Tuesday, March 20, 2012
Wednesday ~ Curried Red Lentil Soup with Toasted Mountain Bread
Thursday ~ Kranksy Soup
Friday ~ Honey Chicken Stir Fry
Saturday ~ Zucchini & Haloumi Fritters
Sunday ~ Pumpkin & Bacon Pasta
Monday ~ Tuna Pasta with Rocket & Lemon Pesto
Tuesday ~ Continental Franks with Slaw
Wednesday ~ Pumpkin Lemon & Broccoli Risotto
Thursday ~ Tuna & Potato Salad
Friday ~ Pies
Saturday ~ Pies
Sunday ~ Pies
Monday ~ Pies
Spiral Spinach Pie
Creamy Bacon, Pea & Parmesan Fettucine
Pappardelle with Rocket Pesto
Pumpkin, Rocket & Mustard Terrine
Rocket Salsa Verde Linguine (with chicken)
Rocket Pesto & Chicken Spaghetti
Cabbage with Goat's Cheese Filo Pie
Carrot, Cabbage & Tahini Salad
Pumpkin & Date Scones
Pumpkin Cornmeal Bread
Success from last week:
Corn Fritter with Chilli Dressing
Sweet Potato & Lentil Soup (we used thyme instead of oregano)
Aduki & Pumpkin Rissoles made with dried adzuki beans, adapted recipe coming I think
Sunday, March 18, 2012
Greek green pea (lentil) Soup
1 cup split dried green peas
2 litres of water
1 large onion, med diced
1 cup celery and the leaves, med diced
3 small carrots, med diced
1 med zucchini, med diced
½ red capsicum, finely diced
1 400g can chopped tomatoes (whole OK)
5 garlic cloves, med diced
1 cup parsley, chopped
2 bay leaves
1 tsp cracked black pepper
1 tsp oregano, dried
1 tsp salt
2 tsp chicken stock pwdr + 3 tsp veg stock pwder
Begin by sautéing onion, then carrot, celery, capsicum and after a while the garlic, add salt now.
After about 10 mins add zucchini, parsley then split peas. Mix for a while then add 2 litres of water (boiled in kettle). Finally add the tomatoes and bay leaves, oregano and pepper.
Bring your stock and water to a simmer and add stock powders.
Let it simmer for 30 minutes then use masher to break up tomatoes. Cook for about 50 mins, by then the peas will be nearly tender.
Nice with crusty bread or even white with marg.
Wednesday, March 14, 2012
400g can adzuki beans, rinsed and drained
<< about ¾ cup dried beans soaked overnight, drained and cooked in a
pot for about 30 mins with a tsp of salt, 1 tsp sugar and ½ tsp
chopped dried chillies. Drained and blitzed to a pulp >>
1 onion, diced
½ tbls ginger, grated
2 clove garlic, crushed
2 to 3 cups pumpkin, peeled and steamed, then blitzed
A pinch of arame, soaked until soft then drained << not used, sub Kombu
<< a piece of Kombu, soaked for 5 mins and chopped into small pieces >>
2 tbls chives, finely chopped << not used..
½ cup coriander, finely chopped
1 tsp tamari
½ tsp sesame oil << not used
Cup brown rice flour << not used
Used about 1 cup plain flour.
1 teaspoon beef stock powder
Put the chopped onions, chopped Kombu, coriander, garlic, blitzed
beans and pumpkin in a bowl. Mix. Then add the flour and mix well, if
a little to wet add a bit more flour. Can be soft but not runny..
Don’t bother making patties, use a spoon and ladle mixture in pattie
size into a med to hot frypan. Flatten with the back of the spoon.
Allow to cook and turn over a few times to ensure complete cooking.
Serve with wedges done in oven.
Adapted from Janella's recipe.
Tuesday, March 6, 2012
Tuesday ~ Greek Styled Omelette
Wednesday ~ Corn & Capsicum Pancakes with Mushrooms
Thursday ~ Corn Fritters with Chilli Dressing
Friday ~ Curried Red Lentil Soup with Toasted Mountain Bread
Saturday ~ Two Bean Nachos with Guacamole
Sunday ~ Felafel with Carrot Salad and Green Tahini
Monday ~ Another Greek Lentil Soup
Tuesday ~ Aduki & Pumpkin Rissoles
Wednesday ~ Speedy Mince & Noodle Stir-fry
Thursday ~ Kranksy Soup
Friday ~ Sweet Potato & Lentil Soup
Saturday ~ Honey Chicken Stir Fry
Sunday ~ Zucchini & Haloumi Fritters with Tabouli may need more zucchinis
Monday ~ Spaghetti with Zucchini & Cherry Tomatoes
Thai-style Fried Rice
Braised Lentils & Sausages (uses Italian sausages)
Easy Mayo made with yoghurt
* Okonomiyaki sauce is a japanese worcestershire-style sauce - substitute with a mixture made of 2 Tb BBQ sauce and 1 Tb worcestershire sauce if you can't find it - it is worth looking for though!
Monday, March 5, 2012
Salmon and potato salad
Preparation Time 20 minutes
Cooking Time 10 minutes
Ingredients (serves 4)
- 800g washed small potatoes
- 4 green shallots, thinly sliced
- 2 Lebanese cucumbers, sliced
- 1/3 cup fresh mint leaves, shredded
- 1 110g jar Korean Salad Dressing (Sakims brand)
- 1 415g can pink salmon (John West brand), drained, flaked
- 50g snow pea sprouts, trimmed
1. Cook the potatoes in a medium saucepan of salted boiling water for 10-12 minutes or until just tender (see microwave tip). Drain and cool under cold running water.
2. Quarter the potatoes and place in a large bowl with the green shallots, cucumbers and mint. Toss to combine. Reserve 2 tbs of the salad dressing and pour the remaining dressing over the potato salad and gently toss to combine. Arrange the potato salad on serving plates, top with the flaked salmon and snow pea sprouts. Spoon over the reserved salad dressing and serve.
· Microwave tip: pierce each potato three times with a fork. Place directly onto the turntable and cook uncovered 4-5 minutes on High/850watts/100% or until just tender. Wrap potatoes in foil and stand for 5 minutes before cutting into quarters. Gourmet tip: use canned red salmon instead of pink salmon. For the kids: potato salad with salmon - leave out green shallots.
Korean Style Salad Dressing
2 tabs soy sauce
1 tab sesame oil
1 tab rice vinegar
1 tab cup water
2 cloves garlic , minced
1 tablespoon sugar
1/8 teaspoon red chili powder
1. Combine dressing ingredients and whisk together well, or put in jar with lid and shake well. Store unused portion in refrigerator.