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.
• 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.
• 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.
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
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.
If you know Auckland at all you would know Verve Magazine – a very cool, super styley free lifestyle mag focusing on all things Auckland. And lucky me gets to showcase a few of my recipes in their online Digital Verve. This Leek & Carrot Loaf was a winner with the whole family, paired with vege soup, it’s perfect for a winters weekend lunch…
- 1 cup finely chopped leek
- 1 cup grated carrot
- 3 cups flour
- 4 ½ tsp baking powder
- ¼ cup melted butter
- 3 eggs
- 1 Tbsp runny honey
- 3 Tbsp tomato chutney
- ¼ cup greek yoghurt
- 1/3 cup mixed pumpkin and sunflower seeds
- A pinch of salt and pepper
Pre-heat oven to 180 degrees. Grease a loaf tin with butter. Crack the eggs into a large bowl and lightly beat. Add melted butter, honey and chutney and mix well. Mix in flour and baking powder. Add carrot, leek, Greek yoghurt, seeds and salt and pepper, mixing well to combine using your hands to ensure everything gets mixed right through the batter. Place mixture into greased loaf tin and bake in the oven for about 45 minutes. Test with a knife to make sure there isn’t any batter sticking to the knife before you take the loaf out of the oven.
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!
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.
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.
I made these today with some vege soup and they were surprisingly good! I didn’t actually expect them to work out but they were way better than I imagined. The whole family came back for seconds so that’s saying something. I love knowing that I’m secretly putting awesome nutrients into the family without them even knowing…
I added some dried rosemary from my garden which I had been hanging up for about a week. I just took the leaves off the stalk and grinded it all up in my coffee grinder to make a fine powder to put into the scones for a delicious rosemary flavor.
- 3 cups flour
- 6 tsp baking powder
- 1/4 cup LSA or ground linseeds
- 1/4 cup chia seeds
- 3/4 cup pumpkin seeds
- 4 rashers bacon
- 1 cup cheese
- 4 eggs
- 75g soft butter
- 1/3 cup milk
- 1 tsp rosemary
Preheat oven to 180 degrees. Combine flour, baking powder, LSA, chia seeds, sunflower seeds, cheese, bacon and rosemary in a bowl and mix well to combine. In a separate bowl mix together eggs, milk and butter until light and fluffy and pour into dry ingredients and stir well to combine using your hands to make sure it’s well mixed. Break up into 12 medium sized pieces and place on a baking tray lined with baking paper. Cook for 15 – 20 mins or until golden brown on top.
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..
- 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.