Tropicana Smoothy
Ingredients
-1 Banana
-1/2 Cup of Pineapple
-1/2 Cup of Kale or Baby Spinach
-1/2 Cup of Coconut water
-Mint to taste
Method
Add to cup, use a Nutribullet to blend & you're ready to go!
Wednesday, 7 February 2018
Baby Spinach & Mushroom Quiche
Baby Spinach & Mushroom Quiche
Ingredients
-1-2 Sheets of puff pastry
-Olive oil spray
-1 Medium brown onion
-2 Cloves of garlic
-1 Small sprig of rosemary or thyme
-3-4 Mushrooms, sliced
-2-3 Handfuls of baby spinach
-4 Eggs
-1/4 Cup of light milk
-3/4 Cup of light ricotta or light sour cream
-Parmesan to taste
-Salt & pepper
Method
1) Preheat the oven to 200 degrees Celsius.
2) While puff pastry is thawing, cook off onions, garlic, until browned.
3) Add rosemary and mushrooms and cook until mushrooms have soften.
4) Add spinach and cook until wilted. Set aside to slightly cool.
5) Spray a quiche dish with olive oil spray, and line with 1-2 sheets of puff pastry
6) Add eggs & milk, and whisk with a fork until combined. Season to taste.
Add the spinach mixture to the egg mixture.
7) Gently stir through the ricotta. Use a microplane to finely grate Parmesan to taste.
8) Pour the mixture into the quiche dish.
9) Cook for 30 or so minutes, until puff pastry is golden, and the quiche has set.
**Note that the puff pastry can be cooked prior to adding the mixture. Simply line with rice and cook as per instructions on packaging.
**The mushrooms can be substituted for zucchini or eggplant
Ingredients
-1-2 Sheets of puff pastry
-Olive oil spray
-1 Medium brown onion
-2 Cloves of garlic
-1 Small sprig of rosemary or thyme
-3-4 Mushrooms, sliced
-2-3 Handfuls of baby spinach
-4 Eggs
-1/4 Cup of light milk
-3/4 Cup of light ricotta or light sour cream
-Parmesan to taste
-Salt & pepper
Method
1) Preheat the oven to 200 degrees Celsius.
2) While puff pastry is thawing, cook off onions, garlic, until browned.
3) Add rosemary and mushrooms and cook until mushrooms have soften.
4) Add spinach and cook until wilted. Set aside to slightly cool.
5) Spray a quiche dish with olive oil spray, and line with 1-2 sheets of puff pastry
6) Add eggs & milk, and whisk with a fork until combined. Season to taste.
Add the spinach mixture to the egg mixture.
7) Gently stir through the ricotta. Use a microplane to finely grate Parmesan to taste.
8) Pour the mixture into the quiche dish.
9) Cook for 30 or so minutes, until puff pastry is golden, and the quiche has set.
**Note that the puff pastry can be cooked prior to adding the mixture. Simply line with rice and cook as per instructions on packaging.
**The mushrooms can be substituted for zucchini or eggplant
Wednesday, 11 October 2017
Pumpkin & Pesto Salad
Pumpkin & Pesto Salad
For this recipe, I use a pesto called Barilla iPesti alla Genovese, but any basil pesto works well.
For this recipe, I use a pesto called Barilla iPesti alla Genovese, but any basil pesto works well.
You can also add pasta to this recipe as well.
Ingredients
-1/2 butternut pumpkin, chopped in large chunks,
-Olive oil, a drizzle
-3/4 cup of pepitas (pumpkin seeds), dry toasted
-2 or 3 handfuls of spinach & beet leaves
-2 tbsp pesto sauce
-Parmasan, salt & peper to taste
-Olive oil, a drizzle
-3/4 cup of pepitas (pumpkin seeds), dry toasted
-2 or 3 handfuls of spinach & beet leaves
-2 tbsp pesto sauce
-Parmasan, salt & peper to taste
Method
1) Preheat oven to 200°C
2) Spread out pumpkin on a roasting tray & drizzle with olive oil
3) Roast pumpkin for 30-40 mins, until golden and soft
4) Allow to slightly cool
5) Mix pumpkin and remaining ingredients together. Yum.
2) Spread out pumpkin on a roasting tray & drizzle with olive oil
3) Roast pumpkin for 30-40 mins, until golden and soft
4) Allow to slightly cool
5) Mix pumpkin and remaining ingredients together. Yum.
Friday, 4 August 2017
Sweet Potato chips
Sweet Potato chips
Dip these bad boys in some herbed mayo, or sweet chilli & sour cream!
Ingredients
1 sweet potato
1 tbsp olive oil
1 tsp mixed herbs
Dip these bad boys in some herbed mayo, or sweet chilli & sour cream!
Ingredients
1 sweet potato
1 tbsp olive oil
1 tsp mixed herbs
Method
1) Preheat the oven to 180 ° c
2) Peel the sweet potato. Cut in half width ways, then cut in half length ways, then cut into 6ths or 8ths length ways to create long chips.
3) Place in baking tray, drizzle over oil, and sprinkle over herbs, then mix to cover.
4) Bake for 30-35 minutes, until chips are cooked through.
1) Preheat the oven to 180 ° c
2) Peel the sweet potato. Cut in half width ways, then cut in half length ways, then cut into 6ths or 8ths length ways to create long chips.
3) Place in baking tray, drizzle over oil, and sprinkle over herbs, then mix to cover.
4) Bake for 30-35 minutes, until chips are cooked through.
Serve with sour cream or mayonnaise, with sweet chilli sauce. Alternatively, serve as a side with a salad.
Poached Eggs on Rye with Melted Spinach & Beet Leaves, and Mushrooms
Poached Eggs on Rye with Melted Spinach & Beet Leaves, and Mushrooms
Ingredients
Water
A dash of Vinegar
2 x Eggs
1 x Tsp Olive oil
A dash of Vinegar
2 x Eggs
1 x Tsp Olive oil
1 x Clove of garlic
2 x Mushrooms, finely sliced
A handful of Spinach & beet Leaves
2 x Slices of Rye Bread,
Salt & Cracked Pepper, to taste
Parmesan
2 x Mushrooms, finely sliced
A handful of Spinach & beet Leaves
2 x Slices of Rye Bread,
Salt & Cracked Pepper, to taste
Parmesan
Method
1) In a small pan, heat olive oil. Fry Mushrooms until softened. Chuck in the leaves and fry until melted. Add pepper or salt to taste.
2) Meanwhile, fill a small fry pan with water about 2 cm high. Add a dash of Vinegar. Heat the pan of water on medium low to a small rolling boil.
3) With a spoon or spatula, stir the pan of water in a circular motion to create a slight whirlpool.
4) Crack the eggs into the middle of the whirlpool.
5) While the eggs are cooking, toast the rye bread.
6) Spoon the mushrooms and melted leaves onto the rye.
7) Once the egg whites are no longer translucent and the eggs are cooked, use a spatula with draining holes to spoon them out of the water. If the tops of the eggs haven't cooked, lower the temperature of the stove and place a lid on the fry pan.
8) Place the eggs on top of the mushrooms and leaves on the rye.
9) Serve with Parmesan, cracked pepper and salt.
Tuesday, 23 May 2017
Quinoa Fruit & Nut Salad
Quinoa Fruit & Nut Salad
Ingredients:
1 cup dry quinoa & brown rice cooked to package instructions with stock cube and thyme
1/3 cup chopped nuts (pecans, walnuts, almonds, ect.)
1/3 cup dried fruit (cranberries, sultanas, diced apricot!, ect)
A few handfuls of spinach
1/2 lemon feshly squeezed
2 Tbsp olive oil
Fresh ground pepper to taste
Parsley to taste
1/3 cup chopped nuts (pecans, walnuts, almonds, ect.)
1/3 cup dried fruit (cranberries, sultanas, diced apricot!, ect)
A few handfuls of spinach
1/2 lemon feshly squeezed
2 Tbsp olive oil
Fresh ground pepper to taste
Parsley to taste
Method:
1) Use any desired combination of fruit and nuts, for example cranberry and pecan, or apricot and almond
2) Mix together in a bowl and enjoy.
Tuesday, 8 November 2016
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
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.
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.
Tuesday, 9 August 2016
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
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 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!!
Tuesday, 12 July 2016
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.
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.
Tuesday, 5 July 2016
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.
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.
Tuesday, 28 June 2016
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.
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.
Tuesday, 14 June 2016
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.
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.
Tuesday, 7 June 2016
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
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.
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.
Tuesday, 31 May 2016
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.
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!
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
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.
Fry off eggplant and zucchini until soft.
Baste with the sauce to taste.
Tuesday, 24 May 2016
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.
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.
Tuesday, 17 May 2016
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.
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.
Tuesday, 10 May 2016
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
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
Tuesday, 3 May 2016
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
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.
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
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
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.
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.
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.
*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.
Subscribe to:
Posts (Atom)