On Sunday night, I went out for dinner with 2 of my closest friends. We went to a place in East Melbourne called The Tippler and Co, right near the MCG, it is a place which if not for its sign would be very easy to miss, as it is just a door. They have a great menu of share plates and we had a lovely Cauliflower Grain Salad, which has inspired me to create this dish.
Quinoa is a great addition to a salad as it adds some protein and bulks out the salad, making it suitable as a meal on its own, if desired. It also adds some warmth to a salad, making it suitable to all seasons of the year, especially Autumn. By adding the small amount of cumin to the veggies, it really lifts the flavour and adds a hint of Middle Eastern flavour, which pairs really well with the tahini dressing.
The night that we had this salad, I didn’t even attempt to offer it to the kids as I was having one of those days where I wasn’t feeling like another battle, so I asked them what they wanted with their fish and they asked for a normal salad, so thats what they got. Not surprisingly, they both wanted to try some of this salad off my plate, especially the feta. I think if I served it up to them, it would have been one of the dishes that they say they don’t like, but go ahead to eat it and enjoy it.
This salad is quite simple to make and it can be made ahead of time, just leave the dressing and the nuts until just before serving. It is great by itself, or with some form of meat, chicken or fish.
- 300g pumpkin, cut into 1-2cm cubes
- 300g cauliflower, cut into small florets
- 3/4 cup tricolour quinoa
- 1 tsp ground cumin
- 1/4 red onion, finely diced
- 1 tbs coriander, chopped
- 1 tbs dill, chopped
- 1 tbs parsley, chopped
- 1/4 cup currants
- 50g feta
- 1 tbs pinenuts, toasted
- 1 tbs flaked or slivered almonds, toasted
- 1 tbs pepitas, toasted
- Juice of 1/2 a lemon
- Juice of 1/2 an orange
- 1 tbs extra virgin olive oil
- 2 tbs orange juice
- 1 tbs tahini
- 1 tbs natural yoghurt
- 1/2 tsp honey
- salt and pepper to taste
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Place the cut pumpkin and cauliflower into a bowl and add 1 tbs olive oil and ground cumin and mix to coat. Place onto baking paper and cook for ~35 minutes or until starting to turn golden. Remove from oven and allow to cool slightly.
- Meanwhile, cook the quinoa, by placing rinsed quinoa into a small saucepan along with 1.5 cups of water. Bring to the boil, then reduce the heat once boiling. Cook for 15-20 minutes or until the quinoa starts to fluff (see picture above of fluffed quinoa). Place into a large bowl and set aside.
- Place the currants into a small bowl and cover with boiling water and allow to sit for 5 minutes. Add to quinoa.
- Chop the onion and herbs and add to the quinoa, along with the currants. Add lemon and orange juice and olive oil and stir to combine. Add the pumpkin and cauliflower, gently toss to combine and place into serving dish.
- Toast the nuts and seeds in a small frypan over medium heat until they just start to colour. Sprinkle over the salad.
- Crumble the feta and sprinkle over the salad.
- To make the dressing, combine all ingredients into a small bowl and stir to combine. Drizzle over salad and serve.
Rice paper rolls are a fantastic little bundle of flavour! They are a Vietnamese dish, which are so light, fresh and nutritious. The only negative is the time consuming nature that is rolling individual rolls, especially when making them for more than one. I used to make these every one or two weeks, but since having kids this is the first time we’ve had them. The kids enjoyed them a lot, but theirs did fall apart.
These rice paper rolls have been made with shredded chicken, but pork or chicken mince works well as does prawns, and they can also be made vegetarian. I also will sometimes include the peanut dipping sauce into the actual roll itself, for a greater spread of flavour, and other times use it as a dipping sauce.
There is an art to soaking the rice paper and successfully removing it from the water without it sticking to itself. This is something Aaron has always struggled with – this and getting the amount of filling right so that the rice paper doesn’t break :). The key, I have found, is to use hot, not boiling water, so that the rice paper slowly softens and you can handle it in the water without burning yourself. Less is more when it comes to the filling of the rice paper rolls. Too much filling and the rice paper will definitely tear, leaving quite a mess.
As far as portion goes, for dinner, I will usually have 3-4, Aaron will generally have one more than me, and the kids had 1.5-2 each. If you wanted to reduce the carbohydrate content, you could omit or minimise the vermicelli noodles and pack it out with the salad and add a bit more of the chicken.
If you’ve never tried rice paper rolls, please try these – you will not be disappointed!
- 1 chicken breast fillet
- Rice paper rounds
- 1 small packet rice vermicelli noodles
- 1 medium sized carrot, peeled and cut into matchsticks
- 1 medium red capsicum, cut into matchsticks
- 2 cups bean sprouts
- 1 cup mint leaves
- 1 cup coriander leaves
- 1 tbs sesame seeds
- 1 long red chilli (optional)
Cucumber and chilli salsa
- 1 Lebanese cucumber, diced
- 1 long red chilli
- 1 tsp fish sauce
- 2 tbs brown sugar
- 2 tbs lime juice
Peanut dipping sauce
- 1/2 tsp sesame oil
- 2 tbs soy sauce
- 2 tbs hoisin sauce
- 2 tbs brown sugar
- 2 tbs lemon juice
- 3/4 cup peanuts, chopped
- Heat a medium frypan over medium heat, add ~1tbs olive oil and cook the chicken for about 5 minutes on each side, or until cooked through. Set aside, and once slightly cooled, shred the chicken.
- To make the salad, place the bean sprouts, mint leaves, coriander leaves, chilli, sesame seeds into a large bowl and toss to combine.
- To make the salsa, place cucumber, chilli, fish sauce, brown sugar and lime juice into a small bowl and stir to combine.
- To make the peanut sauce, place sesame oil, soy sauce, hoisin sauce, brown sugar and lemon juice into a bowl. Mix to combine. Add the chopped peanuts and stir to combine.
- Prepare carrot and capsicum.
- Place vermicelli noodles into a medium sized bowl and cover with boiling water. Leave to sit for 5 minutes or until the noodles are soft. Set aside.
- To assemble the rice paper rolls, fill a large bowl with hot water. Place rice paper rounds, one at a time, into the water until soft. Remove, using two hands to keep it flat and place onto a plate. Place a small amount of noodles, salad, salsa, a couple of sticks of carrot and capsicum and peanut sauce (if desired) into the centre of the rice paper, being careful not to over fill.
- To fold the rice paper roll, fold the side closest to you over the filling, followed by the left hand side then the right hand side and roll away from you. Repeat with remaining rice paper rounds.
Anzac biscuits….A classic biscuit that have stood the test of time. Delicious! Simple! Lasts ages! Lots of boxes ticked. Last time I made ANZAC biscuits, I added some chocolate and they were great, recipe here.
As most people are aware, the good old ANZAC biscuit is associated with the Australian and New Zealand Army Corps, which were established during World War 1. The ingredients used in ANZAC biscuits do not spoil easily and transport well, so were made by women back home and sent as a food source to the soldiers fighting at war. Today, ANZAC biscuits are made for enjoyment and commonly sold all year round.
The ingredients are oats, flour, sugar, coconut, golden syrup, butter, water and bicarb soda. Once combined, these biscuits will last for quite sometime and I’d be very surprised if an ANZAC biscuit ever went bad, unless it wasn’t cooked properly.
There are 2 types of ANZAC biscuits that people migrate to – crunchy/crispy or chewy. If you like your biscuits crunchy, then I suggest flattening the mixture out to a thinner biscuit before cooking and make sure they are golden before taking them out of the oven. If you prefer them chewy, then don’t flatten them out before cooking and cook them for a few minutes less. Everybody can be happy!
I’ve always been amazed at the ‘science’component to ANZAC biscuits. When the boiling water is added to the bicarb soda then poured into the butter and golden syrup mix, it bubbles up and you need to make sure your vessel is large enough or you will have a big mess! The kids love this part.
If you are yet to make a batch of ANZAC biscuits this year, here’s your reminder.
- 2 cups traditional rolled oats
- 1 cup plain flour (you can use wholemeal if you wish)
- 1/2 cup raw sugar
- 3/4 cup shredded coconut
- 1/3 cup golden syrup
- 125g butter
- 1 tsp bicarb soda
- 2 tbs boiling water
- Preheat the oven to 160°C and line a baking tray with baking paper.
- Combine oats, flour, sugar and coconut into a large mixing bowl and mix to combine.
- Place the golden syrup and butter into a small saucepan and heat over medium heat until butter is melted and mixture starts to bubble slightly.
- In a small bowl, place the bicarb soda and the boiling water, mix quickly and pour into the golden syrup mixture. This will start to bubble and foam. Quickly pour this mix into the dry ingredients. Mix well to combine.
- Form mixture into balls the size of a ping pong ball and place onto the tray. Press each biscuit down gently with a fork.
- Bake for ~10 minutes.
- Remove from the oven and leave on baking tray for ~ 5mins before transferring to wire rack to cool completely.
- Store in an airtight container until they are all eaten!
I have been making these fritters for about 6 months now, but for some reason, have not yet posted about them. They came about around September last year when I wanted to make some lunch using tuna. I threw a few other bits and pieces in, cooked them in the pan and we had some fritters, and they were delicious! The only downside is that Aaron doesn’t like tuna, so I don’t make them as often as I’d like to.
If you haven’t yet realised, I am a little obsessed with fritters at the moment, and here are some reasons why:
- They are a great way to get some extra veggies in.
- They’re an excellent alternative to a sandwich at lunch
- They are suitable for all meals of the day
- They also make a great snack
- They freeze very well, so can be popped into lunch boxes
- They are pretty quick and easy to make
- The kids LOVE them
The final point is the most important and also the reason why I am making so many of them at the moment. I figure that while the kids are enjoying them, I’ll keep making them at least once a week because I also enjoy them and if the exposure is regular then they will keep liking them…hopefully!
Adding tuna to fritters means that they are higher in protein, which helps to fill everyone up. It also provides and excellent source of Omega 3 fatty acids, EPA and DHA (good fats), which deliver many health benefits, such as improved cholesterol levels, reduced risk of heart disease, reduced levels of depression and improved brain health. Oily fish, such as tuna, salmon, sardines and cod, should be consumed at least 3 times per week to ensure that you receive adequate amounts of these good fats.
Which tuna should you use? This is completely up to you. My preferred tinned tuna is the Sirena tuna in oil. I like it because it doesn’t taste too fishy and I prefer the plain tunas over the flavoured ones.
If you haven’t yet tried one of my fritters recipes, I strongly suggest this one, you won’t be disappointed. The dill and lemon zest really make it as well.
- 185g tin of tuna
- 1 red onion, finely diced
- 2 tsp dill, finely chopped
- 2 tsp coriander, finely chopped
- 1 small zucchini, grated
- Zest of 1 lemon
- 1 cob of corn
- 1/2 cup flour
- 2 eggs
- 1/2 cup natural yoghurt
- 1/2 tsp chopped dill
- squeeze of lemon juice
- Grate the zucchini and squeeze excess liquid out. Place into medium sized bowl.
- Remove the corn kernels from the cob of corn and add to the bowl.
- Add remaining ingredients and mix well to combine.
- Heat and medium sized non stick frypan over medium heat. Place heaped tablespoons of mixture into the pan and cook for 3-4 minutes on each side. Continue with remaining mixture.
- To make the sauce, mix the yoghurt, 1/2 tsp of dill and lemon juice together.
- Serve fritters with the yoghurt sauce and salad, if desired.
A frittata is a delicious simple lunch or dinner. It is a great way to use up left over veggies you have in the fridge or, in this case, can be planned.
I like to keep lunches interesting when I can, not only for myself, but also for the kids. Sandwiches, bits and pieces (deconstructed sandwiches) or toasties are our go to’s but at least a few times per week I like to add something different in there. Common alternatives are my sweet potato and corn fritters, zucchini and corn fritters or eggs on toast/eggs with soldiers or wraps.
Frittatas really are very easy to make. It’s as simple as throwing whatever veggies or meat you like into a baking dish, topping it with an egg mix and baking. With this one I have caramelised the onions and roasted the pumpkin first, but you could just pop all the veggies in a frypan to cook them a bit before topping with the egg and baking. The caramelised onion gives a great sweetness to this frittata and balances out the saltiness of the cheeses.
Healthwise, a frittata is a great source of protein, from the eggs and cheese, as well as any meat that is added, helping to keep you full for longer. By packing in veggies it means that you can get a good serve or 2 of veggies per serve of frittata, and more if served with a side salad. It is also a low carbohydrate option if you are watching the carbs. It is a good vegetarian option, but cannot easily be converted to suit a vegan diet.
We have had this frittata a few times in the past month or so and the kids really enjoyed it. The leftovers will keep well in the fridge and can be reheated within the next few days.
- 400g pumpkin, cut into 2cm cubes
- 2 tbs olive oil
- 1 brown onion, sliced
- 1 tbs balsamic vinegar
- 100g ham or bacon, diced
- 1 medium zucchini, cut into 1cm cubes
- 2 spring onions, sliced
- 1/2 cup grated tasty cheese
- 50g feta
- 2/3 cup basil leaves
- 5 eggs
- 150mL milk
- Preheat the oven to 180°C and line a baking tray and baking dish with baking paper (I used a loaf pan).
- Place diced pumpkin into a bowl, drizzle with olive oil and stir to coat. Place onto baking tray and into the oven. Cook until golden brown, ~25-30 minutes.
- To caramelise the onion, heat small saucepan over low heat, add 1 tbs olive oil and sliced onion. Cook, stirring occasionally for 2-3 minutes. Place the lid on to allow the onions to sweat. Check after 2-3 minutes and stir. Continue until translucent. Once the onions are soft and translucent, add the balsamic vinegar, stir to combine and remove from the heat.
- Heat a medium sized frypan over medium heat and add the ham/bacon and cook, stirring occasionally, for 2-3 minutes. Add the zucchini and cook, stirring occasionally until the zucchini starts to colour and is tender. Add the spring onion and cook for a further 1-2 minutes.
- Into a medium sized jug or bowl, place the eggs, milk and pepper and beat to break up the egg yolks.
- Place zucchini mixture into the prepared baking dish. Top with caramelised onion then pumpkin. Add grated cheese and basil. Crumble feta over the top. Pour egg mix over the top and place into the oven for 40-45 minutes or until the egg is cooked through.
I know I’ve said it before, but I love cheesecake! Give me an occasion and at least 4 people and a cheesecake is warranted! The occasion this time? Easter Sunday lunch.
Our very good friends Cat and Marissa kindly gave us a whole heap of figs just before Easter and I needed to do something with them. We have had them on our breakfast, as a snack with yoghurt, by themselves, on a pizza and so I thought it was time for an impressive dessert….enter Fig and Almond Praline Cheesecake.
The flavour combination was inspired by an Ottolenghi pavlova which has praline cream and figs on top, so I have kind of combined these flavours into a cheesecake and this is the result, and it is GOOD, and not too sweet as a lot of cheesecakes can be. The actual cheesecake itself is similar to my Lemon Curd and Blueberry Cheesecake but without the blueberries.
I gave the kids a small piece of this cheesecake and I was quite surprised that they did’t eat it all. They are a bit funny with figs, which I think is a texture thing, but the actual cheesecake, I’m not sure. Needless to say, I’m happy as I don’t have to share it with them!! 🙂
If you are a cheesecake lover and have a special occasion, I recommend this cake. You won’t be disappointed.
- 1/2 packet ginger nut biscuits
- 1/2 packet butternut snaps
- 100g butter, melted
- 50g raw almonds, toasted
- 80g caster sugar
- 2 tbs water
- Zest of 1 lemon
- 2 x 250g Philadelphia cream cheese
- 1/2 cup sugar
- 180g full cream natural yoghurt
- 4 eggs
- 1/4 cup lemon juice
- 2 tsp vanilla essence
- 1/2 cup cream
- 6 figs, cut into wedges
- 50g almonds, toasted
- 1 tbs honey
- Cream to serve
- Preheat the oven to 160°C.
- To make the base, place the biscuits into a food processor and blend until a coarse crumb forms. Add the melted butter and blend until it starts to come together. Place mixture into the base of a lined 24cm spring form tin.
- Bake for about 12-15 minutes or until the base is golden brown. Remove from the oven and allow to cool.
- To make the praline, place the almonds onto a baking tray lined with baking paper and cook for 10 minutes. Remove from the oven and allow to cool slightly. Meanwhile, make the toffee by placing the caster sugar and water into a small saucepan and bring to the boil over medium heat. Occasionally swirl the saucepan and continue to heat until it turns a medium brown colour. Pour onto the baking paper with the almonds, aiming to coat the majority of the almonds. Allow to cool.
- Once cooled, place into a food processor and blitz until a coarse sand consistency. Set aside.
- To make the filling, place the cream cheese and lemon zest into a stand mixer and beat for about 30 seconds. Add the sugar and beat until creamy, 3-5 minutes. Scrape down the sides of the bowl and add the yoghurt and beat for a further 1 minute. Add the eggs, one at a time, beating after each addition. Add the lemon juice, vanilla, blitzed praline and cream and mix to combine. Pour mixture on top of the cooled base.
- Place the cheesecake into the oven, towards the bottom and bake for ~60 minutes or until the centre is slightly wobbly and the sides are firm. Allow the cake to cool for 1-2 hours in the oven. Remove from the oven and run a knife around the edge of the cake and place into the fridge to cool completely.
- Just before serving, arrange the cut figs on top of the cheesecake and sprinkle over the toasted almonds. Heat the honey in the microwave for 10 seconds or until runny and drizzle over the top of the cheesecake.
- Serve with cream.
Is it a muffin or is it a cupcake? This is a tricky one and an age old debate. From what Dr Google has told me, a muffin can be sweet or savoury, is likely to have a chunky batter and loaded with fruit, or veggies if savoury. Cupcakes, on the other hand are just a mini cake, therefore likely to be sweet and ALWAYS have icing. So, by definition, these could be cupcakes or muffins, but I think the use of wholemeal flour and sweetness being derived mainly from bananas, classifies them as a muffin.
Mark and Claire both love helping me in the kitchen at the moment. Mark helped me make these muffins while Claire was at childcare. Muffins are an easy thing to include the kids in the making of as they usually just involve putting everything into a bowl and mixing, making it quick and easy, which is good for the short attention spans of little people. Lining up the muffin patty pans is also a good task that they can complete, while I give the mixture the proper mix it needs 🙂
Muffins are a good snack as they are filling and wholesome. These ones are made with wholemeal flour, not much sugar and bananas, which will keep both kids and adults going until the next meal. Muffins also freeze exceptionally well. They can be made with or without the icing, but who doesn’t love a good cream cheese icing? And this one with honey and cinnamon is great!
A good recipe to keep up your sleeve to use up over ripe bananas.
- 1 1/2 cups wholemeal plain flour
- 1/2 cup brown sugar, packed firmly
- 1 tsp baking powder
- 1/2 tsp baking soda
- 90g butter, melted
- 2 large over ripe bananas, mashed
- 2 eggs, lightly beaten
- 1/2 tsp vanilla extract
Honey & Cinnamon Icing
- 150g cream cheese
- 90g butter
- 3/4 cup icing sugar
- 1 tbs honey
- 1/4 tsp ground cinnamon
- Preheat the oven to 180°C and prepare a muffin tray for ~15 muffins.
- Place flour, sugar, baking powder and baking soda into a medium sized bowl and stir to combine.
- Place the banana into a bowl and mash.
- Add the banana, beaten eggs, melted butter and vanilla into the dry mixture and mix well until all ingredients are combined.
- Spoon ~1/2 a cup of mixture into muffin tins and level out.
- Place into pre heated oven and bake for ~25 minutes or until a skewer comes out clean when inserted into the top. Allow to cool.
- Once the muffins are completely cool, prepare the icing.
- Place cream cheese and butter into the bowl of a stand mixer and beat until smooth. Add icing sugar, honey and cinnamon and beat until combine.
- Place a good tablespoon on each muffin and smooth out.
- Refrigerate or freeze until needed.