Baked Lemon Lime Tart

This tart recipe is a winner! It is absolutely delicious and you can taste both the lemon and the lime juice when you eat it. The 1st time I made it, I did it in a long rectangular tart dish and as I had a few cracks in the pastry when I poured the liquid in for the filing, it ran out the cracks and the entire bench was covered in a sticky yellow goo. It was not pleasant, but I didn’t quit. At that time, I managed to salvage enough from the remaining mixture and the result was pretty good, however, I felt a strong sense of wanting to improve on what I had done for next time. I took to you tube and watched how other people made their lemon tarts and the best tips that I found were to keep the pastry shell in the oven on a flat baking tray and pour the liquid into the tart base that way. It made sense but I never would have thought to do that had I not learnt this tip from someone else.

The pastry recipe for this comes from a Woolworths Fresh Magazine for Mini Lemon Curd tarts (double to cover the tart base and the filling recipe comes from a cookbook my friends gave me at one stage for my birthday (Thanks Emily and Tim), – Best of Bill – The Ultimate Collection of Bill Granger’s Recipes.

I find when I am eating a slice, the combination of the lemon  and lime juices face off against each other like in a boxing ring and you get a ‘pow’ ‘pow’ from each side!

Tart Pastry Ingredients

2 2/3 cups plain flour
2/3 cup sifted icing sugar
280g butter, diced
1 egg
1 tablespoon vanilla extract

Image one: Dough about ready to chill in the fridge

Lemon Lime Tart filling Ingredients

4 eggs
1/3 cup caster sugar
1/2 cup cream
1/3 cup lemon juice
1/3 cup lime juice


Image two : Filling mix ready to pour

Pastry Method

  1. Sift flour, icing sugar and put into a large mixing bowl.
  2. Add the butter and stir through.
  3. Whisk one egg and add it to the mixing bowl
  4. Add the vanilla and keep mixing
  5. Transfer the contents of the mixing bowl into your food processor with a dough blade (plastic)
  6. When the ingredients are mixed together well and there is no big chunks of butter, lay a piece of glad wrap on the bench.
  7. Take the bowl and transfer the mixture onto the gladwrap
  8. Move the sides of the wrap up and around the pastry, you will notice that it sticks together well and you can role into into a solid shape.
  9. Put the pastry in the fridge for at least 20 minutes.
  10. After 20 minutes, take the pastry out and role into into a flat sheet, approximately 4mm high. I like to use glad wrap on both the top and bottom of the pastry and use a rolling pin to flatten the mix.
  11. Turn the oven on to 180 degrees.
  12. Grease a 9 inch round loose insert tart tin with butter
  13. Once the pastry is rolled out, take the top layer of gladwrap off
  14. Slide the tin closer to the pastry and in a swift movement flip the pastry over to cover the tin
  15. Pull excess pastry away from tin edges
  16. Prick with a fork
  17. Refrigerate for 10 minutes
  18. Take tin out of the fridge and place on a flat baking tray in the oven
  19. Cook for 20 minutes until the pastry is a light golden colour
  20. Take out of the oven and set on a wire rack to cool

     


Image three: Cooked shell cooling down

Filling method

  1. Crack the eggs into a medium size glass bowl
  2. Add the caster sugar
  3. Whisk to combine
  4. Pour in the cream and stir through with a spoon
  5. Add the lemon and lime juice and continue to stir until the mixture is smooth and consistent.

Liquid into tart shell method

  1. The best way to fill you tart with the liquid is to have a flat baking tray in the oven and take the liquid to the oven in the bowl
  2. Pull the oven rack out towards you about 1/3 of the way
  3. Pour the liquid mix into the tart shell and then put the bowl down on the bench
  4. Use both hands to push the rack back into place being careful to not have the liquid splash out over the edges
  5. Bake the tart with 30 minutes until the filling is just set
  6. Transfer to a wire rack
  7. When cool cover with icing sugar.
  8. Serve with vanilla ice-cream and fresh strawberries

     
    Image four: Tart cooking

    The things that I have found could go wrong with this recipe and to watch out for are:

    1. Cooking the pastry for too long and burning it
    2. Having small cracks in the pastry so the liquid seeps through when you pour it into the tin
    3. Overfilling the pastry shell and having excess liquid spill down the outside of the tin

Enjoy!! xx

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Twice Cooked Spicy Crispy Chicken

I admit that I haven’t roasted a chicken for at least 12 months now. Working in the animal welfare industry makes you think twice about everything you eat and the life that the animal had before it became food for others. Despite being very passionate about animal cruelty, I am not vegetarian or vegan and enjoy a delicious roast chicken every once in a while, as long as it is free range of course!

This recipe packs a lot of punch into the marinade, making a delicious and enjoyable roast chicken. Despite cooking the chicken in 2 different ways, you will still be able to get a moist texture and the meat will literally fall off the bone.

There is a little bit of preparation time involved in this recipe as the goal is to try and marinade the chicken for 2 hours before cooking.

Putting the ingredients together for the marinade, takes hardly any time at all and it’s as simple as mixing all together and then basting.

The house smells amazing during the cooking time and your guests will be well fed and satisfied with this reasonably straight forward and easy meal.

When I 1st moved into my current home, I had to get used to the oven as the 1st chicken I cooked took a lot longer to cook than it should have, but in time I got the hang of it and now it produces very good results.

Serves 4
Prep time: 15 minutes
Cook time: 1 hour

Marinade Ingredients

1 ½ tablespoons minced garlic
3 fresh red chillis
1/3 cup brown sugar
1/4 cup white vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil
juice of one lime
salt (to season)
pepper (to season)

Marinade method

  1. Add garlic to medium sized mixing bowl
  2. Chop chillis and transfer to the bowl
  3. Add brown sugar
  4. Add white vinegar
  5. Add red wine vinegar
  6. Add olive oil
  7. Add lime juice
  8. Stir, leave to sit for 5 minutes

To marinade the chicken

  1. Take chicken out of the fridge and remove from wrapping
  2. Place chicken into a medium sized roasting dish
  3. Use a basting brush to coat chicken with marinade
  4. Season well with salt and pepper
  5. Cover with gladwrap and refrigerate for one hour
  6. After the 1st hour, take out, flip chicken over, coat this side with the marinade in the base of the dish
  7. Recover with gladwrap and refrigerate for another hour

    Marinade and refrigerate


    Ready to roast

Roasting the chicken

  1. Preheat the oven to 180 degrees
  2. Add a pinch of plain flour to a large cooking bag
  3. Place the chicken in the bag, pierce with a fork in a few places
  4. Bake chicken for 60 minutes
  5. Chicken is cooked, when pierced with a skewer and the juices run clearPan fry the chicken pieces

Frying the chicken pieces

  1. Leave the chicken to rest for at least 20 minutes
  2. Start by cutting each leg off, transfer to a plate
  3. Then cut each wing off
  4. Followed by each breast
  5. Keep the remaining chicken but set aside remaining pieces, which can be used for salads and sandwiches.
  6. Put a splash of olive oil into a large frypan
  7. Fry chicken pieces for about 2 minutes, turning as you go
  8. Skin will become crispy and a lot darker in colour
  9. Set aside and cook for 2-3 minutes before serving

 

Rocket Apple Coleslaw ingredients

2 red apples
1 medium red onion
2 medium carrots
300 grams fresh rocket
2 tablespoons mayonnaise

 

Rocket Apple Coleslaw method

  1. Add apples, onion and carrots to food processor and shred
  2. Transfer to salad bowl and add rocket
  3. Mix together well
  4. Add mayonnaise and stir through

To serve

  1. Coriander to garnish
  2. Oven baked chips
  3. Rocket apple coleslaw

Enjoy!! xx

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Raspberry Smoothie Bowl

I was feeling a bit girly this morning and I wanted to make something pretty and pink! My Raspberry Smoothie bowl did the trick.

Raspberry Smoothie Bowl ingredients

  1. 1 cup low fat greek yoghurt
  2. 1 cup frozen raspberries
  3. 1 frozen banana
  4. 100ml almond milk
  5. 1/4 red apple
  6. handful fresh blueberries
  7. 3 pinches coconut chips
  8. 1 tablespoon cacao nibs

Raspberry Smoothie Bowl

  1.  Add 1 cup of low fat greek yoghurt to your large blender cup
  2. Add raspberries, banana and almond milk
  3. Blend till you have a smooth but thick consistency
  4. Pour into serving bowl
  5. Add coconut chips, apple, blueberries and cacao nibs

Image one: Breakfast here I come!

Enjoy xx

 

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Mango Blueberry Smoothie Bowl

My nutribullet is no doubt my favourite kitchen appliance. I used to sit and watch the ad on the tv a few years ago when I used to be awake late at night (long gone are those days!) and think that I wanted to feel like the people in the ad. Playing tennis and jumping around and looking like they hade limitless energy, whoop!

As it was about 3 years ago, the only place to purchase a nutribullet was on the tv show and I had to wait (extremely patiently) for it to be delivered. I was so excited about my purchase that I drove home to the post office to collect it one lunch break.

Admittedly I have been using it pretty much every day since. Back then when I thought the blade was going to need repair I would stress as you were not able to buy a replacement in the shops so I was anxiously hoping that my blades would hold up before I could order another one from ebay so that I would never go a day without being able to make a liquid breakfast if I wanted to.

I have used the bullet for heaps of different things, many smoothies, many smoothie bowls, babaganoush, turning nuts into power and most recently to crush the spices to make chai lattes. If you have considered buying one of these products, but are not too sure, I can honestly say that you won’t regret it. Go and buy one today, you are missing out not having one. Not to mention that these days you can buy them in Coles, Target and Big W – it is so convenient and cheaper than back when I got my 1st one.

My favourite thing to do with it nowadays is to make a delicious smoothie bowl for breakfast on the weekends when I have a little bit of time to be creative as I am not rushing out the door to work.

This is one of my easiest go to recipes:

 

Mango Blueberry Smoothie Bowl

1 Add 1 cup of frozen mango pieces to your large mixing cup (Aldi’s are the bomb!)
2. Add 1 frozen banana
3. Top with coconut water until you get to the ‘max’ line
4. Blend until all the chunky bits of fruit are pulverized into a thick liquid (take off and shake before re-blending if you find that the mixture is too thick, or add a splash more water).
5. Pour contents of jug into serving bowl and use a teaspoon to flatten out the surface
6. Add fresh blueberries, cacao nibs, chia seeds, shredded coconut and sliced fresh banana
7. Hop, skip and jump around the whole rest of your day as you have put the good stuff in so you have the energy you need to face the world!!

Enjoy xx

Image one: Ready to devour!

 

 

 

 

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Mushroom soup with parmesan crisps

Mushrooms are one of my all time favourite vegetables and this recipe is sure to pack a punch. It is a quick and easy recipe, with the most labour intensive part of the meal the slicing of the mushrooms. I prefer to slice my own as I find that once you get on a role it doesn’t take too much effort to have a nice pile of freshly sliced mushrooms to form the base of your soup. When I was out and about doing my fruit and veg shopping I noticed that mushrooms were on special for ½ their normal price, so I knew I had to write a post and present my mushroom soup recipe. I got 2 massive paper bags full and it was such a great price for them!  It hasn’t been as hot in Brissie recently for a nice change and I couldn’t wait to start cooking with these delightful little veggies.

Serves 2
Prep time: 15 minutes
Cook time: 15 minutes
Mushroom Soup Ingredients

Splash olive oil
20g butter
2 cups sliced mushrooms
2 cups vegetable stock
400ml (1 can) coconut cream
6 dried bay leaves
½ punnet fresh chives
salt (to season)
pepper (to season)

Parmesan Crisp Ingredients

100 grams grated parmesan cheese
spray oil 

Mushroom soup method

  1. Put a splash of olive oil into your saucepan and turn on the heat
  2. Add the butter and wait for it to melt
  3. Add the garlic, saute for 2 minutes
  4. Add the bay leaves
  5. Add the sliced mushrooms, saute for 2 minutes
  6. Add the vegetable stock and simmer with the lid on for 5 minutes
  7. Take the lid off, stir and pour in the coconut cream
  8. Put the lid back on and simmer for another 5 minutes
  9. Season with salt and pepper and stir to mix in
  10. Simmer for another 5 minutes before turning the stove off

Parmesan crisp method

  1. Preheat the oven to 180 degrees
  2. Take a sheet of baking paper and use it to line a baking tray
  3. Take small pinches of the cheese and make small mounds in circle shapes on the baking paper
  4. Bake for 10 minutes
  5. Turn the oven off and leave the crisps in the oven for another 5 minutes.

To serve

  1. Obviously there is nothing better than freshly toasted Turkish bread with soups, however, if you are after something lighter, the parmesan crisps will provide a depth of flavour without bulking you up the same way bread does
  2. I like to keep the bay leaves in the soup so when you are eating it, the parmesan crisp melts onto the leaf and you can gently pull it off and discard the leaf at that point
  3. Freshly chopped chives
  4. Freshly cracked pepper

mushroom-soup-to-serve

Ready to serve

Enjoy!! xx

 

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White Chocolate and Blueberry Tart

Since I made my Chocolate and Raspberry Tart last weekend, I have been thinking about whether I could make a few modifications to the recipe to produce a white chocolate version. I’m not entirely sure at this point whether it is going to be super successful as ‘chocolate’ is much more highly rated by most of us than the white version of the same, but I really wanted to try it, if nothing else to taste the difference and see what turned it turned out like. Visually it looks nice and something different from a traditional chocolate tart, and it’s nice to have a few dessert options up your sleeve as your go to when family and friends are coming around or you are going their place.

So here is my recipe for my White Chocolate and Blueberry Tart, you will need a few hours set aside from start to finish as it takes a while for the filling to set. (Probably best to prepare the day before you dinner party, then you can focus on the rest of your meals whilst dessert is chilling in the fridge).

Note, this recipe and method is almost identical to my Chocolate Tart, the main differences being that you are making a white version, so no cocoa and white chocolate instead of dark chocolate is used.

Serves 8-10 Prep time: 15 minutes

Cook time: 10 minutes Tart in: 25cm x 2.5ccm Fridge time: 2-3 hours

Base Ingredients

1 ½ cups coconut flour
½ tablespoon vanilla essence
¼ cup desiccated coconut
Sprinkle of Himalayan pink rock salt
2 tablespoons honey

 

Filling Ingredients

400ml coconut milk
250 grams white chocolate bits
½ tablespoon honey
½ tablespoon vanilla essence

 

Base Method

 

  1. Grease a 25cm x 2.5cm loose insert tart tin with butter
  2. In a mixing bowl, combine coconut flour, coconut, vanilla essence, salt and honey.
  3. Pour in coconut oil and stir through dry ingredients to fully mix together.
  4. You will notice that the mixture becomes thicker and starts to stick together in parts.
  5. Keep going until all of the base ingredients have a smooth consistency.
  6. Take bowl and pour dry ingredients into greased tart tin.
  7. Use a small shot glass or narrow glass to move the ingredients around covering the base and then working the mix up the sides of the tin.
  8. Once the sides are filled in and the base is uniform in its consistency, put the tin in a pre heated oven at 150 degrees for 10 minutes.
  9. Once cooked, take out and set aside to cool (at least 15 minutes)

    Filling Method

  1. Pour coconut cream into small saucepan and add vanilla essence
  2. Bring to the boil and then add the honey
  3. Pour the chocolate bits into the saucepan and stir continuously whilst turning the heat off.
  4. Keep mixing the ingredients until the chocolate has melted                                                                           


    Tart method

  1. Put the cooled tart base and tin onto a flat square cake board, move it close to the edge of your bench.
  2. Pour the contents of the saucepan into the prepared tart base.
  3. Slide the board off the bench and put in the fridge for 30 minutes initially.
  4. After 30 minutes, take the tart out of the fridge and top with granulated nuts.
  5. Return the tart to the fridge for another hour.
  6. After 1 ½ hours, take the tart out of the fridge and top with fresh blueberries
  7. Return the tart to the fridge and leave to set for another hour.

     

    To serve

  1. I would recommend serving thin slices of the tart initially as the filling is rich and thick.
  2. Serve with French vanilla ice-cream and frozen blueberries.
  3. The tart will melt if left out of the fridge for too long, so be sure to pop it back in the fridge once all of the plates have been filled.

    Since I made my chocolate tart, I have realised there are actually quite a few options for modifying the recipe slightly  to accommodate vegan friends. Coconut sugar or agave syrup would be the best substitute for the honey and a vegan version of the white chocolate can be found in the healthy aisle of the supermarket or in your nearest health food store.

tart-to-serve

Enjoy!! xx

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Lamb koftas

I have been making lamb koftas for a few years now, but only about the last 3-4 times have I added the caramelized onion as an accompaniment and now I wouldn’t make them without them!

The flavours work really well together and as I generally use greek yoghurt instead of tzatiki as the sauce, it provides a sweet balance.

It is a really nice combination to wrap in a wholewheat pita bread, lather with greek yoghurt and eat, especially with a nice cold beer on hand!

Serves: 2
Preparation time: 30 minutes
Cook time: 30 minutes

Lamb koftas

500 grams lamb mince
1 tablespoon freshly minced garlic
1 teaspoon ground cumin
1 teaspoon garam masala
Salt (to season)
Pepper (to season)

Cous Cous salad

1 cup dried cous cous
1 cup chicken or vegetable stock
1 knob butter
1 x Lebanese cucumber
2 x roma tomatoes
1 x tablespoon lemon juice

Caramelised onions

2 x tablespoons butter
2 x large red onions sliced
2 tablespoons brown sugar
1-2 tablespoons balsamic vinegar
Splash olive oil

Lamb kofta method

  1. Place mince, garlic, salt, pepper into a mixing bowl
  2. Stir all ingredients to combine
  3. Add the diced red onion
  4. Add the lightly whisked egg
  5. Mix in the egg so that the ingredients easily stick together.
  6. Roll meat mixture into small meatballs but then mold into kofta shape before placing on baking paper
  7. Splash some olive oil into a frypan
  8. Turn the heat on and add the koftas
  9. Cook for 10 minutes, turning after 5mins.
  10. Take one out and cut it in ½ to make sure that the kofta is fully cooked
  11. Turn off the stove and take koftas out, leave to rest on paper towel to rest for 3-4 minutes **If I was making this dish and didn’t have time to make the caramelised onion, then I would add one diced onion to the kofta receipe, but to have it as an accompaniment as well as in the dish borders on too much onion in one sitting**

Cous Cous salad method

  1. Heat stock in a small saucepan
  2. When the liquid has started to boil, add the cous cous
  3. Stir continuously until the liquid has been fully absorbed
  4. Cut knob of butter in ½ and add to the saucepan
  5. Turn the stove off
  6. Stir continuously until the butter has melted and is thoroughly mixed through the cous cous 7. Set cous cous aside to cool
  7. Dice tomatoes and add to a salad bowl
  8. Finely chop cucumber and add to the bowl
  9. Tip cooled cous cous into the bowl and mix ingredients all together
  10. Dress salad with a tablespoon of lemon juice

Caramelised onion method

  1. Splash saucepan with olive oil
  2. Turn on the heat and add the butter
  3. Add the sliced onions, fry off for about 5 minutes
  4. Add the balsamic vinegar
  5. Add the brown sugar
  6. Stir continuously until the sugar granules have fully melted
  7. Transfer into small side dish to serve with the koftas and cous cous salad

 

Serve with warmed wholewheat pita bread and chilled greek yoghurt

Enjoy xx

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Chocolate and Raspberry Tart

It’s Dad’s birthday on Tuesday – Happy Birthday Day! 71 years young! I offered to make the cake for this year and I decided on a Chocolate and Raspberry tart. I have made lemon tarts in the past and often drool over photos of chocolate tarts, but until yesterday making them was foreign to me.

I have a long rectangular tart/flan tin, but as a centre piece and celebration dish I felt the round tart looks best. I spent a little bit of time during the week searching for ideas and inspiration on pinterest again (LOVE, LOVE, LOVE, pinterest) and found a receipe and a look I liked and then played around with my own version from there.

The tart that I most liked the look of is from this website: http://www.bakerita.com/no-bake-raspberry-chocolate-tart-paleo-vegan-gf/ Rachel Conners is the creator of the recipe that inspired me. You should check out her page – Bakertia.com for some amazing desserts!!

So we celebrated Dad’s birthday with burgers and chocolate tart at beautiful Bribie Island, it was great day! We love you Dad, many happy returns! (Also I bet you are glad you can stop bugging me to book my return flight now that is done!).

Serves 8-10
Prep time: 15 minutes
Cook time: 10 minutes
Tart tin: 25cm x 2.5ccm
Fridge time: 2-3 hours

Base Ingredients

1 ½ cups coconut flour
1/4 cup coconut oil
½ tablespoon vanilla essence
¼ cup desiccated coconut
¼ cup cocoa (or cacao powder)
Sprinkle of Himalayan pink rock salt
2 tablespoons honey

Filling Ingredients

400ml coconut milk
250 grams dark chocolate bits
½ tablespoon honey
½ tablespoon vanilla essence

 

Base Method

  1. Grease a 25cm x 2.5cm loose insert tart tin with butter
  2. In a mixing bowl, combine coconut flour, cocoa, coconut, vanilla essence, salt and honey.
  3. Pour in coconut oil and stir through dry ingredients to fully mix together.
  4. You will notice that the mixture becomes thicker and starts to stick together in parts.
  5. Keep going until all of the base ingredients have a smooth consistency.
  6. Take bowl and pour dry ingredients into greased tart tin.
  7. Use a small shot glass or narrow glass to move the ingredients around covering the base and then working the mix up the sides of the tin.
  8. Once the sides are filled in and the base is uniform in its consistency, put the tin in a pre heated oven at 150 degrees for 10 minutes.
  9. Once cooked, take out and set aside to cool (at least 15 minutes)tart-base-ready-to-bake

    Image one: Making the base

    Filling Method

  1. Pour coconut cream into small saucepan and add vanilla essence
  2. Bring to the boil and then add the honey
  3. Pour the chocolate bits into the saucepan and stir continuously whilst turning the heat off.
  4. Keep mixing the ingredients until the white of the cream can no longer be seen and the liquid has a dark chocolate colour.


    Tart method

  1. Put the cooled tart base and tin onto a flat square cake board, move it close to the edge of your bench.
  2. Pour the contents of the saucepan into the prepared tart base.
  3. Slide the board off the bench and put in the fridge for 30 minutes initially.
  4. After 30 minutes, take the tart out of the fridge and top with granulated nuts.
  5. Return the tart to the fridge for another hour.
  6. After 1 ½ hours, take the tart out of the fridge and top with fresh raspberries
  7. Return the tart to the fridge and leave to set for another hour.tart-topping


    Image two: Decorate with chopped nuts

     


    To serve

  1. I would recommend serving thin slices of the tart initially as the filling is rich and thick.
  2. Serve with French vanilla ice-cream and frozen raspberries.
  3. The tart will melt if left out of the fridge for too long, so be sure to pop it back in the fridge once all of the plates have been filled.

My version of this tart is not vegan as the dark chocolate bits I used have milk or milk products in them and honey was used in both the base and the filling. If you wanted to make a vegan version, I would look for a vegan friendly dark chocolate and substitute that for the one I have used here and agave syrup has been recommended as a substitute for the honey.

chocolate-tart

Image two: Dig in!!

Enjoy!! xx

 

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Lady and The Tramp Spaghetti

I remember seeing a recipe in a Nigella Lawson cookbook for a ‘Slut’s Spaghetti’ and it sounded so indulgent! This week I had a craving for spaghetti – its not something I eat a lot of as these days, it is all ‘no carb’, ‘low fat’, ‘low carb’ times meals that you see as easy healthy meals. Despite this, nothing beats a good spaghetti I say.

My week was busy as normal, but thoughts about a delicious spaghetti meatball meal post yoga on Friday night kept me going.

When I went to my shop to get my weeks worth of fruit and veg, I noticed red jalapenos and immediately grabbed a bag and started piling them in. They looked so plump and shiny and I couldn’t wait to add them to this dish.

The combination of fennel compliments the pork in a way that no other spice does. If you can’t find red jalapenos, don’t stress, I would use red chilli instead. If you are not a spicy person, leave out altogether, but you can never eat from my kitchen as I like it hot!

This meal is not complicated or too challenging. The meatballs have a lot more flavor than store manufactured and bought ones. If you make more than you need, I would recommend cooking them and freezing for an easy week night dinner also -comfort food at its finest!!!

meatball-mix

Image one: Get ready to process!  

Pork and veal meatball spaghetti

Serves 2 Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

 

500 grams combined pork and veal mince
1 x large red onion
3 cloves garlic
4 fresh red jalapenos
1 large carrot
½ tablespoon fennel seeds
1 x large bottle passata
Himalayan rock salt (to season)
Parmesan cheese (to serve)
Cracked pepper (to serve)

Pork and Veal Meatball Method

  1. Add the red onion, garlic cloves and carrot to the food processor. Blitz so that these ingredients are diced and mixed together well.
  2. Put the minced pork and veal into a mixing bowl
  3. Season with freshly ground salt and pepper
  4. Add the ingredients from the food processor.
  5. Mix all of the ingredients together so that they thoroughly combined.
  6. Take a soup spoon and start to roll the mix into small meatballs.
  7. Once you have rolled all of the ingredients into the meatballs, put a splash of olive oil into a large frypan (use one that has a lid)
  8. Add the meatballs one at a time with enough room for them to move around (do 2 separate batches if you have to, depending on frypan size).
  9. Turn the meatballs over in the frypan once the meat has turned a grey colour and it has been approximately 4 minutes.
  10. Cook the meatballs for another 4 minutes on the other side.
  11. Take out of the pan and rest on paper towel.
  12. Rinse the frypan and return to the stove top with a splash of olive oil.
  13. Add the passata and the oregano, let simmer for 3 minutes.
  14. Return the meatballs to the pan and put the lid on the frypan, simmer for 3 minutes, take the lid off, turn each meatball and put the lid back on.

    Pasta Method

  15. Bring a medium size water filled saucepan to the boil. Add a pinch of Himalayan pink salt and freshly ground pepper to the water. Add a teaspoon olive oil.
  16. Add enough pasta to serve 2 people.
  17. Cook according to the packet or when tested the pasta is fully cooked with no hard, dried, or stuck together bits.(Use zucchini noodles for a no pasta alternative)

    Serving the dish

  1. Drain the pasta in a colander and leave sit for 2 minutes.
  2. Divide the pasta into 2 round dinner bowls
  3. Use a large serving spoon to scoop the meatballs and sauce into the bowls to cover the pasta.
  4. Top with cracked pepper and grated parmesan cheese.

meatballs-ready-serve

Image two: Dig in!!

Enjoy!! xx

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Falafel bowl

When I was looking for inspiration recently, I came across a fair amount of Buddha bowls that looked delicious. I have made a heap of smoothie bowls for breakfast throughout my time, but I haven’t launched into dinner bowls until now.

I had made the falafels yesterday, so the hard work in that part of the recipe was done and then I only had some roasting, chopping and baking to do to draw it all together tonight. It is so nice to have a lovely meal like this to get the week going, as it tastes delicious and there is not a lot of cleaning up to do after.

Falafel bowl recipe – serves 2

Preparation time: 30 minutes
Cook time: 30 minutes

1 x handful spinach
1 x handful rocket
1 x fresh jalapeno
1 x long red sweet chilli
1 x cob of corn
1/3 cup red kidney beans
1/2 cup sweet potato
1 x wholemeal pita bread
5 falafels
1 large avocado
1 small red onion
1 tablespoon cumin
1 tablespoon caradmon
1 tablespoon sweet chilli sauce
Salt
Pepper

Falafels – makes 12

1 x packet 200g dried chickpeas
1/3 cup chopped coriander
1/3 cup chopped flat leaf parsley
1 x tablespoon garlic
1 x red onion
1 x tablespoon lemon juice
2 tablespoons plain flour
drizzle of olive oil

  1. Open the packet of chickpeas, pour into a bowl and cover with water, set aside 6-8hrs
  2. Put garlic, herbs, lemon juice, onion and chickpeas into food processor and blitz.
  3. Transfer the mixture into a bowl, cover with glad wrap and refrigerate for at least 30 minutes.
  4. Remove bowl from fridge, add flour and oil, then using a soup soon, form into evenly sized patties
  5. Baked in a preheated oven at 180 degrees, turning once, the tops will look lightly browned when ready.falafel-ingredients

Image one: Falafel mix ready to be blitzed

fallafel-processor
Image two: Falafel mix ready to be rolled

Corn

  1. Season cob of fresh corn with salt and pepper
  2. Wrap in oven and bake at 180 degrees for 20 minutes
  3. Remove from heat, open foil, put small amount of butter into foil and rewrap for the butter to melt

Sweet potato

  1. Peel sweet potato
  2. Diced into small cubes
  3. Season well with salt and pepper
  4. Wrap in alfoil and bake at 180 degree for 20 minutes

    Wholewheat pita chips

  5. Cut pita in 1/2, then 1/2 again, then cut those halves into thirds (keep the top and bottom together, not separated).

  6. Place on spray oil lined sheet of alfoil

  7. Season well with salt and pepper

  8. Bake for 10 minutes at 180 degrees, chips are ready when they are toasted and are a slight light brown in colour

Guacamole

  1. Add avocado, red onion and sweet chilli sauce to food processor and blitz till onion is diced and consistency of ingredients is smooth without lumps.

Falafel bowl

  1. Start by adding your dish to serve the guacamole in the middle of the bigger bowl
  2. Add the guacamole to this serving bowl
  3. Add greens – spinach, rocket and jalapeno
  4. Add beans – red kidney
  5. Add sweet red chilli
  6. Add wholemeal pita ‘chips’
  7. Add corn and sweet potato
  8. Add falafels and drizzle with greek yoghurt

falafel-bowl

Falafel bowl ready to eat!

Enjoy xx

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