Potato Bacon & Pea Frittata

Ingredients  

• 150 g potato, peeled & cubed
• 150 g peas
• 1 tsp olive oil
• 4 rindless bacon rashers, chopped
• 6 eggs (free-range)
• 2 tbsp parsley (fresh chopped is best) 
• sea salt and pepper

Directions

1. Cook the potato in simmering salted water for 10-12 minutes or until just tender.
2. Add the peas and cook for 1 minute, then drain well.
3. Cook the bacon in a medium frying pan over low heat, until browned.
4. In a separate bowl lightly whisk the eggs with the parsley, sea salt and pepper.
5. Add the potatoes and peas to the bacon, tossing to coat, then pour the egg mixture on top.
6. Cook gently for around 8 minutes or until golden underneath but still a little runny on top.
7. Finish the cooking under the grill (or if super clever turn the frittata out onto a plate and slide back into the pan for another minute)

 
Serve cut into wedges with a nice salad or veges.

Basil Pesto

Ingredients

• 1 cup fresh basil leaves, picked from the stem, washed and drained
• 125g grated Parmesan cheese
• 125g pine nuts
• 4 cloves garlic, peeled
• ½ teaspoon Sea Salt
• olive oil (I prefer Rice Bran Oil) 

 

Directions

1. Place basil and garlic in the food processor, pulse a couple of times.
2. add pine nuts, pulse a couple of times.
3. Turn the processor on low and slowly add oil as required until the mixture achieves the consistency you want (the amount of oil is up to you)
4. add parmesan cheese and pulse a couple of times, add salt to taste.

 

Serve as a dip, with grilled chicken, fish, salmon or just about anything!

 

 

 

Lemonade Scones

Ingredients 

• 325g self-raising flour
• 2/3 cup (170ml) cold lemonade
• 2/3 cup (170ml) thickened cream

Directions  

1. Preheat oven to 225*C (205*C in a fan forced oven).
2. Line a baking tray with baking paper or sprinkle a bit of flour on the tray to stop sticking.
3. Sift flour into a large bowl. Add the lemonade and cream to the sifted flour and gently fold ingredients together until just combined (don't over mix the dough as this will make tough scones). The dough should be fairly soft and a little bit sticky.
4. Place dough on a lightly floured bench and spread dough to approximately 3.5 cm thick. Use either a shaped cutter or a knife to cut the dough, make sure that the knife or cutter is sharp (I like to dust with flour) and cuts cleanly so it won't affect the rise of the scone.
5. Place scones close together on the tray, so they are just touching. Bake for about 12-15 minutes, or until pale golden and cooked through.
6. Serve with jam and fresh whipped cream

 

These are so easy compared to the old fashioned way of cutting butter through the flour - perfect every time!

 

 

Brekky Smoothies

So my News Years resolution this year was to start eating breakfast especially after one of my kids said to me, after nagging him to have breakfast,  "why should I, you don't!" I thought yeah good point, so, I'm starting off small and making my own smoothies.  We all know that a delicious smoothie can be a meal in itself, rich in protein, fibre, vitamins and antioxidants. and sweeten naturally with berries oh and of course honey it's a pretty good way to start the day :)

Here's a few I like:


Berry Banana Brekky Smoothie
Serves 1-2

• 1/2 Banana (full of vitamins and potassium)
• 1/4 cup frozen mixed Berries (antioxidants)
• 1/2 cup Rice Milk (or any milk of your choice soy, almond better off not to be cows milk)
• 1 tsp honey (proven health benefits)
• 1 tsp cinnamon (boosts metabolism)

Blend with a stick mixer or in a blender, pour into a glass and enjoy!



For those who need more sustenance

Muesli Smoothie

Serves 1-2

• 1 frozen banana (freeze peeled in glad wrap or zip lock bag)
• 1/2 cup toasted muesli
• 3 tbsp. fruit yoghurt (or any of your choice)
• 1 tsp cinnamon (boosts metabolism)
• 1/2 cup Rice milk  - only if you find it too thick

 
Blend with a stick mixer or in a blender, pour into a glass and enjoy!


And for those of you who don't want any milk or some mornings its just to darn hot!!

Apple & Orange Smoothie  
Serves 1-2

• 1 apple, peeled core removed and rough chopped
• 1 orange, peeled and seeded, rough chopped
• 1/2 cup grapes (seedless)
• 1 teaspoon honey
• 10 ice cubes (optional)

Blend with a stick mixer or in a blender on low for 15 seconds, then blend on high until smooth, pour into a glass and enjoy!      (
best enjoyed straight away of the apple liquid will start to separate in the smoothie)

Chocolate Pudding (self saucing)

This Chocolate pudding is a winter favourite in our house, it's incredibly rich and satisfying on a cold wintery eveing, this is definitly a once in a while treat Mmmmm

  

INGREDIENTS

• 60g butter
• ½ cup (125ml) milk
• ½ teaspoon vanilla extract
• ¾ cup (165g) caster sugar
• 1 cup (150g) self-raising flour
• 1 tablespoon cocoa powder
• ¾ cup (165g) firmly packed brown sugar
• 1 tablespoon cocoa powder, extra
• 2 cups (500ml) boiling water

METHOD

1. Preheat oven to 180°C/160°C fan-forced. Grease 1.5-litre (6-cup) ovenproof dish.
2. Melt butter with milk in medium saucepan. Remove from heat; stir in extract and
3. caster sugar then sifted flour and cocoa. Spread mixture into dish.
4. Sift brown sugar and extra cocoa over mixture; gently pour boiling water over mixture.
5. Bake pudding, uncovered, about 40 minutes or until centre is firm. Stand 5 minutes before serving.

Upturned

Homestyle



To be a little fancy serve in nice white ramekins!

Couscous & Roasted Vegetable Salad

This amazing salad is great any time as it can be served warm or cold and the combinations are endless as ANY vegetable can be used.  I sometimes like to mix things up a bit by adding fresh herbs from the garden or using lemon juice instead of balsamic in the dressing. We have it as a main dish or as side dish to grilled chicken..... enjoy

Keeps in the fridge for a few days too :)

Serves 2 - 4

 

Ingredients

• 3 tbsp balsamic vinegar
• 1 tbsp olive oil + 1tbsp for roasting
• 1 cup couscous
• 1 cup Chick Stock or Water – HOT
• ½ red onion, fine diced
• 1 (small) Sweet potato, Large dice
• 1 zucchini, Large dice
• ¼ Pumpkin, Large dice
• 1 cup halved grape or cherry tomatoes
• ½ Cucumber – Diced
• S & P

Method

1. In small bowl, whisk together vinegar, oil, Salt and Pepper; set aside.
   
2. In large baking pan add pumpkin, sweet potatoes coat with olive oil, salt & pepper and place in hot oven for 15 mins, remove from oven and add the zucchini and return to the oven for about 10 minutes or until roasted
   
3. In large bowl, combine couscous with stock/water cover and let stand for 5 - 7 minutes. When ready fluff with a fork.
   
4. In a large bowl add the fluffed couscous, the warm roasted vegetables, the fresh tomatoes, red onion, cucumber, mix gently and pour over dressing, mix gently again and serve.