This is such an easy and impressive side dish. My family love it, and the parishioners at mass really got into it over Christmas! Beware – once you’ve made it you’ll have it as a staple special occasion side!
One large sourdough or 4 individual portion sourdoughs
½ cup brown sugar
125 g butter
2 large sprigs rosemary
Cut the bread into a checker board pattern. Combine the butter and sugar in a small saucepan on medium heat and leave to melt. Stir a little and then brush over the bread once. Add some chopped rosemary into the butter glaze and then pour over the bread. Bake at 180 degrees Celsius for about 15 minutes until golden and the aroma fills the room!
Just a few ingredients make this dip a quiet hero, but it is lovely! Alter the amounts you use depending on your taste buds. That is the thing with cooking isn’t it, you just do what you like and you know it is going to be yummy!
3tbs cream cheese
2 sardines, tinned with oil dripping all over them
5 sundried tomatoes in oil
Salt and pepper to your liking (or anchovy)
Place all ingredients into your nutri-bullet, blitzer, blender, whatever you are using to make things smooth and yummy. Blitz for 15 seconds and you are done. Have a taste, if you feel you want more salt, go for it, mine was salty enough because of the brand of sardines I used. Alternatively, add a few anchovies for saltiness! Serve with crackers and/or chopped vegetables.
This is the bomb! The flu bomb! The sniffly nose bomb! The I feel like I need a hug bomb! It just happens to be my son’s favourite soup, and he was feeling a little off so I made this for his lunch. It freezes very well, so the rest is in the deep box for next time someone needs to feel better.
10 cloves garlic, crushed
1 red onion, diced
2 carrots, diced
3 celery sticks, diced
1 can creamed corn
2 tbs vegetable stock powder
1 roast chicken, torn apart
3 desiree potatoes, diced chunky
Handful of parsley
A couple of sprigs of thyme
Splash of olive oil
Shake a splash of olive oil into a large pot and heat. Add the garlic, onion, celery and carrots, cooking together for five minutes. Now add your water, stock powder, creamed corn and shredded chook. Bring to the boil and then simmer for ten minutes. Add the potatoes and simmer for a further twenty minutes. Add your herbs and serve piping hot!!
Ribs were on sale at the local butcher, so I couldn’t resist! Although ribs are a mix of fat and meat, the low and slow cooking method makes them really tender and they are a big family favourite!
4 beef ribs on the bone
½ cup brown sugar
½ cup BBQ sauce
Splash Worcestershire sauce
Splash of whiskey, I used Jameson’s Irish Whiskey
Combine the brown sugar, bbq sauce, whiskey and Worcestershire sauce in a small saucepan and stir on low until the sugar has dissolved. Crack pepper into the mixture. I do not add extra salt because the bought bbq sauce if salty enough, but add some if you like. Place the ribs in a baking dish lined with alfoil and pour the sauce over them, rubbing the beef, getting the sauce all over them. Put the dish in the fridge for a few hours. An hour and 15 minutes before you need them, grab the dish and put it in the oven on 160 degrees Celsius for 50 minutes. At the 50 minute mark, turn the heat up to 200 degrees and leave for 10 minutes. Take the ribs out of the oven and cover with alfoil or a large plate to keep the heat in and leave them sit for 10 minutes. Serve as you like. Warning – there is no real lady-like way to eat these little beauties, even if you start with cutlery the bone will get you!! Lol!
My kids call haloumi “squeaky cheese” and I do use it often, so they get their squeak on often! I found a paneer recipe of this in the ‘I Quit Sugar’ cookbook my dear friend Sara gifted me, but seeing as we just love love love haloumi, the adjustment had to be made! This was a winner as an entrée at our family bbq, but if I was having a dinner party I’d serve a couple on a bed of sweet potato puree or roasted capsicum. Have a go, they’re easy and yummy!!
250g brussel sprouts
200 g block haloumi
Splash olive oil
Sprinkle of salt
Slice the brussels in half and slice the haloumi into squares. Assemble the haloumi to be sandwiched in between the brussels, using a toothpick to secure them together. Heat the oil in a non-stick pan. Once the oil is hot, place each morsel in and fry for 3-5 minutes, then toss/turn and fry for a further 3-5 minutes. Sprinkle with salt and serve immediately!