Recipes - Lentil Salad

I've been on a bit of a health kick lately but was eating the same thing every single day.  No exaggeration.  So after two weeks, instead of giving up, I decided to get creative and throw together a simple yet delicious salad.  It tastes so amazing and could easily be served as a side dish for grilled meat or chicken or be like me and enjoy it as a filling, low calorie lunch.

Ingredients

1 x 400g tin lentils, drained and rinsed

150g low fat fetta, cubed

2 tomatoes, diced

1 lebanese cucumber, diced

1 red capsicum, finely diced

1/2 spanish onion, finely diced

1/4 cup coriander or parsley, roughly chopped

1 tbs olive oil

1/2 lemon, juiced

salt and pepper, to season

Step 1 - Combine all ingredients in a bowl, season well with pepper and lightly with salt.   Fold gently and serve. 

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 - Margherita Pizza

The Margherita pizza is one of the most common and widely recognised traditional pizza varieties. It is, quite simply, cheese, tomato and herbs on a tomato sauced pizza base.  It's great to serve to kids as it is simple and tasty with uncomplicated flavours. Because it is so simple and very traditional there are a hundred different recipes with slight variations in ingredients used.  My recipe will just add to that list.

Ingredients

1 pizza base

1-2 tbs pizza sauce

8-12 cherry tomatoes, halved

1 tsp dried Italian herbs

1/2 cup mozzarella, grated

1/2 cup tasty cheese, grated

basil leaves, to serve

I forgot the basil leaves!

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 with dried herbs.  Evenly distribute mozzarella and half of the tasty cheese over sauce.  Top with cherry tomatoes and sprinkle with remaining cheese.  

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 - Watermelon and Fetta Salad

This is an interesting combination of flavours that takes a bit of getting used to.  A friend asked me to make her a watermelon and fetta salad and after some brainstorming and research this is what I came up with.

Ingredients

1/4 watermelon, cubed

50g fetta

a few sprigs of mint, leaves torn

15g pistachio nuts, shelled and roughly chopped

1/2 lime, juiced

extra virgin olive oil

Step 1 - Place watermelon in a large bowl with pistachio nuts and mint leaves.
Step 2 - Crumble fetta over the top, squeeze lime juice and drizzle with olive oil. Serve immediately.

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 - Haloumi and Chargrilled Zucchini Bruschetta

Haloumi and zucchini are a match made in foodie heaven.  So I put them together on some bruschetta.  This is quick to throw together, tastes amazing and will make you super popular when you serve it to your friends...if you can bear to let other people eat them.

Ingredients

250g haloumi, sliced thinly

2 zucchini, cut into thin slices lengthwise

1 tbs oregano, finely chopped

1/4 lemon, juiced

1 baguette, sliced on a diagonal

1-2 cloves garlic

olive oil, to drizzle

salt and pepper, to season

Step 1 - Preheat oven to 230°C.  Place baguette slices on a tray and bake for 7-8 minutes, turning once.  Remove from oven and rub each slice with garlic clove. Set aside.

Step 2 - Heat a grill pan over high heat.  Season zucchini slices with salt and cook for 1-2 minutes each side until cooked through and charred.  Remove from pan and cook haloumi for 1-2 minutes each side until golden.

Step 3 - To assemble, place bread on a serving plate and layer zucchini and haloumi.  Sprinkle with oregano, squeeze lemon juice, drizzle olive oil and season with pepper.  Serve warm.

Recipes - Spiced Lentil Burger

Lentils are an awesome and versatile pulse that work well as a burger.  They lend themselves well to strong flavours, such as spices and chillies.  This lentil burger packs a bit of a punch and is pretty healthy too.  Doesn't take too long to whip up but be warned: making the patties is a little messy!

Ingredients

400g tinned lentils, drained

2 cups fresh wholemeal breadcrumbs.

1 egg

salt, to season

1 tsp ground cumin

1/2 tsp grounds coriander seeds

1/2 tsp smoked paprika

1/2 tsp ground chilli

1 cup roasted red capsicum
2 zucchini, sliced thinly lengthwise
1 small eggplant, slice thinly lengthwise
1/4 lemon, juiced
mixed mesclun
1/2 cup sour cream
1/4-1/3 cup chilli jam
4 bread rolls

Step 1 - Place lentils, breadcrumbs, egg, pinch of salt and spices into a food processor.  Process until combined.  Using very well floured hands, form 4 lentil patties.  Place on a plate and transfer to fridge for 15 minutes to chill.

Step 2 - Heat a good whack of oil in a large non-stick frying pan.  When hot, add patties to pan and cook for 2-3 minutes on each side, until golden, turning once.  Handle with care then drain on paper towel.
Step 3 - Heat a grill pan over high heat and drizzle with olive oil.  When hot, add zucchini and eggplant in batches and cook for 2-3 minutes each side. Season lightly with salt and lemon juice.
Step 4 - To assemble, halve bread rolls and place mesclun on base. Top with chargrilled veggies and roast capsicum.  Place lentil pattie on next and dollop sour cream and chilli jam then place lid of roll on top.

Recipes - Lentil Korma Burgers

I've declared my love for burgers a number of times on this blog and I don't discriminate against the non-meat variety.  Lentil burgers are really satisfying and these Indian inspired flavours work really well together.  Only downside is that it's a little messy to prepare.

Ingredients

400g can lentils, drained

2 cups fresh wholemeal breadcrumbs

1 egg

1 tbs Passage to Indian Korma Paste

plain flour

200g natural yoghurt

1 cucumber, grated

a few sprigs of mint, leaves removed and finely chopped

1/2 tsp ground cumin

pinch salt

1/2 cup mango chilli chutney

4 wholegrain bread rolls

2 tomatoes, sliced

mixed mesclun

Step 1 - Place lentils, breadcrumbs, egg and korma paste into a food processor.  Process until combined.  Using very well floured hands, form 4 lentil patties.  Place on a plate and transfer to fridge for 15 minutes to chill.

Step 2 - Heat a good whack of oil in a large non-stick frying pan.  When hot, add patties to pan and cook for 2-3 minutes on each side, until golden, turning once.  Handle with care then drain on paper towel.

Step 3 - In a small bowl combine yoghurt, cucumber, mint, pinch of salt and cumin. Stir until combined.

Step 4 - To assemble, halve bread rolls and place lettuce and tomato on base.  Add the pattie then dollop yoghurt on top.  Spread mango chilli chutney over lids and place on top.  Serve with a side of onion bhaji if desired. 

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 - Poached Salmon

Salmon is a delicious fish and very healthy.  Poaching is a great cooking method for salmon as it upholds the integrity of the fish through the gentle cooking and doesn't add any fats or oils. Through poaching you can either enhance the natural flavour of the salmon by adding simple flavourings or complement the flavour by adding more punchy ingredients.  This recipe enhances the natural flavour and can be served with an assortment of sides.

Ingredients

2 x salmon fillet pieces

1 cup dry white wine

1 brown onion, peeled and quartered

1 large carrot, cut into chunks

1 tsp whole black peppercorns

3 bay leaves

1 lemon, sliced

a few sprigs of dill

a few sprigs of parsley

water

Pictured w Jamie Oliver's Potato Salad

Step 1 - Place onion, carrot, peppercorns, bay leaves, dill and parsley in a large deep frying pan.  Pour wine into pan and gently lower salmon pieces in, skin side down.  Distribute lemon slices over the top and pour in enough water to just cover the salmon fillets.

Step 2 - Cover pan and place on high heat.  Bring to boil and once boiling immediately reduce heat to a slow simmer.  Simmer, covered for 4-5 minutes.

Step 3 - Remove salmon fillets from pan and set aside to rest for 2 minutes.  If flaking, use a fork to flake flesh from skin.  If serving as a fillet, carefully transfer fillets to serving plates.

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 - Laura's Rice

When I was 15, my friend Laura came to visit one day and we were hungry (which is a constant state for 15yr olds right?).  When I looked in my fridge I realised there was not a great deal of food so I grabbed a few things and threw them into a frying pan.  Laura was amazed that I was able to throw together something that was delicious and quick from seemingly nothing!  To this day she still talks about that dish, so here it is for everyone to enjoy.

The base of this dish is leftover cooked rice.  Rice can be stored in an airtight container in the fridge for 2-3 days and is great for whipping up quick meals, like fried rice or this recipe.  This dish is in no way a risotto.  

Ingredients

1 chicken breast, about 350g, cubed

2 cloves garlic, finely chopped

1 brown onion, finely diced

1 cup sour cream

70g baby spinach or rocket

2 cup cooked rice

1/4 grated parmesan cheese, plus extra to serve

salt and pepper, to season

Step 1 - Heat a good whack of olive oil in a large frying pan.  Throw in garlic and onions and fry until cooked and just starting to brown. Add chicken and fry until just cooked.
Step 2 - Turn heat to low and throw rice, spinach, sour cream and parmesan cheese into pan.  Season well with salt and pepper and stir until rice is warm, cheese is melting and spinach has wilted.
Step 3 - Serve with parmesan cheese and fresh cracked black papper.

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.