1 can chickpeas (about 400g)
1 cup of your fav pasta sauce
1 egg (optional#)
1/2 cup chopped Coriander Leaves (or Basil)
100g Feta Cheese
4 sheets of filo pastry
Preheat oven to 220 degrees.
Drain and wash chickpeas. Mash chickpeas with a fork. Add pasta sauce, crumbled feta and coriander leaves and mix through well. Taste and season with salt and pepper to your liking. Mix in egg.
Lay a sheet of filo on the bench, kepping the remainder covered to prevent them from drying out. Spary sheet lightly with oil and fold in half. Repeat this once then cut in half, giving you a 2 rectangles of pastry.
Spray a muffin tin lightly with oil and line each mould with a filo piece, pressing it down around the base and edges. Fill the moulds with chickpea mixture and bake in oven for 20 minutes or until pastry is golden brown.
Makes 8 tarts
** This recipe is from the biggest loser recipe book and everything is supposed to be low fat. I do this a little differently. I use puff pastry. I cut the puff pastry into squares of four. (ie. one pastry sheet will can make four squares if you cut it or fold it into four). Before I put the mixture in the tarts I bake the empty cases in the oven a little bit (for about 5 to 10 mins). Once they are a little puffy and brown I take them out of the oven and then let them cool a little. I then pop the mixture in and then put them in the oven for another 10 mins.
#I left the egg out the other night when I made this for Cynthy as she is vegie. It didn't seem to make a whole lot of difference:)
Friday, September 2, 2011
Tomato & Red Lentil Soup
I kinda make my own recipes from other ones....so play with the soup and taste it lots and add extra water or vegie stock as needed
1 Brown Onion - halved and finely chopped
2 Garlic Cloves - crushed
2 cans of diced tomatoes
2 cans of tomato soup (plus 2 cans of water)
3/4 cup of split red lentils
Spray a big soup pot with olive oil. Add onion and garlic and sautee until onion softens. Add soup, water and tomatoes (juice and all). Bring to boil. Add lentils. Reduce to low and cook for about 30 minutes or until the lentils are tender and the soup is yummy and thick. Stir it occasionally while its cooking. Taste and season with salt and pepper.
Serve it with crusty bread. The little round 'cook in the oven' rolls are perfect with this.
You can freeze this soup.
You could also add crumbled or chopped up proscutio to the soup for a smokey flavour.
1 Brown Onion - halved and finely chopped
2 Garlic Cloves - crushed
2 cans of diced tomatoes
2 cans of tomato soup (plus 2 cans of water)
3/4 cup of split red lentils
Spray a big soup pot with olive oil. Add onion and garlic and sautee until onion softens. Add soup, water and tomatoes (juice and all). Bring to boil. Add lentils. Reduce to low and cook for about 30 minutes or until the lentils are tender and the soup is yummy and thick. Stir it occasionally while its cooking. Taste and season with salt and pepper.
Serve it with crusty bread. The little round 'cook in the oven' rolls are perfect with this.
You can freeze this soup.
You could also add crumbled or chopped up proscutio to the soup for a smokey flavour.
Chicken Noodle and Vegie Soup
Soup number two that I enjoy making...and basically made up.
You need about
About 400 grams of chicken thighs or breast (or less)
A winter soup pack of vegies from woolies or coles or the like. They usually contain:
* one small potato
* one turnip
* one swede
* one medium brown onion
* two carrots
Dry packet of Chicken Noodle Soup
Massel Brand Vegie or Chicken Stock...one cube
In a big pot boil the chicken.
Meanwhile grate all the vegies. Yes, grate them (very annoying part) but worth it. You could probably chop the veggies and then blend them at the end but I have had an accident with a blender (eep).
Take the chicken out of the boiling water when cooked. Discard the liquid. Shred the chicken carefully using two forks (or just wait til their cool and do it safely).
Fill a big pot with a litre of water. Add dry chicken noodle soup packet. Add grated vegies and chicken. Add stock/water if desired (depends on how many you are serving).
Bring to simmer. Cook for about 15 minutes and then serve. You can also throw in some frozen corn as well if you like. This makes it a bit sweeter.
This serves (without extra water/stock) about four people. And you can freeze it.
You need about
About 400 grams of chicken thighs or breast (or less)
A winter soup pack of vegies from woolies or coles or the like. They usually contain:
* one small potato
* one turnip
* one swede
* one medium brown onion
* two carrots
Dry packet of Chicken Noodle Soup
Massel Brand Vegie or Chicken Stock...one cube
In a big pot boil the chicken.
Meanwhile grate all the vegies. Yes, grate them (very annoying part) but worth it. You could probably chop the veggies and then blend them at the end but I have had an accident with a blender (eep).
Take the chicken out of the boiling water when cooked. Discard the liquid. Shred the chicken carefully using two forks (or just wait til their cool and do it safely).
Fill a big pot with a litre of water. Add dry chicken noodle soup packet. Add grated vegies and chicken. Add stock/water if desired (depends on how many you are serving).
Bring to simmer. Cook for about 15 minutes and then serve. You can also throw in some frozen corn as well if you like. This makes it a bit sweeter.
This serves (without extra water/stock) about four people. And you can freeze it.
Sweet Potato & Tumeric Soup
This is my favourite soup in the world. I sort of made it up through trial and error. It's a bit time consuming if you allow the mixture to cool so you can blend it...but well worth it.
Tablespoon Olive Oil
A large golden sweet potato - chopped into small cubes
1 medium brown onion - chopped
2 crushed garlic cloves
2 cm piece of fresh ginger - grated
1 birds eye chilli - deseeded and chopped (be careful doing this - watch rubbing your eyes!)
1 heaped tablespoon of tumeric
1 litre of water (4 cups)
2 Massel Vegie Stock Cubes
1 can (400ml) Coconut milk
Warm a big pot and place in oil. Wait about a minute for oil to heat through and throw in the onion, chilli, garlic and ginger. Stir fry until onion is transparent. Try not to burn the spices.
Chuck in the sweet potato and tumeric. Fry this a little until aromatic.
Add litre of warm water with stock cubes. Bring to boil. Then lower to simmer for about 30 minutes or until the sweet potato is soft.
Take this off the stove and allow to cool. Blend the mixture in a blender until smooth. If you blend it while its hot it tends to steam up and pop the top off your blender! you do not want tumeric on anything as it will stain or hot soup on your face! You can always use a hand blender while its hot - but it doesn't make it as fine and creamy.
Place blended mixture back in the pot on the stove. Heat through until hot, then stir through the can of coconut milk. Remove from heat and serve with crusty bread.
YUM. YUM. YUM.
Tablespoon Olive Oil
A large golden sweet potato - chopped into small cubes
1 medium brown onion - chopped
2 crushed garlic cloves
2 cm piece of fresh ginger - grated
1 birds eye chilli - deseeded and chopped (be careful doing this - watch rubbing your eyes!)
1 heaped tablespoon of tumeric
1 litre of water (4 cups)
2 Massel Vegie Stock Cubes
1 can (400ml) Coconut milk
Warm a big pot and place in oil. Wait about a minute for oil to heat through and throw in the onion, chilli, garlic and ginger. Stir fry until onion is transparent. Try not to burn the spices.
Chuck in the sweet potato and tumeric. Fry this a little until aromatic.
Add litre of warm water with stock cubes. Bring to boil. Then lower to simmer for about 30 minutes or until the sweet potato is soft.
Take this off the stove and allow to cool. Blend the mixture in a blender until smooth. If you blend it while its hot it tends to steam up and pop the top off your blender! you do not want tumeric on anything as it will stain or hot soup on your face! You can always use a hand blender while its hot - but it doesn't make it as fine and creamy.
Place blended mixture back in the pot on the stove. Heat through until hot, then stir through the can of coconut milk. Remove from heat and serve with crusty bread.
YUM. YUM. YUM.
Chicken, Potato and Rosemary Bake
This is a variation on a recipe that I found. It's the lazy mans version basically. I just kind of made this one up and its pretty successful if you have a good glass casserole dish with a lid.
2 to 3 Medium Potatoes - quartered
3 to 4 Chicken Boneless Thighs - leave whole
1 Onion (optional) - roughly chopped
1 x 400g can of chopped Tomatoes
1/2 cup of pitted kalamata olives
2 sprigs of fresh rosemary - leaves picked
2 garlic cloves - crushed
Preheat oven to 200c.
In your casserole dish pour in your chopped tomatoes (juice and all), olives, garlic, chopped onion and rosemary leaves. Mix all together.
Place in your chicken thighs and potatos into the mixtures and carefully stir so potato and chicken have been covered/tossed in the mixture. Sprinkle with salt and pepper.
Wack on your casserole dish lid and bake in the over for about 45 mins to an hour or until the tatoes are soft and the chicken falls apart with juicie goodness.
I am incredibly lazy and don't even thaw out the chicken sometimes. If this is the case cook for about an hour and a half.
You can serve as is, or with a side salad or serve over pasta. I usually have it as is.
2 to 3 Medium Potatoes - quartered
3 to 4 Chicken Boneless Thighs - leave whole
1 Onion (optional) - roughly chopped
1 x 400g can of chopped Tomatoes
1/2 cup of pitted kalamata olives
2 sprigs of fresh rosemary - leaves picked
2 garlic cloves - crushed
Preheat oven to 200c.
In your casserole dish pour in your chopped tomatoes (juice and all), olives, garlic, chopped onion and rosemary leaves. Mix all together.
Place in your chicken thighs and potatos into the mixtures and carefully stir so potato and chicken have been covered/tossed in the mixture. Sprinkle with salt and pepper.
Wack on your casserole dish lid and bake in the over for about 45 mins to an hour or until the tatoes are soft and the chicken falls apart with juicie goodness.
I am incredibly lazy and don't even thaw out the chicken sometimes. If this is the case cook for about an hour and a half.
You can serve as is, or with a side salad or serve over pasta. I usually have it as is.
Sweet Potato and Chickpea Salad - Healthy salad :)
Made a yummy salad last night and thought I would share.
1 large sweet potato (orange/gold) about 400g
1 large onion
1/2 cup of low fat natural yoghurt
2 tbs coriander
1 tbs lemon juice
1 x 400g of chickpeas
60g of rocket
Dice the sw. potato into 1.5cm cube. Cut onion into wedges. Put on a baking tray and spray with olive oil and bake in oven (180 degrees C) for about 25 minutes or until cooked (when you can poke the sw. potato with a fork and its soft enough to skewer).
When this is cooked let it cool for about about 5 to 10 minutes then place in a salad bowl.
Drain can of chickpeas (rinse them with water if you like) then place them in the salad bowl as well. Wash rocket and add to salad bowl.
Combine yoghurt, lemon juice and coriander (i use the squeezy tube of coriander but you can use fresh as well) in a bowl and then mix through the salad.
You are ready to serve and eat.
YUMMY!
1 large sweet potato (orange/gold) about 400g
1 large onion
1/2 cup of low fat natural yoghurt
2 tbs coriander
1 tbs lemon juice
1 x 400g of chickpeas
60g of rocket
Dice the sw. potato into 1.5cm cube. Cut onion into wedges. Put on a baking tray and spray with olive oil and bake in oven (180 degrees C) for about 25 minutes or until cooked (when you can poke the sw. potato with a fork and its soft enough to skewer).
When this is cooked let it cool for about about 5 to 10 minutes then place in a salad bowl.
Drain can of chickpeas (rinse them with water if you like) then place them in the salad bowl as well. Wash rocket and add to salad bowl.
Combine yoghurt, lemon juice and coriander (i use the squeezy tube of coriander but you can use fresh as well) in a bowl and then mix through the salad.
You are ready to serve and eat.
YUMMY!
Asparagus salad with lime dressing
1 bunch of asparagus
250g of frozen baby peas
½ red capsicum
½ red onion (or white doesn’t really matter)
½ cup of fresh lime juice
½ cup of fresh mint leaves
2 tsp brown sugar
Cut off the woody ends of the asparagus and cut into 2.5cm pieces. Lightly oil a pan (spray it with olive oil) and stir fry the asparagus until tender
Transfer to a salad bowl
Cook peas as per instructions on pack (boil for 2-4 minutes) and drain in a colander and rinse them with cold water. Add to the salad bowl.
Finely chop the capsicum and onion. Combine lime juice, mint and sugar in a bowl. Add in capsicum and onion.
A yummy fresh spring salad:) This one was taken from September AGT but I have modified it a little.
Potato, Parsnip and Horseradish Mash
4 desiree potatoes (about 750g), peeled and quartered
3 parsnips (about 500g), peeled and chopped
½ cup of skim milk
1 tbs extra light sour cream
2 tsp horseradish cream
3 parsnips (about 500g), peeled and chopped
½ cup of skim milk
1 tbs extra light sour cream
2 tsp horseradish cream
Cook potato and parsnip in a saucepan of salted boiling water for 20 mins or until tender. Drain and return to pan.
Add the milk, sour cream and horseradish to the pan and mash until smooth. Add salt and pepper as desired.
This is a direct take from an AGT September magazine. I don’t normally like mash but this was yummy as can be. I add in more horseradish as I love it.
Porcupine Balls
This is a recipe that a Hungarian lady taught me how to make, many, many moons ago. I have been trying to remember how to make it but here is a basic recipe.
500 grams lean ground beef
1/3 cup uncooked long-grain rice
1/4 cup chopped onion
1 clove of garlic - crushed/minced
1/4 cup water
1 teaspoon salt
dash ground black pepper
1 can condensed tomato soup
1/2 teaspoon chili powder (or 1/2 teaspon of minced fresh chilli if your brave)
1/2 cup water
Combine the ground beef, rice, onion, garlic, 1/4 cup of the water, salt, and pepper. Shape meat mixture into 12 to 15 meat balls. Combine the soup, chili powder, and water in a large saucepan; bring to a boil.
Add meatballs; reduce heat, cover, and simmer over very low heat for 1 hour. Stir occasionally.
***
This is really simple to make and is quite yummy. I actually follow the instructions on the soup can and add a can of water to the mix. I have also added on top of this a cup of tomato soup as well (the packet plus the cup of water). Don't ask me why - its a bit spicier I guess. Also, instead of chilli powder I use about half a teaspon of chopped chilli but this can be quite hot.
B. suggests actually putting spaghetti with it but then this would feed about 8 people! We are trying to the spaghetti next time:)
500 grams lean ground beef
1/3 cup uncooked long-grain rice
1/4 cup chopped onion
1 clove of garlic - crushed/minced
1/4 cup water
1 teaspoon salt
dash ground black pepper
1 can condensed tomato soup
1/2 teaspoon chili powder (or 1/2 teaspon of minced fresh chilli if your brave)
1/2 cup water
Combine the ground beef, rice, onion, garlic, 1/4 cup of the water, salt, and pepper. Shape meat mixture into 12 to 15 meat balls. Combine the soup, chili powder, and water in a large saucepan; bring to a boil.
Add meatballs; reduce heat, cover, and simmer over very low heat for 1 hour. Stir occasionally.
***
This is really simple to make and is quite yummy. I actually follow the instructions on the soup can and add a can of water to the mix. I have also added on top of this a cup of tomato soup as well (the packet plus the cup of water). Don't ask me why - its a bit spicier I guess. Also, instead of chilli powder I use about half a teaspon of chopped chilli but this can be quite hot.
B. suggests actually putting spaghetti with it but then this would feed about 8 people! We are trying to the spaghetti next time:)
Pho Bo Ha Noi (Vietnamese Beef Soup)
Pho Bo Ha Noi
Stock
1.2 litres beef stock (I actually use Massel a vegetarian beef stock which is very yummy)
2 cloves garlic peeled, sliced (or crushed)
2.5 cm ginger cut into matchsticks
1 star anise
1 cinnamon stick
Salt and Pepper
In a large saucepan, bring the stock to boil. Add garlic, ginger, anise, cinnamon and seasoning. Simmer gently for 15 minutes. Remove from heat, allow to cool and strain.
Soup
1 quantity of stock (made from above)
500g of flat rice noodles (I actually use vermicelli as its quick and yummy)
350g rump or steak sliced as thinly as possible* (or tofu)
4 spring onions sliced
1 tsp grated ginger
2 tbsp chopped fresh coriander
2 tbsp chopped mint
Bring stock to boil.
Cook your noodles separately and add them to four serving bowls. Add slices of steak, spring onions, ginger, coriander and mint. Cover with boiling stock.
Serve with lime wedges, beansprouts, chilli sauce and fish sauce. People can add these ingredients as needed. I throw it all in as it is great.
*If you can’t get the steak thin then add it to stock while it is boiling. I sometimes get lazy and add everything to the pot – boil it and then pour it over the noodles.
If you are vegetarian substitute the beef for yummy vegetarian tofu. I have made it either way. V.yummyJ
Two Potato Salad
I'm in love with this salad at the moment:)
This serves six to eight people, often I halve the ingredients for home use.
750g boiling potatoes
750g sweet potatoes
1 cup mayonnaise
4 spring onions
1/3 cup of parsley
1/4 cup mint leaves
2 tablespoons honey
2 tablespoons lemon juice or to taste
Chop herbs finely and combine with all other ingredients except potatoes. Peel and cut potatoes into 2cm cubes. Place in separate bowls of cold water. Steam sweet potato for 8-10 minutes until just tender. Transfer to large serving bowl. Cover but don’t refrigerate. Steam other potatoes for similar period. Transfer to bowl. Toss with dressing and serve warm.
750g boiling potatoes
750g sweet potatoes
1 cup mayonnaise
4 spring onions
1/3 cup of parsley
1/4 cup mint leaves
2 tablespoons honey
2 tablespoons lemon juice or to taste
Chop herbs finely and combine with all other ingredients except potatoes. Peel and cut potatoes into 2cm cubes. Place in separate bowls of cold water. Steam sweet potato for 8-10 minutes until just tender. Transfer to large serving bowl. Cover but don’t refrigerate. Steam other potatoes for similar period. Transfer to bowl. Toss with dressing and serve warm.
Ricotta & Spinach Cannelloni
This is my new favourite recipe as you can freeze it. I am really getting into the frozen food thing due to bubs imminent arrival!
Serves 8 (we freeze most of it and have it for lunches or for dinner the next week)
Olive oil spray
250g pkt instant dried cannelloni tubes
1 x 700g btl passata (tomato pasta sauce)
125ml (1/2 cup) water
1/2 cup fresh basil leaves, shredded
1 garlic clove, crushed
50g (1/2 cup) coarsely grated reduced-fat mozzarella
250g pkt instant dried cannelloni tubes
1 x 700g btl passata (tomato pasta sauce)
125ml (1/2 cup) water
1/2 cup fresh basil leaves, shredded
1 garlic clove, crushed
50g (1/2 cup) coarsely grated reduced-fat mozzarella
Filling800g low-fat fresh ricotta
250g frozen spinach, thawed, excess liquid removed
Pinch of nutmeg
250g frozen spinach, thawed, excess liquid removed
Pinch of nutmeg
Preheat oven to 180°C. Spray a 3L (12-cup) capacity ovenproof dish with olive oil spray to lightly grease.
To make the ricotta and spinach filling, place the ricotta in a large bowl. Use a fork to mash until smooth. Add the spinach and nutmeg and stir until well combined. Season with salt and pepper. Use a teaspoon to spoon the mixture evenly among the cannelloni tubes. Alternatively, spoon the ricotta mixture into a piping bag and pipe the mixture into the cannelloni tubes. (I use a plastic bag and cut off one corner as I don’t have a piping bag).
Combine the passata, water, basil and garlic in a large bowl. Season with salt and pepper. Spoon 125ml (1/2 cup) of the passata mixture over the base of the prepared dish. Arrange the cannelloni tubes, in a single layer, over the passata mixture. Spoon over the remaining passata mixture.
Sprinkle the mozzarella over the passata mixture. Cover loosely with foil and bake in oven for 45 minutes or until the cannelloni is tender. Set aside for 10 minutes to cool slightly.
I allow most of this too cool and then freeze. The rest we have for dinnerJ
Very Alcoholic Lemonade
Just fiddling in the kitchen and came up with this...
Ice - cubed or crushed in a glass. Serve with...
Two or Three Squirts of Angostura Bitters
A Nip of Gin
Diet (Woolies) Lemondae
Very yummy!!
Ice - cubed or crushed in a glass. Serve with...
Two or Three Squirts of Angostura Bitters
A Nip of Gin
Diet (Woolies) Lemondae
Very yummy!!
Fuzzy Orange Bumble Bee
Another gin recipe I mixed up. I call this the fuzzy orange bumble bee!
Glass of Crushed Ice
Nip of Gin (30 mls)
Squeeze of Honey
Juice from half an orange
Juice from half a lemon
Kaffir Lime Leaf
Diet Lemonade (Woolies Brand is yummy)
Mix honey, orange, lemon until honey has melted (sometimes it doesn't - oh well!). Fill a glass with crushed ice (or cubed - I like cubes). Pour in the juice mix. Add gin. Top up mixture with a few splashes of lemonade. Top with kaffir lime! Stir:)
So sweet and yummy:)
Glass of Crushed Ice
Nip of Gin (30 mls)
Squeeze of Honey
Juice from half an orange
Juice from half a lemon
Kaffir Lime Leaf
Diet Lemonade (Woolies Brand is yummy)
Mix honey, orange, lemon until honey has melted (sometimes it doesn't - oh well!). Fill a glass with crushed ice (or cubed - I like cubes). Pour in the juice mix. Add gin. Top up mixture with a few splashes of lemonade. Top with kaffir lime! Stir:)
So sweet and yummy:)
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