Smoked salmon and cream cheese egg wrap


I was trying to separate eggs for a recipe and managed to stuff it up. ..  So what do you do with that egg you hadn’t planned on?  Egg wrap!

This is easy as – just whisk up the egg (I added a little water but you can skip this) and pour into a frypan with a little butter.  You don’t need to flip the egg as it is quite thin and will cook the whole way through.  Flip out onto a plate when cooked and allow to cool. 
I filled mine with cream cheese and smoked salmon, but you can fill it with whatever you want!
You could add some chopped chives to the egg mix or even add chopped herbs to the fillings.


Pickled prawns


My Dad used to make these as a special treat every so often when we were kids and they rarely lasted overnight. They are delicious… And very simple to make.

Pickled prawns

Add peeled prawns to a jar with equal amounts water and vinegar (enough to cover the prawns). Only add salt if the prawns are not already salty enough. Pop a lid on the jar and place in the fridge overnight. You should leave them in the jar to pickle for at least a day before eating them. I usually just eat a few straight out of the jar, but they are delicious in sandwiches.

Ricotta & pea tarts


I tried these out at our work Melbourne Cup lunch – they went down a treat!

These are very easy to make and delicious…

Ricotta & pea tarts

2 sheets frozen shortcrust pastry, thawed  (puff pastry works well too)

300ml thickened cream

3 eggs, at room temperature

2 teaspoons dried basil

200g fresh ricotta

1/2 cup frozen peas

1/4 cup freshly grated parmesan

Mixed salad, to serve

Preheat oven to 200C.  Grease 8 holes of a texas muffin pan.  Cut each pastry sheet into quarters (squares).  Carefully press squares into prepared holes in tray.  Gently roll down the pointed corners of the pastry to form a neat edge.  Whisk cream, eggs, basil and ricotta in a jug.  Season with salt and pepper.  Stir in frozen peas.  Spoon mixture evenly into the pastry cases.  Sprinkle tops with parmesan.  Bake for 15 mins or until golden brown and just set.  Stand for 5 mins in pan.  Serve warm with salad.


Spinach and ricotta tartsvariation – Spinach and ricotta

Here’s a variation I tried…

I used low-fat cream and ricotta and replaced the peas with some frozen spinach.  They turned out really nice and tasty – just a lighter texture.  I froze them and often have one for breakfast.

The side salad is simply rocket with beetroot and some parmesan cheese.

Chicken meatballs

Not yet cooked… Ready for the freezer

This is the first time I’ve made these and they turned out pretty well.  The beauty of meatballs or rissoles etc is that you don’t really have to stick to a recipe – just get the consistency right and include certain ingredients that bind them together and they will turn out beautifully every time.

When it comes to freezing meatballs, what I usually do is mix them up, then roll into balls (dampen your hands with water before rolling – they will roll so much easier).  I then pop them onto a tray lined with baking paper then pop them into the freezer for about half an hour to harden slightly.  Then I can pop them into a freezer bag and they won’t stick together in a bit of a gluggy mess.  All I have to do before cooking, is take out the amount I want to cook and cook them!

I usually would add some grated onion to meatballs – but I had run out!


Chicken meatballs

500g chicken mince

1 small potato, grated

1/2 carrot, grated

1 clove garlic, chopped

1/2 teaspoon ginger (out of the jar)

1 squirt of chilli paste

1/4 cup hoi sin sauce

1 egg

salt & pepper



Combine all the ingredients, mixing in enough breadcrumbs to form a mix that will roll into balls.  Roll the mixture into balls – I usually use about a big teaspoon full, but you can do larger if you want big meatballs or rissoles.  If freezing, pop them onto a tray (as per instructions above).  To cook, preheat a pan with some olive oil about 1-2cm deep.  Cook meatballs in batches, turning until cooked and the meatballs have turned a lovely dark caramel colour.



What to do with the meatballs?  Lots of options of course, limited only by your imagination.

Appetizers with a sweet chilli dipping sauce

You could serve them on a bed of mash drizzled with some chicken gravy

I heated a can of tomato and basil soup, cooked a cake of dried noodles and mixed them in a bowl topped with the chicken meatballs… Very delish!

Italian herb rissoles

Sorry folks, no photo…  And this my first recipe post!!

This is one I made up on the spot.  I’ve been cooking rissoles since I was a kid (rissoles were a staple meal in my family – a good way to get kids to eat their veges according to my mum and dad!).  Anyways, here it comes – you will have to use your imagination.

– Packet of beef mince (about 500g or thereabouts)

– fresh chopped rosemary

– a couple of shallots, thinly sliced

– a squirt of mild chilli from the tube

– a generous squirt of italian herbs (tube)

– a teaspoon of sundried tomato pesto

– a bit of grated cheese (I used Havarti)

– 1 egg

– salt & pepper to taste

– enough breadcrumbs to bring it all together

Just mix it all together (use your hands and it will come together nicely).  Roll into balls and flatten out.  Put aside for a good 10mins before cooking.  If I have time, I stick them in the fridge for 20mins before cooking – they are less likely to fall apart during cooking.

I handed them to hubby to cook on the weber!

We served these with some crispy bacon, roasted pumpkin, crispy potatoes and steamed carrots and broccoli.

They were very tasty – only I think next time I would add a little minced veg (potato, onion) to lighten them up.

As there was only 2 of us, I only made enough for us.  They freeze well, so you could cook them all.  I made the leftover mince mixture into little meatballs and froze them (uncooked).  These are tasty enough to serve as finger food on their own.