Easy Potato Bake

1 packet of potato and leek soup mix
1/2 cup grated cheese
1/4 cup finely grated parmesan cheese (I just use cheapie packet stuff you get in the pasta sauce aisle)
Approximately 5 or 6 potatoes. This all depends on size and how many people you are serving. I usually use 3 medium sized potatoes for the two of us.
3/4 cup milk

Preheat your oven from anywhere between hot to moderate. It really depends on your oven. You're aiming for a good temperature to cook the potatoes through and then brown the cheese, without burning the top.

Combine the milk and packet soup mix in a jug and set aside.
Peel and thinly slice the potatoes.
Layer about half the potatoes on your baking dish and pour over half the milk and soup mix.
Top with half of both cheeses.
Repeat the potato, milk and cheese process.
Cover the baking dish loosely with alfoil and bake for about half an hour or until the potatoes are soft.
Remove the alfoil and put the potato bake in the oven until golden brown.

Allow a few minutes to cool before serving if you've got time - this gives the juices to cool and settle a bit, making it easier to dish out.

Pumpkin & Apple Curry

Thanks for updating the blog Meegs.

Here's a new one from me:

1 tbsp sunflower oil
1 large onion, roughly chopped
3 garlic cloves, chopped
500 g / 1.1 lb pumpkin or butternut squash, deseeded, peeled and cubed
800 g / 0.9 lb baking potatoes, cubed
1 medium cooking apple, peeled, cored and diced
2 tsp mild curry paste
1 tsp turmeric, plus extra to garnish
2.5 cm / 1 inch fresh ginger, finely chopped
2-3 bay leaves, torn into pieces
1 vegetable stock cube
50 g / 2oz raisins
4tbsp fromage frais, to serve
bread or rice to serve

METHOD
1. Heat the oil in a pan, add the onion and fry for 5 minutes until golden. Add garlic, pumpkin, sweet potatoes and apple. Stir in the curry paste, turmeric, ginger and bay leaves.
2.Add 500 ml / 1.05 pints water, the stock cube, raisins and plenty of seasoning. Bring to the boil, stirring, then cover and simmer for 15 minutes, stirring occasionally, until the vegetables are just tender.
3. Spoon into bowls and top with the fromage frais and a pinch of turmeric. Serve with flatbread and/or rice.

Takes 45 mins. Serves 4-5.

Artichoke Dip

Ingredients

Jar of Hellmann’s Mayonnaise – or similar good quality mayo

2 cans artichokes drained

¼ cup Parmesan cheese grated

1 tsp minced garlic

Squirt lemon juice

Corn chips for serving

Method

1. Mix all ingredients

2. Bake until golden brown and serve warm with the corn chips.

This is enough mixture to make two decent sized dips, just split it before baking

smoked salmon on rosti

This is a great easy meal to serve when you have friends over for a leisurely breakfast. It's even better with a bottle of bubbly! Rosti are Swiss pan-fried potato cakes, and are best made from starchy potatoes.

Ingredients:

• 4 medium potatoes, peeled
• 2 tablespoons vegetable oil
• 120g spreadable light cream cheese
• 1 tablespoon finely chopped fresh flat leaf parsley
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon lemon juice
• 150 sliced smoked salmon

Method:

1. Coarsely grate potatoes; use hands to squeeze as much excess liquid as possible. Measure 1/4 cups of grated potato, placin each portion on a long sheet of baking paper.
2. Heat 2 teaspoons of oil in a large non stick frying pan; place two portions of the rated potato in the pan, flattening each with a spatula. Cook rosti over medium heat until browned, turn with the spatula to cook the other side. Drain on absorbent paper, make six more rosti with remaining oil and grated potato.
3. Combinie cream cheese, herbs and juice in a small bowl.
4. Divide rosti among serving plates, top with herbed cream cheese and smoked salmon.

Serves 4.

Greek Salad

This is actually one of Jodie's recipes that I've stolen and wanted to share!
And just a warning: these quantities make enough to feed a small army :)

Ingredients:
1/2 cup red capsicum, cubed
1/2 cup green capsicum, cubed
1 cup salad onion, thinly sliced
1 1/2 cupes contintental cucumber, cubed
1/2 bunch celery, sliced
1 cup tomatoes, cubed (or left whole if using cherry or grape tomatoes)
1 large cos lettuce
1 cup reduced fat feta, cubed
1/2 cup spanish olives
1/3 cup no oil fat free Kraft french dressing
1 tsp crushed garlic
1 tsp french mustard

Method:
Combine the french dressing, garlic and mustard in a small leak free container and shake vigorously.
Mix together all the salad ingredients but don't toss the dressing though until you're about to serve.

Tomato Stacks

Ingredients:
500g vine ripened tomatoes
1/3 cup pine nuts
2 tablespoons basil pesto
100g feta, finely crumbled
olive oil for drizzling

Method:
1. Pre-heat oven to 200°C (or 180°C for fan forced). Cut off tomatoes from the vine, leaving the calyx and some stem (the green bit that's stuck to the tomato).
2. Slice a small amount off the base of each tomato, this is so it won't fall over. Cut each tomato in thirds horizontally.
3. Combine the pine nuts, pesto and feta in a bowl. Arrange a spoonful of mixture between the tomato layers and press together firmly.
4. Place the tomatoes in a medium sized oven-proof dish and drizzle with the olive oil. Bake for 15-20 minutes.

Vegetarian Chilli

This is a recipe I've been meaning to blog for ages - it's an absolute beauty! Healthy, delicious and easy to make (if you can use a tin opener), it probably fits Del's call for a good slap together meal. Southern hemisphere dwellers may want to try it before the weather gets too hot...

Ingredients
1 tablespoon vegetable oil
225g chopped onions
2 medium green capsicum, seeded and chopped
3 medium garlic cloves, finely chopped
3 medium jalapeno peppers, seeded and finely chopped (leave the seeds in for a hotter chilli)
3 tablespoons chilli powder
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
4 x 400g tins of Italian style plum tomatoes, chopped
1 x 170g tin of tomato puree
1 x 565g tin red kidney beans, drained (bean lovers can add an extra tin)
1 x 425g tin pinto beans, drained
225g diced zucchini
Grated mature cheddar cheese, sour cream, chopped onion or spring onion, chopped tomatoes or chopped olives for serving on top of the chilli (yum)

Method
In a large heavy saucepan, heat the oil over medium heat. Add the onions, capsicum, garlic and jalapenos. Cook for about 10 minutes, or until the vegetables are softened, stirring occasionally.

Stir in the chilli powder, oregano and salt. Add the tomatoes and their juice, tomato puree and beans. Simmer for 25 minutes, stirring occasionally. Add the zucchini and cook for 5 minutes, continuing to stir occasionally. Season with salt. Ladle into bowls and serve with toppings.

Spinach and Camembert Lasagne

Ingredients:

1 bunch english spinach
500g fresh ricotta cheese
50g parmesan cheese, finely grated
1/4 teaspoon ground nutmeg
fresh lasagne pasta sheets
125g semi-dried tomatoes, thinly sliced
200g camembert cheese, thinly sliced
2 tablespoons pine nuts

Method:

1. Preheat oven to 180°C. Grease your lasagne dish. Trim the stalks from the spinach and discard. Wash the leaves and shake off excess water, but don't dry them completely. Chop leaves.

2. Place ricotta in a bowl. Add parmesan, nutmeg and seasoning. Stir until well combined. Set aside one third of the mixture. Add spinach to the remaining ricotta mixture and mix until well combined.

3. Line the base of the lasagne dish with a sheet of pasta. Spread half the spinach mixture over the lasagne. Top with another lasagne sheet. Spread with the plain ricotta mixture and top with the semi-dried tomatoes. Add another layer of pasta and spread over the remaining spinach mixture. Top with a final layer of pasta.

4. Arrange camembert over lasagne and sprinkle with the pine nuts. Bake uncovered for 30 minutes. The top will puff up, but then settly when removed from the oven. Stand for 10 minutes.

Mexican bean tortillas

For my birthday, Meegan bought me an annual subscription to Super Food Ideas! I love trying out new recipes each month. Here's two yummy recipes from the October magazine that I made for my mum and brother on Saturday night.

Ingredients:
olive oil cooking spray
1 small brown onion, thinly sliced
2 garlic cloves, crushed
2 tomatoes
420g can red kidney beans, drained, rinsed
1 tablespoon taco seasoning
1/4 teaspoon chilli powder
4 flour tortillas
1/2 green capsicum
3/4 cup grated cheddar cheese
1 cucumber, diced
1/2 cup coriander leaves
1/4 cup chunky tomato salsa
1/4 cup low fat yoghurt
2 iceberg lettuce leaves, shredded

Method:
1. Lightly spray a saucepan with oil. Heat over medium heat. Add onin and cook, stirring, for three minutes or until soft. Add garlic and cook for 1 minute. Finely chop 1 tomato. Add chopped tomato, beans, 1/4 cup cold water, taco seasoning and chilli powder to saucepan.
2. Bring to the boil. Reduce heat to medium low. Simmer, uncovered, for 10 minutes or until liquid has reduced and thickened. Using a potato masher, roughly mash.
3. Preheat oven to 200 degrees. Lay tortillas on a workbench. Spread with bean mixture. Top with capsicum. Roll up tortillas tightly to enclose filling. Tranfer to a lightly greased baking dish. Sprinkle with cheese. Bake for 15 - 20 minutes or until cheese is melted and tortillas warmed through.
4. Meanwhile, dice remaining tomato. Combine tomato and cucumber in a small bowl. Slice tortillas in half and place on plates. Top with coriander. Serve with salsa, yoghurt, lettuce and tomato salad.

Serves 4

Tomato and goat's cheese crumble

Firstly some trivia. The English don't appear to use cups as a measurement in cooking and instead weigh absolutely everything. This sometimes poses a bit of a problem for me, who in an attempt to avoid acquiring possessions while o/s, hasn't purchased kitchen scales!

Now, I think this dish is truly delicious. But because one of the main ingredients is cheese, I tend to make it only for guests or a special occasion.

I serve it with rocket + roasted pumkin + balsamic mixed together as a salad and some warm, crusty olive bread. Yumbo.

Tomato and goat's cheese crumble

1kg / 2 1/4 lbs tomatoes (mixed varieties, including 1 punnet of cherry toms)
5 tablespoons olive oil
225g/8 ounces goat's cheese (firm or soft)
50g/2 ounces pine nuts
100g/4 ounces breadcrumbs
50g/2 ounces parmesan cheese, freshly grated
salt and pepper

1. Pre-heat the oven to 375 F, 190 C/ gas mark 5.
2. Roughly chop the tomatoes, leaving the cherry ones whole; heat 2 tablespoons oil in a pan, add the chopped tomatoes and seasoning and cook for 10 minutes (stirring occasionally) until softened; remove from the heat and stir in cherry tomatoes.
3. Spoon half the tomato mix into an oven proof dish (1 litre/1 ¾ pints size) and crumble half of the goat’s cheese on top; repeat the layers.
4. Heat remaining olive oil in a frying pan and lightly fry the pine nuts and breadcrumbs; remove from the heat and stir in half the parmesan; scatter breadcrumb mix over the tomatoes and cheese, then top with the rest of the parmesan.
5. Bake for 20-25 minutes, until golden.

Cheers to Damien for introducing me to this recipe!

Lentil, broccoli and mushroom stew

Having noticed The Cookbook hadn’t been posted to for a little while, I thought I would get organised and finally post one I’ve been meaning to a for while now. And it looks like Meegs had the same idea!

Here’s a super-easy one that’s fairly nutritious and something a bit different.

25g butter
6 shallots, finely slices
1 clove garlic, chopped
100g mushrooms, sliced
125g green lentils
1 vegetable stock cube, made up with 600ml water
100ml white wine
1 red pepper, sliced
freshly ground black pepper
200g broccoli, small florets
2 tablespoons single cream

1. Melt the butter over a moderate heat and fry the shallots with the garlic. Add the mushrooms and cook for 2-3 minutes.

2. Add the lentils, vegetable stock and white wine. Season well.

3. Bring to the boil and boil for 10 minutes. Reduce the heat, add the pepper, cover and simmer for 10 minutes. Add the broccoli and cook for a further 10-15 minutes. Stir occasionally, adding more water if necessary.

4. Adjust the seasoning to taste, and stir in the single cream before serving.

I served it with rice, but crusty bread would be just as good.

Tuna Mornay

You know those days when you have hardly anything in the pantry and don't really want to face grocery shopping or take away for dinner? This is one recipe that I call on frequently!
(Thanks Mum)

Ingredients
1 oz butter
1 1/2 ozs grated cheese
1 tblsp flour
1 cup milk
1 chopped onion
pinch of salt
1 medium size tin of tuna
4 potatoes (approx)


Method
Preheat the oven to 180°c.
Peel, finely slice and cook the potatoes until just tender, set aside for later.
Melt butter in a saucepan with the chopped onion.
Blend in the flour and salt.
Add the milk, stirring constantly until thick.
Add the tuna and most of the cheese. Leave enough to sprinkle over the top for baking.
Layer the potatoes in an oven proof dish.
Top with the tuna sauce and sprinkle the left over cheese on top.
Bake in the oven until golden brown.

Fettuccini with pesto and prawns

One of my favourite recipies, especially with a good brand of pesto! Here's the ingredients, modify quantities as appropriate:

• Prawns (however many you fancy)
  
• Red pesto (e.g. garlic and sundried tomato)
• Onion
• Mushrooms
• 1/2 of a medium tomato per serve
  
• 75ml cream per serve
• 1 clove garlic per serve
  

Here's the directions - and presuming that the prawns are pre-cooked:

1. Chuck some water on to boil; while you're waiting, slice up the mushrooms and onion, cube the tomato, and peel your garlic. After the garlic is peeled, crush it up (hope you have a good garlic press!) on top of your mushrooms
   
2. By now the water should be boiled, so bung in your fettuccini (or pasta of choice)
3. Throw the onions into a hot pan (med-high heat) with your desired amount of olive oil, and cook them for a minute or two so they become soft.
4. Next, throw in the tomatos, mushrooms, and garlic. Stir carefully - try not to mash up the tomatos too much.
5. When that's cooked down a bit, add in the prawns and the pesto. Keep stirring.
6. Finally, when your pasta has 2 or 3 minutes left to cook, add in the cream, stir until it's evenly distributed (by which point it should be almost boiling), and then reduce your heat to a simmer. Keep stirring occasionally until the pasta is cooked.

That's it! Best served with fresh parmesan cheese and fresh cracked pepper.

Bean Surprise

Don't feel like cooking but want to eat something healthy? Got some vegies to use up and a can of baked beans in the pantry? Yes and Yes? Try Bean Surprise!

Grate some vegetables (e.g. carrot, zucchinni, onion) in a microwave safe bowl and heat for a few minutes. Mix in a can of baked beans and heat for a further minute or two in the microwave. Serve over toast or jacket potatoes.

Hearty Tomato Cooking Sauce - From Scratch

In response to Kristy's request, here is my 'recipe' although it does tend to change quite a bit depending on what's lurking in the fridge.
Serves 4-6
Basic ingredients:
2 cans (or 1 large can) of chopped tomatoes
1 large onion, finely chopped
2 cloves of garlic
1/2 bunch flat leaf parsley, finely chopped
1/2 bunch basil - don't chop til later or it will go black and disgusting!
2 Anchovies (optional but don't worry - you won't taste them)
6 black Kalamata olives chopped (again, optional if you don't like olives)
Olive oil - About 2 tablespoons, although you could use less if using non-stick pan
Salt & Pepper
Pinch of sugar
Sloosh of wine (white or red - doesn't matter)

Heat the oil in a pan, add the olives and anchovies and fry until fragrant (1-2 min). Add the onions. When they are soft and transparent, add the garlic and stir through for about a minute. Add the tomatoes, parsley and wine. Cook for a couple of minutes and then taste. This is where you add a bit of sugar to take the sourness away from the tomatoes. Generally, I put in about half a teaspoon.
Cook over fairly high heat (so it's bloop-blooping away nicely), stirring occasionally until thick and gorgeous (about 20 minutes). Chop the basil now. Season to taste and add the basil.

Variations and additions:
More vegies: Add chopped mushrooms and capsicum at the garlic stage.
Or add small florets of broccoli and a handful of toasted pine nuts or almonds at the tomato stage.
Add some heat: Add freshly chopped and deseeded chilli at the garlic stage (and maybe a shake of cumin and coriander powders to give some mexican flavour) Leave out the basil. Good with rice.
Vego Bolognese style: Add a dash of worcestershire sauce and 1/2 packet of pre-soaked Sanitarium Vegie-Mince (see pack for instructions - I love this stuff, really versatile).
A bit fishy: Add a can of tuna (well drained) just before the tomatoes. This is great with rice.

Cheers
Del

Easy Chickpea Salad

This is the easiest (peasiest) salad.
You'll need:
1 can chick peas
1/2 small red onion
half a punnet of cherry (or grape) tomatoes
handful of flat parsley
white wine vinegar
olive oil
salt & pepper

Chop the onion nice and fine. Halve the cherry toms. Chop the parsley (not too fine - think rustic). Chuck it all in a bowl with the drained (and rinsed) chick peas. Add a big sloosh of vinegar, a glug glug of olive oil and add salt and pepper to taste. That's it!

This needs about an hour for the flavours to really mingle and tastes delish the next day as well. If you don't have any chick peas, any canned beans (especially four bean mix) are just as good. I sometimes add a half teaspoon of tahini as well - gives it a nice middle eastern touch.

This is perfect served with roasted mediterranean veg and couscous or as a side dish for any informal 'help yourself' style meal. Enjoy!

sweet corn and zucchini soup

This is so easy! Serves 6.

Ingredients:
1 onion, chopped
400g zucchini, chopped
420g can creamed corn
1 cup water
1 cup milk
300ml cream
seasoning to taste
chives for garnish

Method:
1. Add a little oil to a large saucepan and saute onion until softened.
2. Add zucchini, corn, milk and water and bring to the boil. Cover and simmer for 15 minutes or until zucchini is tender. Puree and then return to the saucepan.
3. Add cream and reheat without boiling. Garnish and season to taste.
Serve with your favourite bread.

Barbecued Salmon and Balsamic Roast Vegetables

This recipe featured on our blog recently so some of you would have already seen it. It's one of our all time favourites because it's yummy, easy and good for you. Salmon is excellent "brain food" because of the high Omega 3 content.

Barbecued Salmon
Pour a generous amount of soy sauce and crushed garlic into a container and add salmon fillets to marinate (ensure the fish is well coated with the sauce and garlic) for 1 hour. When ready, cook on the barbecue over a medium heat until cooked through, remembering to turn the fish once or twice. Serve with a fresh salad and breadrolls in summer, or roast vegetables in winter.

Balsamic Roast Vegetables
Preheat oven to 220 degrees C. Combine 375g sweet potato, 375g red onion, 375g large carrots, 375g zucchini, 500g waxy potatoes (all cut into chunks) and 12 cloves of peeled garlic in a large bowl. Add 1/2 cup of Thyme sprigs, 2 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar and season with black pepper. Toss the vegetables well and spread them in a single layer in a large baking dish. Roast until the vegetables are cooked through and starting to brown on the edges, about 40 minutes. Serve immediately.