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This recipe was absolutely amazing! I felt like fresh fish for dinner and thought that a dill and caper sauce would be perfect. I quick look through the Taste.com website and I found this one. I used Nile Perch which didn’t have an overpowering flavour and was complimented well by the sauce.
http://www.taste.com.au/recipes/8251/whiting+with+lemon+dill+sauce
I was feeling really uninspired at work today while thinking of what to cook for dinner… In between my hectic periods of actually working of course! 😉
A very handy site that I love looking through is taste.com.au. It seriously has thousands of recipes of every type of meal. There’s even handy recipe collections which allow you to select a type of meal, for example, curries or stir-fries, and then it brings up all the different types of meals in that category.
I was feeling like a healthy stir-fry as we had a massive eating weekend celebrating our anniversary. Lots of delicious, very special food… and we definitely ate alot!
This is the stir-fry I made tonight and it was so good! My lovely husband was very impressed and kept on saying how much he loved the flavour. We both agreed that this would be added to our favourite meals as it was also very cheap to buy all the ingredients! Highly recommended! The photos just don’t do it justice as it looks bland and colourless here… it looked very bright in real life with the vegetables and noodles providing lots of colour!
http://www.taste.com.au/recipes/5688/beef+stir+fry+with+rice+noodles
Also, make sure you check all the ingredients properly if you’re celiac, but I’m pretty sure this is also gluten free! Instead of soy sauce they used Tamari sauce. Otherwise, soy sauce works perfectly.
(Please excuse the photos – the quality is pretty shocking as my good camera had run out of battery!)
After devouring way too many roasted chickpeas at a recent BBQ, I decided that I would try making some for myself! It’s like the healthier version of salted peanuts and so easy to make too.
All you need is:
– 1 can chickpeas (400g), drained and rinsed
– 1 tsp olive oil
– 1/4 tsp salt
– 1 tsp chilli powder or smoked paprika
– 1 tsp (or even a bit more) cumin
1. Place chickpeas on oven tray and roast at 220°C for 20 mins, giving them a shake at about 10 mins.
2. Take chickpeas out and mix with other ingredients in bowl.
3. Place back on tray and roast for another 10 – 15 mins until very crunchy.
Be sure to test them as they’re nowhere near as nice when not crunchy! Just keep roasting until they’re just right.
Poppit – Just a quick one today! This is my latest risotto which I found on the Taste website. If you’re ever having trouble finding something new or different for dinner, this website is so useful! You can search for recipes or look through the many different collections. I went to the risotto collection and found this one. I think I could happily eat any risotto but sometimes they can be a bit plain if the wrong ingredients are used. This one definitely didn’t lack flavour and the different tomatoes used were so delicious!
I was happy with just the risotto but to make sure my husband didn’t go hungry, I cooked some lamb cutlets to go with his (as the recipe suggests).
Recipe found here: http://www.taste.com.au/recipes/6522/triple+tomato+risotto+with+grilled+cutlets
Enjoy!
Poppit – This is such an easy meal to make and the flavours are so nice. I would usually serve this with a potato bake but I thought I would try roasting some potato and pumpkin with the chicken at the same time. It wasn’t quite as nice this way as the honey and orange sauce didn’t have the same almost-caramelised flavour as it normally does. Still, it was a delicious meal to have, especially on a colder night!
Ingredients:
– 2 chicken breasts
– 4 spring onions, sliced thinly
– 1 garlic clove, crushed
– 3 tbsp honey
– 4 tbsp fresh orange juice
– 1 orange, peeled and cut into segments
– 2 tbsp soy sauce
– potatoes and any other prefered veggie
Method:
1. Pre-heat oven to 190°C.
2. Place chicken in shallow roasting dish.
3. In another bowl, mix the spring onions, garlic, honey, orange juice, orange segments and soy sauce.
4. Pour over chicken and bake in oven for about 45 minutes or until the chicken is cooked.
5. Serve with veggies and with sauce poured over top.
As mentioned in our first post, we don’t often get the chance to bake anything fancy due to the lack of a proper oven… but one thing we can bake is cupcakes as our little “oven” can fit two trays of six (just!).
Here’s some cupcakes that we made using some very cute fish lollies. The actual cupcakes are just basic vanilla butter cakes but were still simply delicious!
Vanilla Butter Cakes
Thank you to the Women’s Weekly ‘Cupcakes by Colour’
Ingredients:
– 1 cup (150g) self-raising flour
– 90g butter (softened)
– 1 teaspoon vanilla extract
– 1/2 cup (110g) caster sugar
– 2 eggs
– 2 tablespoons milk
Method:
1. Preheat oven to 180 degrees celsius (160 degrees for fan forced)
2. Line cupcake trays with paper cases (can use muffin tray but will make less, plus we can’t fit one of these in our oven!)
3. Sift flour into small bowl, add butter, extract, sugar, eggs and milk; beat with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is changed to a paler colour.
4. Drop 1/4 cup of mixture into cases. Bake about 20 minutes.
5. Stand cakes 5 minutes before turning top-side up onto wire rack to cool.
6. Decorate in any way you want!
Our cupcakes here have the classic topping of butter cream. Very easy to make!
-125g butter (softened)
– 1 1/2 cups (240g) icing sugar
– 2 tablespoons milk
Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. Add colouring if required and mix.
This is such a delicious meal and looks very impressive! Perfect for when you have some friends or family coming over as it’s very easy to make and they’ll definitely be in awe of your amazing cooking skills!
Stuffed Chicken Breast with Spinach and Feta Cheese
Serves: 2 people – just increase ingredients depending on how many people you’re cooking for.
Ingredients:
– 2 chicken breasts
– 1 bag of baby spinach leaves, chopped finely
– 60-80g feta cheese, crumbled
– salt & pepper (to taste)
– Pinch of nutmeg
– 2 cloves of garlic
– 1/2 cup breadcrumbs
– 2 green onions, finely chopped
– 2 tablespoons butter, melted
– Bottle of basil or spinach pesto paste
Method:
1. Pre-heat oven to 160 degrees celsius.
2. Gently combine in a small bowl the spinach leaves, feta, salt & pepper, nutmeg, garlic, breadcrumbs, onions and butter to form loose mixture.
3. Cut pockets into the middle of the chicken breasts. Be careful not to cut the whole way through.
4. Carefully pack the spinich mixture into the chicken breast pockets.
5. Place chicken breasts on baking tray lined with baking paper.
6. Sprinkle any remaining spinach mixture over top of chicken breasts.
7. Cook in oven for 40 minutes or until chicken is cooked through.
8. Mix 1 tablespoon of water with pesto paste and heat in microwave for approx. 1 minute or until warm.
9. Serve chicken breasts on bed of mash with other favourite veggies with pesto paste on top.
Cooking with a Puppet 