Tuesday, May 29, 2012

Silverbeet & Zucchini Menu

Still Life with Courgettes, Rondini and Egg Basket Photographic Print

Tuesday ~ Bacon & Pumpkin Pasta
Wednesday ~ Two bean Nachos with Guacamole
Thursday ~ Ham & Mushroom Homemade Pizza see below
Friday ~ Left Over Risotto
Saturday ~ Greek Zucchini Pie
Sunday ~ Chicken, Silverbeet & Fennel Potato Pie
Monday ~ Garden Frittata (uses dill, silverbeet & zucchinis)
Tuesday ~ Fennel & Broad Bean Soup with Ricotta and Oregano Gnocchi (uses silverbeet)
Wednesday ~ Spaghetti Bolognaise
Thursday ~ Cheesy Broccoli Pasta
Friday ~ Spaghetti Alla Puttanesca
Saturday ~ Vegetarian Japanese Pancakes
Sunday ~ Pide Hamburgers
Monday ~ Chicken, Zucchini & Feta Pilaf
Swap recipe:  Creamy Lentil & Split Pea Dhal with Coriander
Roasted Vegetable & Bacon Soup
Strozzapreti, Zucchini & Pesto Salad 
Magic Bean Stew, or Soup with 4 Bean Mix 

packet cake mixes and scones

Swap recipes last week:
Pork and Fennel Pizza adapted from Egg & Roast Capsicum Pizza
Warm Potato & Chorizo Salad

Success from last week:
Roasted Chestnut & Herb Pesto Pasta with Mushrooms
Pan Fried Brussels Sprouts with Lentils and mashed potato?

Interesting recipes:
Spaghetti in Cherry Tomato Sauce
Crispy Greek Style Pie 
Warm Lentil, Cherry Tomato and Haloumi Salad 
Greek Pasta Filo Pie (uses lamb mince and silverbeet)

Thursday, May 17, 2012

Brussels Sprouts Main Recipe

Brussels Sprouts with Lentils

(Serves 4 as a side)
- 3-4 cups Brussels sprouts, cut in qtr
- 1 cup cooked French lentils  (1/2 cup dried lentils)
- 1/2 cup chopped parsley
- 1/4 cup chopped mint
- 2 tablespoons olive oil
- sea salt

For dressing:
- 2 tsp hot English mustard
- 3 tablespoons olive oil
- 1 1/2 tablespoon white wine vinegar
- 1 tsp sugar
- salt and pepper to taste

Cook dried lentils with 1 tsp salt and 1 tsp sugar for about 35 mins.
Heat olive oil in a large pan over a medium heat. Add brussell  sprouts and cook, stirring frequently for about 10 minutes, until they become browned in some parts.  Cover and allow to cook on low heat until as soft   Stir in lentils and remove from heat. add dressing and chopped parsley, mix well to combine. Serve warm. (season as reqd).
.Mix dressing by shaking in a small jar.

Serve with mashed potatoes.

Adapted from here.

Tuesday, May 15, 2012

A day out in town menu

Hamburger Lunch at a Restaurant in Anselmo, Ne Photographic Print


I am extremely excited by having a great new site to find recipes.  I found a new to me Vegetable Japanese Pancakes.  The recipe we use, we use all the time when we have little money.  This is very exciting, this particular one uses sweet potato, the new one.  It is handy because they last so long in the pantry and are also a back stay, they just sit there until you are desperate in other words.  At the last minute I had to take out some cherry tomato dishes because of the price, I'm guessing because it is frosty now so harder to get.  I was able to get all the meat and beans I needed at the regional centre so that is good, just a couple of adjustments, but not the main recipes.

Tuesday ~Egg & Vegetable Curry
Wednesday ~ Smoky Pork and Black Turtle Bean Tacos (uses black beans and pork mince)
Thursday ~ Black Bean Chilli
Friday ~ French Sausage and Black Lentil Casserole (uses pork sausages)
Saturday ~ Pan Fried Brussels Sprouts with Lentils
Sunday ~ Warm Mexican Rice Salad with Borlotti Beans and Avocado Salsa
Monday ~ Roasted Chestnut & Herb Pesto Pasta with Mushrooms
Tuesday ~ Cheesy Broccoli Pasta Bake
Wednesday ~ Japanese Vegetable Pancakes (uses sweet potato)
Thursday ~ Crispy Greek Style Pie
Friday ~ Sausage & Bean Casserole (uses chorizo, adzuki beans & pork sausages)
Saturday ~ Penne Puttanesca
Sunday ~ Dried Fava Bean & Fennel Soup
Monday ~ Spaghetti Bolognaise



Wednesday, May 9, 2012

Egg and Roast Capsicum Pizza Recipe

Egg and roast capsicum pizza

Ingredients (serves4)
* 1 cup tomato passata (sugo)
* ½ cup tomato paste
* 1 capsicum sliced thin
* ½ onion sliced thin
* 1 cup grated pizza cheese (or use a mix of mozzarella and cheddar)
* 1 egg for each person 4 or 5.
* 1 tsp Oregano
BASE
1 1/3 cups plain flour
 1 tsp yeast
Pinch salt, pinch sugar
160 to 170 ml warm water
Method
BASE
Put ingredients in a microwave proof bowl and mix together , mix to be slightly damp
Put mix in microwave for 15 sec on high, 5 mins off and another 15 secs on high
Knead the dough. Roll out on floured surface and put on large pizza dish

Grill onion and capsicum
Cut onion and capsicum into thin slices mix with salt and oil in a flat aluminium dish.
Put under high grill until cooked well

1. Preheat the oven to 200°C.
2. Spread the pizza base with passata paste mix, then scatter with capsicum and onion
3.  Bake for 5 minutes, then remove the pizza from the oven and use the back of a tablespoon to make 3 indents in the pizza. Crack an egg into each indent, season. Add herbs then cheese.
4. Bake the pizza for a further 5-6 minutes until eggs are just set, cheese is melted and base is golden.
5. Slice and serve.

Tuesday, May 8, 2012

Menu

Traditional Mexican Dish with Guacamole on a Taco Salad Photographic Print


Tuesday ~ Left over soup
Wednesday ~ Pumpkin & Bacon Pasta
Thursday ~Lentil & Olive Spaghetti
Friday ~ Papperadele with Pumpkin & Thyme
Saturday ~ Spiced Lentil & Pumpkin Soup

Sunday ~ Chorizo Frittata
Monday ~ Chow Mein
Tuesday ~ Taco Salad
Wednesday ~ Left Overs
Thursday ~Egg & Roast Capsicum Pizza made with microwave pizza dough
Friday ~ left overs
Saturday ~ Vegetarian Japanese Pancakes
Sunday ~ Middle Eastern Salad with Lemon Dressing (uses felafel mix and haloumi)
Monday ~ Boxing Day Soup (uses brussels sprouts)

Interesting Recipes:

Roast Pumpkin with Chorizo & Chives
Greek Pumpkin Pie
Penne with Fennel, Brussels Sprouts & Pancetta
Char Siu Pork with Sweet & Sour Brussels Sprouts
Pork & Bean Sprout Stir-fry (goes with plum sauce)
Black Turtle Bean & Ham Soup
Chorizo, Corn & Black Bean Salad with Tortillas
Bean & Rocket Salad (uses four bean mix)
Lentil, Pumpkin & Bean Dhal