Hummus with Crispy Zaartar Pita Chips

Hummus with Crispy Zaartar Pita Chips

 

Hummus With crispy Pita chips

The ultimate creamy hummus perfect for dipping with veggies sticks or cripsy pita chips!
Course Snack
Keyword chickpeas, hummus, legumes, pita chips, Snack
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Servings 4 People

Ingredients

  • 1 x 400g can Chickpeas
  • 1 tbsp tahini
  • 1 clove garlic crushed
  • ¼ cup olive oil
  • Juice of ½ lemon
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper

Pita chips:

  • 2 large pitas
  • 1 tbsp zaatar seasoning*
  • Spray cooking oil

Instructions

  • Drain the chickpeas and pour them into a saucepan. Top with water until chickpeas are covered. Bring the chickpeas to a boil and then reduce to a simmer for 10mins. This step is optional, but makes for the creamiest hummus!
  • Drain the chickpeas through a colander with a jug beneath it to capture ½ cup of the cooking water.
  • Add your chickpeas, tahini, and cooking water to the food processor. Processes for 1min until smooth and then add in remaining ingredients and process on high for 2mins until creamy!
  • Serve with crunch pita chips.

To prepare the pita chips:

  • Preheat the oven to 170Lightly spray the pita breads with spray oil and then sprinkle with zaartar. Bake in the pita chips straight on the wire oven wracks for 7-10min until golden and crunchy. Allow cooling for 5min and then using your hands break them up into rough chips.

Notes

*(or 1tsp sesame seeds, 1 tsp cumin, 1 tsp oregano, salt and pepper if you can’t find zaatar in your local supermarket!)

  

 

Penang Chicken Curry

Penang Chicken Curry

Penang Curry

A taste of thailand in just 20mins! Super quick and easy dinner solution and perfect to freeze leftovers!
Course Dinner, Main Course
Keyword antioxidants, Chicken, Curry, Dinner, Thailand
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 1 tbsp Olive Oil
  • 1 brown onion finely chopped
  • 500 g chicken thighs cut into cubes
  • 300 g pumpkin peeled and cubed
  • 1 capsicum de seeded and cut into to large cubes
  • ½ jar panang curry paste
  • 1 can 400mL coconut cream
  • 1 can bamboo shoots
  • 200 g green beans cut into 1inch pieces

Instructions

  • In a heavy base saucepan heat the oil on a medium heat and then add the onion and fry for 2-3 min until it begins to soften and become opaque. Add in the chicken and fry for 3mins until it starts to brown. Add in the pumpkin, capsicum and curry paste. Cook for 2 mins until curry paste becomes fragrant. Then add in coconut cream. Bring to the boil and then reduce to a simmer for 20min or until pumpkin is cooked through. This is the stage that you can freeze the curry, and add your fresh greens when you reheat it!
  • Mix in the bamboo shoots and green beans.
  • Serve with rice, coriander and lime!

Oven Bake Popcorn Chicken

Oven Bake Popcorn Chicken

Popcorn chicken with garlic aioli

As good as the real thing (or possibly even better!) without all of the oil. Dip it into garlic aioli for a quick snack!
Course Dinner, Snack
Keyword Chicken, Popcorn Chicken, Snack
Prep Time 30 minutes
Cook Time 30 minutes
Resting 30 minutes
Servings 4 people

Ingredients

  • 500 g chicken breast
  • 1 cup buttermilk
  • 3 cups corn flakes crushed
  • Salt and pepper
  • 2 tbsp olive oil
  • ½ cup garlic aioli

Instructions

  • Cut the chicken in to 1inch pieces and then combine it with the buttermilk in a large bowl to soak. Let sit for 10mins, or if you have the time overnight for even better flavour and moisture!
  • Preheat the oven to 200C and line a large baking tray with baking paper. Crush the cornflakes in a large bowl using the back of a large spoon. Then mix in the salt and pepper. One piece at a time, pick up the chicken allowing excess buttermilk to drain off and then coat it in the corn flakes. Repeat until all chicken is coated.
  • The chicken can be frozen at this stage. Just store between baking paper in an airtight container for a quick and easy snack.
  • Lay the chicken out on the baking tray at least 1cm apart and then drizzle with olive oil.
  • Bake in the oven for 20mins until crunchy and cooked through. Serve with garlic aioli.

Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze

Course Dessert, Snack
Keyword antioxidants, Blueberry, glaze, scones
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes

Ingredients

  • 2 cup plain flour
  • 2 tsp baking powder
  • 115 g butter cold and grated
  • 1 egg
  • 1 tsp vanilla
  • ½ cup milk
  • Zest of one lemon
  • 1 cup frozen blueberries

Glaze

  • 1 cup icing sugar
  • 2 tbsp lemon juice

Instructions

  • Preheat the oven to 170C and line a baking tray with baking paper.
  • Combine the plain flour and baking powder in a bowl and use your hands to rub in the butter to form a roughly crumb. Add in the egg, vanilla, lemon zest and milk and bring together with your hands or a blunt knife until it all combines together. Carefully fold in the blueberries. Be quick, so that the blueberries don’t run turning the whole batter blue.
  • Tip out onto a floured bench and form into a rough 8inch circle. Cut into 8 wedges and then spread out on prepared baking tray. Bake in the oven for 10-12min until golden. Allow to cool slightly.
  • Meanwhile prepare the glaze. Combine the icing sugar and lemon juice in a bowl. When the scones have cooled slightly drizzle with the glaze.

Cheats Tomato Salsa

Cheats Tomato Salsa

Cheats Tomato salsa

Ready in two minutes, it is perfect to top your healthy nachos or my personal favourite - Veggie fritters!
Course Side Dish
Keyword easy, mexican, salsa, tomato
Prep Time 2 minutes

Ingredients

  • 1 punnet cherry tomatoes
  • ½ red onion roughly chopped
  • ¼ cup coriander leaves
  • Juice of ½ lime
  • Salt and pepper

Instructions

  • Add all ingredients into a blender and pulse for 1min until finely chopped!

Veggies Fritters

Veggies Fritters

 

What better way to use up old vegetables left over in the fridge (and hide the flavour) than make them into veggie fritters. I could eat these for breakfast, lunch or dinner or a snack for that matter. 

But my favourite combination is topped with salsa and a poached egg, and possibly some bacon for a delicious breakfast!

 

Veggie Fritters

On the table in just 20min, these veggie packed fritters are perfect for any time of day, or even cold in the kids school lunch box! Serve with cheats tomato salsa for even more flavour!
Course Breakfast, Snack
Keyword easy, fritters, veggie fritters
Prep Time 10 minutes
Cook Time 3 minutes
Servings 4 people

Ingredients

  • 2 medium zucchinis’
  • 1 carrot
  • ½ cup corn
  • 1 ½ cup SR Flour
  • 2 eggs
  • ½ cup milk
  • Salt and pepper

Instructions

  • Combine the zucchini, carrot and corn in a large bowl. Then stir through flour. Add the eggs, milk and salt and pepper to form a wet batter.
  • Preheat a non stick pan and then spoon ¼ cup mixture into the pan. Cook for 2-3mins and then flip and cook for a remaining 1min.
  • Repeat with remaining mixture. Top fritters with delicious cheats Tomato Salsa.