Feeds:
Posts
Comments

Archive for September, 2019

Tasty warm pasta easy dinner

This is one of those dishes that’s a bit different every time you make it. Quick. Easy. Tasty. Veggies too.

Serves 2

Half a bag/250g of cooked pasta (spirals or shells or anything you like)

Half a 375g tub of ricotta (or cooking cream or cream cheese or sour cream or a combination)

1 cup of cauliflower/broccoli (or spinach, or zucchini or peas or a combination)

1/2 cup Parmesan

4 slices of shortcut bacon – grilled and shredded (or tuna or roasted salmon or smoked salmon or probably pan fried l/rotisserie chicken)

1/3 cup of spring onion (or basil or parsley or a combination)

Fold together, sprinkle with more Parmesan and some salt and pepper. Quick. Easy. Enjoy!

Read Full Post »

Banana bread (no egg)

INGREDIENTS

2 1/2 cups (375g) self-raising flour

1 cup (85g) desiccated coconut (I prefer to use coconut flakes)

1 cup (250g) brown sugar (I used CSR Low GI raw sugar)

1/2 cup (65g) pecans – roasted and roughly chopped

1/2 teaspoon bicarbonate of soda

1 cup (250ml) mashed banana (I used 3 regular bananas)

1/2 cup (125ml) vegetable oil

1 cup (250ml) of smooth natural yoghurt

1/2 cup (125ml) buttermilk (I made my own using full cream milk and 1 teaspoon of apple cider vinegar and left it to sit for 10 mins)

METHOD

Preheat a fan forced oven to 170 degrees Celsius.

Line your tin/loaf with baking paper. Then spray with oil – I like to use coconut oil spray.

In a large bowl – mix all the dry ingredients. Whisk to combine evenly.

In a medium bowl – mix all the wet ingredients. Stir well with a fork to combine evenly.

Using a rubber spatula, fold the wet ingredients into the dry ingredients.

Pour into your prepared tin.

Place in the oven.

Close the oven door.

Reduce to 160 degrees Celsius.

Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. 

Turn off the oven, leave in the closed oven for a further 10-20 mins then remove and leave to cool. You could flip it onto a wire rack to cool, but I honestly didn’t bother.

Serve warm with a generous layer of salted butter.

Read Full Post »