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 - 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 - 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 - Mini Cobs

I would really love to say I came up with this idea all on my own, but I didn't.  I was chatting with a friend about how I love making cob loaves filled with dip for parties, but being a bit of a germophobe, I don't like that everyone's fingers are all over the bread - ripping it apart to dip with, which is the idea behind a cob.  He told me that he had seen individual "cobs" which eliminate this problem.  I have not been able to find small cob loaves so have used bake at home dinner rolls that can be purchased from most supermarkets.  Bread rolls would also work but might be a bit too big for finger food/canapes. 

Ingredients

12 dinner rolls

300g tub sour cream

1 pkt spring vegetable soup mix

2 rashers middle bacon

3 shallots, finely chopped

1/2 cup vintage cheddar cheese, grated

Step 1 - Preheat oven to 230°C.

Step 2 - Place bacon under an overheat grill and cook until crisp.  Set aside to cool then dice.

Step 3 - Mix bacon, sour cream, soup mix, shallots and cheese in a bowl until combined. Set aside.

Step 4 - Using a serrated knife, cut a lid from the top of each roll.  Pull of each lid, taking care not to break it and remove some bread from inside the roll and under the lid.  Spoon dip into each boat and place lids back on top. 

Step 5 - Bake for 6-9 minutes (depending on cooking instructions for rolls) until bread is golden and crisp.  Serve warm. 

Notes:

Any creamy, cheesy dip can be used in place of the dip in this recipe.

Recipes - Chorizo and Prawn Paella

Paella is known as being the national dish of Spain, however it is actually exclusively Valencian.  Mine is in no way traditional, just something I threw together after limited research that seemed to work pretty well. 

Ingredients

2 chorizo sausages, sliced

500g green prawns

2 cloves garlic, crushed

1 spanish onion, diced

1 red capsicum, sliced

1 green capsicum, sliced

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground chilli powder

3 cups chicken stock

1 quantity roast capsicum dip

2 cups rice

fresh coriander and sliced red chilli to serve

Step 1 - Heat olive oil in a large frying pan.  When hot, add garlic, onion and chorizo.  Fry off until golden then add the sliced capsicum. Fry for 1-2 minutes, until just tender then add the paprika, cumin, corriander and chilli.  Stir constantly for about 1 minute until toasted and fragrant.  
Step 2 - Add rice and toss to coat, then add capsicum dip and chicken stock and season well with salt. Stir well, reduce heat to low and seal pan with a tight fitting lid.  Cook, without stirring, for 25-30 minutes.
Step 3 - With 15 minutes to go, lift lid and quickly distribute prawns over top of rice.  Work quickly as you do not want to lose too much steam.  Replace lid and continue cooking for reaming time.  After the 25-30 minutes, check rice is cooked and if necessary, add a little more water, replace lid, and check again after 5 minutes.  
Step 4 - To serve, sprinkle with fresh corriander and chilli. Place pan on a wooden board and place in the centre of the table.  Enjoy!

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.

How To - Pizza Dough

There are heaps of pre-made pizza bases available at your local supermarket, in varying degrees of taste and quality, but I've always felt it is satisfying to make your own from scratch.  To be honest, I do buy pre-made pizza bases every now and then when I want a quick meal but it's just not the same.  This pizza dough can be frozen for up to three months so I've decided to make a double batch (enough for 6 bases) so I always have some at hand.  Oh, and one other thing, making your own pizza dough is A LOT cheaper. 

What you'll need: 

• 4 cups plain flour, plus extra for dusting
• 1/2 tsp salt
• 7g yeast
• pinch sugar
• 1 1/4 cups warm water
• 50mL olive oil, plus extra to brush
• 1 small bowl
• 2 large bowls
•  a fork
• pastry brush
• a round-bladed knife
• Clean, dry work surface
• Cling wrap

Step 1 - Combine the flour and salt in a large bowl, make a well in the centre and set aside.

Step 2 - Combine yeast, sugar and warm water in the small bowl, lightly whisk with a fork and set aside for 5 minutes until foaming.  Add yeast mixture to the flour along with the oil and use the round-bladed knife to combine, using cutting motions.  

Step 3 - When mostly combined, use your hands to form into a ball and turn out onto a lightly floured work surface.  Knead for 10 minutes. 

Step 4 - Brush the other large bowl with olive oil and place the kneaded dough into the bowl. Brush top and sides of the dough with olive oil, cover bowl with cling wrap and set aside in a warm, draught-free place for at least 30 minutes, until dough has doubled in size.

Step 5 - Preheat oven to 230°C.

Step 6 - Cut dough into three equal portions.  Roll out to desired size and thickness on a lightly floured surface.  Transfer base to a lightly greased pizza tray/stone and top with desired toppings.

Step 7 - Bake for 12-15 minutes, until base is crispy.  

Notes:

This recipe makes 3 bases.


If freezing bases, wrap individual portions well in cling wrap at Step 6 and freeze.  Dough can be frozen for up to 3 months.  To thaw, remove from freezer 24 hours prior to use and defrost in fridge.  Two hours before use, remove from fridge and set aside to allow to come to room temperature.  Continue from Step 6.


For something a bit special, infused oils, herbs or even finely shredded cheese can be added to the dough.  Infused oils should be added in place of olive oil whereas cheese and herbs should be kneaded into the dough.

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 - 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 - Roast Capsicum Dip

I love dips as there are a million different recipes, using thousands of ingredients and hundreds of ways to use them. This Roast Capsicum Dip is spicy and flavoursome, simple and quick to whip up (once the capsicums are roasted).  I am yet to serve it as a dip, but I have used it as an element of a canape, the base of a pasta sauce and a flavouring for rice.  So it's highly versatile as well as delicious. 

Ingredients

3 capsicums, roasted (about 300g once roasted)

1 clove garlic, crushed

1/4 tsp chilli powder

1/2 tsp smoked paprika

1 tbs olive oil

salt, to season

Step 1 - Place all ingredients in the bowl of a food processor.

Step 2 - Use 3 or 4 short pulses to combine. Serve warm or cold.

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 - 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.