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This recipe works just as well with silverbeet. It is a quick and easy meal to prepare. One which all my family enjoys (even Gerry who loves meat!)
YOU WILL NEED:
1 big bunch Spinach/ Silverbeet, cut
1 block of feta, crumbled
1 Onion, chopped finely
1 clove of Garlic, crushed
salt and pepper to taste
6 free-range eggs (whisked)
1/4 - 1/2 c Milk
smoked chicken breast, sliced thinly (optional)
Preheat oven to 180 degrees
Brown the onion and garlic
Grease dish and layer 5 pieces of filo into the bottom of your dish, lightly oiling each layer
Put onion and garlic on top
Boil spinach/silverbeet for about 4-5min, until just cooked and no more, drain well
Layer chicken (if using) over onion, otherwise place the well drained spinach on top of the onion
Crumble as much feta as your taste buds desire on top of this (i use the lot)
Add whisked eggs, milk and salt and pepper over spinach ,
Layer the top with another 5 sheets of filo pastry, remembering to lightly oil each layer
Finially sprinkly seasame seed on the top
Bake for about 25 min or until pie is set
CHICKEN, VEGE N NOODLE SOUP
Also known as "crossing the bridge". The story comes from ancient China, it tells of how the delicious aroma of the soup lured a banished son back across the bridge that seperated him from his family. The uncut strands of noodles signify longevity and are symbolic of the bindings that tie family together.
YOU WILL NEED:
500g chicken breast/thigh, finely cut
1 tsp salt
1 tspn pepper
2 Tblsp light soy
300 grams egg/rice noodles
2 chicken stock cubes
1 carrot, shredded
spinich (handful cut finely)
shanghai, sliced vertically
dried mushrooms, only if you have them
leek sliced thinly
Marinate chicken with soy.
Boil about 2L salted water, then add noodles, boil for a further 3 min or so
Add chicken, carrot, spinich, shanghai, chicken stock, pepper and mushrooms, if you have them
Boil for a further 5-10 min
Fry leek in a little butter in a pan until crispy
Serve soup adding a sprinkling of crispy leeks on top
DELICIOUS GRAPEFRUIT JUICE
Our daughter Yazzy is the expert at making this but she only does it for "Special Occasions"
Fortunately for us we have 5 children...so there's plenty of special occasions!
4 to 5 grapefruit
3 cups of castor sugar
medium sized pot
Squeeze grapefruit juice into a bowl, sieve the juice so there's no lumps or pips in it.
Put stove on to medium heat, then pour all ingredients into your medium sized pot.
Mix the mixture & wait for it to really bubble & for the sugar to dissolve.
Once cold, serve with mint leaves & ice.
CHEESE & CORN MUFFINS
These muffins made in big pans make a great school lunch.
2 cups of self raising flour
2 cups of grated tasty cheese
1/2 tsp of salt
freshly ground black pepper
1/2 cup of coarsely chopped parsley
the kernels of 2 cobs
about 3/4 cup of milk
2 large eggs
2 spring onions chopped finely
Mix all ingredients together, make sure the mixture is reasonably runny. Bake at 200 for about 12-15 minutes.
PORK BELLY & WATERMELON SALAD
This is the most outstanding meal by Jamie Oliver, quick & easy & is a fantastic dinner party meal that creates conversation.
Serves 6 & Jamie recommends to serve it with sticky rice...we did
4 cm piece of ginger finely grated
1 tsp of all spice
1kg of boneless porkbelly, skinned & scored
2 tbsp of olive oil
1/4 cup of honey
1 tbsp of soy sauce
2 tbsp of sesame seeds
4 cups of watermelon, flest cut into 3 cm pieces
2 spring onions thinly sliced
25g of pickled ginger, thinly sliced
juice of 1 lime
1 tbsp of fish sauce
1 tbsp of soy sauce
Pre-heat oven to 180, rub ginger, all spice & salt all over pork. Cook for about 1.5 hours until pork is crispy then cut into bite sized pieces. Heat oil in pan, add pork & drizzle the honey, soy & sesame seeds then cook until well combined.
For the dressing, place all ingredients in a bowl & whisk.
Place all ingredients in a bowl & mix to combine then serve on a nice platter.
BLACK VELVET CAKE
This is one of the most versatile and delicious cakes ever, Annabelle Langbeins recipe out of her cook book through the seasons. Vegetables you can use are any of the following: grated beetroot, courgettes, carrots or pumpkin!
1c neutral oil
2c raw sugar
1c wholemeal flour
2 tspn cinnamin
2tspn mixed spice
1tspn ground ginger
3c grated vegetables
2tspn vanilla extract
2tspn bakig soda
1tbsn orange juice
Preheat oven to 160 degrees/fanbake and grease a 23cm diameter spring form cake tin.
Beat oil and sugar, add eggs, then stir in flours, cocoa, spices, vegetables and vanilla.
Dissolve baking soda in orange juice and fold briefly, DO NOT OVER STIR this will make the cake tough.
Pour into cake tin and bake for anywhere between 55 - 65 minutes.
This is then topped with a lemony cream cheese icing.
Lemony Cream Cheese Icing
100g butter (room temperature)
150g cream cheese
3c icing sugar
2tbsn lemon juice
COURGETTE ROSTI WITH SMOKED SALMON & SCRAMBLED EGGS
Our Type 1 Diabetic little boy loves this as a breakfast or as a lunch served with a side dish of salad...tasty, low carb meal.
600g Grated Courgette
4 tsp Quinoa/Chickpea Flour
1 Cob Corn (striped)
40g Parmesan Cheese (grated)
2 Large Yokes
2 tbsp Double Cream
Salt & Pepper To Taste
Mix all ingredients together & then with a bit of oil, ghee etc. fry the rosti's in a pan.
While these are cooking, quickly make your scrambled eggs.
The trick with any good scrambled eggs is to cook them "Low & Slow"
6 Large Eggs
2 tbsp Double Cream
Chopped Herbs i.e. Chives, Parsley, Corriander etc.
Salt & Pepper To Taste
Mix all ingredients, melt butter in a low heat fry pan, stir continuously & serve immediately with hot rosti & a couple of pieces of thin fresh salmon on top.
|3 large beetroot|
|1 head garlic|
|olive oil cooking spray|
|1 cup low-fat yoghurt|
|2 tablespoons dill, finely chopped|
|1 can chickpeas|
|Preheat oven to 200°C. Line a baking tray with baking paper.|
|Top & tail beetroot. Cut 5mm off the top of the head of garlic.|
|Place beetroot and garlic onto prepared baking tray.|
|Spray with oil. Roast for 45 to 50 minutes or until tender when tested with a skewer.|
|Set aside for 15 minutes to cool.|
|Gently peel and discard skin from beetroot. Squeeze garlic flesh from head.|
|Roughly chop beetroot. Place into a food processor with garlic flesh. Process until smooth.|
|Transfer to a glass bowl. Stir in yoghurt, dill, and salt and pepper. Cover.|
|Refrigerate for 3 hours to allow flavours to develop.|
|Transfer to a serving bowl. Garnish with dill.
MORROCAN CARROT DIP
Ingredients: Serves 4 to 6
|Aprox 8 large carrots, peeled and chopped into large pieces|
|1 clove garlic, peeled and left whole|
|1/2 teaspoon ground cumin|
|1/2 teaspoon paprika|
|1/2 teaspoon ground ginger|
|1/2 teaspoon ground cinnamon|
|1 pinch cayenne pepper|
|sea salt, to taste|
|1 tablespoon honey|
|2 tablespoons fresh lemon juice|
|3 tablespoons virgin olive oil|
|2 tablespoons seeded green olives (left whole or chopped, your preference)|
|2 tablespoons fresh cilantro leaves|
|4 -6 rounds flat bread or 4 -6 pita pocket bread|
|Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft|
|Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.|
|Tip the carrots and garlic into the food processor bowl, and process until smooth.|
|Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.|
|With the machine still running, add the olive oil gradually.|
|Allow to cool.|
|Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves|
|Serve with lightly warmed flat bread for dipping.|
|I added a tin of drained washed cannellini beans to this to give it more nutritive value|
|The beans need to be added when you are whizzing the carrots & garlic
SENSATIONAL STIR FRY MEAL
My family love this quick & easy meal. Here is my basic recipe, once you've tried it, you can play around with other
Asian spices i.e. 5 spice. Delicious served on a bed of either noodles or rice & is great for lunch boxes the following day.
Try it nearer the beginning of the week as the vitality & life in the vegetable is still strong.
- 1 bunch of stir fry veggie mix
- meat of choice (chicken, beef, pork etc.)
- 5 eggs
- 1 spring onion
- soy sauce
- salted black beans
- Heat oil or butter in a flat pan, whisk in a bowl your eggs & about a table spoon of soy sauce. Cook egg in the pan, set aside to cool then cut into strips.
- Heat another measure of oil or butter in a wok, cook your meat, this should only take minutes! Add chopped up stir fry veggie mix as well as any extra's you might fancy i.e. shredded carrot, thinly sliced capsicums etc. Splash in your oyster & fish sauces, only use a little, it's easier to add more to your taste than to take it out. Add at least 3/4 cup of salted black beans & stir frequently. Again this should only take minutes to cook with these added ingredients.
- Add sliced egg egg & serve immediately
Small cups of green tea is a lovely accompaniment to this meal & the children think it's fun.
YAZZY'S SHREDDED VEGGIE MIX
Our daughter Yasmane frequently delights us with unusual combinations
that are always very tasty.
This was last week's accompaniment on the table...ABSOLUTELY DELICIOUS!!!
2 cups of finely shredded cabbage
1 cup of finely shredded carrot
1 1/2 cups of finely shredded apple
1/2 tele cucumber finely shredded
Combine all the ingredients & serve as is...no added dressings, but more or less of each ingredient
according to your own personal taste.
Likewise a small amount of celery, parsley, corriander etc. will also give this tasty salad a different spin.
To keep fresh, place a wet tea towel with ice cubes on top of your salad until you are ready to eat.