Archive for the ‘Recipe’ Category

Veggie bake

I whizzed these all through the food processor with the grating function.

3 potatoes

1 sweet potato

3 zucchini

2 small onions or 1/2 large onion

The fold through –

4 eggs

2 cups self raising flour

1/4 cup vegetable oil

2 finely chopped spring onions

Handful of fresh mint

Salt and pepper

Pour into a baking tray lined with baking paper.

Bake at 160c in a fan forced oven until cooked through and golden brown on top.

Leave to cool for at least 20 mins before cutting.


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1 zucchini – grated

1 head of broccoli / small florets and finely sliced stalks

3 serves of pasta (shells or spirals or macaroni)

125g Philadelphia cheese – from the block, cubed

4 tablespoons shredded Parmesan

185g tin of tuna – drained

200ml sour cream (I used sour lite cream)

1/2 cup ‘pizza cheese’ or 1/4 cup tasty + 1/4 cup mozzarella

1/3 cup cornflake crumbs

Salt and pepper

*optional – 1 or 2 finely sliced spring onion

*you could add a bag of frozen spinach or peas

*you could use bacon as an alternative to tuna


Preheat oven to 160c fan forced

Boil the pasta according to the instructions on the packet in plenty of salty water

3 mins before the end of cooking, add the broccoli

Drain the parsley and broccoli

In a large bowl/pot/dish – mix the pasta, broccoli, zucchini, cream cheese, sour cream, pepper, Parmesan, tuna (and optional spring onion)

Top with the ‘pizza cheese’ and cornflake crumbs

Bake until golden (approx 30-40mins)


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1 bag of frozen cauliflower

(Optional – one drained tin of chickpeas)

Olive oil

1/2 tsp garlic powder

3 tablespoons of za’atar

1 teaspoon paprika (any kind)

Salt and pepper


Hummus thinned out with extra lemon and olive oil

4 soft boiled eggs

Parsley and Coriander




Mix the cauliflower (and optional drained chickpeas) with oil, garlic powder, paprika, za’atar, salt and pepper

Roast at 160c until golden and tender

In a large bowl layer –


Then hummus

Then eggs

Then herbs

Then dukkah

Wrap in a tortilla


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White bean hummus

2 tins cannellini or butter beans – keep the liquid

3/4 cup smooth tahini

Juice of two large lemons

2 cloves of finely minced garlic

4 tablespoons of olive oil

1 tablespoon of paprika (plain or smoked or sweet or hot is up to you) + 1/2 teaspoon for dusting before serving

Salt and pepper to taste

Blend until smooth in a good processor

Add the bean water until you are happy with the consistency.


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Tangy carrot salad

Quick. Delicious. Great for salary lunch and alongside bbq meats or roast fish.


3 large carrots – peeled and grated – I use the grating attachment on my food processor to save time

1 teaspoon for roasted caraway seeds

The juice of 1 large or 2 small lemons

Freshly chopped parsley and or coriander

Salt and pepper

A drizzle of olive oil

Toss together and serve!

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It takes time. Just time. Simple recipe. Perfect winter warmer.

Serve on papardelle pasta or polenta or mash.

This is done in three stages. The roasting of the lamb. The reducing of the sauce. Then the cooking of the two, together.

Stage 1. Slow roasting the lamb.

Preheat the oven as high as it will go

Into a casserole dish –

400g tin crushed tomatoes

1/4 cup red wine

250ml water with half a stock cube dissolved in it

Then place the lamb on top –

1.15kg of lamb shoulder or leg

Fresh sprigs of rosemary

1 lemon thickly sliced

1/2 tsp each – garlic powder, salt, pepper

Wrap the fish tightly in olive oil or use a lid that fits the dish.

Roast for 20mins

Then reduce the temp

130c for 4 hours

Or 100c for 6+ hours

Then forget all about it till then.

In the mean time –

Stage 2. Making and reducing the sauce.

  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 slices pancetta, finely chopped
  • 2 medium carrots, peeled, cut into 1cm pieces
  • 2 celery stalks, cut into 1cm pieces
  • 1/4 cup chopped fresh herbs (such as rosemary, thyme and finely chopped parsley stalks)
  • 3/4 cup red wine
  • 2 x 400g cans diced tomatoes
  • Fill the 400g tin with water and add 1tsp stock powder. I used Massey Beef Style Stock

Sautée the planchetta in the oil until crispy then add the fresh vegetables and herbs. Add the tomatoes, wine, and stock. Bring to the boil. Reduce the heat and simmer for 90 mins.

Stage 3. Bringing it all together.

Remove the lamb from the oven. Retrieve the meat and shred with 2 forks. Discard the remaining contents of the casserole dish. Add the shredded lamb to the sauce mixture. Simmer for at least 40mins.

Serve with fresh parsley (Parmesan optional)

On top of

Papardelle pasta

Smooth polenta

Mashed potato

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It’s not a pretty dish, but it’s a satisfying Eastern European Winter Warmer.

This is not a traditional version, this is the version my mother and I make. I think it’s delicious!

It makes a rather large pot, but don’t worry – it’s brilliant frozen or fresh.

I used to call it’s ‘Ugly Tasty Polish Soup’ when I was a kid.

  • 450g sauerkraut
  • 4 cups stock (I use Massell beef stock)
  • 900g smoked bones (my grandmother used veal bones, I use pork hock)
  • 2 bay leaves
  • 8 peppercorns
  • 2 medium carrots, diced
  • 2 large celery stalks, diced
  • 55g dried Polish mushrooms (Rinse quickly in hot water, then chop roughly)
  • 175g Kassler ham or thick cut smoked bacon
  • 350g sliced and grilled polish sausage
  • 300g baby potatoes
  • 2 teaspoons paprika
  • 1 tablespoon caraway seeds
  • Optional – 400g tin of chopped tomatoes (my mother and I always add this, but no one else does – it’s not part of the traditional recipe
  • Salt & pepper to taste
  • Freshly chopped flat leaf parsley and finely chopped stalks to serve
  • A kettle full of boiling water to top up and cover.


Grill the polish sausage in thick discs. Set aside on paper towel.

Fry the ham/bacon. Remove from pot but leave the fat.

Sautée the onions, caraway seeds until the onion is translucent. Then add the carrot and celery and sautée for a a few minutes. Add the mushrooms.

Add everything back in to the pot and then add all the remaining ingredients. Cover with extra water.

Bring to a boil then lower to a simmer. It is ready when the potatoes are tender.


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