ROLLINI WITH BABY ZUCCHINI, TOMATOES, BASIL & PINE NUTS

ROLLINI WITH BABY ZUCCHINI, TOMATOES, BASIL & PINE NUTS

I think the name of this one is pretty much enough for an average cook to work out how to make it! A couple of tricks though....have lots more veggies than pasta. I used rollini pasta because it is pretty...but any pasta will do. Use very fresh baby zucchini & don't over cook everything! The tomatoes were simply quartered and cooked in a hot pan (much like I did for the hangover breakfast) which made quite an impact on the dish. Don't be shy to add fresh garlic and lemon juice & chili if you enjoy a zesty zingy pasta!

VEGETARIAN HANG OVER BREAKFAST

VEGETARIAN HANG OVER BREAKFAST

A lot of friends ask me what we eat when we have a hang over...well this vegetarian "fry up" worked a treat on Sunday!

Ingredients

Whole Grain toast - 1 or 2 slices each

Brown or button mushrooms - about 6 each

Tomatoes - about 2 each

Banana's (1 between two)

Olive Oil

Salt, Pepper

Fresh herbs to serve (I used basil)

Directions

The trick is to have a really hot pan and fry each ingredient separately, placing in a warm oven until it is time to plate up. Start with mushrooms, then tomatoes and finally the banana. Pile on toast, grind on pepper, sprinkle on salt and top with a few fresh herbs.

ROASTED RED PEPPER AND CASHEW PESTO

ROASTED RED PEPPER AND CASHEW PESTO

Ingredients

250g Roasted Salted Cashew Nuts

2 large red peppers

1 large clove of garlic

4 tablespoons olive oil

Black Pepper to taste

Juice of 1/2 a lemon

Directions

Grill red peppers until skins go black, when cooled, remove the skins & place in food processor (I used my hand processor). I put the piece of garlic under the grill for about 5 minutes, just to take the edge off and then added that to the processor. Add cashew nuts and olive oil, pepper and lemon juice. Blend until it reaches the desired consistency. This can be served with bread, baked potato or pasta!

RED SKIN POTATO CHIPS

RED SKIN POTATO CHIPS

Red Skin Potatoes make the most delicious chips! Cut in to wedges, drizzle with olive oil, sprinkle with herb salt and bake in a very hot oven, after 25 minutes, remove from oven and turn the potatoes over then bake for a further 25 minutes. 

MMM BRUSSEL SPROUTS - JUST DO IT!!!

BRUSSEL SPROUTS

Cut off ends and half brussel sprouts, place in a frying pan with 1 cup of water, cover and cook for 5 minutes on high. Drain out the water, add 1 tablespoon of olive oil, garlic salt and white pepper. Serve with mash and mushroom gravy. Go on....even my husband said they were yum!





RUGBY LUNCH - MEXI BEANS

RUGBY LUNCH - MEXI BEANS

Here is one that even the carnivores will enjoy!

Ingredients

1 Carrot

1 Small Red Pepper

1 Large clove of Garlic

1 Chili (I had a yellow chili from a friends garden, very aromatic and tasty!)

3 Tablespoons Olive oil

1 Can Kidney Beans

3 Large tomatoes

Guacamole, yogurt and fresh chopped tomatoes to top. Nachos to serve

Directions

I do not intend on promoting any particular product on this blog, but I must say that using my "quickchef" pictured below to chop things for this recipe - was perfect!

So - Finely chop the carrot, red pepper, chili and garlic and fry in olive oil for about 5 minutes stirring often. Add the drained rinsed kidney beans and finely chopped tomatoes. Cook for a further 10 - 15 minutes on a low heat. At this point you can cool and place in the fridge for heating up later, or plate up straight away with guacamole, yogurt, tomatoes and nachos. Enjoy with a beer!

EASY BREAKKY BREAD

EASY BREAKKY BREAD

I call this breakky bread - but it is great for lunch or dinner - I probably would have added an egg, but I didn't have any!

Ingredients

Olive Oil

1 small Onion

2 cloves of Garlic crushed

1 Red Pepper very finely sliced

5 big fat red tomatoes (mine were over ripe) I chopped them lots and lots - can be done in a food processor if you have one!

Turkish Bread

Mushrooms

Directions

Fry Onions, garlic, red pepper until soft then add the tomatoes and spice up a bit with herbs and spices if you like. Fry the mushrooms separately. Place thin slices of Turkish on your plate, top with the tomato mixture & then the mushies.

Add an egg if you like.

(Use pasta if you don't have any bread)

BUTTERNUT, FETA & ROCKET SALAD

BUTTERNUT, FETA & ROCKET SALAD

Ingredients

1 Butternut (Will make enough for 4)

Bow Tie Pasta

Capers

Rocket

Feta

Dressing

1 Teaspoon Dijon mustard

4 Tablespoons white wine vinegar

1 Teaspoon sugar

2 Teaspoons soy sauce

2 Tablespoons peanut or olive oil

1/2 a Teaspoon sesame oil

Directions

Chop and roast the butternut in a hot oven for 35 minutes or until just turning golden, Cook and cool bow tie pasta. Plate up with rocket, feta & capers and dress just before serving.

BANANA SESAME & HONEY SHAKE

BANANA SESAME & HONEY SHAKE

Bananas are precious at the moment - so don't waste them! If your bananas are turning brown, peel them, chop in to smallish bits (to make them easier to blend in the future) and freeze in little containers or bags, these are perfect for chilled shakes!

Ingredients

1 Whole Banana (Fresh or frozen)

1 Tablespoon sesame seeds

More or less one teaspoon of honey
1 Wine Galss full of low fat milk (or soy milk)

Directions

Put all ingredients in a blender and blend for 15 - 20 seconds.

SPINACH, RED ONION AND POTATO FRITTATA

 

SPINACH, RED ONION AND POTATO FRITTATA

This is a pretty boring frittata compared to ones I normally make - but it is all that I had in the fridge, and it actually worked very well.

Ingredients

1 small red onion

6 red potatoes

big bunch of baby spinach

7 free range eggs

Dash of milk

Grated cheese to top

Salt & Pepper to taste

Directions

Boil potatoes until soft then place in a baking dish with sliced red onion and baby spinach. Whisk eggs, milk and seasoning. Pour over the potato mixture, top with grated cheese and bake in a hot oven for about 35 minutes

BUTTERNUT SEEDS SNACK

BUTTERNUT SEEDS SNACK

Scoop out the seeds from a large butternut, sprinkle with salt and - bake in a hot oven for 15 minutes.

SPICY BEANS TOPPED WITH AN EGG

SPICY BEANS TOPPED WITH AN EGG

I purchased one of those latex egg cups for poaching...they make jolly perfect eggs I tell you!

Ingredients

 1 can red or kidney beans
    1 small red onion, chopped
1/2 green or red pepper, chopped

8 mushrooms, chopped
    1 clove garlic crushed

1 teaspoon ginger
    1 teaspoon mixed spices

Tabasco to taste

Coriander and an egg to garnish :)

Directions

Fry Onions and Garlic then add all other ingredients and simmer for about 20 minutes. Top with a fried or poached egg and some fresh coriander.

ROASTED CHESTNUTS

ROASTED CHESTNUTS

I had no idea that it would be so easy to make roasted chestnuts. I saw them at the market on the weekend and I waited until I saw someone loading them in to a basket. I approached the lady and asked how you cook them. "Simple" she told me, "Score a cross in the soft brown bit in the end (to let the steam out and to make them easy to peel), chuck in to a baking tray and cook in a very hot oven for about 40 minutes". I did exactly that....yummo! They are in season in Perth now - go get some.

CHERRY TOM SNACKS

CHERRY TOM SNACKS

Half cherry toms, scooped out, filled with mushed up feta and dill - try cutting the toms fancy, or just slice in half - looks just as good. Place on a black plate for a great looking starter topped with some flat leaf parsley.