All posts filed under: Recipes

Chorizo, Pumpkin and Kale Fritatta

It’s the weekend or your home late from work/activities. You don’t feel like cooking much but you don’t want to eat take away food. This simple and quick frittata takes minutes to prepare, pop in the oven then cook for approx. 20minutes and a delish diner is served….Problem solved! The good thing about frittata’s is you can make them for breakfast, brunch, lunch or dinner, use almost any vegetables and/or proteins and is always super quick to make. It’s my lazy go to meal and a great way to use up leftover veggies that are lurking in your fridge. I often buy some chorizo sausages and freeze them individually, so I can just grab one, slice and place in a frittata or even on a pizza. YUM! This Frittata was inspired by Donna Hay and used leftover roast pumpkin that was in the fridge. Chorizo, Pumpkin and Kale Fritatta Print Recipe The good thing about frittata’s is you can make them for breakfast, brunch, lunch or dinner, use almost any vegetables and/or proteins and is …

Hearty Sausage, Bean and Vegetable Soup

It’s still winter here in Melbourne and although a little sunshine is appearing this week, as the cold night air sets in, I’m still looking for comfort food and this hearty winter soup, certainly fit the bill. It’s a hearty, warming,  filling meal in a bowl and full of nutritious ingredients. The best part is it also economical and super quick to make. Ticks all round!   Hearty Sausage, Bean and Vegetable Soup Print Recipe It’s a hearty, warming,  filling meal in a bowl and full of nutritious ingredients. The best part is it also economical and quick to make. Ticks all round! CourseMain Dish CuisineSoup Servings Prep Time 4 People 15 minutes Cook Time 20 minutes Servings Prep Time 4 People 15 minutes Cook Time 20 minutes Hearty Sausage, Bean and Vegetable Soup Print Recipe It’s a hearty, warming,  filling meal in a bowl and full of nutritious ingredients. The best part is it also economical and quick to make. Ticks all round! CourseMain Dish CuisineSoup Servings Prep Time 4 People 15 minutes Cook …

10 recipes to use up your leftover chicken

A few days ago, I shared with you my Simple Roast Chicken, with different tasty rubs/flavourings to lift your chook! Today I’m going to share with you, just how and what you can do with your leftovers.  I’m a big believer in cooking once and eating twice, three times even more… Traditionally Sunday was always Roast Day. Mum’s would put the roast in the oven, before the family headed off to church, then on return they could all sit down to a big meal of veggies, gravy and roast meat and reconnected after a long week. Theit was eaten over and again as leftovers in stews, pies and as cold cuts. This is why the Sunday roast became such an important part of the week. The tradition of the Sunday roast as a large, sit down meal with the family is certainly not as regular as it used to be. Being too time-poor to spend a day cooking and eating, the ritual of the Sunday roast has been somewhat lost. But here is why I …

Leftover Quick Chicken Curry

Using your leftover roast chicken can provide you with a quick meal on another night. And this quick curry is no exception. It will take you 20 minutes to get this on the table, and in my book, that’s a winner, winner, chicken dinner! This curry cuts down on some of the steps and time to making a curry, as well as the number of spices.   Leftover Quick Chicken Curry Print Recipe Using your leftover roast chicken can provide you with a quick meal on another night. And this quick curry is no exception. It will take you 20 minutes to get this on the table, and in my book, that’s a winner, winner, chicken dinner!! CourseDinner, Lunch, Main Dish CuisineIndian Servings 4 People Cook Time 20 minutes Servings 4 People Cook Time 20 minutes Leftover Quick Chicken Curry Print Recipe Using your leftover roast chicken can provide you with a quick meal on another night. And this quick curry is no exception. It will take you 20 minutes to get this on the …

The Good Old Roast Chicken.

Who Doesn’t love a roast? And unless your a vegetarian or vegan, then roast chicken, would have to be a firm favourite in most family homes, right?  Today, I am going to share with you;  *my favourite flavourings/rubs, to enhance your roast *how to roast simply with minimal fuss *then over the next week, share with you tips on how to make a roast chicken, last at least another one or two meals. A traditional roast chicken, with its tender meat and crispy skin is a wonderfully economical meal, that can easily be turned into even better money and time savings, when you can reinvent the leftover, into another tasty meal on another night, and/or used for lunches. But today is all about the flavours! I like to keep my chook, fairly simple and don’t use stuffing. I opt to enhance the flavours from the outside, on the skin. I do this because as I mentioned above, I always reinvent the leftovers to really stretch out the cook, and I don’t want too many flavours …

Lemony Tuna and Cannellini Dip

I recently had some girlfriends over for a little get together of ‘shits and giggles’! Don’t you just love it when you have an impromptu gathering of a few girlfriends, where you have a few nibbles to snack on, a bottle of bubbles and lots of chatter and laughs? Well, as I said, it was impromptu and I had a short time frame to whip something on a platter for us to nibble on. I had some leftover sushi from lunch, chopped up some veggie sticks, some rice crackers and always a jar of olives in the fridge. I quickly looked in the cupboard, saw a time of tuna, a tin of cannellini beans and thought “I know, some lemony tuna and cannellini dip!”. This dip takes moments to whip up and uses ingredients you usually have in your pantry/fridge. Not only is it great for a dip to serve on a platter but you can also serve it as a sandwich/wrap filling on the side of a salad for a quick lunch to take …

Oven Baked Trout with Lemon Mustard Sauce

  I’m a big fan of fish, but the other members of my family, well, not so much. But this dish was enjoyed by most members of house! I particularly love Trout, as it has a delicate flavours, creamy texture and a rather neutral taste. With light meats the taste is often highly influenced by how it is prepared, so served with a very simple lemon and Dijon mustard sauce and  slices of  herby sweet potatoes and potatoes, you can’t go wrong, This recipe is so simple and quick, it doesn’t even have a fancy name. I just call it oven baked Trout. This is such an easy weeknight seafood dinner. It’s a really nice way to cook fish, especially if you’re new at cooking fish or not a huge fish fan. Oven Baked Trout with Lemon Mustard Sauce Print Recipe This fish dish, is super easy and quick. Served in one pan with sliced of herbed potatoes and steamed greens,( or a green salad!) you can’t go wrong. Trout, has a delicate flavours, creamy …

Satay Sauce- Super easy and quick!

Satay Sauce is such a versatile and healthy sauce, that can be served along any protein or used as a dip. For so long, in the ‘health world’, fats where demonised and yes, there are still folks out there professing the fat is bad myth- yes there are of course some bad fats, but not all fats are bad, in fact a lack of good ones in our diets can be really negative for overall health. I’m not going to get into a list of all the good and bad fats here, and how the low fat era only saw an increase of sugar, artificial sweeteners and salt in our products ( fat = flavour, so if removed from a food/product, flavour has to be replaced and this is what it’s replaced with!)  as this is all about the wonderful and tasty Asian sauce of satay. This recipe is so simple and can be whipped up in minutes. I served it with turmeric chicken skewers, stir fry veggies and a little rice, but it can be easily served along side, beef, pork, prawns, tofu or even …

Roasted Cauliflower Quinoa salad with Grilled Haloumi

I love cauliflower and I really love salad. But now the weather has gotten cold here in Melbourne, cooling salads are not high on the meals list. So why not make a roasted cauliflower WARM salad? This vegetarian warm salad was not only delish, with quinoa and grilled haloumi, but it took a little over 30 minutes to make. We had it as our main meal, but you could also serve it along at any BBQ or dinner party with other dishes.   Roasted Cauliflower Quinoa salad with Grilled Haloumi Print Recipe This vegetarian warm salad was not only delish, with quinoa and grilled haloumi, but it took a little over 30 minutes to make. Great served as a quick stand alone meal or serve when entertaining a crowd. CourseMain Dish CuisineSalad Servings Prep Time 4 People 15 minutes Cook Time 30 minutes Servings Prep Time 4 People 15 minutes Cook Time 30 minutes Roasted Cauliflower Quinoa salad with Grilled Haloumi Print Recipe This vegetarian warm salad was not only delish, with quinoa and grilled haloumi, …

Jamie’s Chicken & Herby Sauce

Ok, I know it’s not such a great picture but trust me when I say, if you like chicken and you like herbs, this recipe is the bomb. This recipe is taken from a Jamie Oliver recipe, with a few tweaks and additions, from me! The best part about this recipe, is it is so simple, fresh and only takes approx. 15-20 minutes from start to finish, which is great for those nights when we are getting home from work late and need to get something on the table ASAP. So, apologies for the bad photography, but I was super hungry and needed to eat….when this grounded chic is hungry, well, there is no time for setting up photo shoots!! This recipe is Low Carb, for those who are looking to lower the carbs load and if you remove the feta, it will be paleo friendly. I do hope you enjoy it as much as my family does. Jamie’s Chicken and Herb Sauce Print Recipe This recipe is taken from a Jamie Oliver Recipe, with a few tweaks and …