This is seriously the concoction of what I had in the fridge that day! It is so fast, fresh and fabulous that I go out of my way to ensure I have the ingredients to cook it on purpose now! My kids go back for seconds, and it freezes really well, so this simple dish is a winner in my house!
1 small onion, sliced
2 tsp garlic paste or 3 cloves of garlic crushed
4 sprigs box basil
A handful of parsley
350ml tomato puree or passata
6 pieces of grilled red and yellow capsicum (from the deli or jar or maybe from leftovers)
250g zucchini spaghetti – as in the fresh curly zucchini strips
Dash of olive oil
Salt and pepper
Heat a saucepan, splashing a dash of olive oil in. Add the onions and garlic and saute for a couple of minutes. Now add the herbs, passata and capsicum. Salt and pepper to your liking. Simmer for ten minutes. Steam the zucchini curls, then add to your sauce. Serve immediately and enjoy!
Originally I started making real ginger cookies to make it on boat trips. As in, on a lake my tummy would be upset. Then I found watching cricket does the same…. Weird connection! So the natural ginger in these settles my gut down and allows me to go on a barge over to the islands, and watch that 6 get pelted over the fence!
250g butter, melted or very soft
200g brown sugar
2 cups plain wholemeal flour
1 tsp ground ginger
2 cm grated fresh ginger
Combine the butter and sugar. Then add the egg, flour and ginger, mixing all the ingredients together. Roll tablespoon portions of the mix in your hands and place on a lined baking tray, about 3 cm apart. Mark with the back of a fork (as traditionally done for ginger cookies)! Bake in 180 degree Celsius oven for about 15 minutes. Try not to eat them all in one go! Have a fabulous time making them!
These are so delicious!! I love how the crispy outside and the warm soft inside collide in your mouth when you eat them! My son loves these, and he makes them from scratch, so if we can, you can!
½ stick lemongrass, finely diced
5 garlic cloves, finely diced
1 chilli, finely chopped
A handful of coriander, finely chopped
1 red onion, finely diced
1 kg pork mince
120 wonton wrappers – or just 20 – your choice!
Place the herbs and spices in a saucepan with a little oil and fry for a minute, then add the pork mince and cook until done. Set aside to cool. Put the egg in a cup and whisk with a fork for a minute. Set aside. Once the mixture is fairly cool place a heaped teaspoon in the middle of a wonton wrapper, then close over and seal with egg wash. Fry in small batches, in a small amount of hot oil, or a deep fryer if you have one. I don’t so I just fry in an inch of oil and turn over after two minutes or so, to do both sides. Drain the wontons well.
This does make 120, or for a smaller affair, you can always make the amount you need, and then use the leftover filling for other dishes. It freezes well and the flavours combine a bit more over time, so it is not a bad thing! I like to serve the leftover filling a week later in crispy iceberg lettuce cups, drizzled with a little sesame oil. I serve the wontons with a little garden salad to take the edge of the fry. However you eat these wontons, and whatever you do with all of the filling, enjoy!