These are quick and easy, and so tasty. I served these up with some bbq chook, baby spinach, grilled pumpkin and avocado for my dinner tonight.
1 large zucchini, grated
1/2 cup almond meal
Sprinkle salt over the grated zucchini and set aside for 10-15 mins. Pile zucchini into a clean cloth and wring out. Place in a bowl with remaining ingredients and mix well. Heat butter or olive oil over medium heat. Place spoonfuls of batter into pan and smooth out top. Cook until sides start to brown and flip to cook other side.
You could try adding bacon or other flavoring or herbs. I sprinkled in some turmeric which turns the fritters a nice shade of yellow.
A nice easy recipe that’s healthy and quick.
Frozen berry yoghurt
- 1/2 cup frozen berries
- 1/4 cup greek yoghurt
- Honey, to taste
Place all ingredients in a mini processor and blend until smooth. ENJOY!!
This will make enough for 1, increase amounts as required.
I had some spinach and rocket that I wanted to use up so thought I’d try making pesto… Success! Tasted pretty good for a first time – no recipe try 🙂
Warning – no measurements ahead!!
Rocket & spinach pesto pasta
I used a stick mixer with chopper attachment.
Toast a handful or two of pine nuts in a small saucepan.
Blend the pinenuts in the chopper with the rocket, spinach and some garlic. Once its nicely processed, add plenty of parmesan cheese and olive oil and blend until you reach the desired consistency.
Toss through your choice of pasta. Handy hint is to reserve some of the water from the pasta. This helps toss the pesto through the pasta. Just add as needed. Sprinkle with more parmesan and enjoy!
I found this recipe on Facebook… It’s simple and delicious and smells absolutely divine! I’m a bit crook at the moment with a nasty head cold, and the garlic smell wafting through the house was just what I needed.
The recipe calls for chicken breasts. I used thighs instead as I find the breasts a bit dry for my taste. I think next time I will add a little chilli to the mix to zing it up.
Slow-cooked sweet garlic chicken
4-6 chicken breasts
1 cup firmly packed brown sugar
2/3 cup apple cider vinegar
1/4 cup lemon-lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
Freshly ground black pepper
2 tablespoons cornflour
2 tablespoons water
Spray slow cooker pan with oil. Place chicken in the base. Mix together the brown sugar, vinegar, soda, garlic, soy sauce and pepper. Pour over the chicken and cook on high for 4 hours or on low for 6-8 hours. Remove the chicken from the pan – it will fall apart! Pour the sauce into a saucepan and set heat to high. Combine the cornflour and water and mix into the sauce. Bring to the boil and boil for 3-4 mins until the mixture thickens and becomes glossy. Set aside for a couples of minutes then pour over the chicken. Serve with rice or noodles….
Home baked bread
Is there anything better than fresh, home baked bread? This is another of Dad’s recipes that we all love. I also made bread rolls out of the same batch as I only have 1 bread tin.
1/2 teaspoon sugar
380ml warm water
2 tablespoons dried yeast
600g bread flour
1 heaped teaspoon salt
1 heaped teaspoon bread improver
1 teaspoon milk powder
2 tablespoons canola oil
Mix together the sugar, water and yeast in a jug. Set aside for 10mins. Yeast mixture should be frothy after 10mins. Place all the remaining ingredients in a large bowl. Add the yeast mixture and mix to form a dough. Turn dough out onto a floured board and knead until dough springs back and is no longer sticky – this usually takes up to 10mins. Place the dough into an oiled bowl and cover with a teatowel. Set aside in a warm spot to rise for 1hour. The dough should double in size. Punch down the dough and knead again smooth. Divide dough in half and form a log. Place dough in a greased, floured bread tin. Set aside to rise for another half an hour. Spray dough liberally with water and place in a preheated oven at 220*C for 30mins. If making bread rolls, bake for 15mins.
Note – Bread improver can usually be found at the supermarket. If you can’t, you can substitute it with soy flour.
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.
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.
One of my favourite meals is risotto. It’s easy and versatile, and a great way to use up leftover meat and veg…
I used leftover roast lamb from the freezer and freshly roasted beetroots straight from dad’s garden. I diced the beetroots and roasted them with some olive oil, balsamic vinegar and mixed herbs. You can use the canned variety for convenience…
Roasted beetroot and lamb risotto
Olive oil and butter
1 cup arborio rice
1 onion, diced
2-3 cloves garlic, chopped finely
1 litre chicken stock (homemade if you’ve got it!), heated
Lamb and roasted beetroot
Heat the oil and butter in a large saucepan over medium heat. Add the onion and garlic and cook for a minute or so. Add the rice and cook, stirring until the rice starts to “pop”. Add roughly 1/3 cup of stock and mix through. Once most of this stock is absorbed, add more stock. Once all the stock has been added, add the beetroot and lamb and stir through. Add Parmesan cheese to your taste. I love lots! Serve with more Parmesan!
Very very tasty, and freezes well.
Winter is here… and it’s time for stews and casseroles!
This is a favourite of mine. Hubby and I both love lamb, and this is such a lovely easy recipe. I always use the slow cooker for this, and the longer it cooks for, the better it tastes! You can of course do this in the oven.
You can use any cut of lamb – I usually make this with the offcuts from a side of lamb (the ones you can’t do much else with) or the lamb shoulder chops. If your lamb is really fatty, you can skim the fat from the top once its cooked.
1.25kg lamb neck chops
1/2 cup plain flour
3 brown onions, chopped
1 kg potatoes, peeled and sliced
2 carrots, peeled and sliced
2 tablespoons tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup chopped parsley
mint leaves, to serve
Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour. (At this point, I usually brown the chops in a frypan – this adds a lovely flavour to the stew, but is not necessary). Preheat oven to 130C. Place half the onions, potato and carrots in a large casserole dish. Top with half the chops. Place remaining vegetables and chops on top in layers. Whisk reserved flour, tomato paste, and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Stir in stock cubes and parsley. Pour mixture over vegies and lamb. Cover and cook for 4-5 hours. Sprinkle with mint to serve.
For the slow cooker – Place all vegetables in the slow cooker and top with the lamb before pouring over the stock mixture. Cook on HIGH for 2 hours before turning temp down to LOW. Cook for another 4-8 hours.
Life has been a little busy this year and its been ages since I’ve posted anything…
Thought I’d get back in the game and post a favourite recipe of mine – Banana bread. I usually bake this as a whole cake in a loaf pan, but picked up these cute paper cake cups and tried them out.
This is a fantastic way of using up those overripe bananas.
1/4 cup milk
1 teaspoon lemon juice
2 very ripe bananas
60g butter (softened)
1 cup white sugar
2 cups SR flour
Combine milk and lemon juice in a small bowl. Place peeled bananas in a large bowl and mash them. Add sugar, sifted flour, lightly beaten eggs, softened butter & milk and lemon juice mix. Mix together until smooth. Place in a well-greased cake tin. Bake in a slow oven for 1 3/4 hours or until cooked. Cool in tin for 10mins before turning out onto a wire rack to cool. I usually don’t ice this, but it is lovely with a cream cheese frosting for something special!
Variation – add some chopped walnuts to the mix.
If making into smaller cakes, you will need to adjust the cooking time.
I had some leftover rice in the fridge and some vegies that needed to be used up….
Here’s what I came up with!
Mexican Chicken & Rice Pie
- 500g chicken mince
- 2 cloves garlic, crushed
- 2 spring onions, sliced
- 1 carrot, grated
- 1 zucchini, grated
- 1 small can corn kernels
- Mexican chilli seasoning
- 1 can mexican-chilli beans
- Grated tasty cheese
- Cooked rice (about 1 ½ cups)
- Frozen puff pastry, thawed
Brown the mince in a frypan. Add the garlic and cook until fragrant. Add the onion, carrot and zucchini and stir through. Add some mexican seasoning to your preferences and cook for a couple of minutes, stirring to mix through. Add the corn, beans and rice, and cook, stirring, until heated through. Place some grated cheese down the centre of the pastry sheet. Top with mince mixture and roll up to enclose. Place in a pre-heated oven at °200C for about 20mins until pastry is puffed and golden.
I would recommend allowing the mince mixture to cool down before placing onto the pastry – when I tried moving the pie to the oventray, we had a slight explosion of contents!!