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Salt and Vinegar Hot Chips

Salt and Vinegar Hot Chips

Nothing better than home made chips, these are quick and easy to make and are a good sider to a fish or crumb chicken dish.

Salt and Vinegar Chips

Course Side Dish, Snack
Keyword Chips, salt and vinegar
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

  • 3 large potatoes
  • 1 cup white vinegar +2 tbsp
  • 2 cups water
  • Salt

Instructions

  • Preheat the oven to 200C and line a large baking tray.
  • Cut the potatoes into long chips and then place in a saucepan. Pour in 1 cup of vinegar and 2 cups of water. Ensure that all potatoes are covered in liquid. Bring to the boil and then reduce to a simmer for 5-7min or until a knife just goes through the potatoes.
  • Drain the potatoes and then spread them out on the baking tray. Drizzle with remaining 2tbsp of vinegar and then sprinkle with salt.
  • Bake the potatoes in the oven for 30mins or until golden.
  • Serve with aioli!

Chewy Muesli Slice

Chewy Muesli Slice

 

I used to love a good muesli bar in my school lunch box and nothing is changed, except for taking out the crap and filling up on all the delicious good ingredients!

I wanted to make a one bowl, super easy no bake muesli slice and this is just that! Packed with flavour and a great balance of carbohydrates, healthy fats and protein for a great snack for adults or kids! 

 

Chewy Muesli Slice

Course Dessert, Snack
Keyword Muesli, Raw
Prep Time 5 minutes
Resting Time 4 hours

Ingredients

  • 2 cups oats
  • 1 cup nuts and seeds – I used cashews almonds and kernels
  • ½ cup desiccated coconut
  • 1 tsp cinnamon
  • ½ cup dried cranberries
  • 2 tbsp chia seeds
  • 3 tbsp peanut butter
  • ½ cup coconut oil
  • 3 tbsp rice malt syrup

Instructions

  • Combine dry ingredients (Oats, nuts and seeds, coconut, cinnamon, cranberries and chia seedin a large bowl.
  • Heat the peanut butter, coconut oil and rice malt syrup in the microwave for 30secs. Pour wet ingredients into dry ingredients and mix well. Press mixture into a lined square baking tray.
  • Refrigerate for 4hrs before slicing into bars

 

Mediterranean Pizza Scrolls

Mediterranean Pizza Scrolls

 

These are amazing! I could eat these till the cows come home. Only thing I’m sure about is that there would be no leftovers. 

I used to be scared of making ‘dough’ or anything remotely ‘bread’ related. But when I moved in with my partner I new I had to start making some delicious snacks – so he doesn’t just eat shapes hahah!!

Enter the pizza scrolls. You can put just about anything in them, just like a normal pizza. But this Mediterranean mix is always my favourite and even with homemade dough they don’t take longer than 20min to prepare! They are that simple!

Mediterranean Pizza Scrolls

Course Snack
Keyword Pizza Scrolls, Snack
Prep Time 20 minutes
Cook Time 15 minutes
Servings 10 Scrolls

Ingredients

  • 50 g butter cubed
  • 2 cups Self Raising Flour
  • 2/3 cup milk
  • ¼ cup Pizza Sauce or tomato Paste
  • 100 g thinly sliced salami
  • ½ small red onion thinly sliced
  • 2-3 marinated chargrilled capsicum thinly sliced (optional)
  • ¼ cup sliced black olives optional
  • 1 cup mozzarella cheese grated

Instructions

  • Preheat the oven to 200C and line a large baking tray with baking paper.
  • Use your hands to rub the butter into the flour to form a fine crumb. Then slowly add the milk using either for hands or a smooth edge of a butter knife to bring it together to form a soft dough. Dust a little extra flour onto your clean bench and then tip the dough out.
  • Knead the dough for 5min until it comes together in a smooth ball. Use a floured rolling pin to roll it out to 20cm x 30cm. The dough should be between 3-5mm thick.
  • Spread the dough with pizza sauce. Then layer on the salami, red onion, capsicum, black olives and ¾ of the cheese.
  • Roll up like a swiss roll and then slice into 8-10 scrolls.
  • Place the scrolls flat on a lined baking tray 3 cm apart and sprinkle with remaining cheese. Bake for 15min or until golden brown.

Cheesy Bolognese Pasta Bake

Cheesy Bolognese Pasta Bake

Don’t be alarmed by the long ingredients list. I find this meal is best made in batches! I often cook up 2kg of lean mince at a time (that is 4 x the recipe below!!) and freeze it in takeaway portions. Getting about 8 meals for my partner and I. When that is done this meal is super easy to put together. Just heat up your Bolognese sauce, mix with the white sauce and pasta and bake!

The freezer is your best friend when it comes to meal prepping!

Bolognese Pasta Bake

Don’t be alarmed by the long ingredients list. I find this meal is best made in batches! I often cook up 2kg of lean mince at a time (that is 4 x the recipe below!!) and freeze it in takeaway portions. Getting about 8 meals for my partner and I. When that is done this meal is super easy to put together. Just heat up your Bolognese sauce, mix with the white sauce and pasta and bake! The freezer is your best friend when it comes to meal prepping!
Course Dinner
Keyword Bolognese, Pasta, Pastabake
Prep Time 1 hour
Cook Time 50 minutes

Ingredients

Bolognese sauce

  • 1 tbsp olive oil
  • 1 brown onion finely chopped
  • 2 stalks celery finely chopped
  • 2 large carrots grated
  • 1 large zucchini grated
  • 500 g lean mince
  • 2 x 400g crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar or red wine
  • 1 tsp brown sugar optional
  • 2 tsp dried oregano
  • 1-2 tsp basil fresh or dried
  • Salt and pepper

White Sauce

  • 50 g butter
  • 3 tbsp plain flour
  • 2 cups milk
  • Salt
  • 1 ½ cups cheddar or mozzarella grated
  • ½ cup parmesan
  • 500 g penne pasta

Instructions

  • First prepare the Bolognese sauce to allow the flavours to develop. As I said above, I often make this ahead of time in big batches!!
  • Add the onion, celery, zucchini and carrot to the bowl of a food processor. Process on high for 3-4 min until it is all minced! If you don’t have a big food processor do this in batches, or alternatively chop and grate the veggies by hand!
  • Heat the oil in a large heavy based saucepan. Then add in the vegetable mix and cook off for 5-7 mins on a medium heat. Then add in the mince, and allow it to brown slightly. This should take about 3-4 mins. Then stir through the crushed tomatoes, tomatoes paste, balsamic vinegar, sugar, herbs and salt and pepper. Bring to the boil and then allow to simmer on low heat while you prepare the rest of the bake.
  • To make the white sauce melt the butter in a saucepan and then stir in the flour allowing it to come together in a thick paste. Then gradually whisk in the milk whisking continuously until it is all added. Season with salt and pepper and mix in 1 cup of cheddar or mozzarella. Whisk the sauce to bring it all together until it starts to form a thick white sauce. It should coat the back of a spoon.
  • Cook the pasta as per packet instructions and then drain.
  • Assembly:
  • Preheat the oven to 180Tip in half pasta into a large lasagne dish. Then spoon on Bolognese and white sauce gently mixing it. Add in the remaining pasta, more Bolognese and white sauce and again mix gently until all of the pasta is coated. Top with remaining cheddar and parmesan cheese.
  • Bake in the oven for 40-50mins until golden brown!

Baked Falafels

Baked Falafels

 

Middle Eastern food is one of my absolute favourite cuisines. When I was at work the other day I was speaking to an Arabic colleague and she told me how to make the perfect falafels. So I knew I had to try it out. But I wanted to try baking them instead of frying them like traditional recipes. This is my take on traditional (baked) falafels! The flavour is amazing, though the texture is slightly different because there is no way to get that usual crunch without all the oil!

The best-baked falafels

[Description]
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[Ingredients]

SERVES: 4
INGREDIENTS:
  • 2 x 400g cans chickpeas
  • 1 brown onion, chopped finely
  • 3-4 cloves garlic, crushed
  • 1/4 cup fresh parsley
  • 1/4 cup fresh coriander
  • 2 tsp ground cumin
  • 2tsp paprika
  • salt and pepper to taste
  • 1/2 cup almond meal

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[Method]

Prep TIME: 15mins
Cooking TIME: 15mins
Method:

Add all ingredients, except almond meal, to a food processor then process until all combined, but before chickpeas turn to a smooth paste (about 3mins). Add in 1/4 cup almond meal. Allow mixture to sit for 20mins to develop flavours. Then form into balls, and place on a greased tray. Bake in a moderate oven for 20-30mins or until golden and the surface begins to crack.

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Satay Chicken Bowl

Satay Chicken Bowl

Chicken and rice bowls are a classic when it comes to quick, healthy and nutritious meals. But plan grilled chicken is a little boring so a changed it up with satay chicken. This is an absolute favourite of mine and my sisters. It is super creamy, delicious and filling! Who said peanut butter was only for sweets?

For recipes like this, I always make a double quantity and then divide it up into containers with enough for 2 portions and freeze it! Yep, I happily admit I live out of my freezer most weeknights.

Satay Chicken Bowls

[Description]
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[Ingredients]

SERVES: 4
INGREDIENTS:
  • 1tbsp peanut oil
  • 500g Chicken Breast
  • 1 brown onion
  • 2 cloves garlic
  • 1 tbsp curry powder
  • ½ cup peanut butter
  • 1 can coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp kecap manis
  • 2 cups brown rice
  • 1 large head of broccoli
  • 2 zucchini’s

[/Ingredients]
[/column]

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[Method]

Prep TIME: 15mins
Cooking TIME: 15mins
Method:

Slice the chicken into 1inch pieces. Add half the peanut oil to a large fry pan on high heat. Add in the chicken breast and cook for 3mins on each side, until slightly browned, but not cooked through. Remove chicken from the pan and put to the side.

Meanwhile, finely dice the onion and crush the garlic. Add remaining peanut oil to the pan and heat on high, then add in onion and garlic and saute for 2-3mins until onion becomes soft and opaque. Stir in curry powder and cook for 1mins until fragrant.

Then add in peanut butter, coconut milk, soy sauce and kecap manis and stir to combine. Bring to the boil, and then reduce to simmer. Add chicken and simmer for 20mins. If it starts to thicken up too much, add ½ cup water.

Cook the rice as per packet instruction. Meanwhile, slice the zucchini and chop the broccoli into small sections. Add both to a microwave container and heat on high for 2mins.

Divide the rice among 4 bowls, then top with zucchini, broccoli and satay chicken.

Enjoy! I often make double and freeze the other portion!

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