Sunday lunches have to be quick to make and long to eat around here! But in being too lazy to do the groceries, I only had a few ingredients so this is what came of it. It is actually pretty nice and fresh!
200 g baby spinach leaves, fresh
1 punnet cherry or baby Roma tomatoes, sliced in half
Salt and pepper to your liking
Dash olive oil
200 g spaghetti
Bring a pot of water to boil, add a pinch of salt and your pasta. Once pasta is ready, drain. Heat a splash of olive oil in a pan and add the pasta, tossing the oil through. Now add the spinach and tomatoes. Salt and pepper as you wish and you’re done. We smothered it in fine parmesan cheese – oh so yummy!!
So we like Brussel sprouts! Confession time over! If you have a teenager or toddler who isn’t so into them, this will help them along because they are smothered in butter and bacon – winning!
500 g brussel sprouts
8 bacon rashers
60 g butter
Salt and pepper to your liking
Dash olive oil
Splash the olive oil into your pan and add the onion, saute. Now add the butter and the bacon and fry together. Whilst that’s going boil your sprouts for about 5 minutes on a rolling boil. Stir the bacon and onion mix and it will break up into little bits with the heat, don’t forget to season to your liking! Drain the sprouts and add it to the pan. Chop your parsley and add it in too. You should see everything take together, all the flavours mashing and having a party! Serve whilst still hot and enjoy!
Looking for a way to dress up a spud? Looking for an exciting vegetarian dinner option? This dish is delicious! And the colours are so pretty! This is good for dinner parties too because everything is placed on the table and people can assemble their own meal – so their ingredients and portion size are under their own control. Give this a whirl – you may find yourself making it as a new staple dish – I did!
8 sweet potatoes (assuming each person has one sweet potato)
1 tub of sour cream
1 jar of tomato salsa (homemade or bought)
125g grated cheese
1 can black beans
1 can sweet corn kernels
4 tomatoes, chopped roughly or a punnet of baby Romas sliced in half
1 red onion, chopped finely
A handful of coriander, chopped roughly
1 cucumber, diced chunky
2 avocados, diced or sliced as you like
Ready for the oven
The colours are just fantastic!
Individually wrap each sweet spud in baking paper and place on baking trays in the oven set at 160 degrees Celsius for about an hour. Drain the beans in a colander and rinse thoroughly under running water. Do the same with the corn. Place the corn and beans in a large salad bowl with the chopped onion, tomatoes, cucumber and coriander. Cut your lime in half and squeeze the juice over your salad. Once the sweet spuds are done, cut your avocado and either add it to your salad or serve as a side option. Place your sour cream, salsa and cheese as side options too. My hubby loves a bit of crunch, so I even have a bag of white corn chips as a side option! But fancy – I shove them in a bowl first! Lol! Each person assembles their own spud – so its pretty much unwrap a spud, cut in half and share the other half with the person sitting next to you, then top away. Sometimes I grill some chicken as a side option too. Oh the options! However you decide to serve your spuds, enjoy them!
Like many mothers, I too work outside of them home a bit. This calls for lots of planning so we don’t eat takeaway and get our immune systems down. So in light of that, I generally cook a roast each Monday night and then use the leftover meat in other dishes such as ragus, and things I concoct in a pot – my one pot wonders! This was very delicious and put together in about half an hour, so has become a little go to dish mid-week. The simple flavours and the beautiful herbs will give your body just the boost you need on hump day! I hope you enjoy it!
1 red onion, diced
5 cloves of garlic, diced
2 carrots, diced
Splash of olive oil
300ml can diced tomatoes
2 cups leftover roast lamb
Salt and pepper to your liking
½ handful of parsley
4 sprigs oregano
4 sprigs thyme
Splash some olive oil in a pan. Once heated put the onion, garlic and carrots in and saute for 10 minutes. Add the passata and diced tomatoes. Salt and pepper as much as you like. Add your leftover lamb roast and your herbs (leaving some for garnish). Simmer together for about 20 minutes, allowing the flavours to meld together. Serve with mash potatoes or whatever side dish you like!
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!
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!
This is a fantastic accompaniment to any Eastern dishes you are creating in that kitchen of yours! Once cooled, they can be stored, so they also make for a beautiful savoury afternoon snack! This spice paste is too easy to make. Your kitchen will be cast with aromas from afar and your taste buds will go on adventure! Happy travels!
1 tbs olive oil
1 tsp turmeric
1 tsp mixed spice
2 tsp wholegrain mustard
1 tsp salt
Can of chickpeas, 440g
Mix all ingredients together. Throw a can of drained and washed chickpeas in and swoosh around to coat. Don’t forget to shake your hips when you swoosh! Grab your favourite saucepan, whack it on medium heat and add throw the mix in, making sure to pour every last bit of spice paste in! Fry the chickpeas for ten minutes or so, stirring occasionally. Your kitchen will smell like a Middle Eastern market, and the family will come out of the woodwork to ask “what’s for dinner”! Please note I use this spice paste on sliced chicken breast too. And it is just as delicious! I hope you like this one!