Recipes - Roast Capsicum Soup

I just LOVE soups!  They're simple, versatile and can be incredibly healthy.  Perfect for winter when 'comfort food' usually means 'not going to fit into your jeans come summer'.  I think I could eat soup every day because you can use just about any and every combination of vegetable and meat with the addition of legumes, grains and pasta to create literally thousands of different varieties to suit your taste.  I created this recipe because I saw something similar somewhere and thought I'd give it a go.  So glad I did! 

Ingredients

1.5kg red capsicums, quartered, seeds and pith removed

1 spanish onion, peeled and quartered

6-8 cloves garlic, skin on

1Lt vegetable stock

natural yoghurt, to serve

chives, finely chopped, to serve

salt and pepper

olive oil

Step 1 - Preheat oven to 180°C.

Step 2 - Place capsicum, onion and garlic cloves in a large baking tray.  Season well with salt and pepper and drizzle with olive oil.  Roast in oven for 45 minutes.

Step 3 - Squeeze garlic from skin then place veggies in a large sauce pan with stock.  Bring to boil over high heat then reduce heat to low and simmer for 5-10 minutes.  Remove from stove top and set aside to cool slightly.

Step 4 - Blend soup with a stick mixer or in a blender.  Taste for seasoning and adjust if necessary.  Return to stove top over medium-low heat and simmer for a further 3-5 minutes until soup has thickened.

Step 5 - To serve, ladle a generous amount of soup into a bowl and top with a dollop of natural yoghurt and a sprinkling of chives.  

Notes:

Up to 750g of red capsicums can be replaced with yellow and/or orange capsicums.

Recipes - Onion Bhaji

I am a huge lover of Indian food and I am a huge lover of entertaining/finger food type food.  This recipe ticks both of those boxes.  It's also flavoursome, pretty easy to make and incredibly cost effective.  I completely fell in love with these and can see myself making them all the time, they're just that good!

Ingredients

4 small/medium onions, peeled, halved and sliced

1 1/2 cups besan flour 

1 tsp garam marsala

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp ground corrainder seeds

1/4 tsp ground chilli powder

1/4 tsp ground ginger
water
olive oil, for frying
raita, to serve

Step 1 - Place onion, besan flour and spices in a large bowl and use your finger to toss until combined.  Add water, starting with about half a cup and stir with a spoon until combined to create a thick batter.  Add more water, little by little if needed. 
Step 2 - Heat a good layer of olive oil in a frying pan and heat until oil just starts to "shimmer" with heat.  Drop tablespoonfuls of the mix into the oil and cook for 2-3 mnutes each side until golden, flip and repeat.
Step 3 - Drain on paper towel and repeat with remaining mixture adding more oil in between batched if necessary.  Serve warm with raita on the side.  

Notes:

Besan flour is made from ground chickpeas.  It is gluten free and available from select supermarkets and most health food stores.


Raita can be made by mixing natural yoghurt with chopped mint and finely diced cucumber and season with a little salt.

Recipes - Italy's Finest

I had this amazing combination of flavours on a pizza years ago and it has always stuck with me.  The salty anchovy, spicy pepperoni, creamy bocconcini and sweet fresh basil create a flavour explosion that will have you thanking Italy for their food genius! 

Ingredients

1 pizza base

1-2 tbs pizza sauce

1/2 cup mozzarella, grated

12-16 thin slices spicy pepperoni

12-16 bambini bocconcini

8-12 anchovy fillets

basil leaves, to serve

Step 1 - Preheat oven to 230°C.

Step 2 - Place pizza base on a lightly greased pizza tray. Spread pizza sauce over base and sprinkle mozzarella. Distribute pepperoni, boccincini and anchovies on top.  

Step 3 - Bake for 10-12 minutes, or until base is crisp. Top with basil leaves and serve with a simple, lightly dressed green salad.

Notes:

Amounts of pizza sauce and cheese can be increased or reduced, depending on how saucy or cheesy you like your pizza.

Recipes - Olive, Bocconcini and Prosciutto Bruschetta

I was shopping the other day and spotted a packed of mini panini. They looked perfect for bruschetta so I had to buy them and test them out.  It was one of my better ideas.  The only thing better is the combination of flavours I chose to top it with! 

Ingredients - makes 24

12 mini panini

12 thin slices prosciutto, halved lengthwise

24 green olives, pitted

24 baby bocconcini

1-2 cloves garlic

balsamic galze (optional)

Step 1 - Preheat oven to 230°C.

Step 2 - Halve panini and evenly distribute, cut side up, over a shallow tray. Drizzle lightly with olive oil and bake in a hot oven for 4-5 minutes, until golden.  Remove from oven and rub warm bread with a garlic clove.

Step 3 - Top panini halves with prosciutto, bocconcini and olives.  Drizzle with balsamic glaze if desired and serve.

Recipes - Mango and Lime Syrup Cakes

This recipe as been stolen straight from taste.com.au.  I first made these about 18 months ago and was so happy with the result I made them three times in one week!  Since then, I have made different variations: blueberry with lemon syrup, raspberry with orange syrup, strawberry with lime syrup.  Other fruits that can be used include peach, nectrine, apricot, plum, pear, pineapple and orange, to name a few.  Even after all of my experimenting, mango is still my favourite.

Ingredients - makes 6

2 large mango, sliced thinly

135g unsalted butter, softened

245g caster sugar

3 eggs

90g plain flour

3 tbs desiccated coconut

1 lime, rind and juice

3 tbs coconut milk

1/2 cup water

double cream, to serve

Step 1 - Preheat oven to 190°C.  Grease a 6 hole Texas muffin tray.

Step 2 - Lay mango slices over the base of each hole. Set aside.

Step 3 - Cream butter and 180g sugar until pale, then add eggs one at a time, beating well after each addition.  Fold flour into mixture then stir in coconut and lime rind.  Add coconut milk and stir until combined.  Spoon mixture over mango and bake for 25 minutes.

Step 4 - Combine lime juice, sugar and water in a small saucepan over low heat until sugar dissolves.  Increase heat to high and simmer for 5 minutes. Set aside to cool.

Step 5 - Drizzle syrup over cakes while they're in the pan and leave for 10 minutes.  Turn out onto a wire rack over a tray, to catch the syrup.  Serve warm with double cream.

Recipes - Watermelon Granita

So granita has become my new favourite thing, it is like eating fruit flavoured snow, and I've already considered about 50 different flavour combinations!  It's easy to make, just requires a couple of hours at home as it needs your attention for about 1 minute an hour for 6 hours.  The great thing is that it can be made the day before and left in the freezer until required.

Ingredients

1/4 watermelon, about 2kg, cubed

1/2 cup sugar

1 cup water

Step 1 - Place a baking dish in the freezer.
Step 2 - Place sugar and water in a saucepan over low heat, stirring until sugar dissolves.  Increase heat to high and simmer for 3-4 minutes, until syrup thickens.
Step 3 - Place watermelon and sugar syrup into food processor and process until smooth.  Pass through a fine sieve and pour into baking dish.  Return to freezer.
Step 4 - After two hours, remove dish from freezer and run a fork over the surface. Granita should be half frozen so push the edges to the centre, smooth over and return to freezer.  Leave for 1 hour then remove and run and fork over the surface.  Repeat 2-3 times until granita is frozen into small crystals and there are no lumps.  Leave in freezer until required.

Recipes - Tomato Tarte Tatin

I recently served these at a dinner party and recieved the most amazing feedback, the best of all being that they were devoured in seconds.  I got the idea after seeing a similar canape from a UK fashion magazines webpage.  Unfortunately I can't remember the magazine but I'm glad I stumbled across it as it enabled me to create this.  


The pan I used is like a mini dutch pancake pan.  It's not a whoopie pie pan or a muffin top pan as they are a bit more square through the base, although these could be used.  I've posted a photo so check it out to see the style of pan I used.

Ingredients

1 sheet frozen puff pastry

50g goats cheese

18 cherry or grape tomatoes, halved

12 small basil leaves

20g soft butter, to grease pan
1 tsp brown sugar

balsamic glaze, to serve (optional)

Step 1 - Preheat oven to 230°C.  Brush pan well with butter and sprinkle with sugar.  Set pastry on bench to thaw.

Step 2 - Place three tomato halves, cut side down, in each hole.  Top each with a piece of goats cheese.

Step 3 - Using a 6cm round cookie cutter, cut 12 rounds from pastry sheet.  Place a round over each lot of tomato and cheese, tucking it around the sides.  Transfer to oven and bake for 10-12 minutes, until golden.

Step 4 - Remove pan from oven and gently press each pastry round down into the cheese and tomato (be careful, it's hot!).  Set aside for 10 minutes to cool and set.

Step 5 - Using finger tips, gently turn each tarte to loosen it, then slide each tarte from the pan, turning it right way up as you slide it out.  If any tomatoes fall out, just pop them back on top.  Place on a serving dish and place a basil leaf on each.  Drizzle with balsamic glaze, if using, and serve immediately.

Recipes - Baked Polenta Rounds w Chorizo and Capsicum Dip

I made these recently for a dinner party and they were devoured within seconds.  I only had time to take a photo of the last one, but never fear, they were so popular I will surely make them again.  They're still being talked about days later.

Ingredients

1/2 cup dry polenta

1 cup water

1 cup milk

20g parmesan cheese, grated

10g butter

1 chorizo, cut into 12 pieces

1/4 cup capsicum dip

6 baby bocconcini, halved

Step 1 - Bring water and milk to boil in a large saucepan.  Reduce heat and add polenta in a slow steady steam, whisking constantly.  Whisk for 4-5 minutes, until thick, remove from heat, add parmesan and butter and stir until combined.  Pour into a greased 26cmx16cm slice tin.  Set aside for 3-4 hours to firm.

Step 2 - Preheat oven to 230. Spray a flat baking tray with olive oil.  Using a 3cm round cookie cutter, cut 12 rounds from the polenta.  Place rounds on the tray, spray with olive oil and bake for 15-20 minutes, until crisp and starting to colour slightly,

Step 3 - Heat a grill or frying pan over high heat and cook chorizo for 1-2 minutes each side until charred. Set aside.

Step 4 - To assemble, place polenta rounds on a serving plate with a slice of chorizo on top.  Dollop with capsicum dip and top with a bocconcini half. Serve warm.

Recipes - Antipasto Skewers

I love antipasto and almost always serve it at my own events.  I've found, however, that it's not the easiest thing to serve when catering or when going for a picnic.  So my quick fix is to skewer it.

Ingredients

Antipasto, for example:

salami, prociutto, ham

olives, sundried tomatoes

cherry tomtoes, artichoke

fetta, bocconcini, 

roast capsicum, chargrilled eggplant

chargrilled zucchini, stuffed bell peppers

marinted button mushrooms

toothpicks

Step 1 - If required, cube fetta, tear meats into smaller pieces, halve button mushrooms and bell peppers, or cut larger vegetables into small pieces. 

Step 2 - Thread 3 things onto each toothpick, making sure to create as many combinations as possible.

Notes:

Skewers can be prepped in advance and refrigerated for several hours before serving.

Recipes - Crispy Skinned Salmon w Dill and Lemon Butter

If you have never tried Crispy Skinned Salmon, you are missing out!  It is very quick to cook and deceptively simple.  Perfect for a quick summer dinner or light lunch, when entertaining or whip it up for yourself!  

Ingredients - serves 4
4 salmon fillets, skin on, pin bones removed
1/2 cup green olive tapenade
40g butter, softened
1/2 tbs dill, finely chopped
1/2 lemon, juice and zest
80g mixed mesclun 
olive oil
salt, to season 

Step 1 - Mix butter, lemon zest and dill in a small bowl.  Season with salt.  Use spoon to form a sausage shape with the butter, place on a piece of cling wrap and roll up tightly.  Twist sides to secure and place in freezer.
Step 2 - Heat a grill pan over high heat.  Drizzle salmon skin with olive oil and rub in with fingertips.  Place salmon, skin side down, in the grill pan and cook for 3-5 minutes, until just starting the blacken.  Turn and cook for a further 2-3 minutes.  Remove from heat and set aside to rest.
Step 3 - Place mesclun in a large bowl and squeeze lemon juice over. Drizzle lightly with olive oil and season lightly with salt.  Toss gently.
Step 4 - To serve, distribute the tapenade between the plates and use the back of a spoon to smear it.  Place salmon on top of tapenade with a mound of dressed mesclun next to it.  Remove butter from freezer and slice off 4 thin rounds.  Place a butter round on top of salmon and serve immediately.  

Recipes - Bruschetta

Like many things bruschetta is all about balance.  Everyone has had bruschetta before but how often do you have good bruschetta?  I think this recipe is pretty amazing as the balance of flavours in spot on.  

Ingredients

1kg tomatoes, deseeded, finely diced

1/2 small spanish onion, finely diced

1 clove gaarlic, crushed

1/4 cup basil leaves, finely chopped

1 tbs extra virgin olive oil

1/2 tbs balsamic vinegar

1 sourdough baguette, cut into 1cm slices

salt and pepper, to

balsamic glaze, to serve

Step 1 - Preheat oven to 230°C.  Spray a flat tray with olive oil.
Step 2 - Distribute bread over tray and spray will olive oil. Bake for 7-8 minutes, turning halfway through.  Remove from oven and set aside.
Step 3 - Place tomatoes, garlic, spanish onion and basil in a bowl.  Drizzle with olive oil and balsamic vinegar and season well with salt and pepper.  Gently fold to combine.
Step 4 - Place bread slices on a serving tray and spoon a liberal amount of the tomato mixture on top of each.  Drizzle with a little balsamic glaze. Serve immediately.

Recipes - Jamie Oliver's Potato Salad

This is my all time most favourite ever potato salad, Jamie Oliver's Potato Salad!  It's not a typical potato salad as it does not have a sour cream/mayonnaise based dressing with bacon, egg, shallots or corn (that's my idea of a traditional potato salad anyway!)  It combines some of my favourite flavours; lemons, capers, pepper and has a very typical Jamie Oliver feel to it.  Serve with smoked or poached salmon, or enjoy on its own.

Ingredients

600g baby potatoes, halved

1 lemon, zest and juice

1 tbs red wine vinegar

1/4 cup olive oil

2 tbs capers, rinsed

1/3 cup dill, loosely packed

150mL creme fraiche

1 tbs horseradish

salt and pepper, to season

Served w Poached Salmon

Step 1 - Bring a large pot of lightly salted water to the boil.  Add potatoes and cook for 10-15 minutes, until just cooked through. Drain.

Step 2 - While potatoes are cooking, place creme fraiche, horseradish and 1/2 lemon juice in a small bowl.  Season well with salt and pepper and mix until combined.  Set aside.

Step 3 - In a large bowl add remaining lemon juice, lemon zest, vinegar, oil and capers.  Throw in potatoes while they are still warm and toss to coat.  Set aside for 5-10 minutes, tossing occassionally, to allow the dressing to soak into the potatoes.  
Step 4 - Just before serving, add most of the dill to the potatoes and toss together.  Spoon potatoes onto a serving plate, ensuring you get all the capers and dressing.  Flick the creme fraiche over the top and sprinkle with remaining dill.

Notes:

I have used horseradish from a jar as I have not been able to get my hands on the fresh stuff. Fresh horseradish is always better if you are able to source it.  The amount of horseradish, either fresh or jarred, can be altered to suit your taste.  But keep in mind, use it liberally as it adds a good kick to the salad.

Recipes - Bigilla

Bigilla is a Maltese dip made with dried broadbeans.  When I decided to make it I didn't think getting my hands on some dried broadbeans would be too difficult.  I was wrong.  In their absence I used frozen.  My Mum insists that this is not a bigilla because it has not been made with dried broadbeans.  It's also true that usually the dip is a medium-dark brown and mine is bright green.  Whatever it is and whatever broadbean you use, this dip is addictive!!  And just between you and me, I think it tastes better than the original.

Ingredients

500g broadbeans

1/2 cup olive oil

4 cloves garlic, crushed

1 lemon, juiced

1/2 cup parsley, firmly packed

1 tsp harissa

salt and pepper, to season

Step 1 - Boil broadbeans in lightly salted water for 4-5 minutes, or until soft.  Drain and transfer to food processor while still warm.

Step 2 - Add garlic, lemon juice, parsley and harrisa to broadbeans, season well with salt and pepper and process.  With motor running, drizzle olive oil in a thin stream until incorperated.  

Step 3 - Taste and adjust seasoning as required.  Serve warm or cool with crackers or bread. 

Notes:

If using dried broadbeans reduce the amount to 300g and soak overnight. Drain and rinse before commencing step 1.  Cooking time will also need to be extended.


I forgot to pick up some harissa so used tabasco sauce instead.  Not traditional but still gave it the kick it needed.  A fresh birdseye chilli could be used also.

Recipes - Pineapple, Coconut and Lime Cookies

I had an idea for summer in a cookie. The idea is good, the flavour combination is great, but it's not quite what I had in mind.   This is the recipe I used on my first attempt.  The cookie itself is soft and chewy, but a little stodgy in the middle, kind like a subway cookie.  They are yummy but I want to improve them.  Stay tuned for attempt two, coming soon.

Ingredients

125g butter, softened

1 cup brown sugar, firmly packed

1 egg

1 tsp vanilla bean paste

1 cup pineapple, chopped

1 lime, zested

1 cup desiccated coconut, toasted

3 1/2 cups plain flour

1 1/2 tbs baking powder

Step 1 - Preheat oven to 190°C.  Line a flat tray with baking paper.

Step 2 - Using an electric mixer, beat butter in a large bowl until pale then add sugar  bit by bit until incorporated.  Add egg and beat until combined.

Step 3 - Add vanilla, pineapple and coconut to bowl and mix well then fold through sifted flour and baking powder.  

Step 4 - Drop heaped tablespoonfuls of the mixture onto prepared tray leaving ample room for spreading. Bake for 18 minutes then cool on tray.  Repeat with remaining mixture.

Recipes - Works Burger

I just love a good burger and they can be so hard to come by.  Well, burgers are everywhere but GOOD burgers can be like a needle in a haystack.  I am a huge fan of the corner store, rustic, classic, good old fashion, slapped together, juice running down your arm, messy burger. The Works is probably one of my favourites as it has a little of everything and it's my go to burger when looking at a menu.  I hope you enjoy my take on the humble burger.  

Ingredients

300g beef mince
1 egg
1 1/2 tbs tomato relish (I cheated and used store bought)
1/2 cup fresh bread crumbs

4 rashers short-cut bacon

2 pineapple rings (fresh or tinned)

1 onion, sliced

50g cheese, sliced

1 tomato, sliced

2 tbs beetroot pickle

30g lettuce

smokey bbq sauce

2 burger bun
salt and pepper, to season

      

Step 1 - Place mince, egg, relish and bread crumbs in a bowl.  Season well with salt and pepper and use your hands to combine.  Form two patties and refrigerate for about 10 minutes to firm.
Step 2 - Heat a good what of oil in a frying pan and cook onions on medium heat until golden.
Step 3 - Heat a grill pan and cook patties for about 3-4 minutes each side.  During the last few minutes, add pineapple and bacon to pan and cook for 1-2 minutes each side.  While still in the pan, place cheese slices on patties and top with bacon and pineapple.  The heat should melt the cheese.
Step 4 - To construct, halve rolls and toast if desired.  Lay lettuce on bottom of roll and top with beetroot relish and tomato.  Carefully transfer pattie with cheese, bacon and pineapple to burger.  Drizzle with smokey bbq sauce, top with onion and close with lid of bun.  Serve immediately.

Recipes - All-in-One Breakfast

I saw this recipe somewhere a few years ago and it has been on my mind ever since. This is a great breakfast to throw together when you have company as it is quick, only uses one dish and can be altered depending on the number of guests and their personal preferences.  Serve with a stack of buttered toast and some chutney or relish.

Ingredients - serves 2

2-4 eggs

2 rashers middle bacon

2 gourmet sausages

1 roma tomato, halved

2 field mushrooms, peeled and stalks removed

olive oil and salt and pepper to season

Step 1 - Heat oven to 200°C. 

Step 2 - Throw tomatoes and mushrooms in a ceramic dish or baking tray.  Drizzle with olive oil, season with salt and pepper and place in oven.

Step 3 - After 10 minutes, add sausages to the dish. Return to oven.

Step 4 - After another 10 minutes add bacon to the dish.

Step 5 - After a further 5 minutes remove dish and create a few little 'holes' between the ingredients. Crack eggs into these holes and return to oven for the final 3-4 minutes or until eggs are cooked to your liking.  Remember, the eggs will continue to cook after being removed from the oven so take them out when they look a little under.