Mince Pasties

Mince Pasties

With my kids it seems whatever they won’t eat, if I put it inside something, like rice paper rolls, nori sheets, puff pastry or this easy bread pastry below, then for some reason it’s all of a sudden edible and tasty!

I always like to make more than I need so I can save some for easy dinner later. With this mince mixture it makes about double the amount you need so you can save half the mix for dinner another night, it’s also perfect for freezing.
Mince Mixture
• 500g Mince
• 1 onion
• 100g bacon, roughly chopped
• 100g finely chopped broccoli (about 1 cup)
• 1 carrot, grated
• 1/3 cup flour
• 1 ½ cups liquid beef stock
• 1 Tbsp tomato paste
Chop onion finely and place in a large frying pan to cook for a few minutes, add mince and cook till just brown.  Shake flour over entire mince and mix thoroughly.  Stir in tomato paste, carrot, broccoli and bacon and cook for 1 minute.  Add beef stock and mix well, bringing to boil.  Reduce heat and simmer for about 10 minutes, stirring occasionally.  Once the vegetables are cooked and liquid is dissolved, set aside to cool.
Mince Pasties-4
Pattie Pastry
Makes 8
• 2 ½ cups flour
• 5 tsp baking powder
• 200g probiotic or greek yoghurt
• 1 tsp mixed herbs
• 1 tsp garlic powder
Combine all dry ingredients, mixing well.  Add yoghurt and mix together.  Once it’s mixed well use your hands to massage the dough together, picking up the loose floury bits and squeezing into the dough.  Once everything is mixed together, lightly flour a workbench and place the dough mixture onto the bench.  If there are cracks in the dough, just squeeze the cracks into the dough with your fingers.  Lightly flour a rolling pin and roll the dough out until about ½ cm thick.  Using a round cutter about 12 – 13 cm in circumference (I used the underside of my blender lid) cut as many circles as you can into the dough.  Pull excess dough away and put aside to roll out again.  You want to end up with about 8 circles in total.
Preheat oven to 180 C.  Place about a tablespoon of the cooled mince mixture into the centre of each circle and lift two sides of the pastry circle to meet in the middle.  Pinch pastry together from the top and down both sides, forming a pastie shape.  Continue this 8 times.  Brush with olive oil and bake for 10 – 15 minutes until golden brown on top.
Here’s the link to the Tots to Teens recipe page

Thyme & Feta Falafel on Egg Noodle Pesto Salad

Excited to be featured in the latest e-mag and blog for Bump & Baby – a new magazine and website full of info on pregnancy and newborns.

I made a this super easy falafel with egg noodles.  Chickpeas are a great source of protein, and have high levels of iron which of course is great for pregnancy or lactating women.  They are also said to lower the risk of breast cancer and protect against osteoporosis.  Also great for weight loss, because of their high fiber content and low GI, they keep you full longer, controlling the appetite.

thyme feta falafel on pesto noodle salad recipe 2

Serves 2

Thyme & Feta Falafel

400g can chickpeas, drained and rinsed
1 Tbsp fresh thyme
1/4 cup feta, chopped into small cubes
1 clove garlic, crushed
1 Tbsp flour
1/2 tsp baking powder
1 Tbsp olive oil
oil for frying

Place chickpeas, thyme, garlic and olive oil into blender and blend until smooth paste is formed. It doesn’t need to be completely smooth, can still have a few chucks in it.  Add flour and baking powder and keep blending.  Add chopped feta and mix well.  Mould into 6 – 8 balls and lightly press to form a patty shape. Heat some oil in a frying pan, enough to cover the entire bottom.  Once hot place    chickpea patties in the oil and cook until a crispy golden colour (about 5 minutes) then flip and repeat.

Egg Noodle and Pesto Salad

100g egg noodles, cooked to packet instructions
3 Tbsp basil pesto
2 grated carrots

While noodles are still warm, mix in the pesto.  Once the pesto is well mixed, add the grated carrots and mix well.  Distribute to two bowls and serve with falafel patties on top.

 

 

Mr Miyagi for Uno Magazine

For the last issue of UNO Magazine I popped on over to Tauranga to meet with UNO writer Talia Waldegrave from Hoopla PR, to photograph Claire and Luke’s amazing sustainable living property and vibrant Japanese restaurant Mr Miyagi.  You can check out Talia’s article here

 

 

Donna Hay’s Chicken Rice Noodle Salad

I was watching Donna Hay make edible magic on TV the other day and this recipe looked so good and easy I had to try it out.  I especially liked the sound of the coconut dressing, and it really is that good, and easy!

Donna Hays Chickn Nodle Salad

 

Here’s a link to her recipe, but I’ve just changed a couple of ingredients like the rice noodles to quinoa noodles, but I’m sure you could use any noodles.  Plus I swapped the chillies to half a red pepper, just cos the kids don’t do spicy at any level..

  • 150 g rice noodles (I used quinoa noodles)
  • 2 x 200g cooked chicken breast fillets, sliced
  • 2 long red chillies, deseeded and finely sliced (I just used half a red pepper cos the kids don’t do spicy)
  • 4 kaffir lime leaves, finely shredded
  • 3 green onions, finely sliced
  • handful coriander leaves
  • handful mint leaves
  • handful basil leaves

for the coconut milk dressing

  • 125 ml coconut milk
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp caster sugar

Place rice noodles in a large bowl, cover with boiling water and stand for 46 minutes or until soft. Drain and rinse.
Toss the noodles with the chicken, chilli, lime leaf, onion, coriander, mint and basil.
To make the coconut milk dressing, combine the coconut milk, fish sauce, juice and sugar. Pour over the salad to serve.

 

Orzo with Leftover Meat

This recipe was inspired by watching Jamie Oliver – he mixed up this bbq flavoured sauce to go with leftover meat.  I can’t remember what he did after that but I decided to put my left-over meat mix in some orzo, and it worked!

  • 1 Tbsp BBQ Sauce, I used Aldersons Morepork BBQ Sauce
  • 1 Tbsp soy sauce
  • 1 Tbp sweet chili sauce
  • 250g leftover meat – chopped into small pieces
  • 1 onion
  • 5 mushrooms
  • 250g orzo
  • 1 cup white wine
  • 2 cups water
  • 1 tsp vegetable stock or bouillon
  • Bunch of fresh basil

Mix together the BBQ sauce, soy sauce and sweet chili sauce and add the chopped meat, mix well to coat meat.

Heat a large frying pan on the stove and add some oil and the chopped onion.  After a few minutes add the mushrooms, cook for a few minutes.  Add the orzo and stir, then add the wine.  Cook until the wine evaporates.  Add the water and bouillon and simmer until orzo is nearly done, around 15 minutes.  Add the meat and sauce mix and simmer for another 5 mins stirring until all water is dissolved and orzo is cooked.  Add fresh chopped basil at the end and mix well.

Green Curry Spinach & Tofu Soup

I woke up this morning feeling a bit of a cold coming on and had craving for Green Curry soup, so I went out and bought some green curry paste and tofu and polished off two bowls for lunch!  So so good..

Green Curry Soup

  • 2 Tbsp green curry paste
  • 1 cup tofu
  • 1 onion
  • 2 cups spinach
  • 1 tsp bouillon or vege/chicken stock
  • 1/2 cup water
  • 1 tsp brown sugar
  • 1 can coconut milk

Chop onion and cook in a saucepan with olive oil for a few minutes and then add the green curry paste.  Cook until onion is soft, stirring occasionally.  Press tofu between a tea towel, getting rid of most of the moisture.  Chop tofu into about 2cm x 2cm squares and add to the green curry paste.  Add the bouillon, mix around for a few minutes then add the water, spinach and brown sugar.  Bring to boil and simmer adding the coconut milk. Simmer for 10 mins and serve with  sesame seeds.

 

Brown Rice & Kale Bowl

This is pretty much a staple lunch in my house, sometimes I swap the ingredients around a bit depending what’s in the fridge/pantry.  The kids love it, minus the green bits of course, but I try and sneak them in sometimes.  If you cook the kale first it shrinks a bit and doesn’t look so obvious. I also love to add avocado.  And instead of brown rice you can use quinoa or couscous, whatever takes your fancy, or is readily available!

Brown Rice & Kale Bowl

Serves 1

  • 1/4 cup uncooked rice
  • 1/2 cup water
  • 1 tsp bouillon (or dry vegetable or chicken stock)
  • 1 kale leaf
  • 1/4 cup corn
  • 25g feta cheese
  • 2 Tbsp pumpkin seeds
  • 1 Tbsp chia seeds
  • 1 egg
  • parsley to garnish

Bring water to boil and add brown rice and bouillon.  Simmer for 30 – 45 mins, adding more water if you need to.  Keep cooking until rice is cooked and water is evaporated.  Take off the stove, add the kale and mix around.  Tip rice/kale mix into bowl and add the corn, feta and pumpkin seeds, give it a good mix.  Bing shallow pan water to the boil and break an egg into it, turn to simmer and cook until poached to your preference.  Place cooked egg on top of rice mix and sprinkle with chia seeds.  Garnish with parsley.