the sauce and allow the corn to steam.

📌Cook for about 10 minutes and then remove the corn and reduce the water down to a syrupy sauce consistency (probably another 10 or so minutes).
Pop the corn back in to reheat.

📌Serve topped with parmesan cheese.

Monday, March 9, 2015

Breaded Scallops ... Herb and Pomegranate salad

I borrowed this recipe today and added my tweek to it which incidentally is what in my opinion all recipes including mine are for. Sharing them around and inspiring people to create is art in food and so very satisfying. 


Firstly flour egg and breadcrumb good quality large scallops. Into my breadcrumb I mixed a spoon full of chicken stock powder which adds a nice flavour. You could add anything you fancy but I would probably not use cheese as they will go very dark when cooked. 


Next prepare the herb salad. Again what ever you like. My choice turned out delicious and we used parsley, mint, basil, coriander and stems, chives and dill topped with Pomegranate for that touch of sweetness.
Blend together about 50ml of extra virgin olive oil a squeeze of fresh lemon and in my case I added a splosh of sweet chili sauce but if you prefer it hotter perhaps tabasco instead. Let the flavours blend while you cook the scallops adding just before serving. 


I deep fried in my small saucepan using rice oil however a vegetable oil would be just as good. I cooked 18 to serve two in batches of 3 at a time for about 2 or 3 minutes on each side. They will continue to cook from residue heat while draining.


Plate up at completion of cooking ...  adding the dressing to the tossed herb salad drizzling a little tartare sauce or try making a Herb Mayonnaise onto the tip of each scallop.


We thoroughly enjoy this light and refreshing meal. Could be served as an entree at a dinner party or a luncheon.