Jamie Oliver Inspired Potato Salad

Serves 6

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1kg baby potatoes, halved or quartered
sea salt
freshly ground black pepper
olive oil
zest and juice of 1 lemon (or white wine vinegar)
extra virgin olive oil
1 tablespoon wholegrain mustard
1 teaspoon horseradish cream
1 tablespoon sour cream
1 tablespoon of capers, finely chopped
1/2 red onion, finely diced

Do This -

1. Cook the potatoes in a pan of salted boiling water for 12 to 15 minutes, or until cooked through.

2. In a large bowl, mix the lemon zest and juice with twice as much extra virgin olive oil. Add the mustard, horseradish, sour cream, capers, red onion and a pinch of salt and pepper. Mix well.

3. Drain the potatoes, leave to steam dry for a couple of minutes, then tip into the bowl of dressing and toss to coat. Leave for 5 minutes.

Rice Bubble Slice

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4 cups Kellogg's Rice Bubbles
1/2 cup of butter
1/2 cup sugar
1 tbs honey


Do This -

• Melt butter, sugar & honey in saucepan. Bring to boil, stirring over medium heat, for 6 minutes or until it turns a golden brown.
• Mix in rice bubbles & press into slice tin. Cut through while still warm (otherwise you'll never cut it) & put in fridge to set.

Note - add sprinkles to the rice bubbles to make rainbow slice.

Tzatziki - Cucumber Yogurt Dip

Get This -

1 tbsp olive oil
3 tsps lemon juice
1 clove garlic, minced finely
1/2 tsp salt
1/4 tsp white pepper
3/4 cup greek yogurt
1/4 cup sour cream
1 cucumber, peeled, seeded and diced
1 tsp chopped fresh dill

Do This - 

1. Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.
2. Using a whisk, blend the yogurt with the sour cream. 
3. Add the olive oil mixture to the yogurt mixture and mix well.
4. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
5. Garnish with a sprig of fresh dill just before serving.

Chicken Enchiladas with Beans

Serves 4

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1 tablespoon olive oil
500g chicken breast fillet or chopped barbecue chicken
10 enchilada tortillas or corn Mountain Bread
450g can refried beans
3/4 cup grated tasty cheese
375g jar chunky tomato salsa
avocado
sour cream


Do This -

1. Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Cook chicken for 4 minutes each side, or until cooked through. Stand for 10 minutes.
2. Meanwhile, heat tortillas using packet directions.
3. Slice chicken and put back into the frying pan with the refried beans. Stir until warmed through.
4. Place chicken and bean mixture onto each tortilla. Top with a little cheese. Roll up tightly to secure. Place onto a greased and lined baking tray.
5. Spoon salsa down centre of enchiladas. Sprinkle with remaining cheese. Bake for 18 to 20 minutes, or until heated through.
6. Serve with avocado and sour cream.

Also serve with a side salad of rocket, cherry tomatoes & red onion if you wish.

Chickpea Vegie Burgers

Serves 4 large or 8 small burgers

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400g can chickpeas, drained, rinsed

1 small carrot, peeled, grated
zest 1 lemon, plus juice ½
1 tsp ground cumin
small bunch coriander, chopped
2/3 cup wholegrain breadcrumbs

2 eggs, lightly beaten

1 teaspoon minced garlic

2 teaspoons olive oil

4 large or 8 mini bread rolls, halved crossways

green oak lettuce leaves

slices canned beetroot, drained

large tomato, sliced
red onion, sliced thinly
cucumber, sliced
sauce of your choice (Tahini Mayonnaise is my favourite)

Do This -

1. Place chickpeas in a bowl. Using a potato masher, mash until almost smooth. Add carrot, lemon zest, lemon juice, cumin, half the coriander, eggs, breadcrumbs and garlic. Season with salt & pepper. Mix to combine. Shape mixture into desired number and size of patties.
2. Heat oil in a frying pan over medium heat. Cook patties, turning, for 4 to 5 minutes each side or until heated through.
3. Meanwhile, preheat grill on high. Toast cut side of rolls for 2 to 3 minutes or until golden. Top roll bases with beetroot, lettuce, tomato, onion, cucumber, the remaining coriander, patties and roll tops. Serve with your favourite sauce.

Indian-style Kedgeree

From Taste.com.au

Serves 4

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1 1/2 cups long-grain white rice

30g butter

1 medium brown onion, finely chopped

1 garlic clove, crushed

1 tablespoon medium curry powder

200g smoked trout fillets, flaked

2 tablespoons finely chopped fresh coriander leaves

2 tablespoons finely chopped fresh flat-leaf parsley leaves

4 hard-boiled eggs, quartered

Do This -

1. Cook rice following packet directions. Line a baking tray with baking paper. Spread rice over prepared tray. Cool. Cover and refrigerate for 3 hours.
2. Melt butter in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and curry powder. Cook, stirring, for 1 minute or until fragrant.
3. Add rice, trout, coriander and parsley. Cook, stirring, for 3 minutes or until heated through. Divide between bowls. Top with egg. Serve.

Options for next time - use prawns instead of smoked trout, add 1 large red chilli, serve with lemon wedges as well as boiled eggs.


Recipe from Taste.com.au

Spinach & Ricotta Lasagne

Not my image because I couldn't get a good one!
I'll try again next time I make it.

Serves 2 - 4

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curly or flat lasagne (use according to instructions on the pack)
1 cup passata
1 tablespoon olive oil
2 cloves garlic, crushed
6 cups baby spinach, loosely packed and chopped well
250g ricotta
1 1/2 cups grated mozzarella
200g feta, crumbled
1 egg
1 teaspoon dried oregano
1 pinch nutmeg
salt & pepper to taste
1/4 cup grated parmesan cheese

Do This -

1. Preheat oven to 220°C.
2. In a large fry pan add oil and heat to medium-low heat.
3. Sauté garlic until fragrant, about 1 minute.
4. Add chopped spinach and sauté until wilted, about 3 minutes.
5. In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, feta, egg, oregano, nutmeg, salt and pepper.
6. Place one layer of cooked lasagne sheets in the base of a casserole dish.
7. Layer with passata, spinach & ricotta mix and lasagne sheets.
8. Finish with a layer of pasta and sprinkle with the remaining mozzarella and parmesan.
9. Cover with foil and bake 20 minutes, or until cheese is hot and bubbly.

Lasange

Lasagne is something I love to eat, but never make because it seems too fussy.

Well, tonight I gave it a go.

I combined three recipes from online searches and came up with this...

I reckon it's pretty good!

Serves 4

Get This -

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 500g lean beef mince
• 400g can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1/2 teaspoon cinnamon
• 250g packet dried lasagne pasta sheets
• small carton of cream
• 1 cup grated cheddar cheese
• 1/4 cup grated parmesan cheese

Do This -

1. Preheat oven to 180°C/160°C fan-forced.
2. Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is tender. Add mince. Cook, stirring with a wooden spoon to break up mince, until browned. Add tomatoes, tomato paste, dried herbs and cinnamon.  Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 40 minutes or until sauce has thickened. Remove from heat.
3. Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, soaking improves the texture.) Drain well. 
4. Drizzle a little olive oil over base of a 7cm-deep, 25cm (base) square baking dish. Arrange pieces of lasagne over base of dish. Pour enough cream to just cover lasagne sheets. Spoon one-third of the mince mixture over pasta. Spread with one-quarter of the cheeses. Repeat layers twice. Top with lasagne sheets, cream and cheeses. Cover loosely with foil.
5. Bake for 45 minutes. Remove foil. Bake for 15 minutes or until pasta is tender and cheese golden. Stand for 10 minutes before serving.

Option 1 - Replace cream with cream cheese.
Option 2 - Replace cream with ricotta cheese. 
Option 3 - Use a mix of all three

Leftover Sausage Chilli

I had some leftover sausages from dinner last night and I was going to make my Sausage Pasta Bake for dinner tonight. But I just didn't feel like pasta. I'm trying to cut down on carbs. And I know rice is carbs too, but I always feel better after eating rice than I do after eating pasta...don't know why...

So I made this instead.


Serves 4

Get This -

• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 1 medium red capsicum, chopped
• 1 medium zucchini, quartered lengthways, chopped
• 2 teaspoons ground cumin seeds
• 2 teaspoons ground coriander seeds
• 1/4 teaspoon dried oregano leaves
• 1 beef stock cube
• 1/2 cup frozen corn kernels
• small jar of hot salsa (or mild if you prefer)
• can diced tomatoes
• can four bean mix, drained, rinsed
• 4 cooked thick beef sausages, thinly sliced
• Fresh coriander leaves, sour cream, avocado and steamed rice, to serve

Do This -

1. Heat oil in a frying pan over medium-high heat. Add onion, capsicum and zucchini. Cook, stirring, for 3 to 5 minutes or until vegetables are just tender. Add ground cumin, ground coriander and oregano. Cook, stirring, for 1 minute or until fragrant.
2. Stir in tomatoes, salsa and stock cube. Bring to a simmer. Add corn, beans and sausages. Simmer for 7 to 10 minutes or until sausages are heated through. Top with coriander, sour cream and avocado. Serve with rice.

Greek Salad with Watermelon

This delicious salad is perfect for our hot summers!

Serves 4

Get This -

• 1/4 small seedless watermelon
• 1/2 red onion, thinly sliced
• 1/2 cup pitted kalamata olives, sliced
• 2 tbs chopped flat-leaf parsley*
• 6 tbs (120ml) olive oil
• 2 tbs lemon juice
• 400g crumbled feta cheese

Do This -

1. Cut the watermelon flesh into cubes and place in a bowl with the red onion, olives, feta and parsley. 
2. Place the olive oil and lemon juice in a separate bowl, season with salt and pepper, then whisk lightly to combine.
3. Drizzle with dressing just before serving.

* I used basil because I didn't have parsley

Modified recipe from Taste.com.au