{Creamy Pumpkin Gnocchi Bake}

                  

I haven't posted a recipe in a while, just been in school holidays mode for a few weeks. 

Today I wanted to take a meal to a dear friend who just had a baby, and she is a vegetarian. Now, I love eating 'veggo' food at home, but this was SO delicious I reckon it would please any carnivore! If not, add a bit off bacon on top ;)

This dish was a surprising success as I set myself a challenge to 'shop the pantry/ fridge' and use what I had on hand. I kind of winged it and in normal fashion, I didn't really measure the ingredients. Here is my best efforts at recalling the exact measurements. In honesty though, this isn't a precision recipe like a sponge cake. This is the kind of cooking that you can be a little bit more relaxed and rustic with.  

Ingredients:

1 Whole Butternut Pumpkin

2 cloves garlic

1 pkt Gnocchi 

Rosemary Sprig (I just got a stalk from our herb garden. Could also use sage)

Pine nuts (I used about 100g, but you could use more if wanted)

Parmesan Cheese (about a handful - 3/4 or 1 cup)

1/4 cup pouring cream

Salt and Pepper to season

Dried Porcini Mushrooms (optional)

Tasty cheese to sprinkle on top

Top with some fried bacon if not a vegetarian meal.

Method:

1. Cut your pumpkin in half length ways. Spray with oil spray and season. Place on an oven tray with garlic and roast until tender. (This step can be done ahead of time and refrigerated).

2.  Once it has cooled out of the oven, scoop out the flesh and puree with garlic in the blender/ food processor. Set aside.

3. Coat a frying pan with olive oil. Toast the rosemary and pine nuts until lightly coloured. Don't walk away here, otherwise it will burn. Scoop out with slotted spoon onto paper towel and set aside. 

4. Place the Gnocchi in the saucepan as per packet instructions.

5. Place pumpkin puree in the rosemary infused oil and heat on low heat. Add the Parmesan, cream, S&P, Pine nuts and rosemary. You could also add the dried mushrooms here (just hydrate with hot water first and drain before adding).  

6. Once the Gnocchi is cooked (floats to top and looks 'fluffy' and 'plump') scoop into the pumpkin mixture and fold through to coat. 

7. Top with some tasty cheese (to taste), a sprinkle of fresh rosemary. 

(At this point I fried up a little bacon to sprinkle on one of the dishes as only one of the couple is a vegetarian).

8. Place under grill or the oven to melt cheese on top and serve with fresh steamed vegetables. 

This will be definitely featuring on our dining table soon but in one large casserole style dish I think. 

Enjoy!

Lauren x 

      

 

{Slow Cooker Roast & No-Potato Mash}

Tuesday afternoons now are busy afternoons due to soccer training that finishes right before dinner time. Since its Autumn, and we are heading into winter, it's the perfect time to get my slow cooker out and make my time away from the house work for me.


I bought an $8 roast beef from Aldi and put it in the slow cooker dish. Then i covered it with:
- A jar of passatta sauce (or tinned diced tomatoes if that's what's on hand)
- Splash of left over red wine (or open some vino and have a glass with dinner).
- 3 cloves of garlic chopped
- 1 an onion sliced
- 2 sprigs of fresh rosemary
- 1 tin of butter beans or other white beans
- salt and pepper

{I actually then put the bowl back in the fridge and let it marinade overnight. You can prepare the meal in the morning for the same night.}

Turn on high at lunch time (or low in the morning) and hours later walk in the door to the delicious scent of a tender, juicy 'fall apart' roast. The best part is the sauce creates a delicious kind of a gravy.

I served it with green beans and a no potato mash. Simply cook some cauliflower and mash it with a tin of white beans. Then season it with a tsp of garlic powder, a TBL of margarine and salt & pepper. As I can't have potato at the moment this makes it possible for the family to eat the same meal at the same time.

This was met with rave reviews in the house, definitely doing this again!!!

Lauren x

{The SORT OF 30 Minute Roast}

Well, I was chatting to my neighbor recently and she is a BIG reader. She was reading a vampire novel. Whilst I don't share her love for vampire fiction, we do share a love for food. In this book someone cooked a roast in a peculiar way. It entailed putting your oven on the hottest setting with your roast in it for 30 minutes. then, WITHOUT OPENING the oven, leave it inside to rest for 3 hours. 

My next door neighbor raved about how it actually worked. I was definitely intrigued to say the least. So, with baked beans and toast on hand in case it didn't turn out. Yes, I was skeptical. 

So I used a Santa Maria Beef Roast from Aldi. We have used this marinated beef before and have loved it. I also chopped up 3 potatoes and put it in the dish also.
I put it in at 1:45pm, turned oven off at 2:10 (had to leave for school pickup). Then I got out at 5:15 to reveal this. 

 

Pro's : 
* It was cooked perfectly (there wasn't any pink in it so it was probably considered medium/well). You could take it earlier if you like it less well done.
*Only 30 minutes of cooking time saves cost and makes it easy to have done on a busy school night.
 * The potatoes were also cooked well

Con's
* My tray was slightly liquidy in the bottom, this could be remedied by actually using a proper roasting tray  with a rack in the bottom.
*It was warm but not HOT, perhaps i could have taken it out a little earlier.
*It was VERY hard to not open the oven once its turned off. I gave into temptation and this may have affected the end temperature.

Lauren x

{All in One Breakfast Bake}

This is the kind of cooking I like. Its a no recipe, tailor to your own taste, use what you have kinda meal.
I actually made this one night for what we call "BRINNER". Breakfast for dinner. It was a crazy day and I wasn't going to the shops with crazy children after school and issued myself a sort of 'mystery box' challenge!
I can see so many adaptations of this idea. I can imagine family all digging in to this for a late Boxing Day morning together while using some f the left overs from Christmas Day. 

I'll show you how I did this and then show you how you could change it to your tastes. 

{Dude Food for Origin}

Last night was State of Origin. I am not normally a football fan, however, I always watch origin. I love it (except when the blues go down AGAIN!). 

Hubby and I had a few of his mates over for game 1 and 3 and last night was a big match.

So, a BIG dude food menu was in order. I love brainstorming this stuff with my brother and we came up with this idea:

- Mini Cheeseburger Sliders with a Homemade Brioche Bun

I just made mini rissoles, with a 1/4 slice of colby cheese melted on each, tomato, rocket and ketchup/ mustard.

- Beer Battered Onion Rings  

First time making these and was hoping they'd turn out. BIG SUCCESS!!!

{image from recipe...seen my attempt below lol!}

- Steak Fries  

(These I just cooked and kept warm in the slow cooker as an additional side / security in case the onion rings didn't work).

Recipe for the Brioche was inspired by {this} but I found it slightly confusing so I'll have re-typed it below. 

Thai Sweet Chili Chicken Rissoles with Coconut Infused Rice

So, browsing on my iPad last night, as I do frequently, I read the latest "SuperFood Ideas" Mag. This ap is great on the iPad because of the cooking mode and video tutorials. I have actually added many recipes to our family menu from this publication. Worth checking out on your 'newsstand' ;)


I was immediately taken by the cover recipe and decided to give it a go tonight.


These were DELICIOUS and they packed a punch of flavor!!!!! Instead of salad, I boiled some rice in coconut milk and infused it with some coriander. I used absorption method and when I turned the heat off and put the lid on, I popped a small bunch of coriander on the top to steam gently into the rice!

Oh my goodness!!! Seriously try this meal, a definite hit, and now I can't wait to eat these cold on a salad for lunch tomorrow. YUM!

Lauren x

{Making the Most of a BBQ Chicken}

I have to say I love the taste of a BBQ chicken, that charcoal slow cooked kind of taste is just delicious. I stopped buying them though until I found that some supermarkets now sell 'lilydale free range chickens'. They are still expensive, but I bought 2 the other day at $12 each and thought I would see how many ways I could use it.

So I divided the 2 chickens into three parts. The bones, and 2 bowls of shredded chicken meat. I kept one lot of chicken fresh and put the shredded meat from the second chicken into a zip lock bag. Put the bag open into fridge first to lower temp, and then close bag taking as much air out as possible before freezing for later use.

Chicken bones:

Don't throw away the bones of the 2 chickens. Place into a sauce pan. I have one with a pasta pot so it makes draining easier. If you don't have this you could easily use a colander that fits or strain after stewing. Chill down in fridge and then scoop off any impurities and freeze stock for later use.
Use this stock as a soup base, use it to cook risottos, rice dishes, curries, stews and casseroles.

Fresh Chicken:

1. Add some mayonnaise, sour cream, dijon mustard, chopped celery, salt and pepper and turn it into some chicken sandwiches with some baby spinach on fresh rolls (use mini rolls for lunchboxes - as above).

2. Mix the above mix through some cooked pasta and chill for chicken pasta salad.
3. Add with some favourite asian fillings to create rice paper rolls or sushi.
4. Top your favourite pizza with the shredded chicken
5. Use it to create chicken taco's by mixing it up with the taco sauce and heating through.
6. Top a baked potato with the chicken and various fillings you have on hand such as onions, cheese, capsicums, tinned corn, mushrooms and avocado.

Frozen Chicken:

7. Add your chicken into a delicious leek and parmesan risotto.
8. Use your chicken stock that you made from the bones (see below) and add chicken, soy sauce, noodles, tinned corn, sweet chilli sauce (or hot if you like), shallots and sesame oil before serving for a delicious winter soup.
9. Add some indian spices (we like ground corriander, ground cummin, ground cardamom) with some fresh ginger and garlic along with some veggies to make an Indian inspired stir fry (simmer sauces can also be helpful if your not confident with these flavours).
10. Use it to make a chicken pie filling. Add some stock to a basic roux and some other veggies and bake the pie till crust is golden.
11. Make them into quesadilla's by adding some grated cheese, and baby spinach in a torilla sandwhich and toast flat topping with lime guacamole.



I have found having the bag of frozen BBQ chicken in the freezer very helpful for those busy nights that you need to 'whip something up' in a hurry.

Enjoy;
Lauren x

{Free Form Pumpkin and Spinach Lasagna}

I was HANGING to make this recipe like you have no idea! Not because I just saw a recipe for it like often inspires me. But because every now and then when I cook, I have my mojo ON and I don't have a recipe, I actually have no idea what the final outcome will be or look like when I start, but it just works. This was one of those times. I made it up as went and it was tastier than I thought it was going to be! The best thing was that this ended up like a restaurant dish and I bough everything from Aldi or had it in my pantry.

The downside is I don't measure when I cook like this, but here is my attempt at documenting this delicious dish :)


Ingredients: (made 3 large portions)
1 packet fresh lasagna sheets (you'll only need 1/2 packet and if you normally buy dried, its worth splashing out for the fresh sheets)
1/2 butternut pumpkin
1 packet of baby spinach (buy 2 if you want some for a side salad/ garnish)
2 cloves garlic
about 40g butter
handful of pine-nuts
handful of walnuts
1 tub of ricotta
Parmesan cheese
salt and pepper


Method:
1. cut your butternut pumkpin into thin slices (about 2mm *ish) and pop into water and microwave for a few mins until tender.
2. Place butter, spinach, nuts & garlic in a saucepan on a medium heat and saute till spinach wilts. Season with S&P and turn off heat.
3. Once the spinach mix and pumpkin is cooked you are ready to assemble.
4. Cut each lasagna sheet into thirds (Aldi's sheets are folded into thirds, so I just followed the folds). Here are my layers in order:
-Place one sheet as the base.
-Then lay a few pieces of the cooked pumpkin on top and season here
-another sheet of lasagna
-then spoon some ricotta on top
-sprinkle some parmesan on the ricotta
-then a spoonful of the spinach mix on top
-lasagna sheet
-spoonful of ricotta
-another layer of pumpkin
-final layer of lasagna sheet
-top with more ricotta, parmesan and s&P

You don't need much of each ingredient on each layer, it's the layering itself that will make each mouthful taste so good.



It sounds like a very long process, but even with doing 3 of these, it took me longer to write this than do it. It's worth it!

{Slow Cooker Lasagna}

Well, as my last post suggests, It has been a busy week with our eldest son starting school last week and our youngest son starting per-school today.

I wanted to be organized with meals. You see, when my boys get tired, they can get quite grumpy. Add settling into a new routine of full time kindy / preschool to the mix and it's a recipe for disaster and a week worth of 2 minute noodles for dinner in the making (I hope I am not the only one)!!!

Enter the slow cooker. I prepared my lasagna as per usual.
- meat sauce (with grated veggies)
- béchamel sauce (can use ricotta for lower fat option)
- and lasagna sheets (I like the fresh ones best).

Then I simply assembled in the slow cooker as if I would with a normal dish. I made it just after lunch time and put my slow cooker on the 'keep warm' setting. It didn't need cooking, as all the parts are pre-cooked, it just warming through to cook the pasta sheets.

When I arrived home after school pick up, the house smelled divine! Simply dished up with a salad and everyone emptied their plates with big grins. Happy family = happy mummy :)

Enjoy;
Lauren x

{Cashew & Herb Crusted Salmon}

This is the most simple and delicious meal ad it was GOBBLED up by my hubby, 5 year old AND 2 year old boys! They loved it and it tasted so fancy which is a great trick since it was so simple!

INGREDIENTS:

4 salmon fillets
100g of cashews (could use other nuts also like almonds or macadamias)
A handful of fresh herbs (I used basil & parsley - they are fresh in the garden)
1/2 a lime
Olive oil
Salt & pepper

METHOD:
Pre-heat oven to 160'C
1. Place the nuts in a food processor and blitz up until sort of like bread crumbs.
2. Add the herbs and squeeze the lime in also.
3. While it's processing, drizzle olive oil in until it binds it together. I used about a few dessert spoonfuls, but just add a little and test as you go.
4. Season and then gently place onto the salmon in an oven proof dish.
Place in the oven for about 20 mins until cooked through.

SERVING SUGGESTION:
I stirfried some Asian greens (bok choy and pak choy) with 1/2 a red onion, 1/2 a chili, the other 1/2 of the lime from above, 1 tsp fresh ginger, 2 garlic cloves, corriander stems & 1 TBS sesame seeds.

Once cooked, serve alongside the salmon with fresh corriandar on top - SOOO GOOD!!!

{A Vegetarian Christmas: Sweet Potato & Leek Roulade}

We hosted a Christmas Dinner/ Feast for two of our dear friends last Friday night. I had a blast planning the menu and trying to find a yummy main for my beautiful friend who also is a vegetarian. Now I don't have a problem using imagination for meat free meals normally, as we eat that a lot here.
However, when I think Christmas, I think hams and roast lambs, chicken or pork. I wanted something delicious and not an 'after thought'. I would never want anyone coming over for dinner feel like an after thought just because they don't eat meat. Insert Google and here was the menu:

Entree
Goats cheese and Cranberry Tartlets

Mains
Minted Roast Lamb
Sweet Potato and Leek Roulade

Sides
Balsamic Vine Tomatoes
Chili and Almond Asparagus
Honey Carrots
Rosemary and Garlic Smashed Potatoes

Drinks
Chilled Egg Nog
Warm Mulled Wine

Dessert
Christmas Pudding Ice Cream with Frozen Chocolate Sauce
Tea & Coffee

The mulled wine was a little bitter as I think I let it simmer too long but it was still worth a try.
Here is the recipe for the Roulade...Mine didn't look that pretty, but it held its shape and was DE-LISSSHH!!! Its worth the effort ;)

(image from taste.com.au)

INGREDIENTS:
Roulade

20ml (1 tbs) olive oil
1 leek, finely chopped
60g butter
1/3 cup plain flour
300ml milk
4 eggs, separated
1/2 cup grated cheddar cheese
1/4 cup grated parmesan

Stuffing
30g unsalted butter
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups fresh white breadcrumbs
1 tbs chopped fresh sage
1 tbs chopped flat-leaf parsley

Filling
500g sweet potato, peeled, chopped
15g unsalted butter
100ml thin cream
1/2 tsp freshly grated nutmeg

Method

1. Preheat oven to 180°C. Grease and line a 39 x 26cm Swiss roll pan.

2. To make the roulade, heat the oil in a large saucepan over medium-low heat. Add the leek and cook gently for five minutes until soft. Remove leek from pan. Wipe pan, then add the butter. When it has melted, add the flour and cook for 1-2 minutes, stirring constantly. Start adding the milk, a little at a time, whisking until all the milk is combined and the sauce has thickened. Remove from the heat, beat in egg yolks, one at a time and season.

3. In a separate, clean bowl, beat the eggwhites until stiff. Add a quarter of the eggwhites to the roux, then gently fold in the remaining eggwhites. Fold in leeks and cheddar until just combined, then pour into the prepared pan and bake in the oven for 20-25 minutes or until golden and puffed.

4. Meanwhile, to make stuffing, melt butter in a frying pan over medium heat. Add onion and cook for five minutes until soft and translucent. Add garlic and breadcrumbs and cook for a further 3-4 minutes. Stir in herbs and season with salt and pepper. Set aside.

5. For the filling, steam or boil the sweet potato until tender. Drain and mash with the butter, cream and nutmeg. Season well and set aside.

6. When the roulade is cooked, place a clean tea towel on your workbench and sprinkle with the parmesan. Turn the roulade out onto the tea towel and peel off the baking paper. Allow to cool for 1-2 minutes, then spread the sweet potato over the roulade.

7. Sprinkle the stuffing over the sweet potato. Using the edge of the tea towel, carefully roll up the roulade from the longest side finishing with the seam-side down. Slice and serve warm.

I hope you enjoy the idea and even if I wasn't serving for a vegetarian...I would definitely make this again :)

Lauren x

{Freezer Meals & Making Life Organised}

You can tell spring is coming, the cleaning bug has hit (but maybe for me its an all year round thing). I cleaned out my freezer, did an inventory and created space.
I ashamedly had to remove a few 'mystery packages' too. This means unlabeled food which, knowing my label obsession, I clearly lost my mind before putting in there in the first place.


I was armed with my sharpie, big ziplock bags and foil trays with lids. Then I did a big food shop, put little munchkin to bed, left big munchkin with Lego and got into the kitchen.

I prepared a whole lot of meals that are easy to reheat and then all I have to focus on is adding fresh veggies and salads etc... To the main dish.

So what dishes did I make?

*Leek and Mushroom Risotto
When I defrost, I will add sone fresh parsley, Parmesan and pepper.

*Sweedish Meatballs
These were inspired by the ones I love at ikea. So all I have to do is add green veggies (like beans, asparagus and broccoli), gravy, cranberry sauce and mashed potato (could even freeze this, but I like fresh).

*Lasagna and 'Spag Bol'
I did a BIG batch of Italian style mince. Using foil trays with lids (woolies sell these in packets of 2) I made 2 lasagnas and put the other half of the mixture into a zip lock bag for 'Spag Bol'.

*Schnitzels / nuggets
I crumbed up 1 kg of chicken breast. I cut each Breast into half to get two thin schnitzels per breast. Any of the tenderloins I crumbed and packed separately as nuggets.

*Beef Burritos
I made up sone Mexican style mince. Add garlic, red onion, Mexican chilling powder (no additive and salt version of taco seasoning), corn, capsicums, mushrooms, coriander and a tin of diced/ pureed tomato.
Place into tortillas, fold up tortilla, wrap in double glad wrap and place all in a zip lock bag. Take one out and microwave for individual serve or use all and bake as normal 'enchilada style'.

*Teriyaki style Chicken
This was easy, I just filled a zip lock bag with soy sauce, some brown sugar, sweet chili sauce and kecap manais. Then put in chunks of chicken raw and freeze. This marinades it before cooking.
Serve with an Asian green stir fry and rice.

*Beef Curry
Similar to above, cut beef up and add into the bag with curry paste.
Add peas or preferred veggies when cooking and serve with rice and naan bread.

*Shredded BBQ chicken.
I got a free range bbq chicken and took all the meat off so I can use it in things like omelets quiches, pies, etc... Without much effort!


I realize zip lock bags aren't very 'green' but for me they work, because they store a big meal in a flat bag, making the most out of freezer space.
Just take a meal out of freezer and put it into the fridge at night it should be mostly defrosted by the next night's dinner time (depending on the dish). SO simple.

So that's my overview of my very productive day.
I am keen to try and keep this up as it is one busy day that has made the next 10 -15 meals preparation free!!! Love that!!!


Lauren x



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{Homemade Ricotta Gnocchi}

I love a great recipe that is healthy, quick and easy! This has een on my to-try list for ages and I can't believe that this has taken me so long to try this. Gnocchi.
Its one of those recipes that seems so mystical. So Italian and authentic.
So, I had some left over ricotta in the fridge after making Cannelloni and I decided to try and use it and give ricotta gnocchi a go (not sure how it would turn out). It turned out to be a MASSIVE hit and everyone gave it a 2 thumbs up.
I was hoping it would be a success or baked beans was on the menu ;) Here is a rough recipe (as usual I made it up as I went).
1/2 kg ricotta (the dry kind from the deli or that comes with a colander works best)
1 egg
1/2 tsp nutmeg
1/2 cup parmigiano regianno (parmesan is fine)
salt and pepper
1 cup of plain flour (can use rice flour to make it gluten free)

1. Place cheeses, spices and egg in a bowl and mix together.
2. Add 1/2 the flour and mix in. then add a little at a time until the mixture resembles a dough consistency.
3. Sprinkle some plain flour on the bench / board and roll out handfuls of the 'dough' into a thin sausage shape.
4. Cut off little bite sized pieces and set aside.
5. Repeat until the 'dough' mixture is all rolled and cut.
6. Boil salted water and place gnocchi in the water. They are ready when they rise to the top of the water and float. Take out immediately and place into your favorite sauce.






I simply fried some eggplant, onion, garlic, zucchini and a tin of tomatoes. Topped it with fresh basil, parmesan and freshly ground pepper to serve. Enjoy; Lauren x

{One Pot Orange Asian Chicken}

I kinda made this up as I went tonight, so feel free to adjust flavours i.e. add chilli etc... This went so quickly that I didn't even get a chance to get a photo. The dish fed 4 adults and 2 children. On top of that I had everything on the pantry and freezer already so it was a very cheap meal too!


ONE POT Orange Asian Chicken

Ingredients:
3 chicken breasts (could use thighs, but this is what I had on hand)
1 onion chopped
3 cloves of garlic
1 cm piece of fresh ginger (minced in a jar is fine if you don't have fresh)
1/2 bunch of shallots chopped in chunks on an angle
1/2 capsicum (red or green) cut into thin strips
2 oranges juiced
1 tbls Kecap manis (thick sweet soy in Asian isle)
2 tbls soy sauce
1 tsp of white vinegar
1 tbls honey


Method:
Place all ingredients in an oven proof dish and bake in a 160' oven for about an hour.
Place 2 cups of Basmati rice and 2 cups of chicken stock in a microwave dish for 10 mins (your microwave may be different).
Serve!

How easy huh???

Enjoy;
Lauren x

{Quick and Tasty Pasta Dinner}

This meal is a favorite of mine for those nights where you don't have a lot of time. This is so quick, easy and packed full of flavor. As an added plus I have these ingredients on hand always so I can whip it up at a moments notice.

Ingredients:
Wholemeal spaghetti
Tin of diced tomatoes
2 Jars of antipasto (in the oil isle)
Juice of 1/2 a lemon
Parmigano reggiano cheese*
Parsley to garnish

Method:
1. Boil spaghetti
2. Drain antipasto and roughly chop up (this is all about rustic so you don't have to be precise)
3. Once spaghetti is cooked, drain in colander and put back in saucepan (keep off the heat). Add antipasto, tinned tomatoes, 1/2 lemon squeezed, and a heathy grating of cheese.
4. Toss through 1/2 bunch parsley and some freshly ground pepper and serve warm.

Enjoy!

Mr 5 requested this cold in his lunch box today so, to me that's a winner!!!

*This cheese whilst pricier than tasty but has a very strong flavor as it's aged for about 2 yrs. This means you use less calories to get your taste. Finley grated with a hand grater is the way to go! Could also use Parmesan.

Lauren x




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Homemade Hommus

Our house eats very healthy (even the kids!) and one thing everyone here loves is hummus. Whether its spread on a wrap with freshly made falafel and tabouli, used instead of butter or margarine on a salad sandwich or just dipped with veggie sticks, it's always a winner!!!
So here is my recipe for it, I've never bought it from the store since and always make a double batch!

Ingredients:

2 tins chickpeas, drained.

3 tablespoons lemon juice

2 tablespoons tahini (unhulled is the best)

2 cloves garlic, chopped

1 teaspoon salt

freshly ground black pepper to taste about 1/2 a can worth of water (sometimes I need more/ less depending on the batch of chickpeas)

2 tablespoons olive oil

**If you want a kick, add a sprinkle of cayenne pepper, yum!

Method:
1. Put all ingredients and blend in food processor. Done! Hard huh ;)
2. I always taste test first because sometimes the chick peas are saltier than others or the lemon may not have as stronger taste. Just add more of the seasonings (i.e. lemon, salt and pepper or garlic) to refine recipe to how you want t to taste.


Chick peas are a helpful source of folate, zinc and protein. They are also very high in dietry fibre and a healthy source of carbohydrates. They are low in fat and the fat the do have is polyunsaturated anyway. These are always in stock in our house and I hope you try this one at your place. I will also post the falafel recipe soon too - one of our favourite meals. Delish!

Enjoy;
Lauren x

Healthy Dinner Idea : Fish Parcels

I bought some frozen and skinless fish fillets the other day in my grocery shop. They cost me $12 but would last 3 meals, which is good value in my books. So I turned two fillets into a delicious meal as follows. Like alot my cooking, I make it up as I go and you can alter the ratios to your taste.

Ingredients:

Grated ginger
1 Finely chopped chilli
4 chopped fresh garlic
zest and juice of half a lemon
zest and juice of a lime
2 slices of lime and lemon
1 bunch of corriander chopped (even using teh stalks and roots)
salt and pepper
olive oil


Method:
1. Lay out a sheet of foil and then a sheet of baking paper on top of the foil per person.
2. Lay out the above ingredients on to the centre of the foil and then place the fish fillet on top.
3. Wrap the parcel up and seal.
4. Bake in a preheated 200' oven for about 10-15 mins.

I decided to serve it with a stirfry. Mix some bok choy, chilli, garlic, soy sauce, ginger, olive oil, red onion, sesame seeds, salt, pepper, lemon juice and lime juice in a bowl. Heat up a wok or frying pan and then stir fry for a minute or too, just until the bok choy is a little tender but still crisp.

We just loved this dinner and felt so healthy after eating it, I definitley recommend it :)

Lauren x

I feel like Chicken Tonight

Chicken Pie

Tonight for dinner I decided to try to use a jar of honey mustard simmer sauce I had in the pantry. I wasn't convinced but wasn't convinced it would make a tasty stir fry. So, I went on a mission to make a cheap and tasty meal, and SUCCESS!!!!

Ingredients: (this filled one quiche dish)
3 sheets of puff pastry
1 chicken breast, diced
1 onion
1 zuchini
1 carrot
1 stick celery
3 cloves garlic
dash olive oil
fresh thyme
1 jar of honey mustard sauce
2 tsp dijon mustard (or whatever kind you have)
salt
pepper


Steps:
((Preheat oven to 200'}}

1. Chop up the onion, garlic, and saute with some oil.
2. Chop up the celery, zuchini, carrot and put it into the pan with the onion and garlic.
3. Add some of the fresh thyme.
4. Add chicken and fry through until golden.
5. Pour in the sauce, mustard, and salt and pepper and turn down to low heat.
6. Grease dish with spray oil and line the base and sides of dish with 2 of the sheets of puff pastry. Prick base with a fork and then place in oven to prebake the base untill cooked.
7. Then scoop filling from frying pan into the pastry case.
8. Place 3rd sheet of pastry over top and poke a whole or two in center to let steam out.
9. Turn oven down to 180' and bake untill pastry lid is golden.

I love this and the family did too. It cost so little and I had the items already at home, I love those kind of meals.

Enjoy
Lauren x

Yummy and HEALTHY lasagne!!!

Well, I am a big fan of The Biggest Loser but I loved the masterclass that they added this season. One recipe I was dying to try was a grilled vegetable lasagne with difference. Instead of a normal white sauce which was full of butter, flour....they gave an unusual option which I tried and am now a BIG fan of.
Turn some ricotta to a white sauce consistency with some skim milk and you have a version of white sauce with HALF the calories! The amount of milk will depend on whether you buy your ricotta from the fridge or the deli. The deli ricotta is dryer and will require more milk. I bought 1kg of ricotta and made a canelloni as well for tomorrow night (trying to be organised and multi task - hehehe). Here is a link to the recipe that i used. Very simple and delicious too! If you try it let me know how you like it :)

Basil Pesto and White Wine Gnocchi

So I often cook (not bake though) without a recipe and just see how I like the flavour as I go. You will notice that I will use measurements like drizzle, splash, handful. This is mainly because I didn't write down the recipe, but also allows you to adjust to your own taste.
Tonight I made this gnocchi (varying a friends recipe) for dinner and just loved it! Would serve 2 for a rich dinner or 4 as a side.

1. Boil up 500g packet of gnocchi in a saucepan.
2. Whilst boiling, finely cut up 1 green capsicum (could use red, but I had green and they are cheaper too).
3. Then peel some pumpkin (I used about 2 handfuls) and discard skin. Keep peeling the pumpkin till you get a handful or 2 of the slithered pumpkin.
4. Drizzle a little oil in a frying pan/ wok (I used chilli oil for a little kick) and when hot cook the pumpkin and capsicum till tender.
5. Place a heaped dessert spoon of basil pesto in the frying pan.
6. Then add a splash of white wine and cook it out for a minute.
7. When Gnocchi floats to the top, scoop into the frying pan mixture.
8. Before serving, add a drizzle of cream or evaporated milk (if you want to be good).
9. Serve with a grinding of pepper and fresh basil leaves (i also grated a little peccorino cheese).

YUMMM!!!!!! ENJOY xo