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.
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.
I make this one so often (probably once a week) that I know the recipe off by heart. It’s always a winner with the kids, and when you have fussy eaters like me you tend to stick with what works best, and this one does! This was a favourite of mine growing up, I even used to ask for it for my birthday dinner I loved it so much!
I’m all about easy dinners and this one is just that:
- 400g mince
- 1 chopped onion
- 1 tsp brown sugar
- 1 tsp dry mustard
- 1 tsp curry powder
- tin of spaghetti
- 3 – 4 medium potatoes – sliced and part cooked
- grated cheese
Brown mince & onion. Combine all dry ingredients together in a little water and mix into mince. Add spaghetti, mix well.
Place in casserole dish, cover with cooked sliced potatoes, sprinkle with grated and bake at 180 for 30 mins
I got this recipe from the latest Dish Magazine, page 110, it tasted so good! It was one of those recipes where I already had the ingredients in my pantry (minus the olives), love it when that happens. Such a simple recipe yet really REALLY tasty.
I didn’t have any olives but it still tasted so good. And instead of potatoes I used kumara and yams.. yummo.
- 12 Chicken drumsticks
- 2 onions, cut into wedges
- 500 grams of small waxy potatoes
- 1/2cup each green and black olives
- 2 tablespoons capers
- 3 cloves garlic, crushed
- 2 teaspoons dried tarragon
- 1 teaspoon each ground cumin and turmeric
- 1/2 cup white or red wine
- 1/2 cup chicken stock
- salt and pepper
Preaheat oven to 180 C fan bake.
Put chicken, onion, potatoes and olives in baking dish large enough to hold everything in a single layer.
Combine all remaining ingredients and pour over chicken, turning everything to combine well. Season with salt and pepper. Bake for 60 mins, turning everything occasionally and basting with the juices until the chicken is golden and cooked through and the potatoes are tender.
Serves 4 – 6.