Caramelized Onion and Mushroom Quiche

Caramelized Onion and Mushroom Quiche 

Ingredients

2 tbsp olive oil
2 sheets of puff pastry, slightly thawed
3 brown onions, finely sliced
1 tbsp brown sugar
1 tbsp balsamic vinegar
500g Mushrooms, sliced
1 tbsp butter
4 eggs, whisked
2 tbsp sour cream
1 cup of cheese

Method

1) Preheat the oven to 200°c
2) Grease a pie tin and line with baking paper. Place the puff pastry sheets in the tin to line it.
3) Heat a large fry pan to a medium-low heat. Be careful the pan is not too hot otherwise the onions will burn. To caramelize, the onions need to cook low and slow. Cook the onions for 15 minutes until softened and lightly browned.
4) Add the sugar and balsamic to the onions, and fry until sugar and balsamic is sticky and caramelized.
5) Add the mushrooms and butter, and fry on a low heat until mushrooms have softened. Take off the heat to cool slightly.
6) Combine the eggs, sour cream and 1/3 of the cheese. Pour over the mixture in the tin.
7) Add the rest of the cheese to top the pie.
8) Bake for 40-45 minutes, until golden brown.

Mexican Beans

Mexican Beans

Previously, I blogged my recipe for Mexican Black Beans. This is my other go-to bean recipe. I use kidney beans, and they can either be left whole, or smooshed into Mexican refried bean, or frijoles. A traditional Mexican refried recipe uses pinto beans, however I use red kidney beans, as they are more common in Australia. I also add capsicum on occasion, if I have any lying around in the fridge. All flavors can be adjusted to taste.



Ingredients
1 tbsp of olive oil
1 large onion, finely diced

3-5 cloves of garlic, to taste, finely diced

1 tsp whole cumin seeds

1-3 chilies, to taste, finely diced

1/2 capsicum, finely diced

1 tin of kidney/pinto beans, drained and rinsed

1 tsp salt
1 tsp ground cumin
Pinch of chili powder
2 tsp paprika (or smoked paprika)

1 tbsp of dried oregano

1/4 to 1/2 cup of water

1 bunch of coriander, stems diced, leaves roughly chopped

Method

1) Heat oil in a medium high temperature. Fry off onion, garlic and cumin seeds, until onion has color and cumin is fragrant. 

2) Add chili and capsicum (if using capsicum) and fry until softened.

3) Add beans, salt, cumin, chili powder, paprika, dried oregano and coriander stems and half the coriander leaves. Add half of the water, cook until evaporated. 

4) Add remaining water little bits at a time, while cooking for 15-20 minutes. Cook until spices are well blended and beans have softened, and water has evaporated. Taste, and adjust flavor as desired.

4) Remove from heat and serve as whole beans. Or once beans have softened, smash until becomes thick consistency. 

4) Serve on a burrito, taco or as a dip.

Serve with Guacamole and Fresh Mexican Salsa, and a Margarita!! 

Fresh Mexican Salsa

Fresh Mexican Salsa

Quick and easy. A great addition to any Mexican meals. Yum.


Ingredients
3 tomatoes, finely diced
1 chilie (red or green), finely diced
1/2 red onion, finely diced
1/2 bunch of coriander leaves, roughly chopped
2 cloves of garlic, finely diced
1/2 lime or lemon, juice
Salt and pepper to taste

Method
Place all ingredients into a bowl. Toss until combined. Adjust flavors as required.

Beetroot and Strawberry Juice

Beetroot and Strawberry Juice

I have previously shared my favorite Carrot, Beetroot and Ginger Juice which was inspired by the Two and Five Juice by Boost Juice. One day, I went to make this amazing drink, when I was short on a number of the ingredients. Lucky, I like to keep things positive, and as a result, discovered an equally amazing flavor combination. Enter my Beetroot and Strawberry Juice.

Ingredients
1/4 beetroot, raw, finely grated
1/2 apple/sugar plum
1/2 cup fresh/frozen strawberries
1 mandarin (or orange), peeled, segments separated, seeds removed
Ginger to taste
Water


Method
Add all of the ingredients into the Nutribullet/juicer/blender. Buzz until combined. Serve with Ice.

Egg and Potato Bake

Egg and Potato Bake

Spiced potatoes with baked eggs is a great dish to take along to a BBQ, or as an easy meal at home.

Ingredients
1 kg potatoes, chopped into large pieces
olive oil
1 large brown onion, diced
3 garlic cloves, crushed
1/2 tsp chili flakes (or fresh chili, diced)
1 capsicum, diced
2 x 400 gram can of diced tomatoes
2 tsp smoked paprika
2 tsp oregano
4 - 6 eggs
1 bunch flat leaf parsley, roughly chopped
Salt and pepper to taste


Method
1) Preheat oven to 180 degrees Celsius
2) Place potatoes in an 8 cup greased roasting pan.
3) Roast for 40 minutes, turning half way, until crispy. (Alternatively, parboil potatoes for 20 minutes and then bake for 20 minutes)
4) Meanwhile, heat the oil to medium temperature in a pan. Cook onion, garlic and chili flakes, or chili, until onion is colored and translucent. Add the capsicum and fry off until softened.
5) Add the tin of tomatoes, salt, paprika and oregano. Bring to a boil, then reduce and simmer for 3 minutes until slightly thickened.
6) Reduce temperature in oven to 160 degrees Celsius. Add the tomato to the potatoes and toss until potatoes are covered in tomato sauce. Make 4-6 indents in the potatoes and crack the eggs into each indent.
7) Bake for 18-20 minutes or until the egg whites are just set.
8) Season with salt and pepper. Sprinkle with parsley and serve.

Remember
-Don't overcook the tomato sauce, or bake will become dry
-Reduce the temperature in the oven before putting the potatoes with eggs back into the oven
-Don't overcook the egg yolks
-Add chili to taste. Using chili flakes and chili will make the dish very spicy.

Black Rice Salad

Black Rice Salad

Black rice has been labeled as a Super food. It is delicious, and has a slightly nutty flavor, similar to brown rice. However, it is higher in fiber than brown rice, and it is lower in calories, with a high nutrient content, mainly in iron. It can be found in big supermarkets, as it became trendy to use a year or two ago in Australia. Otherwise you can find black rice in the Asian supermarket.  It known as Forbidden Rice, and in ancient China, it was a delicacy to the Chinese royalty.  This recipe is adapted from Good Chef Bad Chef's Zoe's Black Rice Recipe.

Ingredients

1 cup of black rice, uncooked or 3 cups cooked

1 block of firm tofu, in cubes

1 tbsp peanut oil

1/2 bag of bean shoots

1/4 Asian cabbage (Wombok), finely shreadded

1 bunch of coriander leaves, roughly chopped

2-3 spring onions, bias/diagonally sliced

2 red chili, to taste, bias/diagonally sliced

1 capsicum, thinly sliced or diced

1/2 ginger knob, grated on micro-plain

1 lime, juice

1 tbsp soy sauce

1/2 tsp sesame seed oil

Other ingredients that can be added/substituted:

Mushrooms

Green beans

Peas 

Carrot, grated or bias/diagonally sliced

Broccoli/cauliflower trees, blanched

Asian leafy greens (Bok choy, Choy sum, Pak choy), shredded and blanched 

Cucumber, bias/diagonally sliced

Radish, finely sliced

Corn, dry fried, kernels removed

Method

1) Cook the rice as per instructions. Allow to cool slightly. Transfer rice to a large mixing/serving bowl.

2) Heat the peanut oil to a medium-high temperature. Fry the cubes of tofu until golden. 

3) Add in the bean shoots, Asian cabbage (Wombok), coriander leaves, spring onions, chili, capsicum, and ginger.

4) Squeeze over the lime juice, sprinkle over the soy sauce and sesame seed oil.

5) Toss all of the ingredients until well combined. 

Basic Scones

Ingredients (makes approx. 12)
Plain flour, for dusting
3 cups of self raising flour
1/3 cup of butter, cubed
1 to 1 1/4 cup milk

Half the recipe (makes approx. 6)

1.5 cup SR flour

3 Tbsp butter

1/2 to 3/4 cup milk

Method
1) Preheat oven to 200 degrees Celsius. Dust a flat baking tray with plain flour. Sift self raising flour into a bowl.
2) Rub butter into flour to resemble breadcrumbs.
3) Make a well in center and pour 1 cup of milk. Mix with a flat blade knife (or bread knife) until soft dough forms. Add more milk if needed.
4) Turn onto floured surface and kneed gently until smooth. Do not over kneed of scones will be tough!
5) Pat dough down until it's about 2 cm thick. Using a 5 cm cutter, cut 12 rounds. Press dough again and cut 4 more.
6) Place 1 cm apart on dusted tray and sprinkle with flour.
7) Bake for 20-25 minutes.

Quiche #1

Quiche #1

Got too many eggs?  Too many left over veg? A lot goes into this vego-herb quiche, but it's damn worth it. I invented this recipe on a day when I had too many eggs and vegetables, and no idea what to do with them. Well, I sure did find a solution, and it's become a favorite.

Ingredients
1 tbsp butter
1 tsp olive oil
1/2 eggplant, cubed
1 onion, finely diced
1 clove of garlic, finely diced
1 sprig of rosemary, leaves off stem, diced
3 sprigs of thyme, leaves off stem
4 sage leaves, sliced, diced
2-4 mushrooms, diced
5 eggs, whisked
3 tbsp sour cream
1 cup of cheese, grated
1 tbsp flour
Salt and pepper to taste
1/2 carrot, grated
1/2 zucchini, grated
1 sheet of puff pastry
1 tomato, finely sliced


Method
1)  Preheat oven to 190 degrees Celsius.
2) Salt the cubed eggplant, allow to sit for 3-4 minutes until moisture appears. Dab dry with paper towel, and shake off excess salt.
3)  Heat butter and oil together in fry pan to a medium high temperature, and fry off onion and garlic until golden.
4) Add herbs to pan, along with eggplant and mushrooms. In a separate bowl, whisk the eggs with sour cream, half of the grated cheese, and the flour. Add salt and pepper to taste.
5) Add the carrot and zucchini to fry pan, and fry off briefly until any liquid evaporates. Remove from heat and allow to cool slightly.
6) Grease a pie tin with some of the olive oil, and line with puff pastry.
7) Add the vegetable mixture into the egg mixture and pour into the pie tin.
8) Spread over remaining cheese, and lay sliced tomato over the top
9) Bake for 40-45 minutes, until not wiggly, and a knife comes out clean.

Smokey BBQ Eggplant and Zucchini

Smokey BBQ Eggplant and Zucchini 

What does a vegetarian have at a BBQ? Enter the smokey BBQ Eggplant and Zucchini burger! Instead of eating a sausage in bread (we are Australian), try the smokey BBQ Zucchini in bread, topped with onions and BBQ sauce. Australian AND vegetarian. Bring on the BBQ!

Ingredients

Dry spice rub

1 1/2 tbsp Cajun seasoning

2 tsp smoked paprika

Spice sauce

3/4 cup BBQ sauce

1/2 cup tomato sauce

2 tsp smoked paprika

Other

1 eggplant, thickly sliced

2 zucchinis, thickly sliced

salt

oil oil

Method

Mix the Cajun seasoning, paprika and oregano to make a dry spice rub.

Salt the eggplant and zucchini and leave for 5-10 minutes, until drops of water appear.
Dab dry with paper towel, and shake off salt

Rub the eggplant and zucchini with dry spice rub.

Mix the BBQ and tomato sauce with the paprika.

Preheat oil on BBQ grill or a pan.
Fry off eggplant and zucchini until soft.
Baste with the sauce to taste.

Balsamic Beetroot and Feta Salad

Balsamic Beetroot and Feta Salad

Feta and balsamic beetroot is a delicious balance of sweet and tart. This recipe is adapted from Taste.com.au: Orange and Balsamic Beetroot. I like to turn it into a salad with the addition of feta, spinach and rocket.

Ingredients

Balsamic Beetroots
4 Beetroots, peeled, thickly sliced or quartered
2 tbsp balsamic vinegar
1/2 cup orange juice
1/2 tbsp brown sugar
1 tbsp olive oil

Salad 
1/2 cup feta cheese, cubed
1/2 cup baby spinach leaves
1/2 cup rocket leaves


Method
1) Preheat an oven to 190 degrees Celsius.
2) In a bowl, add balsamic vinegar, orange juice, brown sugar, and oil and stir to combined.
3) Add beetroots to a baking dish.  Pour balsamic mixture over beetroots in baking dish.
4) Bake for 30-40 minutes, or until beetroots have softened. Remove from oven and allow to cool slightly.

Either have the balsamic beetroots as a side to a roast dinner, or turn into a salad:

Feta Salad
5) Toss the feta and leaves in a bowl. Add the beetroots and use the remaining sauce as a dressing. If sauce is too thick, add another dash of balsamic vinegar.

Beetroot 'Red Velvet' Cupcakes

Beetroot 'Red Velvet' Cupcakes

I make this one for the kids, and then end up eating most of them. Yum!

Ingredients
2 large beetroots, peeled and grated
2 eggs
1/2 tsp vanilla
1 tsp cinnamon
1 pinch of salt
1 1/2 cup of almond meal
4 tbsp cacao powder
3 tbsp olive oil
1/4 cup maple syrup
1 tsp baking powder
1 cup brown sugar


Method
1) Preheat oven to 170 degree Celsius
2) Grease a 12 cup cake tray, or line with cupcake cases
3) Add all of the ingredients into a bowl and mix with a blender. Spoon into cupcake cases.
4) Cook for 40 minutes, or until skewer comes out clean.

Eggplant Parmigiana Burger

Eggplant Parmigiana Burger

The eggplant parmigiana is great with pasta, smothered with a home-made tomato sauce, and topped with mozzarella cheese melted under a grill. This recipe is a twist on the vegetarian eggplant parmigiana, turned into a delicious burger.

Ingredients
1 large eggplant, thickly sliced
Salt
1 cup plain flour
1 egg, beaten
1 cup breadcrumbs (or panko breadcrumbs for crunchier result)
Oil (canola, vegetable or olive)
1 tomato, thickly sliced
Mixed herbs
1 large onion, sliced
Cheese, preferably mozzarella
Tomato sauce
bread roll, buttered


Method
1) Slice eggplant into large burger sized slices. Salt the eggplant and leave for 2-3 minutes until moisture is present. Dab dry with paper towel and shake off excess salt.
2) Roll eggplant in flour, then in the egg, then in the breadcrumbs.
3) Heat oil to medium high temperature in a pan. Fry the eggplant slices until golden. Remove from pan.
4) Sprinkle the mixed herbs on the tomato slices.  Fry the tomato slices until soft. Fry the onion slices until soft and colored.
5) Assemble burger with eggplant slices, tomato slices, onions, sprinkle of cheese on the bread roll. 6) Grill in the oven until cheese has melted. Add tomato sauce to taste.

Alternatively, enjoy the eggplant instead of a sausage on bread, with BBQ sauce and onions

Broke AF Uni Student Banana Bread (Vegan Version)

Vegan Banana Bread

This is a recipe I have cooked many times. I was given this recipe when I was at uni, from the Griffith University Vegetarian and Vegan Society. It is fail-safe go-to for a delicious banana bread treat that is also kid-friendly.

You can add yummy extras to the bread, such as chopped walnuts, almonds, pecans, blueberries or mixed fruit.

You can also substitute the vegan friendly ingredients for vegetarian friendly ingredients, such as normal milk and butter. I just use whatever is lying around. Enjoy.

Ingredients
2 cups of Self Raising flour
1/2 sugar (brown sugar can also be used)
2 very ripe bananas, smooshed
1/3 cup Nuttelex (or any other vegan butter/margarine)
1/2 cup soy milk
1 tsp vanilla essence

Also, you can add...

Vegan chocolate chips

Berries (Blueberries, raspberries, strawberries ect)

Chopped up nuts (Macadamia nuts, cashews, ect)

Method
1) Preheat an oven to 180 degrees Celsius.
2) Grease a loaf tin, or grease and line a loaf tin with baking paper.
3) Sift flour and sugar in a bowl. Create a well
4) In another bowl, add margarine, soy milk, vanilla and any other extras to the smooshed banana.
5) Add the banana mixture into the flour, and fold until combined.
6) Spoon into the loaf tin, and bake for 30-40 minutes, or until a skewer comes out clean.

Storage

Store in the fridge

Best had the next day. 

Heat it up by toasting in a toaster.

It can also be sliced up and frozen. Defrost in the toaster.

Banana bread with diced dark chocolate & blueberries

Honey Carrot Cake

Honey Carrot Cake

My son asked for a carrot cake for his 9th birthday. His birthday fell on May Day, which is a public holiday, so all of the shops were closed. I had to substitute a number of ingredients but the cake turned out beautifully. My son loved this one for his birthday.

Ingredients
2 large carrots
1/2 cup self raising flour
1 cup plain flour
1 tbsp baking soda/bi-carb soda
1/2 tsp cinamon
1/2 cup brown sugar
3/4 cup olive oil
1/2 cup honey
1/2 tsp vanilla essence

Ingredients for the icing
1/2 tsp vanilla essence 
1/2 cup icing sugar
250g cream cheese

Method
1) Preheat the oven to 150 degree celcius. Grease a 20cm cake tin and line with grease proof paper.
2) Peel and finely grate the carrots.
3) Sift the flours, baking soda and cinnamon in a large mixing bowl.
4) In a seperate bowl, add the sugar, oil, honey, and vanilla. Mix until well combined.
5) Add the wet mixture to the dry mixture and fold until combined. Add carrots and stir in. Do not over mix or cake will be tough.
6) Pour the cake mixture into cake tin. Bake for 1 hour or until skewers come out clean.
7) Leave cake to cool for 5 minutes in thetin, then turn out onto cooling rack, remove grease proof paper. Leave to cool.

Icing Method
8) Add the vanilla and icing sugar to a mixing bowl and stir until combined.
9) Add the cream cheese and mix until icing sugar and vanilla is well combined through the cheese.
10) Spread on top of cake.

Notes
*When I made this cake, the original recipe used golden syrup instead of honey. I was out of golden syrup and honey. So I substituted the golden syrup with 1/4 cup maple syrup and 1/4 cup honey.

Chocolate Beetroot Cake with Cardamon Frosting

Chocolate Beetroot Cake with Cardamon Frosting

This recipe can be used to make a cake or muffins. Enjoy.


Ingredients
Butter to grease
1/4 cup cocoa powder
1/4 cup hot water
1 cup brown sugar
2 eggs
2 beetroots, peeled and grated
1/2 cup of milk
1/4 cup vegetable oil
1 tsp vanilla essence
1 1/2 cup self raising flour, sifted

Frosting
1 cup icing sugar
pinch of cardamon
4 1/2 tsp milk

Method
1) Preheat oven to 180 degrees Celsius
2) Grease a cake or muffin tin
3) Place cocoa powder and hot water in a bowl and mix until combined. Add the sugar, eggs, and stir in beetroot.
4) Combine the milk, oil and vanilla in a jug  and add to beetroot mixture. Fold half of the beetroot mixture into the flour. Once combined, fold in remaining beetroot mixture.
5) Spoon into the cake tin or muffin tin.
6) Bake for 55-60 minutes or until a skewer comes out clean. (Bake for 45 -55 minutes for muffins)
8) Allow to cool for 5 minutes then turn out onto a rack to cool.
9) Mix icing sugar, cardamon and milk in a bowl. Spread onto cake or muffins.

Recipe taken from Taste.com.au.

Chickpea Vego Patties

Chickpea Vego Patties

I never neglect the urge to eat a burger, just because I don't eat the meat-filled fast-food chain burgers. Although there are some that provide a vego-ternative, these babies are my home-made style fix. These burgers have a somewhat Indian-Mex twist, using chili, cumin and paprika. Feel free to skip on the spices, or go nuts and double the measurements!

Ingredients
1 large onion, finely diced
1 carrot, grated
1/4 cup of frozen peas
1 tin of chickpeas, drained and rinsed
2 cloves of garlic, crushed
1/3 coriander leaves
1 tsp paprika
1 1/2 tsp ground cumin
1 egg yolk
1 1/3 cup breadcrumbs
1/4 cup oil for cooking

Other ingredients to add to taste:
Chili
Capsicum
Beetroot
Corn
whatever else is lying around in the fridge


Method
1) Combine carrot, peas, chickpeas, garlic, spices, egg yolk, capsicum, and chili. Add 1 cup of the breadcrumbs. Mix with hands to combine.
2) Squash into balls and flatten into patties (about 16). Dip the patties in remaining breadcrumbs. Allow the patties to sit in the fridge for 1 hour.
3) Fry or BBQ until cooked.

Serve with a salad, or have on a burger. Yum.

Mexican Black Beans

Black beans are delicious. They have a naturally smokey flavor, and are so beefy and filling (without any beef). I eat them regularly simply heated from a can. When I want to do something more, this is my go-to recipe. Enjoy.

Ingredients
1 large onion
1/2 tsp olive oil
4 cloves of garlic, crushed
1-2 tsp cumin seeds
1-2 chilies, diced
1 capsicum, diced
1-2 tsp smoked paprika
1/2 tsp ground cumin
1 tsp salt
1/2 - 1 cup chicken stock
1 cup black beans, soaked for 8 hours, or tin of black beans, drained and rinsed
1 bunch coriander, roughly chopped
1 lime, juice
more salt to taste



Method
1) Heat oil to medium temperature. Cook off onion, garlic, cumin seeds and chili, until onion is translucent and cumin seeds are fragrant.
2) Add capsicum and cook until slightly softened.
3) Add the dry spices, salt, chicken stock, beans and 1/2 coriander (leave some leaves for garnish).
4) Reduce heat to a simmer, and cook until beans are tender and spices are combine.
5) Squeeze over the lime juice. Adjust any spices or salt to taste.

Serve as a dip, or use on burritos or tacos.

For more information about black beans, I recommend this post on My Fitness Pal blog: Your Guide to Cooking & Eating Black Beans 

Balsamic Vegetable Salad with Halloumi

Balsamic Vegetable Salad with Halloumi

This recipe is taken from a Taste.com.au recipe: Warm Balsamic Vegetable Salad. It's a great winter salad, and can be cooked on the BBQ or inside on a griddle plate. I added Halloumi to top off the salad, however you can simply leave this out if you are vegan, or alternatively substitute it with vegan cheese.

Ingredients

1 large red onion, in wedges
1 large red capsicum, in thickly sliced into wedges
1 large zucchini, thickly sliced
1 tbsp olive oil
3 medium roma tomatoes, quartered
1/2 cup basil leaves, torn
1 tbsp balsamic vinegar
250g Halloumi

Method

1) Preheat a char grill on medium high heat. Place onion, capsicum, zucchini and oil in bowl and toss to combine.
2) Cook mix in batches on grill for 5-6 minutes or until charred. Transfer to bowl.
3) Cook tomato for 2 minutes each side until char and add to onion mix.
4) Add the Halloumi to the grill. Cook for 3-4 minute both sides. Add to the salad.
5) Add basil and vinegar, as well as salt and pepper to taste. Mix until combined.

Greek Avocado Salad

Greek Avocado Salad

Greek salad is full of flavor, and fast and easy to make. The addition of avocado adds an extra creaminess to the dish. I could live off this, and I do. Enjoy.


Ingredients
2 tomatoes, seeds removed, coarsely chopped
1 avocado, pip and skin removed, coarsely chopped
1 cucumber, sliced diagonally
1/2 red onion, halved then sliced
2 tbsp kalamatta olives
1/2 cube feta cheese, cubed
1 cup lettuce leaves, or baby spinach leaves
2 tbsp oregano
1/2 lemon, juice
1-2 tbsp olive oil
Salt and pepper to taste

Method
1) Combine tomatoes, avocado, cucumber, onion, olives, feta, lettuce/spinach leaves, and oregano in a bowl.
2) Squeeze the lemon juice over salad, drizzle olive oil and crunch salt and pepper to taste.

Mum's Fried Rice

Mum's Fried Rice

You can add pretty much anything to this recipe.

It's delicious with tofu. Simply fry off some hard tofu prior to frying off the eggs, then add it with the eggs to the stir fry during step 4.

Other vegetables that can be added include:
cauliflower,
beans,
grated beetroot,
mushrooms,
celery,
Chinese cabbage,
spring onions,
coriander,
zucchini,
Asian greens such as bok choy, or choy sum,
or any other seasonal vegetable available, or that's lying around in your fridge.



Ingredients
3 eggs
1 large onion, diced
4 cloves garlic, finely diced
1 tsp ginger, grated on micro-plain
1 tsp peanut oil
1 1/2 tsp sesame seed oil
1 carrot, peeled, cut length-ways, and Bias sliced (sliced diagonally)
1 capsicum, diced
1/2 cup of sliced broccoli trees
1/2 cup frozen peas
1-2 cups of cooked rice
soy sauce to taste


Method
1) Beat eggs. Heat half of the peanut oil, with a dash of sesame seed oil, in a wok to a medium-high temperature.  Fry egg to make omelette.
2) Remove from wok, and cut into slices.
3) Fry onion, garlic and ginger in remaining peanut oil and sesame seed oil. Add carrots, capsicum, broccoli and peas. Fry until carrots have slightly softened but still have some crunch.
4) Add omelette pieces, rice and dash of soy sauce, and stir fry until combined.

My Cooking Cheats

Substitution for Self Raising Flour

To every cup of plain flour, add:
-1/2 tsp salt
-1 1/2 tsp baking powder

Basic Batter Recipe
-2 tbsp corn flour
-3 egg whites

Combined flour and egg whites. Dip, then fry.

Basic Crumb Recipe
-Milk
-Flour
-Eggs beaten
-Bread crumbs

Dip in the milk, then in the flour, then in the egg, then in the bread crumb, then fry.

Rice
-2 cups of rice to 2 cups of water (plus some) or just above the finger nail.
-Boil off water
-Turn low as possible and leave for 10 minutes
-Turn off and steam for 10 minutes

Wholemeal Pasta Salad

Wholemeal Pasta Salad

I've always been unsure of using wholemeal pasta. I tried it a long time ago, and did not remember liking it. This week I have decided to give it another go. I put a twist on a Greek salad, and added some Wholemeal Penne Pasta to beef it up a little (without any beef, of course). It turned out lovely, and I wanted to share it. The pasta just tasted like wholemeal bread, slightly grainy, but still beautiful.

Ingredients

2 cups of wholemeal pasta, cooked

2 tomatoes, diced into chunks 

1 red onion, halved and sliced into rings

1/2 cucumber,  sliced in half and sliced

1 red chili, cut in half and sliced

1 green  chili, cut in half and sliced

1/2 cup olives

1/2 cup feta cheese

1/2 cup baby spinach 

1/2 lemon

1 Tbsp olive oil

Salt and pepper

Method

1) Add tomatoes, onion,  cucumber, chilies, olives, feta, and spinach

2) Squeeze over the lemon, drizzle over the olive oil,  and add salt and pepper to taste.

Pasta Sauce - Bean and Chili Pasta Sauce

Ingredients

1 Large onion, diced
5 cloves garlic, diced
2 red chilies, seeds removed to taste, diced
1 tin red kidney beans, drained and rinsed
1/2 cup chicken stock
1 tbs tomato paste
1 tsp raw sugar
1 tin tomatoes
1 bunch parsley
1 bunch basil
1 bunch oregano
1 tsp paprika
Salt and pepper to taste
Pasta or ravioli, cooked to packet instructions
Cheese, Parmesan, grated

Method

1) Fry off onion and garlic in olive oil until the onion is translucent
2) Add chillies and fry off for 3 minutes. Add beans and fry off for another 3 minutes.
3) Add stock, paste, sugar, herbs and spices, and a tin of tomato. Add salt and pepper to taste.
4) Bring to boil. Reduce heat to low simmer and cook for 20 minutes.
5) Serve with pasta or ravioli. Add cheese to taste.

Crusty Garlic and Herb Bread

Ingredients

4 cloves garlic, crushed
1 tsp dried mixed herbs, to taste
2 tbsp butter
2 - 4 crusty bread rolls

Method

1) Add garlic and herbs to garlic in a small mixing bowl and mix combine.
2) Butter rolls, and wrap in foil.
3) Bake in oven for 15 minutes, opening foil after about 10 minutes to toast.

Guacamole

Ingredients

2 avocados, seed and skin removed
1 red onion, finely diced
1 clove garlic, finely diced
1 tomato, seeds removed, finely diced
1/2 of a lime/lemon, juice
2 tbsp sour cream
Salt and pepper
Tortilla chips to serve

Method

1) Mash avocado in a bowl.
2) Add onion, garlic, tomato, lime/lemon juice, sour cream. Add salt and pepper to taste.
3) Mix until combined. Serve with tortilla chips, or use in tacos or burritos.

Pumpkin and Ginger Soup

Ingredients

1 Lrg onion
4 cloves garlic, diced
1 tsp ginger, grated on micro-plain
1/2 pumpkin, diced
1 1/2 L chicken/vegetable stock
1 tbsp soy sauce
Salt and pepper to taste
Sour cream to taste

Crusty Garlic and Herb Breads to serve

Method

1) Fry off on and garlic until onion is translucent.
2) Add ginger and pumpkin. Fry off for 5 minutes.
3) Add stock and soy sauce, and bring to boil. Reduce heat to low simmer. Add salt and pepper to taste.
4) Simmer for 20 minutes until pumpkin is tender. Allow to cool slightly. Using a stick blender, blend until combined to a soup constancy.
5) Serve with a dollop of sour cream and crusty garlic breads.

Potato, Leek and Rosemary Soup

Ingredients

1 lrg onion, diced
2 cloves of garlic, diced
2 sprigs of rosemary
Olive oil
4 - 5 potatoes, diced
2 leeks, green end removed, white end washed and sliced
1 1/2 L chicken/vegetable stock
Salt and pepper to taste
Sour cream or parmasan cheese to taste

Crusty Garlic and Herb Breads to serve

Method

1) Fry off onion, garlic and rosemary in olive oil unt onion is translucent.
2) Add leaks and potatoes and fry off for about 5 minutes.
3) Add stock and bring to boil. Lower temperature to a simmer. Add salt and pepper to taste.
4) Simmer for 20 - 25 minutes until potatoes are tender.
5) Turn off heat and allow to cool slightly. Using a stick blender, blend until combined.
6) Serve with a dollop of sour cream cheese, or sprinkle of parmasan cheese, to taste, with crusty garlic breads.

Carrot, Beetroot and Ginger Juice

Carrot, Beetroot and Ginger Juice 

We own a Nutribullet, and I must say, it is an amazing kitchen appliance.  My kids love it, and I can sneak in the extra vegetables when they're not looking. I use it regularly, and this is my favorite recipe to create. It is inspired by the Two and Five Juice by Boost.  The Two and Five recipe ingredients include freshly squeezed orange, apple, carrot, cucumber, celery, beetroot, spinach, ice, vita booster, and I always ask for ginger! My recipe is slightly altered and I often add or substitute ingredients with whatever is lying around in the fridge. 


Ingredients

2 tbsp grated carrot
2 tbsp grated beetroot
1/2 an apple, diced
1 sugar plumb, seed removed,  diced
1/2 an orange, peeled, diced
1/2 tsp ginger, to taste
1 cup of fresh orange juice

Other fruit and vegetable to add/substitute include:
Celery
Spinach
Cucumber
Grapes
Blueberry
Strawberry
Mandarin
Nectarine
Pineapple

Method

1) Add the fruits and vegetables to the blender/juicer/Nutri-bullet and buzz until combined.

Minestrone Soup

Ingredients

1 lrg onion, diced
4 garlic cloves, diced
Olive oil
1 large carrot, chopped
4 celery stalks and leaves, sliced
1 can of beans, drained and washed
4 potatoes, cubed
2 L of beef or chicken stock
1 tin tomatoes
1 bunch of parsley
Any other herbs (dried oregano, basil ect)
Salt and pepper
Parmesan cheese to taste

Serve with garlic bread
2 tbsp olive oil
1 clove crushed garlic
2 - 4 crusty bread rolls

Method

1) Fry off onion and garlic in olive oil on a medium temperature until onion it translucent.

2) Add carrots, celery stalks and green beans and fry for 5 minutes.
3) Transfer to slow cooker


4) Add stock, tin tomatoes and herbs.
5) Slow cook until until vegetables are tender. Add salt and pepper to taste.


Garlic rolls
7) Combine garlic & olive oil in a bowl. Use basting brush to spread over rolls. Place on a baking tray, and bake in oven fir 10-15 minutes or until toasted
8) Serve soup with Parmesan cheese sprinkled to taste, and garlic breads.

Garlic Soup

Garlic Soup

During flue season, garlic go-to wonder vegetable. They are known to have antibiotic properties, and are packed with antioxidants. This recipe is adapted from the 44-clove garlic soup recipe. I have eliminated the cream, as it is recommended to avoid dairy, if the flue is causing any congestion. This soup is so delicious, and the perfect comfort food during flue season.

Ingredients

2 bulbs of garlic, whole
Olive oil
2 onions, diced
3 Sprigs of thyme
1 bulb of garlic, peeled
2 tbsp butter
1 L chicken or vegetable stock
Salt and pepper to taste

Crusty Garlic and Herb Breads to serve

Method

1) Preheat oven to 175 degrees Celsius
2) Chop the top off two garlic bulbs so garlic cloves are exposed.
3) Place in baking tray, drizzle with olive oil. Cover with foil. Bake in oven for 45 minute.
4) Remove and slightly cool. Squeeze garlic cloves from bulb.
5) Fry off onion, and thyme in butter and excess olive oil from baked garlics.
6) Add roasted garlics and whole garlic cloves, fry off for 5 minutes.
7) Add stock and simmer until whole cloves are tender, for about 20 minutes.
8) Let cool slightly, then using a stick blender, blend into a soup.

Dal Bhat (Nepalese Lentil Curry and Rice)

Ingredients
1 cup of dry lentils, washed and picked for any stones
1 large onion
3 garlic cloves
1 tbsp of ghee (Indian butter) or olive oil
1 tin of tomatoes
2 cups of cooked rice to serve

Spices: Salt, cumin, coriander, turmeric

Method
1) Fry off onion and garlic in ghee until onions have some color.
2) Add lentils, fry for 2 minutes. Add water to cover the lentils (about 1 1/2 cups).
3) Add spices, about 1/2 a teaspoon of each. Add tomatoes and cook for 10-15 minutes until fully cooked. Season to taste, and adjust the spices if required.
4) Serve with rice and coriander.