recipe: Quick Dahl

Easy easy recipe, very warming on a cold night, and quite quick! Plus, you can use staples on your pantry - I had them because I love spices and uncommon pantry items...- and wrap dinner in no time!

Serves 2:

1 onion finely diced, 2 tsp grated ginger, 2 garlic cloves crushed, 1 tomato diced, 3/4 cup red lentils, 3 tsp olive oil, 1/4 cup curry leaves, 2 cups water, 1 tbsp curry powder, salt and pepper to season

1. Heat oil in a sauce pan. Add onion, garlic and ginger and cook until soft;

2. Add curry powder and stir to combine.
3. Add lentils, curry leaves, tomato and water. Bring to a boil, reduce heat, cover and simmer until lentils are cooked. (about twenty minutes). Check every 5 minutes or so, and add more water if necessary.
4. Season with salt and pepper and serve with greek yoghurt.

recipe: Capsicum soup with chickpea dukplings

This soup is very simple, and the chickpea dumplings...well, I just had to try them when I found the recipe...they weren't AMAZING, but they went quite well with the soup and are a great substitute for bread.

Serves 4: 2 red capsicums diced, 1x 400g can diced tomatoes, 1 brown onion finely diced, 2 garlic cloves crushed, 2 tsp olive oil, 3/4 cup chickpea flour, 3/4 cup self raising flour, 1 cup Greek yoghurt, 1 egg, 1 tsp cumin, lemon juice, salt and pepper

1. In a bowl, mix chickpea flour, self-raising flour, yoghurt, egg and cumin. Mix well to form a dough, season with salt and pepper - and maybe a bit of lemon juice - and stand for at least 15 minutes;
2. Heat the olive oil in a sauce pan, add onion and garlic and cook until soft;
3. Add chopped capsicum and cook for about 10- 15 minutes;
4. Add chopped tomatoes, 2 cups water and bring to a boil. Simmer for another 10-15 minutes, season with salt and pepper and blend until you have a smooth soup. Add more water if necessary,;
5. In another sauce pan boil some water. With 2 spoons, form 12 dumplings and add them to boiling water. When they float to the surface, remove and add to capsicum soup;
6. Finally add chopped parsley, and divide among individual bowls.

Hope you like it!

recipe: Stuffed Tomatoes with Baked Zuchinni

This dish looks a bit difficult and has a tiny wow factor, but its actually quite easy, you just need a bit of patience to hollow those tomatoes.

Serving 4:
8 large tomatoes, 1 onion finely chopped, 1/2 tsp cinnamon, 1/2 tsp allspice, 1/4 cup fresh mint, 1x 400g canned chickpeas drained and rinsed, 2 zucchinis chopped coarsely, 1/4 cup flaked almonds, 1/4 cup currants, 3/4 cup basmati rice, 3 tsp olive oil, salt/pepper, balsamic vinegar and extra olive oil

1. Pre Heat the oven to 180C.
2. Cup tops of tomatoes, reserve and remove inner flesh. Chop finely. Place hollowed tomatoes in a baking tray lined with foil;
3. Cook rice in boiling salted water, drain and reserve;
4. Heat oil in a sauce pan, add onion and cook until soft. Add spices, cook until fragrant and chopped tomatoes. Add rice and stir to combine;
5. Add chickpeas, chopped mint. almonds and currants. Season with salt and pepper;
6. Fill the tomatoes with rice mixture and cover with tomato tops; Add the chopped zucchini to the baking tray, season with olive oil, balsamic vinegar and salt;
7. Bake for about half an hour and serve.

- I couldn't use all the rice mixture - just save it to accompany another dish.

week 21

This week will be a bit shorter. Easter is coming and with that short holidays...so, cooking will end on Wednesday night ( I think...).
Enjoy your Easter:

Sunday:
_dinner: Stuffed Tomatoes with Baked Zucchini

Monday:
_lunch: Stuffed Tomatoes with Baked Zucchini
_dinner: Capsicum Soup with Chickpea Dumplings

Tuesday:
_lunch: Another Chicken Pie
_dinner: Capsicum Soup with Chickpea Dumplings

Wednesday:
_lunch: Another Chicken Pie
_dinner: Quick Dahl

Thursday:
_lunch: Another Chicken Pie

recipe: Prawn & Coconut Omelette

This recipe is quite easy...except the omelette...I cannot seem to get the hang of cooking a perfect flawless omelette...so...try it anyway, but cook the eggs your way...the best you can.

Serves 4:
About 15 prawns, 1/2 cup coconut milk, 1 tsp turmeric, 6 eggs, 1 spring onion finely chopped, 2 tsp olive oil, 1 shallot thinly sliced, 1 tbsp hoisin sauce, 1 tbsp fish sauce, 1 tsp raw sugar, 2 1/2 cups bean sprouts, 1/3 cup chopped coriander, 1/4 cup chopped basil, 1/4 cup shopped mint

1. Heat olive oil in a sauce pan or wok. Add shallots and cook for a couple of minutes until soft.
2. Add prawns, cook for another 3 minutes until pink, add hoisin and fish sauce, bean sprouts and remove from heat. Correct seasoning;
3. Mix eggs, coconut milk, spring onion and mix well. Season with salt and pepper, divide mixture and make 4 omelettes;
4. Divide omelettes amongst plates and spoon prawn mixture on half of it Top the mixture with the chopped basil, mint and coriander, close the omelette over it and serve;

Easy!

recipe: Rice & Gremolata Soup

I had promised this recipe a while ago when I didn't have time to post it, so here it goes.

Serves 4: 2/3 cup basmati rice, 1 silverbeet thinly sliced, 1 fennel bulb chopped, 1 onion chopped, 2 tsp olive oil, about 2 L water, 2 garlic cloves crushed, 1 tbsp lemon rind, 3 tbsp lemon juice, 1 tbsp lime rind, 2 tbsp lime juice, 3 tbsp chopped basil, 3 tbsp chopped parsley, salt and pepper, extra olive oil to drizzle

1. For the gremolata: Mix chopped basil, parsley, lemon and lime rind, lemon and lime juice and garlic in a bowl. Mix well, season and reserve;
2. In a large sauce pan heat oil, add onion, fennel and cook until soft;
3. Add rice, , water and simmer covered for about 10 minutes;
4. Add silverbeet, (add more water if necessary), cover and simmer for another 10 minutes. When the silverbeet and rice are thoroughly cooked, add the gremolata, correct seasoning and serve.

I topped it with extra olive oil and some fried shallots from the Asian grocery!

recipe: Carrot & Orange Soup

This recipe is a bit unusual, but if you are looking for a makeover on a normal carrot soup, try it. Besides it's really, really healthy and low fat!

Serves 4: 1Kg carrots peeled & chopped, 1 onion chopped, 2 tsp olive oil, 1 orange, 1 vegetable stock cube, 1.5L water, chopped parsley, salt and pepper to season and nice garlic bread to serve

1. Heat oil in a large sauce pan. Add onion and cook until soft;
2. Add carrots, stock cube, water and 2 orange peels. Bring to a boil, cover and simmer for about 15 minutes or until carrots are soft;
3. Remove orange peel and blend the soup until you have a puree - you might need to add more water if necessary.
4. Add the juice of the orange, chopped parsley, season with salt and pepper and serve.

PS - Thanks to my lovely 'elf' helper for reminding me to include the JUICE of the orange in the recipe...

recipe: Tuna & Potato Pie

This recipe is great for several reasons: serves 6, its dead easy, low fat,really healthy and yummy. So get your butts out in the kitchen and start cookin.

Serves 6:
4 small cans tuna in spring water drained, 10 medium potatoes, 2 tsp olive oil, 1x400g can diced tomatoes, 1 1/2 red capsicum diced, 1 onion sliced, 2 garlic cloves crushed, chopped parsley, 1 egg yolk, salt and pepper to taste

1. Boil potatoes until they are soft. Reserve, peel and mash - I used skim milk and a bit of butter for the mash, but you are free to use your own recipe - seasoning with salt;
2. Pre heat your oven to 180C;
3. In a sauce pan heat olive oil. Add garlic and onion and cook until soft;
4. Add red capsicum and cook for another 5 minutes; Add diced tomatoes, tuna and stir to combine. Simmer for about 10 minutes, add chopped parsley and season with salt and pepper - you might need some water if your sauce is too thick.
5. In a large oven proof dish, place tuna sauce. Top with mashed potatoes. Whisk your egg yolk and brush over mashed potato layer. Bake for about 25 minutes or until you get a golden colour all over.

Serve with a nice salad and keep in the fridge for up to 3 days.

recipe: Salmon Souffle

This was the first time I made one of these, and I was impressed on how easy it was...and no screw ups! It didn't rise immensely like I was hoping it would, but it tasted good, looked good, and it was really easy. Next time ill try a sweet one...chocolate anyone?...

Serves 2:
1 salmon fillet - about 180g - , salt and pepper, 1 leek thinly sliced, 1 garlic clove crushed, 2 tsp olive oil, 1/2 cup milk, 1 tbsp cornflour, 1 tbsp dijon mustard, 2 egg whites, 1 bunch dill chopped, plus salad to serve

1. Pre heat the oven to 190C. Grease 2 tall ramekins with butter and reserve;
2. In a bowl place milk and stir in cornflour and mustard. Stir well to combine. Reserve;
3. Season the salmon fillet with salt and pepper, place in some foil and bake until cooked (took about 10 minutes in a preheated oven); Let cool for a bit and flake with a fork (you can poach or steam the salmon if that's easier for you);
4. Heat the oil in a saucepan, add garlic and leeks and cook in medium heat until soft;
5. Add milk mixture, chopped dill and cook stirring until you get a creamy texture. Add flaked salmon, mix well and season with salt and pepper if necessary. Remove from heat and reserve;
6. In a clean bowl place egg whites with a pinch of salt. Whisk until soft peaks form;
7. Place salmon mixture into the bowl and gently mix with the egg whites;
8. Divide the mixture into ramekins. Place them in the oven and bake for about 20-25 minutes or until risen and golden;

Serve immediately! They were sooo good!

week 20

I am gradually getting busy again so, the recipes are reduced - not the number of serves though - which means I have more time for things that don't involve a kitchen counter... and still eat healthily all week!

Sunday:
_dinner: Salmon & Leek Souffle

Monday:
_lunch: Tuna & Potato Pie
_dinner: Carrot & Orange Soup

Tuesday:
_lunch: Tuna & Potato Pie
_dinner: Carrot & Orange Soup

Wednesday:
_lunch: Tuna & Potato Pie
_dinner: Rice & Gremolata Soup

Thursday:
_lunch: Prawn Stir-Fry & Coconut Omelette
_dinner: Rice & Gremolata Soup

Friday:
_lunch: Prawn Stir-Fry & Coconut Omelette

recipe: Pumpkin & Meatball Soup

This recipe came completely out of my creative side (eheh), I saw this photo for pumpkin & meatball soup on a magazine using canned pumpkin soup and thought...ergh, they have ruined this recipe...but the photo looked really yummy, so...ms Laura decided to make up one that looked like the photo...in the end, it looked close to the photo...but I'm sure it tasted much better...not to brag, but I made up a really delicious hybrid between boring pumpkin soup, chicken meatballs and Asian flavours. I hope you try it, don't be scared, really...it was very good!

Serves 4:
meatballs: 250g chicken mince, 2 garlic cloves crushed, 1/2 onion finely chopped,1 tsp grated ginger, salt & pepper, 1 1/2 tsp soy sauce, 1 tbsp chopped coriander

soup: 1.5 Kg pumpkin, 250 ml coconut milk, bunch fresh coriander chopped, 1 green chilli finely chopped, 1/2 onion finely chopped, 2 tsp olive oil, 200 g fresh noodles (I used thai flat noodles but hokkien or any other fresh noodles will be fine), 1 red capsicum finely sliced, 2 carrots cut into matchsticks, juice of 4 limes or about 2 large lemons, salt and pepper to taste,

1. Pre heat your oven to 190C. (I only roast the pumpkin because I hate cutting it when raw, and by doing this its really easy to cut, plus I like the smoky flavour - but you can use just raw pumpkin later on, letting it simmer until soft)
2. In a bowl mix chicken mince, garlic, ginger, onion and soy sauce, season with salt, pepper and coriander, mix again and set aside;
3. Place the pumpkin in a tray lined with foil and bake for half an hour or until soft. When ready, let cool for a while and then chop coarsely;
4. In a sauce pan heat olive oil, add chopped onion, chilli and cook for a couple of minutes;
5. Add coconut milk, chopped pumpkin and cook for another 5 minutes. Remove from heat, and blend the soup at this stage (if you used raw pumpkin you will have to cook for longer) until you have a creamy texture;
6. Add chopped carrot, capsicum and about 1 cup water- you might need more water to reach the correct consistency, you don't want a mash or a watery soup, so you have to test a bit at this stage - and chopped coriander. Simmer covered for about 15 minutes or until carrots are cooked through;
7. Using your hands, make 8 small meatballs and set aside;
8. Back to the soup, season with salt, pepper and lemon juice. Add noodles making sure they separate themselves . Finally place meatballs in the soup, cover and cook for another 5-10 minutes;
9. When meatballs are cooked, check seasoning one last time and add more lemon juice if necessary;

Serve soup while warm.
Enjoy.

recipe: Jamie's Amazing "Curry" & Flatbreads

I found this recipe in a magazine and thought..."humm, another roast vegetable curry ha?..." and then I read it and when the word "banana" appeared I was caught...and decided to try it...and it ended up being on eof the most delicious curries I have ever had, and it made me really proud...although, some people say it isn't really a curry because there aren't any curry leaves, curry powder or paste in it...nevertheless, I hope you try making it, and if I don't get any feedback on this recipe, then this blog is really a waste of my time...

Serves 4: curry:
1kg pumpkin, 1 cauliflower cut into florets, 1 x 400g can chickpeas drained and rinsed, 1 tbsp garam masala, 200 ml coconut milk, 1 red chili finelly chopped, 2 garlic cloves crushed, 3 tsp grated ginger, 1/2 bunch basil leaves, 1/2 bunch mint leaves, 1 bunch coriander leaves, 1 banana sliced, salt & pepper to taste, 2 tsp olive oil, 3 tbsp lime or lemon juice, 2 tsp butter, 1 garlic clove thinly sliced, 1 tbsp chopped coriander

flatbreads: 125g flour, 1/4 tbsp baking powder, 125g natural greek yoghurt

1. Pre heat your oven to 190C. Place pumpkin in a lined tray and bake for 20 minutes. At that stage place cauliflower and bake for another 15 minutes or until slightly charred. Remove from the oven to cool. Chop pumpkin into bite size pieces and place all the vegetables in a large bowl. Season with garam masala and set aside;
2. In a bowl, mix flour, baking powder and yoghurt. Mix well until you have a smooth paste. Knead in a floured surface for a couple of minutes place it back in the bowl, cover with cling film and set aside;
3. In a food processor or a large mortar and pestle place garlic, ginger, chilli and and grind. Add herbs, banana, lime juice and process until you have a paste;
4. Heat oil in a sauce pan. Add curry paste and cook for a couple of minutes;
5. Add chickpeas, pumpkin, cauliflower and coconut milk. (Add some water if too dry) Simmer for about 10 minutes;
6. Season with salt, pepper and more lemon juice if necessary. Reserve.
7. Heat butter in a small sauce pan, add sliced garlic and chopped coriander and reserve;
8. In a floured surface knead the dough to make 3 "round-ish" flat breads. Slice them through the middle;
9. Heat a skillet and without using any oil, grill the flat breads one by one each side until bubbles form and they are slightly charred. Brush them with the garlic butter mixture;

Serve the curry with the flat breads and honestly....let me know if this isn't one of the best curries ever!
There is a bit of work with the flat breads, but the curry couldn't be easier so try it and enjoy it.

recipe: Sopa a la Mallorquina

I found this recipe in an old recipe book with Spanish recipes. How authentic it really is, I cannot say, but I got a "this one is great" from the hubby which gave me the green light to make it again. There is a bit of preparation involved, a bit of chopping, but that's it really...easy, yummy and very low-fat/ healthy - at least my version, because I removed a gallon of olive oil from the original! - feel free to change that.

Serves 4 or 5: 3 red capsicums thinly sliced, 2 brown onions thinly sliced, 3 garlic cloves crushed, 3 tomatoes diced, 1/4 cabbage shredded (cabbages are huge here so if you can find small ones use the whole thing), water, salt and pepper to taste, stale bread slices, 1 tbsp olive oil plus extra to drizzle and chopped parsley

1. Heat olive oil in a deep sauce pan;
2. Add garlic and onions and cook in medium heat until they are soft;
3. Add tomatoes, capsicum and cook fro another 5 minutes stirring occasionally;
4. Add shredded cabbage and enough water to just cover the vegetables. Add parsley. Bring to a simmer, cover and cook for about half an hour or until cabbage is soft;
5. Season with salt and pepper;
6. In individual bowls or little oven dishes like the ones above, start layering the soup.
7. Place one slice of bread on the bottom and top with vegetables only. Place another slice of bread and top with soup (veggies and stock).

Season with more pepper, chopped parsley and a drizzle of olive oil.

Serve.

Yummmm!

recipe: Lancashire Lamb Hotpot

I have no idea where Lancashire is, I found this recipe in a magazine and decided to give it a go...I used lamb instead of beef and changed the cooking method a bit, but was happy with the result anyway. Its getting cold in Melbourne so this kind of food is really comforting at the moment.

Serves 4: 500g diced lamb (I used cutlets), 2 tsp olive oil, 2 onions thinly sliced, 5 carrots diced, 1 tsp dried thyme, 2 tbsp flour, 2 dried bay leaves, 1 tbsp Worcestershire sauce, 2 potatoes thinly sliced, 1 tbsp chopped parsley, salt & pepper to season

1. Heat oil in a sauce pan. Add onion and bay leaves and cook until soft;
2. Add carrots, thyme and cook for another 5 minutes stirring occasionally;
3. Coat diced lamb in flour and add to the pot. Cook stirring for a couple of minutes until lamb starts to brown;
4. Add a cup of water (or enough to cover everything) Worcestershire sauce, salt and pepper and bring to a boil;
5. Check seasoning, add parsley and top with sliced potatoes. Simmer covered for about 10 minutes - or if your pot is oven proof, stick it in a pre heated oven -190C -and bake for 25 minutes or until potatoes are golden on top.
6. (if your sauce pan isn't oven proof continue the recipe from this step) Remove the potatoes from the pot and place them in a small oven proof dish. Bake them in a preheated oven -180C-for about 15 minutes or until golden/ crispy.

Serve the lamb with your roasted potatoes on top and enjoy.

recipe: Tomato and Tamarind Soup

This Asian inspired soup is a bit sour, so if you are not a fan, reduce the amount of tamarind puree. I really liked it but do believe it is an acquired taste.

For 4 people: 2 tsp olive oil, 4 lemon grass stalks outer leaves removed & thinly sliced, 2 garlic cloves crushed, 2 tsp grated ginger, 1 red chilli finely chopped, 1/2 tsp ground cumin, 1 tsp ground coriander, 2 x 400g can diced tomatoes, 1/3 cup tamarind puree, 1/3 cup basmati rice, salt and pepper to season, coriander leaves to serve

1. Heat oil in a sauce pan. Add garlic, ginger, lemon grass, chili and cook for five minutes.
2. Add cumin, coriander and stir. Add tomatoes, tamarind puree and 3 cups water. Simmer for 10 minutes;
3. Blend the mixture well with a mixer and add rice. Simmer for another 10 -15 minutes or until rice is cooked. Season with salt, pepper (you could also use brown sugar if its too sour for you).

Serve drizzled with a bit of olive oil, black pepper and the coriander leaves.

week 19

This week I had more time to experiment with cooking and there were a couple of great dishes - the sopa a la mallorquina it excellent and dead easy and Jamie Oliver's Curry and flatbreads are so yummy I can't even start to brag about how happy I was in the end...
Make sure you get some nice bread in the beginning of the week, so you can use it for the 'sopa' a couple of days later:

Sunday:
_dinner: Tomato & Tamarind Soup

Monday:
_lunch: 'Lancashire' Lamb Hotpot
_dinner: Tomato & Tamarind Soup

Tuesday:
_lunch: 'Lancashire' Lamb Hotpot
_dinner: Sopa a la Mallorquina

Wednesday:
_lunch: Jamie's Amazing 'Curry' & Flatbreads
_dinner: Sopa a la Mallorquina

Thursday:
_lunch: Jamie's Amazing 'Curry' & Flatbreads
_dinner: Pumpkin & Meatball Soup

Friday:
_dinner: Pumpkin & Meatball Soup