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Stir Fried Chicken Mince and Avocado Pita Bread Pockets

3/10/2016

Serves - 1
Cooking Time - 10 minutes
Preparation Time - 5 minutes

Add extra spice and seasoning for an even bigger flavour hit!

Ingredients

1 avocado, sliced 
3 tbsp of vegetable oil 
1 cup chicken mince  
2 tbsp oyster sauce 
Pita pocket breads 
Lettuce leaves

Method

Heat 3 tbsp of vegetable oil in a non-stick frying pan on high.
Add 1 cup chicken mince and stir fry until golden.
Stir through 2 tbsp oyster sauce.
Spoon into warmed pita pocket breads.
Top each one with half sliced avocado and lettuce leaves.

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Zesty Balsamic Avocado

3/10/2016

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Serves - 4
Preparation Time - 5 minutes

A great snack or served as an entrée, with greens on the side and some crusty bread.

Ingredients

2 avocados
4 tsp Balsamic vinegar
4 tbsp Extra virgin olive oil
½ bunch Chives (finely sliced)
Salt and pepper to taste

Method

Cut avocado in half and remove the seed.
Cut into the inside of the avocado in a criss cross pattern without piercing the skin.
Pour the vinegar and oil into the avocado and season with salt and pepper.
Sprinkle with chives.

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Asian Noodles with Ginger, Garlic and Avocado

3/10/2016

1 Comment

Serves - 4
Cooking Time - 5 minutes
Preparation Time - 10 minutes

Try with chicken or prawns for a stir-fry sensation.

Ingredients

560g asian noodle (pre-soaked/cooked as per pack instructions)  
2 tsp sesame oil 
2 tbsp vegetable oil 
2 tbsp ginger (peeled and cut into thin strips) 
4 garlic (cloves) sliced 
2 tbsp light soy 
2 tbsp oyster sauce 
2 spring onions (sliced) 
2 avocado 
½ sprig coriander leafs

Method

Heat sesame oil and vegetable oil in a wok or fry pan.
Add ginger and garlic, fry gently then add noodles and stir fry.
Cut avocado in half, remove seed and skin, cut flesh into chunks.
Add onion, avocado, soy and oyster sauce to the noodles and stir fry for a further minute or until all ingredients are combined and hot.
Serve and garnish with coriander leafs.

Variations
Try with chicken or prawns.

1 Comment

Apple and Cinnamon Bliss Balls

11/2/2015

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Cinnamon and Apple Bliss balls

Ingredients

1/4 cup (60g) pitted dates
1 cup (100g) dried apples
½ cup (50g) rolled oats
1 tsp (1g) cinnamon
1 apple grated (reserve as much juice as possible)
1/4 cup desiccated coconut

Method
In a small bowl toss together the coconut and half the amount of cinnamon. Set aside.

Combine all remaining dry ingredients in a food processor until well blended until finely crumbled. Add grated apple and process until it resembled a dough. Then roll into 10 bite ball-sized balls, and coat the outside in the coconut mixture. Refrigerate until firm and serve.

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Choc Chia Bliss Balls

7/3/2015

1 Comment

Ingredients

2tablespoon chia seeds
½ tablespoon cocoa powder
1 teaspoon vanilla extract
1 cup pitted dates, chopped
2 tablespoon walnuts (replace with sunflower seeds for a nut free option)
¼ cup orange juice (or water)
3/4 cup rolled oats
Method
Place all ingredients into a food processor and process on high for several minutes until all ingredients are well combined. Scrape down the sides as needed and continue to process. Once combined, we your fingers and roll the mixture into about 10 small balls. Allow to set in the fridge for about 20mins.

Balls can be stored in the fridge or freezer and are perfect for lunchboxes (with a nut free option) or after school snack

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Banana and Walnut French Toast

3/21/2015

3 Comments

I'm a big fan of leftovers - firstly because I hate to waste food, but secondly because they are usually more delicious the second time around!

This months Recipe Redux is all about showcasing our favourite leftover recreations. Previously I've brought you Veggie Soup transformed into Veggie Pie, Leftover Sausages used in Italian Pasta Bake and Sausage Salad, but today I thought I'd share with you one of my all time favourite ways to use leftover bread, loaves and cakes - bring on the French Toast!

If a cake, loaf or even a regular old loaf of bread sits around for a few days and starts to get a little stale, it will more than likely get coated in eggy goodness and devoured as delicious French Toast. It been the fate of Orange and Date loaf, Banana Bread, Carrot and Date Loaf, and just in time for Easter, leftover Hot Cross Buns.

Banana and Walnut French Toast

Cooking Time: 10mins

Ingredients
1 slices of stale whole grain bread, or leftover banana bread or loaf
1 egg (50g)
1/2 tablespoon milk
1/2 a small banana, mashed
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
1/8 cup chopped walnuts
1 teaspoon honey
¼ teaspoon spray oil

Method Spray a medium frypan with oil and bring to a medium heat.

In a medium mixing bowl whisk together egg, milk, mashed banana, vanilla and cinnamon. Dunk bread or leftover loaf into the batter and thoroughly coat both sides. Place in pre-heated frypan and cook on each side for 2-3mins or until golden.

Serve with chopped walnuts, yoghurt and a drizzle of honey

An InLinkz Link-up

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Creamy Salmon Pasta

2/27/2015

1 Comment

Ingredients:
300g Salmon fillets (no skin)
1 large Zucchini, grated
100g baby spinach, washed and drained
1 - 2 large broccoli steams, peeled and grated
1 cup of frozen peas
300g wholemeal pasta
2 teaspoons of lemon juice (or half a lemon to squeeze)
600ml of reduced fat milk
2 tablespoons corn flour
1/4 cup Parmesan cheese, grated
Pepper and parsley to taste

Method:

Cook pasta as per instructions and set aside. Whisk flour and milk together in a jug and set aside.

In a large fry pan over a medium-low heat, begin to cook salmon fillets. As fillets begin to cook, gently use a spatula to flake the salmon apart. Continue doing this until the fillet is completely cooked and flaked into bite size pieces. Add to the pan peas, broccoli steam, zucchini and spinach and squeeze over lemon juice. Fold vegetables through until the spinach is wilted (about 4 mins). Once vegetables are cooked, turn the heat down and pour in milk and flour (you may need to quickly re-whisk as the flour may have settled to the bottom of the jug). Gently stir the milk through and continue to keep it moving for several minutes until it thickens, this will take only a few minutes. Add pasta and fold through until the pasta is well coated. Turn off the heat and add Parmesan, pepper and parsley. Serve immediately.

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Choc-berry Sponge Cake

2/20/2015

2 Comments

It's Recipe Redux time again and this months theme is all about our favourite chocolate flavour combos. As far as I'm concerned anything with chocolate is a winner but since I can only choose one, I'm going with the classic choc-berry combo - enjoy!

Chocolate Sponge Cake
(or if you wanted to be super 'healthy' try using my magic bean cake recipe)

4 eggs, at room temperature
1/2 cup caster sugar
1/3 cup plain flour
1/3 cup self-raising flour
1/3 cup corn flour
4 tbsp cocoa powder

Ricotta Cream

2 tablespoons of reduced fat ricotta cheese
1 tablespoon vanilla yoghurt
1 teaspoon icing sugar

Extras

250g of fresh Blueberries, raspberries or strawberries
70% dark chocolate

Cake Method

Preheat oven to 180°C. Spray a deep cake pan with oil; I used 3 10cm spring-loaded pans.
Use an electric stand mixer to beat the eggs on high speed until thick and creamy. This will take 7-8 minutes. With the mixer still going, add caster sugar one tablespoon at a time, beating until dissolved after each addition. When all sugar is dissolved, turn off mixer.
Sift flours and cocoa powder onto egg mixture. Use a spatula to gently fold flours into eggs – don’t over mix!
Pour into cake pans and bake for 15 – 25mins, depending on the size of the pan (just don’t open the oven before 15mins). The sponge is cooked when it has slightly come away from the sides and the top springs back when lightly touched. Allow to cool in the pan for 15mins before turning out onto wire racks to cool. If you only made one cake you can slice your cakes in half to form layers.

Ricotta Cream Method

In a small bowl mix together ricotta, yoghurt and sifted the icing sugar until well combines.

Assembly

Once the cake is thoroughly cook, top each layer with a dollop of ricotta cream, decorate with fresh berries and a few pieces of finely chopped dark chocolate. Add the next layer of cake and repeat.

An InLinkz Link-up

2 Comments

Smoked Paprika Corn Cobs

1/20/2015

3 Comments

Ingredients:

3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon chili flakes (optional)
Salt and Pepper to taste
4 ears of corn, shucked (husk and silk removed)

Method:
*if you like your corn well cooked, feel free to steam in lightly first

Bring a fry pan, grill or BBQ plate (my favourite) to a low/medium heat.

Drizzle olive oil over the corn, sprinkle with paprika, chili flakes, salt and pepper. Place corn cobs on grill, BBQ or in fry pan for several minutes, turning occasionally, until corn is lightly charred.

Serve as a delicious side or remove kernels from the cob and add corn to Summer Sausage Salad

An InLinkz Link-up

3 Comments

Turkey Sausage Rolls with rosemary, craisins and macadamia nuts

12/15/2014

1 Comment

I just took a batch of these babies out the oven and I'm telling you, it's starting to smell a lot like Christmas! Happy Holidays - enjoy!

Makes about 36 sausage rolls

Ingredients:
500g lean turkey mince
1 cup fresh rosemary
2 tablespoons dried oregano
2 slices grainy bread - a little stale works well
3/4 cup craisins (dried cranberries), chopped
1 egg
1/2 cup raw macadamia nuts, chopped
1 medium zucchini
1/8 of a cabbage (e.g. buy a quarter cabbage and use half)
pinch of salt
1/4 cup sesame seeds
1 packet of reduced fat puff pastry

Method:

Place the bread in a food processor and crumb finely. Add zucchini and cabbage and process on high until finely chopped. Add turkey mince, rosemary, egg and salt, and process again until all ingredient are well combined.

Place the turkey mixture into a large mixing bowl and add chopped craisins and macadamia nuts, stir well to combine

Pre-heat an oven to 180 degrees and spray a baking tray lightly with olive oil.

Lay a sheet of puff pastry out on a chopping board (leaving the baking paper on), and cut in half. Place several tablespoons of the turkey mixture along the length of each half the puff pastry, roll the pastry over the turkey filling as tightly as possible, ensuring the turkey is completely encased (the edges of the pasty need to come together to form the roll - if it doesn't take some of the turkey out and roll again). Secure the pasty together with a little water along the edges and press gently with a fork.

Once rolled, cut into quarters and arrange on the baking tray. Repeat again with the remaining turkey. Lightly spray the sausage rolls with olive oil and sprinkle with sesame seeds.

Place the rolls in the pre-heated oven and bake for about 30 mins, or until the pastry is golden and crisp and turkey completely cooked.

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Banana and Walnut French Toast

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