Italian Kangaroo Burger

Must be starting to  feel better because I'm kind of hungry (and so I should be as I've eaten very little the last few days) for a delicious burger with some melted cheese and chutney on multigrain bread! This one is for all you Kangaroo lovers... Not that there are many LOL

Mix together some kangaroo mince, tomato chutney, dried Italian herbs, Parmesan cheese, an egg and some homemade breadcrumbs. Heat a pan and spray with cooking spray. Cook until golden on each side and cooked through. Pop it into some bread with low fat tasty cheese and tomato chutney and them into the sandwich toaster.

Demolish! :-)

Semi-Dried Roma Tomatoes With Fresh Herbs In Virgin Olive Oil

Semi-Dried Roma Tomatoes With Fresh Herbs In Virgin Olive Oil.....

I'm new to Dehydrators and loaned my Mum's initially to dry some Sugar Flowers for a wedding cake. I bought some cheap Roma Tomatoes and decided to give making sundried tomatoes a go. Great for summer salads and home made vingarettes and salad dressing.

 Also great in a nice jar to give as gifts.

I've sliced the Tomatoes approx 1cm thick, seasoned with some himilyan salt and dried Italian Herbs. A lot of recipes I have seen have said to take out the seeds but that is a mission and I think leaving the seeds in will give a much nicer flavour even though they take a little longer to dry. They took approx 10 hours to dry . I've made some semi dried (approx 3/4 dry) Added them to sterilised jars and layed them with fresh basil, oregano and thyme from my garden and some mashed galic cloves. Topped them up with Cobram Estate Virgin Olive Oil and sealed. The others I have dried completely and popped into an air tight container. I can use these later and rehydrate in a nice vinegar with mustard seeds and herbs to make a lower fat version. Very happy with the way they have turned out!

Lj's Fried Chicken..

Here is last night's dinner! Keep in mind this is a "sometimes" meal! Man of the house loved it and Mini Me will be spewing she wasn't here for it... NOM NOM NOM!

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Lj's Chicken, Bacon & Spinach Canneloni

Chicken, Bacon & Spinach Canelloni...

Ingredients:

400g Chicken Breast finely diced
3 Rashers of Bacon finely diced
1 White Onion finely diced
2 Cloves of Garlic crushed
250g Finely chopped frozen Spinach
1/3 Cup White Wine (I used Sauv Blanc)
Low fat grated Cheese
Basic White Sauce.. recipe below

In a hot frypan, saute the chicken, bacon, onion and garlic for a few minutes until the chicken is browned off. Add the defrosted frozen spinach and mix to combine. Add the white wine and simmer until the wine has reduced.

Make the white sauce with Parmesan:

Basic White Sauce with Parmesan:

2 Tbs Butter ( I used Nutalex)
2 Tbs Plain Flour
350 ml Skim Milk
Cracked Pepper and Sea Salt

In the microwave melt the butter, then add the flour and combine  Cook off the butter and flour for one minute. Add the milk and whisk, cook in one minute spurts whisking in between until the sauce is thick. Add the Parmesan Sea Salt and cracked pepper and mix.

Add 1/3 of the white sauce to the chicken mixture and combine. Roll the mixture into fresh pasta sheets to make canelloni rolls. Place in a baking dish sprayed with cooking spray and top with the remaining white sauce. Top with some low fat grated tasty cheese and bake in a 180 degree oven for 45 minutes or until tha pasta is cooked and it loks golden. I'm serving with some homemade garlic bread. Nom Nom Nom

Italian Style Lamb Shanks

Italian Style Lamb Shanks

Italian Style Lamb Shanks in the Slow Cooker with whole baby potatoes and carrot, sweet potato and mushrooms, enough Study and Work for one day. This delicious marinade is a pressie from my Local Butcher. Time for some Melon Madness and Lemonade. 

Golden Pecan Banana Bread

I've adapted this Recipe from a Recipe of 4 Ingredients.  Here is the link to the original recipe.
http://www.4ingredients.com.au/recipe/banana-bread

Golden Pecan Banana Bread

Ingredients:

2 Large Ripe Banana's

1/2 Cup Equal 

1 Cup Low Fat Mayonnaise

2 Cups Self Raising Flour

100 G Chopped Pecans

2 Tbs Golden Syrup

What to do:

Preheat the oven to 180 Degrees. Line a loaf tin with Baking Paper. Add the Banana's to a bowl and mash. Stir in  the Sugar and then the Mayo and Golden Syrup. Add the SR Flour and the Pecans. Mix  until combined and pour into your lined tin. Bake until golden and a skewer comes out of the center clean. App 50 Minutes. Let it sit for a few minutes and then transfer from the tin to a cooling rack. 

I'm amazed at how this turned out. Delicious!

Wholemeal Banana & Choc Chip Muffins

Making a few healthy but still tasty Recipe modifications lately. Here is my latest.

Wholemeal Banana & Choc Chip Muffins

Ingredients:

2 1/2 Cups of Wholemeal Plain Flour

1/2 Cup Equal 

1 Cup Skim Milk Lactose Free Milk

1/3 Cup Vegetable Oil

2 Free Range Eggs

1 Large overripe Banana Mashed

3/4 Cup Choc Chips

What to do:

Preheat the oven to 180 Degrees. Sift the flour in  a large bowl and add the sugar. Combine with a wooden spoon. In a jug, pour the milk and the oil, then add the eggs. Whisk to combine. Add the milk mix and the banana to the dry ingredients. Mix until combined and add the choc chips. Gently mix though the choc chips. Spoon into muffin pan lined with baking paper cases. Fill each one 3/4 full and  and bake for 15 - 20 Minutes or until a skewer comes out clean. Place on a rack to cool.

Lj's Chicken Pappardelle Carbonara

Whilst out shopping today I found some delicious Rosemary Pancetta and decided to make a Chicken Pappardelle Carbonara for my lovely Sissy tonight. I have used as much local product as I can... substitute the ingredients to suit yourself...

Ingredients:

2 Tbs Cobram Estate Olive Oil
2 Tbs Nuttalex (You can substitute with butter)
100g Rosemary Pancetta
500g Free Range Chicken Breast finely diced
8 Button Mushrooms finely sliced
2 Cloves of fresh Garlic finely chopped
1/4 Cup Sauv Blanc
1/2 Teas freshly Ground Black Pepper
2 Free Range Eggs
1/2 Cup Parmigiano Reggiano
1/2 Teas Murray River Salt Flakes
2 Tablespoons of chopped Flat Leaf Parsley
500g Fresh Pappardelle pasta or any fresh pasta of choice

What to do:

Heat a large saucepan of water and bring to the boil, add salt flakes. Heat a pan and add the olive oil and nuttalex. Add the garlic to infuse the flavour through the oil and butter. Add the pancetta and the mushrooms and saute until the mushrooms are soft.

Add the chicken and wine and stir through. Cook for a few minutes until the ckicken is just cooked and tender and the wine has reduced by half.  Set aside and keep warm.  Add the fresh pasta to the boiling water and cook until aldente.. approx 12 minutes. In the meantime whisk the eggs and the Parmigiano. Drain the pasta and add the eggs and Parmigiano. Mix well really quickly so that the eggs don't scramble. Add the Chicken etc and chopped parsley. Serve immediately and top with grated Parmigiano on top.

Easy Yo Yo Biscuits

Cream 185g Softened Butter with 1/3 Cup of sifted Icing Sugar. Sift together 1/3 Cup of Custard Powder and 1 1/2 Cups of Plain Flour. Add to the Butter and Icing Sugar to form a dough. Roll into balls and press with a fork. Bake for 15 Minutes.

Homemade Strawberry Jam... YUM

Thought I would take advantage of cheap Strawberries and make some Jam.

I didn't measure but it's about 1kg berries to 6 cups of sugar and 1 1/2 teas citric acid. I use a non stick saucepan. Mash the strawberries with a fork, add the sugar and stir in thoroughly. Bring to the boil until the sugar is almost dissolved, add the Citric acid and boil until setting point (105 degrees) remove the skum from the top and pour into hot sterilized jars

Rice Salad... With the warmer weather upon us it's time to start making some Salads!

Tested a new Rice Salad Recipe... Delicious!

Ingredients:

1 cup Jasmine Rice

1 can Chickpeas, rinsed and drained

1/2 Red capsicum, diced

1/2 Red onion finely diced

1/3 cup Sultanas

2 Tbs sliced almonds, toasted

2 Chopped Shallots

Dressing:

3 Tbs fresh lime juice

2 Teas Honey

3 Tbs Extra-virgin olive oil

2 Teas curry powder

Sea Salt and Cracked Pepper to taste

Cook the Jasmine rice in the microwave with 2 1/2 Cups of boiling water for approx 12 minutes or until tender. Let it cool completely. Combine rice, Chickpeas, Capsicum, Red onion, Almond flakes and Sultanas in a large bowl. Stir gently to combine all of the ingredients.

Whisk together lime juice, honey, olive oil, curry powder, salt and pepper. Pour over rice mixture and combine. Best left in the fridge for a bit for all the flavours to infuse.

Slow Cooked Lamb Chops

Omg so good! Slow cooked Lamb Chops Potato/Kumara mash and veges.. Yum yum yum 

Flour the chops and cook in a splash of olive oil with chopped onion and garlic. Add beef stock, tomato paste, sea salt and cracked pepper and Italian herbs. Slow cook for about 2 1/2 hours on high, the sauce will thicken and the meat will fall off the bone and be melt in your mouth. :-)

Lamb & Vege Cottage Pies

Waste not want not I say! I'm mixing up a brew of left over roast lamb and veg, going to make a pie with pastry on the bottom, lamb and veg filling and mash on top!

Blind bake some pastry cases.. I made these in Mexican sized Muffin Tins

Let the cases cool and add your pie filling, top with mashed potato and grated cheese

Bake until Golden! These pies are great with any filling. Especially delicious with left over

Corn Meat mixed with Cheesy white Sauce!

Man of the House's Chicken Wellington

Man of the house cooked this little number a few nights ago. Nice job Master Chef! It was delicious! Chicken breast with garlic, cheese and herbs wrapped in delicious smoked ham and then encased in pastry! Yum yum yum!

Pan fry the chicken breast with freshly crushed garlic and herbs of choice, let it cool. 

Place on a long slice of ham (large enough to wrap the chicken in) top with cheese and enclose the chicken with the ham. Wrap in pasty and seal with egg wash. Place in the oven on a tray lined with baking paper. Glaze with egg wash and bake at 200 degrees until the pastry is golden. Serve with your fave roast veges and greens.

Italian flavoured Roasted Chicken legs with Onion, Garlic & Mushroom Gravy

Very Quick and easy dinner tonight. Place Diced Onion, sliced Mushrooms and finely diced garlic on a deep baking tray. Cut slits in the chicken and stuff with sliced garlic. Pat the chicken skin with paper towel to make it really dry, makes really crispy skin when roasted. Place the chicken on top of the onions etc. Sprinkle with Dried Italian Herbs and Chicken Vegetta Stock Powder and roast until golden and cooked through. Transfer the chicken to another tray and use make a delicious gravy using the baking tray you have cooked the chicken. Serve with roast spuds and carrots and steamed corn on the cob.

Delicious Homemade Chicken Stock

In need of some chicken stock so in the pot goes a chicken cage, some carrot, onion, fresh parsley and thyme, cracked pepper and sea salt to simmer for approx 4 - 6 hours then strain.

Kabana and Cheese Puffs

Kabana And Cheese Puffs

Ingredients:

3/4 Cup Plain Flour

1 teas Baking Powder

1/2 Teas Garlic Salt

3/4 Cup low fat Milk

1 Free Range Egg

1 Kabana finely diced

1 Cup grated Light tasty Cheese

Parmesan to sprinkle on top

What to do:

Make a batter by whisking the flour, baking powder, garlic salt, milk and egg.

Mix in the kabana and cheese. (You could use ham or cooked sausage or bacon instead of

 the kabana if you wanted to.) Let the batter sit for 10 mins and pop into a greased 24 cup mini muffin tin. Bake in a preheated 180 degree oven for approx 20 mins or until golden. 

Delicious served with a pizza style dipping sauce.

Lj's Quick & Easy Roasted Vege and Parmesan Slice

Hungry and in a hurry?? Throw together this delicious vegetarian slice. You can add ham or bacon if you wish to.

Ingredients:

8 Free Range Eggs
1/4 Cup Skim Milk
1/2 Red Capsicum diced
2 Shallots finely sliced
8 - 10 Cherry tomatoes sliced in quarters
1 Cup of each Pumpkin & Sweet Potato roasted
1/4 cup Parmesan
2 Tbs Plain Flour

What to do:

Whisk the eggs, milk and flour and set aside. Dice the pumpkin and sweet potato into small pieces and roast in the oven at 180 until gliden and tender. Place them into the bottom
of a lined slice tin. Sprinkle with the shallots and capsicum then the Parmesan and cherry tomatoes. Bake at 180 for 25 mins or until set and golden on top. Cut into slices and serve warm. Yum yum.

Creamy Chicken, Bacon and Corn Noodle Soup

Ingredients:

2 Free range Chicken Breasts finely diced
4 Shallots finely chopped
6 Rashers of Bacon Diced
1 Ltr Chicken Stock
300ml Light Sour Cream
2 x Tins of Creamed Corn
Soup noodles.. How ever many you like

What to do..

Sauté the Onion, Bacon, Chicken and shallots. Add the Creamed Corn and Chicken Stock. Cooking a low summer until the chicken is cooked and soft. Add the noodles and cook until soft. Add the sour cream before serving. If you don't like noodles, leave them out and serve with homemade croutons.

Coleslaw on the RUN!!

Quick and easy Coleslaw to throw together when you are in a hurry!!

Ingredients:

For the dressing:

450g or so of Whole Egg Mayo

2 Tbs Dijon Mustard

2 Tbs Wholegrain Mustard

(I used a Mexican Seeded Mustard my Mum makes)

2 tbs Lime Juice

Sea Salt and Cracked Pepper

For the Coleslaw:

1/2 Cabbage finely chopped

2 Large Carrots grated

1/2 bunch Shallots diced

1 Red Capsicum  diced

Large handful of toast slithered Almonds

Give your Coleslaw a good mix in a large bowl. Put all in ingredients for the dressing into another bowl and mix well. Add the the Coleslaw mix and you are done!

Lj's Fresh Pasta Salad fit for a king!

Delicious and easy Vegetarian Pasta Salad.. A meal on it's own!

(You could add some shredded Chicken or flaked Tuna if you wish)

Ingredients:

500g Cooked Pasta

1 Cup chopped pitted Kalamata Olives

10 Sundried Tomatoes diced

A good handful of grated Mozzarella Cheese

A good handful of crumbled Cracker Barrel shaved extra sharp Vintage Cheddar

Handful of shredded fresh Basil

The Dressing:

In a food processor add the following:

6 Sundried Tomatoes

5 Cloves of fresh Garlic

2 Teas Sea Salt and Cracked Pepper

6Tbs of the oil from the Sundried Tomatoes

3 Tbs Red Wine Vinegar

1/2 Cup pitted Kalamata Olives

Huge bunch of fresh Basil leaves

80g packet of shelled Pistachio's

Process until fine.

Mix everything together and DIG IN!!!!

Lj's Individual Vege Slice

So many left over Veges left in the fridge this week so I decided to use up what I had left and make a Vege Slice in individual muffin tins....

Ingredients:

1 Large grated Zucchini

1 Large grated Carrot

1/2 Capsicum diced

1 piece of grated Sweet Potato 

(about the size of a medium sized potato)

1/4 Small Kent Pumpkin grated

6 Free Range Eggs

250ml Extra light cream

3 Tbs Plain Flour

3 Tbs Grated Parmesan Cheese

Seas Salt and Cracked Pepper to season

Sliced tomato

Mozzarella Cheese

What to do :

Mix all ingredients together and place into Muffin Cases. Excluding the tomato and Mozzarella.

Top with a Slice of Tomato and some Mozzarella cheese.

Bake for approx 1/2 an hour in a preheated oven at 180 degrees. Serve warm or cold with Salad to make a nice meal , or have on it's own as a snack.

Beef Goulash Lj Style

A few weeks back I bought a whole Wagyu Rump as apparently it's the ducks nuts.. I didn't think so. It was the crappiest piece of steak I have ever eaten. I decided to casserole the rest and make a goulash for dinner tonight. Not a traditional Goulash recipe as I like to add some veges but it's a fave comfort food in our house. Smelling good..... You can add more or less of any of the seasons to your tastes.

Ingredients

1 kg Diced Beef

2 Onions diced

2 Cloves of Garlic diced

1 lge tin Crushed Tomatoes

3 Tbs Tomato Paste

2 Tsp Smoked Paprika 

1 Tsp dried Mustard

2 Teas powdered Beef Stock

2 Tbs Susieshire Sauce 

(This is my Mum's version of homemade Worstershire Sauce)

3 Carrots diced

6 Button Mushrooms Sliced

1 Cup water mixed with 1/4 cup Plain Flour
Sea Salt and Cracked Pepper

What to do:

Very simple and easy slow cooker recipe...

Add diced beef and cover with the onions, carrots, garlic and mushrooms.

Mix together the crushed tomatoes, tomato paste, Paprika and 

dried Mustard and beef stock and pour over the top. 

Cook on low for at least 8 hours. When the meat is tender, add the plain flour and

water mix and turn to high for about 15 minutes to let the sauce thicken.

Serve on fluffy mashed potatoes.

Homemade Ricotta

Mum passed down this recipe and I have been making it for years. Ricotta isn't expensive to buy but I like making my own as I know exactly what is in it. 

Ingredients:

2 Ltrs Full cream milk (I use Skim)

250ml Cream (I use extra light cream)

4 Tbs fresh Lemon Juice

1 Tbs White Vinegar

What to do:

In a heavy based saucepan slowly heat the milk and the cream. Stir occasionally so that it doesn't stick to the bottom. When the milk and cream, begins to boil and the lemon juice and the vinegar. It will separate into curds and whey. Keep stirring until all the curds form. Pour into a clean chux cloth or tea towel over a sieve and bowl. Let it drain for approximately 5 minutes or so. Don't let it drain too long or it will be too dry. Cool in the fridge. If you are not going to use it straight away pop it into the cooled whey so that it stays moist.

Pink Lemonade Cake

I have modified a recipe I found on My Recipes...

http://www.myrecipes.com/recipe/lemonade-layer-cake-10000000249959/print/#

The cake is lovely but I think the Icing is a bit too sweet (For my tastes anyway) I'd probably prefer a nice butter icing instead of a cream cheese icing with this cake. with a little less Rasberry flavouring.


Ingredients:


For the Cake

1 1/3 cups Sugar
6 Tbs Butter softened
3 Tbs Raspberry Lemonade Concentrate ( Soda Stream Flavouring)
2 Teas Vanilla Extract
2 Large Free Range Eggs
2 Large Free Range Egg Whites
2 Cups Plain Flour
1 Teas Baking Powder
1/2 Teas Baking Soda
1 1/4 Cups Buttermilk

For the Icing


125g Light Philly Cheese
3 Cups Icing Sugar
2 Teas Raspberry Lemonade Concentrate
1 Teas Vanilla Extract

What to do


Beat the sugar, butter, Raspberry Lemonade Concentrate and  Vanilla Extract until creamy (about 5 mins) Add the eggs and egg whites one at a time, mixing well in between. Combine the Flour, Baking Soda and Baking Powder in a sifter and mix alternately with the buttermilk into the mixture. Beat until well combined and pour into a greased cake tin. I use cooking spray to grease my tins. Bake at 180 for approx 50 minutes or until a skewer comes out clean.

Let it cool and ice! Grate some white chocolate for the top.

Roast Vege and Feta Frittata....

Mixed Roast Veg.. ( I used Zucchini, Carrot, Pumpkin, Red Onions, Garlic and Mushrooms. You can use whatever you have left in the fridge or whatever you like!) Roast off the vege until just tender in a splash of grape seed oil and place in the bottom of a pie dish that has been sprayed with cooking spray. Top with a handful of chopped reduced fat Feta and some grape or cherry tomatoes cut in half. Whisk 300ml Extra light cream with 6 free range eggs and 1/2 cup skim milk and pour into over the veges. Sprinkle a handful of light tasty cheese over the top and bake on 180 for approx 40 mins or until it is set and golden brown.. Serve with a nice garden salad and home made salad dressing.

Quick and Easy Jamie Oliver Pavlova...Great when you have to throw together a delicious dessert in a hurry!

I was in a rush so threw together this quick and easy dessert I saw on Jamie's 30 Minute Meals.

Ingredients:

Pre made Pavlovas

Greek Yoghurt 

Lemon Curd (I've used some homemade, that I had left over from making lemon curd tarts)

Mixed Berries(I have defrosted some mixed frozen berries, Jamie used fresh raspberries)

What to do..

Put some honey into raspberries and mash a bit, add a few tbs of the yoghurt. Stir slightly to marble. Fill small pavlovas with the lemon curd, berry/yoghurt mix on top. Decorate with some berries on top and drizzle with honey. Jamie decorated with a mint leaf, I decided to just crumble some extra meringue over the top.

Who can go past an old fashioned Bacon & Egg Pie.... YUM!

Spray a round pie dish with cooking spray, line with shortcrust pastry and blind bake for 15 minutes or so. Saute some diced Bacon, red onion, red capsicum and mushrooms and add on top of the pastry. Mix together 6 eggs and 300 mls of extra light cream and season with sea salt and cracked pepper. Pour over the bacon mix... Crack 4 or 5 whole eggs on top, decorate with chopped shallots and some low fat mozarella cheese and bake until golden. Slice and serve warm with Salad or chill and take out on a picnic.. which is the plan for us tomorrow. 

Fried Rice with Prawns & Bacon

Quick & Easy Lunch Menu today...

Very easy to throw together last minute...

I've heated the frypan with a splash of olive oil and sauteed some diced red onion, carrot, mushrooms, zucchini, red capsicum and garlic. Thrown in some diced bacon and saute until soft. In the meantime cook the rice. I do mine in the microwave, 1 cup rice to 2 1/2 cups of boiling water and cook for 12 minutes. (Add some powdered chicken stock or vegetta to the water) Throw in the cooked rice and toss through with some some cooked prawns, frozen baby peas and corn.  I've added some cracked pepper and sea salt, some soy sauce and a splash of lemon/lime juice.

It is also nice with some diced cooked chicked added as well!

Silverside.. trying something a little different

Ingredients:

1.5kg Silverside

1/3 Cup Apple Cider Vinegar

2 Tbs Brown Sugar

1/2 Cinnamon Stick

A few cloves and peppercorns

1 Onion cut in quarters with the skin on

(Remove the skin and put into your white sauce, The skins have so much flavour)

1 Whole carrot

2 Fresh Bay Leaves

(I was lucky enough to get some straight off the tree and dry them myself last visit to the country)

What to do:

Bring to the boil and then simmer for around 120 minutes.

Let it rest while making your white sauce. 

Nice popped into the oven for 10 minutes with some seeded

mustard on top.

Serve with a mix of potato and sweet potato mash, fresh cobs of corn smothered 

in real butter and lots of greens..

Roast Vege Omelette.. One of my fave healthy breakfasts!

I am a big fan of a hearty breakfast and I love omelette's! This morning I've used left over roast veg from a wicked roast pork and vege webber the man of the house cooked last night, added some avocado and low fat tasty cheese. Lots of cracked pepper and a splash of home made tomato sauce.. YUM! Oh and use fresh free range eggs!

Lj"s Vegetable Slice..

Healthy & Delicious!

Ingredients:

80g English Spinach

4 Small Zucchini grated

2 Carrots peeled and grated

2 Shallots sliced

1/2 Red Capsicum diced

Flat Leaf Parsley chopped

10 eggs

125ml Cream

1 Cup Canola Oil

2 Cups Grated Cheese

1 Cup SR Flour

Sea Salt & Cracked Pepper

Sliced Tomatoes and extra grated cheese to decorate the top

What to do:

Combine all ingredients in a bowl except the sliced tomatoes and extra cheese.

Place into 2 Round Deep Quiche dishes that have been sprayed with cooking spray. Bake in a 180 degree oven until golden.. around 35 minutes.

This makes 2 large slices.

Savoury Muffins.. yummy!

A quick and easy muffin to throw together for morning tea!

You can really add what ever savoury ingredients you like, I have just used up

what I had left in the fridge before heading out to do this weeks shopping..

Ingredients:

2 Cups SR Flour

1 Cup Grated Cheese

250g Sliced ham diced

6 Button Mushrooms sliced

1/2 Red Capsicum Sliced

2 Shallots finely sliced

Handful of chopped flat leaf parsley

Sea Salt and Cracked Pepper

150g Melted Butter

1 Cup Milk

1 Egg

What to do:

Combine all ingredients in a bowl and mix until just combined. place into lined muffin tins and bake for 25 minutes at 180 degrees. Cut in half and dollop with butter..

Yum, just delicious!!

Bacon and Avo Quiche... yum yum

Mmmmm... 2 of my fave foods! Avocado and Bacon! I get hungry just thinking about it lol... Very quick and easy lunch or dinner to throw together. Can be served warm or cool and with either salad or veges.. YUMMO!

Ingredients:

3 Rashers on Bacon diced

1/2  Red Onion diced

1/2 Red capsicum diced and 1/2 Sliced to decorate the top

4 Lge Button Mushrooms sliced

300ml Extra light cream

6 Free range eggs

150ml Extra light Sour Cream

1 Avocado sliced

Puff pastry

3/4 Cup grated tasty cheese

Sea Salt and Ground Pepper

What to do:

Blind bake the pastry and let it cool slightly. Saute the onion, bacon, capsicum and mushrooms. Whisk the eggs, cream and sour cream. Arrange the onion etc mix on top of the pastry. Top with the grated cheese and then the egg mixture. Decorate the top with the sliced avo and capsicum. bake on 180 for approx 40 minutes or until set and  golden. 

Roasted Pumpkin, Baby Spinach and Ricotta Crustless Quiche

Cooking some thing a little different today with a spin on Spinach Pie...

This little ripper is going to be lovely along side a nice garden salad sprinkled 

with some pumpkin seeds.

Ingredients:

Roasted kent pumpkin diced small (Enough to fit over the base of your pie dish with gaps)

A few handfuls of baby spinach with the stalks removed

6 free range eggs

125ml extra light cream

500g Smooth low fat Ricotta

Sea Salt and pepper 

Handful of pumpkin and sunflower seeds

Halved cherry tomatoes to decorate

What to do:

Lightly spray your baking dish with cooking spray and add your diced pumpkin. Roast until half cooked. Remove from the oven and let it cool slightly, then cover with baby spinach leaves. Whisk the eggs, cream and ricotta until smooth and season with sea salt and pepper. Pour over the pumpkin and spinach. Decorate with halved cherry tomatoes and sprinkle with pumpkin seeds and sunflower seeds. Bake in a preheated oven at 180 degrees for around half an hour or until golden and set.

Whole Roasted Stuffed Chicken Wrapped in Bacon

I haven't made this style of roast chicken in ages! Yummy, can't wait for dinner!

Pat the chicken dry with paper towel. Make a stuffing with chunky chopped garlic, onion, mixed herbs, a splash of olive oil and some powdered chicken stock. Stuff the chicken and wrap it with bacon breast side up.

Baste with the juices during cooking. I'm serving with roasted carrots, foil baked jacket potatoes and greens..